Nyonya Cincalok Omelet (Hay Ya Kay Nui) 虾酱煎蛋

Cincalok  ~  A typical and popular  Melaka products  made from shrimps. 

Adding  cincalok and kaffir leaves  to simple fried eggs  will definitely enhance the  dish for that extra ordinary taste to tempt everyone to go for more. 

This was prepared 2 days ago, my eldest daughter just love the aroma of the kaffir leaves.

Recipe source from Northern And Southern Nyonya Cuisine by Chef Ricky Ng

I have made some amendments to the origin recipe.

Ingredients A

3 eggs

3 tbsp oil

Malaysian Delights - Rendang Ayam 冷當鸡

Eeeeee......Errr.......Hmmmm........  Really having a big problem on how am I going to write this recipe on this Malaysia famous cuisine -  Rendang Ayam!  I would not  like to claim credit  on the preparation of this  authentic dish of Chicken Rendang  which is suppose to be time consuming with lot of  tedious chore - peeling, pounding, preparing of the Kerisik and so and so on............ But the finish product of the dish is worth the effort  with everyone enjoy the dish with  extra cooked rice.  (Tambah Nasi)   ^_^
I took the short cut to serve  this unresistantable drooling  dish on the dinning table. 

 Practical everyone is drooling in front of the screen when I posted this photo on my facebook!

How about you?      Wooooohhhuuu.........

As for me,  I enjoyed watching hubby enjoy the dish.  It is really finger linkin' gooooood..........

CONFESSION   -  I just bought a packet of Rendang paste and follow the instruction, and the scrumptious Chicken is born.   In addition I add on few stalk of smached lemon grass (serai), if you have the daun limau purut to add on 'lagi' best!  But I omitted the " Kerisik".  Kerisik is made from  grated coconut  toast  in a dry pan over low heat. Stir constantly until the coconut becomes golden brown,  pound the toasted coconut while it still hot till oil appeared.

 Ready to cook Rendang paste.   Do not under estimate this packet of rendang paste, it really do wonders leh!  At the same times minus all the messy chores in the kitchen.  I enjoyed it,  hope you and your family will enjoy it too!       Wheeee..................

At the same times don't forget to try my another  spicy chicken dish  Tumeric Chicken   黄姜鸡 which is a hit too leh!

You may leave your comments in Chinese or English for me to improve my cooking !  TQ! 

Assam Meat Slices 亚参肉片

Recipe adapted from Y3K Recipes 38 Issue 09/10-2007

500g pork meat or sirloin (sliced)
2 tbsps assam pulp or assam jawa (mixed with 250 ml water, discard seeds)
2 pcs assam skin or assam gelugor

Spice paste: (ground fine)
4 pips garlic
8 shallots
5 buah keras or candlenuts
20 dried chillies
2 stalks serai or lemon grass
10g ginger

Seasoning:
some salt
some sugar

Method

1. Heat up three tablespoons of oil, saute spice paste and pork slices. Stir-fry well.
2. Add in both types of assam solution and assam skin. Simmer till meat has soften over medium heat.
3. Add in some seasoning. Taste and adjust before dishing up and serve.

Assam Jawa ( Tamarind Paste)

Pound into paste

Dry Prawns Sambal with Petai

Updated on 28/5/2019  Cooked the dish again as the dish has been absent from the dinning table a long time. 

This is the photo that I submitted for an online contest and won with the most votes. The prize that I won is a cook book 'Microwave oven's Recipes book 2' by Lisa Yam 方太.


This dish is passed down to me by my mother, its goes best with rice and eat with bread as sandwiches.

Here is the recipe ~
Ingredients

150 - 200 gm Dry prawns

70 gm Petai (parkia speciosa) - Optional

150gm Chili paste

Few lime leaves

2 tablespoon of Tamarind (Asam Jawa) mix with ½ bowl of water, strain.

Salt and sugar to taste

Fish sauce (Optional)

Oil

Ingredients to be pounded:-

10 small onions

1 clove garlic

2 pcs of kunyit (turmeric)

3 candlenuts

1 small piece of Shrimp paste (belacan)

3 stalk of serai (Lemon grass)

Method

1) Clean and soak the dry prawn for at least an hour, blend/pound it .

2) Heat up 1 tabsp of oil, fry the dry prawns till aroma. Dish out and set aside.

3) Heat up 3 tablespoon of oil fry the blended ingredients for about 5 minutes add in the chili paste fry till oil surface.

4) Add in lime leaf, dry prawns salt, sugar fish sauce and tamarind juice. Fry and mix well.

5) Off the fire and add in the petai. Serve

Note: This dish can be served with rice or with bread as sandwiches

Tamarind juice can be substitute by lime or lemon juice.

Updated on 7th February 2014.  (The eighth day of Lunar Year of the Horse)

I have prepared  a large amount of Dried Shrimp Sambal for my daughter to bring to Melbourne, Australia!  She can still get to enjoy the taste of homeland cuisine while further her study in overseas!   500gms of dried shrimp  were used to prepared and took me more than 2 hours for this time consuming and tedious chores in the kitchen to yield these 2 bottles!  

 

Will keep some at home for ourselves.  These can keep in the fridge for months!