Cooked Bananas In Sweet Sauce

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It is Indonesian hot dessert.
Ingredients:

3-4 bananas ripe
1 cup coconut milk
1 tbsp. plain flour
2 tbsp. sugar
1/4 tsp. cinnamon powder
1/4 tsp. cardamom powder

Method:


Steam bananas in a bamboo or double boiler, skins intact.
Allow to steam for 4-5 minutes.
Peel, keeping bananas whole. Keep aside.
To make sweet sauce:


Warm flour, cinnamon, cardamom in a pan.
Add sugar, mix well.
Add coconut milk, stirring continuously, till mixture is smooth.
Cook further for 2-3 minutes, till sauce is thick.
Serve poured over hot bananas.
Making time: 20 minutes
Makes: 3-4 servings
Shelflife: Best fresh

Spicy Pineapple

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Ingredients:
1 pineapple peeled, decored, diced into chunks
2 spring onions with greens
1 tsp. ginger grated
2 sprigs fresh mint leaves finely chopped
5 candlenuts, chopped
1 tsp. sambal ulek
2 tbsp. oil
1/4 tsp. salt
1 tsp. sugar powdered

Grind together in mortar and pestle:
1/2 tsp. cardamom seeds
1 tsp. cumin seeds
1/4 tsp. coriander seeds
2 cloves

Method:


Chop spring onions with greens finely.
Heat oil, add ginger, candlenuts, onions, strifry for a minute.
Add ground spices, stir fry for 1 more minute.
Add pineapple, water, cook for 2-3 minutes after it boils.
Add mint, sambal ulek, salt, sugar, mix well.
Cook till pineapple is soft but not mushy.
Serve hot.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh

Fragrant Banana Dessert

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Ingredients:
3 ripe bananas
1/2 cup coconut dessicated
1/4 tsp. cardamom powder
2 tbsp. oil
1/2 cup whipped sweetened, chilled cream

Method:


Make thick angular slices of peeled bananas.
Heat oil in wok, add coconut, bananas, cardamom powder.
Strifry till coconut is lightly browned.
Serve warm with chilled whipped cream.
Making time: 15 minutes
Makes: 3 servings
Shelflife: Best fresh

Nasi Goreng

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Ingredients:

2 cups rice washed, soaked.
2 tomatoes chopped
1 onion sliced into thin slivers
2 cloves garlic, crushed
1 cup mixed vegetables, or those of individual choice
(baby corn, peas, potatoes, etc.)
1 tsp. curry powder or 1 tbsp. spice paste
1/2 tsp. dhania (coriander seed powder)
1/2 tsp. chilli powder
1/2 tsp. pepper powder
1 tbsp. soya sauce
2 tbsp. oil
1 tbsp. water
salt to taste

For garnish(optional):
1 recipe fresh khandvi strips or rolls(refer recipe in cookbook index)
fresh grated coconut

Method:


Cook rice, drain when done, but not mushy.
Keep warm, till required.
Heat oil in a wok, add onions,garlic,stir fry till tender.
Add vegetables, stirfry till vegetables are crisp and done.
Add spice powders, spice paste, sauce, salt, tomatoes, water, stir.
Add rice, toss well with fork, serve hot.
Garnish with khandvi strips or rolls, fresh grated coconut and Curry leaves.
Making time: 30 minutes
Makes: 45 minutes
Shelflife: Best fresh or kept warm in steamer for 3-4 hours.

Gado Gado

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Ingredients:
250 gms. potatoes
100 gms. french beans
100 gms. cauliflower
1 carrot peeled cut into juliennes(matchsticks)
1/2 cup snowpeas
1-1/2 cups beansprouts
1 small white cabbage
1 small cucumber

For dressing:
5 tbsp. peanut butter
1 tbsp. shelled, roasted, coarsly crushed peanuts
1 fresh red chilli finely chopped
2 cloves garlic, crushed fine
2 tsp. sugar
1 lemon juice extracted
1 cup water
salt to taste

Method:


Halve or quarter potatoes, as desired.
Boil in salted water for 7-8 minutes.
Drain, put in cold water immediately.
Drain keep aside.
Chop cucumber into chunks, keep aside.
Dip carrot in chilled water, drain, keep aside.
Clean, string, break other vegetables to big chunks.
Boil in salted water for 5 minutes.
Drain, put in cold water, drain, keep aside.
Mix together all vegetables, sprouts, keep a portion of each aside, for topping.
In a large platter, pile on the mixed vegetables.
Pile mounds of each of the portions kept separate into a border.
Make a hollow in centre of vegetables.
Dressing:


Beat peanut butter to become soft, add water, mix in and beat to a smooth paste.
Add all other ingredients, mix well.
Drizzle half over salad, put other half in a small bowl.
Place bowl in centre hollow.
Serve cold.
Making time: 30 minutes
Makes: 5 servings
Shelflife: Best fresh

Tangy Cucumber

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Ingredients:
2 large cucumbers
1 tbsp. palm sugar
1 tbsp. white vinegar
2 sprigs fresh mint leaves, finely chopped
salt to taste

Method:


Peel and halve cucumber lengthwise.
Scoop out the seeds, leaving furrows in centre.
Slice all halves horizontally, into thin slices.
Combine all other ingredients to make a dressing.
Refrigerate cucumber till required.
Add dressing about half an hour before serving, toss well.
Serve chilled as a salad or accopaniment.
Making time: 10 minutes
Makes: 3 servings
Shelflife: Best fresh

Spicy Paste For Vegetables

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This is a thick full bodied paste to flavour vegetables, noodles, rices, etc. Its good keeping quality helps for making bulk and storing.
Ingredients:

10 small onions, quartered
1 med. Bulb garlic, peeled,skinned
1 tbsp. fresh turmeric, peeled chopped
1tbsp. kenchur of smaller galangal
2 tbsp. laos of greater galangal
2 stalks lemon grass, peeled and cut fine
6 large red chillies chopped
6 small red chillies chopped
salt to taste
8-10 peppercorns
1 tsp. coriander seeds
2 tbsp. oil

Method:


Dry roast peppercorns, corianders seeds for a minute on hot griddle.
Pul all ingredients, except oil and salt in either an electric mixer or stone grinder.
Add roasted seeds and pepper, grind to a fine paste.
Heat oil in a heavy wok or nonstick pan.
Add paste, stirfry till golden. Add salt.
Stir and cook further 1 minute.
Cool, store in refrigerator, use as required.
Making time: 20 minutes
Makes: 1-3/4 cups paste
Shelflife: 2 weeks (refrigerated)

Peanut Sauce

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This indonesian allpurpose sauce is used as an accompaniment to many vegetable dishes, as a sauce for satays, or even as a dip for vegetables, in which case its consistency is thinner and it is called gado-gado.
Ingredients:

2 cups roasted skinned, unsalted peanuts
1 cup water
1 onions chopped
1 small bulb garlic, peeled and flakes skinned
1" piece fresh ginger, peeled and finely chopped
1 tsp. sambal ulek (refer recipe given)
1 small raw mango, peeled, chopped and blended to a paste
2 lemons juice extracted
1 tbsp. soya sauce (light)

Method:


Crush peanuts coarsely.
Blend all ingredients to a smooth paste in an electric blender.
Pour mixture in a non-stick or heavy pan, bringing to a boil.
Reduce heat, cover and simmer, stirring occasionally.
Remove when sauce is thick enough to coat the back of a spoon.
Use as required.
Making time: 15 minutes
Makes: 2 cups approx.
Shelflife: 2 weeks refrigerated

Sambal Ulek

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This is a fiery hot thick relish made of hot small red chillies, and used as an accompaniment, or in recipes requiring the use of small red chillies.
Ingredients:

250 gms. small red chillies
1 cup water
1-1/2 tsp. salt
2 tsp. sugar
1 tbsp. brown vinegar
1 tbsp. groundnut oil

Method:


Heat and cool oil. Keep aside.
Chop chillies, add water, bring to boil.
Cover and simmer for 10-12 minutes.
Cool and transfer to a small blender.
Add salt, vinegar, oil, sugar, and run till a not too fine paste is formed.
Empty into a glass jar with plastic lid.
Use as required.
Making time: 30 minutes
Makes: 2 cups approx.
Shelflife: 3 weeks refrigerated

Note: One may discard the seeds, if a milder version is desired.

Chinese Spring Rolls

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1/2 lb Lean pork, chopped
1 1/2 c Bean sprouts, chopped
1 1/2 c Cabbage, chopped
1/2 c Bamboo shoots, thinly sliced
1/2 c Grated carrot
3 Mushrooms, chopped
3 Green onions, thin slice
1 Garlic clove, minced
2 Slices ginger, minced
1 ts Soy sauce
1 ts Sugar
1 tb Sesame oil
Dash pepper
8 Egg roll wrappers


Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. This will make 6 to 12 depending on how much filling you use.