ASINAN SERUT OR LIQUID FRUIT SALAD Here in Indonesia, people love Asinans and Rujaks. Rujaks are cut fruits and raw vegetables, served with a thick palm sugar sauce.( will put up recipe soon) . An Asinan has fruit or vegetable,which are marinated in a tangy, spicy sweet syrup. And sort of pickled. These can be bottled and kept upto 2 weeks, depending on the fruits and vegetables used. Asinans vary from region to region. Todays recipe is ASINAN SERUT( Grated fruit Asinan )
The recipe I will share with you is an instant fusion Asinan. Fusion because I have added young coconut strips, which is not normally added, but I love the taste of it.😊 this recipe is very forgiving, you can add or omit any fruits, you can either chop the fruits or grate. You can use this as a palate cleanser, amuse bouche, between courses or even before meals to give your appetite an edge😊. Best served chilled.
1st step..syrup. Take 500 ml of water in a pan,( can use the water from coconut, as I have done) add paste of 3 red chillies( can reduce or increase as per your choice)
5 tbsps of sugar 3 tbsp of vinegar. 1/4 tsp salt.
Boil till sugar melts, for about 5 mins.
Cool completely. .
To this add 1/2 cup grated semi ripe mango 1/2 cup grated cucumber with the skin 1/2 cup young drinking coconut, cut into thin strips. 1/2 cup grated apple.
Mix everything and let sit in the refrigerator for a few hours.
Serve in small glasses Topped with some peanuts, and chopped red chillie.
IKAN KEMBUNG SAMBAL PETE. ( MACKEREL IN SPICY CHILLI SAUCE WITH STINK BEANS) Stink beans, bitter beans , twisted cluster beansthe names are enough to put people off. BUT, wait, these beans are so called bcoz of their distinct taste and odour,( A bit strong, but similar to raw asparagus which I admit is an acquired taste.) The bean it self has a buttery bite to it. And the beans healing properties are many. They are very good in cleansing the kidneys., so don’t shy away…do try them Very very popular here in Indonesia. Petai( pronounced Ptai) is mostly added to sambals or served as a side dish with rice, fish, chicken etc. Its truely delicious. Its normally just added in the last stage of cooking or eaten fried. In India Its called YONGCHAK, ( I googled this, and saw its found in MANIPUR.) Pls do enlighten me if you know more about this in India. Normally a single stalk will have about 10 to 12 beans, the outer covering is disposed and the beans are used.Every vegetable vendor who passes around will surely have many petai hanging on his cart. These bright green beans surely brighten up a dish. Ikan kembung is a distant cousin of the mackerel. Its not very fleshy, and has many tiny bones. But it fries very well and tasty to eat. Use any other fish if you want. Its the sambal which is so tasty..spicy, a little sweet and slightly tangy. Do try this recipe. Photo was a bit difficult to take..pls excuse the photography.
500 gms of ikan Kembung( chubb mackerel)..Make slits over the fish. Wash well, rub lime juice and salt over it and let sit for half an hour. Next rub some corriander powder and turmeric into the fish Heat some oil in a pan and deep fry the fish till crispy…( you can cover while frying to avoid spluttering. Keep the fish in a serving dish.
Sambal.( 1st step grinding) 7 red chillies 5 bird eye chillies 6 shallots 3 garlic pods 1 tsp salt 50 ml or 3 tbsps water. Blend all this .keep asaide.
Step 2. Heat 6 tbsps oil in a pan Add the blended paste, 1 stalk of lemongrass( slit and bashed), 3 torn kaffir lime leaves Cook this till oil seperates. Now add 10 whole bird eye chillies 1 big tomato sliced 1 tbsp jaggery or brown sugar 1/2 tsp sugar 50 ml or 3 tbsps water. Also add the Petai( remove from stalk, and remove the white membrane, slit the green beans into 2)
Now cook all this for 10 mins till the beans lose thier rawness. To assemble. Put the fish in a platter, and pour the sambal on top of the fish, garnish with cucumber and thai basil. Eat with hot white rice and some stirfry vegetables. Have shared some photos in the comment section.
( Tofu ,beansprouts and egg salad with peanut sauce)
ALSO KNOWN AS TAHU TELOR .
This delicious dish can be called a cousin to the famous gado gado salad of Indonesia. Easy to make and assemble. Having lived in Indonesia since 35 years, my taste buds have got used to the delicious food available here except for tofu or tahu as its known here. For me given a choice between tofu and paneer, paneer wins hands down anyday. But on the other hand, tofu and tempe are staples in the Indonesian diet, and a good source of protein . Both tofu and tempe are also present at afternoon meals in our home too. Fried, sauted, steamed..any which way. So, i have learnt to befriend tofu in some dishes. Growing up in India, we did not really know much about tofu, even with the advent of chinese restaurants, which started mushrooming all over India during the 1970’s., tofu was not part of thier menu. Chinese food was of course egg fried rice, hakka noodles and veg manchurian😊. The awesome chindian food, especially catering to the Indian Palette. Frankly speaking, I still love that particular chindian food which i definetely make it a point to have when in Pune. The spring rolls at chinese room are my favourite. Tofu is now easily available in India, and many people have replaced paneer with tofu in the new fad vegan diets. So on to today’s recipe..pls do try it. Best eaten with warm sauce.
Ingredients. Tofu/ paneer 300 gms cut into small cubes. 3 eggs 100 gms fried peanuts with skin or without Plus 4 tbsps fried peanuts. 100 gms beansprouts, blanched. 4 tbsps chopped celery 4 tbsps finely chopped spring onions 4 kaffir lime leaves ( middle stock removed) 1 big cucumber slit and chopped in semi circles. 4 tbsps fried onion 1/2 tsp white pepper Salt to taste Veg stock powder, or msg 1/4 tsp 3 bird chillies, 3 red chillies 3 pods of garlic 30 gms palm sugar( I have boiled the palm sugar with little water , and strained to get rid of impurities.) 3 tbsps tamarind pulp
Method 1. Saute the red chillies, bird eye chillies and garlic in 2 tbsps oil. 2. In a mixer jar, add fried peanuts, chillies and garlic. Add salt, pepper and veg stock powder., the kaffir lime leaves. Add some water and blend to a thick paste. 3. Heat 2 or 3 tbsps oil, and put the peanut paste. Saute for a while, and add palm sugar and tamarind water. Also add about one cup water and let it cook till oil starts seperating. Keep aside. 4. Now beat 3 eggs, season with salt and pepper. Add tofu cubes to the eggs and mix. Heat 1 tbsps of oil in a wok, slide in a laddle of the egg and tofu mixture., you can do it it in batches.( I got about 8 small omelettes) Stir for a bit and let semi set. After a while flip it over. Slide onto a serving platter. Top with cucumber, beansprouts, peanut sauce, celery leaves,spring onions, fried onions and some fried peanuts. Serve warm. Enjoy.