Polenta Dumplings With Pineapple Sambal Recipes

GRILLED MAHIMAHI WITH PINEAPPLE SAMBAL

Steps:

• Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
• While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.

PEAR OR QUINCE SAMBAL

Steps:

• Grate or shred the pears and combine with salt in a medium bowl. Let stand for 1/2 hour, then squeeze out excess liquid.
• Combine with all remaining ingredients and mix well. The sambal will keep, covered and refrigerated, for 1 week.

HOT PINEAPPLE

Steps:

• Preheat the oven to 350 degrees.
• Put the pineapple in a greased 1 quart casserole with the cheese. Stir.
• Mix together the sugar, flour, and pineapple juice. Blend well. Pour over the pineapple.
• In a skillet, melt the butter and add the crushed crackers. Stir until the butter is absorbed and the cracker crumbs are coated. Pour the cracker mix on top of the pineapple mixture.
• Bake at 350 degrees for 30 minutes.

TOFU SAMBAL

Steps:

• If using onion, cut into rings.
• Blend garlic & shallots (together). Heat some oil in the pan/wok, add onion and the blended items.
• Stir fry for about 2-3 minutes. Add the blended chilli Give it a stir, blending all ingredients.
• Wait for a couple of minutes before adding the mashed tomato into the pan. Give a good mix & let the chilli and tomato cook.
• Add soy sauce & sugar, again mix well. Finally put in tofu. Stir fry till tofu is coated with all ingredients. If you rather have the tofu soft, I suggest you put the lid on for 1-2 minutes. Ready to serve with white rice or fried rice.

MY MOTHER'S CUCUMBER SAMBAL

Steps:

• Grate the cucumber and onion.
• Salt to taste and set aside for half an hour.
• Squeeze out the juices and flavour with white wine vinegar, sugar and a lot of white pepper.
• Chill for an hour or two.

BRINJAL SAMBAL

Steps:

• Preheat oven to 350 degrees F.
• Slice egg plant in half and put in a baking dish and cover with foil.
• Bake for about one hour until the egg plant looks greyish.
• Scoop it out and set aside.
• In a saucepan, heat oil and add onio.
• Then add spices.
• Cook for about 3 minutes.
• Add tomatoes, chillies and egg plant and cook until the vegetables are cooked and you may need to add a little water as you're cooking it so that it doesn't get too dry.

COCONUT AND MIXED FRUIT SAMBAL

Steps:

• Add all of the dry ingredients to the coconut in a bowl stir in the coconut milk and cream,allow to stand till the coconut is moist and stir in salt to taste.
• Simple.

SHRIMP TOAST WITH PINEAPPLE-SAMBAL SALSA

Steps:

• For the shrimp mousse: In a food processor, add the shrimp and eggs and blend until almost smooth. Add the butter and season with salt and pepper. Pulse until the butter is incorporated, but still visible in small pieces. Gently fold in the ginger and scallions.
• Test a small piece for flavor by sauteing 1 teaspoon in a small nonstick skillet with oil until the mousse is bright pink and cooked through, 2 to 3 minutes, or microwaving until bright pink and cooked through, 1 to 2 minutes.
• Place the uncooked mousse in an airtight container, cover and refrigerate for up to 2 days. Makes 4 cups.
• For the shrimp toast: In a large saute pan, heat 2 to 3 tablespoons oil, or enough to generously coat the pan, over medium-high heat.
• Reserve 2 to 3 tablespoons of the scallion greens for garnish. On a plate, gently combine the remaining scallions and sesame seeds.
• Spread 1/4-inch layer of the shrimp mousse on each slice of the bread and sprinkle on the scallion and sesame seed mixture.
• Carefully place 1 or 2 shrimp toasts in the saute pan, mousse-side down and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate, drain well and cut diagonally. Repeat with the remaining shrimp toasts.
• In a small bowl, combine the pineapple with the sambal oelek. Start with the 2 teaspoons of sambal oelek and add more as you'd like until you've reached the desired heat level you like.
• On a platter, align the triangles and garnish with the pineapple-sambal salsa and remaining 2 to 3 tablespoons of scallion greens to serve.

POLENTA DUMPLINGS WITH PINEAPPLE SAMBAL

Steps:

• Bring 1 litre of water to the boil in a pan and add the polenta. Stir for 3 - 4 mins then remove from heat and cool.
• Chop the pineapple and set aside.
• In a large pan heat the 1 tbsp oil and fry the onion until soft and golden. Add giner, garlic and chilli and cook for 1 minute.
• Add tomatoes, sugar, pineapple, 6 tbsp water and crumble in the coconut. Bring to boil and simmer for 5 minutes.
• Shape the polenta into golf balls and heat the 2 tsp of oil and the butter. Fry the balls in batches until crispy and golden.
• Serve the dumplings with the sambal garnished with pineapple leaves if desired.