Best Indonesian Recipe

This also called as Tempeh Goreng

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.

Ingredients:

3 tablespoons canola oil
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 teaspoon salt
1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry
and cut into 1-inch cubes
8 cups mixed salad greens
2 medium carrots, peeled, halved lengthwise and sliced
1 large cucumber, chopped

Directions:

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes,
until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

NUTRITION INFORMATION: Per serving: 237 calories; 16 g fat (2 g sat, 8
g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber;
454 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Folate
(41% dv), Vitamin C (38% dv), Calcium (29% dv). 1 1/2 Carbohydrate
Servings

MAKE AHEAD TIP: To make ahead: The dressing (Step 1) will keep,
covered, in the refrigerator for up to 2 days. Whisk just before using.

Source: EatingWell Diet

Ingredients:

1 Broiler or fryer Chicken with skin, approx. 450g.
2 t Salt
1 lg Onion, chopped finely
3 Cloves garlic, chopped
3 T Oil
1 T Coriander
Pinch of chopped ginger
1 t Ground lemon grass
2 c Coconut milk
1 Salam leaf

Directions:

Cut chicken into serving portions and rub with salt.
Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute.

Add chicken, mixing thoroughly so that chicken absorbs the spices. Add coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Serve with rice.

Ingredients:

12 ounces tempeh, crumbled
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup salsa
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 chayote, peeled & grated
1/2 cup chopped onion
1-1/2 cups shredded lettuce

Directions:

Combine tofu, rice, green pepper, salsa, salt and taco seasoning,mixing thoroughly and heat on stove.
Heat skillet and warm tortillas until they are soft and hot.
Fill each tortilla with tempeh mixture and garnish with tomato, chayote, onion and lettuce. Sprinkle with hot sauce, if desired.
Makes 6 tacos.

by: Chico Juarez

Ingredients:

2 c. cooked brown rice
1/2 c. raisins
2 scallions, chopped
1/4 c. toasted cashews
1 green pepper, chopped
1 stalk celery, chopped
Fresh parsley, chopped
3/4 c. orange juice
1/3 to 1/2 c. canola or oilve oil
1 tbsp. sesame oil
3 to 4 tbsp. soy sauce
2 tbsp. white wine
Juice of 1 lemon
1 to 2 cloves of garlic
1 tsp. freshly grated ginger

Directions:

When rice is cooled, add next six ingredients. In a blender mix the orange juice, oils, soy sauce, wine, lemon juice, garlic and ginger. Pour over rice mixture and serve over chopped lettuce. Makes 4 to 6 servings.