Indonesian Food Recipe

This Indian Muslim speciality, a night-time favorite, is often bought as a snack or light meal from food stalls.

Ingredients:

2 tablespoons oil

4 cloves garlic, minced

12 oz (350 g) ground lamb or beef

1 onion, diced

1 small leek, halved lengthwise and very thinly sliced

1 red finger-length chili, deseeded and sliced

3 tablespoons minced celery leaves

1 tablespoon curry powder

4 eggs

1 spring onion, thinly sliced

½ teaspoon salt

½ teaspoon ground white pepper

Green chilies, deseeded, to serve (optional)

1 portion Mixed Vegetable Pickles (see our sambal recipes), to serve

Dough

2 cups (300 g) flour

3 tablespoons oil

¾ cup (185 ml) water

½ teaspoon salt

Cooking Directions:

1. Prepare the mixed vegetable pickles by following  the recipe on sambal categories
2. Make the Dough by combining and kneading  all the ingredients to form an oily, elastic dough. Cover and set aside at room temperature for 2 hours, then quarter the dough and roll each piece into a ball. Lighty oil a roling pin and roll out the Dough  and set aside.
3. To prepare the filling, heat the oil in a wok or skillet over high heat and stir-fry the garlic for a few seconds until it changes color, about 2 minutes. Add the onion, leek, chili and celery  leaves,  and stir-fry  for 2 more minutes. Add the curry powder  and stir-fry until well blanded, 2 to 3 minutes. Remove from the heat and set aside to cool. Divide the cooked filling into 4 equal portions  and mix well
4. Heat a heavy griddle or skillet over medium heat until hot . place 1 portion of the filling onto the center of the each Dough, then fold  over the sides of the Dough to completely enclose the filling and form a package. Place the package on the hot griddle or skillet  and pan-fry until golden brown, 2 to 3 minutes, then flip it over and fry the other side until browned. Repeat with the rest of the Dough and filling.
5. Serve hot with fresh green chilies (if using) and a bowl of the mixed Vegetables Pickles on the side. For a more elaborate presentation, garnish with spring onions, chilies and celery leaves.

source: Authentic Recipes from Indonesian, Heinz von Holzen and Lother Arsana

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2. Fish Stew with Lemongrass and Turmeric – Kepala Ikan
3. Lontong – Rice in Banana Leaves
4. Lobster in Yellow Sauce – Udang Pantung Kuning
5. Fragrant Rice and Chicken (Nasi Kebuli)