Tiger: Uncle Ambrose, please don't laugh at her accent!
Ambrose: The chow mein looks good, Tiger. And she is good. She knows how to cook for her family. I think aunty Meling, Navee, and Lisa will love her dish. It is different from ours...I use egg and sweet soy sauce in my dish. And I also use beansprouts and scallion instead of the garlic green.
CHINESE CHOW MEIN
Share Me
Let's eat!
This month we cook a lot of dishes from Singapore and Malaysia. Singapore and Kuala Lumpur are a melting pot bubbling over with tourists, inhabitants and expatriates from all parts of the world, and these people naturally have diverse eating habits. Through the ages, the Chinese, Malay, Indians and the foreigners (westerners) have cast their influence on Singapore's food recipes and there is no doubt that Singapore is a food lovers' paradise. We are bringing the fantastic Singapore/Malay dishes to you and our friends who will be couchsurfing with us...Cheers! Tiger & Marlon
Friday, July 30, 2010
Thursday, July 29, 2010
Malaysian Fried Kway Teow
Tiger: Eeeww...what the hell is that, Uncle Ambrose?
Ambrose: It is Malaysian Fried Kway Teow (flat noodles). Daddy will love it. I'll find the recipe later.
Tiger: ...I don't think I like it!
MALAYSIAN FRIED KWAY TEOW
This is also a legendary dish from MAlaysia and Singapore.
Ambrose: It is Malaysian Fried Kway Teow (flat noodles). Daddy will love it. I'll find the recipe later.
Tiger: ...I don't think I like it!
MALAYSIAN FRIED KWAY TEOW
This is also a legendary dish from MAlaysia and Singapore.
EGG FRIED RICE: Fried rice wrapped in scrambled eggs
Tiger: Uncle Ambrose...this is an interesting dish. I think I don't like it...meow!
CHICKEN & SHRIMP FRIED RICE WRAPPED IN SCRAMBLED EGG.
Recipe and video from TryMasak.
Ingredients as seen and prepared on video:
4 cups cooked rice
3 eggs
100g Chicken (small cubes)
100g Shrimp
2 tbsp Tomato Sauce
2 Garlic
2 Onion
1 inch Ginger (thinly sliced)
White peer to tast
Salt & sugar to taste
Cookingmethod -- follow the video above.
CHICKEN & SHRIMP FRIED RICE WRAPPED IN SCRAMBLED EGG.
Recipe and video from TryMasak.
Ingredients as seen and prepared on video:
4 cups cooked rice
3 eggs
100g Chicken (small cubes)
100g Shrimp
2 tbsp Tomato Sauce
2 Garlic
2 Onion
1 inch Ginger (thinly sliced)
White peer to tast
Salt & sugar to taste
Cookingmethod -- follow the video above.
Nasi Lemak from TryMasak
NASI LEMAK
Tiger: Uncle Ambrose, this version of nasi lemak looks yummier than the other one from the other site!
Ambrose: Tiger, both versions are really good. I love them.
Tiger: I don't think I'll them!
Ingredients
The Rice
4 cups jasmine or basmati rice
6 cups coconut milk
1 pc Pandan leave
1 tbsp salt
The Sambal:
2 cups small anchovies
4 tbsp chili paste
2 pc garlic (minced)
4 onions (minced)
1 big onion (chopped finely)
A little bit of tamarind juice
Salt to taste
Sugar to taste
Oil for frying
The Spinach
1 bunch of swamp spinach/or water spinach (kangkong)
1/2 cup roasted peanut
1 hardboiled egg (boil the egg first and set aside until serving time)
DIRECTIONS:
The making of Nasi Lemak
Add rice, coconut milk (add some water) and pandan leave into the rice cooker. Cook rice.
The Sambal
In a frying pan, fry the anchovies until they are crispy. Empty pan. Throw away the oil. Spread fried anchovies on paper towels.
Using the same frying pan, heat oil, add garlic and onions, chili paste, sugar and mix well.
Add big onion with a little bit of water and cook until boiling, add half of the fried anchovies, salt, and tamarind juice. Stir and mix well. Done.
In a diiferent wok/pot, boil 2-3 cups water, cook the kangkong (water spinach/swamp spinach) until slightly glazed.
In a different wok, fry the peanuts until crispy. Throw away the oil. Mix peanuts with leftover anchovies (paper towel)
Serve rice with the sambal, spinach, peanut, anchovies and hardboiled egg.
Tiger: Uncle Ambrose, this version of nasi lemak looks yummier than the other one from the other site!
Ambrose: Tiger, both versions are really good. I love them.
Tiger: I don't think I'll them!
Ingredients
The Rice
4 cups jasmine or basmati rice
6 cups coconut milk
1 pc Pandan leave
1 tbsp salt
The Sambal:
2 cups small anchovies
4 tbsp chili paste
2 pc garlic (minced)
4 onions (minced)
1 big onion (chopped finely)
A little bit of tamarind juice
Salt to taste
Sugar to taste
Oil for frying
The Spinach
1 bunch of swamp spinach/or water spinach (kangkong)
1/2 cup roasted peanut
1 hardboiled egg (boil the egg first and set aside until serving time)
DIRECTIONS:
The making of Nasi Lemak
Add rice, coconut milk (add some water) and pandan leave into the rice cooker. Cook rice.
The Sambal
In a frying pan, fry the anchovies until they are crispy. Empty pan. Throw away the oil. Spread fried anchovies on paper towels.
Using the same frying pan, heat oil, add garlic and onions, chili paste, sugar and mix well.
Add big onion with a little bit of water and cook until boiling, add half of the fried anchovies, salt, and tamarind juice. Stir and mix well. Done.
In a diiferent wok/pot, boil 2-3 cups water, cook the kangkong (water spinach/swamp spinach) until slightly glazed.
In a different wok, fry the peanuts until crispy. Throw away the oil. Mix peanuts with leftover anchovies (paper towel)
Serve rice with the sambal, spinach, peanut, anchovies and hardboiled egg.
Beef Rendang Kerisik from TryMasak
Tiger: Uncle Ambrose, this rendang looks different from your classic Malaysian Beef Rendang!
Ambrose: I know but it is still a good version for new rendang lovers to start with.
BEEF RENDANG KERISIK (Coconut Beef Rendang)
Recipe and video from TryMasak blog
TryMasak - Resipi Video Daging Rendang Kerisek
Ingredients: (watch video)
3-4 cups of cut beef or 300g (thumb size each)
2 Garlic
4 Onions
1 cup Grated Coconut (fried without oil)
2 Lemongrass
Tumeric
Cumin
Ginger
White pepper
Tamarind juice
5 hot red chilies (blend)
4 green chilies (blend)
Sugar
Salt
Method:
Cut the beef into bit size cubes (watch video)
Blend the ingredients (except lemongrass)and set aside.
Stir fry coconut (without oil) set aside
In a wok, heat oil...
Add Garlic and onion
Add Chilli paste until cook
Add Cumin and tumeric
Add Beef cubes
Add Tamarind juice
Add Lemongrass and ginger
Add Sugar, pepper, salt, water (I use coconut milk)
Add grated coconut
Ambrose: I know but it is still a good version for new rendang lovers to start with.
BEEF RENDANG KERISIK (Coconut Beef Rendang)
Recipe and video from TryMasak blog
TryMasak - Resipi Video Daging Rendang Kerisek
Ingredients: (watch video)
3-4 cups of cut beef or 300g (thumb size each)
2 Garlic
4 Onions
1 cup Grated Coconut (fried without oil)
2 Lemongrass
Tumeric
Cumin
Ginger
White pepper
Tamarind juice
5 hot red chilies (blend)
4 green chilies (blend)
Sugar
Salt
Method:
Cut the beef into bit size cubes (watch video)
Blend the ingredients (except lemongrass)and set aside.
Stir fry coconut (without oil) set aside
In a wok, heat oil...
Add Garlic and onion
Add Chilli paste until cook
Add Cumin and tumeric
Add Beef cubes
Add Tamarind juice
Add Lemongrass and ginger
Add Sugar, pepper, salt, water (I use coconut milk)
Add grated coconut
NASI LEMAK -- most versatile dish in Malaysia and Singapore -- breakfast, lunch, dinner!
Tiger: I don't know what Nasi Lemak is...I am not eating it...meow!
Ambrose: You will love the anchovies, Tiger! This is like the best dish in the whole world...I grew up eating this. I think your daddy will love this dish.
NASI LEMAK
[Photo and recipe taken from www.seleramalaysia.com]
Basic content in this dish include Nasi Lemak (coconuty creamy rice), Anchovies Sambal, Boiled Egg, Fried Anchovies, Fried Ground Peanuts and Cucumber. Because of the dish popularity, it is now being served in a variety of ways. It is now being served with extra dish such as Fried Chicken, Rendang, Squid Sambal and many more.
INGREDIENTS: The simplest version.
Coconut Rice
2 cups of Basmati rice.
200ml of coconut milk.
1 Pandan/Screwpine leave
A pinch of salt
Anchovies Sambal
6 tablespoons of blended dried chillies
2 Onions
A cup of tamarind juice
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of coconut milk
Side
Anchovies
Cucumber
Egg
Nasi Lemak.
Rinse rice and drain.
Then add 3 ½ cups water, coconut milk, pinch of salt and a pandan leave into a rice cooker and cook your rice.
Sambal Ikan Bilis(Anchovies Sambal)
Slice onions and boil them for 10 minutes.
Heat oil in a frying pan and fry blended dried chillies until fragrant.
Then add some dried anchovies and stir well.
Then pour the boiled onions together with it juice and stir well.
And finally, add tamarind juice, salt, and sugar.
Adjust on low heat and wait until the Sambal thickens before served.
Side
Fry anchovies until it turn brown. Do the same for ground nuts(probably for 5-10 minutes with just a little amount of oil). Boil eggs for 10 minutes. Slice cucumber as you like.
Ambrose: You will love the anchovies, Tiger! This is like the best dish in the whole world...I grew up eating this. I think your daddy will love this dish.
NASI LEMAK
[Photo and recipe taken from www.seleramalaysia.com]
Basic content in this dish include Nasi Lemak (coconuty creamy rice), Anchovies Sambal, Boiled Egg, Fried Anchovies, Fried Ground Peanuts and Cucumber. Because of the dish popularity, it is now being served in a variety of ways. It is now being served with extra dish such as Fried Chicken, Rendang, Squid Sambal and many more.
INGREDIENTS: The simplest version.
Coconut Rice
2 cups of Basmati rice.
200ml of coconut milk.
1 Pandan/Screwpine leave
A pinch of salt
Anchovies Sambal
6 tablespoons of blended dried chillies
2 Onions
A cup of tamarind juice
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of coconut milk
Side
Anchovies
Cucumber
Egg
Nasi Lemak.
Rinse rice and drain.
Then add 3 ½ cups water, coconut milk, pinch of salt and a pandan leave into a rice cooker and cook your rice.
Sambal Ikan Bilis(Anchovies Sambal)
Slice onions and boil them for 10 minutes.
Heat oil in a frying pan and fry blended dried chillies until fragrant.
Then add some dried anchovies and stir well.
Then pour the boiled onions together with it juice and stir well.
And finally, add tamarind juice, salt, and sugar.
Adjust on low heat and wait until the Sambal thickens before served.
Side
Fry anchovies until it turn brown. Do the same for ground nuts(probably for 5-10 minutes with just a little amount of oil). Boil eggs for 10 minutes. Slice cucumber as you like.
Crab Cakes with Mustard Sauce (still being served at the legendary Pool Room of The Four Seasons Restaurant, NYC since 1963.
CRAB CAKES WITH MUSTARD SAUCE:
I got this rare recipe from Food Network Magazine recently and I've been meaning to cook this for Scottie and his friends. This is a legendary recipe -- this dish is still being served (yes to this very day) in the famed The Pool Room of the Four Seasons Restaurant in NYC. People like the presidents and their first ladies, famous people like Warren Beatty and Natalie Wood were pictured having the crabmeat cakes at the restaurant in 1962! This is where the world's perfect Crab Cakes, molded into atypical quasi-quenelle shapes, and accompanied by a salad of arugula and shaved fennel, is served. I heard it is light, seemingly devoid of filler, and rife with crab flavor. It sure sounds so divine! So queers, we have to cook this for our boy! You too straight guys/girls! Enjoy!
DISH: Crabmeat Cakes with Mustard Sauce
FOR THE CRAB CAKE:
6 slices of white bread, crusts removed
1 lb lump crabmeat (no shells please)
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tbsp unsalted butter (for frying only)
1 tbsp olive oil (for frying only)
FOR THE SAUCE:
2 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp curry powder
1 tsp paprika
1/2 cup chicken broth
1 cup milk
3 tbsp whole grain mustard
2 tbsp yellow mustard seeds
Some Kosher salt and fresh ground pepper
Make the cake:
1)Pulse the bread in a food processor to make corse crumbs and spread out the crumbs on a sheet pan.
2) In a bowl, mix mayonnaise, crab, egg yolk, pickles, celery and form into 8 oval shape cakes. Coat each cake in the crumbs, coating them all over. Refrigerate for 1 hour.
Make the sauce:
1) In a small saucepan, melt 1 tbsp butter, stir in the flour, curry powder, paprika; cook until the flour and the spices lose their raw smell, about 2 mins.
2) Add the chic broth and milk, bring to a simmer and cook, stirring, until thickened, about 5 mins.
3) Stir in the mustard and mustard seeds, simmer to develop the flavor, for another 5 mins.
4) Whisk in the remaining 1 tbsp butter, 1/2 tsp salt, and some pepper to taste.
Keep warm until ready to serve.
FRY THE CRAB CAKE:
1) Melt the butter and olive oil in a large skillet
2) Add the crab cakes and fry until evenly browned on all sides
3) To serve, drizzle the sauce over the cakes.
Four Seasons Restaurant
99 East 52nd St.
New York, NY 10022
Telephone: 212.754.9494
Fax: 212.754.1077
I got this rare recipe from Food Network Magazine recently and I've been meaning to cook this for Scottie and his friends. This is a legendary recipe -- this dish is still being served (yes to this very day) in the famed The Pool Room of the Four Seasons Restaurant in NYC. People like the presidents and their first ladies, famous people like Warren Beatty and Natalie Wood were pictured having the crabmeat cakes at the restaurant in 1962! This is where the world's perfect Crab Cakes, molded into atypical quasi-quenelle shapes, and accompanied by a salad of arugula and shaved fennel, is served. I heard it is light, seemingly devoid of filler, and rife with crab flavor. It sure sounds so divine! So queers, we have to cook this for our boy! You too straight guys/girls! Enjoy!
DISH: Crabmeat Cakes with Mustard Sauce
FOR THE CRAB CAKE:
6 slices of white bread, crusts removed
1 lb lump crabmeat (no shells please)
1/2 cup mayonnaise
1 large egg yolk
1 stalk celery, finely chopped
1/4 cup finely chopped dill pickles
1 tbsp unsalted butter (for frying only)
1 tbsp olive oil (for frying only)
FOR THE SAUCE:
2 tbsp unsalted butter
1 tbsp all-purpose flour
2 tsp curry powder
1 tsp paprika
1/2 cup chicken broth
1 cup milk
3 tbsp whole grain mustard
2 tbsp yellow mustard seeds
Some Kosher salt and fresh ground pepper
Make the cake:
1)Pulse the bread in a food processor to make corse crumbs and spread out the crumbs on a sheet pan.
2) In a bowl, mix mayonnaise, crab, egg yolk, pickles, celery and form into 8 oval shape cakes. Coat each cake in the crumbs, coating them all over. Refrigerate for 1 hour.
Make the sauce:
1) In a small saucepan, melt 1 tbsp butter, stir in the flour, curry powder, paprika; cook until the flour and the spices lose their raw smell, about 2 mins.
2) Add the chic broth and milk, bring to a simmer and cook, stirring, until thickened, about 5 mins.
3) Stir in the mustard and mustard seeds, simmer to develop the flavor, for another 5 mins.
4) Whisk in the remaining 1 tbsp butter, 1/2 tsp salt, and some pepper to taste.
Keep warm until ready to serve.
FRY THE CRAB CAKE:
1) Melt the butter and olive oil in a large skillet
2) Add the crab cakes and fry until evenly browned on all sides
3) To serve, drizzle the sauce over the cakes.
Four Seasons Restaurant
99 East 52nd St.
New York, NY 10022
Telephone: 212.754.9494
Fax: 212.754.1077
Wednesday, July 28, 2010
Pulut Panggang (Grilled Sticky Rice) from Sarawak, Malaysia
Tiger: What the hell is that, Uncle Ambrose? I like shrimp. Can I eat it?
Ambrose: We'll see. Ask daddy.
Grilled Sticky Rice with shrimp and meat (Pulut Panggang)
[Pic and recipe taken from Water Lily blog]
Ingredients:
1-2 cups glutinous rice (sticky/sweet rice)
1 - 2 packet coconut milk (santan) (or a can of coconut milk). Add a little bit of water if you like. Use just a pinch of salt to taste.
Cut the banana leaves into rectangle shapes approx 4'' x 3''(or you can cut at your own desired sizes...no hard rules here). Get ready your tooth picks
Fillings:
1/2 cup dried shrimps, soaked in water (or use any kind of minced meat)
1 red onion (blend)
4 white onion (blend)
5 pcs dried chillies (blend)
A pinch of shrimp paste (blend)
Salt to taste
Method:
1. Cook the sticky rice accordingly (as you would normally with your everyday steamed rice)
2. Heat 2-3 tbsp of oil, add the onions, dried chillies, minced meat (if you like), shrimp paste and dried shrimps until nicely cooked.
3. Add the salt to taste.
4. Grab a handful of cooked sticky rice and flatten it on an aluminium foil. Spread evenly. Add a spoonful of the cooked fillings in the middle of the rice.
5. Add 2 tbsp coconut milk (salted) onto the rice.
6. Wrap the rice with the first banana leave (see pic above)
7. Wrap with the 2nd banana leave (double layer) and seal with a tooth pick on each end (see pic)
8. Grill on a frying pan (without oil) until cooked. Turn them constantly.
This is so dee-lish, I'd make 20-30 pcs!
Ambrose: We'll see. Ask daddy.
Grilled Sticky Rice with shrimp and meat (Pulut Panggang)
[Pic and recipe taken from Water Lily blog]
Ingredients:
1-2 cups glutinous rice (sticky/sweet rice)
1 - 2 packet coconut milk (santan) (or a can of coconut milk). Add a little bit of water if you like. Use just a pinch of salt to taste.
Cut the banana leaves into rectangle shapes approx 4'' x 3''(or you can cut at your own desired sizes...no hard rules here). Get ready your tooth picks
Fillings:
1/2 cup dried shrimps, soaked in water (or use any kind of minced meat)
1 red onion (blend)
4 white onion (blend)
5 pcs dried chillies (blend)
A pinch of shrimp paste (blend)
Salt to taste
Method:
1. Cook the sticky rice accordingly (as you would normally with your everyday steamed rice)
2. Heat 2-3 tbsp of oil, add the onions, dried chillies, minced meat (if you like), shrimp paste and dried shrimps until nicely cooked.
3. Add the salt to taste.
4. Grab a handful of cooked sticky rice and flatten it on an aluminium foil. Spread evenly. Add a spoonful of the cooked fillings in the middle of the rice.
5. Add 2 tbsp coconut milk (salted) onto the rice.
6. Wrap the rice with the first banana leave (see pic above)
7. Wrap with the 2nd banana leave (double layer) and seal with a tooth pick on each end (see pic)
8. Grill on a frying pan (without oil) until cooked. Turn them constantly.
This is so dee-lish, I'd make 20-30 pcs!
Tuesday, July 27, 2010
INDIAN MUTTON BIRYANI
Tiger: Why is the chef crying at the end of the video, Uncle Ambrose? I don't know what that dish is but I am not eating it. Too many weird stuff in it!
Ambrose: It is a classic Indian dish...so yummy. I want to cook it for daddy and our friends.
Tiger: Eeeww!
INDIAN MUTTON BIRYANI
I can understand why Chef Sanjay cried at the end of this video. I cried, too. When you cook a great dish like this, it's so emotional...cooking for your loved ones can be stressful and at the same time can be very therapeutic. Absolutely good for the soul.
Ambrose: It is a classic Indian dish...so yummy. I want to cook it for daddy and our friends.
Tiger: Eeeww!
INDIAN MUTTON BIRYANI
I can understand why Chef Sanjay cried at the end of this video. I cried, too. When you cook a great dish like this, it's so emotional...cooking for your loved ones can be stressful and at the same time can be very therapeutic. Absolutely good for the soul.
Prawn Sambal (sambal udang in Malay)...beyond yummy!
Tiger: Uncle, this dish looks spicy...I'll pass...meow!
Prawn Sambal...it hurts my heart looking at this dish! I miss it so much.
[Recipe and photo from Rasa Malaysia blog]
Sambal udang (or prawn sambal) is a much celebrated recipe in Malaysia and everyone loves it. It is quite easy to make and you need only a few key ingredients–prawns/shrimps, sambal, belacan (shrimp paste), and tamarind. Just like the Tamarind Curry Fish (see recipe below), Prawn Sambal is great with steamed white rice.
Sambal Udang Recipe (Prawn Sambal Recipe)
5 tbsp cooking oil
500g shrimp(shelled and deveined)
2 cups water
2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
3 kaffir lime leave (sliced thinly)
2 tsp salt
1 tsp sugar
Spice paste
10 dry red chilies (soak in water before grinding)
10 shallot (skin peeled and sliced)
30g belacan (Malaysian shrimp paste)
Method:
1. Combine all spice paste ingredients in a blender and blend well.
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes.
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.
Prawn Sambal...it hurts my heart looking at this dish! I miss it so much.
[Recipe and photo from Rasa Malaysia blog]
Sambal udang (or prawn sambal) is a much celebrated recipe in Malaysia and everyone loves it. It is quite easy to make and you need only a few key ingredients–prawns/shrimps, sambal, belacan (shrimp paste), and tamarind. Just like the Tamarind Curry Fish (see recipe below), Prawn Sambal is great with steamed white rice.
Sambal Udang Recipe (Prawn Sambal Recipe)
5 tbsp cooking oil
500g shrimp(shelled and deveined)
2 cups water
2 tbsp tamarind pulp (mixed with 1/2 cup water & strained)
3 kaffir lime leave (sliced thinly)
2 tsp salt
1 tsp sugar
Spice paste
10 dry red chilies (soak in water before grinding)
10 shallot (skin peeled and sliced)
30g belacan (Malaysian shrimp paste)
Method:
1. Combine all spice paste ingredients in a blender and blend well.
2. Heat up cooking oil, add in the blended spice paste and stir-fry until fragrant.
3. Add in shrimp & continue to stir-fry for about 2-3 minutes.
4. Add in water, tamarind juice, bringing it to a quick boil. Add in salt, sugar & kaffir lime leaves. Dish out & serve hot.
Spicy Tamarind Fish Curry (on the sourish side but it's super yummy!)
Tiger: Eeww...this dish looks nasty! I am not eating it.
SPICY TAMARIND FISH CURRY
Seeing this is very painful for me. Because I miss this dish. I grew up eating this dish on a regular basis. With steamed jasmine coconut rice, this is a perfect dish for those of us who love spicy curry dishes. I am lucky my Scottie loves spicy asian dishes. This dish is a little sourish but you can adjust the taste -- use less tamarind! Enjoy!
Gulai Tumis Recipe (Tamarind Fish Curry). Recipe from RasaMalaysia blog
Ingredients:
Spice paste (Ground)
160g shallots
6g (2-3) candlenuts
12 g galangal (lengkuas)
6g peeled garlic
3 stalks lemongrass (sliced)
8g fresh tumeric or 2 tsp tumeric powder
90g (20-25) dried chillies (soaked in hot water for 15 minutes and drained)
16 g Asian shrimp paste (belachan)
1/2 cup oil
3Tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste (optional)
1 bud ginger flower (finely chopped)
800g stingray (sliced)
8-10 ladies fingers (steamed)
Method:
1)Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes)
2)Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.
3)Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.
Served with lady’s fingers (Scottie is not a fan of lady fingers but he is an adventurous eater so...am crossing my fingers).
Note: You can adjust the consistency of the gravy by adding more tamarind juice or less.
SPICY TAMARIND FISH CURRY
Seeing this is very painful for me. Because I miss this dish. I grew up eating this dish on a regular basis. With steamed jasmine coconut rice, this is a perfect dish for those of us who love spicy curry dishes. I am lucky my Scottie loves spicy asian dishes. This dish is a little sourish but you can adjust the taste -- use less tamarind! Enjoy!
Gulai Tumis Recipe (Tamarind Fish Curry). Recipe from RasaMalaysia blog
Ingredients:
Spice paste (Ground)
160g shallots
6g (2-3) candlenuts
12 g galangal (lengkuas)
6g peeled garlic
3 stalks lemongrass (sliced)
8g fresh tumeric or 2 tsp tumeric powder
90g (20-25) dried chillies (soaked in hot water for 15 minutes and drained)
16 g Asian shrimp paste (belachan)
1/2 cup oil
3Tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste (optional)
1 bud ginger flower (finely chopped)
800g stingray (sliced)
8-10 ladies fingers (steamed)
Method:
1)Heat in oil over low fire and saute ground spice paste till oil and paste seperates and fragrant.(About 15 minutes)
2)Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.
3)Add in ginger flower and fish. Simmer for 5 minutes or until fish is cooked.
Served with lady’s fingers (Scottie is not a fan of lady fingers but he is an adventurous eater so...am crossing my fingers).
Note: You can adjust the consistency of the gravy by adding more tamarind juice or less.
Malaysian Popiah ... a mouthwatering, delectable appetizer.
"Popiah"...is a classic Malaysian appetizer (below)...there are several versions of popiah (scroll down to see the Malay version) 
"Popiah" is a very popular snack roll that comes in many variants even in Malaysia alone - an excellent food to showcase the diversity of the food of the country. Popiahs are distinctly different when prepare by the Chinese, Malays and Indians. This is the Nonya version.
Ingredients:
Popiah wrappers (available in local supermarkets)
Fresh red chili, sliced
Shallots, finely chopped
Garlic, pounded
Sweet black sauce
Jicama (bengkuang), peeled and shredded
Oil
Shallots, sliced
Lettuce leaves
Shrimp, medium size and cooked, peeled and halve lengthwise
Hard boiled egg, halved lengthwise and sliced across
Beansprouts (cooked in boiling chicken broth for a 45 seconds)
Crabmeat
Pinch of five spice powder
peanut crunch
Method:
Prepare the filling by sauteing the jicama and shallots in oil for approx. 5 minutes until soft. Season with five spice powder and salt and set aside.
To fill the popiah, lay the skin flat on a plate or board and smear the skin with a little sweet black sauce, sprinkle with sliced chili, shallots and pounded garlic.
Next lay a lettuce leaf on top and one-sixth of all the ingredients, shrimp, crabmeat, beansprout, egg, cooked jicama and sprinkle with peanut.
Tuck the side of the popiah skin in and roll up firmly.
Repeat for the remaining five
Cut each popiah into four pieces before serving
Serve immediately
The popular Malay version: This is actually my favorite version. Recipe from RasaMalaysia blog
Ingredients:
6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying
Sealing Paste:
2 tablespoon corn starch
5 tablespoon of water
Method:
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.
To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.
Cook’s Note:
For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.
"Popiah" is a very popular snack roll that comes in many variants even in Malaysia alone - an excellent food to showcase the diversity of the food of the country. Popiahs are distinctly different when prepare by the Chinese, Malays and Indians. This is the Nonya version.
Ingredients:
Popiah wrappers (available in local supermarkets)
Fresh red chili, sliced
Shallots, finely chopped
Garlic, pounded
Sweet black sauce
Jicama (bengkuang), peeled and shredded
Oil
Shallots, sliced
Lettuce leaves
Shrimp, medium size and cooked, peeled and halve lengthwise
Hard boiled egg, halved lengthwise and sliced across
Beansprouts (cooked in boiling chicken broth for a 45 seconds)
Crabmeat
Pinch of five spice powder
peanut crunch
Method:
Prepare the filling by sauteing the jicama and shallots in oil for approx. 5 minutes until soft. Season with five spice powder and salt and set aside.
To fill the popiah, lay the skin flat on a plate or board and smear the skin with a little sweet black sauce, sprinkle with sliced chili, shallots and pounded garlic.
Next lay a lettuce leaf on top and one-sixth of all the ingredients, shrimp, crabmeat, beansprout, egg, cooked jicama and sprinkle with peanut.
Tuck the side of the popiah skin in and roll up firmly.
Repeat for the remaining five
Cut each popiah into four pieces before serving
Serve immediately
The popular Malay version: This is actually my favorite version. Recipe from RasaMalaysia blog
Ingredients:
6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying
Sealing Paste:
2 tablespoon corn starch
5 tablespoon of water
Method:
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.
To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.
Cook’s Note:
For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.
Monday, July 19, 2010
Will Ali Fetodowski (The Bachelorette) pick Chris Lambton, the gorgeous landscape designer from Cape Cod?.
Or, Roberto, the hunky insurance agent from Florida?.
My pick: Chris Lambton. Scottie probably will pick Roberto since he is not a big fan of white boys.
Below, Chris and Ali spend some romantic and quality times together. And Josh Radin singing to them on top of the Empire State -- a pleasant surprise. Watch.
Final Pick: Definitely CHRIS LAMBTON of Cape Cod Massachusette..
My pick: Chris Lambton. Scottie probably will pick Roberto since he is not a big fan of white boys.
Below, Chris and Ali spend some romantic and quality times together. And Josh Radin singing to them on top of the Empire State -- a pleasant surprise. Watch.
Final Pick: Definitely CHRIS LAMBTON of Cape Cod Massachusette..
Wednesday, July 14, 2010
We attended the Alice In Wonderland party in the Bay recently
Scottie as "Mad Hatter" and me as "Alice" (she is a more modern red carpet diva -- I hated her plain white face and curly hair). As always we had fun.
Sunday, July 11, 2010
You have to try this classic Indian samosa. Enjoy!
Classic Indian samosa...this is a very popular appetizer in Asia. It is super easy to prepare and it tastes so yummy. Enjoy!
Malaysian Spring Roll or "Popiah" -- it's a classic Malaysian spring roll.
Popiah is a fresh spring roll common and very popular in Singapore, Malaysia and Taiwan. You can either follow the recipe/cooking method on the above video or use the recipe below. It is very easy to make and it looks and tastes delightful.
A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried. In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking. Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.
Singapore Popiah Ingredients:
2 tablespoons crushed chilli flakes or 6-8 red finger-length chillies,deseeded and ground
8 cloves garlic, crushed with a little salt
4 tablespoons Tim Cheong or Kecup manis
6 large lettuce leaves
1 small cucumber, peeled and finely shredded
100 g (2 cups) beansprouts
1 cake tau kwa (pressed tofu) 100g(3 1/3 oz), deep-fried until golden, diced
2 hard-boiled eggs, peeled and chopped
2 lap cheong, simmered 3 minutes, thinly sliced
Filling:
1 1/2 tablespoons oil
1 small onion, halved, thinly sliced across
2 cloves garlic, minced
4 teaspoons tau cheo (salted soy beans)
lightly smashed 100 g (3 1/3 oz) pork loin,
very thinly sliced 100 g (3 1/3 oz) prawns, peeled, heads removed
250 g (8 oz) boiled or canned bamboo shoot, finely shredded
1 bangkuang, (300g / 10 oz), finely shredded
1 tablespoon soy sauce
1/4 teaspoon ground pepper
Wrappers:
125 g (1 cup) plain flour
1/2 teaspoon salt
300 ml (1 1/4 cups) water
5 eggs, lightly beaten
2 teaspoons oil
Note: Tim cheong, or sweet black Chinese sauce, is a fragrant sweet sauce used in many marinades and sauces; substitute kecup manis.
Singapore Popiah Cooking Instructions:
To make the Wrappers, place the flour, salt and water in a bowl and mix to form a smooth batter.
Then add the eggs and mix well. Heat a 20-cm (8-in) skillet, add 1/2 teaspoon of the oil to grease the skillet. Add 1/2 cup (125 ml) of the batter and swirl the skillet to spread the batter in a thin layer.
Cook over moderate heat until the batter sets, about 30 seconds. Flip the batter and cook on the other side for a few seconds. Remove from the skillet, place on a serving plate and cover with a damp cloth. Repeat to make 10 Wrappers.
Heat the oil for the Filling in a wok or saucepan. Stir-fry the onion and garlic over low to moderate heat until soft, about 2 minutes. Add the tau cheo and stir-fry 1 minute. Increase the heat, add the pork and stir-fry until it changes colour, about 1 minute. Add the prawns and stir-fry 1 minute, then add the bamboo shoots, bangkuang, soy sauce and pepper.
Stir the mixture and bring to a boil. Then reduce the heat, cover and simmer for 30 minutes, until cooked through. Add 1 tablespoon of water if needed. Transfer the cooked mixture to a bowl and allow to cool.
To serve, transfer the Filling and Wrappers to the dining table. Place the chilli, garlic and sweet black sauce in small sauce bowls on the table. Arrange the lettuce leaves, cucumber, bean sprouts, tau kwa, boiled eggs and lap cheong on a large plate.
Smear one side of a Wrapper with chilli sauce, garlic paste and sweet black sauce. Add half a lettuce leaf, some of the Filling, cucumber, bean sprouts, tau kwa, egg and lap cheong. Tuck in the sides of the Wrapper and roll it up. The Popiah can be sliced into 3-4 pieces if preferred.
Repeat to make the rest of the Popiah.
Thursday, July 8, 2010
This is the famous Singapore Chilli Crab! Just for you...
The famed Singapore Chilli Crab is a national dish. Enjoy!
Ingredients: Are easy to find from your local Asian grocery store
You'll need:
2 lb fresh crabs, clean and halved
Oil for deep frying
4 cloves garlic
2 inch young ginger
3 red chillies
1/4 cup chilli sauce
1/4 cup tomato sauce
1 tsp sesame oil
1 tbsp sugar
1 tbsp light soy sauce
1 cup chicken stock
1 tbsp cornflour, mixed with 3 tbsp water
1 egg, lightly beaten
Salt and pepper to taste
1 big onion (I use red onion)
(Tips: I'd puree the garlic, onion, fresh hot chilli, and ginger in the blender)
Deep fry the crabs in hot oil just until bright red (see video).
Remove and set aside.
Put 1/4 cup fresh oil into the wok.
Heat and add garlic, ginger, and chilli mix.
Stir until fragrant then add chilli sauce, tomato sauce, sugar, soy sauce and sesame oil.
Simmer for 1 minute then season to taste with salt and pepper.
Add the fried crab and stir to coat well with sauce.
Put in the chicken stock and cookl over high heat for 3 minutes.
Stir thoroughly and thicken with cornflour and egg.
Season to taste with salt and pepper and sprinkle with spring onions.
Enjoy this legendary Singapore Chilli Crab!
Ingredients: Are easy to find from your local Asian grocery store
You'll need:
2 lb fresh crabs, clean and halved
Oil for deep frying
4 cloves garlic
2 inch young ginger
3 red chillies
1/4 cup chilli sauce
1/4 cup tomato sauce
1 tsp sesame oil
1 tbsp sugar
1 tbsp light soy sauce
1 cup chicken stock
1 tbsp cornflour, mixed with 3 tbsp water
1 egg, lightly beaten
Salt and pepper to taste
1 big onion (I use red onion)
(Tips: I'd puree the garlic, onion, fresh hot chilli, and ginger in the blender)
Deep fry the crabs in hot oil just until bright red (see video).
Remove and set aside.
Put 1/4 cup fresh oil into the wok.
Heat and add garlic, ginger, and chilli mix.
Stir until fragrant then add chilli sauce, tomato sauce, sugar, soy sauce and sesame oil.
Simmer for 1 minute then season to taste with salt and pepper.
Add the fried crab and stir to coat well with sauce.
Put in the chicken stock and cookl over high heat for 3 minutes.
Stir thoroughly and thicken with cornflour and egg.
Season to taste with salt and pepper and sprinkle with spring onions.
Enjoy this legendary Singapore Chilli Crab!
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