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CHICKEN SAMBAL


Another version of my Chicken Sambal...enjoy!!!


CHICKEN SAMBAL

Ingredients :~


(A) To blend
  • 5 shallots
  • 2 large onions
  • 5 cloves garlic
  • 1 inch ginger
  • 4 stalks of lemongrass
  • 1 candlenut
  • 20-25 nos dried chillies (boiled) OR prepared dried chilli paste

(B)
  • 1 whole chicken ~ cleaned and cut into medium sized pieces
  • 1 tsp turmeric powder
  • 100ml thick coconut milk (you may skip and just add water)
  • 1 dried tamarind slice 
  • sufficient water
  • salt
  • cooking oil

Method :~
  1. Rub turmeric powder and some salt over the cleaned chicken. Set aside for 15 minutes.
  2. Meanwhile, prepare the blend ingredients. Blend smooth with some water. 
  3. Heat oil in wok and fry the chicken pieces until cooked. Set aside.
  4. Reduce oil and add in the blended ingredients. Stir and cook for 15 minutes until the oil parts. 
  5. Add coconut milk (if you're using), water, tamarind slice and salt. 
  6. Allow the gravy to boil a few times. 
  7. Add fried chicken pieces until mix well. Check for salt. 
  8. Dish out and ready to be served with Nasi Lemak or plain rice. 


Ashika enjoying her piece! :)






See ya'll again!


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Thannisaar - Guest Post by Sharmila



Guest Posting @ Love2cook Malaysia is back after a hiatus! This time, it's not from a blogger but a fellow reader of mine, Ms Sharmila. We got to know on FB after she tried one of my recipes. I've always welcomed non-bloggers to send me their signature recipes and it's an honour for me to feature my readers and their recipes in my little space here. Without them, I'm no one in the blogosphere.

Few weeks back, Sharmila tried my Spicy Caramel Chicken recipe and sent me the pics together with her Thannisaar and many readers asked for the recipe. I wanted to ask my Mom as I never made it on my own before. When Sharmila offered to share her recipe with my readers, I couldn't say no! And I will never say no! I really admire her kind heart and willingness to share the recipe with us, thus I invited her to make a guest post in my space, which she readily accepted. That's the spirit!!!

For the very first time, a non-blogger is sharing her recipe on Love2cook Malaysia. I'm truly blessed!!!

Dear readers, if you have your own signature recipes and you would like to share them on my space...kindly click on Guest Posting @ Love2cook Malaysia. It's not a hassle...come, share your recipes here!



Now, let's hear from Ms. Sharmila.

"Hello everybody.
My name is Sharmila and I am thrilled to be part of Sri's blog :) I only started cooking seriously about three years ago when I decided to leave the rat race. Started my career in the hospitality industry and later moved on to the financial services only to realise one fine day that my young and growing family needs me more. So, I decided to quit and tend to my family consisting of my supportive husband,  son who is 6 years and a daughter aged 2. Being a fulltime mommy is definitely not an easy feat especially after being a career woman for 12 years. But after three years, I think I am fitting in well.

Back to Sri, I stumbled upon her blog while browsing food blogs and was immediately attracted to her mouthwatering recipes coupled with amazing clicks that sets your tastebuds on fire. In addition to her food related post, you also get to know about her adorable kids. Such cuties. I actually shared my cooking pictures with her which featured one of her famous chicken recipe. When some of you requested for the Thanisaar recipe, I thought of sharing it with Sri but she had a better idea :) She invited me to be her guest writer. So, here I am with my humble Thanisaar recipe which I hope you will try.

The dish is actually a simple dhall like curry, mild enough for children to savour. Some people add different kinds of green vege such as black nightstand (manathakalli keerai) but I prefer to use sweet leaves (sayur manis).

Happy cooking :)"


Now to the recipe...






THANNISAAR by Sharmila
(for 2 pax)
(Mild dhall curry with green vegetable)
Ingredients :~

You will need :
  • 2 handfuls of split mung beans (you can use any type of dhal too)
  • 1 bowl of sayur manis leaves (remove from the stem)
  • 1 tsp ginger and garlic paste
  • 1 cup of coconut milk
  • 1 tsp of roasted cumin seeds crushed with a mortar and pestle
  • Some turmeric powder
  • 1 fresh red chilli
  • Salt to taste

For tempering :
  • 1 tbsp of ghee or oil
  • 3 no shallots sliced thinly
  • 1 dried red chilli
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds

Method :~
1. Boil the split mung beans / dhal with water until its soft and cooked.
2. Slit the red chilli and add into the pot with the dhall.
3. Next add the ginger garlic paste and the crushed cumin seeds.
4. Add coconut milk, turmeric powder, sayur manis leaves, salt and stir well. Check for consistency and add water accordingly. Do not make it too dilute. Let it boil.
5. Once the sayur manis is cooked, off the stove and cover the pot.

For tempering :
6. In another pan, heat the ghee / oil and splutter the mustard seeds, fennel seeds and cumin seeds. Add in sliced onions, dried chilli and sauté till the onions turn slightly brown.

Lastly, pour the tempered spices into the pot of gravy and voila your Thanisaar is ready to be served :)



Love this dish anchovies or tofu sambal...slurpppp!!!!



Thank you Sharmila for such a cute write-up and sharing your delicious recipe with us! Hope to get lots more recipes from you! ;)








Have a fabulous weekend all!

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Bean Sprouts with Tofu Stir-fry (Without Coconut Milk)




One of my favourite vege stir fry...Bean sprouts with Tofu.

I've posted one using coconut milk HERE before.


BEAN SPROUTS WITH TOFU (WITHOUT COCONUT MILK VERSION)

Ingredients :~ 
  • 800gm bean sprouts 
  • 2 firm tofus ~ cut each into 6 or 8 cubes
  • 5 cloves garlic ~ minced
  • 1 onion ~ sliced 
  • 2 handsful chives / spring onion ~ cut lengthwise
  • 2 green / red chillies
  • 1/2 tsp sesame oil
  • salt
  • oil
Method :~ 
  1. Heat oil in wok, fry tofus until golden brown. Sprinkle some salt over the tofus while frying. Set aside.
  2. Keep 2 tbsp oil in wok and sauté garlic. onions and green chillies for 1 minute.
  3. Add bean sprouts, sesame oil and salt. Mix thoroughly over medium flame.
  4. Lastly, add in the fried tofus, mix and dish out. 



Simple one right? Do try it :)





Have a lovely day!

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SPICY CARAMEL CHICKEN...



Another chicken recipe, yet again...hahah!

The main ingredient in this dish is the caramel sauce...and of course chicken! LOL...

Serve with hot steamed rice or have them just like that....my son and I skipped second helping on rice but enjoyed the caramelised chicken pieces to the bits. Try it and let me know!

Do share them on my FB page :)



SPICY CARAMEL CHICKEN

Ingredients :~

(A) Blend smooth 

  • 7 cloves garlic
  • 7 shallots
  • 2 inches ginger
  • 1 inch galangal

(B) Marinade for 30 minutes

  • 1 whole chicken ~ cleaned and skinned ( you may also use sliced boneless chicken breast )
  • 2 tbsp blended ingredients (A)
  • 2 tbsp cooking caramel
  • salt
  • 1 tbsp rice flour
  • 4 tbsp cornflour


(C)

  • cooking oil
  • 2 large onion ~ sliced
  • 7 pcs hot & spicy dried chillies ~ sliced half
  • 4 tbsp dried chilli paste
  • 4 tbsp cooking caramel
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 2 sprigs curry leaves
  • sufficient water
  • salt
The cooking caramel sauce I bought from Tesco.



Method :~

  1. Blend smooth ingredients (A). Take 2 tbsp for marination. 
  2. Marinade chicken for 30 minutes.
  3. Deep fry the marinated chicken pieces in oil until cooked. Drain and set aside.
  4. Reduce oil and sauté curry leaves, dried chillies and onion until fragrant.
  5. Add dried chilli paste and stir for few minutes. 
  6. Add cooking caramel, oyster sauce, sesame oil and followed by water and salt. 
  7. Allow to boil a few times, keep stirring.
  8. Add in the fried chicken pieces. Mix well until the chicken pieces are well coated with the sauce. 
  9. Check for salt and dish out.
  10. Serve while still hot!



Enjoy!!!










Thank you!!!



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Asam Pedas Ikan Tenggiri (Mackerel in Spicy Sour Gravy)



Apologize for my late post on this delicious Asam Pedas. It's one of my family's favourites. We used to have this a Taste Good Restaurant in Bandar Puteri Puchong. There, the whole fish is marinated with flour and crispy fried prior to adding the spicy and sour gravy.

Here, I just used mackerel blocks, rubbed with little turmeric powder and salt. Fry them before making the gravy.

Let's check it out!

Oh, before that! This recipe was inspired from none other than En Adnan Ibrahim a.k.a Che Mat Gebu a.k.a CMG's blog….TIFFINBIRU.


He has a long list of Asam Pedas recipes in his space. Do check them out too! Thank you CMG for giving me an idea on how to make this irresistible dish. I used whatever ingredients I could get, couldn't find the torch ginger bud (bunga kantan) though.

This was my first attempt…and my family loved it a lot! I slightly modified the recipe to suit our taste buds. Yummy Yummo!!! :)



ASAM PEDAS IKAN TENGGIRI 
Source & Inspiration : Tiffinbiru.com
Modified by : Love2cook Malaysia


Ingredients (A) :~

  • 8 Mackerel blocks ~ marinated with 1.5 tsp turmeric powder and salt
  • 10 pcs ladies fingers ~ sliced half
  • 1 large tomato ~ sliced 6
  • 6 tbsp dried chilli paste (reduce or add)
  • 3/4 tbsp tamarind paste 
  • 2 lemongrass stalks ~ slightly bruised
  • 2 handful of daun kesum (laksa leaf) OR torch ginger bud (bunga kantan)
  • salt to taste
  • oil
  • sufficient water


(B) To blend smooth

  • 7 pcs shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 2 stalks lemongrass
  • 1/2 inch belacan (shrimp paste)
  • 3 pcs buah keras (candlenuts)
  • 1 inch fresh turmeric



Method :~

  1. Fry the marinated fish blocks in oil until cooked. Set aside.
  2. Leave enough oil and sauté the blended ingredients until fragrant. Add the lemongrass stalks. 
  3. Add chilli paste, stir and leave to boil for a few times. 
  4. Now, add tamarind paste, ladies fingers, water and salt. 
  5. Allow the gravy to boil. Add tomatoes and daun kesum. 
  6. Lastly, put in the fried fish blocks. 
  7. Give a few boils, check for salt and sourness. Ready to dish out. 

Enjoy with hot steaming rice! 






Thanks for stopping by!




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