Ingredients:
500 gr beef, cubed
Cabe hijau (green peppers), sliced finely
100 gr taoco (Available in your local Asian Grocery, there is the black bean and brown bean variety. I prefer the brown bean)
Petai
Onion, sliced
Garlic, crushed
2 tomatoes, quartered
Daun Salam
Lengkuas (Laos, Galangal)
Jahe (Ginger)
Santan, coconut milk
Salt
Preparation:
Indonesian Kunyit
Botannical Name: Cucurma domestica, C. longa
English: Turmeric
Chinese: jiang huang, wong keong
Filipino: luyang dilaw
Japanese: ukon
Malay: kunyit
Thai: khamin
Vietnamese: nghê
-The root of the turmeric plant. Also available in powder form. The leaves of this plant are often used for cooking as well. 1 Tablespoon of freshly chopped turmeric equals 1/3 teaspoon of powdered turmeric. As well as the use for it’s fragrance it also gives a yellow colouring.
In non-South Asian recipes, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.
Although usually used in its dried, powdered form, Turmeric is also used fresh – much like ginger. It has numerous uses in far east recipes, such as fresh turmeric pickle (which contains large chunks of soft turmeric).
In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).
Turmeric is widely used as a spice in South Asian and Middle Eastern cooking.
Indonesian: Kelapa
Common Name: Coconut
Botanical Name: Cocos nucifera
Malaysian: Kelapa
Thai: Maphrao
- To make Santan (Coconut milk) Grate the coconut and soak in hot water. Leave for a couple of minutes and then take handfuls of the grated coconut and press through a sieve. Do this a few times. Alternatively you can buy ready made coconut cream, milk or powder in the supermarket.
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Malpighiales
Family: Euphorbiaceae
Subfamily: Crotonoideae
Tribe: Aleuritideae
Subtribe: Aleuritinae
Genus: Aleurites
Species: A. moluccanus
Binomial name: Aleurites moluccanus
The nut is often used cooked in Indonesian and Malaysian cuisine, where it is called kemiri in Indonesian or buah keras in Malay. On the island of Java in Indonesia, it is used to make a thick sauce that is eaten with vegetables and rice. Outside of Southeast Asia, macadamia nuts are sometimes substituted for candlenuts when they are not available, as they have a similarly high oil content and texture when pounded. The flavor, however, is quite different, as the candlenut is much more bitter. It is mildly toxic when raw.
Several parts of the plant have been used in traditional medicine in most of the areas where it is native. The oil is an irritant and laxative and sometimes used like castor oil. It is also used as a hair stimulant or additive to hair treatment systems. The seed kernels have a laxative effect. In Japan its bark has been used on tumors. In Sumatra, pounded seeds, burned with charcoal, are applied around the navel for costiveness. In Malaya, the pulped kernels or boiled leaves are used in poultices for headache, fevers, ulcers, swollen joints, and gonorrhea. In Java, the bark is used for bloody diarrhea or dysentery.
Malaysian: Kecap
Thai: Si yu dam
Kecap – (Soya Sauce)
There are a few varieties of soya sauce The two listed below are the ones used most frequently in Indonesian cooking
Indonesian soy sauce
Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as molasses.
In Indonesia, soy sauce is known as kecap (or ketjap) (a catchall term for fermented sauces) from which according to one theory the English word “ketchup” is derived. Two main varieties exist:
Kecap asin
Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
Kecap manis
Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.
Kecap inggris (“English fermented sauce”), or saus inggris (“English sauce”) is the Indonesian name for Worcestershire sauce. Kecap Ikan is Indonesian fish sauce.
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