Ginger-glazed young turnips

1/2 tsp salt
1 bunch young turnips, trimmed
1/4 c. sugar or honey
1/8 c. white vinegar
1-2 tsp freshly grated ginger (or more, to taste)
2 tbsp cornstarch
1/4 c. apple or grape cider
1/2 c. raisins
2 tbsp chopped fresh parsley
finely chopped crystallized ginger (optional garnish)

Boil a pot of water with a dash of salt. Add the young turnips. Simmer until tender but not mushy, 10-15 minutes. Remove, cool.
Combine 1/2 c. of cooking water, sugar, vinegar, ginger, and 1/2 tsp salt.
Combine the cornstarch and cider, let stand until dissolved.
Slice turnips.
Simmer the ginger mixture, stirring in the cider mixture, for 2-3 minutes until smooth and thickened. Remove from heat, stir in raisins and turnips and continue to stir for 2 minutes until thick and gravylike. Add a bit more cider if necessary. Let stand for 2 minutes, serve with parsley and crystallized ginger.

Source: Farmer John's Cookbook by John Peterson

Kohlrabi and Carrot Slaw

1 lb kohlrabi (about 4 medium bulbs), peeled and grated
2 medium-large carrots, grated
1 red bell pepper, diced
1 small red onion, chopped (about 1/2 cup)
2 tsp chopped fresh thyme
1 large clove garlic, minced
1/2 c. sour cream
1/3 c. olive oil
4 c. wine vinegar
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Mix everything from kohlrabi to garlic. Then in a separate bowl mix everything else. Pour the dressing over the vegetables, toss to coat. Refrigerate for 2 hours before serving.

Source: Farmer John's Cookbook by John Peterson

Magadip

Aromatic Chicken

1/4 c. thin-sliced onion
2 tsp salt
1 c. water
1 tbsp coriander
1 tsp pepper
1 tsp ground cumin
1/4 tsp ground clove
1/4 tsp nutmeg
1 2-inch cinnamon stick
1/4 tsp turmeric
1 slice ginger (about 1 tsp)
One 3 1/2-lb chicken, cut into frying pieces (Dan's note: or just chicken cubes, or lamb cubes)

In a blender, make a smooth sauce of the onion, salt, and 1/2 c. water. Mix the spices (not the ginger) in a dry saucepan. Toast lightly over medium for about 2 minutes. Add the onion sauce and the rest of the water (1/2 cup) to the pan, along with the ginger and the chicken pieces. Cook over medium for 45 minutes, or until the chicken is tender and half the sauce has evaporated.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Lapis Daging Bogor

Sliced Steak Fry

1/2 lb flank/sirloin steak, sliced thin
1 egg, beaten
1/4 c. thin-sliced onion
1 clove garlic, sliced thin
1 tbsp butter
1/4 c. water
1 tbsp sweet soy sauce
1 1-inch cinnamon stick
1/8 tsp ground cloves
1/8 tsp pepper
1/4 c. coarse-chopped tomato

Coat the steak slices with the egg. Fry the onion and garlic in the butter for 2 minutes. Add the steak, fry for 2 minutes more, or until the pink color begins to change. Then add the water, sweet soy sauce, cinnamon, cloves, pepper, and tomato. Mix well, continue to fry for five minutes, or until sauce has thickened.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Mangut Ikan

Palembang Fish in Coconut Milk

1 lb Sea bass or other similar fish, cleaned, with tail and head intact (Dan's note: I've used salmon fillets too)
5 tbsp peanut or corn oil
1 tsp dried red hot chili
1 tsp coriander
1/4 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp turmeric
2 kemiri nuts, crushed
1/4 tsp shrimp sauce/paste
1 1/2 c. coconut milk
1/4 c. sliced onion
2 cloves garlic, sliced
1 c. sliced red/green peppers
1/2 c. fresh/canned pineapple cubes
1 salam (bay) leaf
1 piece of laos (galangal)

Fry the fish in 1/4 c. oil over medium heat for about 3 minutes on each side, or until crisp/brown. Remove and set aside.
In the blender, prepare a sauce of chili, coriander, cumin, salt, sugar, turmeric, kemiri, shrimp paste, and 1/2 c. coconut milk. Fry the paste in the remaining 1 tbsp oil for one minute.
Add onion, garlic, peppers, pineapple, salam, laos, and the rest of the coconut milk. Cook for 3 minutes, stirring well.
Add the fried fish to the sauce and cook, basting frequently, for 5 minutes. Sauce will thicken.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Tahu Kering

Soy bean cake fry

4 chinese tofu cakes
1/2 cup peanut or corn oil
2 cloves garlic, sliced
1/4 c. sliced onion
2 semihot red chilies, sliced thin diagonally
1 salam (bay) leaf
1 piece laos (galangal)
1 tbsp sugar
1 tsp salt
2 tsp tamarind, dissolved in 1 tbsp water
1 tbsp sweet soy sauce

Cut the tofu, 1/4 inch thick and 3/4 inch square. Fry in oil for 5-7 minutes or until light brown and dry. Set aside.
Remove all but 1 tbsp oil. Fry garlic, chilies, onion, salam, and laos until brown. Add tofu slices, sugar, salt, tamarind liquid, and sweet soy sauce. Fry for 5 more minutes, or until all the liquid has evaporated and the flavors are distributed.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Sayur Lodeh

Eggplant Stew
1 red pepper, cubed
1/4 c sliced onion
1 clove garlic, sliced
1 salam (bay) leaf
1 piece galangal
1/4 tsp shrimp paste
1/2 tsp tamarind in 1 tbsp water
1/4 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp sugar
1 kemiri nut, crushed
1 cup chicken or beef broth
1 cup coconut milk
1 lb eggplant, in 1-inch cubes

Put everything except the coconut milk and the eggplant in a saucepan, boil, cook over medium heat for 5 minutes. Add the eggplant and the coconut, cook 10 more minutes, basting frequently.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo