Soup with a bite, 'panir' fried chicken and spicy potatoes<\/p>\n
This issue marks the debut of Cook's Corner, a new column
\nfeaturing recipes from Indonesia and abroad. We welcome the
\ncontributions of our readers, including their favorite recipes.<\/p>\n
Sour Tamarind Corn Soup<\/p>\n
A soup with a bite, this dish is bound to please those with a
\npenchant for tart foods.<\/p>\n
* 250 gr beef on the bone<\/p>\n
* Kernels from 3 ears of corn<\/p>\n
* 250 gr baby corn, quartered lengthwise<\/p>\n
* 100 grams fresh stringbeans, cleaned of fibrous sections and
\ncut into 3 cm pieces<\/p>\n
* 1 squash, peeled and diced (about 2 cm x 2 cm x 2 cm)<\/p>\n
* 1 red tomato, firm, cut into eight sections<\/p>\n
* 5 green peppers, chopped<\/p>\n
* 5 chilis, cut into 2 cm slices<\/p>\n
* 5 red onions, finely sliced<\/p>\n
* 3 cloves of garlic, finely sliced<\/p>\n
* 1 teaspoon of salt<\/p>\n
* 100 gr of palm sugar<\/p>\n
* 1 tablespoon of tamarind, mixed with 500 cc of water and
\ncrushed, with seeds and fiber removed<\/p>\n
* 1 lemon grass stalk, bruised<\/p>\n
* 1 ginger stalk (about 2 cm x 2 cm x 1\/2 cm), bruised<\/p>\n
* 5 salam leaves<\/p>\n
1. Boil the beef and corn kernels in 1,500 cc of water until the
\nmeat is tender.<\/p>\n
2. Add the remaining ingredients, with the squash and the
\ntomatoes added last. When the squash is soft, the dish is ready
\nto serve.<\/p>\n
** Bay leaf is frequently substituted for salam although they
\nhave distinct flavors. Use salam whenever possible; otherwise bay
\nleaf will suffice, but halve the quantity.<\/p>\n
Panir Fried Chicken<\/p>\n
This mouthwatering variation on fried chicken means there is
\nno need to venture out of the home to a fast food restaurant.<\/p>\n
* 1 chicken, cut into 8 pieces<\/p>\n
* 3\/4 tablespoon of salt<\/p>\n
* 1 1\/2 teaspoons of fine white pepper<\/p>\n
* 3 chicken eggs<\/p>\n
* about 250 grams of white flour<\/p>\n
* 1000 cc cooking oil<\/p>\n
1. Thoroughly wash the chicken pieces and allow them to dry.
\nEvenly apply a mixture of 1\/2 a tablespoonful of salt and 1
\nteaspoonful of pepper to cover the pieces. Allow to stand for 20
\nminutes.<\/p>\n
2. Beat the eggs along with 1\/4 teaspoonful of salt and 1\/2
\nteaspoonful of pepper. Dip the chicken pieces into the batter and
\nroll them in the flour. Repeat once.<\/p>\n
3. Heat the oil on a high flame, then reduce the heat and add the
\nchicken. Fry until golden brown. Remove and pat with oil-
\nabsorbent paper.<\/p>\n
Spicy Potatoes in Coconut Milk<\/p>\n
Baby potatoes in their skins are a delicious substitute for
\nbeef and chicken in a traditional rendang sauce from West
\nSumatra.<\/p>\n
* 500 gr baby potatoes<\/p>\n
* 500 cc of thick coconut milk, from 1 coconut<\/p>\n
* 7 onions, finely sliced<\/p>\n
* 3 cloves of garlic, finely sliced<\/p>\n
* 250 gr large chilis, finely ground<\/p>\n
* 1 ginger stalk (about 2 cm x 2 cm x 1 cm ), bruised<\/p>\n
* 1 lemon grass stalk, bruised<\/p>\n
* two turmeric leaves<\/p>\n
* five jeruk purut leaves<\/p>\n
* 1 teaspoon of salt<\/p>\n
1. Thoroughly wash the potatoes and wipe their skins clean.<\/p>\n
2. Cook the coconut milk and all other ingredients (except the
\npotatoes) on a moderate flame until the broth becomes oily.<\/p>\n
3. Add the potatoes, stirring the mixture until the potatoes
\nsoften and the broth thickens.<\/p>\n
4. For a drier consistency, simmer on a low heat, stirring
\nthroughout to avoid burning.<\/p>\n
Recipes courtesy of Santapan Favorit Keluarga (Favorite Family
\nMeals) by Doddy Pamudji (PT Gramedia Pustaka Utama\/1999).<\/p>",
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"sponsor": "Okusi Associates",
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