Ideas for Egg Lunches: Malaysian Sambal Telur

4 hard boiled eggs
2 – 3 tablespoons sambal

Cooked Sambal:
6 oz. fresh red chilies (seeded and cut into small pieces
1 tablespoon toasted belacan Malaysian shrimp paste
4 oz. shallots
1/4 teaspoon salt or to taste
2 teaspoons fish sauce
2 1/2 teaspoons sugar/palm sugar or to taste
4 tablespoons oil
1/2 onion cut into rings

Prepare the sambal by grinding chilies, shallots, and toasted belacan in a mini food processor. Make sure the sambal paste is well blended and smooth.

Heat up a wok with oil and “tumis” (sauté) the sambal paste and onion rings until aromatic or when the oil separates from the sambal paste.

Add the seasonings: salt, sugar/palm sugar, and fish sauce and do a quick stir, dish out and set aside.

To make sambal telur, add 2-3 tablespoons of sambal back into the wok plus peeled hard boiled eggs. Make sure the eggs are nicely coated with the sambal. Dish out and serve hot.

Malaysian Coconut and Chili Bean Sprout Salad (Kerabu)

1/2 red onion thinly sliced
2 tablespoons shredded coconut
1 red bell pepper seeded and thinly sliced
2 1/4 cups bean sprouts
1/2 red chili seeded and finely chopped
1 small handful mint leaves roughly chopped

FOR THE DRESSING:
4 tablespoons fish sauce
juice of 2 limes
2 teaspoons sugar
1- inch piece gingerroot peeled

To make the dressing, whisk the fish sauce, lime juice and sugar together in a large bowl. Grate the gingerroot into the bowl, discarding the fibrous bits, and mix well.

Scatter the onion over the dressing and mix well, then set aside 5 to 10 minutes. This takes the rawness out of the onion.

Meanwhile, toast the coconut in a small skillet over medium heat, stirring continuously, ?30 to 40 seconds until the coconut turns a lovely golden brown. Tip it onto a plate and ?set aside.

To assemble the salad, add the red pepper, bean sprouts, red chili and mint to the ?onion mixture and toss until all the ingredients are well coated. Transfer to a serving bowl, scatter the roasted coconut over the top and serve immediately.

Asian Sweet and Sour Meatballs (Pork or Chicken)

12 oz ground pork or ground chicken
1/2- inch piece peeled ginger finely minced
2 cloves garlic finely minced
1/4 teaspoon five-spice powder optional
1 teaspoon sesame oil
3 dashes ground white pepper
Pinch of salt
Oil for pan-frying
1/2 small onion quartered

Sweet and Sour Sauce:
2 tablespoons ketchup
2 tablespoons Thai sweet chili sauce
1 teaspoon Chinese rice vinegar or Apple cider vinegar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch

Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.

Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.

Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it’s thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.

Chinese Greens with Oyster Sauce

Garlic Oil:
2 cloves garlic finely chopped
1 teaspoon oil

Your favorite Chinese greens (choy sum, kai lan [Chinese mustard greens], bok choy, baby bok choy, or any green leafy vegetables [recipe is based on 6 baby bok choy)
1 tablespoon oyster sauce Lee Kum Kee brand preferred
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder

Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.

Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.

Recipe Notes: For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.

Perfect Brown Rice

1 cup short, medium, or long-grain brown rice
Kosher salt, to taste

Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

Pressed Rice Cakes with Chicken

2 Cups of glutinous rice
2 Cups of water
1 tsp salt
3 tsp minced garlic
2 tbsp vegetable oil
2 Cups of shredded cooked chicken meat
3 Tbsp toasted sesame seeds
1 stalk spring onion finely chopped
Salt to taste

Saute 3 tsp of minced garlic in vegetable oil until golden brown. Be careful not to burn them. Combine glutinous rice, salt, water and 1 tsp of the sauteed garlic. You can either cook your rice in a 2-quart pot for about 40 minutes until liquid is absorbed or your rice cooker. I used rice cooker ? Let them cool down after cooking.

Meanwhile, while the rice is cooking, combine the shredded chicken meat with the remaining of the sauteed garlic and 3/4 of the remaining garlic oil from no.1. Season with salt to taste. Mix well and set aside.

Line a loaf pan with plastic wrap and brush with some of the remaining garlic oil. Sprinkle with half of the toasted sesame seeds. Spoon half of the rice into the lined pan and work with wet hands to press the rice into an even layer. If the rice is still too warmed to handle, let it cool down.

Spread the chicken mixture evenly over the rice and cover with the remaining rice. Sprinkle with the remaining sesame seeds and cover with more oiled plastic and weigh it down by placing few cans or something heavy on top of it.

Let stand for at least 20 minutes. Invert onto a cutting board, remove the plastic, and slice into 1 1/2 inch squares with a wet knife. You can slice them further diagonally to form triangles too if you want. Serve at room temperature or lightly pan-fry them until crisp

Rempeyek Kacang (Indonesian Peanut Fritters)

INGREDIENTS:
2 cups raw peanuts without skin
2 cups coconut milk if you are using canned, give it a good shake
2 1/2 oz of rice flour
3/4 cup all purpose flour
Oil for deep frying
1/2 tsp turmeric powder
1 Tbsp coriander powder

INGREDIENTS TO GRIND:
4 kaffir lime leaves
3 candlenuts
3 cloves garlic
1/2 tsp of salt
1/2 tsp of sugar

In a medium-size pan without oil, stir-fry the peanut on low heat for about 5 minutes or so. Remove from the heat and set aside.

Use a food processor to process the ingredients to grind into paste. In a large mixing bowl, mix the flour, coconut milk, and add in the paste, turmeric powder, and coriander powder. Stir to mix everything. It should be somewhat a thin batter.

In a small-size (deep enough for deep-frying) pot, preheat enough oil for deep-frying. Give the batter a stir each time before you drop them into the oil. Drop a tablespoon of the batter into the hot oil and let it fry until golden brown on both sides. Work with one at a time. Remove with slotted spoon and place on absorbent paper towel to drain. Let them cool down completely before storing in air-tight container.

Perkedel Jagung (Bakwan Jadung – Indonesian Corn Fritters)

500 gr sweet corn kernels
6 oz shrimps cleaned, deveined and finely minced
80 gr rice flour
1 large egg beaten
1 tsp salt
1 Thai chili
Oil for deep-frying

AROMATICS:
2 shallots peeled
2 garlic peeled
3 Tbsp chopped Chinese celery leaves

Place 1/2 of the corn in a food processor along with the shrimp, shallots and garlic and pulse few times until finely chopped.

Mix the chopped corn mixtures along with the other half of the corn kernels, eggs, chili, celery leaves, flour, salt in a large mixing bowl. Stir to mix everything.

Heat about 1/2 inch of oil for frying. Lower the heat to medium and then drop one or two spoonfuls of the mixture into the hot oil and fry until golden brown. You may want to fry one first and then taste to see if you need to add more salt (as you can’t taste the “raw” mixture) and adjust by adding more salt if needed before frying more.

You can try to use egg rings if you have some to help hold the round shape, but you really don’t have to. If you use them, fill the ring with the corn mixture and then use the back of the spoon to kinda smooth it out to make sure there’s no “hole” so your bakwan jagung won’t fall apart later. Once the fritter is golden brown at the bottom, you can remove the ring and flip to the other side and cook until golden brown.

Continue with the rest of the mixture. You can serve with any of your favorite sweet chili sauce or just eat them as is.

Perkedel Kentang (Indonesian Potato Fritters

1 lb of potato (peeled and diced into 1/3 inch square)
4 oz of ground pork/chicken
1 tbsp of corn starch
1/2 cup chopped celery leaves
Salt and white pepper to taste
1 egg beaten
Cooking oil for frying

Deep fry the diced potato until cooked but not too brown or it will be hard to mash. Place them in a large mixing bowl and mashed with fork while still hot because it’s easier to do so
Add pork and the rest of the ingredients, except for oil and stir to mix everything.

Wet your hands to prevent the mixture from sticking to your hands. Form the mixture into balls, then flatten with your palm to about 1 inch thickness.

Preheat a oil enough to deep-fry the perkedel. When the oil is hot enough, lower the heat to medium so the perkedel won’t get burn outside but with pork still uncooked inside. Deep fry until golden brown, it shouldn’t take long, about 1 minute on each side or so. Keep your eyes on them as they may brown faster if your perkedel is smaller in size. Place on absorbent paper towel and serve warm or room temperature on its own or with other dish.

Pressure Cooker Nasi Gurih (Coconut Milk Rice)

INGREDIENTS:
400 gr Jasmine rice
400 ml coconut milk 500 ml if cooking on stove-top
1 1/2 tsp salt
2 duan salam leaves (4 if you use dried leaves)

Wash the rice in several changes of water until the water is clear. Drain off water completely. Use a strainer to make sure you completely remove all water.

TO COOK WITH RICE COOKER:
Transfer the rice to inner pot of rice cooker. Pour in coconut milk. Add the salt. Give it a stir. Add bay leaves
Press the white rice setting or whatever setting on your rice cooker. It takes about 20 minutes or less on my rice cooker to cook.

Fluff the rice with rice paddle and nasi gurih is ready to be served.

TO COOK WITH INSTANT POT RICE COOKER FEATURE:
Pour coconut milk and salt to the rice cooker. Stir to mix. Sprinkle in the rice and then gently push the rice to make sure it’s covered by the liquid. I do it this way to prevent the IP from showing “burn” message later. It doesn’t always happen, but it might sometimes. Add leaves.

Close the lid. Turn the steam release valve to seal. Press “rice” and it will automatically set everything else for you and it will beep when it starts cooking and when it’s done cooking. Wait 10 minutes and then unlock the lid and fluff the rice.

TO COOK WITH INSTANT POT PRESSURE COOKER FEATURE:
Pour coconut milk and salt to the rice cooker. Stir to mix. Sprinkle in the rice and then gently push the rice to make sure it’s covered by the liquid. I do it this way to prevent the IP from showing “burn” message later. It doesn’t always happen, but it might sometimes. Add leaves.

Close the lid. Turn the steam release valve to seal. Press “pressure cooker” and then “high pressure”. Set the timer to 3 minutes. When it’s done cooking, wait for 10 minutes and then fully release pressure.

Unlock the lid and fluff the rice with the rice paddle.

TO COOK ON THE STOVE:
Pour the coconut milk and salt into the pot. Bring to a boil and then stir in the rice. Return to a boil and then lower the heat to a gentle simmer. Cover and cook for the next 20 minutes
After 20 minutes, uncover the lid, fork the rice lightly from around sides of the pot, mixing in any coconut milk that has not been absorbed, and replace the lid back for 5 more minutes. Now it’s ready to be served.

Acar Timun (Quick Cucumber Pickles)

2 medium size cucumber
4 tbsp hot water
4 tbsp sugar
3 tbsp white vinegar
3 red Thai chili cut into small pieces

Peel the cucumber and then cut into half vertically. Use a spoon with a sharp point, like grapefruit spoon for example, to scoop off the seeds. Regular spoon will work too, so don’t sweat it if you don’t have grapefruit spoon. It just makes the work a little easier.

Cut the cucumber into cubes or you can cut it into half-circle shape.

Place the hot water and sugar in a glass-jar. Stir to dissolve the sugar.

Add the vinegar and chili. Add the cucumber. Close the lid of the jar and shake it. You can pickle this in a non-reactive bowl too. Whatever works for you.

Let it pickle for at least 1 hour in a refrigerator. You can store this in the refrigerator for up to 1 week

Stir Fried Bee Hoon (for Nasi Sayur Medan)

8 oz of rice stick noodles soak for 30 minutes and drain
2 Tbsp cooking oil
3 cloves garlic peeled and finely minced
1 Tbsp all-purpose chili sauce
2 Tbsp of soy sauce
Salt to taste
1 stalk green onions finely chopped

Preheat a large skillet or wok with some oil. When hot enough, add in the garlic and saute for 30 seconds, add in the chili sauce and saute for another 30 seconds.

Add in 1 cup of water and bring to a boil.

Add in the rice noodles and drizzle in the soy sauce. Stir to mix everything and cook until the rice noodles are soft and absorb most of the water. Have a taste and add a pinch of salt to your taste. Cut the bee hoon into shorter strands with kitchen shears.

Sprinkle with some green onions and dish out into a serving platter

Potato Rendang (for Nasi Sayur Medan)

2 lbs of small round baby potatoes unpeeled and washed
2 – 3 oz long red chilis soaked in warm water until soft before blending (if you can’t find long red chilis, use red dried chilis)
1 red Thai chili for some heat if you like -optional
1 tsp of shrimp paste
2 cloves garlic peeled
3 shallots peeled
1/2 inch ginger root 1 cm, peeled
1- inch of turmeric root or about 3 tsp ground turmeric powder 2.5 cm
1 1/2 inches galangal root or 4 tsp of galangal powder 4 cm, peeled
Pinch of salt to taste
1 stalk of fresh lemon grass trim the stalky ends and cut into two and bruised
3 fresh kaffir lime leaves tear each leaf a bit to release flavor
1 turmeric leaf optional
2 fresh bay leaves
3 cardamom
1 cup coconut cream
2 Tbsp of cooking oil
Salt to taste

Place the chili and other ingredients all the way to galangal and blend them into a paste, you may need to add a little bit of the water in there to get it going.

Preheat a large heavy-bottomed pot. Add in the cooking oil. Stir fry the ground spices until fragrant, about 5 minutes. Add lemon grass, kaffir lime leaves, turmeric leaf (if using), bay leaves, cardamom, and continue to stir fry until fragrant, about 1 minute.

Add in the potatoes, bring to a gentle boil and reduce the heat to let it simmer gently, uncovered until all the liquid is almost gone and the coconut cream has reduced to oil, this may take about 20-30 minutes for the potatoes to be fork tender but not mushy. Have a taste towards the end of boiling to see if you need more salt.

When all the liquid is gone and you have nice looking orange-color oil left. Turn off the heat. Discard of the stems and leaves. The rendang tastes even better the day after. So you can definitely prepare one day ahead.

Sayur Lodeh (Indonesian Vegetables in Coconut Milk for Nasi Sayur Medan)

1 Tbsp of cooking oil
1 Tbsp galangal powder
1 tsp turmeric powder
1 Tbsp Better-than -bouillon chicken base optional
4 cups chicken broth
2 large chayote peeled and diced into 2-inch pieces
1/2 head of cabbage roughly chopped into about 2-inch pieces
1 large carrot peeled and diced
1/2 lb green beans cut into 2-inch length
10 oz of canned baby corn drain off liquid
2 cups of coconut milk shake the can before using
Salt and sugar to taste

SPICES TO GRIND:
8 candlenuts substitute with macadamia nuts if you must
5 shallots peeled
5 cloves garlic peeled

Preheat a large pot with cooking oil. Add in the ground spices followed by galangal, turmeric powder and chicken base. Saute for about 5 minutes until fragrant. Add in the chicken broth. Bring to a boil and then add in all the vegetables except for baby corns. Lower the heat to a gentle simmer. Cover and let the vegetables cooked until soft but not mushy.

When vegetables are cooked, add in the baby corns, coconut milk. Once you add in the coconut milk, take care not to let it boil as it will “break” the coconut and make it frothy. Cook for another 5 minutes. Have a taste and season with salt and small pinch of sugar to your taste.

Serve as part of Nasi Sayur Medan—-a multi-course meal alongside potato rendang, fried bee hoon, a protein, and spicy sambal.

Other vegetable options include jackfruit, eggplant, and tomatoes.

Nasi Kebuli Ayam (Indonesian Chicken Spiced Rice)

3 cups long-grain rice soaked in water for 30 minutes
2 Tbsp butter
700 grams boneless chicken diced
3 cups chicken stock

SPICES AND SEASONINGS:
5 shallots peeled and sliced
4 cloves garlic peeled and thinly sliced
1 tsp coriander seeds
4 cardamom pods
2 cloves
1 stalk lemongrass discard outer layer and use only fat bottom third of the stick
1 large cinnamon stick
1/2 tsp nutmeg powder
1 1/2 tsp salt

FOR THE GARNISHES:
Crispy fried shallots (bawang goreng)

Heat a large pot with a tight-fitting lid over high heat. Add in butter and let it melt. Add the chicken pieces in the pot and let it brown a little bit, about 3 minutes. Dish out into a plate. The chicken is not cooked yet at this point. In the same pot, add the rest of the ingredients in the spice and seasoning list, stir fry until really fragrant about 3 minutes. Add the chicken back in and stir fry for another 1 minute.

USING POT TO COOK THE RICE:
Add rice grains into the pot and stir to mix. Add the chicken stock and bring to a boil. Once it boils, lower the heat, cover and let it simmer for 20 minutes. Remove from the heat and let it sit for 10 minutes undisturbed.

Uncover the lid. The rice should be soft and fluffy at the end of cooking time. Use a fork to fluff the rice.

USING RICE COOKER:
Add rice grains into the pot and stir to mix. Add the chicken stock. Stir to mix everything. Remove from the heat and transfer this to a rice cooker and finished cooking in the rice cooker, about 20 minutes.

SERVING:
When ready to serve sprinkle the rice with a generous amount of crispy shallots. Can be served as side dish or entree.

Ketoprak (Indonesian Noodle and Tofu Salad with Peanut Sauce)

INGREDIENTS:
1 block of firm tofu
2 cups fresh bean sprouts
250 gr dry rice stick noodles / bee hoon

PEANUT DRESSING:
3 cloves garlic
6 red chilis more if you like it spicier
100 gr roasted peanuts see notes
1 Tbsp brown sugar
2-inch block of tamarind paste
200 ml warm water
2-3 Thai chili more if you like it spicier

GARNISHES:
Indonesian sweet soy sauce
Fried shallots
Prawn crackers or whatever crackers you like
2 hard-boiled eggs quartered
1 large cucumber

Blanch the rice stick noodles briefly in hot water until it softens but not mushy. Drain and then refresh with cold water. Set aside. You can also blanch the raw garlic briefly if you don’t like the raw taste of it.

Peel the cucumber and then half lengthwise. Use a spoon to scoop the seeds out. Cut into 1-inch slices.

MAKING THE PEANUT DRESSING:
Mix the tamarind paste with warm water. Once it softens, use the back of the spoon to mash the tamarind and then discard the solid. In a food processor, blend the peanuts, garlic, chilis, tamarind juice, and sugar. Process into a thick but pourable consistency. You can add a bit more water if it’s too thick. Season with salt to your taste.

PREPARING THE TOFU:
Place the block of tofu on an absorbent paper towel and then another layer of paper towel on top of the tofu. Place a heavy object like cast iron pot or pan on top of the tofu for about 15 minutes to press all the extra liquid out. Cut the tofu into 2-inch chunks. You can deep fry the tofu or pan fry it with a little bit of oil on the pan until all sides are golden brown. Set aside.

Assembling:
In a large serving plate, place the noodles, cucumber slices, bean sprouts, fried tofu, and egg pieces. Pour sauce over and garnish with fried shallots, a drizzle of kecap manis. Serve with prawn crackers.

Note: You can sub the roasted peanuts with creamy/chunky peanut butter. It’s up to you. You may need to play with the amount of liquid so that it’s thick but still somewhat pourable.

Pressure Cooker Nasi Tumpeng Mini (Indonesian Rice Cones)

INGREDIENTS:
3 cups jasmine rice or other long-grain rice
3 cups water see notes
1/2 cup coconut milk

HERBS:
3 Kaffir lime leaves tear the edges to release flavor
2 pandan leaves knotted
1 stalk lemongrass trim off woody top
3 bay leaf

SPICES:
3 tsp high-quality turmeric powder

SEASONING:
1 tsp salt

GARNISHES:

Slices of fresh cucumber
SHAPE THE RICE INTO CONE WITH ONE OF THESE:
Banana leaves Wipe clean with damp cloth
aluminum foil

NSTRUCTIONS:
Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice. It should be soft and slightly cling to each other and that’s the way we want it so we can easily shape the rice into cone shapes.

MAKING CONES WITH BANANA LEAVES OR ALUMINUM FOIL:
Nothing new here other than you will be using banana leaves or several layers of aluminum foil to make a cone shape. Cut the banana leaves or foils into about 10-inch square and then shape it into a cone and secure with a tape or toothpick.

Cut another piece of 3-inch square and roll into a mini cone for topping on top of the rice cone. Secure with a tape.

ASSEMBLING:
Stuff the rice into the cone while they are still warm. Pack it down as much as you can so they are tight. Carefully place it on a platter and then gently release the banana leaf cone. Place the mini cone on top of the cone. Arrange all the entrees and side dishes around the rice.

Pressure Cooker Nasi Kuning (Indonesian Turmeric Rice)

INGREDIENTS:
2 cups jasmine rice
2 cups water see notes
1/2 cup coconut milk

SPICES:
1 tsp turmeric powder powder

HERBS:
1 fresh pandan leaves / screwpine leaves knotted together
1 stalk lemon grass bruised
2 bay leaves
2 kaffir lime leaves tear edges to release flavor

SEASONING:
1/2 tsp salt

Wash the rice in several changes of water until it runs clear. Drain with sieve to make sure all water is drained off.

COOKING ON STOVE-TOP:
Place all the ingredients in a large pot. Stir to mix everything. Bring the liquid to a boil and then lower the heat to simmer. Cover with lid and let it cook for the next 20 minutes. Turn off the heat and let it rest for 5 minutes. Uncover the lid and fluff the rice.

COOKING IN RICE COOKER:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot of rice cooker. Stir to mix everything and cook on white rice setting.

COOKING IN INSTANT POT:
Place the rice, coconut milk, water, spices, herbs, and seasonings in the inner pot or instant pot. Stir to mix everything. Close the lid. Set the steam release valve to seal. Press on “rice” setting. When it’s done cooking, wait 10 minutes before release pressure completely.

Sambal Lalap 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.

Serve with grilled chicken, toss with rice, use in la

Pressure Cooker Turmeric Cauliflower Rice

1 medium head of cauliflower
1 Tbsp cooking oil
3 cloves garlic finely minced
1 large bell peppers seeded and sliced
1/2 cup sweet corn thawed if frozen
1/2 cup green peas thawed if frozen
1 cup leftover meat such as turkey, rotisserie chicken, ham, sausage
1 tsp turmeric powder

SEASONINGS:
Salt to taste
1/2 tsp sugar

GARNISHES:
Chopped roasted unsalted peanuts
1 stalk green onion finely chopped
1 small bunch fresh cilantro leaves finely chopped

PREPARING THE CAULIFLOWER:
Wash the cauliflower head and then pat dry. It is important to pat it dry so when you stir fry they won’t be “wet” and soupy. Remove the bottom part of the cauliflower and then cut it in half. You may use a grater (coarse part) to shred the cauliflower. I use a food processor to pulse it into a grain consistency, by cutting into large florets first and then pulse them in food processor.

COOKING WITH INSTANT POT:
Press saute button and wait until it says “HOT”. Add oil and then swirl to coat the bottom of the pot. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

COOKING WITH SKILLET/WOK:
Preheat your large skillet/wok. Add in cooking oil and swirl to coat the bottom of the skillet/wok. Add garlic and stir-fry for 10 seconds. Add bell peppers and stir fry for another 1 minute. Add corn, peas, meat (if using) and saute for another 1 minute. Add cauliflower rice, and turmeric. Stir to mix everything. Cook until the cauliflower rice is soft but not mushy. Add seasonings. Remove from the heat.

SERVING:
Garnish with chopped roasted peanuts, green onion, and cilantro leaves. Serve warm.