Best Balinese Thousand Spice Sauce Recipes

Spiced Lobster Sate image

Provided by Molly O'Neill

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

3 cooked lobster tails, shelled and split, each tail cut into 6 pieces
1/4 cup Balinese thousand-spice sauce (see recipe)
6 lemongrass stalks
2 teaspoons vegetable oil
2 red bird chilies, seeded and thinly sliced (see note)
1 clove garlic, finely chopped
1 small shallot, thinly sliced
1 lime, cut into 6 wedges

Steps:

In a large bowl, toss the lobster and the sauce until well coated. Cover and refrigerate for 2 hours.
Cut the tough, thin ends from the lemongrass stalks for use as skewers, and reserve the tender middle portions for another use. Carefully slide 3 lobster pieces onto each lemongrass ''skewer.''
Preheat the broiler or a grill. Broil or grill the lobster, turning once, until browned and just heated through, about 2 1/2 minutes per side.
Meanwhile, in a medium skillet, over medium-high heat, heat the oil. Add the chilies, garlic and shallot and cook until lightly browned and soft, about 3 minutes.
Transfer the lobster skewers to a serving platter, top with the chili mixture and surround with the lime wedges. Serve immediately.

Balinese Thousand-Spice Sauce image

Provided by Molly O'Neill

Time 40m

Yield About 1/4 cup

Number Of Ingredients 14

4 teaspoons vegetable oil
1 large shallot, finely chopped
4 cloves garlic, finely chopped
3-4 red bird chilies, seeded and finely chopped (see note)
2 1/2 tablespoons galangal, peeled and finely chopped (see note)
1 tablespoon kentjur (lesser galangal), peeled and finely chopped (see note)
1 tablespoon fresh turmeric root (see note), peeled and finely chopped, or 1 teaspoon ground dried turmeric
1/2 tablespoon ground coriander
3 candlenuts or macadamia nuts, ground or finely chopped (see note)
1 tablespoon shrimp paste (see note)
1/2 tablespoon black peppercorns, cracked
1/4 teaspoon ground nutmeg
2 cloves, crushed
1/2 cup sweet soy sauce (see note)

Steps:

In a large skillet, over medium heat, heat the oil. Add all the ingredients except the sweet soy sauce and cook, scraping the bottom of the pan frequently, until fragrant, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for 10 minutes more.
Transfer the mixture to a blender. Add 3/4cup water and process until smooth. Return the puree to the skillet, place over medium heat and cook, stirring, for 5 minutes. Add the soy sauce, lower the heat and simmer, covered, stirring occasionally, for 15 minutes. If the mixture seems too thick, stir in a few tablespoons cold water.
Strain the mixture in a sieve over a large bowl. Use in the spiced lobster sate (see recipe).