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About the Food of Iran

Iranian Plateau by سبأ

Pop Quiz: Would an Iranian ever use minute rice?

Welcome to one of the most mountainous countries in the world, chock full of winding mountain paths, arid plateaus, and scrubby, windswept trees. Welcome to Iran.

If you learn one thing during this week’s Global Table Adventure, learn this: Iranians make the most beautiful, perfect rice.

And I mean perfect.

Jaw-dropping. Breath taking. Not one gummy grain in the lot.

It should be no surprise then, that, from mountain top to mountain top, all across Iran, rice reigns supreme. And no, not minute rice. Never, ever would a true Iranian serve minute rice.

Here’s the depth of their devotion to rice:

Iranians celebrate a well prepared platter of light, spindly basmati rice as the main course. Made into an elegant presentation with potato crusts, onions, sour cherries, or barberries and often sprinkled with ghee and saffron – this is an entire universe apart from minute rice  [recipe]. As for the protein – the chicken? Well, I’ve personally heard Iranians simply call it a garnish. Everything I read about this country’s diverse cuisine inevitably points back to rice. Rice is an art in Iran, as it is in all Persian cooking.

Ok, Deep breath. Let’s move beyond the rice. Let’s explore a few other culinary highlights.

First, there’s the Iranian kababs – one could fill an entire menu with the varieties. These are incredible creations, served on flat sword-like skewers. One of the most popular is Kabab Koobideh  [recipe], lamb and/or beef mixed with spices, onion, and marinated overnight before grilling. Typically an additional skewer is loaded up with large, juicy, red tomatoes and the eat can be dipped in a sweet/tart pomegranate sauce, right before nibbling.

Map courtesy CIA World Factbook. Traditional clothing from Fars, Iran. Photo by Pentocelo.

Most food, including Kabab Koobideh, includes turmeric and sumac, either in it or on it. Sumac, in particular, is a souring spice often sprinkled on salads, such as a bold but simple cucumber, mint, onion salad, as well as on meats as a finishing touch [recipe]. The spice is so beloved, restaurants will often provide sumac in a shaker at every table.

And speaking of sour, there’s a long list of yummy sour treats which make their way into Iranian cooking, such as dried limes, pomegranates, sour cherries, and barberries.

If, after all that sourness, you’re feeling thirsty – have no fear. You can have a tall glass of doogh  [recipe], the famous yogurt and mint drink, often served bubbly with a little seltzer or club soda. Just a word to the wise, though: the yogurt makes it rather sour, too.

What are your favorite Iranian dishes?

Verlassenes by Mr.minoque | Shadegan Road by Goru | Map courtesy CIA World Factbook

Monday Meal Review: Indonesia

THE SCENE

I threw my head back and stared at the ceiling.

“Seriously?” I muttered.

With an irritated flick, I tossed the latest item on top of the quickly growing mound of clothing. Just like all the others, this – my favorite baby blue dress – was smattered with dark, oily grease stains.

The sad truth had made itself apparent: I cannot be trusted apronless around salad dressing, cooking oil, or butter. Before I knew it, what started off as an innocent attempt to get dressed, quickly disintegrated into rummaging to find even one single top that was spatter-free. Then, I got so fed up with the situation that I took it to the next level of neurosis, and began on an all-out closet cleaning.

As in: all out.

Only things I loved made it back in. The rest ended up in one of two monstrous piles.

Pile A was dedicated to these dirty looking grease-wrecks (destined for spot scrubbing with bar soap), and Pile B was dedicated to clothes I was ready to donate.

I was manic in my determination.

Too small. Too big. Stupid. Itchy. Worn out. Ugly.

Why did I have these things. Was I holding on to a memory? A future that would never be?

Too late. Too bad. Out. Out. Out.

Two giant trashbags were almost full, ready for a trip to the local thrift.

In less than an hour, I had more hangers dangling empty than that time in college when I waited three weeks to do laundry.

It felt good.

Not much was left, but what was left was loved. Comfortable. Me.

Not the me I wanted to be. Not the me I once was. Me right now.

Ava and I spent the rest of the afternoon applying bar soap to my greased up clothes. We used paintbrushes, swirling them around over the spots until foaming soapy froth built up. She absolutely loved it.

Eventually, when the sunlight dropped low enough to dip into the bedroom, right into my eyes, the spell broke.

My stomach growled and I looked at the clock. Time to make dinner.  I’d whip up a batch of Nasi Goreng – Indonesian Fried Rice. Sure it was breakfast food, but it just sounded perfect for a hungry, cleansed soul. So, I heated up the pan until the oil shimmered and tested it with a few little drops of water.

Splash. Burn. Splatter.

I didn’t even need to look down to know it. My shirt was splattered with grease.

Another one for Pile A.

THE FOOD

Indonesian Fried Rice with Cow’s Eyes (Nasi Goreng) [recipe]

What I liked most about this dish:

I expected this dish to be complex. Difficult. Full of strange ingredients. It was none of these things. Instead I experienced the best fried rice I’ve ever had, in a matter of just a few minutes. ‘The contrast of textures and flavors is also fun – between the soft rice, bright green onions, moist tomatoes, and crunchy cucumbers. Brilliant. Keith loved, loved, loved this. When he was done with his portion, he even tried to sneak a bit from Ava’s plate.

What I liked least about this dish:

Not much. Next time I’ll add chili peppers, to try a spicy version.

Indonesian Beef Satay [recipe]

What I liked most about this dish:

Now I can have restaurant quality satay at home. I couldn’t believe how easy the dish was to throw together and particularly loved that it forgave me when I forgot about it in the fridge for much longer than a day. I think the flavor is at it’s best around 12 hours. Mr Picky ate a half pound of it in 4 minutes and 38 seconds. Or something like that. He’s a big fan.

What I liked least about this dish:

Nothing. While it might be a little sweet for some, it was perfect for my taste buds (and can be adjusted with more or less kecap manis). I want to try this marinate on chicken, too.

Gado Gado [recipe]

What I liked most about this dish:

Having my veggies room temperature (or chilled) with peanut sauce turned out to be a fun, healthy, vegetarian dinner. I particularly liked the jackfruit, an ingredient I’ve never had before whose flavor reminds me of heart of palm. Mr. Picky ate all his tofu and tempeh which was, in short, a miracle.

What I liked least about this dish:

Next time I’ll make potatoes and green beans for dinner one night and serve the left overs in gado gado the next night. That way I won’t have as much to do – it’ll practically make itself!

Indonesian Peanut Sauce [recipe]


What I liked most about this dish:

This is not your run-of-the-mill peanut sauce. The flavor is incredibly complex and refreshing. The mild heat from the chilis (which you can make even hotter if you’d like), adds to the flavor experience of the satay and the gado gado.

What I liked least about this dish:

Nothing. If you’d prefer a chunky sauce, feel free to blend the peanuts with the water and then stir together with the shallot mixture. Alternately, you could make it as is, but stir in some extra crushed/chopped peanuts. Whatever you do, just be sure to try it!

Ava’s Corner

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
5 Tbsp kecap manis*
2 Tbsp peanut oil
1 tsp palm sugar* (optional)
1 tsp ground coriander
Thai Bird chili peppers, chopped, to taste (optional)

1-2 lbs beef (I used sirloin), sliced thinly against the grain

Serve with Peanut Sauce [recipe]

*Available at most Asian markets

Method:

So, friend, let’s take care of your midnight munchies. By the time your eating, you’ll feel like you’re out on the town in Indonesia, without having to remove your cotton monkey pajamas.

Street food in Solo, Indonesia. Photo by Anthony Cramp

For the marinade you need just a few ingredients:

(clockwise from left to right): kecap manis (sweet soy sauce), onions, palm sugar (optional), ginger, chopped garlic, ground coriander, and peanut oil.

Once mixed together, the bowl of goodness rather resembles a starry night. A sweet, pungent starry night.

Now, let’s get the beef ready. Slice it thinly, against the grain.

Toss with marinade. We used 1 lb of beef, but you could probably coat up to 2 lbs with the mixture. Next time that’s what we’re doing.

Now, at this point you should crawl into bed and watch a movie. Eat popcorn. Drink tea. Relax. Give the mixture a stir somewhere in there, too, if you think of it.

After at least an hour, thread the meat onto skewers and grill over medium heat, turning once.

You can also leave it to marinate for up to 24 hours – you know, if you actually did fall asleep and wanted to wait a night to eat them.

The longer it sits, the better. The flavor will be richer. More addictive. Divine.

Eat until you burst… with smiles. Don’t forget a helping of peanut sauce [recipe].

Next, shut your eyes, dream some dreams. Perhaps a dream where you’re 0ut on the town, living it up in Indonesia.

Fair in Yogyakarta, Indonesia. Photo by Hermitianta Prasetya Putra | Traffic at night in Jakarta. Photo by Paul Romijn

Wonderful!

Indonesian Beef Satay
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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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Indonesian Beef Satay
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Ingredients
  • 1-2 lbs beef (I used sirloin), sliced thinly against the grain.
For the marinade:
  • 1 small onions , chopped
  • 4 cloves garlic , chopped
  • 1 1/2 tsp ginger root (minced)
  • 5 Tbsp kecap manis
  • 2 Tbsp peanut oil
  • 1 tsp palm sugar
  • 1 tsp ground coriander
  • Thai bird chili peppers , chopped, to taste (optional)
Servings: people
Units:
Instructions
  1. Mixed all marinade ingredients together.
  2. Slice beef against the grain and toss with marinade.
  3. After at least an hour (or up to 24), thread the meat onto skewers and grill over medium heat, turning once. Enjoy with peanut sauce.

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 a chair and have a chat with a few locals. Learn from them. Laugh with them.

The chair is optional.

Communal Kitchen in Lombok, Indonesia. Photo by Midori

When you’ve learned all you can and you’re ready to get started, grab your ingredients and dance a little Indonesian dance.

In the cups: candle nut, garlic, shrimp paste

When you’re good and tired out, grate the candle nut into candle nut snow. Fluffy. Pretty. Candle nuts used to be used to make candles. They also add a creamy texture to sauces and curries.

Now, let’s build that mysterious flavor. First, saute the shallots in peanut oil with the garlic and chili pepper until browning and fragrant. I used half a serrano. Once the shallot mixture softens and begins to brown, stir in the ground coriander, candle nut, and shrimp paste, if using it. Cook about 30 seconds, or until the house smells so good you can hardly stand it.

Deglaze with the water (Stir to get all the browned bits off the pan and into the sauce. That’s where all the flavor is).

Next, add the mixture to your blender. Pour on the coconut milk and the kecap manis.

Squeeze on the lime juice. I used the juice of 1 whole lime, but you might want more or less.

Add the peanuts and blend away! (Speaking of which, do you see the blender box?)

An Indonesian kitchen. Photo by Rollan Budi

Fun!

You’re done when a creamy, smooth sauce forms. You can stir in a few extra chopped peanuts if you want some crunch.

Serve warm or room temperature with satay [recipe will be up tomorrow] or over gado gado [recipe].

Or, even better, pack some up for a friend. What a nice housewarming gift this would be!

Amazing goodness awaits you!

Indonesian Peanut Sauce
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This sauce is complex. Interesting. Mysterious - full of wonderful flavors you can't quite identify.
Indonesian Peanut Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This sauce is complex. Interesting. Mysterious - full of wonderful flavors you can't quite identify.
Ingredients
  • 1 Tbsp peanut oil , or vegetable oil
  • 1 candle nut , grated, available at most Asia markets
  • 1 large shallot , chopped
  • 2 cloves garlic , chopped
  • chili peppers , to taste, seeded
  • 1 tsp shrimp paste , (sweet or hot), optional
  • 5 1/2 ounces coconut milk
  • 1 tsp ground coriander
  • 1 cup peanuts , roasted
  • 2/3 cups water
  • salt
  • 2 Tbsp kecap manis , available at most Asia markets
  • 1-2 limes , juiced
Servings:
Units:
Instructions
  1. Saute the shallots in peanut oil with the garlic and chili pepper until browning and fragrant.
  2. Stir in the ground coriander, candle nut, and shrimp paste, if using it. Cook about 30 seconds.
  3. Deglaze with the water (Stir to get all the browned bits off the pan and into the sauce)
  4. Add the mixture to your blender. Pour on the coconut milk, kecap manis, lime juice, peanuts and blend until smooth.

Indonesian Salad | Gado Gado

Nope.

That would be weird.

No, this is peanut sauce, the perfect complement to Gado Gado.

And what is Gado Gado, you ask?

The coolest way to stay cool in Indonesia.

Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts.

If that sounds too healthy, no worries. While I went light on the peanut sauce, I’ve read that many salads are swimming in the stuff.

I got the same effect by dipping each bite until totally coated in peanut sauce.

It was brilliant.

What are we waiting for?

Let’s hit up a floating market and make some Gado Gado.

Floating island in Borneo. Photo by Harri J.

Ingredients for 2-4

2 handfuls green beans, steamed and cooled
4 small red potatoes, boiled, cooled, and quartered
4 eggs, hard-boiled, cooled, and halved
1/2 package tempeh, pan fried in oil
8 oz tofu, pan fried in oil
1 can young jack fruit, sliced in bite-sized chunks
handful bean sprouts
cabbage, to taste

Serve with Peanut Sauce.

Indonesian Salad | Gado Gado
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Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts.
Servings
2-4 people
Servings
2-4 people
Indonesian Salad | Gado Gado
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Rating: 0
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Made from an assortment of tofu, tempeh, young jack fruit, cooled boiled potatoes, eggs, and green beans, Gado Gado is a dream-come-true for those of us who like to use leftovers. Of course, to keep things fresh and crunchy, most Gado Gado salads also add a blast of cabbage and sprouts.
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 2 handfuls green beans , stemmed and cooled
  • 4 baby potatoes (red, gold, or mix) , boiled, cooled, and quartered
  • 4 eggs hard-boiled, cooled, and halved
  • 1/2 package tempeh , pan-fried in oil
  • 8 oz tofu , pan-fried in oil
  • 1 can young jack fruit sliced in bite-sized chunks
  • 1 handful bean sprouts
  • green cabbage , to taste
Dressing:
  • peanut sauce
Servings: people
Units:
Instructions
  1. Divide ingredients among serving bowls. Serve with peanut sauce.

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 to this recipe.

Ingredients:

1 1/2 cups jasmine rice (cooked according to instructions and refrigerated overnight)

2 Tbsp vegetable oil
2 large shallot bulbs, minced (or 1 small onion)
4 large cloves garlic, minced
chili pepper, minced to taste (optional)
1/8 cup kecap manis (or to taste)

Accompaniments:

1 cucumber, sliced thinly
2 tomatoes, sliced in wedges
2 green onions, sliced thinly
1 egg per person

Method:

Off we go. First, whip up a batch of rice and refrigerate overnight. Then fly over to Borobudur, the 8th century Mahayana Buddhist monument in Indonesia.

Settle into a peaceful, cozy spot to watch the sun come up.  As the sun lifts, watch the strange sculptures come to life.

Stupa domes at Borobudur overlooking Mount Merapi. Photo by CT Snow

Incredible.

In a minute I’ll show you what’s inside those stupa domes.

For now, let peace settle into your bones. Take inventory. How are you? How do you feel? If you notice your tummy rumbling, prepare a happy batch of Nasi Goreng, Indonesian fried rice. It’s the breakfast of Indonesian champions. You’ll be glad you did.

In a large pan or wok, heat up oil over medium high. Toss in the shallots and garlic. You can also add hot chili peppers, if you’re using them.

Cook until soft and beginning to brown.

Pour on the kecap manis – sweet, sweet soy sauce available at Asian grocers. You’ll want to swim in this stuff. But you can’t, because it’s thick, like molasses.

Pile on the glorious, cooled rice, breaking up any clumps as needed. Fry in the oil while stirring.

The sun should be all the way up by now. As you cook, look around and enjoy the scenery. What a magical, timeless view… silken mountains, mossy trees, latticed monument.

Appreciate the view. Just don’t burn the rice.

You’re done when the rice is evenly coated with the sauce and little crispy bits begin to form, making each grain of rice irresistible.

Taste and adjust seasonings, as needed. Perhaps a bit more kecap manis? You decide.

Now for the healthy part. Nasi Goreng is typically served with cucumber, green onion, and tomatoes. These tomatoes are from our garden. Red, red, red.

Oh, and now for the “cow’s eyes.” I like one cow eye per person (yes, these are words I never thought I would utter).

Assemble everything and…

… take your vibrant, happy dish to a special spot. Keep hiking – up, up, up – until you find it. Perhaps you’d like to sit inside one of those stupa domes and share your meal with a stone dining companion?

Overview of Borobudur, stairs to enlightenment and statue of Buddha. Photos by Gunkarta Gunawan Kartapranata

Me, too.

For your reference, that Buddha man has 503 buddies just like him at the monument, inside stupa domes, so you can take your pick.

Thank you, Indonesia!

Indonesian Fried Rice with cow's eyes | Nasi Goreng
Votes: 1
Rating: 2
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Print Recipe
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.
Servings
2-4 people
Servings
2-4 people
Indonesian Fried Rice with cow's eyes | Nasi Goreng
Votes: 1
Rating: 2
You:
Rate this recipe!
Print Recipe
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.
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 2 1/2 cups jasmine rice (cooked according to package instructions and refrigerated overnight)
  • 2 Tbsp vegetable oil
  • 2 cloves garlic , minced (large cloves)
  • chili peppers , minced (to taste)
  • 1/8 cup kecap manis (or to taste)
Accompaniments.
  • 1 cucumber , sliced thinly
  • 2 tomatoes , sliced in wedges
  • 2 green onions , sliced thinly
  • 1 egg (per person)
Servings: people
Units:
Instructions
  1. First, whip up a batch of rice and refrigerate overnight.
  2. The next day, heat up oil in a large pan or wok over medium high. Toss in the shallots and garlic. you can also add hot chili peppers, if you're using them.
  3. Cook until soft and beginning to brown.
  4. Pour on the kecap manis and pour on the cooled rice, breaking up any clumps as needed. Fry in the oil while stirring.
  5. When the rice is evenly coated with the sauce and a little crispy, it's done cooking.
  6. Nasi Goreng is typically served with cucumber, green onion, and tomatoes.
  7. Make one "cow's eye" per person. Assemble everything together and enjoy!
Recipe Notes

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 to this recipe.

Menu: Indonesia

Life is moving along at a pretty good clip. I officially have a two year-old. We’re eating Indonesia. My hair is grayer than ever.

Yep, that about sums it up!

I’m really excited about our Indonesian recipes because they cover the gamut, from vegetarian delight to meat lover’s lovely love-fest. There’s something for everyone.

What sounds good to you?

Gado Gado (Indonesian Salad) [recipe]
This is one of the most popular salads in Indonesia. Most versions include young jackfruit, hard-boiled eggs, potatoes, green beans, sprouts, tempeh, tofu, and more. Dressed with peanut sauce.

Indonesian Fried Rice with Cow’s Eyes (Nasi Goreng) [recipe]
Despite the title, this recipe is practically vegan. Jasmine rice stir-fried with shallots, garlic, kecap manis (sweet soy sauce), and then served with tomato, cucumber and green onion. The finishing touch? Cow’s eyes – a.k.a. fried egg.

Indonesian Beef Satay [recipe]
Beef marinated until tender in kecap manis, onion, garlic, ginger and ground coriander, then skewered and grilled.

Indonesian Peanut Sauce [recipe]
An amazing concoction, seasoned with lime juice, ground coriander, and more. It’ll make you faint.

About the food of Indonesia

Indonesian sunrise. Photo by Fotoherby

Not hundreds. Not thousands. Not even 17,000.  Nope. Experts state that “more than 17,000 islands make up Indonesia.”

Either they lost count or they simply wanted an even number. Regardless, Indonesia is the largest archipelago in the world with over 300 languages spoken. And, guess what? 11,000 of those islands are uninhabited.

I wonder, if I’m really nice, if they’ll let me have one?

Rice Paddy in Bali by Yves Picq

Hmm. Maybe not.

Of course, I’ll be happy to settle for a few Indonesian meals.

The food is rich, highly spiced, and incredibly flavorful. We’ve already dabbled in Indonesian food on this Adventure, as their influence stretches far into neighboring countries.

We made bakso noodle soup [recipe], an amazing concoction that is also enjoyed in East Timor. The soup is a masterful balance of clean, fresh flavors, punctuated by a spicy pop from the beloved sambal (hot sauce).

Almost a year ago we made Sayur Lodeh with rempah [recipe], a fragrant shrimp coconut curry served with lontong (rice steamed in banana leaves) [recipe]. The rempah is made with lemongrass, cashews, ginger, garlic, and turmeric. Absolutely intense in the best possible way.

Other common Indonesian dishes include satay – skewered beef [recipe], chicken, or pork – with peanut dipping sauce [recipe]. The meat is marinated in a savory blend of garlic, ginger, onion, and kecap manis, their beloved sweet soy sauce. It’s so thick it pours like molasses, sluggish even on a hot day.

A crowd-pleaser is Indonesian fried rice (nasi goreng) [recipe] – typically a simple dish seasoned with little more than onion, garlic, and kecap manis. The rice can be served any time of day but is particularly beloved in the morning with cow’s eyes (a.k.a. fried eggs) on top.

If you crave a fresh salad, Indonesia has plenty of those. One favorite is gado gado [recipe], made with boiled potatoes, eggs, young jackfruit, green beans, and more. Served chilled with peanut sauce, it’s at once filling and refreshing.

Desserts are as fresh as the fruit in season, although many other confections abound.

As you drift from island to island, you’ll delight in discovering local variations and specialties. One of the most popular places in Indonesia is Bali. I first read about Bali in Elizabeth Gilbert’s book “Eat, Pray, Love.” She says they typically ask you three questions upon meeting you in Bali:

Where are you going?

Where are you coming from?

Are you married?

The most important questions in the world, if you ask me.

Clouds rolling in over rice terraces in Bali. Photo by Chensiyuan

Monday Meal Review: India

THE SCENE

On my brother Keith’s last day in Tulsa, in the very last half hour, he said something that will stick with me for a long time.

I was sipping my tea, watching him play with Ava, thinking how happy I was.

Conversation turned to our next visit and how work always tries to ruin plans. The way they make you guilty for taking even a little time off.  How, inevitably, they squeeze as much out of you as they possibly can.

Rather abruptly he said: “I won’t cancel, no matter what.”

I nodded, and took another sip of tea, appreciating his sincerity.

“Three weeks before Damien died I was supposed to visit you two,” he continued, looking off towards the fountain, watching the water tumble into the cool pool. “Work begged me to reschedule my flight – to stay for a big project. Damien was crushed. And I didn’t get to see him before…”

He trailed off and grew silent.  After a long pause, he quietly added “I’ll never do that again.”

I put down my tea. “I had no idea.”

“He was so disappointed.”

I could see the guilt in his eyes, but I also knew in my heart he did nothing wrong. He couldn’t have known. There was no need for guilt.

I turned to Ava and helped her with her drink, to distract myself from the tears I didn’t want to come.

I’d trained myself so well. Nothing but calm showed on my face.

Not much was said after that.

The birds chirped, Ava babbled, and we went on with our breakfast.

He’s right though. We can’t organize our lives around the pressures of work. We simply can’t do it. Family, friends, those are the things we need to put on the front burner.

I could empathize because I have guilt, too. The morning my brother, Damien, went into the hospital I was supposed to give him the $2.00 I owed him. Feeling like a pesky little sister (me age 12, him age 14), I decided not to – I didn’t want to bug him.

Bugging him just might have saved his life.

There’s a lot of what-ifs floating around in the world.

The lesson in all this?

We have to remember to take a deep breath and love what is. Now.

There’s joy all around, if you look for it. And that can be pretty rewarding.

THE FOOD

Saag Paneer [recipe] with homemade Garam Masala [recipe]

What I liked most about this dish:

The soft, mild flavor of saag paneer is totally addicting. The warm spices remain subtle – but just enough to take stewed spinach over the edge into Indian deliciousness. Mr Picky said “I really didn’t think I’d like this.” He did. My brother also gobbled it up.

What I liked least about this dish:

Ava was not keen on the green spinach – so I “watered it down” by mixing it with rice. That helped and she nibbled on it. Our version is pretty healthy; you can add more cream to make it richer, if you’d like.

Homemade Paneer (cheese) [recipe]

What I liked most about this dish:

I could have eaten this entire block of cheese, if my pants had been more elastic. My brother was eating this one off the plate. So was I. It’s already on the “must make” list again. Considering it’s so easy, it’ll probably be sooner than later.

What I liked least about this dish:

I didn’t squeeze the curds out as well as I could have, so it took quite a bit longer to drain out than I expected. Still, the flavor was good and – between the saag paneer and nibbling – it was gone in less than half an hour.

Masala Chai (Spiced Tea) [recipe]

What I liked most about this dish:

Everything. I can’t believe how easy it is to make Chai at home. It’s one of my top favorites and I’m looking forward to making this recipe all the time. It was a huge hit at Ava’s birthday party with adults and kids (our version was decaf). My brother was all about it -drinking his weight in the stuff by the end of the weekend.

What I liked least about this dish:

Nothing. My brother liked it best without sugar and milk, whereas I liked both. It’s totally customizable and fun to make.

Kulfi Pops (Indian frozen treat) [recipe]

What I liked most about this dish:

It was interesting to try this new combination and fun to serve it up to the kiddos.

What I liked least about this dish:

The flavor was good, but the texture – grainy and very sweet – was not something I was used to. The kids didn’t seem to mind, Ava’s friend Sanya even ate two!

Ava’s Corner

Spiced Tea with Milk | Masala Chai

Serves 4

I’ve officially learned how to blackmail my brother into doing anything I want. Make him a pot of masala chai. He drank this sweet, milky treat his entire visit. A mug was never far from reach. The flavor is as intense as any local coffee shop, but the satisfaction is 200% greater, as we made it ourselves. One more thing – you can serve it hot or cold which makes it the perfect drink in my book.

I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog.

Ingredients:

6 cups of prepared black tea
I used 2 Tbsp looseleaf black tea brewed in 6 cups water, but this can vary by brand.

Spice blend:

10 cardamom pods, shelled
1 tsp fennel  seeds
5 black peppercorns
1 cinnamon stick
2 quarter sized slices of fresh ginger

Finishing touches:

1/4 cup sugar, or to taste
1/2-1 cup whole milk

Method:

Open the curtains. Let in the light. Pile spices into your life.

First, brew the black tea.

Then remove the tea bag and add spices. Simmer 5-10 minutes, to desired strength.

Meanwhile, stir in sugar and milk. By the time the spices have steeped, the sugar will have dissolved.

Strain, then serve to your brother all weekend long.

Tell him how much you love him.

I love you, brother!

Spiced Tea with Milk | Masala Chai
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I’ve officially learned how to blackmail my brother into doing anything I want. Make him a pot of masala chai. He drank this sweet, milky treat his entire visit. A mug was never far from reach. The flavor is as intense as any local coffee shop, but the satisfaction is 200% greater, as we made it ourselves. One more thing – you can serve it hot or cold which makes it the perfect drink in my book.
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Spiced Tea with Milk | Masala Chai
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Rating: 0
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Rate this recipe!
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I’ve officially learned how to blackmail my brother into doing anything I want. Make him a pot of masala chai. He drank this sweet, milky treat his entire visit. A mug was never far from reach. The flavor is as intense as any local coffee shop, but the satisfaction is 200% greater, as we made it ourselves. One more thing – you can serve it hot or cold which makes it the perfect drink in my book.
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
10 minutes
Ingredients
  • 2 Tbsp black tea (looseleaf), prepared according to package instructions
Spice Blend:
  • 10 cardamom pods , shelled
  • 1 tsp fennel seeds
  • 5 black peppercorns
  • 1 cinnamon stick
  • 2 slices ginger root
Finishing Touches:
  • 1/4 cup sugar , or to taste
  • 1/2-1 cup milk
Servings: people
Units:
Instructions
  1. Brew tea in a pot. Remove tea bags and add spices. Simmer 5-10 minutes, to desired strength. Meanwhile, stir in sugar and milk. By the time the spices have steeped, the sugar will have dissolved.
  2. Strain & serve - hot or cold.

Kulfi

Makes 4.5 cups

The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this.

Ingredients:

1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
2 slices bread
1 cup cream, whipped
2 Tbsp pistachios
1 tsp rose water
1/4 tsp cardamom
red food coloring, optional

Method:

Pack your bags. We’re headed to beautiful Vagator beach in India.

Little Vagator Beach with Shiva Head & Cobra near Goa, India. Photo by Dominik Hundhammer.

Once there, we’ll sit down with a few kulfi pops. You’ll need whipped cream, evaporated milk, sweetened condensed milk, bread, rose water, cardamom…

… and pistachios.

Add everything *except* the rose water and cardamom to a blender.

Once smooth, divide the mixture in two. Season one bowl with rose water and the other with cardamom.

If you’d like, you can make the rose water pops pink with a drop of food coloring, so you can tell them apart.

Pour into small molds. I like little plastic shot glasses. Cover them with press-and-seal. Thanks to my big brother, Keith, for posing as my extra deluxe hand model!

Stick the popsicle through the plastic – you may need to use a sharp knife to slit a little opening. The plastic keeps the stick centered in the cup.

Freeze for several hours. Meanwhile, go build a sandcastle in the shadow of the cobra.

Photo by Dominik Hundhammer

When you’re done, eat a pop. Don’t forget to offer the cobra a pop. It might cheer him up. He’s looking awfully serious, latey.

If there are no cobras nearby, share on a happy summer day with the neighborhood kids.
Kulfi
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The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this.
Servings
4.5 cups
Servings
4.5 cups
Kulfi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The sweet, rich flavor of kulfi will transport you (and any toddlers you know) to India quicker than quick. No need for fancy equipment, either. Freeze the kulfi in any mold you have – I used plastic shot glasses from a party supply store. The two year-olds I polled had no problem with this.
Servings
4.5 cups
Servings
4.5 cups
Ingredients
  • 12 oz evaporated milk (1 can)
  • 14 oz sweetened condensed milk (1 can)
  • 2 slices bread
  • 1 cup heavy cream , whipped
  • 2 Tbsp pistachios
  • 1 tsp rosewater
  • 1/4 tsp ground cardamom
  • red food coloring (optional)
Servings: cups
Units:
Instructions
  1. Add everything *but* rose water and cardamom to a blender. Once smooth, divide the mixture in two. Season one bowl with rosewater and the other with cardamom.
  2. If you'd like, you can make the rose water pops pink with a drop of food coloring, so you can tell them apart.
  3. Pour into small molds and cover with a press-and-seal. Stick the popsicle through the plastic—you may need to use a sharp knife to slip a little opening. The plastic keeps the stick centered in the cup.
  4. Freeze for several hours.

Saag Paneer

Serves 4

It’s creamy. It’s earthy. It’s one of my favorite dishes from India. Ladle saag panner over basmati rice and it’s also a surefire way to get a picky man to eat his spinach.

Ingredients:

vegetable oil
1 tsp fresh grated ginger
1 tsp fresh grated turmeric
2-3 tsp homemade garam masala
1 onion, chopped
3 cloves garlic
Serrano chili, sliced thinly (to taste)
1 lb frozen spinach, thawed, juices retained
homemade paneer, to taste
salt
pepper

finishing touch
2 Tbsp butter
1/4 cup half and half (or more to taste)

Method:

There’s only one way to get a picky man to love spinach.

Load it up with good flavor. Blend it so it’s no longer slimy. And add some delicious cheese to distract him from all the green.

First step: gather the ingredients. Whole Foods had fresh turmeric this week (see bottom right), so I did my happy dance.

Next, toast the ginger, turmeric, and garam masala in vegetable oil over medium heat until fragrant. Add the onion, garlic, and Serrano chili. Cook until softened, then toss on the spinach. Tell your Mr. Picky to look away if it’ll help. Me? I could dive right in.

Cook for a few minutes until hot, the onions are completely soft, and the flavors combine. Season with salt and pepper. Pour on half and half and butter. Delicious.

Add to a blender and pulse until fairly fine consistency is reached. You may thin with more half and half if necessary.

 

Add paneer (cheese) and eat hot, with basmati rice.
And tell that Mr Picky he better love it, or else.
Just kidding.
Saag Paneer
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It's creamy. It's earthy. It's one of my favorite dishes from India.
Saag Paneer
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
It's creamy. It's earthy. It's one of my favorite dishes from India.
Ingredients
  • vegetable oil
  • 1 tsp ginger , fresh grated
  • 1 tsp turmeric , fresh grated
  • 2-3 tsp garam masala
  • 1 onion , chopped
  • 3 cloves garlic
  • 1 serrano chili pepper , thinly sliced, to taste
  • 1 lb frozen spinach , thawed, juices retained
  • paneer , homemade, to taste
  • salt
  • pepper
Finishing touch
  • 2 Tbsp butter
  • 1/4 cup half and half
Servings:
Units:
Instructions
  1. Toast the ginger, turmeric, and garam masala in vegetable oil over medium heat until fragrant.
  2. Add the onion, garlic, and Serrano chili. Cook until softened.
  3. Add the spinach and cook for a few minutes until hot, the onions are completely soft and the flavors combine.
  4. Season with salt and pepper. Pour on half and half and butter.
  5. Add to blender and pulse until fairly fine consistency is reached.
  6. Add paneer (cheese) and eat hot, with basmati rice.