Indonesian Egg Sambal
Serves 4-6
Ingredients:
4 eggs
3 tablespoons peanut oil
1 onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon dried shrimp paste
1 tablespoon sambal ulek or chopped red chillies
1 teaspoon finely chopped galangal, fresh or bottled
6 candle nuts or macadamia nuts, finely grated or pounded
2 teaspoons palm sugar
125 ml/4 fl oz/1/2 cup coconut milk
salt to taste
2 tablespoons lime or lemon juice
Directions:
Have eggs at room temperature or gently warm them in tepid water before cooking them.
Stir for the first few minutes so yolks are centred, then simmer for 8 minutes. Cool in a bowl of cold water. Shell eggs and halve lengthways.
Heat oil and fry onion and garlic until onion is soft and golden. Add shrimp paste, sambal, galangal and nuts and fry, stirring, until fragrant. Add palm sugar, coconut milk, salt and lime juice and simmer, stirring frequently, until oil shines on surface. Put in eggs, spooning sauce over.
Thursday, March 27, 2008
Sambal Bajak (Bajak Chili Sauce)
Bajak Chili Sauce - (Sambal Bajak)
Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice
Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.
posted by Saifuddin 0 comments Links to this post
Labels: Traditional Indonesian Recipes
Ingredients :
8 x red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 x garlic cloves peeled and sliced
6 x shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 x salam leaves
2 x lemongrass stalks bruised
1/2 x inch galangal (laos) peeled and sliced
4 tbl tamarind juice
Method :
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.
posted by Saifuddin 0 comments Links to this post
Labels: Traditional Indonesian Recipes
Keredok (Fresh Salad With Peanut Sauce)
Fresh Salad With Peanut Sauce
(Keredok)
Ingredients :
1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces
Directions
Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
Add the tamarind liquid and sugar. Mix well.
Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.
Makes 4 servings, with other dishes.
(Keredok)
Ingredients :
1 fresh red or green semihot chili, cut into thin slices
1 clove garlic, sliced
1 teaspoon salt
2 small slices kencur, soaked in water for thirty minutes (optional)
3 tablespoons crunchy peanut butter
1 teaspoon tamarind, dissolved in 1 tablespoon water
2 teaspoons sugar
1 cup thin-sliced cucumbers
1 cup fresh bean sprouts
1 cup lettuce, broken into bite-size pieces
Directions
Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.
Add the tamarind liquid and sugar. Mix well.
Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.
Makes 4 servings, with other dishes.
Tuesday, March 18, 2008
Sambal ulek
Sambal ulek
Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.
Used as an accompaniment and in cooking. Made by crushing fresh red chilis with a little salt. Remove the seeds from the chilis, chop finely, then crush with salt using a pestle and mortar. Three chilis will make about 1 tablespoon sambal ulek. Also available ready-prepared in small jars from Oriental stores and some delicatessens.
This is a refreshing side dish made of crisp, sweet-and-sour vegetables. Goes really well with Nasi Goreng. The dish can be kept in the fridge for a few days.
Atjar Tjampoer
Atjar Tjampoer
Serving Size : 1
Ingredients
100 g Carrots
Salt
100 g Green beans
4 ea Scallions
100 g White cabbage
2 ea Toes of garlic
1/4 ea Cucumber
1 tb Oil
150 ml Vinegar
100 g Bean sprouts/shoots
1 tb Sugar
1 t Powdered ginger
1 t Kunjit/kurkuma
1 t Sambal ulek
Directions
Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.
Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.
Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.
Serving Size : 1
Ingredients
100 g Carrots
Salt
100 g Green beans
4 ea Scallions
100 g White cabbage
2 ea Toes of garlic
1/4 ea Cucumber
1 tb Oil
150 ml Vinegar
100 g Bean sprouts/shoots
1 tb Sugar
1 t Powdered ginger
1 t Kunjit/kurkuma
1 t Sambal ulek
Directions
Cut carrot into the size of matches. Cut beans in 1" pieces. Chafe the cabbage. In a pan with a little water and salt, boil the vegetables for 5 minutes. Drain. Cut cucumber in *small* cubes.
Peel scallions and garlic. Put in kitchen machine; cut to paste. Mix with sambal, kunjit and ginger.
Heat oil in a frying pan. Fry the herb-mixture for 2 minutes. Add vinegar and sugar; stir to dissolve sugar. Add all vegetables (also the ones not cooked yet); add a *little* water if there is too little liquid. Boil softly for 2 minutes. Put in a bowl and let cool. You can also preserve it by putting the hot veggies in sterilized screw-lid jars (metal lids with a 'dome' in the middle are quite handy, I always save jam-jars when they're empty); add liquid as well. Screw the lids on. Place jars upside down until cooled completely (the 'dome' in the lid will be down, this is to check if the jar closed well). Can be kept for at least a year (store in dark place to avoid having the color goes away). Nice as a present! Kunjit or kurkuma is a herb. If I look on the jar, it says 'powdered yellow-root'. It is used to color this dish, and other dishes as well. In that way it is much like saffron, although kunjit tastes a little bitter.
Sambal Matah (Raw Shallot & Lemongrass Sambal)
Sambal Matah
(Raw Shallot & Lemongrass Sambal)
Ingredients :
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil
Directions :
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.
Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.
(Raw Shallot & Lemongrass Sambal)
Ingredients :
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil
Directions :
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.
Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.
Sambel Sere Tabia (Fried Bird's Eye Chilies)
Sambel Sere Tabia
(Fried Bird's Eye Chilies)
Ingredients :
25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt
Directions :
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.
Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.
(Fried Bird's Eye Chilies)
Ingredients :
25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt
Directions :
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.
Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.
Base Be Sampi (Spice Paste For Beef)
Base Be Sampi
(Spice Paste For Beef)
Ingredients :
250 gr large red chili, seeded and peeled
40 gr bird's eye chili, finely sliced
50 gr garlic, peeled and chopped
200 gr shallot, peeled and chopped
50 gr ginger, peeled and chopped
150 gr laos, peeled and chopped
2½ tbsp black pepper corn crushed
2½ tbsp coriander seed crushed
100 gr candlenut
40 gr palm sugar, chopped
150 ml coconut oil
250 ml water
3 salam leaf
¾ tbsp salt
Directions :
Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Set aside and cool.
(Spice Paste For Beef)
Ingredients :
250 gr large red chili, seeded and peeled
40 gr bird's eye chili, finely sliced
50 gr garlic, peeled and chopped
200 gr shallot, peeled and chopped
50 gr ginger, peeled and chopped
150 gr laos, peeled and chopped
2½ tbsp black pepper corn crushed
2½ tbsp coriander seed crushed
100 gr candlenut
40 gr palm sugar, chopped
150 ml coconut oil
250 ml water
3 salam leaf
¾ tbsp salt
Directions :
Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Set aside and cool.
Base Be Pasih (Spice Paste For Seafood)
Base Be Pasih
(Spice Paste For Seafood)
Ingredients :
450 gr large red chilies, seeded & chopped
50 gr cloves garlic, peeled & chopped
½ cup spice paste for seafood
225 gr shallots, peeled and chopped
175 gr fresh turmeric, peeled & chopped
200 gr medium-sized tomato, halved and seeded
100 gr ginger, peeled and chopped
125 gr candlenuts
2 tbsp coriander seeds, crushed
2½ tsp dried shrimp paste (terasi), roasted
150 ml coconut oil
2½ tbsp tamarind pulp
50 ml water
¾ tbsp salt
3 salam leaves
2 stalks lemon grass, bruised
Directions :
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
(Spice Paste For Seafood)
Ingredients :
450 gr large red chilies, seeded & chopped
50 gr cloves garlic, peeled & chopped
½ cup spice paste for seafood
225 gr shallots, peeled and chopped
175 gr fresh turmeric, peeled & chopped
200 gr medium-sized tomato, halved and seeded
100 gr ginger, peeled and chopped
125 gr candlenuts
2 tbsp coriander seeds, crushed
2½ tsp dried shrimp paste (terasi), roasted
150 ml coconut oil
2½ tbsp tamarind pulp
50 ml water
¾ tbsp salt
3 salam leaves
2 stalks lemon grass, bruised
Directions :
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
Base Be Siap (Spice Paste For Chicken)
Base Be Siap
(Spice Paste For Chicken)
Ingredients :
225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt
Directions :
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
(Spice Paste For Chicken)
Ingredients :
225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt
Directions :
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
Base Gede (Basic Spice Paste)
Base Gede
(Basic Spice Paste)
Ingredients :
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt
Directions :
Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.
(Basic Spice Paste)
Ingredients :
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt
Directions :
Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.
Wednesday, March 12, 2008
Sambal Dabo Lilang
Sambal Dabo Lilang
Ingredients :
1 md Onion, cut into -thin strips
1 sm Tomato (ripe), -cut into small cubes
1 t Basil (fresh), -chopped fine
1 Lime rind, chopped -into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips
Directions
Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.
Ingredients :
1 md Onion, cut into -thin strips
1 sm Tomato (ripe), -cut into small cubes
1 t Basil (fresh), -chopped fine
1 Lime rind, chopped -into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips
Directions
Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.
Monday, March 10, 2008
Sambal Terong (Aubergine Sauce)
Aubergine Sauce
(Sambal Terong)
Yield: 6 servings
Ingredients :
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
Directions
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and
remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the
sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking
gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20
minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into
the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and
put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.
(Sambal Terong)
Yield: 6 servings
Ingredients :
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
Directions
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and
remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the
sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking
gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20
minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into
the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and
put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.
Sambal Oelek / Sambal Ulek
Sambal Oelek
Ingredients :
1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice
Directions
Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.
Ingredients :
1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice
Directions
Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.
Sambal Kecap (Sweet Chili Sauce)
Sweet Chili Sauce
(Sambal Kecap)
Ingredients :
5 red chilies, sliced
4 small shallots, peeled and sliced
4 Tbs. sweet soy sauce
1 tsp. lime juice
Directions
Mix all ingredients well and ready to serve...easy, huh?
Sweet Soy Sauce
(Kecap Manis)
This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for
this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to
look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.
Ingredients :
2½ cups sugar
2¾ cups Chinese dark soy sauce
3 cloves garlic, cracked
½ tsp. star anise pods
2 salam (Indian Bay) leaves
2 pieces laos (galanggal)
½ cup water
Directions
Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all
the other ingredients.
Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the
sauce or not. Sweet soy sauce could last for several months if refrigerated.
Makes approximately 2-3 cups.
(Sambal Kecap)
Ingredients :
5 red chilies, sliced
4 small shallots, peeled and sliced
4 Tbs. sweet soy sauce
1 tsp. lime juice
Directions
Mix all ingredients well and ready to serve...easy, huh?
Sweet Soy Sauce
(Kecap Manis)
This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for
this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to
look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.
Ingredients :
2½ cups sugar
2¾ cups Chinese dark soy sauce
3 cloves garlic, cracked
½ tsp. star anise pods
2 salam (Indian Bay) leaves
2 pieces laos (galanggal)
½ cup water
Directions
Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all
the other ingredients.
Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the
sauce or not. Sweet soy sauce could last for several months if refrigerated.
Makes approximately 2-3 cups.
Sambal Kacang (Peanut Sauce)
Peanut Sauce
(Sambal Kacang)
Ingredients :
3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird's eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Instructions :
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
(Sambal Kacang)
Ingredients :
3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird's eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Instructions :
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Wednesday, March 5, 2008
Sambal Bawang (Shallot Chili Sauce)
Shallot Chili Sauce (Sambal Bawang)
Ingredients :
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), toasted
1 Tbs. lime juice
1 cup oil
20 shallots, peeled and sliced
12 red chilies, seeded and sliced (be cautious!)
8 cloves garlic, peeled and sliced
Directions :
Heat oil over medium high heat.
Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Ingredients :
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), toasted
1 Tbs. lime juice
1 cup oil
20 shallots, peeled and sliced
12 red chilies, seeded and sliced (be cautious!)
8 cloves garlic, peeled and sliced
Directions :
Heat oil over medium high heat.
Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Monday, March 3, 2008
Gudeg Putih (White Curry Jackfruit)
White Curry Jackfruit
(Gudeg Putih)
Ingredients :
1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
100 g melinjo leaves
4 bay leaves
1 cm fresh galangale (lengkuas), bruised
750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
10 small shallots
7 small cloves garlic
10 candlenuts
1 tbs. coriander seeds
salt to taste
a pinch of sugar
Directions:
Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.
(Gudeg Putih)
Ingredients :
1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
100 g melinjo leaves
4 bay leaves
1 cm fresh galangale (lengkuas), bruised
750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
10 small shallots
7 small cloves garlic
10 candlenuts
1 tbs. coriander seeds
salt to taste
a pinch of sugar
Directions:
Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.
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