A Fork on the Road

Eat your way around Indonesia at Pines’ Indo Quest

 

If you go

What: Indo Quest Restaurant Indonesian & Thai

Address: 17085 Pines Blvd., Pembroke Pines

Contact: 954-437-9449

Hours: Noon-10 p.m. Tuesday-Sunday

Prices: Appetizers $6.95-$19.95, soups and salads $5.95-$9.95, entrees

$11.95-$27.95, rice table $24.95


Appetizer

Indonesian Chicken Lettuce Wraps

This recipe is adapted from “Healthy Salads From Southeast Asia” by Vatcharin Bhumichiter (Weatherhill, 2001).

2 skinless chicken breast fillets, cooked and shredded

1 teaspoon grated fresh ginger

1 medium onion, diced

1 red bell pepper, cored, seeded and diced

1 large garlic clove, minced

1 jalapeño, minced

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons sugar

Butter lettuce leaves

Place the chicken in a serving bowl. Mix in ginger, onion and bell pepper. Whisk garlic with jalapeño, fish sauce, lime juice and sugar. Toss with the chicken mixture and serve with lettuce for wrapping. Makes 8 appetizer servings.

Per serving: 93 calories (15 percent from fat), 1.5 g fat (0.3 g saturated, 0.4 g monounsaturated), 36 mg cholesterol, 12.9 g protein, 6.2 g carbohydrates, 0.6 g fiber, 499 mg sodium.


lbb75@bellsouth.net

Indonesian and Thai cuisines are served at Pembroke Pines’ Indo Quest. They use many of the same ingredients, but Indonesian is less hot with sweet, spicy and salty flavors infused with coconut. The restaurant’s rice table is a great way to sample broadly on the Indonesian side of the menu.

Owner Rinette Wagimim grew up in Paramaribo, Suriname (formerly Dutch Guiana), on South America’s northeastern coast. Her great-grandparents emigrated there from Indonesia when both countries were colonies of Holland.

Wagimim runs a hotel and restaurant back home, and opened the restaurant in South Florida a year ago, hiring Thai chef Winnai Kuamala, who learned the cuisine from an Indonesian chef.

Indonesian food melds many influences including Indian, Arab, Chinese and Dutch. Its rijsttafel, literally “rice table,” was adapted by the colonial Dutch from nasi padang (rice served with dozens of dishes from Padang, Sumatra) to impress visitors.

The version served here brings soto ayam (chicken soup) topped with potato sticks, nasi kuning (golden rice) cooked in coconut milk with turmeric, wok-tossed egg noodles, steamed cabbage with grated coconut, fried tofu cubes with bean sprouts, beef rendang cooked in coconut milk and spices, shrimp curry in tomato sauce and opor ayam (chicken stewed in coconut milk with ground coriander, soy sauce and kaffir lime leaves). An egg roll, plantain strips and a chicken skewer with peanut sauce are included.

End with pandan cake flavored with screw pine leaf, which has a sweet, tropical butterscotch flavor.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

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