June 8, 2010
Don’t really know what got into me, and it wasn’t craving that compelled me to try to make Sambal Goreng to be honest. It is usually served up in Malay weddings or some festive occasions and while I do like it, this is one dish where I haven’t given much thought to even try making it.
Flipping through my recipe book trying ot decide what to cook for the evening, I thought that Sambal Goreng seems like an easy enough dish for an attempt. I guess one of the reasons I haven’t thought much about making it is because of the type of meat being used. Some of which I have no idea where to find here in Bangkok.
Here’s my version of Sambal Goreng with a little improvisation.
Sambal Goreng (Pegantin)
2015-07-14 17:31:26
- 100g cow’s heart – I omit this because I don’t like inerts!
- 100g paru (cow’s lungs) – Paru is the ONLY type of inerts I really like, but had to exclude it because I simply don’t know where to get here
- 200g lean beef
- 200g tiger prawns
- Tofu – sliced (optional)
- 10 dried red chillies (cut into pieces and soak in hot water for 10 minutes)
- 1 big red onion
- 10 shallots
- 5 garlic
- 2 lemongrass
- 1 cm galangal
- 3 tspn sugar
- 50 ml coconut milk
- some oil
- Boil all ingredients in A (except Tofu)
- Heat up some oil in a pot. When hot, add in the blended ingredients of B. Fry till fragrant then add sugar and coconut milk.
- Lastly, add in the meal ingredients in A. Stir well over a small fire till it dries up just a little.
- *Ingredients B are to be blended and set side.
Grubbs n Critters https://grubbsncritters.com/
I have only initially used beef and added in some tiny slices of taters and Silver Bullet thinks it is worth a repeat. I made another portion just for me with prawns in it, which is, in my opinion, much more yummy! Wonder where I can get some paru here. I honestly cannot believe that it is so simple to make!
June 7, 2010
We have had more than a month-long season of
rambutans and
lychees. These days, I’ve been greeted by carts after carts of fruits on wheels on a daily basis as I made my way to the office every morning.
It always is a nice sight, and I hardly ever pass up on an opportunity to buy at least 2 kg of rambutans and/or lychees on an almost daily basis when I walked by these mobile carts.Hey! For 20 baht per kg (SGD 80 cents) of rambutans (lychees, on the other hand, can cost up to 4x as much per kilo), these babies are definitely worth it!
I really like the fact that we get to have these juicy fruits as a healthier dessert alternative at the dinner table for the past month. It won’t be long before the longans would be in season too, I hope!
June 6, 2010
Nothing like good ole comfort food as an accompaniment to a glorious weekend at home. Similarly, nothing I enjoy more than being able to serve up some hearty and good old fashioned Nasi Lemak in the name of gastronomical pleasure.
It’s all in the sambal and the fragrance of the rice, they say. So wise, and so true.
While it can be quite a challenge to control the spiciness of the chillies, it now is looking like I may have just perfected the taste of my
sambal! I have to admit that I’m also ecstatically elated of being able to use the freshly grown pandan leaves right from our own very balcony for the rice. It is such a cool concept to be able to grow your own herbs for immediate usage as and when you need it, I tell you.
I like my Nasi Lemak to be decadent by adding more sides dish such as fried fish, fried chicken (I have to add chicken because of Silver Bullet’s resistance to seafood), fried omelet, boiled quail eggs, as well as fried ikan bilis (anchovies). With the coconut rice and yummy sambal in tow, I assure you that it could not have been a more satisfying meal!
Nasi Lemak
2015-07-14 17:34:00
- 3 cupful of rice (preferably long grained)
- 2 shallots
- half an inch ginger
- 6-8 pieces fenugreek seeds (biji halba)
- 1 tspn salt or to taste
- 300ml coconut milk
- some pandan leaves (knotted)
- 1 bay leaf (optional)
- Pound shallots, ginger and fenugreek seeds until mushed.
- Wash rice until clean then drain.
- Put rice, pounded ingredients (shallots, ginger, fenugreek) and salt in a rice cooker.
- Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.)
- Add in pandan and bay leaves into the cooker.
- Cook rice until dry then use a wooden ladle to loosen the grains.
Grubbs n Critters https://grubbsncritters.com/
Ahhhh…..!And that’s all the comforting yummy love you’ll ever need in your tummy.
