Tag Archives: Recipes

Gule Sapi (Spicy Indonesian Beef Stew)

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Gule_Sapi_2013_04_14Gule Sapi is a spicy beef stew, simmered slowly in an aromatic coconut sauce. It’s called a “stew,” but it’s more like a curry, and I like to make it at any time of the year. It’s plenty spicy as is, but you can ratchet up the heat by leaving the seeds in the chilies (which is the way I like it), or you can tone down the heat by using less of the chilies and sambal ulek. This dish is delicious, so I hope you’ll try it!

1 large onion, coarsely chopped
4 garlic cloves, coarsely chopped
5 candlenuts
5 red Thai chilies (aka bird chilies), seeded and minced
3 tsp sambal ulek
1/2 tsp white ground pepper
1/2 tsp sweet Hungarian paprika
2 tsp (about 2 inches) fresh peeled, finely grated ginger
1/2 tsp Laos powder (or 1 tsp finely grated fresh galangal)
1 tsp ground turmeric
2 tsp ground coriander
2 whole cloves
2 tsp salt
4 Tbsp tamarind water
2 tsp peanut or canola oil

2 lbs beef chuck, trimmed and cut into 1-inch cubes
2 additional tsp peanut or canola oil
1 additional tsp salt
1 1/4 cup water
1 cinnamon stick (about 2 inches)
3 salam leaves
1 stem lemongrass — use bottom 6 inches; remove outer leaves, and pound the bottom end with the side of a knife
1 14-oz can lite coconut milk

Add first 15 ingredients (through peanut/canola oil) to a food processor. Process to a fine paste and set aside.

Heat 2 tsp peanut/canola in a Dutch oven over medium-high heat. Add beef and 1 tsp salt, and brown for 5 minutes. Leaving the juices in the pan, remove the meat and set aside.

Reduce heat slightly. Add the paste mixture to the pan and gently saute for 5 minutes. Add the meat back to the pan. Add the water, cinnamon stick, salam leaves and lemongrass. Stir and bring to a boil. Cover the pan, and simmer on low heat for 40 minutes.

Remove the lid, and add the coconut milk. Stir and bring to a boil. Simmer on low heat for about an hour, until the beef is tender, and the sauce is very thick. Remove the salam leaves, lemongrass and cinnamon stick. Serve with white coconut rice, or Indonesian yellow rice (nasi kuning), and any Indonesian relishes or pickled vegetables you have on hand.

Serves 4 to 6

Chicken Paprikash

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Chicken Paprikash (1 of 1)I believe that paprika is underrated in the U.S. — people seem to only use it for adding a finishing touch (of color) to casseroles and deviled eggs, but it has such a wonderful flavor when used as a key ingredient in a dish. I keep three varieties on hand:  Sweet Hungarian Paprika, Hot Hungarian Paprika and Smoked Paprika from Spain. Chicken Paprikash is a dish that really shows off the Hungarian Paprika — I made this tonight (I make it regularly), and hope you’ll try it, as well. It is traditionally served with spaetzle, but I like to serve it with orecchiette pasta.

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 Tbsp sweet Hungarian paprika
2 tsp hot Hungarian paprika
1/4 tsp ground caraway seeds
2 Tbsp butter
2 tsp salt
1 cup diced onions
1 cup diced red bell pepper
2 tsp minced garlic
14.5 oz can diced tomatoes
1 cup chicken stock
1/2 cup reduced-fat sour cream

In a medium bowl, combine the chicken with 2 Tbsp of the sweet paprika, 1 tsp of the hot paprika, the ground caraway seeds and 1 tsp salt.

Melt the butter in a Dutch oven over medium heat. Add the onions, red bell peppers, remaining 1 Tbsp sweet paprika, remaining 1 tsp hot paprika and remaining 1 tsp salt. Saute for 4 minutes. Add the garlic and cook for 30 seconds.

Turn heat up to medium-high. Add the chicken mixture, and saute for 4 minutes, until the chicken is no longer pink. Add the tomatoes and stock, and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.

Uncover, add the sour cream and cook gently for about 2 minutes. Season with a bit more salt, if desired. Serve with orecchiette.

Serves 4.

Chicken Piccata

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Chicken PiccataI’m not sure why this dish makes me think of spring…maybe it’s the bright flavors of the lemon and capers? Not sure, but it’s such a nice, simple dish. I made it last night in celebration of the new season.

2 large chicken breasts (about 1.25 lbs tot.), pounded to 1/4 inches in thickness between 2 sheets of plastic wrap
1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp butter
1 Tbsp olive oil
4 Tbsp white wine
1 1/4 Tbsp lemon juice
1 Tbsp drained capers
3 Tbsp chopped fresh parsley

In a 9 X 9 inch baking dish, combine flour, salt and pepper.

Heat oil and butter in a skillet over medium-high heat. Dredge the chicken in the flour mixture, and place in the skillet. Saute 2 minutes on each side, until golden brown. Remove from the skillet.

Add the wine, lemon juice, capers and parsley to the skillet and bring to a boil, then remove from heat after about 1 minute, or until sauce thickens slightly. Season with a bit of additional salt and pepper. Spoon sauce over the chicken. I like to serve with either steamed white or wild rice, and a green vegetable, such as asparagus.

Serves 4.

Babi Lelawar (Balinese Pork in a Coconut Sauce)

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Babi_Lelawar_2013_05_02I tasted this dish for the first time while on vacation in Bali — fell in love with it and determined that I would recreate it at home. It wasn’t too difficult to prepare — I think this dish is easy enough for anyone yearning for something different. I’ve made this dish several times since that trip. I like to serve it with telur kari (Indonesian curried eggs), steamed coconut rice and steamed green beans.

1 lb pork tenderloin, sliced down the middle lengthwise, then thinly sliced crosswise
1 medium onion, finely diced
1 half small red bell pepper, diced
2 cloves garlic, minced
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp Laos powder (or 1/2 tsp minced fresh galangal)
1 1/4 tsp salt
4 tsp sambal ulek
1 Tbsp canola oil
3 salam leaves
1 cup coconut milk
1 Tbsp tamarind juice

Combine the pork, onions, red bell pepper, garlic, cumin, coriander, Laos powder, salt and sambal ulek in a medium bowl. Let stand half an hour.

Meanwhile, combine the coconut milk and the salam leaves in a small bowl and set aside.

Heat the oil in a wok or other pan over medium-high heat. Add the pork mixture and saute until the pork is no longer pink, about 4 minutes.

Add the coconut milk and salam leaves to the pan. Bring to a boil, then simmer over low heat, uncovered, until the sauce is very thick, about 25 minutes. Stir in the tamarind juice, then serve.

Serves 4.

Telur Kari (Indonesian Curried Eggs)

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imageDelicious — I made these eggs last night to serve as an accompaniment to babi lelawar (Balinese pork in a coconut sauce) and coconut steamed rice. They are so easy to make, and they taste nothing like grandma’s deviled eggs. Try this recipe.

2 Tbsp canola oil
1 medium onion, diced
1 clove garlic, minced
2 tsp curry powder
1 tsp very finely minced lemongrass, or 1/2 tsp ground lemongrass powder
2 – 3 tsp sambal ulek
2 Salam leaves
1 kaffir lime leaf, shredded
1 1/2 cups lite coconut milk
1 1/2 tsp salt
1 Tbsp kecap manis
6 hard-boiled, shelled eggs

Combine onions, garlic, curry powder and lemongrass in a small bowl, and set aside.

Heat oil in a wok or other pan. Add onion mixture and saute until onions are just translucent, about 3 minutes.

Add sambal ulek, salam leaves, kaffir lime leaf, coconut milk, salt and kecap manis to the onion mixture. Bring to a boil, add eggs, then simmer, uncovered, over low heat until the sauce has darkened and thickened, about 25 minutes. Serve as an accompaniment to an Indonesian meal.

Serves 6 as a side.

Nasi Goreng (Indonesian Fried Rice)

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Nasi GorengNasi goreng literally translates to “fried rice.” It’s another common dish in Indonesia, and believe it or not, they like it so much, they eat it for breakfast there! This dish is easy to make, but plan ahead, as you must use leftover rice (or cooked rice that’s been refrigerated for 4 hours).

1 medium boneless, skinless chicken breast
1/4 tsp turmeric
1/4 tsp salt
1 cup water
4 cups (give or take) steamed jasmine rice — use cold leftover rice, or rice that’s been in the fridge for a few hours
2 Tbsp canola oil
3 eggs, beaten in a small bowl
1 medium onion, diced
1 large garlic clove, minced
1 leek (white part only), finely chopped
4 tsp sambal ulek
1 tsp ground coriander
1 tsp ground cumin
1 tsp Laos powder (or 1 1/2 tsp peeled, minced, fresh galangal)
1/2 lb shrimp (prawns), shelled and deveined
3 Tbsp kecap manis

Trim the chicken breast, and poach in turmeric water. To do this, combine the water, salt and turmeric in a small pan. Bring to a boil. Add the chicken breast (water should come up to half way on the chicken; must not be fully submerged). Cover and reduce heat to low. Simmer gently for 8 minutes. Flip breast over, then simmer, covered, for an additional 8 minutes. Remove from heat and dice (rather finely). Set aside.

Heat a small frying pan that has been coated with cooking spray on low heat. Cover and cook until Fried Eggthe eggs are set (like an omelette, but don’t flip or turn). Remove from pan and cut into small cubes.

Heat oil in a large wok or frying pan over medium-high heat. Add the onions, garlic, leek and sambal ulek. Stir fry until the onions are soft, about 2 minutes. Add the coriander, cumin and Laos powder, and stir for another minute. Season with a bit of salt. Add the chicken and shrimp, and fry until the shrimp are no longer pink, about 2 minutes. Add the rice, egg cubes and kecap manis. Turn the heat up to high, and stir fry for another 5 minutes, until all ingredients are well mixed. Serve hot.

Serves 4.

Steamed Jasmine Rice

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Jasmine RiceThis recipe for steamed jasmine rice is so easy, and it turns out perfectly every time. This is my standard go-to recipe for just about any Southeast Asian dish that is served with rice. Although you are supposed to rinse the rice in cold water until the water is no longer cloudy, I don’t bother. In fact, I think it upsets the moisture content for this particular recipe, causing the finished product to turn out mushy. For coconut rice, simply add 2 tablespoons shredded, unsweetened coconut before you put the lid on to steam.

1 cup uncooked jasmine rice
14 oz water
1/4 tsp salt (rounded)
1/2 tsp butter

Combine rice, water salt and butter (and 2 Tbsp of shredded coconut if you desire) in a sauce pan. Bring to a boil. Stir well. Put the lid on and reduce the heat to very low. Simmer for 20 minutes. Remove from heat and fluff with a fork. Put the lid back on and let stand for 10 minutes before serving.

Serves about 4.

Asparagus with Lemon Butter

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Asparagus with Lemon ButterThe lemon is what makes this side!

1 lb asparagus, thick bottoms trimmed off
2 Tbsp butter
1 tsp fresh lemon juice
1/4 tsp salt
1/8 tsp ground black pepper

Cook asparagus in a pot of boiling salted water, uncovered for 5 minutes.

Drain well in a colander, then return to pot and toss with butter, lemon juice, salt and pepper.

Feta Cheese Spread

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Feta SpreadIf you like feta like I do, you’ll love this simple, tasty spread from southern Russia. Delicious!

 

 

 

 

 

1/2 lb feta cheese
1 large garlic clove, minced
1 hard-cooked egg, chopped
3 Tbsp chopped fresh dill
2 Tbsp sour cream
Freshly ground black pepper, to taste.

Place the feta cheese in a food processor and mince.

Transfer the cheese to a bowl. Stir in the garlic, chopped egg, dill and sour cream until well blended. Season with pepper. Cover and refrigerate for at least an hour. Transfer to a serving bowl.

Adapted from “Please to the Table, The Russian Cookbook,” by Anya von Bremzen and John Welchman

Quinoa and Chicken Casserole

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Quinoa CasseroleQuinoa is a wonderful grain (or “pseudocereal,” because it’s not really a grain) that is light and fluffy when cooked, and has a nice mild, nutty flavor. Quinoa is related to beets, spinach and tumbleweeds, believe it or not! It is commonly used in South American dishes, and is fast becoming popular in the U.S. Following is a recipe for a great quinoa dish that I tried last night for the first time. I’m never afraid to try recipes that are featured on pantry item packaging — you know it’s got to be good if the manufacturer put it there! I got this recipe off the carton of my favorite chicken stock by Kitchen Basics — it was delicious and simple to make (think weeknights).

  • 2 cups Kitchen Basics Original Chicken Stock
  • 1 large onion, peeled and diced
  • 1 Tbsp olive oil
  • 8 cremini (or white) mushrooms, thinly sliced
  • 2/3 cup acorn squash, sliced
  • 3 cloves garlic, peeled and minced
  • 1 lb ground chicken
  • 2 tsp poultry seasoning (or dried sage)
  • 1 tsp salt (I added 2 tsp, which was about right)
  • 1/3 tsp ground black pepper
  • 1 1/2 cups quinoa, uncooked, rinsed
  • 1/3 cup parsley, chopped
  • 1 1/4 cups reduced-fat Monterey Jack cheese, shredded

Preheat oven to 350 degrees F. In a skillet, saute onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.

Add mushrooms, squash and garlic, and cook for 2 to 3 minutes. Add chicken, breaking it into small pieces as it browns, about 3 to 4 minutes.

Add poultry seasoning, salt, pepper, stock and quinoa, and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Transfer ingredients from pan to a bowl, and stir in parsley and 3/4 cup cheese.

Turn mixture into 9″ x 9″ casserole dish or baking pan (lightly coat the dish first with cooking spray).

Sprinkle remaining cheese on top of casserole. Bake in oven for 30 to 35 minutes.

Recipe adapted from “Cozy Quinoa Casserole,” Kitchen Basics