Telur Masak Mata Lembu dengan Kentang

Literally translated, this dish is also called Eggs Sunny Side up with Potatoes and is one of my dear mum's creations.  During my childhood days, I could still remember my late dad requesting for this dish - either for breakfast, lunch or dinner!  The taste is delicious, especially when ghee is used instead of oil and it is best eaten with baguette.  A simple & quick to prepare dish and popular among both adults & kids.

Ingredients (serves 4):
5 or 6 eggs
500 g waxy potatoes, to be peeled and cut into wedges
1 large onion, to be peeled and finely sliced
2 stalks red chillies, to be washed and finely sliced
2 tbsp ghee
salt & pepper to taste

Method:
Heat ghee in a large pan over medium heat.  Add potatoes and stir-fry until almost golden on all sides. Then, add in sliced onions and chillies.  Season with salt and pepper to taste.

Make 5 or 6 "indents" and break the eggs as shown.

Put on lid and cook further until the eggs are done to your preference.

Serve hot with baguette slices!

Bon Appetit!

Tempeh Goreng Kicap Manis

Another malay side dish which is easy and quick to prepare.  Tempeh is a traditional soybean cake which originates from Indonesia and is known to be very healthy.

Ingredients (serves 4):
2 blocks tempeh (or 4 packets), to be cut into cubes
4 stalks fresh chillies, to be washed, pat dried and thinly sliced - add more if you want extra spicy
8 shallots, to be peeled and thinly sliced
8 pips garlic, to be peeled and thinly sliced
2 to 3 tbsps sweet soy sauce (kicap manis)
salt to taste
cooking oil

Method:
In a wok, heat enough oil for deep-frying.  Fry tempeh cubes a little at a time until almost golden.  Do not over-fry.  Remove to a tray which is lined with kitchen paper and set aside.

Pour out excess oil into a bowl and leave about 2 or 3 tbsp oil in wok.  Add sliced chillies, shallots and garlic.  Stir-fry until golden in colour.  Then, add in fried tempeh cubes and stir well.  Lastly, add sweet soy sauce and salt to taste.  Stir well before serving.

Serve as a side dish with other main dishes and rice.

Bon Appetit!

Ikan Pari Masak Asam Pedas Lada Hitam

A spicy malay dish due to the addition of black pepper (lada hitam) in the ingredients. Stingray and laksa leaves are specially used in this recipe.  One thing for sure, the longer this dish is kept, its taste will be more intensified.  I did not add any okras (ladies fingers) or brinjals this time because my two boys hate them.

Ingredients (serves 4):
1 medium-sized onion, to be peeled and sliced
8 pcs okras (ladies fingers/bendeh) or one can use brinjal
1 small stingray, to be washed clean and cut into serving pieces
half a handful of laksa leaves (daun kesom)
3 tbsp fresh tamarind, to be mixed with one cup water
enough water
salt to taste
cooking oil

Blended Ingredients:
1 large onion, to be peeled and sliced
4 pips garlic, to be sliced
2 cm fresh turmeric, to be sliced
a handful dried chillies, to be cut and soaked in warm water
5 pcs candlenuts (buah keras), to be soaked in warm water
1 tsp black pepper seeds (lada hitam biji)
1 tsp (heaped) belacan (shrimp paste)
half a handful of laksa leaves (daun kesom)
Note:  Above ingredients to be blended or pounded finely.

Method:
Add a little salt to stingray pieces and leave aside.  Before using, rinse with cold water and pat dry with paper towels.

Heat cooking oil in a medium pot.  Add the sliced onion and stir-fry until slightly browned. Then, add in the blended ingredients and stir-fry until it is separated from the oil.

Add in tamarind juice (please use a small sieve in order to separate the tamarind seeds). Then, add in enough water and okras.  Bring to a slight boil and cook until okras are almost tender.  This will take about 10 to 15 minutes.  Season with salt to taste and add the laksa leaves.

Lastly, add in the stingray pieces and cook for a few minutes.  Serve hot with rice.

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!

Barbecued Stingray

A typical spicy Singaporean dish which is famous among both locals and tourists.  I prepared the sambal (chilli) paste first, then spread it evenly on the stingray before barbecuing.  White fish filets can be used if you cannot find any stingray.

Blended Ingredients for Sambal Paste (for a small to medium-sized stingray):
65 stalks dried chillies, to be deseeded (do not deseed if you want the sambal to be extra spicy), cut into pieces and boiled with water in a pot until a bit soft
4 big onions, to be peeled and sliced
10 pips of garlic (small), to be peeled and sliced
2.5 cm fresh turmeric, to be peeled and sliced
2.5 cm fresh ginger, to be peeled and sliced
1 tsp roasted belacan
1 tbsp laksa leaves (daun kesom)
Note:  Blend or pound the above ingredients into a fine paste.

5 kefir lime leaves (daun limau purut) - you can use either fresh or dried ones
2 pcs ginger flower (bunga kantan), to be sliced finely - only the bulbs
a handful laksa leaves (daun kesom)
2 stalks lemon grass (serai), to be crushed at the roots
6 tbsp cooking oil
salt & sugar to taste

fresh stingray, to be washed and dried with paper towels
salt & juice from 1 calamansi lime
banana leaves, to be washed and dried with paper towels
4 calamansi limes, to be washed and cut into halves (garnishing)

Method:
Add a little salt and the juice of one lime to stingray.  Mix well and leave aside.  Before using, rinse with cold water and pat dry with paper towels.

In a wok, heat oil over medium heat.  Add blended ingredients together with lemon grass, kefir leaves and sliced ginger flower.  Stir fry until the paste is separated from the oil.  This step will take about 15 to 20 minutes.  Then, add salt and sugar to taste.  Lastly, add the laksa leaves.  Remove from heat and leave aside.

If you are using a barbecue grill, soften the banana leaves by immersing them in boiling water for about 5 minutes.  Pat dry banana leaves with kitchen towels.  Spread half of sambal paste onto a piece of banana leaf.  Place stingray on top and followed by the rest of sambal paste. Spread evenly before wrapping the fish with another piece of banana leaf. Barbecue for about 10 to 20 minutes, depending on the thickness of the stingray.

If you are using the frying pan:  Place a piece of banana leaf onto a large frying pan. Spread half of sambal paste evenly.  Then, place stingray on top and followed by the rest of sambal paste. Spread evenly.  Cover with lid and cook over low/medium heat for about 10 to 20 minutes, depending on the thickness of the stingray.

Important note:  Do keep watch on the heat in order that the stingray does not get burnt.

Serve hot garnished with calamansi limes.  Best eaten with rice and a fried kangkong side dish.

Bon Appetit!