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Indonesian Sizzler
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
30 Mins
Cooking Time
30 Mins
Total Time
60 Mins
Makes
2 null
Ingredients
Main Recipe
For the peanut sauce
1/4 cup chopped onion
2 large sized chopped garlic (lehsun)
1 cup coconut milk (nariyal ka doodh)
4 tbsp peanut butter
1 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 (cottage cheese) cubes
1/2 cup capsicum cubes
1 cup mushrooms (khumb) , halved
2 tsp curry powder
salt to taste
For the noodles
2 cups cooked cabbage
1 cup sliced onions
1 tsp ginger (adrak) paste
1 to 2 chopped green chillies
1/2 cup chopped and boiled carrots and
1 tbsp soy sauce
1/4 cup chopped coriander (dhania)
1 tsp oil
salt to taste
For the crispy potatoes
2 cups potato fingers
2 tsp ginger-garlic (adrak-lehsun) paste
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
Method
- Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.
- In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.
- 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.
- Top with the coriander and spring onions and keep aside.
- Heat the oil and sauté the onions, ginger paste and green chillies.
- When the onions turn pink, add the carrots and french beans and saute for a few minutes.
- Add the noodles, soya sauce and salt and mix well over a high flame.
- Top with the chopped coriander and keep aside.
- Heat the oil and sauté the onions and garlic till they are translucent.
- Add the coconut milk, peanut butter and ½ cup water and bring to a boil.
- 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. Remove and discard the lemon grass.
- Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.
- Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a
- Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
- Arrange half the noodles on one plate and top with two warm satay skewers.
- Place half the potatoes on the rest of the plate.
- Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.
- Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
- Pour the oil-water mixture over the cast iron plates for a sizzling effect.
- Top with the fried sago wafers and serve immediately.
Indonesian Sizzler recipe with step by step photos
shreya_the foodie
March 13, 2025, midnight
Really challenging recipe! i made a sizzler for the first time! loved it...with so many elements happening on the plate its really a daunting but fun task!
