Ingredients:
1 tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and crushed
675 g ripe tomatoes
1 bay leaf
1 tsp died mixed herbs
300 ml fish stock
300 ml dry white wine
2 tsp caster sugar
450 g live mussels, scrubbed (discard any that are open)
450 g cod fillet, skinned and cut into 2.5 cm cubes
Salt
Black pepper
6 baby squid, sliced into rings
225 g raw tiger prawns, head removed
1 tbsp freshly chopped parsley
Method:
Heat oil in large pan and gently fry the onion and garlic for three minutes until softened, but not browned.
Reserving four tomatoes, roughly chop the remainder and add to the onion and garlic. Cook, stirring constantly, for a further two minutes.
Add bay leaf and herbs, then pour in the stock and wine. Bring to the boil and simmer for 10 minutes.
Stir in the sugar, mussels and cod, then season and bring back to the boil. Cover and simmer for five minutes.
Quarter the remaining tomatoes and stir into pan with the baby squid and prawns. Cover and continue to cook for three to four minutes until the prawns turn pink and the mussels open.
Discard bay leaf and any mussels that haven’t openned. Sprinkle with parsley and serve with lemon wedges and French leaves.
Ingredients:
1 can of tuna fish, about 120 g (4 oz), or 1 eel or 90 g (3 oz) ikan teri.
1 cup thick santen (coconut milk)
4 cloves garlic
3 shallots, peeled and chopped
4 kemiri (candlenuts)
3 cabe rawit or 2 tsp chilli powder
2 tbs tamarind water or 2 tsp tomato puree
1 tsp brown sugar
Salt
2 tbs vegetable oil
Pound the garlic, shallots, kemiri and cabe rawit into a paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.
Ingredients:
4 mackerel, cleaned, and with the heads removeed
1/2 tsp chilli powder
1/2 tsp cayenne peper
About 30 g (1 oz) tamarind
6 shallots
4 cloves garlic
1/2 tsp ground laos (galingale)
1 tbs sweet soya sauce
Vegetable oil
2 cup water
sliced cucumber
Wedges of lemon
Wash the mackerel with vinegar and rinse in cold water. Steam them for 20 minutes.
Slice the shallots and garlic, and fry in hot oil for 1 minute. Add the chilli, cayenne pepper, laos, soya sauce, tamarind and water. Add a pinch of salt, and taste. Pour this sauce over the fish in a deep saucepan or casserole. With the saucepan, bring the contents to the oil and simmer for about 1 hour. With the casserole, put it in the oven and cook for abour 1 hour on gas mark 3 (about 325 F).
When it is cooked, put the fish on a serving-dish, strain the remainder of the sauce over it, and garnish with thin slices of cucumber and wedges of lemon.
Ingredients:
1 Kg (2.25 lb) fish
For the marinade:
1/2 cup tamarind water
2 cloves garlic, crushed
1/4 tsp chilli powder
Salt and pepper
And thereafter:
2 cloves garlic
6 shallots
1/2 tsp chilli powder
120 g (4 oz) freshly grated or desiccaated coconut
1 slice terasi (optinoal)
1 tsp brown sugar
Juice of half a lemon
Salt
Olive oil, or clarified butter
2 springs fresh mint-apple mint if possible (we use a kind called kemangi in Indonesia)
Chives
(more…)
Ingredients:
500 g (1 lb) fern-shoots (fiddleheads in North America, paku or pakis in Indonesia) or curly kare
6 kemiri (candlenuts)
4 cloves garlic
2 onions
1 salam leaf or bay-leaf
1 tsp chilli powder
2 tsp ground ginger
1/2 tsp ground laos (galingale)
1 tsp ground turmeric
3 cups fairly thick santen, made from 1 coconut or 350 g (12 oz) desiccated coconut
1/2 cup tamarind water
A handful of fresh mint
Crush the kemiri and garlic, and a few slices of onion. add the salam leaf, chilli powder, ginger, laos and turmeric. Mix thoroughly with the santen and tamarind water. arrange 3 of the trout on the bottom of your saucepan-it should be big enough for them to lie side by side. (To prevent the fish sticking to the bottom of the vessel, cover it with a thin layer of butter, or banana leaf). (more…)
Ingredients:
1 fish or fish steaks weighing 2 kg (4.5 lb)
1 tsp turmeric
10 red chillis
8 shallots or 2 onions
3 cloves garlic
A piece of root ginger or 1 tsp ginger powder
1.5 cups tamarind water
Salt
Clean the fish and rub it with the turmeric and salt. Seed the chillis and cut them lengthwise into two. Slice the shallots (or onion), garlic and ginger. Put the garlic and ginger with half the sliced shallots and five chillis at the bottom of your fish pan. Lay the fish or fish steaks on top of these. Put the remaining chillis, shallots, garlic and ginger on top of the fish, and pour the tamarind water over everything. (more…)
Chill a can of sardines (about 150 g - 4 to 6 oz), open it, remove and skin the sardines. Slice 1 or 2 medium onions and saute them in a little vegetable oil until slightly coloured. add a pinch each of chili powder and salt a teaspoon of paprika. Stir for about a minute, then put in the sardines-carefully, so as not to break them up more than necessary- and stir gently. Then put the sardines and onion on top of your Nasi Gareng as a garnish; don’t - for reasons given in the next recipe, stir them into it.
700 g (1.5 lb, cleaned weight) fish-see above
6 shallots or 1 large onion
2 cloves garlic
2 tsp ground coriander
1 tsp ground ginger
1/2 tsp powdered, or 1 blade fresh, lemon grass
1 tsp chilli powder
1 salam leaf or bay-leaf
1/2 tsp turmeric
1/2 cup tamarind water
1 cup of thick santen (coconut milk)
2 tbs vegetable oil
Salt
Sliced cucumber
Mint
Whatever fish is used, it can be cut into small cubes or slice before frying. Heat a little a heavy frying-pan, and carefully brown the fish in it.
(more…)
Ingredients:
