SOSE SOLO

RICA-RICA SULAWESI Under the shadow of Mount Mahawu, the fertile volcano in North Sulawesi, I learnt to make rica-rica. A name that literally translates as ‘chilli-chilli’ in the Sulawesi dialect, this is a sauce known to set the mouth on fire. The letter ‘c’ in the word rica is pronounced ‘ch’ in Bahasa Indonesian, as in ‘chilli’. Here it is eaten with nearly every local dish, including fragrant lemon basil stir-fries, as a dipping sauce with satays and as a marinade for grilled meats. In the interests of self-preservation, I deseed half the chillies for this recipe. If you want to eat like the Sulawesi do, keep all the pith and seeds to see how high your chilli tolerance goes. Rica-rica lasts for a week in the fridge under a thin layer of sunflower oil, and 3 months in the freezer. Pictured with Egg crepe rolls Origin Manado, Sulawesi Chilli heat Hot Makes About 160g (10 portions as a relish) This healthier alternative to spring rolls is inspired by a dish made famous in Solo, central Java. I make it with chicken or pork, but you can use strips of stir-fried vegetables or any other filling of your choosing. Sose solo is a light dish that works well served in halves as canapés or snacks, or as a light starter. Egg crepes only work flawlessly in a small, good-quality non-stick pan – I use a 20cm pan. The filling will keep for up to 3 days in the fridge, but the egg crepes are best eaten on the day. Origin Solo, Java Chilli heat Moderate Makes 15 (serves 6–8 as a starter)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chillies, garlic, shallots and ginger in a food processor and blend to a smooth paste. Heat the oil in a frying pan over a medium heat. Add the spice paste and fry, stirring continuously, until fragrant, about 10–15 minutes. Remove from the heat and transfer to a bowl. Season with lime juice, sugar and salt to taste until the sambal is well-balanced and delicious.

Step 2

To make the crepes, sift the flour and salt into a mixing bowl. In a separate bowl, beat the eggs with 6 tablespoons of water. Gradually whisk the beaten eggs into the flour, 2 tablespoons at a time, until smooth. Pass through a sieve to remove any lumps.

Step 3

Pour boiling water over the noodles and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them from sticking. Set aside.

Step 4

Place a non-stick frying pan over a medium-low heat, add ½ teaspoon of oil, then wipe it out with a paper towel. Pour in 2 tablespoons of batter and swirl it around to very thinly coat the oiled pan. Smooth it with a teaspoon, if needed, and add extra batter to fill any holes. Cook for about 15 seconds on one side, then carefully flip it over to cook the other side. Repeat until you have used up all the batter. Stack the crepes and cover with foil.

Step 5

Heat 2 tablespoons of oil in a wok or frying pan over a high heat, add the chicken or pork mince and fry, stirring, until well browned. Add the mushrooms and pak choi with the salt and cook for 2 minutes. Add the garlic and spring onions and cook for 1 minute, then add the nutmeg, white pepper and sugar. Return the noodles to the pan and stir through. Season with the soy sauce, kecap manis and lime juice and stir well. Add more salt or sugar to season, if needed.

Step 6

To fill and roll the crepes, place a crepe flat on a chopping board and spread a spoonful of the mince and noodle mixture over the bottom third of the crepe, taking care not to overfill it. Fold in the left and right sides so it covers the edge of the filling, then roll up the crepe from the bottom to the top, just as you would for a spring roll. Repeat to fill and roll all the crepes. Cut each crepe roll in half on the diagonal and serve with the rica-rica chilli sauce to dip.