Salad (Gado Gado)

Ingredients

1/2 c Flaked coconut
1 c Hot water
1 Onion -- chopped
1 cl Garlic -- finely chopped
1 1/2 ts Peanut oil

2/3 c Peanut butter
1/2 c Water
1 tb Sugar
1/2 ts Salt
1/2 ts Chili powder
1/8 ts Ground ginger SALAD
1 c Bean sprouts
1 c Cabbage -- shredded
4 oz Bean curd -- drained and cut -into 1" pieces
2 tb Peanut or vegetable oil
1 c Potatoes -- cooked, peeled -and sliced
1 c Green beans -- cooked
1 c Carrots -- cooked & sliced
1 Cucumber -- sliced
2 Hard-cooked eggs -- peeled -and sliced
DirectionsTo prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes.To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown. Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm dressing over Salad.

Oseng-Oseng Wortel ( Stir Fried Carrots)

Ingredients

250 g (8 oz) carrots
4 Shallots
1 Clove garlic
1/2 Green or red chilli or
1 pn Of chilli powder
4 tb Good stock or 1 ts Dark soya sauce and 4 tb -water
2 tb Vegetable oil
DirectionsDid my first cooking out of my new Indonesian cookbook last night. I fixed a stir fried carrot dish to back up a pork/soy stew (originally posted by Jen Kuiper) and plain white rice. Both are very easy to fix and quite good. Here's the particulars.
These are carrots, cut into matchsticks and cooked in a little oil or butter. The word wortel doesn't sound Indonesian and isn't. It is borrowed from the Dutch name for the carrot, since it was the Dutch who introduced this vegetable to Indonesia.
Peel, wash, and cut the carrots into small sticks. Slice the shallots and chilli. Crush the garlic. In a wok, heat 2 tablespoons of vegetable oil or clarified butter. Saute the slice shallots and chilli for 1 minute, then add the garlic and the carrots. Stir continuously for a minute or so and then put in the stock, or soya sauce and water. Cover and continue to cook for 4 minutes. Uncover, taste, and add salt if necessary. Cook for a further 2 minutes, stirring all the time. Serve hot.
Makes 2 servings.

Bean Curd Casserole

Ingredients:
7 oz (200 g) fresh bean curd (tofu) 2 oz (50 g) Chinese ham 5 oz (150 g) bamboo shoots, fresh or canned 7 oz (200 g) Chinese cabbage (bok choy) 6 cups (1,500 ml) chicken stock 2 tsp (10 g) dried shrimps, soaked and chopped 2 large sized (10 g) dried Chinese black mushrooms, reconstituted and sliced 1/2 tsp scallions, shredded 1/2 tsp fresh ginger, shredded 1 tbsp salt, or to taste 1 tsp melted chicken fat 1/4 tsp MSG (optional)
Directions:
1. Slice the bean curd into thin triangles. Slice the Chinese ham, bamboo shoots and cabbage. 2. Lay the cabbage slices in the bottom of a casserole and pour in the stock. Put the bean curd on top of the cabbage. Then sprinkle with the shrimps, bamboo shoots, ham slices, black mushrooms, scallions, ginger, and salt. Bring to a boil over medium heat, then turn the to low and simmer for 15 minutes. Add the MSG and sprinkle with the chicken fat. Remove and serve.

Peaches in Syrup

Ingredients:

1 1/2 lb (750 g) peaches 2 tbsp (50 g) honey 10 tbsp (100 g) sugar or to taste
Directions:
1. Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until tender and cooked through. Peel and cut each half again. Let cool. 2. Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil until the syrup thickens. Pour over the peaches, let cool slightly, and sever.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Ingredients:

1 1/2 lb (750 g) peaches 2 tbsp (50 g) honey 10 tbsp (100 g) sugar or to taste
Directions:
1. Halve the peaches and remove the pits. Place in a heat-proof bowl and steam until tender and cooked through. Peel and cut each half again. Let cool. 2. Bring 5 cups (1,250 ml) of water to a boil. Stir in the sugar and honey and boil until the syrup thickens. Pour over the peaches, let cool slightly, and sever.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Garlic Chicken

Ingredients:

1 pound boneless, skinless chicken breasts
Marinade: 1 tablespoon light soy sauce1 tablespoon dry sherry4 garlic clove, finely minced2 green onions, finely chopped on the diagonal a few drops sesame oil2 tablespoons light soy sauce1 tablespoon dry sherry1/4 teaspoon chili pasteOil for stir-frying

Directions:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.Cook's Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimes I will even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

Per Serving (excluding unknown items):
693 Calories; 62g Fat (79.6% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1350mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 11 1/2 Fat

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