LCBO Food & Drink Autumn 2015

INDONES IAN SAMBAL Multiple uses for this sambal include stirring into rice, flavouring chicken, tossing with stir-fried vegetables or adding to mayonnaise for a dip. Long, slow cooking is the secret. We made it twice, once using cherry peppers, which were a little hotter, and once using long red finger peppers, which are easier to buy. Sweet soy sauce or kecap manis is an Indo- nesian condiment you can buy. It is a combi- nation of soy sauce, brown or palm sugar and sometimes other flavourings such as garlic and star anise. ¼ cup (60 mL) coarsely chopped lemon grass ½ cup (125 mL) chopped red cherry peppers, about 5 1 cup (250 mL) coarsely chopped shallots 1 Place lemon grass in food processor and process until finely chopped. Add peppers, shallots and garlic. Pulse until chunky. Stir in oil and pulse until combined. 2 Transfer to skillet over medium-low heat. Add sweet soy and cook gently for 20 to 25 minutes or until vegetables are tender and mixture is a thick mass. Season with salt to taste. Makes ¾ cup (175 mL) FRAGRANT COLESLAW The dressing gives a superb flavour to this slaw. Tahini is a good substitute for peanut butter if allergies exist. 4 cups (1 L) thinly shredded napa cabbage ¾ cup (175 mL) thinly sliced red onion 1½ tsp (7 mL) chopped garlic ½ cup (125 mL) vegetable oil 1 tbsp (15 mL) sweet soy sauce Salt to taste

GARNISH Vegetable oil for frying 1 cup (250 mL) thin rice noodles, broken up 1 Combine cabbage, red onion, carrot, cilan- tro and bean sprouts in a large bowl. 2 Mix peanut butter, fish sauce, lime juice, lime zest, brown sugar, ginger and oil. Season with salt and pepper. 3 Reserve 2 cups (500 mL) undressed slaw to be used in Fried Rice (recipe follows). Toss remaining 6 cups (1 L) of slaw with dressing. 4 Heat oil in a skillet over high heat and add rice noodles. They will puff up. As soon as puffed up, remove with slotted spoon and drain on paper towels. Garnish slaw with noodles. Serves 4 to 6 FRIED RICE Have everything measured out in containers and quickly throw this together. The turmeric gives it a pleasant yellow colour. 2 tbsp (30 mL) vegetable oil ½ cup (125 mL) chopped shallots or red onions 1 tsp (5 mL) grated garlic 1 tbsp (15 mL) grated ginger 2 cups (500 mL) reserved Fragrant Coleslaw (recipe above) 2 cups (500 mL) cold cooked long-grain or Thai rice ½ tsp (2 mL) turmeric 1 tbsp (15 mL) sweet soy sauce 2 tbsp (30 mL) chopped coriander 1 Heat oil in large skillet or wok on medium- high heat. Add shallots and cook for 1 minute or until softened. Add garlic and ginger and fry for 30 seconds or until they are aromatic. Add slaw and rice and cook for 1 minute, break­ ing up any clumps. Reduce heat to medium and mix in turmeric, sweet soy sauce and chopped coriander and stir-fry for 1 minute more. Taste for seasonings, and garnish with green onions and coriander leaves. Serves 4 to 6 GARNISH ¼ cup (60 mL) sliced green onions ¼ cup (60 mL) coriander leaves

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2 cups (500 mL) shredded carrot 1 cup (250 mL) cilantro leaves 2 cups (500 mL) bean sprouts DRESSING 2 tbsp (30 mL) peanut butter 2 tbsp (30 mL) fish sauce 2 tbsp (30 mL) lime juice 1 tsp (5 mL) lime zest 1 tbsp (15 mL) brown sugar ½ tsp (2 mL) grated fresh ginger ¼ cup (60 mL) vegetable oil Salt and freshly ground pepper

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FOOD & DRI NK AUTUMN 2015 161