Wednesday, February 23, 2011
Rempah - spice mix
1 cup shallots, peeled
1/4 cup garlic, peeled
1 heap tsp turmeric powder
1/2 packed cup dried chillies, washed, cut into small pieces and soaked with hot water
1/2 cup dried shrimps, soaked
2 tsp belacan or shrimp paste
1 inch piece galangal, peeled
2 sticks of lemongrass
Using the microplane grater, grate galangal and lemon grass.
Using the food processor or blender, process or blend all the ingredients until well blended. If you are using the blender, put in the oil first into the blender, then the shallots follow by the rest of the ingredients. The oil will ensure that the blender blends better.
Heat the wok or deep pan , then add in the blended spice paste and stir to prevent paste sticking. Add oil if necessary(spice paste will brown faster with more oil), and fry till the paste has changed to dark brownish red and fragrant. Alternatively, pour blended spice paste into a microwave-safe bowl, add a little more oil and microwave on high 2 minutes at a time, stir after every cycle, until spice paste is fragrant.
Ingredients for the gravy:
4 large peeled sweet potatoes (use orange type)
Rempah Spice Mix (recipe is as above)
1/2 cup peanut butter
1 liter Chicken stock or water
1 tbsp of dark soya sauce
1 tbsp of light soy sauce
salt and sugar to taste
Cooked Shrimps - peeled
Coconut Fingers - Recipe is at bottom of page
Prawn Fritters - Recipe is at bottom of page
Cooked potatoes wedges
Fried firm tofu - cut into slices
Hard boiled eggs - sliced or quartered
Sliced jalapeno/green chillies
Sliced red chillies
Slices of lime
2 sprigs of chinese celery - chopped (kan choy)
Chopped green onions
Yellow noodles or spaghetti - blanched
Bean sprouts - blanched
To make the gravy:
Cut sweet potatoes into tiny chunks andcook the potatoes with enough water till cooked. Take them out and mashed or alternatively, use a hand blender, and blend the potatoes into a mash.
Add the rempah spice mix, peanut butter and chicken stock or water and bring to a boil Add in dark and light soya sauce and adjust taste with salt and sugar. Let gravy simmer for about 10 minutes. The gravy should not be too thick or too thin. Adjust if you have to, too thick add more liquid, if too thin, more mashed potatoes or cornstarch slurry can be added. Remember to bring gravy back to a boil if adding cornstarch slurry.
To serve Mee Rebus:
Put a little blanched bean sprouts at the bottom of bowl follow by a large handful of blanched noodles.
Pour gravy over and top with the garnishes.
4 ozs all-purpose flour
1 oz chickpea flour
4 ozs grated coconut
1 tbsp dried shrimps - soaked and chopped
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
4 fl oz water
Mix all the ingredients well and add in water to form into a dough.
Knead dough until smooth and leave covered to rest for 30 minutes.
Shape dough into small logs and deep fry in hot oil till golden brown.
2 tbsp chickpea flour
2 ozs all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
2 fl ozs water
1/2 cup small shrimps, shelled and diced
Mix batter until smooth, add in diced shrimps.
Heat oil and spoon tablespoons of batter to deep fry in moderate heat until golden brown. Do not overcrowd as fritters will expand.
Posted by lily ng at 11:59 AM