Cascading Kitchen Notes
We've long been fans of creating meals with the bits and pieces that folks, in less enlightened times, might have called "leftovers" and tossed in the bin with a snide little sneer. But we know that well grown Food Is Precious and, in creating this dish, the people of Indonesia have inculcated that truth into their culinary culture. Let's follow suit. Check out other methods of using Bits and Pieces to create wonderfully fresh meals.
Jubilee Farm Style
We’re celebrating this Indonesian platter of diverse veggies, prepared with diverse methods, all drawn together by the loving embrace of a spicy peanut sauce.
Select any number of veggies and create a delightful meal by
- pickling or
- grilling (use a grilling basket so you can toss the veggies without losing them through the grates)
what’s on hand and in season.
Small amounts of
- fried tempeh,
- grilled meats and
- hard-boiled eggs
to build protein into the meal.
Arrange all the separate bits on a platter for folks to select their own combination. Look for smiles as you pass this peanut sauce around and feel the warm embrace.
In 3 Tbs coconut oil (or other oil) sauté:
- 2 jalapenos-seeded and minced (less if you like less heat)
- 4-5 cloves garlic-minced
- 1 onion-finely diced
After 3-4 minutes add:
- 1 can coconut milk, unsweetened (about 1.5 cups)
- ½ cup peanut butter, creamy is best
- 2-3 Tbs freshly grated ginger
- 1 Tb honey
- ¼ cup soy sauce**
- Juice from 1 lime
- optional, 2 Tb sesame seed oil
For a creamy sauce with no texture run the immersion blender through the peanut sauce for a minute.
Simmer on low for 5 minutes. Don't allow it to boil.
**When doubling this sauce DO NOT double the amount of soy sauce. Start with 1/4 C and add more by the tablespoon once you have assembled the sauce. It's easy to make it too salty if you're not careful.
If you need to fill out the meal consider cooking up a pot of brown basmati rice.Print This Post