Norm's Barm Brack
fried egg noodles
Indonesian Sates
Ikan pedis
Peanut sauce
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Ingredients Sate's:
500 gr. of Beef, Pork or
Chicken
Marinade:
1 Onion
1 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 teaspoon Lemon Grass
1 teaspoon Sambal Ulek
1 glass red wine (optional)
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers(about 4 per stick).
Combine all the marinade ingredients into a food processor and make into a smooth paste.
Poor this over the prepared sate's and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.
Ingredients:
½ Green Cabbage
1 tbs Curry powder
1 strand Lemon grass
Pepper and Salt
2 fresh Mackerels
4 tbs Oil
6 diced Onions
4 Red Pepper, sliced
2 cloves Garlic, crushed
1 tsp Sambal Ulek
2 Lime leaves
2 Bay leaves
2 Curry leaves
3 tbs Lemon juice
1½ tbs Sugar
2 tbs Kecap Manis
2 cm Fresh Ginger, sliced
Preparation:
Pre-heat the oven to 200 C.
Bring a pan with water to boiling point and add pepper, salt, curry and lemon grass. Boil whole Cabbage leaves for about 2 min. Drain and remove hard centre. Arrange half the leaves on the bottom of ovenproof dish.
Clean the fish,cut length wise, fold open and remove bones. Arrange fish, with skin on the underside, over the cabbage. Heat oil and fry Onions, garlic and peppers for 5 min. Add remaining ingredients and fry for a further 5 minutes. Spread mixture over fish and cover with remaining cabbage leaves. Cover ovendish with tin foil and place in centre of oven. Cook for about 30 minutes.
12 ozs mixed fruit, 7 oz of brown sugar(dark) in a bowl then pour 500ml of tea and then set in fridge for 24 hours. 10oz seldf-raising flour and a tblspoon cinnamon, pour in the fruit mix, stir, add a medium size egg. Bake at 200 for 70 minutes.
The cold tea adds a bit of tartness to it. And the sugar sort of crystalizes on the dark edges.
Ingredients:
350 gr. Medium Egg noodles
100 gr. Diced Pork Fillet
50 gr. Small Prawns
1 medium Onion
2 Cloves of Garlic
1 Carrot
1 Small Leek
2 tsp. Sambal Oelek
1 tsp. Trassi (shrimp paste)
3 tbs. kecap Manis
3 tbs. Oil
Pepper & Salt
Preparation:
Boil the noodles, using the instructions on the packet. Rinse and set aside.
Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min. Add the meat, prawns, trassi and sambal oelek and fry for a further 3 min.Add the finely sliced carrots and leek and fry for 4 more min. Add the Noodles and kecap Manis. Use pepper and salt as needed and stir-fry for a further 4 min.
Serve hot. Delicious with Hot Peanut sauce.
Ingredients:
1 Onion
3 tablespoons Peanutbutter
30 gr Dark Brown Sugar
20 ml Kecap Manis
1 teaspoon Coriander
1 teaspoon Cumin
1 stalk Lemon grass (crushed)
1 tablespoon Lemon juice
1 tablespoon cooking oil
1 teaspoon Sambal Ulek
Coconut Milk or Water
Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water. Slowly heat on low flame adding liquid as required to make it into a smooth sauce. Remove Lemongrass before serving.
