Anyway yay, summer! I hope you're having as much fun as we are, and are only half as busy and stressed out as I am. Which is probably still more busy and stressed out than you ought to be.
|Pulau Beras Basah, Bontang, Kalimantan Timur, Indonesia.|
Photo by M Reza Faisal.
And yet I still managed to take us all the way to Indonesia, at least in foodie sense. This week we're in Kalimantan, Indonesia, which is the Indonesian part of the island of Borneo. Borneo is the third largest island in the world, after Greenland and New Guinea.
The food in this part of the world is quite popular in the rest of the world--in fact if you go to an Indonesian restaurant here in the US you're quite likely to find a lot of dishes on the menu that hail from the island of Borneo. Here are the ones I picked:
(from Indonesian Dessert Recipes)
- 1 lb chicken breasts, cut into cubes
- 3 tbsp cooking oil
- 5 curly red chili peppers (substitute red jalapenos)
- 2 cloves of garlic
- 1 whole tomato, sliced
- 1 tbsp brown sugar
- 1 tsp salt
- 3 tbsp soy sauce
- 4 tbsp cooking oil
(also from Indonesian Dessert Recipes)
- 1 lb jumbo shrimp, peeled and deviened
- 1 tsp tamarind, dissolved in 1/4 cup water
- 2 tbsp oil for sauteing
- 6 red onions
- 3 cloves of garlic
- 1/2 tsp pepper grains
- 4 items pecans, toasted
- 1/2 inch turmeric, roasted
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 bay leaves
- 1 stalk lemongrass, crushed
- 1 inch piece galangal
- 5 pieces starfruit, cut into pieces
- 3 large red chilies, sliced oblique
- 3/4 cup water
(from Indonesia Eats)
- 2 cups jasmine rice, washed and drained
- 2 1/4 cups coconut milk
- 3/4 cup chicken stock
- 1 cup water (more if needed) *
- 1 Indonesian bay leaf
- 2 lime kaffir leaves
- 1 pandan leaf (substitute 3 drops pandan essence)
- 1 stalk lemon grass, bruised
- 1 tsp turmeric powder
- 1 inch piece galangal, cut in 4 lengthwise slices
- salt to taste
First let's do the chicken:
Now mix the brown sugar with the salt. Add the soy sauce and oil, then transfer to a blender with the peppers, garlic and tomatoes. Pour over the chicken and let stand for 20 minutes.
Mix the shrimp with the tamarind water and set aside. Now heat the oil over a medium flame and add the ground spices, bay leaves, lemongrass and galangal. Cook until fragrant.
Add the shrimp and stir-fry until pink, then add the chili pepper, water and star fruit. (I didn't have any star fruit, so Martin cut some pineapple into a star shape and we used that. Probably the biggest cheat I've done so far for this blog.)
|I know, it's not star fruit. It's pineapple. Cheater!|
Finally, the rice.
Mix all the ingredients together in a heavy stock pot. Bring to a boil, then cover and reduce heat. Simmer for 20 minutes or until the liquid is absorbed and the rice is fluffy. Discard the lemongrass, galangal, bay leaves and lime leaves. Serve.
My kids, as I'm sure you guessed, wanted to know where the dessert was and then picked unenthusiastically at their meals until I had mercy on them and let them leave the table. I don't know why I even bother to report to you what my kids thought of their food--I need some canned stuff that I can just cut and paste into the end of every blog.
Next week: Kashmir, India