European Stars And Stripes (Newspaper) - January 30, 1986, Darmstadt, Hesse                                Food by Roger Mooon special to stripes Magazine Kij Stancl is dutch for Rice table. It is an indonesian Buffet dinner thai the dutch colonists brought Back to Europe from their Picc colonies. Rice table is called Sah Minten in indonesian. K is a special meal to celebrate the events in life Ike births deaths marriages and to celebrate religious festival Irke the annual thanksgiving. Salamante is celebrated outside lilting on the ground on Straw Mals. The people ill in a huge rectangle with the food in inc Middle and cat As they like from he dozens of dishes set before them. They drink water served out of cold Clay pitchers called a cml. There Are no knives Forks or plates. Instead they eat Oil freshly picked Palm leaves Ivich their hands. The dutch were enthusiastic about the food but could t get used to the Way of eating it. They brought it Back to Europe and put it on a table. Indonesians think their Way is closer to nature and because of the informality much better for bringing the people close together. The Rice table foods Haven t been changed much. They include a Large bowl of Rice from which each guest serves himself a number of meat and fish dishes of which everyone takes a bit to eat with hit Rice and a number of very hot sauces called Sambas which can be used to further season the food. To make an auth Nic rfcs table you will have to get a number of indonesian ingredients. They arc available in indonesian specially shops which Are sometimes called dutch or Holland grocery stores. Here arc the ingredients with English and indonesian names English fresh Chili peppers crushed Chili peppers Gali Gale Root fresh Ginger macadamia nuts Lemon grass tamarind Coconut milk shrimp paste indonesian Lemon Leaf indonesian Bay Leaf shrimp Toast soybean curd Tofu indonesian yellow Root Brown Palm sugar indonesian Lombok Samba Ulek Laos Jiahe Demiri Sere Asam Santen iras Daun Jerk Peru Daun Salam Krutuk Tahu Kunit Gula Java you will also need to get some tools. A mortar and Pestle Are necessary for almost All of the recipes. It would be Good to have a wok because much of the cooking involves stir frying. If you Don t have a wok you can get by with a heavy bottomed Skillet. This meal will serve 10 to 12 people. If you think your guests will be big Rice eaters expand the Rice recipe or Cook some Plain Rice too. Serum dec Fried Coconut with peanuts 6 ounces shredded Coconut 3 Tablespoons Oil Vij Tablespoon coriander 1/ Teaspoon cumin i Teaspoon ground Gali Gale Root 1 Tablespoon Brown Palm sugar i Teaspoon tamarind dissolved in / cup water 5 Tablespoons peanuts 11ndonesian Lemon Leaf 2 medium red onions 1 Clove garlic Salt Fry he peanuts in one Tablespoon of Oil until they Are Brown. Crush them into a paste in the Nice Rice indonesian dishes spice up Winter meals mortar and Pestle. Chop the onions and garlic and Fry Thorn until they Are Clear. After the onions have been frying a few minutes add the coriander cumin Gali Gale Root Lemon Leaf and tamarind. When the onions Are soft set it aside. Wet the Coconut with several Tablespoons of water and then Fry it in one Tablespoon of Oil until it is Brown. Add the crushed Fried peanuts and the Fried onions to the Coconut. Let ii simmer a few minutes and it s done Samba tras1 shrimp paste Samba 10 fresh Chili peppers 1 Small red onion 1 Tablespoon or More shrimp paste 1 Clove garlic 1 Tablespoon Brown Palm sugar 1 Tablespoon Oil Salt Wash the Chili peppers Cut them in half and Cut off the tops. The juice from the peppers May be irritating to your Kiln. Scrape out the seeds and then chop up the peppers. Fry hem in Oil until they Are soft but not Brown. Put them into the mortar. Chop the onion and garlic and Fry them in the same pan until they Are soft. Put them in the mortar. Add the Brown sugar and a dash of wit and then crush everything in the mortar and Pestle until you have a paste. It is ready to serve. Samba Bajak Coconut milk Samba 10 fresh Chili peppers i to 1 Teaspoon shrimp paste 2 medium red onions 4 cloves garlic 3 macadamia nuts 1 Tablespoon Brown Palm sugar 1 /2 cups Coconut milk 1 Tablespoon Oil Salt clean and chop the Chili peppers As above. Put them into the mortar. Peel and chop the onion and garlic very finely. Put them into the mortar. Chop the macadamia nuts with a knife and put them into the mortar. Crush the chilis onions garlic Shah no paste and nuts with the mortar and Pestle until you have a Fine paste. Fry the paste in Oil Over medium heat for a few minutes. Add the Coconut milk Brown sugar and a dash of Salt. Bring to Boll and simmer Over Low heat until it gets thick. Serve in a Small bowl. Krutuk shrimp Toast 1 or More pieces of shrimp Toast per person vegetable Oil for deep fat frying shrimp Toast is like a Cracker. It is made from ground shrimp mixed with tapioca flour. To prepare it drop a few slices at a Lime into a pan of hot Oil. A few seconds after they hit the hot Oil they should Start to blow up. They will double in size. Make sure they get Fried on both sides. Take them out before they get Brown. Drain on paper towels and serve. Nasf Kuung festival Rice 4 cups Brown Long Grain Rice 5 cups Coconut milk 3 indonesian Bay leaves 1-Inch piece of Lemon grass 1 Large onion 1 Tablespoon indonesian yellow Root put the Rice into a Sieve and Wash thoroughly under running water. Pick out grains that Are still in their husks. Put the Rice into a Large pot with the Coconut milk the indonesian Bay Leaf the Lemon grass and the indonesian yellow Root. Bring to a boil add is Teaspoon of Salt then turn it to a Low simmer. Simmer covered until the Rice soaks up All the Coconut milk. This should take about 10 minutes. Take out the Bay Leaf and the Lemon grass. Now you will have to add some water. The amount you will need depends on How thick the Coconut milk was. Add some hot water turn Down the heat and steam the Rice until done. This Rice is garnished with browned Fried onion. While the Rice is steaming you can slice the onion and Fry it serve the Rice Vith Fried onions on top As the Centrepiece of your Rice table.  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