Make delicious kimchi with regular cabbage and fewer ingredients. Making kimchi is super easy with this recipe!
My mom used to make this kind of sambal cooking with prawns many years back but don't see her making this anymore. Not sure why! I'm...
I’d said that I wasn’t sure if I’d have any recipes this month either (I last posted one in mid-August) on account of the backlog of restaurant write-ups I need to put up. But the…
It hit me a few days ago, that sambal belacan or sambal terasi as it's known in Indonesia, keeps popping up on my blog, as a suggestion with this, that and the other dish. How could I not keep bringing it up, when sambal belcan is one of the cornerstones of Malay, Nyonya, Indonesian and to a slightly lesser extent, Kristang (local Portuguese descended Eurasian) cuisine? five day supply of kristang crack The fact that it is the common thread running through these cuisines speaks volumes about how closely linked they actually are, though to the casual observer, they may appear distinct from each other. I decided it just wouldn't do to keep mentioning it without including a recipe and giving you at least a good eyeful if not an actual taste of the wonderful, stinky, glorious stuff! A meal in my house is incomplete without it - no mere exaggeration, you will see if you read on. Sambal belacan is to us, as ketchup is to the West, or kimchi is to Korea and is indispensable on our dining tables. belacan all warm and toasty Here in Singapore, it is served alongside white rice and a seemingly unending host of dishes including ikan asam pedas (hot and sour fish curry), ayam panggang (spicy grilled chicken), sayur lodeh (vegetables in spiced coconut milk), semur daging (spiced soy braised beef), ayam buah keluak (chicken curry with Indonesian black nut or pangium edule), Eurasian oxtail stew or chicken stew and beef ambila (Eurasian beef curry with long beans). I'll go out on a limb here, risk flying bricks and say that we Kristangs adopted sambal belacan from the Malays (as did the Nyonyas) but have embraced it probably more passionately than anyone else, including the Malays themselves. Alright, I'll admit my Kristang brethren may just possibly be slightly less enamoured of the pungent relish than I am, but, it is my mustard, mayo, ketchup, barbecue sauce, steak sauce, chilli sauce, nam pla prik and wasabi all rolled into one gorgeous, tongue tripping, nose tingling delight! We eat it with Malay food, Nyonya food, Indonesian food, Chinese food and our food. I eat it with bread and butter, in grilled cheese or tuna mayo sandwiches, dip keropok (fried fish or prawn crackers), French fries, Ritz crackers and toss mango (both green and ripe), avocado, cucumber, guava and pineapple in it, slather it over burgers, bacon, steak and fried eggs, stir it through fried noodles, dollop it on fried rice; I even ate tuna sashimi with it once, when I ran out of wasabi. I now know I prefer wasabi with my maguro, but it was definitely an interesting mix... The scent of belacan takes some getting used to, but I would take it over the funky bouquet of a durian or wedge of blue cheese any day of the week. While all you can do about the smell of durian is to stand as far back as possible, a well toasted slab of belacan poses no more of a challenge to the nose than a fish cracker might. Problem solved! I should clarify here, that sambal belacan (the relish), is always, always made with toasted belacan, while the chilli and belacan paste used for cooking dishes like sambal kangkung (water spinach in chilli paste), nasi goreng (fried rice) and prawn sambal is a mixture of raw belacan (usually, onion too) and chillies. Belacan is made from salted, crushed and sun dried krill which is locally known as geragok. As we all know, crusty creatures from the briny depths of the sea are all jam packed with flavour, so little surprise that belacan is a beguiling mouthful of pungent, sweet, savoury, salty umami heaven. Accept no substitutes!!!! Interestingly, geragok is a derogatory term for Eurasians of Portuguese descent in Singapore and Malaysia. The term came about because in the past, many, many Portuguese descended Eurasians in Malacca earned their living by krill fishing, and well, let's just say that rocket scientists don't become fishermen and no one ever got to be a millionaire that way, so for a long time, the term was used as a put down. As Malacca was and is the cradle of Kristang culture, all Kristangs even outside of Malacca came to be commonly referred to as geragok. It seems satisfyingly fitting then, that we geragok, love our sambal belacan. These days though, the term is much less common and no longer bears the same sting it once did..... or maybe copious belacan consumption has dulled our sense of indignation and sharpened our sense of humour ;)
Pickles/achar are indispensable to an Indian dining table. A South Asian pickle also known as achar. Every state in India has varieties of pickles with different vegetables, fruits, meat, seafood etc.that spice up their daily meals and taste buds with Read more…
Assalamualaikum... Malam tadi tak lena tidur dibuatnya gara2 perlu bangun lebih awal dari biasa sebab kakak Dini perlu ada di sekolah sebelum 7 pagi sebab dia terlibat dengan perlawanan bola jaring antara sekolah2 di Petaling Jaya ni. Dia yang nak berlawan.. ibu pulak yang tak lena tidor... hehe.. bukan apa.. takut sangat kalau2 ibu tak tersedar alarm handphone ibu yang berbunyi sangat2 romantik tu.... alhamdulillah.. tersedar juga bila alarm berbunyi.. sempat gak goreng bihun goreng kunyit untuk sarapan anak2 & potong kek yang kakak Dini request suruh ibu buat utk bawak bekal.. dapatlah bagi kawan2 team bola jaring & coachnya merasa nanti.. Tahun lepas pun dia terlibat dengan bola jaring juga.. tak sangka lak tahun ni pun dia dpt jadi wakil sekolah lagi.. Harap2.. kali ni team dorang dapat lakukan yang terbaik dari tahun lepas.. Tapi kalau takde rezeki nak buat macamana kan.. dah namanya pertandingan.. adatlah ada yang menang ada yang kalah. Tahun ni kakak Dini jadi GS. Teringat masa zaman sekolah dulu2.. walaupun berbadan besar (serupa kakak Dini juga) tapi aktif juga dengan bola jaring.. Nampaknya kakak Dini pun ikut jejak ibu dia jugakk... hehe.. Tapi masa aku dulu.. tiap kali perlawanan antara rumah sukan atau wakil sekolah asyik2 aku kena jadi GK... mentang2lah aku yang paling besar & paling tinggi dalam team tu. Aku sebenarnya tak suka sarung bib GK tu (ehh.. betul ke orang panggil bib? dah lupalah namanya baju luar yang ada tulis GS, GK, GD, WA.. C.. tuu..) sebabnya GK tu aku rasa macam shortform untuk GEMUK aje...kehkehkeh... Oklah.. dah melalut2 dah kan.. kalau dah bercerita memang tak boleh nak pendek2.. hehe.. Layan resepi lah pulak ye.. resepi sempoi aje.. kali ni layan resepi sayur lagi ye... dah lama tak masak sayur terung pesen gini... sesekali best jugak.. masa masak lauk ni.. lawannya ayam goreng, ayam masak merah dengan sambal tumis telur rebus.. berselera makan.. hehe.. Sambal Terung Bilis Rangup Resepi : MaDiHaA a.k.a Ratna Bahan2 4 biji terung saiz sedang ~ potong serong, rendam, cuci & tos 2 sudu besar cili kisar 3 ulas bawang merah ~ hiris 2 ulas bawang putih ~ hiris segengam ikan bilis 1/2 kiub ikan bilis garam, serbuk perasa & sikit gula sikit serbuk kunyit minyak Cara2 1. Terung digaul ngan garam & kunyit. Panaskan minyak agak byk. Goreng terung hingga nampak lembut. Angkat & ketepikan dulu. Goreng pulak ikan bilis hingga garing, angkat & ketepikan dalam pinggan berasingan. 2. Kurangkan minyak dlm kuali tadi utk menumis.. tumis bahan2 mayang hingga bawang layu. Masukkan cili kisar & tumis hingga wangi. 3. Masukkan kiub bilis, sedikit garam, serbuk perasa & sikit gula. Masukkan 2, 3 sudu air jika sambal terlalu kering. Kacau2 hingga sebati. 4. Masukkan terung & gaul sebati. Akhir sekali taburkan ikan bilis & gaul lagi. Hidang panas2 semasa ikan bilis masih rangup. (jika belum mahu makan.. masukkan ikan bilis kemudian apabila dah sedia untuk dihidangkan.. hanya masukkan ikan bilis & gaul.. takperlu dipasangkan api dapur) Selamat mencuba!
Fresh Kimchi. Oh, this has to be one of our best Kimchi recipes thus far! I’m so excited to share this incredible recipe with you today. Fresh Kimchi is called Geotjeori (겉절이 in Korean). This fresh version is made to be eaten quickly – without any fermentation.
We are mid-way into the holy month of Ramadhan. Today’s the 15th day. For the past 14 days Muslims all over the world fasted from dawn to dusk. I’m glad I have not missed a single day o…
INTRODUCTION Per Wikipedia, “Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made…
Nothing beats homemade sambal (chili sauce). I use to buy sambal. Now my homemade sambal Boet is an addiction. It seems lots of extra work, but it is not.
Assalammualaikum, selamat petang....hari ni masa mat agak padat, pagi tadi ada kerja2 yang harus dibereskan dan mat kena pulak masak satu...
Nonya Achar . Achar is a kind of South East Asian pickled vegetable that is different from Indian Achar. Nonya Achar is probably closer in t...
Kimchi stew, or kimchi jigae, is a fiery red stew served in a served in a stone pot. Use store-bought broth, add tofu and a protein to make this at home!
a handful of cleaned anchovies 2 shallots-cut into rings 1 tbsp tamarind juice 1-2 tsp sugar salt to taste To pound 10 d...
INTRODUCTION My late parents were born in China and settled in Sarawak.. Therefore, none of them qualified to be a Peranakan. In fact, my late mum even have a difficulty to communicate in simple Ma…
Pandu mirapakaya pachadi or Ripe red chilli pickle is popular Andhra style pickle after Mango pickle and Guntur gongura pickle.red chillies and tamarind...
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INTRODUCTION It is not my intention to promote vegetarian recipe but after due consideration, I have decided to share this unusual niche recipe in the blog. I have two objectives that I hoped to achieve are: To help those vegetarian readers who have difficulty to find such a recipe in the internet. In fact, a […]
i have been pickling my own kiam chai/hum choy and it has been very satifying as the taste can be adjusted to your own liking. I am s...
Today i would like to share this sweet sambal tumis (improve version from here ) that i prepared for a recent CNY potluck party held at ...
INTRODUCTION Per Wikipedia, “Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achaar. The South East Asian variations are usually made…
How to make Mango Pickle Masala | Dry Mango Masala Recipe | Homemade Achar Masala Recipe | Gujarati Aachar ka Sukha Masala | Shambharyo Masala Mango pickle Masala is a pure blend of roasted aromatic spices which not only enhance the taste, but also give good shelf life to it. This mango pickle masala will make your pickling process very easy.. The special ingredient in this mango pickle masala recipe is the use of Sea Salt (Samundari Namak). In Hindi we call it as Mota Namak. This salt not only impart a very distinctive taste, but also give good shelf life to this pickle. This sea salt is also referred as crystal salt, and different from rock salt/ black salt/ kala Namak. SEA SALT Why I am using Mota Namak (Crystalline Sea Salt) in this mango pickle recipe? Crystalline Sea Salt is basically unrefined salt or better call it as Sodium Chloride. It is not Fortified with Iodine or contain any processing chemicals that turn pickles to dark, cloudy and in an unappetizing color. I am also using split mustard seeds and split fenugreek seeds for this mango pickle masala preparation. Split Fenugreek Seeds Please note that for 1kg unripe - green Mangoes you will need 200 grams of Mango pickle masala powder and 400 - 450 ml of mustard oil or sesame oil.. Another important thing is the ratio of ingredients used in preparing this mango masala pickle. The ratio of ingredients should be 1:1:1 means if you are adding 100 grams red chillies for that you need 100 grams of sea salt and 100 grams of mustard seeds. Let's learn to make Dry Mango Pickle Masala in an easy to understand step wise pictorial: RECIPE DETAILS Cuisine: Indian Category: Vegetarian Course:. Accompaniment Difficulty: Easy Prep Time 10-12 min Cook Time 2-3 min INGREDIENTS REQUIRED (Approximately give you 250 grams Mango Pickle Masala) 12-15 Kashmiri Red Chillies 3tbsp Split Mustard seeds (60-80grams approx) 3tbsp Sea Salt (60-80 grams) 1½tbsp Split Fenugreek Seeds (30grams) 2tbsp red chilly powder 2tsp turmeric powder 1tsp asafoetida powder 1tbsp Black pepper Method Step 1: Dry Roasting Dry roast red chillies on slow flame for a minute or two. Dry roast all the ingredients except turmeric powder, sea salt and asafoetida powder. Roast them on slow flame for a minute or two until a slight change in color. Step 2: Cool down Take away from the heat, transfer it to a plate and allow it to cool. Step 3 Grind Dry grind them coarsely. Add turmeric powder and asafoetida, mix all well. Our Mango pickle masala is ready.. Store this masala in an airtight jar. Also refer: Mango Pickle Recipe
INTRODUCTION My late parents were born in China and settled in Sarawak.. Therefore, none of them qualified to be a Peranakan. In fact, my late mum even have a difficulty to communicate in simple Ma…
Naga Pork Pickle This pork pickle is flavoured with simplest of spices, a popular delicacy of Nagaland. It is hot, spicy, flavorful and so delicious that you can't stop them eating once started! Pork Pickle is Naga pickled pork meat which is a Naga delicacy. Meat pickles are very popular…
This is the best sauerkraut you will ever eat! It has a soft and smooth texture and a very mild taste. The secret is not only the cream but also the smoked pork chops and the crushed pineapples. Very easy to make ...
Sometime i feel a lot of shops will getting lesser business if i continue to homemade a lot of foods, hehehe..From the last homemade sa...
