Indonesian sizzler

Posted on June 25, 2009. Filed under: sizzler | Tags: , |

This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.

Preparation Time : 30 mins.
Cooking Time : 30 mins.

Makes 2 sizzlers.

For the peanut sauce
¼ cup onions, finely chopped
2 large cloves garlic, chopped
1 cup coconut milk
4 tablespoons peanut butter
rind of ½ lemon
1 stalk lemon grass
1 teaspoon chilli powder
1½ teaspoons brown sugar
juice of 1 lemon
1 teaspoon oil
salt to taste
For the satay
1 cup paneer, cubed
½ cup capsicum, diced
1 cup mushrooms, halved
½ cup peanut sauce, recipe above
2 teaspoons curry powder
salt to taste
For the noodles
2 cups cooked rice noodles
1 cup onions, sliced
1 teaspoon ginger paste
1 to 2 green chillies, finely chopped
½ cup carrots and french beans, chopped and boiled
1 tablespoon soya sauce
¼ cup chopped coriander
1 teaspoon oil
salt to taste
For the crispy potatoes
2 cups potatoes, peeled and cut into strips
2 teaspoons gingergarlic paste
1 green chilli, sliced
1 tablespoon soya sauce
1 teaspoon cornflour
¼ teaspoon sugar
¼ cup chopped coriander
½ cup spring onions, chopped
1 teaspoon oil
salt to taste
oil for deep frying
Other ingredients
3 to 4 sago wafers, fried
1 tablespoon oil mixed with 1 tablespoon of water
For the peanut sauce
1. Heat the oil and sauté the onions and garlic till they are translucent.
2. Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
3. Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside. Remove and discard the lemon grass.
For the satay
1. Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.
2. Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a
For the noodles
1. Heat the oil and sauté the onions, ginger paste and green chillies.
2. When the onions turn pink, add the carrots and french beans and saute for a few minutes.
3. Add the noodles, soya sauce and salt and mix well over a high flame.
4. Top with the chopped coriander and keep aside.
For the crispy potatoes
1. Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
2. In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
3. Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.
4. Top with the coriander and spring onions and keep aside.
How to proceed
1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Arrange half the noodles on one plate and top with two warm satay skewers.
3. Place half the potatoes on the rest of the plate.
4. Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.
5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Top with the fried sago wafers and serve immediately.

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