Showing Tag: "candlenut" (Show all posts)

Prawn Bostador

Posted by Kroocrew on Thursday, March 24, 2011, In : Malacca Cristang 


As served at the famous Quentin's Restaurant (Eurasian) Singapore.



Ingredients
  • 680 gm (1 1/2 lb) Whole prawns/shrimp) (medium to large-sized)
  • 1/2 tsp Salt
  • 2 tbsp Peanut oil
  • 1 tsp Sugar
  • 1/2 cup Thick coconut milk
  • 1 tsp Turmeric powder
  • 3-4 Hot green chilies (optional)
  • 1 sprig Fresh basil leaves (for garnishing)
  • 1 tbsp Ginger (julienne)  (for garnishing)    
Spice paste or Rempah   
  • 10 Shallots
  • 4-6 Thai bird's eye chillies
  • 3-4 tsp (or more) Chili paste (adjust to taste)
  • 1 tsp Belacan or any other shrimp p...

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Lidah Kuah Asam (Spicy Beef Tongue in Sour Sauce)

Posted by Kroocrew on Monday, August 30, 2010, In : Indonesia 




Ingredients:
  • 800 gr of beef tongue, boiled till tender, peeled and cut into 1 cm pieces.
  • 25 gr  Tamarind, dissolve with 1 tbsp water.
  • 790 ml water
  • 3 lime kaffir leaves, shredded.
  • 2 stalks lemongrass, crushed
  • 2 green tomatoes, cut into pieces.
  • 2 tbsp fried onions for topping.
  • 4 tbsp cooking oil
  • 3 Indonesian bay leaves

Spices:

  • 8 shallots
  • 4 cloves garlic
  • 4 pcs red chillies
  • 3 cm turmeric
  • 1 cm ginger
  • 3 candlenuts
  • 1/2 tsp pepper
  • 2 tsp salt
  • 2 tbsp sugar

Method:
  1. Stir-fry blended spices, tomatoes, lemon grass and lime le...

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Ayam Penyet (Smashed Chicken)

Posted by Kroocrew on Sunday, March 21, 2010, In : Indonesia 
Ayam Penyet is quickly becoming a favoured street stall food, (equivalent to side-walk cafes of the west). It originated in Java and has penetrated the straights between Indo and Singapore. It is now quickly gaining popularity in Malaysia and I suspect that we will see it in Thailand fairly soon (or a customised version). It is a very moreish food and always enjoyed.

One question that is frequently asked is the association between European Bay-leaves and Indian Bay leaves. There really is no ...

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Base Gede (Basic Indonesian Spice Paste)

Posted by Kroocrew on Sunday, January 31, 2010, In : Indonesia 





Ingredients
  • 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
  • 100 gr (3 1/2 oz) garlic, peeled and chopped
  • 75 gr (2 1/2 oz) ginger, peeled and chopped
  • 500 gr (18 oz) shallot, peeled and chopped
  • 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
  • 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
  • 175 gr (6 oz) fresh turmeric, peeled and chopped
  • 2½ Tbsp dried shrimp paste, roasted
  • 2½ Tbsp coriander seed crushed
  • 75 gr (2 1/2 oz) candlenut
  • 1¼ Tbsp blac...

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