Riijsttafel No1
Submitted by brianjwood on August 23, 2002 at 3:23 am

DESCRIPTION
Riijsttafel No1

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
The following is courtesy of The Chef at WorldWide Recipes

Even though the food is Indonesian, the term "rijsttafel" is a Dutch word meaning "rice table," and was used by the Dutch colonists in Indonesia to describe elaborate banquets comprised of many dishes.
When my parents were entertaining guests in their home in Jakarta many years ago, my father pointed to the impressive buffet my mother had prepared and, knowing that rijsttafel was a Dutch term and wondering what the Indonesian word was, asked an Indonesian guest, "What do you call this?" The gentleman shrugged his shoulders and replied, "Food."
A typical rijsttafel may contain as many as two dozen dishes, and in order to best represent it I have made some modifications to my standard format this week. You will notice that I doubled the number of recipes by including some that I have published in the past, and that I have eliminated desserts because, except for fresh fruit, they aren't part of a traditional rijsttafel.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Katjang Sauce (Spicy Peanut Sauce)
Categories:
Yield: Servings

2 T (30 ml) vegetable oil
1/4 c (60 ml) finely chopped-shallots or
-scallions (white part only)
1 t (5 ml) finely chopped garlic
2 C(500 ml) chicken stock
1/2 C(125 ml) shelled peanuts finely ground in an
-electric blender
2 t (10 ml) soy sauce
1 t (5 ml) dark molasses
1 t (5 ml) lime juice
1/4 t (1 ml) finely grated ginger
1/4 t (1 ml) finely chopped hot chilies or
-cayenne,or to taste

Heat the oil in a heavy skillet and cook the shallots and garlic 3 to 4 minutes, until they are soft and transparent but not brown. Add the chicken stock and bring to a boil over high heat. Add the ground peanuts, soy sauce, molasses, lime juice, ginger, and chilies or cayenne. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow to cool slightly before serving.
Bon appetit from the Chef at World Wide Recipes

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Satay Ayam (Chicken Satay)
Categories:
Yield: Servings

1 t (5 ml) finely chopped garlic
1 t (5 ml) salt
1/4 t (1 ml) white pepper
2 T (30 ml) soy sauce
1 T (15 ml) dark molasses
2 t (10 ml) fresh lime juice
2 lb (900 g) boneless,skinless chicken breasts or thighs,cut into 1-inch (2 cm) cubes
2 T (30 ml) vegetable oil

Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a
bowl. Serves 4.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Atjar Kuning (Yellow Pickles)
Categories:
Yield: Servings

2 T (30 ml) vegetable oil
1 ea garlic,finely chopped
1 t (5 ml) turmeric
1 t (5 ml) ground coriander
1/2 t (2 ml) ground cumin
Salt and freshly ground pepper to taste
Finely chopped hot chilies or cayenne pepper to
taste (optional)
1/4 C(60 ml) blanched almonds toasted and finely ground in an electric blender or food processor
1/4 C(60 ml) white vinegar
12 small shallots,peeled
1 cucumber,cut lengthwise into 1/4-inch slices and
then cut into strips 1/4 inch (5 mm) wide and 2 inches
(5 cm) long
1 red bell pepper (capsicum) seeded and cut into
strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
1 carrot,peeled and cut into strips 1/4 inch (5 m
wide and 2 inches (5 cm) long
1/4 lb g) string beans (haricots)
-cut into 2-inch lengths

Heat the oil in a heavy saucepan over moderate heat and saute the
garlic for about 30 seconds. Add the turmeric, coriander, cumin,
salt, pepper and optional hot chilies and stir for 1 minute. Stir in the ground almonds and vinegar, reduce the heat to low, and simmer for about 3 minutes. Add the shallots, cucumber, bell pepper, carrot, and green beans. Simmer for about 5 minutes, stirring occasionally, until the vegetables are heated through but still crisp. Remove from the heat and serve at room temperature. May be refrigerated for up to 3 days before serving. Makes about 4 cups (1 L).

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