Nusatenggara Culinair

Nusatenggara Culinair

Ginger Flavored Chicken, Flores

http://recipes.wuzzle.org/index.php/62/1588

Ginger-Flavored-Chicken
Description

Ingredients

5 Large Shallot -- sliced
3 Cloves Garlic -- sliced
2 Inch Ginger Root -- sliced
1 Teaspoon Salt
1 Teaspoon Sugar
1 Teaspoon Turmeric
3 Cups Coconut Milk
1 Inch Galangal -- finely chopped
1 Teaspoon Lemon Grass
3 Pounds Chicken -- cut into 12 pieces
2 Tablespoons Tamarind Paste -- dissolved in
1/4 Cup Water

Directions In food processor, blend shallots, garlic, ginger, salt, sugar and turmeric to form a paste. In saucepan, bring coconut milk to a boil and paste, galangal, lemon grass and chicken. Cook for 20 minutes. Add tamarind liquid and cook the mixture over low heat for 15 minutes. Serve warm with rice.
Serves 6

Sawu Island, Grilled Fish In Coconut Sauce

http://recipes.wuzzle.org/index.php/62/1589

Grilled-Fish-In-Coconut-Sauce
Description
Ingredients

1 Teaspoon Salt
1 Cup Water
2 Pounds Fish Fillet -- sea bass, snapper
3 Large Shallot -- sliced
2 Cloves Garlic -- sliced
3 Teaspoons Crushed Red Pepper
1/2 Teaspoon Turmeric
1/3 Inch Ginger Root
1 Teaspoon Ground Coriander
1 1/2 Cups Coconut Milk
1 Tablespoon Brown Sugar
1 Inch Galangal -- finely chopped
1 Teaspoon Lemon Grass
2 Tablespoons Tamarind Paste -- dissolved in
1/4 Cup Water

Directions Dissolve salt in water. Make 3 slashes in fish and soak in salted water for 15 minutes. Drain. In food processor, blend shallots, garlic, red pepper, turmeric, ginger, and coriander to form a paste. Mix this with coconut milk, brown sugar, galangal, lemon grass and tamarind liquid. In a saucepan, bring the mixture to a boil and cook over moderate heat for 10 minutes or until about half of the liquid is evaporated. Dip fish in coconut sauce and grill under a broiler for 10 minutes on each side, basting generously. Serve with rice.
Serves 6

Sumbawa, Sepat Banang, Fish Dish

http://recipes.wuzzle.org/index.php/62/1611

Sepat-Banang
Description
Ingredients

4 Large Chicken Breast
1 Lime Lime Juice
1 Pinch Salt
2 Cups Chicken Broth
1 Can Tomatoes -- Chopped
1 Bunch Scallion -- Chopped
5 Large Almonds
1 Medium Jalapeno
1 Teaspoon Pepper
1 Teaspoon Salt
4 Tablespoons Chicken Broth

Directions Rub chicken with salt and lime juice. Allow to marinate for at least 1 hour. Place almonds, jalapeno, pepper, salt and 4 tablespoons chicken broth in a blender. Blend to a paste. Transfer to a frying pan and simmer for 5 minutes. Add scallions and tomatoes. Simmer for 10 minutes. Meanwhile in another pan, bring the broth to a boil and add chicken. Simmer for 10 minutes. Remove chicken and shred. Add to tomato mixture and simmer for 10 minutes. If the tomatoes don't have enough liquid add broth as needed to make a sauce. Serve over rice.
Serves 1

Posted in: Culinair