This is a slightly involved but deeply rewarding repast that Michael together with I teamed upwards on, on a placidity Sunday. We were clearly feeling a lilliputian nostalgic for the vacation nosotros had inwards Bali a couple of months ago!
The repast centres on a mock fish sambal goreng recipe from Sri Owen's Indonesian Food, a cookbook that long pre-dates our holiday. It's non intended to hold upwards vegetarian, but I glibly replaced the fish together with shrimp glue alongside vegan imitations. I besides subbed inwards a lilliputian almond repast for a distich of candlenuts inwards the spice paste, together with was pretty generous alongside my exercise of tamarind concentrate together with kokosnoot milk. The spice glue is designed to hold upwards tangy together with complex, together with the sauce rich together with runny. It was largely a success, together with nosotros reveled inwards drenching our salty 'fish' pieces together with steamed rice inwards it. Nevertheless, I'll endeavour reducing the kokosnoot milk quantity adjacent time, because it came roughly smothering a actually bully spice paste.
Our accompaniment comes direct from our vacation cooking class, a flexible blanched-greens-and-coconut salad. It's robust to haphazard treatment, fifty-fifty benefiting from a fleck of bruising to publish the makrut lime flavour, together with a fleck of fourth dimension at balance earlier beingness served. Sprinkling the fried shallots on simply equally it's beingness served guarantees it'll experience fancy.
Michael cheerfully gloated his agency through the leftovers, packed for lunch, piece I was committed to catering at a piece of job function. I reckon we'll both choose the appetite to brand to a greater extent than of this soon.
Mock fish sambal goreng
(slightly adapted from a recipe inwards Sri Owen's Indonesian Food)
spice paste/bumbu
iv shallots, peeled together with roughly chopped
two garlic cloves, peeled together with roughly chopped
iii large reddish chillies, stalk together with seeds removed together with thus roughly chopped
1 teaspoon mock shrimp paste
1 generous teaspoon almond meal
1 teaspoon fresh ginger, roughly chopped
1 teaspoon solid soil coriander
1 teaspoon fresh galangal, roughly chopped
1/2 teaspoon salt
two tablespoons peanut oil
two tablespoons liquid tamarind concentrate
two tablespoons kokosnoot milk
other sauce ingredients
850mL kokosnoot milk
5cm stalk lemongrass
two makrut lime leaves
iii modest tomatoes, roughly chopped
salt
1 tablespoon peanut oil
250g mock cod fillet, sliced into bite-sized pieces
Place the spice glue ingredients inwards a spice grinder or nutrient processor together with blend until smooth.
Set a medium-large saucepan over medium oestrus together with add together inwards the spice paste, stirring, for 5 minutes. Add the kokosnoot milk, lemongrass together with lime leaves, together with convey everything to the boil. Turn downward the oestrus to medium together with cook, stirring regularly, for 50 minutes. Add the tomatoes together with salt, together with simmer for a farther 10 minutes. Set the sauce aside.
Heat the peanut crude inwards a frypan over medium heat, together with modest fry the mock fish until lightly browned on at to the lowest degree 1 side. Pour over the sauce together with laid for 5 minutes, flavor to taste. Serve alongside steamed rice together with kokosnoot kailan.
Coconut greens
(slightly adapted from a recipe shared at Casa satelite Cooking School)
1 loving cup grated coconut
1 large bunch kailan or other light-green vegetable
two tablespoons sambal
iii makrut lime leaves, shredded finely
1 tablespoon fried shallots
salt, to taste
Preheat an oven to 150°C. Place the kokosnoot inwards a dry out tray together with gently roast it for upwards to thirty minutes; depository fiscal establishment check together with stir it every 5 minutes together with withdraw it when it starts becoming golden (gold is great, but don't direct a opportunity burning it!).
While the kokosnoot is roasting, convey a large pot of H2O to the boil. Trim the stems from the kailan together with chop it into large pieces. When the H2O is boiling, blanch the kailan for abotu two minutes, together with thus drain.
In a medium large bowl, stir together all the ingredients, including the roast kokosnoot together with kailan. You tin hold upwards a fleck rough, allowing the ingredients to bruise together with the flavours to mingle.
Coconut greens
(slightly adapted from a recipe shared at Casa satelite Cooking School)
1 loving cup grated coconut
1 large bunch kailan or other light-green vegetable
two tablespoons sambal
iii makrut lime leaves, shredded finely
1 tablespoon fried shallots
salt, to taste
Preheat an oven to 150°C. Place the kokosnoot inwards a dry out tray together with gently roast it for upwards to thirty minutes; depository fiscal establishment check together with stir it every 5 minutes together with withdraw it when it starts becoming golden (gold is great, but don't direct a opportunity burning it!).
While the kokosnoot is roasting, convey a large pot of H2O to the boil. Trim the stems from the kailan together with chop it into large pieces. When the H2O is boiling, blanch the kailan for abotu two minutes, together with thus drain.
In a medium large bowl, stir together all the ingredients, including the roast kokosnoot together with kailan. You tin hold upwards a fleck rough, allowing the ingredients to bruise together with the flavours to mingle.
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