Poke

Ingredients:

250 gram sashimi grade ahi poke or tuna steak

1 tbls extra virgin olive oil

Salt and pepper to taste

Prepare;

Cut tuna steak into small cubes or slightly dice poke. Put in a bowl, add salt and pepper to taste, add the oil and mix thoroughly. Put in refrigerator while preparing other ingredients.

Ternate Sauce 
(Can be made one day ahead and refrigerated)
Ingredients:

1. Sweet soy sauce (100 ml) Bangau Brand

2. Peanut (100 gr)

3. Shallot (2 pcs)

4. Garlic ( 2 cloves)

5. Ginger (5 g)

6. Basil (6 leaf finely chopped)

7. Chili chopped ( according to the needs)

8. 2 tbls olive oil

Prepare:

1. Fry red onion, garlic, chili for 2 minutes in 1 tbls oil

2. Fried Peanut in 1 tbls oil (until the peanut color is gold) around 3-4 minute

3. Grind ginger, mix garlic, red onion, garlic and chili mix in a mortar and pestle

4. Grind the peanut in the mortar and pestle

5. Put sweet soy sauce in a bowl, mix with palm sugar, mix in all ingredients

Rice Paper Nori Crisps

4 sheets Vietnamese spring roll rice paper

2 sheets nori

Fryer or shallow pan w cooking oil.

Prepare:

Use scissors to cut 4 cm square pieces of the rice paper. Cut 3 cm squares of nori. Approximately 28 pieces each. Lightly wet one side of the rice paper, immediately stick on one piece of nori and drop into the fryer. Fry for 20 to 30 seconds until the rice paper has fully puffed. Set on paper towel to absorb any excess oil. 

ASSEMBLE;

Put one spoonful of the poke mixture on the rice paper nori crisp, top with sauce. Serve immediately.

Makes 25 small servings

Salmon

Ingredients:
250 gr smoked or fresh salmon

Prepare

If using smoked salmon, dice into 0.4 to 0.5 cm pieces and refrigerate. 

If using fresh salmon, dice into 0.4 to 0.5 cm pieces. Salt and pepper to taste, add one tbls of olive oil and mix. Refrigerate until ready to use.

Sambal Matah

Ingredients;

4 shallots

1 clove garlic

1 tbls lime juice (small limes are best)

Red chilis to taste.

Pinch of salt.

Prepare;
Peel and cross slice shallots into circles, lightly dice.

Peel and finely chop garlic.

Finely dice red chilis and add to taste.

Mix with lime juice.

Krupuk

Make your own or, buy krupuk at your local grocery store. 

ASSEMBLE

Put on spoonful of the salmon on the krupuk. Top with sambal Matah. Garnish with julienned basil leaves.