Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “ketjap manis”

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Spicy Cabbage with Asian Style Pork Balls

This recipe is absolutely delicious and a great way to add more vegetables to your meals.  We love cabbage and are always looking for new ways to use it.  Savoy is my favourite with it’s lovely wrinkly leaves and half a cabbage reduces down to enough for two hungry people as a base to accompany meat or fish or chicken…

Cabbage and Pork Balls

I use a large pan so I can place the meatballs on top of the cabbage to steam.  If you don’t have a glass lid, just check every 5 or so minutes to see how they are cooking.  You can substitute chicken or beef for the meatballs – the result is still delicious…

Spicy Cabbage and Pork Balls

Ingredients:

1 tablespoon olive oil

2 cloves garlic grated

1 large red chilli grated (I grate them frozen – it’s much easier)

3 celery stick finely chopped

2 grated carrots grated

½ head of Savoy Cabbage finely shredded

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons chicken stock powder

 

700g lean minced pork

6 spring onions finely sliced

½ cup dried shitake mushrooms soaked and finely chopped

2 tablespoons Ketjap Manis (sweet Indonesian soy sauce)

1 tablespoon Hoi Sin sauce

1 tablespoon cornflour

Salt & pepper to season

 

Chinese hot chilli sauce to garnish

Chinese dried fried shallots for garnish (these are readily available in all supermarkets or asian markets)

 

Method:

Heat the oil in a deep wide frypan or saucepan

Fry the garlic and chilli for a few minutes then add in the celery and carrots

Fry for a few minutes on high heat then throw in the cabbage

Mix thoroughly and add in the soy sauce, chicken stock powder and sesame oil

Simmer on low with a lid on while you prepare the meatballs

In the meantime soak the dried Shitake Mushrooms in around a cup of boiling water for about 20 minutes

Squeeze the moisture out but keep the mushroom water – this can be added into the cabbage if more fluid is required

In a large bowl thoroughly mix all the ingredients together using your hands

Form into large meatballs – I got 10 decent sized balls from the mixture – you can go smaller if required…

Check your cabbage is not sticking to the bottom of the pan and add some mushroom water if required.

Gently place the pork balls on top of the cabbage mixture and put the lid on

The balls will gently steam in about 15-20 minutes

Serve piping hot with a good scoop of the spicy cabbage mixture topped with a few pork balls on top

Drizzle with Chinese Chilli Sauce and a sprinkling of dried shallots

 

Bon Appetit!  🙂

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

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