Comments on: 17,508 Islands. 3 Vegan Dishes. http://www.saltshaker.net/20091024/17508-islands-3-vegan-dishes Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: SaltShaker » Blog Archive » ASEAN Veg-Out http://www.saltshaker.net/20091024/17508-islands-3-vegan-dishes/comment-page-1#comment-191448 SaltShaker » Blog Archive » ASEAN Veg-Out Sun, 29 Nov 2009 13:01:29 +0000 http://www.saltshaker.net/?p=3059#comment-191448 [...] for our main course, on to Indonesia and a shallot and asparagus rendang, the only change here from our class is that I used a mix of green and white asparagus since both [...] [...] for our main course, on to Indonesia and a shallot and asparagus rendang, the only change here from our class is that I used a mix of green and white asparagus since both [...]

]]> By: dan http://www.saltshaker.net/20091024/17508-islands-3-vegan-dishes/comment-page-1#comment-190803 dan Sun, 25 Oct 2009 14:22:16 +0000 http://www.saltshaker.net/?p=3059#comment-190803 Realized I'd forgotten to post the recipe for the <em>rendang</em>, which I meant to do: <menu><strong>Shallot and Asparagus Rendang</strong> 50g butter 75g brown sugar 20 shallots 400g asparagus, cut in 2" lengths 400ml coconut milk 1 stalk of lemongrass or 2 kaffir lime leaves 3 tablespoons toasted dessicated coconut Cilantro for garnish Melt the butter in a pan, add the sugar and when it starts to dissolve throw in the shallots, peeled but left whole. Turn down the heat and cook slowly until caramelized, about 30 minutes. Blanch the asparagus and refresh in cold water. 1 onion, roughly chopped 2 garlic cloves 1 inch piece of fresh ginger, peeled 3 red chillies, or however much you desire 1 tsp ground coriander 1 teaspoon tamarind paste (or substitute lemon juice) 1 teaspoon tumeric 1 teaspoon curry powder pinch of salt Blend ingredients together to thick paste. Heat a little oil in a pan and gently fry the paste and lemongrass (or lime leaves), carefully, and stir in the coconut milk, letting it bubble away and thicken slightly. Add the caramelized shallots and the blanched asparagus, and simmer for about ten minutes. Finish by stirring through the toasted coconut and chopped cilantro. If you like, add a handful of frozen peas or soybeans. Serve over rice. Yields four servings.</menu> Realized I’d forgotten to post the recipe for the rendang, which I meant to do:

Shallot and Asparagus Rendang

50g butter
75g brown sugar
20 shallots
400g asparagus, cut in 2″ lengths
400ml coconut milk
1 stalk of lemongrass or 2 kaffir lime leaves
3 tablespoons toasted dessicated coconut
Cilantro for garnish

Melt the butter in a pan, add the sugar and when it starts to dissolve throw in the shallots, peeled but left whole. Turn down the heat and cook slowly until caramelized, about 30 minutes. Blanch the asparagus and refresh in cold water.

1 onion, roughly chopped
2 garlic cloves
1 inch piece of fresh ginger, peeled
3 red chillies, or however much you desire
1 tsp ground coriander
1 teaspoon tamarind paste (or substitute lemon juice)
1 teaspoon tumeric
1 teaspoon curry powder
pinch of salt

Blend ingredients together to thick paste. Heat a little oil in a pan and gently fry the paste and lemongrass (or lime leaves), carefully, and stir in the coconut milk, letting it bubble away and thicken slightly. Add the caramelized shallots and the blanched asparagus, and simmer for about ten minutes. Finish by stirring through the toasted coconut and chopped cilantro. If you like, add a handful of frozen peas or soybeans. Serve over rice. Yields four servings.

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