Indonesian Grilled Pomfret With Tomato Sauce (Bawal Bakar Saus Tomat)

Ingredients:

600 gr pomfret fish

2 tbsp lime juice



Blended Spices:

3 cloves garlic

2 cm turmeric

2 cm Ginger

½ tsp salt



Sauce:

2 cloves garlic, finely chopped

50 gr brown onions, finely chopped

4 tbsp tomato sauce

3 tbsp tomato paste

½ tsp pepper powder

½ tsp fine salt

½ tsp sugar

3 tbsp margarine



Method:

1. Buried fish in lime juice and blended spices. Leave for 25 minutes.

2. Grill pomfret fish until cooked.

3. Heat margarine, saute garlic, brown onions until fragrant.

4. Add the tomato paste, tomato sauce, pepper, salt and sugar.

5. Stir well.

6. Serve the dish accompanied with tomato sauce.

 

Muir Glen Organic Chunky Tomato Sauce, 28-Ounce Cans (Pack of 12)

  

Amore Tomato Paste, 4.5-Ounce Tubes (Pack of 12)

  

Amore Tomato Paste, 4.5oz (127g)

 

 

Mutti Italian Tomato Paste , 4.5-Ounce Packages (Pack of 6)

  

Turmeric - Ground, 1 lbs

  

Frontier Turmeric Root, Alleppey Finger, Powder (minimum 5% Curcumin), 16 Ounce Bags (Pack of 3)

  

 

Language and Travel Guide to Indonesia

  

Dive Travel - Manado North Sulawesi, Indonesia

Indonesian Hot and Sour Duck (Bebek Asam Pedas)

Ingredients:
800 gr duck, cut into 4 parts.

2 tbsp Javanese Tamarind Juice

1 tsp Turmeric powder

2 tbsp Worcestershire sauce

300 ml water

½  tsp salt

2 tbsp margarine, for stir frying.



Blended Spices:

5 dried red chillies

4 cloves garlic

8 shallots

1 cm ginger



Method:

1. Heat margarine, stir fry blended spices until fragrant.

2. Add the duck and stir well.

3. Add turmeric powder and Worcestershire sauce, stir well.

4. Pour the water and tamarind juice and cook gently for 60 minutes until the meat is fully cooked.

5. Lift and Serve.

  

Turmeric - Ground, 1 lbs

 

Thai Tamarind Concentrate - 16 oz jar

  

Tamicon Paste Tamarind Concerntrate 8 Fl Oz

  

Lea & Perrins The Original Worcestershire Sauce - 10 oz

  

The Essential Indonesian Cookbook: Aromatic Dishes from Tropical Spice Islands (Contemporary Kitchen) 

 

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia

Pakis Tumis Udang dan Daun Jeruk ( Indonesian Stir Fried Fern Vegetables with Shrimp and Lime Leaves)

Ingredients:

100 gr of small shrimps, removed heads, leave the tails.

175 gr  fern vegetable (in Indonesian it's called Daun Pakis)

200 ml coconut milk

3 lime leaves, discard the leaf bones to avoid the bitter taste.

1 stalk lemongrass, crushed



Blended Spices:

6 shallots

3 cloves garlic

3 pcs red chilies

1/2 tsp shrimp paste

3/4 tsp salt

1/4 tsp sugar



Method:
 
1. Stir fry blended spices, lemon grass and lime leaves, stir frequently until fragrant.

2. Add the shrimps. Stir until change colors.

3. Add the ferns. Stir until the ferns look withered.

4. Pour coconut milk incrementally. Stir until cooked.

5. Serve

 

Thai Kitchen Pure Coconut Milk, 13.66-Ounce Cans (Pack of 12)

  

Thai Kitchen Pure Coconut Milk Lite, 13.66-Ounce Unit (Pack of 12)

   

Fresh Kaffir Lime Leaves 2 Oz-grown Organically, Natural with No Pesticides

  

6 Fresh Lemon Grass 

 

Indonesian Cuisine

  

Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & More (California Culinary Academy)

The image of Daun Pakis (Fern Vegetable) :