East Indies nasi goreng. Our former
Dutch East Indies, the belt of emerald in the Pacific ocean around the equator, is now
called Indonesia. A nasi goreng dish is based on stir-fried rice. Boil 400 gram rice in
salt water, as you used to do or according to the indications on the packet. Put the
content of a packet of (boemboe) nasi goreng spices (from Heinz
or Knorr) into 150 milliliter boiling water en let
this well at least 10 minutes. Stir-fry 500 gram chicken (pullet) in little pieces in olive oil
light brown and put at last a sliced onion with it and stir-fry this till it's also light
brown. Add then the nasi spices into the frying pan. Stir 2 raw eggs through it and keep
stirring until all small particles have fixed. Add a sliced leek and stir-fry this all
maximally 2 minutes. Add at last the cooled rice and warm it fully well. Make the dish on
taste with some sambal oelek (1 or 2 teaspoons) and soy sauce (2 tablespoons). Serve with
it baked eggs, kroepoek (prawn crackers)
and atjar (Indian pickle). Serve
also for the spices lovers extra sambal
oelek (standard red sambal) or sambal goreng (baked sambal) and Indonesian soy sauce
(ketjap) on the table.
Dutch East Indies
bami goreng (bakmi). A bami dish is based on stir-fried South Asian or Chinese noodles. Boil the noodles
in salt water first before stir-frying. Use for a fast meal ready to use packets from the
supermarket for bami meat (cut pork meat) and bami vegetables (cut white cabbage, leek and
beansprouts). Each Dutch supermarket has this in the assortment. Stir-fry the fine chopped pork meat in
olive oil light brown in about 10 minutes on an hot fire and add the fine sliced
vegetables for together stir-frying another 10 minutes. Put a packet of bami spices into
150 milliliter boiling water and let this well at least 10 minutes. Add then the bami
spices into the frying pan. Finish meanwhile the bami according to the indications on the
packet (usually 10 minutes for cooking). Blend eventually everything to each other and
warm it fully well in the frying pan.. Sambal (chillis) and soy sauce following personal
taste.
Dutch fish bami. Recipe as above, but with
fish instead of meat. Stir-fry the ready Chinese bami or Chinese rice vermicelli (Cantonese
noodles) with cooked shrimps, surimi,
crab, smoked salmon or trout with Chinese sauce and vegetables. Indonesian soy sauce
(kecap asin)
following your personal taste.
Variation hint. In stead of bami vegetables you can use an half round fine
sliced white or green cabbage (30 minutes for cooking). In stead of meat you can serve
pieces of ham and pieces of fried chicken. Mix all together and lay fried egg on the top.
Also these dishes stay excellent after several days in the refrigerator or deep freeze.
Click on the external web link for a Bami
recipe from Knorr: Chinese noodles with shrimps and peanuts.
Balinese chicken (Indonesian Ajam Bali) with stir-fried vegetables
and rice with fried onions. Needed for 4 persons: 2 red onions, 500 g (gram) chicken wings
or chicken breast in pieces, Conimex Stir-fry Oil, 1 packet Conimex Boemboe (mix for nasi
rice), 400 g white rice, 600 g rough cut stir-fry vegetables, 6 table spoons Conimex Fried
onions, 2 table spoons fine cut parsley.
Cut the onions in little pieces. Mix the chicken with the onions, 1 table spoon oil and
the boemboe. Cook the rice as you used to do or as announced on the packet. Drain it well.
Heat the frying-pan with a little oil and stir-fry in circa 5 minutes the chicken light
brown. Add 2 deciliter hot water to the frying pan on moderate high fire for circa 10
minutes. Mix it with the vegetables and go on for 5-8 minutes till it is well done. How
shorter, how more crunchy the vegetables. Join on time if needed, when the dish becomes to
dry, some hot water. Mix the fried onions and parsley with the warm rice. Divide the rice
over 4 big plates and place the ajam chicken wings on the rice.
External web link: Conimex - Indonesian kitchen.
Lumpia or spring roll can be served as
entrée or side-dish for a Chinese-Indonesian dish or as a single snack. A loempia
consists of a piece of pastry, filled with vegetables, meat and herbs. As vegetables can
serve bamboo shoots, white cabbage and/or bean sprouts and as meat usually chicken, ham,
omelet pieces and/or shrimps. The loempia as deep-frozen product is also available in the
supermarket and can be made by frying or deep-frying in oil.
Baked
banana, also known under the name baka bana (West Indies) and pisang goreng
(East Indies), is fried banana. Baked banana can be used as entree, dessert or side dish
with a rice dish. Special bananas for baking are imported from South America. You can buy
them in the better supermarket. Recipes are to find on the internet. Click here for baka
bana or for pisang
goreng.
Indonesian babi pangang and babi ajam. Babi pangang consists of small pieces
pork meat and babi ajam chicken meat. This is mostly used as entree or side dish. Herewith
fits babi sauce, that is a red sweet-sour sauce. Also satay sauce (peanut sauce) or curry sauce fits.
Sate babi or sate ajam is also roasted pork or chicken meat, but then in three or
more pieces on a small skewer and with satay sauce.
Dutch West Indies yardlong beans with
rice. Remove the tips of the yardlong beans (long subtropical sort of bean) and
stir-fry the beans (cut to pieces) with a sliced onion for 5-10 minutes on high fire in
some tablespoons olive oil. Put also a couple of branchlets thinly sliced celery and some
soy sauce in the frying pan. Herewith you can use boiled shrimps or boiled meat, baked
bacon, ham, chicken, etc. Cook the white rice as you commonly do. Add salt and eventually
pepper, garlic or nutmeg after your choice.
White
rice with pak-choi (Chinese snow cabbage) and meat (diced). Boil the rice according to
the instructions for use on the packaging, and pour off the water. Stir-fry the cubes meat
(or chicken) until it is almost ready and add the sliced pak-choi for the last 3 minutes
of baking. Mix all for warming up in the frying pan. Add after your taste soy sauce, or
finely sliced red pepper (also stir-fried).
White rice with baked liver, bacon and
onions. Boil the rice in salt water, as indicated on the package. Personally I add to the
boiling water additional bouillon cubes. Keep the fresh pork or beef liver after purchase
direct under water in the refrigerator. Dry and fry the sliced liver with pepper and
salt in about 10 minutes brown. Fry also the slices bacon and onions for 5-10 minutes.
Divide the fried (10 minutes for frying) or cooked (20 minutes for cooking) liver in
cubes and add it the with the other ingredients to the cooked rice. In stead of pork or
beef liver you can choose for fresh chicken liver from a poultry store. Cook this for only
two minutes, then dry and spice it. Fry it then brown in some olive oil. You can add
ready-made mushrooms and Chinese bean sprouts (from a glass pot) to this rice dish. Also
you can use small green peas or garden beans as vegetables.
Rice with hachee
or goulash is also a good combination.
It can be served with red cabbage, apples or apple sauce.
See the internet for a Dutch
hachee recipe.
See the internet for an Hungarian
goulash recipe, also beloved on the Dutch table.
NB. All kinds of rice and bami and just mentioned spices are to find in an Eastern Toko (Store) or a quality Supermarket.
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