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.

STEAMED GROUND PORK WITH CANNED BLACK BEAN FISH

This dish is always the best accompanied with some steamed white rice. Very easy to prepare and the best dish for the kids and adults.....cause this this dish is very delicious in a way. Here's the recipe to share.

NOTES : The fermented black bean fish paste can be prepared beforehand and kept in the refrigerator for later use.  

Preparation Time : 20 minutes
Cooking Time : 20 minutes


INGREDIENTS :

500 g ground pork

(A)
1/2 tbsp oil
1 tbsp chopped garlic
5 shallots, peeled and chopped
3 chili padi (Thai bird chili), chopped
1 can fermented black bean fish, chopped the fish meat and reserved the oil in a bowl
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar

(B)
1 tbsp chopped carrot
1 tbsp chopped garlic
2 tbsp chopped green onion
1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame oil


METHODS :

1. In a heated wok, add the oil and reserved can oil. Saute chopped garlic and shallots until aromatic. Add in the chili padi, fish meat with black beans and stir-fry until fragrant. Add the oyster sauce, light soy sauce and stir well. Dish up and set aside.

2. In a mixing bowl, combine ground pork with ingredients B and mixed it until very sticky. Transfer into a steaming plate.

3. Spread black bean fish paste onto the ground pork mixture. Steam over high heat for 15 minutes or until cooked. Remove and serve.

BAKED APRICOT - PECAN FRENCH TOAST

Last Saturday I baked this easy breakfast dish for my kids and they were very satisfied with it. I made this dish the night before and baked it the next morning in the room temperature.

 Remember, that each time you layer the bread in the dish it should be a single layer only. I got this idea of breakfast from the Whole Foods Market website and here's the recipe I would like to share.

 INGREDIENTS :

1 baguette, sliced into 1/2-inches thick (about 15 slices)

4 tbsp butter, melted
1/2 cup dried apricots, chopped
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup heavy cream
1 cup milk
8 large eggs
1 tsp freshly grated nutmeg
1 tsp pure vanilla extract
1/4 tsp fine sea salt
some coarse brown sugar for sprinkle


METHODS :

1.  Line the bottom of a greased 8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit , if necessary. Brush bread layer with some of the butter, then sprinkle with half of the apricots and pecans. Top with a second layer of bread and brush with butter. Sprinkle over remaining apricots and pecans then top with a third layer of bread; brush with remaining butter.

2. In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over the bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

3. When ready to bake, let dish come to room temperature and sprinkle some coarse brown sugar on top of the dish. Preheat oven to 350 F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

PAN FRIED CITRUS SCALLOPS WITH RASPBERRY-POMEGRANATE GLAZE

Love, love this recipe that I found in the internet...
@ Food 52 http://www.food52.com/recipes/15669_citrus_scallops_with_raspberrypomegranate_glaze

The every ingredients in this recipe really comes to a 'WOW' and perfect in every bites. Here is the recipe I would like to share and keep :)


INGREDIENTS :

1 pound large scallops
1 lemon, zested and juiced
1 orange, zested and juiced
2 tbsp pure honey
2 tbsp extra virgin olive oil
1 tsp chopped parsley for garnish

some raspberry-pomegranate glazed ( recipe below )



METHODS :

1. Dry the scallops well with a paper towel and season with salt and pepper. This help to get a nice caramelized crust on the outside.

2. Saute the seasoned scallops in the olive oil for a couple minutes on each side. Flip when they start to get browned and golden.

3. Meanwhile, combine the lemon and orange zest and juice and honey. Add to the scallops and let the juices cook down and coat the scallops. Make sure do not overcook the scallops. Is recommended to use a large saute or frying pan so that the juices will cook down quickly.

4. Plate the scallops and drizzle with the raspberry-pomegranate glaze. Garnish with some parsley and served.



Raspberry-Pomegranate Glaze

INGREDIENTS :  

1/2 cup pure pomegranate juice
1/2 cup red wine
1 tbsp reserved raspberry jam


METHODS :

1. Combine the ingredients in a saucepan and reduce by half. You want it to thicken but still be able to drizzle.

2. Optional, but it does make it more elegant - strain the glaze through a sieve to remove the raspberry seeds.