Sample Recipes fron Eat Smart in Indonesia
 

Shrimp Fritters  This recipe was provided by John Hartanto, from Semarang, Central Java. With his wife Mien, he runs Tedjo Express USA, a travel agency in Los Angeles specializing in Indonesian destinations.  1/2 pound raw shrimp, deveined and chopped into 1/2-inch pieces  4 scallions, finely chopped  1 cup bean sprouts, washed and patted dry; remove root tips  5 tablespoons white flour  3/4 cup thick coconut milk*  1 teaspoon coriander, ground  1 teaspoon salt  Combine flour and coconut milk, and blend until smooth. Add the rest of the ingredients, mixing well. Prepare skillet with enough oil for deep-frying. Put one heaping tablespoon of the mixture into hot oil and fry until golden. Repeat with the remaining mixture, frying one fritter at a time. Makes 16.  *Bottled or canned coconut milk can be substituted.      Sweet Banana Compote  The recipe for this dessert was provided by Ibu Gina Rosalina from Bandung, West Java, a home economist, catering and banquet menu planner and administrative assistant of William F & B Management, Jakarta, Java.  10 firm bananas, cut in half lengthwise, then in thirds  2 1/3 cups loosely packed palm sugar* or brown sugar  2 1/4 cups water  1 1/8 cups thick coconut milk†  1/2 teaspoon salt  1 tablespoon cornstarch dissolved in 2 tablespoons water  1 piece daun pandan,* about 4 inches long  Boil water, palm sugar and pandan leaf until syrupy, stirring frequently. Reduce heat, and slowly add coconut milk, salt and dissolved cornstarch. Add bananas and simmer until sauce thickens. Remove and discard pandan leaf before serving. Serves 12.  *Available at markets carrying Asian food products.  †Bottled or canned coconut milk can be substituted.