Jolo, Philippines 

Here are two recipes for Sambal, sate and tamu.   These are recipes from memory. I would like to receive other versions of sambal from others.  I am hoping through this exchange we can start to collect recipes from Jolo.

1.  SAMBAL SUG
2.  SATE
3.  Bok Choy Salad Recipe
4.  BAWLU - Dessert
5.  Tiyula' Itum



SAMBAL SUG
by Madge Kho
    1 Onion
    6 shallots
    1 tbsp. ginger
    8 cloves garlic
    8-10  2" long fresh chilis
    2 tbsp. cumin
    4 tbsp. coriander
    4 tbsp. sugar
    juice of 1 lime
    1 tsp. turmeric
    1/2 tsp. paprika
    1 cup roasted peanuts
    1/2 cup peanut butter
    2 cans coconut milk
    2 stalks lemon grass (optional)

    1. Blend everything.
    2.  Then put in pot and add: 4 cups of Chicken broth, 2 tbsp. soy sauce,  1 8-oz can tomatoe sauce
    3. Bring to a boil and simmer for about 45 minutes.
    4. Serve over sate and tamu



SATE
by Madge Kho

    2 chicken breasts, cut into small pieces. or use lean cut of beef.

 Skewer them and marinade in:
    5 cloves garlic, minced
    2 tsp. sugar
    4 tbsp. soy sauce
    2 shallots
    1/4 lime juice
    3 tbsp. oil
1. Marinade a few hours or overnight in fridge.  Cook over charcoal
grill
for 3 minutes on each side or in broiler part of the oven.  Save any
drippings and add to the sambal.

FAKE TAMU
by Madge Kho

Well, it's hard to make the real tamu without any palm leaves.  So this is a U.S. substitute.  So the way I do it is to make it like how Japanese cold rice--sushi is made.   Cook the rice as you normally do, preferably using short grain rice or adding a little extra water to make the rice soft and sticky rather than fluffy.  When the rice is done, fan it immediately to cool.  Then wet your hands, and grab a handful of rice and press it hard to make a ball.   Let it sit for about 1 hour.  Then, use a sharp knife to cut into small pieces.  If they break apart, do not cut.  Just use the whole rice ball as is in your sambal.

Good luck!

Here's another recipe for Sambal, which is more of a sauce rather than a
soup:
 

SAMBAL  (Spicy Indonesian Peanut Sauce)
by Madge Kho

    2 heads garlic
    4" ginger root
    3 tbsp. vegetable oil
    1/2 cup coriander
    l/2 cup cumin
    3 tbsp. turmeric
    l tbsp. crushed dried red pepper
    2 24-oz. cans whole tomatoes
     or l small 12 oz can tomatoe sauce
    4 16-oz cans of coconut milk
    2 l/2 cups pickle juice or 6 juice of lime
    2 cups white sugar
    2 lbs. peanut butter
    l qt. and 3 cups water

    1. Crushed and minced garlic and ginger root.
    2. Saute in oil until lightly browned and add spices and
    stir for a few minutes.
    3. Then the rest of the ingredients.  Bring to a boil and
    then simmer.  Stir occasionally to dissolve peanut butter
    and to prevent burning.  Simmer for about 45 minutes or
    until all ingredients are mixed and sauce is thick.

    4. Serve together with broiled chicken or beef and rice.


Bok Choy Salad Recipe

½ Cup of margarine
2 tablespoons of sugar
½ cup sesame seeds
2 each  - 3 ounces packages Ramen noodles (uncooked, broken up, no seasoning)
1 each 0 3 ounce package of sliced Almonds
1 head - (2 pounds) Bok Choy
4 stalks of green onions with the tops

First, In a large pan melt the margarine, then add in the next four ingredients.  Brown and then cool to room temperature.  Put this into a separate container.  It will not be needed until it is time to serve.

Second, Wash and chop the Bok Choy and the green onions. Put into your salad bowl.

Third, prepare the dressing.

DRESSING:
3/4 cup of vegetable oil
1/4 cup red wine vinegar
½ cup sugar
2 tablespoons soy sauce

Combine all the dressing ingredients into a bottle and shake well.  Put the bottle onto the refrigerator to cool.  Just before serving, toss greens, noodles mixture and dressing all together in the salad  bowl.
Rosie Go Okon



BAWLU - Dessert

BAWLU.  This is not that easy to make because you need a molder that is intended for such dessert only.  But you can used any molder just like you would used to bake a mini cake.  The recipe can be varied; but, here's what we know.

3 cups flour
1 cup sugar
2 eggs
1and half cups of water
Baking powder, and margarine.

Just mix all the ingredients and that's it. If you want other taste, you can add pineapple juice or orange juice or vanilla. That bawlu.
By Ainie:        Nur Ainie Idjilani <eyesnai@yahoo.com> who lives in Jolo, Sulu



Tiyula' Itum

1. Beef, lean and ribs
Pamapa
 
Cut beef into desired sizes and put in a cooking pan.  Add pamapa and enough water to make broth.   Bring to a boil and cook until meat is done.
How to make pamapa:
 
Ingredients:
      onion, say (lemon grass)
      burnt coconut meat, pepper (native)
      garlic, dulaw (turmeric)
      salt.
Pound all ingredients together until fine.
 

2. Bubuk

                     Ingredients:
                          grated coconut meat, garlic, dried fish, onions, salt & pepper (native) to taste
Flake dried fish and mix with the other ingredients.  Toast until golden brown.   Then pound until fine.
Hope this will help you.    Happy cooking.
Irene U. Hassan


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Changes last made on: 24 Octobe r 1999 p; stir for a few minutes.
    3. Then the rest of the ingredients.  Bring to a boil and
    then simmer.  Stir occasionally to dissolve peanut butter
    and to prevent burning.  Simmer for about 45 minutes or
    until all ingredients are mixed and sauce is thick.

    4. Serve together with broiled chicken or beef and rice.


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