Recreating Indonesian Home Cooking With 'Coconut And Sambal'

Ok did you live in Indonesia? I visited it for a week. It is a poor country but they have a lot of pride, the country is clean, and the people are very artistic. In fact my father went to Indonesia for 2 weeks to study under Indonesian wood carvers.

The best cup of coffee I ever had was in Indonesia.

I saw some very pretty women there.

I too started cooking because my mother was a fabulous cook. I missed her cooking and I could not afford to eat at restaurants so I started cooking ramen and my skills improved over the years. I have lived in many states and visited many countries which opened my culinary eyes. The experience makes me confident in trying different spices and flavors as an experiment.

I too wrote a cookbook. I don't sell them anymore because I don't want to be known as the guy trying to sell a cookbook. Instead of being parochial to one style or one country, I expanded it to have flavors from many different countries. It is interesting what you can learn when you experiment in the kitchen. I have made gyro meat. Of the top of my head I used ground lamb, rosemary, thyme, garlic, possibly onion. I don't quite remember it. I put the meat in a bread pan. I cover a brick with tin foil and place it on top of the meat to bake and compress the meat. I have marinated venison in home made teriyaki sauce and put the meat on a cooking rack in a 130 degree garage with a fan to make jerky. If you can cheat and its good, then cheat.

By the way that sambal calls for tamarind paste which is sweet and tangy. It has a unique flavor.

Great share brother Chip

Looks nice PO1 William "Chip" Nagel