Ideas for Egg Lunches: Eggplant Sambal

INGREDIENTS:
500 gr long purple eggplants or you can use dark purple kind

SAMBAL BALADO:
100 gr cayenne pepper see notes
8 shallots peeled
3 garlic peeled
1 large tomato quartered
1/3 cup cooking oil

AROMATICS:
3 daun salam leaves
2 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 tsp salt or more to taste
1 Tbsp sugar
1 lime

PREPARE EGGPLANTS:
Prepare a large pot of water with 1 tsp of salt in it.

Rinse the skin of the eggplants clean with water. Pat dry. Trim off the stem. Halve and then cut into about 3-inch pieces. Make sure you cut them into roughly equal in size so they cook evenly.

Place the cut eggplants into the pot of water to prevent them from turning black while you are cutting the rest of tge ingredients.

PRESSURE COOKING THE EGGPLANTS:
Pour 1 cup of water inside the inner pot of the instant pot. Arrange the eggplant in a collapsible veggie steamer that you can fit inside the inner pot. Cover the lid and turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 15 minutes.

When the timer is up, wait 5 minutes and then release pressure completely.

PREPARE SAMBAL BALADO WHILE THE EGGPLANTS ARE COOKING:
Place all the sambal balado ingredients in a food processor. You can either roughly chop them for that rustic look or process them into finer texture. The oil will help to move things inside the food processor.

Preheat a large skillet and pour in the sambal mixture along with the aromatics. Stir fry for about 5 minutes and then add the seasonings. Keep stirring to prevent sambal from scorching. Have a taste. It should be savory, lightly sweet, with a hint of tang. Add more salt and/or sugar if needed.

PUT EVERYTHING TOGETHER:
When the eggplants are done cooking, add the eggplants pieces onto the skillet and stir to mix everything. Transfer to a serving platter and serve immediately, with lots of rice.

RECIPE NOTES:
If you can’t find fresh cayenne pepper (cabe keriting), you can substitute with dried Chile de Arbol or Guajillo. Just soak them in water until soft and then proceed with recipe.

Pressure Cooker Sambal Terong Belado (Eggplants with Sambal)

INGREDIENTS:
500 gr long purple eggplants or you can use dark purple kind

SAMBAL BALADO:
100 gr cayenne pepper see notes
8 shallots peeled
3 garlic peeled
1 large tomato quartered
1/3 cup cooking oil

AROMATICS:
3 daun salam leaves
2 kaffir lime leaves tear edges to release flavor

SEASONINGS:
1 tsp salt or more to taste
1 Tbsp sugar
1 lime

PREPARE EGGPLANTS:
Prepare a large pot of water with 1 tsp of salt in it.

Rinse the skin of the eggplants clean with water. Pat dry. Trim off the stem. Halve and then cut into about 3-inch pieces. Make sure you cut them into roughly equal in size so they cook evenly.

Place the cut eggplants into the pot of water to prevent them from turning black while you are cutting the rest of tge ingredients.

PRESSURE COOKING THE EGGPLANTS:
Pour 1 cup of water inside the inner pot of the instant pot. Arrange the eggplant in a collapsible veggie steamer that you can fit inside the inner pot. Cover the lid and turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer to 15 minutes.

When the timer is up, wait 5 minutes and then release pressure completely.

PREPARE SAMBAL BALADO WHILE THE EGGPLANTS ARE COOKING:
Place all the sambal balado ingredients in a food processor. You can either roughly chop them for that rustic look or process them into finer texture. The oil will help to move things inside the food processor.

Preheat a large skillet and pour in the sambal mixture along with the aromatics. Stir fry for about 5 minutes and then add the seasonings. Keep stirring to prevent sambal from scorching. Have a taste. It should be savory, lightly sweet, with a hint of tang. Add more salt and/or sugar if needed.

PUT EVERYTHING TOGETHER:
When the eggplants are done cooking, add the eggplants pieces onto the skillet and stir to mix everything. Transfer to a serving platter and serve immediately, with lots of rice.

RECIPE NOTES:
If you can’t find fresh cayenne pepper (cabe keriting), you can substitute with dried Chile de Arbol or Guajillo. Just soak them in water until soft and then proceed with recipe.

Ideas for Egg Lunches: Sambal Andaliman

40 gr Andaliman / Sichuan Peppercorns
100 gr cayenne peppers
5 Thai chili
5 cloves garlic peeled
10 shallots peeled
5 candlenuts (kukui nuts) optional
1 Tbsp coconut sugar
1 tsp salt
juice of 3 limes

Place the andaliman on a dry pan and roast over medium heat until fragrant and slightly darkened, about 2 minutes. Let them cool down and then grind them into powder with dry miLl.

Place all ingredients for sambal andaliman in food processor and process into a coarse paste.

Preheat a medium skillet. Add 2 Tbsp cooking oil. Add the sambal andaliman and stir fry until the sambal turn slightly darken and you can smell the amazing aroma, about 5 minutes or so. Remove from the heat.

Use as a marinade for (and serve with) grilled chicken.

Sambal Andaliman

40 gr Andaliman / Sichuan Peppercorns
100 gr cayenne peppers
5 Thai chili
5 cloves garlic peeled
10 shallots peeled
5 candlenuts (kukui nuts) optional
1 Tbsp coconut sugar
1 tsp salt
juice of 3 limes

Place the andaliman on a dry pan and roast over medium heat until fragrant and slightly darkened, about 2 minutes. Let them cool down and then grind them into powder with dry miLl.

Place all ingredients for sambal andaliman in food processor and process into a coarse paste.

Preheat a medium skillet. Add 2 Tbsp cooking oil. Add the sambal andaliman and stir fry until the sambal turn slightly darken and you can smell the amazing aroma, about 5 minutes or so. Remove from the heat.

Use as a marinade for (and serve with) grilled chicken.

Ideas for Egg Lunches: Sambal Lalep Terasi

6 shallots peeled and thinly sliced
1/2 Tbsp shrimp paste
120 gr Cayenne pepper (cabe keriting), stems removed
4 Thai red chili optional, stems removed
1 large tomato quartered
1 tsp salt
2 Tbsp palm sugar or coconut sugar
Juice of 1 lime
3 Tbsp cooking oil

Preheat cooking oil over medium heat. Add shallots, shrimp
paste, cayenne pepper, and Thai chili (if using) and stir fry until really fragrant, about 5 minutes.

Add tomatoes and cook until the tomatoes can be easily mashed. Remove from the heat and transfer to a food processor.

Add salt, sugar, and lime juice. Pulse a few times to give you that rustic-looking sambal or process further if you want the sambal smoother. Can be stored in refrigerator for up to 1 week.

Kaya

1 cup coconut milk
5 tablespoons palm sugar
4 tablespoons cane sugar
3 pandan (screwpine) leaves
4 large eggs

Set up a double boiler. Bring water to a boil and turn it down to medium-low heat. Melt sugar in coconut milk in the double boiler. Make sure the bottom of the top pot is not in contact with the water in the bottom pot. The water should be at a very gentle simmer.

Cut root end of pandan leaves and clean under running water. Bruise leaves slightly to help release its flavor, then tie them into a knot and add to mixture. When sugar has melted, which should happen very quickly, remove the pot of mixture from heat and let cool for a few minutes.

Whisk eggs well, then strain into mixture and carefully stir until combined. Place the pot of mixture back in the double boiler on medium-low heat. Cook, stirring constantly with a heat-resistant silicone spatula, for about 60 to 70 minutes. Use the spatula to scrape the side and bottom of the pot to ensure even cooking. The mixture will gradually thicken, noticeably so after 40 to 45 minutes.

If at any time lumps start to appear, remove mixture from heat immediately and stir or whisk until smooth. This happens when the mixture is overheated, resulting in the eggs curdling, so reduce heat before continuing to cook. Alternate between stirring and whisking to reduce lumps. If necessary, blend mixture with an immersion blender (without pandan leaves).

Once the mixture reaches a spreadable custard-like consistency, remove from heat. It will continue to thicken as it cools. Remove pandan leaves. Cool completely before transferring to a jar and storing in refrigerator. Makes about 1 cup of kaya.

Chilies in Escabeche (for beans and tacos)

10 JALAPEÑO CHILES
1/4 CUP SAFFLOWER or GRAPESEED OIL
2 MEDIUM CARROTS, peeled and cut on the diagonal into 1/4 inch-thick slices
1/4 CUP THINLY SLICED WHITE ONION
2 GARLIC CLOVES, smashed with the side of a knife
3/4 CUP WHITE VINEGAR
1 BAY LEAF
1 TEASPOON DRIED MEXICAN OREGANO
5 PEPPERCORNS
1 TEASPOON COARSE SALT
2 TEASPOONS SUGAR

Cut a slit down the length of each chile, leaving the stem intact.

In a medium, heavy skillet over high heat, warm the safflower oil. Add the chiles and stir-fry until the skins are evenly blistered all over and they turn from bright green to dull green, about 8 minutes.

Add the carrots, onion, and garlic and stir-fry for 2 minutes. Remove from the heat.

In a small saucepan over medium heat, combine the vinegar, bay leaf, oregano, peppercorns, salt, and sugar. Bring to a boil, stirring to dissolve the salt and sugar. Remove from the heat.

Using a slotted spoon, remove the chiles and other vegetables from the skillet and pack into a sterilized 1-pint mason jar. They should be packed tightly all the way to the top. Pour in the vinegar to cover all the vegetables. Let cool and then refrigerate for up to 1 month.

Salsa Arriera

20 whole serrano peppers (or 10 Serrano del Sol)
2 tablespoons chopped white onion
1 clove garlic, chopped
4 tablespoons water, cold
Salt, to taste

Toast the chiles on a medium-hot comal or griddle, turning them from time to time until they are blistered and charred.

While they are still hot, grind them with the rest of the ingredients to a rough paste in a molcajete or in a blender.

Salsa de Tijera

1/2 ts Salt
1/2 cup olive oil
1/2 cup Red wine vinegar
8 Chiles anchos
1/4 cup Queso fresco; crumbled
1 Onion
4 Garlic cloves; small

Toast chiles lightly, turning constantly so not to burn them. When cool, remove veins and seeds.

Cut chiles into small pieces and chop onion and garlic finely.

Mix chiles, onion, and garlic with oil, vinegar and salt. Let stand for approx 2 hrs.

To serve sprinkle with cheese.

(NOTE: This is sometimes called Salsa de tijera (scissors sauce) since the chiles are usually cut into thin strips with scissors. When chiles pasilla are used the sauce is called Salsa de moscas. Salsa de los reyes has three chiles ­ mulato, ancho, and pasilla. Good sauce for barbequed meats…)

Cranberry-Pomegranate Relish

12 ounces fresh cranberries (3 cups)
1/3 cup honey, or to taste
3/4 cup chopped pistachios
3/4 cup pomegranate seeds

Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.

Stir pistachios and pomegranate seeds into cranberry mixture and serve.

Tuk Trey (Cambodian Chili Sauce)

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

In a mortar, pound the garlic, peppers, lime juice, sugar and water with a pestle to obtain a paste.

Add the fish sauce and mix. Add the peanuts and mix well.

Recipe Notes
There are many variations of this sauce. You can adjust the ingredients according to your taste: – By adding more fish sauce if you want it to be salty, or more water for the opposite. – By adding more sugar if you prefer it sweeter. – By adding more lemon juice if you want to accentuate the sour side.

Vietnamese Satay Sauce

25 g garlic (3 large cloves), coarsely chopped
30 g shallots (1 large shallot), coarsely chopped
80 g lemon grass (4 medium stalks), coarsely chopped
About 1 cup peanut oil
8 g fresh Thai bird chilis, minced
30 g crushed red thai chilis, the dry red ones about 3-4″ long
2 1/2 teaspoons sugar
3 tablespoons fish sauce
1/2 tsp kosher salt
1/2 tsp. MSG (optional)
3 to 4 Tablespoons Sriracha chili sauce (optional, use for brighter color and extra heat)

Food process the garlic, shallots and lemon grass separately. (An electric mini-chopper works very well for this task.) Get the garlicand shallots to a fine mince, and the lemon grass well processed, but not to powder.

Put 14 tablespoons (that’s 1 cup less 2 tablespoons) oil in a small saucepan and add garlic. Heat over medium low and after the mixture starts bubbling and making sizzling sounds, lower the heat to the low. Let fry on low, low heat for 5
minutes.

Add the shallot and keep frying on low heat for 10 minutes more. It should gently sizzle without browning.

Add the lemongrass and let fry on low for another 10-15 minutes, until the lemongrass is fragrant, toasty, and has sunken into the oil.

Add the minced fresh chiles and fry for 5 minutes to release their oil and turn the mixture pale orange.

Add the crushed red pepper and fry for 5-10 minutes, until there’s a nutty, spicy smelling heat.

Stir in the Sriracha to achieve the desired color — orange red. About 3 to 4 tablespoons should do it. Then stir in the fish sauce, sugar, salt, and MSG. Adjust the heat to lightly bubble and let cook 1 or 2 minutes longer.

Turn off the heat and allow to cool for about 10 minutes. Taste and adjust with a little more sugar to tame the heat, fish sauce or salt for savoriness, or a bit more Sriracha for extra heat. If you add sugar, warm up the mixture and stir it to dissolve the sugar. There should be a layer of oil floating on top to cover. If not, add more oil as needed to barely
cover the top.

For a smoother texture, use a stick blender or food processor to grind the mixture finely. Allow to cool completely before transferring to a jar. Store at room temperature for daily use or in the refrigerator for infrequent use and longer keeping

Vietnamese Chili Garlic Sauce (Tuong Ot Toi – Raw Version)

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

Put all the ingredients in an electric mini chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar. Transfer to a small jar and refrigerate. Let stand at least 30 minutes before using to allow the flavors to blend. Makes about 2/3 cup.

Note: if your concoction is too hot, add some bell pepper to tone it down. You can also mitigate the heat with sugar, salt and/or vinegar.

Vietnamese Chili Garlic Sauce (Tuong Ot Toi – Cooked Version)

6 ounces hot chiles (e.g., cayenne, Fresnos, habanero, jalapeno, long, serrano, Thai, or a combination of them), stemmed and chopped
4 cloves garlic, chopped
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 tablespoons distilled white vinegar

Put all the ingredients in an electric mini-chopper or food processor. Process to a coarse texture. Take a whiff and it should make you sweat a bit. Taste and adjust the flavor with add extra salt or sugar.

Transfer to a small saucepan, bring to a vigorous simmer over medium heat, lower the heat to gently simmer for about 5 minutes, or until it no longer smells raw. Remove from the heat and set aside to cool.

Transfer to a jar and store in the refrigerator. Makes a scant 2/3 cup.

Singapore Chili Sauce

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 poaching broth

Put all of the ingredients into a small electric mini chopper and process to a semi-coarse sauce. Transfer to a dipping sauce dish.

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)

Make limeade. Combine the lime juice, sugar and water, stirring to dissolve the sugar. Taste and as yourself this question: Does this limeade taste good? Adjust the flavors to balance out the sweet and sour.

Finish with fish sauce. Add the fish sauce and any of the optional ingredients. Taste again and adjust the flavors to your liking, balancing out the sour, sweet, salty and spicy. Aim for a bold, forward finish — perhaps a little stronger than what you’d normally like. This sauce is likely to be used to add final flavor to foods wrapped in lettuce or herbs, which are not salted and therefore need a little lift to heighten the overall eating experience. My mother looks for color to gauge her dipping sauce. When it’s a light honey or amber, she knows she’s close.
Notes

Advance Preparation – This sauce may be prepared early in the day and left to sit at room temperature.

Variation – Use half lime juice and half Japanese rice vinegar for a less assertive sauce. Some delicately flavored dishes require this.

courses sauce

Ginger Lime Dipping Sauce (Nuoc Mam Gung)

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

In a small bowl, combine the ginger, lime juice, and sugar and stir to dissolve the sugar. Taste and adjust the flavors with more lime sugar or sugar as needed. The ginger and lime should both be prominent, but not to the point that they make you wince and pucker. Add the fish sauce, starting out with 2 tablespoons and adding more as your palate
dictates. Set aside for 30 minutes to let the ginger bloom before serving.

Thai Sweet Chili Sauce

1/3 cup coarsely chopped cilantro stems and roots
2 cups water
3 to 4 tablespoons coarsely chopped garlic
4 ounces Fresno chiles, mostly seeded and coarsely chopped
1/8 teaspoon salt
About 2 cups distilled white vinegar
1 1/3 cups sugar

Put the cilantro stems and water into a sauce pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and cover. Let steep for 20 minutes.

Meanwhile, use an electric mini chopper to grind the garlic, chiles, and salt to a coarse texture. Set aside.

Strain the cilantro liquid through a mesh strainer. Measure the liquid. You should have about 1 3/4 cups. Transfer to a saucepan. Add the same quantity of vinegar as you had of the cilantro liquid. Add the sugar and chiles and garlic mixture. Stir.

Bring to a boil over medium-high heat, then lower the heat to simmer. Let simmer until the volume has reduced by half. (How much time this takes depends on the size of your saucepan. Use a shallow, wide pan to hasten the process.) The resulting sauce should be slightly thick.

Remove from the heat and set aside, uncovered, to cool completely. Expect the sauce to thicken further and concentrate in flavor.