Thursday, April 23, 2009

Assam Sambal Prawns ~ Spicy Tamarind Prawns

My mum used to serve a mean dish of assam prawns. I was younger then, and had no interest in cooking. I wish I had paid more attention. So many dishes are for now just a memory. It took me years of searching and testing various prawn sambal recipes. So pleased I have finally managed to nail the flavours of that memorable dish.

The aroma coming from this dish will draw everyone to the kitchen. For once there will be no need to ring the dinner bell.

Sambal Assam Prawns
Serves 2

300gm raw prawns
¼ onion, finely sliced
1 small tomato, cut to wedges
1 Tbsp sugar
¼ tsp salt
1 Tbsp cooking oil

½ Tbsp tamarind paste
3/4 cup hot water

Spice Paste (grind together)
2 red chilli
½ onion
2 clove garlic
1 lemon grass (serai)
1 tsp belacan
4 candlenut (buah keras)

Assam Sambal Udang

Sunday, April 12, 2009

Thai Sweet Chilli Sauce

The best chilli sauce ever. We now use this chilli sauce for dipping everything and anything from boiled mussels, bouncy beef balls, pork balls, chinese roast pork, salt and pepper squid to fried beehoon.

Boiled mussels with sweet chilli sauce
I am so glad to be able to cross out yet another type of processed food from my shopping list. Plus the price of a bottle of chilli sauce has really gone up. Must keep my eye out for a special on fresh chillies now so I can buy heaps to freeze.

As it is so quick and easy to make, I prefer to cook only a small quantity so that it doesn't need to 'hang out' in the fridge for too long. Even though I used my super hot chillies from the freezer, the finished product was not that hot at all. I can now use up my homegrown red hot chillis which have been residing in my freezer for years.

Mussel with Thai sweet chilli sauce
Makes about 75 ml

Friday, April 03, 2009

Apple Jelly

I have made jam heaps of times but not jelly. Jelly was always delegated to the too hard basket. Guess it is about time to tackle jelly since my 3 apple trees are bursting with fruits. Actually making jelly was very satisfying and easier than I thought once I figured out a place to hang the bag to catch the drips. One does need patience. Leave the bag in a corner out of the way and ignore it.

The apple jelly is delicious as jam on bread, scones and even pork dishes. Yoghurt ice cream is delicious with a dollop of apple jelly added to it. Or serve it as you would an ordinary jelly to kids.

Apple Jelly
Part 1 : Extracting Apple Juice

Extracts about 6-7 cups juice

2kg sweet eating apples
1.5 liter (6 cups) water
grated rind of 1 lemon

Bag for straining

1. Wash and roughly chop apples to smaller pieces. No need to peel or core.

2. Add apples, water and grated lemon rind into the pressure cooker.

3. Pressure cook for 10 minutes until soft and mushy. (With a normal pot this will take 25-30 minutes on gentle simmer).

4. Pour the mushed fruits into the bag and hang to strain out the juice. Leave overnight. Do not squeeze or you will get cloudy jelly.

5. You will end up with 6-7 cups of the strained juice.

Juice extraction with a jelly bag

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