Long, slender, Asian eggplant are preferable than the globe type for this vegetarian satay from chef and cookbook author Vanja Van der Leeden. The bite-sized pieces should be soft on the inside and slightly crispy and charred on the outside. Serve with a spicy and aromatic condiment, such as Sambal Tempeh with Lemon Basil or …
Sweet and Sour Eggplant Satay Recipe (Sate Terong) Read More »
In this classic Indonesian street food from the island of Java, marinated oyster mushroom satay, grilled over a charcoal fire, takes on a satisfying meaty taste and texture. This version, from Netherlands-based cookbook author and satay expert Vanja Van der Leeden, incorporates two nontraditional ingredients—miso paste and dried porcini—which lend the dish a shroomy-savory boost. …
This rich peanut sauce from chef, cookbook author, and satay expert Vanja Van der Leeden ticks all the boxes. It’s creamy, nutty, spicy and aromatic. Traditionally made in a heavy mortar and pestle, Van der Leeden’s version can be made quickly and easily in a blender. Unable to eat peanuts? Try swapping them out for …
The combination of nutty tempeh and aromatic lemon basil is an elegant match in this fiery Indonesian condiment adapted from chef Vanja Van der Leeden’s cookbook INDOSTOK. Quite different from more common, saucy sambals, this dryer style goes well with grilled eggplant, rice, and steamed fish. Fresh or frozen makrut limes can be found at …