Indonesian Liver Curry

Ingredients

• 1 1/2 lbs liver
• 2 tablespoons oil
• 3 onions, sliced
• 1 tablespoon lemon rind, grated
• 2 garlic cloves, crushed and chopped
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• 1 teaspoon fennel seed
• 1/2 teaspoon chili powder
• 1 fresh red chili, chopped
• 1 green pepper, diced
• 1 beef stock cube
• 1 cup hot water
• 1 1/2 cups coconut milk
• salt

Directions

1. Heat oil in a pot and fry the onions till tender, add the lemon rind, garlic and spices, stir well and add the chilli and diced pepper, cook for 3 minutes.
2. Slice the liver into 1" strips and add to the pot fry for two mins . . Crumble the stock cube into the water and add to the pot with the coconut milk. Bring to the boil, reduce heat and simmer for 20 mins with the pot covered.
3. Season with salt to taste.
4. Serve with boiled rice and a vegetable curry.

Boiled Shrimp and Pork Dumplings

Ingredients

• 200 g ground pork
• 100 g shrimp, finely chopped or ground using food processor
• 2 garlic cloves, minced
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 1 tablespoon rice wine
• 1/2 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon oyster sauce
• 1/4 teaspoon ground black pepper
• 30-40 wonton wrappers
• 3 cups chicken stock
• salt and pepper, to taste (for the stock)
• 1 dash mushroom soy sauce (optional, but remember that the stock will look a bit brown)
• iceberg lettuce (optional) or broccoli (optional) or cauliflower (optional) or carrot, chopped (optional)

Directions

1. Mix all ingredients except wonton wrappers and stock.
2. Place a teaspoon of meat mixture in the center of wrappers.
3. Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
4. Boil the chicken stock over high heat.
5. Reduce heat to low and simmer.
6. Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
7. Add the vegetables along with the last batch of dumplings, if using.
8. Add salt, pepper, or soy sauce to taste.
9. Enjoy!

Cucumber Salad (Acar Ketimun)

Ingredients

• 2 small cucumbers, cubed
• 1/2 medium onion, sliced
• 1/2 cup white vinegar
• 1 tablespoon oil
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 tablespoon sugar

Directions

1. Mix all ingredients together. If you prefer a little heat, you can add slices of hot chili peppers to taste.
2. Chill and marinate at least 30 minutes before serving.

Bourbon Chicken

I never was convinced there was bourbon in bourbon chicken. I set up a lab experiment in my little kitchen, sample box of mall bourbon chicken, and my own ingredients, all ready for a Food Network style Throwdown, (without Bobby Flay). I already had a general plan for what I thought might be in Bourbon Chicken, and then I went to work, chopping, mixing, cooking, tasting, tasting, tasting, and I feel confident I got this done. Side by side taste tests get a thumbs up for my recipe. Note: I used some low calorie ingredients in mine, and if you choose to use full calorie options, be careful not to burn or oversweeten your sauce. You can get ketjap manis in oriental grocery stores. Don't substitute regular soy sauce for it- the flavor and texture is totally different. Or you could try making Ketjap Manis, reduced to the thickness of honey.

SERVES 3 -4 (change servings and units)

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Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or boneless skinless chicken thighs, cut into bite-sized chunks
• 3 tablespoons unsalted butter

For the sauce

• 1/2 cup ketjap manis (Indonesian sweet & thick soy sauce)
• 1/2 cup diet cherry coke
• 1/4 cup Splenda brown sugar blend
• 1 tablespoon rice vinegar
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2-1 teaspoon liquid smoke

Directions

1. Mix ingredients for sauce in a small bowl.
2. Saute chicken in butter in a large skillet, until nicely browned, being careful not to burn the butter.
3. Add the sauce and stir, bringing to a boil.
4. Reduce heat and cook, stirring, 20-25 minutes or until sauce has thickened and chicken is cooked through.

Indonesian Pineapple Curry

Ingredients

Spice Mixture

• 1 teaspoon cardamom seed
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1/2 teaspoon whole cloves

Dip

• 2 tablespoons canola oil
• 2 spring onions, cut into 1/2 inch pieces
• 2 inches piece fresh ginger, grated
• 4 candlenuts or macadamia nuts, roughly chopped
• 1 cup water
• 1 teaspoon sambal oelek
• 1 tablespoon fresh mint, chopped
• 1 medium fresh pineapple, drained or 1 (15 1/4 ounce) can pineapple chunks, drained

Directions

1. Spice Mixture: Grind the cardamom seeds, coriander seeds, cumin seeds and cloves in a mortar and pestle.
2. Peel and halve the pineapple, remove the core, and cut into 1 inch chunks, set aside to be used later.
3. Note : If the pineapple is a little tart, add 1 to 2 teaspoons sugar.
4. Heat the oil in a medium pan. Then add the spring onion, ginger, candlenuts and spice mixture, and stir-fry over low heat for 3 minutes.
5. Add the water, sambal oelek, mint and pineapple and bring to the boil.
6. Reduce the heat to low, cover and simmer for 10 minutes, or until the pineapple is tender but still holding its shape.

Tofu Omelet Indonesia

Ingredients

• 2 ounces fresh bean sprouts
• 6 ounces tofu, drained
• 4 eggs, beaten with a little
• salt
• 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

Directions

1. 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 bowl.
2. Heat 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.