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:
- 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
- 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
source: Authentic Recipes From Indonesia, Heinz van Helzen and Lother Arsana
Pickled Green Chilies
Ingredients:
1 ½ tablespoons sugar
2 tablespoons white vinegar
1 teaspoon salt
2 ½ tablespoos warm water
10 finger-length green chilies, desseded and sliced
Method:
Combine the sugar, vinegar, salt and warm water in a bowl. Add the sliced chili and mix well. Set aside to cure for 2 to 3 hours, then serve in small bowls. This pickle keeps for a week in the refrigerator
Indonesian Ingridients
Balinese Food
JUICE!!
