Читать книгу Shiok! - Terry Tan - Страница 8
ОглавлениеSambals, Achars, Chutneys and Sauces
Among all the things Singaporeans are notorious tor, one is absolutely true. You can always spot a group of Singaporean tourists on holiday in the Northern hemisphere, not by the “lahs” that pepper the conversation, not by the ruthless efficiency with which they bargain for souvenirs—but by their jars of home-made sambal, smuggled past Customs in a plastic bag tied with a rubber band, which they pass around surreptitiously when confronted with a bland buffet of foreign food.
This chapter, which could potentially be infinitely long, is devoted to the accompaniments and condiments that make the Singaporean meal the endlessly stimulating mix that it is.
Hoi Sin, Wine, and Sesame Oil Marinade
1 tablespoon hoi sin sauce
4 tablespoons Shaoxing rice wine
1 tablespoon sesame oil
1 tablespoon finely crushed garlic
1 teaspoon black pepper
1 tablespoon dark soy sauce
1 Blend all ingredients well. Use as a marinade for whole joints of pork, pork fillet, or chicken, before roasting.
Makes 115 ml (scant ½ cup) marinade
Preparation time: 5 minutes
Hoi Sin, Oyster and Worcestershire Sauce Marinade
2 tablespoons hoi sin sauce
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
2 tablespoons water
1 Blend all ingredients well. Use as a marinade for barbecued spare ribs or fried chicken.
Makes 100 ml (scant ½ cup) marinade
Preparation time: 5 minutes
Wine, Oyster Sauce, and Sesame Oil Marinade
4 tablespoons Shaoxing rice wine
2 tablespoons oyster sauce
2 tablespoons sesame oil
1 tablespoon finely grated ginger
3 tablespoons water
1 Blend all ingredients. Use as a marinade for steamed chicken, as a base for braising pork or even as a sauce for stir-fried pork, beef, or liver.
Makes 180 ml (scant ¾ cup) marinade
Preparation time: 5 minutes
Tamarind and Soy Sauce Marinade
A similar blend of flavors to the Filipino adobo.
2 tablespoons tamarind pulp
6 tablespoons water
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoon pepper
1 teaspoon salt
1 Knead tamarind with water until pulp is dissolved. Strain and mix with all other ingredients, stirring to dissolve sugar. Cool before using to marinate chicken pieces, sliced pork, or beef before braising or sautéing.
Makes 160 ml (⅔ cup) marinade
Preparation time: 5 minutes
Basic Garam Masala
Garam masala is a warm spice mix that should be fragrant and compelling—which is why the coriander and cumin are roasted whole before grinding, for the most heightened aroma.
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons black peppercorns
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground clove
1 teaspoon ground nutmeg
1 Set a wok (preferably non-stick, or very well seasoned) over low heat. When wok is hot, dry-fry coriander seeds for 4 to 6 minutes, stirring continuously, until they are fragrant and have darkened very slightly. Scrape into a bowl.
2 Dry-fry cumin seeds for 2 to 3 minutes until fragrant. When both spices have cooled, grind in spice grinder with black pepper until fine. Add all remaining spices and whizz just to mix. Store in an air-tight jar in a dark, dry place.
Makes scant ½ cup
Preparation time: 5 minutes
Meat Curry Powder
The Meat and Seafood Curry Powders are a time-saver if you have access to good quality ground spices (that is, those with use-by dates a long way off). That said, if you have the time—and a good spice grinder—it is worth purchasing each spice whole and dry-roasting them individually until they smell fragrant. When they have cooled, grind them together, then store airtight. Blend wet aromatics like ginger, garlic, and onions with curry powder to a smooth paste, to be fried in oil before adding your meat and liquid.
250 g (9 oz) ground coriander
100 g (3½ oz) ground cumin
50 g (1¾ oz) ground fennel
30 g (1 oz) ground black pepper
30 g (1 oz) chili powder
30 g (1 oz) ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 Mix all ingredients together. Set a wok (preferably nonstick, or very well seasoned) over low heat. When wok is hot, add mixture and dry-fry, stirring continuously and thoroughly, for about 10 to 15 minutes, until spices start to release their aromatic oils. Do not let them scorch. When done, scrape into a bowl, and when cool, store in airtight jars in a dark, dry place.
Makes about 500 g (1 lb 2 oz)
Cooking time: 10-15 minutes
Seafood Curry Powder
1 Use the ingredients as for Meat Curry Powder, but omit cinnamon and reduce coriander to 200 g (7 oz), using the same method as above. Makes about 450 g (1 lb).
2 After dry-frying, add 1 teaspoon ground fenugreek and ½ teaspoon ground star anise.
Note There is some evidence that “curry powder” of the supermarket variety is in fact a British invention, and in truth, in and outside India, there is no single all-purpose blend used as a major component in different curries, though simpler mixtures like garam masala and panch phoran (Bengali five-spice mix) have multiple applications.
Curry powder should keep for up for three months. If you live in a humid climate, always check for any mold before using—moldy powder will have a musty, fetid, unpleasant smell.
Chili, Preserved Yellow Beans, and Lime Juice Dip
A salty and savory dip for steamed and boiled seafood.
3 tablespoons preserved yellow soybeans (tau cheo)
2 fresh red chilies, finely sliced
5 shallots, finely sliced
1½ tablespoons freshly squeezed lime juice, or 1 tablespoon distilled white vinegar
1 teaspoon sugar
1 Spoon soybeans into a small bowl. Drain off and discard most of the salty preserving liquid. Roughly mash beans and stir in chilies and shallots, followed by lime juice and sugar.
Serves 2-4
Preparation time: 5 mins
Red Coconut Chutney
A fiery chutney for South Indian breads and rice dishes.
5 dried red chilies
100 g (3½ oz) freshly grated coconut
3 shallots, chopped
1 tablespoon chopped ginger
½ teaspoon salt
¼ teaspoon sugar
2 tablespoons oil
1 teaspoon black mustard seeds
3 sprigs curry leaves, stalk discarded
1 Deseed 4 chilies and soak in warm water 10 minutes. Drain and combine with 2 tablespoons of the soaking water, coconut, shallots, ginger, salt, and sugar in a blender. Blend to a thick paste, then scrape into a heatproof bowl.
2 Heat oil in a small pan over medium-high heat. When hot, add mustard seeds, curry leaves and remaining red chili. Fry for 20 seconds, then pour over coconut mixture and stir to mix well. Serve immediately. Finish it within a day as it won’t keep.
Serves 3-4
Cooking time: 30 seconds
Preparation time: 10 mins
Chili, Lime Juice, Fish Sauce, and Peanut Brittle Dip
Terry’s original blend of Thai, Vietnamese, and Cantonese influences, ideal for spring rolls and fried foods.
4 red chillies
2 tablespoons freshly squeezed lime juice
1 tablespoon fish sauce
3 tablespoons crushed peanut brittle
1 teaspoon sugar
1 Chop chilies fine. Mix with all remaining ingredients.
Serves 2-3
Preparation time: 5 mins
Dried Shrimp, Chilies, Lime Juice, and Mint Dip
Ground dried shrimps—the best you can buy, please —are very compatible with chili-based dips. This makes a good base for a cucumber or pineapple side salad or kerabu; just mix a few spoonfuls with the chopped fruit.
3 tablespoons dried shrimps
4 red chilies
4 tablespoons freshly squeezed lime juice
2 teaspoons sugar
1 teaspoon fish sauce
1 teaspoon finely chopped mint
2 tablespoons water
1 Soak dried shrimps in hot water for 30 minutes, until soft. Drain thoroughly.
2 Grind shrimps fine with a pestle and mortar or mini-chopper. Add chilies and grind until well incorporated. Stir in all remaining ingredients, adjusting balance to your own taste. Serve immediately.
Serves 2-3
Preparation time: 10 mins, including 30 mins standing time
Mango Chutney
6 small green mangoes, peeled, halved and stone removed
6 dried chillies, soaked until soft
4 tablespoons oil
2 teaspoons salt
2 tablespoons finely chopped ginger
1 teaspoon garam masala
2 tablespoons raisins or sultanas
250 ml (1 cup) vinegar
60 ml (¼ cup) water
2 teaspoons ground cumin, or cumin seeds
8 cloves garlic, thinly sliced
90 g (3 oz) brown or demerara sugar
1 Cut each mango halt into two pieces lengthwise, then again crosswise, so half yields four pieces.
2 Drain chilies and pat dry. Heat oil in a wok over medium heat and fry chilies for about 45 seconds, until almost brown and slightly puffy. Add salt, ginger, and garam masala and stir for about 2 minutes over low heat. Add mangoes and remaining ingredients and cook for 8 to 10 minutes or until mango is tender but not mushy.
3 Let chutney cool before transferring to a clean glass jar. Cover tightly and refrigerate for at least one day (preferably three to four days) before eating.
Makes 1 large jar chutney
Cooking time: 13 mins
Preparation time: 15 mins
Pickled Green Chilies
20 fat green chilies, washed, stalks discarded
500 ml (2 cups) distilled white vinegar
½ teaspoon salt
2 teaspoons sugar
1 Slice chilies diagonally, about 5 mm (⅕ in) thick.
2 Bring vinegar to a boil with salt and sugar over high heat. Add chilies and simmer for 15 seconds. Pour all into a clean screwtop jar. Once cool, cover, and store in the fridge.
Makes 1 large jar pickled chilies
Cooking time: 3 mins
Preparation time: 10 mins
Cucumber Raita Indian Yoghurt Relish
There are countless Indian raitas, all based on the combination of vegetables and yoghurt. Here, cucumber amplifies the dish’s cooling character.
1 cucumber
1 small red onion, peeled and sliced into thin rings
2 teaspoons salt
250 g (9 oz) thick plain yoghurt
1 tablespoon lime juice
1 Peel cucumber and quarter it lengthwise, then slice into thin quarter-moons. Mix with onion rings and sprinkle with salt. Set aside for 20 minutes, then drain, squeezing lightly to remove some juice, and rinse well with cold water.
2 Mix vegetables with yoghurt and lime juice. Serve alongside curries and biryanis.
Serves 2-3
Preparation time: 5 mins
Pickled Green Papaya
Crunchy and cool. Equally good paired with spicy curries or cold meats, or eaten neat as a snack.
1 firm green (unripe) papaya, about 650 g (1½ lbs)
2 teaspoons salt
500 ml (2 cups) distilled white vinegar
100 g (3½ oz) caster (superfine) sugar
1 Skin papaya and halve lengthwise. Scrape out white seeds and discard. With a vegetable peeler, shave papaya flesh into long thin strips. Transfer to a large bowl, sprinkle with salt and toss to mix well. Set aside for 40 minutes.
2 Squeeze as much moisture out of papaya as possible. Pack papaya into a large, very clean screwtop jar.
3 Dissolve sugar in vinegar over low heat. Let cool slightly, then pour over papaya. When completely cool, cover tightly. Let steep at least two days before serving. Pickle keeps for a couple of weeks in a cool place.
Makes approximately 600 g (1 lb 5½ oz) pickle
Preparation time: 20 mins, plus 40 mins standing time
Achar Nonya Vegetable Pickle
A dish that takes some work and time, but that keeps for months in the refrigerator. Sun-dry the vegetables if you can; alternatively, dry them in a low oven.
2 cucumbers
2 carrots
350 g (12½ oz) cabbage
250 g (9 oz) cauliflower
1 tablespoon sea salt
1 liter (4 cups) distilled white vinegar
500 ml (2 cups) water
20 shallots, peeled
20 cloves garlic, peeled
6 tablespoons oil
2 tablespoons sugar
4 tablespoons sesame seeds, lightly toasted
200 g (7 oz) finely chopped roasted peanuts
Spice Paste
350 g (12½ oz) onions or shallots
150 g (5¼ oz) ginger, peeled
10 dried chilies, soaked till soft
50 g (1¾ oz) fresh turmeric, peeled
1 Peel cucumbers and halve lengthwise. Scrape out core, taking care to remove every bit of the soft “jelly,” or the cucumber may rot before it dries. Cut cucumber and carrot into thick 5-cm (2-in) lengths, and slice cabbage into 2-cm-wide (1-in) strips. Separate cauliflower into small florets.
2 Spread vegetables out on a large tray and sprinkle with salt. Let stand in the sun for two days, until they are dry to the touch and just slightly shriveled.
3 Bring vinegar and water to the boil in a deep pot. Blanch vegetables, shallots, and garlic cloves, a small batch at a time, until they plump up again — it should take only several seconds per batch. Remove with a slotted spoon and transfer to a clean bowl. There should be very little liquid left at the end.
4 Grind Spice Paste ingredients until fine. Heat oil in a wok over medium heat and fry Spice Paste until fragrant, 7 to 8 minutes. Toss well with remaining blanching liquid, vegetables, sugar, sesame seeds, and peanuts and transfer to two sterilized or very clean, dry screwtop jars. Store in the fridge; let stand at least three days before serving as a side dish.
Makes 1¾ kg (4 lbs) pickle
Cooking time: 25 mins
Preparation time: 40 mins, plus drying time
Sambal Blachan with lime Leaf (see photo on page 25)
The essential Peranakan sambal, without which a Nonya dining table is naked. Sorry, but we think using a food processor for this makes it thoroughly insipid.
1 tablespoon shrimp paste
5 red chilies, finely chopped
3 chili padi, finely chopped
3 lime leaves, central vein discarded and very finely shredded
1 tablespoon hot water
3 tablespoons freshly squeezed lime juice
Makes 125 ml (½ cup) sambal
Cooking time: 3 mins
Preparation time: 10 mins
1 Toast shrimp paste over a live flame for about 3 minutes until fragrant, crusty and slightly charred. In a pestle and mortar, grind chilies until fine. Add shrimp paste and pound until incorporated, then add lime leaf and pound to blend. Mix in hot water and lime juice. Serve immediately.
Note To prevent the shrimp paste odor from permeating the house, wrap it in foil and toast in a low oven or in a dry pan for 4 to 5 minutes.
Sambal Blachan with Lime Leaf
See recipe on page 22.
Pineapple Relish
2 tablespoons shrimp paste
4 red chilies, finely chopped
2 teaspoons sugar
1 pineapple, about 450 g (1 lb)
1 tablespoon oil
1 Toast shrimp paste over a live flame for 3 minutes (See Sambal Blachan recipe for instructions). Grind hot paste with chilies and sugar until very fine.
2 Skin pineapple and quarter lengthwise. Remove hard core and slice into pieces about 1 cm (⅓ in) thick.
3 Heat oil in a wok over high heat and fry pineapple slices for 1 to 2 minutes. Remove from heat and chop coarsely. Mix well with shrimp paste and serve immediately.
Makes approximately 500 g (1 lb 2 oz)
Cooking time: 5 mins
Preparation time: 10 mins
Kerabu Timun Cucumber Salad
1 cucumber
½ teaspoon salt
3 tablespoons freshly grated coconut
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
Spice Paste
2 tablespoons dried shrimp
4 shallots
4 cloves garlic
3 red chilies
1 Soak dried shrimp in warm water until soft, about 40 minutes, then drain and grind with shallots, garlic, and chilies until fine.
2 Peel cucumber and quarter lengthwise. Remove seeds and core, then slice diagonally across into diamond shapes about ½ cm (¼ in) thick. Sprinkle with salt and set aside.
3 Dry-fry grated coconut in a non-stick frying pan over medium heat for 3 to 5 minutes, stirring constantly, until lightly browned. Drain cucumber of any juices, then toss with Spice Paste, coconut, lime juice, and sugar. Serve immediately.
Serves 2-3
Cooking time: 5 mins
Preparation time: 10 mins + 40 mins standing time
Sambal Belimbing Starfruit Sambal
200 g (7 oz) belimbing, sliced into thin discs
2 tablespoons salt
6 tablespoons oil
4 cloves garlic, sliced thinly
2 stalks lemongrass, sliced very thinly on the diagonal
150 g (5¼ oz) fresh prawns, peeled
250 ml (1 cup) thick coconut milk
2 teaspoons sugar
salt to taste
Spice Paste
1 tablespoon shrimp paste
4 red chilies
150 g (5¼ oz) onions
1 Cut each belimbing across into 5-mm-thick (¼-in) slices. Sprinkle with salt and set aside for 20 minutes. Very gently squeeze belimbing dry with your hands, transfer to a clean bowl, then rinse well with cold water. Drain again.
2 Grind Spice Paste ingredients until fine. Heat oil in a wok over medium heat. When very hot, fry garlic and lemongrass for 2 to 3 minutes until golden and crispy, then transfer to kitchen paper to drain.
3. In the same oil, fry Spice Paste for 7 to 8 minutes, stirring constantly, until fragrant. Add belimbing, prawns, and coconut milk, bring to a simmer and cook 5 to 6 minutes more until belimbing are soft. Add sugar and salt, garnish with fried lemongrass and garlic and serve with hot rice.
Serves 4-5
Cooking time: 16 mins
Preparation time: 20 mins plus 20 mins standing time
Pickled Radish with Chilies
A typical Cantonese pickle served with roast meats.
1 whole white radish (daikon), about 450 g (1 lb)
3 red chilies
2 teaspoons salt
500 ml (2 cups) distilled white vinegar
75 g (2½ oz) caster (superfine) sugar
1 Peel radish and cut it into batons the size of a little finger. Slice chilies into large diagonal pieces. Combine both in a bowl and sprinkle with salt. Set aside for 30 mins.
2 Squeeze out and discard as much moisture as possible out of the vegetables, then rinse briefly in cold water and squeeze dry again. Pack into a large, very clean screwtop jar.
3 Bring vinegar and sugar to a boil, then turn off heat and let mixture cool for 5 minutes. Pour over radish and chilies. Let cool completely, then steep overnight, covered, before serving. Pickle keeps for a couple of weeks in a cool place.
Makes approximately 450 g (1 lb) pickle
Cooking time: 1 min
Preparation time: 20 mins, plus 30 mins standing
Chilies, Garlic, and Vinegar
A typical Teochew dip usually served with soy-braised poultry and pork.
6 red chilies
3 cloves garlic, peeled
5 tablespoons distilled white vinegar
½ teaspoon sugar
½ teaspoon salt
1 Mince chilies and garlic very fine with a cleaver. Mix with vinegar, sugar and salt. A large batch of this can be made up and kept in a screw-top jar, refrigerated, for a few days.
Serves 3-5
Preparation time: 5 mins
Serondeng Roasted Coconut Sambal
A terribly addictive accompaniment, served as part of an Indonesian riijstaffel and also a Nonya long table meal.
200 g (7 oz) freshly grated coconut
3 stalks lemongrass
4 green chilies
6 shallots
¾ teaspoon salt
1 Cut off and discard all but the thickest 6 cm (3 in) of each lemongrass stalk. Slice lemongrass, chilies, and shallots finely and toss with coconut to mix.
2 Heat a wok over low flame and dry-fry all ingredients, stirring constantly, until coconut and other ingredients turn an even golden brown, about 10 minutes. Watch mixture diligently to prevent scorching. Cool completely and store airtight in the fridge; eat within a week.
Serves 4-5
Cooking time: 10 mins
Preparation time: 10 mins
Preserved Beancurd, Shallots, and Lime Juice
A typical Chinese side dish eaten with rice porridge. You can also use white fermented beancurd (foo yee) which has a slightly milder flavor.
3 squares fermented red beancurd (lam yee)
5 shallots, sliced finely
2 tablespoons lime juice
1 teaspoon sugar
1 Lightly mash beancurd until well blended. Gently mix in all remaining ingredients. Serve with porridge or rice and other bland fried dishes.
Serves 2-3
Preparation time: 2 mins
Sambal Goreng Fried Chili Sambal
A basic sambal to serve with meals, especially with dishes like nasi lemak, laksa, Hokkien mee, and mee siam; increase the chilies if you want it hotter. You can use it as a marinade for chicken or seafood—especially prawns and meaty fish—before grilling or barbecuing. And yes, bring it on holiday with you.
6 cloves garlic
4 candlenuts
300g (10½ oz) large onions
8-10 dried chilies, soaked till soft
2 tablespoons tamarind pulp
200 ml (¾ cup plus 1 tablespoon) water
6 tablespoons vegetable oil
2 tablespoons tomato paste
1 teaspoon salt
1 tablespoon sugar
1 Grind garlic, candlenuts, onions and chilies until very fine. If paste is very dry, add a little water to obtain a moist but not soggy texture.
2 Knead tamarind with water until pulp dissolves and strain.
3 Heat oil in a wok over low heat. When very hot, add paste and fry for about 10 minutes, stirring constantly, until paste is thickened and shiny with oil: this indicates the raw spices are adequately cooked.
4 Add tomato paste, salt, sugar, and ¾ of the tamarind liquid to the wok. Stir well and taste to adjust; add remaining tamarind if necessary. Stir for 1 minute, then scrape into a clean bowl or jar. When cool, cover airtight and store in the fridge. This keeps for a few weeks.
Makes Approximately 500 g (1 lb 2 oz) sambal
Cooking time: 12 mins
Preparation time: 10 mins
Sambal Ikan Bilis Crispy Anchovies and Peanut
oil for deep-frying
6 tablespoons raw red-skinned peanuts
200 g (7 oz) dried ikan bilis, cleaned
1 tablespoon tamarind pulp
4 tablespoons water
4 tablespoons oil
¼ teaspoon salt
1 tablespoon sugar
1 tablespoon tomato paste
Spice Paste
3 red chilies
200 g (7 oz) onion, sliced
4 cloves garlic
1 teaspoon shrimp paste
1 Heat oil in a wok over medium-low heat until it ripples under the surface, but there is no haze, about 140°C (275°F). Add peanuts and fry, stirring frequently, for about 4 minutes or until golden (scrape skin off one to check). Remove from oil with a slotted spoon and drain on kitchen paper.
2 Spread ikan bilis on a plate and microwave on high for 1½ minutes to make sure it is very dry. (Alternatively, sun it for a while.) Return oil to frying temperature, add ikan bilis and fry for 4 to 5 minutes or until crisp and golden brown. Drain well on kitchen paper. Discard oil
3 Grind Spice Paste ingredients until fine. Knead tamarind with water until pulp dissolves, then strain.
4 Heat 4 tablespoons fresh oil in a clean wok over medium-high heat and fry spice paste for 6 minutes, until fragrant and thickened. Add tamarind liquid, salt, sugar, and tomato paste and stir to blend well. Bring to a quick boil, add ikan bilis and peanuts and mix well, then dish up.
Serves 4-6
Cooking time: 16 mins
Preparation time: 20 mins
Brinjal Sambal Eggplant Sambal
Brinjals (or eggplants or aubergines) come in all shapes and sizes. The most typically Singaporean ones are the slim purple brinjals about 30 cm (1 ft) long, though the short Japanese ones about 12 cm (5 in) long and the fat, black-purple ones more common in the West can be used here too.
1 tablespoon tamarind pulp
4 tablespoons water
6 tablespoons oil
⅓ teaspoon salt
1 tablespoon sugar
1 tablespoon tomato paste
2 slim purple brinjals, or 5 small Japanese eggplants
Spice Paste
6 dried red chilies, soaked until soft
1 large onion
6 cloves garlic
1 tablespoon shrimp paste
1 Knead tamarind with water until pulp dissolves, then strain. Grind Spice Paste ingredients until fine.
2 Heat oil a in a wok over medium heat. Fry Spice Paste for 5 to 6 minutes or until fragrant, then add tamarind liquid, salt, sugar, and tomato paste and cook for 1 minute more. Keep Sambal warm.
3 Halve brinjals lengthways. If using big ones, cut each half into three pieces. Cook brinjals as desired (see Note). Pour sambal over brinjals and serve hot.
Note Brinjals are tastiest flash-deep-fried in hot oil until tender, but also greasy. You can pan-fry them with a little oil in a non-stick pan over high heat, turning frequently, or blanch or steam them for 2 to 3 minutes, until soft.
Serves 2-3
Cooking time: 10 mins
Preparation time: 10 mins
Sambal Fish
A delicious home-style Malay dish that needs nothing but hot white rice and sliced cucumber on the side.
600 g (1 lb 5½ oz) meaty fish, cut into thick steaks or slices
oil for deep-frying
1 tablespoon tamarind pulp
2 tablespoons water
1 tablespoon tomato puree
1 teaspoon sugar
1 teaspoon salt juice of 2 limes
sliced cucumber, for garnish
Sambal Paste
1 large onion
4 cloves garlic
1 tablespoon shrimp paste
8 dried chilies, soaked till soft
1 Heat oil and fry fish until crisp and golden brown. Set aside to keep warm.
2 Knead tamarind with water until pulp dissolves, then strain. Grind Spice Paste ingredients until fine. Remove all but 4 tablespoons of oil and fry paste over medium heat for 6 to 8 minutes. Add tamarind liquid, tomato puree, sugar and salt and stir for 2 minutes.
3 Add fish to paste and stir well to incorporate. Dribble lime juices all over before serving with sliced cucumber.
Serves 4
Cooking time: 20 minutes
Prawn Sambal
A tasty dish simple enough for everyday —or fancy enough for occasions, if you use large, fresh tiger prawns. Leave their shells and heads on for a more flavorful gravy.
1½ tablespoons tamarind pulp
3 tablespoons water
6 tablespoons vegetable oil
2 teaspoons sugar
2 tablespoons tomato paste
½ tablespoon salt
500 g (1 lb 2 oz) medium-sized prawns, shelled
200 g (7 oz) buah petai (optional)
Spice Paste
6 dried chilies, soaked until soft
350 g (12½ oz) onion, sliced
5 doves garlic
1 tablespoon shrimp paste
