Kaya With Gula Melaka

Kaya With Gula Melaka.jpg

Kaya.jpg
Kaya 1.jpg

Ingredients
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)

Method
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)

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Ang Jiu (Chinese Red Wine)

Ang Kiu 1

Ang Jiu.jpg

Ingredients
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)

Method
1) Cool 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 muslim 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

Sambal Coconut.jpg
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Ikan Selar Sumbat Sambal Coconut.jpg

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.

Sambal Nasi Lemak

Sambal Nasi Lemak.jpg

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.

Pudina Chutney

Pudina Chutney.jpg

Ingredients
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

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

Sambal Air Asam

Sambal Air Asam.jpg

Ingredients
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

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

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

Method
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

Air Assam.jpg

Ingredients
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

Method
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.

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.

Sambal Prawns for ‘Hae Mee’ (Prawn Noodle)

Sambal Prawns for Hae Mee

Ingredients
500 g small prawns – shelled and season with corn flour and set aside
Salt and sugar to taste

Blended Ingredients
25 dried chillies – soaked till soaked and cut
5 red chillies
6 chilli padi
8 shallots
3 cloves garlics
1 inch toasted belacan
11/2 tbsp dried shrimps – soaked till soft
50 ml water
1 tsp oil

Method
1) Heat sufficient oil in a wok and saute blended ingedients till aromatic and oil floats. Season with salt and sugar to taste.
2) Add in prawns and and continue to stir fry until prawns are just cooked (about 3 minutes).
3) Dish out and serve with Hae Mee or nasi lemak.