RECIPES OF INDONESIA

Ingredients

2 cups

2 tbsp

2 tbsp

8

3 coves

1/2 inch

2 tsp

1/4 tsp

1/4 tsp

1/2 small

2 medium

3 tbsp

1 tbsp

3

1 1/4

1/2

1 stalk

Long-grain rice

Tamarind paste

Vegetable oil

Shallots (chopped)

Garlic (crushed)

Fresh ginger (grated)

Curry powder

Hot red pepper flakes

Turmeric

Cabbage (thinly sliced)

Tomatoes (peeled, seeded and diced)

Soy sauce

Dark brown sugar (optional) (adjust to taste)

Tomatoes (coarsely chopped)

Red pepper (cored, seeded and diced)

Cucumbers (diced)

Celery (diced)

Salt (adjust to taste)

2

2 tbsp

Eggs

Butter

Salt (adjust to taste)

Butter (adjust to taste)

1. Cook the rice in boiling salted water for 12-15 minutes, until tender
2. Drain, rinse, and drain again
3. Stir in the tamarind paste and set aside
4. Heat 1 tbsp of the oil in a large skillet or wok, add the shallots, and cook for 3-5 minutes, until softened
5. Add the garlic, ginger, curry powder, pepper flakes, and turmeric and cook gently, stirring, for 1 minute
6. Add the cabbage and cook for 3-5 minutes
7. Add the tomatoes and cook for 2-3 minutes and remove from pan
8. Heat the remaining oil in the pan, add the rice, and cook gently until lightly browned
9. Return the vegetables to the pan, add the soy sauce and sugar and heat gently to warm through
10. Serve hot, garnished with tomatoes, red pepper, cucumber, celery, and omelet strips

1. Whisk 2 eggs with salt and pepper
2. Melt 2 tbsp butter in an omelet pan or small skillet
3. Add the eggs to the pan and cook until set
4. Leave to cool
5. Roll up the omelet and slice across into fine strips