style="font-size:15px;"> 3 kaffir lime leaves, finely shredded
1/2 cup (20 g) firmly packed lemon basil leaves, washed and dried
Lime halves, for adding to taste
Dried shrimp paste sambal
3 tablespoons vegetable oil
5 shallots, finely chopped
2 cloves garlic, finely chopped
6-8 large red chilies, finely chopped
1 tablespoon dried shrimp paste, roasted
1 small tomato, finely chopped
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
This Balinese classic begins with chicken seasoned with salt, garlic, and lemongrass. After roasting, the meat is shredded and mixed with beans, chilies, kaffir lime leaves, lime juice, lemon basil, and dried shrimp paste sambal to make a tangy, fragrant treat. Both the chicken and the dressing can be prepared in advance, and combined at the last minute.
1 Preheat oven to 350°F (180°C, gas 4).
2 Prick the chicken all over with a fork to allow the marinade to penetrate. Process the lemongrass, garlic, salt, and pepper in a spice grinder, adding just a little of the oil to make a smooth paste. Transfer the mixture to a bowl and stir in the remaining oil. Coat the chicken all over with the paste, place on a baking dish and set on a rack in the preheated oven and cook for 45 minutes. Allow to cool and shred the flesh by hand. Set aside.
3 While the chicken is cooking, make the dried shrimp paste sambal. Heat oil in a small pan and add the shallots, garlic, chilies, shrimp paste, and tomato. Stir-fry over low-medium heat until fragrant, 3-4 minutes. Add sugar, salt, and pepper and cook 10 minutes, stirring frequently to prevent the mixture from sticking. Cool and blend coarsely before using.
4 Just before the salad is required, put the chicken in a large bowl and add the shrimp paste sambal. Toss to mix well then add the long beans, lime juice, chilies, lime leaves, and basil. Toss again. Taste and add salt and freshly ground black pepper if desired. Serve at room temperature with a lime half for adding lime juice to taste.
Note: Be sure to shred the chicken by hand rather than with a knife for the best result. Do not overcook the beans; when they are still firm, drain and plunge in ice-cold water, then drain again.
Tempura tofu with sweet and sour sesame garlic sauce
1 lb (500 g) silken Japanese tofu, cut in 1 1/4-in (3-cm) cubes (see Note)
12 asparagus spears, thick stalks trimmed
3/4 cup (100 g) tempura flour (see Note)
1/3 cup (90 ml) iced water
Vegetable oil for deep-frying
2 cups (125 g) young spinach leaves, washed and drained
4 sprigs fresh basil, leaves torn
1 tablespoon crisp-fried garlic slices
2-3 dried salt fish, or anchovies
Sauce
1/2 cup (125 ml) bottled Thai sweet chili sauce
1/4 cup (60 ml) fish sauce
1/4 cup (60 ml) rice vinegar
2 teaspoons sesame oil
2 cloves garlic, finely minced
1 scallion (spring onion), finely chopped
1 Lay the tofu pieces on kitchen towel and leave to drain thoroughly.
2 Prepare the sauce by combining all the ingredients in a small bowl and mixing well.
3 Broil, grill, or steam the asparagus spears until just cooked, about 5 minutes.
4 Put tempura flour in a bowl and stir in the iced water, mixing with a pair of chopsticks. Do not over-mix; several small lumps are normal in tempura batter.
5 Put oil in a wok and heat until very hot. Dip several piece of tofu in the batter, using two wooden spoons to turn and coat well. Transfer tofu, one piece at a time, to the oil. Cook, turning to brown on all sides. Drain on paper towel and repeat with remaining tofu and batter.
6 Divide the spinach, basil, and asparagus between 4 serving plates, and add tofu to each. Spoon over the sauce and garnish each dish with crisp-fried garlic.
Note: If using rolls of silken tofu, cut across in 1 1/4-in (3-cm) slices. If tempura flour (which gives the batter a very crisp light texture) is not available, replace it with 3/4 cup (100 g) sifted all-purpose (plain) flour and 1 egg yolk.
Hokkien noodles
3 tablespoons vegetable oil
4 eggs, lightly beaten
4 cloves garlic, finely chopped
1 lb 3 oz (600 g) fresh yellow (Hokkien) noodles
6 1/2 oz (200 g) fresh rice-flour (laksa) noodles
1 1/2 cups (150 g) bean sprouts
5 oz (150 g) fish cake, sliced (optional)
16-20 cooked small shrimps, peeled and deveined
5 oz (150 g) cooked squid, sliced
5 oz (150 g) cooked pork, sliced
1/2 cup (60 g) chopped garlic chives (kuchye), in 1 1/4-in (3-cm) lengths
Salt and white pepper to taste
2 medium red chilies, sliced, to garnish
4 round green small limes (kalamansi or limau kesturi), or 1 large lime, quartered, to garnish
Pork stock
2 lb (1 kg) chicken carcass for stock, blanched in boiling water 3 minutes
2 lb (1 kg) pork bones, blanched in boiling water 3 minutes
6 cups (1 1/2 liters) water
3 in (8 cm) fresh ginger, bruised
3 whole cloves garlic, bruised
1 1/2 teaspoons salt
Sambal belacan
8-10 large red
