Step-by-Step Guide to Make Homemade California Farm Slamatan Party Dinner: 24 dishes

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We hope you got insight from reading it, now let's go back to california farm slamatan party dinner: 24 dishes recipe. You can have california farm slamatan party dinner: 24 dishes using 31 ingredients and 24 steps. Here is how you cook it.

The ingredients needed to make California Farm Slamatan Party Dinner: 24 dishes:

1. Prepare 1 of Egg rolls: lumpia: cut Match sticks out of chicken breast skin, bamboo shoot, carrot, white part leek only, one cabbage leaf, mix with cup of beansprouts, egg white, two egg roll wrappers.
2. Provide 2 of chicken snack on bamboo skewers: sateh ajam: 2 large chicken breasts, 16 skewers, peanut sauce.
3. Get 3 of shrimp broth soup: sop udang: 1 quart/liter chicken broth from the chicken breasts, 24 peeled shrimp, 24 match sticks of tofu, 1 mace, 2 chopped shallots.
4. Prepare 4 of spiced beef: boemboe bali: 1# beef, tsp each sambal,garlic, galangal, ginger, 4 candle nuts, 2Tbs ketjap, 1/2 cup cocosmilk, 1 cup water.
5. Provide 5 of fried yellow rice: Nasi Goreng Koenig: 2 cups basmati rice, tsp turmeric, 4 cups water.
6. Get 6 of Pork in sweet sauce: babi pangang, 1 # loin pork, 1 cup tomato sweet sauce.
7. Get 7 of sweet and sour pickled vegetables: atjar tjampoer: bite size, red, green, white veggies, rice vinegar, palm sugar, turmeric, ginger, sambal.
8. Prepare 8 of Mixed Fresh vegetables in coconut/peanut sauce: gado gado: 8 cups bean sprouts, asparagus, brussels sprouts, carrots, cauliflower, onions, zucchini, bok choy, bamboo shoots, 2 cups gado gado sauce.
9. You need 9 of fried tofu shrimp balls in chive sauce: Tahoe Udang: 8 ounces firm tofu, 4 ounces shrimpmeat, garlic clove, water, Tbs chives, Tbs corn starch, sweet soy sauce, pepper, salt.
10. You need 10 of sweet and sour mango salad (asinan mango): 2 green mangos, long red sweet pepper. Vinegar. Palm sugar. Cinnamon stick.
11. Get 11 of pepper chicken: ajam boemboe roedjak: chicken, 2 cups coconut milk, onion, garlic, citrus leaf, 5 candle nuts, 2 tsp sambal, 1 tsp shrimp paste, 1 tsp each vinegar, palm sugar, salt.
12. Prepare 12 of green beans in peppersauce: sambal goreng boencis: green beans, bean sprouts, onion, bok choy, sugar, lemon grass, shrimp paste, coconut milk,garlic, onion, sambal pepper sauce.
13. Use 13 of hard boiled eggs in soy sauce: Telor goelei kling: eggs, ketjap, sambal, broth, coconut milk.
14. Prepare 14 of lamb curry in butter: moegalgal keri: 1# lamb in inch cubes, butter, pepper salt, curry powder, kemiri nut, ginger, ketoembar.
15. Prepare 15 of monkey hair beef (Abon): 1# beef, spices, broth, coconut milk.
16. Take 16 of pineapple pork: ku lo yuk: 1# pork loin, cup of pine apple chunks, water, palm sugar, garlic, onion, ginger, cup atjar tjampoer, ketjap, tomato paste.
17. Provide 17 of spicy fish in coconut sauce: petjel ikan: 6 snapper filets, 4 ounces each (120 grams), flour, vinegar, salt, water, peanut oil, 1 cup coconut cream, salt, palm sugar, 2 tsp sambal badjak (spicy).
18. Prepare 18 of stuffed sweet red peppers with shrimp: lombok merah udang: 2 sweet red peppers, rice, shrimp, spices.
19. Use 19 of shrimp chips: (kroepoek udang) deep fried dried shrimp and tapioca chip.
20. Take 20 of fried tomatoes (sambal goreng tomato) 6 tomatoes, one onion, piece of ginger, cup of coconut milk, garlic clove, tsp palm sugar, tsp lemon juice, teaspoon sambal oelek peppersauce.
21. Use 21 of roasted coconut peanut garnish: seroendeng: coconut, raw peanuts, candle nuts, salt, sugar, shrimp paste, water, vinegar, coriander, cumin, garlic, onion.
22. Take 22 of shrimp omelet: foo yong udang: 2 fresh farm eggs, chopped celery, peeled shrimp, salt, pepper, bean sprouts, sesame oil.
23. Provide 23 of deep fried beef-coconut balls (rempah): 1# of ground beef, cup of shredded coconut, spices, two eggs, chopped onion, garlic cloves.
24. Provide 24 of fried banana: pisang goreng, 2 large ripe bananas, powdered sugar.
25. Get of Condiments: red pepper sauces (sambal oelek- red, sharp, sambal badjak-brown, milder).
26. Use of sweet thick soy sauce (ketjap), seroendeng, atjar tjampoer, kroepoek.
27. Use of Tools.
28. Prepare of Large wok, knife, metal spatula, long bamboo skewers.
29. Provide 4 of Vivosun tabletop heatmats 21 x 10, (amazon, $9).
30. Take 18 of White plates and 4 red plates, 3 small bowls, one soup terrine.
31. Provide 1 of dinner plate per person, one small soup cup, chopsticks or fork, soup spoon.

Steps to make California Farm Slamatan Party Dinner: 24 dishes:

1. Egg rolls (4) cut match stick Tablespoon each of chicken skin, carrot, bamboo shoot, white part of leek, cabbage leaf, bean sprouts, stirfry in Tbs of sesame oil till half its volume. Fill two wrappers, roll tight, push ends in to close. Glue shut with egg white. Deepfry at 350F (160C) till golden. Two minutes each side. Slice in half. Serve warm..
2. Broiled chicken in peanut sauce on skewers (16): Satay Ajam. 2 Chicken breasts simmered in broth till white, sliced lengthwise, 16 strips. String on skewer. Broil each side till golden. Simmer 1/2 cup coconut cream,Tbs ketjap, 2 Tbs ground peanuts, teaspoon sambal till thick. Drizzle sauce over each skewer. Serve warm..
3. Shrimp broth soup appetizer: sop udang: (1/2 cup bowls) stirfry 24 matchstick tofu, 2 chopped shallots and 1 mace in Tbs flour to make sauce, add 1 quart/liter chicken broth made from simmered chicken breast, add 24 peeled shrimp, bring to boil. Remove mace, serve warm..
4. Spiced beef: boemboe dendeng bali. Steam pound of chuck beef, one piece, in wok in bottom of boiling water till cooked. Stirfry tsp each sambal, galangal, ginger, 4 ground up kemiri nuts, 3 minutes. Save broth. Slice meat thin, bite size pieces, stirfry in spices, ten minutes. Add 2Tbs sweet thick soy sauce, tsp palm sugar, and 1/2 cup coconut milk, broth, bring to boil, thicken sauce to half. Now taste, adjust flavor with salt if desired. Serve warm. Spicy..
5. Fried Rice in turmeric: Nassi Goreng Koenig. Rinse 2 cups basmati rice. Boil 4 cups water with 1 teaspoon turmeric. Add rice, bring back rolling boil, stir once, cover, turn heat off. Let sit one hour. Fluff with fork. Cool one hour. Fry 1 clove of chopped elephant garlic in Tbs sesame oil in wok, add rice, stirfry till fragrant, serve warm..
6. Pork in sweet tomato sauce: babi pangang: pound of lean loin, one piece, rub with tsp ground ginger, tsp pepper paste, 350 F oven, one hour. Simmer 8 Tbs tomato paste, 4 Tbs palm sugar, 2 Tbs dry sherry, 2 Tbs sweet soy sauce, chopped onion, 3 crushed garlic cloves in half cup broth. Simmer till thick. Cube pork in bite size pieces, pour sauce on top. Serve warm..
7. Pickled veggie in turmeric: atjar tjampoer. Chop white cauliflower and onion, red carrot and sweet pepper, green bok choy and cabbage, to teaspoon size pieces, fill large jar loosely, fill with water, drain water into measuring cup, replace half of water with rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of sambal, boil, pour over veggies, close airtight cool upside down, put in fridge. Serve cold..
8. Mixed fresh vegetables in peanut sauce (gado gado) Cut one cup each of bite size pieces of cauliflower, peeled cucumber, red sweet pepper, sliced carrot, green sweet pepper, asparagus, bok choy, stir fry in wok in Tbs sesame oil. Make gado gado sauce: 3 Tbs ground spanish peanuts, tsp each of palm sugar, rice vinegar, sambal, garlic powder, 1/2 tsp salt, cup of coconut cream, cup of water. Boil, simmer till thick, pour over veggies. Serve warm..
9. Tofu shrimps balls in garlic sauce: tahoe udang: 8 ounces firm tofu, 4 ounces shrimpmeat, sesame oil, crumble tofu, chop shrimpmeat, make 1 inch balls with shrimp, bake in sesame seed lil till brown. Glaze garlic and chives, add Tbs cornstarch dissolved in 2 Tbs cold water, add pepper, salt and sweet soy sauce. Pour over tofu shrimp balls. Serve warm..
10. Sweet and sour mango salad (asinan mango) peel and cube two green mangos, mix with red sweet pepper cut in rings. Put in jar. Fill with cold water, pour water in measuring cup to measure how much liquid you need. Per cup of liquid, use half a cup of rice vinegar, half a cup of water, cinnamon stick, 4 Tbs of palm sugar, bring to boil, pour over salad, cool, serve cold..
11. Pepper Chicken (ajam boemboe roedjak) cut chicken in bite size pieces, brown in wok with peanut oil. Grind spices to paste, add to wok with 2 cups coconut milk. Simmer till thickened. Serve warm. Mild and spicy...
12. Green beans in spicy peanut sauce: gado gado boenjit: cup each of beans, beansprouts, bok choy, chopped onion, steam till tender in wok. Make gado gado sauce: 3Tbs ground peanuts, tsp each sambal, palm sugar, rice vinegar, garlic powder, 1/2 tsp salt, cup of coconut cream, cup of water. Boil, stir, simmer till thick. Mix with veggies, serve warm..
13. Hard boiled eggs in jelly sauce (telor goeleii kling) Hardboil, peel 4 eggs. Cut in quarters. Chop onion, stirfry till brown, add Tbs curry powder, cup of chicken stock, Tbs corn starch dissolved in cup of coconut milk, stir till thick. Serve warm..
14. Sweet and sour Lamb: Kambing Asem Manis: cut 1# lamb in 1 squares, remove fat. Chop onion and clove of garlic. Wash, slice green hot pepper in rings. Stirfry onion, garlic, pepper, tsp ketoembar, galagang, ginger, Tbs sesame oil, add meat, simmer ten minutes. Taste, then add Tbs rice vinegar, Tbs lime juice, Tbs palm sugar, Tbs thick sweet soy sauce, simmer 20 minutes. Sprinkle half a cup fresh chives. Serve warm..
15. Monkey Hair Beef (Abon) pickled spicy beef: simmer 1 pound lean beef till it falls apart, set aside. Grind and fry spice mixture of small onion, clove of garlic, tsp of coriander, cumin, turmeric,black pepper, salt, half a teaspoon of trassi, lemon grass, galangal, 2 tsp of rice vinegar and sugar. Shred meat, add to spices in wok with cup of coconut milk. Stir fry 3 minutes. Bake three hours in 300F oven (150C). Slice 4 red hot peppers, dip in hot oil a few seconds, sprinkle on. Mix. Serve warm..
16. Sweet and sour Pineapple Pork: Ku lo yuk: cut 1# pork loin into 6 thin slices.. Coat with beaten egg, roll through flour, deepfry in wok till golden. Boil half a cup of water, add Tbs palm sugar, 2 Tbs tomato paste, cup atjar tjampoer (see dish 7 in here), cup pineapple chunks, 1 Tbs ketjap, 2 Tbs ground ginger, 2Tbs corn starch. Cut pork in bite size pieces, add to sauce, simmer. Serve warm..
17. Spicy red snapper: petjel ikan: steam 1# red snapper or cod filet, set aside. Roast 8 candle nuts in cast iron skillet, about 8 minutes, Grind to paste with 4 thai red peppers, tsp shrimp paste, mix in cup of cococnut milk, boil. Cut steamed fish into nite size pieves, pour sauce ober, decorate with half cup chopped parsley. Serve warm. Spicy..
18. Stuffed sweet red peppers with shrimp: lombok merah udang : wash, put slit in 2 large red pepper length wise, remove seeds, stuff with mix of peeled cooked shrimp, fried rice (nassi goreng koenig) mixed with 2 whipped eggs till sticky, teaspoon sambal oelek, deepfry five minutes in hot 375F peanut oil, drain, serve warm in eight cross sections..
19. Shrimp chips (kroepoek udang) heat peanut oil to 350F (180C) in wok, slide in one shrimp chip, watch it expand to three times its size in seconds. Take out when light pink. Fry one chip at a time, two chips per person. Serve cold..
20. Fried tomatoes (sambal goreng tomatoes): 6 medium tomatoes, halved top to bottom, set aside. Fry chopped onion, chopped clove of garlic, teaspoon of sambal oelek peppersauce, slivered ginger in 2 Tbs of peanutoil. Add tomatoes, flat side down, and lemon juice, fry five more minutes. Add cup of coconut milk, simmer till sauce is thick. Serve warm..
21. Roasted shredded coconut with spanish peanuts (seroendeng). Hydrate 3 cups dried coconut in 1 cup water. Set aside. In food processor, grind 1 tsp each salt, sugar, white vinegar, coriander, cumin, garlic powder and shrimp paste with 5 candle nuts. Stirfry spices 3 minutes. Mix with coconut, bake 2 hours till golden brown at 300F. Add 1/2 cup raw peanuts. Serve cold..
22. Shrimp omelet in tomato sauce (foo yong udan): fry cup of peeled, cooked, washed shrimp in sesame oil. Mix Tbs chopped celery leaves, tsp pepper, 1/2 tsp salt into 2 beaten eggs and fry gently till stiff. Mix cup of cold chicken stock, 3Tbs tomato paste, pinch of pepper, Tsp of palm sugar, Tbs of corn starch, 1/2 cup of fresh or frozen green peas, boil, stir till thick, pour over omelette. Serve warm..
23. Deep fried beef-coconut balls (rempah). Combine 1# ground beef, 1 cup shredded coconut, 2 dried and pulverized peroek leaves, 1/2 cup water, 2 eggs, 3 candlenuts, small onion, clove garlic, 1/2 tsp each galangal, coriander, cumin, salt, sugar, vinegar, sambal. Roll one inch balls. Deepfry till golden. Serve warm..
24. Fried banana dessert: pisang goreng: 2 large bananas, sliced length wise, cut in half, eight pieces, fried in peanut oil till bottom carmelizes, flip to top, carmelize, flip back, powdered sugar on top, serve warm..

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