French Beans in Coconut Gravy (Boncis Masak Lemak)

A typical malay dish which is easy to prepare.  Since hubby loves french beans, I prepared this simple dish today.  It is not necessary to pound or blend the shallots, chilli or garlic.  Just finely sliced them before sautéing them.  To round up the dish, I added prawns, tang hoon and coconut milk.  The taste is up to my hubby's satisfaction (our younger son's too) and I served it with Crispy Squid Rings, Sambal Belacan and hot jasmine rice on a cold and wintry Sunday afternoon.

Ingredients (serves 4):
250 g french beans, to be washed, tails removed and cut into 5 cm lengths
250 g prawns
some tang hoon (vermicelli), to be soaked in water until soft
400 ml coconut milk
salt to taste
2 tbsp cooking oil

1 stalk lemon grass, to be bruised
1 stalk red chilli, to be finely sliced
1 stalk green chilli, to be finely sliced
2 shallots, to be peeled and finely sliced
2 pips garlic, to be peeled and finely sliced

Method:
Wash and drain french beans.  Remove both ends and cut into 5 cm lengths.

In a medium-size pot, heat cooking oil over medium heat.  Add sliced shallots, garlic, chillies and lemon grass and sauté until fragrant.

Add french beans and sauté for about 3 to 4 minutes.

Then, add tang hoon, prawns and coconut milk.  Bring to a light simmer and add salt to taste.  If the gravy is too thick, just add water to your preferred consistency.  Let it simmer until the french beans are cooked.

Serve hot with rice!

Bon Appetit!

Stir-fried French Beans

Our son hates french beans but I have found a way to make him eat them.  Last weekend, I prepared them with cherry tomatoes lightly sauteéd in butter.  He ate more than half of what was on the plate. So today, I cooked it malay-style i.e. sauteéd with blended onion, garlic and dried prawns.  Again, he ate most of it to my delight.

Ingredients (serves 4):
500 g french beans, to be washed, dried & cut into 5 cm lengths
10 cherry tomatoes, to be washed & dried
salt to taste
1 tbsp cooking oil

Blended Ingredients:
half a small onion or 2 small shallots
1 stalk red chillie, to be deseeded (optional) & sliced
1 small pip garlic
1 tsp (heaped) dried prawns, to be soaked in warm water until soft

Method:
In a medium-size pot, add french beans, a pinch of salt and water.  Bring to a light boil and cook without lid for about 5 minutes or until the beans are almost cooked. Pass beans through a sieve and add immediately to a bowl of ice cold water.  Leave aside.  Drain before use.

In a medium-size pan, heat oil over medium heat.  Add blended ingredients and stir-fry until fragrant and crispy.  Season with salt.  Then, add cooked beans and stir well.

Lastly, add cherry tomatoes and stir well.  Remove from heat and serve immediately.

Bon Appetit!

Fried Kangkong

An excellent vegetable side dish which is normally served together with Barbecued Stingray.  The following recipe is a malay version and tastes equally good as the chinese version.

Ingredients (serves 4):
2 bundles (500 g) of kangkong (water convolvulus or water spinach)
2 to 3 tbsp cooking oil
salt to taste

Blended Ingredients:
1 tbsp (heaped) dried prawns, to be soaked in warm water until soft
2 stalks fresh red chillies, to be sliced
1 big onion, to be peeled and sliced
2 pips garlic, to be peeled and sliced

Method:
Pluck kangkong leaves together with thin stems accordingly.  Separate the thick stems on the side. Immerse kangkong leaves and stems separately in cold water.  Remove to a colander and drain the water away. Leave aside.

Heat cooking oil in a wok over medium heat.  Add blended ingredients and stir-fry until it is separated from the oil.  Add salt to taste before adding the kangkong thick stems.  Cook until they are half-cooked before adding the kangkong leaves.  Stir-fry until cooked.  Check seasoning again before serving.

Bon Appetit!

Sambal Goreng Pengantin

This dish is normally served during malay weddings and got its name "Pengantin" which literally means wedding couple.  It has a unique taste which comes from the various spices needed to make this dish.  It is a bit time consuming but the results are worthwhile!

Ingredients (serves 6 persons):
1 block tofu (or 2 pcs), to be cubed and fried
1 block tempeh (4 pcs), to be cubed and fried
300 g chicken liver, to be cooked with water for a while in order that the liver can be cut into cubes
300 g prawns, to be cooked shortly in boiling water and shelled
a pinch fresh tamarind to be mixed with a little water and strained (save juice)
1 tsp shrimp paste (belacan) to be mixed with a little water and strained (save juice)
2 tins (à 400 g) coconut milk
salt and sugar to taste

Stir-fry Ingredients:
20 stalks dried chillies, to be finely cut by using a scissor
3 tbsp (heaped) garlic, to be finely sliced
3 tbsp (heaped) galangal, to be finely sliced and cut into sticks
3 tbsp (heaped) ginger, to be finely sliced and cut into sticks
4 pcs lemon grass, to be finely sliced
2 big onions, to be quartered and finely sliced

Method:
Heat oil in a wok and add the stir-fry ingredients.  Cook until fragrant.  Then, add in shrimp paste "juice" and stir-fry until fragrant.  Add in fried tahu, fried tempeh, tamarind juice and coconut milk. Check seasoning and cook further until oil starts to ooze out.  Add in beef liver and prawns.

Serve with any kind of rice.

Bon Appetit!

Trout in Salted Soy Beans Sauce

The malay name for this dish is Ikan Masak Taucheo Lemak.  One can use any kind of fish whose texture is not "soft" i.e. breaking up during the cooking process.  This time, I used trouts in this dish.  This recipe is my mum's creation and serves 4.  Other side dishes such as Fried Cabbage with Egg, Sambal Terasi and Salted Egg will compliment this dish very well.

Ingredients:
2 trouts, to be cleaned, washed, dried and cut into 3 portions each
1 tbsp turmeric powder
1 tsp salt
a little water

1 big onion, to be peeled and finely sliced
1 clove garlic, to be peeled and finely sliced
1 red chillie, to be finely sliced
100 ml coconut milk
1 tbsp fresh tamarind pulp, to be mixed with 4 tbsp water
salt and sugar to taste
oil for frying

Blended Ingredients:
5 dried red chillies, to be cut into pieces and soaked in warm water
1 tsp shrimp paste (belacan)
3 tbsp salted soy beans (taucheo)

Method:
Mix turmeric powder, salt and a little water to a paste and marinate the fish pieces.  Heat oil in a pan and shallow fry the fish pieces until golden brown.

Heat oil in a pot and stir-fry onion, garlic and chillie slices until fragrant.  Then, add in the blended ingredients and cook for a further 5 minutes.  Add in coconut milk and tamarind water (without pulp). Check seasoning by adding sugar and salt according to taste.  Finally, add in the fried fish pieces and let it simmer gently for a few minutes before turning off the heat.

Fried Cabbage with Egg

Ingredients:
300 - 400 g cabbage, to be cut in bite pieces
1 big onion, to be peeled and finely sliced
1 clove garlic, to be peeled and finely sliced
1 red chillie, to be finely sliced
1 egg
salt to taste
a little oil

Method:
Heat oil in a medium-size pan and add onion, garlic and chillie slices.  Stir-fry until fragrant and then, add in the cabbage pieces.  Season with salt to taste.  Break an egg (see step-by-step pictures below) and let it set for a while before breaking it up.  Mix egg and cabbage well.

Serve with hot rice, Sambal Terasi and Salted Egg!

Bon Appetit!

Ayam Penyet

I have been dreaming of this dish since our last summer holiday and could not tahan anymore.  By hook or by crook, I must cook this dish!  So, I spent the whole morning today preparing the ingredients and I must say that my efforts are worth it!  The taste of this dish speaks for itself .... yummy!!!  This dish is served with Asam Rebus, Sambal Terasi and plain white rice or chicken rice. One may add some cucumber slices and ripe pineapple slices on the side.  Following recipes serve 4.

Ayam Penyet 

Ingredients:
1 chicken, to be cut into 4
3 cm galangal, to be peeled and crushed
3 stalks lemon grass, to be crushed
3 bay leaves
1 tsp white pepper
1 litre water
200 ml coconut milk
salt and sugar to taste

Blended/Pounded Ingredients:
1 big onion
3 cloves garlic
2 cm ginger
1 tbsp coriander seeds, to be fried without oil until fragrant

Method:
Place all ingredients in a big pot and cook over medium heat until chicken is cooked.  Remove chicken to a colander and leave gravy to cool down completely.

Frying Batter Ingredients:
80 g rice flour
1 cup (250 ml) chicken gravy above
salt to taste
oil for deep frying

Method:
Mix all ingredients in a bowl thoroughly and season to taste.  Heat enough oil in a pot over medium heat.  Once the oil is hot, dip a chicken piece into batter and add to hot oil.  Deep fry until golden in colour.  Remove to a plate lined with absorbent paper.  Repeat until all chicken pieces are fried.

Kremes (Fried Batter) Ingredients:
1 cup chicken gravy
60 g rice flour
1 egg, to be lightly beaten
salt to taste
oil for deep frying as above

Method:
Mix all ingredients in a bowl and season to taste.  Add tablespoons of batter to oil and deep fry until crispy.  Remove to a plate lined with absorbent paper.  These are used to sprinkle over chicken when serving.


Asam Rebus (Sweet Sour Vegetable Soup)

Ingredients:
400 g pumpkin (labu) - this time, I used turnip, to be cut into cubes
250 g french beans, to be cut into 3 cm lengths
50 g groundnuts, to be soaked
100 g baby corns (optional)
2 pcs dried tamarind
2 pcs bay leaves
3 tbsp sugar
salt to taste
40 g fresh tamarind to be mixed with 50 ml water (only the juice is used)
1 to 1.5 litre water

Blended/Pounded Ingredients:
2 big onions
2 cloves garlic
1 tsp shrimp paste (belacan)
2 red chillies
25 g dried anchovies, to be soaked first

Method:
Bring water in a pot to boil and add groundnuts.  Then, add in the blended ingredients and bring to boil again.  Let it simmer for about 10 minutes.  Add the rest of the ingredients except the french beans.  Once the pumpkins are cooked, add in the french beans and season with salt and sugar to taste.

Sambal Terasi or Sambal Belacan

Ingredients:
150 g red chillies, stalks removed
3 medium-size red tomatoes
6 shallots
1 clove garlic
30 g piece shrimp paste (belacan)
oil for shallow frying

2 tsp palm sugar
1 lime, to be juiced

Method:
Heat a little oil in a pot.  Fry the chillies, tomatoes, shallots, garlic and schrimp paste separately. Then, blend all of them together with the lime juice and palm sugar.  Season with salt and sugar to taste.

Serve Ayam Penyet with Asam Rebus, Sambal Terasi and plain rice or chicken rice.

Bon Appetit!

French Beans in Coconut Gravy (Malay Style)

This simple dish is also known as Kacang Bonces Masak Lemak in the malay language.  It is one of my husband's asian favourites which is easy to prepare.  Normally, I would serve this dish together with fried chicken, fried omelette and rice, not forgetting the sambal belacan.  Following recipes serve 4.

Ingredients:
500 g french beans, to be washed, dried and cut into 5 cm lengths
1 can (425 ml) coconut milk
a little tang hoon, to be soaked in warm water
salt to taste
2 tbsp oil

Blended Ingredients:
2 tbsp dried prawns, to be soaked in warm water
1 big onion, to be sliced
2 cloves of garlic, to be sliced
1 red chilli, to be sliced

Method:
Heat oil in a pot and stir-fry blended ingredients until fragrant.  Add in coconut milk and bring to a boil slowly.  Reduce heat and let it simmer until some oil are seen on the surface.  This will take about 10 minutes.

Add french beans and cook until they are almost tender.  Season with salt to taste.  Then, add in tang hoon and let it simmer gently.

Fried Chicken

Ingredients:
4 chicken legs, to be washed, dried and cut into two at the joints
1 tsp turmeric powder
1 tsp salt or to taste
1 tbsp corriander powder
1 tsp cumin powder
1 tsp aniseed powder

oil for deep frying

Note:  Preferably, I will use fresh turmeric, corriander seeds, cumin seeds & aniseed.  These have to be blended together and is optional.

Method:
Combine all spices and coat the chicken pieces.  Heat oil in a deep fryer and fry them until golden brown.  Remove to a plate which is lines with absorbent paper.

Fried Omelette

Ingredients:
3 eggs
1 big onion, to be sliced finely
1 red chillie (optional), to be sliced finely
salt & pepper to taste
a little oil

Method:
Beat eggs lightly in a bowl and add the rest of the ingredients.  Heat a little oil in a pan and fry omelette.

Bon Appetit!

Beef in Soy Sauce (Malay-style)

This dish is known as Daging Masak Kicap in the malay language.  It is one of the many delicious malay dishes which are cooked in every malay household.  It is normally served with a side vegetable dish, sambal belacan and rice.  This time, I am serving this dish with fried french beans and omelette.

Ingredients (serves 4 to 6):

1 kg beef meat, to be cubed

2 cm fresh ginger, to be slightly crushed

2 tomatoes, to be halved

6 potatoes, to be cut into wedges and deep fried until golden brown

2 big onions, to be sliced into rings and deep fried until soft (not brown)

½ cup dark salty soy sauce (kicap masin)

1 tbsp vinegar

4 tbsp sugar

white pepper powder

a bit of grated nutmeg (buah pala)

1 stalk green or red chillie, to be halved and deseeded

Dry ingredients:

1 pc cinnamon stick

1 pc clove (bunga cengkih))

2 pcs cardamom (buah pelaga)

2 petals star anise (bunga pe’kak)

Blended ingredients:

1 tbsp (level) coriander seeds (ketumbar biji), to be soaked in water

1 tsp (level) cumin seeds (jintan putih), to be soaked in water

3 cloves garlic, to be sliced

1 small onion, to be sliced

5 stalks dried chillies, to be cut into small pieces and soaked in warm water

1½ cm fresh turmeric (for fragrance)

Method:

Boil meat and ginger with little water in a pot until meat is tender.  Then, cut meat in cubes and save the stock.

Heat some oil in a wok and fry the potato wedges until golden brown.  Remove to a plate.  In the same oil, deep fry the onion rings until soft.  Remove to a plate and keep aside.

Heat 3 tbsp oil in a big pot.  Add in the blended ingredients and stir-fry till fragrant.  Then, add in the dry ingredients and mix well.  Add in the cooked meat together with its stock (about 3 or 4 big ladles).  Add in sugar, vinegar, dark salty soy sauce, pepper and grated nutmeg.  Mix well and then season with salt to taste.  If necessary, more sugar can be added to taste.

Add in the fried potato wedges & onion rings, halved tomatoes and green or red chillie.  Stir well.

Serve hot with rice, a vegetable side dish and fried omelette.

Fried French Beans (or Kacang Bonces Goreng)

Ingredients:

500 g  french beans or long beans, tips removed and cut into 5 cm lengths

1 big onion, to be finely sliced

2 cloves of garlic, to be finely sliced

1 red chilli, to be finely sliced

2 tsp instant vegetable stock granules

salt & pepper to taste

oil

Method:

Heat a little oil in a wok.  Add sliced onion, chilli & garlic and stir-fry until fragrant. Then, add in the french beans and stir well.  Add instant vegetable stock granules and season with pepper.  Cook until the french beans are almost cooked.  Season with salt to taste.

Fried Omelette

Ingredients:

3 eggs

1 big onion, to be finely sliced

1 red chilli (optional), to be finely sliced)

salt & pepper to taste

oil

Method:

Beat eggs in a bowl and add the rest of ingredients.  Heat a little oil in a pan and pour in mixture. Fry omelette until the underside is slightly browned.  Then, turn omelette over and cook until the underside is browned.  Remove to a plate.

Bon Appetit!

Cornbeef with Bell Peppers

After a long morning of hard work in our home, I prepared a rather simple meal for lunch:  Cornbeef with Bell Peppers, a side dish of Fried Cabbage with Anchovies, sunny-side-up fried egg served with rice.  I classify cornbeef as one of our convenience food because it always come in handy when I am too tired or lazy to cook.  I will make sure that I have two cornbeef cans in my cellar.  The following recipes serve 4 persons.

Cornbeef with Bell Peppers

Ingredients:
1 can cornbeef
2 tbsp tomato ketchup
1 green bell pepper (capsicum), to be deseeded and cut into cubes
1 yellow bell pepper (capsicum), to be deseeded and cut into cubes
1 medium-size onion, to be finely sliced
1 red chillie, to be finely sliced
a pinch of curry powder
salt and pepper to taste
oil

Method;
Combine cornbeef and tomato ketchup in a bowl.  Mix well.

Heat oil in a pot and stir-fry sliced onion and chillie.  Add in bell peppers and cornbeef/tomato ketchup.  Mix well and add curry powder.  Season with salt and pepper to taste.

Fried Cabbage with Anchovies

Ingredients:
half a cabbage (small), to be cleaned and cut into bite pieces
1 medium-size onion, to be finely sliced
2 cloves of garlic, to be finely sliced
1 red chillie, to be finely sliced (optional)
a handful of anchovies, to be cleaned and head removed
salt to taste
oil

Method:
Heat oil in a pot and stir-fry anchovies until brown and crispy.  Remove to a plate which is lined with kitchen paper.

In the same oil, stir-fry onion, garlic and chillie slices until fragrant.  Add in cabbage and stir well. Cook until cabbage is almost cooked.  Add in fried anchovies and season to taste.

Prepare sunny-side-up fried eggs as shown.  Serve these dishes with rice.

Bon Appetit!