Kerrie Oedang (Curried Shrimps)

Ingredients

• two pounds of fresh shrimps
• one pint of water
• four ounces of oil or fat
• twelve onions cut in slices
• one breakfastcupful of rice
• ginger
• salt

Method

1. 1

   Put shrimps in a saucepan with cocoanut, onions, ginger, and salt; pour water and boil.

2. 2

   Shell shrimps, strain gravy.

3. 3

   Cook onions in oil until light brown, add rice, cook until absorbed.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 171. The excerpt below is the record exactly as published.

Kerrie oedang (Curried Shrimps) Kerrie Dagin dan Ikan Sesate (Meat and Fish Stew) (Grilled Meat) Fricadel djangong Djanganan (Indian Cirn Cakes) (Curried Vegetables) Lalap ketimon Sambal oelik Seroendeng (Sliced Cucumber) (Pounded Chillies) (Fried Cocoanut) Pisang Manga Mangis Nanas (Banana) (Mangoe) (Mangistan) (Pine Apples) Koppie (Coffee) 425 BANQUETS OF THE NATIONS Telor Assin. (Salted Ducks' Eggs.) • Boil some ducks' eggs hard, remove the shells, pack them in salt, and bury them in clay for several weeks. See that the clay is kept moist. Sajor lodeh. (Spiced Vegetable Soup.) Take four pounds of meat and any odd bones lying about ; put them in a pot with two quarts of water, bring to the boil, and skim carefully. Boil gently for three hours. Put into a pan, and when cold remove all fat, and then put it into pot again with half a shred cabbage, half a cauliflower in branches, a large carrot sliced, a couple of cucumbers skinned and cut in small pieces, half-dozen onions sliced, and any other vegetables in season such as beans, peas, pumpkins, etc., with half a teaspoonful each of turmeric, cumin, coriander, cinnamon, a clove of garlic, two green chillies, quarter teaspoonful each of caraway and cloves, a sound cocoanut cut in pieces, a little red pepper, and salt. Boil till vegetables are tender, but not in pulp ; place them to one side ; strain and clear the stock, to which add the vegetables along with two cupfuls of boiled rice. Heat up and serve. See that there are plenty of vegetables. Bandeng goreng. (Fried Fish.) Skin and bone the fish, and if large cut into nice fillets. Sprinkle the pieces with ground coriander, cumin, ginger, black pepper, and salt ; dip into a batter made of rice, flour, oil, water, and salt. After standing for 426 JAVA half an hour sprinkle again with the spices, and again dip in the batter and stand for another half-hour, then fry in cocoanut oil. Serve with boiled rice. Ikan brenkis. (Spiced Roasted Fish.) Clean, scale, and bone about two pounds of fish ; tear it in pieces, season with red pepper, salt, a little ground nutmeg, cinnamon, and a touch of garlic. Moisten the mixture with a very little cocoanut oil, make it into oblong shapes, and roll round with banana leaves and roast. Serve with rice. Endak syraebook. (Roasted Fish Roes.) Clean some nice roes, and, after plumping them, dry ; dip in oil, and coat with ground cumin, coriander, chillies, and salt; put into the oven, and roast. Serve with rice. Ihraepah oedang. (Shrimp Fritters.) Boil a pound of shrimps, shell them, and pound the meat to a paste. Slice an onion very thin, and fry in cocoanut oil ; add half a teaspoonful of ginger, half a teaspoonful of cinnamon, half a teaspoonful of green chillies, all ground, and same quantity of salt. Fry in the oil in which the onions were cooked. Mix all the ingredients together with a teacupful of cocoanut milk and sufficient rice flour to bind. Make into small balls, dip in batter, and fry in boiling oil. Serve with rice. 427 BANQUETS OF THE NATIONS Oedang iesie. (Stuffed Prawns.) Boil a dozen large prawns, remove the meat very carefully from the shells without breaking them, pound the meat with some oil, a pinch of red pepper, quarter teaspoonful each of coriander, turmeric, mustard seeds, and a quarter teaspoonful each of nutmeg and mace, and a teaspoonful of salt. Mix with a small spoonful of ground rice and some cocoanut milk, and stuff the shells, and roast in the oven for half an hour. Serve with boiled rice. Kepiting iesie. (Stuffed Crabs.) Boil a large crab ; take all the meat out of the shell and legs ; grind this with some salt, a pinch each of mace, ginger, cardamoms, garlic, and red chillies, a spoonful of boiled rice, a tablespoonful of oil, and the pulp of a large tomato. Fill the shell, and roast in the oven for half an hour. Serve with rice. Kerrie^oedang. (Curried Shrimps.) Take two pounds of fresh shrimps and put them in a saucepan with a good hard cocoanut cut up into small pieces, a seasoning of onions, ginger, and salt ; pour over one pint of water, and boil until the whole is done. Take out the shrimps and shell them, and strain the gravy into a basin. Put four ounces of oil or fat into a saucepan, boil it, add twelve onions cut in slices, cook them to a light brown, and take them out. Add one breakfastcupful of rice

Cook this with the app: pantry check, scaling, and the assistant.