Best 3 Indonesian Style Vegetables Recipes

BAKED VEGETABLE EGG ROLLS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
• Set up a food processor fitted with the blade attachment. Add the mushrooms, slightly breaking them up with your hands as you add them. Place the lid on and pulse until the mushrooms are finely chopped, 10 to 12 times.
• Add the bean thread noodles to a large bowl and cover with boiling water. Set aside.
• Add the coconut oil to a large sauté pan and heat over medium-high heat until the oil is shimmering. Add the mushrooms and salt. Cook, stirring occasionally, until all of the liquid from the mushrooms has released and evaporated, about 3 minutes. Add the scallions, garlic and ginger. Stir to incorporate and cook until fragrant, about 1 minute. Add the cabbage and carrots and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Turn the heat down to low and add the soy sauce, vinegar, sesame oil and sambal oelek. Stir to combine.
• Drain the noodles, then use kitchen scissors to cut the noodles into smaller pieces. Add the noodles to the pan with the vegetables and stir to combine. Turn the heat off and let the mixture cool to room temperature.
• Arrange one egg roll wrapper on a clean work surface (keep the remaining egg roll wrappers covered with a damp paper towel) with the corners pointing horizontally and vertically. Spoon 1/4 cup filling in the bottom third of the wrapper. Use a pastry brush to brush water along the edges of the wrapper. Pick up the corner of the wrapper closest to you and wrap it up and over the filling. Fold the two sides in, similarly to a burrito, then continue rolling from the bottom to create a roll. Place the finished egg roll on the prepared baking sheet. Continue the process with the remaining filling and egg roll wrappers. (You should end up with 16 egg rolls.) Spray the egg rolls with nonstick cooking spray.
• Transfer the egg rolls to the oven and bake for 10 minutes. Remove the egg rolls from the oven and flip them. Continue baking until both sides of the egg rolls are golden brown and crisp, an additional 5 minutes.
• Allow to cool for 5 minutes before serving.

INDONESIAN-STYLE VEGETABLES

Steps:

• In a large skillet, heat oil over high heat. If using dried shrimp, soak them in hot water to cover. When oil is hot, toss in string beans and carrots. Cook, shaking pan occasionally, for a minute, then add eggplant, chili, garlic and ginger. Cook and shake until ingredients begin to brown. If using meat, crumble it and add to skillet. Cook, stirring occasionally, until meat begins to lose its color. Stir in soaked shrimp and their liquid. Lower heat to medium.
• Add tomato and about half the coconut milk. Cook, stirring occasionally, until coconut milk is just about evaporated, then add a little more. Meanwhile, place dried coconut in a dry skillet over medium heat, tossing until lightly browned, about 5 minutes.
• Whenever mixture threatens to dry out, add a little more coconut milk, until carrots are tender, coconut milk is used up and mixture is moist but not soupy. Stir in toasted coconut, then add salt to taste. Stir in basil and serve.

INDONESIAN CURRIED VEGETABLES

Steps:

• Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
• Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
• Add the pepper, cabbage, carrots and onions.
• Raise the heat to medium-high and stir occasionally.
• Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
• Raise the heat to high, cover and bring to a boil.
• Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
• Reduce heat to low and stir in the peanut butter, blend well.
• Serve over the brown rice.