Lemak Chilli Padi Sotong With Pineapple

Lemak Chilli Padi Sotong 1.jpg

Lemak Chilli Padi Sotong.jpg

800  g medium sotong
1 small honey pineapple – cut into triangle shapes
2 dried assam keping
5 kaffir leaves
1 small turmeric leaf – shredded
2 tbsp tamarind paste (mixed with 3 tbsp water)
200 ml coconut milk (Kara) add 100 ml water to dilute it
500 ml water
1 tbsp sugar
1 tbsp gula melaka
Salt to taste
1 cube Knorr Ikan Billis

Ingredients to be blended or pounded
20 dries chillies – soaked till soft and cut
6 chilli padi
4 red chilli
8 shallots
4 cloves garlics
1 inch galangal
3 stalks lemon grass
4 candlenuts
1 inch toasted belacan
1/2 inch fresh turmeric
11/2 tsp coriander powder
2 tbsp dried shrimp – soaked in water till soak
1 tbsp oil
50 ml water

1) Heat oil and saute blended ingredients till aromatic and oil separates, add pineapples,  assam keping, stir and cook for 3 minutes. Add sugar, gula melaka, continue cooking for 5 minutes, stirring occasionally.
2) Pour in water, stir to mix and bring to a boil. Lower heat and simmer for 8 – 10 minutes. Add kaffir leaves, turmeric leaf,  increase heat and add sotong,  salt to taste and ikan billis cube. Adjust taste to your preference.
Bring to a boil and stir in coconut milk. Cook until it boils.
3)  Served with steamed rice/turmeric rice.

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Sambal Chilli Clams (La La)

Chilli Sambal Clams.jpg
1 kg fresh clams (La La)- washed and soaked in salt water for 20 minutes, drained and set aside
1 lime

Blended Ingredients
2 stalks lemongrass
5 shallots
3 cloves garlic
2 tbsp dried shrimp (soaked till soft)
15 dried chilli (soaked till soft)
1 inch galangal
1/2 inch ginger
1 tbsp oil
50 ml water

Seasoning Ingredients
1 tsp sugar
1/2 tsp chicken powder
Salt to taste
1 tsp light soy sauce
1 tsp oyster sauce

1 tsp corn flour (mixed with 1 tbsp water)

1) Heat oil in a wok and saute blended ingredients till aromatic and stir fry till oil separates. Add in seasoning ingredients and stir to combine well.
2) Add in the clams, stir to mix evenly, cover and simmer over low heat till all the clams have opened. Taste accordingly and adjust to your preference. Thickened with cornstarch and stir to combine well.
3) Squeeze a lime juice over it and give it a quick toss to combine the sauce and clams well. Dish out to serving plate and serve hot.

Sweet & Sour Chilli Crabs

Sweet & Sour Chilli Crab.jpg

4-5 flower crabs/mud crabs
1 fresh red chilli – sliced
6 slices ginger – cut into thin strips
3 cloves garlic – minced
3 shallots – sliced thinly
2 tomatoes – quartered
3 eggs – beaten lightly
3 stalks spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves – cut into 2 inch in lengthwise

Sauce Ingredients
41/2 tbps tomato sauce
2 tbsp Lingham Chilli sauce
1 tbsp oyster sauce
1 tbsp white vinegar
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
4 chilli padi blended with 125 ml water (use fresh red chilli if it is too spicy to your taste)

1) Clean crabs and cut into four. Coat with some corn flour and deep fry till colour changes. Drained and set aside.
2) Heat oil in a wok and saute ginger, garlic and shallots until fragrant. Put in the sauce ingredients, mix well and simmer for 2 minutes. Add in the crabs, stir to mix and combined well with the sauce. Cover wok for about 3 minutes. Uncover and stir briskly once again. Pour in beaten eggs, add spring onions, chilli, stirring to mix with sauce.
3) Dish out to serving plate and garnish with coriander leaves and serve hot with rice or mantau/toasted bread.

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.

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

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)

Chilli Crab With Dried Shrimp

Chilli Crab

Sweet & Sour Crabs.jpg

4 flower crabs/mud crabs
3 tbsp oil
4 slices ginger
2 tbsp dried shrimp – soaked till soft and pounded coarsely
Salt and sugar to taste
2 stalks each – coriander leaves and spring onion (cut into 2 inch) length
2 eggs – lightly beaten

Pounder Ingredients
4 shallots
3 cloves garlic
2 red chillies
4 chilli padi

Sauce Ingredients (combined)
3 tbsp Linggam Spicy chilli sauce
3 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1/4 tsp pepper
1 tbsp white vinegar
1 tbsp lemon juice

1) Clean crabs and crack the pincers with a pestle . Trim legs and cut into half or 4 pieces.
2) Heat oil in a wok and stir-fry pounded ingredients with ginger for 2 minutes. Add pounded dried shrimps and fry till aromatic.  Add crabs and stir briskly. Cover wok for about 5 minutes. Uncover and stir briskly again, then add sauce ingredients.
3) When crabs are bright red and nearly cooked, pour in the beaten eggs. Add spring onions, stirring to mix the sauce.
4) Dish out, garnish with coriander leaves and serve hot with rice or man tou.

Garlic Chilli Sauce

garlic chilli sauce

5 cloves garlic – roughly chopped
3 red chilli – roughly cut
15 chilli padi (add more if you more spicy)
2 tbsp Lingham Spicy Chilli sauce
3 tbsp tomato sauce
2 tbsp white vinegar
Juice of 1 lime
2 tbsp sugar
1 tsp salt
50 ml water

1) Combine all ingredients and blend until smooth.

As a dipping for fried popiah, prawn fritters and steamboat. Can also be used to accompany yam cake, pumpkin cake, (pls omit the tomato ketchup and add another 2 tbsp of water to the mixture, then blend.

Chilli Prawns In Kaffir Leaves Sauce


12 large prawns/tiger prawns (feelers trimmed)
1 big onion – chopped
100 ml water
5 pieces kaffir leaves – slice thinly and deep fry till crispy
(drained and set aside)
1 tomato – cut into cube
1/2 tsp each – salt, turmeric powder
1 tbsp corn flour

Pounded Ingredients
1 stalk lemongrass
5 cloves garlics
4 shallots
4 pieces kaffir leaves
1 sprig curry leaf
6 chilli padi
2 red chillies
1 tbsp chilli paste
50 ml water

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp each – tomato and chilli sauce
1 tsp white vinegar
1 tsp soy bean paste
1 tbsp light soy sauce

1 tbsp tamarind paste – mixed with 2 tbsp water
Salt, sugar and Knorr Seasoning to taste

1) Season prawns with salt, turmeric powder and corn flour for 30 minutes. Deep fry seasoned prawns until just cooked. Drained from oil.
2) Heat oil in a wok and saute chopped onion till transparent, add pounded ingredients and fry until aromatic and oil separates.
3) Add sauce ingredients, tamarind water, tomato and when it begins to boil, season with salt, sugar and Knorr seasoning. Return prawns to wok and stir-fry till sauce is thick and dry. Taste accordingly.
4) Transfer to serving plate and sprinkle fried kaffir leaves on top. Serve hot.