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TIM BABI - Pork-meat in spicy coconut-sauce
(for 2 person)
450 g pork-meat, cut in 1 cm cubes
10 shallots, peeled
4 cloves garlic, peeled
2 large red chilies, seeded
3 cm ginger root, peeled
4 cm fresh turmeric, peeled
3 cm kencur roots, peeled
3 cm laos, peeled
2 stalks lemon grass, bruised
2 teaspoon dried shrimp paste
2 salam leaves
salt and pepper
4 tablespoon coconut-oil
200 ml coconut-milk
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Place shallots, garlic, chilies, ginger, turmeric, kencur, laos and shrimp-paste
in food processor and puree or grind in a mortar. Heat the coconut-oil in heavy
saucepan or wok. Add the paste, the lemon grass and the salam leaves and sauté
until the sauce change the color. Add the meat and 300 ml water and salt and
pepper know by tasting and simmer until the meat is soft (approx. 40
minutes). In the end pour in coconut-milk and simmer until sauce thickens.
Serve with steamed rice.
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MIE GORENG SAYUR - Fried Noodles with Vegetables (for two person)
150 g noodles
Bumbu:
2 tablespoon palm-sugar-syrup
6 cloves garlic
2 large red chilies, seeded
5 cm kencur roots, peeled
4 cm fresh turmeric, peeled
1 teaspoon dried shrimp paste
1 teaspoon lemon-water (squash 1 small lime in half a glass of water)
salt and pepper
2 tablespoon coconut-oil
Vegetable:
1/2 teaspoon chopped garlic
1 tablespoon coconut-oil
100 g carrot, cut in small spikes
50 g green beans, sliced
4 leaves of cabbage, sliced
2 leaves Chinese celery, sliced
12 cm leek, sliced
4 leaves white cabbage, sliced
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Cook the noodles.
Bumbu:
Place palm-sugar-syrup, garlic, chilies, kencur, turmeric, shrimp-paste
and the lemon-water in food processor and puree or grind in a mortar. Heat the
coconut-oil in heavy saucepan or wok. Add the paste and sauté until the sauce
change the color.
Vegetable:
Heat the coconut-oil in heavy saucepan or wok and fry short time the garlic.
Add all the vegetable and fry till vegetable is tender.
Add now the fried bumbu and after well mixed the bumbu and the
vegetable, add the noodles and mix carefully again.
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