Grilled/Baked Fish With Sambal Tom Yum & Belimbing Buluh

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Ingredients
1 – 2 pieces Stingray/Seabass
1/2 cup of daun kesom
4 pieces kaffir leave
1 piece banana leaf
Aluminium foil
2 calamansi

Sauce Ingredients
2 tbsp Tom Yum Paste
1 tsp fish sauce
1 1/2 tbsp lime juice
Salt to taste (optional as fish sauce is salty)
1 tbsp gula melaka

6 belimbing buluh – halved or
(1 tbsp tamarind paste – mixed with 2 tbsp water)

Blended Ingredients
6 shallots
2 stalks lemongrass
15 dried chillies (soaked with hot water till soft)/
2 tbsp red chilli paste
1 inch ginger
1 inch galangal
4 cloves garlic
5 red chilli padi
2 pieces kaffir leave
1 sprig daun kesom
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients and sauce ingredients till aromatic and oil separates, add in seasoning ingredients, stir to mix evenly and taste accordingly and adjust to your preference. Continue to stir fry sambal becomes darker in colour. Off heat and set aside to cool.
2) Place the banana leave on the aluminium foil, spread the sambal on the banana leave, place the fish on it and top with belimbing buluh, tomato, daun kesom and kaffir leaves.  Wrapped it up neatly.
3) Grilled/baked in pre heated oven (200 C) for about 30 minutes or till fish is cooked through.
4) Once cooked, squeeze some lime juice over it before serving.

Prawn Roll (Hae Zho)

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Ingredients
Minced Ingredients
200 g prawn meat
100 g chicken breast meat
150 g cuttlefish paste
100 g frozen/fresh crab leg meat
8 pieces fresh water chestnut

Seasoning Ingredients
2 tbsp light soy sauce
1 tsp sesame oil
1 tsp white pepper
Salt to taste
1 tsp sugar
1 tbsp corn flour
1 tsp abalone sauce
1 egg – lighty beaten
2 stalks spring onion – chopped

1 piece bean curd sheet (wiped with a damp cloth and cut 8″ x 5 “)
1 piece banana leaf

1 tbsp corn flour (mixed with 2 tbsp water)

Method
1) Add minced ingredients into a mixing bowl, knead by hand and mix well to combine the ingredients together, add spring onion and seasoning ingredients. Mix well and cover with cling wrap, rest in fridge for 2 hours.
2) Place about 1 tbsp mixture on bean curd sheet, brush the sides with corn water and roll up. Do the same to the rest of the sheet till mixtures are used up.
3) Place the banana leaf on a steaming tray, arrange the prawn roll on it and steam over rapidly boiling water for 15 minutes or cooked through. Off heat and set aside to cool.
4) When ready to eat, deep fry till crisp and golden brown, drained and serve hot.

 

Sambal Shredded Coconut/Fried Fish Stuffed With Sambal Coconut

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Ingredients
1/2 cup white fresh shredded coconut (white part)

1 tbsp tamarind paste (mixed with 2 tbsp water)

Blended Ingredients
8 shallots
2 stalks lemongrass
4 cloves garlic
3 pieces candlenut
1 inch galangal
1 inch ginger
1 inch turmeric
5 fresh red chilli
8-10 red chilli padi
1 inch toasted belacan
50 ml water
1 tbsp oil

Seasoning Ingredients
2 tbsp gula melaka
1 tsp sugar
Salt to taste

Method
1) Heat oil in a wok and saute blended ingredients till aromatic, add in shredded coconut, tamarind water and seasoning ingredients. Stir to combine well and continue to cook over low medium heat, stirring occasionally.
2) Cook until sauce becomes thick, a bit dry and oil floats on top. Off heat and set aside to cool.

To Stuffed Sambal Coconut to Fried Fish

4 -5 fresh Ikan Selar/Cencaru
(cleaned and make slit on both side on the back of fish)
– Season with a bit of salt, turmeric powder and corn flour for 30 minutes.
5 pieces pandan leaves
Banana leaf

Method
1) Heat enough oil in a wok and deep fry fish till just cooked, drained and set aside.
2) Stuffed the fried Sambal Coconut to the slits of the Selar back. Wrapped with a pandan leaf and secure with toothpick.
3) Lined a baking tray with aluminium foil and lay a piece of banana leaf over it, arrange the fish on it and bake in pre heat oven (200 C) for 15- 20 minutes. Serve hot with calamansi.

Braised Duck Wings With Sichuan Vegetable & Baby Yam

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Ingredients
8-10 duck wings
8 baby yam – peeled
1 small Schezuan Vegetable – sliced

Braised Sauce Ingredients
2 inch ginger – bruised
5 cloves garlic – bruised
1 inch galangal – bruised
1 cinnamon stick
2 star anise
6 dried chilli

Sauce Ingredients
4 pieces small rock sugar
1 tsp chicken seasoning powder
1 tsp white peppercorn – crushed
2 tbsp Hua Tiao Jiu
2 tbsp dark soy sauce
125 ml light soy sauce
1 honey date
1200 ml water

Method
1) Washed duck wings, remove any small feather, separate drumlets, mid-joint and tips.
2) Heat oil in clay pot and saute ginger, garlics, galangal, dried chillies, cinnamon stick and star anise still aromatic. Add in sauce ingredients, duck wings, szechuan vegetable, baby yam, stir to coat the sauce evenly. Covered and bring to a boil. Continue  cooking on medium high heat for 10 minutes, then partially cover and simmered over low heat for another 20 – 25 minutes, stirring occasionally.
3) Turn off heat, cover the pot and let the wings soak up the flavor.

Dried Prawns Masala

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Ingredients
1/2 – 1 kg medium size glass prawns
1 big onion – sliced finely
5 cloves garlic -minced
1 inch ginger – minced
1 big tomato – chopped roughly
2 sprigs curry leaves
1/2 tsp mustard seeds

Dry Spices Powder (mixed)
2 tbsp red chilli powder
11/2 tbsp garam masala
1/2 tsp turmeric powder

Juice of 1/2 lemon or 1/2 tbsp tamarind paste (mixed with 1 tbsp water)
Salt to taste
Pinch of white pepper

Method
1) Clean prawns and deveined. Marinade with 1/2 tsp of turmeric powder, a bit of salt and 1 tbsp corn flour. Set aside.
2) Heat oil in a wok and splutter the mustard seeds and curry leaves. Add in the onions and saute till golden brown. Add in minced garlic, ginger and tomato. Cook till the tomato is soft.
3) Add in the mixed spice powder, stir to mix evenly and continue to stir fry till oil separates. Add in the prawns and mix for 2 minutes  so that the prawns is well coated with the masala gravy. Add in the lime juice /tamarind water, salt and sugar to taste. Taste accordingly and adjust to your preference.
4) Cover and let it cook for a further 8 minutes or till the prawns is just cooked. Serve hot.

Sambal Nasi Lemak

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Ingredients
Blended Ingredients
6 fresh red chilli
15 dried chilli (soaked till soft)
3 cloves garlic
1 cup ikan billis or 3 tsp ikan billis granules
1 inch galangal
1 inch ginger
50 ml water
1 tbsp oil

2 stalks lemongrass – bruised

Seasoning Ingredients
Salt and tamarind water to taste
3 tbsp gula melaka
1/2 tbsp sugar
4 tbsp oil

Method
1) Heat oil in a wok and saute blended ingredients and lemongrass till aromatic and oil separates.
2) Add in seasoning ingredients and stir to combine evenly. Cook over low heat till the colour of the sambal darkens and thickened. (you see a layer of oil on top).
3) Off heat and leave aside to cool first before storing in a container.

Sambal Coffee Fried Fish Topped with Crispy Lemongrass & Curry Leaf

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Ingredients
1 black pomfret fish or any fresh fish

1 sprig curry leaf – fried till crisp
2 stalks lemongrass – sliced thinly and fried till crisp

1 tbsp Nescafe Instant Coffee Powder
1 tbsp tamarind paste (mixed with 2 tbsp water)

Seasoning Ingredients
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp corn flour

Blended Ingredients
1 big onion
4 shallots
3 cloves garlic
2 candlenuts
15 dried chillies (soaked till soft)
1 inch galangal
2 stalks lemongrass

Sauce Ingredients
2 tbsp gula melaka
1 tsp sugar
Salt to taste
1/2 tsp Chicken seasoning powder
1 tbsp tomato sauce
1 tsp light soy sauce

Method
1) Cut 2 diagonal slits across each side of the  fish. Rub fish with seasoning ingredients.
2) Heat enough oil in a wok till very hot. Put in the fish and deep fry till crisp and golden. Drain and place on a serving plate.
3) Heat 3 tbsp oil in a clean wok and saute blended ingredients, coffee powder till aromatic and oil separates. Add in tamarind water, sauce ingredients, stir to mix and bring to a quick boil.Taste accordingly and adjust to your preference.
4) Pour the sambal over the fish and topped with crispy lemongrass and curry leaf. Serve hot.

Taiwan Big Crispy Chicken Cutlet

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Ingredients
3-4 pieces chicken breastmeat
2 eggs – lightly beaten

Flour Mixture
125 g flour
125 g Sweet Potato Flour

Seasoning Ingredients
125 g light soy sauce
1 tbsp rice wine
1 tbsp sugar
1/2 tsp each – white and black pepper powder
1/2 tsp Five-spice powder
3 cloves garlic – minced finely
1 stalk spring onion
1 tsp sesame oil
(Use hand to mix and crushed the mixture thoroughly)

Method
1) Slice the breast meat open into 3 times the size and use a meat tenderizer to tenderize the meat.
2) Marinade the breast meat with seasoning ingredients and leave in the fridge for about 4-6 hours.
3) Coat the chicken pieces with flour, egg wash and then coat with sweet potato flour, set aside until the flour surface becomes wet (make sure it stick together).
4) Heat enough oil in a wok till hot, add in the coated chicken pieces and fry till golden brown. Take out the chicken pieces and re heat oil till very hot  and re fry the chicken pieces for about 10 seconds.
5) Drain well with kitchen paper towel and cut into your desire pieces. Serve hot .

Coffee Spiced Fried Chicken

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Ingredients
4 pieces chicken legs – washed and cut into bite size
(season with a bit of turmeric powder, salt and corn flour for 30 minutes)
1 small pineapple – sliced
2 sprigs curry leaves

1 tbsp coffee granules (I use Nescafe Classic Instant Coffee)

Seasoning Ingredients
21/2 tbsp gula melaka
Salt to taste
1/2 tbsp sugar
1/2 tsp ikan billis seasoning powder
60 ml water

Pounded/blended Finely (Paste)
80 g dried shrimps (soaked till soft)
1 big onion
5 shallots
3 cloves garlic
1 stalk lemongrass (white part)
3 candlenuts
1 inch toasted belacan
1/2 inch ginger
1/2 inch galangal
4 fresh red chilli
8 small chilli padi
50 ml water
1 tbsp oil

Method
1) Heat enough in a wok till hot and deep fry marinated chicken pieces till golden brown, drained well and set aside.
2) In a clean wok, heat 3 tbsp oil and saute pounded/blended ingredients till aromatic, add in coffee granules, curry leaves and continue to fry till oil separates.
3) Add in seasoning ingredients and continue to stir fry over low heat till sauce thickened and brownish in colour. Taste accordingly and adjust to your preference.
4) Add in fried chicken pieces and toss briskly to combine and well coated with the spices. Transfer to serving plate with the sliced pineapples.

Crispy Otah Fish & Chips With Sambal Belacan

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Crispy Otah Fish & Chips With Sambal Belacan 1.jpg                          Sutchi Fillets Marinated With Rempah Otah

Ingredients
5 pieces fish fillets – defrost and pat dry with kitchen paper towels.
(season with sprinkle of salt, pepper and corn flour)
5 tbsp of Rempah Otah (home-made)

Flour Coating Mixture (adequate amount)
Crispy tempura flour
Rice Flour
1/2 tsp salt
Oatmeals

Oil for deep frying
2 eggs – lightly beaten
Sambal Belacan

Toppings
Coleslow
French Fries
Baked Beans

Method
1) Season the fish fillets with rempah otah and wrap it up with cling wrap and put in the fridge and take out when it is time to fry.
2) Just before frying, egg wash fish fillets and coat with flour coating mixtures.Leave aside for 10 minutes. Meanwhile heat enough oil in wok till hot and deep fry till crispy and golden brown.
3) Drain well and serve with toppings and Sambal Belacan.