Sardine Sambal

Let try to cook the Sardine Sambal. It so delicious, after add others ingredient together. 

Ingredient :

- 1 can Sardine (Ayam Brand 425g) 

- 1 pcs Tomatoes (Slice Cut)

- 4 clove Garlic (Fine Chop)

- 5 pcs Shallot (Fine Chop)

- 4 tbsp Tamarind Water

- 6 tsp Chili poweder

- 1 tsp Turmeric Powder

-  Water

Instruction:

1. Heat a wok with oil then add in the fine chop garlic and shallot.

2. Add in the tomatoes and cook for a while.

3. Add in Chili and Turmeric powder and pour in 1/3 cup water and let it boil until the tomatoes smash.

4. Add in the Can Sardine and add 1/3 cup water and let it cook.

5. Last add in the tamarind water and cook 1 to 2min then can be served. 

 

Chapathi

Stay at home too long time, no idea what food have to eat. Today my son Pāṭṭi teaching me to do Chapathi for ours dinner. 

Chapathi is Indian flat bread with whole wheat flour, salt, water and oil. It can pared with many type of Indian dish. We pared with Mung Bean Curry and Sardine Sambal

Ingredient:

- 500g Whole Wheat Flour / Atta

- 3 cup Water

- 2 tbsp Butter

- 1 tsp Salt

- Ghee

Instruction:

1. Add the water, butter and salt to boil.

2. Add the Whole Wheat Flour in to big bowl and slowly add in the boiled water and mix it well

3. Then start to knead the dough about 5 min to 8 min, then let the dough rest about 10min. 

4. Divide the dough into small portion and start to spread it into a round .

5. Heat the pan and start cook.When small bubbles appears  in top part, turn the other side cook until both sides gets brown spots.  Slightly press the sides with spatula then it will help the chapathi to puff up. It takes about roughly 2 minutes. 

6. Both side can apply some ghee then put in the container keep. 

Bean Paste Steam Fish (酱蒸鱼)

Every Chinese Family also will keep a bottle of Fermented Bean paste or Taucu sauce at home. Because it so simply to use it to cook a dish and fast.

Today i'll use it to steam fish, let what others ingredient have to prepare. 

Ingredient :

- 1 pcs fish 

- 3 tbsp Fermented Bean Paste (Taucu)

- 2 pcs Chili padi (Fine Chop)

- 1 inch Ginger (Fine Chop)

- 10 clove Garlic (Fine Chop)

- 4 pcs Shallot (Fine Chop)

- 3 tbsp sugar

- 1/2 cup water

- 1 stalk coriander (for Garnish )

Instruction:

1. Heat the wok with oil, add in fine chop shallot and garlic, then add in ginger and chili padi. 

2. Add in the Fermented Bean Paste (Taucu) and the water and keep stir.

3. Add in the sugar and keep stir , then taste it. In between you can adjust the bean paste salty taste you like or add in sugar to reduce the salty level. 

4. After cook keep it aside. 

5. Use another wok add in water to steam fish. After the water boil only add in the fish. 

6. First 5min take out the fish and throw the fish water. 

7. Add in the cooked paste on top the fish and steam another 10 min to 15min. (depend the size of fish)

8. After the fish steamed, heat a little bit oil and pour on top of fish then add in coriander then can be served. 

Jungle Theme Birthday with Thai Food

Time really passing so fast, my little boy already turn to 1 year old. From born until now also in the Covid-19 epidemic. Malaysia from MCO turn CMCO turn to RMCO and now turn back to FMCO , so every celebration also been cancel. For my little boy, we didn't invite any one and just among the family who's stay together. 

From the early stage we are planning to have a jungle theme for his birthday. So we did a simple decoration and the Thai food for the dinner.  

Simple Jungle Decoration done by the niece 

Home made Jungle Cake Theme , done by the niece 

3 tier snack 

Soya Cincau Jelly 

Sticky Rice

Pineapple Fruit

Kankung Belacan

Thai Crispy Fish with Tamarind Sauce (Plā rād phrik) (Recipe)

Fried Squid and lemongrass skewers (Recipe)

Thai Roast Chicken (Kị̀ xb s̄munphịr) (Recipe)

Thai Grilled Pork in Lemongrass Skewers

Thai grilled pork in lemongrass skewers is a popular Asia food. Wrap marinate minced meat around the lemongrass and shape it like sausage. Then grill it .

Ingredient :

- 350g minced meat

- 12 stick lemongrass (Smashed it)

- 1 tbsp cornstarch

- 1 stick fine chop lemongrass

- 2 tsp curry powder

- 1 tsp pepper powder

- 1 tsp sugar

- 2 tbsp fish sauce

- 2 tsp soy sauce

- 1 tbs oyster sauce

- 2 tbsp Shao Xin Wine

Instruction : 

1. Mix all the ingredient above and marinate 30 min. 

2. Clean all the lemongrass and smashed it. 

3. Take the minced meat wrap with the lemongrass stick .

4. Heat up the pan with little oil and start grill it. 

5. Then can be served with the thai sauce. 

Thai Roast Chicken (Kị̀ xb s̄munphịr)

Wish to have Thai flavors for the chicken, then you can select this recipe. This recipe very simple and and use Thai marinade and roaster together with Thai herb ingredient. 

Ingredient : 

- 1 whole chicken

- 8 pcs lemongrass (cut half and smashed it)

- 12 slice galangal

- 6 pcs kaffir lime leave

- 12 slice ginger

- 2 pcs shallot ,diced it

Marinade:

- 1 tsp white peppercorns

- 1 tsp black peppercorns

- 8 cloves garlic

- 6 pcs cilantro root

- 2 tsp salt

- 2 tbsp sugar

- 5 tbsp fish sauce

- 2 tbsp dark soya sauce

- 2/4 cup water

Gravy : 

- 2 cup water

- 3 tbsp cornstarch

- 1 tbsp black soya sauce

- 2 tbsp fish sauce

Instruction : 

1. Start to do the marinate part. Pound white and black peppercorn into a fine powder. Add garlic, cilantro roots and salt and pound into a fine paste. Add in sugar and pound until dissolved. Add fish sauce, black soya sauce and the water then stir well.

2. Make the chicken into butterfly and clean nicely. Then rub the marinate on the chicken. Try to put the marinate sauce in between the skin and the meat. After that put in the fridge minimum 1 to 2 hour. 

3. Add the chicken bone in the water to make the stock.

4. Take the oven pan and put the baking sheet, put the smashed lemongrass, galangal , ginger and shallot and pour some water.

5. Take out the chicken and put on the herb. After apply again the marinate sauce on top. Then start roast 1 hour with 220c. In between the roast , if the water reduce then add in some water again under the chicken . 

6. After the chicken roast, remove the chicken then pour the chicken sauce into the stock and boil again.

7. Remove the chicken bone form the stock then add in the cornstarch into the stock, add in in fish sauce and dark soya sauce and stir well. 

8. Then can be served.

 

Thai Style - Fried Fish with Tamarind Sauce (Plā rād phrik)

Thai Style - Fried Fish with Tamarind Sauce (Plā rād phrik) is a deep fried fish with sweet, salty and sauce meal. Let see the ingredient 

Ingredient :

- 2 pcs SiaKap  (you can use any type of fish)

- 8 pcs Chili (Fine Chop)

- 8 clove Garlic (Fine Chop)

- 1/2 pcs Yellow Capsicum (Chop in small cube)

- 1 stalk Coriander

- 12 tbsp Tamarind 

- 3 tbsp Fish Sauce

- 4 tbsp Sugar 

- 3 tbsp Corn flour

Instruction:

1. Take 1 1/2 cup of warm water and add in the tamarind leave about 5min and remove the seed

2. Take the coriander and cut it half, the upper part use for garnish and the bottom part fine chop and use for later. 

3. Clean the fish nicely and slice few slice on the fish. After use kitchen towel make it dry little bit, then apply some salt on the fish. 

4. Heat a Wok with enough oil for fried the fish. The the fish apply some corn flour before fried. 

5. Heat another pan with 2 tbsp oil, add in fine chop chili and garlic. Stir fried 1 min. 

6. Add in the yellow capsicum and the bottom fine chop coriander then keep stir fried. 

7. Add in the Tamarind Sauce and the sugar and let it keep boil

8. Add in the fish sauce and stir fried another 2min. 

9. When the fried fish ready, pour the sauce into the fish plate and garnish with coriander , yellow capsicum and chili.

Ginger Paste Steam Fish（姜蓉蒸鱼）

There have many different style for the steam fish, the most common steam fish dish in Chinese restaurant is Ginger Paste Steam Fish. It really delicious and easy. Let prepare the ingredient .

Ingredient : - 1.5 kg Grouper Fish (you can use any kind of fish) - 1 stalk Coriander Leave (for garnish) - 2tbsp oil Ginger Paste - 300g ginger - 4pcs Shallot - 5clove Garlic - 1/2 tbsp Sugar - 1tsp salt Fish Soy Sauce - 100ml water - 100ml Soy Sauce - 1tbsp sugar

Instruction: 

1. Clean up the fish like cut off all the fish fin, remove the gut & blood and wash nicely. 

2. Do the ginger paste, remove the ginger skin and cut the side for blend. 

3. The shallot and garlic also have to remove the skin. 

4. Start to blend, add in the ginger, garlic and shallot and add little bit water , then start to blend until mild fine. 

5. Heat up the pan with oil, add in the blend ginger paste and stir fry. 

6. In between add little bit water, then add in salt and sugar and keep stir fry about 1 min and take leave fire.

7. Put the fish in the steam plate and steam about 10min. 

8. In the same time can add the fish Soy Sauce in the pan and heat up. 

9. After 10 min, take out the steam plate and pour out the water . Add in the ginger plate and steam another 10 to 15min. 

10. Ready another pan 2tbsp oil . 

11. After the fish steamed, take out and add in the hot fish sauce and pour the hot oil on top of the fish. After then add in the coriander leave then can be served. 

Indian Breakfast - Idli

Idli is a type of savoury rice cake and it also a popular as a breakfast in Indian. The rice cake are made by steaming a batter. Actually there have a idli mold in the market, but i  didn't buy and i just use a bowl to steam it as the shape i want. 

How to make the Idli batter? I use back the same ingredient for Thosai Batter. 

Ingredient :

- 2 cup Raw Rice

- 1/2 cup White Urad Dal

- 1/2 tsp Fenugreek

- 1 cup Cooked Rice

- 2 tsp salt

Instruction:

1. Add Raw Rice, White Urad Dal & Fenugreek in a big bowl and wash it. 

2. Drain the water and add enough water to cover it and soak about 6 hour.

3. Add in cooked rice and mix it well.

5. Drain the water and add 1/3 in the blended machine and add in water level same with rice and blended until raw rice and dal be fine. ( use hand to feel it). 

6. Then pour to another dry big bowl and continues the others. 

7. After complete the balance add in the salt and mix it well and cover it put aside about 10hour. ( Let it raise)

8. After 10 hour, you can see the batter very thick. Then you stir 1 or 2 round then can start to do the idli.

9. Due to i use the bowl as my idli mold, i'll put the food wrap on top of bowl, then only pour the batter into it. Don't pour full on the bowl just 1/3 or 1/2 then enough. 

10. Then can start to steam about 10min +-/. After remove from the mold then can be served.

Idli can pair with many type of  Chutney or curry or tiffin sambar. For me i just prepare some curry fish eat together with my idli.

Chicken Samosa (Indian Style)

Samosa is an Indian deep-fried appetizer or snack . It can be filled with potato, chicken or lamb filling. Today i prepare it for my tea break snack. Let's see the preparation. 

Ingredient : 

Filing

- Puff Pastry Sheet

- 400g Chicken Mince

- 2pcs Medium Onion (Fine chop)

- 2tsp Ginger (Fine Chop)

- 2tsp Garlic (Fine Chop)

- 5tbsp Coriander Leaf (Choped)

Spice

- 1/2 tsp Turmeric

- 1tsp Chili Powder

- 1tsp Black Paper Powder

- 1/2 tsp Garam Masala

- 2tbsp tomato sauce

- 1tsp salt

Instruction: 

1. Heat a pan and add in fine chop onion and fried until light brown

2. Add in garlic and ginger and saute. 

3. Add in the chickens mince and fried about 5min until the colour change and water has dried up. 

4. Add in all the spice except tomato, then keep fried until the chicken tender.

5. Add in the tomato sauce and low heat cook for 2 min. 

6. Add in Chop Coriander Leaf. 

7. Then transfer the filling to another plate and allow it to cool 

8. Then can start fold the samosa. ( It be triangle shape , due to my 1st time do it, the shape a bit ugle)

9. After fold all the filling, then heat oil and start fried the samosa. 

Ingredient to prepare

Filling reading for the samosa

Chicken Samosa

Tomato Chutney

Tomato Chutney is one of chutney served with Indian Breakfast dishes like Idli, Thosai, Pongal and some of the others food. So i tried made this and served together with homemade Thosai for the breakfast.

The Thosai Recipe can refer to my previous posted "  Thosai ". Let see prepared the ingredient of the Tomato Chutney. 

Chutney Ingredient :
- 1tsp Urad dal
- 4pcs Dried chili (Broken)

- 1pcs Onion (Fine Chop)

- 1inch Ginger (Fine Chop)

- 2pcs Tomato (Fine Chop)

- 1/4 tsp Turmeric

- small amount tamarind

- 1/2 tsp Salt

- 1/4 cup coconut (Fresh or Desiccated)

Chutney Ingredient 

Tempering Ingredient :

- 1tsp Mustard seed

- 1/2 tsp Urad Dal

- 2pcs Dried Chili

- Few curry leaf

Tempering Ingredient

Instruction : 

1. Heat a pan and  add in 2 tsp oil , then follow by urad dal and dried chili , then saute it.

2. Add in fine chop onion and ginger , then keep saute.

3. Add in tomato and saute until the tomato turn to soft and mushy. 

4. Add in turmeric , temarind and salt , then saute well.

5. Add in coconut desiccated and mix well. Then let cool it down.

6. After transfer to blender and blend until smooth paste. 

7. After prepare the tempering. Heat another pan add in 2tsp oil.

8. Add in mustard seed, urad dal, driend chili and the curry leaf. 

9. Then you can smell the nice tempering then pour the tempering over the chutney. 

10. Then can served with the thosai. 

Tomato Chutney

Thosai with Tomato Chutney