Nasi Lemak

This is my family fav combination. We really love fish instead of chicken wings for a change.
The must have ingredients are : Sliced cucumbers, fried ikan bilis and sambal chilli.


Coconut Rice recipe:

~ 3 cups of Jasmine rice
~ 3-4 Fresh pandan leaves ( knotted)
~ 2 cup of coconut cream
~ 3 cups of water
~ 1 fresh lemon grass ( wash and smash)
~ 1 tsp of grinded ginger
~ 1 pinch of salt

Methods :
~ Wash the rice first.
~ Place all the ingredients into the rice cooker.
~ Soak for about 15mins then press start button to cook
~ Make sure to stir well before cooking the rice.
~ Leave it warm in the rice cooker before serving.


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Sambal chilli is adapted from : http://nasilemaklover.blogspot.sg/2010/05/homemade-asian-basic-chili-paste-sambal.html
This recipe is very versatile as it can be use to make curry, fish etc etc as this is a basic one as no seasonings or shrimp paste is added before hand.

Sambal chilli recipe:

Ingredients A300g dried red chili (cut 1” length and cooked in hot water for 10mins, remove seeds)
175ml water

Ingredients B
2 onions
10 shallots
10 cloves of garlic
50ml water

300ml cooking oil or more

1. Blend ingredients A till fine or paste texture, and set aside.
2. Blend ingredients B till fine or paste texture, and set aside.
3. Heat wok (without oil) over low flame, add in chili mixture, stir fry for 15mins.
4. Add in cooking oil, continue stir fry for another 15mins (at this time, the mixture is quite heavy and hard to stir)
5. Add in onion mixture, continue stir fry for 45mins or till oil separated from chili (at this time, the mixture is light and easy to stir)
6. Cool down completely before store in clean air tight container. Store in fridge or freezer.

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There is another recipe which I like that is featured in Sunday times  dated 27 Sept 2009 using Lee Wee & Brothers' recipe for Nasi Lemak rice.

Ingredients:

70g fresh red chilli
1 large red onion
6 cloves garlic
3tbs cooking oil
80g ikan bilis ground to fine powder
8g salt
18g sugar

Method:
~ Blend the fresh red chillies , red onion and garlic to form a smooth paste
~ To a heated work, add cooking oil and stir fry the ground ikan bilis for about 2 mins till fragrant.
~ Add the ground chilli paste, salt and sugar and stir fry for 15 minutes.

Lastly serve with your fav ingredients you like on your nasi lemak.

Rosemary Begedil

 
Ingredients:

 - 500g peeled potatoes (use slightly firmer ones), cut into small pieces
- 100g fry shallots ( can use ready ones )
- 3 to 4 stalks spring onions, chopped
- 2 sprigs of fresh rosemary (  wash the rosemary, remove the leaves and chop finely)
- Pinches of  white pepper to taste
- Pinches of salt
- 1 beaten egg
- 1 tsp of corn flour ( to add more if mixture is too wet)
 


Methods :

~ Fry shallots in oil till crisp and golden. Drain and spread them out to cool.

 ~ Using the same shallot oil, fry the potatoes. You can cut them into slices / cutes as they are  going to be mashed up .

~ Drain the potatoes of the oil .

~ Mix in the shallots, spring onions, rosemary and pepper  and salt  then mash.

~ Shape the potatoes into palm sized patties, dip in beaten egg and fry.

~ You need to shallow fry them and be careful of high heat which will burn the patties.

~ The patties should be semi-submerged in oil.
~ Drain the begedil of excess oil before serving. Enjoy!

Mango & banana Smoothie

I love Thai mangoes so I decided to make them into smoothie

Ingredients:

2 Mangoes
2 bananas
2 cups of yogurt
1 cup of milk
1 spring of mint leaves

Methods:

Cut up the mangoes and bananas into small chunks first.
Place all into the blender and mix till smooth.
Ready to drink .

Ham and cheese buns with bonito flakes

Basis bread dough recipe:

280g bread flour
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g plain yogurt
28g unsalted butter

Methods:

Place all the ingredients into a BM . Knead and proof for 1 hr 30 mins
Remove the dough and divide equally into 55-60 g each
Rest the dough for 15 mins
Then shape the dough into smooth and round shape
Add in any ingredients u desire.
For this , I added cream cheese into the dough. Shape into round buns and place a slice of ham on top. Press the middle down only and leave the sides alone. It is like making a crater like shape.
Rest the dough for 45-60 minutes or till the dough doubles in sizes
Egg wash the buns  and squeeze some Jap mayo on top
Bake @ 170 degrees for 25 mins / till golden brown ( depending on your oven)

Once out of the oven, you can place some bonito flakes / seaweeds on top for garnish .
Below are some of the varieties I have made. Enjoy!!!!

Note: This liners are very good in keeping a round and fat buns below. You can purchase from PH.
This recipes can yield about 11 buns depending on the sizes you knead.

Red beans buns top with Chia seeds

Ham & cheese with seaweeds toppings

Pork floss buns

Winter melon soup

Ingredients:

1 slice of winter melon
3 dry Japanese scallops
4-5 pieces of pork ribs ( use the soft bones types)
1/2 cup of ikan bilis
1 dry cuttlefish
A handful of wolfberries
1 carrot cut into slices
8-10 red dates ( small)

Methods:

Boil the pork ribs to remove any oil or dirt .
Pour away the hot water and wahs the pork ribs to remove any oil or broken bones
Boil a fresh pot of water about 1-2 litres
Add in all the ingredients except the wolfberries
Let it boil and cooked over slow flame for 45- 60 minutes .
When ready to serve, add some sea salt for taste n sprinkle the wolf berries on top.

Note: I am using the tiger Thermal cooker so I just boil my soup for 20 minutes and left it to cook on its own in the pot for the next 5-6 hours.

5 Spices Tau kee & Tau pok

This is a yummy and yet inexpensive dish. I bought the pre-fried Tau kee ( beancurd skins)  for $1.50 and 2 bags of 8 Tau pok ( long type) for $1. Total cost of this dish $2.50 excluding gas of course.



Ingredients:

5 dried beancurd sticks (tau kee, 腐竹)2 tbsp oyster sauce
2 tbsp light soya sauce
2 tsp dark soya sauce
1 tbsp Shaoxing wine ( I use Hua tiao )
1/2 tsp sugar ( I omitted )
1 tsp five-spice powder
3 cloves garlic, washed and smashed
3 thin slices ginger
1 Star anise
Methods:

Place deep-fried beancurd skin and all other ingredients in a pot. Add enough water or stock to almost cover all ingredients. Bring to a boil. Simmer, covered, for 40 minutes. Taste and adjust seasoning if necessary. Serve with steamed rice.

Original source from: http://kitchentigress.blogspot.sg/2010/07/five-spice-beancurd-skin.html

Thai Pineapple Rice

To serve this dish in a cutout "pineapple bowl", half a pineapple lengthwise and hollow out the flesh without cutting through the skin. Set aside the flesh of half pineapple to cook this dish.

Tumeric is permanently staining on clothes, certain materials (such as plastic bowls) and surfaces. Use non-staining crockery and cookware. I use an old wok and spatula specifically for cooking anything with tumeric in it.

Ingredients

• 1 tsp tumeric powder
• 1 tbsp pineapple juice
• 1 tbsp fish sauce
• 1 tbsp ikan bilis or chicken seasoning powder
• 350 grams cooked long grain rice refrigerated overnight
• 2 tbsp cooking oil
• 30 grams butter
• 3 shallots peeled and minced
• 3 garlic cloves peeled and minced
• 1 heaped tsp shrimp paste ( I omitted)
• 6 prawns peeled, de-veined and diced
• 100 grams boneless chicken breast cut to bite-sized pieces; marinate with 1/2 tsp sesame oil and 1/4 tsp light soy sauce
• 100 grams diced pineapple flesh may use fresh or canned
• 2 tbsp roasted cashew nuts
• 2 tbsp dried raisins
• pork or chicken floss
• coriander

Instructions

1. Combine tumeric, pineapple juice, fish sauce and seasoning powder in a non-stain bowl. Mix well and set aside.
2. Heat oil and butter in wok, stir fry shallot and garlic for about 30 seconds or until the shallots start to soften.
3. Add chicken and stir fry until they just turn opaque. Add prawns, stir fry until semi-cooked.
4. Add rice and pour the sauce (step 1) over. Stir fry until the rice grains are dry and evenly-coated in the sauce.
5. Add pineapple, cashew nuts, raisins and stir fry for another minute or two. Ladle pineapple rice to serving bowl and garnish with meat floss and coriander.

Original source from : http://www.noobcook.com/pineapple-rice/2/