Indonesian

Indonesia-Peanut and Pineapple Curry

Ingredients:

4 ozs. shelled peanut
2 tbsps. grated coconut (dry or dehydrated)
1 small very ripe pineapple
1 tsp. walnut or vegetable oil
1 clove garlic, minced
2 tsps. curry powder (Javanese if possible)
1/2 tsp. sambal oelek (Indonesian chili paste)
1 cup coconut milk
pinch of salt
2 tsps. brown sugar
1 onion, finely chopped

Methods:

Toast the peanuts in a non-stick pan until they take on a brownish colour, grind half of them in a mortar,
set the rest aside; toast the grated coconut in the same way; set aside; cut up the pineapple, removing the peel and the core; dice the flesh; heat the oil in a wok; add the onion and cook until transparent; add the garlic, curry powder and sambal oelek; mix well; add the pineapple, coconut milk, sugar and salt;
simmer 5 minutes over medium heat; add the ground peanuts; transfer to a heated platter; garnish with the
remaining peanuts and the grated coconut.

Red Fried Rice

Ingredients:
 
3/4 cup basmati rice
2 tablespoons groundnut (peanut) oil
1 small red onion, chopped
1 red bell pepper, seeded and chopped
8 ozs. cherry tomatoes, halved
2 eggs, beaten
salt and ground black pepper to taste
 

Directions:

Wash the rice several times under cold running water. Drain well. Bring a large pan of water to the boil. Add the rice and cook for 10-12 minutes. Meanwhile, heat the oil in a wok until very hot. Add the onion and red pepper and stir-fry for 2 to 3 minutes.

Add the cherry tomatoes and continue stir-frying for 2 minutes more. Pour in the beaten eggs all at once. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.

Drain the cooked rice thoroughly. Add to the wok and toss it over the heat with the vegetables and egg mixture for 3 minutes. Season with salt and pepper, and serve immediately. Yields 2 servings.