ingredients:
- 1 jicama, medium sized and grated
- 1 carrot, grated
- 100 g green beans, sliced diagonally and thinly
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 150 ml wate
- 2 tbsp oil
- 1 clove garlic, mincedr
directions:
- Heat cooking oil in a wok. Add garlic and stir fry till fragrant, about 30 seconds.
- Add beans and stir fry quickly for another 30 seconds.
- Combine carrot and jicama. Cook for a minute.
- Season with salt, pepper and sugar.
- Add hot water and lower heat.
- Cover for a minute and remove from heat.
- Serve warm with rice.
Peanut Sauce
- 2 cloves garlic
- 10 g bird's eye chili (green chili)
- 20 g gula melaka
- 1/2 tbsp salt
- 100 g peanuts, deep-fried or roasted
- 1/2 tbsp kecap manis
- Juice of 1/2 lime
- 1 cup water
Salad
- 200 g cabbage, sliced thinly
- 75 g bean sprouts, blanched briefly
- 250 g tofu, fried till golden and cut into cubes
- 1 medium cucumber, quartered and cut into 1/2 cm thickness
- 2 stalk Chinese celery, chopped finely
- 2 spring onion, chopped finely
- 10 g red and white crackers, deep-fried
directions:
- To make the sauce
- Mix garlic, chili, gula melaka, salt and peanut in a food processor and grind coarsely.
- Add lime and kecap manis, mix well.
- Gradually add water and stirring at the same time, to a desired thickness.
- To serve
- Combine all salad ingredients in a big mixing bowl or individual plater.
- Add sauce and serve immediately.
ingredients:
- 1 kg mackerel
- 8 shallots (50 g)
- 3 cloves garlic
- 5 candlenut
- 10 red chili (50 g)
- 2 stalks lemongrass
- 2 cm galangal (30 g)
- 1 tbsp coriander seeds
- 1 tbsp sugar
- 1 tsp salt
- 2 cm fresh turmeric
- Banana leaves
directions:
- Combine shallots, garlic, candlenut, chili, lemongrass, galangal, coriander seeds, fresh turmeric, salt and sugar in a blender.
- Add 1/2 cup of water if necessary. Blend till fine paste.
- Combine spice paste and fish in a mixing bowl.
- Let marinade for 15-30 minutes.
- Wrap fish individually in banana leaves and secure ends with toothpick.
- Grill on preheated grill pan for 10 minutes each side.
- Serve immediately with steamed rice and pickled cucumber and shallot.
