Sambal Tumis

A classic malay sambal or condiment which normally accompanies our local favourites such as Lontong, Nasi Lemak and Mee Siam Goreng.  This sambal is a bit tedious to cook if you want it to have the perfect colour and taste.  It is really worth the effort!  Try it out!

Ingredients:
1 tbsp fresh tamarind, to be mixed with a little water
1 tsp aji-no-moto (optional) - I omitted this ingredient
3 tsp or enough sugar to taste
salt to taste

Blended Ingredients:
40 stalks dried chillies, to be cut into pieces and soaked in warm water
5 stalks fresh chillies, to be sliced
1 big onion, to be peeled and sliced
1 tsp roasted belacan (shrimp paste)

Variations:  Sambal Tumis can be served with boiled eggs, fried anchovies, squids or prawns.  The squids or prawns are to be cooked together with the sambal.

Method:
Heat some oil in a wok and add in the blended ingredients.  Stir-fry over medium heat until fragrant. Add in sugar and stir-fry until mixture caramelizes and thicken.  Then, add in enough tamarind juice and let it simmer until the colour darkens. By cooking it longer will intensify the colour.  Check seasoning. Once done, remove from heat and leave aside.  Please note that garlic is not used in this recipe at all.  This is to avoid the sambal having a bitter taste.

Bon Appetit!

Mee Siam Goreng

A local favourite back home which I have been wanting to prepare for quite some time.  My hubby prefers the mee siam with gravy version, whereas our son and I prefer the fried version.  So, we won! I get to cook this dish with the promise that I prepare the other version for him the next time.

Ingredients (serves 4 to 6):
1 packet beehoon (rice vermicelli), to be soaked in water for about an hour & drained
300 g bean sprouts, to be cleaned and tails removed
300 g shelled prawns
2 tbsp taucheo (soya bean paste)
1 tbsp sugar or to taste
300 ml tamarind juice
6 tbsp cooking oil

Pounded Ingredients:
10 - 15 dried red chillies, to becut, soaked in warm water & drained
50 g dried prawns, to be soaked in warm water & drained
3 pips garlic
6 shallots, to be peeled & sliced
10 g roasted belacan (shrimp paste)

Garnishing:
2 pcs firm bean curd, to be cut into small cubes & deep-fried
2 - 3 eggs, to be hardboiled, peeled & sliced
a bunch of chives, to be washed, dried & cut into lengths
limes, to be halved

Method:
Heat cooking oil in a wok over medium-high heat.  Add pounded ingredients and stir-fry until fragrant.  Then, add taucheo and stir-fry for another 2 minutes.  Add prawns and stir-fry until colour changes.

Add bean sprouts and stir-fry for a while.  Then, add beehoon, sugar and tamarind juice.  Stir well and bring to a slight boil.  Put on lid and switch off heat.  Leave for about 5 minutes.

To serve, add mee siam to a bowl and garnish with chives, fried bean curd, egg slices & limes.  I also serve my sambal tumis on the side.

Bon Appetit!

Mürbchen

A simple and tasty German cookie or biscuit.  In order to achieve the intense yellow colour, the egg yolks are mixed with a pinch of salt and set aside covered for about an hour before they are added into the dough mixture.  Before baking, the cookies are brushed with egg yolk twice i.e. they are left to dry for about 5 to 10 minutes before the second egg yolk brush.

Ingredients (yields about 60 pieces):
2 egg yolks
a pinch of salt

300 g plain flour
mark from half of a vanilla pod or 8 g vanilla sugar
150 g cold butter, to be cut into cubes
150 g fine sugar

2 egg yolks (for brushing)

Method:

In a small bowl, mix 2 egg yolks and a pinch of salt together.  Cover bowl with cling film and leave aside for about an hour.

In a mixing bowl, add the egg yolk mixture, plain flour, vanilla mark, cold butter and sugar.  By using the kneading hook, knead mixture to a pliable dough.  Wrap dough in cling film and store in the fridge for about 30 minutes.

Roll out dough on a well-floured work top to a thickness of 0.5 cm.  By using different shapes of cookie cutters, cut out preferred shapes.  Arrange on a baking tray which is lined with baking paper. Brush dough shapes with beaten egg yolk and leave aside for about 5 or 10 minutes.  Then, brush again with egg yolk.

Bake in a preheated fan oven at a temperature of 160° C for about 15 minutes.  Once done, remove from oven and store between pergament paper in an airtight tin.

Happy Baking!

Haferflocken-Plätzchen (Oatmeal Cookies)

Not a German cookie but a typical English cookie!  Why not bake them for Christmas?  I was glad that I did because our son loves the taste and crunch!

Ingredients:
250 g butter
300 g fine sugar
300 g oatmeal
2 eggs
150 g plain flour
8 g baking powder
100 g raisins

Method:
In a mixing bowl, mix all ingredients together.

By using a teaspoon, scoop small portions and form them into balls.  Arrange them quite apart from each other on a baking tray which is lined with baking paper.  Kindly note that the cookies will expand themselves.

Bake in a preheated fan oven at a temperature of 180° C for about 15 minutes.  Once done, remove from oven and leave aside to cool down completely.  Store between pergament paper in an airtight tin.

Happy Baking!

Schoko Bärentatzen

Literally translated as "bear claws", this is a traditional German cookie.  By using a Bärentatzen mould which is sprinkled with fine sugar, cute bear claw figures are formed before they are gently baked.  To complete the look, the cookies are immersed in either white or brown chocolate icing. There are a few variations of Bärentatzen and I baked mine with grated chocolate in it.

Ingredients (yields about 50 pieces):
2 egg whites (medium-size)
250 g sugar powder or confectioner's sugar
100 g bitter dark chocolate, to be finely grated
225 g ground almonds

fine sugar for mould
100 g white chocolate icing
100 g dark chocolate icing

Method:
In a mixing bowl, whisk egg whites until frothy.  Add sugar powder and continue whisking until the mixture becomes thick and creamy.  Add grated chocolate and ground almonds to mixture.  Knead to a pliable dough.

By using a teaspoon, scoop portions to the size of a cherry and roll them in fine sugar.  Arrange balls on a baking tray which is lined with baking paper and leave aside for about an hour.

I am using the wooden mould which is shown below.  If you do not have this mould, you may use the french madeleine mould.  Sprinkle fine sugar in mould.  Then, overturn mould to remove excess sugar.  Place a sugared ball in it and spread dough to cover the mould.  Knock mould over worktop in order that the dough comes out. Arrange onto a baking tray which is lined with baking paper.

Bake in a preheated fan oven at a temperature of 110° C for about 30 minutes.  Once done, remove from oven and leave aside to cool down  completely.  Melt both types of chocolate icing separately. Divide cookies into two portions.  Dip the bottom end of one portion in white chocolate icing and the other portion in the dark chocolate icing. Arrange on baking tray and leave overnight.  Then, store cookies between pergament paper in an airtight tin.

Happy Baking!