Sambal Trassi (Shrimp paste Condiment)

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

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus


Ingredients

  • 1 tablespoon shrimp paste (trassi)

  • 2 tablespoons chopped red chiles, such as cayenne

  • 1 tomato, chopped

  • 2 teaspoons brown sugar

  • 1 tablespoon lime or lemon juice, fresh preferred

  • 1 teaspoon salt

Instructions

To toast the trassi, spread the paste on a piece of foil and fold to seal. Place under a broiler for 2 minutes. Remove and cool.

Combine all the ingredients in a blender or food processor and puree until smooth.

Serve this sambal at room temperature.

Sambal Oelak (hot chile and lime condiment)

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This basic, hot sambal, which has been called the “mother” of all sambals, is also spelled olek or ulek. Since “olek” means hot peppers, I’ll go with that spelling. This sambal goes well with meats and poultry as well as being a perfect condiment to just add heat to your meal. It can also be used as a base for creating other sambals or as a substitute for fresh chile peppers in recipes.

Ingredients

  • 1 cup dried red chiles, such as piquins or cayennes, stems removed

  • 6 cloves garlic

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon vegetable oil, peanut preferred

Instructions

Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.

Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.

 

New Potato and Cilantro Ratatouille

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Now here’s a delicious spring vegetarian dish that utilizes new potatoes, and feel free to increase their number and reduce the eggplant if you so desire.

Ingredients

  • 1 medium eggplant, cut into 1 inch cubes

  • 1 tablespoon coarse salt

  • 1/4 cup olive oil

  • 2 stalks celery, cut in 1 inch pieces

  • 2 medium leeks, cut in 1 inch pieces

  • 2 purple onions, cut in 1 inch pieces

  • 7 cloves garlic, chopped

  • 4 new potatoes, quartered

  • 1 green bell pepper, coarsely chopped

  • 1 red bell pepper, coarsely chopped

  • 2 zucchini, cut into 1 inch pieces

  • 6 tomatoes, quartered

  • 1 cup vegetable stock

  • 1 1/2 cups fresh cilantro, chopped

  • 3 tablespoons plus 1/3 cup sesame oil (not the Oriental concentrate variety)

  • 2 tablespoons New Mexican red chile powder

Instructions

Preheat the oven to 375 degrees. Place the eggplant in a colander. Toss with salt and set aside for 1 hour to remove moisture. Pat dry with paper towels.

In a large skillet, heat the olive oil. Saute the celery, leeks, onions, and garlic. Carefully remove the sauted vegetables, leaving the oil in the skillet. Place the vegetables in a large oven-proof casserole dish.

Saute the potatoes in the skillet for about 5 minutes, then add to the casserole. Next, increase the heat and stir-fry the red and green bell peppers and zucchini in the skillet for about 5 minutes. Add this to casserole with the tomatoes, broth, cilantro, 3 tablespoons sesame oil, and the chile powder. Stir gently and bake for 30 minutes, uncovered.

Wipe out the skillet and add the 1/3 cup sesame seed oil. Over medium heat, saute the eggplant until tender. Stir the eggplant into the casserole and bake, covered, for 30 more minutes.

Gingered and Peppered Aparagus

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Asparagus is a nutritional gem. It has only 22 calories per half cup or approximately six spears and contains vitamins A and C plus 2 grams of fiber.

Ingredients

  • 1 pound fresh asparagus

  • Vegetable cooking spray

  • 2 tablespoons low sodium soy sauce

  • 2 teaspoons sesame seeds, toasted

  • 1 teaspoon minced ginger root

  • 1 serrano chile, seeds and stem removed, minced

  • Dash of freshly ground black pepper

Instructions

Snap off tough ends of the asparagus. Remove the scales from the stalks with a knife or vegetable peeler. Cut the spears into 2 inch pieces.

Coat a large nonstick skillet with cooking spray. Place over medium low heat until hot. Add asparagus, soy sauce, sesame seeds, ginger root, serrano, and pepper. Cook, stirring constantly for 5 minutes. Serve immediately.

Spicy Morel Sauce for Meat and Poultry

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The odd-looking morel does not have a cap but rather a fruit body about four inches long that is pittted and resembles a honeycomb. Since the darker the mushroom, the stronger the flavor, the morel is prized as one of the strongest mushrooms with its earthy and smoky flavor. It is related to truffles, but far more common. They are spring mushrooms, available fresh from April through June, although specialty markets will have them all year long in the dried form. They are easily rehydrated. Morels are particularly common in the midwest, and a festival is devoted to them in Boyne, Michigan. Since morels have never been successfully cultivated, mushroom lovers depend upon foragers. A word of caution: never eat morels raw, as they contain toxic helvellic acid, which is destroyed by cooking.

Ingredients

  • 1/4 cup water

  • 1/4 cup sugar

  • 1/4 cup red-wine vinegar

  • 1 tablespoon balsamic vinegar plus additional to taste

  • 3 tablespoons unsalted butter

  • 24 fresh morels (about 1 pound),cleaned and trimmed (or 1 ounce dried morels, soaked, reserving 1/2 cup soaking liquid)

  • 1/3 cup finely chopped shallots

  • 1 teaspoon cayenne

  • 2 cups dry red wine

  • 2 cups chicken stock

 

Instructions

In a small heavy saucepan, boil the water with the sugar, without stirring, until a golden caramel color results. Remove the pan from the heat and carefully add the vinegar and balsamic vinegar down the side of the pan. Stir the mixture over moderate heat until the caramel is dissolved, about 3 minutes. Remove the pan from the heat.

In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes. Transfer the morels with a slotted spoon to a bowl and reserve. Add the shallots and the cayenne to the pan and cook, stirring, until golden. Stir in the wine and boil until reduced to about 1 cup, about 15 minutes.

Add the stock and reserved morel soaking liquid (if using dried morels) and reduce to about 1 1/4 cups, about 15 minutes. Remove the pan from heat and stir in caramel mixture. Add the morels to sauce with salt and pepper to taste. You can serve the sauce as is or processed in a blender or food processor.