Rijsttafel 5 by brianjwood

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Rijsttafel 5
Submitted by brianjwood on August 23, 2002 at 3:27 am

DESCRIPTION
Rijsttafel 5

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
TODAY'S RECIPE
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Here’s the latest. I sure hope you are enjoying them!
Cheers, Brian

Here are a pair of classic Indonesian dishes that have been served at every rijsttafel I have ever had.

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Ayam Bali (Balinese Chicken)

1 onion, coarsely chopped
2 cloves garlic
1-3 hot red chili peppers, coarsely chopped
1/4C(60 ml) toasted cashew nuts
2Tbs(30 ml) lemon juice
1Tbs(1ml) soy sauce
2tsp(10 ml) palm or light brown sugar
1tsp(5 ml) chopped fresh ginger
1Tbs(15 ml) peanut oil
2lbs(900 g) skinless, boneless chicken thighs or
breasts, cut into 1-inch (2 cm) pieces
1C(250 ml) coconut milk
Additional toasted cashew nuts for garnish

Combine the onion, garlic, chili peppers, cashew nuts, lemon juice, soy sauce, sugar, and ginger in an electric blender or food processor and blend until it forms a smooth paste. Heat the oil in a large skillet over high heat and saute the chicken until golden brown, 2 to
3 minutes. Add the blended mixture and cook uncovered for 2 to 3
minutes, stirring constantly. Add the coconut milk, reduce the heat to low and simmer uncovered, stirring occasionally, until the chicken is tender and the sauce has thickened, about 10 to 15 minutes.
Garnish with toasted cashews. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Semur Daging (Beef in Soy Sauce)

2Tbs(30 ml) peanut oil
1 large onion, finely chopped
2 cloves garlic, finely chopped, mashed with
1/2tsp(2 ml) salt
2tsp(10 ml) finely grated fresh ginger
1lb(500 g) chuck or round steak, cut into small cubes
1C(250 ml) hot water
3Tbs(45 ml) dark soy sauce
2Tbs(30 ml) lime juice
1Tbs(15 ml) palm or light brown sugar
1/2tsp(2 ml) freshly ground pepper
1/4tsp(1 ml) each ground cardamom, cinnamon, and nutmeg
1/8tsp(0.5 ml) ground cloves

Heat the oil in a large skillet over high heat and fry the onion until soft. Add the garlic and ginger and continue to cook until the onion just starts to turn brown. Add the meat and stir fry just until it has turned color. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook covered until the meat is tender. Remove the cover after 1 hour and 15 minutes to help reduce the liquid, until the sauce is thick and coats the meat. Serves 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
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