Rijsttafel 4 by brianjwood

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Rijsttafel 4
Submitted by brianjwood on August 23, 2002 at 3:25 am

DESCRIPTION
Rijsttafel 4

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Sambal Goreng Telur (Spicy Eggs)

3Tbs(45 ml) peanut oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1Tbs(15 ml) sambal ulek* or cayenne pepper to taste
1/2tsp(2 ml) trasi (dried shrimp paste)*
2tsp(10 ml) palm sugar* or light brown sugar
1/2C(125 ml) coconut milk
1/2tsp(2 ml) grated lime zest
Salt to taste
4 eggs, hard-cooked and peeled

* Available in Asian specialty shops
Heat the oil in a skillet over moderate heat and saute the onion and garlic until soft but not brown, about 5 minutes. Add the sambal ulek and trasi, stirring for about 2 minutes and mashing the trasi with a spoon. Add the sugar, coconut milk, lime zest, and salt and simmer, stirring frequently, until the sauce has thickened. Cut the eggs in half lengthwise and lay them, cut side down, in the sauce. Spoon the sauce over the eggs and simmer gently until the eggs are heated through. Serve hot or at room temperature. Serves 4 to 8.
Shrimp fritters like these are sold by street vendors all over
Indonesia, but they also feel right at home in the more luxurious
surroundings provided by a classic rijsttafel.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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Rempeyek Udang (Shrimp Fritters)

8oz(250 g) raw shrimp (prawns), peeled, deveined,
and coarsely chopped
2 eggs, beaten
1 clove garlic, finely chopped
1 small onion, finely chopped
1 fresh hot chilli pepper, seeded and finely chopped
1Tbs(15 ml) water
1Tbs(15 ml) flour
1/2 tsp (2 ml) finely chopped fresh ginger root
Salt and freshly ground pepper to taste
Peanut oil for deep frying

Combine all ingredients except the peanut oil in a small bowl and stir to combine thoroughly. Heat the peanut oil until very hot and drop the shrimp mixture by tablespoons into the oil, 3 or 4 at a time. Fry over medium heat until golden on both sides and drain on paper towels.
Makes 10 to 12.
Bon appetit from the Chef at World Wide Recipes
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
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