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.
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)
Indonesian soy sauce ( Ketjab Benteng
Manis- a Conimex product)
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
Boil egg noodles in salted water and drain
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
In a large skillet or wok, heat up butter and saute vegetable
blend for a few minutes
Add cut-up meat, saute again for a minute or two
Add boiled and drained noodles and mix thoroughly
Take out cauliflower with slotted spoon, separate into florets
and place in a buttered baking dish, preserve cooking water
Add bouillon cube to cauliflower water and melt, take off fire
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
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.
Add grated nutmeg and grated cheese and keep stirring, taste
if it needs any more salt or pepper
Pour cheese sauce over cauliflower and bake in 375 degrees oven
until slightly brown on top
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.
clove garlic, halved
1 1/2 lbs potatoes, peeled
3/4 pint milk
3/4 pint cream
pinch of nutmeg
2 oz cheese, grated
1/2 oz butter
Rub a shallow flameproof dish with garlic, then butter generously
Slice the potatoes 1/4 inch thick ( do not soak in water, otherwise
the starch will be removed needed to hold the slices together)
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).
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.
Taste and adjust seasoning.
Spoon into prepared baking dish, sprinkle with cheese and dot
Place dish under a hot grill and cook until golden brown.