Sambal Sumbat Ikan

Sambal Sumbat.jpg

Blended Ingredienrs
15-20 dried chillies or 4 tbsp chilli paste
4 cloves garlic
5 shallots and 1 big onion
3 fresh red chilli
1 inch toasted belacan
2 tbsp curry fish powder
1 inch ginger
3 stalks lemongrass
1/2 inch galangal
4 pieces candlenuts
11/2 tbsp tamarind paste (mixe with water – 80 ml)

Salt & sugar to taste
1 sprig curry leaf
3 pieces kaffir leaves – roughly tear

1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Season with salt, sugar and continue to simmer till gravy thickens and colour has become darker. Taste accordingly and adjust to your preference.


Ikan Cencaru Bakar Sumbat Sambal

Ikan Cencaru Sumbat
Ikan Cencaru Sumbat 1.jpg
Ikan Cencaru Sumbat 2.jpg
4-5 ikan cencaru/ikan selar/kembung or stingray
Salt and turmeric powder for marinading
1 tsp tamarind paste (mixed with 2 tbsp water)

Some pandan leaves/banana leaf

Blended Ingredients (for stuffing)
15 dried chillies – soak till soft
3 red fresh chillies
3 cloves garlic
8 shallots
1 inch toasted belacan
11/2 tbsp curry fish powder
1 inch ginger
2 stalks lemongrass
3 pieces candle nut
1 tbsp tamarind paste (mixed with water to make 50 ml)

1) Clean cencaru fsh and slit on both side. Season with salt, turmeric powder and tamarind water for 30 minutes.
2) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Season with salt and sugar. Simmer till sauce thickened and colour becomes darker. Dished and set aside.
3) Meanwhile, deep fry cencaru fish till cooked and crisp. Drained and set aside. When sambal has cool completely, stuffed onto the both of the slits of the fish. Drizzle some calamansi over it and serve with Air Assam. (please refer to my homemade sauce)

Another way is to stuff the sambal to the fish and wrapped the pandan/banana leaf around the fish and baked/grill in the oven till fish is cooked through.

Air Assam Ikan Bakar

Air Assam.jpg

2 tbsp tamarind paste (mixed with 4 tbsp water – not too watery)
2 fresh red chilli – Sliced thinly
10 small green chilli padi – sliced thinly
11/2 big red onion – sliced thinly
1 inch toasted belacan
Salt and sugar to taste
1/2 tomato – cut into small cube

In a small bowl, add in tamarind water, red chilli, green chilli padi, onions, tomato, salt and sugar to taste.
Stir till sugar dissolved. Add in belacan and stir to mix evenly. Taste accordingly.

Kerabu Bee Hoon (Bee Hoon Salad)

Kerabu Bee Hoon.jpg

250 g bee hoon -soaked in water till soft
100 g bean sprouts
2 pieces tau kua – sliced in cubes and deep fry till golden – drained and set aside
12 medium prawns – shelled and deveined (leaving tail intact)
11/2 cup grated white coconut – dry fry till brown  (kerisik)
11/2 tbsp dried shrimp – soaked till soft and coarsely pound
Juice of 3 calamansi
Pinch of salt to taste
1 tbsp gula melaka
1 inch toasted belacan
3 tbsp red chilli paste

A handful of mint leaves – roughly sliced
2 tbsp roughly pound peanuts (optional)
Fried shallot (optional)
Calamansi  – halves
1 red chilli – sliced

Finely Sliced Ingredients
7 kaffir leaves
3 stalks lemongrass
2 inch galangal – minced
8 – 10 shallots
3 cloves garlic – minced
2 stalks bunga kantan
1 small piece turmeric leaf

1) Place finely sliced ingredients in a large mixing bowl.
2) Bring  a pot of water to boil, blanched bean sprouts for 1 minute, drain and set aside. Using the same pot, cook bee hoon for 1-2 minutes, drain under cold water and set aside.
3) Heat oil in a wok and saute dried shrimps till fragrant, add chilli paste and fry for a minute. Add prawns and stir fry till cooked.
4) Add bee hoon, bean sprouts and sambal prawns, coconut, calamansi juice, gula melaka, salt to taste and belacan to the large mixing bowl. Stir and mix evenly to well combine together.
5) Transfer to serving plate and garnish with fried tofu, mint leaves, red chilli, peanuts and calamansi.

Chicken Cubes With Kung Po Sauce

Chicken Cube In Kung Po Sauce.jpg

400 g chicken breast meat – cut into big cubes
1 tbsp minced garlic
1/2 onion – cut into cube
1 potato – cut into cube
1/4 carrot – cut into cube
1/4 cucumber – cut into cube
1/2 stalks spring onion – cut in 2 inch in lengthwise

Sauce Ingredients (combined together)
1/2 tbsp oyster sauce
1/2 tbsp Hoisin sauce
1/2 tbsp light soy sauce
1/2 tbsp tomato sauce
1/2 tbsp white vinegar
1/2 tbsp honey
A dash of pepper
1/2 tbsp corn flour
50 ml water
Salt to taste (optional)

1) Deep fry chicken cubes and potato till golden, drained and set aside.
2) Heat oil in a wok and saute garlic and onion till fragrant and onion soften, Add sauce ingredients and bring to a boil. Taste accordingly and adjust to your preference.
3) Add in the fry chicken cube, potato, cucumber and carrot. Toss briefly over medium high heat to combine well with the sauce.
4) Serve hot and garnish with spring onion.

Braised Bean curd With Broccoli and Enoki Mushroom

Braised Tofu With Tofu and Enoki Mushroom

300 g broccoli – cut into florets
2 pieces small bean curd – cut into strips and pan fried
1 packet enoki mushroom
1/2 carrot – sliced
1 tbsp minced garlic
100 g chicken meat – sliced thinly (Marinate with salt and corn flour)
Salt to taste
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
1/2 tbsp oyster sauce
1 tsp Knorr All in Seasoning powder
1 tsp sesame oil
100 ml water
1 tsp light soy sauce

1) Washed and blanched broccoli and carrots in a pot of boiling water with salt and oil for 1-2 seconds, drained and soaked in cold water for a second, drain and set aside.
2) Heat oil in a wok and saute garlics till fragrant, add in chicken meat and stir fry till opaque. Add in sauce ingredients and tau kua, bring to a boil and simmer over low heat for 2 minutes.
3) Add in enoki mushrooms, broccoli and carrots. Continue to simmer for a second or two. Thickened with corn starch.

Satay Bee hoon

Satay Beehoon.jpg
300 g bee hoon
50 g cuttlefish – criss cross and cut into pieces
5-6 pieces tau pok (fried and cut into strips)
50 g kangkong (washed and pluck the leaves and stems, about 3 cm)
20 g bean sprouts
20 g chicken meat/pork slices
50 g pig liver – sliced thinly
20 g medium prawns
20 g cockles (optional)

1) Blanched bee hoon in boiling water for about 3 minutes, drained and set aside.
2) Blanch cuttlefish, kangkong, beansprouts, chicken slices, prawns, pig liver and cockles in boiling water. Remove and set aside.
3) Transfer bee hoon to a serving plate, ladle the gravy over it. Garnished with blanched cuttlefish, meat, prawns kangkong, bean sprouts, cockles and pig liver. Serve hot.

Gravy Ingredients
500 g ground peanuts
2 potatoes -steamed and mashed
50 g sugar
100 g brown sugar
Salt to taste
1 tbsp kicap manis
1000 ml water

Blended Ingredients
3 stalks lemongrass
3 candlenuts
1 inch galangal
1 tsp each – cummin, fennel and turmeric powder
1 tbsp coriander powder
3 fresh red chillies
20 pieces dried chillies (soaked till soft)
7 shallots
3 cloves garlic
2 cm toasted belacan
20 g dried shrimps
50 ml tamarind water

1) Heat oil in a wok and saute blended ingredients till aromatic and oil sips through. Add sugar, salt and mix evenly, add water, kicap manis, mashed potatoes and peanuts .
2) Stir to combine everything together. Simmer over low heat till sugar dissovles, stirring occasionally.  Once gravy thickens, taste accordingly. (add more water if gravy is too thick)

Cuttlefish With Dried Chilli In Spicy Kung Po Sauce

Cuttlefish With Dried Chiili In Fragrant Sauce

2 small cuttlefish/1 big cuttlefish
1/2 cucumber – de-seeded and cut into strips
1/2 carrot – cut into strips
12-14 dried chillies (cut into halves)
1 onion – cut into cubes
2 stalks spring onion – cut into 4 cm in lengthwise
5 slices ginger
1 tbsp minced garlic
2 tbsp oil

Sauce Ingredients (combined together)
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp light soy sauce
1/2 tbsp thick dark soy sauce
1 tbsp tomato sauce
1 tsp black vinegar
1 tsp white vinegar
1 tbsp sugar
1 tbsp Hua tiao jiu/Shaoxing jiu
Dash of pepper
100 ml chicken stock
1 tbsp Lingham Chilli sauce (optional)
1/2 tbsp corn flour

1) Wash the cuttlefish, remove the transparent layer of the skin. Wth a sharp knife, at a slant, make shallow criss-cross cuts on the inside surface of the cuttlefish. The cuttlefish will curl with an attractive pattern (after blancing in boiling water).
2) Cut the cuttlefish into pieces and blanch in  boiling water for about a minute, drain set aside.
3) Heat oil in a wok, fry the dried chillies for a seconds or two. Dish out leaving the oil in the wok. Heat oil again and saute ginger and garlics till fragrant, add in the sauce ingredients. Stir fry to mix for a seconds and simmer till sauce thickens. Add in the onion, cucumber, carrot, spring onion and cuttlefish.
4) Stir fry briskly over high heat until well combined. Dish to serving plate and serve hot.

Steamed Fish With Spicy Garlic & Soy Beans Paste

Steamed Fish in Bean Sauce.jpg
Steamed Fish Head In Spicy Garlic Bean Paste.jpg                     Steamed Fish Head (without black bean paste)

1 fresh sea bass – butterfly
A handful of  of chopped spring onions and coriander leaves
1 red chilli – sliced thinly
1 tbsp sesame oil

Sauce Ingredients (combined together)
1 tbsp black bean paste
1 tbsp yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu

1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.

Sweet & Tangy Dry Fried Prawns (Har Lok)

Har Lok 1.jpg
Har Lok 2.jpg

1/2 kg big prawns or 1 kg medium prawns
1 stalk spring onion – shredded
1 red chilli – sliced into strips

Seasoning sauce
2 tbsp dark soy sauce
1 tsp salt
1 tbsp corn flour

Sauce Ingredients (mixed together)
5 tbsp light tomato ketchup (add chilli sauce if you want spicy)
4 tbsp Lea & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce

1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the  juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.