Dinner from 'Cradle of Flavor'
Malaccan beef and vegetable stew (Semur daging lembu): Basically a European stew with Malaysian flavors like shallot paste, star anise, cardamom, cloves, cinnamon stick, black soy sauce, and rice vinegar. Red onion, carrots, sliced green beans (sub for peas), and potatoes cooked separately and added just before serving. Jasmine rice to go with. Very popular, no leftovers
Sweet-sour cucumber and carrot pickle with turmeric (Acar kuning): Salt matchsticks of cucumber and carrot with sliced shallots and red Fresno peppers and let sit for a couple of hours. Meanwhile make a flavoring paste of shallots, garlic, macadamia nuts (sub for candlenuts), ginger, dried red chiles, and turmeric. Saute the paste and simmer with rice vinegar and sugar. Rinse and dry the quick-pickled vegetables and mix with the sauce. First time making this but it won't be the last.
Javanese sambal (sambal bajak / ulek): Shallots, garlic, red Fresno peppers, palm sugar, and a fried disc of dried shrimp paste, all blended "to the consistency of cooked oatmeal." Fry until reduced, darkened, and the oil begins to separate. Good stuff, will make again.
I owe Fresno peppers an apology. International market usually carries red Holland chiles, and I was very disappointed to find them out of stock. I reluctantly substituted Fresno chiles, which are often bland. Not this batch!
