BUJA CAPPI

BUJA CAPPI
(SALTISH CHILLIES)
Recipe since 1920’s

INGREDIENTS:
-3 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-3 Fresh Green chilles
-1/2 tsp or 1/2 of green calamansi juice
-1/2 tsp sliced green calamansi zest
-1 tbsp of coarse salt

Prepare: *Ingredients MUST be pounded together: (NOT advisable to blend)
-Pound both Fresh Red & Green chillies coarsely
(Optional: Those who prefer with cooked chillies, can fry chilles with little oil until skin turn slighty
brown before pounding)
-Add coarse salt & pound coarsely together
-Add calamansi juice, zest & mix well

Serving:
-Serve Fresh Buja Cappi as a sauce condiment with Hot Plain White Rice, Fried or Grilled Fish, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menu.



Wish you the best of good luck for trying DIY cooking………….

SAMBAL BELACAN

SAMBAL BELACAN (HOT SPICY SHRIMP PASTE)
Recipe since 1920's

FYI: Sambal Belacan-Spicy shrimp paste can be eaten in many ways of varieties as a sauce condiment eating with Plain White Rice, Crackers, Vegetable or Fresh Fruit Salads & also can be used as a base of Fried Rice or Grilled Seafood.


INGREDIENTS:
*Ingredients to be pounded together:
-5 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-1 tbsp belacan (dried shrimp paste to be toasted or fry with ½ tsp oil until fragrant)
-1 tbsp or 4pcs of green calamansi juice
-1 tbsp sliced green calamansi zest

Prepare Sambal:
-Pound Fresh Red chillies
-Add toasted or fried belacan & thoroughly combined (optional 1 piece of sliced
tomatoes to be pounded coarsely together)
-Add calamansi juice, zest & mix well

Serving:
-Serve Sambal Belacan as a sauce condiment with Plain White Rice, Fried or Grilled Fish, Crackers, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menus.



Wish you the best of good luck for trying DIY cooking………….

SAMBAL

SAMBAL
(SWEET CHILLI PASTE)
Recipe since 1920’s

FYI: Sambal can be used in the same many ways as Sambal Belacan as sauce condiment preferably eating with Nasi Lemak, Ikan Panggang (Barbequed Fishes), Crackers or as a base ingredients to Nasi Goreng (Fried Rice) or Mee Goreng (Fried noodle), Prata, Roti or Murtabak Boyan, Pasta Sambal, French Loaf & finally add to your favourite fried vegetables.

INGREDIENTS:
-1/2 large onion-slice
- ½ cup tamarind juice (from ½ tbsp tamarind paste with ½ cup water)
-2 tbsps sugar or palm sugar
-Salt to taste

*Ingredients to be pounded or blended together:
-5 shallots
-1 large onion
-1 clove of garlic
-1 candle nut
-1 tsp belacan (dried shrimp paste-for vegetarian may choose to omit)
-10 dried chillies-soaked with hot water

Prepare Sambal (Sweet chilli paste):
-Heat 2 tbsps of oil in a wok, fry sliced onions until translucent
-Add & fry paste until aromatic
-Add tamarind juice, salt & sugar
(Optional: Add soaked dried anchovies or soaked dried prawns)
-Cook till paste thickens and oil simmer to the top.
-Remove from heat

Serving:
-Serve Sambal as sauce condiment or base to your favorite fried dishes.



Wish you the best of good luck for trying DIY cooking………….

SEMUR CUKOK MERAH

SEMUR CUKOK MERAH ATAU TONGKOL
(RED SNAPPER OR TUNA SOYA SWEET SAUCE)
Recipe since 1940’s

INGREDIENTS:
-500 or 600gms Red Snapper or Tuna fish - cut into 4steak pieces, cleaned & drained.
(Rub fish steaks with some salt & 2tbsps of grounded tumeric to marinate)
-2 cm cinnamon stick
-3 pcs of cloves
-1 large onion - sliced
-1/2 tsp of black pepper seed-crushed
-1/2 tsp of white pepper seed-crushed
-5 tbsps sweet soya sauce
-25 gms vermicelli (soo hoon) -soaked
-1 cup of tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-2 cups of water
-4 tbsps of oil
-Salt to taste
-1 pc of each fresh red & green chillies (garnish)
-1 tomato – cut into wedges (garnish)

WET PASTE*Fry all Ingredients without oil (sangar) before pounding or blending together:
-10 shallots
-4 cloves of garlic
-1 cm ginger
-3 cm fresh tumeric
-2 pcs candle nuts
¼ tsp dried shrimp paste (belacan)
(Optional 1: Those prefer hotter dish can add 10pcs of soaked dried chillies to the paste)
(Optional 2: Those prefer tomato saucy dish can add 3tbsps tomato ketchup during the preparation before adding the fried fish)

DRY PASTE*Fry below Ingredients without oil (sangar) & grind together:
-1 tsp coriander seed
-1 tsp fennel seed

Prepare Dish:
-Deep fry marinated fish stakes & set aside
-Heat 4 tbsps of oil in a wok, fry cinnamon & cloves for few seconds.
-Add sliced onions until slightly brown & set aside
-Heat remaining oil in wok to fry both wet & dry paste untill aromatic
-Add water, tamarind juice, sweet soya sauce, crushed white & black pepper & salt.
-Let it boil for 10mins
-Add fried fish, vermicelli & let it cook fr another 3mins by mixing well.
-Lastly pour over the fried ingredients
-Remove from heat

Serving:-
Serve Hot Semur Cukok Merah or Tongkol with plain white rice & garnish with tomato wedges & strips of fresh red & green chillies.


Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES SATAY NOS

SAMBAL TOMES SATAY NOS
(SWEET CHILLI SATAY CUTTLEFISH)

Recipe since 1970's

INGREDIENTS:
-1 can preserved Cuttlefish (Nos-Sotong) – cut in round bite sizes
(Canned Cuttlefish with soyabean sauce-recommended REX brand)
-1 cup of roasted & grinded peanuts
-1 large onion-slice
-1/2 cup tamarind juice (1/2 tbsp of tamarind paste with ½ cup of water)
-1 cups of water
-1/2 cup of Marie biscuits-grounded
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together for satay sauce:
OR 300ml ready made satay sauce
-8 shallots
-2 cloves garlic
-3 candle nuts
-2 stalks serai (lemongrass)- sliced
-2 cm lengkuas (galangal)
-1 cm belacan (dried shrimp paste)
-10 dried chillies-soaked
-2 fresh chillies
-1 tsp ketumbar (coriander)-grounded
-1 tsp jintan manis (cumin)-grounded
-1 tsp jintan putih (fennel)-grounded


Prepare Dish:
-Heat 3tbsp of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste until fragrant & oil separates
-Add tamarind juice & water & allow to cook for 5mins
-Add roasted & grinded peanuts, biscuits & mix evenly
-Add Cuttlefish, salt, sugar & cook for another 5-10mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Satay Nos with Plain White Rice, Scalded Tapioca Leaves and Fried Fish (or introduce scalded beansprout, kangkong & fried beancurd)



Wish you the best of good luck for trying DIY cooking………….

DEGING GURING MANIS

DEGING GURING MANIS (SWEET FRIED BEEF)
Recipe since 1940's

INGREDIENTS:
-1 kg boiled beef (mixed beef knuckles & tenderloin parts)
A low temperature is recommended for semi tender or tough cuts.
Boiled with a pinch of salt fr 20mins.
Separate beef from stock & slice beef into ½ or 1cm thickness.

-1 cup of beef stock (from the stock of 1kg boiled beef)
-2 pieces fresh kaffir leaves
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-200 ml of coconut milk
-4 potatoes (skinned & quarter)
-1 red onion (slice)
-4 tbsps oil
-3 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-15 shallots
-4 cloves of garlic
-1 tsp belacan (dried shrimp paste)
-20 dried chillies (soaked & seeded)
-2 tbsps of coriander seeds
-1 tbsp cumin
-2 tbsps white pepper
-5 cm fresh tumeric
-2 cm ginger
-2 cm galangal (lengkuas)
-2 cm kaemferia galanga (cekur)
-2 stalks of lemongrass
-5 pcs of candle nuts
-1 tsp of kaffir rinds

Prepare Dish:
-Heat 4 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add tamarind juice, beef stock, potatoes & cover wok or pot with lid to cook for 10mins or let it boil.
-Add & mix well with sliced beef, coconut milk, kaffir leaves, sugar & salt.
-Simmer until potatoes softened & beef are tender.
-If too dry & those who wish to have more gravy, just add 1 or 2cups of remaining beef stock.
-Remove from heat

Serving:
-Serve Hot Deging Guring Manis as a main dish or eaten with Plain White Rice, Savoury Rice, Beryani Rice, French Loaf or Roti Jala.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES IKANBILIS TAHU TELOR

SAMBAL TOMES IKANBILIS TAHU TELOR
(SWEET CHILLI ANCHOVIES/BEANCURD/HARDBOILED EGGS)

Recipe since 1950's

INGREDIENTS:
-1 cup medium size splitted Dried Ikan Bilis (anchovies)-wash & drained
-1 piece yellow bean curd (cut in quarters before frying)
-2 pcs hard-boiled eggs-make 4 slits onto white egg (optional: 6pcs of quails)
-1 large onion-slice
-½ cup tamarind juice (from ½ tbsp of tamarind paste with ½ cup water)
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-4 shallots
-1 clove of garlic
-½ tsp belacan (dried shrimp paste)
-10 dried chillies-soaked

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add Dried Ikan Bilis and mix through for 3mins
-Add tamarind juice, salt & sugar
-Allow to cook for 5-10 minutes.
-Add fried bean curd, hard-boiled eggs (or quails) & mix well for another 3mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Ikan Bilis/Bean Curd/Hardboiled Eggs as a main dish or eaten with Nasi Lemak, Plain White Rice or French Loaf.



Wish you the best of good luck for trying DIY cooking………….