A while ago, my blogging friend Stefan over at Stefan’s Gourmet Blog featured a very complex and interesting recipe for a Beef Rendang that is well worth a look. For those unfamiliar with the basic dish, it is essentially a dry curry made chiefly with beef (and occasionally with chicken), in which the meat is cooked with a spice paste and coconut milk very slowly until almost all the liquid is absorbed and the oil from the milk begins to separate out. It is originally an Indonesian dish but it is popular throughout South-east Asia, particularly in Malaysia and, now, in Thailand.
Today, my version will use a Commercial Tom Yum Soup Paste I featured some time ago for my spice component. It is a Thai product, heavily redolent with Lemon Grass and Galanga, and I will also use a little Sambal Oelek for some added heat. Rather than beef, I am going to use pork, which is definitely non-traditional, given that Indonesia has a Muslim majority. I am going to be slow-cooking using coconut milk, however, so the dish will be a Rendang of sorts, but, given the spices and use of pork, something of a Thai variety… Continue reading “Pork Rendang”
Today’s experiment is a coconut-milk based shrimp curry that is generally Malay in spirit, but which would be very much at home on an Indonesian table. The spice blend is fairly simple but the end result will be quite fiery, particularly given the Thai chili in the Sambal paste. I am using my own home-made Sambal Terasi for this recipe, but you can substitute any simple hot chili blend, or even a Thai red curry paste, if you like… Continue reading “Malay Shrimp Curry”
In a previous post featuring an Indonesian spice blend called Sambal Terasi I noted that one of the ingredients, a dried shrimp paste called Terasi, is also known on Malaysia as ‘Belacan’. Not unnaturally, Malaysia has a preparation similar to Sambal Terasi called Sambal Belacan, and, as with the Indonesian variety, there is a great deal of diversity in the constituent ingredients and the methods of preparation.
My Sambal Terasi interpretation was a simple, raw (and fiery) preparation that cleaved to the basics, but today, I want to try something a little more complex. Last year, my wife brought home from Singapore a jar of a commercial paste called ‘Sambal Belecan’ and I enjoyed it so immensely that it was used up in no time at all. I am hoping, with this experiment, to try and reproduce the taste… Continue reading “Spice Blend: Sambal Belacan”