Balinese Thousand Spice Sauce Recipes

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).

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.

Steps:

• Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.