Sambal Stingray

• patti of stingray for 6 pax
• 1 tbsp sugar for marinate
  
• 2 tbsp light sauce for marinate
  
• 2 tbsp lemon juice for marinate
• 1 finely chopped chilli padi with seeds removed
• 1 big onion chopped
• 6 tbsp oil
• 8 tbsp sambal belachan
• 5 tbsp lemon juice more
  

In an aluminium foil-made tray, marinate fish and leave it wrapped in its marinate for half an hour. Heat pan of 6 tbsp of oil and place fish in the heated oil. Flipping the fish, let it cook on each side for about 2-3 mins. Then spread 1 tbsp sambal belachan on each side, with a generous sprinkle of chopped onion & chopped chilli padi. Fry the fish for another 12-15mins, flipping each sambal/onion-covered side every 2-3 mins. Add the rest of the sambal belachan and lemon juice as you flip and cook. Make sure fish has no pink or translucent flesh left, and is well-covered in the sambal mix. Enjoy the aroma.. Lift into dish and spoon the sambal mix over. Garnish with nice sprig of lime leaves and serve (with an optional fresh lime, cut in half).

If you have a grilling plate, you can choose to grill the stingray! If you have a barbecue, place the fish with all its other ingredients in its aluminum foil-tray, wrap up and barbecue!

Kang Kong

• 1 Sotong cleaned & cut
• 3 pkts kang koang
• 3 tbsp sambal belachan
• 1 cup water
  
• handful of dried shrimp
• salt & oyster sauce to taste

Wash Kang Kong and soak dried shrimp in water for 5 mins. Dry and grind the shrimp. In a little oil, fry the ground shrimp till fragrant with the sambal belachan. Add the sotong and cook 3 mins before adding the kang kong in. Season with salt & oyster sauce and cook 2-3 mins. Serve.

Chicken Curry

adapted from Irene's Peranakan Recipes Tried out & Worth the buy
- Curry Ayam

• 2 trays chicken fillet cut into slightly bigger than bite-sized
• 4 medium-sized potatoes, de-skinned and diced (soaked in salt water)
  
• 1 carrot diced (soaked with potatoes)
  
• 3 shallots roughly chopped and fried till fragrant
• 2 cloves garlic minced
• 3 tbsp curry powder mixed with 4 tbsp water to form paste
• 2 and a half tbsp Sambal Belachan (sambal with prawn paste)
• 1-2 bowls water
  
• 200ml thick coconut milk
• 1/2 tsp salt
• small pinch of sugar
• 3 tbsp cooking oil

Heat Saucepan till hot, add the oil and fry the shallots, throw in the garlic and heat breifly, so that its aroma is released but is on just starting to brown. Throw in potatoes and carrots drained from the water, and fry till lightly browned. Add the Curry powder paste, coconut milk and Sambal Belachan and fry till fragrant, add the chicken and toss to coat well. When Chicken is starting to cook, add in the water and stir, mixing well. Consistency as desired, add the necessary amt of water. Add the salt, sugar, adding to desired taste. Let it all simmer for a while, allowing the potatoes and carrots to soften a little.

Ready to Serve.

Curried Minced Meat

Excellent with Rice.

1. 1tbsp oil
2. shallots, garlic for frying
3. A mix of 4tsp curry powder in 1 cup water
   
4. marinated 200-250g minced meat in sugar
5. 1 can spicy pork cubes
   
6. fish sauce to taste

Serves 5 generously as a side for rice.
Fry all together in sequence. Serve.

"Yum yum" says my tum tum. Easy right?

Beef Rendang

"...*point point*..*gasp*... POWER. ...*gasp*....."

- the boyfriend who loves spice -

Beef Rendang
makes for 6

• 1/2 bottle Patak's Vindaloo's Curry paste
• 210ml water
• shallots chopped
• garlic chopped
• onions chopped
• ginger grated with juice
• 1 tomato diced
• 3 strands long beans chopped at 45 degree angle
  
• 2 potatoes diced
• 650-700g (1.5pounds) top loin beef
• 1tsp oil
  
• corn starch, sugar, salt & pepper for marinate
  

Marinating the Raw Beef

Rub a pinch corn starch, sugar and salt & pepper well and evenly into the meat. Place the slab of meat between plastic sheets or simply put into plastic bag, and pound hard on it, shifting it, and pounding again. Remove from plastic and use blunt face of the knife to pound the meat in a criss-cross pattern. Then turn the knife on its side and slap meat as much as you want.

Cutting the Marinated Beef

Slice the beef at 50 degrees angle to create large med-thin slices of meat. It helps to use a sharp blade.

In the Pan

Heat the pan well, add the oil, less is best. When the oil is hot, throw in the chopped onions, shallots, garlic and ginger with the juice. Everything should brown nicely. Pour a bit of water into the pan enough to cover the chopped ingredients already browned, then add the sliced beef, stirring. Pour the rest of the water in, mixing, add the paste and stir in pan till bubbling. The gravy should cover the meat evenly. Throw in all other prepared ingredients and stir occasionally for 2 hours over slow fire.

Yum yum.

TomYam yum

Tom Yum Seafood Soup

Little bro finished his rice real quick with the tasty soup, downing a bottle of cold water as he went along. It's also the last dinner Jessica's having with us before she goes home in a few hours. Jermelene will be here later tonight. And I get to teach her how to cook. While I'm away, grandma'll have the honors next week. Splendid! I hope Jerm's dishes'll start tasting of granny's.