Mini Homestyle Indonesian Cooking. William W. Wongso
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dipping bowls of the Peanut Sauce and Sweet Soy Dip.
Serves 4
Preparation time: 35-40 mins
Cooking time: 20 mins
Grilled Prawn Satays (Sate Udang)
700 g (1½ lbs) large fresh prawns, peeled and deveined, tails intact
1 tablespoon freshly squeezed lime juice
Bamboo skewers, soaked in water
Spice Paste
4 candlenuts, dry roasted until golden brown
3-4 red finger-length chilies
1 kaffir lime leaf, sliced
1 cm (½ in) aromatic ginger (kencur) or galangal, peeled and sliced
5 shallots, peeled
3 cloves garlic, peeled
½ teaspoon dried shrimp paste, toasted
2 teaspoons palm sugar or dark brown sugar
½ teaspoon salt
2 tablespoons oil
¼ cup (60 ml) thick coconut milk
1 Place the peeled prawns in a bowl, toss with the lime juice and set aside to marinate.
2 To make the Spice Paste, grind the candlenuts in a spice grinder or blender briefly until coarsely ground. Add the chilies, lime leaves, aromatic ginger, shallots, garlic, shrimp paste, palm sugar or brown sugar and salt, then process to a smooth paste (add a little of the oil if needed to keep the mixture turning).
3 Heat the oil in a small pan and add the Spice Paste. Cook over medium heat, stirring frequently, until the mixture is fragrant, 4-5 minutes. Add the coconut milk and bring to a boil, stirring constantly. Simmer 2 minutes, then transfer to a bowl to cool.
4 When cool, add the prawns and toss to coat well. Set aside to marinate for at least 30 minutes. Thread 2 to 3 prawns onto each bamboo skewer.
5 Barbecue or grill the prawns for 2 minutes on each side, until lightly browned. Serve hot.
Serves 4
Preparation time: 25 mins
Marinating time: 30 mins
Cooking time: 15 mins
Balinese Steamed Chicken Parcels (Turn Ayam)
700 g (1 ½ lbs) chicken breast, sliced into strips
2 teaspoons tamarind pulp
2 tablespoons warm water
2 tablespoons plus
2 teaspoons oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1-2 red finger-length chilies, thinly sliced
125 ml (½ cup) thick coconut milk
½ teaspoon salt
6-8 salam leaves or 3 sprigs lemon basil
3 banana leaf sheets, each about 25 x 45 cm (10 x 18 in), softened in hot water for wrapping (see page 12)
Seasoning Paste
1 tablespoon coriander seeds
1 teaspoon black peppercorns
4 candlenuts
1-2 red finger-length chilies
4 shallots, peeled
3 cloves garlic, peeled
1 stalk lemongrass, tender inner part of bottom third only, sliced
1 teaspoon turmeric powder
2½ cm (1 in) fresh galangal or ginger root, peeled and sliced
1½ teaspoons palm sugar
1 teaspoon salt
1 To prepare the Seasoning Paste, dry-fry the coriander seeds, peppercorns and candlenuts in a skillet over low heat for 2-3 minutes until fragrant. Remove from the pan and grind to a powder in a spice grinder. Add all the other Seasoning Paste ingredients. Process until finely ground, adding a little oil if needed to keep the mixture turning.
2 Soak the tamarind pulp in the warm water for 5 minutes. Mash with the fingers and strain to obtain juice, then set aside.
3 Heat 2 tablespoons of the oil in a wok. Add the Seasoning Paste and stir-fry over medium heat until fragrant, about 5 minutes. Transfer to a plate and set aside to cool.
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