Chicken Liver and Stink Bean in Chili Sauce ~ Me and my hubby are big fans of anything with "Sambal Goreng" in it. Although this dish being good isn't exactly because the flu, we are both still recovering from, I couldn't resist any longer to make it. Just keep telling myself that the heat of the chili is good to clear our pockets, lol, and ate our lunch this huge (and soon be dinner). I really need to make more healthy foods, such as soup, so I'm guessing that will be the next posts, soup and more soup. So please bear with me, or you can just make a lot of this dish "Sambal Goreng" tides during the next phase of my soup.

By the way, it was actually more custom use chicken liver 50% (Indonesian: these days) and chicken gizzard 50%, instead of the full 100% like chicken liver, how to do it in this recipe, but I'm not a big fan of the gizzard. So I was fine with chicken gizzard, you can use 200 g of chicken gizzard and 200 grams of chicken liver instead of PG 400 full of chicken liver.

Ingredients:

• 7 Eggs
• 4 Strings of "petai"
• 3 Cups thick coconut milk
• 400 gram chicken livers
• 1 tea spoon Toasted Shrimp Paste
• 250 gr ground beef,
• 4 pieces Garlic
• 6 pieces of Shallots
• 6 piece of Red Chili Peppers
• 20 gr Javanese Lemon
• 1 tea spoon sugar
• Salt and Pepper.

Direction:

1. Remove the yoke of the eggs (use just the whites) Skin petai
2. Slice shallots, brown a little bit.
3. Mix ground beef with 2 egg whites, chicken livers, mix with sald, pepper to taste.
4. Form small balls.
5. Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
6. Cut into cube sized pieces
7. Grind chili, garlic, and add sugar
8. Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
9. Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
10. Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
11. Et simmer for another 3 minute.

Related recipes : Shrimp Paste

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Sambal Petis (Shrimp paste or shrimp sauce), is a common ingredient used in Chinese cuisine, South and Southeast Asia. It is known as Terasi (also spelled trassi, terasie) in Indonesia, ngabi in Burma, dangpuitho in Mizo (northeastern India), kapi in Thailand, Khmer and Lao, belacan (also spelled belachan, blachang) in Malay, mắm ruốc, mắm tép and mắm tôm in Vietnamese (the name depends on the shrimp used), bagoong Alamang (also known as bagoong aramang) in Tagalog, haa1 zoeng3/haa1 gou1 in Chinese "Cantonese" hum HA/Hae Ko (Pe̍h-ōe-jī : Hê-Ko) in min nan Chinese. " Chakma people of Chittagong Hill Tracts in Bangladesh ", call it sidol, use shrimp paste widely in those cuisines.

It is made from fermented ground shrimp mixed with salt. Some versions in the wet form, like those in Vietnam and other versions of dried either cut into rectangular blocks size grip or sold in bulk. A key element in many curries and sauces. Shrimp paste can be found at most meals in Indonesia, Laos, Malaysia, Myanmar, Singapore, Thailand and Vietnam and the Philippines. Typically a component of dip for fish or vegetables.

Ingredients/Bahan:

• 2 tbsp Black Shrimp Paste (Petis Udang)
• 5 Red Chillies (Cabe Rawit)
• 2 tbsp Sweet Soy Sauce(Kecap Manis)
• 1 tsp Fried Garlic (Bawang Putih Goreng)
• Hot Water (Air Panas)

Directions/Cara membuat:
English:
1. Blend all together with food processor.

Indonesian:
1. Campur semua bahan, ulek halus atau menggunakan food processor.

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Lento, Pie-eating black eyed peas usually with "lontong balap" (bean sprout Surabaya stew) or "Lontong Mie" (bean sprout soup and noodles) as a side dish. But of course we can eat just as it is or a side dish for a meal.

In my homeland, some people confuse cassava, but prefers a style in my mom don't use manioc. So if you are a food adventurer or just looking for an alternative vegetarian dish you should try this.


Ingredients/Bahan:

• 0.5 kg Grated Cassava (Singkong parut)
• Oil
• Salt (garam secukupnya)
• 1 clove Garlic (Bawang putih)
• 1/2 tsp Turmeric powder (Kunir bubuk)

Directions/Cara membuat:

English:

1. Mix all ingredients, then form the mixture into oval shape ball.
2. Heat oil in deep fryer, and fry medium heat until it is golden and cooked. Put onto a kitchen towel paper.

Indonesian:

1. Campur semua bahan, lalu bentuk bulat lonjong.
2. Siapkan minyak untuk menggoreng, goreng hingga matang. Tiriskan dengan paper towel.

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Tahu Campur one of popular food from East Java, particularly Surabaya. It's kind of beef soup served with a green salad and bean sprout, egg noodles, fried tofu, truck (spiced fried cassava) "kerupuk bawang" (garlic crackers). Some people might taste a little strange because it Udang Petis (shrimp paste black) inside.

Ingredients/Bahan:

• 1 pack Beancurd (Tahu)
• 250 gr Bean shoot (Cambah/Taoge)
• 1 bunch Lettuce (Selada)
• 4 pcs Dried egg noodle (Mie kering)
• Some fried Garlic crackers (krupuk bawang)

Soup/Kuah:

• 500 gr Skirt/Gravy beef (daging sapi)
• 1 stalks Lemon grass (sere)
• 1 tbsp Coriander (Ketumbar)
• 6 Shallots (bawang merah)
• 3 cloves Garlic (Bawang putih)
• 2 tsp Galangal powder (Laos bubuk)
• Salt (Garam)
• 1 tbsp Palm sugar (Gula merah)
• 1 cm Ginger (Jahe)
• 2 Bay leaves (Daun salam)
• 2 Kaffir lime leaves (daun jeruk purut)
• Water

Directions/Cara membuat:
English:

1. Blend all the soup spices then saute it until it fragrant then put in into a deep pan with beef (already sliced thinly) and water, boil all until the beef cooked and tender.
2. Fried the beancurd, set aside. Soak the bean shoot with hot water for 2 seconds then rinse it.
3. Wash and shred the lettuce, set aside.
4. Make "Sambal Petis".

Serving:

1. Put a tsp of sambal petis, dilluted with little bit soup, then some lettuce on to a deep plate/ bowl, then some sliced fried beancurd, some sliced "Lento", a pinch of bean shoot.
2. Pour the soup and garnish with garlic crackers.
3. Eat with "Sambal Petis" and lime juice.

Indonesian:

1. Haluskan semua bumbu lalu grengseng sampai wangi. Masukkan bersama air dan daging sapi yang sudah di iris tipis2, rebus sampai matang dan empuk.
2. Goreng tahu lalu sisihkan, rendam cambah dengan air panas lalu tiriskan. Cuci dan iris2 selada.
3. Buat sambal petis.

Penyajian:

1. Taruh 1 sdt of sambal petis, beri sedikit kuah, lalu beri potongan selada, potongan tahu, potongan "Lento", cambah. Beri kuah agak banyak, taburkan krupuk bawang.
2. Sajikan dengan "Sambal Petis".

Source : Indonesian Recipes

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Tomato Sambal is an important part of the "Indonesian Nasi Goreng." So when I landed up searching for fried rice, I finished making "Tomato Sambal" at home and that needs to be added to the fried rice.

Tomato Sambal condiment, popularly eaten with many Indonesian dishes. Wiki says, Sambal chili sauce is based on which usually use seasoning. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and Suriname by Javanese. It is usually made of a variety of chili pepper and is sometimes substituted for fresh chilis. It can be very hot for beginners. And there are some exotic food markets in sambals or gourmet departments in supermarkets in many countries.

Traditionally to make Sambal, Javanese using mortar and pestle to grind or you plug. Auilik means grinding or pounding. Almost saw how similar this our own cuisine.

Tomato Sambal with red or green peppers, fresh tomato, onion, garlic, salt and sour lemon-like thing, lemon, tamarind, vinegar and something sweet can be added, too. Non-vegetarian ingredients such as shrimp or anchovies or meat.

INGREDIENTS:

• 750 gr large chili, seeded and chopped
• 750 gr bird's eye chili, whole
• 1½ kg tomato, Skinned, wedged and seeded
• 200 gr garlic, peeled and sliced
• 400 gr shallot, peeled and sliced
• 50 gr dried shrimp paste, roasted
• 100 gr palm sugar, chopped
• 4 ea lemon juice
• 400 ml coconut oil
• 1 tbsp salt

PREPARATION:
Heat oil in heavy saucepan, add shallots and garlic and sauté until golden, add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp paste and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.

Set aside and cool. Grind in stone mortar and puree coarsely. Season to taste with salt and lemon juice.

PS: Make sure to cook all ingredients over high heat while continuously mixing. This will preserve nice red color.

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