First Cooking Lesson with Ayu

About a week ago I had my first cooking lesson with Ayu. We made Gado-Gado (Boiled Vegetables With Peanut Sauce), Tofu With Peanut Sauce, and Fried Banana for dessert. Here are the recipes and a few photos:

Tofu and Vegetables with Peanut Sauce

 Ingredients:

1 pound firm tofu

10 long beans (or 2 handfuls green beans)

1 large handful bean sprouts

½ bunch spinach (or 1 package baby spinach)

1 cup raw peanuts

10 cloves garlic, chopped very small (1/3 cup?)

2-3 shallots, thinly sliced

2 red chili peppers, seeds and veins removed

1 T. sweet soy sauce

1-2 T. cane sugar

*Optional: A squeeze of fresh lime juice. (We used half a Balinese lime, which is teeny tiny lime about the size of a ping-pong ball. You don’t juice it, you just put it in rind and all.)

coconut oil for frying

(Serve with white rice or thin rice noodles. If you have leftover rice you can warm it up with boiling water just before serving. If you need to make rice, start it cooking at the beginning of the process.)

Clockwise from upper left: Spinach, long beans, bean sprouts; tofu blocks; garlic, shallots, bali lime; salt; sweet soy sauce; coconut oil in the plastic water bottle; peanuts; bananas; jackfruit (which we also made into fritters for dessert.)

Preparation:

  1. Peel and mince the garlic, slice the shallots, and chop the red chilies. Put each ingredient on its own small plate.

    Prepping the veggies

  2. Slice the tofu ¼ inch thick from the small end of the cube and put it in a bowl.

    Slicing the tofu.

    3. Wash and trim the spinach. Drain well. Cut the long beans into 3 inch lengths.

    4. Heat coconut oil (1/4 inch deep) in a large skillet over medium heat. When it is hot, carefully add the tofu slices one at a time with tongs. When you can see they are becoming golden on the bottom, turn them to cook on the other side. If the oil gets smoky, turn the heat down (or off) for a little bit. When cooked on both sides, remove to a strainer placed over a bowl to drain and cool.

    5. While the tofu is cooking, heat more coconut oil in a small frying pan. Fry the shallots until crispy and browned. Remove them to a plate. Using the same oil, fry the garlic and chilies until the garlic is very pale golden, just a couple of minutes. Remove them to a separate plate.

    Fried shallots, and fried garlic and chili in coconut oil.

    6. After the tofu is finished cooking, use the same oil (add more as needed) to fry the peanuts. Stir constantly until the peanuts are nicely colored. Remove them to a plate to cool. Dispose of any remaining frying oil.

    Frying the peanuts while the tofu drains in the natural bamboo colander.

    7. Put a large pot of water on to boil. When the water is boiling, add the long beans or green beans. Put the lid on and let the water return to a boil. Taste a bean for doneness. It should be tender crisp. Add the spinach on top and push it down into the water. Then add the bean sprouts. Move them around in the water for one minute, then turn off the heat. Put them in a colander and rinse with cold water to stop the cooking. Let them drain.

    8. Make the peanut sauce. Grind the peanuts in a mortar and pestle or put them in the food processor. Add a little water to loosen the paste. Add the shallots, garlic, and chilies and process until smooth.

    Grinding peanuts in a stone bowl with a round rock.

    Seeing how it’s really done.

     

    9. Using the same large frying pan that you used for the peanuts, heat some water (approximately an equal quantity as the peanut paste.) Stir in the peanut paste. Add salt, sweet soy sauce, and cane sugar. Taste and adjust flavors as needed. Cook the sauce until it is the consistency of gravy. (At this point, you could try adding a little bit of lime juice to brighten the flavors, or just leave it as it is.)

    10. Put the tofu on a wide serving dish and spoon half the peanut sauce over the tofu. Drizzle with more sweet soy sauce.

    11. Put the vegetables on a separate serving dish and pour the remaining peanut sauce over them. Stir to coat all the vegetables with the sauce. Add a little more salt, some sweet soy sauce, and taste. Correct flavors as needed.

    Main dishes ready for the table. Gado-gado on the left, plain white rice in the middle on a beautiful banana-leaf mat, and tofu with peanut sauce on the right.

Fried Bananas   (Makes 8 small fritters)

Ingredients:

2 cups white flour

2 eggs

¼ t. salt

4 T. sugar

2 bananas

coconut oil for frying

Preparation:

  1. Crack the 2 eggs into the flour. Add salt and sugar. Stir with whisk just to combine.
  2. Peel the bananas. Cut them in half to make 3-4 inch long pieces. Cut them in half lengthwise (to make them skinnier.)
  3. Start heating coconut oil ( ¼ inch deep) over medium flame.
  4. Gently place a piece of banana in the batter. Using a spoon, gently move the banana around until it is covered with batter.
  5. When the oil is hot, use the spoon to gently place the coated banana into the oil. Fry for 1 minute or so until golden. Using tongs, turn to cook the other side.
  6. Remove from the oil and drain in a colander placed over a bowl (or on paper towels on a plate.)
  7. Repeat with the other pieces of banana. (You can cook as many pieces as will fit in your pan at the same time, but make sure you still have enough space to turn them over.)

Note: These should be eaten shortly after frying as they don’t keep very well. The batter will keep for a few days, covered in the refrigerator. Balinese people eat these for dessert and for breakfast.

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