Ingredients:
125 g cabbage, torn into bite-size pieces
125 g bamboo shoots, sliced
125 g long beans, cut into 4 cm lengths
20 g straw mushroom
22 g pieces pressed tofu (dou gan), cut diagonally into two
8 fresh chillies
2 tsp belaccan
4 candlenuts
10 shallots
650 ml coconut milk
Salt to taste
Method:
Grind red chillies, belaccan, candlenuts and shallots together in a food processor. Heat 2 tablespoons of oil in a pot and fry the ground ingredients till fragrant. Add the coconut milk. Bring to a gentle boil and add the cabbage, bamboo shoots, long beans and mushrooms. Simmer until the vegetables are cooked before adding the pressed tofu. Add salt. Once the tofu is beated, you’re ready to serve the Lemak
Ingredients:
1 medium-sized aubergines
Salt
120 g (4 oz) young French beans (in Indonesia we would use kacang panjang, ‘yard-long beans’)
120 g (4 oz) bamboo shoots
60 g (2 oz) very young spring greens (optional-in Indonesia we use melinjo leaves)
1 slice terasi
4 kemiri (candlenuts)
3 cloves garlic
1 green chilli or 1/2 tsp chilli powder
6 shallots or 1 onion
1 cup water or stock
30 g (1 oz) ebi (dried raw shrimps)
1/2 tsp brown sugar
1.5 tsp ground coriander
1/2 tsp powdered, or stalk of fresh, lemon grass (optional)
2 Kaffir lime leaves or bay-leaves
2 cups thick santen
First, prepare the vegetables. Slice the aubergine, sprinkle with salt, and let it stand for 30 minutes; then rinse and leave to dry. Cut up the beans into pieces about 1 cm (1/2″) long. Slice the bamboo shoots bery thin. Chop the spring greens coarsely.
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This stew is cooked in santen. The turmeric gives it its yellowish colour.
250 g (8 oz) brisket
Salt
3 kemiri (candlenuts)
6 shalllots
1 small vegetable marrow
1 medium-sized potato
2 carrots
1 cup water
1/2 tsp chilli powder
A pinch of ground laos (galingale)
A pinch of powdered lemon grass
1/2 tsp ground ginger
1 tsp turmeric
1 salam leaf or bay-leaf
60 g (2 oz) broad beans (in Indonesia we would use kacang pagar, Lima beans)
1 cup thick santen
Boil the brisket with a little salt for 60 minutes. Keep a cupful of the stock, and cut the meat into small pieces.
Pound the kemiri and shallots into a smooth paste. Peel the marrow, potato and carrots, and chop them into small cubes.
Put the cupful of water into a saucepan, and in it put the kemiri paste, chilli, laos, lemon grass, ginger, turmeric, and salam (or bay) leaf. Stir this mixture and bring it to the boil. (more…)
Ingredients:
500 g (1 lb) young spinach leaves
2 young corncobs, or 120 g (4 oz) sweet potatoes
2 shallots
1/2 green chilli, or a pinch of chilli powder
A pinch of ground ginger
A small slice of kencur
1 salam leaf or bay-leaf
Salt
Wash the spinach and chop it coarsely. Cut each corncob into three pieces; or peel and cut the sweet potatoes into small cubes.
Slice the shallots and chilli finely and put them into a saucepan with 1 cup of water. Add the ginger, kencur, salam and salt, and bring to the boil. When the water boils, put in the corn or sweet potatoes, cover the pan, and simmer for 15 minutes. Uncover, add the chopped spinach and another half cup of water. Taste, and add more salt if neccesary. Cook until the spinach is tender (about 5-7 minutes), remove the kencur and the leaf and serve hot.
Ingredients:
1 small aubergines
2 medium-sized corgettes
Salt
2 cups waer
4 leaves of white cabbage (or melinjo leaves)
120 (4 oz) runner beans (yard-long beans)
2 kemiri (candlenuts)
1 small green chilli
2 shallots
A pinch of laos (galingale)
1 salam leaf or bay-leaf
1/2 tsp sugar
4-6 tbs thick tamarind water
Slice the aubergine and corgettes, sprinkle them with salt, and leave to stand for a half an hour. Boil the peanuts in a cupful of water for 10 minutes. Slice the cabbage leaves, top and tail the runner beans and cut them into pieces about 1 cm (1/2″).
Put half a cup of water into a saucepan. Crush the kemiri, chilli and shallots, and add them all to the water. Boil for 5 minutes and add the laos, the salam or bay-leaf, the sugar and the remaining half-cup of water. Bring back to the boil and put in the cabbage and beans. Simmer for 3 minutes. Add the aubergines, courgettes, ad cooked peanuts. Simmer for another 5 minutes, and put in the tamarind water and salt. Simmer for 4 or 5 minutes longer, and serve hot.
Sayur Asam can also be eaten as a soup. It looks like a cloudy, thick vegetable soup; the sourness it very refreshing.
Ingredients:
