Serunding

This side dish is normally served together with Lontong.  It can also be used as a filling for savoury malay kuihs or snacks.  Dessicated coconut or fresh coconut can be used but the latter is better because of its fresh tangy taste.

Ingredients:
1 fresh coconut (or 200 g dessicated coconut), to be skinned and grated
1 tbsp fresh tamarind, to be mixed with a little water
salt and sugar to taste
some palm sugar
cooking oil

Blended Ingredients:
2 stalks dried chillies, to be cut into pieces and soaked in warm water
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm galangal, to be peeled and sliced
2 pcs lemon grass (fat ones), to be sliced
5 cloves of garlic, to be peeled and sliced
2 big onions, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp fennel seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water

Method:
Fry freshly grated coconut (or dessicated coconut) in a wok without oil until dry. Remove and leave aside.

Heat oil in wok and add the blended ingredients.  Stir-fry until fragrant.  Then, add in tamarind juice, sugar, palm sugar and salt to taste.  Bring to a simmer.  Then, add in dried coconut and reduce heat.

Mix thoroughly and cook until almost dry.  Remove from heat and leave aside for later use.

Bon Appetit!

Sambal Tempeh with Ikan Bilis & Kacang

A delicious malay snack or side dish to be eaten with rice.  Main ingredient is tempeh i.e. soya bean cake which has to be fried beforehand before adding to the sambal mixture.  One may also add fried anchovies (ikan bilis goreng) and peanuts.

Sambal Ingredients (serves 4):
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) note:  I omitted this ingredient
salt and sugar to taste
oil for deep-frying

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 clove garlic, to be peeled and sliced
1 tsp shrimp paste (belacan)
2 pkts tempeh (overseas packing) or 6 tempeh, to be cut into cubes
a handful dried anchovies (ikan bilis), to be cleaned
1 handful peanuts

Method:
In a wok, deep-fry tempeh cubes until golden and remove.  Then, fry the peanuts over medium heat until cooked and remove.  Lastly, deep-fry the fried anchovies until crispy and remove to tray.

Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrantl. Then, add in tamarind juice and let it simmer until sambal separates itself from oil.  By cooking it longer will intensify the colour.  Check seasoning.  Once done, add in the fried tempeh, peanuts and anchovies.  Mix thoroughly.

Variations:  The main sambal can be served with boiled eggs or prawns.  The latter are to be added and cooked together with the sambal in the last stage.

Bon Appetit!