[CH] Indonesian Pastes
Mark McHugh (mt_mchugh@internet-stat.net)
Sun, 19 Nov 2000 20:48:24 -0600
What particular native red chiles are available to the
Malay/Indonesian cook? I substituted Thais in the recipes.
I picked up a few packets of Indonesian curry pastes my last trip to
the Global Markt. While doing a little research on the ingredients of
a couple of the packets I ran into these recipes.
http://entertainment.singnet.com.sg/food/recipes/947427777.html
Sambal Goreng (Spicy Stir-Fried Vegetables)
Ingredients :
500g potatoes, cubed
2 pcs firm bean curd, cubed
4 pcs fermented bean curd, cubed (tempeh)
300g small prawns, shelled
300g chicken liver, cubed
(you can substitute this with prawn, beef or chicken)
To blend :
15 pcs chillies
5 shallots
2 cloves garlic
5 candlenuts
3cm turmeric
1cm galangal
1cm ginger
2 pcs lemongrass
3 pcs bay leaves
some salt
some black pepper
Method :
Fry potatoes, bean curd, tempeh and chicken liver, and put aside.
Fry blended ingredients, and once fragrant, add in all other
ingredients and stir fry until cooked.
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Opor Ayam (Chicken Curry)
Ingredients :
1.5kg chicken, cut into small pieces
1 grated coconut, obtain 3 cups coconut milk
5tbsp oil
2tsp salt
To blend :
12 shallots
4 cloves garlic
1 inch ginger
1 inch galangal
2 pcs lemongrass
10 candlenuts
1tbsp coriander
1 tsp white peppercorns
Method :
Heat oil in pot and fry blended ingredients over low heat until
fragrant. Add chicken and fry well for 3 mins, then add coconut
milk. Bring to boil over low heat and simmer for further 20mins or
until chicken is tender. Add salt to taste.
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I tried the Opor paste and the Bumbu Rujak and found both very
flavorful, but not much heat. That was remedied with the Sambal
Oelek!
Here's a site with a decent collection Indonesian recipes:
http://www.lmcreations.com/mkic/indo_recipes/index.html
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´´
Mark McHugh