Ingredients:- 1 tbsp. peanut oil
- 1 clove garlic, minced
- 1 c. water
- 1 tsp. crushed red pepper
- 2 tsp. tamarind, dissolved in
- 2 tbsp.warm water
- ¥ tsp. salt
- 2 tbsp. sugar
- ø tsp. shrimp paste
- 1 c. creamy, natural peanut butter
- (available at most food co-ops)
Directions:
- Heat oil in a frying pan over
- medium-high heat. Add garlic and cook for 1 minute.
- Add water, crushed red pepper,
- tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
- Add peanut butter and stir until
- combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
- Serve warm or hot with sate.
Sate—skewered pieces of beef or chicken cooked over hot coals—is a popular snack and appetizer in Indonesia.This recipe is for beef sate, but you can easily substitute chicken.Typically, the meat is served with a spicy peanut sauce called sambal kacang.Ingredients:
Sate- 2 tsp. ground coriander
- ø tsp. ground cumin
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tbsp. brown sugar
- 1 tsp. tamarind, dissolved in
- 1 tbsp. warm water
- 1 lb. sirloin steak, cut into
- 1-inch cubes
- 2 tbsp. soy sauce
- 1 tbsp. water
- 1 tbsp. peanut oil bamboo skewers*
Directions:- With a mortar and pestle, food
- processor, or blender, combine coriander, cumin, garlic, salt, brown sugar, and tamarind.
- Place steak cubes in a medium bowl
- and add the spice mixture. Use your fingers to rub the spices into the meat. Set meat in the refrigerator and marinate for 1 hour.
- In a wide, shallow dish, mix soy
- sauce, water, and peanut oil.
- Place four pieces of marinated meat
- on each skewer and dip the meat into the soy sauce mixture.
- Broil meat over a charcoal fire or
- under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page).
*To prevent the bamboo skewers from burning, soak them in water for 1 hour before using.
to make this soup a full meal, serve with a side of cooked rice
ingredients:- 5 c. water
- 1 c. fresh green beans
- 1 clove garlic, minced
- 2 candlenuts or macadamia nuts or
- 4 almonds
- ¥ tsp. shrimp paste
- 2 to 3 tsp. ground coriander
- 2 tbsp. vegetable oil
- 1 whole shallot, sliced thin
- 1 14-oz. can reduced-fat coconut milk
- 2 salam leaves*
- 1 c. bean sprouts
- 2 tbsp. lemon juice ¥ tsp.
- salt
Directions:- In a large saucepan, bring water to a
- boil. Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes. Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.
- Using a mortar and pestle, food
- processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.
- In a Dutch oven or large saucepan,
- heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.
- Add spice paste to the Dutch oven
- and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.
- Before serving, add green beans,
- shallot, bean sprouts, and lemon juice and stir gently. Add ¥ tsp. salt, stir, and serve.
