Flavors
of Asia
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During the 15th Century Indonesia's more than13,000 islands were known to Europeans as the Spice Islands, the source of expensive, exotic flavorings imported by Spanish and Portuguese traders. It has been home to conquerors from China, Portugal, India, Holland and Great Britain. Today only half of Indonesia's islands are inhabited with enough people to make it the fifth most populated country in the world. Indonesia straddles the equator between Malaysia and Australia and is the birthplace of batik (dyed cloth), wayang kulit (shadow plays) and some intriguing cuisines blending the flavors of both the Old and New Worlds. Chilies and peanuts from the Americas were introduced to the islands by those early traders and have become so important to Indonesian cooking that they almost seem indigenous. Soy sauce and shrimp sauce from China are now integral parts of Indonesian cooking, but the flavor sources are not as important as the way Indonesians have used them to create cuisines all their own. Sambals (chili-based dishes) and Satés (skewered food) are important here and available from vendors on city streets. Sambals may be a paste, stir-fired meat or vegetable dish, or a sort of spicy relish eaten with other food. The Saté process of marinating meat or seafood, then quickly grilling it over hot charcoals is easy for the cook and very tasty for the diner. They are also excellent ways to spice up summer barbecues. Indonesia's Sambal Ulek is simply chilies blended with vinegar or tamarind liquid and salt . . . and it is hot! For a basic mixture put 25 coarsely chopped fresh red chilies into an electric blender. Be sure they are clean and remove stems but include the seeds. Add just enough vinegar or tamarind liquid to keep the chilies moving. Start with 1/4 cup liquid then add more in small quantities as needed. Blend the chilies into a thick paste and mix in 2 teaspoons salt. Put the Sambal in a clean covered container and keep refrigerated. Sambal Ulek may be used as part of other recipes or as a condiment with meals. But, please caution diners to start with a small taste before filling their mouths with this fiery treat. Use the Sambal Ulek to add some zest to green beans. Simply stir-fry half a pound of fresh, cleaned and trimmed green beans in 1 tablespoon of hot peanut oil for about two minutes. (If the beans are large, diagonally slice into 2" pieces.) Add 1/2 teaspoon of minced garlic, 1/2 teaspoon Sambal Ulek and 1/2 teaspoon salt, then stir-fry another minute. Adjust seasonings to taste. At this point the beans should be tender but crisp and still have their nice green color. Remove from the heat. If you like mix in one small onion that has been finely sliced and serve as a warm side salad with lunch or dinner. My favorite way of using Sambal Ulek is in the marinade for
Saté Ayam (Grilled Chicken on Skewers). We first mentioned
this recipe several years ago and continue to find it a winner.
Despite the large amount of onions, the mixture has a peanut
flavor with hints of ginger and lemon and the Sambal gives it
a slight ting. The chicken may be boned and cut into bite size
pieces that are skewered on bamboo or metal picks. Or you can
leave the bone in for more flavor and still spear it on skewers.
Or if you want less work leave the chicken in whole serving pieces
and eliminate the need for skewers. Any one of these methods
works well. Just adjust the cooking time to accommodate larger
pieces of meat. Serve the chicken and warm sauce with hot, fluffy
rice and the green bean Sambal on the side for a truly tasty
summer barbecue. Saté Ayam (Reprinted from Asian Pages 8/1/01) |
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