Seasonings
Sambal Manis (Sweet Pepper Paste)
Sambal Oelek (Sharp Pepper Paste)
Sereh (Lemon grass)
Laos (Powdered Laos root)
Ketjap Manis (Sweet Soy Sauce)
Ketjap Asin (Soy Sauce)
Kemiri Nuts (closely related to the Hawaiian Macadamia Nuts)
Peppers: Paprika, red, black,cayenne
Nutmeg, Sage, Coriander, Cumin, Curry (Hot Madras),Basil, Thyme, Marjoram, Rosemary, Oregano, Tarragon, Dillweed, Parsley, Chives, Chervil, Mint, Garlic Powder, Salt, Cloves, Cinnamon, Savory
Pantry
Krupuk (Shrimp-Tapioca Chips)
Coconut milk
Serundeng (Toasted coconut with peanuts)
Pasta: Spaghetti
Tomato Puree and Tomato Paste
Powdered Broths: Chicken, Vegetable, Beef
Oils: Olive, Sunflower, Safflower
Vinegars: Aceto Balsamico, Tarragon, Apple Cider, concentrated white and red wines
Macadamia Nuts, Peanuts, Cashews
Garlic, Onions
Rice
Sardines
Tuna
Refrigerator
Steak Sauce, Catsup, Chili Sauce
Ketjap Manis (Soy Sauce sweetened with Molasses), Ketjap Asin (regular soy sauce)
Sweet Plum Sauce (Duck Sauce)
Lemon Juice
Cookbooks
- Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Company, 1978
- King in the Kitchen (Indonesian recipes collected and written by Eveline van Lidth de Jeude)
- "Selamat Makan" -- Indonesian Cuisine by Esly van de Weerdt-Schieffelers,
Pulido Publications, Inc., 1998
- The Thousand Recipe Chinese Cookbook by Gloria Bley Miller, Grosset & Dunlap, 1970
- The Complete Book of Pizza by Louise Love, Sassafras Press, 1983
- Die Rezepte Meiner G�ste by Alfred Biolek, Zabert Sandemann, 1999
Pumpkin Soup
A great and unusual way to warm yourself up. You will need:
- a pumpkin
- Diced bacon or diced ham, about a cup
- 3 cups chicken or vegetable bouillon
- diced onion
- 1/4 cup of brown sugar or equivalent amount of sweetener
- 1 tsp cinnamon
- 1/8 tsp cloves
- Salt to taste
- Black pepper to taste
- 1 cup cream or evaporated milk
- 1 tbsp butter kneaded together with 1 tbsp flour
Cut the pumpkin in half crosswise, take out all the seeds and strings and place, cut side down, in a baking pan in a 375�F oven and allow to bake for an hour or so until the pumpkin begins to fall apart. Then take it out of the oven and allow to cool for a little while until it is possible to handle it. Scrape out the pumpkin meat and throw the shell away. Puree the pumpkin meat and set aside.
If you are creating a jack-o'-lantern, scrape the seeds and strings out first and dispose of them, then scrape out the meat of the pumpkin until the shell of the pumpkin is fairly thin, yet still strong enough to maintain its shape. Place this pumpkin meat in a baking dish in a 375�F oven and bake for about an hour, then puree the cooked pumpkin meat and set aside. One can also add a little water and cook it until the pumpkin meat is very soft before pureeing it.
If you are using diced bacon, saute it until it is slightly browned, then reserve the meat and saute the diced onion in the fat, adding a little olive oil if necessary.
Place the pumpkin meat and sauteed onions in a large pot and heat slowly, adding the bouillon, brown sugar, cinnamon, cloves and other seasonings. Also add the cream/evaporated milk; when it is almost boiling, add the butter/flour mixture and stir slowly until it has dissolved.
Once the butter/flour mixture has dissolved completely, puree the mixture once again, then add the diced bacon or ham and allow it to heat up thoroughly without boiling.
Serve with a little fillip of sour cream and parsley in the middle.
Enjoy!
Utility Room (Biography)
Dining Room (Poetry)
First Floor Hall (Review Excerpts)
Welcome
Copyright � Philip van Lidth de Jeude 1997
Last updated August 16, 2004
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