Beef and Pork Sate Persian Style / Sate Parsi

Flavor and Color Contrasts
Vegetables Balance Meats

Beef and Pork Sate Parsee Style

Beef and Pork Sate Parsee Style

Beef and Pork Sate Persian Style, or Sate Parsi, is one of the handful or “Parsee” dishes which show the influence of early Iranian traders on the cooking of Indonesia. Continue reading

Beef Sate Malay Style

Beef Sate Malay Style


Malaysian

Fragrant Notes from Fennel, Cumin, Coconut

Cooking with Coconut Milk

Coconut Milk

In this Malaysian Sate we have a nice mixture of aromatics, including Fennel, Cumin, Coconut Milk, and Cilantro.

Ingredients:

1 ½ pound boneless Beef Steak
2 teaspoons ground Turmeric
2 teaspoons ground Cumin Continue reading

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

Indonesian Peanut Sauce

Typical Ground Peanut Sauce
Goes with Sate, also Gado Gado

Cooking Asian dishes with onions

Large White Onions

This is a typical Indonesian peanut sauce, served with sates and also forms the basis for the classical Indonesian salad, Gado Gado.

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

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