Special features include descriptions of basic techniques, equipment, ingredients, suppliers, and special stocks, as well as complete meal menus in both simple and more elaborate formats.
|Edition description:||1st U.S. Edition|
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About the Author
Madhur Jaffrey is a well-known and internationally respected writer on Indian, Far Eastern, and vegetarian cuisine, and the author of several cookbooks. She has hosted a cooking series on BBC television, and is an award-winning actress, having appeared both in film and on stage. She lives in New York.
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Cauliflower and Carrots with a Coconut Dressing
This Javanese dish, eaten with slight variations throughout much of Indonesia, consists of blanched mixed vegetables tossed with an exquisite dressing that includes lime juice, coconut, and red bell pepper. It is an inspired mixture. The main ingredient here is cauliflower, but it could equally well be greens of various sorts, long beans, or bean sprouts.
You may serve the dish hot, at room temperature, or cold, though I feel that it is best to mix the dressing in while the vegetables are still hot.Ingredients:
1 pound cauliflower floretsInstructions:
1 teaspoon dark brown sugar
1 large, or 2 small carrots
1/4 teaspoon chili powder
A red bell pepper
1 garlic clove
2 ounces (I 1 1/4 cups) finely grated fresh coconut
4 teaspoons lime orlemon juice
- Cut the cauliflower into slim delicate florets no wider than 1 inch, with stems no longer than 2 inches. Peel the carrots and cut into 2-inch lengths. Quarter the thick pieces lengthwise; halve the thinner pointed ends.
- Deseed and coarsely chop the red pepper. Peel and chop the garlic. In a blender, combine the red pepper, garlic, lime juice, sugar, chili powder, and 1/4 teaspoon salt. Blend until smooth. Taste the dressing and add a little more salt if required.
- Bring a large pan of salted water to a rolling boil. Add the cauliflower and carrots and boil rapidly for several minutes, or until the vegetables are just tenderbut still retain a hint of crispness.
- Drain them quickly and turn into a serving bowl. Add the dressing and toss to mix. Sprinkle in the coconut and toss the vegetables again. Serve immediately, or allow to cool.
Special Fried Rice with Beef and Shrimp
Nasi Goreng Istimewa
This tempting fried rice can be a meal in itself if it is served with Shrimp Wafers (page 40) and either of the red bell pepper sauces (page 219).
In Indonesia hot chilies and cucumbers cut to resemble tropical flora decorate the rice plate like bunting, along with Egg Strips (page 223). You may prefer a simpler garnish of finely sliced scallion, and/or chopped hard-cooked eggs, and cucumber slices.
It is a good idea to cook the rice well ahead, so it has time to cool off completely before it is stir-fried. For optimum flavor, the rice should be stir-fried with all the other ingredients just before eating.Ingredients:
1 1/2 cups long-grain riceInstructions:
1 red bell pepper
1 shallot, or 1/2 small onion
1 teaspoon shrimp or anchovy paste
1/2 to 1 teaspoon salt
1/2 teaspoon chili powder
4 ounces lean beef steak
4 medium shrimp
2 cabbage leaves
4 tablespoons vegetable oil
- Put the rice in a bowl and wash in several changes of water, then drain. Cover it generously with fresh water and leave to soak for 30 minutes; drain again. Put the rice into a heavy-based pan. Add 1 2/3 cups water and bring to a boil, Cover the pan tightly, turn the heat to very low, and cook for 25 minutes. Turn off the heat. Keep covered and let the rice cool to room temperature.
- Core, deseed, and coarsely chop the red pepper. Peel and coarsely chop the shallot. Combine the red pepper, shallot, shrimp paste, salt, and chili powder in a blender. Blend to a smooth paste.
- Cut the steak across the grain into very thin slices, then cut the slices into 1/4-inch-wide strips. Peel and devein the shrimp. Cut into 1/4-inch-wide segments. Cover both and set aside, refrigerating if necessary. Cut the cabbage leaves into very fine long shreds.
- Shortly before serving, set a wok over medium-high heat, then put in the oil. When the oil is hot, add the spice paste from the blender. Fry, stirring, for 3 to 4 minutes until the paste turns dark red and the oil separates. Add the beef and shrimp; stir and fry for 1 minute. Add the cabbage and fry, stirring, for another 1 minute. Now put in all the rice, breaking up any lumps with the back of a slotted spoon. Stir and fry for 4 to 6 minutes or until the rice is heated through. Garnish as suggested (see headnote), and serve.