10:53 PM
Wowod Wiwied
Sumatra Culinair
Anyang Pakis,North Sumatran Fiddleheads with Spicy Grated Coconut
http://indonesiaeats.com/anyang-pakis-north-sumatran-fiddleheads-spicy-grated-coconut/
Anyang-Pakis
Ingredients:
250 g fiddleheads
1 cup frozen grated coconut
3 shallots, thinly sliced
2 tbsp dried shrimp (Indonesian: ebi), toasted
5 cayenne pepper, seeded
3 tbsps frozen chopped lemongrass
3 kaffir lime leaves, finely chopped
1 kaffir lime (can be substituted for regular lime)
1/2 – 1 tsp coriander
salt and sugar to taste
Note: cayenne pepper can be adjusted to the taste
Directions:
1. With a mortar and pestle, grind coriander, dried shrimp and cayenne pepper.
2. Combine the ground ingredients with coconut, shallots, lemongrass, kaffir lime leaves and salt. Toast in a medium-hot pan until the liquid evaporates. Set aside.
3. In a salted boiling water, blanch fiddleheads about 2 – 3 minutes, drain and run under cold water to preserve the green colour. Re-drain.
4. In a bowl, combine blanched fiddlheads with the toasted coconut mixture. Place in a serving plate and drizzle kaffir lime over.
Notes:
Anyang can be made with any vegetables that you like, North Sumatrans also love to add torch ginger flower (also known as bunga kecombrang, kincung, rias, honje or bongkot)
Arsin ikan masLemongrass tamarind fish
http://www.worldcook.net/Cooking/Fish/FI-PrawnSalad.htm
Arsin-ikan-mas
Lemongrass tamarind fish Arsin ikan mas
1 KG FRESHWATER FISH, cleaned
4 STALKS LEMONGRASS, bruised
2 TBSP TAMARIND JUICE
4 CANDLENUTS, chopped
PIECE OF FRESH TURMERIC, chopped or
1 TSP TURMERIC POWDER PIECE OF FRESH GALANGAL or
1/2 TSP GALANGAL POWDER
4 RED CHILLIES, chopped
1 ONION, chopped
4 CLOVES GARLIC, chopped
Grind the nuts, turmeric, galangal, chillies, onion and garlic. Bring this to the boil with 1 1/2 cup water, the tamarind juice and lemongrass and simmer for 10 minutes. Add the fish and simmer for another 10 minutes, turn the fish after 5 minutes. Put the dish on a plate and our the sauce on top. This is a recipe from Sumatra.
Balado,Tangy Chili Sambal,
West Sumatra
http://indonesiaeats.com/balado-sambal-lado-indonesian-west-sumatra-chili-sambal/
Balado
Ingredients:
500 g king mackerel fish steak (Indonesian: tenggiri raja)
1 Chinese/Japanese eggplant, rinse off and cut as desired
10 petais
5 calamansis
raw sugar as desired
seasalt as desired
Balado Sambal
6 shallots (you will need more than 6, if you use smaller size shallots, since here, the shallots are bigger than in Indonesia)
1/2 cup fresh ground red hot chilies
1 tsp terasi (dried shrimp paste)
2 kaffir lime leaves
4 cherry tomatoes (Indonesian: tomat rampai/tomat sambal), halved
Directions:
1. Marinate fish with calamansi and seasalt for 15 minutes.
2. Meanwhile, at 400F, bake eggplant cut with a small amount of oil for 15 minutes or until soft, but not mushy. Set aside.
3. Grill, broil, pan-sear or deep fry fish until golden brown. Set aside.
Balado:
1. Grind shallot and terasi, combine with fresh ground red chilies.
2. Stir fry the ground spices and kaffir lime leaves until fragrant.
3. Add petai, tomatoes, and fish; keep stirring until well mixed. Last but not least, add eggplant and drizzle calamansi over, and season with sugar and salt; well-strred. Remove from the heat. Serve with warmed rice.
Asparagus Balado
modified by me
Ingredients:
400 g asparagus spears
olive oil (only if you want to grill them)
Balado Sambal
See the recipe above.
Directions:
1. Asparagus can be grilled, steam or boil. Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Follow this instruction, only if you want to boil the asparagus. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
2. To make asparagus balado, follow balado’s instruction by omitting petai, fish and eggplant, just add tomatoes and asparagus.
http://www.worldcook.net/Cooking/Fish/FI-PrawnSalad.htm
Arsin-ikan-mas
Lemongrass tamarind fish Arsin ikan mas
1 KG FRESHWATER FISH, cleaned
4 STALKS LEMONGRASS, bruised
2 TBSP TAMARIND JUICE
4 CANDLENUTS, chopped
PIECE OF FRESH TURMERIC, chopped or
1 TSP TURMERIC POWDER PIECE OF FRESH GALANGAL or
1/2 TSP GALANGAL POWDER
4 RED CHILLIES, chopped
1 ONION, chopped
4 CLOVES GARLIC, chopped
Grind the nuts, turmeric, galangal, chillies, onion and garlic. Bring this to the boil with 1 1/2 cup water, the tamarind juice and lemongrass and simmer for 10 minutes. Add the fish and simmer for another 10 minutes, turn the fish after 5 minutes. Put the dish on a plate and our the sauce on top. This is a recipe from Sumatra.
Balado,Tangy Chili Sambal, http://indonesiaeats.com/balado-sambal-lado-indonesian-west-sumatra-chili-sambal/
Balado
Ingredients:
500 g king mackerel fish steak (Indonesian: tenggiri raja)
1 Chinese/Japanese eggplant, rinse off and cut as desired
10 petais
5 calamansis
raw sugar as desired
seasalt as desired
Balado Sambal
6 shallots (you will need more than 6, if you use smaller size shallots, since here, the shallots are bigger than in Indonesia)
1/2 cup fresh ground red hot chilies
1 tsp terasi (dried shrimp paste)
2 kaffir lime leaves
4 cherry tomatoes (Indonesian: tomat rampai/tomat sambal), halved
Directions:
1. Marinate fish with calamansi and seasalt for 15 minutes.
2. Meanwhile, at 400F, bake eggplant cut with a small amount of oil for 15 minutes or until soft, but not mushy. Set aside.
3. Grill, broil, pan-sear or deep fry fish until golden brown. Set aside.
Balado:
1. Grind shallot and terasi, combine with fresh ground red chilies.
2. Stir fry the ground spices and kaffir lime leaves until fragrant.
3. Add petai, tomatoes, and fish; keep stirring until well mixed. Last but not least, add eggplant and drizzle calamansi over, and season with sugar and salt; well-strred. Remove from the heat. Serve with warmed rice.
Asparagus Balado
modified by me
Ingredients:
400 g asparagus spears
olive oil (only if you want to grill them)
Balado Sambal
See the recipe above.
Directions:
1. Asparagus can be grilled, steam or boil. Holding each asparagus spear at base and halfway up stalk, bend just until stalk snaps at natural breaking point. Follow this instruction, only if you want to boil the asparagus. Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil. Arrange spears in 2 layers in water. Cover and cook for 2 minutes or until bright green and still crisp. Drain; chill under cold water. Drain; set aside on towels.
2. To make asparagus balado, follow balado’s instruction by omitting petai, fish and eggplant, just add tomatoes and asparagus.
Beef rendang
http://www.worldcook.net/Cooking/Oriental/CR-Rendang.htm
Beef-rendang
Beef rendang
1 KG BEEF FILLET, cut in thin strips
PIECE OF GINGERROOT, grated
2 CLOVES GARLIC, chopped
1 ONION, chopped very finely
1/2 TSP CUMIN POWDER
1/2 TSP CINNAMON POWDER
1/2 TSP CORIANDER POWDER
50 GRAM COCONUT, grated
1 TBSP TAMARIND PULP
1/4 CUP COCONUT CREAM
Stir fry the onion and the garlic for three minutes. Add the beef and the coriander powder and stir fry 5 Minutes. Add all other ingredients and pepper and salt to taste and heat one minute. Serve with white rice and timun mesanten. Beef rendang comes originally from Padang, West-Sumatra. The original recipe calls for beef, that has to be simmered for hours. Even though this dish is delicious, preparing with it beef fillet will enable you to prepare it even after a working day.
http://www.worldcook.net/Cooking/Oriental/CR-Rendang.htm
Beef-rendang
Beef rendang
1 KG BEEF FILLET, cut in thin strips
PIECE OF GINGERROOT, grated
2 CLOVES GARLIC, chopped
1 ONION, chopped very finely
1/2 TSP CUMIN POWDER
1/2 TSP CINNAMON POWDER
1/2 TSP CORIANDER POWDER
50 GRAM COCONUT, grated
1 TBSP TAMARIND PULP
1/4 CUP COCONUT CREAM
Stir fry the onion and the garlic for three minutes. Add the beef and the coriander powder and stir fry 5 Minutes. Add all other ingredients and pepper and salt to taste and heat one minute. Serve with white rice and timun mesanten. Beef rendang comes originally from Padang, West-Sumatra. The original recipe calls for beef, that has to be simmered for hours. Even though this dish is delicious, preparing with it beef fillet will enable you to prepare it even after a working day.
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