Sate Lilit Bali

 

 

 

 

食谱取自 ：The food and cooking of Indonesia & the Philippines

(我做了少许更改 )

Sate Lilit Bali

材料：
虾  250g  （ 去壳，去肠泥，切碎）
马鲛鱼肉  250g  
2汤匙 粘米粉
1茶匙 发粉 ( 我没放 )
12 ~ 16根 香茅
酸柑 1粒  （切成4等分）
1 ~ 2汤匙 花生油
1茶匙印尼虾酱
1汤匙 亚叁膏
1茶匙 椰糖


香料（ 捣烂 ）：
2粒葱头仔
2 瓣蒜头
2 ~ 3 条红辣椒 （ 去籽，切碎 ）
25g 南姜
15g 黄姜
2 ~ 3根 香茅 （切碎 ）


做法 ：
1．烧热油，爆香香料材料。加入印尼虾酱，亚叁膏和椰糖。炒至颜色变深。备用。( 图1 ）
                  

                                              ~ 图1 / picture 1 ~

2．在大碗里，用搅拌机把虾和马鲛鱼肉打至起胶。加入（1），发粉和粘米粉，搅拌均匀。放入冰箱冷藏1小时。( 图2 ）

                 

                                             ~ 图2 / picture 2 ~

3．预热烤箱170度，把少许的（2）包在香茅支。( 图3 ）

                 

                                                ~ 图3 / picture 3 ~

 

4．排在烤盘中。放进烤箱，烤15分钟.然后再反面烤15分钟或至熟透. 取出挤上酸柑汁即可。

 

Recipe source : The food and cooking of Indonesia & the Philippines
( with minor adjustment )

Sate Lilit Bali

Ingredients :
250g shelled shrimp or prawns  ( deveined and chopped )
250g mackerel  ( chopped )
2tbsp potato , tapioca or rice flour
1tsp baking powder  ( I omit it )
12 ~ 16 stalks lemongrass
1 lime ( quartered )
1 ~ 2tbsp peanut oil
1tsp terasi ( Indonesian shrimp paste )
1tbsp tamarind paste
1tsp palm sugar


For the spice paste （ finely ground ） :
2 shallots
2 cloves garlic
2 ~ 3 red chillies ( seeded )
25g galangal 
15g fresh turmeric
2 ~ 3 stalks lemongrass ( chopped )


Method :
1. Heat oil in a wok , stir in the paste and fry until it becomes fragrant . Add the terasi , tamarind and sugar , continue to cook . Stirring the mixture darkens . Set aside and let cool . ( Picture 1 )

2. In a bowl , pound the shrimps and mackerel together to form a paste or whiz then in an electric blender or food processor . Beat in the spice paste , followed by flour and baking powder and beat until well blended . Put the mixture in the refrigerator for about 1 hour .  ( Picture 2 )

3. Pre-heat oven at 180c . Using your fingers , scoop up lumps of the paste and wrap it around the skewers . ( Picture 3 )

4. Lay on the baking pan . Bake for 15 minutes , turn to the other side and bake for another 15minutes or until chicken is cooked through . Serve with lime wedges to squeeze over them .

 

I am submitting this post to Asian Food Fest : Indonesia ~ March 2014, hosted by Alice from I Live . I Cook . I Bake.

 

                               

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .

 

                              

 

印尼炒饭 ~ Nasi Goreng / Indonesian Fried Rice

 

 

食谱取自 ： The food and cooking of Indonesia & the Philippines

印尼炒饭

材料：
冷饭 400g（大约2杯）
小葱头 4粒（切碎）
蒜头 4瓣（切碎）
红辣椒 3~4条（去籽，切碎）
印尼甜酱油 3汤匙
番茄酱 1汤匙
黄瓜 1/2条
食油 2-3汤匙
鸡蛋 4粒

做法：
1. 黄瓜直切半，将种子挖出，然后切成幼条备用。

2. 烧热2~3汤匙油，加入小葱头，蒜头和红辣椒爆香。把印尼甜酱油和番茄酱加入，炒大约2分钟直到酱料有点浓稠。倒入冷饭，拌炒大约5分钟直到饭粒都均匀地沾上酱料。

                

 

 

3. 在另一个煎锅里加入油，烧热，打入鸡蛋，煎至蛋白熟，蛋黄呈半生熟状即可。

4. 把炒好的饭盛入饭碗里，然后倒在碟里，把太阳蛋放在炒饭上，再用些黄瓜条装饰。即可享用。

 

Recipe source  ： The food and cooking of Indonesia & the Philippines

 

Nasi Goreng / Indonesian Fried Rice

Ingredients :

400g ( 2cups ) cooked long grain rice
4 shallots  ( finely chopped )
4 cloves garlic  ( finely chopped )
3 ~ 4 fresh red chillied ( seeded and chopped )
3tbsp kecap manis ( Indonesian sweet soy sauce )
1tbsp tomato puree / paste
1/2  cucumber
2 ~3tbsp peanut oil
4 eggs

 

Method :
1. Peel the cucumber  , cut in half lengthways and scoop out the seeds . Cut the flesh into thin sticks  . Set aside .

2. In a wok , heat 2 ~ 3tbsp oil  , stir in shallots , garlic and chillies and fry until fragrant . Add the kecap manis and tomato puree , stir for another 2 minutes until thick , to form a sauce . Toss in the cooked rice and cook for about 5 minutes until well flavoured and heated through .

3. In a large frying pan , heat a thin layer of oil for frying and crack the eggs into it . Fry for 1 ~ 2 minutes until the whites are cooked but the yolks remain runny .

4. Spoon the rice into deep bowls and place a fried egg on top of each and garnish with the cucumber sticks .

I am submitting this post to Asian Food Fest : Indonesia ~ March 2014 , hosted by Alice from I Live . I Cook . I Bake.
                             

And this post also linked to Cook-Your-Books #10 organised by Joyce from Kitchen Flavours .

 

 

Pecel / Indonesian Vegetable Salad with Peanut Sauce

                          

 

 

 

 

 

食谱取自 ：indochine kitchen

Pecel / Indonesian Vegetable Salad with Peanut Sauce

花生酱材料：

小葱头  2粒
蒜头  2瓣
红辣椒  25g
指天椒  10g
疯柑叶  5片
南姜/沙姜  20g
亚三膏 10g
印尼虾酱  1g ( 我用
椰糖  120g
花生  300 g  （ 炸过）
盐  1茶匙
食油适量

 

蔬菜沙拉 ：
印尼米饼  100g  （ 我没放 ）
Tempeh  150g  ( 炸过，切片)
豆腐  150g  （ 炸过，切块 ）
芽菜  150 g （灼熟 ）
黄瓜  1条 （切小片）
长豆 150g （灼熟 ，切3cm 长）
蕃薯叶  150g （灼熟 ）
食油适量

 

做法 ：

1．烧热锅，放入适量的油，把花生炸至金黄色 。捣烂，备用。 ( 图1 )
                

~ 图1 / picture 1 ~

2．留少许油，爆香红辣椒，指天椒，小葱头和蒜头。( 图2 )

                 

~ 图2/ picture 2 ~

3．疯柑叶，盐，南姜和爆香的材料（2）用石臼磨烂 。 ( 图3 )

               

~ 图3 / picture 3 ~

 4．加入亚三膏，椰糖和印尼虾酱捣烂至幼滑，再加入花生。搅拌均匀。 ( 图4 )

           

 

                                              ~ 图4 / picture 4 ~

5．在一个碗里加入1杯温开水，以稀释1杯花生酱。倒在蔬菜上即可。( 图5 )

                             

~ 图5 / picture 5~

 

 

Recipe source : indochine kitchen

Pecel / Vegetable Salad with Peanut Sauce

Ingredients for Peanut Sauce :
2 shallots
1 garlic
25g red chilies
10g Thai bird's eye chili
5 kaffir lime leaves
20g kencur (or lesser galangal)
10g tamarind pulp
1g shrimp paste / terasi
120g gula merah ( palm sugar or gula melaka)
300g peanuts (deep-fried )
1 tsp salt
Oil for deep-frying

 

For Vegetable Salad :
100g red and white rice crackers, fried till fluffy  ( I omit it )
150g tempeh ( deep-fried and sliced thinly )
150g tofu ( deep-fried and cut into cubes )
150g beansprouts ( blanched )
1 cucumber ( quartered and sliced thinly )
150g long beans ( blanched and cut into 3cm length  )
150g cassava leaves  ( blanched )
Oil for deep-frying

 

Method :
1. Heat oil in a wok. Deep-fry peanuts till golden. Grind till coarse. Set aside.
(Picture 1 )
2. Deep-fry chillies, shallots and garlic till wilted, about 2 min . (Picture 2 )

 3. Combine kaffir lime leaves, salt, kencur, chilies, shallots and garlic in a mortar and pestle. Grind to coarse paste.   (Picture 3 )

4. Add tamarind pulp, palm sugar and shrimp paste in the mortar and pound till fine. Add the peanuts. Mix well . (Picture 4 )

5. To serve, add 1 cup of warm water to dilute 1 cup of peanut paste in a bowl. Pour on top of vegetables. (Picture 5 )

 

I am submitting this post o  Asian Food Fest : Indonesia ~ March 2014 , hosted by Alice from I Love . I Cook . I Bake.