Salmon Otak-Otak 三文鱼窝咑

* in collaboration with the NEW Knorr SavorRich Chicken Concentrated Seasoning

Salmon need not be used only on western dishes. They can be applied to our South East Asian delights too. I can assure you that this Salmon Otak-Otak 三文鱼窝咑 is not in any way inferior, especially with the enhanced flavourings from Knorr SavorRich Chicken Concentrated Seasoning. With just 1 to 1.5 tbsp of which, I didn't have to use salt, fish sauce, pepper etc. 这么方便, 哪里找?

#KnorrSG, @Knorr Singapore

Ingredients (enough for 4 to 8 pax as a side dish) :

• 8 pcs banana leaves (trim to size of approx. 15 cm x 15 cm each)(cleaned and lightly treated over fire/flames so that leaves would not break when folded)
• bamboo picks (to fasten banana leaves into holding cups)
• 400 gm shredded salmon (or salmon fillet, cut into 4 pcs to fit into banana leaf cups)

Ingredients for Spicy Paste :

• 3 pcs red chilies (deseeded and sliced)
• 2 pcs chili padi (deseeded and sliced)
• 2 stalks lemon grass (thinly sliced)
• 5 cloves garlic (diced)
• 5 pcs candlenuts
• 1 large red onion (diced)
• 1-inch galangal (chopped)
• 1-inch tumeric (chopped)
• 8 pcs kaffir lime leaves (remove spine and finely chopped)

Seasoning Ingredients :

• 1 tbsp Knorr SavoRich Chicken Concentrated Seasoning (or to taste)
• 1/2 to 1 tsp sugar (or to taste)
• Juice from 1 Thai green lime
• 100 gm coconut cream
• 2 beaten eggs

Method :

1. Make 4 banana leaf cups (using 2 pcs of banana leaves each). Fasten cups with bamboo picks.
2. Blend all Spicy Paste ingredients with food processor then combine all seasoning ingredients. Mix well.
3. Spoon in 1 to 2 tbsp spicy mixture to the base of each banana leaf cup. 
4. Place 100 gm shredded salmon into each banana leaf cup. 
5. Spoon in the remainder spicy mixture till the salmon in all 4 banana leaf cups have just been nicely covered. 
6. Send all 4 cups to steam for about 15 minutes. 
7. Serve whilst hot. If you prefer your otak-otak to have the smokey banana leaf fragrance like me, further bake the otak-otak in an oven for another 10 minutes at 160C before serve.

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Epok-Epok Sardines (Petite Sardine Puffs)

* in collaboration with Ayam Brand Sardines (Extra Virgin Olive Oil)

Who loves Epok-Epok Sardines like me? Who likes Epok-Epok Sardines but does not know how to make? It's my childhood snack after school! However, I usually have problem finishing one whole Epok-Epok sold by those makciks as they're so filling due to the huge sizes! These Epok-Epok Sardines (Petite Sardine Puffs), to me, are a perfect size as each can be eaten in 2 to 3 bites. Just nice!

This Epok-Epok Sardines (Petite Sardine Puffs) recipe is pretty straight forward and easy to make. I super love the pastry crust after deep frying...firm but almost melt-in-the mouth. Importantly, the pastry crust does not absorb much oil in the process of deep frying. But of course, how can I forget the more healthy and mouthwatering fillings that come from Ayam Brand Sardines in EVOO (Extra Virgin Olive Oil)! Definitely bringing this traditional snack to another level!


#Confirmcanlah

Ingredients for Sardine Fillings :

• 2 cans Ayam Brand EVOO Sardine (120 gm each)
• 1 large onion (diced)
• 5 cloves garlic (minced)
• 2 red chillies (deseeded and finely chopped)
• 5 pcs curry leaves (finely chopped)(optional)
• 2 to 3 tbsp curry powder (or to taste) 
• 1/2 tsp cumin powder
• 1 tsp chilli powder (optional)
• 1 tsp sugar
• 1 to 2 tbsp lime juice (or to taste) 
• salt & pepper (to taste)
• cooking oil (for deep frying)

Method :

1. In a skillet/pan, heat a little EVOO (Extra Virgin Olive Oil) from sardines can. Fry onions, garlic and chillies till aromatic. 
2. Add all seasonings and spices. Quick stir fry. 
3. Turn to low heat and add sardines. Mash them into the aromatic mixture. 
4. Taste test with sugar, lime juice, salt & pepper. Stir well.
5. Turn off heat and set sardines fillings aside to cool down.

Ingredients for Pastry (yield 18 pcs using 7.5 cm diameter round mould) :

• 1.5 cup plain flour
• 5 tbsp butter (slightly chilled)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup water

Method :

1. In a large bowl, use hands to mix flour with butter, salt and baking powder evenly till crumbly. 
2. Add water bit by bit into dough till your desired texture (not too sticky for wrapping). Do not over knead.
3. Allow dough to rest for 15 minutes.
4. When ready, flatten dough with a rolling pin and use a 7.5 cm (diameter) round mould to cut out 18 pcs of equal sizes round pastry. 

Finishing Touch :

1. Drain excess oil from sardine fillings. 
2. Spoon the sardine fillings onto the centre of the round pastry. 
3. Seal by folding the pastry in half, press the edges and crimp/flute in even patterns.
4. When ready, heat cooking oil in saucepan/pot at medium heat.
5. Deep fry the sardine puffs till golden brown.
6. Drain on kitchen paper towels before serve. 

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Tasty Curry Chicken 咖喱鸡

This curry photo updated in February 2017

Ingredients (enough for 4 pax with steamed rice) :

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• 1/2 large sized chicken (cleaned and chopped to big chunks)
• 1 packet of pre-made curry mix/paste for chicken (available from wet market spice stalls or supermarket)
• 250 gm fresh coconut milk (available from market stalls or supermarket) 
• 3 potatoes (cut to quarters)
• cabbage (washed and drained)(optional) 
• 1/2 pc anchovies/ikan bilis stock cube
• 1 tsp sugar (adjust in accordance to own taste preference)
• 1/4 tsp salt
• 1 to 2 stalks lemon grass (pressed)
• cooking oil
• 240 ml water (add or reduce water depending on size of chicken and pot)

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Pan fry potatoes first so that they would not end up too 'powdery' and 'starchy'.

Method :

Separate 250 gm of fresh coconut milk into 2 bowls : Big bowl with 160 gm. Small bowl with 90 gm. 

Add 240 ml water to big bowl of fresh coconut milk (160 gm). Stir well. Put both bowls aside.

Heat 3 to 4 tbsp cooking oil at medium heat.

Pan fry potatoes till they turn light golden brown.

Remove potatoes and set aside.

Evenly blend pre-made curry mix/paste (available at about a dollar from wet market spice stalls) with chopsticks and fold in to wok.

Add pressed lemon grass, 1 tsp sugar and 1/4 tsp salt and stir well.

Fold in chicken pieces when curry mix/paste starts to heat up and emit spicy aroma.

Stir to ensure all chicken pieces are evenly coated with curry mix/paste.

Add cabbage and stir. All chicken pieces and cabbage leaves must be nicely coated with curry mix/paste.

Fold in big bowl of fresh coconut milk (i.e. 160 gm coconut milk + 240 ml water).

Add 1/2 pc of anchovies/ikan bills stock cube when curry starts to boil.

Carefully fold in potatoes again.

Slowly fold in small bowl of fresh coconut milk (90ml coconut milk without water) and turn to low heat.

When curry starts to boil again, turn off heat and cover with lid. Lid must be covered for minimum 15 minutes before served.

Serve with hot steamed rice. You do not need anything else!

Nothing beats homemade curry rice.....

This curry photo updated in February 2017.

This curry photo updated in February 2017

Tasty Curry Chicken 咖喱鸡 - another joint effort between mom and me. My dad and husband are the lucky guys no doubt!

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Sambal Sotong (Spicy Squid) with Celery 叁巴苏东炒西芹

Due to my prior commitments, I had less than 30 minutes to cook dinner tonight.  I was in distress initially. Having dug into my refrigerator, I found my quick solution. My box of sambal paste seemed to be waving at me in the fridge....I hesitated no more. 

Due to time constraint, I could only whip up another single pot dish to go with steamed rice - Sambal Sotong (Spicy Squid) with Celery 叁巴苏东炒西芹.

Ingredients (enough for 4 pax) :

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• 2 large sotong/squid (cleaned and cut to rings)
• 400 gm celery (deveined and cut to bite sizes)
• 3 tbsp sambal paste (see "Sambal Paste" below for instructions)
• 2 tsp sugar
• 1 tbsp cooking oil

(tsp = teaspoon; tbsp = tablespoon)    

Sambal Paste (if you do not intend to blend the various spices yourself)

Buy fresh pre-made sambal mix from traditional spice stalls in wet market. These stalls sell pre-made spices mix for various cooking methods (e.g. curry chicken, seafood, vegetables etc). Just tell the stall owner what you intend to cook and they would recommend you the appropriate stuffs. I bought a packet for sambal seafood. It cost me a dollar.

Heat cooking oil in skillet/wok, add lemon grass and stir fry the sambal mix thoroughly on the same day you make the purchase. Afterwhich,  you may store the fried sambal paste in a container. Chill (not freeze) in the refrigerator for future use. This sambal paste would come handy for cooking spicy dishes. If you do not intend to fry the paste on the same day, store the fresh spice mix in a freezer.

Method :

Heat 1 tbsp cooking oil in skillet/wok.

Add 3 tbsp sambal paste and give it a quick stir fry.

Toss in sotong/squid rings and stir lightly till 80% cooked.

Add celery and 2 tsp sugar. Toss all ingredients till fully cooked and evenly coated with sambal sauce. Transfer to serving plate/bowl when ready. If you prefer your sambal sotong/squid to be a drier version, do not stir fry together with any vegetables (like celery). Stir fry vegetables separately.

One of my favourite quick and easy dishes...tangy, spicy and tasty.