Indonesian Peanut Sauce

Typical Ground Peanut Sauce
Goes with Sate, also Gado Gado

Cooking Asian dishes with onions

Onions

This is a typical Indonesian Peanut Sauce, served with Sates and also forms the basis for the classical Indonesian salad, Gado Gado.

The recipe makes about 3 cups and takes about a quarter of an hour preparation time and about 10 minutes to cook. Continue reading

Lamb Sate

A Simple Sate
Good for Rijsttafel

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

Lamb — or Mutton or Goal — are popular meats in Indonesia. Here is a simple recipe for a Lamb Sate, which makes enough for 12 substantial kebabs.

It could be served as part of a Rijsttafel buffet or as the main course of a simple meal, along with a Rice dish and maybe a vegetable or salad.

Cooking time is only about 10 minutes, and it will take about 15 or 20 minutes to assemble and prepare. The time for marinating is from 2 or 3 hours to overnight.

Continue reading

Thai Peanut Sauce

Ideal with Satay
Red Curry Paste Meets Coconut Milk

Coconut Milk, Canned

Peanut Sauce is very popular in Southeast Asian, and there are many versions. Here is one from Thailand that is commonly used in Thai cooking with dishes like Satays.  It is easy to make.

Besides Satays, this versatile Thai Peanut sauce can be served with other appetizers like Rice Crackers, as a dressing for Noodles or with dishes like Soft Shell Crabs. And it’s good to dress a variety of cooked vegetables.

There is an interesting Indonesian Peanut Sauce served with Sate and Gado Gado Salads in that country. Continue reading

Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul Continue reading

Indonesian Cuisine

A Nation of Islands
Rijsttafel, Sate, and Sambals

“Indonesia isn’t a country, it’s a happening.” — Christopher Lucas [1]

Garjda, Indonesia 14th cent.

Garuda, Indonesia, 14th cent.

Indonesia stretches from the Asian mainland towards Australia, like a jade necklace across the southern ocean.  The nation contains more than 17,000 islands, and its people represent several hundred ethnic groups, speaking many different languages.

Indonesia is an ancient country and its Continue reading