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Indonesian Cooking:     more books (91)

The Indonesian Kitchen (Indonesian Kitchen 309 Ppr) by Marks Copeland, Mintari Soeharjo, 1984-03 Indonesian Regional Cooking by Sri Owen, 1995-03 The complete book of Indonesian cooking by Antoinette DeWit, 1973 Homestyle Thai and Indonesian Cooking (Homestyle Cooking Series) by Sri Owen, Sti Owen, 1997-10 FOOD & COOKING OF INDONESIA & by Ghillie Basan, 2007-08-25 Slamat makan: The art of Indonesian cooking Cooking the Indonesian Way: Includes Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Kari A. Cornell, Merry Anwar, 2004-01 Adventures In Indonesian Cooking by Wassimena, 2010-05-22 Cooking the Indonesian Way by Alec Robeau, 1980-04 The new art of Indonesian cooking by Detlef Skrobanek, Suzanne Charle, 1988 Indonesian Street Food Secrets by Keith Ruskin Miller, 2002-08-15 Cook Indonesian by Agnes de Keijzer Brackman & Cathay Brackman, 2005-08-26 The Indonesian Kitchen: Recipes and Stories by Sri Owen, 2008-10-31 To All My Grandchildren: Lessons in Indonesian Cooking by Leonie Samuel-Hool, 1981-04-01

lists with details

1. Indonesian Cooking
   indonesian cooking. A few selected Secret Recipes. Contemporary indonesian cooking is a rich and complex blend of many cultures.  
   http://www.jakartarestaurant.com/recipe1.htm
   
   Extractions: Email: jakarta@jakartarestaurant.com Indonesian Cooking A few selected Secret Recipes Contemporary Indonesian cooking is a rich and complex blend of many cultures. Dutch, Spanish, Portuguese, Middle Eastern, andBritish influences can be seen in much of the present-day food,but proximity to South East Asia has also had a stronginfluence on the cuisine of Indonesia. If you enjoy the chili peppers, peanut sauces and stewed curriesof Thailand, the lemon grass and fish sauce of Vietnam,the intricate spice blends of India and the cooking methods of Asia as a whole, then Indonesian foodwill surely delight you! Indonesian cooking has now become the fastest growing trends in "Other Asian" cooking and it is our pleasureto share with you our favorite traditional Indonesian recipe: Indonesian Fried Rice Skewered Grilled Prawns Stir-Fried Vegetables Spicy Stir-Fried Vegetables ... Roast Rack of Lamb ... more to come Some of our recipes require ready-to-use sauces that are availablein our Spice Island Store .Jakarta's product are Made in the USA with no preservatives or MSG added.The sauces are ready-to-use and have a wide range of uses and purposes.

2. Frank's Indonesian Cooking
   Frank Rugebregt's indonesian cooking Recipes Rugebregt / Frank / indonesian cooking. indonesian cooking. F. RUGEBREGT This condiment is very often used in indonesian cooking. If you can obtain fresh red peppers you can grind  
   http://www.rugebregt.com/frank/IndonesianCooking.html
   
   Extractions: prepare and enjoy Indonesian food." Credits I was born and raised in Indonesia. As a boy I liked to watch my mother in the kitchen prepare different dishes and I developed an interest in cooking. Sometimes I helped preparing the meat. In later years when I was older I still took pleasure in watching my mother cook and picked up more hints on preparing food. In the early fifties when we were in Holland and no ingredients were available at that time she told me different substitutes and shortcuts. Luckily that time is over and most of the ingredients are now readily available in many grocery stores in Holland as well as in America. Here on the West-coast of America and especially in California, the ingredients are even available fully prepared and packed ready to use in servings of four or six with complete instructions in English. There are mostly imported from Indonesia or Holland, and I have seen many Oriental grocery stores carry these items. I hope that the recipes in this pamphlet will help my American friends to prepare and enjoy Indonesian food Many Americans, especially the younger generations, could not tie Indonesia (a tropical country) to Holland or the Netherlands, a western European country. For those let me explain that for nearly 400 years Indonesia was a Dutch colony known as the Netherlands East Indies, and it was not until after World War II that it gained its independence when in 1945 president Soekarno proclaimed the Republic of Indonesia

3. Simply Indonesian :: Cooking Workshop
   Offers indonesian cooking workshops.  
   http://www.simplyindonesian.com/workshop.html

4. Indonesia: About Indonesian Regional Cooking
   Sri Owen s informed text brings the cultural and culinary traditions of this exotic land to life, just as her recipes prove indonesian cooking to be among the  
   http://www.globalgourmet.com/destinations/indonesia/indoregi.html
   
   Extractions: A World of Intoxicating Aromas and Delectable Tastes By Sri Owen "To write about food is to write about place, " says Sri Owen. The follow-up to last year's acclaimed, award-winning The Rice Book, Indonesian Regional Cooking is an extraordinary new work in which Owen does just that; a native of West Sumatra, she now shares her expertise on the subject she knows best the regional cuisines of Indonesia. The fourth largest nation in the world, Indonesia enjoys a bounty of fresh fish, rice, chili peppers, coconut, and vibrant, distinctive spices. Indonesian Regional Cooking presents more than two hundred of the best recipes, both traditional and modern, from the principal areas of this vast country Sumatra, Bali, Kalimantan, Maluku, Java, and the capital city of Jakarta made with ingredients readily available in North America.

5. Indonesian Cooking Methods And Techniques For Asian Recipes
   indonesian cooking methods for asian recipes with links to information on food culture, cooking utensils, food history, herbs and country information and  
   http://asiarecipe.com/indocook.html
   
   Extractions: Growing Chillies Indonesian cooking methods are similar to those used in any other Asian or Western kitchen especially the basics such as blanching, broiling, steaming, frying and deep frying. However, there one important basic that you need to know how to prepare. It is how to prepare what is called the basic spice paste. There are varieties of basic spice pastes and they are called basic because they are the seasoning bases of almost all Indonesian dishes. In Indonesia, a saucer-shape granite grinding stone (mortar) and pestle are used. Ingredients are peeled as necessary and sometimes chopped or sliced into small pieces so they would be easier to grind. The pestle is used with a backwards and forwards motion across the mortar until the ingredients are blended together into a smooth paste. If you are using a blender or a food processor, the order of processing the spices is much the same as using a mortar, but in some cases you might need to add some liquid to keep the blades of the machine turning during the blending process. The liquid could be oil if the spice paste needs to be fried or either coconut milk, stock or water if the spice paste is to be simmered. The order to be followed when grinding spice paste ingredients is the hard items first although at most times I like to grind garlic and shallots first. The hard items are dried spices, nuts and tough fibrous rhizomes such as galangal, lemongrass. When all of these ingredients are fine, add softer rhizomes, such as turmeric, ginger and fresh soaked dried chilies. Once all of these are quite smooth, then add ingredients that are full of moisture, such as shallots and garlic. Finally, you add shrimp paste and tamarind juice or any other kind of juices and process to mix well.

6. Indonesia Food Ingredients For Asian Cooking Recipes
   Adjust the amount to suit your taste. Ginger (jahe) This pale creamy yellow root is a very important ingredient for indonesian cooking.  
   http://asiarecipe.com/indoingred.html
   
   Extractions: Basil, Lemon (daun kemangi) Cup Leaves (daun mangkok) Peanuts (kacang tanah) Candlenut (tingkih/kemiri) ... Pandan Leaf (daun pandan) More to come.... Basil, Lemon (daun kemangi): A fragrant, lemon-scented herb added at the last minute to keep its flavor, or used as a grarnish. Although the flavor will be different, you can use another type of basil. Candlenut (tingkih/kemiri): A round, cream-colored nut with an oily consistency used to add texture and a faint flavor to many dishes. Substitute macadamia nuts or raw cashews. Cardamom (kapulaga): About 8-12 intenselu fragrant black seeds are enclosed in strawcolored, fibrous pod. Try to buy the whole pod instead of cardamom seeds or powder for maximum flavor, and bruise lightly with the back cleaver to break the pod before adding to seasonings. Celery (seledri): The celery used in Indonesia is somewhat different form the celery used in the Western world. It has a very slender stems and particularly pungent leaves. It is often referred to as "Chinese celery" abroad and is used as a herb rather than a vegetable.

7. Indonesian Cooking Recipes
   indonesian cooking. Here are links to some Indonesian Recipes. ). Global Gourmet Indonesia; indonesian cooking; Indonesian Food Palace; Indonesian Recipes;  
   http://www.geocities.com/Wellesley/5800/Recipes/Indonesia-food.html

8. Cooking
   Rendang (Indonesian). from step by step indonesian cooking. chinese, superb tips! confident cooking chinese, Indonesian. pat chapman, curries indian+british.  
   http://www.geocities.com/steve-rd/cooking
   
   Extractions: (a very incomplete library of my recipe collections) Note: I don’t provide the details since it’s not fair for the recipe-book’s authors, so you must buy the book to get the details. Coq au vin (France) From bruno’s chicken Chicken with wine, what a superb for a dinner with potato puree! Marinade chicken 1 day with Carrot,celery,onions,garlic,bayleaf,thyme,redwine Set aside 2 days in refrigerator. From pat chapmans’curry Fry the spices (coriander,cumin,a lot cardamom,star-anise) then grind them and add cinnamon,nutmeg,turmeric,chilipowder. Soaked the 125g red lentils 20min, rinse, simmer 20min in hot water 300ml Fry Garlic, garammasala, cloves, onions, lamb, potato Oven 190C 20min then bayleaves,ratatouille (a French vegetable mix in can),lentils 20min then honey, coconutmilkpowder, fenugreek leaves Garnish: mint,corianderleaves,salt,pepper, Ps. Don’t cook too long or too much water otherwise it become a lentil porridge. The Indians didn’t eat cows due to religious reason, but this recipe also works with cow’s meat instead of lambs. Pepper Pot (Carribean) From pat chapmans’curry A lot of Cardamom,fennel,a lot of cloves,casiabark, garlic,onions,anisepods,coriander,turmetic,paprika,ginger,cumin,garammasala

9. INDONESIAN COOKING :: The Best Indonesian Cooking Online
   indonesian cooking. indonesian cooking. We ve searched out the world s most famous kitchens for the highest quality indonesian cooking, so you don t have to.  
   http://www.mercersdepot.com/Indonesian_Cooking.html
   
   Extractions: We offer the largest selection of products and services all selected through competitive bidding processes, so you get the best selection and price on the Internet, all in ONE place. All products are tax-FREE and many vendors offer FREE shipping. Virtually all of our choices come with toll-FREE telephone and online support, guarantees of on-time delivery, and suggestions for additional products and services you might like.

10. The Food And Markets Pavilion
    The Global Gastronomer. indonesian cooking. Budousyu Wine. Middle Eastern Cook Book  
    http://park.org/Pavilions/FoodAndMarkets/index.text.html

11. GOURMET RECIPES :: The Best Gourmet Recipes Online :: Grilled Baked Fried Sauted
    Kitchenaid 6 Quart Professional Stand Mixer Black // Kent Ohio Flower Delivery // Kalamazoo Michigan Gift Basket // indonesian cooking // Indonesia Food  
    http://www.mercersdepot.com/
    
    Extractions: We offer the largest selection of products and services all selected through competitive bidding processes, so you get the best selection and price on the Internet, all in ONE place. All products are tax-FREE and many vendors offer FREE shipping. Virtually all of our choices come with toll-FREE telephone and online support, guarantees of on-time delivery, and suggestions for additional products and services you might like.

12. Indonesian Cooking Sauces
    Kare Indonesian Curry Seasoning Mix by Indofood 2 oz package (51/2 x 4-1/4 ) Our price $1.05, Next Korean Cooking Sauce. Need more info? Ordering in bulk?  
    http://www.quickspice.com/scstore/cookingsauceindonesia.shtml
    
    Extractions: Search for an item Browse Select a category Cookware Appliances Hot Pots Slicers Wok Accessories Tableware Ceramics Lacquerware Melamine Beverages Tea and Coffee Canned Beverages Cooking Sauces Curry Japanese Thai Noodles Instant Soba Udon Rice Salad Dressing Seaweed and Kelp Snacks and Candy Crackers Fruit Kasugai Pocky Soup Instant Stocks and Bases Soy Sauces Sushi Tea All products (text) Home Shopping Guide Cooking Sauces Indonesia

13. Indonesian Cooking Methods And Techniques For Asian Recipes
    indonesian cooking methods for asian recipes with links to information on food culture, cooking utensils, food history, herbs and country information and Chinese Medicine. Grilling Vegetables. Cooking with Herbs. indonesian cooking. Mincing Garlic indonesian cooking Methods. indonesian cooking methods are similar to those used in any other Asian or  
    http://www.asiarecipe.com/indocook.html
    
    Extractions: Growing Chillies Indonesian cooking methods are similar to those used in any other Asian or Western kitchen especially the basics such as blanching, broiling, steaming, frying and deep frying. However, there one important basic that you need to know how to prepare. It is how to prepare what is called the basic spice paste. There are varieties of basic spice pastes and they are called basic because they are the seasoning bases of almost all Indonesian dishes. In Indonesia, a saucer-shape granite grinding stone (mortar) and pestle are used. Ingredients are peeled as necessary and sometimes chopped or sliced into small pieces so they would be easier to grind. The pestle is used with a backwards and forwards motion across the mortar until the ingredients are blended together into a smooth paste. If you are using a blender or a food processor, the order of processing the spices is much the same as using a mortar, but in some cases you might need to add some liquid to keep the blades of the machine turning during the blending process. The liquid could be oil if the spice paste needs to be fried or either coconut milk, stock or water if the spice paste is to be simmered. The order to be followed when grinding spice paste ingredients is the hard items first although at most times I like to grind garlic and shallots first. The hard items are dried spices, nuts and tough fibrous rhizomes such as galangal, lemongrass. When all of these ingredients are fine, add softer rhizomes, such as turmeric, ginger and fresh soaked dried chilies. Once all of these are quite smooth, then add ingredients that are full of moisture, such as shallots and garlic. Finally, you add shrimp paste and tamarind juice or any other kind of juices and process to mix well.

14. "Kare" Indonesian Curry Seasoning Mix By Indofood
    Fiber 2 g (7%) Protien 1 g. More indonesian cooking Sauce. Need more info? Ordering in bulk? Don t See What You Want? Request it!  
    http://www.quickspice.com/scstore/indonesianfood-kare-indofood.shtml
    
    Extractions: Search for an item Browse Select a category Cookware Appliances Hot Pots Slicers Wok Accessories Tableware Ceramics Lacquerware Melamine Beverages Tea and Coffee Canned Beverages Cooking Sauces Curry Japanese Thai Noodles Instant Soba Udon Rice Salad Dressing Seaweed and Kelp Snacks and Candy Crackers Fruit Kasugai Pocky Soup Instant Stocks and Bases Soy Sauces Sushi Tea All products (text) Home Shopping Guide Cooking Sauces Indonesia Kare Chinese Japanese Thai Vietnamese ... Korea "Kare" Indonesian Curry Seasoning Mix by Indofood A ready to cook seasoning prepared from fresh ingredients through a process of pasturization (contains no preservatives). Coconut milk is included in the seasoning mix package. 2 oz package (5-1/2" x 4-1/4") Cook chicken or beef until tender. Allow 2 cups fresh broth to remain in the pan. Add one package "Bumbu Instant Kare" and vegetables (carrots, potatoes, and string beans if desired). Stir well and continue to cook over low flame for 15 minutes. Ingredients: herbs, coconut milk, vegetable oil, salt, shallots, garlic, chili, spices, sugar, yeast extract, toscopherol Servings per container: 5

15. Indonesian Cooking Books - International - Cook Books
    Search Now indonesian cooking books. Singaporean more Indonesian Regional Cooking, Indonesian Regional Cooking By Sri Owen Publisher St.  
    http://www.hobbydo.com/cookbooks/indonesian-cooking-books-1.html

16. Indonesian Cooking Books - International - Cook Books
    Search Now indonesian cooking books. indonesian cooking, indonesian cooking By Koneman Publisher Konemann Used or other Price $1.97 Read more  
    http://www.hobbydo.com/cookbooks/indonesian-cooking-books-3.html

17. Ingredients For Indonesian Cooking
    Lime, Jeruk, There are several types of lime used for indonesian cooking. . Lime Leaf, Daun Jeruk, indonesian cooking use only leaves of Kaffir lime. Nutmeg, Pala,  
    http://www.ne.jp/asahi/miho/selamatmakan/english/ingredientseng.htm
    
    Extractions: Spice, Herbs and condiments Name of ingredient Indonesian Description Where to obtain in Japan Basil Daun Kemangi Daun Kemangi has a lemony scent and is different kind from sweet European basil. It should be added to dishes at the very last minute for maximum flavor. If you can't get it, European basil can be used as a substitute. Black Shrimp Paste Petis A very thick paste with a strong shrimp flavor, made from fermented salted small shrimp, sold in jars or plastic tubs Candle nut Kemiri Round, cream-coloured waxy nuts. Similar in shape to hazelnuts and used primarily for thickening flavor of spice pastes. Store in the fridge to avoid going rancid. Unsalted macadamia or cashew nuts can be used as a substitute. Cardamom Kapulaga Sweet, exotic-tasting spice. The small, round seeds, which grow inside husk like pods, are best purchased whole. They can be ground with a spice grinder or a mortar and pestle.

18. Indonesian Cooking Recipes - Selamat Makan
    http://www.ne.jp/asahi/miho/selamatmakan/english/indexeng.htm

19. Sino-Indonesian Cooking
    Sinoindonesian cooking. by Wonona and Irving Beilin Chang. Chinese Food Abroad. Summer Volume 1997 Issue 4(2). After the famous Eunuch  
    http://www.flavorandfortune.com/dataaccess/article.php?ID=64

20. Past Articles
    Chang, Wonona and Irving Beilin, Sinoindonesian cooking. Chang, Wonona W, Rice Wine. indonesian cooking. Newman, Jacqueline M. San Francisco, California.  
    http://www.flavorandfortune.com/dataaccess/articlelist.php?order=last&year=

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