Nasi Lemak (Coconut Milk Rice)
3 cups Thai Rice (long grain rice), washed and drained
1/2 can of coconut milk, about 200ml
3 screwpine (pandan) leaves, tie into knots
1 tsp salt
(1) Wash the rice and soak it in water for 2 hours. Drain before use.
(2) Put rice into rice cooker. Add coconut milk, salt and sufficient water until liquid level is about 1/2 inch above rice.
(3) Place screwpine (pandan) leaves on top, and leave in the cooker.
(4) Set rice cooker to cook rice.
(5) Rake the cooked rice with fork, and leave the rice in the cooker until ready to serve.
Dried Chilli Paste
250gm dried chillies
(1) Remove stems and seeds from chillies. Wear gloves in this step!
(2) Bring a pot of water to a boil, and put chillies to soak for 15 minutes or till softened.
(3) Drain and wash chillies till water is clear. Drain in a colander.
(4) Put washed chillies in blender, and add about 1 cup of water.
(5) Blend till very fine. Remove chilli paste, and set aside.
(6) You can make this dried chilli paste in big batches. Keep the remaining in the freezer.
Basic Sambal Sauce
1 cup dried chilli paste (recipe as above)
2 cloves garlic
15 shallots, peeled
1/2 tbsp sugar
1 tsp salt
1 tbsp tamarind (dissolve tamarind with water, squeezed and strained)
1 tbsp shrimp paste (optional)
(1) Grind all ingredients into a paste. Add little oil if the mixture is too dry.
(2) Heat 2 tbsp of oil, and fry dried chilli paste over medium low heat for about 20 minutes or till paste is fragrant. Keep stirring to avoid burning the paste.
(3) For sauce like sambal, stir in about 2 tbsp of coconut milk, cover and cook for 2 minutes.
3 tbsp Sambal sauce (recipe as above)
1 cup dried anchovies, rinsed and pat dry with paper towel
1 tbsp shallots, sliced thinly
2 tbsp coconut milk (omit if coconut milk is already added in sambal sauce)
little salt and sugar
(1) Heat oil in wok till very hot. Put in anchovies and fry over medium heat to a light brown and till crispy. Lower heat at the end to prevent burning. Remove and set aside on paper towel.
(2) Heat oil in a clean wok. Add sliced shallots, and stir fry till fragrant. Add sambal sauce and fried anchovies.
(3) Stir to combine, and ready to serve!
Love fish, but not the fishy taste? Try dredging in flour and shallow frying them!
3 Pike Mackerel, cleaned
2 tbsp flour
2 cup of oil for frying (adjust amount of oil according to size of frying pan)
salt and pepper for seasoning
(1) Cut each pike mackerel into 4 pieces, about 3 inches long.
(2) Dry with paper towels.
(3) Season each mackerel with little salt and black pepper.
(4) Dredge in flour and set aside.
(5) Heat the oil in a frying pan. Shallow fry the fish in the oil over high heat over one minute. Turn the heat to medium and continue to fry until crisp about 3 – 5 minutes.
(6) Serve hot and enjoy!
Other fresh fish of a similar size may be cooked in this way
I just love homemade kimchi, fresh and tasty. Best part is that I can adjust the saltiness and spiciness to my liking. I use bok choi and cucumber (next post) in this recipe.
2 lb Bok Choi
1 onion, sliced
1 red pepper, seeded and sliced
2 green onions, roots trimmed and cut into 2 inch long
1/2 Korean radish, peeled and sliced thinly
1/2 cup salt
2 tbsp toasted white sesame seeds
Refer to “Poggi Kimchi“
(1) Separate bok choi leaves and wash thoroughly. Place in salad spinner, and dry them in batches.
(2) Place bok choi in a large mixing bowl, and sprinkle salt generously over each leaf.
(3) Add water enough to cover bok choi, and leave aside for 1 hour.
(4) Drain and rinse thoroughly to remove salt.
(5) Mix all the kimchi sauce ingredients in a separate bowl. Add sliced onion, red pepper, green onion, radish and sesame seeds and
(6) Add bok choi and evenly apply the sauce to the leaves.
(7) This kimchi is best enjoyed fresh and can be kept in the refrigerator (very cold setting) for up to 2 weeks.
Quick and easy snack for my toddler daughter. She loves all kind of pancakes, savory or sweet, Chinese or Korean or American style, except spicy! You can add your favorite ingredients, and whip it up into delicious hot snack for yourself and your family.
INGREDIENTS (Make 12 pancakes)
1 cup plain flour
1/2 tsp baking soda
1/2 tsp shrimp paste, available in Asian grocery (optional)
2 cups water
1/2 tsp salt
1/2 tsp white pepper
1/4 cup Char Siew (Chinese BBQ pork) or ham or any luncheon meat
2 tbsp carrot, minced
1/2 cup cooked shrimps, chopped
1/4 cup celery, chopped
1/4 chives, minced
1 tsp sesame seed oil
(1) Shift the flour and baking soda into a mixing bowl, and make a well in the centre.
(2) Mix the shrimp paste (optional) with little water and seasoning. Pour 1/2 of this mixture into the well to mix thoroughly. Keep pouring the mixture to form a batter consistency.
(3) Place all chopped filling ingredients into the batter and stir in the sesame seed oil to mix well. Leave aside for 30 minutes.
(4) Heat non-stick pan with a little oil under medium heat. Pour 1/4 cup of batter and shallow fry till both sides are golden and crispy.
(5) Repeat until the batter is finished. Serve hot and enjoy!