Padang Sambal Hijau

Deliciousness is Padang Sambal Hijau!! My condiment that i cannot go without, it is not too spicy.

PADANG SAMBAL HIJAU
INGREDIENTS:
20pcs / Handful of cabe hijau keriting
5 fire green chili ( if you prefer little more spicy can add more fire chili )
5-6 large shallots
3 garlic cloves
3 green tomato ( small-medium )
3 kaffir lime leaves

SEASONING
salt and sugar to taste

* Heat wok, boil all the ingredients until soft in hot water except for lime leaves. Dish up.
* Use an Indonesia mortar or pestle to ground all ingredients into semi fine sambal set aside..
* Heat oil, cook ground sambal in kaffir lime leave, add seasoning and cook for few minutes until oil surface and appear like pesto. Dish up.
* Sambal can store in air-tight container keep in fridge up to 3 months.

Sundanese Sambal (Indonesia Sambal)

This is classic! Back to basic work of pounding sambal with a mortar, manually made Sambal taste better and tastier rather than food processor, am i right?.hehe.....well, no cheating for this.  I usually make sambal in last minute, so i prefer the cheating way using food processor to do the cutting/blending/mxing job.

For this sambal, i do not want to do the short cut way since i have plenty of cooking time! no cheating indeed, i want my sambal taste so authentic just like how my MIL did, she patiently use her Indonesian Pestle/Mortar pound until it all coarsely mix and combine, that is why her sambal always taste better :) This Sambal use only fresh chilies that no need to be cooked, i pick some mild chilies that is rather not too spicy! If you love extremely hot, you can add more little hot chili into this sambal.  Now we do not need to cook the chilies.  The only thing we cook is shallots, garlic, belachan/terasi and the tomato.

Talking about it, i feels like dig into it, oh..dear! This sambal goes well with all kinds of fried dishes - fried fish, ikan bakar, fried chicken, ayam bakar, fried tahu, fried tempe or simply just anything! Mamamia! Lets get into the recipe.

SUNDANESE SAMBAL
20pcs / 2 handful cabe keriting ( long curly chili *indonesia chilie, rate as mild spiciness )
3 large whole shallots ( each cut into 4 half )
3 cloves of garlic
1 medium tomato ( cut into 4 pcs )
1tbsp belachan
Sugar and salt to taste
1pcs Kaffir Lime ( replace with Calamansi )

* Clean and coarsely chopped cabe keriting into smaller pcs and pound coarsely set aside.
* heat 1/4 cup cooking oil, add in shallots, garlic, tomato and belachan, let it cook with oil slowly until it is soft and dish up.
* Pound shallots with chilies slowly and continue with the rest of the ingredients until all combined add in salt and sugar to taste. dish up and squeeze kaffir lime juice into sambal, served.
* store sambal into a clean container up to 3 days in the fridge.

 Happy Cooking!!

Sundanese Ayam Bakar III

Sundanese Ayam Bakar - My M-In Law Recipe. 

Ingredients for Ayam Bakar:- 
4 chicken thigh ( if u use less chcken, reduce the ingredients )
fresh ginger ( about thumb size ) or ginger powder
lengkuas ( double thumb size ) or lengkuas powder
shallots 2pcs ( blend or finely chopped )
garlic 15pcs ( blend or finely chopped )
asam keping 1pc
cenke 5 pcs
kayu manis 1or 2 pcs short
star anise 1pc
serai 1pc
daun salam 3 or 4 pcs
salt
chicken granules
Indonesia kicap manis
cooking margerin

METHOD:-
1) clean the chicken put in a big bowl. Add in blended the garlic and shallots, ginger, lengkuas, asam keping, cengke, kayu manis, star anise, serai and daun salam, add salt & chicken granules all in the bowl and mix well with hand for 5 mins. Keep it marinate for 1 hour or 2.

2) Heat wok or pan, put little bit vegy oil add in marinated chicken. Let it brown from one side and turn to another. until both side are equally brown, make sure chicken skin not to stick on the wok or pan, and add about 2 cups of water and cover with lid, let it cook slowly.

3) about 5 mins turn chicken and cook again few mins until water almost try. andd in kicap manis about 3 tbsp. add little water so as it wont burn continue cooking till the chicken all in black color and water almost dry up. off fire.

4) transfer chicken to a bowl. and with a brush / spoon, in the butter/margerine on the chicken equally for bbq it. Let the chicken sit for 10 mins. and ready to be bbq

5) and the last step is bbq/ open fire grill is the best way to cook this recipe. since the chicken already cooked, the grill process just to make the chicken more aromatic and with nice burn from the grill/bbq. so once it is brown nicely, dish up and served.

SAMBAL ( with food processor ) 

handful of fresh keriting chili, blend

5 shallots, blend

3 garlic, blend

1 big tomato, blend

1pc belachan

2 daun salam, optional

1 lemongrass, optional

salt, sugar, chicken granules to taste

METHOD:-

*Blend chili put aside and blend shallots and garlic together till fine.  

*Heat generous amount of cooking oil or 4 tbsp cooking oil pan, add in lemongrass & daun salam a second or 2, add in blended shallots and garlic sautee till aromatic & in belachan. Add in blended chillies mixed well and stir a few minutes till fragrance. 

*Put seasoning to taste

*Add in blended tomato.  mixed well, stir until well combined.

*Dish up served with Ayam Bakar, Warm Rice & Kemangi.

Happy cooking.

Nasi Lemak Pandan Ala Amirah

05.11.2013 - Batam.  Here i have another unique Coconut Milk Rice or famously known the Nasi Lemak to share.  You must be wondering why i called this Nasi Lemak Pandan as all the Nasi Lemak contain Pandan Leafs in the rice.  But this is not the regular white coconut milk rice, this is green in color coconut rice. :P

I remember having that one particular unique green color Nasi Lemak many years ago in Brunei.  It was super delicious and was one of a kind Nasi Lemak. I had fell in love with it.   The nasi lemak full of Pandan flavour, rich and delicious and im loving it.  I didn't really know how they cooked it but i guess it is the common way of cooking a regular nasi lemak.

So this day i wanna make one for my hubby for his breakfast, i have marinated my chicken for frying a day ahead.  You can get my crispy fried recipe here http://amirahwaznahku.blogspot.com/2013/09/crispy-fried-chicken.html.  Other condiments are very easy to prepare.

Look at my Super Size and a complete set of Nasi Lemak Pandan

Nasi lemak can be eaten as breakfast, lunch, dinner or even supper! Nasi Lemak used to be a fast, simple, easy and no fancy stuff like meat with it, you can easily get this at the pasar / wet market around RM0.50 cent to RM1.50 or RM2.50.  Today, Nasi Lemak has rise the price tag ranging from RM8 and above, especially at those fancy cafes or restaurants and what's more in the Hotel coffee house or room service, it cost slightly more expensive than any other regular restaurant.

As you could see that my Nasi Lemak Pandan definitely is the expensive one! lol... :P  Mine with a complete set of Nasi Lemak plus some fresh Petai which we love!! :) is definitely a full meal and keep you full for the whole 8 hours!!

Here is my ultimate Nasi Lemak Pandan recipe for the Pandan Rice and Sambal Anchovies.  The rest of the condiments are hard boiled eggs, fried peanuts, slices of fresh cucumbers, fresh petai and crispy fried chicken.  You can create your own condiments variety is really up to your desire.  If you wish to have some fried anchovies with peanuts, chicken rendang or beef rendang you can add that to it. You could also refer my Nasi Lemak Recipe here http://amirahwaznahku.blogspot.com/2013/10/nasi-lemak.html.

PREPARE GREEN COCONUT RICE
2 1/2 cups Fragrance Rice ( washed and drained )
1pkt ( 50g )Coconut powder, added water to 375ml ( use the fresh coconut milk is better )  
5-6 Pandan Leaves, blend with 60ml water for Pandan extract
1 drop of Pandan Paste, optional
Salt 1tsp

* Clean rice, Wash and drain water.

* with a hand blender, put in pandan leaf ( cut into smaller pcs ) and add 60ml water blend until fine and squeeze out pandan juice in to 60 ml ( add water if is less than 60ml )

* 1 pkt of coconut powder Combine with 375ml water and pandan juice to a total of 435ml to add in to the rice.  ( please note that all rice are different, so to know how much your rice need to add the amout of water is essential ). Dash salt and cook with electric rice cooker till cooked.


PREPARE ANCHOVIES SAMBAL
1/2 cup Tamarind Juice
1 cup fried anchovies
4 shallots
2 clove garlic
1 big onion
Handful chili keriting
Assam Java /Tamarind, add 1/2 cup of water squeeze out the juice and discard the seeds
salt, peper & sugar, chicken granules to taste

* Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

* Blend shallots & garlic put and continue blend another batch of fresh chili, put all aside. Slice big onion set aside.

*Heat wok, cook down big onion and add in blended shallot and garlic cook down a little and add in blended chili.  mixed well and cook down for 5 minutes add in seasoning and tamarind juice. simmer on low heat until the gravy thickens and add in fried anchovies stir and mixed well and dish up.

Prepare all the condiments for Nasi Lemak 

My mouth watering Nasi Lemak is ready!

Sambal Recipe for Ayam Bakar

07.10.2013 - Batam.  Grilling up some yummilicious Ayam Bakar for lunch with my son.  Nothing's better than a good sambal to go with the Ayam Bakar.  This time my sambal a bit too much oil...duh...but taste absolutely delicious.  This sambal actually can accompany with any meat dishes.

There are two ways of making sambal either to cook them all in a pan or fried chilies / shallots first and ground with a blender in modern way or with stone mortar or Pestle in a traditional way.  

I am so lazy to to cook my sambal just like how my MIL taught me to fried chilies/shallots first and ground with stone morter.  My quickest way of making sambal is blend everything and cook them all up! done.  but of cos the slow an steady sambal ground with stone mortar like my MIL did is way more delicious!

If you like my ayam bakar, refer my Ayam Bakar Recipe. 

Here is the Sambal Recipe with 2 methods of making:-

1ST METHOD OF MAKING SAMBAL ( with Blender ) 

handful of fresh keriting chili, blend

5 shallots, blend

3 garlic, blend

1 big tomato, blend

1pc belachan

2 daun salam, optional

1 lemongrass, optional

salt, sugar, chicken granules to taste

METHOD 1

*Blend chili put aside and blend shallots and garlic together till fine.  

*Heat generous amount of cooking oil or 4 tbsp cooking oil pan, add in lemongrass & daun salam a second or 2, add in blended shallots and garlic sautee till aromatic & in belachan. Add in blended chillies mixed well and stir a few minutes till fragrance. 

*Put seasoning to taste

*Add in blended tomato.  mixed well, stir until well combined.

*Dish up served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )

2ND METHOD OF MAKING SAMBAL ( with Stone Mortar or Pestle ) 

handful of fresh keriting chili, cut into half or whole

5 shallots, whole

3 garlic, whole

1 big tomato, cut into wedges or half

1pinch of dried panfried belachan

salt & sugar to taste

METHOD 1

*Heat cooking oil on pan, sautee whole Chilies, shallots, garlic, tomato until cooked 

*In Mortar or Pestle, add in all sautee ingredients and pound in 3 batches easy to control the amount. and add seasoning to taste and belachan done. 

*Served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )

sambal from Method 1

sambal from method 2, i drain all the excess oil, if you wanna drizzle some oil to you pounded sambal. you may do so. 

My mouthwatering Ayam Bakar & Sambal with Kemangi.

Pan-fried Mackerel with Sambal

INGREDIENTS:
3 pcs cut Mackerel / Ikan Tenggiri
some fresh baby lettuce or any veg of your own desire.

MARINADE:
1 tbsp tamarind juice
sprinkle a little salt

SAMBAL INGREDIENTS:
3 whole shallot
2 whole garlic
2 bird eye chili, cut into pcs.
4 chili padi
1 tbsp belachan
salt & sugar to taste

METHOD
* clean mackerel and marinade for 1 hour. put aside.
* Heat wok, add 2 tbsp cooking oil, let the oil heat and add in all sambal ingredients except for salt & sugar, stir till slightly cooked and dish up, transfer to a blender / chopper or you can do the traditional pounding even taste better!.
* Blend all cooked sambal ingredients into a high speed until finely mixed and become thick a texture, add in salt & sugar to taste. put aside and it is ready to served.
* Heat a non-stick pan, pour 2 tbsp of cooking oil into the pan. when oil is hot, put in mackerel to brown on one side till 80% cooked and turn the other side to cook through. when its all cooked, dish up and served with baby lettuce at the side. served hot with sambal & rice.

Happy Cooking!