This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.

Preparation Time: 30 mins
Cooking Time: 30 mins
Total Time: 1 hours
Makes 2 sizzlers

Ingredients

For the peanut sauce

  • 1/4 cup chopped onions
  • 2 large sized cloves of garlic (lehsun), chopped
  • 1 cup coconut milk
  • 4 tbsp peanut butter
  • rind of 1/2 lemon
  • 1 stalk of lemongrass (hare chai ki patti)
  • 1 tsp chilli powder
  • 1 1/2 tsp brown sugar
  • 1 tbsp lemon juice
  • 1 tsp oil
  • salt to taste

For the satay

  • 1 cup paneer (cottagte cheese) cubes
  • 1/2 cup capsicum cubes
  • 1 cup mushrooms (khumb) , halved
  • 1/2 cup peanut sauce, recipe above
  • 2 tsp curry powder
  • salt to taste

For the noodles

  • 2 cups cooked rice noodles
  • 1 cup sliced onions
  • 1 tsp ginger (adrak) paste
  • 1 to 2 green chillies, finely chopped
  • 1/2 cup carrots and french beans, chopped and boiled
  • 1 tbsp soy sauce
  • 1/4 cup chopped coriander (dhania)
  • 1 tsp oil
  • salt to taste

For the crispy potatoes

  • 2 cups potatoes , peeled and cut into strips
  • 2 tsp ginger-garlic (adrak-lehsun) paste
  • 1 sliced green chilli
  • 1 tbsp soy sauce
  • 1 tsp cornflour
  • 1/4 tsp sugar
  • 1/4 cup chopped coriander (dhania)
  • 1/2 cup chopped spring onions
  • 1 tsp oil
  • salt to taste
  • oil for deep-frying

Other ingredients

  • 3 to 4 sago wafers , fried
  • 1 tbsp oil mixed with 1 tablespoon of water

Method 

For the peanut sauce

1. Heat the oil and sauté the onions and garlic till they are translucent.

2. Add the coconut milk, peanut butter and ½ cup water and bring to a boil.

3. Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside.

4. Remove and discard the lemon grass.

For the satay

1. Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.

2. Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a

For the noodles

1. Heat the oil and sauté the onions, ginger paste and green chillies.

2. When the onions turn pink, add the carrots and french beans and saute for a few minutes.

3. Add the noodles, soya sauce and salt and mix well over a high flame.

4. Top with the chopped coriander and keep aside.

For the crispy potatoes

1. Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.

2. In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.

3. Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.

4. Top with the coriander and spring onions and keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.

2. Arrange half the noodles on one plate and top with two warm satay skewers.

3. Place half the potatoes on the rest of the plate.

4. Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.

5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.

6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.

7. Top with the fried sago wafers and serve immediately.

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