07-APR-2010
Sambal Okra and Brinjal
The recipe was for Sambal Okra but I added in Brinjal.
I deep fried the brinjal first.
Later added in the okras (fr my personal harvest), some fried minced meat,
and sambal paste - grounded with fresh and dry chillies (I missed out the dry chillies), garlic, shrimp paste and shallots (I missed this out..and the sambal missed the umphhh...)
I wonder what happened to me to think that sambal was just fresh chillies and shrimp paste.....I forgot the other two essential ingredients!
I actually used the eating sambal to cook instead of the cooking sambal..hahaha...
Nevertheless it still tasted ok.....
06-APR-2010
Soya Sauce Chicken
I was suppose to cook a simple dish.....and I ended up cooking this...not too difficult, just needed the time to cook it!
I am addicted to her cooking. Maybe it's because the dishes are to my liking! So why not cook food that you love to eat!
It was interesting to note that the longer I soaked the chicken, it turned darker. Mine is not that dark....maybe I cut down in the soya sauce and black sauce..looks kind of scary with 1 cup of each sauces....
06-APR-2010
Soy Sauce Eggs
My copied version fr Rasa Malaysia.
I took some of the soya sauce fr the chicken and put in the boiled eggs - here I have quill's eggs and normal eggs.....and roll it till it turns brownish...
Yes she is so right that it tastes absolutely delicious...my little boy is craving for it like a pregnant woman..and has requested many times for it...even `stole' an egg and quickly washed his hands......cheeky boy!
http://rasamalaysia.com/soy-sauce-eggs-shoyu-tamago/
Don't compare the pictures....mine is ugly...
P/s I didn't know that this is a Japanese dish...or Japanese soy sauce - Tamari Soy Sauce...I got to buy one to try now!
To get an evenly shaped egg yoke inside - as you boil the egg, roll it....:D
05-APR-2010
Sambal Prawn and Petai
I threw in some Petai as I thought it would suit the dish. Never liked Petai but this round was okay, a bit on the `smelly' side but I am able to cope with it considering the fact that I hate vegetables. I also added in Lemongrass stick for the extra fragrance and not to forget the most important ingredient - slices of Lime leaves....
I used both recipes to produce this dish.
05-APR-2010
Sotong (cuttlefish) and Kangkong (Water Convolvulus/Water Spinach)
Didn't really do much with this other than putting the cuttlefish and kangkong to boiling water to cook.
Lay it on a plate.
Pour in the paste which consist of rojak sauce (petis, 1 ts plum sauce, some black soya sauce and crushed fried peanuts. I also threw in some fried tofu (sponge type).
The petis lack the umphh.....perhaps I need to try another brand.
05-APR-2010
Jambu Air (water apple)
Saw some jambu air at the supermarket and had to grab a packet to mix it with the petis/rojak sauce. ......
04-APR-2010
Nasi Lemak I (Malaysian Coconut Milk Rice with Anchovies Sambal)
I attempted Nasi Lemak, one of my favourite local dishes....accompanied with curry chicken.
Yes I cooked 2 types of food today ......and did the sambal(chillie) by hand and not fr the bottle.
The recipe I took fr combined fr a few websites:
http://recipes.chef2chef.net/recipe-archive/5/A05323.shtml
http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/
I love the coconut rice...it wasn't mushy and sticky...perfecto! The rice was grainy like it was suppose to be....just look at the picture :D
04-APR-2010
Nasi Lemak II (Malaysian Coconut Milk Rice with Anchovies Sambal)
I also fried some Ikan Kembong (not sure what it is called in English - or you could use any small fish).
The sambal was fresh and not fr the bottle....
04-APR-2010
Fried Ikan Kembong
Sorry for the bad texture. I am still learning how to fry fish w/o having the skin ripped off. Unfortunately even deep frying, the skin peeled off when I tried to turn it over. Maybe I should wait a little longer or put a bit of batter before frying....
04-APR-2010
Sambal Ikan Billis (Anchovies Sambal)
The recipe can be found at Rasa Malaysia.....the prawn paste gave it the umphhhh.....
not too hot or too sweet either.....yummy....
04-APR-2010
Curry Chicken
My eldest son loves to eat curry, so I thought I would cook it for him with lots of potatoes.
I added in the wet ingredient using -
3 cloves of garlic
18 shallots
12 dried chili (soaked and remove seed)
15g turmeric
20 g shrimp paste
Grind the wet ingredients to a paste
Fry it with the curry powder.....
the rest follows the recipe...
I added in anise, curry leaves and some lime juice too..
I only added in the coconut when the chicken is done
Also preboiled the potatoes to obmit the potato smell
Add salt and sugar and chicken cube to taste.
01-APR-2010
Ginger and Scallions Chicken
Got the recipe fr the same lady as below - Rasamalaysia.
I finally found the secret in making the meat tender and smooth..corn starch/potato flour.
It sure looks like it and taste yummy. Previously, the chicken meat I cooked used to be dry and errr.....
Baking soda also tenderizes the meat....oo la la..and this is so so true with the following recipe I also took fr this lady - Chicken Cashew. I marinated the chicken with baking soda and sure enough the meat is so tender and also juicy. Yes, you need to wash them off too!
A recipe worth a try.
Thanks to her I can cook almost restaurant food.
