Chicken with Coriander and Chilli Padi Dressing

Another delicious, tasty and spicy white cut chicken slightly different from my previous post on Thai Style White Cut Chicken.

Similarly, this  can be prepared from leftover boiled chicken [pak cham kai] or cook chicken as per recipe.   Specially good way to clear off the Pak Cham Kai offered during ancestor worship by many who observes the Taoist faith.  
The original recipe uses blanched pork belly. 

Verdict - fragrant peanut butter, spicy and savoury sauce white cut chicken.

Recipe Source - Yum Yum Magazine No. 67 with modifications

Ingredients

[serves 4-6]

2 chicken whole legs [I used half chicken]

1.5 litres water

50 gm ginger - bruised

5 pips garlic - bruised

2 stalks spring onion

1/4 tbsp salt

Sauce - Mixed

1-2  tbsp peanut butter
4-5 cili padi - chopped
1-2 stalks spring onions - chopped
1-2 stalks coriander leaves - chopped
2-3 kaffir lime leaves - finely shredded [optional]

2 tbsp light soy sauce

 

 

 

1.  Bring water to boil with ginger, garlic, spring onions and salt.
2. Add in the chicken, cover and bring to boil again.  Off heat and leave the chicken in the pot for 45 minutes.
3. Remove chicken and immerse in a basin of ice cold water for 5 minutes.
4. Dish up and drain.  Debone chicken  and cut into bite size pieces.  Place on serving platter.
5. Drizzle the sauce over and serve.
   
   
   
   This post is linked to Cook Your Books Event #22 [April 2015] hosted by Joyce of Kitchen Flavours

   

   
   

I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe

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Fried Crispy Fish With Fragrant Soy Sauce

Another simple yet tasty fried fish with soy sauce.

The fish is crispy but not hard and the flesh is very fresh.  Served with fragrant light soy sauce, the fried fish is very yummy-yummy with rice and sambal belacan.

Recipe Source - Hawker's Fair Simplified [modified]

Ingredients

4 medium size white promfret - cleaned, pat dry and make a few slits

some coriander leaves

some fried crispy garlic - I omit

some oil for frying fish

Sauce 

1 tbsp light soy sauce 

1/2 tbsp oyster sauce

1/2 tsp salt

1 tsp sugar

1/2 tsp sesame oil

1/4 tsp dark soy sauce

1 stalk coriander leaves

100 ml water

1. Pour sauce ingredients in a small saucepan, bring to boil for several minutes until fragrant. Remove the spring onions and coriander roots. Set aside.
2. Heat up enough oil in wok, pan fry fish one at a time until cooked and crispy on both sides.  Remove and place on serving platter.  Finish frying the fish.
3. Warm up sauce, then pour over the fish.  Garnish with coriander leaves and serve immediately.
   
   
   

I'm submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours

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Fish and Egg Sambal Tumis Curry

My previous posts are all about my hassle-free Sambal Tumis Paste. Click here to see related post

Again, this curry is cooked using the same sambal tumis paste which I prepared earlier.  Didn't plan to post the dish, so they are no photos taken on the steps of cooking.  But  decided to post it when I found this curry so good.

It is so easy and quick to cook that you can get to enjoy this claypot of delicious curry in a short while.

Isn’t this claypot of fish and egg curry with lady’s fingers a complete meal for the family?  

Really hassle-free and ‘no-sweat’ at all. No reason why you should head to the Fish Head Curry stall at the food court for a delicious pot of fish curry. The waiting there is longer than cooking this at home, hehehe! I find it so convenient and very satisfying.

Feel free to cook a bigger portion if you like to make this a One Dish Meal with rice.

Ingredients

[serves 2-3]

1 large piece of Spanish mackerel fish block – cleaned and keep whole

2-3 hard boiled eggs- shelled and keep whole

5-6 lady’s fingers – cut half and blanched or steamed 

Some daun kesum [optional]

3-4 tbsp sambal tumis paste [more if you want more gravy or spicy]

½ tbsp tamarind paste mixed with 700 ml water – strained

Salt and sugar to taste

1. Pour tamarind water into a pot. Bring to boil together with daun kesum leaves [if using].
2. Add in the sambal tumis paste and let it boil for several minutes until the water and paste are well mixed and thick.
3. Add in fish, eggs and blanched lady’s fingers. Bring to boil until fish is cooked through.
4. Add in salt and sugar to taste and adjust seasoning.
5. Serve with rice.
   

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Steamed Brinjals with Sambal Tumis Paste

Another quick and easy vegetable dish served with cooked sambal tumis paste.  Click here to see recipe.

This vegetable is so suitable for me when I was suffering from sensitive teeth, when biting or chewy my food is a difficult task.  For awhile, I wasn’t able to enjoy crunchy vegetables and thinking of what are the soft vegetables that I can cook.

Found the answer in this dish which I really enjoyed with steaming hot rice. 

The steamed brinjals are soft and sweet, blends so well with the spicy, sourish and sweet sambal tumis paste.

Ingredients

1 medium size brinjals – washed

2-3 tbsp cooked sambal tumis paste [more or less according to preference]

Some chopped coriander leaves for garnishing

1. Cut brinjals slantwise about 1 cm thickness just before steaming.
2. Arrange the slices on serving platter.  Steam over high heat for 20 minutes or until soft.
3. Remove from steamer, pour away excess water if any.
4. Spread sambal tumis paste over the steamed brinjals and garnish with some chopped coriander leaves.
5. Serve immediately.
   

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EZ Sambal Tumis Paste and Steamed Fish

Cooking this sambal tumis paste is very easy when you can get the fresh chilli paste mix from the wet market.  You need not have to grind your own paste. All is readily available at affordable prices.

The cooked sambal tumis paste is so versatile that you can use it to cook many dishes in a jiffy.

In Penang, they are available at most of the wet markets. It is so convenient, cheap yet tasty.

I could use the cooked paste as steaming sauce for steamed fish, as curry paste for sambal tumis fish curry and also a spicy sauce to serve with steamed brinjals or other blanched vegetables like lady's fingers etc or eggs. Isn’t it easy? 

Quick, tasty, appetizing and presentable dishes for dinner which is hassle-free.

Stay tune for the coming posts featuring how this paste is put to use in my kitchen, hehehe!
Steamed Brinjal With Sambal Tumis Paste

Ingredients

1 packet fresh sambal tumis paste [I bought RM 1.50]

1-2 tsp belacan granules

½ tbsp assam jawa mixed with 50-100 ml water

salt and sugar to taste

2 -3 tbsp oil

1. Heat oil in wok, add in the paste and belacan granules. Saute until oil separates.
2. Add in salt and sugar and tamarind water.
3. Cook over lower heat until paste is thick and taste to adjust season.
4. Dish up and cool before storing or use immediately to cook some of the dishes mentioned above.

Steamed Fish with Sambal Tumis Paste

1 white fish [promfret] – cleaned and keep whole

2-3 tbsp cooked sambal tumis paste

Some mint leaves – for garnishing

1. Place fish on steaming plate. Steam for 10-12 minutes [depending on the size].
2. Remove from steamer and pour away the water.
3. Scoop sambal tumis paste over steamed fish. Garnish with mint leaves.
4. Serve immediately.

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Steamed Fish With Ginger Bud Dipping Sauce

This fish [Mahogany Snapper] is from my hubby's fishing trip.  It is about 1 kilogram.  Since it is so fresh, I just steamed it and serve it with a very tasty, appetising Ginger Bud Dipping Sauce [recipe here].  Missed this kind of fresh fishes very much when on holiday, most meals have meat or chicken and seafood aren't that fresh in certains places that we visited.

The fish is so meaty and very, very fresh.  Goes so well with the dipping sauce.

 

Ingredients

1 whole fish - cleaned

1 tsp sesame oil

Ingredients for Dipping Sauce
[recipe adapted from Yum Yum magazine]

1 stalk wild ginger flower [bunga kantan] - finely chopped

1-2 stalks of coriander leaves - finely chopped

3 red chilli padi - chopped

100 ml light soy sauce

Juice of 3 limes

1-2 tbsp sugar

1 tbsp fine preserved soya bean paste [taucheong]

 

1. Prepare and mix all ingredients together.
2. Steam fish with a little sesame oil for 12 to 15 minutes [depends on size of fish] or until cooked through.
3. Remove and discard some of the liquid, scoop some dipping sauce over fish and serve immediately.
   
   

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EZ Fried Carrot Cake [Chai Tow Kuih]

White carrots were very cheap at the supermarts.  Traditional fried carrot cake is always my favourite kuih from the Kuih stall.  They are deep fried until golden brown and the edges are especially crispy and fragrant but not that authentic cos' you don't get to taste the carrots in it.  Most times you don't see the shredded carrots.

This recipe is a very easy recipe using just carrots and rice flour with seasoning.  Here, I pan fry the cakes instead of deep frying.  You can cut the cake into rectangles or squares.   Serve with a home-made dipping sauce, it just as satisfying,

Recipe Source for Fried Carrot Cake - Eating China
Ingredients

[makes about 10-12 servings]

600 gm grated white carrot - squeeze out carrot juice

400 ml water

1-1.5  tbsp sugar

1 tbsp salt 

1/2 tbsp white pepper

some vegetable oil [1-2 tbsp]

Combine Together

300 gm rice flour

450 ml water

1. Peel and finely grate carrots.
2. Combine rice flour with water, mix until batter is smooth.  Set aside.
3. Heat some oil, fry carrots at medium heat until soft [about 5-10 minutes].
4. Add in the seasoning to taste, stir fry to mix well.  Add in water, stir and bring to boil.  Simmer for several minutes.
5. Gradually add in the rice flour mixture, continue stirring as you add the mixture.  Stir until the mixture thickens.
6. Scoop mixture into a lightly greased baking tray [about 7-8"], smooth the surface a little.  Steam over high heat for 40 minutes or until cooked through.
7. Allow to cool before removing cake.   Cut cake into desired shapes.
8. Heat some oil in a non stick pan, pan fry cake pieces until golden brown are crispy on both side.  You can deep fry the cakes too.
9. Serve with dipping sauce or any chilli sauce of your choice.
   

Dipping Sauce

1 tbsp Miso paste or fine Taucheong

4-5 tbsp sugar

1 -2 tsp grated garlic [omit if for strict religious vegetarian diet]

2 tbsp light soy sauce

1/2 tbsp white rice vinegar [optional]

2 tbsp tomato sauce

1/2 tbsp chilli boh or chilli powder [1 tbsp for spicy version]

1.5 tbsp glutinous rice flour

1 cup water

1. Combine all the ingredients well.
2. Cook sauce over medium heat, stirring all the time until sauce thickens.
3. Let it comes to a rolling boil and bubbly.
4. Off heat and leave to cool before storing in glass jar.
   
   
   
   
   

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