SHRIMP FRITTERS

This dish is always my family favorite especially the kids. Here's the recipe I would like share...ENJOY!!!


INGREDIENTS :

100 g self-raising flour
25 g cornflour / cornstarch
150 ml cold ice water
1/4 tsp salt
1/8 tsp freshly ground black pepper

250 g large shrimp, shelled (leave the tail on) and deveined
250 ml cooking oil for deep frying



METHODS :

1. Combine batter ingredients in a mixing bowl, make a quick stir and let it stand for 5 minutes. Blend the batter into smooth batter with whisk. Add in the shrimp and stir through.

2. Heat the oil in a wok over medium heat. When the oil is hot, hold the tail of the shrimp and dip in the batter. Drop the shrimp into the hot oil and repeat to fill the wok but not over fill because it will make the oil temperature comes down.

3. Deep-fry the fritters until puffy and golden brown. Dish out and drain on paper towel and display on a serving platter. Serve immediately.

LADY'S FINGER / OKRA FRIED WITH DRIED SHRIMP SAMBAL

Okra, known in many English - speaking countries as lady's fingers. Okra is a also a popular health food due to it's fiber, vitamin C and folate content. It's also a good source of calcium and potassium.

Okra can be cook in many different ways but this recipe is the best condiment of all. The okra is being blanched in a hot boiling water but not overcooked them, so they still have the crunchiest.....and with the add of the slow stir-fry dried shrimp sambal....this dish is a WOW!!! Here's the recipe I would like to share.



INGREDIENTS :

300 g okra ( lady's fingers )
20 g dried shrimps, soaked, cleaned and pounded
5 tbsp oil

Spice Paste (Ground)
5  fresh red chilies
5  large dried chilies
1  clove garlic
12  shallots
4  candlenuts
1 tsp belachan, toasted
2 tbsp water
2 tbsp sugar
1 tsp salt



METHODS :

1. Bring water to boil in a wok and add in the whole okra. Simmer until cooked - a fork will pierce it easily.

2. Remove from the wok and cut away the stalks. Sliced diagonally and arrange it on the serving platter.

3. Heat the oil in a wok to saute the grounded spice paste until aromatic in low heat, about 10 minutes. Add the pounded dried shrimps and saute until aromatic.

4. Dish onto the cut okra and serve.

ACAR AWAK (SPICY MIXED VEGETABLE PICKLE)

Acar awak is a classic Nyonya or Peranakan accompaniment that is commonly found on the Nyonya dinner table. Nyonya acar, in particular, is very elaborate - much more so than their Malay counterpart. The Penang Acar-awak showcases the degree of extra attention and refinement that has become the hall mark of the Nyonya kitchen. 

 

 The acar will keep for two weeks in the refrigerator if the ground peanut has not been mixed in. It is best served overnight to allow the flavors to develop. If you like drier acar, is best to drain in a colander for at least a few hours because the sour vegetables could released  a lot of water. 

INGREDIENTS :

500 g cucumber, seeded and cut into 3cm long strips

300 g cabbage, cut into 3cm thick

100 g carrots, cut into 3cm long strips

100 g french beans, cut into 3cm length

100 g long beans, cut into 3cm length

100 g pineapple, cut into small pieces

3/4 cup cooking oil

100 g peanuts, roasted and pounded

4 tbsp roasted sesame seeds

For Scalding Vegetables

600 ml water

400 ml vinegar

2 tbsp salt

2 tbsp sugar

Spice Paste (Ground)

50 g dried chilies

100 g shallots

40 g garlic

15 g fresh tumeric

5 g galangal

10 g candlenuts

20 g belachan, toasted

20 g lemongrass

20 g coriander seeds

9 tbsp sugar

3 tbsp salt

2 tbsp vinegar

METHODS :

1. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 2-3 seconds for the cabbage and 8-10 seconds for the rest of the vegetables. Drain vegetables in a coriander.

2. Heat the oil in a wok to fry the spice paste until fragrant in low heat. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil and leave to cool completely before stirring in 2 tbsp vinegar.

3. Add in all the vegetables and stir to mix well. Serve garnished with a sprinkle of the ground peanuts and toasted sesame seeds.

NYONYA KUIH LAPIS / NINE LAYERS CAKE ( 九層糕 )

Yesterday I was so bored and came out with this new recipe of mine.....Nyonya Kuih Lapis. Traditionally this kuih is made in nine-layers - hence the name - by alternating red, green and white layers.

INGREDIENTS :

200 g rice flour

100 g tapioca flour

100 g green bean flour

800 ml coconut cream

250 g fine granulated sugar

1 tsp salt

1 tsp pandan paste

some red coloring

some water

METHODS :

1. In a saucepan heat the coconut cream, salt and sugar and let it slightly cool.

2. Meanwhile in a mixing bowl, mixed the rice flour, tapioca flour and green bean flour. Then add the coconut mixture, mix it well and sieve. Put this mixture on a scale then slowly add enough water to make it up to 1800g in total of weight and mix it well.

3. Divide the mixture into 3 equal portions, each weighing about 600g. Add one portion with pandan paste and the other one with red coloring.

4. In a steamer in medium heat, heat the 8" square glass pan for about 5 minutes. Then wipe the glass pan with a paper towel to avoid any water in it.

5. Pour the white portion weight at 200g and steam for at least 5-6 minutes or till the layer is set. Then pour the in the second green layer in the same amount of weight as the white layer, steam it and pour the red color. Continue this method until the nine-layers form.

6. When comes to the last layer (red color), steam the kuih for at least 15-20 minutes to ensure the whole kuih is perfectly cooked through.

7. Cool completely before cutting into your favorite shape. The best way to cut is to use a plastic serrated knife.

SEASONED MEAT ROLLS (HOKKIEN LOH BAK)

This is one of my mom's recipe which she used to make it on any Chinese festival moment. I love this dish so much especially when you dipped it with some chili sauce.

To make this dish, you need some beancurd sheets which you can find it at the frozen aisle in Asian groceries store. Alright....here I wanna share my recipe with you'll ;

Seasoned the ground meat ( about 1 1/2 pound ) with 3 tsp sugar, 1 tsp chicken stock granules, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 2 tsp five spice powder, 2 tbsp cooking wine, 2 tbsp tapioca flour, salt & pepper and some sesame oil. Then add in 1 chopped medium onion, 1 shredded whole carrot, 6 cloves chopped garlic and 2 beaten eggs. Mix it well.

Cut the beancurd sheet into 4 pieces. Spoon about 4 to 5 tbsp of meat mixture onto the beancurd sheet and roll up tightly. Continue with the rest until the meat mixture is all used up.

In the steamer with a high heat, steamed the beancurd rolls for at 8 minutes and let it cool on wire rack before cutting into pieces.

Then cut the steamed cooled beancurd rolls into small pieces. In a pot filled it with oil and turn the heat to medium high. Dipped the two cut end with flour and deep-fry until golden brown.

Served it your favorite chili sauce.

SAMBAL-STUFFED FRIED FISH ( HU CHEE REMPAH )

Another recipe from my nonya cookbook....I've being missing this dish ever since I was in the States. Last week when I was in the Asian market, to my surprise I found these Hardtail Mackerel ( Ikan Cincaru ) and I decided to cook this recipe which I found in my Nonya cookbook. This dish is spicy but it's so delicious with steamed white rice...YUMMY :)



INGREDIENTS :

2 hardtail mackerel, (ikan cincaru)
3-4 tbsp cooking oil


Spice Paste (Ground)
40 g (4-5) fresh red chilies
5 g (5) dried red chilies
10 g (1 clove) garlic
100g (10) shallots
10 g fresh tumeric
5 g (1 tsp) toasted belachan


1 tsp salt, or to taste
1 tsp sugar, or to taste
5 kaffir lime leaves, sliced thinly

60 ml (1/4 cup) oil for deep frying

DIRECTIONS :

1. Clean fish and lay it down flat on a chopping board. Holding the fish down with one hand, make a deep slit from the back of the fish along the bone using the tip of a sharp knife to make a pocket to stuff the spice paste. Repeat on the other side of the fish.

2. Heat 3 tbsp oil in a wok to saute the spice paste until fragrant. Season to taste with salt and sugar before adding in the kaffir lime leaves. Mix it well and dish out.
3. When the spice paste is cool enough to handle, stuff it into the fish on the both sides.

4. Heat 1/4 cup oil in a clean wok to deep fry the fish until cooked.

SWEET POTATO LEAF CURRY (HUAN CHU HEOK MASAK LEMAK)

This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to make...so enjoy my friends :)


INGREDIENTS :

2 tbsp cooking oil

300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves

Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted



METHODS :

1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.

2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.


**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.

HOT & SOUR FISH CURRY (GULAI TUMIS)

My another Nonya Cuisine from my favorite cookbook Nonya Flavours. For anyone who love hot and spicy food, should give this recipe a try....it's the yummiest of all and it tastes much much better than those ready make paste.

INGREDIENTS :

Spice paste (to be ground)
50 g dried chilies, soaked in hot water and drained
50 g fresh red chillies, sliced
80 g lemangrass, sliced
20 g old tumeric, skinned and sliced
200 g shallots
40 g garlic
20 g belachan, toasted
3 tsp sugar


250 ml vegetable oil

750 ml water
50 g tamarind pulp
2 tsp salt, or to taste
5 tbsp sugar, or to taste

600 g white fish (Jenahak or white/black Pomfret)
1 ginger flower, halved lengthwise and finely sliced


METHOD :

1. Heat oil in a wok over a low fire and saute the spice paste until oil breaks the surface and separate from the paste, about 15-20 minutes.

2. Mix the tamarind pulp with the water and strain to get tamarind juice. Add to the spice paste in the wok and bring to a boil. Simmer for 15 minutes. Season to taste with salt and sugar.

3. Add in the fish slices and finely sliced ginger flower. Simmer until the fish is cooked, about 2-5 minutes, before turning off the fire.

4. Serve with steamed white rice....and ENJOY!!!



NOTE :
The color of the curry is dependent upon the color of the chillies and tumeric. Adjust the gravy consistency to your own preference by adding more or less water.