Subject: Atjar Kuning (Yellow Pickles)
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 19 2002 - 11:42:49 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Here's a true one from Nasim Dave in Kenya:
My daughter Qamili is almost 2 1/2 and we play this game together.
When we see pictures of fruit or food, we pretend to take a bite and
make exaggerated motions of how lovely it is. Last week I saw a
picture of a beautiful apple and told her, '"Take a bite." She
quickly retorted, "Take the skin off first."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Even though the food is Indonesian, the term "rijsttafel" is a Dutch
word meaning "rice table," and was used by the Dutch colonists in
Indonesia to describe elaborate banquets comprised of many dishes.
When my parents were entertaining guests in their home in Jakarta many
years ago, my father pointed to the impressive buffet my mother had
prepared and, knowing that rijsttafel was a Dutch term and wondering
what the Indonesian word was, asked an Indonesian guest, "What do you
call this?" The gentleman shrugged his shoulders and replied, "Food."
A typical rijsttafel may contain as many as two dozen dishes, and in
order to best represent it I have made some modifications to my
standard format this week. You will notice that I doubled the number
of recipes by including some that I have published in the past, and
that I have eliminated desserts because, except for fresh fruit, they
aren't part of a traditional rijsttafel. Here is the lineup for "An
Indonesian Rijsttafel":
Monday's Starters
Atjar Kuning (Yellow Pickles)
Satay Ayam (Chicken Satay)
Tuesday's Sides
Sambal Goreng Telur (Spicy Eggs)
Rempeyak Udang (Prawn Fritters)
Wednesday's Sides
Nasi Gurih (Fragrant Rice)
Nasi Goreng (Fried Rice)
Thursday's Entrees
Ayam Bali (Balinese Chicken)
Semur Daging (Beef in Soy Sauce)
Friday's Entrees
Rempah (Coconut Beef Patties)
Mie Goreng (Fried Noodles)
This spicy pickle is a standard accompaniment to many dishes and can
be eaten throughout the meal.
Atjar Kuning (Yellow Pickles)
2 Tbs (30 ml) vegetable oil
1 clove garlic, finely chopped
1 tsp (5 ml) turmeric
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Finely chopped hot chilies or cayenne pepper to
taste (optional)
1/4 cup (60 ml) blanched almonds, toasted and
finely ground in an electric blender or food processor
1/4 cup (60 ml) white vinegar
12 small shallots, peeled
1 cucumber, cut lengthwise into 1/4-inch slices and
then cut into strips 1/4 inch (5 mm) wide and 2 inches
(5 cm) long
1 red bell pepper (capsicum) seeded and cut into
strips 1/4 inch (5 mm) wide and 2 inches (5 cm) long
1 carrot, peeled and cut into strips 1/4 inch (5 mm)
wide and 2 inches (5 cm) long
1/4 lb (110 g) string beans (haricots), cut into 2-inch
lengths
Heat the oil in a heavy saucepan over moderate heat and saute the
garlic for about 30 seconds. Add the turmeric, coriander, cumin,
salt, pepper and optional hot chilies and stir for 1 minute. Stir in
the ground almonds and vinegar, reduce the heat to low, and simmer for
about 3 minutes. Add the shallots, cucumber, bell pepper, carrot, and
green beans. Simmer for about 5 minutes, stirring occasionally, until
the vegetables are heated through but still crisp. Remove from the
heat and serve at room temperature. May be refrigerated for up to 3
days before serving. Makes about 4 cups (1 L).
This archive was generated by hypermail 2b28 : Sun Sep 01 2002 - 00:00:01 EDT