This sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.
Preparation Time: 30 mins Cooking Time: 30 mins Total Time: 1 hours Makes 2 sizzlers
Ingredients of Indonesian Sizzler
For the peanut sauce
- 1/4 cup chopped onions
- 2 large sized cloves of garlic (lehsun), chopped
- 1 cup coconut milk
- 4 tbsp peanut butter
- rind of 1/2 lemon
- 1 stalk of 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 (cottagte cheese) cubes
- 1/2 cup capsicum cubes
- 1 cup mushrooms (khumb) , halved
- 1/2 cup peanut sauce, recipe above
- 2 tsp curry powder
- salt to taste
For the noodles
- 2 cups cooked rice noodles
- 1 cup sliced onions
- 1 tsp ginger (adrak) paste
- 1 to 2 green chillies, finely chopped
- 1/2 cup carrots and french beans, chopped and boiled
- 1 tbsp soy sauce
- 1/4 cup chopped coriander (dhania)
- 1 tsp oil
- salt to taste
For the crispy potatoes
- 2 cups potatoes , peeled and cut into strips
- 2 tsp ginger-garlic (adrak-lehsun) paste
- 1 sliced green chilli
- 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 water
Also Read: Chinese Sizzler
Method of Indonesian Sizzler
For the peanut sauce
- 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.
For the satay
- 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.
For the noodles
- 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.
For the crispy potatoes
- 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.
How to proceed
- 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.
I love sizzlers.