Indonesian Beef Satay

Serves 2-4 Do you get hungry late, late, late – in the dark corners of the night? Does your stomach growl? Your mind race? Do you ever feel like you need a big bite of goodness before you can roll over and snooze? Me, too. Indonesian Beef Satay is just the ticket. Believe me when I say I would turn on my grill at midnight to eat this satay. Here’s the truth: I’ve never simply sat and eaten a half pound of meat in my entire life. I’m just not that into meat. Until today. Completely, and without remorse, I ate an entire half pound and would have continued on to eat more skewers, if I could have weaseled some away from Keith and Ava. The Satay are rich and sweet from the kecap manis (sweet soy sauce), wonderfully fragrant, and incredibly addictive. Apparently I’m not alone because many Indonesians are known to eat up to 6 skewers in one sitting. Ingredients: 1 small onion, chopped 4 cloves garlic, chopped 1 1/2 tsp minced ginger …

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Indonesian Peanut Sauce

Makes 2 1/2 cups I’ve discovered the secret to a happy belly. Indonesian Peanut Sauce. This is not just any peanut sauce. This is the kind of peanut sauce that leaves you wondering. Hoping. Dreaming. Wishing for more. This sauce is complex. Interesting. Mysterious – full of wonderful flavors you can’t quite identify. Flavors that’ll make you nibble and nibble – until, eventually, you give up trying to figure everything out all the time and simply enjoy. NOTE: Vegetarians and vegans can also enjoy this sauce by simply leaving out the shrimp paste. Ingredients: 1 Tbsp peanut or vegetable oil 1 candle nut*, grated 1 large shallot, chopped 2 cloves garlic, chopped chili pepper (to taste), seeded 1 tsp shrimp paste (sweet or hot)*, optional 5.5 oz can of coconut milk 1 tsp ground coriander 1 cup roasted peanuts 2/3 cup water salt Season with: 2 Tbsp kecap manis* 1-2 limes juiced *available at most Asian markets. Method: There are so many ways to make this peanut sauce. Your best bet is to pull up …

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Indonesian Fried Rice with cow’s eyes | Nasi Goreng

Serves 2-4 Let’s get up and greet the day like an Indonesian. Stretch your arms to the sky. Touch the earth. Pile your plate with fried rice. And cow’s eyes. Now, don’t get me wrong. I don’t mean a cow’s cow eyes. I mean fried eggs. That’s simply what they call them in Indonesia. As far as breakfast goes, Nasi Goreng is incredibly satisfying. Especially if you eat it on top of an 8th century Buddhist monument. And why not? With stove-top travel, we can go wherever we want. Note: This recipe is best made with day-old rice. If you cannot take the time for this, cool your rice in a thin layer on a cookie sheet in the fridge. You should be able to use it after an hour or two. You’re basically looking for it to be dry to the touch. Moist rice will not fry up right – it will get mushy. Also, I left out the chili pepper so Ava could eat it, but locals would often add sliced red chili pepper …

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