Spicy food recipe – Sambal udang kering

Sambal udang kering. – Lilian

(it looks like serunding. Usually, the Malay doesn’t prepare this dish, only the peranakan Chinese)

8 tahil dried shrimps (not sure why but in Penang, they are sold by tahils, about 300 gms)
6 red onions
cili boh (quantity according to taste, maybe 3tblspoon)
3 stalks serai
1 big piece fresh kunyit (substitute with powder also can, about 1 tblspoon)
Daun limau purut – slice finely (this is a must)
Daun kunyit – slice finely (this one optional)
Tamarind juice (add minimal water)
Sugar
Salt to taste
Oil

Soak dried shrimps and pound coarsely.
Blend onion, serai and kunyit.

In a non-stick wok, heat oil and fry the blended onion/cili/leaves till dry. Add the dried shrimp and continue frying. You need to constantly stir it or they will stick to the bottom of the pan. Add tamarind juice and sugar. Continue stirring until the whole paste is dried.

One can keep the portion in individual container and heat them up later.

This sambal hairbee taste good if used to make sandwiches, eat with rice or wrapped in mini popiah skin and fried (serve like raya goodies).

Spicy food recipe – Masak lemak ubi keledek

Masak lemak ubi keledek – Lilian
Sambal belacan
Santan cair
Udang kecil
Cekur manis (is that what you call the sticks of green leaves? We in Penang call it sayur manis)
Ubi keledek
bawang
crushed cabai merah

All boil macam soup aje.

Spicy food recipe – Nasi Lemak

Nasi Lemak – Lyza

Medium sized rice cooker (can scale down the recipe)

4 cups of rice
1 onion sliced thinly
1 inch of ginger (crushed slightly)
7 long leaves of daun pandan
1 small box of santan (no time to perah kelapa) but please do not use the powdered version.
Fenugreek/halba – optional (but definitely smells and tastes better)
1 tsp or so of sugar
salt to taste
water … (best measure of liquid needed is to use your index finger ..ie no matter what shape and how big your rice pot is the principal is the same. For NL, the best measure is to place the tip of your index finger on top of the rice and the liquid should reach the second marking/level/line of your index finger. (if index finger long/short ???? agak-agakler).

Switch on your rice cooker and let it cook. If the rice is undercooked, fear not. Scoop the rice out and put it in the steamer … steam until fluffy … task accomplished.