Читать книгу Mini Spicy Padang Cooking - William W. Wongso - Страница 5

Spicy Potato Crisps

(Keripik Kentang Balado)

Oil for deep-frying

1 kg (2 lbs) potatoes, thinly sliced

1 sprig celery, leaves only, sliced, to serve

Spice Paste

5 to 6 red chilies, sliced

5 shallots

2 tablespoons oil

1 teaspoon sugar

5 tablespoons freshly squeezed lime juice

1 teaspoon salt

1 Heat the oil in a wok over medium heat until hot. Deep-fry the potato slices until crispy and golden brown, 2 to 3 minutes. Remove and drain on paper towels. Set aside.

2 To make the Spice Paste, grind the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok over medium low heat, stir-fry the paste until fragrant, about 3 to 5 minutes. Add the sugar and lime juice, and stir-fry for another 1 to 2 minutes, then add the salt and mix well.

3 Reduce heat to low, add the potato crisps and mix thoroughly until well coated, about 5 minutes. Remove from heat and sprinkle with celery leaves before serving.

Serves 4

Preparation time: 20 mins Cooking time: 20 mins

Sambal Eggplant (Taruang Balado)

3 tablespoons oil

750 g (1 ½ lbs) Asian eggplants, halved lengthwise

Sambal Paste

5 red chilies, sliced

5 shallots

2 tablespoons oil

1 large or 2 small tomatoes, deseeded, flesh coarsely chopped

1 tablespoon freshly squeezed lemon or lime juice

1 teaspoon salt

1 Make the Sambal Paste first by grinding the chilies and shallots to a smooth paste in a mortar or blender. Heat the oil in a wok or skillet over medium low heat, add the paste and stir-fry for 3 to 5 minutes until fragrant. Add the tomatoes and stir-fry until soft, then season with the lemon or lime juice and salt. If the paste is too thick, dilute with 2 to 3 tablespoons of water. Remove and set aside.

2 Heat the oil in a wok or skillet and fry the eggplants over medium heat until tender, 2 to 3 minutes each, turning to brown both sides. Remove and drain the excess oil.

3 Transfer the eggplants to a serving dish. Spread the Sambal Paste on top and serve hot with steamed rice.

Serves 4

Preparation time: 15 mins Cooking time: 15 mins

Mixed Vegetables in Spicy Coconut Milk

(Gulai Sayur Campur)

250 g (9 oz) lean topside beef

1 liter (4 cups) water

½ teaspoon salt

250 g (9 oz) young jack-fruit, flesh cut into bite-sized pieces

150 g (5 oz) long beans, cut into lengths to yield 2 cups

5 large cabbage leaves, coarsely chopped to yield 2 cups

500 ml (2 cups) thick coconut milk

1 turmeric leaf

3 kaffir lime leaves

1 stalk lemongrass, thick bottom part only, tough outer layers discarded, inner part-bruised

Spice Paste

2 candlenuts, crushed and dry-roasted

2 red chilies, sliced

5 to 6 shallots

2 to 3 cloves garlic

2 ½ cm (1 in) turmeric, peeled and sliced

2 ½ cm (1 in) galangal root, peeled and sliced

2 ½ cm (1 in) ginger, peeled and sliced

1 teaspoon salt

When cutting the jackfruit leave the immature seeds intact; use an oiled knife to prevent any sticky sap from clinging to the blade.

1 Bring the beef, water and salt to a boil over high heat in a saucepan. Reduce heat to low, cover and simmer 1 to 1 ½ hours until the beef is tender. Remove and set aside to cool, then slice the beef into small pieces.

2 To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some beef stock to keep the paste turning if necessary. Transfer to a bowl and set aside.

3 Return the beef to the beef stock and add the jackfruit pieces. Add some water if the beef stock is insufficient to just cover the beef and jackfruit. Bring the mixture to a boil over high heat, then reduce heat to medium, cover and simmer for about 15 minutes, until the jackfruit is tender and cooked. Add the Spice Paste and all the other ingredients, mix well and bring to a boil. Reduce heat to low and simmer uncovered for 10 to 15 minutes until the vegetables are cooked. Remove from heat, discard the turmeric leaf and lemongrass, and serve immediately.

Serves 4 to 6

Preparation time: 30 mins Cooking time: 2 hours

Green Chili Sambal (Sambal Lado Mudo)

Oil for deep-frying

25 g (1 cup) dried Ikan bills or Ikon ten (white-bait), heads discarded, soaked in warm water to soften and drained

5 shallots, sliced

10 green chilies, coarsely chopped

1 medium green tomato, deseeded, flesh diced

2 kaffir lime leaves, sliced

1 to 2 teaspoons sugar

1 teaspoon salt

3 tablespoons water

2 tablespoons freshly squeezed lime juice