Asam Pedas Melaka

Asam Pedas Melaka

Ingredients

3 cuts fish

2 onion - sliced

2 garlic - sliced

1 tsp fenugreek

1 tsp mustard seeds

1 lemongrass (crushed)

a handful kesum leaves

1 tbsp tamarind paste mixed with 2 cups water

4-5 ladyfinger

1 brinjal - cut

2 tomatoes - cut

1/2 tsp sugar

Salt to taste

Ingredients for Chili Paste (to be blended)

10 pcs dried chili (depending on your taste)

4 small onions

3 garlic

1/2" ginger

1/2 tsp turmeric powder (fresh turmeric root)

1 tbsp fennel seed (freshly ground)

1 tbsp cumin powder (freshly ground)

1 tsp ground black pepper

Method

1. Heat about 2 tbsp oil in a pot, add fenugreek and mustard seed, allow to pop before add in the sliced onions , garlic & lemongrass. Fry until fragrant
2. Add in the chili paste, stir fry for about 15 minutes and then add in the fish and kesum leaves. Followed by the tamarind juice.
3. Add the brinjal, cook until its soft and then add in the ladyfinger and tomatoes. Season with salt and sugar.
4. Served with steamed rice.

Dried Sambal Prawn

Dried Sambal Prawn

Ingredients A
10 large prawns - clean and deveined
1 large onion - sliced
2 garlic - chopped
2 kafir leaves
1/2 tsp chicken stock granules or powder
1/2 tsp sugar
1/2 tsp turmeric powder
1 tsp dark soy sauce

Ingredients B
Chili Paste (sambal) - pound or blend
3 red chili
1 tsp roasted shrimp paste (belacan)
1/2 tsp anchovies
1 tbsp lime juice

Methods
1. Blend or pound the ingredients B to make a sambal (chili paste)
2. Add salt and turmeric powder to the prawns. Heat up about 1/2 cup of oil in a wok. Deep fry the prawn for about 1 - 2 minutes and then removed set a side.

3. Use the same oil, sauté the onion and garlic until brown. Add the chili paste. Stir until fragrant and then add kafir leaves and season with sugar, salt and soy sauce.
4. Return the prawn and stir for another 2 minutes Served with steam rice while it still hot.

Fusilli Garlic Butter Prawn

Very simple !!!

Fusilli Garlic Butter Prawn

Ingredients
1 cup fusilli - boiled
1 tbsp olive oil
salt to taste

1 cup fresh prawn - peeled & deveined
3 cloves garlic - chopped
1 handful fresh parsley - chopped
2 tbsp heavy cream
Cooking oil
1 tsp flavored chili powder (optional)
Salt to taste

Method
1. Boil water with olive oil and salt. Cooked pasta until its ready. Drain and set aside
2. Heat about 2 tbsp of cooking oil, add in prawn, stir fry for about 2 minutes and removed
3. With the same left over oil, add in garlic and parsley. Sauté until fragrant and then return the prawn into the wok. Cook for about 3 - 4 minutes
4. Add in cooked fusilli and sprinkle with flavored chili and salt. Add cream and mixed well.
5. Removed from the heat and served..

Crab Curry

Ingredients
3 large mud crab - clean and cut
5 cloves garlic - chopped
1" ginger - minced
3 pcs small onions - chopped
1 tsp fennel seeds
1tsp cumin seeds

1/2 cup coconut milk

1/4 cup plain yogurt

Spices (combine all in a bowl)
2 tbsp garam masala
1 tsp meat curry powder
2 tbsp chili powder
1 tsp turmeric powder
1 tsp ground coriander
1/2 cup water

2 green chili 

1 tomato - cut

Corriander leaves

1 tsp lime juice

A pinch of sugar

Salt to taste

Method
1. Heat 3 tbsp oil in a large wok, add cumin and fennel seeds. And then add onion, garlic and ginger.
2. Add in the spices mixture, sauté until fragrant.
3. Add crab dan stirs until it coated evenly. Add 1/2 of the coriander leaves, yogurt and coconut milk. Simmer for about 10 minutes.
4. Add green chili and tomato. Season with salt, sugar and lime juice to taste. Cooked for another 3-5 minutes.
5. Garnished with the remaining coriander leave and served.

Ulam with Coconut Sambal

'Ulam' means raw vegetables and it's popular among Malays, there are so many types of ulam and to be honest I am not that familiar with it. But this is some of the vegetables that my mother use to serve while we were young. It's either served with sambal belacan (see my previous post) or with coconut sambal. I prefer top eat it with this.. its spicy, savory and with the flavor of coconut... hmmm.. Really yummy!!

Ingredients
1 cup freshly grated coconut
1 red chili
3 Birdseye chili - (depending on your taste)
1 small onion
1 tbsp lime juice
1 tsp roasted belacan (shrimp paste)
salt to taste

Raw vegetables: lettuce, cucumber, mint leaves, cashew nuts shoot etc

Method
1. Add red, birdseye chili, belacan, onion and salt into chopper and blend it well
2. Combine the grated coconut and lime juice and blend again.
3. Removed and served with ulam

Chili Stingray

Ingredients
2 slices of stingray - cut )
1/2 tsp turmeric powder ) marinade and deep fried
1/2 tsp salt                     )

Chili paste - blend
5-6 pcs dried chili - deseeded and fried with 1tbsp oil
2 small onions
2 garlic
1/2 " ginger

Seasoning
1 tbsp medium dark soy sauce
1 tsp lime juice
1/2 tsp sugar
1/2 tsp chicken stock granules

Methods:
1. Marinade fish with salt and turmeric for 10 minutes and deep fried. Set aside
2. Blend fried chili with onions, garlic and ginger. Set aside
3. Heat 1/2 tsp oil and sauté the chili paste until fragrant.
4. Add in soy sauce, sugar, lime juice, salt and chicken stock.
5. Return the fried stingray and stir until it coated evenly.
6. Removed and served with white rice.

Seafood Gumbo

INGREDIENTS
3 tablespoons butter
1 large onion, chopped
2 cloves garlic, chopped fine
1 tsp chili powder
1 red capsicum - diced
1 green capsicum - diced


vegetables
1/2 cup chopped celery
4 tomatoes - peeled and cut
6 pcs ladyfinger (okra) - sliced
1 tbsp tomato puree
2 sprigs parsley - chopped
2 bay leaf


seafood
4 cups fish stock
4 cups chicken stock (broth)
1 cup fresh prawn, peeled & deveined
1 cup crabmeat
1 cup fresh oysters

Seasoning

Salt and pepper to taste
1 tbsp chicken stock

Roux (see below)


Grated cheese (Optional - original recipe did not have this. This is my creation as I find it more tasty with melt cheese)

Making Roux

Heat pan on medium heat and melt 4 tbsp butter. Add 6 tbsp flour and constantly stir until it turns brown, remove

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METHOD
1. Heat up 2 tbsp oil in a frying pan, and fry the ladies finger (okra) until it turns dark brown. Remove and set a side

2.  Melt butter in a pot and then sauté the onions, garlic and celery until soft (about 5 minutes). Add the shrimp, oyster and capsicum. Cook for 2 minutes.

3. Add fish and chicken stock, tomatoes, chili, parsley, bay leaf, fried okra, roux and seafood. Season with salt and pepper.  Simmer for about 30 minutes.

4. Transfer to baking tray and sprinkle with grated cheese. Bake for 5 minutes to melt the cheese and the served with garlic butter or white rice

Sambal Sotong

Ingredients

500gm Calamari

1 large onion - sliced

1 tsp salt

1 tbsp sugar

1/2 tsp tamarind paste or lime juice

1 tsp chicken stock granules

1 stalk lemongrass - crushed

Chili Paste (to blend)

5 dried chili - deseeded

1 red chili - deseeded

3 pcs candlenuts

2 onion

2 garlic

1 tsp shrimp paste

Method

1. Heat 3 tbsp oil, stir fry the calamari for about 5 minutes. Remove and set aside

2. Clean the wok and heat another 1 tbsp oil, sauté the onion until brown, add the lemongrass and chili paste. Stir fry until fragrant

3. Return the calamari to the wok and season with salt, sugar, tamarind paste and chicken stock. Cooked for another 10 minutes

Black Pepper Prawns

Ingredients
1 bowl Large Prawns - Clean and deviend
1 Large Onion
4 Garlics
2 red chili
1 tsp freshly ground black pepper
1 tsp soy sauce
1 tsp oyster sauce
1 sweet soy sauce
1/2 tsp chicken stock granules
1 stalk spring onions


Method
1. Deep fried prawn (half cooked) and set aside
2. Clean the wok and heat about 1 tbsp oil. Sauté the onion and garlic until fragrant
3. Add chill and oyster sauce, soy sauce and chicken stock, stirs
4. Return the prawn and add the black pepper, stirs for another few minutes and served.

Grilled Stingray (Ikan Pari Panggang)

This recipe is not the same as what you have tasted anywhere. This is my mother's way of preparation. To be honest I have not seen any restaurant or stalls selling this. Its very easy and taste awesome.

Ingredient
1 whole stingray (small size) - wash and cut into 2 - rub with salt

Dipping Sauce
1 cup thick coconut milk
1 tsp tamarind paste
1 tblsp lime juice
5 pcs birds eye chilli - pounded with 1tsp belacan
Salt to taste

Methods
1. Grilled the fish until cooked served with the following sauce
2. To make the sauce; Combined all the ingredient into a bowl and mixed well
3. Served with cucumber and rice

Long Beans with Calamari Lemak

Ingredients

5-8 strips long beans - cut

3 Calamari - clean and cut

1cup coconut milk (1 small box)

1 lemongrass - crushed

1 dried tamarind peel (asam gelugor)

Salt to taste

Chili paste (pound or blend)

2 red chili ( can be replaced with birds eye chili)

3 onions

1/4 tsp ground cumin powder

1/4 tsp ground fennel powder

1/4 tsp turmeric powder

Method

1. Heat about 2 tbsp oil and stir fry the calamari. Set aside

2. Combine coconut milk and chili paste in a pot. Add all other ingredient and boring to boil

3. Add calamari and long beans. Constantly stirs until long beans cooked

4. Served with white rice

Spicy Butter Prawn

Dont be surprised, Sometimes simple recipe like this, is enough to make you burp... Just have it with hot plain rice.. yummy!!

Ingredients
1/2 kg Prawn - clean and deveined (dont peel the skin)
3 garlic - chopped
3 - 4 green bird eye chili - cut
1 tbsp butter
1 stalk curry leaves
2 tbsp bread crumps
Cooking oil

Method
1. Heat about 4 tbsp oil in a wok and fry the half of the prawn until brown, dish out and fry the balance of parwn and set aside.
2. Clean the wok, and the melt the butter. Add the chopped garlic, curry leaves and chilli, stir fry until crispy and then add the bread crumps and prawn.
3. Season with sugar and black pepper to your taste
4. Served with a bowl hot plain white rice

Stir Fried Squid with Chili

Stir Fried Squid with Chili

Ingredients

1 kg Squid - clean and cut

1 large onion - cut into wedges

1 tbsp tomato sauce

1tsp light soy sauce

1/2 tsp white vinegar

Spring Onion

Chili Paste - Blend until smooth

3 red chilli - deseeded

4 garlic

2 onions

3 slices ginger

Methods

1. Heat about 4 tbsp oil, stir fry the half of the squid for about 3 minutes and then removed; repeat the process for the balance of the squid. Set a side

2. Clean the wok and heat another 1 tbsp oil, sauté the onions and then add the chili paste. Stir fry for about 5 minutes or until fragrant

3. Return the squid into the wok and season with tomato sauce, vinegar, salt and sugar. Cooked for another 5 minutes and removed

4. Garnished with spring onion before served.

Sambal Tumis Ikan Bilis

Sambal Ikan Bilis

Ingredients

100 gm ikan bilis - soak and wash nicely

1 big onion - sliced

1 tblsp belacan ( shrimp paste)

3 pcs candlenut - finely pounded

1 tsp tamaring paste

1 1/2 tblsp sugar

1 tbsp coconut milk

 Salt to taste

Chili Paste

6- 8 dried chili   )

2 red chillies      ) blend together

1 small onion    )

1 garlic             )

Preparations:

1)Lightly fried the anchovies untill half cooked , set aside

2) Remove the oil and just leave about 2 tblsp in the wok

3) Saute onion and garlic till brown

4) Add blended chili, reduce the fire and let it cook for about 10 minutes

5) Add water if its too dry, add in shrimp paste, candlenut, tamarind paster, salt and sugar. Stir well

6) Add anchovies, big onion and coconut milk for another 3 minutes

Chili Prawn

Ingredients
1/2 kg Tiger Prawn - clean and deveined
1 large onion - Cut
3 garlic - minced
1 tbsp fresh chili paste
1tbsp tomato sauce
1 tbsp plum sauce
1 tbsp light soy sauce
1 tomato - cut
A handful roasted cashew nuts
Salt and pepper to taste
1 stalk spring onion

Method
1. Deep fry prawn for few minutes, removed and set aside
2. Clean the wok, and heat 1 tbsp oil, sauté garlic until brown and then add onion
3. Add in chili paste, stir fry until fragrant. Add tomato and plum sauce
4. Combine the prawn and cashew nuts into the wok, season with soy sauce, pepper and salt. Cooked for about 5 minutes before dish out.
5. Garnish with spring onion and salad. Served

Thai Green Curry Fish

Ingredients
2 - 3 pcs fish fillet
2 pcs brinjal or eggplant - cut
1/2 cup water
1 cup coconut milk
2 tbsp green curry paste
1 stalk lemon grass - crushed
4 pcs Kaffir leaves - sliced
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp lime juice
Salt to taste
Coriander leaves


Method
1. Heat about 1 tbsp oil, add onion and garlic, fry until brown. Add green chili paste together with lemongrass and kaffir leaves. Stir for few minutes
2. Add fish, brinjal, water and coconut milk, Allow it to simmer for few minutes
3. Season with fish sauce, lime juice, brown sugar and salt. Removed
3. Garnished with coriander leaves and served with rice

Sweet and Sour Fish Fillet

Ingredients
10 pieces instant fish fillet (from packet)
1 tbsp chili paste
2 garlic - chopped
2 onion - chopped
2 slices ginger - chopped
2 tbsp frozen mixed vegetables
2 tbsp tomato sauce
1 tsp soy sauce
1/2 tsp sugar (or to your taste)

Method
1. Deep fry the fish fillet with slow heat until brown.
2. Heat 1 tbsp oil, sauté the garlic, onion and ginger until fragrant. Add chili paste and mixed vegetable. Stirs until cooked.
3. Add in tomato sauce , soy sauce and sugar. Mixed well and removed
4. Arrange the fish fillet on a platter and spoon over the sauce. Served

Pan Fried Fish with Lemon Butter Sauce

Ingredients
1 large fish fillet (Dory, Salmon, Barramundi.. etc)
For garnishing Salad & Tomato

Sauce
2 tbsp butter
2 garlic - minced
1 tsp chicken granules/ powder
1 tbsp Worcestershire sauce
1/2 cup Heavy cream
Dash of freshly ground black pepper
1 tbsp chopped parsley


Method
1. Spray the cooking oil on the frying pan and cook until it turn brown. Set a side
2. Melt butter in a sauce pan, fry the garlic until brown. Slowly add the cream and stir
3. Add all other ingredients and stir until thicken
4. Place the fish on a serving platter, garnished with salad and cut tomatoes.
5. Spoon the sauce on the fish and served

Sambal Prawn

Ingredient
1/2kg Prawn - medium size
1  large onion - sliced
2 kaffir lime leave (sliced)
1 tsp brown sugar
1 tsp tamarind paste
1 tbsp coconut milk
1/4 cup of water
1tsp salt 

Ingredient A - to blend into paste
4 - 5 pieces dried chilies - remove the seeds and soak with hot water
3 pieces red fresh chili - deseeded
3 onions

3 garlic
1/2" ginger
1 tsp ground cumin
1/2 tsp turmeric powder
4 pcs candlenut (buah keras)
1 tblsp Belacan

Method:
1. Heat up about 5tblsp cooking oil, quick fry the prawn. Keep aside
2. Clean the wok and add oil,  saute the onion until brown and then add in blended chilli, stir fry until fragrant 
4.  Add in coconut milk and water, tamarind juice, bringing it to boil. 
5. Add salt, brown sugar & kaffir lime leaves. Finally add prawn, quick stir and do not over cooked.
6. Dish out and Served when it's hot

Fish Head Curry

Ingredients
1 fish head - cut into 2
4 pcs lady finger
1 pc hard Tofu
1 tomato - cut into 4
2 eggplant - cut into 2

3 tbsp plain yogurt

1/4 cup coconut milk

1 stalk curry leaves

1 tbsp tamarind paste

1 tsp salt

Ingredients A (Paste)
2 tbsp curry powder (fish)
1 tbsp chili powder
3 onions  - pounded
2 garlic   - pounded
3 candlenut - pounded
1/4 cup water


Methods
1. Combine ingredients A into a bowl and set aside.
2. Heat 3 tbsp oil, sauté onion and garlic until brown, and then add paste with curry leaves, Stirs until fragrant.
3. Add eggplants and fish head, coconut milk and yogurt, simmer for about 5 minutes
4. Add Tofu, lady finger and tomato. Season with salt and tamarind paste. Continue simmer for another 5 minutes
5. Removed and served with white rice or bread