Novi recepti

Pitanja i odgovori uz našu božicu deserta

Pitanja i odgovori uz našu božicu deserta


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Zdrava prehrana bi ipak trebala biti ukusna.

Prijavite se na naš dnevni bilten za više sjajnih članaka i ukusnih, zdravih recepata.

Danas je nacionalni dan kolačića. Kako bismo počastili ovaj najposebniji dan, sjeli smo s našom Boginjom deserta i Izvanrednom kuhinjom za testiranje Deb Wise. Ona je naš stručnjak za sve slatke i pečene stvari.

Pergament ili Silpat? Šta preferirate i zašto?Pergament. Zaista ga možete ponovno koristiti dok se ne raspadne ili postane zaista ljepljiv ili prljav. Onda ga samo bacite. Dodatni razlog: posuda ostaje čista!

Upomoć! Moji se kolačići uvijek šire jako daleko. Zašto?Postoji nekoliko razloga zbog kojih se vaši kolačići mogu pokrenuti. Evo nekoliko:- Maslac je bio premekan. Za većinu kolačića potreban vam je maslac da se zagrije na sobnu temperaturu, ali ako ostavite maslac mirovati kraj vruće peći, zagrijat će se.- Maslac i šećer su se predugo miješali. Ne dozvolite da vaš mikser ode i ode. Prekinite kad se maslac i šećer sjedine.- Previše sode bikarbone. Soda bikarbona razmazuje peciva.- Nema dovoljno brašna. Brašno je vezivo i drži sve zajedno.- Previše tečnosti (ako je bilo uključeno u sastojke).

Volim samo svježe pečene kolačiće. Je li sigurno napraviti šaržu tijesta za kekse, ohladiti ga i koristiti samo malo odjednom? Koliko je tijesto na ovaj način sigurno? Evo sigurne i jednostavne ideje za svježe pečene kolačiće svaki dan.- Napravite svoj omiljeni recept za tijesto od kolačića.- Razdijelite tijesto na uobičajenu veličinu za pečenje.- Zamrznite kriške tijesta za kolače na pekaču list.- Kad se smrznu, spremite ih u vrećicu sa zatvaračem u zamrzivač.- Izvadite iz zamrzivača samo onoliki broj kolačića koje želite ispeći. Pecite ih smrznute dodavanjem 1 do 2 minute uobičajenom vremenu pečenja, i voila! Sveže pečeni kolačići svaki dan.

Ohlađeno testo treba da se ispeče u roku od 1 do 2 dana.

Koji je vaš omiljeni kolačić?Jumbo grožđica moje bake. Pune su grožđica namočenih u rakiju (rakija je zapravo moj spin na receptu), oraha, toplih začina (cimet i klinčić) i apsolutno su ukusne. Ili možda njeni kolačići od melase: duboko aromatizirani đumbirom, klinčićem i tamnom melasom. Ne čekajte, to je kolačić od blata koji sam otkrio dok sam bio u školi na Američkom kulinarskom institutu. Ne, to nije to. To je definitivno kolačić od kikiriki putera moje tetke sa poljupcem od čokolade usađenim u sredinu čim izađu iz pećnice. Ne, ni taj. Tako sam zbunjena.


17 recepta za Arkenov shake (+Arbonne smoothie)

Arbonne nudi biljne proizvode bogate hranjivim tvarima koji mogu uvelike olakšati zdrav način života. Oni nadilaze standardna industrijska ispitivanja kako bi bili sigurni da dobivate najbolje moguće proizvode. Sljedeći recepti Arbonne shakea odličan su način da vas zasitite kao zamjenu za obrok ili nadopunite uravnoteženu prehranu. Za vas ljubitelje smoothieja, pričekajte. Malo dolje za vas imam i neke zdrave recepte za smoothie od Arbonne.


Cijeli prehrambeni, biljni recepti s vilica nad noževima

Pregledajte i pretražite stotine ukusnih recepata, jednostavnih za pripremu, za prehranu na bazi biljnih namirnica. Svi naši recepti razvijeni su, testirani i usavršeni od strane profesionalnih kuhara. Svaki recept za ispis uključuje popis sastojaka, jednostavna uputstva i savjete kako bi kuhanje na biljnoj bazi učinilo užitak. Novi recepti se dodaju svake sedmice.

Planirate posebnu priliku? Želite li zamijeniti prošle favorite SAD -a (standardna američka prehrana)? Neka naše popularne zbirke recepata ponude neke inspoe na biljnoj bazi.

Naši najbolji recepti od 4. jula na biljnoj bazi

Pogledajte našu ponudu svježih, svečanih veganskih recepata od 4. jula, s potpuno novim jelima i omiljenim ljubiteljima hrane. Sve na ovom …

pogledajte recept

Dude Food: 20 očevih dnevnih recepta za tatu#8217s

pogledajte recept

Easy As Pie: Blackberry rabarbara se mrvi u staklenci

Holistička zdravstvena savjetnica i sirova kuharica, Fran Benedict privukla nam je pažnju ovim jednostavnim receptom i#8211 jednim od milion svjesnih, održivih i korisnih recepata na svojoj web stranici – prikladno nazvanog, Simply Mindful! Uvijek tražimo način da upotrijebimo svježe, ljetne proizvode poput kupina i rabarbare, a ovi savršeni recepti za zabavu daju nam savršen izgovor da malo popijemo …

Iako sam s njim odrasla, obožavam ga jesti i divim se mnoštvu boja, do sada jednostavno nisam kuhala s rabarbarom –! Primijetio sam ružičaste stabljike poput celera na mojoj ljetnoj tržnici i, pomislivši koliko liči na blitvu, moje interesovanje se pojačalo i donio sam je kući.

Nisam siguran odakle početi sa stvarima, prvo sam malo istražio! Ispostavilo se da je rabarbara dobar izvor vitamina K i C i povrće je iz porodice heljde. Uz malo eksperimentiranja, brzo sam saznao zašto se rabarbara rijetko jede sirova, a rabarbara ne jede ugodan okus. Međutim, kad se ovo povrće prepuno vitamina skuha i zasladi, ono procvjeta u slasnu ravnotežu okusa koja će vas ostaviti pining za više!

Ovaj recept za pitu u staklenci jednostavan je način da ovu takozvanu biljku#8220pie ” pretvorite u divan desert koji je zaista raj u staklenci! Obratite pažnju na upotrebu kokosovog šećera i organskog jogurta kako bi ovaj dekadentni desert bio čist i zdrav za vašu gomilu roštilja!

Pita od rabarbare sa kupinama u tegli

Sastojci:

Punjenje:
1 šolja kupina
2 šolje rabarbare, tanko isečene
1 kašika kokosovog brašna (ili brašna po izboru)
1/2 šolje kokosovog šećera (ili smeđeg šećera po izboru)

Crumble Topping:
1 šolja zobi isečenog čelikom
1/2 šolje oraha, iseckanih
1/3 šolje kokosovog šećera, pakovano
1 kašika cimeta
1/4 šolje kokosovog brašna (ili brašna po izboru)
1/4 šolje rastopljenog kokosovog ulja ili 1/2 štapića putera

Upute:

Pripremite fil: Kombinujte kupine i rabarbaru sa 1 kašikom brašna i 1/2 šolje šećera. Sipajte voćnu mešavinu u nemasnu tepsiju ili kalup za pitu.

Pripremite preljev od mrvica: Pomiješajte suhe sastojke - zob, orah od oraha, šećer, cimet i brašno - s 1/4 šalice kokosovog ulja ili rastopljenog maslaca i dobro sjedinite.

Pospite smjesu za mrvljenje po voćnom punjenju i pecite 35 minuta, ili dok mrvica ne postane zlatno smeđa, a voćna smjesa topla i pjenušava. Izvadite iz rerne i malo ohladite.

Stavite u staklenku za posluživanje i prelijte hrskavu smjesu organskim jogurtom ili sladoledom i#8211 ili umućenim kremom od kokosa.


The Rock-and-Roll Cheesemaker: Q&A With Blur's Alex James

Nakon što su se Britpop superzvijezde Blur prvi put razišle početkom 2000 -ih, basist Alex James se oženio i preselio na farmu u britanskom selu —i tada je počeo proizvoditi sir. Sada se James više bavi fermentiranim mlijekom nego muzikom: piše novinske kolumne u Velikoj Britaniji o hrani, au kolovozu s Jamiejem Oliverom organizira festival glazbe i hrane pod nazivom The Big Feastival, koji će se održati na stranici James & #x2019s farma od 200 hektara. Nažalost, njegova tri zanatska sira —Little Whallop (kozji sir opran rakijom i umotan u list vinove loze), Goddess (bogat, polumekan kravlji i apos mliječni sir) i Farleigh Whallop (cjepanica od kozjeg sira uvaljana u majčinu dušicu) &# x2014 nisu dostupni u SAD -u. Ovog proljeća James se vraća na turneju s Blurom na pregršt velikih festivalskih nastupa, uključujući Coachellu. Samo nekoliko sati prije izlaska na scenu, James je sjeo s blogerom Zach Brooksom na razgovor o poljoprivredi, maslinovom ulju i siru Stinga. Dio intervjua nalazi se u nastavku za preuzimanje cijelog njihovog govora, idite na foodisthenewrock.com.

Kako je izgledati imati farmu u Cotswoldsu?
Kupovina farme je poput vođenja male bankrotirane zemlje. To nije samo kuća i#x2014a farma —to ’s je posao. Nije sjajno. Mora raditi. Imamo par stotina hektara, a prve dvije godine bile su: Živice, što biste trebali raditi s živicama? I odvodi, i rovovi, i svuda ide voda, i stvari se lome i padaju i bježe. I odjednom sam otkrio da ustajem ranije nego što sam ikada bio. Ali apsolutno mi se dopao. A ja sam uvijek volio sir, i trebalo je dvije godine da shvatim da je to ono što bismo trebali raditi na farmi.

Kada ste dobili farmu?
Prije deset godina. Mislim da su farme vjerovatno prirodno stanište ostarjelog džentlmena. Teško je zamisliti nekoga u ozbiljnom bendu koji ne živi na farmi. Roger Daltrey živi na farmi. Paul McCartney živi na farmi. Sting živi na farmi. Reći ću vam nešto: Stingovo maslinovo ulje je referentni prehrambeni proizvod poznatih ličnosti. Ovo je apsolutno nokaut.

Mogu li ljudi kupiti Stingovo maslinovo ulje? Ili ga mijenjate: “I ’ zamijenit ću vam blok mog plavog sira za bocu vašeg maslinovog ulja ”?
Postoji zaista ograničen iznos. Video sam samo jednom. Ako slušate, Sting, spreman sam za neke zamjene.

Dakle, kako se to dogodilo sa sirom?
Odjednom sam od balkona kao svog vanjskog prostora postao odjednom vladar ovog malenog kraljevstva koje je živjelo u njemu i raslo u njemu. Samo sam se postepeno snalazio u svemu tome kad mi je neko prišao govoreći, “I ’m sirar, ”, a on je htio negdje napraviti sir. A ja sam bio kao, “R zaista! ” Zato što su me ljudi dobacivali sirom dok mi je svirao Blur i predstavljali bi mi ga u predvorjima hotela. To je bila neka vrsta riječi kojom ste me opisivali. Sir je neverovatno ukusna stvar. Mlijeko je takav eliksir sisara, zar ne? A sir je vrhunska destilacija mlijeka. Zaista volim sir. Što se tiče vođenja posla, bilo bi mnogo bolje da volim vino, pivo ili kafu ili nešto u čemu su profitne marže mnogo veće.

Dakle, koliko je kvaliteta mlijeka važna u odnosu na proces?
Od OK mlijeka možete napraviti OK sir. I od sjajnog mlijeka možete napraviti OK sir. Ali od OK mlijeka ne možete napraviti odličan sir. Ako ste napravili sir s Guernseyjevim mlijekom umjesto Holstein mlijeka, dobit ćete mnogo gušći, kremastiji sir. Najrjeđi sir na svijetu je sir od irvasa. Vrlo ih je teško uloviti i ne vole da ih mužu.

Imate li pustinjski otočki sir?
Zaista dobar, zreo, zaista tvrd zanatski cheddar vjerovatno bi bio moj pustinjski otočki sir, s ukiseljenim lukom i malo ananasa. Ali onaj koji sam trenutno zaista uzbuđen je ostarjela Gouda. Ali mislim da se to stalno mijenja. Zavisi i koje je doba dana. Plavi sir, nije doručak. Ali kad padne mrak. to je dobar način da završite dan, sa zaista mirisnim sirom prije nego što odete u krevet.

Imate li omiljene sireve širom svijeta?
Moja strast je definitivno razvijena, informirana i njegovana na turnejama s bendom jer smo na jahaču dobili sir. Reklo bi se samo 𠇌heese, ” tako u Francuskoj gdje se sir naziva fromage, fromage ne znači cheddar. Sir u Britaniji znači cheddar. Ako kažete sir, ljudi će pomisliti cheddar. Ako kažeš fromage u Francuskoj to vjerovatno znači Camembert. And formaggio u Italiji to znači možda parmezan, možda mocarela. Queso u Španiji znači Manchego vjerovatno, napravljeno od ovčjeg mlijeka, tvrdog sira, zaista orašasto, slatko, nevjerovatno. I to se nastavlja u čitavom svijetu.

Šta mislite o kriškama američkog kraft sira?
Veliki sam ljubitelj malo topljenog sira na hamburgeru. Nisam snobovan u vezi s tim.


HLADNJI

Proizvesti
Butternut Squash Zig-Zags
Jicama Sticks
Unaprijed narezani špageti tikvice
Organski slatkiš od brokolija
Pirinčani karfiol
Rižino povrće mešavina
Zdrava mješavina 8 sjeckanih povrća
Kolekcija Cruciferous Crunch

Nalazi spremni za jelo
Jugozapadna salata
Klasična grčka salata
Hrskava salata od pasadene s piletinom
Salata od kukuruza u meksičkom stilu & Quinoa sa pojačalom
Salata nadahnuta Mexicali
Punjene paprike sa začinjenom puretinom i rižom
Posuda s dimljenim lososom
Tabbouleh od cvjetače
Svježa tvrdo kuhana oguljena jaja
Feta supa od paradajza
Organska juha od graška
Tanki karfiol

Obući i pojačala
Smanjena krivnja Zrnati Guacamole
Smanjeni osjećaj krivice Špinat i kale grčki jogurt dip
Preliv za salatu Zelena boginja
Artičoka i pojačalo Jalapeño Dip
Tzatziki Kremasti češnjak krastavac Dip
Kremasti karfiol Jalapeño Dip
Romesco Dip
Tartuf Dip

Jogurt i sir
Nemasni jogurt u islandskom stilu
Nemasni jogurt u grčkom stilu
Lagani sir Brie

Meso i morski plodovi
Pileće trake na žaru
Pileći Fajitas na žaru
Pileća kobasica sa začinskim biljem (i druge sorte)
Trio dimljenog lososa (sezonski)
Dimljeni atlantski losos u stilu pastramija
Mesna štruca u italijanskom stilu
Ekstra nemasno mljeveno goveđe meso (96% nemasno)

Zamjene za meso
Organski pečeni tofu s okusom Teriyakija
Italijanska kobasica bez kobasica
Soy Chorizo


Nigellin bananin hleb

Kad sam imao četiri prezrele banane spremljene u zamrzivač i Nigellinu klasičnu kuharicu Kako biti domaća boginja stigao, otvorio sam ga tražeći kruh od banane. I naravno, tamo je bilo - a nalazi se i ovdje, na mreži.

Prvo, šta nije vegansko u ovom receptu? Rastopljeni maslac i dva velika jaja. Da bih zamijenio maslac, upotrijebio sam rastopljeno kokosovo ulje u istoj količini i dvije žlice praha mandarine, plus ½ šalice kokosovog mlijeka kako bih nadomjestio tekućinu izgubljenu upotrebom jaja. Rezultat je bio nevjerojatno vlažan, što mi se jako svidjelo, ali zato što kokosovo ulje daje više masti nego maslac zbog nedostatka krutine mlijeka, zapravo mi nije trebalo toliko kokosovog mlijeka. Četvrtina šolje samo da se testo sjedini verovatno bi bilo dovoljno. Neka ovo bude pouka u činjenici da ne morate sve uspjeti prvi put, jer ono što radimo ovdje je pravljenje deserta, a ne spašavanje planete od meteora.


Ovo je izvrsna stranica za učenje o pečenju bez glutena:

Osobno sam isprobala mnoge recepte i bili su izvrsni.

Ovo je vrlo subjektivno pitanje. Na primjer: Nalazim recepte u bezglutenskoj božici za upotrebu pretjerane ksantanske gume (poskakivane loptice ne čine dobre kolače). S obzirom na to, toplo vam predlažem da počnete s osnovama i sami napravite brašno kako biste naučili ravnotežu kako različita brašna utječu na teksturu i okus pekarskih proizvoda.

Nekoliko dobrih knjiga s receptima (i raspravama) o bezglutenskom brašnu su:

Iako nemam osobno iskustvo s The Gluten-Free Gourmet Makes Dessert ili The Gluten-Free Gourmet Bakes Bread, vjerujem Bette Hagman dovoljno da ih predložim kao potencijalno dobre izvore.

Na raspolaganju su i brojne mješavine brašna bez glutena koje se mogu koristiti kao zamjena za brašno u redovnim receptima za postizanje rezultata bez glutena:

Samo upozorenje: Budite oprezni! Mnoge mješavine kažu da su zamjene 1 prema 1, međutim sadrže prašak za pecivo i šećer, pa stvari mogu postati neumoljive. Osim toga, morate shvatiti da većina brašna bez glutena ne zadržava vlagu tako dobro kao tipično pšenično brašno, te morate zamijeniti elastičnost koju osigurava nedostajući gluten (za neke recepte za to će se pobrinuti pripremljene mješavine brašna, međutim, možda ćete ipak morati prilagoditi stvari).

Iako mogu predložiti da koristite beze kako biste kolačićima dali strukturu, a da se pri njihovom preuzimanju ne smrve, ili da u kolačima koristite umak od jabuka kako bi bili vlažni. Mnogo ovakvih informacija dolazi iz jednostavnog razumijevanja nauke o kuhanju (i pečenju). Predloženo štivo uključuje:

Iskreno, postoji mnogo resursa i Google je odličan način da ih pronađete. Međutim, ako imate određena pitanja o tome što je pošlo po zlu s receptom, ovo je vjerojatno bolji forum za to pitanje od ovog trenutnog.


Šta smo jeli

Subota

Gospodin FG je napravio piletinu glaziranu narandžom plus pirinač i voćnu salatu.

Nedelja

Gospodin FG je ispekao kobasice na žaru i ne znam šta su još imale!

Ponedeljak

Mislim da je ovo noć kada su uzeli Panda Express za moj let, a nisam stigao do 20:00.

Utorak

Slučajno sam odlučio napraviti pizzu jer sam u organizaciji hladnjaka nakon putovanja naišao na umak od rajčice koji je trebalo upotrijebiti.

Takođe, izgledao je kao najhladniji dan tokom cijele sedmice, što se činilo kao dobro vrijeme za zagrijavanje pećnice na 500+ stepeni.

Srijeda

U hladnjaku je bilo još kobasica pa sam ih ispekla na žaru i poslužila u lepinjama. Imali smo čips i umak sa strane, plus sirove paprike i kriške naranče.

Četvrtak

Odlučio sam se za doručak za slaninu za večeru, plus vafle napravljene od zobenog mlijeka, prelivene borovnicama i šlagom.

Kad je Sonia prvi put bila bez mliječnih proizvoda, ja sam za nju pravio male serije palačinki ili vafla bez mliječnih proizvoda, a nama redovnu. Ali to je prilično neugodno učiniti!

Zato sada svima pravim vafle ili palačinke bez mliječnih proizvoda, jer su oni od zobenog mlijeka prilično normalnog okusa.

(Verzije kokosovog mlijeka imaju pomalo čudan okus!)

Petak

S obzirom da sam ranije ove sedmice pravila pizzu, večeras definitivno nećemo raditi pizzu.

Moj plan je da malo prevrnem po svom neorganiziranom zamrzivaču kako bih pronašao nešto što treba upotrijebiti.

I znam da ću napraviti boraniju od svega što skuham, jer mi je Hungry Harvest poslala vreću & rsquoema.


Coconut & amp Sambal: Recepti iz moje indonezijske kuhinje s Larom Lee

U sklopu Virginijskog festivala knjige 2021. Lara Lee (Coconut & amp Sambal: Recepti iz moje indonezijske kuhinje) raspravljala je o svojoj novoj kuharici autentičnog indonezijskog kuharstva i pokazala recept koristeći jednostavne tehnike i lako dostupne sastojke. S više od 80 tradicionalnih i živopisnih recepata koji su se prenosili s generacije na generaciju, Coconut & amp Sambal isprepliće recepte sa zavodljivim pričama o životu na otoku i prekrasnom fotografijom s putovanja koja baca svjetlo na veličanstvenu kuhinju Indonezije.

Pozivamo vas na povratne informacije o događajima koje ste pregledali pomoću ove kratke ankete.
Pogledajte ovaj događaj (transkript dolje):

Zahvaljujući našem prodavaču knjiga na ovom događaju, M. Revak & amp Company.

“Kako god bilo korisno, ali ’ će vam pomoći da u kuhinji napravite rendang od govedine ili karamelizovanu sambolu od šalotke ili višeslojni, privlačno kolač od zelene pandane od nane. ”—Hrana i vino

“Apsolutno oduševljenje - knjiga koja inspiriše obroke pri svakom čitanju. ”—The New York Times Book Review

“Priča priču o hrani, kroz sjećanja i evokativna objašnjenja, jer nas uvodi u okuse i osjećaj indonezijske kuhinje i objašnjava ne samo kako kuhati hranu, već i kako je jesti. Nemoguće je čitati je a da niste nadahnuti i jako gladni! ” ― Nigella Lawson

“Lee donosi intimno znanje o indonezijskoj kuhinji u ovu zadivljujuće fotografiranu debitantsku zbirku recepata prikupljenu od autorove indonezijske bake i kuhara koje je Lee upoznao putujući po otočkoj državi … Ova raskošna kolekcija savršena je i za kućne kuhare i putnike u foteljama. & #8221—Publishers Weekly

Odabrano od strane The New York Times kao jedna od najboljih kuharica 2020

Transkript

SARAH LAWSON: Dobro došli u Coconut & amp Sambal: Recepti iz moje indonežanske kuhinje sa Laura Lee, program na Sve-Virtuelnom festivalu knjige u Virdžiniji 2021. godine. Ja ’m Sarah Lawson, pomoćna direktorica Virginia Center for the Book, programa za Virginia humanističke znanosti, hvala što ste nam se pridružili. Nadamo se da niste pročitali današnju knjigu#8217. Za detalje o tome kako ga kupiti od našeg prodavača knjiga za ovaj događaj, M. Revak & amp Co, posjetite vabook.org gdje također možete istražiti naš potpuni raspored i gledati prošle događaje. Dok ste vi tamo, razmislite o davanju donacije za podršku tekućem radu festivala na stranici vabook.org/give.

Također, cijenimo pomoć naših partnera u zajednici u dijeljenju ovog događaja, hvala. Sada sa zadovoljstvom predstavljam naše govornike, Lara Lee, autoricu Coconut & amp Sambal: Recepti iz moje indonežanske kuhinje je indonežanski i australijski kuhar i pisac hrane. Obučavala se na Leiths School of Food and Wine, a sada vodi ugostiteljski posao pod nazivom Kiwi & amp Roo. Ona također drži klubove za večeru diljem Londona koji slave njezino naslijeđe i australijskom i indonezijskom kuhinjom.

I naš moderator, Joe Yonan, urednik hrane i blagovaonice Washington Post gdje piše vegetarijansku kolumnu Weeknight. On je autor časopisa Cool Beans, urednik časopisa America The Great Cookbook i napisao je još dvije kuharice, Jedite svoje povrće i Poslužite se. Ponosni queer unuk asirskih izbjeglica, član je Arapskog i bliskoistočnog novinarskog udruženja. Hvala vam oboma što ste nam se pridružili danas. Joe, odnesi to.

JOE YONAN: Hvala vam, Sarah, hvala vam puno što me zaista privlačite, uzbuđenje što se mogu povezati s Larom preko spleta i oceana o ovom prekrasnom ljubavnom pismu Indoneziji koje ste istražili i napisali. Lara, to je samo zadivljujuća knjiga, pa prije svega čestitam na postignuću, znam da nije lako, pa da je to samo divna knjiga.

LARA LEE: Oh, tako ste ljubazni, hvala vam puno. Bilo je pravo zadovoljstvo pisati i čini mi se da je, gledajući kako su to ljudi širom svijeta primili, pogotovo u vrijeme kada ne možemo putovati i kad je toliko teže osjetiti okuse iz drugih dijelova svijeta zaista je posebno podijeliti ga sa svima.

JOE YONAN: To je jedna od onih knjiga koje vam omogućavaju da putujete namjerno. Prije nego što smo počeli razgovarali smo o tome kako je i dalje hladno u Londonu i DC -u gdje smo. Radovao sam se što ću se malo zagrijati kroz vašu današnju demonstraciju kuhanja pa sam bio#8217m uzbuđen.

LARA LEE: Svakako, mislim da kad god mi je hladno ili mi nedostaje toplina Indonezije, skuham nešto s puno čilija u knjizi i to apsolutno stavi vatru u trbuh. I da, apsolutno se osjećate kao da ste otišli negdje drugdje. Još uvijek listam stranice, samo pomislim, “Da li sam zapravo putovao tamo šest mjeseci istražujući sve ovo? ” Razmišljajući koliko je prošlo otkad sam sada u inozemstvu, i dalje se osjećam prilično čarobno.

JOE YONAN: Pa, jedva čekam da vidim šta ćete danas raditi, znam da pravite u osnovi dvije verzije … Očigledno da je to#8217 toliko važno za indonezijsko kuhanje da ste mu dali jednu od dvije riječi u naslovu vaše knjige s dvije riječi, pa nam recite malo o sambalu i koliko je on važan za indonezijsku kuhinju.

LARA LEE: Mislim da sam, dok sam istraživala knjigu, i očito odrasla jedući indonezijske okuse zbog svoje bake iz Indonezije, ali odrasla sam u Sydneyu. Odrastao sam prilično odvojen od Indonezije na neki način jer smo odrastanjem bili radnička porodica. Nismo si mogli priuštiti posjet Indoneziji sve dok nisam odrasla, pa mi je jedina veza s Indonezijom bila hrana i hrana koju mi ​​je kuhala moja baka. Dakle, u smislu mog razumijevanja raznolikosti indonezijske hrane, to me zaista nije pogodilo sve dok nisam posjetila kao mlada odrasla osoba. A onda sam 15 godina kasnije, istražujući knjigu i napisavši knjigu, shvatio da svaka regija u Indoneziji ima vrlo različit profil okusa, različita jela, utjecaje hiljadugodišnje trgovine kroz ta područja iz Indije, Bliskog istoka , Europa, Kina i tako dalje.

Dakle, svaka regija je tako različita i prilično ponosno regionalna. I tako, kad sam pokušavao razmišljati o tome šta sažima indonezijsku hranu i zasigurno postoje neki ključni okusi - vidjet ćete galangal, limunsku travu, đumbir i čili itd. Ali u smislu onoga što ujedinjuje Indoneziju kao kuhinju, bilo je jako teško to učiniti. Ali bilo je nešto što sam osjećao da su svim tim regijama zajedničko, a to je bio sambal i smiješno kokos.

Na svakom stolu, ručku, večeri, čak i doručku, šta god da ste jeli, na stolu bi uvijek bio barem jedan ili dva sambala, a postoje i različiti regionalni sambali. Jedan od sambala koje ću vam napraviti kasnije danas je sambal matah, koji je zaista poznat na hinduističkom ostrvu Bali. I zapravo se jede samo na Baliju, pa osim ako ne idete u neki poseban balijski restoran na drugo mjesto. Međutim, ovaj paradajz sambal je zaista univerzalni sambal. Možda ćete ga pronaći na zapadu Sumatre, do Timora odakle je moj tata, do Sulavesija, još jednog od ostrva. Pa mi se svidjelo što ih je sambal zaista ujedinio kao zemlju sa kuhinjskog stanovišta.

Iako je toliko nevjerojatno raznolik, postoji oko 350 različitih vrsta sambala na 17.500 otoka Indonezije, koji žele toplinu koja nadopunjuje obrok, samo je nešto za čim svaki Indonežan žudi i osjećaju da obrok nije potpun bez to. Pa sam mislio da je to zaista važno mjesto za početak za sve koji gledaju kod kuće. A i vidjeti koliko je lako birati, jer, posebno dok sam bila trudna, najviše sam žudjela za čilijem. Pa sam mislio da sam pravio kante od ovih stvari. Imao sam i Tabasco, Sriracha i čili sos i sve što možete zamisliti, ali uvijek sam imao sambal u zamrzivaču i frižideru i ne treba vremena za kuhanje, a tako je više i ukusniji i čini svaki obrok zaista posebnim . Da počnem i da nastavimo razgovarati?

JOE YONAN: Naravno. Da, apsolutno.

LARA LEE: Savršeno, pa ono što ja radim, ja ću vam brzo pokazati, ja ću vam brzo pokazati, ovo je tradicionalni kobek i ulekan, pa je proces kao da je malter i tučak zaista, a kobek je zdjela i ulekan je ova tučka. U suštini, kada tradicionalno meljete sambal, koristite ovaj pokret kako bi ta zdjela ovdje bila ravna i u nju biste stavili cijelo tijelo. A vi se zaista meljete, i budući da je ravna tuč, to je tako sjajan način. Malo ga udarite u lice svojim sastojcima i mljete ga i to je zaista brz način za mljevenje sastojaka, samo sam pomislio da bi vam bilo zanimljivo pokazati.

A ima i drvenih, pa ako ikada stignete u Indoneziju, pokušajte uzeti jednu od ovih. Jer ja lično više volim malter i tučak, ali sam pristrasan, ali samo mislim da je to divan način mljevenja sastojaka. Ali u interesu vremena i načina na koji ja inače pravim sambal je procesor hrane, on mi je najbolji prijatelj.

Ono što ću ja učiniti je da ovdje imam 20 čilija, znam da to izgleda ludo, ja sam ubacio sjemenke, ja volim čili, ali ako ste malo osjetljivi, možete ukloniti sjeme, ali ako možete uzeti vrućinu i ona će biti lagana dok je kuhate, preporučujem da zadržite sjemenke. Pa sam je samo usitnila, 20 čilija nasjeckanih na komade, a onda sam dobio tri

JOE YONAN: Kakvi su to čiliji oni Lara?

LARA LEE: Oh da, ovo su cajunski čiliji, mislim da vi u SAD -u imate, je li to holandski čili prst u SAD -u?

JOE YONAN: Aha (potvrdno).

LARA LEE: Mislim da je to slična vrsta čilija, ali mislim da je to#8217s-

JOE YONAN: Prilično je dugačak.

LARA LEE: Tačno, želite da čili bude nekako dugačak i dužine mog prsta, širine i#8230 možda prilično debelih prstiju, ali širine vašeg palca možda i onda prilično dugačke. I to je dobar smisao jer što je manji čili, ako ćete koristiti tajlandski ptičji čili, to će vam znati čarape, čak ni ja ne bih mogao jesti sambal napravljen od njih . I onda mislim da vi momci u Americi imate Fresno čilije, sad kad su vjerovatno malo previše blagi, to su#8217 na ocjeni 10.000 Scoville.

Mislim da je između 30.000 i 50.000 dobra ocjena za čilije koje želite, pa potražite svoj čili ako pronađete svoj lokalni u svom supermarketu i samo brzo pretražite Google. Nadajmo se da će vam to dati#8217ll vodič, između 30 i 50 je ono što mislim da je dobra količina topline.

Ali Fresno bi bilo u redu, ali jednostavno ne bi imao taj udarac koji želite probuditi ujutro. Ali u svakom slučaju, ovdje imam čilije i usput, ako je neko osjetljiv na čili, moja svekrva, ona je vrlo tipična engleska seljanka. Ona mrzi čili, ali ja joj mogu napraviti ovaj sambal i poslužim je bez da joj kažem o čemu se radi, a ona misli da je to odlično pa mislim da za svakoga ima nešto s ovom vrstom začina.

Ja ’ve dobio sam i tri ljutike od banane, i bog, ima toliko različitih vrsta ljutika. U Indoneziji su dobili ove malene ljutičice … Ovo je vjerojatno previše grafički opis, veličine očne jabučice, očne jabučice ili loptice za ping pong, pa su dobili okrugle koje su prilično slatke. Šalotka od banane najčešća je u Engleskoj, pa su lijepog oblika, otprilike dvije grama je težina prosječne ljutike od banane. Ja ’ imam tri ljutike od banane pa ako zamislite to, to bi bilo oko šest unci, što je otprilike točna količina.

Ja ’ve imam i tri režnja bijelog luka, ubacujem ih ravno u procesor za hranu i imam#inč đumbira, samo sam ga ogulio. U Indoneziji ne koristimo kožu, znam da kožu možete koristiti i u drugim jelima, ali je gulimo i ja imam tanke kriške pa sam to učinila. I ja sam također dobio oko šest unci cherry rajčice, ali mogli biste koristiti običan zreli paradajz velike loze, sasvim u redu.

JOE YONAN: Mislim da je Lara smrznuta, pa se nadam da će nam se vratiti za minut jer želim vidjeti ostatak tog sambala. Zdravo!

LARA LEE: Samo sam mislila da ću otići u Indoneziju na kratko putovanje i vratiti se. Mislim da su svi trenutno na internetu u Londonu pa pretpostavljam da su svi vjerovatno na internetu jer smo zatvoreni pa mi je zaista žao zbog toga.

JOE YONAN: Dobro, to je u redu.

LARA LEE: Srećom, ovo još nisam prozviždala. Hoćemo li zviždati?

JOE YONAN: Da, pa kad smo te gubili, samo si nam pričao o đumbiru. Je li se još nešto događalo što smo propustili?

LARA LEE: Ne, đumbir je bio posljednji, srećom ste ga uhvatili, a zatim malo zamračili pa se ispričavam zbog toga. Ja i#8217m samo ću ovo uključiti. I knjiga ovdje blokira magiju.

JOE YONAN: Usput, volim taj omot, boje i sve, nisam ga spomenuo#8217. Tako je lijepo, cijela knjiga je tako lijepa.

LARA LEE: Moram reći, grafički dizajneri koje su odabrali za dizajn omota … Možda ćete vidjeti da je u ovoj kuhinji pomalo zelena, ali prije nego što smo ažurirali ovu kuhinju, ona je zapravo bila ružičasta i zelena. To je kombinacija koju sam oduvijek volio, pa nisam rekao grafičkom dizajneru da, ali kad su mi je pokazali, bio sam kao da mi čitaju dušu. ”

LARA LEE: Prelijepo je. Izgleda kao apstraktni uzorak batika koji je tekstil u boji voska u Indoneziji, ali zapravo je inspirisan ovim arhitektonskim motivom koji ćete pronaći svuda oko nekoliko hramova po Baliju. Tako da ćete vidjeti ovaj prekrasan motiv. It has that dual meaning of both the batik and the architecture which I love. So just breaking down the sides, one more blip. And that is the sambal ground up and ready to be cooked, I’ll just give you a peek at that.

JOE YONAN: It’s broken down pretty significantly.

LARA LEE: It’s pretty amazing but it definitely still has a little bit of texture, so shall I bring it a little bit closer?

LARA LEE: You can still see the seeds. I don’t want it to be so ground that it’s like a puree, you want it to have a little bit of texture and that’s personally how I like it. That’s how you eat in Indonesia so if you put in your NutriBullet then it will completely go to a baby puree.

JOE YONAN: And that’s more akin to what you would get if you did it in the mortar and pestle.

LARA LEE: Exactly and I am 100% like it will taste better a little bit by doing it by hand but if I did do it by hand, it would probably take us the full hour of while we’re here. I’ll just become like, “Hey Joe, what did you eat for lunch this morning?” That kind of thing.

Now I’m just going to cook it, medium heat, about four tablespoons of oil. Don’t be shy on the oil because the oil is just going to do it’s think with the sambal and just remember that you’re only going to eat a little bit with a meal so don’t be afraid of using oil.

JOE YONAN: Is that coconut oil?

LARA LEE: Actually this is sunflower oil. I think I put this in the opening chapter but if you live in a hot climate, coconut oil will always be liquified. So in Australia, if its on my shelf or in Indonesia they would use coconut oil, but because I live in a colder climate, coconut oil can solidify. And also if you’re putting it in the fridge, if you’re not planning to eat it immediately it will solidify. The sambal will have a slightly solidified texture, so my recommendation is to use an oil that doesn’t have that, it’s coconut oil that will do that actually. But otherwise if you’re going to eat it immediately coconut oil is absolutely perfect.

LARA LEE: All I’m going to do is pop that in, give it a stir for 15 minutes and then it’s going to be ready.

JOE YONAN: Exciting. So I was so surprised and delighted by so many things in your book but I loved that the actual… Just to give an idea to people who might not realize how ubiquitous sambal is to Indonesian cuisine, the word itself actually comes from the word for condiment.

JOE YONAN: That’s like it means everything.

LARA LEE: It does, and I feel like sambal is almost a religion in Indonesia. It is something that people are so proud of and if you did serve a meal without it, it would be like serving someone a meal without a plate or a knife and a fork. People would be like, “Hold up, hold up. Whoa, whoa, whoa. Where’s the sambal man?”

JOE YONAN: What is happening here?

LARA LEE: Exactly, and I also love on the hottest, most humid of days, it could be 38 degrees and so humid that the water is running off everyone’s face. And you’d be sitting in a restaurant that has a tiny rickety fan in the corner and people are just shoving the sambal on the plate and it’s making you sweat more a little bit, but people just love it and it has that effect and I love that, they can’t get enough of it. So, my pan is nice and hot now so I’m just going to pop in the sambal, a nice little sizzle.

And that was so easy to make, maybe sub five minutes. You just need to peel a few ingredients, blitz it up and into the pan it goes.

JOE YONAN: And then it just goes into the pan?

LARA LEE: Yeah, and that’s why this is probably the one that I make the most out of all the sambals in the book actually, this is my go-to.

JOE YONAN: The tomatoes went in too?

LARA LEE: Yep, the tomatoes went in-

JOE YONAN: I think we missed that when you blitzed out, I think we missed the tomatoes.

JOE YONAN: That’s all right. So-

LARA LEE: The tomatoes did go in and that’s what makes it quite liquid-y. And what we’re looking for the liquid here to evaporate, then the oil will be sucked into the ingredients and then start to release again so this process happens where the oil comes in and comes out again and that’s when you know the sambal has finished cooking. Because you smell it and it doesn’t smell raw anymore and you can see the oil start to seep on top of the slightly caramelized ingredient.

JOE YONAN: Do you have a preference for the kind of tomato that you use?

LARA LEE: Anything goes, and I mean even the bad floury tomatoes that you sometimes get when they’re really badly out of season and-

JOE YONAN: I know them well, yeah.

LARA LEE: Chuck them in, honestly it does its thing in the pan and I mean it’s quite good for no waste because you can really save a lot of old looking sad ingredients, when they’re blended all together, it just works.

JOE YONAN: Right, now you talked about the oil separation in your book as being a classic Indonesian technique with spices too? That there’s this way of-

LARA LEE: Yes, well it’s not even isolated to Indonesia because I know some Indian chefs that have also talked about this. Yeah, I think sometimes in cooking or more classic cookery, you’re trained to think that when two ingredients split it’s a bad thing. But in the case of Indonesian cookery, it’s encouraged and rendang is the perfect example of that. So rendang is, for anyone at home that hasn’t heard of it before, it’s a caramelized beef dish. So big chunks of stewing beef sit inside a big pot with coconut milk and a gorgeous spice paste of similar ingredients with this sambal. So your chilies, ginger, shallots, garlic bruised, lemongrass, makrut lime leaf, and it’s sitting there for about three hours or so until the coconut oil has split from the coconut milk, rises to the top. you want that to happen and eventually the leftover residual oil starts to fry the cubes of beef that’s in the pan and starts to caramelize the beef.

And rendang isn’t just isolated to beef, there’s chicken rendang, you can make it with jackfruit, you can make it with eggs, tofu, anything, loads of different types of ingredients and you can still get that oil rising to the top which is really wonderful.

JOE YONAN: Love it, dramatic.

LARA LEE: Yes, so dramatic and so amazing but then you might have the walls of your kitchen a little bit slick with the condensation but hey ho.

JOE YONAN: It’s the price you pay.

LARA LEE: I think so, your clothes, your hair, your dog, everything will smell like rendang for days but hey, that’s a good smell to have.

JOE YONAN: And your skin will be nice and moisturized.

LARA LEE: Exactly, who needs body butter when you can just cook a rendang.

JOE YONAN: So I can practically-

LARA LEE: I should market that.

JOE YONAN: Right. I can practically smell that, it looks incredible.

LARA LEE: It is. And it just does its thing, I’m staring at it every now and then just so it doesn’t catch on the bottom but it’s just going to do its thing and it’s so good.

JOE YONAN: So in your book Lara, one of the things that I love about it, a lot of cookbooks have condiments or sauces in a separate chapter and then you’re looking at recipes and there’s two or three recipes that use those maybe, two or three that use those condiments. If you do a search in your book of all the recipes that make a suggestion for serving with sambal, it’s pretty much you have hundreds of recipes-

JOE YONAN: … Which is so great. So with the tomato sambal, are there particular dishes that this would go particularly well with or what would you suggest?

LARA LEE: Yes, so this particular dish, there’s a recipe in my book called terong balado. And balado in Sumatra is basically a spicy kind of sambaly sauce so it’s where… Terong means aubergine, or do you guys call it an eggplant in America, I’m not sure?

LARA LEE: In Australia, we call it an eggplant too don’t worry. You can either cube the eggplant or in my case I decided to cut the eggplant length ways, roast it in the oven and it roasts with a little bit of a tomato sambal on top. And then you throw loads on more at the end so that’s one example. There’s another dish called ikan bakar, which is a whole grilled fish and you massage… In fact, you can massage this raw sambal that I’m about to show you, or the cooked sambal, into the cuts of the fish and again baking it whole. You could marinate things with the sambal, if you wanted to, you could out a little bit of this as a spice paste and this going off-pace from recipes but if you were just stir frying some morning glory or some Asian greens, pak choy or something similar, you could throw a spoonful of this into the pan to stir through it and it would, obviously a little bit spicy but if you just chucked a teaspoon or two in, it would give it this oomph.

Same with tempeh and tofu, you can toss it together with some vegetables and a little bit of the sambal. And then also, if you were making something like mi goreng, which is fried noodles or nasi goreng, which is fried rice, you have to have sambal on the side when you eat it. So thinking of sambal, it is a chili condiment, but it exists to complement food rather than overpower it. So the idea is to serve a scooped, kind of heaped, maybe a teaspoon or tablespoon depending on your chili preference on the side of the plate, and you eat a little bit of the sambal with every bite of food.

LARA LEE: And you can plop it into some soup. I know there’s quite a few soups in the book like soto ayam is a chicken soup and there’s another one called soto betawi. So soto is a national dish of Indonesia, a beautiful flagrant broth of soup and again, you can season the soup by adding a bit of that sambal in there, and it makes the soup come to life. And equally you could use, there’s a really great fermented sweet soy sauce in Indonesia, Indonesia’s favorite condiment, kecap manis.

JOE YONAN: One of my favorites. Da.

LARA LEE: Have you tried it before you had cooked my recipe?

JOE YONAN: Yes. Mm-hmm (affirmative).

LARA LEE: Okay, so you had tried it before, but it is just wonderful. Quite often in Indonesia actually, funnily enough some student food for people would be just to have a bowl of rice, a fried egg and you drizzle the kecap manis on top. If you’re a uni student, that would totally be a normal meal to eat and I mean, kecap manis is just one of those things. For those at home, it’s quite a thick maple syrup consistency, so quite viscous, but it’s got a salty and a sweet flavor to it. And it’s made out of fermented palm sugar molasses, so it’s got lots of infused flavors of cloves and galangal and coriander seeds and all that jazz. It’s just heavenly.

JOE YONAN: It’s deep and it’s heaven.

LARA LEE: It is and so you can season something with sambal and kecap manis, maybe a bit of vinegar and that can turn your soup, if your soup is a bit bland, that’s my big tip for anyone, just chuck some vinegar in and it’ll be amazing.

JOE YONAN: I love it. Da. For our audience, what Lara is referring to is I wrote about her sweet soy tempeh recipe, tempeh manis because I am a fan of tempeh and tempeh is indigenous, it was born in Java, right?

LARA LEE: Absolutely, it was. And with Indonesian cookery, what is really interesting is that although when you think of certain Indonesian foods, you might think of beef rendang or chicken satay, meat is actually very expensive in Indonesia. And when Indonesians do eat meat, they eat nose to tail, so you get so many dishes with offal in it and there is not wastage like the pig’s hoof, pig’s snout, pig’s ears, everything and I love that. And when you got to street food markets, there’s meat. And if you got to a wedding or a religious ceremony, yes there will be meat but typically for the average family what they will typically eat is a lot of vegetables, tofu. There will probably be some seafood because they are a maritime country, so seafood is very accessible but there will also be a lot of tempeh. And tempeh is a very inexpensive protein for Indonesians so actually for a very long time, some Indonesians didn’t want to eat tempeh because they thought, “Oh that’s just for poor people.”

But now it’s become this really trendy super food around the world that’s eaten with chia seeds, but actually it has this really interesting history and a very long history in Indonesia. There’s a huge artisan community of tempeh makers around the world, particularly of course in Indonesia. But it’s such a wonderful nutty tasting, when I had to eat at home and if you know how to cook it properly, you can marinade it, you can fry it, you can grill it in the oven if you want to. But in Indonesia people have ovens, some people have ovens, but not all, so typically the way it’s cooked is to be fried in a wok in oil and it’s just got that perfect texture and flavor doesn’t it?

JOE YONAN: Yeah, it’s beautiful and the kecup manis glazes it in that sticky sweet, salty… Oh my God, it’s fabulous. So is the tomato sambal done?

LARA LEE: Yes, so what I’ve got here and although it’s probably going to stop doing this by the time I get to the camera.

JOE YONAN: Yeah, I was going to ask you to show us.

LARA LEE: But the oil is starting to seep up from the edges here and that is definitely meaning that it’s pretty much nearly ready so I would probably give it another minute or two and then we can season it with some tamarind, a bit of palm sugar or coconut sugar, either or and some salt and pepper.

LARA LEE: And actually while this is finishing off, I’m just going to turn it off and let it cook in the residual heat. I’ll just assemble this raw sambal for you, because it’s so easy to use and actually one of my favorite… Well, it’s vegetarian with a fried egg but if you don’t use the fried egg it’s vegan. But the nasi goreng in the book which stirs this sambal matah through it just divine so if you haven’t tried that I’m just recommending that that’s a really good one. And this is one of those condiments again, you can stir it through a salad, it can be quite spicy for some so that it how it traditionally it is eaten. But if people are a little bit sensitive again, de-seed the chilies or use less chilies, should be fine.

So I’ve got some sliced shallots here, again similar to before, I’m just going to pop in three shallots. I’ve got one and a half pinches of julienne or matchstick ginger. And I just got one garlic clove I’ve just very thinly sliced, this is all about your knife skills, this step actually. Then some finely chopped chili, I just got two chilies here, again the long red ones. Traditionally this is actually made with the small chilies, like the bird’s eye chilies, but I actually adapted it for the book because for most people that might blow their socks off. And then I’ve got two lemongrass and two makrut lime leafs here, that I’ve just thinly sliced the makrut lime leafs, very finely sliced the lemongrass.

JOE YONAN: Oh my God, that must spell heavenly.

LARA LEE: Oh yeah, it’s really good. I’ve got the zest of a lime and also the juice of one lime and you can add more to taste. And before I popped the shallots in, I should say I’ve just been letting them sit in a sprinkle of salt just to get the edge off them and I did that for about 15 minutes before I chucked it all in. I’m just going to stir that through together and that is it. You just season it with a little bit of palm sugar and a little but of salt, and it is just so fresh. And this is something you want to make to eat immediately or same day, because tomorrow it’ll start to look a little sad. And then after about two days it’s mash, but it’s another one of those things, it’s so fresh to eat, it’s got so much crunch. And it’s showing people that sambals don’t have to be cooked, they can be raw, they can be made with dried chilies as well. There’s a whole bunch of ways to make sambal, there can also be a dipping sauce that has kecup manis in it. There’s so many ways to make sambal which is really exciting and I’m still learning about… there’s hundreds of sambals so I’m learning about all the types of the ones that exist and it’s-

JOE YONAN: You said 350, right?

JOE YONAN: 352. Okay so you have been counting. That’s amazing.

LARA LEE: I have been. I met this incredible professor in Yogyakarta, in central Java. Her name is Professor Murdijati and she’s in her 80s and she’s blind and she lost her sight a few years ago. And I came to sit down with her and she’s a food historian, there are very few food historians in Indonesia. In fact, because the way the people pass down recipes, there’s not really a written tradition. My grandmother, I thought I’d put these out, my grandmother, amazing lady. One of the few rare people that I know that’s Indonesia that wrote her recipes down.

JOE YONAN: Oh, how great for you that she did that.

LARA LEE: I mean it’s incredible. But most people pass it down, it’s an oral tradition so I sat down with Professor Murdijati and I wanted to know everything, we talked for hours about… And we were just eating Indonesian jajanan pasar, which are these little sticky rice cakes with palm sugar, and I was interviewing her about the soto, which is the soup and Indonesian soups. Or about different types of sambal and she just had this wealth of knowledge and we still Whatsapp each other. And her helper will read the Whatsapp to her and reply back for me because sometimes when I’m researching something I still have questions to ask them.

And there’s a few people like that, that I met around Indonesia. Another one is William Wongso, who’s an incredible Indonesia cook and ambassador, I got very lucky to meet some really amazing people over there.

JOE YONAN: I think people don’t realize just how vast Indonesia is and so I am curious, it brings us to a good segue to talk a little about how you did accomplish the research for the book? I do want to see that more closely though, that fresh sambal because it looks divine, it really does. I cannot believe we are doing this before I’ve had breakfast.

LARA LEE: I know, I’m really sorry. It doesn’t take long to whip up and it’s such a same we’re not in the same room. This is sambal matah and I mean, it’s good.

JOE YONAN: That looks divine.

LARA LEE: And it smells so good and we’re having this for dinner tonight actually. It’s got all the flavors of Bali, and in Bali what is amazing because it is the regional sambal of Bali. So if you eat, there’s this dish called babi guling which is a whole roasted suckling pig in Indonesia, if you get soto babi which is… They love pork by the way in Bali. If you get a pork soup or any Balinese dish, this is the sambal that will be served with that dish. You may get a more general sambal with it as well but this the main one. You’re instantly transported, this is a Balinese sambal, this what it tastes like, this it the favorite one.

LARA LEE: And everyone has their own recipe, quite often in Indonesia they also add a little bit of fermented shrimp paste. So for my version I wanted it to keep it I guess as a wholly plant-based sambal. And you could do it either way, but you could add fermented shrimp paste as well and that gives it another kick of umami, either or works.

JOE YONAN: Yeah, love it. How did you wrap your mind around how to research this book with this vast country that, you had this amazing connection to obviously through your grandmother, but hadn’t been to before your young adulthood?

LARA LEE: I was very lucky enough once I was an adult to visit a few times as a holiday maker with my parents and to visit family over there. I think for me there was a little bit of a trigger when I… So I’m from Sydney, Australia originally and I’ve been in London for 10 years. So when I moved to London 10 years ago, I really felt the absence of the Indonesian community here because I think there’s less than 10,000 Indonesians in the UK. Whereas in Australia, there’s a huge community because geographically it’s very close. Well, close for Australia, it’s a five or six hour flight. I’m like, “Oh it’s just like a walk.” But there’s 40 or 50 restaurants in each major city, so Sydney there’s about 50 Indonesian restaurants, there’s Indonesian supermarkets, there’s a huge Indonesian community. Some of my dad’s best friends from Indonesia also moved around the same time as him. So coming here, I missed that sense of community, and that sent me on a mission. And on that mission I realized that Sri Owen, who is the grandmother, the doyennne of Indonesian cookery, she’s authored 15 cookbooks Indonesian food…

She lived in London, in Wimbledon. So I emailed her and she at the time was 82 years old, or 81. And she emailed me back straight away saying, “I’ve been waiting for someone like you to come along,” someone that has Indonesian heritage. I have a degree in writing and I’m a trained chef and then we met and she became the mentor, I was the mentee. She was passing the baton of knowledge to me and then I got the book deal, I was learning from her, I was putting together a cookbook proposal and I got the book deal. And she then, she very kindly introduced me to William Wongso, who is the godfather of Indonesian cookery who’s based in Jakarta.

And what is amazing is the sense of community in Indonesia of people willing you to succeed. Because when I landed in Jakarta, William Wongso, who for the last 50 years has been promoting Indonesian food to the world, he’s incredible. His driver picked me up at the airport and then he introduced me his entire network of home cooks and food guides across Indonesia and so I had this incredible network of connections. But I also followed my nose, I’d go to food markets which opened at 6:00 am in the morning and I’d tell a food vendor, “Oh I really want to learn how to make that.” And they’re like, “Oh, well you know what, come to my house tomorrow or my sister can teach you, how about Tuesday? Let’s exchange details.”

People just really wanted to teach me their family recipes because for Indonesians, there’s such great pride in their food, to share that with the world felt like an important mission they wanted to be a part of. There’s a huge list of Indonesian names in the acknowledgements, I mean it is so long because I was helped by so many kind and generous people, I couldn’t have done it without those people so I felt very, very lucky.

JOE YONAN: I was so glad you were able to do it. When you were doing your research, were there things that came to you that you thought were misconceptions people had about Indonesian cooking that you wanted to correct?

LARA LEE: I guess a few things that people had said to me in the past that perhaps had made them not cook Indonesian food was that they felt that it might be very laborious or perhaps that the ingredients were very inaccessible. And there certainly are recipes that I didn’t dare put in the book because I didn’t want to adapt it so much with accessibility that it lost its original meaning. And I think those are probably the two things, that it is laborious. And yes, we talked about rendang before, yes there are communities, villages in Pandang, in Sumatra where rendang is from, that might take 12 hours cook a rendang but that’s because they’re cooking it for a 100 people in lots of large woks so I think…

And I think of rendang as a one pot wonder, you throw it all in the pot and every now and then you come back to stir it, and at the end you do a little bit of a get your back into it stir to get it to caramelize. But I think a lot of Indonesian food, once you’ve got your chopping under way and your mis en place done—I think with any stir-fried types of food or foods that might have many ingredients but once you’ve done that chopping, to actually cook it might take four minutes in the pan, so I think that’s one of the misconceptions. I think those are the two that I want people to realize that it actually is approachable, you can recreate these flavors in your home kitchen.

JOE YONAN: You know, when you talk about the accessibility of the ingredients, I’m just reminded of the fairly frequent maybe perspective that we get from some people about that. But I think that there’s a countervailing argument that a lot of people have been making, which is that it can really be worth it to try to go out of your way to try to find the ingredients. Nothing is that hard to find, I mean depending on where you live I suppose, but that if you really at least try to find… You mentioned, I know in your book, that you could use lime instead of, fresh lime juice instead of the makrut lime leaves if you can’t find the makrut lime leaves but if you go out of your way to really try to find them and get them and get your hands on them, you understand the cuisine a little bit better, don’t you think?

LARA LEE: The payoff is greater absolutely, and I do think particularly since this pandemic began, I think a lot of businesses have changed how they operate, and online ordering of ingredients has become…

LARA LEE: Yeah, it’s available, there’s national delivery. People have figured this out now, so I agree. I think when I wrote the book, it probably wasn’t quite there yet but certainly now if I want to get makrut lime leaf, to be fair I live around a lot of Asian supermarkets but if I wanted to send it to my mother-in-law in Devon in England which is countryside, it actually is easy and achievable, so I’m with you.

JOE YONAN: And if you haven’t ever smelled that smell when you first smash of those, it’s exquisite.

LARA LEE: It’s like perfume.

JOE YONAN: It really is exquisite.

LARA LEE: It is and I don’t know about in America but certainly here, I can buy a tub of it frozen in the freezer aisle of my Asian supermarket. And I just keep it in the freezer and there’s about 200 leaves in my freezer in a little tub, it’s fantastic. So it’s really handy actually.

I’m just going to season some of this quickly and then I can show you guys. I’m just going to pop a teaspoon of tamarind into the tomato sambal and I’ve got a store bought tamarind paste, it’s just one that’s in a jar. Not all tamarind pastes are equal, so I think paying a little bit more is better. I’m not saying you have to go crazy but I think really, the cheapest of the cheap ones you, I think, have to ask yourself what is happening there.

JOE YONAN: Why is it so cheap?

LARA LEE: Why is it so cheap? If I have a little lick of that, I’m like, “Oh it’s a little bit sweet, it’s a little bit sour, it’s giving me some good feelings.” And if you have a little taste of a tamarind paste that you think, “Oh, that makes me feel a little whoa.” Maybe go to the next brand.

I’m going to pop a little bit of salt in there, pop a teaspoon of palm sugar and also some cracked pepper. And give it a little mix, I’m just going to bring this to the camera so you guys can have a little… Here we go. I know you can season it to taste with extra tamarind or… It’s got that, you know.

JOE YONAN: Oh it’s still steaming a little bit, that’s gorgeous.

LARA LEE: Yeah, it’s so pretty and you can store it your freezer for three months, it lasts for about a week in the fridge. It’ll last two weeks if you cover it in a layer of hot oil so it’s just the best.

JOE YONAN: I love it. Lara do you want to take a minute to talk about the other ingredient that made the title of your book? I’m curious about coconut, just how it’s used? All the ways it’s used.

LARA LEE: I touched on Indonesians having a no-waste philosophy which is just so wonderful and the coconut is another one of those… from the coconut tree is another one of those ingredients that Indonesians will just waste absolutely nothing. I had known in advance that obviously some curries might have coconut milk, people drink coconut water of course and you might find the flesh of young coconut in dessert or people make shred coconut and stir it through warmed salads or maybe roll a lovely dessert in greater coconut. But when I went to Indonesia then I saw the vastness of how this particular ingredient is used. And obviously the nectar of the coconut palm is extracted and turned into coconut sugar which is wonderful. But then the husks of the coconut are not thrown away but used to add fragrance to fire when you’re grilling satay or when you’re grilling fish or cooking certain ingredients and you have this fragrance of the coconut husk.

And the coconut shell is used to make utensils so you’ll find spoons, bowls, those types of things. And then to make your own coconut milk, which I just think is actually quite a hypnotic process to watch and to take part in, but you know, you grate the coconut flesh and it’s a mature coconut when you’re using grated coconut. So the young coconut flesh is for desserts because it’s quite soft and slippery. The flesh is quite soft and slippery when it’s young, but when it’s mature it’s hardy enough to be grated. So you can grate that coconut and then you mix it with water and you massage it with your hands and what comes out that is this gorgeous thing called santan, which is fresh coconut milk, it’s just amazing.

And then the shredded or grated coconut that was used to make the coconut milk, they don’t even throw that away. So then that might be used, maybe you’ve been cooking, some oil splatted on the floor, some turmeric is on the tiles, that will be used to scrub stains off the floor and that to me is just the most incredible thing to see. Nothing is wasted, every part of that coconut is used, and it made me fall in love with Indonesia even more. And that was why for me it had to be a part of the title of the book because again, with so many regional differences in the cuisine, the coconut existed in every part of their food culture and so it had to be in the title for me.

JOE YONAN: I love it. One of the other things you write about in your book as being, I think you say there’s a saying about it, is rice. That rice is central, so what is the saying?

LARA LEE: If they have not eaten rice, they have not eaten.

LARA LEE: I love that too. It actually stems back from, I think Indonesia is the third highest producer in the world and there are beautiful rice paddies everywhere, it’s something you can fall in love with on a motorbike as you’re riding around whatever islands that you’re on, it’s quite amazing. But in the 80s, the government had this really funny campaign on TV which was, you got to make sure you eat your fruit, vegetables, meat, I can’t even remember the other one but they also had rice as the fifth food group and so people were like, “Oh well, we’d better eat a lot of rice.”

And people always loved rice but particularly in the 80s it became this crazy thing where to be healthy you must have a lot of rice, which actually has led to a slight problem with diabetes now. But people have this culture of… The way that Indonesians eat, it’s like a banquet style eating, there’s always multiple different types of foods on the table and you always pile your plate first with half a plate of rice and then a little bit of all the other bits and the rice is used to really fill you up. And you’ll have a taste of everything else because all those plates on the table will probably be there for breakfast in the morning and then they’ll be covered, and you’ll eat it again for lunch and then again for dinner.

So is it a degustation through the whole day, maybe, but that’s the way they eat. But rice is eaten with every meal and it’s just an important staple and some of the poorer communities actually, where food might be scarce for whatever reason, they might just have a plate of rice with a little bit of sambal sometimes and that sambal will add the flavor to the meal and so it really is such an important part of the diet. And there are deities, there’s a rice goddess called Dewi Sri and people make offerings to her. There’s rice festivals where they have these things called Gunungans, which are rice mountains that people carry through the villages and that’s in order to get blessings from the gods or it might be to… people throw rice into the mouth of a volcano to ask for blessings for that year as part of the offerings. In Bali you’ll often find these square offerings to the Hindu gods and there’ll always be a little bit of rice in there.

It crosses across all parts of life as well. Walking in the… the Indonesian word for rice field is sawah, that walking in the sawah is something that people do and it’s just a lovely connection to life over there so it’s very much a part of life.

JOE YONAN: It’s fantastic, it’s yet another reason why I can’t believe why I haven’t been to Indonesia and how it’s at the absolute top of my list to go to once we’re able to travel again. Thanks in part to you, to you and your-

LARA LEE: You’ll love it, you’ll be on a food journey and I think one of the things that I love the most that I had to train myself for is Indonesians are always eating. So when I was researching the book over there, I might meet a particular person, maybe they were introduced to me by someone or whatever but they’d meet me in the morning, they’d take me to the food market at 6:00 am. Then we would have two breakfasts, it’d be like, “You’ve got to try this, then you’ve got try this and then you’ve got to try that.” And then we’d have a snack for morning tea, then we’d have three lunches and then you’re like, “Oh my goodness.” And it’s like, “Oh quick, we’ve got to go to the afternoon market, it’s going to close at 4:00.” You’ve got to be ready to eat but the food doesn’t make you feel heavy or stodgy, it’s the kind of food that you can eat all day so it’s great.

JOE YONAN: Great, I love it. Lara, what are you working on next? Are there projects that you can tell us about?

LARA LEE: Yeah. I’m currently contributing recipes for The Guardian newspaper in the UK and Food & Wine and prijatno in America so that’s been really fun and I’ve been writing Indonesian recipes but I’m also half Australian. So I’m going to have a broad love of different types of food so I’ve been writing about a lot of different types of recipes. And I’m currently working on my second book idea which I won’t give away too much because I don’t have the ink on a contract yet. But I’m very excited about it and will definitely include some aspects of Indonesian food again so really excited to… I think this is the part that’s fun. I’ve got this big A3 pieces of paper where I’m scribbling ideas and you know this process so yeah, it’s been really fun.

JOE YONAN: That’s fantastic, well I can’t wait to see what you do next, I’m sure everyone will just eat it up as they have Coconut & Sambal.

LARA LEE: Oh, you’re so lovely, thanks so much.

JOE YONAN: Well, this has just been delightful, I’ve loved seeing you cook the sambals, I’m sure the audience will really appreciate it too and it’s just been great to chat with you.

LARA LEE: It’s been such a pleasure and an honor to speak with you and also to be part of the festival, I feel so chuffed, it’s really special so thank you.


Pogledajte video: PITANJA I ODGOVORI - MILAN VIDOJEVIC - Globalne mreze su nastale iz vojnog programa (Maj 2022).


Komentari:

  1. Santon

    Žao mi je što vas prekidam, ali po mom mišljenju postoji još jedan način da se problem riješi.

  2. Caddaham

    Po mom mišljenju to je veoma interesantna tema. Predlažem da o tome razgovarate ovdje ili na PM.



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