.: evil jungle prince :.

Here in California we had freezing weather about a week ago -- very unusual for us -- which froze pipes and destroyed much of the state's citrus crops. My garden did not escape the carnage and sad to say there has been little produce as a result. I did however manage to gather together enough chilli peppers and kaffir lime leaves to bring this meal together: Pepes Ikan Bumbu Merah, or Spicy Fish Baked in a Banana Leaf.

1. I began by preparing a "candlenut" chili paste -- I say "candlenut" because these are unavailable here so I substituted almond slivers instead. This is a mixture of 1/2 lb chili peppers, 1 1/4 oz shallots, 1 1/4 oz garlic cloves, and 1 1/4 oz candlenuts. (The traditional method is to gring them using a stone mortar but I use a food processor instead.) Mix in 1 tsp shrimp paste, 1 1/4 salt, 1 1/2 tsp sugar. Set aside.

2. Prepare the fish by crisscrossing it with a knife. Marinate the fish with the candlenut paste for one hour, making sure the paste is massaged into the cuts.

3. Clean some banana leaves and slightly oil them. Place the fish into the banana leaf, topping the fish off with some sliced lemongrass and kaffir lime leaves. Using toothpicks on either end of secure the banana leaves tightly. Preheat oven to 400F and bake for 25 minutes. Drip on some lime juice before serving.

I really enjoyed this one. Surprisingly, I didn't find it spicy it all -- the sugar seems to cut through the spice and render's this bumbu into more of a mellow curry. The lime juice at the end however keeps it zesty and sassy, which is exactly the type of dish I was craving. Yum!

Readers: please let me know if I spelled this dish correctly! Also, can you tell me if this is Indonesian or Malay? Thanks. In the meantime, some funky Indonesian-Living-In-France music for you:

Posted by Evil Jungle Prince at 04:39 PM | Permalink | Comments (18)

Last night I tried out this recipe for Indonesian mixed vegetables in coconut milk. Not bad! I happened to have all the necessary vegetables on hand and I'm always anxious to try something new. This dish has an Indian feel to it while at the same time remaining more subdued and less complex. It was nice poured over a big bowl of hot rice.

1. First I made a "fragrant paste" by placing the following into a food processor: one knob of peeled ginger, 3-4 garlic cloves, a large shallot, and some macadamia nuts as a thickening agent. (Original calls for candlenuts. I have also used almonds as a replacement before.)

2. The fragrant paste was then combined with 2 tsp dried shrimp, 1/4 tsp tumeric, a few slices of galangal, 1 tsp salt, 1 tsp sugar, and 1 cup coconut milk. (Original also calls for Indonesian bay leaf.)

3. While this mixture was brough to a simmer, I chopped the following vegetables and added them as well: long beans, chayote, carrot, corn, and 2 chili peppers cut into strips. Add salt to taste. Simmer for a few minutes until the carrot is cooked and then pour over rice.

A simple and quick one-dish meal.

Posted by Evil Jungle Prince at 06:52 AM | Permalink | Comments (5)

I had some extra plantains and a fresh coconut lazily hanging around the kitchen yesterday, so I decided to make urap pisang (steamed plantains with fresh coconut) last night for dessert.

1. First I steamed two plantains in their skins, rinsing them first. They were allowed to steam for 15 mins and then cooled off for a bit.

2. Meanwhile, I scraped out meat from a coconut.

3. Finally, I combined 2 tsp sugar and 1/4 tsp salt with the fresh coconut and then rolled cut plantain pieces in the mixture.

What an interesting taste! The plantains were surprisingly tangy and had more of a starchy taste and texture than the average banana. The result was a cross between a savory dish and a sweet dish. Very different.

Posted by Evil Jungle Prince at 09:40 AM | Permalink | Comments (3)

I had so much fun making today's lunch. Although my expectations were low seeing as this was my first time preparing both dishes, I thought the end result turned out pretty well. The first dish, kari tauhu, started out as a recipe for curried beef (kari sapi). Not being an eater of beef, I substituted tofu instead. The second dish, roti jala, was a challenge to make because I had to first construct a way of making the pancakes "lacy." I'll go into more details below on how I tried to do that.

1. I initiated my tofu curry but preparing a spice blend of equal parts (about 3-4 tsp each) garlic, shallots, candlenuts (I used macadamias instead, which are a related nut), and red chili peppers. These were blended finely in a food processer together with 1 tsp tumeric and a little peanut oil. This spice mixture was then set aside.

2. Next I fried the following in a little bit of oil: 1 stick cinnamon, 4 cardamom pods (cracked), 1 piece of lemongrass stalk cut into 4-inch pieces (white portion only), 1 tsp cumin seeds, 1 tsp coriander powder. After becoming fragrant, I then added the spice mixture and fried the combination for 2-3 mins on low flame.

3. Finally, I added a can of coconut milk, 1 tsp sugar, and 1 tsp salt and allowed the curry to cook on a low flame for about 20 mins. I added cubes of firm tofu near the end so that they could absorb some of the flavor.

While my curry was nearing completion, I started working on preparations for the roti jala.

1. First I prepared the roti jala batter by combing 1 cup coconut milk, 2 egg whites, and 1 cup flour.

2. Next I punched a few holes in the bottom of my coconut milk can. (This part was purely experimental on my part. If you know if some better ways to make the lacy effect of the rotis, please let me know!)

3. Finally I heated some butter in a pan, poured the batter into the coconut can, and in a swirling motion allowed the batter to drop through to the pan, creating a lacy pancake. Per the instructions I have, I cooked the rotis on one side only and folded them over once.

Result: oh-so-very-yummy in my tummy. But calorie counters beware! This recipe used up 1.5 cans of coconut milk in the process, and taken together with the butter which was used in the pan, these dishes made for a very, very naughty guilty pleasure.

Areas for improvement: I was not entirely happy with the lacy effect I achieved with my coconut can. When I look at pictrues of roti jala online, the lacy effect is much smaller. Next time I may try making the batter a little more watery in order to get the batter through smaller holes. One problem I initially encountered was that the batter was too thick to go through the holes I made, so I simply enlarged the holes. This worked but the lacy effect doesn't seem quite there yet.

Posted by Evil Jungle Prince at 12:09 PM | Permalink | Comments (7)

For today's lunch, I decided on making gulai udang merah, or Indonesian shrimp in coconut sauce. So many of these ingredients were available fresh just outside my window, so why not? Kaffir lime leaves, chillies, and lemongrass are all growing like mad this time of year in my desert garden.

(And, blogging about dishes from Malaysia, Indonesia, or the Philippines has the added fun of getting more than my normal share of comments. It seems people with roots in these countries really have a love for their culinary heritage and for discussing it!)

1. I started out by creating a crushed paste* of 5 shallots, 2 cloves garlic, 1/2 inch of ginger, and 3-4 chili peppers sliced into rings. (Unfortunately I did not have red peppers, as the recipe called for, and substituted green.) This spice mixture was then placed into a pot and combined with a can of coconut milk.

2. As the coconut mixture began to heat over a low flame, I then added a slice of galangal root, 1 stalk of fresh lemongrass (crushed slightly to release its oils), 1 tsp turmeric, and a few torn kaffir lime leaves. This was brought to a very slow simmer.

3. Finally, I then added cleaned, de-veined shrimp and 1 fresh tomato, sliced into rounds. The shrimp and tomato were allowed to cook briefly. Before serving, I also added salt to taste.

* note that because I don't yet own a stone mortar, I used a food processor to create my bumbu spice mixture.

I really enjoyed this, and what really made it was the addition of the fresh tomato. It lended what otherwise would have been a rather heavy dish a distinct freshness -- cool tastes and textures counterpointing the heat of the peppers and spices. Yum.

Posted by Evil Jungle Prince at 11:35 AM | Permalink | Comments (6) | TrackBacks (1)

The Filipino lady at the corner grocer smiled when she saw me and asked who I was buying all the food for. When I told her I was going to be doing the cooking, she smiled pensively, amused by the white guy buying banana leaves and jackfruit. This in turn made me smile from ear to ear.

Dinner tonight on this gloriously warm evening was opor ayam, or Javanese coconut gravy chicken. It's been far too long since I took the plunge and experimented with some Malay dishes again. This one turned out pretty well, despite my lack of Indonesian bay leaf (daun salam). (After a bit of research, I substituted some fresh curry leaves instead.)

As a huge coconut fan, this was a great dish to help alleviate some of my never-ending cravings for coconut.

1. To prepare, grind the following ingredients in a food processor with 1 tablespoon oil into a paste: 2 cloves garlic, 8 shallots, piece of fresh turmeric (I used powdered), 1/2 tsp ground black pepper, 2 tsp coriander powder, 4 candlenuts (I used macadamia nuts), 1/2 tsp fennel, 1/2 tsp cumin, 1/2 inch of fresh ginger, 1 inch of fresh galangal (or increase amount of ginger). Marinate chicken in this mixture, preferably overnight in the refrigerator.

2. Heat peanut oil in a pan and fry a chopped shallot until it is dark and crispy. Place on paper towel and allow to dry. (This will be used as a topping when the opor ayam is done.)

3. Heat peanut oil in a pot and fry the marinated chicken pieces until they are firm. Stir in light coconut milk, remainder of spice marinade, 1 stalk of bruised lemongrass cut into pieces, a piece of cinnamon bark, 1 star anise, 2 Indonesian bay leaves (can substitute with curry leaves), 1 tsp tamarind juice. Simmer for 15-20 minutes until coconut milk thickens.

4. Add a little more coconut milk, preferably thick, and also three kaffir lime leaves. Simmer for an additional 15-20 minutes. Finally, add a little brown sugar and salt to taste, placing crispy shallots on top as a garnish. (I also topped mine with a bit of fresh kaffir lime leaves, just because I love their aroma and appearance so much.)

Posted by Evil Jungle Prince at 09:28 PM | Permalink | Comments (7)

Last time I was in Orange County with TIL, we stopped into 99 Market grocery store where I proceeded to hoard every conceivable Asian condiment, herb, fruit, vegetable, and product not available to me locally. This included two pompano fish which I deposited into the freezer once home in the desert.

I had a couple of different ideas on how I'd like to prepare the first of them, but ultimately I decided on making kare ikan, or Sumatran style fish curry. As the Kind Reader knows all too well, I have a weakness for anything with coconut in it so this was a logical and easy choice.

1. I first created a bumbu (spice mixture) by combining 1 tsp coriander seeds, 1 stalk of chopped lemon grass (white portion only), 1 tsp chopped ginger, 1 tsp grated turmeric (I used powdered for lack of), 2 cloves garlic, and 2 shallots. This was pureed with a little peanut oil in a food processor and then applied to the cleaned fish to marinate for 20 minutes.

3. After 20 minutes, I removed the fish, added the original marinade to a wok and added 1/2 cup water, simmering on low heat. I then added the second mixture (#2) and simmered the combined mixture for 5 mins. The fish was then re-added, a lid placed on the wok, and cooked until done. (Note: if the fish is thick, you may need to flip it at one point to cook it thoroughly.) After placing the cooked fish on a plate, the thickened sauce was then spooned on top.

For anybody attempting this recipe, I have the following suggestions. After the sauce has reduced and the fish is near to completion, you may want to taste the sauce and add a little salt or soy sauce to taste. I found this recipe a little lacking in the salt department. Otherwise, I'd say this was excellent.

By the way, for anybody with white composite countertops like me, I have found that by applying a little window cleaning solution to turmeric stains does wonders. Just let it sit for a few minutes and then scrub. This should take the stain right out. This is a very messy dish and this tip may just come in handy.

By the way, after I took this picture I realized I'd completely forgotten to sprinkle the top of the fish with red and green chili slices. So, please use your imagination and add a few to your mental image!

Moody tonight. Here's what I'm listening to:
Title: She's So D*amN Cool
Play Song:
Artist: Felix Da Housecat
Album: Devin Dazzle & the Neon Fever

Posted by Evil Jungle Prince at 01:43 PM | Permalink | Comments (11) | TrackBacks (2)

Dinner tonight was sambal goreng udang, or Indonesian shrimp and snow peas cooked in coconut milk. And off to the side you will also notice some krupuk, which are tapioca crackers. These start out looking like hard plastic chips until they are dropped into oil; like magic they puff up and turn into puffy clouds of crispy deliciousness. Tonight was my first time cooking/eating them and I loved them!

The dish itself was prepared by:

1. Creating a bumbu (spice mix) of ground stalk of lemongrass, 3 candlenuts (I used an equal amount of almond slivers), 1 tsp grated galangal, 2 cloves garlic, 2 shallots, 3 chili peppers, and a pinch of shrimp paste.

2. This is then fried in oil for 2 minutes before adding the snow peas, which are fried for an additional 2 minutes.

3. The prawns are then added and fried briefly for 1 minute before adding the remaining ingredients, which are: 2 tsp tamarind water, 1/2 cup coconut milk, 1 tsp palm sugar, and a pinch of salt. Simmer for a few minutes more.

I loved this dish and I will certainly prepare it again, as it was flavorful without being too overpowering in the spice department. (Actually I love overpowering, but once in a while it's nice to take a break and to have options for less adventurous relatives.) I really enjoyed the additional textures that the krupuk brought to this dish, in particular.

Lunch today was such a disappointment because my first attempt at making durian cake was a complete failure. Not only did I use up my very limited frozen durian supplies, but I was left feeling very cheated out of a delicious dessert after smelling the delicious smell of cake baking in the oven for over an hour. Some people may be offended by the smell of durian, but I love it myself.

Posted by Evil Jungle Prince at 07:12 PM | Permalink | Comments (9)

"Good grief!" said Mom as she entered the kitchen, watching as a rolled my rempeyek (peanut rice balls) around in hot oil. I still don't know what she meant exactly, but it is true enough that my food preferences have always perplexed my family. Even after declaring strict vegetarianism in high school, my grandparents continued to choose steakhouses as the focalpoint of family dinners together. "But they have salads, too," they'd always say.

So far, I've gotten Mom to try eating hiyashi ramen ("good"), Greek yogurt ("too thick"), spinach with peanut pecel ("interesting"), rempeyek with sambal tomat ("I like the rice balls but not the sauce"), and Thai fried rice (no comment). Mom never says anything after the first few bites, which always concerns me. I ask how she likes it, and usually I get one or two words at most. I think she still struggles to understand why I don't stick to American fare, but I give her credit for trying new things. Of course, I leave everything spicy out so she can at least try it.

This was my first time cooking rempeyek (spicy peanut rice cakes) and I thought they turned out pretty well, although Amber has mentioned that this type of rempeyek looks nothing like Malaysian style rempeyek. My recipe was written by an Indonesian -- could the two styles differ so much? Anyway, here's the recipe in case you'd like to try yourself...

1. In mortar, pound 1 clove garlic, 1/2 inch piece of chopped ginger, and 1/4 tsp turmeric. Then add 1 tsp sugar, 1/2 tsp salt, 1 tsp chili sauce, 2 tsp fish sauce, 2 tsp chopped cilantro, and the juice of 1/2 a lime.

2. To this mixture, add 3 oz of cooked rice and pound until smooth and sticky. Add the remainder of 1 cup of cooked rice. We hands and shape the mixture into balls.

3. Roll the balls in chopped peanuts to cover them entirely. Fry in vegetable oil briefly until crisp and then place on paper towels to remove excess oil.

The tomato sambal I made was not very good and next time I will seek out another recipe. If anybody has a good sambal tomat recipe, I'd love to have it. Likewise, I'd be curious if anybody has ever eaten the ball-style of rempeyek before or if this is just a quirky recipe?

Posted by Evil Jungle Prince at 07:48 PM | Permalink | Comments (3)

Of all the foods I have been cooking for Mom, she enjoyed this one the best: chicken satay with peanut sauce. (And I must admit that I enjoyed it thoroughly as well!) If my household is any judge, this dish has the potential of being a real crowd pleaser.

1. Cut boneless, skinless chicken breasts into strips and place on skewers in a zig-zag fashion. (I suggest soaking the skewers first so they don't catch fire.) Set aside.

2. Prepare a marinade by dry roasting 1 tsp coriander seeds and 2 tsp fennel seeds. Grind the roasted seeds and place in a wok.

3. To the wok, add 2 cloves garlic, 1/2 tsp turmeric, and a small amount of oil. Fry. Add crushed lemongrass pieces briefly. Turn off heat.

4. Add to this mixture 2 tsp sugar, 1/2 tsp salt, 2 tsp soy sauce, 1 tsp sesame oil, and the juice of 1/2 a lime. Allow mixture to cool.

5. Place marinade over chicken skewers in advance of cooking. When ready, grill skewers for 6-8 minutes.

I used an instant peanut sauce since I had already made such a mess in the kitchen, but next time I plan to make one from scratch. I surmise it will render an already very tasty dish even tastier. Mmmm, can't wait.

Posted by Evil Jungle Prince at 07:47 PM | Permalink | Comments (3)