Javanese Recipes

Recently a friend of mine from Wyoming emailed me to tell me about a dinner she had hosted for a large group of people and she said she served a Javanese Dinner. I thought she may have misspelled the word Javanese and meant to spell Japanese, but as I read on she told me to look the recipe up on the Internet - and there is was. When I read through it I realized that it was the same thing that I had always called Saki-Upi-Dinner (which I published in the September 11, 2003 issue of the Hysham Echo).
According to Wikipedia: Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
I thought it would be interesting to publish a few of the recipes I thought sounded good for Javanese cooking from www.ifood.tv

Javanese Fried Rice Recipe

2 c. Water
1 vegetable bouillon cube
1⁄4 t. Ground cumin   
1 c. Regular rice
1 medium Onion, chopped
1/2 clove Garlic, minced
3 T. Vegetable oil
1/2 t. Salt
1/4 t. Chili powder
1/8 t. Ground mace
Bring water with vegetable broth or bouillon cube and cumin to boiling in a medium-size saucepan; crush cube, if used, with a spoon; stir in rice; cover. Cook 15 minutes, or just until rice is tender and liquid is absorbed. Spoon into a bowl; chill.
When ready to finish dish, saute onion and garlic in 1 tablespoon of the oil until soft in medium-size skillet; remove and set aside.
Turn rice out onto paper toweling; fluff with a fork to separate grains. Saute lightly in same pan, adding remaining 2 tablespoons of oil.
Stir in onion mixture and salt, chili powder and ground mace; cover; heat slowly just until hot. Spoon into a heated serving bowl. Garnish with parsley and serve with toasted slivered almonds, chopped radishes and sliced green onions to sprinkle on, if you wish.

Javanese Spiced Pork

1 1/2 lb. Boneless pork
2 large Yellow onions
1 t. Coriander
1 t. Curry
1 t. Salt
1/2 t. Ground black pepper
2 cloves Garlic, pressed
3/4 c. Shrimp, (Shelled And Deveined)
3 Eggs
4 T. Peanut butter
3 T. Milk
2 T. Soy sauce
1 1/2 t. Tabasco sauce
1 t. Corn syrup
Cut the pork into very thin slices. Peel and finely chop the onions.
Brown the pork and onion in some oil in a wok, cover, and continue to fry on very low heat for 10 minutes.
Add the coriander, curry, salt, black pepper, garlic, and soy sauce.
Mix thoroughly.
Let fry slowly for another 10 minutes. Add the shrimp and let them get warm.
Meanwhile, beat the eggs and stir them into the wok. Let simmer for 1 minute and remove from the heat.
Serve with boiled rice and the special sauce.
Sauce: Beat the peanut butter rapidly with the milk and soy sauce. Keep these ingredients cold.
Add the Tabasco sauce and the corn syrup.
Beer makes an excellent companion beverage.

Javanese Omelette

6 Eggs
1 T. Cold water
1/4 t. Salt
1 T. Soy sauce
1 t. Soft brown sugar
2 T. Vegetable oil
1 small Onion, finely chopped
2 Green chilies, seeds removed and finely sliced
In a mixing bowl, beat the eggs, water, salt, soy sauce and sugar together with a wire whisk or rotary beater until the mixture is light and foamy.
In an omelet pan, heat the oil over moderate heat.
Add the onion and chilies.
Cook, stirring occasionally, until they are soft but not brown.

Javanese Beef

2 c. Vegetable oil, (For Deep Frying)
1 1/2 lb. Chuck steak, cut into 3/4 in cubes
1 large Onion, chopped
3 cloves Garlic, crushed
1 1/2 c. Kechap manis (recipe follows)
2 t. Chili paste, (Sambal Oelek)
1 c. Coconut milk
1 T. Lime juice
2 T. Coconut shavings, (Fresh)
Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Add beef and deep-fry for 5 minutes or until brown. Remove beef from oil and drain on absorbent kitchen paper.
Heat 1 tablespoon oil in a frying pan over a medium heat, add onion and garlic and stir-fry for 3 minutes or until onion is soft.
Stir in kechap manis, chili paste (sambal oelek), coconut milk and lime juice and bring to simmering. Simmer, stirring occasionally, for 15 minutes or until mixture thickens slightly.
4. Return beef to pan and cook for 5 minutes longer or until heated through. Sprinkle with coconut shavings and serve.

Ketjap Manis
www.kayotic.nl/blog

1/2 c. soy sauce
3 T. molasses
3 T. brown or palm sugar
1/4 red chili pepper
1 small garlic clove
fresh ginger - 1” piece
water - Optional
Finely mince the red chili pepper and garlic clove and transfer them to a sauce pan.
Peel and grate a small (roughly 1 inch) piece of fresh ginger.
Have a star anise lying around doing nothing particularly useful? Throw it in while the sauce boils and remove it after it cooled down.
Pour 1/2 a cup of regular soy sauce into the pan as well and add 3 tbsp molasses. To bump up the sweetness add 3 tbsp brown sugar. Add a small pinch of salt, about 1/8 tsp.
Bring the sauce to a boil and simmer, over low heat, for about 10 minutes until it has cooked down to a thick syrup.
The syrup will thicken even more as it cools off. Add water (1 tsp at a time) and stir well until you have a thick yet liquid syrup. Print this post