Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking.
Can be prepared in 45 minutes or less.
Makes 4 Servings.
INGREDIENTS
for sambal paste
3 small dried red chilies such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
a 1-inch piece fresh gingerroot, peeled
6 garlic cloves
2 candlenuts or 4 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 1/2 pounds large shrimp (about 30)
1 1/2 medium red onions
2 tablespoons corn or safflower oil
1 cup well-stirred canned unsweetened coconut milk*
1 tablespoon packed light brown sugar
1 tablespoon salt
2 tablespoons fresh lime juice, or to taste
accompaniment: steamed rice
DIRECTIONS
Make sambal paste:
To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
Divide shrimp sambal among 4 plates and serve with rice.
Can be prepared in 45 minutes or less.
Makes 1/2 Cup.
INGREDIENTS
5 tablespoons unsalted butter
1/3 cup sliced blanched almonds, toasted
1 tablespoon fresh lemon juice
DIRECTIONS
In a small saucepan melt butter over moderately low heat and continue to heat until golden brown with a nutlike fragrance. (Bottom of pan will be covered with brown specks.) Pour butter through a sieve lined with a dampened paper towel into a bowl and discard solids. In a small skillet heat brown butter, almonds, and lemon juice until heated through.
Serve sauce over fish, chicken, rice, or vegetables such as asparagus, broccoli, or green beans.
Can be prepared in 45 minutes or less.
Makes 1 Cup.
INGREDIENTS
1 cup blanched whole almonds
1 teaspoon unsalted butter
1 teaspoon coarse or fine sea salt
DIRECTIONS
Preheat oven to 350° F.
In a baking pan spread almonds in one layer and toast in middle of oven until golden, about 12 minutes. Toss almonds with butter and salt until coated well and butter is melted.
Can be prepared in 45 minutes or less.
Makes 4.
INGREDIENTS
2 pounds frozen king crab legs (not thawed) or 1 pound fresh lump crab meat, picked over
2 tablespoons fresh lime juice, or to taste
1/2 cup mayonnaise
2 teaspoons creole or other coarse-grained mustard
four 1-inch-thick slices brioche or challah
unsalted butter, softened, if desired
4 tablespoons freshly grated parmesan
accompaniment: lime wedges
garnish: chopped fresh chives
DIRECTIONS
Preheat broiler.
If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
Serve sandwiches with lime wedges and garnish with chives.
Can be prepared in 45 minutes or less.
Makes 4.
INGREDIENTS
3/4 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/8 teaspoon salt
2 1/2 teaspoons freshly grated lemon zest
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 tablespoon plus 2 teaspoons fresh lemon juice
2 large eggs
1/4 cup plus 1 tablespoon cream cheese (about 2 ounces), softened
DIRECTIONS
Preheat oven to 350° F. and line four 1/2-cup muffin tins with paper liners.
Into a bowl sift together flour, baking powder, and salt and whisk in 2 teaspoons zest. In another bowl with a fork blend butter, 1/2 cup sugar, and 1 tablespoon plus 1 teaspoon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well.
In a small bowl with a fork stir together cream cheese and remaining 1/2 teaspoon zest, 1 tablespoon sugar, and 1 teaspoon juice until lemon cream is smooth.
Spoon 3 level tablespoons batter and about 1 tablespoon lemon cream into each paper liner. Spoon remaining batter over lemon cream, smoothing tops. Bake cupcakes in middle of oven 20 minutes, or until golden brown, and transfer to a rack to cool. Makes 4 cupcakes, serving 2 with leftovers.
