Masak Kuning (Beef In Yellow Sauce)

Masak Kuning (Beef In Yellow Sauce)

http://recipes.wuzzle.org/index.php/62/1599

Masak-Kuning

Description
Ingredients
  • 2 Pounds Top Round Steaks — Cubed
  • 4 Cups Beef Broth
  • 5 Large Shallot
  • 2 Cloves Garlic — Chopped
  • 4 Medium Macadamia Nuts
  • 1 Teaspoon Ground Coriander
  • 1 Teaspoon Galingal
  • 1 Tablespoon Lemon Grass
  • 1 Teaspoon Shrimp Paste
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Brown Sugar
  • 1 Teaspoon Salt
Directions Place everything but the beef and broth into a blender, process to paste. Transfer to a frying pan, and saute for 4 minutes. Add meat, simmer for 10 minutes, add broth, and simmer for 50 minutes. Serve over rice.
Serves 1

Masak Habang

Masak Habang

http://recipes.wuzzle.org/index.php/62/1598

Masak-Habang

Description
Ingredients
  • 4 Large Chicken Breast
  • 1 Lime Lime Juice
  • 1 Teaspoon Salt
  • 3 Cups Chicken Broth
  • 1 Can Tomatoes — Chopped
  • 5 Medium Shallot
  • 4 Cloves Garlic
  • 3 Medium Jalapeno
  • 1 Medium Red Bell Pepper — Chopped
  • 6 Large Macadamia Nuts
  • 1 Teaspoon Shrimp Paste
  • 1 Tablespoon Palm Sugar
  • 3 Tablespoons Tamarind Water
  • 2 Teaspoons Peanut Oil
  • 1/2 Teaspoon Salt
Directions Marinate chicken in lime juice and salt for at least 2 hours or overnight. Place shallots, garlic, jalapenos, bell pepper, macadamia nuts, shrimp paste, sugar, tamarind, oil and salt in blender. Blend until smooth. Saute paste for 3 minutes add chicken and simmer for 10 minutes. Add broth and tomatoes. Bring to a boil and simmer for 20 minutes. Serve over rice.
Serves 1

Fresh Vegetable Saute

Fresh Vegetable Saute

http://recipes.wuzzle.org/index.php/62/1587

Fresh-Vegetable-Saute

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 3 Medium Shallots — sliced
  • 1 Clove Garlic — sliced
  • 1/4 Teaspoon Shrimp Paste
  • 1/2 Cup Corn
  • 1 Cup Bean Sprouts
  • 1 Cup Cabbage — shredded
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Sugar
  • 1 Medium Tomato — chopped
  • 1 Teaspoon Tamarind — dissolved in
  • 2 Tablespoons Water
  • 1/3 Cup Water
Directions Heat oll in skillet stir fry shalots, garlic, shrimp paste, corn, sprotus and cabbage 2 minutes. Add salt, sugar, and stir fry 2 minutes. Add remainign ingredients and fry 3 minutes Serve over rice.
Serves 6

Sayur Asam Kutai

Sayur Asam Kutai

http://recipes.wuzzle.org/index.php/62/1610

Sayur-Asam-Kutai

Description
Ingredients
  • 1 Pound Yams — peeled & HALVED
  • 3 Cups Water
  • 2 Large Red Chiles
  • 1 Medium Tomato
  • 1 Large Onion — sliced
  • 1 Teaspoon Salt
  • 1 Teaspoon Shrimp Paste
  • 1/2 Pound Fish Or Shrimp
  • 1/4 Pound Watercress
Directions In sauce pan combine yam with water, chiles, toamto onion and salt. Bring to boil, simmer 10 minutes, remove tomato and chiles set aside. Continue to simmer 10 more minutes. In food processor, belind chiles, tomato, and shrimp paste to form a paste. Add thsi to potato onion mixture. Add fish or shrimp, cut watercress and add to pan, bring to boil, cook 15 minutes. Serve over rice.
Serves 6

Dayak-Style Shrimp

Dayak-Style Shrimp

recipes.wuzzle.org/index.php/62/1585

Dayak-Style-Shrimp

Description
Ingredients
  • 2 Pounds Medium Shrimp — peeled and deveined
  • 2 Tablespoons Olive Oil
  • 4 Medium Red Chiles — sliced
  • 1 Medium Shallot — sliced
  • 1 Clove Garlic — sliced
  • 1 Tablespoon Palm Sugar — or brown
  • 1 Tablespoon Tamarind Paste — dissolved in
  • 1/4 Cup Water
  • 1/2 Inch Ginger Root — sliced
  • 1 Teaspoon Salt
  • 1 Small Tomato — chopped
  • Rice
Directions Cook shrimp in 1 tablespoon oil over moderate heat for 2 minutes. Set aside. In food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan. Stir-fry paste over moderate heat for 3 minutes. Add shrimp, cook 2 minutes. Serve with rice.
Serves 6

Ayam Cincane

Ayam Cincane

http://recipes.wuzzle.org/index.php/62/1569

Ayam-Cincane

Description
Ingredients
3 Large Macadamia Nuts
2 Large Shallot — sliced
1 Clove Garlic — sliced
1 Teaspoon Shrimp Paste
1/2 Inch Ginger Root — sliced
1 Teaspoon Salt
4 Large Red Chiles — sliced
1 Tablespoon Olive Oil
1 Cup Coconut Milk
1 Tablespoon Brown Sugar
3 Pounds Chicken — cut into 8 pieces

Directions In food processor, chop nuts and then add shallots, garlic, shrimp paste, ginger, salt and chiles.
Make into a paste.
Heat oil in skillet and stir-fry the paste over moderate heat for 2 minutes.
Add coconut milk and sugar.
Cook for 5 minutes.
Add chicken and cook, covered , for 20 minutes.
Put chicken and sauce into a baking dish and bake , uncovered, in 375 degree oven for 15 minutes or until brown on top.
Serve over rice.
Serves 6