LIVER RENDANG - RENDANG DE FOIE

Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time... The wait is simply too long.
- Leonard Bernstein

One of the most challenging things about having a blog is being able to constantly find enough inspiration to feed it, no matter the circumstances. This task is particularly difficult when your present life is unsatisfactory, terrifyingly monotonous and your intellect doesn’t receive sufficient input from the soul or stimulation from its surroundings in order to be at the maximum of its resourcefulness.

That feeling of hitting a creative rock bottom is discouraging. It undermines my confidence and drives me crazy. Sometimes I desperatly stare at a blank page for hours without end, my brain refuses to work and is empty like a dry sponge, no recipe seems to be good enough to mention, I have the impression that my photography "skills" let me down and I end up surfing relentlessly on the net so as not to face the bleak reality and failure to be productive. On such days being a blogger is a real curse and you wonder why you are putting yourself through so much trouble when this activity, just like any job, takes all your precious time, yet it does not pay your rent, let alone your dinner. I must confess that in such moments I am tempted to let it all go, throw the towel, chuck my computer out of the window and say "f**k it all"!

You see, unlike a majority of people, I am careerless as I never found my true calling or had any parental support in order to develop myself in this field (well, I’d love to have  a delicatessen or be a contributor to a magazine, but I lack money or the papers to carry those dreams out), my CV has holes and is a disaster, I have been unemployed since years and unsuccessful at finding a job, so I entirely depend on my boyfriend (I am not entitled to unemployment benefits as my last job lasted less than a year and I live in a couple, so I get no reinsertion support and I am out of the picture - I have been told that there was no need for me to report to the unemployment office) who is far from being a rich man, thus my future as an active person is extremely foggy and I have dropped all hopes of finding my place in this unforgiving, discriminating, competitive as well as superficial society who is not interested in our true values (we are all just numbers) and offers no second chance to "irrecuperable losers" or dropouts like me. Once you have blown it, you are seriously in trouble.

It is quite a dark and degrading place to be, and consequently, I occasionally feel low down and suffer mood swings. My existence is repetitive and not exhalirating at all as I am quite lonely (very few friends and no family), don’t do much apart from cooking, writing articles, shooting photos, listening to music, watching movies, reading magazines/books and being online. I rarely step out of my apartement or leave my village. Everything I undertake is limited by the absence of resources so I never have the possibility to experience much in terms of travelling, going out or attending social events. Yet, I’m a fighter and firmly believe that it will once be my turn to be happy for a while and to have luck.

These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep, loving concern.
Beautiful people do not just happen.
- Elizabeth Kübler-Ross

What seems to us as bitter trials are often blessings in disguise.
- Oscar Wilde

My optimism wears heavy boots and is loud.
- Henry Rollins

Meanwhile, Rosa’s Yummy Yums gives me courage, hope for a better tomorrow and a reason to get up in the morning, brings me self-esteem, gets me through rough patches, helps me stay in contact with the outside world (how paradoxal is that?) and makes me dream. Therefore, even if I get tired of it I never forget those details and try not to take my work for granted. Let’s not foget that thanks to my blog I have met a bunch of wonderful folks/fellow bloggers, grown up a lot in the past 6 years, developped my passion for cooking as well as discovered a strong interest for writing and picture-taking.

Nowadays, I am proud of whom I have evolved into and accept my situation philosophically. My austere lifetsyle has even become a source of stimulus. For example, in spite of having had no idea regarding what to share with you in today's post, I nonetheless put together an entertaining article and came up with a titillating recipe.

I am a foodie and writer who lives on a tightrope, but I’m totally comfortable with that fact, because I know that what I create is unique and doesn’t carry the stigmatas of my brokedome. Despite that, I am a wizard at transforming humble produces into refined dishes and an expert at finding subjects to talk about eventhough not much is happening around me. Having learnt to do more with less, quick-wittedness and inventiveness are my middle names.

Last week, for instance, I craved "Daging Rendang" (one of the most popular specialities in Indonesia together with "Nasi Goreng"), but as our limited budget doesn't allow us to buy superior meat cuts (in Switzerland meat is dear and even lower cuts are quite expensive), I opted for pork liver, one of the cheapest and most nutritive offals on the market.

The best thing about liver is how virtuous it makes you feel after you've eaten some.
- Bruce Jay Friedman, ‘The Lonely Guy Cookbook’ (1976)

Did you know that apart from being delectable, liver is exceptionally beneficial for our well-being as it is fairly low in calories, provides substantial amounts of vitamins (one slice covers 100% of your daily vitamin intake) and is rich in proteins as well as minerals (it contains 6x more iron than meat)? Apart from being a fantastic remedy against anemia, it is also perfect for reducing the levels of homocysteine in the blood as it contains large quantities of vitamins B12, B6, and folate, and as a result, in improving cardiovascular health and decreasing your risk of having a heart attack. No wonder that in the past this superfood was only served to warriors and to hunter!

As you can see, although I cook in a low-costly manner, it doesn’t mean that our plate’s contents are unhealthy or unpalatable. Contrarily to common belief, spending loads of cash on food is not a guarantee of quality. It is the cook who makes the difference as it is he/she who carefully chooses the goods and who transforms them according to his/her knowledge and ingenuity…

This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.
- Anthony Burgess

I found the basic Rendang recipe on Rasa Malaysia and adapted it according to my taste. The beef was replaced by pork liver and for a rounder flavor, I substituted fish sauce for salt (I cannot live without this amazing condiment) and incorporated turmeric as well as shrimp paste to the dish. The sauce was left to simmer longer than indicated and as a result, my "Liver Rendang" was extremely pungent, sumptuous and round. This creamy, seductively spicy, slightly sweet, gently piquant and complexly tasting curry suffused with the intoxicating aromas of coconut and fragrant herbs is so luscious and quirky that you'll want to take seconds and thirds!
 

~ Liver Rendang ~

Recipe adapted from Bee Yin Low's "Rendang Daging" recipe found on Rasa Malaysia.

Serves 3-4.

Ingredients For The "Spice Paste":

5 Shallots
1 Inch (~3cm) Knob Fresh Galangal
3 Sticks Lemongrass (white part only)
5 Cloves garlic
1 Inch (~3cm) Know Fresh Ginger
1-2 Tsps Sambal Oelek
Ingredients For The "Rendang":
1 1/4 Pound Liver, cut into thickish strips
5 Tbs Peanut oil
1 Cinnamon stick, about 2-inches (6cm) long
3 Cloves
3 Star anise
3 Cardamom pods
1 Tsp Turmeric
1 Sticks Lemongrass, chopped and pounded in a mortar
1 Cup Thick Coconut Milk
1 Cup Water
2 Tsp Tamarind paste
1/3 Tsp Shrimp paste
6 Fresh Kaffir Lime Leaves, very finely sliced
6 Tbs Toasted Coconut
1 Tbs Brown sugar/palm sugar
Fish sauce, to taste

Method For The "Spice Paste":
1. Chop the spice paste ingredients and then blend them in a food processor until fine.
2. Heat the oil in a wok or stew pot, add the spice paste, cinnamon, cloves, star anise, cardamom and curcuma. Stir-fry them for about 1 minutes or until aromatic.
3. Add the pounded lemongrass and stir-fry for another 1 minute.
4. Add the coconut milk, water, tamarind paste, shrimp paste, water, and simmer on medium heat, stirring frequently for about 20 minutes.
5. Stir the kaffir lime leaves, toasted coconut, sugar/palm sugar and a little fish sauce into the sauce.

6. Reduce the heat to low, cover with a lid, and let simmer for 2 1/2 hours or until the sauce has "dried up" (stir often and make sure to scrape the bottom of the wok and add more water if it dries too quickly).
7. A few minutes before serving, place a frying pan over high heat and then stir-fry the strips of liver for 2 minutes in a little oil (the liver should still be pink in the middle.
8. Add the liver to the sauce and more fish sauce, to taste. Turn off the heat.
9. Serve immediately.
 
Comments:
For this recipe, I used pork liver, but you can also use beef liver, kidneys or even heart(s).
Rendang tastes even better when reheated.

Serving suggestions: 
Serve with steamed jasmine rice and slices of cucumbers.
Wine suggestions: Sauvignon Blanc, Gewürtzramminer or a dry Rosé.

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~ Rendang De Foie ~
Recette adaptée du blog Rasa Malaysia.

Pour 3-4 personnes.

Ingrédients Pour La "Pâte Epicée":
5 Echalottes
~ 3cm de Galanga frais
3 Bâtonnets de citronnelle (partie blanche seulement)
5 Gousses d'ail 
~3cm de Gingembre frais
1-2 CC de Sambal oelek
Ingrédients Pour le "Rendang":
~650g de foie, coupé en lanières assez épaisses
5 CS d'Huile d'arachide
1 Bâton de cannelle, d'environ 6cm de long
3 Clous de girofle
3 Fleurs d'anis étoilé (badiane chinoise)
3 Gousses de cardamome
1 CC de Curcuma
1 Bâtonnets de citronnelle, hachés et pilés au mortier
400ml de Lait de coco épais
240ml d'Eau
2 CC de Purée de tamarin
1 / 3 de CC de Pâte de crevettes
6 Feuilles de kaffir fraîches, très finement émincées
6 CS de Noix de coco, râpée et grillée
1 CS de Cassonade ou de sucre de palme
Sauce de poisson, selon goût

Méthode:
1. Hacher les ingrédients pour la pâte épicée puis les broyer au mixer afin d'obtenir une purée fine.
2. Dans un wok ou un cassoton, faire chauffer l'huile et ajouter la pâte d'épices, la cannelle, les clous de girofle, l'anis étoilé, la cardamome et le curcuma. Laisser frémir, tout en remuant, pour que la pâte développe ses arômes.
3. Ajouter la citronnelle pilée et la faire sauter pendant 1 minute.
4. Ajouter le lait de coco, l'eau, la pâte de tamarin, la pâte de crevettes et laisser mijoter à feu moyen, tout en remuant fréquemment, pendant environ 20 minutes.
5. Incorporer les feuilles de kaffir, la noix de coco grillée, la cassonade et un peu de sauce de poisson.

6. Baisser le feu, fermer avec un couvercle et laisser mijoter pendant 2 1/2 heures ou jusqu'à ce que la sauce soit très épaisse/sèche (remuer souvent et racler le fond du wok - ajouter plus d'eau si la sauce est devient sèche trop vite) .
7. Quelques minutes avant de servir, chauffer une poêle à feu vif puis faire sauter les lanières de foie pendant 2 minutes dans un peu d'huile (le foie doit être encore rosé à coeur).
8. Incorporer le foie à la sauce et ajouter un peu de sauce de poisson, selon goût. Eteindre le feu.
9. Servir immédiatement.

Remarques:
J'ai préparé mon curry avec du foie de porc, mais on peu tout aussi bien utiliser du foie de boeuf, des rognons ou du/des coeur(s).
Ce plat est encore meilleur réchauffé.

Idées de présentation:
Servir le Rendang avec du riz parfumé cuit à la vapeur et des tranches de concombre.
Vin: Sauvignon blanc, Gewürtzramminer ou rosé sec.

SPICY CARROT & CHICKPEA TAGINE, LAROUSSE CUISINE BOOK REVIEW & THE FAIRY HOBMOTHER STRIKES AGAIN

Book Review:
"Tagines Et Couscous", Ghillie Basan (Editions Larousse)

Generally, I am someone who likes to get things done fast, because I hate to not put off to tomorrow what can be accomplished now. Yet sometimes, I can be quite a big procrastinator and suspend chores until a later time (next days, weeks or months) instead of taking care of business straight away.

Some months ago (at least 5 months ago), the Editions Larousse gracefully sent me a few of their new releases to review. Being a serious blogger, I carried out my assignement without delay and wrote lengthy posts about most of them. However, one single book was left aside. For some unknown reason and no matter how much I adore the subject it deals with, I never seemed to find the right moment to choose a recipe from it, put an article together, cook the dish and photograph it.

"Procrastination is like masturbation.
At first it feels good, but in the end you're only screwing yourself. "
- Author Unknown

Here's a confession. I am a perfectionist, I tend to take that task too seriously and put a lot of importance on delivering quality work, hence my refusal to get it done in a sloppy way and to dash the process. I guess that is why it took me ages to get my butt moving. Well, maybe...

I always promised myself to get the job finished by June as the cookbook contains lots of estival recipes using vegetables such as zucchinis, eggplants, bell peppers or tomatoes (I only buy seasonal and regional produces). Then, the summer holidays came and I felt that it would be waste of time if I blogged about this booklet while nobody is around or when everyone is too busy to read my critique. So, that is how I end up sharing with you my impressions on it only in October. Better later than never...

So, this Friday I have chosen to babble about "Tagines & Couscous" which is Ghillie Basan's smallish (144 pages long), but nonetheless extremely interesting publication which is a fabulous compound of scrumptious Moroccan tagine, coucous and side dish recipes (60 all in all).

Apart from being a restaurant critic and workshop host, this Scottish-based chef is also a cookery and travel journalist/writer whose articles appeared in magazines as well as newspapers (the Sunday Herald, Scotland on Sunday, BBC Good Food Magazine, TasteTurkey as well as Today’s Diet and Nutrition) and who has written a number of highly acclaimed books (over 20) about the traditional Middle-Eastern and Southeast Asian cuisines.

Ghillie Basan's book dispenses a wide variety of classic formulas for rich, hearty and aromatic meat (chicken, lamb, beef and duck), fish, seafood and vegetarian tagines (one-pots flavored with fragrant spices, cooked and served in heavy clay vessels called tagines which are generally painted and glazed - tagines are a dish as well as a piece of kitchenware), couscouses, sides (salads, ratatouilles and grilled vegetables), condiments (ras-el-hanout, harissa or preserved lemons) and desserts (melon or orange salads).

Her mouthwatering concoctions are delicious, colorful, spicy and authentic. Thanks to her easy to follow recipes, you'll be able to recreate an Oriental-style feast without trouble and in a matter of minutes as a majority of the casseroles demand less than 40 minutes of preparation. And you don't even need a the real vessel to cook them to perfection. As a mattrer of fact, you'll obtain the same results with a cast-iron pan.

The "Spicy Carrot & Chickpea Tagine" I am presenting today is just marvelously rustic, hearty and pungent. It is a quick, vegetarian, nourishing, versatile and refined cold weather meal that is common to areas of Morocco where meat is considered a luxury. It pairs really well with yoghurt and flatbread (check out my "Batbout M'Khamer" recipe). An excellent mezze item or main course!

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The Fairy Hobmother visited me and granted one of my wishes!
How cool is that?!

Many of you might have already heard about The Fairy Hobmother... For those who think that I've lost my marbles, watched too many fantasy films à la "Lords Of The Rings" and read quantities of epic novels, be reassured, everything is ok with me. I have not yet lost all my mental capacities and I am far from having taken any psychedelic drugs. No! I am just talking about someone who works with Appliances Online, an internet store which sells all sorts of home appliances ranging from cookers to washing machines. In his/her free time, he/she visits blogs and distributes out gifts (hand mixers, Amazon gift vouchers, washing machines, etc...) to individuals.

As you might have guessed by now, I am one of those happy few who got a visit from one of those good doers and was kindly offered a 50£ Amazon voucher! You can imagine how huge the grin on my face was when I received an e-mail annoucing me the news. I never would have thought that this could happen to me after visiting Angie's wonderful site. Incredible!

Well, dear readers, you can also be the next lucky one! Just leave a comment under this post, make a wish and cross your fingers. Who knows what will happen? In any case, I am pretty sure the Fairy is listening and is eager to fulfill your dream. Good Luck and many thanks to my kind Fairy Hobmother David!

~ Spicy Carrot & Chickpea Tagine With Turmeric And Cilantro ~

Adapted from "Tagines & Couscous" by Ghillie Basan.

Serves 2 (as a side dish).

Ingredients:
3 Tbs Olive oil
1 Onion, cut into half-moons
2 Cloves garlic, chopped finely
1 Tsp Ground turmeric
1 Tsp Cumin seeds
1/2 Tsp Ground cinnamon
1/4 Tsp Cayenne pepper
1/4 Tsp Freshly ground black pepper
1 Tbs Honey
3 Medium carrots, cut into thick slices (diagonally)
1 Can (400g) Chickpeas, drained
1 Tbs Rosewater
Fine sea salt, to taste
A small bunch cilantro, chopped finely
1/2 of An organic lemon, cut into wedges

Directions:
1. Heat the oil in a tagine or heavy bottomed pan (cast iron), add the onion and garlic. Saute until soft and slightly browned.
2. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
3. Pour in enough water to cover the carrots and cover with a lid. Cook gently for 10-15 minutes.
4. Toss in the chickpeas and check to make sure there's still enough water in the bottom of the tagine/pan, cover, and cook for another 5-10 minutes.
5. Add the rosewater and season with salt.
6. Remove from the heat and sprinkle the cilantro over the top.
7. Serve with the lemon wedges

Comments:
The rosewater is optional, but highly recommended as it adds a very interesting flavor to the tagine.

Serving suggestions:
Serve with a dollop of thick yogurt and some flatbread ("Batbout M'Khamer"). You can also scoop some of that tagine over some rice, couscous or bulgur.

~ Tajine De Pois Chiches Et Carottes Au Curcuma Et A La Coriandre ~

Recette adaptée du livre "Tagine Et Couscous" par Ghillie Basan, Editions Larousse.

Pour 2 personnes (comme accompagnement).

Ingrédients:
3 CS d'Huile d'olive
1 Oignon, coupé en demi-lunes
2 Gousses d'ail, hachées finement
1 CC de Curcuma moulu
1 CC de Graines de cumin
1/2 CC de Cannelle moulue
1/4 CC De Poivre de Cayenne
1/4 CC de Poivre noir moulu
1 CS de Miel
3 Carottes moyennes, coupées en tranches épaisses (en diagonal)
1 Boîte (400g) de Pois chiches, égouttés
1 CS d'Eau de rose
Sel de mer, à volonté
1 Petit bouquet de coriandre, haché finement
1/2 Citron bio, coupé en quartiers

Méthode:
1. Faire chauffer l'huile dans un plat à tajine ou une cocotte à fond épais (émail), puis ajouter l'oignon et l'ail et faire revenir jusqu'à tendreté (ils doivent être légèrement dorés).
2. Ajouter le curcuma, le cumin, la cannelle, le poivre de cayenne, le poivre noir, le miel et les carottes.
3. Verser suffisamment d'eau afin de couvrir les carottes et refermer avec le couvercle. Cuire doucement pendant 10-15 minutes.
4. Ajouter les pois chiches et assurez-vous qu'il y ait encore assez d'eau dans le fond du tagine/de la cocotte. Refermer avec le couvercle et laisser cuire encore 5-10 minutes.
5. Ajouter l'eau de rose et assaisonner avec le sel.
6. Retirer le tajine du feu/la cocotte et saupoudrer avec la coriandre.
7. Servir avec les quartiers de citron.

Remarques:
L'ajout d'eau de rose n'est pas obligatoire, mais fortement recommandé car la saveur du plat s'en voit réhaussée.

Idées de présentation:
Servir avec un peu de yaourt épais et du pain plat ("Batbout M'Khamer"). Vous pouvez aussi servir ce tagine sur du riz, du couscous ou du boulghour.

CHICKEN SATAY WITH PEANUT SAUCE & A GUEST POST

Today, I am about to turn a fresh page in the history of my blog as this Saturday marks the beginning of a new era for me. After having been cordially invited by the charming Leemei of the London-based "My Cooking Hut" to write a guest post for her, my time has finally come to host one of her articles.

You see, I am a recent convert to guest posting and I am quite a virgin when it comes to it. Rich of two wonderful experiences as an invitee, but being a total neophyte when it comes to welcoming somebody else's work on my site, I thought that I'd really enjoy to slip into the skin of a moderator and editor for a while and make my readers discover the work of a fellow blogger they might not already have knowledge of...

So, I am absolutely delighted, happy and so thrilled to have the immense honor as well as great opportunity to introduce you to this talented young woman who is a native Malaysia, the most multifaceted land in Southeast Asia.

Just like her country, Leemei's blog is colorful, exotic, pluri-ethnic and sense-awakening. It is impossible not to get seduced by her mouthwatering recipes that hail from the whole wide world, fabulously refreshing photography and lovely stories.

Thanks for sharing your world with us!

~~~~~~~~~~~~~~~~~~~~~~

I have been reading Rosa’s blog for quite a while now. Not only do I undeniably love her for the food she presents, but I also enjoy looking at those breathtaking photos that she takes. Not too long ago, she wrote a wonderful guest post and shared a delicious recipe – "Swiss Sausage Salad" on my blog –"My Cooking Hut".

I was delighted that Rosa invited me to guest post on her wonderful blog. Thank you, Rosa! At first, I wasn’t too sure what I was going to cook, but I knew for sure that I wanted to make something Malaysian.

When it comes to Malaysian food, not many people know it as much as Thai food, for example. Malaysian food is the original fusion food. It results from a melting-pot society, thus it cannot be classified as a type of cuisine since is composed of an array of food hailing from different ethnic backgrounds – Malay, Chinese, Indian, Nyonya, Eurasian and the indigenous people of Borneo. Malaysians love their food and they eat at least 5 meals a day - in small portions.

The passion for food is already naturally instilled at an early stage in life, while still in one's mother’s womb. People talk about food all the time and it never seems to bore them. This portrays how much their lives evolve around food. Their love for it is so strong that it binds Malaysia's diverse ethnic group together.

Although I grew up in an exclusively Chinese family, living in a multi-cultural society means that I have been exposed to different cultures, lifestyle and food since a very tender age. In the kitchen, not only do we stock up some essential Chinese cooking ingredients as well as condiments, but we also have all the important dried spices, fresh aromatic herbs and roots which are generally ground together so as to obtain spice pastes called "Rempah" in Malay and are used in many typical Malaysian dishes.

A traditional mortar and pestle is essential Malaysian kitchen item that is employed when preparing fresh "Rempahs". However, it is getting very common nowadays to grind things ina food processor as it allows one to whizz up spice paste in just a matter of seconds.

Many would think that making spice paste is tricky because there are so many ingredients involved. I have to stress that it is not as daunting as you might think. Once you have gathered the basic ingredients needed, then you are pretty much there. As with many dishes, you can then use it as a base and create your own variations. Cooking is a form of art I have to say.

"Satay" or "Sate" is very popular in Malaysia. It is skewered meat that is marinated with spices, grilled and then served with a delicious peanut sauce. It originates from Indonesia and is also a favorite in other Southeast Asian countries such as such as Singapore, Brunei, Thailand and the Philippines. The types of meats that are used in the preparation of this speciality are chicken, beef or mutton. Chicken and beef "Satay" are the most spread variations and can be found throughout Malaysia.

I remember the best place to scout for really good "Satay" is, without a doubt, the "PasarMalam" or night market. Every Saturday evening, in my hometown back in Malaysia, numerous farmers, fishermen and food vendors gather at a designated place and set up their mobile stalls to sell their produces and food. This always gets me really excited as I cannot wait to check out all the stalls, in particular the food stalls as I could literally buy my dinner from different the food vendors there! Of course, my all time favourite stall has to be the one that selling "Satay".

As you can see the major ingredients used in the "Satay" marinade are also similar to the ones that are incorporated into the peanut sauce. They are very aromatic and play an important role when making a flavoursome base for curry too.

If you've never tried Malaysian food, I definitely recommend you to give this "Satay" recipe a go as it'll be the medium to introduce you to the gastronomy of Malaysia. I am sure that you will fall in love with it as its great for an outdoor summer BBQ and makes a mean party food!

~ Chicken Satay With Peanut Sauce ~

Ingredients For The "Satay":
1 Tsp Dried shrimp paste/belacan, toasted
1.5cm piece Fresh turmeric or 1 Tsp Turmeric powder
10 Shallots, peeled and chopped
2cm piece Galangal, peeled and chopped
6 Cloves garlic, peeled and chopped
1 Fresh chilli, deseeded and chopped
1 Lemongrass, white part only and chopped
3 Tbsp Sugar
1 Tsp Coriander powder
1 Tsp Cumin powder
A pinch of Salt
900g Chicken thighs, skinned, deboned and cut into chunky strips
Bamboo skewers
Ingredients For The "Peanut Sauce":
6 Shallots, peeled and chopped
1 Red onion, peeled and chopped
1 Fresh red chilli, deseeded and chopped
6 Dried red chillies, deseeded, softened and chopped
2 Lemongrass, white part only and chopped
2 Tbs Sunflower oil
1 Tbs Tamarind pulp
200ml Warm water
2 Tbs Sugar
1 Tbs Soya sauce
100g Roasted unsalted peanuts, chunkily ground

Method:
1. Wrap the shrimp paste in a foil and put in a preheated oven at 180°C (350° F) to toast, for about 4-5 minutes, until aromatic. Set aside to cool.
2. Meanwhile, put the fresh turmeric, shallots, galangal, garlic, chili and lemongrass in a food processor, grind until they form a smooth paste. Add the sugar, coriander powder and cumin powder and salt mix until combine.
3. Add the spice paste to the chicken, mix thoroughly, making sure each piece is coated with the spice paste. Cover with cling film, refrigerate for at least 4 hours or overnight.
4. To make the sauce, put the shallots, onion, red chilli, dried red chillies and lemongrass in a food processor. Grind until smooth and set aside. Meanwhile, put 80ml of the warm water into a bowl and add the tamarind pulp. Let soak for 15 minutes or until it becomes soft. Use a spoon to break the pulp into a pliable form. Strain through a fine sieve set over a bowl, discard the solid.
5. In a saucepan over medium high heat, put the sunflower oil and add the spice paste. Cook and stir constantly for about 8-10 minutes or until the paste gets darker in color and very fragrant. Add the tamarind water and stir. Add the rest of the water and bring to the boil for a few seconds. Add the sugar and soya sauce, stir and let it simmer for 1 minute or so. Add the ground roasted peanuts, stir and set aside.
6. Thread 4 strips of chicken onto each skewer, in order to obtain a loose S shape. Then pop them under the grill for about 7.5 cm from the heat source, giving them about 3-4 minutes on each side. Alternatively, grill the skewered meat over the BBQ. Place the skewers on warm plates and serve with the peanut sauce handed separately.