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Spring rolls are known throughout East Asia with countless fillings. I first encountered them as loempia (pronounced Lumpia) in an Indonesian restaurant in the Netherlands. Therefore, my filling has a distinctly Indonesian flavor.
Of course, you could buy them as convenience food, and they don't taste bad. Unfortunately, most of these products contain the infamous E621, monosodium glutamate. This is found in many natural foods like...
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These are typical East Asian fast food dishes, which are often sold at street stalls. It is actually the same dish and can be prepared with cooked rice or soaked wheat noodles. According to my Indonesian cookbook by Sri Owen, Indonesians and Chinese are blaming each other for this recipe, so I suspect that Chinese immigrants to Indonesia have taken their recipe to Indonesia and developed it there using typical Indonesian...
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This is the Indonesian original and not the Thai copied stuff. The sauce contains neither soy sauce nor fish sauce.
The idea comes from Sri Owen's cookbook, THE HOME BOOK OF INDONESIAN COOKERY, ISBN 3-453-40260-X from 1979. The German translation is by Marion Dill and was published by Wilhelm Heyne Verlag.
A key ingredient is terasi, a fermented fish paste used in Indonesia in place of fish sauce. However, the stuff takes some...
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Bihun soup is generally associated with Indonesian cuisine, although I don't know of any Indonesian restaurant that has it on the menu. Where it can be found in large quantities, however, is in cans from the food industry and I don't want to imagine all the additional products that actually have no place in a properly cooked meal.
It's not rocket science to cook it yourself at home. The base is a chicken broth, ideally cooked from a...
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A few weeks ago I did something similar with shrimp, which was very similar to Thai curry. Here we are guests in Indonesia. The recipe comes from the book "The Indonesian Kitchen" by Sri Owen in the mid-1970s.
When you look at these old recipes, you get the horror of the ingredients used and the endless cooking times. So I modernized the recipe for the 2020 decade. No one today would come up with the absurd idea of cooking shrimp for...
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Rendang or beef pot Minangkabau is, so to speak, the signature dish of Sumatra/Indonesia. Minangkabau means victorious buffalo and there it is actually cooked from buffalo rather than beef. Therefore, you should not be surprised if you come across recipes for this dish with incredibly long cooking times.
I got the recipe from the cookbook Indonesian Kitchen by Sri Owen. The first edition of the book in English dates from 1976, the...
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Guleg is a famous dish from Central Java that is almost a staple there. If you don't cook it yourself, you eat it there in a warung, a covered street kitchen. People sit there on benches at tables and can talk to the chef while he prepares their food in the open cooking area. Something like that would hardly be possible in Germany if I still think back to the messing around until they finally approved street kitchens in completely...
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Oseng Wortel Wortel is a fairly simple vegetable dish in Indonesia made from carrots. At least garlic and chili should not be missing in an Indonesian dish. This is where the Indonesian sweet soy sauce, Ketjap manis, comes into play.
Ketjap??? Sounds like ketchup and yes, the term actually comes from Indonesia and originally just meant sauce. 2 servings Ingredients:
2 tbsp neutral vegetable oil
250g carrots, cut into matchstick-thin...