Ayam Masak di Belanga (Spicy Clay Pot Chicken)

Ingredients:
1 Chicken, cut into small pieces
1 tsp Salt
2 tbsp Lime
3 tbsp Oil
1/2 Turmeric leaf, finely sliced
1 Pandanus leaf, finely sliced
3 Kaffir lime leaves, finely sliced
2 stalks Lemon grass, bruised
4 Green chilies, coarsely sliced
2 Spring onions, cut into 2 cm spices
25g Basil leaves

Spices (ground)
7 Red chilies
2 tsp Turmeric
2 tsp Ginger
7 Shallots
3 cloves Garlic
2 Tomatoes
1 tbsp Salt

Method :
1. Rub the chicken with 1 teaspoon salt and lime juice and let it stand for 10 minutes.
2. Heat oil and sauté the ground spices until fragrant.
3. Add the chicken, turmeric leaf, pandanus leaf, kaffir lime leaves and lemon grass.
4. Fry for a few minutes before adding enough water to cover the chicken.
5. Bring to the boil.
6. Simmer until the chicken is tender, then add green chilies, spring onions and basil leaves.
7. Cook until the gravy thickens.
8. Serve hot.

reade more... Résuméabuiyad

Kepiting Kari(Indonesian Curried Crab)

Ingredients

• 4 crabs
• 6 Shallots
• 2 Stalks lemon grass
• 2 tsp Tamarind
• 1/2 cup Boiling water
• 1 Handful coriander leaves
• 3 Cloves garlic
• 1 tbs Fresh galangal
• 2 To 3 birdseye chillies, -seeded
• 4 Candlenuts
• 1 t Blachan
• 1 t Tumeric
• Salt and pepper to taste
• 3 tbs Oil
• 2 cups Coconut milk

Directions

1. Cut the 4 crabs into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell.
2. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves.
3. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk.
4. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice.

Fulfill your desire for more of Indonesian Food Adventure, Read the Guide First...
"Lonely Planet World Food: Indonesia (Lonely Planet World Food Guides)"

reade more... Résuméabuiyad

Lemper (Rice Rolls with Spicy Filling)

Ingredients :

• 500g (1lb) glutinous rice
• 2 cups water
• 1 cup thick coconut milk
• 250g (8oz) finely chopped chicken
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons oil
• 2 cloves garlic, crushed
• 2 curry leaves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ½ teaspoon dried shrimp paste (trasi)
• squeeze of lemon juice
• squares of banana leaf or aluminium foil

How To:

• Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
• Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
• Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
• Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
• Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
• Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
• Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
• Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
• Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
• These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.
• They are served at room temperature as a snack.

reade more... Résuméabuiyad