Text 485, 118 rader
Skriven 2006-04-17 11:44:11 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: SAMBALS 60417
=====================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 GJ> expect it to be of the consistancy of peanut butter.   Perhaps it is
 GJ> the remaining solids from the peanuts after all the oil has been
 GJ> I see that MLoo has also suggested that it might be the residue after
 GJ> oil extraction.  As you doubtless know by now, Asians don't throw away
 GJ> anything which has food value!

 CS> True!  And i am pretty sure that is what I have.  Oil extracted peanut
 CS> residue.

 CS> I can now see some uses for it that will require a little adaption. 
 CS> There's a peanut soup from Africa in my MM (might be one in the hopper
 CS> about to be posted). I'm looking at the baby crockpot with some ideas.

 CS> It's a dry and not very powdery item with largish 'flakes'. Last night
 CS> I put some in with a bit of the Korean 'hot chile dip sauce' (medium
 CS> heat level stuff) and some Korean style cut rib-lits (beef) along with
 CS> a head of chopped bok choy.  Came out rather nice!

I would suggest something like mixing it with rice or wheat flour and
making cakes or biscuits (cookies).  It could make a nice, flavoursome
thickener for soup.  If you are feeling adventurous you could see if
it would make a breakfast porridge, perhaps with flakes of dried fish.
That could be an almost, sort of, Japanese breakfast.
 
 GJ>  if it was the red sambal, then a tablespoon of it would
 GJ> be placed on the side of the plate, to be mixed in with the white
 GJ> rice.  After trying it once, I avoided the green sambal, which was so
 GJ> murderously hot that only Northern Sumatrans ate it.

 CS> Grin, I take the type you are used to is a more dry product.  If i
 CS> showed you the one I mean, I am positive you would recognize it as i
 CS> see it all over Asia.

Very likely.  It was not really dry or liquid, but something that was
spooned out and dolloped onto the plate.  Oily, but with some moisture
in it; a paste with small pieces of chilies, onion, garlic.  What you
would expect to finish up with after frying most of the water out of a
water-based, coarsely chopped mix.

 CS> I'm not sure if I would like the green type mixed with a proper oil
 CS> base, but nothing served to me in Korea was too hot for my use. 
 CS> Apparently suprised the locals on that score.

After I had become accustomed to the average local chili tolerance in
Sumatra I was accepted as being a good dining companion who could be
taken anywhere without worries about what kind of food was served.
That sort of conviviality was not extended to the few chili-cautious
British temporary residents.   Things became even better once the
others learnt of my addiction to durians, which only one of the Brits
liked.  As I had a generous subsistence allowance, I could afford to
pay for meals for myself and 2 or 3 others at the sorts of restaurants
they chose.  We ate at quite a few small "warungs" where the cuisine
of different Indonesian provinces was the speciality.  Wonderful
eating.  I sometimes spent as much as $12 for 4 of us!
 
 GJ>       Title: Sambal Bajak - Fried Chile Sambal

 GJ>       8 ea Kemiri nuts; fine grate *
 GJ>       3 tb Peanut oil
 GJ>     1/2 ts Laos powder
 GJ>       1 tb Dried shrimp paste (trasi)
 GJ>       1 ts Salt
 GJ>       3 tb Tamarind liquid
 GJ>       2 tb Palm sugar **

 CS> Looks like the same things (other than the kemiri nut) would be in the
 CS> variations I have had.  Too much onion percentage in that one (shouild
 CS> be roughly balanced to the same as the garlic).  Double the oil?

Kemiri, or candle nuts are very high in oil.  Macadamias are very
similar, and can be used as an alternative.  In the above recipe I
would prefer more chilies, and perhaps more garlic, although every
sambal is different.
 
One ingredient which is popular in Indonesia is fried onion flakes.
These can be added to a bubur (rice porridge/soup) for breakfast, or
as an ingredient in a sambal, as shown below.

 GJ> Thanks for your report on the tour of the HIW eateries in Korea; it
 GJ> had me drooling!  And I haven't come across the bulbous seaweed dish
 GJ> anywhere in my travels - something to look out for.
 CS> It's seen in other quisines as well.  I see it in Japan and took it as
 CS> a Japanese dish at first but i guess it may be Korean.  I wouldnt be at
 CS> all suprised if it was reconstituted from dried seaweeds?  I buy it
 CS> fresh at Tonoo Market.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAMBAL KECAP
 Categories: Sides, Dips, Chillies, Indonesian
      Yield: 150 Ml
 
      1    Chillies- red
      2    Garlic cloves
      4 tb Soy sauce
      4 ts Juice- lemon; OR
  1 1/2 ts Tamarind juice
      2 tb Water; hot
      2 tb DEEP-FRIED ONIONS
 
  This can be served as a dip for satays instead of the usual peanut
  sauce, and is particularly good with beef and chicken satays, and
  deep-fried chicken. Mix the chilli, garlic, soy sauce, lemon or
  tamarind juice, and hot water into a bowl. Stir in the Deep-fried
  Onions, and leave to stand for 30 minutes before using.
  
  From: TASTE OF INDONESIA By: SALLIE MORRIS Typed by: KEVIN JCJD
  SYMONS, August 2005
 
MMMMM
 

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