Grilled Honey Stuffed Sambal Sotong

Grilled Sambal Sotong.jpg
grilled sambal sotong 1.jpg

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

Steamed Brinjal 1.jpg
Steamed Brinjal.jpg
Sambal Brinjal.jpg

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)

Sambal Egg Mani Chye 1.jpg

Sambal Egg Mani Chye.jpg

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)

Chilli Sambal Clams.jpg
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

grilled-fish-with-sambal-tom-yum-belimbing-buluh
grilled-fish-with-sambal-tom-yum
grilled-fish-with-sambal-tom-yum-1
grilled-fish-with-sambal-tom-yum-2
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

Sambal Coconut.jpg
fried-frish-stuffed-with-sambal-coconut
fried-fish-stuffed-with-sambal-coconut-1
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 Coffee Fried Fish Topped with Crispy Lemongrass & Curry Leaf

Sambal Coffee Fried Fish.jpg

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.

Crispy Otah Fish & Chips With Sambal Belacan

Crispy Oats Fish & Chips With Sambal Belacan.jpg

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.

Sambal Nestum Udang Galah

sambal-nestum-udang-galah-1
sambal-nestum-udang-galah

Ingredients
1 kg Udang Galah – washed and trimmed off feelers
(marinade with a bit of salt, white pepper, chicken powder and corn flour)
3 pieces kaffir leave
1 cup nestum (stir fry with 1/2 tsp of sugar , pinch of salt till crisp)
1 tbsp tamarind paste (mixed with 2 tbsp water)
Salt and sugar to taste
1 tbsp each – tomato and chilli sauce
50 ml water

Blended Ingredients
2 tbsp dried shrimp – soaked till soft
1 big onion
4 shallots
3 cloves garlic
1 inch galangal
2 stalks lemongrass
1 inch turmeric
3 candlenuts
50 ml water
3 tbsp chilli paste
1 inch toasted belacan

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in tomato and chilli sauce and stir to mix evenly. Add in tamarind water, kaffir leaves and continue to stir fry till gravy is well mixed and a bit dry.
2) Add in marinated Udang Galah and water, stir to mix and well coated with the gravy and simmer over low heat till the prawns is cooked thoroughly and sauce has thickened.
3) Dish out to serving plate and topped with crispy nestum.

Sambal Long Beans

Sambal Long Bean.jpg

Ingredients
300 g long beans – cut into 2 inch in lengthwise
1 tsp sugar
Salt to taste
1/2 tsp Knorr All -In-One Seasoning powder

Pounded Ingredients
2 tbsp dried shrimp – soaked till soft
5 small chilli padi/fresh red chilli
6 shallots
3 cloves garlic
1 inch toasted belacan

Method
1) Heat enough oil in a wok and deep fry long beans for 10 seconds, drained and set aside.
2) Heat oil in a clean wok and saute pounded dried shrimps till fragrant, add in pounded shallots, garlic, chilli and stir fry till aromatic for about 3 minutes. Add in toasted belacan and continue to stir fry for 1 min.
3) Add in long beans, sugar, Knorr All-In-One seasoning powder and salt to taste. Briskly toss long beans to mix well with the sambal and fry for a further 1 minute.
4) Dish to serving plate and serve hot.