Download Cooking the Indonesian Way: Culturally Authentic Foods by Kari Cornell, Merry Anwar PDF
By Kari Cornell, Merry Anwar
Read or Download Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Extra info for Cooking the Indonesian Way: Culturally Authentic Foods Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Milk 1 c. canola oil 1 c. powdered sugar 1. Boil the potatoes for 20 minutes, or until they can be easily pierced with a fork. Drain. Use a potato masher or fork to mash the potatoes. Set aside and allow to cool completely. 2. In a large mixing bowl, combine flour, eggs, salt, vanilla, sugar, and milk. Stir in the mashed potatoes. 3. Shape mixture into 1-inch balls and place on a clean plate. 4. Heat oil in a wok or large skillet over high heat. The oil is hot enough when a pinch of the potato mixture quickly sizzles to a golden brown.
Although soups are typically thought of as a first course, a steaming bowl can make a complete lunch or dinner on the go. Indonesians might stop for their midday meal at a warung to enjoy the soup of the day. Appetizers such as corn fritters and beef sate tempt the taste buds, making diners hungry for the food that’s yet to come. And, because of their smaller serving sizes, appetizers offer a great way to sample a variety of foods without filling up. Consider serving several appetizers to create a fun and varied meal.
Sugar 1 oz. cellophane noodles, soaked in warm water for 5 minutes 4 ripe bananas, peeled and chopped 1 tsp. salt vanilla ice cream or frozen yogurt 1. In a medium bowl, beat eggs. Add coconut milk, water, and sugar. Stir to combine. 2. Pour egg mixture into a 2-quart casserole dish. 3. Meanwhile, drain cellophane noodles and chop into small pieces. 4. Add noodles, bananas, and salt to the egg mixture and mix well. 5. Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour.