JULIUS MAGGI KITCHEN'S November 2010 Offerings

INSPIRING INDONESIA
JMK November 2010
Chef Laica Herrera

NASI GORENG (Fried Rice)

Indonesia's National Dish 

 Indonesia Fried Rice with Vegetables, shrimp, pork and chicken in spicy paste

Ingredients:

2 tbsp. oil                                                                       4 pcs. chicken, bite-size slices

500g cooked rice, stirred with a fork to                           4 pcs. pork, bite-size slices

            separate grains                                                    1 tbsp light soy sauce

2 pcs. eggs, slightly beaten                                               1 tbsp dark soy sauce

3 cloves garlic, crushed                                                    1 tsp sugar

2 tbsp shallots, thinly sliced                                               to taste Maggi Savor-Garlic

2 tsp red chili, crushed                                                      to taste Maggi Magic Sarap

4 pcs prawns                                                                   

Procedure:

1.  Lightly grease a non-stick pan with oil.

2.  Fry the eggs to make an omelette.

3.  Remove omelette from pan and transfer remaining oil in a wok.

4.  Saute shallots, garlic, and chili.

5.  Add prawns, chicken and pork.

6.  Stur-fry until cooked.

7.  Turn the heat up to maximum and add the rice and soy sauces.

8.  Season with sugar, Maggi Savor-Garlic and Maggi Magic Sarap. 

9.  Stir constantly until well-mixed and heated.

10. Usually served with a side dish of satay, fried egg, vegetable pickles and shrimp crackers.

SATE BABI

Traditional Indonesian Pork Sate with Peanut Sauce 

Ingredients:

500g pork loin, 1'' cubed                         1/2 tsp. turmeric powder

1 tbsp Maggi Oyster Sauce                      1/2 tsp curry powder

1 tbsp light soy sauce                                1 tbsp sesame oil

1/2 tsp white pepper                                 1 tsp Maggi Magic Sarap 

1 tbsp sugar                                              8 pcs bamboo sticks

Procedure:

1. In a large bowl, combine all ingredients except the pork pieces and bamboo sticks.

2.  Mix well and add in the pork.

3.  Mix thoroughly until well combined.

4.  Marinate for at least an hour.

5.  Skewer about 4-5 pork pieces into one bamboo stick.

6.  Repeat until all pork pieces are skewered.

7.  Grill over medium heat, turning once.

8.  Serve with peanut sauce as an appetizer or with rice as main course. 

SAMBAL KACANG OR PEANUT SAUCE (I prefer this recipe, much easier I think)

Makes about 1 1/2 cups

• Natural peanut butter -- 1 cup
• Water -- 3/4 cup
• Soy sauce -- 2 tablespoons
• Sambal oelek (chile paste) , or minced hot chiles -- 2 teaspoons
• Brown sugar -- 1 tablespoon
• Turmeric -- 1/2 teaspoon
• Salt -- to taste

Method

1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste.

Variations

• Substitute coconut milk for some of the water if you like.
• Add 1/2 to 1 teaspoon shrimp paste.
• Squeeze in the juice of one lemon or two limes if you like. Or add 1 tablespoon tamarind paste.

November 18, Thursday
JMK, Nestle Corp. Center
Powerplant

=====================