Steamed Sea-Bass With Sambal Tuna & Tom Yum Paste

Steamed Sea Bass With Sambal Tuna & Tom Yum Paste

Ingredients
1 medium sea bass – cleaned and butterfry (asked the fishmonger t0 do it )
3 shallots – sliced
1 clove garlic – sliced
2 stalks lemongrass – sliced
1 stalk lemongrass – bruised
3 slices galangal
5 green chilli padi – bruised
2 tomato- quartered
1/2 pineapple – sliced
3 pieces kaffir leaves
5 pieces sliced old ginger
A cup of mint leaves

Seasoning sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tsp corn flour

Sauce Ingredients
100 g tom yum paste (lumlum organic tom yum paste)
2 tbsp sambal tuna (refer to home-made category)
1 tbsp sugar
1 tsp fish sauce
Salt to taste
Juice of 1 lemon
250-300 ml water

Method
1) Marinate fish with seasoning ingredients for 20 minutes. Place on a heat-proof plate, place the ginger on the fish and steam over rapidly boiling water for 15 minutes or just cook.
2) Meanwhile heat oil in a wok and saute shallots, garlic, lemongrass, kaffir leaves and galangal till aromatic. Add tom yum paste & sambal tuna and saute for 2 minutes over low heat.
3) Add green chilli padi, bruised lemongrass, pineapple, tomatoes, lemon juice and water. Bring to a boil and simmer over low heat for 3 minutes. Season with sugar, fish sauce (adjust to your prefer taste). Add more water if the gravy is too thick.(Add salt when needed)
4) Remove ginger and pour away the excess water from the steamed fish. Pour the simmering hot gravy over the fish and top with mint leaves.
5) Serve hot with rice or scalded bee hoon.

Advertisements

Sambal Hae Bee With Ayam Brand’s Chili Tuna Light

Sambal Hae Bee With Ayam Chili Tuna Light
Sambal Tuna.jpg
Ingredients
2 cans Ayam Brand Chili Tuna Light (drained the oil)
3 tbsps dried shrimp – pan fry and pounded coarsely
1 stalk lemon grass – bruised
Salt, sugar to taste
1 tbsp tamarind paste (mixed with 2 tbsp water)
3 pieces kaffir leaves

Blended Ingredients
20 dried chillies – soaked till soft and cut
7 shallots
5 cloves garlic
2 stalks lemon grass
1 inch galangal
1 inch turmeric
1/2 inch ginger
4 pieces candle nut
6 chili padi (add more if you want spicy)
1 tsp oil
50 ml water
1 inch toasted belacan

Method
1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates. Add tamarind juice, kaffir leaves, pounded shrimp, sugar and stir to mix evenly and cook over low heat till the colour changes a bit darker.
2) Add chili tuna light and stir in slowly to well mixed with the paste. Taste accordingly and add salt if needed.
3) Serve as a spread on bread or make sandwich, etc.

Stir Fry Cauliflower With Tau Kwa & Baked Peas

Cauliflower with Tau Kwa & Baked Green Peas.jpg

Ingredients
1 small cauliflower – cut into small florets
1 piece tau kwa – cut into small cubes and deep fry till golden, drained and set aside
1/2 carrot – sliced
1 small can baked green peas (Ayam Brand)
50 g small prawns – shelled
1 small can button mushrooms
1/2 red capsicum – cut into strips
1 tsp corn flour (mixed with 1 tbsp water)
Salt to taste
2  cloves garlic – minced

Sauce Ingredients
1 tbsp abalone sauce
1 tbsp oyster sauce
1 tsp tomato sauce
1 tbsp light soy sauce
1 tsp Knorr All- Seasoning powder
1/2 tsp sesame oil
1/2 tsp salt
50 ml water

Method
1) Blanch cauliflower in a pot of boiling water with a a bit of salt and oil for 1-2 minutes. Drained and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add prawns, and stir fry for 30 seconds. Add in capsicum, carrot, button mushrooms, cauliflower & sauce ingredients. Stir to mix and bring to a slow boil for 1 minute.
3) Add in baked green peas, tau kwa and briefly toss to mix well for 30 seconds. Taste accordingly. Thicken with corn starch and dish out to serving plate. Serve hot.

Braised Tofu With Black Fungus

Briased Tofu With Black Fungus.jpg

Ingredients
1 block square tofu (bought from wet market) – sliced into 4 pieces
Dash of salt
Corn flour for coating
1 egg – lightly beaten

1 small can button mushrooms – sliced
1/2 cup fresh kernels
150 g minced chicken meat – season with dash of salt and corn flour
1/2 cup black fungus – minced coarsely
1 small tomato – cut into small cubes
3 cloves garlic – minced

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp vegetarian mushroom sauce
1 tbsp light soy sauce
1 tsp Knorr All-In- Seasoning powder
1/2 tsp mushroom granule
Salt and sugar to taste
80 ml water

1 stalk coriander leave  – coarsely chopped
1 stalk spring onion – coarsely chopped

Method
1) Marinade tofu slices with salt and corn flour for 20 minutes. Dipped into beaten egg and deep fry till golden. Drain and set aside.
2) Reheat oil in a clean wok and saute garlic till fragrant, add minced meat and fry till opaque. Add in black fungus, kernels, button mushrooms, tomato and stir fry over medium high heat for 1 minute. Add water and sauce ingredients, cover and bring to a slow boils for 2 minutes.
3) Add in fried tofu slices and continue to simmer over low heat for 1 minute. Thicken with corn starch and the balance of beaten egg. Add spring onion, stirring carefully to mix with the sauce. Taste accordingly.
4) Dish out, garnish with coriander leaves and serve hot

Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai With Black Pomfret and Crispy Lemongrass

Sambal Petai

Ingredients
1 black pomfret about 800 g – 1 kg
Enough oil for deep frying
1 packet petai – washed and halved  and pan fry (w/o oil) for 1 minute.

Seasoning
1/2 tsp salt
1/4 tsp pepper
1 tsp turmeric powder
1 tbsp corn flour

3 stalks lemomgrass – sliced thinly and coated with 1 tsp corn flour and deep fry till crispy)
Set aside
1/2 big onion- cut into rings

Method
1) Clean fish and make 3 diagional cuts on each side of the body. Marinade fish with seasoning for 30-40 minutes. Heat enough oil in the wok and deep fry fish until golden and crispy. Dish out and place on a serving plate. Add the sambal petai on the fish and topped with crispy lemongrass.

Blended Ingredients
5 small chilli padi
2 tbsp chilli paste
5 shallots
4 cloves garlic
1 inch toasted belacan
50 ml water
1 inch galangal
1/2 inch ginger

Salt and Sugar to taste
1 tsp tomato sauce
1 tbsp tamarind paste (mixed with 3 tbsp water)

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add tamarind water, tomato sauce, salt and sugar to taste, stir to mix evenly and cook over low heat till sauce thickens. (If sauce is too thick add more water and adjust seasonings).
2) Add petai, ring onions and stir fry to well mixed for 1 minute. Dish out onto pomfret and topped with crispy lemongrass.

Stir Fry Squid With Green Capsicum

Stir Fry Squid With Green Capsicum

Ingredients
3 large squids – washed and cut into flower rings ( 3/4 inch thick)
2 green capsicums – sliced into strips
1 red chilli – sliced
4 cloves garlics – minced
1 tsp soy bean paste

Sauce Ingredients
1 tsp abalone sauce
1 tbsp oyster sauce
1 tsp tomato sauce
1 tsp light soy sauce
1/4 tsp salt
1/2 tsp sugar
50 ml water
1 tsp corn flour

Method
1) Season squids with 1/2 tsp salt, pepper and corn flour for 15 minutes. Blanch the seasoned squids in boiling water for 30m seconds-1 minute. Drain well.
2) Heatwok with oil until hot and stir-fry garlics and soy bean paste until fragrant. Add capsicums and stir fry for 1 minute.
3) Stir in sauce ingredients and bring to a boil. When sauce thickens, add the squid and chilli, and very briefly toss the mixture.
4) Transfer to serving dish and serve hot.

Indian Chicken Curry With Kelo

Indian Chicken Curry With Kelo.jpg
Briyani Set                          Briyani Set  – Curry Chicken, pappadam and crispy fish
Roti prata with Chicken curry                         Roti Prata With Chicken Curry

Ingredients (6-8 pax)
8 chicken drumsticks
6 mid-joint chicken wings
4 potatoes – peeled and cut into cubes
2-3 sticks kelo (murungukai) – cut into 2 inch in lengthwise
1 Maggi chicken cube
200 ml coconut milk
1/2 can tomato paste (Hunt’s small can)
Salt & sugar to taste
1 tbsp cashew nut – pounded
1 stalk lemongrass – bruised

Spice paste
8 shallots – sliced
4 cloves garlics – sliced
1 inch ginger – sliced
11/2 tbsp chilli paste (if you want more spicy)
80 cents Indian chicken curry power (buy from wet market and ask then to customize it for you) – mixed with some water to form a smooth paste
6 green cardamons pods
4 cloves
2 cinnamon sticks
2 star anise
2 sprigs curry leaves

Method
1) In a deep bowl, marinade chicken drumsticks and wings with 1 tbsp of the curry paste, 1/2 tsp of salt and corn flour for 30 minutes.
2) Heat 3 tbsp of oil in a wok and saute cardamon, star anise, cinnamon stick, cloves and curry leaves until aromatic. Add curry paste and and continue to saute till well mixed over low heat till fragrant.
3) Add marinated chickens parts, potatoes, kelo and stir to mix evenly, add water, chicken cube and bring to a boil on high heat. Lower heat, cover and simmer for 15 minutes, stirring occasionally.
4) Add coconut milk, tomato paste , stir to mix, cover and simmer for another 10 minutes or till chicken and potatoes are cooked through, add cashew powder and add more water if the gravy is too thick. (depends on how thick you want the gravy to be). Season with salt and sugar, taste accordingly.
5) Serve hot with rice or roti prata.

Seafood Tang Hoon With Tom Yum Paste & Black Pepper Sauce

Seafood Vermicelli With Tom Yum Paste & Black Pepper Sauce.jpg

Ingredients
12-15 big prawns – washed and trimmed off feelers and whiskers
(Season with a bit of salt, pepper and sugar for 10-15 minutes)
2 medium squids – cut into ring and coated with 1 tsp of corn flour
2 stalks coriander leaves – cut the leaves and roots for the gravy
Salt and sugar to taste
150-200 g  Tang Hoon soaked till soft, drained and set aside

Stock Ingredients
1 – 1.2  litre chicken stock
5 pieces kaffir leaves
1 stalk lemongrass – bruised
3 small shallots – bruised
4 cloves garlic
2-1/2  tbsps tom yum paste
1 1/4 tbsp black pepper paste (Singlong brand)
1 tsp sugar
3-4 chilli padi
1 big tomato – quartered
4 slices galangal
2 stalks coriander roots

Method
1) Bring stock ingredients to a boil, lower heat to medium and simmer for 15 minutes.
2) Heat oil in wok and deep fry prawns for 30 seconds, drain from oil and set aside.
3) Add in vermicelli, squids and prawns to the gravy, stir to mix evenly, covered and simmer for a further 3-5 minutes or till seafood is cooked through. Taste accordingly and DO NOT overcooked or else the squids will become rubbery.
4) Transfer to a serving dish and top with coriander leaves. Serve hot.

Fried Brinjal With Dried Shrimp & Chilli Soy Paste

Fried Brinjal Wih Chili Soy Paste.jpg

Ingredients (for 4-5 servings)
500 g purple brinjal – cut into wedges or 3 inch in lengthwise
1 tbsp dried shrimp – soaked in water till soft and coarsely minced
3 cloves garlic – minced finely
3 shallots – minced finely
2 red chilli + 3 chilli padi – minced coarsely
1 tbsp soy bean paste (Tiger brand)
1 tsp sugar
1 tsp chicken powder
50 ml water

Method
1) Soak cut brinjals in salted water for 10-15 minutes. Drain well.
2) Heat wok until hot with 3 tbsp oil, reduce heat a little and add in the drained brinjals and stir fry over high heat till soft.Remove and set aside.
3) Reheat wok with oil and saute minced dried shrimps, garlics, shallots and chilli till aromatic, add in soy paste and stir fry for 1-2 minutes till fragrant. Add in pre-fried brinjal, water, sugar and chicken powder and stir to mix well. Simmered for 1 minutes, toss quickly to mix well (taste accordingly) and dish onto serving plate.

(Soaking brinjals in salt water prevent discolouring and also extracts the bitterness)

Sambal Fish

Sambal Fish
Ingredients
6 Selar/Kembung Fish
1 tsp turmeric powder
1 tsp salt
1 tsp corn flour

1 big onion – cut into rings
1/2 inch galangal – bruised
2 tbsp tamarind paste (mixed with 3 tbsp water)
2-3 tbsp chilli paste
Salt & sugar to taste
80 ml water
2 calamansi – halved

Blended Ingredients
7 shallots
3 cloves garlic
1/2 inch ginger
1/2 inch turmeric
1 inch belacan

Method
1) Cleaned fish and season with turmeric powder, salt and corn flour for 20 minutes.
2) Deep fry till crisp, drain and set aside.
3) Heat oil in a wok and saute galangal and blended ingredients till aromatic, add in chilli paste and saute till oil separates. Add in tamarind water and water, stir to mix evenly and season with salt and sugar. Continue to cook over low heat till gravy thickens, add in the onions and fish. Mix evenly  and fish is well coated with the gravy. Taste accordingly.
4) Dish out to serving dish and top with ring onions and calamansi at the side.