Don’t we all Malaysians love a hot plate of nasi lemak (coconut milk rice) with kick ass sambal ikan bilis (dried anchovies in chilies paste) on any given day??? I do! I must confess that nasi lemak is indeed one of my favourite dish and I must have it as often as I can! I used to wallop 2 packets a day during my pregnancies… which is highly dangerous! The fat content from the coconut milk is pretty high so it could cause a string of problems for preggers.
What make nasi lemak so irresistable is definitely the sambal. The sambal is the STAR… some like it mild but most like it HOT! Personally I like it HOT and SOUR! I am drooling now as I am typing this!
A box of nasi lemak here is selling for AUD$5.50 and only for one portion. With that amount… well, maybe around AUD$8, I can feed the entire family for 2 meals. The only thing is, it is pretty labour intensive. So, if I were to crave for nasi lemak but wanted to observe my health, I will cut away the coconut cream rice and just make do with the sambal. Just a dollop of a kick ass sambal is good enough for me to clean an entire bowl of rice!
- 200 gm Dried anchovies (washed and dried)
- 2 medium Onions (sliced)
- 1 tbsp Tamarind paste
- ¾ - 1 cup Hot water (depending on your preferred thickness)
- Salt to taste
- Oil for frying
- 10 pcs Red chilies
- 4 pcs Dried chilies – soaked (I used more as I like it HOT!)
- 4 no. Shallots
- 4 pips Garlics
- 1″ Roasted belacan (dried shrimp paste)
- Heat up 3-4 tbsp of oil in a frying pan and fry the anchovies over medium fire till golden brown and crunchy. Removed from pan and let it soak on a kitchen towel.
- Blend red chillies, dried chillies, shallots, garlic and belacan in a blender till smooth.
- Using the same pan add another 2-3 tbsp of oil and saute the blended chilies till fragrant on medium fire.
- Add in the onion and continue to saute till onion is soft, toss in the fried anchovies and mix well.
- Use the hot water to soften the tamarind paste. Sieve the tamarind juice over a sieve into the pan little by little till the chilies and anchovies mixture is thicken over low fire.
- Sprinkle some salt to taste.
- Squeeze some lemon or lime over it for a tangy taste before serving.
I hardly do much cupcake baking these days as the kids don’t take a lot of butter cakes or chocolate cake for that matter. They prefer the simple Swissrolls which is certainly more moist as easier to swallow.
Decided to bake some for Darrius’s friend and his family when he went over for a playdate a while back.
Ingredients (yields about 12 cupcakes)
- 125 gm Butter
- 100 gm Sugar
- 2 Eggs
- 1 ¼ cup Flour
- 1 tsp Baking powder
- 2 tbsp Cocoa powder
- ¼ cup Milk
- 100g Dark chocolate
- Mix butter and sugar and beat until light and creamy (use a mixer)
- Gradually add the eggs and mix well
- Melt the dark chocolate in the microwave for 1 minute or over a double boil.
- Sift over the flour, baking powder and cocoa and beat until combined
- Fold through the milk, stir in the dark chocolate and spoon the mixture into muffin pan.
- Bake at 320F or 160C for 12-15 minutes or till tooth pick comes out clean.
- 1 cup Thick cream
- 2-4 tbsp Icing sugar
- 1 tsp Vanilla essence
- Choice of coloring (optional)
- Some strawberries halves for topping
Whip all ingredients together in high speed with mixer till stiff peak.
It has been a while since I have any Taiwanese food and believe it or not, I am actually craving for some of them! One of them is the braised pork on rice which I used to have each time I dine in Fong Lye in KL (Gardens) or Xian Ding Wei (Queensbay Mall) in Penang. This fatty looking braised chopped meat that tasted so damn nice (though sinful!) kept popping in my head after someone shared the Youtube video on Facebook and I just got to give it a go!
Adapted the recipe from here which showed the step-by-step via Youtube. I added slightly more dark soy sauce as I like it in a darker tone.
I can attest that this is a rice killer! I can wallop 2 or more bowls of rice with this fragrant pork in no time!
- 1kg Pork (I used a mix of pork belly and pork shoulder)
- ½ cup Soy sauce
- ¼ cup Dark soy sauce
- 1 Large piece rock sugar
- ½ cup Fried shallots
- 2 Star anise
- 2 tbsp Fried garlic
- 2 tbsp Dried shrimps (soaked and chopped up)
- ½ tsp Five spice powder
- ½ Cup Shao Xing wine
- Hot water
- Pepper to taste
- Cut pork into 5 mm square chunks
- Heat up the wok and dry fry the pork chunks (use a little oil or lard if the meat is not too fatty)
- When the juices from the meat has dried up and turned brown, add the dried shrimps, stir and add in rock sugar and star anise, stir
- Add in the 5 spice powder, continue to stir
- Add the rest of the ingredients and half of the wine
- Cover and simmer for about 5 minutes then turn the heat to low heat and continue to simmer.
- Add in some hot water until just cover the meat, cover and continue to simmer for another 30 minutes or so or until your meat is soft and tender.
- Add the other half of the wine, cover and cook for 2 more minutes
Today is Hari Raya back in Malaysia and Singapore. While everyone is tucking in to yummy ketupat and rendang, here in Melbourne is just another weekday. Normally, festivities like these will make me miss home a little more than usual.
Well, no point dwelling in sadness, so I heated up some store bought Chee Cheong Funn or rice rolls with the home made jeong to chase the blues away! Hah! Yes, food will always be the merry maker in our home.
Previously, before I found out the recipe for the ‘jeong’ used mainly in the KL/Penang version of Chee Cheong Funn, I will normally cook a pot of curry to go with them. However, the kids will not get to eat as they can’t take spicy food. I will then cook some meat sauce for them but the taste is entirely different.
My kids grew up in Penang and they are pretty accustomed to those Penang’s style of Chee Cheong Funn sauce (where shrimp paste is used) and hence I decided to make my own. It tasted so close to home that my boy said he wanted to have Chee Cheong Funn everyday!
Here in Melbourne, we can find rice rolls in most Asian grocers. They comes in many types too… those regular rolls one, flat as well as wrapped with minced meat. At least we don’t feel so home sick now!
- 200 ml Water
- 3 tbsp Bean paste (smooth)
- 4 tbsp Hoi sin sauce
- 1 tbsp Charsiew sauce
- 1 tbsp Sesame seed oil
- 1 tbsp Soy sauce
- 2 tbsp Dark soy sauce
- 2 tbsp Kicap manis
- 4 tbsp Sugar (I used raw sugar)
- 4 tbsp Palm sugar
- 3 tbsp Peanut butter (smooth)
- 2 tbsp Shrimp paste (for the Penang’s version)
- some corn flour solution – optional
- 1 kg Chee cheong funn or Rice rolls
- Toasted sesame
- Heat up water in a medium sauce pan and slowly add in the rest of the ingredients, stirring continuously under low flame with a whisk till it thicken.
- If you feel it is thin, continue to boil and stir till it thicken or add in corn flour solution (corn flour + cold water) to thicken slightly.
- Steam the rice rolls and pour the sauce over and garnish with toasted sesame seeds.
What really nice during this cold wintery weather is having a big bowl of hot black glutinous rice and red bean dessert. Both the hubby and kids loved it especially added with some salty coconut milk!
Since it is cold here I try not to cook too much (lazy to visit the loo too often!) but just enough for a meal or two. Unlike when in Malaysia, I would normally cook a bigger pot as it can be eaten cold. As such, I would normally use my thermal pot to do the job as it really lessen the cooking time and everything will turn out so smooth and yummy!
I have a 2.5L thermal pot and I usually fill it almost to the brim and that can last me 2 meals for 4 pax. It is on the thicker consistency as the hubby prefers it that way!
- 150 gm Black glutinous rice
- 150 gm Red beans
- 1.8L Water
- 1-2 Pandan leaves (screwpine)
- 3 tbsp Plam sugar
- Raw/rock sugar to taste
- 50-60 gm Dried longan
- 1 pkt Frozen Glutinous rice balls (peanut filling)
- 100 ml Coconut cream added with some salt
- Wash the glutinous rice, red beans and pandan leaves and fill up the thermal pot with water and boil on high heat till it comes to a boil (do not cover) and turn to low heat and continue to boil for 5 minutes. Remove from stove and keep in the vacuum pot.
- If you cook with regular stock pot, you’ll have to pre-soak the black glutinous rice for at least 30 minutes before cooking. Boil in high heat till boiling point and turn to low heat and boil for 1 hour (till red beans are soften).
- After an hour, take the pot out and add in the dried longan. Then add in the palm sugar and raw sugar to taste before boiling it again for another minute or two. Put the pot back into the vacuum pot and let it sit for 30 mins before serving.
- In a sauce pan, fill half with water and boil the frozen glutinous rice balls till soft before putting them in to the thermal pot.
- Serve with some coconut cream.