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    You are in: Home / Cookbooks / Indonesian Goodies
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    25 recipes in

    Indonesian Goodies

    I put this together for the Asian tour we are taking with tigerduck. These are typically Indonesian dishes. I hope you enjoy!
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    This recipe was a 1997 Grand Prize Winner in Better Homes and Gardens! Enjoy! Chicken needs to stand for 30 minutes before cooking.

    Recipe #84234

    This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!

    Recipe #44512

    This is a colorful stir-fry. The vegetables are cooked in a marvelously aromatic sauce, which combines peanuts, pine nuts, chili, coconut, coriander, and turmeric.

    Recipe #52222

    A $200 winner in Better Homes and Gardens magazine.

    Recipe #180572

    Gathered from an Indonesian website-kokkieblanda, this is a nice blend of vegetables and flavors.

    Recipe #187213

    I used some coconut milk and looking for some recipes to use the rest of it up, came across this easy and so smooth and delicious smoothie from Thai Kitchen.

    Recipe #459196

    From Darlene Schmidt,Your Guide to Thai Food. Here's what she says,"This Thai red curry paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer milder dishes. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, vegetarian curries, or noodles." I have made some slight changes. Enjoy!

    Recipe #256648

    This is a versatile sauce you can use on meats, vegs. and tofu. Good for a marinade and a basting sauce.

    Recipe #63615

    I got this from Grilling & Barbecuing by Denis Kelly.

    Recipe #65293

    Drink for a fast, anytime boost! Adapted from BH&G magazine.

    Recipe #369838

    Indian curry spices mixed with Asian noodles and sauce create a colorful, exotic noodle saute that is quick to make. From The Moosewood Low Fat Favorites Cookbook. If rice noodles are unavailable, use linguine or any Asian flat wheat noodle as a substitute-but don't use rice vermicelli.

    Recipe #105083

    A great salad from Africa with Malaysian influence! You may add or change vegetables. You may also use the peanut sauce provided or use your own!

    Recipe #173967

    A tempting tempeh vegetarian tuna salad! The powdered kelp helps give this salad a taste of the sea. Adapted from From the Heart of the Harvest Cafe cookbook and also Vegan Vittles, Second Helpings cookbook. Great in sandwiches, rolled up in tortillas or lettuce leaves with sprouts and vegetables, on crackers, etc. A little information on tempeh from Wickpedia: Tempeh, or Tempe in Javanese, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor. Tofu, however, is thought to be more versatile in dishes. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue. Even long before people found and realized its rich nutritional value, tempeh was referred to as “Javanese meat.”

    Recipe #325700

    In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

    Recipe #497804

    Easy and so tasty! Adapted from Asiarecipe! I have tweaked this just a little.

    Recipe #187077

    I love spinach and I love the flavors in this recipe! If you don't have chili oil, check out my recipe for Chili-Ginger Infused Oil Recipe #53448. From Food & Wine magazine.

    Recipe #179917

    These crispy shallots make a great topping for steaks, salads, and soups and are used throughout Indonesia! Use the leftover frying oil for vinaigrettes and for sauteing anything savory. Adapted from Saveur magazine.

    Recipe #188440

    By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes. Adapted from Vegetarians in Paridise. The tempeh needs to marinate 24 hours in the fridge.

    Recipe #178109

    Hearts of palm create an amazingly shredded pork like texture. This recipe is majorly quick and delicious! And can you believe fat free!? It's also soy free if you opt not to use the soy sauce. From My Vegan Cookbook blog. She's got great recipes!

    Recipe #498221

    I'm learning to cook with tempeh. This is marinated, then simmered in barbeque sauce, and can be served over rice or made into a sandwich with whole grain buns. Adapted from Vegetarian Times.

    Recipe #192304

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