Indonesia receta de comida

Ingredientes:

1 libra (500 g) fresh medium shrimp

4 a 5 pods stinkbeans (petai) (opcional)

2 cucharadas de aceite de

2 tazas (500 ml) la leche de coco delgada

2 medium potatoes, pelados, halved and sliced

1 carrot, peladas y rebanadas

2 chiles rojos longitud de los dedos-, sin semillas y en rodajas (opcional)

2 cucharadas de jugo de tamarindo

1 cucharada de azúcar (opcional)

1 cucharadita de sal

Crujiente de chalotes fritos (see our sambals), togarnish

Spice Pegar

3 a 4 chiles rojos longitud de los dedos-, sin semillas

5 chalotes, pelados

3 dientes de ajo, pelados

½ cucharadita de pasta de camarones secos (pista), tostadas (see our sambals)

Instrucciones de Cocción:

1. Prepare the Crispy Fried Shallots by following the recipe – see our sambals-
2. Peel and devein the shrimp. Open the stinkbean pods and reserve the beans, sobre 35 of them. Discard pods
3. To make Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, añadiendo un poco de aceite si es necesario para mantener la mezcla de inflexión.
4. Heat the oil a wok over medium heat stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the sliced potato, carrot, chili (if using) and coconut milk and bring toaboil, stirring gently. Add the sliced potatocarrot, chili (if using) and tamarind juice, y mezclar bien. Bring the ingredients to a boil again and simmer uncovered until the vegetables are cooked and the sauce has thickened, 3 to 5 minutes. Add the shrimp and simmer for 2 to 3 minutes until the shrimp turn pink. Season with the sugar (if using) and salt, and remove from the heat.
5. Transfer to a serving  platter, garnish with Crispy Fried Shallots and serve hot with stearned rice.