Ingredients
150 g four angled beans (kacang botol)- sliced
1 sliced chili
20 g sliced carrot
1 tsp dried prawns
2 tbsp chili paste
5 g toasted belacan
1 tsp sugar
½ tsp chicken stock powder
4 tbsp cooking oil
Method
Heat oil in wok and fragrant chili paste, dried prawns and toasted belacan. Add in all other ingredients and stir fry for 3 minutes until dish is aromatic. Serve hot with rice.
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Ingredients
6 fish (mackerel or other small sea fish)
5 slices tamarind pulp (asam keping)
1 stalk smashed lemongrass
2 red chilies
5 cups of water
30 g toasted belacan
2 tsp sugar
pinch of chicken stock powder
salt to taste
Method
Bring 5 cups of water to a boil, add tamarind pulp, lemongrass, chilies and simmer with low heat for 10 minutes. Add toasted belacan and fish then further simmer for another 10 minutes. Season soup with little bit of chicken stock powder, salt and sugar. Best serve hot.
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Assam babi means sour pork in a Malay, being fusion food or mixture of Chinese and Malay cooking culture, it is not surprise to find pork cook in Malay style in Nyonya cuisine.
Ingredients
600g pork (belly part, cut into serving size)
200g potatoes wedges (prefried)
6 slices of dried tamarind (assam keping)
2 pcs of pandan leaves (tied into knot)
4 pcs lime leaves (daun limau perut)
1 stalk sliced bunga kantan (torch ginger flower)
8 tbsp cooking oil
4 cups water
1 cup thick coconut milk
sugar and salt to taste (more…)
This delicious dry curry chicken kapitan is not too difficult to cook, but getting all the right spices for the rempah (curry paste) will take a bit of trouble. Hope this posting can be helpful to you if you intend to give it a try. See details in the recipe here.
Link : A1- Asian Recipes
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Cincalok is a Melakan Nyonya food ingredients made of fermented small shrimps. The shrimps in the pinkish colored cincalok are easily identifiable and taste salty. It is usually served as a seasoning together with chilis, shallots and lime juice. See one of my Cincalok Chicken Recipe here.
Link: A1-Asian Recipes.Com
Thanks for visiting and happy cooking.
