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Free Giveaways from Award-winning Chef

Award-winning and acclaimed Indonesian chef, Petty Elliot, is giving lucky subscribers of CreAsian Collective Podcast a FREE signed copy of Jakarta Bites cookbook and a FREE pot of delicious Rasaku paste - more details below! Also check out Petty's FREE special recipes.


*FREE GIVEAWAY*

all you have to do is subscribe!


Subscribe to and follow us on any of CreAsian Collective's social media (Facebook, Twitter, Instagram) and, no matter where you are in the world, you will automatically be entered into the lottery draw on Monday 3rd May 2021, midnight. Two winners will be selected at random and will be contacted via social media. Petty will then send one lucky winner a signed copy of Jakarta Bites cookbook and another a pot of yummy Rasaku paste!



JAKARTA BITES

Jakarta is a major city and the national capital with over 25 million habitats. On its streets you can enjoy the full range of tastes from regional Indonesian cuisine, which include influences from India, Middle East, Europe, China and Malaysia. Betawi cuisine - the food of this city is a special feature among the many regional dishes. You can make a food tour of Indonesia just by travelling the streets of its capital and now through this unique book. Enjoy 'Jakarta Bites" in your own kitchen by sampling these authentic recipes.


Author Petty Pandean-Elliott in celebrating such traditions has taken a broader perspective and a fresh approach, blending a unique local understanding of ingredients with modern cooking techniques. In addition to information on the traditional recipes, she provides practical and tasty substitute ingredients from local UK sources - especially vegetables - as a sustainable way to enjoy the timeless appeal of Indonesian herbs and spices in a modern context. More information on www.pettyelliott.com


RASAKU by Petty Elliott

Rasaku was born last October during the pandemic. The founder is Petty Elliott, travel chef, food consultant and author. RASAKU ( in Indonesian) combines RASA meaning 'taste' and KU meaning 'me'. It reflects not only a personal approach to food but the wider context of style, feelings and emotions relating to modern Indonesia and its heritage. The intent is to make RASAKU a practical yet fun introduction to Indonesian cuisine, combining healthful herbs and spices with local ingredients. We already source shallots, chili and garlic from the UK.


So far the focus has been on just one product, a Turmeric spice blend, which is very distinct. This spiced turmeric blend is so versatile you can make a curry in no time at all, it goes well with stews, roast chicken, sate, nasi goreng or it can be enjoyed in sambal, a condiment. Each 100g jar of concentrated paste delivers big flavour from 8 different fresh ingredients - turmeric, ginger, galangal, lemongrass, chilies, garlic, shallots and lime leaves. A small quantity can make a meal memorable and one jar is sufficient to cook several meals for four people depending on how bold you want to be with its spicy and aromatic properties. There are other products planned for the future.


To place an order and for further information and recipes please log on to www.rasaku.co.uk


And finally... 3 FREE recipes straight from Petty herself!


MODERNISING SAMBAL

Sambal plays an important role in Indonesian cuisine, usually as condiment. There are many sambals to choose from around the archipelago, raw or cooked.


I have prepared three recipes here: Sambal bajak, dabu-dabu (spicy tomato salsa), Sambal kecap (sweet soya sambal) and Sambal bajak (sweet & spicy sambal). Together they showcase sambal perfectly in a modern cooking style and very easy to prepare.

‘Lalapan’ a vegetable & tempeh sambal dip

Tempeh and Vegetables

This recipe draws from Lalapan, from West Java (or ‘Lalap’) describing a plate of fresh vegetables which is traditionally served with sambal terasi (shrimp paste).

In this case I am substituting sambal bajak, making it 100% vegan.

Use any vegetables you like.


Tempe or tempeh is gaining real interest in UK. It is available in most supermarkets or online. One of the best ways to enjoy tempeh is deep-fried to achieve a crunchy texture. Ordinarily I am keen to avoid too much fried food but, in this case, it’s a pleasure well worth having.


Serves 4


Ingredients

Vegetables

100g runner beans, blanched

100g baby tomatoes on the vine

100g carrots, peeled and cut into long thick sticks


For the tempeh

200g tempeh (any shape will do)

2 cloves of garlic

1 tablespoon coriander powder

1 teaspoon salt

100ml water

Oil for deep-frying


For the sambal

100g shallots

5 cloves of garlic

4 large red chilies

5 red birds eye chilies

2 tablespoons palm sugar or coconut sugar

5 dried lime leaves (optional)

50ml sunflower oil

Salt to season


Directions


Sambal

  1. Peel the shallots and garlic and slice thinly. Roughly chop the garlic and set aside.

  2. Place the lime leaves into a small bowl and add hot water for 1 minute to refresh the leaves, then remove them from the water, ready to use.

  3. Heat a frying pan, add the shallots, garlic, chilies and lime leaves and sauté in oil for around 20 minutes. Add the sugar and season with salt.

  4. Cook for an extra one to two minutes until the sugar has caramelized, then turn off the heat and set aside to cool.

  5. Place the mixture into a blender and blend finely. Transfer to a bowl ready to taste. If the mixture is too dry, you may add a little bit more oil, plus a touch of sugar or salt if needed.


Tempeh


  1. Put all the ingredients (except the tempeh) into a small bowl and mix well. Slice the tempeh thinly and place in a large bowl. Pour the mixture over the tempeh to ensure it absorbs all the flavours.

  2. Heat a large frying, adding 300ml oil to deep fry the tempeh. Cook in small batches so as not to overcrowd the frying pan. Turn the tempeh, cooking it until golden brown. Use a kitchen towel to absorb the excess oil after cooking.

  3. Repeat this process until all the tempeh has been cooked.


To Serve:

  • Put the sambal in a separate small bowl, arrange the vegetables and tempeh on a serving dish and enjoy.

Smoked salmon, dabu-dabu avocado with filo pastry

Smoked Salmon Dabu-dabu

Dabu-dabu is raw sambal, similar to salsa and is originally from Manado, North Sulawesi where I was born. Green tomatoes are normally used but it is fine to substitute red tomatoes and additional avocadoes.


This dish is light, refreshing and delicious – a perfect starter or light lunch in spring. For speedier preparation, serve without the filo pastry case.


Serves 6





Ingredients


500g smoked salmon

Baby basil to garnish


For dabu-dabu avocado:


370g or 2 avocadoes, stoned, peeled and chopped into cubes

150g red tomatoes, chopped into cubes

75g shallots, chopped finely

4-6 red birdseye chilies, chopped finely

50ml lime juice (around 2 large limes)

Salt to season

Small bunch of Kemangi, Indonesian basil – you can use Greek or Italian basil and

chop finely just before serving. Use some leaves for garnish


For the filo case:


80g butter, melted and cooled, plus extra for greasing

270g ready-to-use filo pastry


Extra ingredients:

1 tablespoon mayonnaise


Method:


  1. The filo pastry: Preheat the oven to 180. Grease a 6 muffin or cupcake tin well. Cut the filo pastry into squares big enough to fit into each muffin indentation allowing for a little extra as an overlap, then brush each with melted butter and gently press into the tin.

  2. Place in the oven for 5-6 minutes sufficient time to crisp up and turn golden brown. Remove the tin from the oven and leave to cool for 10 minutes. Then remove each pastry basket from the muffin tray and set aside.

  3. To make the dabu-dabu: simply mix well all ingredients and season to taste with salt.

  4. To serve using 6 serving plates, with a large dot of mayonnaise in the middle of each plate, place a filo case on the mayonnaise and press down gently.

  5. Add 2 tablespoons of dabu-dabu avocado into each case. Shape the smoked salmon into ‘roses’ and place on top. Serve immediately!

Rack of lamb with Sambal Kecap

Lamb and Sambal Kecap

Sambal kecap is normally served with goat satay at room temperature, and I have chosen to use rack of lamb instead. I gently cook the mixture of sambal, sometimes adding chopped tomatoes. In my modern style of Indonesian cooking I serve this dish with new potatoes instead of rice.


You need only 3 ingredients for this sambal, which provides a delightful combination of sweet, spicy and tangy flavours. It is super quick to make this sambal.

I prefer to serve this with roast vegetables, baby potatoes and stir-fried swiss chard.

You can select one vegetable if you wish and serve with steamed rice if preferred to boiled potatoes.


Serves 4


Main ingredients


2 x 300g rack of lamb, French cut

Salt and black pepper to season

2-3 tablespoons of sunflower oil


Baby root vegetables:

4 baby carrots

4 purple carrots

4 parsnips

8 charlotte potatoes (add more if you wish)


Stir-fried vegetables:

200g Swiss chard

2 cloves of garlic, peeled and sliced thinly

1 tablespoon sunflower oil

Salt & black pepper to season


For the sambal:

100ml sweet soya sauce

5 red birdseye chilies, sliced thinly

40-50ml lime juice (around 2 large limes)


Directions


First, the roast vegetables:

  • Pre-heat oven to 180oC. Peel the root vegetables and place on a roasting tray, season with salt and black pepper and drizzle of 1-2 tablespoons of sunflower oil. Cook in the oven for around 25-30 minutes. In the meantime, cook the potatoes until soft in boiling salted water for around 16-18 minutes.

For the lamb:

  • Cut each rack of lamb into two pieces thus creating four servings. Season with salt and black pepper then add to a pre-heated large frying pan, with 2 tablespoons of oil and brown each side for around one to two minutes. Transfer the lamb onto a baking tray and put into the oven for 8-10 minutes. The intention is to ensure the vegetables and the lamb are ready at the same time.

The sambal.

  • Put all the ingredients in a pan and cook over a gentle heat. Check for taste and add more sweet soya or lime juice to find the right balance of spicy, sweet and tangy.

By now, your potatoes are ready. Drain, put back into the pan, add some butter over a low heat until plating.

If you prefer your lamb pink, you can remove it from the oven to rest.


The stir-fried vegetables:

  • Peel and chopped finely. Chop the Swiss chard thinly.

  • Heat a frying pan, add 1 tablespoons oil, and cook the garlic until golden brown, then add the vegetables and sauté for around 2-3 minutes.

Serve:

Cut the lamb pieces into two, arrange the vegetables around each plates and drizzle warm sambal mixture on the lamb. Enjoy!


Check out www.pettyelliott.com for more delights!

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