Asian Dishes, Meat

Rawon

So I finally made Rawon myself! I had to go to the wet market to get my buah keluak. Remember that poisonous Indonesian nut that if not properly processed is deadly? Well, the east way out for me is to get from the stall owner ready processed ones! 🙂

These are the nuts (in the plastic bags hanging). The black stuff which is like gold to the Malays or Peranakans are inside. I’m not sure if the ones sold in markets in this form are ready to use.
These are the black nuts. I bought from the stall owner for only two dollars (SGD) and it was enough for one pot. It’s definitely an acquired taste but the Malays/Javanese blend this fine to make the Rawon dish.
So the base is this dish is blended onions, dried chillies, garlic, ginger, coriander powder, fennel powder, cumin powder and the black nuts. Blend till very fine. In a pot or in my case, a pressure cooker, cook the blended paste till the oil rises. The smell coming out from this paste is amazing! It’s the black buah keluak nuts! Add lemon grass and a couple of kaffir lime leaves while cooking this paste. Slow and steady cooking first.
Beef cubes and beef trimmings. I used 500g of beef cubes and about 200 g or less of beef trimmings.
Coat and fry for a few minutes.
Add water and pressure cook for about 30min till meat is tender.
When the meat is tender, add about 2tbsp of tamarind pulp, and salt to taste. Add long beans.
And it’s ready to be served! The accompaniments are paru or fried marinated beef lungs, and bergedil, potato patties. Of course, sambal belacan! A piquant sambal made with fresh ready chillies and fermented shrimp paste.

A traditional Javanese dish! Yummy!

Asian Dishes, Malay, Seafood, Singapore

Spiced Sting Ray

We love sting Ray (skate wings) here. Usually, the preferred way of eating in our hawker centers will be grilled on a banana leaf and then topped with a piquant sambal sauce. I’ve made one before and shared it here.

But last Saturday, I made this dish so that it could be mixed together with my other seafood dishes in a shellout day meal (Header Picture).

It’s a sambal dish but I added garam masala and plenty of black pepper. Fry till quite dry and caramelised but make sure not to overcook the fish or it’ll be dry.

This is the type of dried chillies that we use in a lot of Malay and SEAsian cooking. Rehydrate and then blend
These are the Bombay onions, garlic and ginger which I blended separately from the chillies
Mix the blended raw ingredients together
And this is the base for a lot of Malay dishes. Can be stored in the freezer for months.

The next few steps are video recordings of me frying the paste and then adding in the aromatic leaves i.e. curry leaves and lime leaves. And then the stingray pieces, and finally lots of black pepper and of course salt to taste. Fry till fish is cooked and the skins slightly caramelised.

The important part is to make sure the chillies are cooked through, or what we call in Malay ‘pecah minyak’. Basically, the oils from the chillies have surfaced. This ensures that the chillies are not raw. This dish is delicious eaten with hot rice or just on its own.

You can squeeze calamansi lime over before eating for a more uplifting experience!

Asian Dishes, Seafood, Singapore

Prawns in Aromatic Spicy Soy Sauce

This is one of the easiest and my go to recipe whenever I see large prawns. And last Saturday when I went to the market, boy, were there some super HUGE prawns at the regular seafood market stall!

Even though it cost $24 a kilo, I bought it because it looked sooooo tempting! Look how huge these prawns are!

After cleaning the innards and cutting off half of it’s head, I marinated them in white pepper and deep fried all of them till fully cooked.

After frying the prawns, remove them, then discard the oil and replace the wok with fresh cooking oil. Add chopped garlic, three sprigs of curry leaves (from my potted plant 🙂 ) and slices of red bird’s eye chillies.

Once these aromatics are fried fragrant, add the prawns back to the wok and add about 3 tablespoons of Indonesian kecap manis and a squeeze of lime juice from half a lime. Season with a bit of salt and that’s it! I love love love this simple dish of spicy fragrant soy based sauce. Sprinkle with a smattering of coriander leaves (cilantro) and mint (both I got from my potted plants.) 🙂

Asian Dishes, Chinese, Seafood

Steamed Seabass with Soy Ginger Sauce

I love making this dish. I can’t remember if I’ve ever posted it before here, but this is so easy and delicious to make that I have to keep it here for my children to access them in future.

The best fish to use over here is kuhlbarra seabass. I think it’s a certain breed or brand but the meat and cut of it is thick. The local seabass here, if we fillet it, tends to be super thin.

Steam the fish. I used a wok to steam the fish till just done.
The important aspect of this dish is the sauce. Here, I have sesame oil, garlic and loads of ginger.
Then add soy sauce and a dash of oyster sauce.
Add water. Let it simmer and then add one tablespoon of sugar.
To assemble, quickly boil a handful of Chinese greens. Add the fish on top and pour the sauce over. Sprinkle some finely cut bird’s eye chillies if you like it hot. So yummy!
Asian Dishes, Indian, Meat

Lamb Curry

Dinner situation last night was a quick affair. I had lamb that had been defrosted in the fridge and was thinking of cooking something curry-ish but not quite. So when The Man asked what’s for dinner, I replied, ‘Lamb Tomato Curry’. And he was like ‘Which is it? Lamb Tomato or Lamb Curry?’ 😁

This is a mild curry version and this time, I recorded the entire process and posted it on my newly created YouTube channel – Shasha Cooks.

Recipe:

1. Blend one white onion, two garlic cloves and a knob of ginger to form a paste

2. Slice half a white onion into thin slices

3. 1kg of bone in lamb, cut into bite sized chunks

4. Cinnamon stick, four cardamom pods, 2 sprigs of curry leaves

5. Two tbsp tomato puree

6. Two tbsp Greek yogurt

7. 1 tsp lime juice

8. Salt to taste

9. 5 heaped tbsp meat curry powder

10. Four coriander roots

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