Pepper Prawns
Tamarind Rice
Spicy Anchovies - Sambal Goreng Ikan Bilis (Malaysia)
Ayam Tauco (Chicken Cooked with Salted Yellow Beans)
Pepper Prawns
A simple South Indian Seafood dish that is quick and easy to prepare.
1 1/2 lbs tiger prawns (shell and de-vein with tail intact)
2 tsp turmeric powder
1/2 tsp ground black pepper
1 tsp tamarind pulp (mix with 2 Tbsp water to obtain tamarind juice)
2 sprigs fresh curry leaves
2 Tbsp vegetable oil
3 cloves garlic, chopped
Salt to taste
Marinate prawns for 2 hours in a bowl with turmeric powder, pepper, sprig
of curry leaves and tamarind pulp. Heat oil in wok. Add garlic and
remaining curry leaves and fry until fragrant. Add marinated prawns and
salt. Fry until prawns are cooked. Serve.
Tamarind Rice
1 cup rice
6 whole dried red chilies
3 Tbsp oil
2 Tbsp split gram (channa dal)
2 Tbsp split black gram (urad dal)
1 tsp mustard seeds
3/4 cup roasted peanuts
10 12 curry leaves
1 piece ginger, chopped
3 Tbsp tamarind pulp
1/4 tsp asafoetida
1/2 tsp turmeric powder
3 Tbsp sesame seeds
Salt to taste
Wash and soak rice for 30 minutes, then boil until tender. Drain and
spread on a plate. Add one tablespoon of the oil to the rice, mix well,
and set aside. Add two chilies to a hot, dry pan, and add sesame seeds.
Stir mixture constantly so it does not burn. When seeds have turned dark
golden brown, remove from heat, and grind seeds and chilies into a coarse
mixture. Set aside. Heat remaining two tablespoons of the oil in a saute
pan, and add the remaining four red chilies, the dals, and mustard seeds.
Stir constantly for about two minutes until dals are golden.
Add roasted peanuts, chopped ginger, curry leaves, asafoetida, and
turmeric to the dal mixture and stir-fry for about thirty seconds. Then
add tamarind pulp and salt and cook for some time. Place rice back into
the pot in which you cooked it (it should be pretty dry by now), add
tamarind mixture, sesame seed mix, and any additional salt if needed, and
stir well. Serve hot.
Spicy Anchovies - Sambal Goreng Ikan Bilis (Malaysia)
1 cup dried anchovies
1 cup unsalted peanuts
3 Tbsp basic chili paste*
1 lemon grass, crushed
1/8 teaspoon salt, optional
1 Tbsp sugar
1 Tbsp tamarind juice**
Briefly rinse anchovies to remove excess salt; drain. Heat 2 cups oil.
Separately, deep-fry anchovies and then peanuts for about 4 minutes each,
until golden brown. Remove and drain; place on a plate and let cool.
Heat 3 Tbsp oil; stir fry the basic chili paste and lemon grass over low
heat until fragrant; add the salt, sugar, and tamarind juice and briefly
stir. Turn off heat, add anchovies and peanuts. Mix well, serve when
cool. Good with rice or coconut rice.
Serves 2
*To make basic chili paste, puree together about 1/2 pound red chili
peppers (not dried) with about 1.5 ounces shallots and 1.5 ounces garlic.
You can take a shortcut by simply buying Sambal Oelek (chili paste)
already prepared in a bottle or jar, and pureeing it with one shallot and
one clove garlic for this recipe.
**Tamarind juice is made by taking tamcon (tamarind concentrate sold in
Indian and Asian markets) and adding hot water and letting it dissolve.
Try about 1 teaspoon tamcon per about 1 Tbsp boiling water. You can also
use the same quantity of lime juice if you canot find tamcon or dried
tamarind.
NB: If the texture of the fish (which are tiny, but whole fish with
bones, etc.) bothers you, place entire mixture in the food processor or a
mortar and pestle, and barely process.
Ayam Tauco (Chicken Cooked with Salted Yellow Beans)
4 servings
1 medium Roasting chicken
2 Onions
4 Cloves garlic
2 tsp Dark soy sauce
3 Tbsp Tauco (salted yellow beans)
1 tsp Brown sugar
1 tsp Paprika (optional)
1/2 tsp Chilli powder
1 tsp Ground ginger
2 Tbsp Vegetable oil
1/2 cup Tamarind water
1 cup Water
This recipe calls for 'tauco' which can be either salted black beans or
salted yellow beans. Either can be found in a Chinese market as salted
black bean or salted yellow bean sauce. Or you can track down Indonesian
salted yellow beans and smash them up yourself. Thai markets carry them.
Cut the chicken into serving pieces; wash, and dry. Slice the onions.
Pound the garlic and the tauco into a smooth paste.
Fry the onions in the oil for half a minute. Add the tauco, then the
chicken. Stir well, so that every part of the chicken is coated with
tauco. Put in the soy sauce and the rest of the ingredients. Cover, and
simmer very gently for 45 minutes. Then take the lid off, and cook for a
further 5 minutes to reduce the sauce. Serve hot.
Makes 4 servings.
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