Sambal Ikan Bilis (II)

Monday, 9 July 2012

Ini ikan bilis; ini kacang.

"Beep beep beep! KT has reached maximum capacity of her Behasa Melayu."

What?!

That is so not true. I know lots more Malay words . . . like, um, nasi lemak, mee rebus, ayam, ikan, babi, pulut, pisang goreng . . .

Sambal Ikan Bilis (I)

Sunday, 30 October 2011

The good news is, anchovy stocks have doubled because their predators – the type that doesn't have legs – have declined sharply in numbers. This is where we, the two-legged predators, need to step up our efforts. Eat more anchovies, people!

I don't know about you but I don't need much persuasion to eat sambal ikan bilis. The salty little fishies and deep-fried peanuts make a perfect ménage à trois with the sweet and spicy sambal.

Pickled Green Papaya

Monday, 24 October 2011

The world is divided into two parts: those who love pickles, and those who hate pickles.
....... . . . .. ... . . ... . . .... . .. . . . . . .

Fried Wontons

Monday, 17 October 2011

Fried wontons are different from wontons in soup, apart from the fact that they're fried.

The filling for boiled wontons should have dried sole (大地鱼, aka 铁脯). The fish is toasted till brown, crisp and fragrant, then chopped into little bits. If it's not available, deep-fried shallots are a good substitute. With either of these ingredients in the filling, wontons cooked in soup would have a rich, intense aroma they wouldn't have otherwise. In Hong Kong, the motherland of Wonton Soup, the stock used is made with dried sole, amongst other things.

Sayur Lodeh

Monday, 22 August 2011

It was Cook a Pot of Curry Day yesterday because, to cut a long story short, some mainland Chinese with a delicate nose had asked his Singaporean Indian to stop cooking curry. Indignant Singaporeans protested in unison when they heard the story. How dare they tell us not to cook curry! It was a wonderful excuse to tell the mainland Chinese where to shove it, all in the name of protecting the national identity. Before long, Curry Day was organized via Facebook.

There are curries, and there are curries. If it had been a Malay, Nyonya or local Chinese cooking curry next to the mainland Chinese, there probably would have been no dispute. But Indian curries are different when they're not adapted to suit the tastes of the Singaporean Chinese. They have a pungence that's far more powerful than Malay, Nyonya or Chinese-style curries. Chinese Singaporeans call it 'the Indian smell'. For those who don't mince their words, 'smell' may be replaced with 'stink' or 'pong'

Sambal Kangkong (Water Spinach with Chilli Paste)

Sunday, 22 May 2011

Do you know that there's a connection between kangkong and the God of Fortune, aka 财神爷?

I'm guessing you don't, so here's the story:

3,000 years ago, China was ruled by an emperor who knew diddly squat about everything. As with all useless emperors, he had a wicked concubine, and his was called 妲己.

Chinese Rojak

Wednesday, 2 March 2011

I was busy stirring bowl after bowl after bowl of rojak sauce last weekend, trying to find one that I liked.

The first mistake I made was with the tamarind water. I followed the rojak recipe in The Best of Singapore Cooking, mixing a walnut size blob of assam with 80 ml of water. That totally spoilt the sauce/dressing 'cause it was way too watery.

Salt-Grilled Salmon Head

Sunday, 13 February 2011

I have a great solution for people who don't eat fish heads because they don't like the eyes staring at them.

Eat the eyes first, then there's nothing to stare with!

When I made my very helpful suggestion to an ang moh friend who didn't like ocular animal parts, he thought I was kidding.

Nyonya Achar

Sunday, 9 January 2011

I learnt how to make achar from my landlady's maid who, when she came and cleaned my place every week, occasionally left me little gifts in the fridge.

I'm usually too shy (yes, really!) to ask anyone for recipes but I liked her achar so much that I did. She not only wrote it down for me but also – bless her! – brought all the ingredients to my place and showed me how.

Poached Spinach with Salted and Century Eggs

Saturday, 2 October 2010

There're a couple of vegetables I refer to as Chinese spinach. Yin choi (苋菜) is one of them.

I love yin choi because the texture is smooth when I cook it with minimal oil. Other dark green veggies, when they don't have oil, would be gritty.

Yin choi goes well with dried anchovies. I like to do a stir-fry with dried anchovies that have been fried till crispy. That's quite nice.

Yin choi in dried anchovy stock – with maybe some fishballs or pork meatballs – makes a quick, delicious soup.

Chai Poh Omelette (菜脯卵)

Wednesday, 29 July 2009

PhotobucketMy mother didn't make chai poh omelette (菜脯卵) very often, because chai poh wasn't a regular item in her pantry. So, I can't say I have a fabulous recipe which was passed on from my mother, and which I will pass on to my daughter. This is a recipe I came up with for friends who think that chai poh omelette is de rigueur when they come to my place for Teochew porridge.

My recipe combines the elements that I like in a French omelette – fluffy, creamy and not too oily – and a Chinese omelette – fragrant and aromatic because it's fried till golden brown, unlike its anemic French counterpart.