Cooking project @ 21 November 2009

I was in a good mood to cook last Saturday. I cooked 3 dishes for dinner.

Menu for the evening:

1) Sambal ikan bilis

2) Nam yee pork (Red fermented beancurd pork)

3) Hometown eggplant

Sambal ikan bilis

Recipe was from Rasa Malaysia.

Ingredients:

Tamarind juice

1 cup of water

Tamarind pulp (size of a small ping pong ball)

Sambal ikan bilis

1/2 red onion

1 cup ikan bilis

1 clove garlic

4 shallots

10 dried chilies

1 tsp belacan (I used belacan granules)

1/4 tsp salt

1 tbsp sugar

Method:

1) Rince the ikan bilis and drain the water. Fry the ikan bilis until they turn light brown and put aside.

2) Pound the belacan together with shallots, garlic and deseeded dried chilies with a food processor.

3) Slice the red onions into rings.

4) Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

5) Heat some oil in a pan and fry the spice paste until fragrant.

6) Add in the onion rings and ikan bilis and stir well.

7) Add tamarind juice, salt and sugar. Simmer on low heat until the gravy thickens.

Nam yee pork (Red fermented beancurd pork)

Recipe was from a friend in NY. Thanks SY! It was yummy!

Ingredients:

500 gm diced porks (Can also use 1kg meaty spare ribs)

Oil for deep fry

Marinade:

1 tsp bicarbonate of soda

2 pieces nam yee / fermented red beancurds

1 tsp chopped coriander leaves

1 tbsp nam yee juice

2 tbsp chopped garlic

1/2 tbsp light soy sauce

1 tbsp Shao Xing wine

1 tbsp sugar

1 tbsp oyster sauce

1/2 tsp five spice powder

1 tsp sesame oil

Dash of chicken stock granules

2 tbsp plain flour

6 tbsp corn flour

1 egg

100 ml water

Method:

1) Combine diced porks with all marinade and mix well. Marinate for 3 hours. Overnight would be better.

2) Heat up oil for deep drying. Put in diced porks and deep fry until golden brown and cooked. Dish and drain. Serve.

Hometown eggplant

This is a simple and tasty dish. Tasted good because of the lime juice.

Ingredients:
500 gm eggplant (sectioned)

1 tbsp chopped garlic

1 tbsp chopped chili padi

1 tbsp chopped red chili

Seasoning:

1 tbsp light soy sauce

1 tbsp fried shallot oil

1/2 tbsp sugar

2 tbsp lime juice

Dash of salt, sesame oil, pepper

Method:

1) Bring eggplant to cook in boil water until tender. Remove and drain well. Tear off the skin and tear into shreds.

2) Mix well rest of the ingredients with seasoning. Dish up and serve.

Yummy dinner!! I rate myself 8/10 =)