Sambal Tumis for Nasi Lemak

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Blended Ingredients
1 handful of dried shrimps (soaked in water till soft)
15 dried chilli (soaked in hot water till soft)
5 chilli padi
2 red fresh chilli
1/2 big onion
5 shallots
3 cloves garlic
1 tbsp peanut oil
50 ml water

1 tbsp tamarind paste – mix with 3 tbsp water
Sugar and salt to taste
1 tbsp gula melaka

4 tbsp peanut oil or vegetable oil
3 pandan leaves – knotted
2 lemongrass – bruised
2 big red onion – sliced

1) Heat peanut oil in a wok till hot and add in blended ingredients and lemongrass, saute till color darkens and oil floats on top.
2) Add in tamarind water, salt and sugar to taste, pandan leaves, sliced onions and continue to simmer over low heat till sambal thickens and see a layer of oil on top again. Adjust taste to your preference.


Gula Melaka Kaya


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90 g shredded gula melaka
30 g brown sugar
200 ml coconut milk
4 pieces pandan leaves – shredded and tied into knots
A pinch of salt

5 egg yolks

1)  Cook gula melaka, coconut milk, pinch of salt, brown sugar and pandan leaves over medium heat, stirring constantly, still just starting to simmer gently. Turn off heat.

2) In a mixing bowl, whip egg yolks and pour half of the coconut mixture into egg yolk mixture while stirring the mixture at the same time.
3) Pour the egg yolk mixture into the remaining half of the coconut milk mixture at one go.
4) Over medium heat, cook the combined mixture till slightly thickened, stirring constantly. Reduce heat to low, continue stirring till mixture is thick enough to coat sides of the pot thickly.
5) Discard pandan leaves. Transfer to a bowl or bottle. Leave to cool completely and stored in a unused jam bottle.
6) Cover and refrigerate, can store up to a week.

Kaya With Gula Melaka

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4 large eggs
330 ml coconut milk
100 g Gula Melaka – shaved
50 g brown sugar
3-4 pieces pandan leaves – clean and cut into 3 inch in lengthwise)

1) In a mixing bowl, add in eggs and coconut milk, whisk till mix thoroughly, sieve the mixture and pour into a small pot/pan add in shaved gula melaka, brown sugar and pandan leaves.
2)  Using double boil method (place the pot  over a wok with boiling water, use low heat to slowly cook the mixture. Constant stirring for 35-45 minutes until it thickens. Don’t worry about the white foams bubbles, it will disappeared when the mixture thickens.
3) Turn off heat, do not remove the pot, but keep stirring for about 5-8 minutes. The mixture texture should be creamy thick.
4) Let it cool down a bit before transfer to clean jar and keep chilled in fridge.

*** Best to consume within 5-7 days
You can also add in corn starch to thicken the mixture. (optional)

Ang Jiu (Chinese Red Rice Wine)

Ang Kiu 1

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2.0 kg Thai Sweet Glutinous Rice
3 pieces white rice cake (jiu pin)
150 – 200 g red yeast
(sun dry or roast) jiu pin and red yeast)

1) Cool the cooked glutinous rice completely. Mix with crushed white rice cake (jiu pin) and red yeast. Mix to combine well and put into glass container and screw the top tightly. Store in a cool place for fermentation for about 1-2 months.
2) After fermentation, strain the wine using a muslin cloth. Store the wine in glass or wine bottle. Keep the residue and store in a glass container.

Sambal Shredded Coconut/Fried Fish Stuffed With Sambal Coconut

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ikan cencaru

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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 tbsp dried shrimp
1 inch toasted belacan
50 ml water
1 tbsp oil

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

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

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.

Sambal Nasi Lemak

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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

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.

Pudina Chutney

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1 cup pudina leaves
1 cup coriander leaves
1 tbsp grated ginger
3 fresh green chilli
4 cloves garlic
Salt & sugar to taste
1 tbsp lemon juice
1/2 tsp each – masala & cumin powder

1) Blend the above ingredients to a smooth paste. Serve as side dish with tandoori chicken, Chicken tikka or other snack.

Sambal Air Asam

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1 tbsp sambal belacan (home made)
1 tbsp tamarind paste – mixed with 3 tbsp warm water
1 tsp sugar
Juice of 1 calamnasi
1/2 tomato – diced
3 shallots – sliced thinly
4 green and 4 red chilli padi – sliced thinly
1/2 big onion – sliced thinly

1) Put all the above ingredients in a mixing bowl and combined well. Adjust taste to your preference.

Sambal Sumbat Ikan

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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.


Air Assam Ikan Bakar

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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.