Peanut Sambal with Tamarind

Peanut Sambal with Tamarind

Peanut Sambal with Tamarind

Ingredients:

1 tablespoon oil

5 shallots, peeled and thinly sliced

2 cloves garlic, sliced

4 red finger-length chilies, or 2 bird’s-eye chilies, deseeded and sliced

1 ½ cup (225 g) roasted unsalted peanuts, skins discarded, coarsely grouns in a mortar or blender

1 teaspoon dried shrimp paste (trasi), dry-roasted

2 tablespoons tamarind juice

4 tablespoons sweet Indonesian soy sauce (kecap manis)

1 teaspoon salt

Method:

1.       Heat the oil in a work over medium heat and stir-fry the sliced shallot and garlic until fragrant and golden brown, 2 to 3 minutes

2.       Add the sliced chili, peanuts, shrimp paste, tamarind juice and sweet soy sauce, mix well and bring to aboil. Reduce the the heat to low and simmer for 1 to 2 minutes, then season with salt and remove from the heat. Serve in small bowls as a condiment for grilled fish and meat with slices of green tomato and cucumber. This sambal keeps for a week in the refrigerator

Check Resipes more Chinese Cooking Recipes

Makassarese Sparerib Soup

Makassarese Sparerib Soup (Konro Makasar)

The Makassarese of Southern Sulawesi are renowned for their hearty beef soups with lemongrass and coconut.

Makassarese Sparerib Soup 

Ingredients:

2 lbs (1 kg) meaty beef spareribs, ribs separated and cut into lengths

3 cups (300 kg) freshly grated coconut

Or 3 cups (240 g) unsweetened desiccated coconut

16 cups (4 liter) water

Crisphy Fried Shallots (see our sambals) to garnish

3 stalks lemongrass, thick bottom third only, outer layers discarded, inner part bruised

1 in (2 ½ cm) fresh galangal, peeled and sliced

3 kaffir lime leaves

1 teaspoon ground white pepper

1 teaspoon salt

Spice Paste:

3 candlenuts, roughly chopped

4 shallots, peeled

2 cloves garlic, peeled

Cooking directions:

1.       Prepare the Crispy Fried Shallots by the recipe (see our sambals)

2.       Separate the beef ribs and cut into lengths. Set aside

3.       Dry-fry the grated coconut in a skillet over low heat, stirring constanly until it turns golden brown, about 10 minutes for fresh coconut and 5 to 7 minutes for desiccated coconut. Remove from the heat and allow to cool. While still warm, grind the coconut in a mortar or blender until fine. Set aside.

4.       Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set aside.

5.       Bring the beef and water to aboil in a large pot and simmer uncovered over medium heat until the beef is tender, 30 to 40 minutes. Add the ground coconut, Spice Paste and all the remaining ingredients (except the Crispy Fried Shallots), mix well and continue to simmer for 15 more minutes, until the beef is very tender, but not falling off the bones. Remove from the heat and serve garnished with the Crispy Fried Shallots.

Lontong

Lontong – Rice in Banana Leaves

Lontong

Ingredients:

Long-grain rice	400 g (2 cups)
Banana leaves
Bamboo toothicks or cocktail sticks
Water	2,5 litres (10 cups / 4 pints)

Method:

1.       Wash rice twice and drain. Portion and place onto banana leaves, then fold into secure oblong packets and fasten with toothpicks

2.       Boil banana leaf-packets in 2.5 litres water for about 3 hours. It may be necessary to add more during this period.

OR

Long-grain rice	200 g (1 cups)
Water	500 ml (2 cups)
Banana leaves
Bamboo toothicks or cocktail sticks

Method:

1.       Wash rice twice, drain and transfer to a saucepan. Add water and boil rice until soft.

2.       Place onto banana leaves, roll into oblongs and fasten with toothpicks. Place into a pot and fill with 500 ml water. Boil for 1 hour

3.       Leave to cool, slice and serve. Lontong is a good accompaniment for dishes like gado-gado or a sambal

Note: In The West or wherever banana leaves are hard to come by, use aluminium foil or corn husk as wrappers

Yellow Rice

Yellow Rice – Nasi Kuning

Yellow Rice

Ingredients:

Long-grain  rice	400 g (2 cups)
Coconut Milk	625  ml (2 ½  cups), squeezed from 1 grated coconut with sufficient water added
Tumeric (Kunyit)	1 tsp, ground
Coriander (Ketumbar)	½ tsp, ground
Salam leaf (Daun Salam)	1
Garlic	2 cloves, peeled and chopped
Salt	2 tsp
Onion	1, large, peeled and sliced
Vegetable oil	1 Tbsp
Cucumber	1, medium, peeled and cut into long stripes

Method:

1.       Wash  rice twice and drain. Transfer to a saucepan an  add coconut milk, turmeric, coriander, salam leaf, garlic  and  salt. Cook, covered  tightly, over medium heat.

2.       Meanwhile, fry onion slices in oil

3.       Garnish cooked rice with fried onion slices and cucumber strips. Serve.

Vegetables in Sweet Tamarind Broth

Vegetables in Sweet Tamarind Broth – Sayur Asam

Vegetables in Sweet Tamarind Broth 

Ingredients:

4 cups (1 liter) water

2 salam leaves (optional)

1 in (2 ½ cm) fresh galangal, bruised

1 fresh or frozen corn cob, cut into sections

2 cups (180 g) tapioca leaves, sweet potato leaves, spinach and melinko leaves (see note)

1 cup (100 g) green beans, cut into short lengths

2 to 3 green finger-length chilies, deseeded and cut into short lengths (optional)

½ cup (75 g) lightly boiled raw peanuts or fresh melinjo nuts

¼ cup (60 ml) tamarind juice (see our sambals recipe) or 4 to 6 carambola (belimbing wuluh), sliced

½ cup (125 g) small fresh shrimp, peeled and deveined (optional)

1 ripe tomato, cut into wedges

2 tablespoons sugar

½ teaspoon salt

Spice Paste 2 to 4 finger-length chilies, deseeded

4 shallots, peeled 3 cloves salt

Cooking Directions:

Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning. Set a aside.

Bring the water to a boil over medium heat in a large saucepan. Add the Spice Paste salam leaves (if using) and galangal, mix well and bring to aboil again, then simmer uncovered for 2 minutes. Add the corn and boil  for 2 more minutes, then add the vegetables, chili (if using) peanuts  and tamarind juice or carambola. Bring the mixture to a boil and simmer until the vegetables are tender, 3 to 5 minutes. Finally add the shrimp, tomato and sugar, and simmer for 1 to 2 minutes until the shrimp turn pink. Season with the salt and remove from the heat. Serve hot as part of rice-based meal.

Indonesian Fried Rice

Indonesian Fried Rice

Indonesian Fried Rice

Ingredients :

2	Eggs
1/4 teaspoon	Salt
1/3 cup	Cooking oil
3 cloves	Finely chopped garlic
1	Finely chopped onion
2	Seeded and very finely chopped red chilies
1 teaspoon	Shrimp paste
1 teaspoon	Coriander seeds
1/2 teaspoon	Sugar
400g	Raw prawns, peeled and deveined
200g	Rump steak, finely sliced
1 cup	Long grain rice, cooked and cooled
2 teaspoons	Kicap manis (sweet soy sauce)
1 tablespoons	Soy sauce
4	Finely chopped onions
1/2	Finely shredded lettuce
1	Thinly sliced cucumber
3 tablespoons	Crisp fried onion
2	Eggs
1/4 teaspoon	Salt
1/3 cup	Cooking oil
3 cloves	Finely chopped garlic
1	Finely chopped onion
2	Seeded and very inely chopped red chilies
1 teaspoon	Shrimp paste
1 teaspoon	Coriander seeds
1/2 teaspoon	Sugar
400g	Raw prawns, peeled and deveined
200g	Rump steak, finely sliced

Method :

Beat the eggs and salt until foamy. Heat a frying pan and lightly brush with a little of the oil.

Pour about one quarter of the egg mixture into the pan and cook for 1 to 2 minutes over  medium heat until the omelet sets.

Turn the omelet over and cook the other side for 30 seconds.

Remove the omelet from the pan and repeat with the remaining egg mixture.

When the omelets are cold, gently roll them up and cut them into fine strips; set aside.