• Jun
  • 07
  • 2014

satay sauce | peanut sauce

My sister has been asking for satay the past few weeks, and it just never happened. So this week, she firmly said “I’m making satay!” and I told her I’d make the peanut sauce to complement her satay. I’ve never made peanut sauce (kuah kacang) ever, but I was excited to give it a go. Although I’m not a huge satay fan, I do love my satay sauce and we usually eat it with nasi impit (rice cubes). You know how westerners love their dipping sauce? Well, I smother my rice cubes in this peanut dipping sauce. So, I was up at 1am (dont ask why!) cooking this. And I’m glad it turned out delicious!

*excuse the dark poor quality pic, it was taken at night*

I went on google and typed ‘kuah kacang’ and clicked the first link I saw. I’m glad it had really good photos (because we eat with our eyes right?) so I used this recipe.

 

RECIPE FOR SATAY SAUCE/PEANUT SAUCE/KUAH KACANG

Adapted from this recipe with slight adjustments
Makes: a big work!
Prep & cook time: 1.5 hours

Ingredients

600 gm peanuts
3 onion, finely diced
½ cup dried chillies -soak in hot water for 30mins & blend
1 cup palm sugar
2 tbsp brown sugar
1/2 cup oil
2-3 cup water
Salt to taste

Method

1. In a large wok, dry fry the peanuts, stirring to make sure it doesn’t burn easily. This would take about 10 minutes.

2. Remove from wok and soak with cold water. Using a food processor, process the peanuts. The consistency you’re looking for is not smooth like a paste, but more texturally lumpy. Just make sure all the peanuts have been processed thoroughly & there are not huge bits.

3. Heat up wok again with oil and then fry the onions until aromatic. Add in the blended dried chillies and cook until the oil separates. This should take 15-20mins.

4. Add the processed nuts and 2-3 cups water. Bring to a boil then add in palm sugar, brown sugar and salt. Simmer on low for another hour.

5. Once the hour has reached, you’ll notice the sauce thickening up and has darkened in colour. The oil should also separate and you’ll know its ready. Serve with satay and/or rice cubes (nasi impit)

 


  • Apr
  • 02
  • 2014

malay chicken curry

I love curries. Especially Malaysian curries. There are so many curry variations out there but the ones I love most is this malay curry and mamak curry. Mamak curry is basically Indian curry but the difference is that mamak’s version is darker and spicier whereas malay curry is a lot more creamier and sort of yellowish in colour.

Malay curry goes really well with pulut kunyit (yellow sticky rice) but I didn’t have time to make it, so we just had white rice instead, with some prawn cracker and steamed pumpkins on the side. This recipe was kind of put together instinctively, so hopefully I can do justice with measurements because it tastes absolutely delicious. Its great for those who dont like their curries too spicy and want a creamier texture.

 

RECIPE FOR MALAY CHICKEN CURRY

Servings: 2
Cook time: 45mins

Ingredients
1/2 small onion, diced
1 tbsp Babas curry powder
300grams thigh/maryland pieces (use boneless if you wish)
1 clove
1 star anise
1/2 cinnamon stick
1 potato, quartered
2 tsp chicken stock paste/cube ( I use homemade asian stock paste)
½ cup coconut cream
1/2 cup water (more or less)
Salt to taste (be careful with salt if you’re already using stock)

 

Method
1. Heat oil and saute onions in a small to medium size pot. Add the spices and fry until fragrant for a couple of minutes.
2. Add the curry powder and chicken and cook until chicken is just cooked.
3. Add water, stock and potatoes. Cover and cook on medium heat for 15-20 mins.
3. Pour in coconut milk and season with salt. Simmer for 10 minutes.
4. Finally, serve with rice or pratha (roti/bread).


  • Jul
  • 23
  • 2013

{in my kitchen} beef black pepper

I love a quick and easy stir fry for a mid week dinner! Being at work-at-home-mum to a mother of 2 under 3, leaves me very little time for everything else. You might plan ahead what you had in mind for dinner, but things happen and now you’re left with under an hour to prepare dinner? Just put on a pot of rice and make this simply beef black pepper stir fry. All done in about 30 minutes!

 

RECIPE FOR CHINESE BEEF BLACK PEPPER

Adapted from Rasa Malaysia with slight modifications

Serves: 2
Prep time: 15 mins
Cook time: 20 mins

 

Ingredients

250 g beef tenderloin or flank steak, cut into thin pieces
2 ½ tablespoons cooking oil
2 cloves garlic, minced
2.5 cm piece fresh ginger, peeled and sliced
1/2 carrot, sliced diagonally
½ small green capsicum, cut into pieces
½ small red capsicum, cut into pieces
1 small onion, cut into quarters
1 teaspoon freshly ground black pepper
Salt, to taste

 

Sauces to marinade

1 tsp vegetable stock powder
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
½ teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon sugar (optional)

 

 

Method

1. Marinate the beef with all the sauce ingredients, about 15 minutes ( I didn’t let it sit to marinate because it was a last minute decision to make this & it still turned out tasty!)

2. Heat oil in a wok over high heat. Stir-fry the beef until the beef has just turned brown, then add the garlic and ginger. Stir fry until aromatic.

3. Add the capsicums, carrots, onions and black pepper. Stir-fry for 5 minutes until the vegetables soften (but make sure it doesn’t go soggy)

4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

5. Serve immediately with warm rice.


  • Jul
  • 16
  • 2013

{in my kitchen} bihun goreng | fried meehoon

I’m back with food! I’ve realised the past 15 posts have been all about design.

I have heaps of food photos on my backlog just waiting to be published, so In Sha Allah when I get a bit more time on my hands, I’ll post them up with their recipes!

Lately I have been craving meehoon. Had it at my parents, ramadan bazaar and so I thought its time I make this thing! My sister said it was tasty, and it really is!

 

RECIPE FOR BIHUN GORENG/ FRIED MEEHOON
Serves: 6-8
Prep time: 25 mins
Cook time: 20 mins

 

Ingredients

1 pack rice stick (bihun)
15 small prawns and/or 200g thinly sliced beef
3 bunch choy sum (or any asian vegetable)
4 cloves garlic
2 carrots (cut into matchsticks)
1 block fish cake
1/4 cabbage
2 big handfuls of bean sprouts (taugeh)
Salt & pepper to taste

 

Sauces

2 tbsp chilli boh or sambal belacan (I cheated and use the bottled brand ‘Singlong’)
2 tbsp tauco (salted soy beans)
2 tbsp osyter sauce
2 tbsp kecap manis
1.5 tbsp tomato sauce

 

To garnish (optional)
Cut chilli
Fried shallots
Thin long sliced omelette (made up from 2 eggs)

 

Method

1. In a large wok, saute the garlic and fish cake for a couple of minutes.

2. Add the cut vegetables, all the sauces and cook until they get a bit soft.

3. While the vegetables are cooking, soak the bihun/meehoon in a large bowl of warm water. Let is soak until it softens and then drain.

4. Add your bihun/meehoon into the wok and stir fry to coat it evenly with the sauces/vegetables.

5. Season with salt and pepper to taste.

6. Finally add your garnishing and serve fresh off the wok!

 


  • Nov
  • 19
  • 2011

curry laksa version 2

curry laksa

Yet another laksa post from me because I am a fanatic laksa fan. Here is the original post, I posted a few months ago when I first learnt how to make it from scratch-no bottle paste anymore yee-ha! This time, I made a few extra changes.

If you love cooking malaysian food, you most probably have all these ingredients sitting at home in your pantry/fridge. All you have to do is get the fresh stuff like boy choy, bean sprouts etc. The only downside is probably having to toast the belacan (shrimp) which is super smelly-makes-you-want-to-gag, but because I’m all-things-malaysian, I absolutely love the smell! Though, hubby’s orders: please toast them outside. And yes, please do. You do not want your house smelling like off shrimps ;)

 

RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken breast, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
2 sprig curry leaves
3 cups chicken stock
3/4 can coconut milk
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass, curry powder and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve:  Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.

 

 

Related Posts Plugin for WordPress, Blogger...


Copyright © inmystudio by Iva Izman, 2009 - 2011. All Rights Reserved.