Archive for the ‘Lemongrass’ Category

* Sate Lilit – Balinese Seafood Sate

Posted on September 6th, 2014 by Linda. Filed under Appetizer, Calamari, Cooking Method, Course, Cuisine, Galangal, Grill, Indonesian, Kaffir lime leaves, Lemongrass, Seafood, Shrimp, Turmeric.


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Lilit means “wrap” and in this case, it’s a meatball of calamari, shrimp and halibut packed over a lemongrass stalk.  Call it the Balinese corn dog.

Chef’s tip: To remove the flesh off a fish, scrape it with a spoon.  Also, here we are using the top green part of the lemongrass which is usually discarded.  I find a broiler makes the skewers a lot easier to handle.

 

Spice paste

1 stalk lemon grass, white part only

1/2 inch galangal, sliced

1/2 inch ginger, sliced

3 red fresno chilies, seeded

2 shallots, sliced

1 clove garlic

1 inch fresh turmeric

3 candlenuts

 

1 teaspoon trassi

1 teaspoon coriander, ground

1/2 teaspoon fennel, ground

1 teaspoon sugar

1 teaspoon tamarind paste

2 tablespoons oil

 

Skewers

8 oz calamari, cleaned

8 oz shrimp, shelled, cleaned

8 oz snapper fillet, or other firm white fish, skinned, bones removed
1 1/2 cups dried unsweetened coconut, rehydrated

5 kaffir lime leaves, chiffonade

1 teaspoon black peppercorns, freshly ground

1 teaspoon kosher salt

2 bird eyes chilies, very fine chopped (use Serrano)

2 tablespoons brown sugar

12 Lemongrass, cut into 6 in (15-cm) lengths

3 tablespoons canola oil

Preparing the spice paste: Grind the lemongrass, galangal and ginger until fine in a food processor. Add chilies, shallots, garlic, turmeric and candlenut and grind fine. Add trassi, sugar, coriander and tamarind paste and pulse to combine. Add a little water if needed. Heat oil on medium high. Add spice paste, and fry till fragrant, red and oil has separated, about 5-7 minutes. Let cool.

 

Make the skewers:

Put calamari in a food processor and mince roughly. Add shrimp and pulse to mince. Lastly, add fish and mince to a rough paste. Transfer to a bowl, add the cooled spice paste, rehydrated coconut, kaffir, peppercorns, salt, chilies and sugar and mix to combine.

Cut lemongrass into 8 inch lengths. Mount two tablespoons of meat mixture around a stalk of lemongrass and pack tightly, about 3 inches in length and 1 inch width. Brush the skewers with some canola oil. Place on a sheet pan.
Preheat a grill or broiler. Oil the grill racks.

Grill or broil till skewers until the sate is nicely grilled. About 3 minutes on each side.

Serves: 6

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* Terong Balado

Posted on September 6th, 2014 by Linda. Filed under Course, Cuisine, Deep Fry, Eggplant, Entree, Galangal, Ginger, Indonesian, Lemongrass, Stir Fry, Turmeric.


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I love deep frying eggplant.  They keep their brilliant purple color, and become creamy and tender.  This is a spicy eggplant dish from Padang, Sumatra.

Chef’s tip:  This is like a master sauce!  You can toss it with seafood and you will get sambal saefood.  Or toss in some fried Asian anchovies aka ikan bilis.  Or some hard boiled eggs….

Spice paste:

6 fresno chilies

3 shallots

1 1/2 Tablespoons roasted trassi

1 stalk lemon grass

2 cloves garlic

 

1/4 cup rice bran oil

1 Tablespoon sugar

1 tablespoon tamarind concentrate

 

4 small Japanese eggplant, cut into 2 lengthwise

Kosher salt

2 cups rice bran oil

 

Preparing the spice paste

Grind together spice paste ingredients in a food processor until smooth. Set aside.

 

Preparing the sambal

Heat oil in a large heavy pot over medium heat until just hot. Stir in spice paste.   Add sugar and salt. Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes. Mix in tamarind concentrate. Taste for more sugar or salt.

 

Preparing the eggplant

Cut eggplant into half lengthwise then cut into 2 ½ inch length. Salt generously and let it sit for 5 minutes. Pat dry.   Heat 2 inches of oil in a skillet until hot (360F) over high heat. Divide the eggplant into small batches so that they do not crowd the pan.

Deep fry the eggplant for about 5 minutes each or until deep purple, golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning). Repeat with the remaining batches. Pour off the oil and discard oil.

Spoon the sambal over the eggplant.

Serves: 6

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* Nasi Tumpeng Kuning – Indonesian Yellow Rice

Posted on September 6th, 2014 by Linda. Filed under Boil, Course, Cuisine, Entree, Galangal, Indonesian, Lemongrass, Pandan, Steam, Turmeric.


IMG_2176The centerpiece of the rijstaffel rice table, the majestic mountain of yellow rice, nasi tumpeng is really impressive to guests.  It is usually decorated with all sorts of fancy cuttings of banana leaves, and adorn with yummy dishes all around.    The nasi tumpeng is a must at Indonesian festive gatherings.

Chef’s tips: A chinois makes it super easy to mould the nasi tumpeng.  Line the chinois with a parchment paper, then slowly fill it with hot yellow rice, packing the rice in as you go.  Place a small plate on top, and press firmly.  Place your palm on the plate and invert to serving platter.  You can leave the plate at the bottom of the mountain.  If you don;t have a chinois, then make a cone out of a piece of cardboard.  Make sure you tape the edge firmly.  Also line with parchment for easy removal.  remove parchment before serving.   If you want to make individual servings, just cup the rice with your hand to form a peak.

3 cups jasmine or long rice, washed thoroughly

1 tablespoon turmeric powder, mixed with 3 tablespoons water

3 cups coconut milk

1 – 1 1/2 cups water, enough to cover the rice by about 3/4 inch

3 pandan leaves, tied in a knot

3 lemon grass, white part, bruised

2 inch galangal, peeled and sliced

1 tablespoon kosher salt

Banana leaf

Red Fresno chili

 

Put rice and remaining ingredients in a heavy saucepan. Bring to boil over moderate heat. Stir, lower heat to the minimum and cover with a lid (that is wrapped with a tea towel) cook until the rice is done, about 20 minutes. Remove from heat, do not remove cover, and let sit for 10 minutes.

Remove all herbs and galangal. Pressed into a cone shape using an conical chinois (or make your own with a thick board and line with parchment). Press rice firmly, then and invert onto a serving platter lined with banana leaf. Unmould and top the cone with a “banana leaf cone hat” and a tassle of red chili. Place other dishes around the cone and scatter with shrimp chips.

Serves: 6

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