Pear Or Quince Sambal Food

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.

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.

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.

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.

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.

ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
• Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
• Serve with some scallion butter in center of each and with additional scallion butter on the side.
• Scallion butter can be made 4 days ahead and chilled, covered.
• Bring to warm room temperature and stir before using.
• Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
• Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.