Recipes Indonesian Food

INGREDIENTS:

2 tsp ground coriander
1 tsp freshly ground pepper
6 shallots, peeled and chopped fine
3 garlic cloves, minced
1 tsp salt
1 tbs sugar

Fritters:

2 1/2 c frozen or fresh corn, cut from the cob
1 tbs chives, finely chopped
1 egg, beaten
2 tbs flour
1 c canola oil for frying

PREPARATION:

To make the spice paste, combine all ingredients in a medium bowl. Set aside.
Grind corn kernels in a food processor or blender.
Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce.

INGREDIENTS:

2 ounces fresh bean sprouts
6 ounces tofu, drained
4 eggs, beaten with a little
1/2 teaspoon salt
1 teaspoon vegetable oil
2 red chilies or green chilies, deseeded, thinly sliced
2 tablespoons sweet soy sauce (kecap manis)
1 tablespoon white vinegar
2-3 tablespoons fried crushed peanuts
3 tablespoons shallots, flakes fried
1 tablespoon chopped fresh parsley

PREPARATION:

Drop the bean sprouts in boiling water and boil for 30 seconds. Drain and refresh with cold water.
Mash the tofu or chop very small.Combine tofu, eggs and salt in a bowlHeat the oil in a 10-inch nonstick skillet or cast iron skillet. Add half of the egg mixture, tilting the pan to make a thin layer. Cook over medium heat until set. Turn the omelet over. Remove from the pan. Make another omelet the same way.Top each with sprouts and chiles.Combine the soy sauce and vineger. Drizzle over the omelets.Garnish with peanuts, shallot flakes and parsley leaves.

INGREDIENTS:

1 (18 1/4 ounce) package devil's food cake mix
1 (4 ounce) box instant chocolate pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

PREPARATION:

Preheat oven to 350°F,Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more,Pour batter into prepared pans and smooth it out.Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
Allow to cool in the pans on a wire rack for 20 minutes.Now is the time to start preparing your frosting.Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost.