Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Note: Keeps up to 1 week or longer
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.
With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
Note: Keeps up to 1 week or longer if refrigerated
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.
Heat oil over medium high heat.
Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Note: Keeps up to 1 week or longer if refrigerated.
Grind/pound the red chilies, bird’s eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar.
Last, add 3 Tbs. water aand limejuice to taste. Serve
Mix all ingredients well and ready to serve…easy, huh?
This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC.
Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients.
Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.
Makes approximately 2-3 cups.
Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.
Yield: 6 servings
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot–spicy hot–then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.
Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.
115 g (4 oz.) coriander seeds, washed and dried 55 g (2 oz.) cumin seeds, washed and dried 2 tablespoons black pepper 1 tablespoon white pepper 3 teaspoons cardamom seeds 30 g (1 oz.) cinnamon bark, broken into small pieces 2 teaspoons cloves 3 nutmegs
Spread the ingredients in a large aluminum tray. Heat under a warm grill till fragrant and very lightly browned – do not allow to darken. Grind mixture, while still warm, in a coffee grinder till very fine. Keep in an air-tight bottle and store in fridge.
Grind the peppers, belacan, salt, and palm sugar ( not too fine ). remove the seeds from the limau’s and press it ( into the paste ) to get the juice and mix well.
Serve it with fresh salads or crispy fried fish/chicken.
* Limau is still family from lemon but it is smaller than a normal lemon ( as big as cherry ). It has dark green collour and it’s give very special flavour. If you can not find it in a Indonesian food shop, you can replace the fruit with 2 fresh lemon leaves, chop it fine and add 2 tsp lemon juice on your sambal.
Combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.
Mix sauce ingredients except for the vinegar or lime juice. Heat wok, add oil and when hot, add the garlic, stir fry for one minute, add chillies, stir fry for another minute and add crab or lobster pieces.
Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes.
Can be used for baking or grilling, too!
Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.
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