Indonesian Style Vegetables Recipes

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BAKED VEGETABLE EGG ROLLS



Baked Vegetable Egg Rolls image

This unique-and easy!-spin on classic egg rolls was inspired by Valerie's love of Indonesian flavors. They are full of vegetables, making them a perfect healthy main course or appetizer.

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h30m

Yield 16 egg rolls

Number Of Ingredients 15

8 ounces baby bella mushrooms
2 to 2.5 ounces bean thread noodles
2 tablespoons coconut oil
1/4 teaspoon kosher salt
5 scallions, chopped (about 1/3 cup)
4 cloves garlic, grated
1 tablespoon grated fresh ginger
3 cups finely shredded cabbage
1 cup shredded carrot
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek
Sixteen 6 1/2-by-6 1/2-inch egg roll wrappers
Nonstick cooking spray, for the egg rolls

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
  • Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
  • Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
  • Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
  • Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
  • Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
  • Allow to cool for 5 minutes before serving.

INDONESIAN-STYLE VEGETABLES



Indonesian-Style Vegetables image

Provided by Mark Bittman

Categories     dinner, quick, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons neutral oil, like corn or grapeseed
2 tablespoons dried shrimp, optional
1 pound string beans, trimmed and rinsed
1/2 pound carrots, peeled and cut into 1/2-inch slices
1/2 pound eggplant, cut into 1-inch chunks
1 fresh chili, seeded, stemmed and minced, or 1 dried chili, or to taste
2 cloves garlic, roughly chopped
5 nickel-size slices of ginger
1/3 to 1/2 pound ground pork or turkey, optional
1 large tomato, skinned, seeded and chopped (canned is fine; drain it first)
1 can (12 to 14 ounces) coconut milk
1/2 cup dried (unsweetened) coconut
Salt to taste
1 cup chopped basil, preferably Thai

Steps:

  • In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
  • Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
  • Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 25 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 22 grams, Sodium 898 milligrams, Sugar 11 grams, TransFat 0 grams

INDONESIAN CURRIED VEGETABLES



Indonesian Curried Vegetables image

Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners--so it's easy!

Provided by Charmie777

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 1/4 cups water
2 1/2 cups quick-cooking brown rice
1 tablespoon olive oil
1 cup broccoli floret
1 cup sliced mushrooms
1 medium green bell pepper, cut in strips
1 cup shredded red cabbage
1 cup shredded carrot
2 cups chopped onions
1 tablespoon imported curry powder
2 teaspoons minced garlic
1 teaspoon cumin
1 teaspoon chopped ginger
2 (14 1/2 ounce) cans diced tomatoes
3 tablespoons peanut butter

Steps:

  • Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
  • Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
  • Add the pepper, cabbage, carrots and onions.
  • Raise the heat to medium-high and stir occasionally.
  • Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
  • Raise the heat to high, cover and bring to a boil.
  • Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
  • Reduce heat to low and stir in the peanut butter, blend well.
  • Serve over the brown rice.

Nutrition Facts : Calories 229.6, Fat 10.4, SaturatedFat 1.9, Sodium 538.6, Carbohydrate 32.1, Fiber 7.2, Sugar 15.2, Protein 7.6

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