In Indochina the influences of many culinary traditions can be felt throughout, taking advantage of the best of each contributing culture. Sate Lok Lok is a bit like a Malaysian fondue, where each one boils his own
skewers and dresses them as he or she wishes on his plate with any of the many sauces offered for the event (usually three sauces or more). The name Lok Lok derives from the boiling in a soup stock process; as opposed to celup in which the food on the skewers are dipped in the hot peanut sauce.
The sauces that have to be present are the sweet sauce, dried srhimp sauce and a hot chili sauce, the rest is up to the host...
This recipe will be descibed in three parts: the sauces, the broth and the skewers...
Ingredients for the dried shrimp sauce (Sos Udang Kering):
* 15 dried chillies
* 1/2 large onion
* 5 cloves garlic
* 2/3 cup dried shrimp - soaked for a few minutes
* 2 tablespoons chili sauce
* 2 tablespoons tomato paste
* 2 tablespoons sweet soy (Kecap Manis) sauce
* 2 tablespoons dark soy sauce
* Some salt if desired
* Some sugar if desired
With a blender, liquify the dried chillies, onion, garlic and dried shrimp. Pour the blended ingredients in a skillet and simmer until fragrant; pull away from the stove and allow to cool down.
Once cool, add chilli sauce, tomato sauce, kecap manis and dark soy sauce. Stir again. Taste first. If not salty or sweet enough, add salt or sugar to taste.