Posts Tagged ‘Indonesian’

* 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.



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



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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* Opor Ayam – Indonesian Chicken Curry

Posted on September 6th, 2014 by Linda. Filed under Braise, Chicken, Cooking Method, Entree, Indonesian.


Creamy Javanese chicken curry.  Like how you judge a cook by his/her omelet, in Indonesia, a cook is judged by their Opor Ayam.

Chef’s tip:  Never “boil” the coconut milk lest it breaks.  A slow simmer will ensure the smoothness of the sauce.  Also, reserving the coconut cream and adding at the end as a finish, helps to envelope the meat with the creaminess.
1 whole chicken, cut into 8, bones and skin on

Spice paste:

3 red jalapeno chilies, seeded

6 shallots, sliced

2 cloves garlic

2 inch galangal, sliced

1 inch ginger, sliced

1 inch fresh turmeric, sliced

1 tablespoon roasted trassi

5 candlenuts


¼ cup canola oil

2 cinnamon sticks

2 stalks lemon grass, smashed to bruise

5 whole kaffir lime leaves, roughly torn

4 whole daun salam

1 cup water

2 cups coconut milk, split into two with one half creamier

2 tablespoons kosher salt, to taste


Preparing the spice paste

Place all spice paste ingredients in a food processor and grind into a fine paste.


Cooking the curry

Heat about ¼ cup of oil in a pot on medium low. Add the spice paste and fry till fragrant and red, about 5 minutes. Add cinnamon, lemon grass, kaffir leaves and daun salam, and stir until fragrant, about 1 minute.

Add the chicken and turn up the heat to medium high and fry for about 3 minutes.

Add water and the thinner half the coconut milk and salt. Simmer on low for about 45 minutes until chicken is tender and gravy has thicken. Do not let the milk boil, and stir occasionally to prevent sticking. Add more water if needed. There should be a thick layer of oil on top when done. Remove half of that oil. Pour in remaining coconut milk and heat through, and blended in. Remove spices and herbs. Let sit for 15 minutes before serving.  Garnish with crispy shallots.

Serves: 8



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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.


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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