Rijsttafel 6 by brianjwood

[rottiedogs]

Rijsttafel 6
Submitted by brianjwood on August 23, 2002 at 3:33 am

DESCRIPTION
Rijsttafel 6

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I think this may be the last in the Indonesian run. Hope you liked them. For those who haven’t tried Indonesian I recommend (short of a trip to Jakarta!) a visit to Amsterdam, where such restaurants abound, universally of high quality. They have prawn crackers about 6” x 2” !!
Cheers, Brian

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Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com

Here is another dish that is found on virtually every rijsttafel.
Think of these as Indonesian hamburgers.

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Rempah (Coconut Beef Patties)

1lb(450 g) lean ground beef
2C(500 ml) unsweetened shredded coconut
1 egg
2 cloves garlic, finely chopped
2tsp(10 ml) ground coriander
1tsp(5 ml) ground cumin
Salt and freshly ground pepper to taste
Vegetable or peanut oil for frying

Combine all ingredients except the vegetable oil in a bowl and mix thoroughly. Form into patties about 2 inches (5 cm) in diameter and 1/2 inch (1 cm) thick. Heat at least 1 inch (3 cm) of oil in a large heavy skillet over moderate heat until it is very hot but not smoking. Fry the patties 5 or 6 at a time until they are dark brown and crisp, about 5 minutes per side. Drain on paper towels and keep warm in a 200F (90C) oven while the remaining patties fry. Makes about 20 patties to serve 4 to 6.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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This is a somewhat "internationalised" version of an Indonesian
classic, but it retains all the flavours and aromas that every
Indonesian knows.

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Mie Goreng (Fried Noodles)

1lb(450 g) Chinese mein noodles, or vermicelli or linguine
4Tbs(60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1-2 (to taste) fresh red chilli peppers, seeded and diced
2 pork chops, meat removed from bone, trimmed and finely diced
1/2lb(250 g) shrimp, peeled and deveined
3 stalks celery, finely sliced
1C(250 ml) finely sliced bok choy or green cabbage
Salt and freshly ground black pepper to taste
3Tbs soy sauce (or to taste)
For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely sliced
1 cucumber, thinly sliced

Cook the noodles according to package directions until 'al dente', or 'firm to the tooth'. Drain and immediately rinse under cold water to stop the cooking. Set aside. Heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chilli pepper until the onion is soft and golden. Add the pork and the shrimp and stir until cooked through. Add the celery, bok choy, salt, and pepper, and stir for a minute or two. You want the vegetables to be hot but crisp. Add the cooked noodles and continue stirring until the
noodles are heated through. Add the soy sauce and pile onto a serving dish. Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber. Serve immediately.
Fried Onion Flakes: In Indonesia these are made by deep frying very thinly sliced shallots, but an almost identical flavor can be achieved by the following method.
1/4 cup (60 ml) dried onion flakes.
Saute the dried onion flakes in a dry saute pan over moderate heat, stirring frequently, just until they become aromatic and have turned a light golden brown. These may be kept indefinitely in an airtight
container. Makes 1/4 cup (60 ml).
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Serves 6 to 8.
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[omaria]

Rottiedogs, I am so glad to see all the rijsttafel dishes from Brian J. Wood. Thank you very much.

[Author]

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