Spicy Buah Keluak-Pork Rendang & Roasted Brussels Sprouts
Je suis reconnaissant à mes amis de m'avoir permis de les "expérimenter" dans mes expériences de culinaires. La plupart des recettes dans cet blog sont le résultat des commentaires de mes amis, en plus de Mon Bou "le cobaye original". Pour cette recette, j'ai à la fois mon mari pauvre et mon ami Kang à remercier de m'avoir aidé dans sa "R et D": Le Mari, Mon Bou mi-Baba, qui a fait ses commentaires en raison de sa familiarité avec les saveurs du Peranakan, et Kang qui a donné son avis comme un profane qui n'avait jamais goûté à la sauce buah keluak.
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So I was recently gifted with a couple jars of buah keluak and rendang sauces, and I was thinking, instead of the usual classic braises with 'ayam' or even 'babi', I'd 'campur' them and forge some kind of modern hipster-ish East-West dish.
I was making sup sayuran ayam to host Kang for dinner on the weekend, and wanted to complement the Indonesian-inspired chicken-vegetable soup with something contemporary whilst retaining familiar Peranakan flavours.
So I started with equal parts of the buah keluak and rendang sauces, they both have homogeneous smoky nutty overtones. Then I added a half-part of sambal belachan, which toasty shrimp notes would highlight the umami-ness of the rendang sauce and potent spiciness balance the piquant tang of the buah keluak. That mélange was then tossed with kurobuta tenderloin and baby portobello mushrooms, and set atop Brussels sprouts, roasted of course to draw out its nutty accents. A generous sprinkle of bawang goreng, edamame, and a duo of pinenuts and walnuts rounds out the side dish that's perfect for supplementing a Peranakan or Indonesian/Malay or Korean main dish. (i'd made this for King&Mei when we had them over for chicken gamjatang as well)
Ingredients (feeds 2-4 depending on whether it's a main or side dish):
20 Brussels sprouts, cut into halves
20 baby portobellos, sliced
200gm pork tenderloin, thinly sliced (u can switch this out for beef instead like i did when my Muslim friends came over)
2 garlic cloves, minced
1 cup cooked edamame
2 tbsp bawang goreng (fried shallots)
1 tbsp pinenuts
7 walnuts, broken up roughly
5-6 tbsp rendang sauce
5-6 tbsp buah keluak sauce
3-4 tbsp sambal belachan hae bee (depending on your spice tolerance)
canola oil
sesame oil
salt
Directions:
1) Toss dry brussels sprouts with 2 tsp canola oil, 1 tbsp sesame oil and salt.
2) Roast at 210C for 30-45 minutes, turning over at the halfway mark until golden crisp.
3) Fry mushrooms in 1 tbsp canola oil and minced garlic on medium-high heat until the water released from the mushrooms is almost cooked off.
4) Add pork.
5) Add buah keluak, rendang, and sambal belachan sauces, tossing through until pork is cooked through, about 2 minutes.
6) Assemble: Brussels sprouts at the bottom, followed by the saucy pork-portobello, and sprinkle as much edamame, bawang goreng, pinenuts, and walnuts you like.
==========================================
So I was recently gifted with a couple jars of buah keluak and rendang sauces, and I was thinking, instead of the usual classic braises with 'ayam' or even 'babi', I'd 'campur' them and forge some kind of modern hipster-ish East-West dish.
I was making sup sayuran ayam to host Kang for dinner on the weekend, and wanted to complement the Indonesian-inspired chicken-vegetable soup with something contemporary whilst retaining familiar Peranakan flavours.
So I started with equal parts of the buah keluak and rendang sauces, they both have homogeneous smoky nutty overtones. Then I added a half-part of sambal belachan, which toasty shrimp notes would highlight the umami-ness of the rendang sauce and potent spiciness balance the piquant tang of the buah keluak. That mélange was then tossed with kurobuta tenderloin and baby portobello mushrooms, and set atop Brussels sprouts, roasted of course to draw out its nutty accents. A generous sprinkle of bawang goreng, edamame, and a duo of pinenuts and walnuts rounds out the side dish that's perfect for supplementing a Peranakan or Indonesian/Malay or Korean main dish. (i'd made this for King&Mei when we had them over for chicken gamjatang as well)
Ingredients (feeds 2-4 depending on whether it's a main or side dish):
20 Brussels sprouts, cut into halves
20 baby portobellos, sliced
200gm pork tenderloin, thinly sliced (u can switch this out for beef instead like i did when my Muslim friends came over)
2 garlic cloves, minced
1 cup cooked edamame
2 tbsp bawang goreng (fried shallots)
1 tbsp pinenuts
7 walnuts, broken up roughly
5-6 tbsp rendang sauce
5-6 tbsp buah keluak sauce
3-4 tbsp sambal belachan hae bee (depending on your spice tolerance)
canola oil
sesame oil
salt
Directions:
1) Toss dry brussels sprouts with 2 tsp canola oil, 1 tbsp sesame oil and salt.
2) Roast at 210C for 30-45 minutes, turning over at the halfway mark until golden crisp.
3) Fry mushrooms in 1 tbsp canola oil and minced garlic on medium-high heat until the water released from the mushrooms is almost cooked off.
4) Add pork.
5) Add buah keluak, rendang, and sambal belachan sauces, tossing through until pork is cooked through, about 2 minutes.
6) Assemble: Brussels sprouts at the bottom, followed by the saucy pork-portobello, and sprinkle as much edamame, bawang goreng, pinenuts, and walnuts you like.
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