Mar 21 (edited) • General discussion
Open Kitchen Hour 2, Cookalong, 20 March 26, Evening Session
The Cookalong carried on in the evening (Saturday morning in Sydney), with Jackie still elbow-deep in cooking for her caterIng gig. She was fully immersed in preparing Pulut Panggang, churning out batch after batch of sticky rice and whipping up a spicy coconut & dried shrimp filling. She then wrapped rolled up in banana leaves, ready for the grill.
I was knocking up Sambal Udang Kerring (dried shrimp sambal), by Chef Azzam, from Authentique Restaurant that Jackie has posted last week. I blitzed the sambal in the thermomix from start to finish. It was a breeze as it did all the stirring, so I could just chat and watch Jackie work her magic. My Sambal had turned out a lovely dark brown colour. I showed it to Jackie & thought it was it was nice, but she wasn’t convinced I used enough oil. I had already doubled the amount, but fair play, I thought I better do as I am told. So I added another 50ml of oil and a bit more salt - half a teaspoon, to be precise, and gave it another 5 minutes in the thermomix. Result was bang on after that - I told Jackie I could see the oil had separated. Had a little taste, and it’s a little spicy, but nice. The Sambal is a winner, versatile as anything - perfect as a relish or as a sneaky ingredient to take a dish up a notch.
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Open Kitchen Hour 2, Cookalong, 20 March 26, Evening Session
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