UDANG PANTUNG KUNING (Bali)

Lobster in Yellow Curry Sauce with Angel Hair Pasta

Makes 4 portions

Ingredients:

500 gr baby lobster tail
200 gr angel hair pasta, cooked
4 cups fish/seafood stock
2 pcs lemongrass
4 pcs lime leaf
4 cups coconut milk
fried shallots

Spices Paste:

7 pcs shallots, chopped
3 pcs garlic cloves, chopped
5 pcs red chilies, chopped
5 cm turmeric fresh, chopped
5 cm ginger, chopped
5 pcs candlenut, toasted, chopped
1 ½ tsp coriander powder
½ tsp shrimp paste, roasted, chopped
1 pcs small tomato ripe, seeded, chopped
1 ½ tsp tamarind paste
1 pcs salam leaf
1 pcs lemongrass, bruised

Method:

· Prepare spice paste by pounding or blending to make a paste. Heat oil in frying pan and fry the paste until fragrant, then add tamarind, salam and lemongrass. Cook about 5 to 7 minutes. Let cool.

· Bring water to boil, add lobster and cook for 2-3 minutes. Then dip in ice water to cool. Separate the meat and set aside.

· Put the shell into the stock, boil again and add the spice paste, lemongrass, lime leaf and simmer for 20 minutes.

· Add coconut milk. Cook for another 10 minutes. Add lobster and cook for another 2 minutes or until lobster is done and sauce thickens.
· Serve lobster in yellow curry sauce over angel hair pasta.

Comments (0) 09.03.2010. 05:27

BARI SANGAN PISANG (Kalimantan)

Spicy Banana Chutney

Ingredients:
5 pcs shallots
3 pcs garlic cloves
2 pcs long red chili
½ tsp shrimp paste, roasted
2 tbs oil for frying
1 cm galangal, bruised
2 pcs salam leaf
1 pcs chicken wings
5 pcs banana “kepok”, sliced
200 ml stock
1 tsp salt
1 tsp palm sugar
1 tbs lemon juice
1 pcs leek, sliced

Method:
· Chopped and pound shallot, garlic and long red chili to make a paste.

· Stir fry the paste until aromatic, add chicken wings, galangal, shrimp paste and salam leaf. Cook for another 2- 3 minutes.

· Add banana and pour the stock 100ml first. Season with salt, palm sugar and lemon juice.

· You may add the rest a little at the time until banana is cooked and all liquid are absorbed.

· When almost finished, add leeks and continue stirring.

· Served as side dish for grilled snapper or seabream filet.

Comments (0) 15.02.2010. 06:10

AYAM REBUNG KINCUNG (from Aceh)

Curry leaf spiced chicken and bamboo shoots
Makes 2 portions


Ingredients:
2 x 200 gr chicken breast, boneless with wing bone-in
200 gr bamboo shoots, sliced thinly
15 cm lemongrass, bruised
5 pcs curry leaves
400 ml chicken stock
1 tsp salt

Spice Paste:
5 pcs shallots, chopped
5 pcs garlic cloves, chopped
3 pcs red chilies, chopped
3 pcs dried red chilies, soaked in hot water and chopped
10 g ginger, chopped
10 g roasted grated coconut,
1 tsp coriander, ground

Method:
· Mix in mortar and blend spice paste until smooth.
· Marinate chicken with half of the spices and grill on both sides about 5 min (half done)
· Put the rest of the spices, chicken already grilled, bamboo shoots, lemongrass, curry leaves in a deep pan.
· Pour chicken stock and let it boil, cover the pan and season with salt.
· Simmer until chicken and bamboo shoots are cooked and sauce thickens.
· Slice the chicken when cooked and serve hot with egg fried rice wrapped in lotus leaf.

Comments (0) 08.01.2010. 02:45