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Bahmi
( Indonesian)
If you have a store for Oriental ingredients
in your neighbourhood, look for Conimex products and you will
find the necessary ingredients there. But you can easily substitute.
Ingredients
left-over
meat, like chicken, pork, beef , cut up in very small cubes
1 Pk Chinese egg noodles ( Mie)
3 cloves garlic, crushed
onion, cut up into very small cubes
carrot, cut into very small cubes
cabbage, cut up in small cubes
celery, cut up small
1 1-inch piece of fresh ginger root, crushed
chive, cut up small
1 great leek ( if available)
salt, pepper
Indonesian soy sauce ( Ketjab Benteng
Manis- a Conimex product)
3 eggs
butter for frying
1 teasp. sambal oelek ( a Conimex product),(
or chilli pepper flakes)
shrimp paste ( optional)
kroepoek ( shrimp crackers) for garnishing
oil for frying shrimp crackers
small whole dill pickles for garnishing
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Method
1)
Boil egg noodles in salted water and drain
2)
Put garlic, onion, carrot, cabbage, celery, ginger root, chive,
leek, salt, pepper and a little shrimp paste in a large mortar
and crush with pestle until all flavours are nicely blended
3)
In a large skillet or wok, heat up butter and saute vegetable
blend for a few minutes
4)
Add cut-up meat, saute again for a minute or two
5)
Add boiled and drained noodles and mix thoroughly
6)
Add 1 teasp. sambal oelek ( chilli pepper flakes ), Ketjab Benteng
manis
7)
Take off fire and put into serving bowl, keep warm
8)
Fry an omelette from the three beaten eggs with a little salt
and pepper and cut into long thin strips and decorate top of
the Bahmi with them
9)
Cut dill pickles in half, lengthways and then cut one side in
little strips ( but leave attached ) like a fan, press slightly
down to spread the fan and decorate Bahmi
10)
Deep-fry shrimp crackers until fully expanded and decorate top
of Bahmi
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Substitute
Ketjab Benteng Manis
To
make about 1 1/2 cups
Ingredients:
1
cup sugar
1 1/4 cups light Soy
2 garlic cloves, bruised
2 large star anise pods
a little molasses ( experiment with taste)
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Method
In
a heavy medium saucepan, cook the sugar over low heat, stirring
occasionally until it melts and caramelizes to a rich brown
Add
soy, garlic, star anise, molasses and 1/4 cup of water
Cook,
stirring until the caramel and soy are blended
Simmer
until slightly thickened ( about 15 mins.)
Let
cool, then pour into a wide-mouth jar, cover and refrigerate
for up to 2 years
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Baked
Cauliflower
Ingredients
1
large Cauliflower
salt,pepper
flour
cheese, grated
nutmeg
bouillon cube
milk
butter
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Method
1)
Bring salted water to boil in a large pot
2)
Add cleaned cauliflower and boil until soft
3)
Take out cauliflower with slotted spoon, separate into florets
and place in a buttered baking dish, preserve cooking water
4)
Add bouillon cube to cauliflower water and melt, take off fire
5)
Make a white sauce in a heave skillet by melting 4 tablesps.
butter, then adding about 1/4 cup flour; stir until blended,
but do not brown it
6)
Add some cauliflower/bouillon cube stock to the flour mixture
and stir quickly ( make sure no lumps form, so do not add too
much stock at a time, now add a little milk, stir again, then
again stock etc. until you obtain a nice white sauce.
7)
Add grated nutmeg and grated cheese and keep stirring, taste
if it needs any more salt or pepper
8)
Pour cheese sauce over cauliflower and bake in 375 degrees oven
until slightly brown on top
N.B.
The basic white sauce, without the nutmeg and cheese can be
used for many dishes, just add different flavours to it. Also
cubed sweet peppers, onion, ham etc. can be added to the sauce
before baking it with any kind of vegetable. I also use this
cheese sauce in making lasagne instead of just grated cheese.
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Potatoes
Au Gratin
( Gratin Dauphinois )
Ingredients
1
clove garlic, halved
1 1/2 lbs potatoes, peeled
3/4 pint milk
3/4 pint cream
salt, pepper
pinch of nutmeg
2 oz cheese, grated
1/2 oz butter
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Method
1)
Rub a shallow flameproof dish with garlic, then butter generously
2)
Slice the potatoes 1/4 inch thick ( do not soak in water, otherwise
the starch will be removed needed to hold the slices together)
3)
Bring milk to boil in large sauce pan, add the potato slices
and cook for 5 to 10 mins until partly tender. Drain and discard
milk ( or use for soup).
4)
Return potatoes to saucepan, add cream, salt, pepper and nutmeg.
Bring to the boil, reduce heat and simmer for 10 - 15 mins.
until potatoes are tender, but not falling apart. The mixture
should be very moist.
5)
Taste and adjust seasoning.
6)
Spoon into prepared baking dish, sprinkle with cheese and dot
with butter.
7)
Place dish under a hot grill and cook until golden brown.
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Plain
Boiled Rice
Ingredients
1
cup rice
about 3 cups water
salt to taste ( 2 teasps)
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Method
1)
Place rice with water and salt into a pot with tight fitting
lid
2)
Bring to the boil with lid open, then reduce flame to small,
cover pot and simmer for about 15-20 mins. Do not open lid
3)
Take heat off, leave pot closed and let it steam for another
5 mins
4)
Open lid and fluff rice with a fork
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Tossed
Salad
Ingredients
Cucumber,
cut into thin slices
Tomatoes, cut into slices or wedges
Lettuce, shredded by hand
and any other item you like to make a
salad with
My
Salad Dressing
Ingredients
olive
oil, 1-2 teasps.
flavoured vinegar ( like wine vinegar),
1 1/2 tablesps.
salt, pepper to taste
sugar, a pinch
water,3 tablesps.
onion, cut-up very fine, or into very
thin rings
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Method
Mix
dressing ingredients and pour over salad
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Cheesecake
à la ILKA
Ingredients
For
Crust :
Use
a spring form
8
oz flour
1 teasp. baking powder
3 oz sugar
1 teasp. vanilla extract
pinch of salt
1 drop lemon extract ( or grated skin
of 1 lemon)
1 egg
3 oz butter
For
Filling:
Ingredients
3
eggs ( separated )
4 oz sugar
pinch of salt
4 packs cream cheese ( 8 oz each)
a little orange juice ( or orange flower
water )
a little rum
or brandy
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Method
Crust
Preheat
oven to 325 degrees
1)
Mix all ingredients, form into a ball.
2)
Press dough into the bottom and sides of a spring form; punch
holes into bottom of dough with a fork.
3)
Bake crust 4 mins. in preheated oven, take out.
While
crust is baking .....
mix
CREAM CHEESE filling:
Method
1)
Place cream cheese in bowl of mixer first, start mixing
2)
Add sugar and pinch of salt
3)
Add orange juice or orange flower water and rum/brandy
4)
Add egg yolks and keep mixing
5)
Beat egg whites with a little sugar until stiff
6)
Carefully fold egg white mixture into cream cheese mixture and
pour into pre baked crust
7)
Bake in 325/350 degrees oven for about one hour until set and
very slightly browned on top
8)
Turn oven off and leave door open to cool cake
9)
Loosen edge of cake with a sharp knife, take off the rim of
the spring pan and place cake on serving platter
NB
You can top this cake with either cherry pie-, strawberry pie-
or blueberry pie filling and whipped cream.
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Crème
Caramel
Ingredients
For
Caramel:
2
Tablespoons granulated sugar
3 oz water
For
Flan:
3
oz Castor sugar
4 oz Evaporated milk
6 medium-large eggs
a few drops of Vanilla essence
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Method
Caramel
1)
In a saucepan, heat water and then add sugar and cook until
sugar turns golden and thickens, then take off fire
2)
grease side of an oven-proof container and pour caramel in
Flan
1)
In a bowl , blend eggs with castor sugar until all sugar is
blended in
2)
Warm up evaporated milk and then pour it into the sugar and
eggs mixture
3)
Mix with beaters and add a few drops of vanilla essence
4)
Beat until mixture is bubbly and light
5)
Pour mixture into container on top of the caramel
6)
Place container into another container with hot water and bake
for 1 hour and 15 mins at 350 °
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Coconut
Blancmange
Ingredients
1
1/2 cups grated coconut
1 tin Evaporated milk
1 tin condensed milk
3/4 cups water
2 envelopes Gelatine
2 tablesps. sugar
cherries
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Method
1)
Put grated coconut in a blender
2)
Add evaporated milk and water and blend
3)
Add Condensed milk, stir and strain, keep the coconut residue
4)
Dissolve Gelatine in a little warm water and add to the mixture
5)
Refrigerate until set , do NOT freeze
6)
Take grated coconut residue from strainer, place in a frying
pan and add 2 tablesps sugar with a spatula or spoon and fry
, over low heat, until brown
7)
Just before serving sprinkle Blancmange with browned coconut
and garnish with cherries
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A
Wedding Menu