Best Gulai Sayur Collard Greens Curry Indonesian Style Recipes

GULAI SAYUR (COLLARD GREENS CURRY INDONESIAN STYLE)

Steps:

• Combine turmeric, shallots, garlic, chiles, and ginger in a small food processor and puree, adding up to 4 tablespoons water, to form a smooth paste. Set aside.
• Trim tip and root ends of lemongrass stalks and remove tough outer layer. Using a meat mallet, smash lemongrass to ?atten and tie into a knot.
• Heat oil in a 6 quart pot over medium-low heat. Add reserved paste and lemongrass. Cook, stirring often, until very fragrant (10-12 minutes).
• Add sugar, salt, and coconut milk. Bring to a simmer over medium heat. Add collard greens and cook, stirring occasionally, until just tender (40 minutes). Remove lemongrass and season with salt and pepper. Serve warm.

RISOLES (INDONESIAN STYLE OF RISSOLE)

Steps:

• Make the wrapper: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.
• Make the filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.
• Make the Risoles: take one Risoles's wrapper then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the wrappers are finished.
• Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.
• Serve with fresh green bird's eyes chillies or chilli sauce.

INDONESIAN COLESLAW

Steps:

• Toss cabbage, green onions and cucumber together in large non-reactive bowl. Keep chilled while preparing dressing.
• Combine chili, garlic, curry powder, sugar, oil and vinegar in covered container. Whisk or shake to combine.
• Just before serving add peanuts and cilantro to the cabbage, pour dressing over all, toss lightly to combine.
• Salad does not keep well for very long, so do not dress until just prior to serving. It doesn't actually go bad, but the peanuts and cabbage soften and it's just not as good as fresh made. If taking to a pot luck or similar affair, I bring the dressing in a separate container to add at the last minute.