Basic Betutu Spices Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Balinese Recipe,
6: Jalapeno chiles,, (6 to
7: ),
Seeded, if desired
2 Stalks: lemon grass --,
Bottom,
Firm portion only, sliced
1 Piece: ginger root,
2: X1/2-inch,
Sliced,
5: Shallots, sliced
8: -- To 9 cloves garlic,
1 Piece: fresh or frozen,
Galangal, (1x1/2-inch) --
Sliced,
2: Kaffir lime leaves, torn
Into pieces,
3 tbsp: Ground dried kencur *,
1 tbsp: Ground turmeric,
1 tbsp: Ground coriander,
1: Candlenut,
1 tbsp: Black peppercorns --,
Crushed,
1 tbsp: To 2 TB oil,
Directions:
* Note: Look for kencur, a cousin of ginger and galangal, in Asian
markets that carry a wide selection of Indonesian products. Combine
chiles, lemon grass, ginger root, shallots, garlic, galangal, lime
leaves, kencur, turmeric, coriander, candlenut and peppercorns in
food processor. Grind to paste.
Heat 1 tablespoon
oil in skillet. Add ground mixture and saute over medium heat
until aromatic and cooked,
about 8 minutes. Add more oil if too dry. Makes 1 1/4 cups. This
is posted to use with, "Kenji Salzs Sate Lilit". Source: Kenji Salz
~ see extensive comments under the sate recipe. Presented by: Barbara
Hansen, Times Staff Writer, L.A. Times article, "Barbecue: The Asian
Palette", 10/13/94, page H8.
Recipe By :
Source from luhu.jp
markets that carry a wide selection of Indonesian products. Combine
chiles, lemon grass, ginger root, shallots, garlic, galangal, lime
leaves, kencur, turmeric, coriander, candlenut and peppercorns in
food processor. Grind to paste.
Heat 1 tablespoon
oil in skillet. Add ground mixture and saute over medium heat
until aromatic and cooked,
about 8 minutes. Add more oil if too dry. Makes 1 1/4 cups. This
is posted to use with, "Kenji Salzs Sate Lilit". Source: Kenji Salz
~ see extensive comments under the sate recipe. Presented by: Barbara
Hansen, Times Staff Writer, L.A. Times article, "Barbecue: The Asian
Palette", 10/13/94, page H8.
Recipe By :
Source from luhu.jp
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