Asian and Latin American Notes
Sesame Oil
This Asian Fusion recipe would also work with Red Snapper. There are influences from Southeast Asia and also reflects a Latin American feeling. It wold be good served with Rice or Couscous and a green Continue reading
Recipe for a Party or Larger Group
Fish Sauce
This recipe for Vietnamese style Spring Rolls is a good one for a party, as it makes 50 rolls. Recipe adapted from Bach-Yen Boum.
Vietnamese Spring Rolls
Vietnamese
For Satay or Gado Gado
Galangal Mees Kemerie Meets Tamarind
Galangal
Peanut Sauces are popular in Southeast Asian cuisines. So, we have a Thai Peanut Sauce, and Indonesian Peanut Sauce, both of which might go with foods like Satay and salads like Gado Gado.
Singapore Cuisine has its own version of Peanut Sauce. This is good with Satay and also can be used as a dressing for a Gado Gado salad.
This sauce takes about 10 minutes to prepare and about 15 minutes to cook. It makes about a cup and a half
Special ingredients include Galangal, Tamarind and Kemerie or Candlenuts, as well as Lemongrass. The Candlenuts are sometimes difficult to find; Almonds can be substituted.
Peanut Sauce
Singapore
Ingredients:
Tamarind Juice
2 ounces Tamarind Pulp (may substitute Lime juice in a pinch)
2 cups Water
3 Kemerie (Candlenuts) — or could substitute Macadamia nuts or Almonds
½ ounce Galangal or 1½ teaspoons powdered Galangal
15 small dried Red Chilies
1 stalk Lemongrass
3 cloves Garlic
1 teaspoon Shrimp Paste
1 Shallot or 2 tablespoons minced Onions
½ cup Vegetable Oil
1 cup toasted unsalted Peanuts
¼ cup Sugar
½ teaspoon Rice Vinegar or Malt Vinegar
¾ teaspoon Salt
Method:
First, mix the Tamarind Pulp with Water and strain it through a fine sieve. You can also use the more refined Tamarind Juice from Thailand.
Prepare the Peanuts, by shelling them, and powdering them finely. Originally this would be done in a mortar and pestle. A blender or food processor works fine.
You want to do the other minor preparation — crush the Candlenuts or Macadamia Nuts coarsely, blanch and skin the Almonds if that is what you are using.,
Soak the Red Chilies in warm water and drain off the excess water. This could be done while preparing the Peanuts.
The Garlic or Shallots need to be peeled and then minced.
The Lemongrass should be smashed lightly; the side of a heavy cleaver works well for this.
When all the preliminary preparation is ready, put the Candlenuts or whatever nuts are used, the Galangal, Chilies, Lemongrass, Garlic, Shrimp Paste and Shallots into a grinder or blender. Process until very fine.
Then heat the Oil in a large hot saucepan or wok until the Oil is also hot. Then add the Nut mixture, dry, stirring constantly, until it is fragrant. Stir in the Peanuts, strained Tamarind liquid, the Sugar, Vinegar and Salt.
Boil these gently, uncovered for about 15 minutes, stirring well while cooking.
Cool the sauce and allow the spices to infuse their fragrance into the Peanuts.
The sauce is served at room temperature, with Satay or Gado Gado salad. Recipe adapted from Violet Ooon.
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Cabbage Meets Ginger
A Triple-Ginger Dish
Ginger Salad
This is an Asian Fusion dish that takes advantage of the affinity between Ginger and Cabbage.
Since it uses Ginger in several forms, it is a Triple Ginger preparation, which should be attractive to true fans of the rhizome.
Ginger Salad
Asian Fusion
Ingredients: Continue reading
Fried Rice for Luaus
A Different Take on the Eggs
Bacon, Essential for Hawaiian Fried Rice
The way they typically make Fried Rice in Hawaii to serve at Luaus has a different take on the Eggs – more of them than Continue reading
Typical Ground Peanut Sauce
Goes with Sate, also Gado Gado
Onions
This is a typical Indonesian Peanut Sauce, served with Sates and also forms the basis for the classical Indonesian salad, Gado Gado.
The recipe makes about 3 cups and takes about a quarter of an hour preparation time and about 10 minutes to cook. Continue reading
Typical Ground Peanut Sauce
Goes with Sate, also Gado Gado
Large White Onions
This is a typical Indonesian peanut sauce, served with sates and also forms the basis for the classical Indonesian salad, Gado Gado.
This recipe makes about 3 cups and takes about a quarter of an hour preparation time and about 10 minutes to cook.
Ideal with Satay
Red Curry Paste Meets Coconut Milk
Coconut Milk, Canned
Peanut Sauce is very popular in Southeast Asian, and there are many versions. Here is one from Thailand that is commonly used in Thai cooking with dishes like Satays. It is easy to make.
Besides Satays, this versatile Thai Peanut sauce can be served with other appetizers like Rice Crackers, as a dressing for Noodles or with dishes like Soft Shell Crabs. And it’s good to dress a variety of cooked vegetables.
There is an interesting Indonesian Peanut Sauce served with Sate and Gado Gado Salads in that country. Continue reading
Addictive Snack with Drinks
Rice Flour, Baking Powder are Key
Baking Powder
These Indonesian Peanut Fritters, or Rempejek, are addictive, especially with drinks, and are easy to make
They are one example of the small fritters served as snacks or appetizers in Indonesian cuisine.
The addition of a little Baking Powder to the Rice Flour used to make this recipe is the key to the delicate texture and is probably a Fusion touch, reflecting the Dutch colonial heritage. This recipe makes about 20 fritters.
Salad from Shangri-La
Green Papayas Meet Crushed Shrimp
Green Papayas
This is a Thai salad, originally intended for Green Papayas. It’s also good made with Carrots, if Green Papayas are not available at the moment. The recipe comes from a chef at Bangbkok’s Shangri-La Hotel.
The Crushed Peanuts and Crushed Dried Shrimp, plus the Lime Juice and wedges, are what make this salad special, along with the accent added by the Fish Sauce.