Mee Goreng, by Diane

 

This was the main course of an Indonesian lunch a friend and I made. My friend had lived in Indonesia as a child, and I had taken cooking classes when I visited, so we created a menu of some of our favorite meals. This came out tasting fairly authentic, and it was neat to learn how to make your own sambal sauce (I've only ever seen this in a can or at tables in a little jar). 

Ingredients: 

1 lb fresh yellow egg noodles, cooked according to package

1.5 cup sambal tumis (we used homemade but you can buy this)

2 tbsp canola oil

1 lb shrimp, peeled and deveined (we subbed chicken)

1 cup cubed fried tofu

3 small bok choy, rinsed and sliced

Kosher salt

1.5 cups bean sprouts

2 tomatoes, sliced into wedges

Sweet soy sauce to taste

2 limes, wedged

Dried shallots for garnish

Directions:

1. Add sambal to wok and heat 5 min over medium heat.

2. Add noodles, bok choy, and tofu, combine well.

3. In a separate pan over medium heat, combine oil and shrimp and cook 5 minutes until opaque. Add to noodle mixture. 

4. Add tomatoes, sprouts, and soy sauce to taste. Stir one minute and season w salt.

5. Serve with limes and shallots.

Rojak, by Diane

 

This was the side dish of our Indonesian lunch, and so so good! Rojak is one of my most favorite Indonesian and Malaysian dishes. It is a really unique combo of jicama, green mango, pineapple, and cucumber (this version had apple too) in a really flavorful sauce that is sweet and savory. The crunch of the veggies with the sweet savory sauce and peanut top is really addictive and extra refreshing in the summertime! I had no idea it was so easy to make, so this will be on repeat all summer as a light meal or fun snack! Recipe from my friend's Indonesian Street Food cookbook!

Ingredients:

1 medium jicama, peeled and cubed

1 medium green apple, peeled and cubed

1 green mango, peeled and cubed

3/4 pineapple, peeled and cubed

2 kirby cucumbers, chopped into bite size pieces

1 tbsp dried shrimp paste

3 tbsp sweet soy sauce

1.5 tbsp tamarind paste

1 fresh fresno chili

3 tbsp palm sugar (or sub dark brown)

1/2 cup skinned roasted ground peanuts

Directions:

1. Add all the fruits and veggies to a bowl and toss. Set aside. 

2. Start to make the sauce by placing the shrimp paste in a square of foil, folding inward to make a smaller square. Flatten the square with the palm of your hand. Roast this packet directly over gas flame for 1.5 minutes on each side until the paste begins to smoke and takes on a slightly burnt flavor. Open the packet and let cool.

3. Add soy sauce-sugar, plus the cooled shrimp paste, into a bowl and whisk until mixed.

4. Combine the sauce and fruits, top with peanuts and serve cold. Don't wait longer than 20 minutes to serve or else it becomes less crunchy!