Sambal Ikan Bilis (Spicy Anchovies)

My first attempt at this and it was a success! Been quite sick and tired of making nasi lemak with my ayam masak merah and was looking through my recipe book when I came across the recipe for sambal ikan bilis. A recipe which I've had for a long time but never tried. So I finally put it to test and it turned out simply yummy!
You can serve this with other dishes besides nasi lemak. My first attempt was served with fried rice.

Ingredients:
200g ikan bilis (anchovies)
4 tbsp tamarind pulp - to mix with 12 tbsp of water (filter and discard seed after that)
8tbsp castor sugar (or according to your liking)
salt to taste
1 big yellow onion (sliced - more if you are an onion person and would love to have more in your nasi lemak)
1 cup cooking oil

Sambal Ingredients:
150 - 200g chilli boh (ground dried chilli that can be found in the markets/supermarkets)
*if you cant find the ready ground chilli boh, you can always make your own. Just soak the dried chilli until they are soft and use a food processor to grind them*
2 whole garlic
14 shallots
6 candlenuts (buah keras)
3 stalks lemongrass (1/3 of each stalk required only)
1 tsp belacan granules

Method:
1. Blend sambal ingredients with tamarind pulp. Put aside.
2. Pre fry ikan bilis and leave aside.
3. heat up oil and fry the sambal ingredients. Add in sugar and salt to taste.
4. Add pre fried ikan bilis and the sliced onion. Toss until onion is slightly softened.
5. Can be served hot or cooled down.

Honey Glazed Pork Ribs

This is simple yet delightful...can be eaten with plain Aglio Olio or just white rice.
Made this last week and had it with white rice :)

Ingredients (makes about 800g - 1kg of ribs):

Seasoning (combined)
125ml  light soy sauce (I used the Kikoman Soy Sauce)
4tbsp honey
1tbsp maltose (optional for stickier texture)
2 tbsp chilli sauce (I replaced with tomato sauce because of my children)
1/2 tsp pepper

Method:

1. Marinate pork ribs with seasoning (preferable overnight or at least 6 hours before baking)
2. Arrange on baking tray and try avoiding overlapping them.

3. Bake (uncovered) at pre heated oven at 180'C for 30 - 35minutes and turn over half way through baking.

*You can replace the pork ribs with chicken or beef*


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Roasted Pork (Sio Bak)

Tried this for the first time and it was delish...tho I gotta warn you that it does leave behind an extremely oily oven after that.......nevertheless, it's worth a try!

Ingredients:

1 kg semi-lean pork (sarn chan in hokkien) with skin intact
2 tbsp sea salt
1 tsp pepper (more if u prefer a stronger taste)
2 tsp 5-spice powder
White vinegar

Method:
1. Rub 5-spice powder all over the pork except the top skin.
2. Rub salt and pepper all over INCLUDING the top skin.
3. Turn the meat upside down and soak the top skin onto a plate of vinegar for 45 minutes. Ensure that vinegar covers the skin (approx 1.5cm high). Pic below.

4. Put the pork (skin on top) on a rack and leave it for marination in the fridge for at least 3 days for better taste. Refer pic below.

5. Preheat oven at 180'C for 20 minutes.
6. Bake at 180'C for 20 minutes and then at 250'C for another 30 minutes or more depending on individual ovens.

7. Enjoy with chopped garlic and light soy sauce; or any home-made chilli sauce as dipping.



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Lemongrass Chicken

Made this a few times and it's ala creamy style but with a tad of lemongrass taste - kampung style ;)

Apology for the unclear photo on how the chicken pieces look like ;)

Ingredients:

5 chicken thigh (cut into small pieces)

3 tbsp turmeric powder

Salt

Ground ingredients:

3 onions

6 cloves of garlic

1 thumb sized ginger

10 stalks lemongrass (bottom part only)

1 can evaporated milk

salt & pepper to taste

1/2 tsp sugar

Method:

1. Marinate chicken with salt and turmeric powder. Deep fry chicken until crispy. Leave aside.

2. Heat 5tbsps oil and saute ground ingredients until fragrant. Add in evaporated creamer and stir well.

3. Put in chicken pieces and tir fry until gr avy thickens. Season with sugar, salt and pepper to taste.

4. Garnish with some curry le aves (optional)

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Sweet & Sour Spareribs

A kind neighbour (yes! I share a lot of recipes with many SAHMs ard my neighbourhood) found this from the newspaper and emailed it to me. I tried it once so far and it turned out a success! As usual, I made some adjustments here and there according to my liking and it turned out pretty much the way I like it ;). * Yes! I love improvising recipes to enhance the taste and of cos, suitable to my tastebud!*

Will definitely make this again!

Ingredients:

1kg spareribs (you can substitute it with chicken too)

Vege (optional):

1 Tomato (wedged)

1/2 Big onion (wedged)

1 cup pineapples (fresh or canned) - cut into small pieces

1/2 capsicum (cut into small pieces)

Marinade (A)

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp ginger sauce

2 tbsp Shao Hsing hua Tiau wine (Chinese wine)

3 tbss sugar (can be reduced if you opt for a healthier cooking)

1 egg, lightly beaten

1.5 tbsp cornflour

1/2 tsp pepper

Marinade (B)

2 tbsp Worchestershire sauce

2 tbsp HP sauce

2 tbsp AI sauce 

2 tbsp tomato sauce

1 tbsp lemon juice or vinegar

1 tbsp sugar

100ml water

Pickled Cucumber:

1/2 cucumber (seed removed and cut into small pieces - about an inch in size)

vinegar (enough to cover cucumber)

2 tbsp sugar

Method:

1. Cut spareribs into bite-size pieces then marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.

2. Prepare pickled cucumber based on the ingredients above and put aside.

3. Heat oil in a wok and deep fry marinated spareribs until golden brown and thoroughly cooked.

4. Combine sauce (B) in a non-stick saucepan.

5. Put in prefried spareribs pieces and simmer gently over low heat until all is well combined and gravy is thick.

6. Add in the vege (tomato, onion, capsicum, pineapples, pickled cucumber) into the saucepan and turn off fire. Serve hot.

*I would love to receive comments and feedback on those who tried my recipes here. Be they positive or negative, all are welcomed!*

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Marinated Baked Chicken Chop

Got this recipe from my beloved BFF and tried it out for the first time few days back (substituting pork chop with chicken chop fr the original recipe and making a lil changes here & there based on my own tastebud).....AND voila! hubs, my kids and I love it sooo much! 

It's seriously yummy and best of all, EASY to prepare! 

Ingredients:

6 pieces of chicken chop, trimmed. I usually use the whole chicken thigh.

2 tablespoon white soya sauce

4 tablespoon vegetable oil

2 tablespoon Worcestershire sauce

4 tablespoon brown sugar

4 tablespoon tomato sauce

2 teaspoon lemon juice

Method:

1. Marinade the chicken chops 2 hours prior to baking for better taste. Refer to method #4 for marination instruction.

2. Pre-heat oven to 170'C.

3. In a small bowl, mix the soya sauce, vegetable oil, Worcestershire sauce, brown sugar, tomato sauce and lemon juice together until properly blended.

4. Place the chicken chops upside down inside a medium sized baking tray and spread half of the sauce over them. Make sure sauce is evenly spread and meat is covered. *Skip this part if marination is done 2 hours before baking*

5. Bake for 20 minutes, covered. *10 minutes only if you prefer a drier finishing. You will end up with less but sticky gravy on top of the chicken chops*

6. When done, flip the chops over and spread the remaining sauce over them.

7. Bake for 10 minutes, uncovered or until chicken chops are thoroughly cooked with gravy boiling in the tray.

8. Serve with rice or bread or just on its own with a few side dishes ala western style! 

The chicken chops can be substituted with pork as well.

Hope you enjoy making this dish as it's extremely simple; and of cos sharing it with your friends and family! It will definitely be one of my most prepared dishes for mu beloveds! 

Bon Appetit!

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Fried lo shu fun

One of my lazy dishes and the kids/ favorite....

Ingredients:

200gms minced meat (any meat of your choice)

1 packet of lo shu fun (sold mostly in hypermarkets & wet markets)

any green vege of your choice

1 carrot (cut into match stick size)

3 tbsp of chopped preserved radish (choy po)

fish cake or fishballs (sliced)

1 tbsp each of chopped onion and garlic

1 egg (optional)

Sauce (A)

4 - 5 tbsps Del Monte tomato sauce

2 tbsp oyster sauce

dark soy sauce to taste

Method:

1. Marinade the minced meat with light soy sauce and pepper for about 2 hours and refrigerate it.

2. Heat up the wok with 3 tbsp of oil. Stir in chopped onion and garlic

3. Add in minced meat and fry til it's thoroughly cooked. Add in fish cake/fishballs.

4. Add in the sauce and stir well before adding in the carrots and vege. Stir fry til vege is half cooked.

5. Add in lo shu fun and stir thoroughly till all ingredients are thoroughly mixed and cooked.

6. Serve hot with cut fresh chillies. Sprinkle some fried onion or spring onion for garnishing.

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Sweet and sour spareribs

Got this from a fren who got it from the newspapers.....tried and tested - superb! As usual, I did some adjustments here and there to get the taste that I like :)

Ingredients:

600gm - 1kg spareribs

1 cucumber (cut into an-inch length) *seed removed*

1 big onion (wedged into quarter)

1 tomato (wedged into 6 parts)

1 capsicum (cut according to your preference)

Marinade (A)

1 tbsp oyster sauce

1 tbsp light soy sauce

2 tbsp ginger juice (I dont think this is necessary but no harm adding)

2 tbsp Shao Hsing Hua Tiau Wine (Chinese wine)

3 tbsp sugar 

1 egg, lightly beaten

1 tbsp cornflour

1/2 tsp pepper

Sauce (B)

2 tbsp Worchestershire sauce

2 tbsp A1 sauce (available at all hypermarkets)

6 tbsp tomato sauce (more if you like thicker sauce with more tomato taste)

1 tbsp chilli sauce (optional if you have children)

2 tbsp lemon juice (u can replace this with vinegar)

1.5 tbsp sugar

100ml water

Method:

1. Soak the cucumber with 2 tsp sugar and vinegar for about 3 hours. Vinegar to cover the entire cucumber pieces. Leave aside. 

2. Cut spareribs into bite-sized pieces and marinate in Marinade (A) for several hours or preferably overnight in the refrigerator.

3. Heat oil in a wok and deep-fry marinated spareribs until golden brown and cooked thoroughly. Leave aside.

4. Combine sauce (B) in a non-stick saucepan. Add in capsicum and tomato wedges. Stir til capsicum & tomatoes are partially soft.

5. Add in big onions.

6. Put in pre-fried sparerib pieces and simmer gently over low hear until well combined and gravy is thick. Turn off fire. Remove cucumber fr the jar of vinegar and sugar and add into the pot. Stir well and serve hot.

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Mi Hoon Kueh -Typical Hokkien Favourite

This dish never failed to bring back my childhood memories growing up in Klang and having it pretty often either for lunch or dinner. This is indeed a typical Hokkien dish as the name of the dish itself - Mi Hoon Kueh simply derives from the direct translation of "flour cake" in Hokkien.

Memories of my aunty cum nanny kneading the dough from scratch (flour, egg, cooking oil, water) are still fresh in my mind.....however I have to admit that I've 'cheated' in the dough part simply because I tried kneading it myself and failed miserably. Found the easy way to make this dish without the dough-kneading process - pre-packed dried noodles (picture below) found in an Organic shop near my place ;). As an aternative, u can also use the pre-packed chinese noodles (pan mee) found in many supermarkets. Sometimes, I replace it with mee suah (rice vermicelli) as well.

Ingredients for a hearty bowl of Mi Hoon Kueh (serves 5):

Soup/broth:
One full handful of dried anchovies (ikan bilis)
6 big bowls of water
few pieces of dried scallops (washed)
3 tbsp chopped garlic

Condiments:
1 big piece of black fungus (soaked and sliced thinly)
6 pieces shitake mushrooms (soaked and sliced thinly)
100g minced meat (pork/chicken) seasoned with light soy sauce and pepper
1 tbsp each of chopped garlic and shallots
1 tsp tauchu paste
sugar, salt & pepper to taste
fresh spinach or any green vege of your choice. (washed and leave aside)
deep fried crispy anchovies (prepared in advance)
deep fried crispy shallot for garnishing
fresh egg (optional)

...and of course the main ingredient of all - the Mi Hoon Kueh itself ;)

Method:
Soup/broth:
1. In a deep cooking pot, sautee 2tbsps garlic until fragrant and add in the dried scallops. Add in 3 big bowls of water and bring to boil. (Pot A)
2. In another separate pot, sautee 1 tbs garlic and anchovies and fry til fragrant. Add in the balance of the water and bring to boil. (Pot B)
3. At slow fire, leave both pots to simmer for about 15 mins.
4. Sieve the ingredients in Pot B and add in the broth into Pot A, with the remnants of anchovies removed.
5. Leave Pot A to simmer for another 10 mins.

Main condiments:

1. In a frying pan, sautee the garlic and shallot with some cooking oil and add in the seasoned meat. Fry til meat is thoroughly cooked.
2. Add in black fungus and mushroom and fry till fragrant. Add in tauchu, some sugar, salt and pepper to taste.
3. Dish out and put aside for serving later.

Serving:
1. Scoop enough soup for a bowl and add in your preferred amount of the mi hun kueh pieces/noodles. Continue stirring so that the noodle pieces would not clump together.
2. Add in spinach and leave to boil until spinach is softened. Crack in an egg (optional).
3. Garnish with the earlier fried meat, shallots and anchovies. Serve hot.


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Hearty meat porridge

One of my self-improvised porridge recipes which makes my kids consume all the vege unknowingly :D
The one I'm about to share here is one with minced pork. You can also simple replace the pork with fresh fish fillet as a variation to your menu.

Ingredients:

200g mince pork (seasoned with light soy sauce and pepper for about 2 hours)
2 cups of rice
2 tbsp chopped garlic
1 whole carrot (chopped or grated) or any chopped vege of your choice
chopped spring onions for garnishing
about 2 litres of water (or according to how you prefer your porridge to be)

Method:
1. Wash the rice and leave aside
2. Heat up the wok (or non-stick deep cooking pot) and add in some cooking oil and sautee the garlic for abt 30 seconds.
3. Add in the washed rice and fry til they turn aromatic.
4. Add in the water and leave to boil.
5. Add in the minced pork (bit by bit using a table spoon) once the rice in the pot expand and turned semi rice-like. (picture below)

6. Stir occasionally while dropping in the minced pork (at slow fire)

7. Once all the minced pork are added in, put in the carrot or vege into the boiling porridge.

8. Stir the porridge and leave to boil for a lil while longer or according to your prefered rice texture. We like having our porridge still looking rice-like :)

9. Garnish with spring onion (optional) and serve hot.

*for fish porridge, simply replace minced pork with fish fillet and boil to your preferred texture*


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Salted baked chicken/fish

This is one of the simplest recipes I've invented which is easy, simple, yet flavourful....especially for those of you who love the aromatic chinese herb, tong kwai.


What you need (for measurement of 4 chicken thighs):

4 chicken thighs (skin and fat removed)
2 slices of tong kwai. More if you prefer a stronger flavour of the herb.
1 tbsp sea salt (you can use the normal fine salt too). More if you prefer a much saltier chicken.
foil wrapper (large enough to cover the chicken)


Method:
1. Rub the chicken thighs with salt and add in the tong kwai. Leave to marinate for at least an hour.
2. Heat up oven at 180'C for 20 minutes before putting in the chicken for baking.
3. Cover chicken with foil wrapper. You can either cover the whole top of your baking tray or wrap the chicken thighs. Optional :)
4. Bake for 45mins. Serve hot.

*you can replace the chicken with fish too, using the same method but shorter baking time - approx 35mins*

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Ayam Masak Merah

Ingredients for 1 whole chicken

Sambal Gravy (can be cooked earlier and kept in freezer)

2 big onions

3 cloves garlic

10 shallots

1 kg fresh red chillies

2 tsp turmeric powder

2.5 tsps curry powder

*blend well the above ingredients*

1/2 bottle tomato sauce to taste

Sugar, salt, pepper to taste

3 cups cooking oil or more (as long as the oil covers the blended mixture)

Chicken

Cut into small pieces and marinate with 2 tsp turmeric powder and 1 tsp salt for about an hour before deep frying.

Method:

1. Heat up wok and pour in cooking oil.
2. Pour in the blended ingredients and fry till fragrant.
3. Add in salt to taste. Dish out the sambal, leaving out the oil.
4. In another clean wok, deep fry the marinated chicken and set aside.
5. Using the same wok as the sambal earlier, stir fry the sambal and add in tomato sauce, sugar and salt to taste. Fry till fragrant.
6. Turn off fire and add in the deep-fried chicken.
7. Serve with normal white rice or nasi lemak.

*nasi lemak recipe can be found here *

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Nasi Lemak with Prawn Sambal

This is one of the quickest meal I have dished out, esp the prawn sambal.

Ingredients:

For sambal:

4 – 5 tbsps cili boh

1 huge Bombay onion

1 clove garlic and 4 shallots (chopped finely)

400gms prawns (shelled til tail and deveined)

Salt, light soy sauce and sugar to taste

For rice:

½ cup of coconut milk

4 pcs of pandan leaves

3 cups of white rice

Condiments (can be done much earlier):

Deep fried ikan bilis

Peanuts

Cucumber

Hard boiled eggs

Method:

Rice:

1. Wash white rice and put in coconut milk, pandan leaves and enough water into rice cooker. Add a pinch of salt. Cook rice in automatic rice cooker.

Sambal:

1. Heat up wok and add in about 3 tbsps of cooking oil.
2. Add in chopped garlic and shallots. Fry til they are gold den brown and add in big onion.
3. Put in chilli boh and stir for a while.
4. Add in prawns and stir til prawns are thoroughly cooked.
5. Add in sugar and light soy sauce to taste.

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Sweet & Sour Fish Fillet

One of my elder son's favourite dish.....

Ingredients:

Fish fillet (can be any types of fish – deboned)

1 capsicum (diced)

1 fresh tomato (cut into 6 – 8 pieces)

1 red chilli (sliced slanting)

1 big onion (cut into 4 sides)

½ cucumber (seeds removed, cut slanting and seasoned with vinegar and sugar for at least 2 hrs – make sure the vinegar covers the top of cucumber)

Rice flour, sugar, salt, pepper

1 clove of garlic and 3 shallots (chopped)

Half bottle of tomato sauce (I prefer Delmonte’s brand cos it’s sour enough)

1 tsp corn starch mixed with a rice bowl of water

Method:

1.      Season fish fillet with salt and pepper.

2.      Heat up enough oil for deep frying of fish fillet.

3.      Sprinkle a few tablespoons of rice flour onto fish fillet. Mix well.

4.      Deep fry in heated wok with oil.

5.      Take out fish and put aside.

6.      Heat up about 2 tbsps of cooking oil and stir fry garlic and shallot.

7.      Pour in half bottle of tomato sauce, followed by fresh tomato and corn starch. Stir well.

8.      Add a bit of sugar to taste.

9.      Lastly put in all other ingredients and stir for about a minute.

10.  Pour over fried fish fillet. Serve hot.

*u can replace fish fillet with either chicken or pork (ala ‘ko lo yok’)*

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Hearty Fish Porridge

I usually make this when I run out of ideas for a healthy meal for my kids. It is simple yet flavourful :)

Ingredients

2 cloves of garlic, chopped

Fish fillet (seasoned with salt, pepper and ½ tsp corn flour)

Rice, washed

Carrot, shredded (or any vege of your choice)

Coriander leaves or spring onion (for garnishing)

2 litres water

Method:

1. Wash rice and set aside.
2. Heat up wok and add in 2 tbsp of cooking oil. Saute garlic and add in washed rice.
3. Fry til fragrant. Add in water and bring to a boil until rice is soft.
4. Add in shredded carrot.
5. Ensure that the rice is covered by at least 2inches of water, depending on how watery you want your porridge to be.
6. Once the rice is expanded, turn to slow fire and add in fish fillet.
7. Boil for another 5 minutes and turn off the fire and close pot lid.
8. Let the heat in the pot to cook the fish for about 20 mins or more.
9. Serve hot with coriander leaves/spring onion and fried shallots.

*for a fast serving, leave the fire on until fish is thoroughly cooked and serve immediately*

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Sweet & Sour Prawns

Something simple and easy....can be whipped up in less than 30 mins!

Ingredients:

2 cloves of garlic (chopped finely)

About 500 gms prawns (head removed)

Tomato ketchup (Delmonte brand, preferably)

Sugar to taste

Half cup of water mixed with 1 tsps of corn flour

Method:

1. Heat up wok with cooking oil enough to deep fry prawns.
2. Stir in prawns and fry til they turn golden reddish. Take out and put aside.
3. Heat up wok with 2 tbsps of cooking oil.
4. Add in garlic and stir fry til slightly golden brown.
5. Add in half bottle of tomato ketchup, followed by corn starch. Stir well till its boiling. Add in sugar to taste.
6. Turn off fire and stir in cooked prawn. Serve hot.

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Deep Fried Special Seafood Beancurd

This recipe was given to me years ago by my Aunt Lucy but I didnt take much initiative to try it out until recently.....It was indeed yummilicious and loved by my hubby and kids.

Ingredients:

2 pcs soft white square beancurd

2 pcs egg beancurd (egg tofu)

150g fish paste

1 egg

2 tbsp fried crispy dried squid (optional), chopped
1 tbsp chopped coriander leaves
2 tbsp chopped carrot
1 tsp salt & pepper
a dash of chicken stock granules
corn flour for coating
oil for deep frying

Method:

1.      Mash soft bean curd and egg beancurd until fine. Then sieve to ensure smooth texture.

2.      Add in remaining ingredients and mix until well combined.

3.      Pour mixture into a greased square tray and steam at medium heat for 20 mins or until cooked and mixture is hardened. Leave to cool before cutting into square pieces.

4.      Heat up oil for deep frying. Coat seafood beancurd in corn flour and deep fry in hot oil until golden brown.

5.      Dish and drain. Serve with the Thai sweet & sour chilli sauce.

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Kam Heung Spare Ribs

Another yummy recipe I found in the papers....tried and succeeded at my 1st attempt too!

Ingredients:

600g spare ribs, chopped into bite sized pieces

7 bird's eye chillies, chopped

2 stalks curry leaves

2 tbsp sesame oil

1 big onion, cut into wedges

2 cloves garlic, coarsely chopped

1 cup water

Seasoning (A)

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp beaten egg

1 tbsp corn flour




Sauce (B)
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp light soy sauce
1 tbsp fish sauce
1/8 tsp thick soy sauce
1/2 tsp chicken stock powder
2.5 tbsp sugar

Method:

1.      Marinate spareribs with seasoning (A) for at least an hour or preferably overnight in the fridge.

2.      Heat enough oil in a wok and deep fry the marinated spareribs until golden brown. Dish out and drain from oil.

3.      Heat sesame oil and sauté onion, garlic, bird’s eye chillies and curry leaves until fragrant.

4.      Add pre-fried spareribs and sauce (B). Pour in water and simmer over medium fire or until sauce is reduced and meat is tender. Dish out and serve.

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Steamed Fish In Herbal Stock

Found this recipe from Amy Beh from the papers. Success at my first attempt! A very flavourful and healthy dish indeed....unlike the boring steamed fish with soy sauce and shredded ginger ...

So happy how it turned out that I totally forgot to snap a picture of it ;P.

Ingredients:

Any kind of fish

1 tbsp Shao Hsing Hua Tiau wine 200ml water

Herbs (rinsed)

3 slices tong kwai

5 seeded Chinese red dates

1 tbsp kei chi

Seasoning

1 tbsp light soy sauce

1 tbsp abalone sauce (oyster sauce is fine too)

¼ sugar to taste

Pepper

1 tsp ginger juice

½ tsp chicken stock granules

1 tsp sesame oil

Garnishing

1 tbsp shredded ginger

1tbsp chopped spring onion

Method:

1. Rinse fish and place on a deep heat-proof dish
2. Combine herbs and seasoning in a saucepan and bring to a boil until the favours of the herbs are infused in the stock.
3. Pour stock over fish and add the SHHT wine.
4. Boil water in a wok and put in the fish dish and steam for about 15mins. Garnish before serving.

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Taste from the East Coast

Something from my mother in law's kitchen back home in Kuala Terengganu. It's one of my favourites and I've managed to whip this out after some guidance from mil , verbally. Yes! No such thing as written recipes in her household. Everything is well kept in her mind ;) *salute to her*

I have to admit I cheated here and there and did not follow her method 100%. Nevertheless, it tasted just the way I like it and most important of all, it reminds hubby of his beloved 'kampung' whenever this is served at the dining table! ...which can also conclude that I've mastered his mother's recipe!


Chicken and egg stew with gula Melaka (Terengganu style)....yes, you got that right! - Gula Melaka...

Ingredients:

Hard boiled eggs

Half chicken (cut into small pieces, skin removed)

1 clove garlic (chopped)

4 pcs of shallots (chopped)

1 tbsp of taucu paste

2 tbsps of chopped gula Melaka

1 tbsp dark soy sauce

1 cup of boiled water

Method:

1. Heat up wok with 2 tbsps of cooking oil.
2. Put in garlic n shallot n fry til slightly golden brown.
3. Add in gula Melaka and stir til they are melted and sticky.
4. Add in taucu paste and fry for a while.
5. Add in chicken and ½ cup of water and let it stew at low fire.
6. Put in eggs and let stew for abt 5 minutes or til sauce thickens.
7. Add in dark soy sauce and the balance of water and stew for another 10 minutes or more til sauce is slightly thickened.