Healthy Food Recipes

Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or Thai chili paste at your local grocery store or Asian market.

Ingredients :

Spice paste:

·         1 tbsp. kunci root, pounded with

·         mortar and pestle

·         2 tsp. ground coriander

·         1 tsp. freshly ground pepper

·         6 shallots, peeled and chopped fine

·         3 garlic cloves, minced

·         1 tsp. salt

·         1 tbsp. sugar

Fritters:

·         2.5 c. frozen or fresh corn, cut

·         from the cob

·         1 tbsp. chives, finely chopped

·         1 egg, beaten

·         2 tbsp. flour

      ·    1 c. canola oil for frying

How To Make :

·         To make the spice paste, combine all ingredients in a medium bowl. Set aside.

·         Grind corn kernels in a food processor or blender.

·         Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.

·         In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying.

·         To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time.

      ·    When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce.

 To make this soup a full meal, serve with a side of cooked rice (recipe included in site)

Ingredients :

·         5 c. water

·         1 c. fresh green beans

·         1 clove garlic, minced

·         2 candlenuts or macadamia nuts or

·         4 almonds

·         1/2 tsp. shrimp paste

·         2 to 3 tsp. ground coriander

·         2 tbsp. vegetable oil

·         1 whole shallot, sliced thin

·         1 14-oz. can reduced-fat coconut milk

·         2 salam leaves

·         1 c. bean sprouts

·         2 tbsp. lemon juice

        ·    1/2 tsp. salt

How To Make :

·         In a large saucepan, bring water to a boil.

·         Wash green beans and trim the ends. Carefully add beans to the boiling water and cook for about 4 minutes.

·         Use a slotted spoon to remove beans from the water and transfer them to a separate bowl. Save the bean cooking water.

·         Using a mortar and pestle, food processor, or blender, grind garlic, nuts, shrimp paste, and coriander to make a paste.

·         In a Dutch oven or large saucepan, heat vegetable oil and add the shallot. Fry over medium heat until transparent, then use a slotted spoon to transfer shallot to a small bowl.

·         Add spice paste to the Dutch oven and stir-fry for about 2 minutes. Add bean cooking water, coconut milk, and salam leaves. Bring to a boil. Reduce the heat and cook uncovered for about 20 minutes.

        ·    Before serving, add green beans, shallot, bean sprouts, and lemon juice and stir gently. Add 1/2 tsp. salt, stir, and serve.