Sambal Tumis Ikan Bilis

Ingredients

cili boh

onion

garlic

candlenut

blachan (shrimp paste)

tamarind juice

sugar

gula perang

ikan bilis

salt

oil

Directions

• fry ikan bilis in some oil and put aside
• blend onion, garlic, candlenut and shrimp paste
• fry blended ingredients in a large wok till fragrant
• add in cili boh and tamarind juice in low flame till fully cooked
• add more water if too thick
• add sugar and salt to taste
• add ikan bilis...cook a bit more and done!

Foodnote

Nice to eat with bread or prata or just plain rice... anything! For just sambal tumis just don't add ikan bilis hehe. Adjust consistency accordingly... I just prefer mine not watery.

Actually I need to stock up my cili boh so I decided to make my sambal 3-ways. I first make my cili boh. Once cooled I pack half in small containers. The other half I added all ingredients except for ikan bilis. I packed half and the other leftovers I added anchovies. Tadaaa.... enough stock to last me for 2-3 months? Maybe less since I can eat sambal almost daily!

Crispy Baked Sweet Potato Fries

Ingredients
2 fairly large sweet potatoes
2 tbsp cornflour or cornstarch
1 tsp cinnamon
1 tsp garlic powder
1 tsp paprika powder
3 tbsp vegetable oil

Directions

• peel and cut sweet potatoes evenly into 'fries' shape
• soak in water for about 45min or so
• pre-heat oven to about 170°C
• drain and pat dry with kitchen paper
• put sweet potato fries into large ziplock together with cornflour, leaving air inside and shake the content evenly
• add in the rest of the ingredients and shake everything evenly
• place cooling rack on baking tray and lay out the fries making sure it is well spaced apart
• bake for 30min... checking occasionally that the fries are not burnt
• cool fries on kitchen paper... sprinkle salt on it if you wish. I like it as it without the added salt
• fries will be fairly crispy on the edges once cooled

Foodnote

I love sweet potatoes and this is something that I have always wanted to make. Taste nice and very addictive. I bet I can finish all the fries in one sitting *gasp*

Overnight Oats

Ingredients
0.5 cup regular rolled oats
2 tbsp mixed ground almonds and walnuts
about 10 raisins
3 chopped dates
1 tsp basil seeds
1 tbsp ground flaxseed+cranberry (bought from NTUC organic section)
1 packet Higoat milk powder (because I still have few packets available)
1.5 cups water (adjust to preference)
1 tsp maple syrup
or whatever ingredients you have on hand or feel like adding eg. chopped fruits, other nuts, chocolate syrup, low fat milk, cinnamon powder etc.

Directions
Just combine all ingredients and leave it in the fridge for 4hours or overnight

Foodnote
Finally decide to try overnight oats. There are many many many combinations that can be done but I started with whatever I have on hand (ingredients from granola dust recipe) and oh my it is so delicious I can have this everyday. I think what makes it delicious is the dates and raisins which adds to the sweetness. I don't have mason jars but I bought 2 glass containers from Daiso. I just prep the dry ingredients in the glass container and before I go to work, add other ingredients. Left it in the fridge when I reached work... and I have a good sumptuous lunch that is very healthy and filling.

I am totally hooked. Next time will try with fresh berries, bananas or other fruits.

Epok-epok Kentang (Potato Karipuff)

Ingredients
fillings
potato (peeled, cubed and boil till half cooked)
daging tetelan (beef muscle chopped into small pieces and boiled till half cooked)
onion
garlic
ginger
Baba's curry powder (extra chili)
chili boh
tamarind juice
sugar
salt
Daun sup (Chinese parsley)

dough
flour
hot vegetable oil
salt
cold water

Directions

• cook fillings as you would curry but make it dry and put aside to cool
• add vegetable oil and salt to flour and mix well till crumbly
• add cold water and combine till soft pliable dough is formed
• keep dough covered for an hour or so before forming into small balls (size depends on how big you want the curry puff to be)
• flatten each ball with rolling pin and fill it with the potato curry
• fold in half and pinch sides together
• deep fry in medium fire until golden and crispy 

Egg Sambal

Ingredients
3 large onions
2 garlic
1 candlenut (buah keras)
1 tbsp grilled belachan 
0.5 to 1 cup cili boh (if you like spicy)
0.5 cup tamarind juice
3 tbsp sugar
0.5 knorr ikan bilis cube
4-6 hard boiled eggs
0.5 cup oil

Directions

• slice thickly one of the onions and put aside (optional step)
• blend onions, garlic, candlenut and belachan
• heat oil in a wok and add the blended ingredients together with cili boh
• fry for a while till fragrant... then add the sliced onion, tamarind juice, sugar and ikan bilis cube
• taste and add more sugar or salt if necessary
• if you don't like it too dry, add a bit of water 
• add the hard boiled eggs and simmer for 5 more minutes or so

Foodnote
Oh one of my comfort food. I can just omit the egg, add anchovies... or use the sambal recipes for other sambal dishes. I like my sambal sweet, very spicy and thick. Will definitely make the sambal again for nasi lemak soon.

Beef Rendang

Ingredients
1kg beef cut into cubes
5 onions
3 garlic
2cm galangal (lengkuas)
2cm ginger
3 tumeric leaves cut into strip
2 lemongrass (pound lightly)
2 tbsp cumin seed (ketumbar)
1 tbsp fennel (jintan)
2 tbsp cili boh
kerisik (toasted coconut) from 0.5 coconut
salt and sugar to taste

Directions

• boil meat till half cook
• lightly fry fennel and cumin seed without oil
• blend onions, garlic, galangal, ginger, cumin & fennel
• pour some oil in a wok and fry the blended ingredients together with cili boh
• once fragrant, add in the rest of the ingredients together with the meat and a bit of the water from boiling the meat
• simmer until meat is tender and rendang is fragrant (about 45min or so)

Tips

to make meat tender faster (especially tetel or bonesteak) add a teaspoon or so of baking soda while the water boil. A pinch of salt and small piece of garlic can also be added

Foodnote

This is my mum's recipe. This rendang have strong spice taste. I love it... I miss my mum.

Bubur Lambuk (Porridge)

Ingredients
1 cup rice
6-8 cups of water
1 cup minced beef
0.5 large onions diced
3 garlic chopped
1 pandan leaf
0.5 cup coconut milk
1 tbsp dried prawn (soak for a bit and drain water)
1 tbsp ghee
1 tbsp cooking oil

2 tsp white pepper powder
salt to taste

spices
1 cinnamon
1 star anise
2 cardamom
3 cloves
2 tsp chicken curry powder

garnish
spring onion or chinese parsley
crispy fried shallots

Directions

• wash and rince rice... put aside
• heat oil and ghee in pot and fry the spices till fragrant
• add in onion and garlic till soft then add in the minced meat and dried prawns
• once meat is cooked add water, rice and pandan leaf... cook till congee is formed (add water if consistency is too thick)
• lastly add salt, white pepper and coconut milk and let it boil for a bit more
• add garnishes before serving

Foodnote: It is almost the end of Ramadan and I didn't get to taste porridge from the mosque. So I decided to make it myself. Well it taste almost the same and at least it satisfy my cravings alhamdulillah...

Butterscotch, Chocolate Chips & Pecan Cookies

Ingredients

1 cup butterscotch chips

1 cup semi-sweet mini chocolate chips

1 cup chopped pecans

2 cups all-purpose flour

1/4 tsp salt

3/4 tsp baking soda

1 cup brown sugar

1/2 cup (100-115g) butter soften to room temperature

1 tsp vanilla extract

1 egg

Directions

• combine flour, salt and baking soda in a bowl and put aside
• in another bowl combine butterscotch & chocolate chips and pecans and put aside
• in a mixing bowl beat at slow speed brown sugar, vanilla and butter till light about 3-5 mins
• add egg to the batter and beat till light and fluffy
• fold in the flour mixture a scoop at a time
• finally add all the chips and nuts
• heat oven to approx 170°C
• scoop approx 1 tbsp on a non-stick baking tray, leaving some space in between each cookie
• flatten the cookie a bit as it will not spread out
• depending on the size of cookie bake 10-15 mins
• cool on a wire rack before storing in airtight container

Foodnote

Chocolate chip cookies is a must bake for hari raya because my nieces and nephews love them. This year I'm trying this recipe because I like soft cookies and also I just love butterscotch and pecans. I am using an ol skool aluminium baking tray and usually cookies don't stick to it because of the butter. I bake mine at 15min and rotate the tray in the oven around 10min into baking. This cookie is meant to be soft... but if you like crispy, please leave it a bit longer in the oven. My kitchen smells good wooaahhh. If not for Hari Raya, I will definitely make the size bigger!