Posts Tagged ‘Javanese’

Indonesia-Peanut and Pineapple Curry

Ingredients:

4 ozs. shelled peanut
2 tbsps. grated coconut (dry or dehydrated)
1 small very ripe pineapple
1 tsp. walnut or vegetable oil
1 clove garlic, minced
2 tsps. curry powder (Javanese if possible)
1/2 tsp. sambal oelek (Indonesian chili paste)
1 cup coconut milk
pinch of salt
2 tsps. brown sugar
1 onion, finely chopped

Methods:

Toast the peanuts in a non-stick pan until they take on a brownish colour, grind half of them in a mortar,
set the rest aside; toast the grated coconut in the same way; set aside; cut up the pineapple, removing the peel and the core; dice the flesh; heat the oil in a wok; add the onion and cook until transparent; add the garlic, curry powder and sambal oelek; mix well; add the pineapple, coconut milk, sugar and salt;
simmer 5 minutes over medium heat; add the ground peanuts; transfer to a heated platter; garnish with the
remaining peanuts and the grated coconut.

Acar Ketimun (Javanese Cucumber Pickle)

When you’re having fried rice, soto, or other spicy dishes, you can add this as best companion.
Ingredients:

•1/2 onion (sliced thinly)
•1 chili pepper (slit down the side)
•3/4 cup white vinegar
•1/4 cup water
•3-4 tbsp Sugar
•1 tsp salt
•2-3 peppercorns
•1 Cucumber sliced into 1/4″ rounds
Methods:

1.Bring first set of ingredients to a boil in a saucepan.
2.Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
3.Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.
Variations:

1.Cucumber can be peeled, seeded and sliced into half moons if you like.
2.Add 2-3 whole cloves for extra flavor.