Sambal Udang Chilli Garam

 

Ingredients

150g red chillies, cut into 2 cm pieces

5 chilli padi

2 cloves garlic

200g shallots, peeled

2 tsps shrimp paste or belacan, roasted

3 tbsps oil

600g medium-sized prawns, trimmed and deveined but unshelled

1-1/2 tsps salt

1/4 tsp sugar

Lettuce leaves to serve

Direction

1. Pound or blend chillies, garlic, shallots and belacan until fine.
2. Heat oil in a wok over medium fire. When hot, stir-fry pounded ingredients until fragrant and oil separates, about 5 mins.
3. Add prawns, salt and sugar and stir-fry till for another 5 mins or until prawns are cooked.
4. Serve cooked prawns on lettuce leaves.

 

Stir-fried Green Papaya with Prawns

 

Ingredients

15 medium grey prawns, shelled with tail on

2 tbsp cooking oil

1 red onion, thinly sliced

2 tsp chopped garlic

2 tsp dried shrimps, soaked until soft

1 red chilli, thinly sliced

2 tbsp Shaoxing Chinese wine

350g green papaya, julienned

1 carrot, julienned

1/2 cup water

Salt and pepper, to taste

Directions

1. Wash prawns, then pat dry. Rub prawns with salt. Set aside for 30 minutes.
2. Heat oil in a wok over high flame. Fry onions and garlic until light brown.
3. Add dried shrimps and chilli and fry for another minute, then add the wine, papaya, salt and pepper, and fry for 2 more minutes.
4. Put carrots and water and simmer for about 5 minutes, until water has reduced to a couple of spoonfuls and papaya and carrots are a bit soft.
5. Add prawns and fry till cooked, about 4 to 5 minutes.

 

Spiced Chat Potatoes

1 red onion, chopped

5 clvoes garlic, chopped

1 sprig curry leaf

1/2 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp turmeric poweder

500g chat potatoes, sliced into cubes

Pinch salt and pepper

1 stalk spring onion, chopped

1. Fry onions and garlic in a pan till soft. Add curry leaf, cumin and mustard seeds and turmeric powder.
2. Once fragrant, add potatoes and cook until they turn soft. Season.
3. Add spring onions before serving.

 

Grilled Sakura ebi, Prawn & Pork Otak-otak

4 tbsp finely sliced lemongrass

4 shallots, sliced

5 cloves garlic, crushed

2-3 red chillies, thinly sliced

300g minced pork, preferably slightly faty

150g shelled prawns, roughly chopped

2 tbsp fish sauce

3/4 tsp black pepper

1/2 tsp sugar

4-6 squares of banan leaf, about 30cm across

50g sakura ebi, or any small dried Japanese shrimp finely chopped spring onion, for garnish

1. Pound or grind lemongrass, shallots, garlic and chillies to a fine paste. Combine paste with all remaining ingredients except banana leaf, ebi and spring onion. Mix well, cover tightly and chill for 30 minutes.
2. Briefly steam, blanch or microwave banana leaf squares for about 15 seconds each, until they turn slightly limp. Spoon 2-3 tablespoons of pork mixture into the centre of a leaf square, shaping it into a patty about 1cm thick.sprinkle ebi generously over and press it into the pork. Fold the left, then right sides of leaf over patty, then top and bottom. Seal with toothpicks or staples.
3. Cook banana leaf parcels on a hot barbecue, or in a dry frying pan over medium-high heat for 4-5 minutes, turning once. Serve immediately, garnished with spring onion.

 

Violet Oon’s Whipped Potato

Extract this from The New Paper dated 26.12.2007.

Ingredients

• 2kg Russet potato from the US
• 150g of butter
• 1/2 can of evaporated milk
• 1 tsp salt
• 1 tsp white pepper

Method

Boil the potatoes until they split and immediately tear off the skin.

Pop them into a big mixing bowl and add all the other ingredients. Mash them immediately with a fork or a potato masher.

I would go with a fork because it’s more organic and it’s nice to feel the mash potato between your fingers.

Don’t worry if it’s lumpy. Violet says it’s chic.

And who can argue with the Queen of Cooking? 

 

 

Sambal Fish

Ingredients :

1 kg mackerel fish (cut, wash & sprinkle with 1/2 tsp of tumeric & salt)

Grinding items (to be ground with 1 cup of water)

100 gm dried chilli

50 gm shallots

5 cloves garlic

1 cm ginger

50 ml cooking oil

To be added last :

1 lemon sized tamarind (mix with water to make 1 cup of juice)

1 cup of water

1 tsp sugar

salt to taste

Method :

• deep dry fish and keep aside
• heat oil and fry the ground chilli paste till aroma & traces of oil can be seen
• add tamarind juice, sugar & salt & stir with 1 cup of water and boil
• add in the fried fish and stir thoroughly and cook until sauce is evenly coated on the fish 

 

Stir Fried Cuttlefish

Ingredients :

Frying items :

1 kg cuttlefish (cut into rings)

50ml oil

2 large onions (cut into cubes)

1 large capsicum (cut into cubes)

1 small can of pineapple cubes

Spice powders :

1 tbsp chilli powder

2 tbsp tomato puree

1 tsp garam masala

1 tbsp light soya sauce

1 tsp honey

1 stalk spring onion (cut into 2 cm pcs)

Method :

• boil cuttlefish pieces, drain and keep aside
• heat wok and fry all the ingredients meant for frying until soft
• add all the spices, stir and cook
• add cuttlefish rings and cook till tender. serve with spring onions