turmeric

balleroken

Recipe of the week: Sambalak Lure

April 05, 2013 / by / 0 Comment

Sambalak Lure or baby Salt fish with Coconut is a Torajan side dish and a great source of energy after a long day. Ingredients 1 coconut 300 gr of baby salt fish 5 cm cubed of fresh turmeric 1 spring onion 2 red shallots vegetable oil Preparation 1/ Take the baby salt fish and fry them off until they are golden brown and crispy. 2/ Take the coconut split in half and grate it out set  it aside in a bowl. 3/ Wash and peel the turmeric then pound to a fine paste. 4/ Peel and cut shallots, cut the spring onion into 3 cm lengths then cut finely length ways. 5/ Place a large wok or frying pan over a stove on to medium heat pour in a little oil and fry the shallots, turmeric  together then slowly add the spring onions coconut and finally the baby salt fish, allow to cook together for a few minutes. The dish is now ready! Serve with freshly steamed rice!

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chickenlalapan

Recipe of the week: Duku Manuk Lalapan

March 29, 2013 / by / 0 Comment

Duku Manuk Lalapan or Chicken Meat. Cooked in a spicy broth a real home cooked recipe hard to find in most restaurants. Ingredients half a  fresh chicken 3 cloves of garlic 2 bay leaves 1 large hazelnut 1 cm cubed of fresh ginger 2 cm cubed of fresh turmeric 1 cm cubed of fresh galangal 2 stems of lemongrass 1 teaspoon of ground coriander 2 tablespoons of red palm sugar salt to taste 1 glass of coconut water (from the center) Preparation 1/ Peel the garlic, ginger, turmeric, galangal, hazelnut and cut them up then pound into a fine paste. 2/ Take the chicken and cut it up into large pieces then place them in a large saucepan add all the ingredients from step 1 then mix it together with your hands, leave it aside for an hour to soak up the mixture. 3/ Then add the coriander, plus the lemongrass cut into strips. 4/ Add the coconut water plus enough normal water to cover the chicken then add the bay leaves, palm sugar and cook until the liquid has reduced by half adding a little salt to taste. 5/ Now the chicken is ready! You may shallow fry the …

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chickencurry

Recipe of the week: Duku Manuk Curry

March 22, 2013 / by / 0 Comment

Duku Manuk Curry or Chicken Meat Curry  is a Torajan recipe served in most good Torajan restaurants. Ingredients half a  fresh chicken 1 bulb of garlic 6 shallots 1 spring onion 1 long red chili 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube 5 small curry leaves dash of salt teaspoon of black pepper vegetable oil Preparation 1/ Take the chicken and cut it up into pieces then place them in a large bowl add salt and pepper mixing it together with your hands. 2/ Peel the shallots and garlic and finely cut them up. 3/ De-seed and chop long red chili. 4/ Chop spring onion into 1 cm lengths. 5/ Peel the turmeric and chop roughly, cut the ends off  the lemongrass put them aside in a bowl. 6/ Pour a little oil in a pan and bring up the heat, seal the chicken so its brown on all sides.Remove the chicken then pour some water in the pan to take up the juices left from the sealing. 7/ Place a large wok or saucepan over a stove on medium heat pour in a little oil and fry off the onions and garlic …

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bolasoladendua

Recipe of the week BolaTollo sola Den Dua Kau

March 15, 2013 / by / 0 Comment

Bola Tollo sola Den Dua Kau or Bamboo with Tapioca leaves  is a Torajan village recipe and a must eat on any visitor’s itinerary. Ingredients 100 g tapioca leaves 700 g bamboo root 1 coconut 2 cloves of garlic 2 shallots 2 cm cubed of fresh turmeric 1 stem of lemongrass 1 vegetable stock cube dash of salt vegetable oil Preparation 1/Take the tapioca leaves and put them in a large bowl then using the palms of your hands fold the leaves until they have broken up. 2/Peel off the outer layers of the bamboo root and finely cut into large flat squares, place in a saucepan and fill with water then boil it for 10 minutes. 3/ Finely cut up the garlic and shallots, peel the turmeric and grate finely.Crush the lemongrass with the flat side of a knife and tie in a knot. 4/ Take the coconut split in half and grate it out, place it in a bowl and pour over half a liter of warm water then squeeze the mixture with your hands producing a pulp. Take a sieve and press the pulp through it to obtain the milk. 5/ Place a large wok or saucepan …

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