Best Indonesian Recipe

Mango Lassi

admin-bir — Fri, 05 Mar 2010 16:05:46 +0000

Ingredient:

3 C Plain yogurt
1 C Milk
1 C Water
1 C Mango pulp
1/2 C Sugar
1 Oz Pistachios, ground

Methods:

In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk
briskly until completely mixed. Chill. To serve, pour over crushed
ice.
Sprinkle the ground pistachios over the top.
Makes 4 to 6 servings.

Mango & Melon Salad W/Strawberry Sauce

Cookmaster — Thu, 25 Feb 2010 15:46:59 +0000

Ingredients:

Salad

1 fresh mango, peeled and sliced into bite sized pieces
1/cantaloupe, peeled and sliced into bite sized pieces

1/2 honeydew, peeled and sliced into bite sized pieces

Strawberry Sauce:

1 1/2 cups fresh strawberries, or partially thawed frozen strawberries
1 tablespoon lemon juice
1/4 cup maple syrup
Methods:

Place mango and melon pieces in a large serving bowl. In a blender,
blend strawberries with lemon juice and sugar until smooth. Drizzle
sauce over fruit salad and serve.

Tomatoes Stuffed with Rice and Currants

Cookmaster — Wed, 17 Feb 2010 14:19:29 +0000

Ingredients:

4 large ripe but firm tomatoes, about 2 lbs
4 tbsps. olive oil, divided
1 medium onion, finely chopped
1/2 cup rice, uncooked
1 tbsp dried currantsor or use raisins or Craisins
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. freshly ground white pepper
1/2 tsp. salt
1/2 tsp. sugar
1 cup water
1 tbsp. pine nuts, lightly toasted
1/4 cup finely chopped fresh mint
1/2 cup chopped fresh dill

Directions:

Cut a slice across the top of each tomato, leaving a piece attached to serve as a hinge for the “top”. Hollow out the tomatoes and turn upside down on plate to drain for about one hour.
Soak currants in tepid water for 15 minutes; drain well.
Heat 3 tablespoons of olive oil in a medium skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the rice and cook, stirring frequently, about 5 minutes more. Add currants, cinnamon, allspice, pepper, salt and sugar and stir. Add water. Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Remove from heat and cool. Stir in pine nuts, mint and dill.
Preheat oven to 425 degrees. Arrange tomatoes upright in a greased baking dish and sprinkle with remaining 1 tablespoon of olive oil and a pinch each of sugar and salt. Bake, uncovered, for about 10 minutes; tomatoes will look as though they are about to collapse. Remove from oven and cool.
Stuff tomatoes with rice mixture and serve at room temperature, garnished with fresh mint leaves. Serves 4.

Chocolate Maple Tofu Pudding

Cookmaster — Fri, 05 Feb 2010 15:46:58 +0000

Ingredients:

12 ozs. silken tofu
1/3 cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 dash ground cinnamon or to taste

Method:

Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated this pudding will keep for 2 days.

Barley and Sun-dried Tomato Pilaf (rice cooker recipe)

Cookmaster — Sat, 16 Jan 2010 00:33:19 +0000

Ingredients:

1/2 cup onion, chopped
1 cup pearled barley
2 3/4 cups vegetable broth
1 tbsp. dried parsley
2 tbsps. fresh parsley
1/4 cup sun-dried tomatoes, slivered
1/2 tsp. salt
1 cup frozen green peas, defrosted

Methods:

Put all ingredients except peas in rice cooker. Cover
and allow 1/2 hour and open carefully and stir and
then allow to cook until rice cooker shuts off.
Carefully remove cover, quickly stir mixture and add
green peas. Cover and allow to steam for 5 minutes
before serving. Serve immediately. It took about 50
minutes in the steamer/rice cooker.