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Sarawak Laksa
6 tablespoons belachan paste
1 1/2 tablespoons tamarind paste...duh
3 stalks lemongrass...hard outer layers removed , soft inner layer chopped
4 cloves garlic...chopped
3 small red chillies...chopped
1 tablespoon turmeric powder
1 tablespoon chilli powder
1/2 tablespoon hot paprika powder (optional)
1 tablespoon brown sugar
5 curry leaves
3 lime leaves
50 ml coconut cream
100 ml coconut milk
500 ml of water
2 tablespoons palm oil
100 g rice vermicelli...this one depends on how much you want to eat hor
prawns...this wan depends on how much you like seafood hor
1 egg
beansprouts...i personally don''t like beansprouts...so this one depends on individual taste lor...
a touch of coriander
Now follow instructions carefully liao:
Wait...for those of you who are unable to consume spicy food comfortably , please be warned that this dish is HOT...but what's laksa without its spiciness eh? I guess you can reduce the amount of spices used...get rid off the chilli powder if you want but always mantain the belachan paste.
The most important thing is the broth. So here's how i made it...First , put the garlic (should be chopped by now ar) , lemongrass (should already be chopped also hor) and the chillies (need i tell you?..these should also be chopped already) into a blender / processor to blend the tastes together....or just chop them really fine. What you should get is a strong pungent mix that if mixed with soy sauce will taste good with chicken rice , like Noel's cheater's chicken rice...haha. In a pot of reasonable size , saute this mix with palm oil (actually...what oil you use doesn't really matter lar) for a while. When you feel happy enough with the frangrance (not till everything's burnt lar) , pour in the coconut cream and mix . Then , pour in the coconut milk too . At this point , mix in the belachan paste , tamarind paste , turmeric powder , chilli powder , paprika powder and brown sugar . For extra taste , add the lime and curry leaves (preferably torn to expedite this process) . Let this simmer for a while and to make sure your broth isn't too sticky , fill her up with water .
As i said , the broth is most of the work...so after this , all you need to do is cook your vermicelli , prawns and tauge...i just boil them in a pot of water and set them aside in that order . If you love omelette shreds like me , fry an egg and cut it lor. Sadly , if you haven't noticed , i did not have the time to cook and shred chicken...i'm still in exam mode hor. Maybe just buy some cooked chicken and shred lar.
Anyway...pour your broth in a bowl (making sure you filter all the chunky leaves and all) , drop the vermicelli in , then decorate with prawns , coriander , tauge and omelette shreds as i did...haha.Oh...how could i forget? Serve with some extra belachan and of course , the half lime.
-Excellent recipe from this blog which is maintained by a group students who strive to cook on a limited budget as they are all students overseas. -
I post my recipes and pics later
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Kong bak pao, ingredient i no have but picture have.
Home made.
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care to share how you make this dish?Originally posted by seow:Kong bak pao, ingredient i no have but picture have.
Home made. -
Not me make one.Originally posted by rainee:care to share how you make this dish? -
then? ur mom?Originally posted by seow:Not me make one. -
not i wanna be petty but either contrast too low or too brightOriginally posted by seow:Kong bak pao, ingredient i no have but picture have.
Home made.
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wat does kong bak pao means?
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You dunno?Originally posted by rainee:wat does kong bak pao means? 
Fat meat bun.
Very nice, one.
1 layer of lean meat accompanied with a thinner layer of fat with the blackish sauce which i think is soya sauce, you spread them on the buns like ham to bread. -
basically means bun that has alot of fat together with the pork in itOriginally posted by rainee:wat does kong bak pao means? -
ooh...i dun like the fatty layer, if I eat that, I would take it out before I eat...I did the same thing with roasted pork that they sell in chicken rice stall oso...Originally posted by seow:You dunno?
Fat meat bun.
Very nice, one.
1 layer of lean meat accompanied with a thinner layer of fat with the blackish sauce which i think is soya sauce, you spread them on the buns like ham to bread. -
no leh the fat can be thickerOriginally posted by seow:You dunno?
Fat meat bun.
Very nice, one.
1 layer of lean meat accompanied with a thinner layer of fat with the blackish sauce which i think is soya sauce, you spread them on the buns like ham to bread. -
i do that to the roast pork also but seriously if you take out the fat for this dish then no need to eat le not nice and = to jsut a meat sandwichOriginally posted by rainee:ooh...i dun like the fatty layer, if I eat that, I would take it out before I eat...I did the same thing with roasted pork that they sell in chicken rice stall oso... -
Hanor hanor.Originally posted by hisoka:i do that to the roast pork also but seriously if you take out the fat for this dish then no need to eat le not nice and = to jsut a meat sandwich -
ic...Originally posted by hisoka:i do that to the roast pork also but seriously if you take out the fat for this dish then no need to eat le not nice and = to jsut a meat sandwich
i will try it one day when I come back
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I can see rainee is a homely girl. OMG... The Emperor is so lucky.Originally posted by rainee:I post my recipes and pics later 
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braised pork belly
heart-attack in a bun
here's my oft-repeated fool-proof braised duck recipe
Braised Duck
ingredients
1 duck
1 packet of 5 spice powder
salt equal to volume of 5 spice powder
1 bottle of semi-premium grade dark soy sauce
1 handful of sugar
method
marinating
wash duck thoroughly making sure bits of the head is cleaned (if you want to keep head)
mix spice powder and salt together
smear mixture evenly inside and outside duck
put duck in a plastic bag and tie up
bung into fridge (not freezer) and leave for 3 to 4 days
cooking
rinse duck (not wash.. just rinse most of the marinate off) not too thorough
melt sugar in wok until it starts to turn into a black treacly mess
pour about ¾ of the soy sauce and dissolve the sugar
heat until sauce starts to simmer
put duck in and keeps scooping the black sauce over the duck
turn over every 15 minutes and keep basting the duck
when the duck turns golden brown, fill wok with water until most of duck is covered
keep turning over duck every 15 minutes, taking care not to burn it (best put a small steel rack to elevate the duck from contact with bottom of the wok)
keep simmering until cooked (about 2 hours)
voila! braised duck! -
Originally posted by TooFree:I can see rainee is a homely girl. OMG... The Emperor is so lucky.
no la, my cooking is not really dat good yet...only know how to prepare a couple of dishes -
Originally posted by the Bear:
wow thanks, I shall try it one day
braised pork belly
heart-attack in a bun
here's my oft-repeated fool-proof braised duck recipe
[b]Braised Duck
ingredients
1 duck
1 packet of 5 spice powder
salt equal to volume of 5 spice powder
1 bottle of semi-premium grade dark soy sauce
1 handful of sugar
method
marinating
wash duck thoroughly making sure bits of the head is cleaned (if you want to keep head)
mix spice powder and salt together
smear mixture evenly inside and outside duck
put duck in a plastic bag and tie up
bung into fridge (not freezer) and leave for 3 to 4 days
cooking
rinse duck (not wash.. just rinse most of the marinate off) not too thorough
melt sugar in wok until it starts to turn into a black treacly mess
pour about ¾ of the soy sauce and dissolve the sugar
heat until sauce starts to simmer
put duck in and keeps scooping the black sauce over the duck
turn over every 15 minutes and keep basting the duck
when the duck turns golden brown, fill wok with water until most of duck is covered
keep turning over duck every 15 minutes, taking care not to burn it (best put a small steel rack to elevate the duck from contact with bottom of the wok)
keep simmering until cooked (about 2 hours)
voila! braised duck!
[/b]
but problem is I am only cooking for myself as my roomie cooks for her and her bf, so rather hard to finish up a whole duck by myself -
Good enough la, i think most won't know how to cook at all.Originally posted by rainee:
no la, my cooking is not really dat good yet...only know how to prepare a couple of dishes -
Invite them to join you.Originally posted by rainee:wow thanks, I shall try it one day
but problem is I am only cooking for myself as my roomie cooks for her and her bf, so rather hard to finish up a whole duck by myself -
... *sayang* raineeOriginally posted by rainee:
no la, my cooking is not really dat good yet...only know how to prepare a couple of dishes -
errr...may i ask wats dat for ah?Originally posted by TooFree:... *sayang* rainee -
Ok, time to contribute my recipes
Peanut Soup
300g raw peanuts
500ml rich chicken stock
200ml water
salt to taste
1. wash peanuts, set aside. it will be best if you can leave them in a bowl of water for around an hour before cooking them.
2. in a large pot, add chicken stock and water to boil. Put in pieces of chicken (best if you have drumsticks )
3. add peanuts to cook.
4. simmer over low heat for around an hour.
5. add salt to taste.
Serve hot.
One of the most simple recipes I ever have You can also choose to substitute chicken for pork