Masterspice.blogspot.com - Indonesian families who vegetable addict, must try Sauteed Kale with Terasi as your menus. Most of Indonesian likes this one because as tasty and cheap also as a natural food flavoring, terasi is a legacy hereditary produced by generations of fisherman communities in Indonesia.
Currently, terasi is still produced traditionally. Some areas are known as producers of terasi is Bagan siapi - api. However, many little towns in Java Island are known as the centre of home-based shrimp industries such as Sidoarjo, Rembang, Indramayu, Cirebon and Pati. Let’s make this delicious main dish
Ingredients:
- 1 kg kale/Water Spinach, wash the Kale and shake it dry
- 1/2 tbsp tamarind dissolves in 1 tbsp lukewarm water
- 1 tbsp light soy sauce
- 200 g medium prawn/shrimp, washed and discarded the heads
- 1 tbsp oil for stir frying
- Salt as desired
- 6 shallots
- 3 cloves garlic
- 1 1/2 tbsp tauco (salted fermented soy beans)
- ½ tsp terasi udang (dried shrimp paste), toasted
- 5 red long cayenne peppers
- Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on.
- Heat your wok to really HIGH. The key of stir fry is a hot wok. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the skillet full of oil sitting on top. Stir fry ground spices and shrimps until fragrant.
- Add kale/water spinach, tamarind mixture, soy sauce and salt (I didn’t add any salt). Flip the vegetables and spread out a few times to make sure they evenly cook. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcooks or they’ll bad taste. Remove from heat and enjoy! In this case, I ate warmed cooked rice.
0 Response to "Indonesian Sauteed Recipe : Sauteed Kale With Terasi - Tumis Kangkung Terasi"
Post a Comment