ssssspicyy bird's eye chilli with sweet soya sauce

sambal kicap cili padi

ingredients

1 pack of red/green bird's eye chillies (about 50 pieces) - mum said it's S$1.00 per pack. hahahaa!

4 cloves of garlic

½ - 1 cup of sweet soya sauce


directions

1. blend together the ingredients till smooth.

2. put in a small saucepan and bring to boil.


serve with a plate of piping hot rice with bbq fish!

sambal joget / sambal air asam

according to mum, this was my late uncle's favourite dip. =)


ingredients

50gm - 60gm of shrimp paste (belacan)
1 fist of tamarind paste (asam jawa)
4 green chillies
2 shallots


directions

1. roast the shrimp paste on stove top until cooked. if you buy the cooked one, then you may omit this step.
- mum said the color will differs once it's cooked

2. mix the tamarind paste with water to get 1 cup of tamarind water.

3. slice the green chillies and shallots.

4. mix the tamarind water with the shrimp paste. once mixed, add in the green chillies and shallots.


best served with a plate of piping hot rice with bbq fish.

yummmaayy!

spicy bonesteak 'cik non'

mum's original recipe!
and i'm thrilled because i managed to measure all her 'throw this in, throw that in' ingredients!
thank you mum, for being coorperative! heheheee..


ingredients A

4kg uncooked bonesteaks - mum usually buys at tekka market or bedok market; more meaty
1 palm size ginger
water for boiling


ingredients B

2 fistful of dried red chillies
15 - 17 cloves of garlic
6 shallots
20 tablespoons of water - rough estimation


ingredients C

4 tablespoons of meat curry powder - mum used 'babas' brand
140g tomato puree - mum used two small tins of 'gilda' brand, each weighing 70g.
1½ - 2 cups of cooking oil


ingredients D

2 - 4 tablespoons sugar
1 - 1½ teaspoon salt
1 - 1½ teaspoon monosodium glutamate


directions

1. boil ingredients A (bonesteaks and ginger) in a big pot until meat is tender (mum uses her big electric cooker; refer sample picture below). don't need to peel off ginger's skin. once meat is tender, drain off the water and discard in a big plastic bag.

2. boil the dried chillies till softens then drain water. cool slightly before handling (else you'll scald your fingers!). use a scissor to snip the chillies slanting like the picture below. once all chillies are snipped, place them in a basket. under running tap, toss the basket up and down, side to side. this is to drain out the chilli seeds.

3. shell the shallots and garlics. slice roughly. put all the ingredients B in the blender and blend together till chilli paste is smooth. if you feel that the paste is still not smooth, add in another tablespoon of water till you get a smooth texture.
do not add too much water, else it'll be too watery. i suggest you put the water bit by bit. judge the amount of water yourself. as long as you can get a smooth paste, then it's fine.

4. heat up the cooking oil slightly in a medium saucepan. put the chilli paste in.
do not overheat, else you'll get into a splattering situation once the chilli paste goes in.

5. put in the rest of ingredients C (curry powder and tomato puree). cover the lid and occasionally stir the chilli paste. fry till aromatic.

6. add in sugar, salt and msg to taste. you may add more or less, depending on the preferences.

7. transfer the chilli paste to the bonesteaks in the big pot. mix well. serve hot, with sliced french loaf.


voila!

anchovies with sweet soya sauce

ikan bilis masak kicap


ingredients

1 shallot
2 green chillies
a fist of anchovies
4-6 tablespoons of sweet soya sauce
cooking oil


directions

1. thinly slice the shallot. slice the green chillies (but not too thin).

2. lightly fry the anchovies and drain. put aside.

3. heat up 1 tablespoon of cooking oil in a frying pan over medium heat. once oil is hot, stir fry the shallot and green chillies till soften.

4. add in anchovies and sweet soya sauce. stir well and serve hot.


tips

a. if you love the sweet and spicy taste of shallot and chillies, you may add more of both!

b. you may add or reduce the amount of sweet soya sauce to your liking.

c. best eaten with plain porridge, served with salted egg!


happy stirring!

egg mayo sandwich

are you a big fan of the 7-11's egg mayo sandwich like me?
i've tasted almost all the different ranges of sandwiches from 7-11 and my favourite is still the egg mayo!

a super simple recipe.
and if you're a mother, you can even get your lil' one involved in preparing the sandwich!



ingredients

5 eggs
2 tablespoon of mayonaise
a pinch of salt
pepper to taste
butter or margarine spread


directions

1. boil eggs till harden (hard-boiled).

2. finely chopped the eggs into a big bowl.
- i used a grater to grate my eggs. so much easier!

3. mixed the eggs and mayo.
- i did not use exactly 2 tbspn. instead i just squeeze out the mayo onto the eggs to my desire texture.

4. sprinkle some salt and pepper to taste.
- i omitted the salt. just sprinkled some white pepper to taste. if you're whipping up for the lil' ones, you can omit both totally!

5. spread some butter onto two slices of bread. spread the egg mayo onto one slice of the bread.

6. you may choose to slice off the crust of the bread and cut into 4 small triangles for bite size sandwiches.


tips

a. decide the quantity of mayo yourself. it should not be too little as the eggs might turn out crumbly. neither should it be too much as it might turn out to be too tacky and will eventually turns watery.

b. chilled the egg mayo before spreading onto bread. it'll taste like those from 7-11!


happy sandwiching!

sausage bun roll

a simple recipe but takes a long time to prepare due to the resting of the yeast.
i strongly recommend to make two sets of these because it is super addictive!


ingredients

300g bread flour
5g instant dried yeast
10g sugar - i used castor sugar
6 g salt
30g unsalted butter, room temperature
1 egg plus whole milk, about 220-230g - i used magnolia's fresh milk
8 pieces sausages
1 egg white + 2 teaspoons water, for egg wash


directions

1. put ½ portion of the flour and yeast in a bowl and combine. add the sugar and salt and mix well.

2. pour the egg and milk mixture into the bowl. use a large spoon (or pastry scraper) to mix everything together.

note: be prepared to get messy for the next following steps if you're kneading by hands!

3. put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.

4. take the dough out of the bowl and knead. you will feel the dough become elastic after kneading for about 5 minutes.

5. add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. you can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.

6. put the dough into a lightly buttered bowl and cover with a damp cloth. let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
- i let mine to rest for 1 ½ hour.

7. take the dough out of the bowl, deflate it by touching lightly.

8. cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.

9. use a rolling pin to roll the dough into long cylinders, about 40cm in length (depends on the length of the sausage). roll to enclose the sausage, with the end of the dough facing down.
- i didn't use a rolling pin for mine. i just rolled them into a long cylinders, enough to roll over the whole sausage.

10. place the rolls on a tray lined with parchment paper. cover the rolls and let it rise until it almost doubles in size. brush lightly with some egg wash. preheat the oven to 200°C and bake for about 10-12 minutes or until the rolls turn light brown.


tips

a. place a baking tray of water at the base of the oven for extra moistness in your buns.

b. bake the buns at the bottom level of the oven, away from direct heat.

c. oven temperature varies for different brands and models of oven. the best is to set the timer to what the recipe calls for, but at the same time, monitor your buns. once it turns brownish, it's ready!


happy messing around!



hershey's supreme chocolate saucepan brownies

for the original recipe, please click here.

i followed the recipe entirely, except for some adjustment here and there.
for my cup measurements, i used ikea's measuring cups.

note: those in italics are those which i adjusted.

ingredients

1 cup (2 sticks) butter or margarine - whole butter (227g), scs's non-salted
2 cups sugar - sis's castor sugar
1/2 cup hershey's cocoa - redman's cocoa powder
4 eggs, beaten
2/3 cup all-purpose flour - prima's plain flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon vanilla extract - redman's vanilla powder
2 cups (12-oz pkg) hershey's semi-sweet chocolate chips - whole packet
1/2 cup macadamia baking pieces - pecan nut, chopped


directions

1. heat oven to 350 degrees farenheit. grease 13x9x2-inch baking pan.
- heated mine to 170 degrees celcius. lined my 10x10x1-inch baking pan with baking paper only.

2. melt butter in medium saucepan over low heat.

3. add sugar and cocoa; stir to blend. remove from heat.

4. stir in eggs.

5. stir together flour, salt and baking soda; stir into chocolate mixture.

6. stir in vanilla, chocolate chips and nuts. spread in prepared pan.

7. bake 30 to 35 minutes or until brownies pull away from sides of pan and begin to crack slightly on the top; do not underbake.
- i baked for 40 to 55 minutes due to the slightly low temperature.

8. cool completely in pan on wire rack.

9. cut into desired bite size.


tips

a. it’s best to place the ingredients near the stove top so that it’s easier to reach out for next ingredient to put in.

b. once butter melted, keep on stirring while putting in other ingredients because the sugar and cocoa might clump together with butter if you do not keep on stirring.

c. the brownies will appear sticky and soft in the inside. so it’s not reliable to insert a skewer to check for the texture inside. i baked mine till the top layer of the brownies harden.

d. to further set the soft brownies, chilled the brownies and serve chilled. the final texture of brownies will appear chewy and slightly soft.

e. if you prefer cake-like brownies, you can try adding in another egg to the recipe (i’ve yet to try it though!).


happy trying!