Authentic Tastes of Indonesia

Authentic Tastes of Indonesia

Authentic Tastes of Indonesia*

Indonesian cuisine is as diverse as the 6,000 inhabited islands that constitute this Southeast Asian country. This menu showcases the warm, pungent flavors of coriander, turmeric, cumin and ginger in several authentic dishes. To stream- line preparation, the host prepares a spice-paste blend ahead of time. The paste is then used in the Lumpiah (spring rolls) filled with thin shards of carrots, cabbage and bean sprouts. Spice paste flavors the Soto Ayam (chicken soup) that is fragrant with lemon grass, and is also used to give a golden hue to the Nasi Goreng (fried rice). Satés or Satays— skewered spicy beef, chicken or shrimp—are very popular in Indonesia. The accompanying creamy peanut sauce has a bit of punch with a jalapeño kick. A colorful stir-fry of carrots and snow peas rounds out the meal. And a simple tropical dessert of pineapple and kiwi makes a refreshing finale. Be sure to use bright colors on your table, and consider using banana leaves to line your serving dishes for an additional touch of authenticity.

APPETIZERS
Bowls of Assorted Nuts, Dried Fruit and Coconut
Lumpiah (Indonesian Spring Rolls) with Kecap Manis for Dipping

SOUP
Soto Ayam (Chicken Soup)

ENTRÉE
Satés of Beef, Chicken, and Shrimp with Spicy Peanut Sauce
Nasi Goreng (Indonesian Fried Rice)
Carrot and Snow Pea Stir Fry

DESSERT
Pineapple and Kiwi Boat

*Illustrations by Traci O’Very Covey