Thursday, December 23, 2010

Sambal Tumis Kerang Teluk Chempedak




I remember eating the most delicious Sambal Tumis Kerang on the beach of Teluk Chempedak, Kuantan. A humongous hundred year old tree hung above tables packed with people enjoying divine Nasi Lemak for breakfast with white sands of the beach as flooring. The whole environment plus the morning sea breeze added on to the flavour of the Nasi Lemak that we had. This is my recreation of the Sambal Tumis Kerang Teluk Chempedak...

Ingredients:~
2 tbsp cooking oil
a pinch of shrimp paste/belachan, roasted
1 large bulb of onion, blended
4 garlic, blended
3 heaped tbsp chilli paste
1 tbsp tamarind, diluted in 1 cup of water & drained for juice
1 tbsp coarse sugar
2 tbsp palm sugar
1 tsp salt
1 cup of boiled & cleaned cockels

~Method~
1. Heat oil in a pan.
2. Sautee the onions, garlic, chilli paste & shrimp paste till fragrant.
3. Pour in the tamarind juice. Let it simmer.
4. Put in the cockles. Mix the flavours in.
5. Stir all both the sugars & salt. Taste..
6. Totally divine with Nasi Lemak!

Tofu in Tauchu Gravy




I am a great lover of Tofu.....cooked in any way. It is exceptionally soothing when cooked in a light tauchu gravy. So fast & simple to cook, with so few ingredients and importantly, so beautiful!

Ingredients:~
3 pieces of hard tofu, halved into triangles & deep fried briefly
1 tbsp cooking oil
1 bulb of medium sized onion, sliced
3 cloves of garlic, sliced
1 tbsp tauchu (fermented soya beans)
1/2 tbsp tamarind, squeezed in 1 cup of water, drain for the juice
1 red chilli, sliced lengthwise 3/4 way ,in half & deseeded
1 tsp salt
1 tsp sugar

~Method~
1. Heat oil in a small pan. Sautee' onions & garlic till soft.
2. Put in the tauchu and tamarind juice.
3. As soon as the water boils, add the salt, sugar & red chilli.
4. Immerse the deep- fried, triangle tofu into the tofu gravy.
5. Enjoy with hot white rice.

Monday, December 13, 2010

Apple & Mango Chutney

Many many decades ago, I was introduced to Chutneys by my father, who loved having chutneys with his Beriani.....especially when we are not in Malaysia. It is very similar to the Malaysian Acar Buah with a lot less spice, resulting in it being milder in taste. Being a Johorean, Beriani is not complete without Acar Buah......So, the only alternative when Acar is unavailable is to have it with chutneys instead! Like my father, I love having it with Beriani. I also love it in my chicken sandwiches, as a dip, as an accompaniment with any bland dishes, as a sauce.....and the list is endless. Simple, lovely and it keeps well!


Ingredients:-


  • 2 red apples, peeled and sliced
  • 1 large ripe fragrant mango, peeled and sliced
  • 2 big cardamoms, crushed
  • 3 tbsp vinegar
  • 1 cup water
  • 1/2 level teaspoon of red chili powder
  • 1/3 cup sugar
  • 3 teaspoon salt
  • 4 cloves garlic
  • 3 slices of ginger, julienne
  • 4 teaspoon raisins
  • 8 almonds
Method:-

  1. Cook apple and mango in water with ginger and garlic till tender or for about 15 minutes.
  2. Add vinegar, sugar, almond, red chili powder, cardamoms and raisins and cook till it thickens a little.
  3. Cool and put in a sterilized jar.
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