Padangese Style Spicy Seafood (Seafood Saos Padang)

My husband does not really love seafood...well he can eat them, not as much as his love for meat. However, he loves spicy food. Why not making some spicy seafood, so he can enjoy much? And I was right...he loves this dish to bone...

Ingredients:
- 500g seafood medley
- 6 cloves of garlic
- 4 cloves of shallot
- 4cm of ginger
- 6 bird's eye chili
- 2 green onion, chopped
- 1Tbsp of tomato sauce/ketchup
- 3Tbsp of Indonesian hot sauce
- lime
- oil for sauteeing
- salt and sugar

Directions:
Drizzle some lime juice over the seafood mix and let it stand for 10minutes. In a blender/chopper, crush the garlic, shallot, chili and ginger until smooth. Then sauteeing it with a little bit of oil in a wok until fragrant. Add the seafood and stir. Cook for 4minutes and then add tomato and hot sauce. Continue to cook for another 4minutes. Adjust the taste with salt and sugar. At last add the green onion and turn off the heat. Serve it with warm steamed rice.

Green Jackfruits Gulai

My husband loves this gulai and I just found out that my 15month old daughter is after her father in liking this meal. I did not have to wait for her to ask for the next bites, she said "mau..mau.." which means "I want".
This time around I did not use beef and bones, I added some shrimp instead. Here is the recipe:

Ingredients:
- 300gr of shrimp
- 2 can green jackfruit, drain and cut into small pieces
- 6 pieces of tofu, cut into triangle shapes, fry until half cooked
- 1/2 can coconut milk
- 1 lemongrass, cut into 4cm length
- 4 Indonesian bay leaves
- 4 lime leaves
- 6 cloves garlic
- 4 cloves small red onion
- 4 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 3cm of ginger
- 3cm of turmeric
- 1Tbsp ground coriander
- 1 tsp tamarind (without seed)
- 1/2 block/cylinder of coconut sugar
- 3lt water
- salt
- sugar
- oil for frying



Put garlic, onion, chili, candle nuts, ginger, turmeric and coriander into a blender, and blend it until smooth. Saute it in a wok with a little bit of oil. Add the shrimp and stir it until changed color. Add water and the rest of ingredients except coconut milk and chili. Cook until the jack fruits tender. Lastly add the coconut milk and bring it to boil, stir occasionally. Taste and adjust it with salt and sugar. (I added the chili at last, after I separated some out for Bianca, since she is still too young to eat spicy food).

Green Chili Chicken (Ayam Sambal Ijo)

I made this chicken menu 2 weeks ago, the first week we arrived in Edmonton. Since I only did a little grocery shopping, I did not have much stuff in the fridge and chicken always become good choice for simple recipe. I think this menu originally came from Padang, West Sumatra Indonesia correct me if I am wrong..

Ingredients:
- 10 chicken drumstick
- 2tsp of tamarind, mix with half glass of cold water
- 10 small green chili
- 8 cloves of garlic
- 6 cloves of small red onion
- 1 lemon grass, cut into 4cm in length
- 4 lime leaves
- 4 Indonesian bay leaves
- 4cm of ginger
- 4cm of galangal
- 3cm of turmeric
- 1tsp of ground coriander
- 5 candle nut
- salt
- sugar
- 1/2 can of coconut milk
- water
- oil for saute



Marinate the drumstick with tamarind juice for 15minutes. While waiting, crush all of the ingredients except lemon grass, lime leaves, bay leaves, and coconut milk in a blender until smooth. In a wok, saute the smooth seasoning with a little bit of oil until fragrant. Add lemon grass, lime leaves and bay leaves and continue to saute for another 2minutes. You may add some whole chili if you like. Add the drumstick together with the tamarind juice and continue to cook until change color. Add coconut milk and a little bit of water and cook until boiling, stir it occasionally. Adjust the taste with salt and sugar. Cook until the chicken tender. Serve it with warm steam rice.

Padang Beef Satay (Sate Padang)

All of a sudden I craved for Padang satay and my husband asked me to make it from cow's tongue. However, I had a "yuck' feeling raised up from my stomach to my throat when I thought of tongue as the main ingredients. So I bought tongues only for my husband and for me I bought beef meat. At the end, I tasted the tongue and it is more delicious and tender than the meat. So the tongue gone faster than the meat....

Ingredients:
- 3 cow's tongue, cut into small square pieces
- 500 gr beef meat, cut into small square pieces
- 1 package of Munik Padang Satay Seasoning (Bumbu Sate Padang cap Munik)
- 1 lemongrass
- 2cm of ginger
- 2cm of galangal
- 4 lime leaves
- 10 chili paddy or bird's eye chili
- 5 cloves of garlic
- 5 cloves of small red onion
- 1 Tbsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of ground turmeric
- 1 tsp of ground white pepper
- 1 tsp of sugar
- salt
- water
- fried onion
- rice dumpling

In a blender, blend all the ingredients except tongue, meat, lime leaves, Munik seasoning, fried onion and rice dumpling, until smooth. Put it in a pot and add some water, Munik seasoning and lime leaves to boil the meat and tongue. Cook until the meat and tongue tender. Take out the meat and tongue and use the boiling water and seasoning for making sauce. Place the meat and tongue on skewer four to five pieces for each skewer. Grill it until it is brownish (do not over grilled since it will make the meat hard).
To make sauce, mix the rice flour which came in the package of Munik seasoning with 50ml of cold water. Then pour it little by little on the boiling water and seasoning that previously used for cooking meat and tongue. Cook under medium heat until boiling. Stir it while adding the rice flour solution. Continue to cook and stir until thick consistency formed.
Serve satay with rice dumpling (Indonesian-ketupat) and pour the sauce on top of the satay. Sprinkle some fried onion on top of it.

Beef Rendang

Even though I am not in a good heath now, cooking still has to go on, cause we still have to eat. Luckily the back pain is not that bad during the day, so I manage to cook something. Yesterday I made beef rendang from scratch (normally I used instant seasoning, but this time I did not have it). I copied the recipe from Lia Surabaya, with a little modification in the quantity and also because I did not have big red chili and could not find the turmeric leaves here in Canada.
It turned out well in term of taste, however the color is a bit pale, maybe because it missed the red chili.

Ingredients:
- 1.5kg lean meat, cut into small chunk
- 1 can of coconut milk
- 1 tsp tamarind
- 8 lime leaves
- 1 lemon grass, cut into 2cm in length
- 20 chili paddy or bird's eye chili (this will make the rendang really spicy)
- 7 cloves of small red onion (in Indonesia the red onion is normally smaller than what we have here in Canada, so 7 is enough I think)
- 8 cloves of garlic
- 3cm galangal
- 4cm ginger
- 1tsp ground cumin
- 1tsp ground white pepper
- 4 star anise (Indonesian=buah pekak)
- salt
- 200ml water

In a cup, put tamarind, star anise and water. Microwave it for 1.5min. Take out of the microwave with care and stir it. Put it back and microwave for another 1min. Take it out and stir until all the tamarind distributes evenly. Take out the star anise. In a blender, put the star anise and blend with all the ingredients except meat, coconut milk, and 5 lime leaves (put the other 3 in). Blend with the tamarind juice until smooth.
In a pot, place the cut meat, the smooth blended seasoning and the lime leaves. Cook under medium heat for 30min. Add coconut milk, stir occasionally and continue to cook until all the water/juice immersed and the meat tender.
Serve while it is hot with steam rice.

Padang Green Jackfruit Gulai with Rice Dumpling (Ketupat Sayur Padang)

Yesterday Christian asked me to make Jackfruit Gulai and sambal terasi (Belacan chili paste) to eat with rice dumpling. Instead of making sambal terasi, I decided to make sambal goreng tempe-buncis (spicy tempeh-haricot beans), therefore I can make it less spicy, considering that Christian has sore throat and cough recently. It took me longer time to spend in the kitchen, but I feel content with it.

Green Jackfruit Gulai

Ingredients:
- 1/2 kg beef and bones, cut into small chunk
- 2 can green jackfruit, drain and cut into small pieces
- 6 pieces of tofu, cut into triangle shapes, fry until half cooked
- 1/2 can coconut milk
- 1 lemongrass, cut into 4cm length
- 4 Indonesian bay leaves
- 4 lime leaves
- 6 cloves garlic
- 4 cloves small red onion
- 4 chili paddy or bird's eye chili
- 5 candle nuts
- 4cm of galangal
- 3cm of ginger
- 3cm of turmeric
- 1Tbsp ground coriander
- 1 tsp tamarind (without seed)
- 1/2 block/cylinder of coconut sugar
- 3lt water
- salt
- sugar
- oil for frying

In a big pot, boil water and cook the meat and bones until tender.
Put garlic, onion, chili, candle nuts, ginger, turmeric and coriander into a blender, and blend it until smooth. Pour it into the pot and add the rest of ingredients except coconut milk. Cook until the jack fruit tender. Lastly add the coconut milk and bring it to boil, stir occasionally. Taste and adjust it with salt and sugar.

Spicy tempeh-haricot beans

Ingredients:
- 1 block tempeh, cut it 1x4cm, fry it until brown
- 1lb haricot beans, clean the hard part and slice it thinly
- 1/2 can of coconut milk
- 6 cloves of garlic, slice thinly
- 5 cloves small red onion, slice thinly
- 4 chili paddy or bird's eye chili, slice thinly
- 4 cm of galangal, cut into 4
- 1 tomato, cut into 8
- salt
- sugar
- oil for frying

In a pan, saute the garlic and onion with a little bit of oil for 2minutes. Add chili, tomato and galangal. Continue to saute for another 1minutes. Add the tempe and beans. Add the coconut milk. Add salt and sugar and taste it.

To serve, in a bowl put the cut rice dumpling and add the gulai and spicy tempeh-haricot beans on top of it. Sprinkle some fried onion if you like.

Note: this time I have the package of rice dumpling ready to cook for 30 minutes. In Indonesia, normally I made it myself with a special plastic bag.