Krupuk Udang Shrimp Chips
serves 4Uncooked shrimp chips come in many shapes and sizes. Most are Indonesian, pale-pink in color with a distinct shrimp flavor. When deep-fried in hot oil, they become light, crisp, and crunchy, and swell to more than twice their size within seconds.
PROCEDURE
serves 4Uncooked shrimp chips come in many shapes and sizes. Most are Indonesian, pale-pink in color with a distinct shrimp flavor. When deep-fried in hot oil, they become light, crisp, and crunchy, and swell to more than twice their size within seconds.
PROCEDURE
- 1 Heat oil in a wok or deep-fat fryer to 360°F (182°C). Fry the chips, a few at a time, if the oil is hot enough; they will puff up within 2 to 3 seconds. Fry until lightly colored, approximately 15 seconds. Remove and drain on paper towels.
Sambal Ulek
Chile Sauce yield: ¾ cup (6 ounces, 180 ml)
This is served during most meals to allow each person to season soup, meat, and fish dishes.
PROCEDURE
Chile Sauce yield: ¾ cup (6 ounces, 180 ml)
This is served during most meals to allow each person to season soup, meat, and fish dishes.
PROCEDURE
- 1 Pound or process salt, chiles, shrimp paste, and sugar in a mortar or processor to form a coarse paste. Add tomatoes and crush slightly to blend flavors.
Satay Babi Pork Satay
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Slice pork across the grain into thin slices, ¼ inch (.6 cm) wide by 3 to 4 inches (7.2 to 9.6 cm) long.
- 2 Combine marinade ingredients and mix well. Add pork, mix well, and let stand 2 hours.
- 3 Remove from marinade and thread onto skewers.
- 4 Melt butter and add remaining ingredients. Before placing on the grill, brush with this mixture.
- 5 Grill 2 to 3 minutes or until just done.
- 6 Serve hot or warm with Sambal Kecap (Chile and Soy Sauce).
Sambal Kecap Chile and Soy Sauce
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Place all the ingredients in a small saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly. Let cool
Satay Ayam Chicken Satay
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Slice chicken across the grain into thin slices ¼ inch (.6 cm) wide by 3 to 4 inches (7.2 to 9.6 cm) long.
- 2 Combine lemongrass, garlic, turmeric, fennel, cumin, and oil to a paste. Add chicken, mix well, and let stand 2 hours.
- 3 Remove from marinate and thread on to skewers. Season with salt before cooking.
- 4 Grill or broil, basting occasionally with oil.
- 5 Serve hot or warm with peanut sauce and cucumber salad.
Sambal Kacang (Bumbu Sate) Peanut Sauce
yield: 1 cup(8 ounces, 240 ml)
PROCEDURE
yield: 1 cup(8 ounces, 240 ml)
PROCEDURE
- 1 Grind the dry spices in a spice grinder or mortar and pestle.
- 2 Pound or process the chiles, shrimp paste, shallots, and garlic into a paste.
- 3 Over low heat, sauté the paste lightly until fragrant in oil, 1 minute. Add the dry spices and cook 1 minute. Be careful not to burn the paste after adding the dry spices.
- 4 Add the peanuts, coconut milk, tamarind, and sugar. Simmer about 10 minutes, adding water if the sauce thickens too fast.
- 5 Adjust seasoning and serve warm.
Laksa Lemak Chicken, Shrimp, and Rice Noodles in Coconut Sauce
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Pound or blend garlic, ginger, chiles, lemongrass, shallots, nuts, turmeric, and coriander to a fine paste.
- 2 Pound or blend dried shrimp separately until smooth; if necessary, add 1 to 2 tablespoons coconut milk.
- 3 Heat half the oil and add the dried shrimp paste; cook 1 minute. Add spice paste and cook 1 to 2 minutes.
- 4 Add remaining oil, heat, add raw shrimp, and stir-fry 1 minute.
- 5 Add chicken stock and chicken pieces; cook 5 minutes.
- 6 Add drained rice noodles and coconut milk; bring to a boil slowly, stirring gently to prevent milk from curdling.
- 7 Add bean sprouts and simmer 3 minutes or until hot. Sprinkle with cilantro.
- 8 Serve with separate bowls of chiles, green onions, and lime wedges.
Pepes Ikan Grilled Fish in Banana Leaf
serves 4
PROCEDURE
serves 4
PROCEDURE
- 1 Pound or process shallots, garlic, ginger, chiles, basil, and green onion to a paste. Spread paste on the inside of the fish, sprinkle with soy sauce and lime juice, and marinate 30 minutes.
- 2 Cut the banana leaf in pieces to fit the width of the fish less the head and tail, and long enough to wrap the fish once. Pour boiling water over the banana leaf to soften and prevent splitting.
- 3 Place each fish in the middle of a leaf and wrap each fish in a leaf, making two packages. Place lemon slices and cilantro sprigs on top of fish. Wrap envelope style into a neat parcel, keeping seam side on top. Secure with a metal skewer, toothpick, or staples.
- 4 Grill over a very low grill until the leaf begins to brown; allow 10 minutes per inch thickness of fish.
- 5 Cut open the banana leaves. Serve fish in banana leaves with rice, and a sambal on the side.