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Indonesian Pork skewers

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Indonesian Pork Skewers

1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips

Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl.
Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces.
Brush with the molasses mixture.

Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes.
Heat the remaining molasses mixture and pass with the kabobs.

Makes 6 servings.

Indonesian Chicken breasts

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Indonesian Chicken Breasts

You can make this with whole chicken breasts or with boneless ones.
The advantage of the boneless is that they are lower in fat and easy to slice and work well on a serving platter.
The advantage of the whole ones is that they have more flavor.

1/2 cup fresh-squeezed orange juice
1/4 cup peanut butter
2 cloves garlic, minced
2 teaspoons best quality curry powder
1/4 cup shredded coconut
4 boneless, skinless chicken breast halves (about 1 pound)
1 medium red bell pepper, cut in half

Make a marinade out of the first 5 ingredients.
Pour it over the chicken and refrigerate for several hours, turning it occasionally to make sure every part of the chicken is coated.

Heat the grill and remove the chicken from the marinade.
Grill the chicken and the bell pepper for about 15 minutes, using the leftover marinade as you do so.

To serve, cut chicken and the pepper diagonally into 1-inch slices.

Pineapple Meringue Bread pudding

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Pineapple Meringue Bread Pudding (Kueh Prol Nanas Indonesia)

3 cups 1/2-inch cubes French bread
1 (15 1/4 ounce) can crushed pineapple,
drained (reserve syrup)
3 eggs, separated
1/3 cup packed brown sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk
1/4 teaspoon cream of tartar
1/4 cup granulated sugar

Place bread cubes in greased 10 x 6-inch baking dish or 8-inch square baking dish.
Spread pineapple on top.
Beat egg yolks slightly; stir in brown sugar, lemon peel, cinnamon, salt and the reserved syrup.
Slowly stir in coconut milk.
Pour over bread cubes and pineapple.
Bake uncovered at 350 degrees F until knife inserted halfway between center and edge comes out clean, 30 to 40 minutes.

Remove from oven.
Beat egg whites and cream of tartar on medium speed until foamy.
Beat in the 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not over-beat. Spread over pudding.
Bake until delicate golden brown, 8 to 10 minutes.
Let stand 5 minutes.

Yields 8 servings.

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