Sometime i miss my own cuisine. I m living in Taiwan for few years. And i used to eat Taiwanese cuisine as well, but yeah we always miss the feeling of home, the taste of our own. And when i craving for my own food, i will try to cook it myself, than just buy from any Indonesian shop around here.
Our spices is not really different with Thailand or Philippine , we can always find spices on the same market.
Galangal, ginger, turmeric, coriander, lemongrass, kaffir lime leaves, and so on is the same ingredient on Indonesian, or Thailand cuisine.
Here i will post an Indonesian recipe that i like a lot.
FRIED CATFISH AND SHRIMP PASTE CHILI SAUCE.
Ingredients :
500 gram catfish
100 gram red chili
5 Thai bird eye chili
4 big red tomato
100 gram onion
4 cloves garlic
2 tbs shrimp paste ( Indonesian or Thai shrimp paste is fine)
Cooking oil
Palm sugar
Pinch of salt.
Small cucumber, red tomato, basil leaves,& white cabbage for serving.
For marinade :
3 cloves garlic.
1 tsp turmeric powder.
Fresh lemon juice.
1 tsp Ginger powder
1 tsp Coriander powder
2 tbs salt.
Preparation :
Cut the fish diagonally in the side, bring the marinade ingredient all together. Put the fish and marinade at least about 1 hours. After that you can fried the fish on the hot oil until crisp and tender inside.
Set aside.
Made chili sauce
Cut onion and garlic into small pieces, cut chili in a half, cut tomatoes in 8 pieces. Fried all ingredient in small amount of hot oil, saute till tender. Then put the shrimp paste till fragrant.
Turn of the heat, put all the ingredient into food processor, or if you prefer the traditional way, grind it with mortar and pestle ( some people said the chili paste taste better) adjust salt and sugar on your taste.
Serving :
Put cabbage , basil leaves, wedges tomatoes, and wedges into serving plate with the fried crisp fish.
Put chili paste into small bowl, serve with hot white rice.
Tuna Watermelon Ceviche
The Washington Post, June 16, 2010
- Course: Appetizer, Main Course
Summary:
This could be the quintessential combination, encompassing all the characteristics that make ceviche so irresistible. It's sweet, spicy, tart, crunchy, soft and cooling, all in one bite.
The unexpected sweet softness of the optional candied kumquats and the refreshing bite of watermelon with firm deep-red tuna make this a perfect recipe for a party.
MAKE AHEAD: It can be made ahead and holds well, unlike many other more acidic ceviches. For a dramatic presentation at your next gathering, serve it in a hollowed frozen baby watermelon shell.
6 servings
Ingredients:
For the candied kumquats (optional)- 8 ounces kumquats, cut into thin rounds and seeded
- 2 quarts water
- 4 cups sugar
- 5 tablespoons freshly squeezed lime juice
- 3 tablespoons sambal oelek (hot chili paste)
- 2 tablespoons store-bought or homemade lemon oil
- 1 1/2 tablespoons yuzu juice
- 2 teaspoons salt
- 1 pound center-cut ahi tuna fillet (pinbones removed), cut into 1/4-inch dice
- 9 ounces cubed (1/4-inch) seedless watermelon
- 4 to 6 leaves basil, rolled and cut crosswise into ribbons (chiffonade; 1 tablespoon)
- 3 or 4 chives, snipped (1 tablespoon), plus 1 for garnish
- Leaves of a few sprigs cilantro, finely chopped (1 tablespoon)
- Leaves of a few stems tarragon, finely chopped (1 tablespoon)
- 1 tablespoon finely chopped red onion
Directions:
For the (optional) candied kumquats: Bring 2 quarts of water to a boil in a large pot over high heat. Add the kumquats; once the water returns to a boil, cook for 3 minutes, until they begin to soften, then drain. Repeat this process 2 more times, using clean water each time.
Bring 4 cups of the sugar and 4 cups of water to a boil, stirring well to dissolve the sugar. Add the kumquats and reduce the heat to low; cook for about 30 minutes. Cool the syrup and store for up to 3 weeks.
For the marinade: Whisk together the lime juice, samba oelek, lemon oil, yuzu juice and salt in a large nonreactive bowl.
For the ceviche: Gently fold into the marinade the tuna, watermelon, basil, chives, cilantro, tarragon and red onion until well combined. Add 2 tablespoons of the candied kumquats in syrup, if using, and toss gently.
Serve immediately.
VARIATION: To make your own lemon oil, combine 2 cups of vegetable oil, 1/4 cup of finely grated lemon zest (from 4 or 5 lemons) and 2 teaspoons ground turmeric in a medium saucepan. Gently warm over low heat for 1 hour, stirring occasionally. Let cool then cover and refrigerate for up to 2 weeks. The yield is 2 cups.
Recipe Source:
Adapted from "The Great Ceviche Book Revised," by Douglas Rodriguez with Laura Zimmerman (Ten Speed Press, 2010).
Tested by Julia Beizer for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(James M. Thresher for The Washington Post)
© 2012 The Washington Post Company