For My Children...What I Cooked for You: Volume 2

For My Children...

What I Cooked For You

Volume 2

B Bot

Photos by Jimmy Ong

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Published by AuthorHouse 03/14/2013

ISBN:   978-1-4772-3928-5 (sc)

ISBN:   978-1-4772-3929-2 (e)

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Contents

Condiments, Sauces, Spreads, Etc.

Vegetables (Salads Included) Etc….

Comfort Food

Noodles, Including Pasta

Others…..Including Some Special Dishes

Special Dishes

The Sweet Stuff

Menu Suggestions

CONDIMENTS, SAUCES, SPREADS, ETC.

This is a repeat of most of the recipes found in the chapter Condiments, Sauces, Spreads etc. in Volume 1, which is necessary because a number of the recipes here in Volume 2 have references to the items in this chapter.

Shrimp Paste Condiment (Sambal Belacan)

Salted Chilli Paste – Garam Lada

Peanut Salad Dressing

Chilli Oil

Chilli Oil for Crisps

Spicy Condiment Dips

– Soya Sauce (Kicap) Dip

– Shrimp Paste Based (Sambal Belacan) Dip

– Tamarind (Asam Jawa) Based – Sambal Air Asam Jawa

Bird’s Eye Chillies (Chilli Padi) Condiments

– The Sauce / Dip

– In the Raw

Pickled Green Chillies – Lada Hijau Jeruk

Chillies in the Raw

Garlic Chilli Sauce

Rojak Sauce for the Malay Salad

– The Traditional Way

– The Easy Way

Garlic Oil

Coconut Paste (Nyiur Gula)

Fried Coconut Flesh (Kerisik)

Fried Onions / Shallots (Bawang Goreng)

Fried Lamb Fat

– Crispy Lamb Bits

– Crispy Lamb Bits in Soya Sauce (Kicap

Coriander Based Sauce

White Sauce

Tomato Sauce / Ketchup

Mint Sauce

Pesto Sauce

Garlic Butter

Mint Butter

Pickle Mixtures

– Pickle Mixture of Gherkins and Onions

– Pickle Mixture of Cucumbers and Pineapples

– Pickle Mixture of Onions and Cucumbers in Tomato Ketchup

My Version of

– Salsa Sauce

– Spicy Thai Sauce

– Spicy Plum Sauce Dip

– Balsamic Sauce

– Spicy Thai Sauce – Another Version

Sauces for Beef Fondue (Fondue Bourguignonne)

– Béarnaise Sauce

– Coriander Cashew Nut Sauce

– Curry Sauce

– Pimento Mayonnaise Sauce

– Tomato Sauce

Shrimp Paste Condiment (Sambal Belacan)

This is one condiment that is best described as central to basic Malay cuisine. It is the easiest to prepare, yet you can have so many varieties depending on the state of Malaysia you are in and depending on the quality or texture of the ingredients. It is an accompaniment that goes well with a rice based menu.

Ingredients

1. About 4 or 5 fresh red chillies (lada merah basah / segar)

2. About ¼ inch thin square of dry fried / roasted shrimp paste (belacan)

3. Sugar to taste – optional

4. The juice of 1 kalamansi (limau kasturi) – optional.

Method

1. Slit the fresh red chillies (lada merah basah / segar) and discard the seeds, after which you dice it coarsely.

2. In a mortar and pestle set, pound the chillies to a semi fine texture.

3. When done, add the salt to taste and If you prefer, you may add a bit of sugar to balance the saltiness and the spiciness.

4. Add the juice of the kalamansi and adjust the taste if necessary.

Salted Chilli Paste – Garam Lada

This is sometimes served with special rice meals such as briyani rice, tomato rice and butter rice (nasi minyak), not forgetting Arissa / Harrissa. Just pound / blend deseeded fresh red chillies, (lada merah basah / segar) with salt to taste. Strain if you blend it with water and if it is too watery. Add a wedge of green lime (limau nipis) on the side.

Peanut Salad Dressing

This is a very rich salad dressing, usually meant for lettuce or salads that are an accompaniment to rich rice meals, such as butter rice, biryani rice and tomato rice. This is a salad that would have lettuce, cucumbers, tomatoes, and slices of hard boiled eggs.

Ingredients

1. About ¼ kilo of dry fried / roasted raw groundnuts (kacang tanah), skins discarded and ground finely leaving only a few roughly ground.

2. 4 stalks of fresh red chillies (lada merah basah / segar), seeds discarded and ground finely.

3. Salt and sugar to taste.

4. 3 tablespoons of tomato ketchup

5. About 4 tablespoons of plum sauce.

6. 1 tablespoon of olive oil.

Method

1. Mix all the ingredients together, adjust the taste with adding more of any of the other ingredients.

2. Over very low heat, heat up a touch of olive oil and add the mixture, stirring thoroughly and without stopping for a few minutes.

3. Please note that because of the peanuts you should have some oil rising to the surface.

4. Adjust the taste with more salt or sugar, if necessary.

5. Remove and allow to cool before serving with your salad.

Chilli Oil

This is an ingredient to be used in some noodle recipes of Chinese origin.

Ingredients

1. As much dried chillies (lada kering) as you want – start with a cup – some of the seeds discarded, soaked and drained in hot water twice.

2. About 2 cups of regular olive oil

3. 2 teaspoons of sesame oil (minyak bijan) – optional.

Method

1. Heat up the olive oil in a deep pot, then add the dried chillies (lada kering). Because the chillies are a bit damp, the oil may ‘spit’ so cover the pot for a while. Lower the heat and allow cooking to fry without allowing it to burn.

2. Add the sesame oil (minyak bijan) and turn off the heat.

3. Set aside to cool. You can bottle it leaving the chillies in, OR you can strain the oil pressing down on the mixture to get the flavour out into the oil.

Chilli Oil – as a Dip for Crisps

Ingredients

1. As much dried chillies (lada kering) as you want – start with a cup – some of the seeds discarded, soaked and drained in hot water twice.

2. About 1 cup of regular olive oil

3. 8 cloves of garlic (bawang putih)

4. Salt and sugar to taste.

Method

1. Heat up the olive oil in a deep pot, and then add the dried chillies (lada kering). When almost done, remove from the heat and after the mixture has cooled considerably, add the garlic (bawang putih). Be sure to add in the garlic (bawang putih) ONLY when the mixture has cooled down because you do not want to burn the garlic (bawang putih).

2. Grind / blend the mixture adding salt and sugar to taste.

3. Bottle immediately and when using, be sure to use a clean dry spoon so that anything unused can be refrigerated for later.

Spicy Condiment Dips

These are dips for barbecued or fried fish (ikan bakar) and there are several versions. Feel free to use these with other fried items such as fried prawns or spring rolls etc.

1. Soya Sauce (Kicap) Based Dip

Combine:

1. 5 tablespoons of sweet soya sauce (kicap manis)

2. 1 tablespoon of salty soya sauce (kicap masin)

3. Juice of 2 kalimansi limes (limau kasturi)

4. 5 – 6 pieces of bird’s eye chillies (chilli padi) – finely sliced.

5. 1 heaped tablespoon of tamarind pulp (asam jawa) mixed with about ¼ cup water and strained for the juice – to be heated.

6. 3 small onions / shallots (bawang merah / kecil) – finely sliced.

7. Salt and sugar to taste.

2. Shrimp Paste (Sambal Belacan) Based

Combine:

1. ¾ cup of shrimp paste condiment (sambal belacan) – see the recipe earlier in this section.

2. Juice of 2 kalimansi limes (limau kasturi)

3. 2 heaped tablespoons of tamarind pulp (asam jawa) mixed with about ¼ cup water and strained for the juice – to be heated up in a bowl using the microwave.

4. 3 – 5 small onions / shallots (bawang merah / kecil) – finely sliced.

5. Salt and sugar to taste.

3. Tamarind (Asam Jawa) Based – Sambal Air Asam Jawa

Combine:

1. 2 heaped tablespoons of tamarind pulp (asam jawa) mixed with ¾ cup of water and strained for the juice (air asam jawa). Heat up the juice in a glass bowl, using the microwave oven.

2. 4 – 5 small onions / shallots (bawang merah / kecil) – sliced finely.

3. 5 – 6 pieces of bird’s eye chillies (chilli padi) – finely sliced.

4. Salt and sugar to taste.

Bird’s Eye Chillies (Chilli Padi) Condiment

1. The Sauce / Dip

Ingredients

1. 20 – 25 pieces of bird’s eye chillies (chilli padi) – try and discard most of the seeds.

2. 3 tablespoons of salty soya sauce (kicap masin)

3. 6 tablespoons of sweet soya sauce (kicap manis)

4. Optional – juice of 4 kalamansi limes (limau kasturi)

5. Salt and sugar to taste – if the soya sauce flavours are not enough.

Method

1. Grind / blend ingredients 1 – 3 till fine.

2. Add the kalamansi juice – if you are using it.

3. Then adjust the taste with more of the sugar and / or salt if necessary.

TIP

black.jpg This is a fairly thick dip that is normally served with the dish Soto Ayam (see the recipe for this in the section OTHERS…INCLUDING SOME SPECIAL DISHES).

2. In the Raw

Combine:

1. 20 – 25 pieces of bird’s eye chillies (chilli padi) – try and discard most of the seeds. Sliced at least into two for each one. Or finely if you prefer it that way.

2. 3 tablespoons of salty soya sauce (kicap masin)

3. 6 tablespoons of sweet soya sauce (kicap manis)

4. Juice of 4 kalamansi limes (limau kasturi)

5. Salt and sugar to taste – if the soya sauce flavours are not enough.

Pickled Green Chillies (Jeruk Lada Hijau)

Ingredients

1. 20 pieces of fresh green chillies (lada hijau basah / segar)

2. Salt and sugar in the proportion of 1:2. So, if you are using 1 teaspoon of salt you should have 2 teaspoons of sugar. The amount you use here should start with 2 teaspoons of salt and 4 of sugar. You can always increase these ingredients if you feel it is not enough.

3. Optional – about 1 tablespoon of regular white vinegar – personally I never use this but some prefer the tart taste that it gives to the chillies.

Method

1. Wash and slice the chillies (lada hijau basah / segar). How you slice it is a matter of preference, but I suggest fairly thin slices and regular round slices as opposed to diagonally. Drain well and set in a bowl.

2. Combine the salt and sugar in a bowl and add the vinegar if you are using it.

3. Add the mixture to the chillies, and do more if you think it is not enough. Mix well with the chillies.

4. Allow the mixture to mature at room temperature. If not using immediately, store in an air tight container in the fridge.

TIPS

black.jpg As you slice the chillies (lada hijau basah / segar), some of the seeds will drop off and that is not a problem.

black.jpg In fact, when transferring the sliced chillies to a bowl try and loosely shake off the remaining seeds.

black.jpg You can also try pickling bird’s eye chillies (chilli padi) which you can pickle whole or sliced into 2 for each one.

black.jpg Pickled green chillies (lada hijau jeruk) are best served with fried noodles and especially good with noodles in soup.

black.jpg A tip from my sister-in-law Soraya is to blanch the sliced chillies in hot water then drain before mixing in the ingredients – because apparently this keeps the chillies crisp and crunchy for longer.

Chillies in the Raw

Fresh red chillies (lada merah basah / segar) to be served with noodles or fried rice where the dish is a bit bland and if you want something spicy to add to your meal.

Ingredients

1. 5 pieces of fresh green or fresh red chillies (lada hijau basah / segar or lada merah basah / segar) – sliced according to preference and seeds discarded. Some like the slices a little thicker. The choice is yours.

2. 6 tablespoons of sweet soya sauce (kicap manis)

3. 3 tablespoons of salty soya sauce (kicap masin)

4. Juice from 3 kalamansi limes (limau kasturi)

5. Salt and sugar to taste

Method

1. Combine ingredients 2 – 4.

2. Add salt or sugar if necessary.

3. In a bowl, set the chillies and pour the mixture on top. Allow to rest for at least 30 minutes before serving.9

Garlic Chilli Sauce

Yes – I know you can easily get it from a bottle and quite good ones too, but there is nothing like fixing your own where you can be assured that there are no harmful preservatives.

Ingredients

1. 20 pieces of fresh red chillies (lada merah basah / segar) – seeds discarded – then washed.

2. 4 cloves of garlic (bawang putih) – coarsely chopped.

3. Salt and sugar in the proportion of 1:2. So, if you are using 1 teaspoon of salt you should have 2 teaspoons of sugar. The amount you use here should start with 2 teaspoons of salt and 4 of sugar. You can always increase these ingredients if you feel it is not enough.

4. 1 tablespoon of regular white vinegar.

Method

1. Combine all the ingredients and grind / blend till you get a fine paste. You may add a bit of water starting with a teaspoon only – if the mixture does not blend well.

2. Store properly in an air tight bottle container if you are not using immediately.

Variation

This idea came from a friend who did not care much for the garlic (bawang putih) in chilli sauce. Instead of the garlic (bawang putih), she added about 2 – 3 tablespoons of mashed fermented bean paste (taucu) which meant she omitted the salt and the vinegar. However, you can if you wish, leave the garlic (bawang putih) in for the added flavour.

Then she made sure there was enough sugar to offset the saltiness from the fermented bean paste (taucu).

Rojak Sauce for the Malay Salad

(For tofu / tahu, mixed vegetables or with mixed raw fruits)

The Traditional Way:

Ingredients

1. 10 fresh red chillies (lada merah basah / segar)

2. 1 inch thin slice of dry fried / roasted shrimp paste.

3. ½ cup of palm sugar (gula Melaka) or brown sugar

4. 1 tablespoon of tamarind pulp (asam jawa) mixed with ¾ cup of hot water, then strained for the juice (air asam jawa).

5. 2 dessertspoons of prawn paste (petis)

6. The juice of 2 kalamansi limes (limau kasturi)

7. ¾ cup of dry fried / roasted raw ground nuts (kacang tanah), ground finely.

8. Salt to taste.

Method

1. Grind / blend ingredients 1 – 3.

2. Add ingredients 4 – 6, and add salt or sugar or both, if necessary.

3. Then add the ground peanuts, leaving a bit for garnishing.

4. Lay the vegetables / fruits / tofu (tahu) out in a bowl and pour all the ingredients

over to mix.

5. Garnish with the finely ground peanuts.

The Easy Way:

Ingredients

1. 1 cup of dry fried / roasted ground raw peanuts (kacang tanah) skins removed

and ground finely.

2. The juice of at least 1 kalamansi lime (limau kasturi)

3. ½ cup of warm water – to be used only if the sauce is too thick.

4. Rojak paste – available in any wet market or supermarket – portion depending

on how many vegetables you are fixing for the rojak.

Method

1. Combine all the ingredients, and pour over your tofu (tahu) / vegetables / fruits. Garnish with some of the ground peanuts.

Garlic Oil

Ingredients

1. Garlic (bawang putih), washed after taken out of its skin, and drained – diced coarsely.

The amount depends on how much you think you are going to use. However, it is strongly recommended that you do at least 10 pips of garlic (bawang putih). The whole process should be for something that can be used a number of times. It just seems so ‘wasteful’ to expend all that energy into doing garlic oil with just a few cloves of garlic (bawang putih).

2. Regular olive oil – enough to cover the garlic (bawang putih).

(If you can afford it, extra virgin oil can be used as well. But, if you prefer, any other oil can also be used.)

Method

1. Using a pot, * heat the oil.

2. When the oil is hot, lower the heat immediately to very low.

3. Add the garlic (bawang putih), allow it to fry briefly till just a light brown colour.**

4. Immediately remove the garlic (bawang putih) from the oil and drain on a paper towel. This is important because the temperature of hot oil is such that even if the pot is removed from the fire the garlic (bawang putih) will continue to cook.

5. Turn off the fire and remove the pot from the stove – allow the oil to cool.

6. When cool, put back the garlic (bawang putih) into the oil, and bottle in an air-tight bottle.

7. Refrigerate if you need to use it later.

* I recommend using a pot because this is not something to be stir fried. I also find that this makes for easier pouring of the garlic (bawang putih) and oil after it is ready to be bottled.

** Besides removing the garlic (bawang putih) when it is light brown, it is also advisable to turn off the fire when the garlic (bawang putih) is a light brown because the oil will continue to burn on its own, which can affect the final taste of the mixture.

Coconut Paste

Nyiur Gula

Ingredients

1. Flesh of coconuts – when getting it scraped at the market, ensure that you only scrape the white part of the coconut flesh. The outer skin of the flesh will give a different texture to the paste and when combined with the gravies of dishes, you will get gravies that are flecked with brown spots.

As the process is time-consuming and you will need bulk when grinding / blending the coconut, try to use at least 2 coconuts.

Method

1. Over a very slow fire, dry fry (i.e. without any oil) the scraped coconut flesh, turning it over constantly so that it browns evenly.

2. When the coconut flesh is a golden brown colour, and when it is nicely crisp, remove from the fire and allow to cool.

3. Do not allow the coconut flesh to burn because the end product will have flecks of darker brown spots.

4. Grind / blend the coconut flesh at a very low speed. Stop the machine every now and then to scrape the sides down.

5. Eventually, the coconut flesh will turn into a thick liquid mixture. Continue blending until the mixture is nice and smooth.

6. Allow to cool.

7. Pack in small quantities – use small plastic containers, or, use an ice cube tray so that once frozen, the cubes can be turned into a plastic bag and put away.

NB – Remember – if you have packed in large quantities, and need only to use a little at any one time, use a clean spoon and re-freeze immediately the remaining portion.

Fried Coconut Flesh

Kerisik

Ingredients

1. Flesh of coconuts – when getting it scraped at the market, ensure that you only scrape the white part of the coconut flesh. In this case though, if you are in a hurry it does not matter so much if the brown flesh is included as well because you are not grinding it for use as coconut paste.

Method

1. Over a very slow fire, dry fry (i.e. without

any oil) the scraped coconut flesh, turning it over constantly so that it browns evenly.

2. When the coconut flesh is a golden brown colour, and when it is nicely crisp, remove from the fire and allow to cool. Do not allow the flesh to burn – bottle quickly if you intend to store it and keep immediately in the freezer.

3. Keeping the kerisik in a freezer is highly recommended because of the possibility of the flesh going rancid if the temperature is not sufficiently cold.

Fried Onions / Shallots

(Bawang Goreng)

It is useful to do fried onions (bawang goreng) in bulk which you