Stir-Fry Okra with Sambal and Dried Shrimp

Ingredients:

2 lbs okra,cut both end ,wash and drained
1 small carrot,peel and sliced
4 tbsp dried shrimp,washed and chopped or pound fine
3 tbsp sambal tumis sauteed chili paste
1 tbsp tamarind powder
2 tbsp sugar
1 tbsp chicken bouillon powder
2 tbsp oil


Method:
1: Cut and wash okra,then microwave for high 2 minutes.

2:Heat skillet/pan at medium heat with oil,add in pounded dried shrimp,fry dried shrimp until fragrant.Then add in Method:


1: Cut and wash okra,then microwave for high 2 minutes.

2:Heat skillet/pan at medium heat with oil,add in pounded dried shrimp,fry dried shrimp until fragrant.Then add in sambal tumis sauteed chili paste,carrot and pre-cooked okra.
3: Stir-fry okra at high heat,add in tamarind powder,sugar and chicken bouillon powder ,stri-fry for 1-2 minutes.Check the seasoning.If you want more spicy and extra sauce/gravy ,add in more sambal and 2 tbsp water.
4:Dish out and serve warm immediately.

,carrot and pre-cooked okra.
3: Stir-fry okra at high heat,add in tamarind powder,sugar and chicken bouillon powder ,stri-fry for 1-2 minutes.Check the seasoning.If you want more spicy and extra sauce/gravy ,add in more sambal and 2 tbsp water.
4:Dish out and serve warm immediately.

Salad with Coconut Peanut Dressing

INGREDIENTS

• 1 pound firm tofu, cut through thickness into 1/2 inch thick slices
• 2 quarts water
• 1 pound string beans, cut into 1 1/2 inch lengths
• 3 medium size carrots, cut into matchstick shreds
• 1 pound smallest possible red potatoes
• 1 head cauliflower, broken into florets
• 1/4 cup corn oil
• 1/2 pound beans prouts, rinsed and drained
• to serve:
• 1 head iceberg lettuce
• indonesian peanut coconut dressing

DIRECTIONS

• Wrap the tofu slices in paper towels or a cotton dish towel and place a heavy weight. let stand for 30 minutes to press out the excess water. cut into matchstick size shreds about 2 inches long and 1/2 inch thick.
• Bring the water to a oil in a large pot. separately cook the string beans, carrots, potatoes and cauliflower until just tender, rinsing each vegetables under cold running water once it is cooked and draining thoroughly. cut the potatoes into slices about 1/2 inch thick.
• Heat a wok or a large heavy skillet over high heat until very hot. add the oil and heat until very hot. fry the tofu until golden brown, turning several times. remove with a slotted spoon and drain on paper towels.
• Arrange the string beans in a layer on top of the lettuce, then arrange the fried tofu, the carrots, potatoes, cauliflower and bean sprouts in separate concentric circles on top.
• Pour the warm peanut coconut dressing over the vegetables.

Peanut Coconut Dressing

INGREDIENTS

• 2 small fresh red or jalapeno peppers, ends trimmed and seeds removed
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 3/4 cup crunchy peanut butter
• 1 cup unsweetened coconut milk
• 2 tablespoons firmly packet light brown sugar
• 2 tablespoons fish sauce
• 2 teaspoons tamarind pulp, dissolved in 1/4 cup water or 3 tablespoons freshly squeezed lemon juice

DIRECTIONS

• With the machine running, drop the peppers, shallots and garlic through the feed tube of a food processor fitted with the steel blade and puree. add the remaining ingredients to the bowl, one at a time, in the order in which they are listed, pulsing after each addition until you have a smoothpaste.
• Pour the mixture into a saucepan and cook over low heat for 5 minutes.
• Pour into a serving dish and serve warm. refrigerated, the dressing will keep in a tightly covered container for up a month.

Fried Noodles

INGREDIENTS

• 1 packet indonesian mee goreng spicepaste
• 3 tbsp vegetable oil
• 1 large onion, sliced
• 250g (1/2 lb) seafood
• 150g (5.25 oz) dried rice noodles, egg noodles (to soften the noodles, follow the pack instructions) or cooked spaghetti
• 2 tomatoes, quartered
• 1 - 2 eggs (beaten)

DIRECTIONS

• Heat oil in non-stick wok or pan on medium-high heat. add onion and  seafood, stir fry for 2 minutes.
• Add noodles or cooked spaghetti and spicepaste. stir fry for 2 minutes. push mixture to one side of wok. add eggs and cook for 1 minute and stir into noodles.
• Add tomatoes and stir fry for another minute. garnish and serve hot.