|
An easy, simple approach to achieve the a
multitude of recipes that go to produce up an Indonesian meal. If you
love hot and spicy food, you will certainly find it helpful to prepare
up a quantity of this base, which you can cook and keep bottled inside
the fridge all set to enhance such varied ingredients as boiled or fried
potatoes, breadfruit, yams or other starchy vegetables; hard-boiled
eggs; bean curd cut in dice or strips and fried. There is simply no
ending to the choices with it
Ingredients :
20 large dried chilies
3
onions, chopped roughly
10
cloves garlic
2
teaspoons dried shrimp paste
1/2 cup peanut oil
1
cup tamarind liquid
3
teaspoons salt
2
tablespoon palm sugar
Method :
Soak the chilies in hot water for 20
minutes. Use a food processor to grind the onions, chilies, garlic and
dried shrimp paste. Add oil to assist in the blending until a smooth
paste. Heat up a wok with the remaining oil and when hot, add in the
blended paste. Fry over moderate heat, stirring ocnstantly until the
mixture is cooked and turned dark with the oil separting around the
edges of the wok. Rinse the blender with the tamarind liquid and add to
the wok with salt and sugar. Simmer for a few minutes longer, stirring.
Cool completely and store in a sterilized bottle Keep in the
refrigerator. Whenever needed, just heat the required amount and stir
fry the already cooked main ingredients in it briefly.
|
