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

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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.