July 24, 2010

Recipe Of Lombok Style Marinated Beef Satay (Sate Ampet Sasak)

Lombok Style Marinated Beef Satay (Sate Ampet Sasak)

In Lombok, as in neighboring Bali, Satay meat is usually highly seasoned and marinated before grilling

Ingredients:

2 lbs (1 kg) beef sirloin

24 bamboo skewers, coaked in water for 4 hours before using Lime or lemon wedges, to serve 1 portion Sambal Kecap (see our Sambals Categories)

Marinade:

4 candlenuts, roughly chopped

1 in (2 ½ cm) fresh ginger, peeled and sliced

2 red finger-length chilies, deseeded

2 to 3 bird’s-eye chilies, deseeded

5 cloves garlic, peeled

½ teaspoon dried shrimp paste (trasi), dry-roasted

1 teaspons salt

2 tablespoons oil

1 cups (250 ml) thick coconut milk

Cooking Directions:

1. Cut the beef into bite-sized cubes and set aside

2. Prepare the Maride by grinding all the ingredients (except the oil and coconut oil) toa smooth paste in a mortar or blender and adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium heat and stiry—fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the marinade has thickened, about 10 minutes. Remove from the heat and set a side to cool. Pour the Marinade, until well coated and allow to marinate for marinate for at least 2 hours

3. Prepare the Sambal Kecap by following the recipe (see our sambals categories)

4. Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side
Read More...

Kopi Tubruk

The Indonesian way of drinking coffee, during any time of the day and with any meal differs a bit from the western way. If you like a strong and sweet coffee, try kopi tubruk.
You will need some very finely ground coffee, sugar, hot water and a tall glass, strong enough to withstand the heat.

Put a tablespoon of coffee in the glass. Add sugar according to taste and pour a bit of hot water on, like you would to prepare hot chocolate. Stir carefully and continue to gently add hot water. Cover the glass and leave the drink for a few minutes so that the coffee can slowly settle on the bottom of the glass.

Snacks to complement the coffee include fried banana (pisang goreng), fried fermented tofu (kripik tempe), steamed bread (kue mangkok or bolu kukus) or your favorite cakes or cookies.
Read More...

Semur

A really easy and quick to prepare dish is semur. It is not spicy; chili being served on the side for those who like it hot. Ingredients most often used are chicken, tofu (tahu) cut in approximately one inch cubes, sliced fermented bean curd (tempe), and rice vermicelli (so-on).
Vegetarians could substitute the chicken with a product like shiitake mushrooms or mock duck, which is based on tofu. It comes in a tin, made in China (both the artificial duck and the tin).

Use a wok to fry (either in butter or oil) one sliced onion, garlic according to taste, three or four cloves (cengkeh), one inch of cinnamon (kayu manis), a pinch of salt, pepper, one third tea spoon full of ground nutmeg (pala).
Then add the chicken or the vegetarian substitute and the slices of bean curd and let it all simmer until the chicken meat turns brownish.
Add water, three spoonfuls of sweet soy sauce (kecap manis) then the cubes of tofu and one cube of chicken broth. Let it simmer more until the chicken is well done. Continue to add water to keep the chicken under.

Next, dip or rinse rice vermicelli in hot water, then add it to the semur.

Semur is served with steamed white rice
Read More...