INGREDIENTS

INSTRUCTIONS

Indonesian recipe of course!
This is a way of cooking vegetables, often used in the Indonesian kitchen.
Most of the time women use leftovers to fix it. Best is to use vegatables,
which don't cook too sloppy. I just found out that taugé in English is:
beans sprouts. They are often used in the Indonesian kitchen. My daughter
loves to make sajoer lodeh with green beans. They are good in it.
Fry the onion and the pepper. Put the beans in a pan, add water till it is
covered, add the tomatoes (in parts) and the stock cubes. Don't forget to
add some salam and djeroek leaves. about 2 of each kind. Makes the flavor.
(Don't eat them tho!). And the ginger. Not too much. Just to taste it a
little bit. Ginger root is best. (Don't eat that too! It will make you run
to your dentist). Let it cook till the green beans are well cooked. add the
coconutmilk. after one minute add the beans sprouts and stir it all.
This is great with the chicken livers and the white rice. When you fix this
together, you have a real Indonesian dinner. You can eat it with kroepoek
(that is a kind of chips, you can use that instead). Fried pieces of tofu
with a bit of soysauce (sweet). peanuts. and a spoon of pickles with it is
great too.
Here in the Netherlands we are not dependend of having a coconut. We can
buy an instant bloc of the stuff in the stores, and simply cut a slice of
it. You can use grinded coconut too. It is easy to make milk of that: pour
water on it and squeeze over a pan. Oops..bad English, I suppose! I hope
you all do understand what I mean. Pretend that your granny wrings out the
laundry!
Posted to JEWISH-FOOD digest by "Coby Andel en Han Mauwer"
<hanmauwer@wxs.nl> on Oct 25, 1998, converted by MM_Buster v2.0l.

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