Indonesian Chile Paste (Sambal Badjak)

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This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon shrimp paste or prawn paste
5 candlenuts (or substitute macadamia nuts or cashews)
1 teaspoon tamarind concentrate
1 small piece galangal, peeled and chopped (or substitute ginger)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 kaffir lime leaves, crushed
1 cup thick coconut milk, recipe here    

Instructions

In a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste.

Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.

Curried Coconut Beef (Rendang)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

4 ounces fresh coconut, grated
Vegetable oil for deep frying
2 pounds beef, cut into 1-inch cubes
1 teaspoon salt
2 teaspoons sugar
1 teaspoon tamarind concentrate
1 teaspoon ground turmeric
2 kaffir lime leaves, crushed
2 4-inch stalks lemongrass, bulb included, chopped
2 3-inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped
5 fresh red chiles, such as serranos or jalapeños, stems removed
2 cloves garlic, peeled
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
6 cups coconut milk, recipe here

Instructions

In a fryer, deep-fry the coconut in the oil until dark brown.  

Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.

In a food processor, combine the turmeric, lime leaves, lemongrass, galangal, shallots, chiles, garlic, brown sugar, salt, black pepper, and soy sauce, and puree to a fine paste.
    
Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes.  Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens.  Add more water if necessary.

White Chicken Curry (Gulai Putih)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

Vegetarian Jerk Tofu

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This recipe and others can be found in the following article:

Authentic Jamaican Jerk

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

1 pound firm tofu 
1 cup vegetable stock 
Pinch salt 
1 clove garlic, minced
1 teaspoon thyme 
1 teaspoon freshly ground black pepper 
Jerk Sauce (see recipe here)

Instructions

Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.  
Sprinkle black pepper onto the tofu, then carefully roll the pieces in jerk sauce and set aside for at least 1 hour.  
Place the tofu in the oven at low heat for about 3 minutes. Serve with jerk sauce.

Nutty Curried Lamb from Sind (Sindhi Gohst)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

3 large onions, chopped
2 large ripe tomatoes, chopped
8 cloves garlic
2 green chiles, such as serranos, stems removed and halved
1 2-inch piece of ginger, peeled
1 tablespoon cumin powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cayenne powder
2 tablespoons vinegar
3 pounds boneless lamb or beef, cut into 1-inch cubes
2 teaspoons fennel seeds
1/4 cup raw cashew nuts
1/4 cup almonds
Salt to taste
6 tablespoons vegetable oil

Instructions

In a food processor or blender, grind the onions, tomatoes, garlic, chiles, ginger, cumin, coriander, turmeric, cayenne, and vinegar. Set this paste aside.

Puncture the lamb with a sharp knife in many places and marinate at room temperature in the paste for 6 hours.

In a skillet, cook the lamb and fennel seeds, covered, over low heat, for about 1 hour or till the lamb is tender. Sprinkle water from time to time.

Remove the lid, add cashew nuts, almonds, and salt to taste. Raise the heat, and cook untill all the liquid evaporates.

Add the oil to the lamb, reduce the heat, and simmer for about 5 minutes before serving.