Sambal Calamari

Sambal Calamari

Ingredients

400 g Prepared Calamari, sliced into ½ inch thick
1 Small Red Onion, halved, sliced
1 Tbsp Sugar or to taste
1 tsp Sea Salt or to taste
4 Tbsp Peanut Oil
25 g Tamarind Paste mixed with 1/3 cup Water

Sambal Paste
20 Dried Chilies, cut into smaller pieces
2 Cloves Garlic
5 (80 g) Shallots, peeled, chopped
2 Fresh Red Chilies, seeded and chopped
2 Candlenuts (Buah Keras)
1 1/2 tsp Roasted Shrimp Paste (Belacan)

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with red chilies, shallots, garlic, candlenuts, shrimp paste and blend until they become a paste.

Heat oil and cook the sambal paste in a low heat. Cook until the sambal paste until they are fragrant. Mix in the tamarind mixture and season with sugar and salt.

Turn the heat to high and add the onion and calamari into the sambal mixture. Season with salt to taste and serve at room temperature with Calamansi lime.

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Beef Rendang

Beef Rendang

Ingredients

500 g Lean Beef (use a stewing cut)
1 Cup Grated Fresh Coconut or Dessicated Coconut
15 - 20 Dried Chilies, cut into smaller pieces, soaked in warm water
15 (150 g) Shallots, peeled and sliced
2 cm (1 inch) piece Ginger, peeled and sliced
2 cm (1 inch) piece Galangal, peeled and sliced
3 Stalks Lemongrass (white section only)
1 cm ( 1/2 inch) piece Fresh Turmeric Root, peeled and sliced
600 ml Coconut Milk
200 ml Water
2 pcs Asam Gelugor/Keping (Dried Tamarind Skin)
2 Kaffir Lime Leaves
2 tsp Sea Salt or to taste
2 tsp Sugar or to taste

Method

Cut the beef into slices 2 cm (1 inch) by 3 cm ( 1 1/2 inches).

Prepare the kerisik (dry roasted grated coconut) by placing the grated fresh or desiccated coconut into a dry wok over low heat. Do not add any oil. Toss and stir coconut over a low heat until the coconut is crisp and golden brown. Remove from the heat. Cool the coconut slightly then grind it finely in a food processor. Set aside.

Grind the chilies, ginger, galangal, lemongrass and turmeric root with enough water until you get a fine paste.

Place the beef, ground chili paste, coconut milk in a large wok. Bring the mixture to a boil then reduce to a simmer. Stir occasionally until most of the coconut milk has evaporated - a red film of oil will rise to the surface.

Add the asam gelugor, kaffir lime leaves and kerisik. Mix well and season with salt and sugar.


(Recipe adapted from Rohani Jelani)

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Stir-Fry Baby French Beans With Sambal

Stir-Fry Baby French Beans With Sambal

Ingredients

450g Baby French Beans, trimmed, blanched and drained
150g Prawns, shelled
1 Tbsp Sugar
3 Tbsp Peanut Oil
1 1/2 Tbsp Lime Juice
1 Tbsp Water
Sea Salt to taste

Sambal Paste
15 Dried Chilies, cut into smaller pieces
2 Fresh Red Chilies, seeded, chopped
2 Cloves Garlic
6 small (80 g) Shallots, coarsely chopped
1 1/2 tsp Shrimp Paste, toasted
2 Candlenuts

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chilies and make sure to get rid of the seeds. Then combine it with fresh chilies, garlic, shallots, Candlenuts, shrimp paste and blend until they become a paste.

In a wok, heat the oil and cook the sambal paste in a low heat. Cook until the sambal is fragrant, add sugar and sea salt to taste.

Turn the heat on high and mix in the prawns and cook until they are pinkish in color.

Toss in the long beans and give it a quick stir. Then mix in the water and lime juice. Give it a quick stir and season with salt if necessary. Serve immediately.

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Scallops With Black Bean Sauce

Scallops With Black Bean Sauce

Ingredients

12 Sea Scallops (about 380 g)
1/2 Red Bell Pepper, finely diced
1/2 Green Bell Pepper, finely diced
1 Small Onion, finely diced
2 Cloves Garlic, thinly sliced
1 tsp Minced Ginger
2 Tbsp Fermented Black Bean Sauce
2 Scallions, chopped

Sauce
1 Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine (Shaoxing)
1 tsp Corn Flour
A few dash of white pepper
9 to 10 of Tbsp Water

Method

Heat the oil in a wok over a high heat. When the oil is hot, add the scallops and cook on both sides. Remove the scallops and set aside. Stir in the garlic, chili, ginger and black bean sauce.

Toss in the vegetables and give it a quick stir. Mix in the sauce and scallops.

Bring the sauce to a quick boil and season with sea salt. The sauce should be thickened and the vegetables are cooked but still firm. Serve immediately.

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Stir-Fry Rice Pasta

Stir-Fry Rice Pasta

Ingredients

1 Pack (400 g) Dried Rice Pasta, soaked for 12 hours
3 Medium Leeks, sliced
150 g Peeled Prawns
1 1/2 Tbsp Dried Shrimps
2 Cloves Garlic, chopped
2 Tbsp Peanut Oil
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
3 - 4 Tbsp Dark Soy Sauce
1 1/2 Cups Chicken Stock/Water
A few dashes of White Pepper

Method

Cook the rice pasta according to the manufacturer instructions.

In a large wok, heat the oil on medium to high heat. Toss in the dried shrimps and cook until they are crispy.

Mix in the garlic and prawns and give it a quick stir and add the oyster sauce. Then add the leeks and continue to stir-fry for about 1 minute.

Add the pasta and chicken stock. Bring it to a boil and season with light soy sauce, dark soy sauce, salt and pepper. Cook until the sauce is thicken and the rice pasta is fully cook. Serve immediately.

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Bubur Cha Cha - Sweet Potato And Yam Pudding

Bubur Cha Cha - Sweet Potato And Yam Pudding

Ingredients

2 Small (450 g) Sweet Potatoes, diced
1 /2 (120 g) Yam, diced
1 ½ Tbsp Sago Pearls, rinsed
1 Tin (400 ml) Coconut Milk
150 ml Water
2 Pandan Leaves
3 Tbsp Sugar or more to taste
A Pinch of Salt

Method

Steam the sweet potato and yam on a high heat for about 8 to 10 minutes or until cooked.

In a medium saucepan, combine coconut milk, pandan leaves, and water and bring it to a boil. Then add Sago pearls and cook for about 5 minutes.

Mix in the sweet potato and yam and continue to simmer and season with sugar and salt. Serve immediately.

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Stir-Fry Green Beans

Stir-Fry Green Beans

Ingredients

300 g French/Green Beans, halved (about 2 inches in length)
2 Scallions, sliced thinly
3 Tbsp Peanut Oil
8 - 10 Dried Red Chilies, cut into 1/2 inch in length
3 cloves of Garlic, thinly sliced
1/2 inch Ginger, thinly sliced
Sea Salt to taste

Method

Heat 2 Tbsp of oil in a wok over a medium heat. Mix in the green beans and stir-fry for about 8 minutes, until they are cooked and tender. Remove and set aside.

Heat the balance of the oil over a high heat. Toss in the chilies, garlic, ginger and scallions. Stir-fry until the mixture are fragrant. Mix in the green beans and stir until all the ingredients are well combined. Season well with sea salt and serve immediately.

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