AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Recipes with shrimp paste9/19/2023 Helou makes her own sambal bajak, a brick-red mixture of fried chillies, shallots, palm sugar, bay leaves, lemongrass, galangal, tamarind and nutmeg, which gives her dish a lovely, warm sweetness. My testers and I like the sweetness of the shallots, but red onion makes a good substitute, with some fresh spring onion stirred in at the end as in Ford, Stein and Anissa Helou’s recipes.Ĭhillies are also vital, both medium and mild and small and vicious, though Tanumihardja suggests stirring in some sambal oelek, or tangy Indonesian chilli paste instead. The baseĪlmost every recipe starts with some sort of onion – whether yellow, as in Owen’s version and Eleanor Ford’s in Fire Islands red as in Sodha’s or shallots as in Rick Stein, Jennifer Joyce and Tanumihardja’s recipes – and garlic. Sri Owen’s version: if you are going to add meat or seafood, cook it through first, is Owen’s advice. If you’d like butter in there – though it doesn’t seem to be common, as far as I can tell – add it at the end: a neutral oil seems the best bet for stir-frying. Owen uses a mixture of oil and butter, which is hard to prevent burning at such a high heat. Personally, I rather like a few rogue, crunchy grains, but still, it’s good to know that a sudden craving for fried rice isn’t necessarily a hiding to disappointment. As Serious Eats’ J Kenji López-Alt, who has investigated the subject with characteristic rigour, explains, as cooked rice ages, it dries out, which means it’ll fry more quickly and is less likely to stick together – he recommends leaving it under a fan for an hour, but says even freshly cooked rice spread out on a tray to cool slightly before use is superior to drier, day-old rice, which has a tendency to go hard and chewy in a hot wok. Some recipes, however, such as Meera Sodha’s in East, use freshly cooked rice – and, to my surprise, this works just fine. The prevailing wisdom with fried rice is that you need to let the rice cool completely first, with Tanumihardja recommending using day-old rice for this purpose, and Indonesian food writer and cook Sri Owen telling readers of her Rice Book to let it cool for at least two hours before use. Pat Tanumihardja’s nasi goreng: it’s the kecap manis and shrimp paste that ‘sets nasi goreng apart’. But for those of us without easy access to Indonesia’s many night markets and street stalls, what’s the best way to make it at home? Not that there’s just one version of nasi goreng, obviously a country made up of more than 14,000 islands contains multitudes in this respect as much as any other: there’s nasi goreng kambing with mutton, nasi goreng ayam with chicken, and nasi goreng gila, or crazy fried rice, which can apparently contain anything the cook happens to have to hand, from corned beef to sausages. Jakarta-born food writer Pat Tanumihardja explains that it’s the use of kecap manis (Indonesian soy sauce) and terasi (Indonesian shrimp paste) that “sets nasi goreng apart from other fried-rice variations you’ll see in other countries”. And the Indonesian version, nasi goreng, is right up there in the top tier – “one of the world’s great comfort foods”, according to Rick Stein, who developed a taste for it while filming there with a crew who apparently preferred to start the day with a full English. Good pasta and long summer days… my life is complete.Though there are many worthy contenders for the title, all right-thinking people surely agree that fried rice is the very best kind of rice. ![]() And your hot pile of noodles will be coated in a creamy, luxurious summer sauce. Fresh corn and basil bring the summer vibes (and if you really wanna up your summer game, GRILL YOUR CORN). Your shrimp will be juicy, buttery, and delicious. The tomatoes will get a little bursty and make your sauce kind of a creamy rosé situation. She sent me a picture of a creamy pasta bowl piled high with shrimp and cherry tomatoes from her garden – normal people text each other pictures of their dinners, right? She’s a no-recipe cook so she just kind of described it to me and I wasted no time getting after it. This idea came from my friend Ang (of Ang’s tortellini soup fame) and I’m not really joking when I say that when I don’t know what to cook, I just ask her what she’s making and then I do the same thing. ![]() An easy, slurpy, super craveable all-in-one meal. It’s summer meets my favorite kind of pasta. You’re tracking.īut then we took a sharp left and brought the Summer Garden theme – fresh sweet corn cut off the cob, bursting cherry tomatoes, and fresh basil ribbons, and this might be where you’re going, like, what? that’s… what’s going… how does this… until you take that first juicy noodle-fork-twirl bite. It’s garlicky shrimp and creamy, silky noodles. ![]() ![]() Okay so maybe it’s not exactly what you were expecting.
0 Comments
Read More
Leave a Reply. |