For this month's #Food of the world event, we are visiting the beautiful island of Aruba. It is an island country in the southern Caribbean sea. It is one of the 4 constituent countries that form the Kingdom of Netherlands along with the Netherlands, Curaçao and Sint Maarten.
Traditional Aruban cuisine includes dishes with goat meat, stoba-stew pots filled with vegetables that are locally grown - fish and maize. Finding a vegetarian recipe turned out to be quite challenging. Luckily Mir, my dear blog buddy and a fellow food of the world member, offered to help because her mom is Aruban. I jumped right away and took up the offer.
She emailed me quite a few vegetarian options for Aruban food. She also mentioned that Aruba has a very large population of Indonesian because it is a Dutch island and Indonesia was the largest former Dutch Island. and Arubans also eat a lot of Indonesian food.
Mir shared her recipe for Indonesian Satay and I followed the recipe to the 'T'. Indonesian satay is more spicy and intense than Thai satay. I had some vegetarian fish sauce in the fridge that I used in this recipe.
It was only after marinating the tofu did I realize that I didn't have any skewers to thread and make the kebabs. So I pulled out my stove top grill and grilled the tofu & veggies on it. All in all this is a delicious dish that is big on flavor. Thank you Mir for sharing this yummy recipe.
Mir shared her recipe for Indonesian Satay and I followed the recipe to the 'T'. Indonesian satay is more spicy and intense than Thai satay. I had some vegetarian fish sauce in the fridge that I used in this recipe.
Ingredients: Serves 4
Extra firm tofu - 8oz. drained and patted dry (cut into ¾" cubes or cut into ½" thick slabs)
Broccoli - 2cups, cut into florets
Mushrooms - 1cup, halved if big
For the Marinade:
Broccoli - 2cups, cut into florets
Mushrooms - 1cup, halved if big
For the Marinade:
Soy sauce - 3tbsp
Palm sugar - 2tbsp
Garlic cloves - 3, finely minced
Rice Vinegar - 1tbsp
Ground Cumin - 1tsp
Ground Coriander - 1tsp
For Indonesian Peanut Sauce for Satay:
Peanut Butter - ½cup
Ginger - 1½tsp, finely grated
Soy Sauce - 2tbsp
Honey - 2tbsp
Fish Sauce - 1tbsp (I used this vegetarian fish sauce)
Chili paste - 2tbsp
Coconut milk - 1cup
Palm Sugar - 1tsp
Method:
Palm sugar - 2tbsp
Garlic cloves - 3, finely minced
Rice Vinegar - 1tbsp
Ground Cumin - 1tsp
Ground Coriander - 1tsp
For Indonesian Peanut Sauce for Satay:
Peanut Butter - ½cup
Ginger - 1½tsp, finely grated
Soy Sauce - 2tbsp
Honey - 2tbsp
Fish Sauce - 1tbsp (I used this vegetarian fish sauce)
Chili paste - 2tbsp
Coconut milk - 1cup
Palm Sugar - 1tsp
Method:
- For the tofu: Combine all the ingredients for the marinade in a shallow dish or container with lid. Add tofu and marinate it for at least 2 hours or overnight.
- Tofu and veggies can be threaded onto bamboo skewers (soaked in water for at least 30 minutes) and then baked in a preheated 400°F for 20~25 minutes or until browned evenly on all sides. Alternately they can be made on the outside grill or right on the stove top on a grill pan. I didn't have any bamboo skewers, so I grilled my tofu and the veggies on the stove top grill pan. Use the leftover marinade to brush the tofu and veggies while baking or grilling.
- To make the Peanut Satay sauce: Heat 2tbsp peanut oil in a small saucepan, add the grated ginger and cook till it starts to sizzle and get fragrant.
- Add all the other ingredients and whisk to form a smooth mixture. Cook till the sauce is nice and thick. Cool and store the leftover sauce in an airtight container.
Adelina: http://www.homemaidsimple.com
Mireille: http://www.theschizochef.
Pavani: http://www.cookshideout.com
I'm glad you enjoyed it. Sauce looks great- perfect color and consistency
ReplyDeleteMy kids love tofu will definitely be trying out this marinade. Pinning.
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