Showing posts with label Vegetable. Show all posts
Showing posts with label Vegetable. Show all posts

Sweet and Spicy Fried Potatoes a.k.a Kentang Balado

>> October 17, 2010

I just came back from the potluck dinner with my friend. I brought two dishes, chicken satay (sate ayam) and sweet and spicy fried potatoes (kentang balado). It ended up so satisfying. They all like the food I made. So here I would like to share my sweet and spicy fried potatoes which is Damien's favorite food. It's easy to make, just need a little bit patient to slice the potatoes and deep fry it. During the summer time, I got so many fresh potatoes and I store it in my fridge. They are Manitoba grown potatoes, absolutely tasted great. Here it is the recipe:



Ingredients:
8 medium red potatoes, peel of the skin and sliced thinly
500 ml water
3 tbs sea salt
1/2 cup shredded palm sugar or coconut sugar
6 lime leaves
3 bay leaves
1 galangal
1 tbs tamarind
3 red/ green cayenne peppers, discard the seeds and chopped into angle
2 tbs vegetable oil 
250 ml vegetable oil for deep frying

Spices to blend:
4 shallots
3 cloves of garlic
1 red Thai chili peppers
2 red cayenne pepper
1/2 tsp shrimp paste
1 1/2 sea salt

Garnish:
Italian parsley
Fried garlic

Direction:
Soak the sliced potatoes into 500 ml water and 3 tbs of salt. Let it sit for 30 minutes. By soaking the potatoes before deep fry it, it'll make the potatoes more crispy.
Deep fry the potatoes until golden brown. Put it on a plate covered with paper towel so that it'll absorb the excess oil.
While you deep frying, you can blend the spices above.
When you're done deep frying all the sliced potatoes, you can start to heat up 2 tbs of vegetable oil in a skillet. Saute the blended spices along with palm sugar/ coconut sugar, bay leaves, galangal, lime leaves, tamarind and chopped cayenne peppers until the sugar start to caramelizing.
Add the deep fried potatoes and coat it with the spices evenly for about 5-10 minutes. 
Sprinkle with fried garlic and garnish it with Italian parsley.


Read more...

Spicy Water Spinach (Kangkong) Salad a.k.a Plecing Kangkung

>> October 07, 2010

Plecing kangkung is the specialty dish from Lombok (the small island nearby Bali). Some recipes use palm/ coconut sugar, some don't. I'm a real Javanese and we like sweet food so much, so  I add small amount  of palm sugar in this recipe. When my beloved mom still alive, she likes to make the similar dish called 'Cemeding Kangkung'. I'm not sure where this name came from. I found that Plecing Kangkung, Cemeding Kangkung and Brambang Asem (that's the way Solonese called, in Semarang they call it with another name that I'm still trying to remember what it is- finally I recall it, yes, Semarangese call it Glandir) are similar but actually they are slightly different. The 'sambal' (spicy condiment) for Plecing Kangkung uses garlic and the acidity comes from lemon. While the 'sambal' for Cemeding Kangkung doesn't use garlic but the acidity comes from tamarind (the sambal for Cemeding Kangkung is the same with the one used for Rujak (spicy fruit salad)). Brambang asem (Javanese language) in English means shallot and tamarind. For this dish, the original recipe uses shallot and tamarind, without garlic. It also uses sweet potato's leaves instead of water spinach. But it has similar taste with Plecing Kangkung and Cemeding Kangkung.
Right now I'm going to share Plecing Kangkung's recipe:



Ingredients:
1 package of water spinach

For the 'sambal' (spicy condiment) to blend:
2 cloves of garlic
6 red Thai chilli peppers
1/2 tsp shrimp paste
1 medium sized tomato
2 tbs of palm sugar/ coconut sugar
1/2 tsp salt
1 1/2 tbs lemon juice from squeezed lemon

Direction:
Boil the water spinach until tender, make sure it's not over cooked and the leaves still in a light green color. 
Boil or steam garlic, red Thai chili peppers and tomato until tender. When they're tender enough, blend it altogether with shrimp paste, palm sugar, salt and lemon juice.
Serve the water spinach over the plate and pour the spicy condiment (sambal) on top of it.

Serving 2 people


Read more...

Collard Green and Green Beans Stir Fry (Oseng-oseng collard green dan buncis)

>> September 13, 2010

Since I lived in a four seasons country, I haven't found a papaya leaf yet. I don't like papaya leaf when I was kid but when I lived by myself in Semarang, I really love to eat that stuff. Papaya leaf is very versatile. You can use it to tenderize the red meat by boil it together. Papaya leaf also helps you to improve your appetite. No kidding,  after you eat it, you want to get some more food to eat. So for anybody who has a goal to gain weight, papaya leaf is a good choice to try. Unfortunately I can't find papaya leaf in here so one day when I found collard green in a grocery store which has similar taste with papaya leaf, I was so happy. In fact, collard green is very nutritious as well. It has high source of vitamin C if we eat it raw, high in fiber and has potent anti-cancer properties. Pretty cool eh..Because of its texture is hard as broccoli leaf, so I decided to cook it, just to make a bit blanch. The taste is better than papaya leaf, not that bitter.


So the recipe is below:
Ingredients:
3 big collard green leaves
10 green beans, cut into angle
8 shrimps, peel off the skin
1/4 of medium size onion, sliced thinly
2 shallots, sliced thinly
2 cloves garlic, sliced thinly
4 red Thai chillies, cut in angle
1 galangal, bruised it
1 bay leaf
3/4 tsp salt
1/2 tsp sugar
1 tbs sweet soy sauce

Direction:
  1. Rinse the collard green leaves under the running water. Cut into medium size and boil it for about 10 minutes over medium heat. After it cooked, cut in thinly. Set aside.
  2. Sauté onion, shallots, garlic, chillies, galangal and bay leaf until fragrant. Add shrimps and green beans. Stir it evenly. Add collard green leaves, green beans, sweet soy sauce, salt and sugar.









Read more...

Blog template by simplyfabulousbloggertemplates.com

Back to TOP