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RECIPES - Indonesia

Indonesia consists of an archipelago of 13,000 islands straddling the equator roughly between south-east Asia and northern Australia. It has the world's 4th largest population (200 million) and the world's largest moslem population (although a much more liberal version than that found in the near-east). The last known discovery of previously "undiscovered" peoples occurred in the highlands of Kalimantan (Borneo), and many of the different cultures have lived independent existences for centuries. The most famous contributions to cooking from Indonesia may be their term ketjap (sauce...as in tomato ketchup), satay (peanut sauce), and the discovery of cloves and nutmeg in the moluccas that led to a few colonial wars between the Dutch, Portuguese and British. Some dishes from Indonesia are actually European dishes created in Indonesia (commonly served in many restaurants is the rijtstaffel or rice-table, which is what the Dutch colonists created from local ingredients). As with their neighbours to the North in Singapore, Malaysia and Thailand, Indonesians share a love for the heat of chillies and use them liberally in many dishes. They also rely heavily on seafood both as main ingredients and for flavouring.

GADO GADO
PISANG GORENG (FRIED BANANAS & PLANTAINS)

Note on ingredients: Many ingredients called for are only available in specialty shops. In the following recipes, there are ingredients which may be unfamiliar. Here is a brief description of what to expect:

Coconut milk: The liquid made when the flesh of a ripe coconut is finely blended with water to create a white milk (the liquid found inside a fresh coconut is usually referred to as coconut "water" rather than milk). Coconut cream is the same liquid although with less water added and a bigger price tag (often found frozen). For most Indonesian dishes, the tinned milk is fine, but try to use the brands that don't use any preservatives. The 2 best we've found are Chao-koh and Mae Ploy brands (Mae Ploy is slightly thicker and has an incredibly rich taste). Mr. Gouda's brand is also fine and is readily available in most grocery stores.

Shallots: Shallots are similar to a richer, milder version of onion, but with the appearance of large purple/gold cloves of garlic. Commonly used in French cooking also, they are readily available at most grocers.

Tamarind: A fruit that grows in pods in many tropical countries, tamarind is compressed into dark blocks and sold wrapped in plastic around the world. It seems to last in this state for years, and is quite inexpensive. It is too tough to eat, so it is usually soaked in hot water for 30 minutes, after which it is squeezed to extract as much juice as possible. The fibrous leftover is discarded and the juice used to impart a sourish, tart taste to dishes.

Galangal: Also known as Kah-Thai, Rieng-Vietnamese, Laos-Indonesian, Galingale-Olde English, Java Root, Siamese Ginger, Lengkual, and Languas A close cousin to ginger (also used in Indonesian cooking), but with a woodier texture and more subtle taste. No need to peel it if fresh (preferable), but you'll find it easier to find it dried. Available fresh only in specialty/Southeast asian stores. Freezes well. Unless the recipe calls for it to be finely shredded, don't eat the Galangal as it is very hard and woody.

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