DIPPING SAMBAL SAUCE

This Sambal Sauce

can be used as a dipping sauce

or used to cook spicy dishes like ayam masak merah, nasi lemak etc.

This recipe is adapted from Regina Lim's 

Regina Dipping Sambal.

The following amount is 1/2 of her recipe.

Dipping Sambal Sauce

Ingredients:

(A) 150g dried chillies, (see Loke Peng's instruction for easy preparation.)

      

(B) 50g dried shrimp, soaked, drained & blended

(C) blend together until fine: 

      250g shallots, sliced

      100g garlic, sliced

      25g serai, sliced

      25g buah keras, banged

      25g lengkuas, chopped

      1" kunyit hidup, cut

(D) 200g assam jawa squeezed with

       150g water

(E) Seasoning to taste: gula melaka

                                     salt

                                     sugar

(F) 1.5 cup cooking oil, approx

Method:

1. cut chilli lengthwise with scissors, soak in hot water

2. use chopsticks to pick up chilli, rinse again. Most of the seeds will come out

3. blend chilli finely and leave aside

4. heat up oil in a kuali, saute' (C) until fragrant

5. add finely blended dried prawns, fry until fragrant

6. add blended chilli paste and fry until red oil surfaced

7. slowly add the assam juice, keep stirring

8. add seasoning according to your liking.

SALTED CARAMEL

Salted caramel Sauce

is used as toppings for cakes, ice-cream etc.

It is not difficult to whip up this sauce,

but care must be taken as the colour and texture depends on your patience.

Kenneth Goh shared this recipe in his blog.

I find it too big a portion,

so I have reduced the amount to 1/4 of his recipe.

Salted caramel Sauce

137g caster sugar

62g butter

75g heavy cream

1/2 tsp salt

1. over low heat, melt sugar, stirring constantly

2. the colour gets darker as the sugar starts to melt

3. once the sugar has melted & the colour has turned slightly dark, remove from heat

4. add butter all at once, continue stirring

5. when butter has melted, add the cream, stir to incorporate

6. bring the mixture to a boil for a minute

7. remove from heat, stir in the salt

8. allow to cool completely before using

Note:

1. be careful when adding the butter & cream as the mixture will sizzle

2. if you are using salted butter, can reduce some salt

3. store the sauce in the fridge for up to 2 weeks.

SPICY BEAN SAUCE FOR FISH

Steam Fish

sounds like an easy task.

Not so, if you want it to be 

1) no fishy smell

2) nice looking

3) fragrant and tasty

and 

to top it all

4) it must be just done, not overcooked!

To achieve all these,

you need a good sauce 

and 

a little knowledge of steaming skill.

The secret is finally revealed by my sister-in-law 

Yvonne Ang

If you want a simple soya sauce, here is the recipe 

for Hongkong style steam fish.

A spicy one?
This is the popular酱蒸魚

Spicy Bean Sauce 

2 Tbsp old ginger, diced finely

2 Tbsp garlic, diced

2 Tbsp fresh red chilli, diced

2-3 chilli padi (spicy), diced

1 Tbsp taujoo, minced

1 tsp sugar

2 Tbsp cooking oil

1/2 cup water

1. heat up 2 Tbsp cooking oil in a wok

2. add ginger & garlic, fry until fragrant

3. add chilli & taujoo & continue frying

4. add 1/2 cup water & simmer.

5. add sugar to taste

6. done!

To steam fish

1. clean fish & steam fish until just done

    (how to check?)

    - if whole fish, the eye will come out  a bit.

    - if fish pieces, when chop stick can go through when poked.

2. drain away the water from the fish (remove smell)

3. pour the hot sauce over the fish, serve hot!

HOMEMADE TOMATO SAUCE

Tomato Sauce

made from fresh tomatoes, anyone?

It looks like I am wasting my time

when I can get a big bottle at a fraction of the money.

If you have tasted it,

you will agree with me that it is simply delicious

and 

you can adjust the taste to your liking,

no artificial colouring and addictives!

Of course,

to get the best of it,

make it when tomatoes are in abundance and going cheap!

Here are the 2 tubs I made with 700g ripe tomatoes!

Thick and creamy Tomato Sauce.

You can further thicken it if you stir it longer over medium heat.

If you are keen on the recipe

which I have adapted from Hebbarskitchen.com....

Homemade Tomato Sauce

700g fresh ripe tomatoes

1 tsp salt

2 tsp sugar

1/2 tsp vinegar

1. boil cleaned tomatoes in boiling water for 3 min, remove

2. blend until smooth

3. strain into a saucepan

4. bring to a boil, stirring occasionally 

5. once boiled, add salt & sugar, continue cooking & stirring 

6. when it has reached the required consistency, off heat & let cool

7. store refrigerated.

Note:

It takes about 30min cooking & stirring occasionally

GINGER PASTE

Ginger Paste

A sauce that is suitable for steaming
both fish or chicken pieces
or
even the whole fish.

You can also use it as a dipping sauce!

This is cooked & freezed until required.

One time preparation
and
can use few times,
up to 3 months if kept in the freezer

Ginger Paste

280g young ginger, cut & blended

1 Tbsp oyster sauce

2 Tbsp garlic oil

1/2 Tbsp light soya sauce (optional, for colour. If not used, add more salt)
1/2 tsp chicken granules (optional)

1/2 Tbsp corn starch
1 tsp sesame oil

1/2 tsp salt, can be increased

1 tsp sugar

2 Tbsp Water

1. Combine all ingredients and cook until boiling, turn off heat

2. Let cool & freeze in bottles

SOYA SAUCE DRESSING

This Soya Sauce Dressing

looks like any of the store bought soya sauce.

There is not much difference in colour & thickness,

but 

the taste has been greatly improved!

Thank you Jeffrey Fong for sharing this marvelous sauce recipe,

that can be used on any dishes.

Simply pour it on boiled vegetables, chicken, pork or fish

and it brings out the taste wonderfully.

You can even use it as a dipping sauce.

Cooking meat? 

No problem, just use it as seasoning in stew.

The ingredients are simple.

Get a good quality soya sauce, Maggi seasoning sauce and some rock sugar.

Here is the recipe provided by Jeffrey Fong:

1 bottle Superior light soya sauce (640ml)

250g rock sugar

1 Tbsp Maggi seasoning soya sauce

1100ml water

1) boil water & rock sugar until sugar is dissolved

2) turn off fire and let it cool completely

3) stir in the rest of the ingredients, and bottled up

4) leave in the fridge until required.

5) when using, no need to re-boil, just pour onto the food

6) add some garlic oil, shallots oil or sesame oil

7) some crispy fried shallots or garlic will add more flavour to the dish.

8) enjoy

SIMPLE CHILLI PASTE

A simple chilli sauce

can complement noodles, rice

and  

as dipping sauce for fish or meat

1.5 cup dried chilli. soaked & seeds partially removed
2 cups shallots
1 Tbsp garlic
2 Tomato, chopped
1.25 cup cooking oil
salt & sugar to taste

1) blend together chilli, shallots & garlic
2) heat up 1 cup of oil in a kuali
3) pour in blended chilli, shallots & garlic & fry at low to medium heat
4) fry until fragrant & ingredients come together & red oil can be seen at the sides
5) add tomato & continue cooking until well cooked
6) add salt & sugar to taste
7) turn off heat & leave to cool before keeping in bottles