Indonesianstirfriedcarrots Recipes

INDONESIAN FRIED CHICKEN

Steps:

• Preheat a deep fryer filled with canola oil to 375 degrees F. Set up a steamer that can fit the chicken.
• Stir together the lemongrass paste, Thai bird chilies and turmeric in a small bowl. Set aside. Put the coconut milk in a medium bowl.
• Season the chicken with salt, pepper and fish sauce. Rub the lemongrass spice paste evenly over each piece. Submerge the chicken in the coconut milk for 5 minutes. Transfer to the steamer and sprinkle with the lime juice. Steam until cooked through and no trace of pink remains, about 22 minutes. Transfer the chicken to the deep fryer and cook until crispy, 2 to 3 minutes.
• Divide the waffles among plates. Top with the Honey Sesame Butter and allow it to start melting. Top with some of the chicken and drizzle with 2 to 3 tablespoons of the Surprising Sauce, depending on desired spice level.
• Preheat a waffle iron. Preheat the oven to 200 degrees F to keep the waffles warm.
• Whisk together the flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a separate bowl, mix together the eggs, buttermilk, butter and oil. Stir the wet ingredients into the dry, being careful not to overmix. Fold in the ginger and sesame seeds.
• Spray the preheated waffle iron with nonstick spray. Pour the appropriate amount of batter onto each waffle compartment and cook until the waffle is cooked through and crispy, 3 to 5 minutes, depending on the waffle iron. Transfer to the oven to keep warm. Repeat with the remaining batter.
• Remove the stems from the dried chiles, break the chiles in half and remove the seeds. Place the chiles in a small pot with the garlic and ginger and cover with 1 1/2 cups water. Bring to a simmer and cook until the chiles have softened, about 10 minutes.
• Transfer the mixture to a food processor and process with the fish sauce and sugar until a coarse paste forms. Add the vinegar and process again. When the sauce is thick and textured (do not puree), add the Thai basil and pulse.
• Place the butter in a food processor and process until fluffy. Add the honey and sesame oil and mix until evenly dispersed.

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Steps:

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RISOLES

Steps:

• Place the chicken in a saucepan and cover with water. It must be completely submerged.
• Cover, and simmer for 30 minutes over low heat, or until cooked through.
• When completely cooked, remove the chicken with a slotted spoon and let cool.
• In a Dutch oven, heat the oil over medium-high heat.
• Add the onion and fry, stirring very frequently, until it becomes tender.
• Add the garlic and the potato.
• Cook for 2 minutes, stirring frequently.
• Add the carrots and green beans and mix well.
• Cook until the potato and carrot become soft but not mushy.
• Finely shred the cooled chicken and add to the vegetables.
• Add the flour and sauté over high heat for 1 minute.
• Add the milk, nutmeg, salt, sugar and pepper. Stir well then taste. Add more seasoning if needed.
• Cook over medium heat until the mixture thickens. Add the parsley and mix.
• Remove from heat and let cool.
• In the bowl of a stand mixer, pour in the eggs and beat until frothy. Add salt and sugar and beat again for 15 seconds.
• Add a quarter of the flour and a quarter of the milk. Beat for 1 minute.
• Add another quarter of the flour and another quarter of the milk and beat again for 1 minute.
• Repeat adding the other two quarters of flour and milk and mixing them together, until you are finished.
• Add the melted butter and beat for 1 minute or until the lumps are completely gone.
• Filter the batter using a fine mesh strainer.
• Making the pancakes
• Heat an 8-inch (20cm) diameter crepe maker or non-stick skillet over medium-high heat.
• Brush the entire surface, including the edges, with oil.
• Heat again for 1 minute to warm the oil.
• Remove the crepe maker or skillet from the heat and take a small ladle (about 4 tablespoons) of batter.
• Pour onto the crepe maker and spread thinly using a pancake spreader or by quickly tilting the crepe maker or skillet.
• Place the crepe maker back on the heat. Cook over medium heat until the edges of the pancake curl.
• At this point, when you shake the crepe maker, the pancake should come away cleanly.
• Using a large spatula, flip the pancake and cook the other side for about 1 minute.
• Remove the pancake from the heat and place on a baking sheet lined with parchment paper.
• Place a piece of parchment paper on top of the pancake to separate it from the next one; in this way, they will not stick to each other.
• Repeat until all the batter is used up.
• Place a pancake on a flat surface.
• Place about 1½ tablespoons of filling about an inch (3 cm) from the bottom edge of the pancake.
• Form the filling into a rectangular shape.
• Fold the bottom pancake over the filling.
• Fold the left side of the pancake over the filling.
• Fold the right side of the pancake over the filling.
• Finally roll up into a cigar shape.
• Repeat until all the pancakes and filling are used up.
• Place the breadcrumbs into a large dish.
• Pour a large quantity of oil into a large saucepan, and bring it to a temperature of 340 F (170 ° C).
• Dip the risoles in the beaten eggs to cover the entire surface.
• Shake off the excess egg, then roll the risoles in the breadcrumbs.
• Shake off excess breadcrumbs before immersing risoles in hot oil.
• Fry the risoles on one side until they are a golden color, then turn over to fry on the other side.
• Remove the risoles from the oil with a skimmer, and place on a baking sheet lined with paper towels to absorb excess oil.
• Do not overload the pan with risoles as this will make them too fatty.
• Serve the risoles hot with balado or sambal, and / or chili peppers.

INDONESIAN STIR FRIED CARROTS

Steps:

• In a wok or large skillet, heat the 2 tablespoons of butter.
• Saute the chopped shallots and chili for 1 minute.
• Add the garlic and the carrots.
• Stir continuously for a minute or so and then add the broth and soy sauce.
• Cover and continue to cook for about 4 minutes.
• Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time.
• Serve.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

STIR-FRIED CARROTS

Steps:

• Clean carrots; cut diagonally into very thin slices.
• Heat dressing in wok or large skillet on high heat. Add carrots; cook and stir 2 min.
• Add water. Reduce heat to medium-high; cook an additional 9 to 10 min. or until carrots are crisp-tender, stirring occasionally.

STIR-FRIED CARROTS WITH COCONUT

Steps:

• Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.

INDONESIAN FRIED RICE

Steps:

• Rinse rice in a large sieve and drain well. Bring rice, water, and 1 1/2 cups chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Gently fluff with a fork, then transfer to a large shallow bowl or a large shallow baking pan and cool to room temperature, about 30 minutes. Chill rice, covered, 8 to 12 hours.
• Heat 1 quart of oil in a 4-quart pot over high heat until thermometer registers 375°F. Gently drop 2 krupuk into oil, then fry until they float to the surface, curl up, and expand, about 20 seconds. Turn krupuk over and fry until pale golden, about 10 seconds, then transfer with a slotted spoon to paper towels to drain. Fry remaining krupuk in 3 batches in same manner, transferring to paper towels to drain, then cool and break into pieces.
• Break up rice into individual grains with your fingers.
• Heat remaining 3 tablespoons oil in wok over high heat until hot but not smoking, then add shallots and stir-fry 1 minute. Add garlic and stir-fry 30 seconds. Add chicken and stir-fry until outside is no longer pink, about 2 minutes. Add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. Add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. Remove wok from heat and stir in fish sauce and scallions until combined well.
• Serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.
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INDONESIAN STYLE STIR-FRIED CABBAGE

Steps:

• Heat oil in the frying pan, then add the onion, chilli and garlic.
• Cook until soft.
• Break chicken stock cube into the pan and stir to spread throughout the mixture.
• Add all of the chopped cabbage and salt and pepper, then stir to coat the mixture.
• Place lid on the pan and cook over a low heat for a further 10-15 minutes (the cabbage should be soft by this time).
• Stir in the beaten eggs until they are cooked (about a minute).
• Serve it in a hot dish.

AIR-FRIED CARROTS WITH TAHINI-LEMON SAUCE

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
• Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
• Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.