Assam Pedas

Recently Rasa Malaysia made laksa penang which looks so mouth watering that I have to have something sour myself. Since making laksa is a bit too time consuming for me and not to mention that I dontv half of the ingredients, I decided to make Assam Pedas. I took the recipes from drNo and Jun and then changed them a lil bit according to wht I have and my level of malas-ness. Yes, this is the somewhat easy(/lazy)-edition of Assam Pedas.

1-2 piece of fish (anything except salmon)

1 cup water

daun kesum or polyganum leaves (thanks RM for the translation)

7-10 okra/ladyfinger/bendi

4-5 tablspoon tamarind juice (1tablespoon tamarind soup powder)

salt and sugar to taste

3 tbspoon vegetable oil

Blended ingredients;

2 shallots

1/2 red onion

1 garlic

2in ginger

10 tbspoon of sambal oelek (chili paste)

1 teaspoon of tumeric powder

2 teaspoons belacan

1. Heat the oil (medium heat) and add the blended ingredients. Stir for 5-6min

2. Put in the water and add the rest once its boil. Flip the fish one or twice.

3. Cover and simmer for 10min.

This is how I eat my assam pedas. With rice, cut tomatoes and cucumber for salad and sambal belacan. Not seen in the picture is the sweet soy sauce. I cant eat my rice without them!

Prawn Curry Kapitan

I made these a few weeks ago but only now I found the time to post the pic. Thank you Gert
for the recipe. Since I have lady finger and eggplant, I add them to my curry too. The only thing that I didn have then was the buah keras but it still turned out very good.

Sambal Tumis Udang

Yesterday I posted the pic of my nasi lemak. Gert and J.T. asked for the recipe. The first few times I made my sambal tumis, Iv always used dried chili but I find the dry chili here in the US to be too hot. So I have farina-ised it so its easier to make and tho stil hot/spicy, its not the kinda that would make u burn ur mouth/tongue for a week. Maybe just for a few hours. hehe! kidding lah. I sure do hope I dont forget any ingredients.

A. 10-15pcs prawn, de-veined
1/2 onion, sliced

B. 1 bottle of sambal oelek (theyr available at regular supermarket too)
5 fresh red chili
1 onion
3in ginger

vege oil (abt 1/4cup )
1/2cup water
1 teaspoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
2 tablespoon salt
1 cup sugar

1. Grind all ingredients in B.

2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.

3. Add water, tamarind powder/juice, salt and sugar. Continue stirring for 4-5min. Taste and add salt/sugar if necessary.

4. Put in the prawn and sliced onion, stir a little a bit and cover for 3-4min.

5. Uncover, stir and taste. Let it set for another 3-4min and serve.

6. Enjoy!

When I made them last week, I made enough that I had the nasi lemak for 2 days and 2 nights straight. Im not kidding you. I did! I also put half of them in a tupperware and freeze them so the next time time I crave for nasi lemak, I dont have to trouble myself. All I have to do is, make the rice and re-heat my sambal tumis.

Spicy Honey Chicken

There are 2 types of cooking that I can have day-after-day-after-day and they're sweet & sour and soy sauce. Be it chicken, beef, fish, crabs or any kinda seafood. Maybe because they'r just simply delicious or maybe because they'r so easy to make. The basic ingredients would be shallots, ginger and garlic. Lately I have been making a lot of spicy honey chicken since it's always a hit among my friends. As the name goes, chili paste is a must to get the spiciness. Not just cut chilies (for a simple sweet & sour) but the paste.

When i cook, there would be the easy (simply malas or not enuf time) or not so easy way of making them. Here, im gonna share the not so easy but not that difficult way of making it.You can use any parts of chicken or just chicken wings or the whole chicken even. Please do not run away and give up before you read the recipe and method. ;)

Ingredients

A.

10pcs of chicken (bone in)

3 teaspoon tumeric powder

1.5 teaspoon salt

B.

12 dried red chilies (soaked in hot water and deseeded)

5 shallots

3 garlic

2inc ginger

C.

4-spices (3 star anise seed,6 cloves,6 cardamon & 2in cinnamon stick), rinsed

7 tablespoon honey

2 tablespoon ketchup

1/2 cup water

salt

3 tablespoon oil

1/2 onion, sliced

Method

1. Marinate the chicken with tumeric powder and salt. Deep fry (slowly) them and keep aside.

2. Grind ingredients in B with a little bit of water.

3. Heat up the oil in the wok and add the 4-spices until fragrant and then add/stir-fry items B.

4. Add the rest of the items in C and continue stirring.

5. Keep tasting until you get the desired taste and lastly put the chicken in. Stir and serve.