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.
Fried Tofu and Tempeh in Spicy Sauce (Sambal Goreng Tahu Tempe)
Ingredients:
250 gr tofu/tahu (bean curd)
250 gr tempeh
2 onions
5 cloves garlic
3 tbsp palmsugar
1 tsp terasi bakar (shrimp paste)
2 tbsp kecap manis (sweet dark soy sauce)
1 tsp salt
2 salam leaves
2 red lomboks (large chilies)
5 cm laos (galangal)
1 tsp asem / tamarinde
3 tbsp water
Oil
500 ml water + 2 tsp salt
Preparations:
§ Mix the water with the salt.
§ Cut the tempeh into dice sized pieces and add it to the water for 5 minutes. Then drain.
§ Cut the tahu/tofu in dice sized pieces.
§ Heat in a wok the oil and fry the tempeh and the tahu/tofu golden brown.
§ Mix the asem with the 3 tbsp water.
§ Pound or grind the laos into a paste.
§ Cut the onions, the lomboks and the garlic fine.
§ Heat in a wok 3 tbsp oil and fry the onions, de garlic, the laos/galangal and the salam leaves for 3 minutes.
§ Then add the terasi and the lomboks and fry this for 1 minute.
§ Add the kecap, palmsugar, asem, water and the salt and let in simmer slowly for 2 minutes.
§ Then add the tempeh and the tahu/tofu and let in simmer for a few moments.
