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Easy Entertaining

It’s the most wonderful time of the year, right? 

For those of us who get a little stressed around entertaining, the glow of the holidays can lose a bit of luster. Fear not, we have a five tasty ideas using Petojo products that are quick to assemble and budget friendly.

1. Satays & Veggie Platter

Grill or bake a pack of our chicken or beef satays and arrange on a platter with veggies like cucumber sticks, sugar snap peas and grape tomatoes. Serve with warm Petojo Peanut Sauce. Want a spicy peanut sauce? Add a touch of Bapak’s Sambal Oelek.

2. Crispy Tempeh Bites

Cut tempeh into squares and pan fry in oil until brown on each side. Remove to paper towel to soak excess oil. Generously season with sea. Serve with warm Petojo Peanut Sauce, Bapak’s Sambal Oelek or Petojo Satay Marinade.

3. Ginger Carrot Shots

Warm Ginger Carrot Soup and portion into shot glasses. Add a dollop of cold coconut cream (put can of coconut cream in the fridge for at least a hour) and sprinkle black sesame seeds.

4. Sweet and Spicy Wings

Using a box of your favourite chicken wings, follow the instructions for heating and cooking the wings. Instead of using the sauces provided, toss wings in a mix of Petojo’s Satay Marinade (about a 1/2 cup to 1 lb of wings) and Bapak’s Sambal Oelek (1 tbsp).

5. Chocolate Tipped Coconut Macaroons

Melt chocolate chips or semi-sweet chocolate in a microwave (about 1/2 cup). Dip the top of Petojo’s Pandan Coconut Macaroons in the chocolate and top with your favourite sprinkles.

[kimieats]

Lunch break. Having @petojofood Tomato Coconut soup which is f*cking great. I don’t say that as Petojo’s owner, I say it as a tomato soup connoisseur. It’s tomato-ey, creamy (without coconut flavour), and has just the right amount of basil. 🍅🥥🌱 #kimieats #petojofood #lunchtime #soup #tomatosoup #lunch #vegan #glutenfree #foodentrepreneur #food #desk #entrepreneurlife #entrepreneur https://www.instagram.com/p/BtgpF9HBRaM/?utm_source=ig_tumblr_share&igshid=10zl7zyfp23sq

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Recipe: Mie Goreng (Indonesian Fried Noodles)

Mie Goreng, or Fried Noodles, is a family favourite. Chef Anthony recently shared his recipe and method for making a quick but tasty Mie Goreng during a cooking demonstration at the Western Fair in London, ON.

Mie Goreng

1 tbsp canola oil 1 tsp sesame oil  ¼ cup carrot, julienne  ¼ cup mushrooms, sliced ¼ cup bok choy, roughly chopped  3-4 tbsp Petojo Food Nasi Goreng Spice Paste 1 pack Indonesian egg noodles, cooked

To garnish: 

½ cup crispy shallots 1 lime, wedged ½ cucumber, sliced 

Method

Pre heat oils in large frying pan or medium sized wok.

Add carrot, shallots and mushrooms. Sauté until soft and shallots are translucent. Add bok choy and cook until wilted.

Add Petojo Food Nasi Goreng Spice Paste and stir.

Add noodles and toss.

Place in bowl or on plate and garnish with crispy shallots, cucumber slices and lime wedges.

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Recipe: Parsnip Soup

Chef Anthony recently shared his recipe and method for making a delicious spiced parsnip soup during a cooking demonstration at the Western Fair in London, ON. Although this parsnip soup is not a traditional Indonesian dish, it does use cinnamon and star anise, both found on the Spice Islands.

Chef Anthony’s Parsnip Soup

4 tbsp olive oil 1 lb parsnips, sliced ½ cm thick 3 cloves garlic, crushed 2 tsp ground cinnamon 1 medium onion, sliced  ½ leek (white part only) 2 star anise ½ tsp dried thyme, rubbed 2 bay leaf 3 cups vegetable or chicken stock 1 cup 10% cream Salt and pepper, to taste

Method

Place parsnip in a large bowl with garlic cloves, cinnamon, 2 tbsp of olive oil, salt and pepper then toss thoroughly until evenly coated. Place on baking sheet lined with parchment paper and bake in preheated oven at 375℉ for 20 minutes.

Place remaining 2 tbsp of olive oil in a medium sized pot over medium heat. Sweat onions and leek until soft and translucent, about 15 - 20 minutes. Season with salt and pepper and add star anise, thyme and bay leaf.

Add roasted parsnip and garlic to pot along with 3 cups of chicken or vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes. 

Remove from heat, add cream and purée. Taste and adjust seasoning.

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Recipe: Atjar Tjampoer

In preparation for the limited release of the Petojo Burger next week, Chef Anthony wanted to share our recipe from one of our Summer 2017 products so that you can enjoy it atop your fresh off the grill burger. It’s a lovely sweet and sour coleslaw-type salad or condiment that is similar to ‘curdito’, the El Salvadorian relish served with pupusas.

We also love to serve it along side satays and rice as it gives a nice touch of acidity to the meal. If you’re a smart eater (and we think you are), you’ll dollop some warm peanut sauce on top.

PETOJO’S ATJAR TJAMPOER ½ white cabbage, shredded ¼ purple cabbage, shredded ¼ to ½ cup demerara or white sugar 1½ tsp salt 1 medium carrot, shredded 1 cup bean sprouts ½ red bell pepper, small diced ½   english cucumber, small diced ¼ cup white vinegar ¼ cup cider vinegar

1. Combine white and red cabbages in large mixing bowl. Add sugar and salt then toss to evenly coat. Let sit for 5 minutes.

2. Add remaining vegetables along with both vinegars to cabbage mixture. Toss until evenly coated. Refrigerate for minimum 1 hour before serving.

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Recipe: Kimi’s Opor Ayam

This mild, white Indonesian curry usually takes hours to make. Traditionally a spice paste (or ‘bumbu’) is made first by assembling fresh and dry aromatic spices then grinding and cooking them to reduce the bite and develop a depth of flavour. The ‘bumbu’ would then be added to a pot of bone-in chicken pieces, vegetables and coconut milk which would simmer for hours until the meat was tender and falling off the bone. Sounds delicious right? Well, ain’t nobody got time for that! Instead of making a ‘bumbu’ from scratch, my recipe uses Petojo Food’s White Spice Paste and skinless boneless chicken so you can enjoy that curry in less than 45 minutes.

KIMI’S OPOR AYAM

1 lb boneless skinless chicken thigh or breast, cubed 1 carrot, cut in ½ inch pieces 1 celery, cut in ½ inch pieces 1 cup mushrooms, halved 1 cup nappa cabbage, julienned 1 cup snow peas 2-3 tbsp Petojo Food White Spice Paste 2 tbsp avocado or vegetable oil 1 can coconut milk 1 lime leaf Salt and pepper, to taste Cornstarch and water paste (optional) Crispy shallots (optional)

1. In a cast iron pot (French or Dutch oven), heat oil then add chicken. Cook for 1 to 2 mins, until the chicken is seared, then add carrots, celery, mushrooms, spice paste, salt and pepper.

2. When the carrots and celery begin to soften, add the coconut milk and lime leaf. Stir and let come to a simmer.

3. Simmer until vegetables are tender and chicken is cooked through (about 7 to 10 mins). Add snow peas and cabbage and cook until tender (about 1 to 2 mins). Use a little cornstarch with water to thicken the gravy if you wish. Serve with jasmine rice and top with crispy shallots.

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Recipe: Sweet & Spicy Wings

These baked wings are so easy to make and ready in the same time it would take to make those boxed ones. I used turkey wings because they were on sale at the store, but this recipe easily works with chicken wings. If you aren’t a big fan of spice, simply omit the Bapak’s Sambal Oelek and you’ll be left with sweet and sticky wings. 

SWEET & SPICY WINGS

Ingredients:

1 lb turkey or chicken wings ¼ c all purpose flour ½ tsp salt ½ tsp pepper 2 tbsp Petojo Satay Marinade 1 tsp Bapak’s Sambal Oelek

Preparation:

1. Pre-heat oven to 425℉.

2. Mix flour, salt and pepper in a large bowl. Toss wings into flour mixture until evenly coated. Lay single layer onto a parchment paper lined baking sheet.

3. Bake for 15 minutes, flip wings, then bake for another 15 minutes. Remove from oven and place in clean bowl. Reduce oven heat to 400℉.

4. Drizzle Petojo Satay Marinade and Bapak’s Sambal Oelek over wings and toss until evenly coated. Place wings back onto the baking sheet and into the oven. Bake for an additional 5 minutes on each side.

[kimieats]

Listen, Sriracha mayo is good but sambal oelek mayo is way better. Especially on an egg sandwich. Like this one with old cheddar, tomato and crisp iceberg lettuce. Of course I used @petojofood Bapak’s Sambal Oelek because it’s also the best and I’m pretty humble about it. 🌶🍳🍞 #breakfastgoals #sambaloelek #petojofood #breakfastsandwich #spicymayo #egg #eggsandwich #breakfast #sandwich #hotsauce #indonesianfood #foodpics #sammich #sandwichporn #food #foodnerd #kimieats