Vegetarian dishes with an Indonesian twist<\/p>\n
By Syamala Monie<\/p>\n
JAKARTA (JP): On a recent holiday in Bali, my husband, my two
\ngrown children and I were relaxing on the little balcony outside
\nour cottage. Each had a cup of kopi Bali, which is strong and
\ntangy and best with a dash of sugar and lime and no milk.<\/p>\n
The morning sun was bright, making it difficult to believe
\nthat it was just 5:30 a.m. We were wondering what to have for
\nbreakfast, when we saw a man selling something in conical
\npackets. Being a vegetarian, I asked him if it was sayur-sayuran
\nand he confirmed it was. So I purchased one but found that it was
\nwhite rice with vegetables and pieces of chicken. I wanted to
\nreturn it, but the man insisted that it does contain sayur-
\nsayuran. Then, I realized that when you say vegetarian, it
\ndoesn't mean vegetables and only vegetables; but vegetables plus
\nchicken, fish, etc. The concept of total vegetarianism is not
\nknown to many Indonesians.<\/p>\n
Vegetarianism is fast gaining popularity in many parts of the
\nworld. Many become vegetarians by choice rather than by birth.
\nIndia, a land of varying geographical and climatic conditions,
\nhas a wide range of vegetarian gastronomic tastes and culinary
\nskills. Just like in Indonesia, rice is the staple food of the
\npeople of southern region. Some of the dishes are very similar to
\nthe local nasi goreng. They are best eaten with a plate of fresh
\nsalad and fried chips and eaten with fritters (krupuk).<\/p>\n
The five recipes given below are offered to the river goddess
\nafter the rainy season. A token of thanksgiving for the plentiful
\nrain.<\/p>\n
1. Tamarind Rice<\/p>\n
Cooked white rice -- 2 cups<\/p>\n
Tamarind -- the size of a lemon<\/p>\n
Groundnuts -- 1\/2 cup<\/p>\n
Salt to taste<\/p>\n
Turmeric powder -- 1\/2 tsp<\/p>\n
Green chilies -- 4 chopped fine<\/p>\n
Asofoetida -- 1\/2 tsp<\/p>\n
Oil -- 2 tblsp<\/p>\n
Spices<\/p>\n
Coriander seeds -- 1 tblsp<\/p>\n
Sesame seeds -- 1 tblsp<\/p>\n
Red chili powder -- 2 tsp<\/p>\n
Cumin seeds -- 1 tsp<\/p>\n
Urad dal (Split deskinned gram white in color) -- 2 tblsp<\/p>\n
Fenugreek seeds -- 1 tsp<\/p>\n
Roast all the ingredients except chili powder till golden
\nbrown and powdery. Add the chili powder.<\/p>\n
Soak tamarind in 1 1\/2 cups of hot water and extract the
\njuice. Heat 2 tblsp of oil. Fry ground nuts and green chilies.
\nAdd tamarind juice, turmeric powder, salt and asafoctida. Boil on
\nmedium heat till the mixture becomes half. Take it out and mix
\nthe spices. To this add the cooked rice and stir well.<\/p>\n
2. Lemon Rice<\/p>\n
Cooked rice -- 2 cups<\/p>\n
Juice of -- 2 lemons<\/p>\n
Salt to taste<\/p>\n
Turmeric powder -- 1tsp<\/p>\n
Green chilies 4 small ones slit, 2 large ones cut in 1\" pieces<\/p>\n
Sugar -- 1 1\/2 tsp<\/p>\n
Oil -- 2 tblsp<\/p>\n
Fenugreek seeds -- 1\/2 tsp<\/p>\n
Mustard seeds -- 1 tsp<\/p>\n
Cashewnuts -- 1\/2 cup<\/p>\n
(halved)<\/p>\n
Asofoetida -- 1\/2 tsp<\/p>\n
Curry leaves a few<\/p>\n
Heat oil, add mustard and fenugreek seeds. When it splutters,
\nadd green chilies, salt, sugar, and cashewnuts. Fry for 5
\nminutes. Take off heat. After 5 minutes pour the lemon juice and
\nmix. Finally, stir in the cooked rice and curry leaves, broken
\ninto pieces.<\/p>\n
3. Coconut Rice<\/p>\n
Cooked rice -- 2 cups<\/p>\n
Coconut, grated -- 1 cup<\/p>\n
Urad dal -- 2 tblsp<\/p>\n
Oil -- 2 tblsp<\/p>\n
Salt to taste<\/p>\n
Curry leaves a few<\/p>\n
Roast urad dal and powder coarsely. Heat oil, fry grated
\ncoconut till golden brown. Take off heat. Mix rice, salt, dal
\npowder thoroughly. Tear curry leaves into pieces and add.<\/p>\n
4. Yogurt Rice<\/p>\n
Cooked rice -- 2 cups<\/p>\n
Plain yogurt -- 1\/2 kg<\/p>\n
Salt to taste<\/p>\n
Ginger chopped fine -- 1 tblsp<\/p>\n
Green chilies chopped fine -- 1 tsp<\/p>\n
Oil -- 1 tblsp<\/p>\n
Mustard seeds a few<\/p>\n
Carrot chopped fine -- 1<\/p>\n
Cucumber chopped fine -- 1<\/p>\n
Mix rice with yogurt and salt. Heat oil, add mustard. When it
\nsplutters add chilies and ginger and fry for one minute. Tear
\ncurry leaves and put in. Take off heat and pour it into the rice
\nmixture. Stir in the carrot and cucumber pieces. Serve with mango
\nor kedondong pickle.<\/p>\n
Pickle<\/p>\n
Mango or kedondong 2 cut into 1\/2\" pieces<\/p>\n
Salt -- 2 tblsp<\/p>\n
Chili powder -- 1 tblsp<\/p>\n
Oil -- 1 tblsp<\/p>\n
Heat oil. When it starts smoking, take off heat and add chili
\npowder. Mix salt with the cut pieces. Pour the oil mixture over
\nthe top and mix. Ready to eat after 2 hours.<\/p>\n
5. Sweet Rice<\/p>\n
Cooked rice -- 2 cups<\/p>\n
Brown sugar crushed -- 1 1\/2 cups<\/p>\n
(gula merah)<\/p>\n
Cashew nuts halved -- 1\/2 cups<\/p>\n
Raisins -- 1 tblsp<\/p>\n
Coconut cut into tooth like pieces -- 2 tblsp<\/p>\n
Clarified butter -- 2 tblsp<\/p>\n
Melt the brown sugar adding 1 cup of water. Add cooked rice
\nand simmer on low flame, till the water has evaporated. Take off
\nheat. Fry cashews and raisins in 1 tblsp clarified butter and
\npour on the rice. Heat the remaining butter and fry the coconut
\npieces till golden. Mix with the rice. Add cardamom powder. Serve
\nhot.<\/p>\n
Here are some points about the ingredients. The turmeric
\npowder can be made at home by drying fresh turmeric roots in the
\nsun for 3-4 days and then powdering them. It is widely used in
\nIndian cooking because of its antiseptic and preservative
\nproperties. Asofoetida is the dry sap of a tree, available in
\npowdered form (hing). It is the very helpful for digestion. Urad
\ndal is a white deskinned seed. Methi seeds are light brown seeds
\nwith an aroma of their own. Curry leaves are aromatic dark green
\nleaves of the Kali Peta tree grown in Indonesia. Chili powder can
\nbe made by drying red, long chilies in the sun till crisp and
\nthen powdering them. Finally, clarified butter is obtained by
\nheating a packet of unsalted butter until it turns a golden
\nyellow liquid.<\/p>\n
Happy cooking and great eating!<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/vegetarian-dishes-with-an-indonesian-twist-1447893297", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }