This recipe will only be available upon request.
Nasi Lemak (Coconut Milk Rice)
INGREDIENTS3 cups Thai Rice (long grain rice), washed and drained 1/2 can of coconut milk, about 200ml sufficient water 3 screwpine (pandan) leaves, tie into knots 1 tsp salt
METHOD(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
INGREDIENTS250gm dried chillies
METHOD(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.
Basic Sambal Sauce
INGREDIENTS1 cup dried chilli paste (recipe as above) 2 cloves garlic
15 shallots, peeled1/2 tbsp sugar 1 tsp salt 1 tbsp tamarind (dissolve tamarind with water, squeezed and strained) 1 tbsp shrimp paste (optional) coconut milk
METHOD(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.
INGREDIENTS3 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
METHOD(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!
Nonya specialty noodle, sweet and sour vermicelli.
INGREDIENTS1 pack rice vermicelli, soaked for 1 hour and drain 2 beancurds, cut into pieces and deep fried till crispy (or store-bought fried beancurd) 1/2 lb bean sprouts 1/2 lb chye sim, sliced (optional) 1 cup prawns 1 cup chopped Chinese chives 2 hard boiled eggs, sliced 1 tbsp store-bought sambal chilli sauce 3 tbsp ground bean paste Seasoning sauce 3 tbsp tamarind pulp, mixed with 400 ml water and squeezed out juice 3 calamansi limes or limes, squeezed juice 1 tbsp sugar 1/2 tbsp salt
METHOD(1) Heat 1 tbsp oil in wok. Add broad bean paste and sambal sauce. Stir fry until fragrant. (2) Add prawns, chye sim and beansprouts. Stir fry until prawns are almost cooked. (3) Add rice vermicelli and seasoning sauce. Stir fry until well mixed. (4) Add Chinese chives and stir fry till combined. (5) Cover the lid, and turn off the heat. Leave it for 5 minutes. Add lime juice. (6) Transfer to serving plate. Garnish with bean curds and eggs.
Whenever I visit Singapore and Malaysia, Mee Goreng is one of the must-have dishes to eat! In this recipe, handmade Cucur Tikus is fried till golden brown and crispy. Add it while frying noodle, and it is covered with delicious sauce.
INGREDIENTS1 lb yellow noodle (available in Asian grocery store) 1 tbsp minced garlic 1 small onion, cut into thin slices 2 tbsp sambal chilli sauce 1/4 lb bean sprouts, rinsed handful of chye sim (green leafy vegetables), rinsed and cut into 1 inch long 1 tomato, cut into 8 pieces 1 block of firm bean curd, cut into 1 inches thick, about 8 slices 3 eggs, lightly beaten few pieces of cucur tikus*, sliced or whole * recipe of cucur tikus is not available due to recipe owner’s request. 1 lime, cut into wedges Seasoning sauce 3 tbsp water 1 tbsp dark soy sauce 2 tbsp light soy sauce 2 tbsp sugar 1/2 tsp salt 3 tbsp tomato sauce (ketchup) 1 tsp vinegar
METHOD(1) Deep fry bean curd till golden brown and crispy. Set aside. (2) Heat 1 tbsp oil in wok. Add minced garlic and stir fry till fragrant. (3) Add onion and stir fry till onion is softened. (4) Add sambal sauce and stir fry for another 30 seconds. (5) Add beaten egg and noodle and stir fry quickly to mix with the noodle. (6) Add the remaining ingredients and seasoning sauce. Stir fry till the noodle is dry and fragrant. (7) Serve hot and enjoy with fresh lime wedges.
Adapted from 阿贤杨佳贤 Axian, my favorite food show host in Malaysia:
There are many dishes for Nasi Lemak. I will be adding recipes like “Rendang”, “KangKung”, and many others in my blog later 🙂
INGREDIENTS Coconut rice ingredients
When you crave for a dish that is not available here, what do you do? You make them! I craved for Singapore Beef Noodle so much that I almost booked an air ticket back to Singapore. Of course, it is not a practical at all. After much research and asking around, I created this recipe. I made the beef stock similar to Vietnamese PHO. The taste is close enough to satisfy my craving. Honestly, my beef noodle is nothing compare to the one at famous beef noodle stall in Singapore! To achieve authentic taste, I will try to bribe my favorite beef noodle stall owner on my next trip to Singapore :p
INGREDIENTSStock ingredients 1 – 2 lb of beef bones (mix half of beef bones with meat and beef bones only) 1 knob size of ginger 1 bag of Chinese special soup spices mix *PHO HOA* (Use 1 cinnamon stick, 2 star anise, few cloves, all spice powder if not available) 1 tbsp white peppercorns Gravy ingredients 1 tsp minced garlic 1 tsp minced ginger Seasoning: 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp soy sauce, 1 tsp salt, 1 tsp sesame seed oil, 1 tbsp oyster sauce and 1 tsp white pepper cornstarch mixture (enough to thicken the sauce) about 1/2 cup of cornstarch to 1 cup of water Serving ingredients 1/2 lb of beef ribeye (thinly sliced) few beef balls 1 lb of fresh round rice noodle or fresh flat rice noodle (fresh thick beehoon or fresh Kway Teow) handful of beansprouts handful of cilantro 1 lime, quartered Sambal Chili Sauce(as dipping sauce) Fresh ginger sauce (as dipping sauce)
METHODMaking stock: (1) Clean beef bones thoroughly. Bring a pot of water to boil, and blanch beef bones for 5 minutes. Remove and rinse again. (2) In a huge stock pot, boil about 2 l of water. Add beef bones and simmer for at least 8 hours. (3) While stock is simmering, remove all floating scrums and oil. Clean stock is a must! (4) After 8 hours of simmering, remove the bones from the stock. Add spice bag or spices and peppercorn. Bring to a boil for another 1 – 2 hours. You can add beef balls during this stage. Making Gravy: (1) Add little oil to a pan. Add minced garlic and ginger. Stir fry till fragrant. (2) Add 2 – 3 cups of beef stock, and bring to a boil. (3) Add seasoning ingredients, and boil for another 2 minutes. (4) Add cornstarch mixture to thicken the sauce, and turn down the heat to the lowest. (5) Keep the gravy heated, while preparing your noodle. Stir every once a while. How to serve: (1) In a pot, add water enough to blanch noodle. Blanch rice noodle for 1-2 minutes. Drain and set aside in a serving bowl. (2) In another pot, add beef stock and bring to a boil. (3) Add little salt and pepper to stock. (4) Using a sieve, blanch thinly sliced beef for 30 seconds or almost cooked. Blanch bean sprouts for a minute. (5) Place cooked beef over noodle in a bowl. (6) Pour gravy over the beef and noodle. Garnish with bean sprouts, cilantro and a slice of lime. (7) Take a small bowl, add beef stock and beef balls. Garnish with cilantro. (8) Serve with sambal chili sauce and fresh ginger sauce. Enjoy! Note: To make soup version, just pour beef stock over cooked noodle.
INGREDIENTS1/2 chicken with bones, cut into pieces 4 dried Chinese mushrooms, soaked and cut into quarters 1 pair of Chinese sausages, sliced thinly Chinese parsley few bok choy or green vegetables, washed and blanched for few minutes 3 cups fragrant Thai rice, washed and drained few ginger slices Seasoning 1 tbsp dark soy sauce 1 tbsp light soy sauce 1 tsp sesame seed oil dash of pepper
METHOD(1) Marinate chicken pieces with 1/2 tbsp dark soy sauce, 1/2 tbsp light soy sauce, dash of pepper and sesame seed oil. Set aside for 30 minutes. (2) Heat 1 tbsp of oil in pan, and stir fry chicken till almost cooked. Lastly, add Chinese mushrooms and stir fry for another minute. Set aside. (3) Add washed rice and water (enough to cook rice) in a claypot. Heat to high, and turn to low once it starts boiling. (4) Cook rice in claypot for 15 minutes or until cooked. Assemble cooked chicken pieces, blanched bok choy, mushrooms and sausages on top of rice. (5) Cover the claypot, and allow to cook for another 15 minutes over a low heat. (6) Remove lid, and drizzle Seasoning ingredients over the rice. Garnish with chinese parsley. (7) Serve hot and enjoy!
INGREDIENTS5 bowls of cold rice (overnight rice for fried rice) 1 strip of homemade char siew (see recipe) or store-bought char siew (available in Chinese stores) 1 cup frozen mixed vegetables 2 eggs, lightly beaten 2 stalks of green onion, sliced thinly 1 tbsp minced garlic Seasoning: 1/2 tbsp fish sauce, 1/2 tsp salt, dash of white pepper
METHOD(1) Heat 1 tbsp oil in cooking wok. Add minced garlic and stir fry till almost golden brown. (2) Add mixed vegetables and char siew. Stir fry till combined. (3) Push the mixed vegetables and char siew to one side, and add beaten eggs. (4) Once eggs starting to cook, combine everything together. Stir fry for another minute. (5) Add rice and press gently with wooden spoon to loosen the rice. (6) Stir fry till rice is thoroughly mixed with other ingredients. (7) Add all seasoning and green onion, stir fry for another minute. (8) Once the rice is evenly cooked, transfer to rice cooker and keep warm. (9) Serve warm and enjoy!