Asian Peanut Chili Crunch (Seroendeng)

6–10 dried Thai red chiles, crushed (or sub 2–4 tablespoons chili flakes)
1/2 cup roasted peanuts (skinless)
1/2 cup crispy shallots (available at Asian markets, or see notes)
1/2 teaspoon salt

Optional additions: toasted coconut, coconut or palm sugar, dried shrimp or anchovy powder, dried lemongrass or kefir lime leaf, dried mushroom powder – remember to start conservatively and add more to taste. Play around and have fun!

Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.

Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)

Place in a bowl with the crispy shallots and salt. Feel free to embellish to your taste.

notes

To make homemade crispy shallots, heat 1 cup vegetable or peanut oil in a small saucepan.
Slice 3 shallots into thin 1/8 inch rings and cook them over medium heat for about 15 minutes lowering heat if they seem to be getting too dark.

Using a strainer over a bowl, strain well, and spread out on a paper towel-lined plate, blot, sprinkle with salt and let cool. They will crisp more as they cool. Feel free to reuse the flavorful shallot-infused oil!

You could also use dehydrated shallots with no oil.

Pressure Cooker Peanut Chicken

1 1/2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
3 fat cloves garlic, rough chopped
1 tablespoon fresh ginger, chopped ( or use ginger paste)
1 teaspoon oil
13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)
3 tablespoons soy sauce (or use GF liquid amino acids)
3 tablespoons honey (or coconut sugar or brown sugar)
2 tablespoons fresh lime juice, more to taste
1 tablespoon chili garlic paste (or sriracha, or sambal olek)
—–
1/2 cup peanut butter (or sub almond butter)
optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves

Chili Cucumber Salad

3 Turkish cucumbers, cut into ½ inch thick, diagonal half-moons
2 tablespoon rice vinegar
1 tablespoon chili garlic paste
pinch salt and sugar (optional)
optional – basil ribbons, scallions, or cilantro

Serve over rice or a bed of spinach (either raw or wilted) or both, with the optional Chili Cucumber Salad

Sprinkle with the optional Peanut Chili Crunch, or even just roasted peanuts.

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir. Drop the peanut butter in spoonfuls over top of the chicken (don’t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add more chili paste and lime. Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach – or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

notes

Stirring in the peanut butter after the chicken is cooked, or dropping it on the top of the chicken will prevent the sauce from getting too thick at the bottom of the instant pot which can cause a mild scorching. So drop it on top, or add it after you release the pressure.

The sauce will start off a bit watery, but will thicken as it cools.

This will become more and more delicious over the next couple days. When cooking chicken breast in a pressure cooker, the meat seems to “contract”. If you allow the pressure-cooked chicken time to “rest” (keeping in on the “warm” setting for a while) it will expand and absorb some of the sauce -the sauce will thicken and the chicken will relax a bit and become more tender and flavorful. That’s why dishes like this usually taste better the next day. A great one to make ahead!

If making or prepping ahead, I would just cook it ahead and refrigerate, allowing the flavors to meld.

To prep this ahead, and cook it later- blend all sauce ingredients (except peanut butter) in a blender. Pour over the raw chicken (in a ziplock bag) and store in the fridge for up to 3 days. Then pour it in the Instant Pot. Drop peanut butter on the top of the chicken or stir it in after it is cooked. Follow the rest of the directions above.

Chicken Breast cooking Times:
6-ounce chicken breasts- 6 minutes on high pressure for fresh ( 10 minutes on high pressure for frozen)
8 ounce chicken breasts -7 minutes on high pressure for fresh (11 minutes on high pressure for frozen)
10 ounce chicken breasts- 8 minutes on high pressure for fresh (12 minutes on high pressure for frozen)

Bali Bowls with Sheet Pan Peanut Tofu

14 ounces tofu ( non gmo, organic and sprouted if possible- our use firm or extra firm)
1 large yam or sweet potato, cut into 3/4 inch cubes
drizzle of olive oil
3/4 cup uncooked black rice ( or other rice or grain- both optional)
Peanut Sauce Ingredients:

3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
1/4 cup peanut butter (or sub almond butter!)
1/4 cup fresh orange juice (roughly ½ an orange)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons maple syrup, honey, agave or sugar substitute
3 tablespoons toasted sesame oil
1/2 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
3/4 teaspoon salt

Bowl Veggie Options:

1–2 cups shredded cabbage (or use a mandolin)
1–2 cups shredded carrots
1–2 cups shredded beets
1 cup sliced snap peas
1/2 cup thinly sliced radishes ( or watermelon radishes)
1 avocado
fresh sunflower sprouts

Preheat oven to 425 F.

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into 3/4 inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece. Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta – using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

Notes:

This would be a delicious meal prep option for healthy lunches. Totally fine served cold!
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let stand in strainer for five minutes. Fluff with fork. See Basmati Rice method – very similar to cooking pasta.

Nasi Goreng

For the Spice Paste:
2 small shallots (2 ounces; 55g), roughly chopped
3 medium cloves garlic
1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)
1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)

For the Nasi Goreng:
4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
2 tablespoons (30ml) kecap manis (see note), plus more for drizzling
2 teaspoons (10ml) soy sauce
Kosher salt
Ground white pepper

To Serve:
2 fried eggs, cooked sunny-side up or over easy
Sliced cucumbers (optional)
Sliced tomatoes (optional)
Fried shallots (optional)

For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce

For the Spice Paste:
One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes

For the Glaze:
1 cup kecap manis (8 ounces; 240ml)
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
One (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped

For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

For the Spice Paste: Combine turmeric, lemongrass, garlic, shallots, chilies, sugar, coriander, white peppercorns, and 2 teaspoons (8g) kosher salt using a mortar and pestle, working in batches if necessary. Pound into a fine paste. (For an easier method, pound with the mortar and pestle until a rough paste is formed, then transfer to a food processor to reduce to a fine paste. I do not recommend using the food processor alone if you want maximum flavor.) Divide mixture into thirds.

Combine pork and one-third of spice paste in a large bowl and toss with your hands until all of pork is thoroughly coated in the mixture. Cover and refrigerate for at least 45 minutes or up to overnight. Thread pork onto skewers. To do this efficiently, cut an onion or potato in half and place it on your cutting board. Place a piece of pork on top of it and push through it with the skewer. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly. Discard onion half (or grill it) after use. Keep pork skewers refrigerated until ready to cook.

For the Glaze: Meanwhile, combine kecap manis, sugar, ginger, and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until glaze is thick enough to coat the back of a spoon. Stir in one-third of spice paste and adjust seasoning with more sugar as necessary. Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids. Leftover glaze can be stored indefinitely in a covered container in the refrigerator.

For the Dipping Sauce: Pound peanuts with the mortar and pestle until reduced to a rough powder. Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine. Once liquid comes to a simmer and turns creamy, adjust consistency with more water as necessary to produce a creamy sauce that just barely flows. Season to taste with a little sugar if desired. Leftover sauce can be stored for several weeks in a covered container in the refrigerator.

To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Working in batches as necessary, place pork directly over hot side of grill. Immediately start fanning coals or flames with a large piece of cardboard or with the hose of a Shop-Vac to prevent flare-ups. Cook, fanning constantly and turning pork occasionally, until pork is cooked through and browned on all sides, about 6 minutes total. Transfer pork to cooler side of grill and brush on all sides with glaze. Return to hot side of grill and cook, turning, just until glaze starts to bubble and get sticky, about 45 seconds. Transfer skewers to a serving platter and repeat until all pork is cooked.

Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Laksa Ayam Betawi (Jakarta Coconut Chicken Soup)

800 gr chicken breast fillet – about 28 oz, cut into bite-size pieces
2 Tbsp cooking oil
2 cups chicken broth
2 cups coconut milk

Ingredients to grind:
30 gr dried shrimp – soak in warm water until soft
4 cloves garlic
1 large onion
1 inch fresh ginger
1 Tbsp sambal oelek – or more if you want it spicier. You can also use this chili paste

Spices and herbs:
2 tsp turmeric powder
1 tsp coriander powder
1 tsp galangal powder
1 stalk lemongrass
2 bay leaves
3 kaffir lime leaves

Seasonings:
2 tsp salt – or more to taste
1 tsp sugar – or more to taste
1/2 tsp ground white pepper

Choice of noodles: (choose one)
Rice noodles – (bihun) prepare according to directions on the package
mungbean thread noodles – (soun) prepare according to directions on the package

Serve with:
200 gr mungbean sprouts (tauge) – blanched in hot water
2 hard-boiled eggs – cut into quarters
Crispy fried shallots / bawang goreng
Emping crackers
Limes

Garnishes:
1 stalk green onion – finely chopped
Fresh mints and/or basil leaves

Place all ingredients to grind in a food processor and process into a paste. Add the cooking oil to help it going.

Preheat a large heavy-bottom pot. Add cooking oil (if you haven’t added it when you grind the ingredients above). Add the ground ingredients and stir fry until they smell really good, about 3 minutes or so.

Add the chicken pieces followed by turmeric, coriander, galangal powder, and seasonings. Stir to mix everything and cook until the chicken just turn opaque and add chicken broth, lemongrass, kaffir lime leaves, and bay leaves. Bring to a boil and then lower the heat to simmer until the chicken pieces are cooked through, about 15-20 minutes. Then stir in the coconut milk. Have a taste and adjust the seasonings to your taste.

Serving:
Portion the cooked noodles into individual serving bowl. Portion out some chicken pieces. and beansprouts. Ladle the hot soup over.

Add hard-boiled pieces, chopped green onions, bawang goreng, and fresh mint and/or basil leaves. Squeeze some lime juice over if you like. Serve immediately when it’s warm with some emping crackers if you have some.

Soto Ayam

1/2 pack rice noodles (8 oz)
2 tablespoons cooking oil
1 skinless and boneless chicken breast, cut into cubes
1 stalk lemongrass, cut into 3 strips
1 can coconut milk, 13.5 fl oz (400 ml)
1 can chicken broth, 14.05 oz (411 g)
1 cup water
Salt, to taste

Spice Paste:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 shallots, peeled
3 cloves garlic, peeled
1 piece turmeric (2-inch), peeled or 1 tablespoon turmeric powder
1 piece galangal, peeled and sliced (2-inch)
1 piece ginger, peeled and sliced (2-inch)
1 tablespoon fresh lime juice

Toppings:

2 cups bean sprouts
2 cups sliced cabbages, optional
2 hard-boiled eggs, cut into wedges
1 stalk spring onion, cut into rounds
2 limes, cut into wedges
Fried shallot crisps

Soak the rice noodles in warm water to soften them. Set aside.
Blend the Spice Paste in a food processor. Add some water if needed.
Add the oil in a pot on medium-high heat. Add in the Spice Paste and stir with spatula back and forth until aromatic.

Add in the chicken broth, coconut milk, lemongrass and water. Bring it to a boil. Add in the chicken breast cubes. Cover the pot and simmer on low heat for 30 minutes. Add salt to taste.

Blanch the rice noodles, bean sprouts, cabbages (if using) in another pot of boiling water. Transfer them to a bowl once they are cooked. Add the Toppings of hard-boiled eggs, spring onions and add the hot chicken broth into the bowl. Serve hot with lime wedges and shallot crisps on top of the noodles.

Nasi Lamak Medan (Coconut Milk Rice)

Coconut milk rice:
2 cups of uncooked jasmine rice – (washed several times and drained)
1 1/2 cups of coconut milk
1/4 cup of water
3 pandan leaves – (screwpine leaves-knotted)
1 stalk of lemon grass – (bruised and cut into 2-inch pieces)

Sambal chili :
5 shallots – (peeled and finely chopped)
1 Tbsp of grape seeds oil or oil of your choice
1/2 tsp of dried shrimp paste – (belacan)
1 cup sambal oelek
3 Tbsp of sugar – (add more if you want a bit sweeter)

Potatoes:
3 large potatoes – (peeled and diced)
4 oz raw medium shrimp – (peeled, deveined, and roughly chopped)
1 cup of dried red chili – (soaked in warm water until soft)
5 shallots – (peeled)
Small bunch of curry leaves
2 Tbsp of sugar or more to taste
Dash of salt to taste
Oil to deep fry the potatoes
Dried anchovies and peanuts:
1 Tbsp of oil
1/2 cup medium to large high-quality dried anchovies
1/2 cup dry roasted peanuts
Pinch of sugar

Garnish:
1 small cucumber – (washed and thinly sliced)

Cooking the rice:

If you have a rice cooker, life couldn’t be any easier, just put everything in the rice cooker (with exception of the screwpine leaves)and press the cook button, add the screwpine leaves about 10 minutes towards the end of cooking time. My mom actually taught me this little secret so that the screwpine leaves will release the right amount of flavor.

If you don’t own one, use a dutch oven. Bring the water and coconut milk to a boil and then add the rice. Lower the heat and simmer until the rice is almost cooked. Add the screwpine leaves in and stir for a bit. Cover with a lid and cook for another 10 minutes until the rice is cooked through and fluffy.

Making the chili sauce:

In a saucepan, heat up some oil. Saute the shallots until soft, about 1 minute. Add in the shrimp paste and saute for another minute, add in the sambal oelek and sugar. The chili sauce will turn slightly darker when the sugar caramelized. The chili sauce should be sweet and spicy.

Potatoes:

Ground the red chili and shallots into a coarse paste. Preheat the oil in a pot. Deep fry the potatoes until they are golden brown. Set aside.

In a large skillet, preheat about 2 Tbsp of oil. Saute the chili paste for about 5 minutes. Add in the shrimp and curry leaves and cook until the shrimp turn color, about 1 minute. Add in the fry potatoes and stir to mix everything. Make sure the chili sauce coats the potatoes. Add in sugar and salt. Have a taste, it should be more at a sweet side and lightly spicy.

Dried anchovies and peanuts:

Preheat a medium size pan with cooking oil. Add in the anchovies and fry until crispy, about 1 minute or so. Add in the peanuts and cook until the peanuts are lightly brown. Add in pinch of sugar. Turn off the heat and give it a good stir to mix everything. Remove from the heat.

When ready to serve:
Portion the rice on the plate. Place the sambal telur, potatoes, sambal, and few slices of cucumber on the side of the plate. Ready to go!

Kering Kentang (Spiced Potatoes)

500 gr potatoes – Choose less waxy potatoes like Russet
2 Thai red chilis – seeded and cut into strips
Cooking oil – to fry potatoes

Spiced paste:
4 kaffir lime leaves – use a scissor to cut into thin strips, remove the vein in the middle
1 Tbsp cooking oil
2 cloves garlic – grated or finely minced
1 tsp tamarind paste
1 Tbsp sambal oelek – or use chili paste
2 tsp galangal powder
70 gr coconut sugar – or use dark brown sugar
1 tsp salt
5 Tbsp water
2 bay leaves – or 4 dried bay leaves

To add last:
2 Tbsp Crispy fried shallots / bawang goreng

Soak the potatoes:

Peel the potatoes and use a mandoline slicer if you have one to cut the potatoes into uniform size sticks. This is important and will make your life easier when you fry them. They are cooked and get crispy at the same time. You can manually cut them too, it’s more work!

Soak the potato sticks in fresh cold water for at least 2 hours (overnight is fine too) and then drain off all the water and starch that leaks out. Do not skip the soaking part.

Use an absorbent paper towel and pat the potatoes dry.

Fry the potatoes:

Preheat about 1 1/2-inches of cooking oil over high heat. When you dip a chopstick into a oil and it bubbles around the chopstick, the oil is ready. Or you can just put one piece of potato in there and if it bubbles and floats, the oil is ready. Lower the heat to medium.

You need to fry the potatoes in 3-4 batches. DO NOT dump all at one go. Place the first batch in and fry until the potatoes are crispy and golden brown. Remove to an absorbent paper towel. Continue frying the next batch.

Prepare the spiced paste:

Place all ingredients for the spiced paste in a bowl, except for kaffir lime leaves and bay leaves.

Preheat 1 Tbsp of cooking oil in a large pan/wok. Add the kaffir lime leaves and Thai chili and fry briefly, about 10 seconds or so. Add the rest of the ingredients above and bay leaves and cook until the sauce thickens to a syrup consistency.

Add the fried potatoes into the sauce and turn off the heat. Stir to make sure the sauce is coating the potatoes. Sprinkle in the bawang goreng and stir again to mix. Transfer to a serving bowl.

Notes:

Kering kentang is best served on the same day. The kering kentang will stay crispy for one whole day. The next day, they will get significantly soggy, which is normal as the moisture from the sauce continues to soften the potatoes.

It’s not uncommon to add things like: roasted peanuts, dried anchovies, fried tempeh (tempe). I highly recommend that you fry these ingredients separately and then add them in when you are about to toss the potatoes to the sauce. This helps to keep the kering kentang crispy.

Sambal Goreng Tempeh

8 oz tempeh – (cut into long and narrow strips)
1/2 tsp belacan / shrimp paste – omit for vegan version
1 Tbsp seedless tamarind paste – mixed with 2 Tbsp water
2 Tbsp gula jawa/ Indonesian palm sugar – roughly chopped, or you may sub with brown sugar
Salt to taste
Cooking oil – for deep-frying of pan frying

Ground ingredients:
3 shallots – (peeled and thinly sliced)
3 cloves garlic – (peeled and finely minced)
4 Fresno chili – or use 1 Tbsp chili paste
1 tsp galangal powder
1 Roma tomato – quartered

Place all the ground ingredients in a food processor and process into a smooth paste. Set aside. Preheat about 1-inch of oil to deep fry the sliced tempeh in batches if necessary. Deep fry until they are golden brown. Drain on an absorbent paper towel and set aside. Alternatively, you can also put about 1 Tbsp of oil in a large non-stick skillet and pan fry them on 1 layer until they are crispy.

In a large skillet or wok, preheat about 2 Tbsp of oil. Add the ground ingredients and stir fry for 3 minutes. Add tamarind juice and palm sugar. Stir to mix and until the palm sugar is melted. Add the fried tempeh and stir to mix everything to make sure the sambal sauce is coating every piece of the tempeh. Have a taste and season with more salt and sugar as needed. It should be spicy, sweet, and slightly tangy.

Kering Tempeh Kacang (Sweet and Spicy Tempeh with Peanuts)

300 gr tempeh
100 gr roasted unsalted peanuts
2 Thai red chilis – seeded and cut into strips – optional
Cooking oil – to fry tempeh

Spice paste:
4 kaffir lime leaves – use scissors to cut into thin strips – remove the vein in the middle
1 Tbsp cooking oil
2 cloves garlic – grated or finely minced
1 tsp tamarind paste – or use 1 Tbsp apple cider vinegar
1 Tbsp sambal oelek – or use chili paste
2 tsp galangal powder
70 gr coconut sugar – or use dark brown sugar
1 tsp salt
5 Tbsp water
2 bay leaves – or 4 dried bay leaves

Fry the tempeh:

Cut tempeh into long strips, about 2 inches long and about 1/2 inch wide. Preheat about 1-inch of cooking oil on a pan and fry the tempeh until they are dry and crispy. You can also just use about 2 Tbsp of cooking oil and shallow fry the tempeh until they are golden brown, they won’t be as crispy but less oil and still make a tasty kering tempeh.

Prepare the spiced paste:

Place all ingredients for the spiced paste in a bowl, except for oil and kaffir lime leaves and bay leaves.

Preheat 1 Tbsp of cooking oil in a large pan/wok. Add the kaffir lime leaves and Thai chili and fry briefly, about 10 seconds or so. Add the rest of the ingredients above and bay leaves and cook until the sauce thickens to a syrup consistency.

Put everything together:

Add the fried tempeh and roasted peanuts into the sauce and turn off the heat. Stir to make sure the sauce is coating the tempeh and peanuts. Remove from the heat and transfer to a serving bowl.

Quick Dressings for Vegetables, Salads, Meat, or Fish: Southeast Asian

Simple Thai:
2 tablespoons Thai oyster sauce
1 teaspoon Thai fish sauce
1 teaspoon Thai thin soy sauce
Small pinch ground white pepper

Spicy Thai:
8 teaspoons finely minced garlic (about 8 medium cloves)
4 tablespoons Asian fish sauce
4 tablespoons fresh juice from about 4 limes
2 tablespoons light brown sugar
2 tablespoons finely chopped fresh cilantro leaves and fine stems
1 teaspoon chili flakes

Another Spicy Thai:
1/2 cup water boiled with 1/2 cup sugar (use to taste; you will not need all)
1 tablespoon peeled and minced fresh ginger
4 tablespoons freshly squeezed lime juice
1 teaspoon rice vinegar or white vinegar
2 teaspoons fish sauce (nam pla)
1 fresh hot red or green pepper, preferably Thai, deseeded and thinly sliced

Thai Coconut Curry:
6 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 1/2 teaspoons fresh juice from 1 lime
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
2 teaspoons honey
1 teaspoon grated fresh peeled ginger

Thai Chili Vinegar:
1 teaspoon garlic
1 tablespoon red medium-sized thai chilies
1/8 teaspoon salt
4 tablespoons vinegar
1/4 teaspoon white sugar

Sweet and Tangy Thai:
10-15 dried whole red hot chillies
4-6 large cloves of garlic, chopped
1/4 cup white vinegar
Juice of 1/2 to 1 lime
3 or more tbsp fish sauce (nahm bplah), to taste
1/3 to 1/2 cup granulated sugar, to desired sweetness
A few cilantro leaves and/or a 1-inch section of green onion, chopped (optional)

Thai Tamarind:
(Bring to a boil, then simmer until sugars dissolve)
1/4 lb palm sugar, coarsely chopped
1/4 cup Thai fish sauce
1 oz seedless tamarind pulp (paste)
1 1/4 cup water
1 tablespoon cayenne pepper

Thai Yellow Bean:
2 tablespoons Thai oyster sauce
Scant tablespoon Thai fish sauce
1 teaspoon Thai yellow bean sauce
1 teaspoon granulated sugar

Thai Citrus Dressing:
1/2 cup orange juice
1/2 cup lime juice
1/4 cup brown sugar
1 teaspoon soy sauce
1/4 teaspoon ground pepper
1 tablespoon minced serrano or jalapeno
1 teaspoon minced garlic
3 tablespoons vegetable oil

Thai Gremolata:
2 small shallots, minced
2 cloves garlic, minced
1/2 cup roasted, salted peanuts, minced
Zest of 2 limes
1/2 cup minced cilantro, packed

Vietnamese Chili Garlic:
(use raw, or simmer for five minutes)
6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
3 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 tablespoons distilled white vinegar

Vietnamese Nuoc Cham:
3 tablespoons lime juice (1 fat, thin skin lime)
2 tablespoons sugar
1/2 cup water
2 1/2 tablespoons fish sauce
Optional additions:
1 small garlic clove, finely minced
1 or 2 Thai chilis, thinly sliced or 1 teaspoon homemade chili garlic sauce or store bought (tuong ot toi)

Vietnamese Ginger Lime:
Chubby 2-inch piece fresh ginger, peeled and minced
5 tablespoons fresh lime juice (2 or 3 limes)
2 1/2 tablespoons sugar
2 to 3 tablespoons fish sauce

Vietnamese Tomato Chili:
(Warm through, purée, then strain)
1 large clove garlic
1 medium (3 to 4 ounc) Roma tomato, chopped
6 ounces Fresno or other kinds of moderately-hot chiles
Brimming 1?2 teaspoon fine sea salt
1 tablespoon sugar, preferably organic
1 tablespoon distilled white vinegar
1/2 cup water, plus more as needed

Vietnamese Orange Almond:
1/4 cup water, plus more as needed
2 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1/2 cup raw almond butter
1/2 teaspoon minced ginger
1 teaspoon honey or coconut nectar
1/2 teaspoon finely chopped garlic
1/2 teaspoon wheat-free tamari or soy sauce
1 teaspoon roasted sesame seeds

Hmong Chili Peanut:
2 T fish sauce
juice of 1 lime
1 tsp salt
1 tsp sugar
1 tsp MSG, optional
1-2 fresh red chile peppers, minced
1/4 bunch cilantro, finely chopped
4 green onions, white and green parts
1 small tomato, chopped (or 6 cherry tomatoes or 15 grape tomatoes)u
2 T chopped raw peanuts
1 T peanut butter

Cambodian:
4 cloves garlic, chopped
4 red hot peppers, chopped
3 teaspoons roasted peanuts, coarsely chopped
2 limes, squeezed
7 tablespoons fish sauce
2 teaspoons sugar
4 tablespoons water

Isaan:
1/2 tbsp chili flakes
1 Tbsp roasted rice
1/2 tbsp fish sauce
2 tbsp lime juice
2 finely chopped coriander stalks (with leaf)
2 teaspoons of palm sugar

Nyonya:
2 tablespoon Worcestershire sacue
1 1/2 teaspoons fresh lime juice
1 teaspoon soy sauce
2 teaspoons sugar
1 red holland chili,thinly sliced on the diagonal.

Hainanese:
2-inch chubby section ginger (about 2 ounces), peeled and thinly sliced
1 1/2 tablespoons peanut oil
1/4 teaspoon salt
1-3 tablespoon chicken stock

Singapore Sweet Soy:
1 tablespoon light (regular) soy sauce
1 tablespoon dark soy sauce
1 -1/2 teaspoons unseasoned rice vinegar
1 tablespoon sugar
1/2 teaspoon Asian chili sauce, such as Sriracha

Singapore Chili:
2 or 3 large red chiles, such as Fresno, cayenne, or long chile, coarsely chopped
2 or 3 hot Thai chiles, coarsely chopped
1 teaspoon finely chopped garlic
1-1/2 teaspoons finely chopped fresh ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon fresh lime juice
1 tablespoon hot chicken broth

Indonesian Sos Chili Padi:
5-10 small red or green Thai chilies, very thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons lime juice

Indonesian Soy Lime:
3 red Holland chilies, stemmed and thinly sliced on the diagonal
4 tablespoons kecap manis
1 tablespoon lime juice

Indonesian Lemongrass Shallot:
1 meaty stalk of fresh lemongrass
2 fresh red Holland chiles or other fresh long or short hot red chiles, such as Fresno or Thai, stemmed and very finely chopped (for a milder sambal, seed the chiles)
2 shallots, peeled and very finely chopped (about 1 ounce total)
3 teaspoons peanut oil
1 tablespoon fresh lime juice
1/4 teaspoon salt

Javanese:
(Combine and saute in peanut oil)
5 shallots (about 3 3/4 ounces/110 grams total), coarsely chopped
3 cloves garlic, coarsely chopped
12 fresh red Holland chiles or other fresh long, red chiles such as Fresno or cayenne, stemmed and coarsely chopped
1 teaspoon palm sugar, thinly sliced, or dark brown sugar (for a slightly sweeter sambal, increase the sugar by 1 teaspoon)
1/2 teaspoon kosher salt

Mee Goreng:
3 tablespoons kecap manis
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon ketchup
1 tablespoon sesame or shallot oil
1-2 teaspoons chili sauce
1/4 teaspoon white pepper

Chili Ginger Sambal:
12 red serrano chiles, trimmed and blanched 1 minute
1 shallot, peeled and chopped
2 tbsp. peeled, chopped ginger
5 garlic cloves, peeled and chopped
1 tbsp. plus 1 tsp. fresh lime juice
1 tsp. rice vinegar
2 tsp. sugar
1 tsp. salt

Chili Tomato Sambal:
6 hot red chilies, seeded and chopped
1 onion, roughly chopped
3 tomatoes, peeled, seeded, and roughly chopped
1 tablespoon finely grated gingerroot
1 tablespoon vegetable oil
grated peel and jice of 1 lime
salt and pepper to taste

Sweet and Sour Chili:
4 fresh Holland chilies
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon palm, cider, or rice vinegar
4 tablespoon warm water
1 clove garlic, thinly sliced lengthwise

Clotilde’s Magic Sauce:
2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
Optional additions:
2 tablespoons all-natural smooth peanut butter
chili sauce, to taste
one clove garlic, finely minced or pressed

Spicy Tamarind Sauce:
3 ounces tamarind pulp (3-by-3-by-3/4- inch block) and 1-1/4 cups water, processed
2 teaspoons kosher salt
2 teaspoons sriracha, or to taste
5 cloves garlic, grated
1/4 teaspoon MSG (optional)
2 teaspoons fish sauce, or to taste
4 teaspoons sugar, or to taste

Turmeric Ginger:
5 fresh turmeric fingers (about 3 ounces)
2 teaspoons minced or grated ginger (about 1 inch piece)
1 chili, such as a serrano or jalapeño, seeded and diced tiny
1/2 teaspoon salt
Juice of 1 or 2 limes
Good olive oil, if needed
Sugar, if needed

Basil Peanut:
3 cups firmly packed fresh basil leaves, coarsely chopped
3/4 cup unsalted roasted peanuts, coarsely chopped
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 bunch green onions (green parts only), thinly sliced
2 tablespoons fish sauce or 1 tsp. anchovy paste
1/8 teaspoon sesame oil
3 to 4 Tbsp. olive oil

Coriander Peanut:
2 cups coarsely chopped coriander leaves and stems (about 1 large bunch)
3 to 5 green cayenne chiles, or substitute serrano chiles, seeded
2 tablespoons boiled skinned peanuts (see Glossary), or substitute unsalted roasted peanuts
1 teaspoon sugar
1/2 teaspoon ground cumin
About 3 tablespoons fresh lemon juice
About 1/4 teaspoon salt

Crispy Coconut:
(Toss together and dry roast)
10 oz grated white coconut
2 duan salam leaves
1 kaffir lime leaf
1- inch galangal (bruised)
1 Tbsp sugar
Paste of 2 shallots, 1 clove garlic, 1/4 tsp turmeric powder, and 1/2 Tbsp coriander seeds

Lime Sauce:
2 garlic cloves
4 green chilies, seeded
3 tablespoons fresh cilantro
2 tablespoons light soy sauce
3 tablespoons sugar
juice of 1 lime

Ginger Scallion:
one bunch scallions
one knob fresh ginger, about 2 1/2 ounces
2 tablespoons neutral-flavored vegetable oil
1 teaspoon soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sea salt

Scallion Ginger:
1 tablespoon peeled and minced ginger
1/2 cup neutral oil, like canola or grape seed
1/4 cup trimmed scallions, white and green parts combined, chopped into 1/4-inch pieces
Salt to taste
2 tablespoons good soy sauce
1 teaspoon sesame oil

Ginger Coconut:
1 cup coconut milk
2 tbsp fresh lime juice
2 tsp garlic oil
1 seeded and minced Serrano pepper
1 thinly sliced scallion
1 tbsp thinly sliced mint
2-3 tbsp of grated ginger
1/4 tsp salt
dash of red pepper

Spicy Lemon Coconut:
1 clove garlic, peeled
1 medium jalapeno (or serrano) chile, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoons sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste

Sate Lilit Bali (Minced Meat Satay on Lemongrass Skewers)

1/2 lbs minced duck or chicken meat
2 cups grated unsweetened coconut
2 oz gula jawa / Indonesian palm sugar (finely chopped)
1 tsp salt
3 Tbsp cooking oil (and extra for brushing)
About 10 stalks of lemongrass or 20 bamboo skewers

Ground spices:
5 shallots (peeled)
7 cloves garlic (peeled)
1- inch galangal (peeled)
1- inch kencur/Kaempferia galanga (peeled) or substitute with 1/2 galangal and 1/2 ginger if you must
2- inch turmeric (peeled)
2 tsp coriander seeds
5 candlenuts/kemiri sub with macadamia nuts or omit if you must
1 tsp shrimp paste/ belacan
4 kaffir lime leaves Cut off the tough vein in the middle
1/2 lemongrass stalk cut into 1-inch piece
2 cloves
5 Thai red chilis remove stems (optional)
1/4 tsp grated nutmeg

Sauce:
4-5 red chili (seeded and finely chopped)
1/4 cup kecap manis / Indonesian sweet soy sauce
1/4 cup fried shallot crisps/ bawang goreng

Place all the ground spices ingredients in a food processor and process into a paste. Add a bit of water to help it going
If you use bamboo skewers, soak the bamboo skewers in water for few minutes. If you use lemongrass as skewers, cut the stalks into half and get rid of extra layers if necessary.

Preheat 3 Tbsp of oil in a wok or skillet. Add in the ground spices and saute until fragrant, about 5 minutes. Remove from the wok or skillet and let it cool down completely.

In a large mixing bowl, mix the meat with the spice paste above, coconut, palm sugar, and salt. They should come together nicely without falling apart.

With clean hands, scoop up about 2-3 Tbsp of the meat mixture and mold it onto the bamboo or lemongrass skewers. Repeat until you are done with the meat and skewers.

Preheat the grill. Brush the sate with a bit of oil and grill the sate until cooked and golden brown all over. You can also use grill pan for this purpose. Serve with the sauce.

Ayam Suwir Pedas Bali (Ayam Sisit Bali-Balinese Shredded Chicken)

Ingredients
300 gr cooked chicken meat shredded, or use 500 gr uncooked chicken
1 Tbsp cooking oil
100 ml coconut cream
2 Tbsp water or chicken broth from cooking the chicken

Ground spice paste:
4 Tbsp sambal oelek adjust the amount if you want it less or more spicy
4 Thai red chili remove stems
1 small red onion peeled and quartered
4 garlic peeled

Other ingredients:
1 Tbsp turmeric powder
3 Tbsp galangal powder

Herbs:
2 stalks lemongrass
5 bay leaves (daun salam)
5 kaffir-lime leaves

Seasonings:
2 Tbsp coconut sugar or to taste
1 tsp salt or to taste
2 Tbsp Tamarind juice

Prepare the spice paste:

Place red onion, garlic, and sambal oelek in a food processor and grind into a paste

Cook the spicy sambal paste:
Preheat 1 Tbsp cooking oil in a wok or skillet. Add the spice paste, turmeric and galangal powder, and herbs. Stir fry until really aromatic, about 5 minutes. Add water and continue to stir fry for another 3 minutes

Add the coconut cream and stir to mix. Add the shredded chicken in and cook until the mixture is still moist but no more runny juice. Have a taste and adjust seasonings to your liking. It should be spicy, savory, a hint of tartness and sweetness.

Notes: WHAT TO SERVE WITH AYAM SUWIR PEDAS BALI

– NASI CAMPUR BALI: In Bali, ayam suwir is served with nasi campur (mixed rice). Meaning, white rice served with few other entrees such as fried chicken, hard-boiled eggs or omelet and side dishes like fresh slices of cucumber, tomatoes, Indonesian-style salad, sate lilit Bali, sate ayam kecap, crackers, etc. You don’t have to have all of those, but usually a combination of those.

– PLAIN RICE WILL DO TOO: Serve with white rice and few slices of fresh cucumber and tomatoes and trust me.

Mango Salad With Zesty Lime Vinaigrette

Mango salad:
3 mangoes ripe, Alphonso recommended, peeled and thinly sliced
1 red bell pepper thinly sliced
1/4 red onion thinly sliced
1/4 cup fresh basil thinly sliced
1/4 cup fresh cilantro roughly chopped

Mango Salad Dressing:
Zest of 1 lime
1/4 cup lime juice freshly squeezed (about 2 limes)
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil or other neutral tasting oil
Freshly ground pepper

Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.

Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Sambalado (Sambal Balado – Indonesian Chili Sauce)

While typical sambal is usually served as a condiment on the side, Balado is usually cooked with other food to make Sambal Terong Balado (Eggplant Balado), Telur Balado (Egg Balado), Ayam Balado (Chicken Balado), Udang Balado (Shrimp Balado), Squid Balado (Cumi Balado), Dendeng Balado (usually made with Beef), Kentang Balado (Potato Balado), etc. You get the idea! Pretty much anything!

Ingredients to grind:
100 gr shallots or purple onion
200 gr large red chili or use premade garlic sambal chili
2 cloves garlic

Other ingredients:
1 large tomato
1 Tbsp cooking oil
3 kaffir lime leaves optional
Juice of 1 lime
1 tsp sugar

Place shallots, chili (if using fresh chili), and garlic in a food processor and finely chopped them

Preheat a skillet with cooking oil. Add the ingredients you chopped above (if using premade garlic sambal chili, don’t add just yet) and stir fry until fragrant, about 3 minutes.

Add the premade garlic sambal chili (if not using fresh chili) and stir fry for another minute.

Add tomato pieces and kaffir lime leaves (if using). Continue to cook until the tomatoes are wilted and softened. Squeeze in lime juice and sugar. Stir to mix. If you are preparing a balado dish, this is the point you add them in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

TO MAKE A BALADO DISH: If you are preparing a balado dish, this is the point you add your other cooked ingredient in and toss with the balado sauce, otherwise, remove from the heat and serve as a condiment to your meal.

Storage:

REFRIGERATOR: Sambal can be stored in an air-tight glass jar for up to one week in the refrigerator.

FREEZER: For longer storage, portion the sambal into smaller portion and freeze them. They can be kept frozen for up to 3 months.

Smashed Cucumbers with Turmeric, Coconut, and Peanuts

4 Persian or mini seedless cucumbers, or 1 small English hothouse cucumber (about 12 ounces total)
1 tablespoon freshly squeezed lime juice
Kosher salt
2 tablespoons coconut or vegetable oil
1/4 cup roasted, unsalted peanuts, coarsely chopped
1/4 cup dried, unsweetened coconut flakes
1/2 teaspoon ground turmeric
Freshly ground black pepper

Smash the cucumbers with the bottom of a heavy pan, then tear into one- or two-bite pieces. Place in a medium bowl, add the lime juice and 1/2 teaspoon salt, and toss to combine. Set aside for at least 5 minutes or up to an hour, then drain and transfer to your serving plate or bowl.

Heat 2 tablespoons coconut or vegetable oil in a small skillet over medium-low heat until shimmering. Add the peanuts and cook until they turn slightly darker brown, about 2 minutes. Add the coconut, turmeric, and a generous few grinds of black pepper. Cook, stirring, until the coconut is lightly toasted, just 30 seconds. Immediately pour the peanut-coconut mixture on top of the cucumbers. Season generously with salt and pepper and serve right away.

Summer Mango Salad

1/4 cup fresh lime juice
1 teaspoon palm sugar (or regular sugar)
1 fresh red chili pepper, sliced
1/4 teaspoon salt (or to taste)
3 ripe mangoes , peeled and cut into 1/2-inch dice
1/4 cup fresh cilantro leaves , finely chopped
2 tablespoons shallots , fried (or French fried onion)

Prepare the dressing by combining the lime juice, palm sugar, chili, and salt in a small bowl. Stir to mix well and set aside.

Combine the mango and cilantro in a large bowl. Pour in the dressing and toss to mix well. If you plan to serve the dish later, you should transfer everything into a sealed container and store it in the fridge, up to 1 day.

Toss in the cashews and fried shallots. Mix well.

Semur Daging Kecap (Indonesian Beef Stew – Pressure Cooker or Stove Top)

1 kg beef you can use chuck, round, rump
2 Tbsp butter, melted
Water see instruction for the amount
50 gr bean thread noodles optional

Aromatics:
8 shallots thinly sliced
5 cloves garlic peeled and finely chopped
1 inch fresh ginger

Herbs:
2 bay leaves

Seasonings:
4 Tbsp kecap manis
1 Tbsp soy sauce
1 Tbsp coconut sugar or more to taste
Salt to taste

Spices:
1/2 tsp nutmeg powder
Vegetables (cut into large chunks if cooking with Instant Pot):
2 large potatoes peeled and cut into large chunks
2 large tomatoes quartered

Garnishes:
Fried crispy shallots
Chinese celery leaves finely chopped

Grind the aromatics:

Place ingredients for aromatics in food processor and grind into fine pieces or a paste.

Cooking with pressure cooker:
Melt the butter in an inner pot of Instant Pot pressure cooker. Add in ground aromatics and stir fry for about 5 minutes. Add the beef, herb, spice, and seasonings. Add potatoes and tomatoes. Pour in the 1/4 cup of water (yes, I know that sounds like not much at all). Stir to mix. Not much liquid is lost and you’ll be surprised by how much liquid you ended up with later. Scrape the bottom of the pot to make sure nothing is stuck there.

Cover the lid. Turn the steam release valve to “sealing”. Set timer to 25 minutes and make sure it’s on “high pressure”. Wait 5 minutes and then release pressure completely after that. Unlock the lid and have a taste and season with salt if needed. It should be savory and slightly sweet. Proceed to serving.

Cooking on the stove:
Melt the butter in a large pot. Add in ground aromatics, nutmeg and bay leaves. Stir fry until fragrant. Add the beef and seasonings. Pour in the 4 cups of water. Bring to a boil and lower the heat and slowly simmer for about 45 minutes to 1 hour or until the meat is tender. Add the potatoes and tomatoes after 30 minutes of cooking. Gently stir everything to mix. Have a taste and season with salt if needed. It should be slightly sweet from the sweet soy sauce.

When ready to serve:
If using cellophane noodles, blanch the cellophane noodles in boiling water, it just take few seconds to soften. Portion into individual bowl and portion out the beef and potatoes over each bowl. Laddle the hot broth over the noodles. Garnish with fried shallot crisp and celery leaves. Drizzle with some kecap manis and you are good to go. Or just serve this with rice on the side.

Notes:
Traditionally, we used deep-fried potatoes, you can deep fry the potatoes or you can just add the potatoes and carrots in 30 minutes before end of cooking time. Roasting or deep-frying the potatoes first sure makes it taste even better.

Mee Goreng Jawa

500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots
4 cloves garlic
5 candlenuts or sub with macademia nuts

Garnish:
Fried shallots crisp (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng and serve immediately