Mini Homestyle Indonesian Cooking by Hayatinufus A. L. Tobing [free pdf ebooks online]


  • Full Title : Mini Homestyle Indonesian Cooking (Periplus Mini Cookbook Series)
  • Autor: Hayatinufus A. L. Tobing
  • Print Length: 100 pages
  • Publisher: Periplus Editions
  • Publication Date: December 25, 2012
  • Language: English
  • ISBN-10: B00APDB1B4
  • ISBN-13: 
  • Download File Format: pdf, epub

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Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over 40 classics from Sumatra, Java, Madura, Bali and Sulawesi. Indonesian cuisine is known for being diverse; over 300 ethnic groups call this tropical paradise “home.” Homestyle Indonesian Cooking contains everything you need to know to create some of Indonesia’s tastiest appetizers, snacks, salads, vegetables, soups, stews, poultry, meat, seafood, and desserts. Recipes include:

  • Chicken satay with peanut sauce
  • Pecel
  • Soto Aynam Madura
  • Grilled chicken Sundanese Style
  • Sambal prawns
  • Young coconut meringue cake
  • Javanese bean paste beef stew
  • Banjarese chicken soup

Also included in this book are unit conversion tables, dual unit measurements, a photo overview of the most essential Indonesian ingredients, and over 30 large clear photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!

 

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ut rather passed through word of mouth as “a little bit of this and a little bit of that.” I’ve had several people ask me how to make this sauce after the good souls who used to make it in their family passed on.

½ cup sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

2½ cups milk

3 egg yolks

1 teaspoon vanilla extract

Combine the sugar, flour, and salt in a heavy medium saucepan. Whisk in the milk and place over medium heat. Cook, stirring constantly (see Note), until just hot.

In a small bowl, beat the egg yolks until smooth. Add about ½ cup of the hot milk mixture to the beaten eggs and stir. Pour the milk and egg mixture back into the saucepan and cook, stirring constantly over medium heat, until the custard begins to thicken. Remove from the heat and add the vanilla. Pour the custard through a strainer into a small pitcher. Cool, cover with plastic wrap, and refrigerate until ready to serve.

Note: I’m not kidding on the whole “stir constantly” thing here. Stirring prevents it from scorching, as it will easily do. This custard will seem like it’s never going to thicken and then seems to do it all at once, so stay close and stir constantly! If this is your first time making custard, you might want to opt for cooking it over medium-low heat—it will take a little longer, but you’ll have less of a chance of scorching.

2 cups

vanilla wafer cake

my mother got this recipe from her grandmother Mama Reed, and when she married my father, this was the first recipe she asked for to use in her own kitchen.

Mama Reed was known for her cakes and her large-scale baking. Of course, back then, they didn’t think of it that way—she had ten kids, so small-scale baking was certainly out of the question. During the winter when family was expected to visit, Mama Reed would start baking cakes a few days ahead of time, and due to space constraints in the house, she’d set them out on tables on the screened-in porch covered in towels to keep for the few days until company arrived. This cake is sturdy but very moist and would no doubt have been carefully set out along with the best of them. My mother says this is a great cake to take to gatherings, as it is more stable than others, so it travels very well. It can also sit under a cake dome for several days and still stay moist. Trust me, the only way we know this is from the times Mama made more than one!

6 eggs

One 12-ounce box vanilla wafers, crushed (see Note)

1 cup sweetened flaked coconut

½ cup milk 2 cups sugar

1 cup chopped nuts (we use pecans)

Preheat the oven to 350°F and grease and flour a tube or Bundt pan.

In a large bowl, beat the eggs well. Mix the remaining ingredients into the eggs.

Pour the mixture into the tube or Bundt pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let sit in the pan for 10 minutes, then turn out onto a plate. Allow to cool completely.

Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

12 servings

why your mama is the best cook

every now and then a reader will respond to a recipe telling me it just isn’t like their mother’s. Sometimes they will go so far as to tell me I am doing something flat-out wrong because the recipe varies in some way from how their mama did it. It’s these comments that stand out the most to me because my heart just aches for these folks. I understand there is a lot more to what they are saying than ingredients and preparation methods.

“It’s not like Mama’s” is not so much about missing the food as it is missing the person.

I feel the same way even though I am fortunate enough to still have my mother with me. She was the one who taught me how to cook, and as a result, I cook just exactly like she does. Anyone could taste a dish made by Mama next to one of mine and not be able to tell a bit of difference. Still, to me my cooking just isn’t Mama’s.

I want to make one thing as clear as possible: How your Mama made it is the right way. No one will ever cook for you like your mama did, and I’m surely not here to try. But on the other hand, when I bring you a recipe, I’m going to bring it to you how my mama made it, which is the only right way for me.

I know how much a mama can mean to a person, and I hope I can help bring back some of those memories from time to time, maybe by telling you a little of my childhood or my mother’s childhood that reminds you of your own in some way. I hope that when this happens it brings a smile to your face, and most important, I hope that when you make a recipe of one of your loved ones it helps to bring a bit of their spirit into your kitchen again.

In the end, though, your mama will always be a better cook than you, me, Martha, or Julia. There was never any competition.

aunt looney’s macaroni salad

macaroni salad is a staple at family gatherings and barbecues in the South. It’s another one of those filling side dishes that can be made on the fly and with very little expense—our favorite kind. To get a Southern cook’s macaroni salad recipe, you have to be quick, though, as I’ve never known one who actually measured anything out. Instead we make it by heart, adding a little of this and a little of that. My sister-in-law Tina, affectionately known as “Aunt Looney,” makes a delicious salad, and I stood over her shoulder the last time we visited so I could bring you a recipe that would allow you to duplicate it. This tastes better if allowed to chill for several hours.

10 ounces dry macaroni

½ to ¾ cup mayonnaise (if you like more dressing, add the full amount)

1 tablespoon spicy brown mustard (you can use regular if you have it on hand)

One 4-ounce jar pimentos, drained

1/3 cup sweet pickle relish Salt and pepper to taste (I start with ½ teaspoon of each)

Cook the macaroni according to the package directions. Drain in a colander and run cold water over it to cool.

Mix all the other ingredients together in a medium bowl. Add the macaroni and mix well, adding more mayonnaise if needed. Cover and chill. Stir before serving.

8 servings

mandarin orange cake

this has always been my favorite cake, although I don’t remember Mama actually making it any time other than our yearly family reunion. She would make it three days before, set it at my eye level in the fridge (not sure if that was intentional or not), and keep it there, untouched, until the reunion day. It was pure torture.

Mama makes this a layer cake, but I prefer to make mine in a 9 x 13-inch pan for ease. I just frost it in the pan, cover it, and store it in the fridge until ready to serve. And if you don’t lick the bowl after making that icing, I’m going to disown you!

cake

1 box yellow cake mix

One 11-ounce can mandarin oranges, undrained, diced

4 eggs

½ cup vegetable oil

Preheat the oven to 350°F and grease and flour three 9-inch round cake pans. In a large bowl, mix all the ingredients together well. Pour into the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before turning out to cool completely.

frosting

One 3.4-ounce box instant vanilla pudding mix

One 8-ounce can crushed pineapple, undrained

13 ounces whipped topping

In a large bowl, mix the pudding mix and pineapple together with a spoon. Fold in the whipped topping until well blended (this is going to take a lot of stirring, but hang in there). Frost the cake. Keep refrigerated before serving. It’s best if made two or three days ahead and refrigerated before serving.

12 servings

* * *

Is It Homemade?

Is it homemade if I use a boxed mix? I get asked this question a lot and am always a little surprised. I answer it with a question: “Was it a cake when you paid for it at the grocery store?” Of course not—it was just a mix. You brought it to your home, added to it, and created a cake, so in my mind it’s homemade! Every now and then you might happen upon a stickler who will insist that your cake isn’t homemade if you used a mix at all (which is ridiculous). My mother had a way of getting around this when she’d say, “Of course, I made it from scratch!” Then she’d add in a whisper, “Scratched my arm the whole time I made the thing.”

* * *

seven-layer salad

every family reunion I’ve ever been to has featured at least one version of this salad. Granny Jordan loved to take this to church dinners. It’s beautiful when layered in a clear glass punch bowl and it has always been a real crowd pleaser. I love its perfect blend of flavors and textures.

6 cups chopped lettuce

2 cups chopped tomatoes

2 cups sliced mushrooms

One 10-ounce package frozen green peas, thawed and drained

4 ounces mild cheddar cheese, cubed small

1 medium red onion, sliced into rings

2 cups mayonnaise

4 to 5 slices bacon, cooked and crumbled, optional

1/3 cup shredded cheddar cheese, optional

In a 2-quart serving bowl, layer the lettuce, tomatoes, mushrooms, peas, cubed cheese, and onion in that order. Spread the mayonnaise over the onion rings, sealing to the edge of the bowl.

Cover with plastic wrap and chill for several hours or overnight. Garnish with crumbled bacon and shredded cheese, if desired.

This salad looks great made in a clear glass dish so that you can see the layers. When serving, dip all the way to the bottom so that you get all the layers.

6 to 8 servings

jordan rolls

many old Southern families have a recipe for dinner rolls that they serve at gatherings and pass down to their kids. This is my special roll recipe. We love serving rolls with our meals, but they are especially good whenever you have ham, as they make the best little sandwiches for leftovers.

Make sure you have a warm place for your rolls to rise. Sometimes I turn my oven on 350°F for just 2 or 3 minutes, then turn it off and open the door to make sure it isn’t hot but warm. Once it is just warm, I stick my pan of rolls inside for their second rising. Often in the summer, though, the garage makes a great place for dough to rise!

½ cup sugar

1½ teaspoons salt

5 cups all-purpose flour, plus more for kneading

2 packages yeast

½ cup solid vegetable shortening

2 eggs

½ cup (1 stick) butter or margarine, melted, plus more for brushing

1½ cups warm water (like a baby’s bath temperature—this is key in working with yeast)

Place the sugar, salt, 2 cups of the flour, and the yeast in a large bowl. Cut in the shortening with a long-tined fork. Add the eggs, beating lightly with a fork before stirring them in. Add the remaining 3 cups flour, the melted butter, and warm water. Stir well. The mixture will look like a big old lumpy blob.

Cover with a dish towel and let sit in a warm place for 20 minutes.

Turn the dough out onto a floured surface. Sprinkle flour over the top and knead 3 or 4 times. Pat out into a square that is about ¾ inch thick. Cut into squares with a pizza cutter. Place in a greased 9 x 13-inch pan and cover with a dish towel. Let rise for another 20 minutes.

Preheat the oven to 350°F while the rolls are rising.

Place in the oven and bake for about 25 minutes, until the tops are golden. Remove from the oven and brush the hot rolls with melted butter.

approximately 2 dozen rolls

broccoli salad

as a child, I wasn’t a fan of broccoli, or “baby trees,” as Mama called it in hopes of winning me over. Growing up, I realized that it wasn’t so much broccoli that I didn’t like as it was cooked broccoli. This salad using fresh broccoli is one of my dearest favorites. I always make a double batch to send some to Mama because she loves it just as much. This salad stays fresh and delicious for several days in the refrigerator.

4 to 5 cups chopped broccoli

½ cup raisins

½ pound bacon, cooked and crumbled

1 chopped red onion

1 cup sunflower seeds 1 cup mayonnaise

½ cup sugar

½ cup white vinegar

Chop the broccoli, stalks and all, and place in a large bowl. Add the raisins, bacon, onion, and sunflower seeds.

In a medium bowl, whisk together the mayonnaise, sugar, and vinegar until the sugar is dissolved to make a dressing. Pour over the broccoli mixture. Stir to coat well and refrigerate until ready to serve.

6 to 8 servings

set an extra place at the table

almost every memory I have of our dinner table growing up includes my mother, father, sister, brother, and at least one or two “extras.” No matter how tight our grocery budget or schedule was, Mama always found time and managed to feed more people.

Usually it was a rookie police officer my dad was training. Sometimes it was a random uncle or bachelor friend of the family, and as we got older our own friends clamored into the mix as soon as they saw that a full supper at our house wasn’t a special occasion but a daily event.

As we grew into teens, my brother had two friends who were brothers living on their own. After hearing them talk about pizza and not being able to cook, Mama invited them to supper one night. They ate at our table every night after for the next few years and none of us thought anything of it. Mama said that if anything ever happened to her, she hoped someone would do the same for us.

You don’t hear about folks inviting others over to dinner as much these days. Instead, they’ll take someone out to eat or meet them at a restaurant to share a meal, but in my mind the ultimate showing of graciousness and generosity is inviting someone to join you at your family table and dine on a meal cooked with your own hands. Inviting someone into your home is inviting someone into your heart.

It doesn’t have to be fancy. Fancy food has its place, and it usually comes with a check. I never try to impress folks with my cooking by “gussying it up.” An ideal meal for me would be a few vegetables, homemade rolls, and a meat—served on my everyday dishes along with glasses of sweet tea. For dessert, I like to serve a pie or cobbler with whatever fruit I have on hand. I don’t think twice about using paper napkins and my mismatched silverware, either. Come to my house and you won’t get fancy and precise, but you will get warm and heartfelt. I just bet your home is the same.

So next time someone mentions “grabbing dinner” with you, why not open your home and heart to them instead? No matter what you’d pay at a fancy restaurant, the best dining experiences will always be priceless.

baked ham

even the smallest ham will feed a crowd, but I usually get the biggest one I can find so I’ll have plenty for leftovers. Ham and biscuits make a great breakfast, as do ham and cheese omelets. At my house, whatever is left after a few days in the refrigerator gets chopped up, put in bags, and frozen to use in casseroles.

1 bone-in ham

1 cup pancake syrup

Preheat the oven to 350°F. Line a 2-inch-deep large pan with foil. Place the ham in the pan, and using a pastry brush, cover the ham with half of the syrup. Seal well with foil. Place in the oven and bake for 30 minutes per pound. Open the ham and brush with the remaining syrup. Leave the ham open and return to the oven for another 20 to 30 minutes to let the syrup form a glaze.

10 to 12 servings

* * *

“We’re living high on the hog!”

Have you ever heard this phrase? It comes from the old folks who normally had to scrimp, but exclaimed with glee when they got to eat the best cuts of meat from a pig, which were located in the upper portions.

Nowadays this just means you’re living comfortably or living the good life. Sometimes it is said in reference to a particularly good meal, as in “We’re eating high on the hog today!” Baked ham is always a treat, doubly so if it’s your mama who brings it, because then you get to take the ham bone back home. To this day, my mama usually has a ham bone in her freezer, just waiting to surprise us by using it to season a big old pot of pinto beans.

* * *

butterfinger cake

my sister-in-law Stacey is a great cook, even though she shunned cooking for quite some time after getting married. We didn’t blame her one little bit, though, because my brother was a wonderful cook and he always hogged the kitchen.

The first thing most of us remember tasting of Stacey’s was her Butterfinger cake, and as soon as she turned this one out we gave her little choice but to continue. Oh my goodness, is this ever good, and the perfect “wow” cake for any gathering. If you’re going to a get-together or barbecue and want to bring the one thing everyone will rave about, take this cake.

1 box devil’s food cake mix

One 14-ounce can sweetened condensed milk

One 12-ounce bottle caramel topping

12 ounces whipped topping

1 Butterfinger bar, crushed

Prepare the cake according to the package directions.

Immediately after removing the cake from the oven, poke several holes all over the top with a fork. Mix the sweetened condensed milk and caramel together and pour over the hot cake, spreading it over the entire cake. Cool completely, then chill well. After the cake has chilled completely, spread the whipped topping over the top and sprinkle the crushed Butterfinger bar on top.

12 servings

corn casserole

I don’t know a single Southern family that doesn’t serve some variation of this recipe. Although called a casserole and served as a side dish, it is breadlike in texture and I often serve cut squares of it as the bread to go along with meals at home. If you’re a corn lover like me, you’re in for a treat.

One 15-ounce can cream-style corn

One 11-ounce can whole kernel corn, drained

2 eggs

1 cup sour cream

One 8.5-ounce package Jiffy corn muffin mix (or another corn muffin mix)

½ cup (1 stick) butter, melted

1 cup shredded cheddar cheese

Preheat the oven to 350°F and grease a 9 x 13-inch casserole dish.

In a large bowl, combine the cream-style corn, whole kernel corn, eggs, sour cream, muffin mix, and butter.

Pour into the prepared casserole dish and bake for 30 minutes, or until lightly browned. Remove from the oven and sprinkle the cheese over the top. Return to the oven for 15 minutes, or until the center is firm.

6 to 8 servings

deviled eggs

every time I think of deviled eggs, I’m transformed back into a little girl with two blond ponytails and a sunburn streak down her part, peering over the table to glance over all of the options (everyone knows that big gatherings require more than one deviled egg plate) to spy my favorite, the ones with the “red stuff” on them. I had no idea what paprika was as a child, but I knew that out of all of the deviled eggs, the ones with “red stuff” on them were the best.

Deviled eggs are a must-have at any respectable Southern gathering, and don’t you ever worry that someone else might show up with them as well, because I’ve never been to any reunion or picnic that didn’t have at least two or three different trays of these little delicacies. This recipe comes from my Granny Davis.

6 to 7 eggs

Pinch of salt, plus more to taste

3 to 4 tablespoons mayonnaise

1 tablespoon mustard

1 to 2 tablespoons sweet pickle relish

Pepper to taste

Paprika, optional

Place the eggs in a pot and add enough water to cover by 1 inch. Add a pinch of salt. Place over medium to medium-high heat and bring to a boil. Remove from the heat, cover, and let sit for 15 minutes.

Place the pot under cold running water to cool the eggs. Carefully peel the eggs. Slice each egg in half and spoon out the yolk onto a separate plate. Add all the other ingredients t

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