Belimbing Lemak Udang and Nyonya Tumeric Fried Fish

Belimbing Lemak Udang is a prawn dish cook in coconut milk.  Belimbing is a type of tropical fruit, scientifically called Averrhoa Bilimbi.  You can find out more about the fruit and how it looks like from this Wikipedia link.

This is a Nyonya dish which we enjoy with hot steaming rice. All the ingredients are julienned and only take minutes to prepare.  Belimbing is very sour which goes well with the coconut milk.  I remember when I was little, my mom used to cook this for us and I will be only eating this with rice.  Until today, this is one of my favourite dish and now it became my hubby's and kids as well.

I grow belimbing in my garden.  For me, nothing is more satisfying than getting all the fresh ingredients from your own garden.  It bears lots of fruits but they don't last long.  Belimbing is a great substitute for dishes that uses tamarind juice and they make great pickles as well.  Other than the belimbing, the lemon grass and kaffir leaves are from my humble little garden too.  Lol..

Here's the recipe:
2 stalks lemon grass
5 shallots
4 garlic pips
3 kaffir leaves
2 red chillies
1 bowl of belimbing
300gm prawns (shelled)
200ml thick coconut milk
Salt to taste

1. Julienne the lemon grass, shallots, garlic, kaffir leaves, red chillies and belimbing.
2. Heat wok with a little oil.  Fry the ingredients in the order above.
3. Add in the coconut milk and add salt to taste. Let boil and it's done.

Nyonya Turmeric Fried Fish is very simple, fast and delicious.  I harvested about 3kg of turmeric from my garden yesterday and used some to marinate the fish.  All you need is, marinade with pounded fresh turmeric mix with ground Chili powder and salt.  Rub the paste in and all over the fish.  Marinade for an hour or more and deep fry until  crispy.

Here, I used garoupa fish. Other fishes that's suitable for this dish are red snapper, baramundhi, black pomfret and thread fins amongst other marine fishes.

Try this. You'll love it.
 

Bacon and Mushroom Quiche

This is my first attempt at baking a quiche.  My hubby and kids love quiche.  When they first ate this, it was baked by my sis and since then, they fell madly in love with it.  Sometimes when we have family get together, special request from my family to my sis, is to bake this.

Since they like its so much, I decided to make one a couple of weeks ago and yup, it's a hit!.  The recipe is taken from the link here.  I did however, adjusted the ingredient to our taste.  Basically, all the main ingredients are there.  I do hope you will try this as this is really good.

Tasteful and delicious!

Nyonya Assam Prawns

Hi there! My first post for 2014 is this wonderful simple dish.  The Nyonya Assam Prawns.  'Assam' means sour.  In this recipe the 'Assam' actually refers to 'Assam Gelugor' which is Tamarind pulp.

This dish is so versatile.  It's perfect eating on its own but we just love to eat this with hot fluffy rice.  The way to cook this is by using the whole tamarind pulp including the seed as well.  Some people prefer to just use the tamarind juice.  It's personal preference but my late mom loved to cook using the whole tamarind, seed and all.  It's tastier this way. You will be amazed at how ridiculously simple this recipe is and yet it's so so tasty and aromatic.  I hope you will give this a try.

30 medium to large size prawns, cleaned with shell intact
3 - 4 tbsp tamarind pulp with seed mixed with 1 tbsp of water
1 tsp salt
2 tsp sugar

1. Mix all together and marinate for 1/2 hour or longer if preferred.
2. Heat 1/4 cup of vegetable oil in wok and wait till it's really hot before you add in the prawns.  Prawns will release some liquid.  Stir fry until the prawns are almost dry.
3. Serve with hot white rice.

Spices & Saffron Rice with Goan Pork & Potatoes

If you are looking for a flavorful and delicious Indian food, look no further.  These recipes will just blow you away into spice heaven!

Since we are now facing the monsoon season, this sure satisfy the hungry tummy and warm up the spirit.

 Basmati Rice with Spices & Saffron
1 tsp saffron threads
2 tbsp warm milk (alternatively, I used hot water)
3 cups basmati rice or any long grain rice
pinch of salt
2 tbsp vegetable oil
5 cardamon pods
2 (3-inch) cinnamon sticks

1. Dry roast the saffron threads in a frying pan and cool slightly then crumble into warm milk and leave to soak for 30 mins
2. Wash the rice, drain, add salt and soak in water for 30 mins. Drain.
3. Heat oil in frying pan, add cardamon and cinnamon sticks.  Fry for a minute, add the rice and stir for a couple of minutes.
4. Transfer rice to a rice cooker and cover with water as you normally would when cooking rice and add a pinch of salt.  Leave to cook.  Once done, use a fork to fluff the rice.  Keep warm until serving time.

Goan Pork with Potatoes
Handful of shallots
5 garlic cloves
1 in fresh ginger
2 tsp brown mustard seeds
1 tsp whole cumin seeds
2 tsp whole coriander seeds
3 whole cloves
2 tbsp cider vinegar
1 tsp cayenne pepper
2 tsp red paprika
salt and freshly ground black pepper
1/2 tsp ground tumeric
550 g boneless pork shoulder cut into cubes
vegetable oil
250 g red potatoes, peeled and cut into chunks
1/2 tsp sugar

1. Peel and chop the onion, garlic and ginger.  Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a coffee grinder and grind as finely as possible.  Put the spice mixture and the onion, garlic and ginger, vinegar, cayenne pepper, paprika and 3 tbsp of water into a blender.  Blend until smooth.
2. Rub 1 1/4 tsp sal, 1/2 tsp black pepper, tumeric and 2 tbsp of the spice paste all over the pork. Place in a plastic bag and refrigerate for at least 30 mins.
3. Pour vegetable oil in a heavy non-stick lidded pan and over med-high heat, add the remaining mustard seeds.  As soon as they pop, add the remaining spice paste, stir and fry for 5-6 mins or until paste is slightly browned.  Add the pork, together with its marinade.  Stir for a minute, cover ad reduce the heat to medium.  Let the meat cook for about 10 mins, lifting the lid now and then to stir.  Meat should get slightly browned.
4. Add 700 ml water, the potatoes, 1/2 tsp salt and sugar. Stir and bring to boil. Cover and reduce heat to low. Cook gently for 50-60 mins until  meat is tender.

Chicken Quesadilla

I love Mexican food.  My family love Mexican food.  Base case, we love food that has cheese and tomatoes. 

It was a lazy Saturday last week and I was feeling a bit under the weather.  Really wasn't up to cooking dinner but hey, I have three hungry mouths to feed.  Thought of eating out but lazy to drive. I tell you, I was feeling extremely lazy on that day!  All I wanted to do was sleep...well! 

Anyway, in the end, decided to make a simple dinner.  Since I have a pack of ready made wraps in my little pantry, I made the simplest dinner ever...Chicken Quesadilla.  I didn't really follow any recipe, just throw in some chicken, onion, capsicum, cheese and that's it.

It's light but yet filling.  Most importantly, I don't have to sweat it out over the stove!

Serves 4:

2 pieces chicken breast, cut into strips

1 large yellow onion, cut into rings

1 large capsicum, cut into small squares

a few sprigs cilantro, chopped

cheddar cheese

8 wraps

1. Marinate the chicken with salt, pepper and barbecue sauce.

2. Heat olive oil in a frying pan, fry the onion, add in chicken breast and stir for a few minutes.

3. Add in capsicum and cook until chicken is done.  Set aside.

4. In another non-stick frying pan, heat the wraps (without oil).  Spoon the chicken mixture onto the wraps (while it's being heated), sprinkle cheese on top and lastly cilantro.  Cover with another piece of wrap and carefully, turn it over until the wrap is crispy.

5. Take it off heat, cut into quarters and serve immediately.

You can serve this with guacamole or sour cream.

Chicken Rice Ball

My children love Chicken Rice Ball.  Each time we go back home in Malacca, this will be their choice for lunch.

Chicken Rice Ball is really, the rice mix with some glutinous rice, cook in chicken stock.  When it's cooked and while it's pipping hot, make them into balls the size of slightly bigger than ping-pong balls.  Serve with soft smooth melt-in-the-mouth steamed or boiled chicken, dip in with hot & sour ginger-chillies.  This rice balls originated in Malacca.  The original coffee shop only serves this and the shop is always pack with customers, so much so that sometimes it's impossible to find a seat.  Most times, we have to takeaway. 

It's located at the bank of Malacca River.  I can just eat the rice with the chillies without the chicken..mm..yum yum.  When it became popular, other hawkers replicate the recipe but nothing beats the original.  Here's the photo of the original coffee shop which I found in google.  If you happen to be there, do try this.. it's along Jalan Hang Jebat or you may know it as Jonker Street.

By the way, you see the group of people surrounding the trycicle hawker outside the shop?  Well, that's the best popiah ever!  So, if you go to this shop, you'll get to sample the best Chicken Rice Balls and Popiah!  What more can you ask for.

I usually make the normal Hainanese chicken rice.  Today, I decided to give the rice balls a try since we've not been back home to Malacca for a while now. Hubby's been busy working on weekends and kids are missing this dish.  Not bad for first attempt, if I may say.. :)

The Chicken:
1 whole chicken with skin (without head and feet please) - wash and drain.  Rub with salt all over.
2 pandan leaves (screwpine leaves)
Boil 400ml water in a deep wok.
Once boil, add in the chicken, pandan leave and season with oyster sauce and sesame oil.  Let boil and turn the chicken half-way cooking time and cook until chicken is cooked.
When chicken is done, take the chicken out onto a serving plate and reserve the stock for boiling the rice later.
Cut the chicken into bite sizes and serve with cucumber and tomatoes if you like.

The Rice:
2 cups rice
1 cup glutinous rice
some chopped garlic
a few slices of crushed ginger
a few pandan leaves

1. Mix both rice and wash and drain the rice.
2. In a wok, heat some oil, add a dash of sesame oil, fry the garlic and ginger for 2 mins.
3. Add the rice and fry for 3 mins.
4. Transfer the rice to a rice cooker and add the chicken stock/broth.  Add salt if needed. Put in the pandan leaves and cook till done.
5. While rice is hot, wear plastic gloves, using the ice cream scoop to be consistent with the size, shape it into a ball.  Do this until the rice are all shaped and serve with the chicken and chili.

The Chili:
5-6 Red Chilies
2 inc ginger
10 limes
salt
sugar
sesame oil

Blend together the chili and ginger.  Squeeze lime juice, add the seasonings and a dash of sesame oil.

Rendang Tok

My dear blogger friends, I have to apologize for not visiting you as often as I would have liked.  I've been so busy lately and didn't have time to even update my post as often as I like.

What choice do I have?  I have to earn a living and 3 mouths to feed etc etc etc.  Anyway, here's my mutton rendang which I cooked more than a month ago and now, would like to share the recipe with you.

I modified the recipe as I find that at times you can't follow it word for word.  You have to use your gut feel if that's the right way to cook it or not.  The original recipe boils everything together.  The meat, the ingredients and everything.  Well, I did that but I also add extra step by frying it at the end to get the 'dry' texture.  And I'm glad I did that.

This dish actually is more suited to use beef but since I don't eat beef, I used mutton instead and the result is just as good.

What you will need:
500g beef or mutton
300 ml coconut milk
50g curry powder
20g jintan manis powder (aniseed)
2 cinnamon sticks
50g big onion   }
50g garlic         } blended together
50g ginger        }
50g galangal     }
30g dried chili  }
50g kerisik (grated coconut, fry without oil until golden and crispy)
20g grated coconut
Salt to taste
Cooking oil to fry

1. Mix coconut milk and the blended ingredients in a wok and let boil over medium heat.
2. Add in the aniseed powder, curry powder and cinnamon sticks and mix well.
3. Put in the meat and the grated coconut and constantly stir until it's almost dry and meat is tender, add salt.
4. Lastly, add the kerisik and mix well.
5. Add in enough cooking oil (vegetable oil) and fry the rendang until it's dry.  Serve with hot fluffy rice or nasi himpit (rice cakes) or bread.

Kept well frozen up to several months.

Udang Lemak Nenas (Prawns with Pineapples in Coconut Milk)

This is a typical dish served in most Peranakan homes during the Chinese New Year or any big gathering and celebrations.  Prawns symbolize happiness and good fortune and pineapples is called 'wong lai' in Chinese which means luck had arrived.  Hence, this dish is prepared during celebrations.  Not only does it 'brings' fortune, happiness and good luck, it tastes absolutely yummy but in my home, my family cook this whenever we want.   We are not going to wait till there's a reason to celebrate to eat this.  Nuh-uh..

The pineapple adds sourness and sweetness to the dish and it's so appetizing to the palate. If you don't like prawns, you can use homemade fish balls or with salted fish.

 Like this?

Here's how to cook it....

2 inch Galangal
2 inch Tumeric
10 shallots
5 Lemongrass - use only the white part
Handful of dried chilies
5 Candlenuts
1 inch square shrimp paste

Blend all ingredients to a paste.

300-500 gm medium to large size prawns, trimmed but with skin intact.
1 pineapple - skinned, de-eyes and cut into bite sizes
200 ml thick coconut milk
200 ml light coconut milk
kaffir leaves
salt to taste

- Heat oil in a deep pot, fry the paste till fragrant and oil separates.
- Add thin coconut milk and thick coconut milk and add in the pineapples.
- Simmer until the pineapples are soft.  Add salt to taste.
- Finally add in the prawns.  When prawns turn pink, take off heat.

Serve with hot fluffy white rice.

Loh Chi Sau (Braised Pork Trotters)

Today, I'm gonna share with you this melt-in-the-mouth braised pork trotters.  My family love this dish.  This is one of those dishes where it taste even better overnight.  The flavors seeped into the meat and the sauce will thicken up as the pork fat acts as a natural gelatin ..ooh just wonderful with hot steaming rice.

1 or 2 trotters cut into big pieces (Blanced with hot water as this will discard the strong odor of the pork. Strain and set aside)
2 pieces of 2 inches galangal - skinned and crushed lightly
A few pieces of Star Anise
2 tsp of cloves
2 tbsp of peppercorns - lightly crushed
2 bowls of water (you may need to more water until the pork is tender soft)
Chinese wine
Dark Soya Sauce
Light Soya Sauce
1-2 tbsp sugar (optional)

1. Heat a little oil in a pot.  Fry the star anise, cloves and galangal for a few minutes. Add the pork and fry for 1-2 mins.  Add the pepper.
2. Add the water, dark and light soya sauce and Chinese wine to taste.  If you'd like you can add a little sugar.
3. Simmer until the pork is tender.  May take an hour.

This dish is best cook in a claypot for enhanced flavor in the cooking.

Quick Chicken Kurma (Murgh Korma)

The start of 2013 has been keeping me extremely busy at work.  Hardly have time to do anything else.  Last weekend was my niece's wedding and that too have kept the family occupied.  And now with Chinese New Year approaching, a week from today to be exact, I've been busy baking cookies too.  So, I'll be travelling down south to my hometown, Malacca, comes the weekend.  Already feeling so tired.. I'm getting old! lol

Anyway, here's a wonderful kurma chicken recipe that I want to share with you.  Cooked this a couple of weeks ago but was too busy to post it.  Recipe is taken from a book my sis gave me for Christmas.  It's called 100 Essential Curries by Madhur Jaffrey.  My family like this and it's not spicy at all.  So it's suitable if you have small kids at home.

Quick Chicken Kurma

The ingredients given here is based on actual recipe but I doubled the amount.

4cm fresh ginger, peeled and coarsely chopped

5-6 cloves garlic, peeled and coarsely chopped

6 tbsp vegetable oil

3 bay leaves

5cm cinnamon stick

8 cardamon pods

4 cloves

1/4 tsp black cumin seeds

120g onion, peeled and finely chopped

1 tbsp ground coriander

1 tbsp ground cumin

3 tinned plum tomatoes, chopped (I used 1 can)

1 chicken, cut into pieces and skinned

1/4-1 tsp chili powder

1/4 tsp salt

3 tbsp single cream

1. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend to a smooth paste.

2. Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamon pods, cloves and cumin seeds. Stir once or twice and add the onion.

3. Stir fry for 3 mins or until onion browns, add the paste and ground coriander and ground cumin, fry for a min. Add the chopped tomatoes and fry for another min.

4. Add chicken pieces, chili powder, salt and 250ml water. Bring to boil. Cover, turn heat to medium and cook for 15 mins, turning the chicken pieces over now and then.

5. Remove cover, add the cream and cook on high heat for 7-8 mins or until the sauce has thickened (I like mine with a bit gravy).  Stir gently as you do this.

Serve with white fluffy rice.

Siu Yoke (Roasted Pork Belly)

Today is the first day of school and kids were none too happy about going back to their 'cell'.  For the Primary One students, their parents are allowed to stay on till school is over but only for today.   Parents equipped with cameras taking photos of their little ones in their crisp uniform and snow white shoes, feeling proud on their first day.  Parents stood outside the classrooms looking in at their young ones to see if they are doing fine.  To tell you the truth, I don't know who is more excited and nervous, the parents or the child... lol 

When I went through this with my three kids, I know for sure that I am the one who is nervous and worried if my child will be ok or will he/she knows how to buy food from the canteen or will he/she be bullied or does he/she knows how to be excused to go for toilet break or whether can he/she remember where to wait for the transport lady.  Sigh! Worry is a constant feeling when you are a parent!  That's for sure.  

Tomorrow, the young ones have to brave through on their own and I bet you, there'll be tears when parents are not allowed in the school compound until recess time.  The anxiety and being scared will surface when they don't see familiar faces peeping in from the windows.  Good luck to the first years and their parents.

As for us, Thank God, we don't have to go through that anymore as my youngest is already starting her Primary 3.  Phew!

Anyway, wanna share with you our first dinner in welcoming 2013 cooked by my dear Hubby.  Yup, he baked this Roasted Pork Belly or 'Siu Yoke' in Cantonese.  He loves Siu Yoke and googled on how to make this.  He did this very well indeed.. the pork skin was so crispy and crunchy and the meat was tender.  Here's how he did it...

2kg pork belly - chill uncovered in refrigerator for 3-4 hours to 'dry' the meat from any moisture
a little vegetable oil
Seasoning: salt and five spice powder

• Pre-heat oven to 250dC. (Use bottom and top heat if your oven has this function)
• When ready to bake, take it out of the fridge and score the skin to make slits. Coat the skin lightly with a little of the vegetable oil.
• Rub salt and five spice powder on the skin and into the slits.
• Bake on a baking rack with a tray beneath the rack to catch any drippings from the pork.  Bake for 20mins and reduce to 180-200dC for 40mins or until the meat is cooked and the skin is crisp.

Serve this with fluffy white rice and chili sauce made from fresh chilies (pounded), some lime juice, 2 inches of ginger (pounded) and salt.

Apple Roast Chicken

My son requested that I roast chicken for dinner tonight since it's Thanksgiving.  Thanksgiving?  We don't celebrate Thanksgiving here and I don't even know when is the actual day although I know that it's around this time of the year.  In truth, he wanted roast chicken for dinner and that's all..well, which mother doesn't satisfy a hungry son!  So, ok dear son, it's roast chicken you want, then roast chicken it is! Yay!

In actual fact, my family and I love home roast chicken.  It's so easy to make. Just put in any seasoning or sauces and you have a wonderful meal.  As for me, this is my family's all-time favorite when it's roasting time.  Each time I do this, they will request for this same roast chicken over and over again..I foresee that this will be 'hand-me-down' recipe from me to my kids and their kids too..:)  I don't really have a name for this roast but since I used apples, then I'm gonna name it Apple Roast Chicken.

And I want to share my recipe with you.  Hopefully you'll give this a try and you know what?  I'm gonna make this again for Christmas.  I will have to roast 3 chickens then...haahaha.

1 medium sized chicken, cleaned and remove the head and feet.
salt and pepper
2 green apples with skin, cored and cut into 6 pieces
2 lemons, cut into halves
1 big yellow onion, cut into rings
potatoes, cut into halves or quarters if it's large
garlic, a few whole pips
few sprigs of sweet basil and thyme
handful of dark raisins
rice wine (maybe about 4 - 5 tbsp)
white wine vinegar (2 tbsp)
worchestershire sauce (5 tbsp)
30g butter
olive oil
4 tbsp honey

Rub chicken all over and inside with salt and pepper.  Make slits on the skin at the thighs, wings and breasts and insert the garlic pips together with the basil and thyme.  Cover and refrigerate for a few hours.  Take it out of the fridge an hour before roasting time.

• Pre-heat oven to 230dC.  Place the apples, raisins, potatoes and onion into a non-stick baking tray.
• Place the chicken over it and squeeze the lemon in the cavity and all around.
• Sprinkle bits of butter all over the chicken and give a generous bath of olive oil all over the chicken.
• Pour some rice wine, white wine vinegar and worchestershire sauce.
• Bake for an hour and pour in the honey.  Continue baking till chicken is done.

Serve with baguette or any bread.

HAPPY THANKSGIVING TO ALL!

Braised Pig Trotters in Sweet Sour Sauce

Another Nyonya Cuisine, which I should be using Pig Trotters but as I don't have any in my freezer, I used the ribs and pork belly instead.  Either or, it tasted super duper yummy. The pineapple makes this dish so appetizing.  It's savory, sweet and slightly sour.  Before getting the first taste, it already makes you salivate..slurp!

400g fresh pineapple, peeled, eye removed and cut into bite sizes (I used 1 small pineapple)
3 tbsp oil
1 1/2kg pig's trotters, cut into 2inch pieces (alternatively, pork ribs and/or a strip of pork belly)
1/2 tsp dark soy sauce
4 tbsp tamarind pulp soaked in 250ml water, stirred and strained
1/2 tsp salt or to taste
2 tsp sugar

Spice Paste:
100g chopped shallots
10 cloves garlic, chopped
2 tbsp ground dried red chillies

Blend spice ingredients together to a paste.

• Heat oil in large pot, saute the spice paste until fragrant.
• Add the pork, dark soy sauce, tamarind water (you may add more water if you want to have more gravy and if necessary for a more sourish taste, add more tamarind pulp if you wish), salt and sugar. 
• Bring to boil, then reduce the heat and simmer for about 1 1/2 hours or until the meat is tender.
• Add the pineapple slices and gently cook until the pineapple is soft and translucent. Remove from heat.
• Leave to stand for several hours to allow the flavors to infuse into the meat.
• Re-heat just before serving with steamed rice.

Nyonya Tumeric Fried Chicken Wing

The aroma of the Tumeric Fried Chicken Wings being fried is just mouthwatering.  This is one of the Peranakan recipe for fried chicken. You can basically use any part of the chicken but I prefer the wings as it takes shorter time to cook and crispier to eat.  The aroma is intensified as I wrapped it in tumeric leaves to deep fry the wings.  If you have run out of ideas in what to cook, try this recipe and it's delicious to serve if you are entertaining.  It's easy and fast.

All you need is to marinade the wings for a couple of hours.  Rub the wings with:

Fresh tumeric (about 1 - 2 inches) - pounded (you can use the tumeric powder if you don't have the fresh ones available)
6 - 7 pips garlic - pounded

2 tbsp tapioca flour (this makes the meat soft and crispy on the skin)

1 tsp chili powder (if you want this to be spicier, add more to your taste. you can also use pounded dry chilies)

salt to taste

Heat enough oil to fry the wings in a frying pan, wrap the wings individually in the tumeric leaves and fry till golden and crispy.  If you don't have tumeric leaves, it's fine too as the fresh tumeric gives the chicken all the flavor and aroma that it needs.

Guess what?  These were gone almost immediately at dinner time and I only managed to eat one of those :).
Looks like I have to fry more next time.