Ramadhan 2013 : Entry #3

And so I'm back!

Well, it may not be on a daily basis, but I am trying my best to be more consistent :)

Here's sharing Iftar day 5 and 6.

 

 

Day 5, we had Raihan at home hence the slightly more than usual dishes on the table. Since hubby especially LOVES my sambal tumis, I am sharing that particular recipe here :)

 

 

SAMBAL TUMIS

 

you need:

3 large onions, peeled - 1 to be chopped and 2 to  be sliced roughly

10 - 15 shallots, peeled and roughly chopped

20 - 25 pcs dried chillies, soaked in hot water and de-seed.

3 cloved garlic

small piece of ginger

belacan

* combine all the above (except the sliced onions) and process to a smooth paste.

gula Melaka (palm sugar) - quantity depends on your preference

tamarind juice

sugar, optional

salt

 

method:

Heat enough oil in a deep wok (larger base for quicker and even cooking) and fry the paste until fragrant and slightly dry, as the oil starts coming to the surface. I use a medium-low heat for this process to ensure the paste is really cooked properly. add in the gula Melaka and tamarind juice/paste. I usually put in one disc of palm sugar (I buy those discs that are sold at the roadside stalls), and as the sugar melts, I'll keep tasting until I get the level of preferred sweetness. add in the sliced onions and salt, and cook another 5 - 6 mins.

 

* you may add your favourite anchovies, prawns or squid to this sambal :) 

 

I'll also share my ingredients for Leng Chee Kang. I say 'ingredients', because you basically just boil them and assemble to make this refreshing dessert :)

 

 

LENG CHEE KANG

 

you need:

*dried longans

*dried red dates

*barley

gingko nuts

lotus seeds

lily bulbs

white fungus, soaked and cut into manageable pieces

basil seeds, soaked in cooled drinking water

kembang semangkuk, soaked in cooled drinking

preserved melon/dried persimmons

note: not all ingredients may be available at one time, so u can mix, match and substitute accordingly.

 

method:

Place all * items in a pot with rock sugar and water and bring up to a boil. barley should be just tender, and to save time, I usually add in the rest of the ingredients at this stage, and let it simmer on medium-high heat for another 8 minutes.

 

add in the basil seeds and kembang semangkuk just before serving. another optional favourite ingredient is boiled quail eggs. can be served warm or cold.

 



 

So, there are my two recipes. I hope this has helped some of you :)

 

 

 

 

 

xoxo!