Sambal Tumis for Nasi Lemak

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Ingredients
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

Method
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.

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Nasi Lemak With Sambal Ikan Billis and Prawns

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Ingredients for Nasi Lemak
4 cups rice
3-4 slices ginger
3 shallots – sliced
1 cup coconut milk – from 1 fresh coconut
5 cups water
2 pieces – Daun pandan – knotted
2 stalks lemongrass – bruised
3  pieces Daun Pandan – knotted

Method
1) Wash rice and drained well. Set aside.
2) Heat 1 tbsp oil in a wok and saute lemongrass, onions, pandan leaf and ginger till aromatic, add in water and coconut milk and bring to a boil, add a tsp salt and stir to mix well.  Add in rice and mix to combine well, transfer to a rice cooker and let the rice cooker do the job.
3) Once rice is cooked, use a pair of chopstick to loosen up the rice. Covered wit a piece of banana leaf and close the cover.

Sambal Ingredients
150 g Ikan billis – washed and fry till crispy and set aside
150 g medium prawns – shelled and leave tail intact
1 big red onion – sliced
11/2  tbsp tamarind paste (mixed with 3 tbsp water)
50 ml water

Pounded ingredients
20 pieces dried chillies – soaked in hot water till soft
5 fresh red chillies
5 small chilli padi
1 inch ginger
6 shallots
1/2 red onion
4 cloves garlic
50 g fried ikan billis
50 ml water
1 tbsp oil

Sauce Ingrediets
1/2 tbsp oyster sauce
1 tbsp light soy sauce
Salt and sugar to taste

Method
1) Heat 2 tbsp oil in a wok and cooked blended ingredients till oil separates. Add in tamarind water and onions, stir to mix well and add a bit water if the gravy is too thick.
2) Add  in prawns and bring to a simmer till prawns is 1/2 cooked, add in the balance of fried ikan billis (100 g) and stir to combine well with the sambal. Season with sauce ingredients, taste accordingly and adjust to your preference.
3) Serve hot with cooked Nasi Lemak and topped with peanuts, ikan billis, cucumber , kuning fish or tomatoes.

Sambal Fried Rice With Golden Salted Egg Powder

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Ingredients
2 bowls cold cooked rice
1 large tau kwa – cut into small cubes and deep fry  till golden- drain and set aside
2 – 3 Ikan Kembong – washed, cleaned and deep fry till crispy

Marinade Ingredients
3 large eggs – lightly beaten
Pinch of black pepper
1/2 tsp salt
1/2 tsp Knorr Chicken Powder
1 tsp turmeric powder

3 fresh salted egg yolks – steamed and mashed
3 tbsp Knorr Golden Egg Yolk Powder
1 tbsp butter
1 tsp sesame oil
2 shallots – slice thinly
2 clove garlic – minced
1 tbsp Sambal Belacan
1 sprig Curry Leaves

A mixture of Herb Leaves
Pudina leaves
Daun kesom
Daun Kunyit

Cucumber – sliced
Tomato – sliced

Method
1) In a mixing bowl, add in cold rice and marinade ingredients, mix to combine well, make sure the rice is well coated with the eggs. Set aside for 20 minutes.
2) Heat butter  and sesame oil in a wok till hot, add in mashed salted egg yolk, curry leaves, shallots, garlic and saute till bubbly and fragrant, add in salted egg powder, stir to mix well.
3) Add in the rice, stir fry until the eggs dries up. If desired, add more seasonings and 2 tbsp  Sambal Belacan.  Stir to mix well and add in the chopped spring onion and tau kwa, stir fry for another 2-3 minutes and dish up.
4) Transfer to a serving plate, sprinkle one tbsp of Golden Salted Egg Powder over it and add crispy kembong fish, Mixed herbs vegetables, cucumber, tomato and sambal at the sides.

Grilled Honey Stuffed Sambal Sotong

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Ingredients
800 g Sotong
1/2 fresh white shredded coconut
1 piece turmeric leaf – shredded
Aluminium foil (for wrapping)
Banana leaves

Blended Ingredients
5 fresh red chilli
4 -6 chilli padi
1 inch galangal
3 stalks lemongrass
8 shallots
3 cloves garlic
1/2 inch ginger
1 inch turmeric
4 pieces candle nut
1/2 tbsp coriander powder

Sauce Ingredients
2 tbsp Huiji Honey
Salt to taste
Juice of 1/2 lime

Method
1) Clean sotong and set aside.
2) Heat wok with oil and saute blended ingredients till aromatic and oil separates. add in shredded coconut and sauce ingredients. Stir to mix evenly, adjust taste to your preference and cook till almost dry.
3) Stuffed sotong with the cooked sambal till 3/4 full and seal off with a toothpick. Repeat the same to the rest of the sotong. (Make a few slits on the body).
4) Place the stuffed sotong on a piece of banana leaf on aluminium foil, spread the balance of sambal  all over the sotong/
5) Baked/grilled in pre heated oven 200 C for about 20-25 minutes or till cooked. DO NOT OVERCOOKED or the sotong will become rubbery.
6) Serve hot.

Steamed Brinjal Topped With Sambal and Crispy Shallots

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Ingredients
5-6 small brinjal – wash and cut into half (soak in salt water for 10 minutes)
2 tbsp olive/vegetable oil

Crispy Shallots for toppings

Pounded/Blended Ingredients
6 shallots
3 cloves garlic
2 stalks lemongrass
1/2 inch galangal
1/2 inch turmeric
1/2 inch roasted belacan
2 tbsp dried shrimp – soaked in hot water
4 fresh red chilli
1 tsp oil
50 ml water

Sauce Ingredients
1 tsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste (optional)
1/2 tsp chicken powder
1 tbsp  tamarind paste (mixed with 3 tbsp water)

Method
1) Arrange brinjal on a steaming plate and sprinkle the olive/vegetable over it. Steam over rapidly boiling water for about 10-15 minutes. Transfer to a serving plate.
2) Heat 2 tbsp oil in a wok and saute blended/pounded ingredients till aromatic and oil separates, add in tamarind water and sauce ingredients. Stir to mix evenly and taste accordingly and adjust to your preference.
3) Ladle the fried sambal over the steamed brinjal and topped with fried crispy shallots and serve hot.

Sambal Hae Bee Egg Mani Chye (Sayur Manis)

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Ingredients

A bunch of Mani Chye (Sayur Manis) – leaves removed from stem and crushed coarsely
(blanched in boiling water with salt and oil for 2 minutes) drain and washed over running cold water. Set aside

Seasioning Sauce
Salt and sugar to taste
1/2 tsp chicken powder
50 ml water

Pounded Ingredients
3 cloves garlic
5 shallots
3 fresh red chilli
1 inch belacan

2 tbsp dried shrimp – soaked in hot water till soft, drained and pounded

Method
1) Heat oil in a wok and saute pounded ingredients till aromatic, remove to a small plate.
2) Using the same oil, pour in beaten eggs and stir around quickly till they are broken up to form small pieces.
3) Add in blanched mani chye and fried sambal and stir around to mix with the eggs and sambal evenly. Add in seasoning and stir to incorporate well with the flavors. Taste accordingly and adjust to your preference.

Sambal Chilli Clams (La La)

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Ingredients
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)

Method
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.

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.

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 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

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 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.