Sayur Lodeh

This was one of the buffet dish during my cousin's son's one year old birthday party.  It was delicious and me and my hubby had a few round of helping in this dish.  This morning I was goggling for recipe and decided to use Peng's Kitchen's recipe as a guide and made some changes to the ingredients.  Thank you Peng's Kitchen for sharing the recipe.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg

Recipe for Sayur Lodeh

Ingredients:

1 tbsp of Cooking Oil
2.5 tbsp Rempah
1 Firm Tofu, cut into 4 parts and pan fried till brown
2 Tofu Puff, cut into half
About 200g Cabbage, sliced
1 Carrot, sliced
8-10 French Bean, cut into 3cm length
1.5 cup water
1/2 chicken cube
200ml Ayam Brand Coconut Milk
Salt and Sugar to taste

Method:
1. Heat oil in wok. Saute rempah till fragrant.
2. Pour in 1.5 cup of water and chicken cube and let it boil.
3. Add in carrot, french bean, cabbage, all tofu and cover wok to simmer all the vegetables until soft.
4. Add in coconut milk and let it boil.
5. Add in salt and sugar to taste.
6. Serve with rice.

Chilli Prawns and Sotongs

Making full use of the rempah I made, today I try out cooking prawns and squids using the rempah.  Even my daughter who still does not take too spicy food also said nice.  She even request me to cook the same dish again on the next day.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg

Ingredients:

2.5 tbsp cooking oil

60g rempah
12 pcs Prawns, remove shells
2 sotongs, cut into ring
Abt 10g gula melaka, crush into small pieces
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in gula melaka sugar. Add in prawns and sotong. Stir to mix well with the rempah.
5. Using med low heat, stir fry till cook. Add salt to taste.

Rendang Chicken

It is time to try out the rempah for Rendang Chicken.  I can said the rempah was really good.  The Rendang Chicken turn out so good.  I made this dish for our Valentine's Day dinner at home.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg


Ingredients:

2 big chicken thigh (cut into few parts)
2.5 tbsp cooking
80g rempah
60g coconut cream (Ayam Brand Tin Type)
3 Kaffir Leaves
30g Gula Melaka Sugar
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in chicken parts. Stir to mix well with the rempah till chicken begin to brown.
4. Add in coconut cream, kaffir leaves and gula melaka sugar in and mix well with the chicken.
5. Using low heat, simmer the chicken about 25 mins without cover and keep stirring gently untill chicken is fully cook. Add salt to taste.

Rempah

It was my first time cooking Rempah. I choose to use Alan Goh's blog recipe.  It was really challenging as I was not sure whether I will succeed in rempah making.  Everything went fine except grinding the dry chillies took a longer time. As the dried chillies used was not alot, grinding job made it abit difficult.  But once all the cooking finished, the rempah smell so nice.

Recipe adapted from: https://travelling-foodies.com

Ingredients:

10 red chilies, chopped coarsely
20 dried red chilies, soaked in hot water until soft
10 buah keras(Candlenut)
30 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
generous thumb length knob of ginger, sliced
generous thumb length knob of tumeric root, sliced
generous thumb length knob of galangal, sliced
8 stalks of lemongrass, lower 1/3 whitish portion only, sliced finely

1 cup cooking oil(for cooking stage)


Method:
1. Blend all the above ingredients except dried chillies. Then blend the dried chillies separately.
2. Pour oil into a heated wok.  Heat up the oil then pour the blended rempah paste in.
3. Using medium low heat, slow cook the paste till it turn to a nice red colour and glister, and when oil separate from the paste.
4. Off heat and let it cool completely before storing in container and let it chill in fridge or freezer.

Hae Bee Hiam ( Dried Shrimp Sambal Belacan Chilli)

I have goggle for a few recipe and made a comparison before I made the adjustment to the ingredients proportion to suit my level of spicy.  Most of the ingredients I use Diana Gale's recipe as reference. Her recipe is stated on her website http://www.thedomesticgoddesswannabe.com

Here is my Hae Bee Hiam with adjusted proportion of the ingredients made.

My amended ingredients proportion:
125g dried shrimp
50g shallot
6 cloves garlic
7 red chilli, deseed
4 bird's eye chilli
1 tbsp brown sugar
1/2 tsp salt
1/2 cup vegetable oil
10g belacan

Method: (I follow same method as Diana Gale)
1. Soak shrimps in water for 20mins.  Drain and set aside.
2. Cut garlic, shallots and chillis into pieces.  Blend it in blender. Add about 1/2 cup of water if needed.
3. Add dried shrimps in small batches and continue blending.
4. Add sugar and salt.  Stir to mix.
5. Heat pan and toast belacan till fragrant. Pour oil in and fry awhile with the belacan.  Pour the blended ingredients in and fry until mixture is dry and dark brown.