• Complain

Tobing Hayatinufus A. L. - Homestyle Indonesian Cooking

Here you can read online Tobing Hayatinufus A. L. - Homestyle Indonesian Cooking full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: North Clarendon, Vermont, year: 2012, publisher: Tuttle Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Tobing Hayatinufus A. L. Homestyle Indonesian Cooking

Homestyle Indonesian Cooking: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Homestyle Indonesian Cooking" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Enjoy home-cooked dishes from all over the Indonesian archipelago with this collection of over 40 classics from Sumatra, Java, Madura, Bali and Sulawesi. Indonesian cuisine is known for being diverse; over 300 ethnic groups call this tropical paradise home. Homestyle Indonesian Cooking contains everything you need to know to create some of Indonesias tastiest appetizers, snacks, salads, vegetables, soups, stews, poultry, meat, seafood, and desserts. Recipes include:

  • Chicken satay with peanut sauce
  • Pecel
  • Soto Aynam Madura
  • Grilled chicken Sundanese Style
  • Sambal prawns
  • Young coconut meringue cake
  • Javanese bean paste beef stew
  • Banjarese chicken soup
  • Also included in this book are unit conversion tables, dual unit measurements, a photo overview of the most essential Indonesian ingredients, and over 30 large clear photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!

    Tobing Hayatinufus A. L.: author's other books


    Who wrote Homestyle Indonesian Cooking? Find out the surname, the name of the author of the book and a list of all author's works by series.

    Homestyle Indonesian Cooking — read online for free the complete book (whole text) full work

    Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Homestyle Indonesian Cooking" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

    Light

    Font size:

    Reset

    Interval:

    Bookmark:

    Make
    Published by Periplus Editions HK Ltd wwwperipluscom Copyright 2002 - photo 1
    Published by Periplus Editions HK Ltd wwwperipluscom Copyright 2002 - photo 2 Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright 2002 Periplus Editions (HK) Ltd. All rights reserved. The publisher would like to thank the following for the use of their tableware: Asean Designers, KLCC, pgs (bowl & plate). All shops in KLCC, Malaysia. ISBN: 978-1-4629-1106-6 (ebook)
    Design: Periplus Design Team Distributors
    Asia Pacific: Berkeley Books Pte Ltd,
    61 Tai Seng Avenue, #02-12,
    Singapore 534167 Indonesia:
    PT Java Books lndonesia,
    Kawasan Industri Pulogadung
    Jl.

    Rawa Gelam IV No. 9
    Jakarta 13930, Indonesia
    Tel: 62 (21) 4682 1088; Fax: 62 (21) 461 0206.
    crm@periplus.co.id
    www.periplus.co.id Photography: Suan I. Lim.
    Food Styling: Rohani Jelani.
    Recipe Tester: Wendy Hutton
    Design: Periplus Design Team 15 14 13 12 11 8 7 6 5 4 3 2

    Basic Indonesian Ingredients Banana leaves infuse a delicate flavor and - photo 3
    Basic Indonesian Ingredients Banana leaves infuse a delicate flavor and aroma to foods and are used as - photo 4 Banana leaves infuse a delicate flavor and aroma to foods and are used as wrappers when steaming or grilling dishes, or as little trays to hold food when cooking. Soften the leaves slightly in boiling water before use to prevent them from cracking when folded. Candlenuts are waxy straw-colored nuts that are ground to add texture and - photo 5 Candlenuts are waxy, straw-colored nuts that are ground to add texture and flavor to spice pastes and curry mixtures. Cardamom pods are used to flavor curries and dessertsgiving foods a heady - photo 6 Cardamom pods are used to flavor curries and dessertsgiving foods a heady, sweet scent. Cardamom pods are used to flavor curries and dessertsgiving foods a heady - photo 6 Cardamom pods are used to flavor curries and dessertsgiving foods a heady, sweet scent.

    The fibrous, straw-colored pods enclose 15-20 pungent black seeds. The pods should be bruised lightly with a cleaver or a pestle when used whole. Do not substitute ground cardamom as it is virtually flavorless compared to the pods. Chilies are indispensable in Indonesian cooking and many different varieties are used. The large, red finger-length chili is the most common and is moderately hot. Dried red chilies of this variety are ground to make chili flakes or ground red pepper.

    Tiny red, green or yellow-orange bird' seye chilies are very hot and are used in soups, curries and sauces. They are also available dried. Chinese celery is much smaller and has thinner stems than the normal Western - photo 7 Chinese celery is much smaller and has thinner stems than the normal Western variety, with a very intense, parsley-like flavor. The leaves and sometimes the stems are added to soups, rice dishes and stir-fried vegetables. Use Italian parsley or celery leaves as a substitute. Coconut cream or coconut milk is widely used in Asian sauces and desserts.

    While freshly pressed coconut milk has more flavor, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judgment and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting it by half with water; and thin coconut milk is half again as diluted as thick milk. Cumin seeds are pale brown to black and usually partnered with coriander seeds - photo 8 Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavor to foods. Dried shrimp paste known by its Indonesian name trasi or by its Malay term - photo 9 Dried shrimp paste, known by its Indonesian name, trasi or by its Malay term, belacan, is a dense mixture of fermented ground prawns that must be toasted before useeither wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon. Fennel seeds are larger and paler than cumin seeds with a sweet flavor similar - photo 10 Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise. Fennel seeds are larger and paler than cumin seeds with a sweet flavor similar - photo 10 Fennel seeds are larger and paler than cumin seeds, with a sweet flavor similar to anise.

    They add a sweet fragrance to Indian and Indonesian dishes. Galangal is an aromatic root used throughout most of Southeast Asia known as - photo 11 Galangal is an aromatic root used throughout most of Southeast Asia, known as lengkuas in Singapore and Malaysia, as laos in Indonesia, and as kha in Thailand. The fresh root can be sliced and frozen for future use. It is available fresh in most large supermarkets. Glass noodles, also known as cellophane noodles, tang hoon or bean threads, are thin transparent noodles made from mung bean flour. They are sold in dried form and must be soaked in warm water to soften before use.

    Use rice vermicelli as a substitute. Kaffir lime leaves are used in soups and curries of Thai Malay or Indonesian - photo 12 Kaffir lime leaves are used in soups and curries of Thai, Malay or Indonesian origin. They are also thinly sliced and used as a garnish. Buy them fresh or frozen or driedthe fresh or frozen leaves are much more fragrant. Kangkung is a highly nutritious vegetable also known as water spinach or water - photo 13 Kangkung is a highly nutritious vegetable also known as water spinach or water convolvulus. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.

    Kencur or aromatic ginger is sometimes mistakenly called "lesser galangal" although its correct English name is zedoary. This ginger-like root has a unique camphor flavor and should be used sparingly. Wash it and scrape off the skin before using. Dried sliced kencur or kencur powder can be used as a substitute. Soak dried slices in boiling water for approximately 30 minutes; use -l teaspoon of powder for 1-inch fresh root. Lemon basil daun kemanggi is a lemon-scented herb added to dishes at the last - photo 14 Lemon basil (daun kemanggi) is a lemon-scented herb added to dishes at the last minute to keep its flavor, or used as a garnish. Lemon basil daun kemanggi is a lemon-scented herb added to dishes at the last - photo 14 Lemon basil (daun kemanggi) is a lemon-scented herb added to dishes at the last minute to keep its flavor, or used as a garnish.

    Next page
    Light

    Font size:

    Reset

    Interval:

    Bookmark:

    Make

    Similar books «Homestyle Indonesian Cooking»

    Look at similar books to Homestyle Indonesian Cooking. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


    Reviews about «Homestyle Indonesian Cooking»

    Discussion, reviews of the book Homestyle Indonesian Cooking and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.