Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Hello Everyone! We’re venturing forward on our Flavours of Southeast Asia journey through Malaysia with a dish that’s very close to my heart. Now, you probably already know that there are countless recipes for mee goreng (fried noodles), that vary depending on its country or region of origin, but tonight in particular, I will be sharing a Mamak-style mee goreng dish; a staple of ours that we would always order when my family and I were at our favourite roti canai eatery.

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles)

Mamak is a local word used to describe people of Indian-Muslim origins in Malaysia; and thus with these two cultures merging together created a unique dish known as Mee Goreng Mamak, or in English, Mamak-style Stir-Fried Noodles. It is normally made with fresh egg noodles, boiled potatoes, fried tofu, and Chinese greens of choice that is tossed in a delicious sauce, but you can also bulk it up with other proteins such as chicken, squid, or seafood. Pork and beef are typically avoided for obvious reasons.

If you’re looking for a way to change up your weeknight noodle meals, then this is a recipe you should definitely try out. It’s quick, easy, and made with ingredients that you can easily source at your local market or grocer. Mee Goreng Mamak is a delicious blend of spicy, savoury, sweet, tangy, smoky (from all that wok hay), and sticky flavours in a single dish. The recipe that I will be sharing tonight is perfect for ovo-vegetarians.

Mee Goreng Mamak (Mamak-style Stir-Fried Noodles) Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

For the sauce

  • 1/2 cup water
  • 2 tbsp ketchup
  • 2 tbsp light soy sauce
  • 1 tbsp curry powder
  • 1 tbsp dark soy sauce
  • 1 tbsp sambal paste
  • 2 tsp white granulated sugar

For the noodles

  • 2 x 500g packs fresh yellow noodles, washed and drained*
  • 4 pcs firm tofu, fried and cut into chunks
  • 2 medium-sized cooked potatoes, peeled and cut into chunks
  • 2-3 garlic cloves, minced
  • Spring onion
  • 2 large free-range eggs
  • Handful of celery leaves
  • 1/2 cup bean sprouts
  • Oil, for cooking
  • Chinese cabbage, blanched
  • Red pepper, sliced
  • Lemon wedges, optional

*Fresh yellow noodles are usually oiled. Rinse it in cold water to loosen up the threads and remove part of the oil, or you can quickly blanch it in hot water and drain before using.

METHOD

  1. Sauce: In a medium-sized bowl, mix all the ingredients together until well combined. Set aside until ready to use.
  2. Mee Goreng Mamak: Add oil in a large pan over high heat. Add the garlic and white/light green part of the spring onion and sauté until the garlic is lightly golden and fragrant, about 30 seconds.
  3. Add the yellow noodles and fry for about a minute or two. Push the noodles to the side and add the eggs. Let the eggs cook a little to set and then mix it into the noodles.
  4. Add the fried tofu, cooked potatoes, celery leaves, and the sauce mixture to the noodles. Toss until the noodles are evenly coated with the sauce, frying for about 3 to 4 minutes. Try not to mix too hard or it will break up the noodles into tiny threads.
  5. Add the remaining spring onion and bean sprouts. Give it another quick toss, about a minute or so for the bean sprouts to cook.
  6. Once done, transfer to individual serving plates and serve with red peppers and Chinese cabbage (or any greens of your choice). Garnish with a squeeze of fresh lemon juice and enjoy immediately while hot!

1933

1934

BON APPÉTIT

– Ally xx

myTaste.com

Assam Pedas Ikan

Assam Pedas Ikan

Hello everyone! A new month means we’ve ventured onwards to our next Southeast Asian destination, and tonight we’re kicking off our journey through Malaysia! Having lived in Brunei for 26 years of my life, and Bruneian food being so heavily influenced by the cuisine of its neighbouring country, Malaysia, it’s no wonder that it’s a cuisine that’s very close to my heart and that I love so much on top of everything else that I seem to love when it comes to food *cheeky grin*

Assam Pedas Ikan

Assam Pedas Ikan, or literally translated as Sour Spicy Fish in English, is a classic Malaysian dish that’s undoubtedly sour, fiery hot, and super satisfying! Special ingredients such as tamarind peel, ginger torch flower, and Vietnamese coriander (laksa leaves) are key in achieving the flavour profile and aroma of Assam Pedas. However, while these ingredients may be difficult to source in certain countries, the sourness is the important component; and you can use tamarind pulp or paste for this. I guess that it’s also safe to say why everyone has their own take on this favourite Malaysian dish; the adaptations are endless! Ultimately, a good balance of sourness, saltiness, sweetness, and spiciness is all you need to make a good Assam Pedas dish.

Tonight, I’ll be sharing the way I remember how my Mom used to make it when we were still living in Brunei. It’s been a while since I’ve had this dish and I was actually surprised by how quick and easy it is to make, as well as how readily available all the ingredients are, for the version that I will be making of course. Instead of using water for my version, I used my own homemade fish broth from fish scraps to give the Assam Pedas more depth in flavour. Traditionally, locals would use ikan tenggiri (Spanish mackerel), or ikan pari (stingray), but my Mom and I prefer to use pomfret fish (pampano in Tagalog) for its delicate white flesh, subtle non-fishy and sweet taste, as well for its firm texture.

Assam Pedas Ikan Pedas

PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the spice paste

  • 8-10 pcs dried red chillies, roughly chopped
  • 1 garlic clove, roughly chopped
  • 1 small red onion, diced
  • 1 stalk lemongrass (white part only), roughly chopped
  • 1/2 tbsp sambal belacan paste

For the assam pedas ikan

  • 2 large pomfret fish
  • 2 tbsp cooking oil
  • Spice Paste
  • 1 tsp fish curry powder
  • 1 tbsp coconut sugar
  • 2 tbsp tamarind paste
  • 2 cups fish broth
  • 2 tomatoes, quartered
  • 1 small red onion, quartered
  • 1 thumb-sized ginger, sliced
  • Spring onion, white part
  • 10 pcs okra
  • Salt, to taste
  • Spring onion (green part), to garnish

METHOD

  1. Spice Paste: Using a mortar and pestle, pound all the ingredients for the spice paste together, or you may also use a food processor to do so. Set aside.
  2. Assam Pedas Ikan: Heat cooking oil to a large pot over medium-high. Add the spice paste and fry for about 2 minutes or until fragrant before adding the curry powder, coconut sugar, and tamarind paste. Fry for a further 2 minutes.
  3. Add the fish broth, followed by the tomatoes, red onion, ginger slices, and white parts of the spring onion, and leave to simmer for about 5 minutes or until the tomatoes have softened.
  4. Add the pomfret fish and cook for 20 minutes or until the fish is cooked through. Add the okra and cook for a further 5 minutes, or until the okra is tender.
  5. Serve immediately while hot and enjoy with freshly steamed white rice!

Assam Pedas Ikan is best served with plain steamed white rice. You may also serve it with noodles, kind of like a laksa, if you’re using boneless fish. Rice noodles would be the go-to choice as they take on the flavour of the Assam Pedas best.

Assam Pedas Ikan

Assam Pedas Ikan

BON APPÉTIT

– Ally xx

myTaste.com

Khua Mee (Fried & Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)

Hello everyone! This will be the second and last dish that I will be sharing on our quick trip to Laos. As I mentioned in my previous post, I am not very knowledgeable when it comes to Lao cuisine and will only be sharing recipes that I am familiar with in terms of taste and similar dishes from their neighbouring countries.

Khua Mee, or in English, Fried & Caramelised Rice Noodles, is the Laotian cousin of what Pad Thai is in Thailand. Now, while I’ve never had Khua Mee before until I experimented for Amcarmen’s Kitchen, I’ve had plenty of Pad Thai before, from my trips to Thailand, or just a visit to an authentic Thai restaurant back home in Brunei, and when I was living in Australia. Khua Mee is actually more sweet than savoury, and has a more unique flavour to it. This flavour comes from caramelising the sugar at the start of the cooking process which is then accompanied by other savoury flavours such as oyster sauce, fish sauce, and soy sauce. The sweet and savoury marriage of flavours is what sets this dish apart from other noodle dishes.

Khua Mee (Fried & Caramelised Rice Noodles)

The dish is fairly easy to put together. I guess the only tricky part would be the caramelisation of the sugar if you’re not used to it. You want to keep the heat on a medium-low temperature and watch it like a hawk so that the sugar does not burn. Traditionally, this noodle dish is topped with a fried egg omelette and bean sprouts. If you want to make this dish more substantial, you can also bulk it up with beef, pork, chicken, or prawns. To keep this ovo-vegetarian friendly though, my choice of protein was firm tofu. I also used mushroom sauce instead of oyster sauce, and omitted the fish sauce by adding more salt, as needed, instead. To add more flavour, I used homemade vegetable stock instead of water as the liquid base for the rice noodles to soak up.

Push the Pad Thai aside for now because once you take a bite and get a mouthful of these caramelised noodles, fried omelette, fresh herbs, and fried chillies, you will know why this is a much loved Laotian dish. It’s also a perfect potluck party dish as it tastes even better when served at room temperature.

Khua Mee (Fried & Caramelised Rice Noodles) Ingredients

PREP TIME 30 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the fried omelette

  • 4 large free range eggs
  • Spring onion, green part
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp cooking oil

For the fried noodles

  • 1 packet (500g) rice noodles
  • 4 tbsp cooking oil
  • 4 tbsp white granulated sugar
  • 4 garlic cloves, finely minced
  • 2 small red onions, halved then sliced thinly
  • 1 & 1/2 cup homemade vegetable stock*
  • 2 tbsp light soy sauce
  • 2 tbsp mushroom sauce
  • 1 tbsp dark soy sauce
  • 1 cup bean sprouts
  • Spring onion
  • Fried red chillies
  • Fried tofu
  • Salt and freshly cracked black pepper, to taste
  • Calamansi or lemon, to garnish

*You can use store-bought vegetable stock, or water instead.

METHOD

  1. Noodles: Soak the rice noodles in room temperature water for 30 minutes. Set aside.
  2. Fried Omelette: While the rice noodles are soaking, whisk the eggs in a medium-sized bowl, season with salt and cracked black pepper, and add the spring onion.
  3. Add cooking oil in a large pan over high heat. Pour in the egg mixture and cook until firm and slightly brown around the edges, about 2 to 3 minutes. Flip and cook for a further 1 minute then transfer to a plate and cut into long strips. Set aside.
  4. Fried Noodles: Add the 4 tablespoons of cooking oil in the same pan, and bring the heat down to medium-low. Add the sugar and caramelise until melted and lightly golden in colour.
  5. Add the minced garlic and onions, and cook for about 30 seconds. Don’t cook it for too long as the sugar will start to darken faster and most likely burn at this point.
  6. Immediately add in the vegetable broth to stop the caramelisation process of the sugar, followed by the light and dark soy sauce, mushroom sauce, white part of the spring onion, and season with a pinch of salt. Turn the heat up to medium, mix, and then leave to simmer for about 5 to 10 minutes for the flavours to develop.
  7. Add the soaked rice noodles and cook until most of the liquid has been absorbed before adding the bean sprouts, fried tofu and fried omelette slices. Mix and cook until the liquid has been absorbed then add in the green part of the spring onion and the fried red chillies.
  8. Transfer to individual serving plates and add a squeeze of calamansi or lemon juice before eating. Enjoy!

Khua Mee (Fried & Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)

BON APPÉTIT

– Ally xx

myTaste.com

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

Hello Everyone! For the later part of June, we’ll be saying goodbye to Indonesia for now and will be venturing off to Laos and since I am not very familiar with Lao dishes, I’ll only be covering two dishes that I’ve had similar experiences with.

The first Lao dish that I will be sharing tonight is known as laab (can also be spelt as larb). Laab is a type of Lao minced meat salad that can be made with either chicken, duck, beef, pork, fish, or mushrooms. It is seasoned with fish sauce, lime juice and padaek, a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce. Chillies, assorted vegetables, and fresh herbs such as mint, are also added to give the salad more flavour.

1916

Though this is the first time I’m tackling a Lao dish, I am familiar with the process and taste of laab. My Thai aunt taught me how to make the Thai version of this dish using chicken, beef, and pork; this was way back when I was still in university and used to eat meat. Even though this is the ‘unofficial’ national dish of Lao, it is also eaten in a certain region in Northern Thailand where the majority of the population is of the Lao ethnicity. Variants of this dish can also be found in Myanmar (Burma) and in the Yunnan province of China.

I’ll be sharing a pescatarian-friendly version known as Laab Paa, or in English, Fish Herb Salad. It is refreshing because of the fresh mint and fresh ginger slices that cut through the saltiness, sourness, and spiciness of the dish as a whole. While the fish meat is soft and tender, you also get a different texture from the crispy-fried fish skin that is mixed into the salad. The dish is served at room temperature and usually with a serving of sticky rice and raw or fresh vegetables. You can even serve them as lettuce wraps. We served ours with rice noodles instead.

Laab Paa (Fish Herb Salad) Ingredients

PREP TIME 20 MINS | COOKING TIME 5 MINS | SERVES 2

INGREDIENTS

  • 500g minced fish, I used red grouper fish
  • Fish skin
  • Salt, to taste
  • 2-3 red chillies, minced
  • 1 small red onion, halved and sliced thinly
  • 1 thumb-sized ginger, julienned
  • 1/2 tbsp fish sauce
  • 1/2 tbsp sesame oil
  • Juice of half a lemon
  • Handful of blanched bean sprouts
  • Mint leaves
  • Spring onion

METHOD

  1. Add about a tablespoon or 2 of cooking oil in a medium-sized frying pan over medium-high. Add the minced fish and season with salt, to taste. Cook until translucent, about 4 to 5 minutes.
  2. While the fish is cooking, heat oil in a separate pan and fry the fish skin until browned and crispy. Once fried, break them into smaller sizes. Set aside.
  3. In a large mixing bowl, toss the cooked fish together with all the remaining ingredients. Adjust the seasoning to your liking, i.e. add more fish sauce for saltiness, or more lemon juice for sourness.
  4. Plate up and top the laab paa with the crispy-fried fish skin. Serve and enjoy!

Laab Paa (Fish Herb Salad)

Laab Paa (Fish Herb Salad)

BON APPÉTIT

– Ally xx

myTaste.com

Tahu Telur (Indonesian Tofu Omelette)

Hello Everyone! So if you saw my recipe yesterday for Homemade Egg Tofu, you’ll know that I’m back with a recipe that uses them in the dish that I will be sharing tonight.

Back in my very first post in May when we first landed in Indonesia for our Flavours of Southeast journey, I mentioned that there was this Indonesian restaurant in Brunei that my family and I would always go to on a weekly basis. One of the dishes that we would always order is Tahu Telur, or in English, Indonesian Tofu Omelette. It is an inexpensive and humble dish that originated from East Java, and although meatless, it is packed with protein from the eggs and tofu, making it perfect for those on a ovo-vegetarian diet. The dish may seem intimidating in terms of its preparation, but trust me, it doesn’t require much skill and is actually easy to put together. It’s also worth it!

Tahu Telur (Indonesian Tofu Omelette)

What makes this tahu telur dish stand out from other omelettes out there is its tower-like structure. You can also find flat versions of this dish, but it’s not as exciting and dynamic as a vertical omelette in my opinion. To achieve this tower, you’ll need a ring mold to cook the eggs and tofu in. If you do not have a ring mold, you can DIY one from a tin can that is at least 4 inches in diameter and 5 inches high. This is what I did when I could not seem to find ring molds in stores; and it worked just as good!

When fried the eggs are fluffy and crispy on the outside, but soft and moist on the inside when you cut through it due to the tofu that’s mixed in it. You can top it with various fresh vegetables of your choice to add a different crunch that’s refreshing to the palette. The dish is then brought together with a sweet and spicy peanut sauce that you can easily adjust to suit your liking.

1907

PREP TIME 15 MINS | COOKING TIME 20 MINS | SERVES 4

INGREDIENTS

For the tauhu telur

  • 5 large free-range eggs
  • 2 tbsp tapioca flour
  • 1 tsp salt
  • Homemade egg tofu*, deep fried
  • Cooking oil

*I used a quarter serving of this recipe, and cut them into 8 rectangular pieces.

For the peanut sauce

  • 5 garlic cloves, peeled
  • 3 red chillies
  • 1 cup hot water
  • 3 tbsp kicap manis
  • 2 tbsp coconut sugar
  • 1 & 1/2 tbsp peanut butter

To garnish

  • Blanched bean sprouts
  • Fresh red chillies, chopped
  • Spring onion

METHOD

  1. Peanut Sauce: In a small pan, fry the garlic cloves and chillies until soft and browned. Add all the ingredients into a blender and blend until combined.
  2. Transfer the mixture to a small saucepan and cook over medium heat until reduced and slightly thickened. You may want to add more kicap manis at this point to darken the colour of the sauce. Once done, remove from the heat and set aside. Reheat later if needed.
  3. Tauhu Telur: Beat the eggs, tapioca flour, and salt together until well combined. Dissolve as much of the flour as possible.
  4. In a large frying pan, heat over medium-high, enough oil so that you are able to scoop up using a ladle, I used about 6 to 8 cups. Place the ring mold in the center of the pan and ladle the hot oil over the mold to prevent sticking while cooking.
  5. Pour about a third of the egg mixture into the ring mold and let it cook for about 30 to 45 seconds. Add half of the deep fried egg tofu to the eggs and cook for a further 30 seconds, ladling hot oil into the mold.
  6. Add another third of the egg mixture and top with the remaining egg tofu. Ladle more hot oil into the mold, and then add the remaining egg mixture on top.
  7. Reduce the heat down to medium and cook by continuously ladling hot oil on top of the mixture. Remove the oil if it stops sizzling and pour hot oil on top, repeating until golden brown in colour, about 4 to 5 minutes, or until the egg is cooked enough that it can hold its shape upright.
  8. Using a knife, gently scrape the inner side of the mold to loosen the egg. Use tongs to slowly and gently pull the mold away from the egg. Continue to cook until the sides are golden brown in colour.
  9. Once done, remove from the pan and shake off any excess oil. Transfer to a plate lined with paper towels to soak up any more excess grease.
  10. Transfer to a serving plate with the peanut sauce, and top with the blanched bean sprouts, fresh chillies, and spring onion. Enjoy!

Tahu Telur (Indonesian Tofu Omelette)

1909

BON APPÉTIT

– Ally xx

myTaste.com

Homemade Egg Tofu

Homemade Egg Tofu

Hello Everyone! Apologies for being MIA for the past few weeks; I’ve been having some issues with accessing the photos for my recipes, along with other things that have kept me busy in the past weeks. Anyway, a new month usually means we’ll be travelling to another country on our Flavours of Southeast Asia journey, but since I was away for half of May, I already had Indonesian dishes cooked up and planned for then. I’ll continue to share them first before we fly off to another country.

Tonight’s recipe isn’t particularly Indonesian; in fact it is of Chinese origin, commonly consumed in Hong Kong and Taiwanese cuisine. Egg tofu is made from eggs and soy milk, which means it is much sturdier than silken tofu. The main difference between the two is that egg tofu is not vegan because it has eggs whereas silken tofu is typically vegan since it’s made by coagulating soy milk without curdling it. Egg tofu is vegetarian if you consume eggs as part of your vegetarian diet. You can usually find egg tofu in a tube-like shape sold in many Asian groceries, but since I could not find any at my local grocer/supermarket, I decided to do some research and found out that it’s actually super simple to make at home! All you need are eggs, soy milk, salt, and voilà!

Homemade Egg Tofu

But wait! Before I dive any further, why am I sharing a recipe for Chinese-style egg tofu when we’re supposed to be venturing in Indonesia? Well, I will be sharing a recipe that uses egg tofu in an Indonesian dish; I just decided that I want to share this recipe for egg tofu separately. It’s so versatile; you can pan/deep fry it, boil it, and braise it. Use this recipe as a base for other delicious recipes, like what I’ll be sharing tomorrow night.

Normally I would opt to make my own homemade soy milk, but because I could not source soy beans at my local grocer or supermarkets, I used store-bought soy milk instead. Now, it’s important to use unsweetened soy milk. The first time I tried this recipe out, I used slightly sweetened soy milk because that’s what I had sitting in my pantry at that moment. The result is very different, especially if you’re going to fry the egg tofu.

The result I got when I used sweetened soy milk was that the exterior of the egg tofu turned dark brown in patches, almost like it caramalised instead of fried. It wasn’t crispy at all. When I made a second batch using unsweetened soy milk, the exterior of the egg tofu was perfectly golden brown in colour when fried, and was also extra crispy. So please use unsweetened soy milk!

Homemade Egg Tofu Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

  • 7 large free-range eggs
  • 2 cups unsweetened soy milk, homemade or store-bought
  • 1/2 tsp salt

METHOD

  1. Whisk the eggs and salt together in a large mixing bowl until well combined. While continuing to whisk, slowly pour the soy milk into the eggs.
  2. Line a square baking dish (8-in x 8-in) with parchment paper, and sieve the egg mixture into the prepared pan. Get rid of any bubbles on the surface. Cover with aluminium foil and steam for 30 minutes or until a toothpick inserted into the center of the egg tofu comes out clean.
  3. Once done, remove from the steamer and transfer the egg tofu to a plate lined with paper towels to soak up all the excess moisture. This step is really important if you’re going to pan/deep fry these later to prevent oil splatters.
  4. Set aside to cool down completely before cutting into desired shapes and sizes. Enjoy as it is, fried, or include it in various dishes.

1903

Stay tuned to see what I’ve used this egg tofu for!

How to store egg tofu?

  • Store raw egg tofu in a container with water and use it within 2 days. Make sure to drain the water and pat dry before cooking with them, especially if you’re going to fry them.
  • Cooked egg tofu can last up to 3 days if refrigerated, however, it’s best to eat it freshly pan fried.

Homemade Egg Tofu

BON APPÉTIT

– Ally xx

myTaste.com

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes (Grilled Fish in Banana Leaves)

Hello Everyone! Tonight’s recipe is actually also a national fish dish in East Timor. As we’ve covered back in March when we travelled through East Timor on our Flavours of Southeast Asia journey, the country was invaded and colonised by Indonesia after they gained their independence from Portugal. Therefore a lot of their cuisine is also inspired by Indonesian culture.

I’ve actually never had Ikan Pepes before; I guess the closest I’ve had that’s similar to this dish is Ikan Bakar, which in English literally means ‘burn fish’. The main difference between the two is how the banana leaves are used.

Pepes is an Indonesian cooking method using banana leaves as a food wrapping and secured with a fastener made from the central ribs of a coconut leaf (known as lidi seumat). The banana leaf package containing the food is then steamed or grilled over charcoal. Bakar on the other hand is a charcoal-grilling method where sometimes a sheet of banana leaf placed between the food and grill to prevent it from sticking to the grill and breaking into pieces.

Ikan Pepes (Grilled Fish in Banana Leaves)

Ikan Pepes is made by generously smothering the fish in a spice mixture. The mixture may vary among regions and places, but usually consists of a combination of shallots, garlic, chillies, coriander, tamarind paste, candlenuts, turmeric, galangal, and salt; all pounded together using a mortar and pestle, or blitzed in a food processor to create a paste. The fish is then wrapped in banana leaves to not only protect the fish from excessive charring, but also to add a subtle touch of fragrance to the dish as a whole. The fish is then typically eaten with rice for a complete meal.

You can use any type of fish for this dish as you prefer, such as snapper, perch, bream, or tilapia, and you may also opt to use fish fillets rather than cooking with a whole fish especially for those who don’t like struggling with fish bones. Likewise, while the method of pepes is commonly used to prepare fish, other ingredients such as shrimp, squid, chicken, beef, tofu, tempeh, mushrooms, or other vegetables are also available to be prepared using this method.

Ikan Pepes (Grilled Fish in Banana Leaves) Ingredients

PREP TIME 15 MINS | COOKING TIME 25 MINS | SERVES 4-6

INGREDIENTS

  • 2 red snappers (about 500g each in weight), descaled, gutted, and cleaned
  • Salt and freshly ground black pepper, to season

For the spice mixture

  • 3 red chillies, chopped
  • 2-3 garlic cloves, roughly chopped
  • 1 small red onion, roughly chopped
  • 1 stalk lemongrass (white part only), finely chopped
  • 1 thumb-sized turmeric, peeled and finely chopped
  • 1 tbsp raw peanuts
  • 7 cherry tomatoes*, halved
  • 1 tsp shrimp paste
  • 1 tbsp coconut sugar
  • 1 tbsp tamarind paste
  • Salt, to taste
  • Fresh banana leaves

To garnish

  • Lemon wedges
  • Red chillies, chopped
  • Spring onion (green parts), chopped

*Or use one small tomato and roughly chop. I used cherry tomatoes because I had some lying around that were getting soft.

METHOD

  1. Spice Mixture: Using a mortar and pestle, pound the garlic, onion, lemongrass, turmeric, and peanuts together until it forms into a rough paste. Add the tomatoes and continue to pound until they start to break down.
  2. Add in the shrimp paste, coconut sugar, tamarind paste, and season with salt. Use a spoon to mix them all together until well combined.

If using a food processor, add all the ingredients together and blend into a rough paste.

  1. Ikan Pepes: Place the prepared fish, that has been seasoned with a touch of salt and freshly ground black pepper, on top of a piece of banana leaf, on top of a piece of aluminium foil.
  2. Stuff the cavity of the snapper fish with the green parts of the lemongrass and white part of the spring onion. This is optional as I didn’t want to put these parts to waste so I decided to use them in the dish as well.
  3. Generously cover both sides of the fish with the spice mixture and enclose it in the banana leaf, and aluminium foil.
  4. Place the fish over a grill and cook on medium-high heat for 15 minutes on one side, and 10 minutes on the other; a total of 25 minutes, or until cooked through depending on the size of your fish or method of cooking.
  5. Once done, remove from the grill and transfer to a serving plate. Garnish with some spring onions, extra chillies, and lemon wedges on the side. Serve immediately while hot with rice. Enjoy!

1898

Ikan Pepes (Grilled Fish in Banana Leaves)

BON APPÉTIT

– Ally xx

myTaste.com

Nasi Goreng (Indonesian Fried Rice)

Nasi Goreng (Indonesian Fried Rice)

Hello everyone! Oh where did the days go; how is it that we’re already into the fifth month of 2021? Well, as you all know, a new month means we’re packing up and saying goodbye (for now) to the Philippines to venture on to our next country on our Flavours of Southeast Asia journey.

Last year, I was looking forward to travelling to Indonesia, Bali to be exact, for the very first time. I had my itinerary all planned out, jam-packed with activities down to the last minute. I signed up for an authentic cooking class that included a market and Balinese rice terrace tour. All of that was unfortunately cancelled due to the global pandemic. Our family trip was supposed to be in early April of 2020, and by mid-March our country had already gone into a national enhanced community quarantine that is still being implemented to this present day. Yes, since the later part of 2020 did quarantine restrictions ease, but we’re nevertheless, still in quarantine.

Even if I haven’t had the chance to travel to Indonesia just yet, I’ve experienced authentic Indonesian cuisine almost on a weekly basis when I was living in Brunei. Every Saturday evening after attending anticipated mass, we (my Mom, my sister, and myself) would go to our favourite Indonesian restaurant and order our favourite dishes such as nasi goreng, ayam penyet, satay, and tahu telur to name a few. I even had Indonesian food regularly when I was living in Australia; one place in particular on Kensington street, near UNSW’s main campus, that I would line up for their delicious ayam or ikan bakar (grilled chicken/fish).

Nasi Goreng (Indonesian Fried Rice)

Tonight, I will be sharing a classic favourite, nasi goreng. Nasi Goreng is considered the national dish of Indonesia, and literally translates to fried rice . It is a rice dish cooked with meat or seafood, and vegetables, however, there is no single defined recipe for it. Its composition and preparation varies greatly from household to household in all regions where the dish is native to. The key distinction though to nasi goreng is its smoky aroma, from the wok hay* as it’s fried, and the caramelised yet savoury undertones of flavour from the kecap manis**.

The version of nasi goreng that I will be sharing tonight is actually called Nasi Goreng Santri, which is vegetarian fried rice. While there are no specific vegetables that you can use to make up an authentic Indonesian vegetarian fried rice, I decided to make mine with tofu and bean sprouts. Feel free to bulk it up with your choice of vegetables to your liking. You can’t skip the fried sunny side up egg as nasi goreng is traditionally served with it to make it a complete meal.

You also cannot serve nasi goreng without a sambal of some sort on the side. I decided to make a simple sambal oelek which is a raw Indonesian chilli paste made of red chillies, vinegar, and salt. The word sambal is an Indonesian word referring to a sauce made primarily with chili peppers, while oelek refers to a mortar and pestle. Therefore, sambal oelek is Indonesian for a chilli sauce ground with a mortar and pestle.

Nasi Goreng (Indonesian Fried Rice) Ingredients

PREP TIME 20 MINS | COOKING TIME 25 MINS | SERVES 4

INGREDIENTS

For the nasi goreng

  • 1 & 1/2 tbsp cooking oil
  • 3 garlic cloves, finely minced
  • 2 red bird’s eye chillies, finely chopped
  • 1 red onion, finely minced
  • 1 stalk scallion (white part only), chopped
  • 3 pcs firm tofu, fried and cut into cubes
  • 1 cup bean sprouts
  • Salt & freshly cracked black pepper, to taste
  • 3 cups cooked white rice, day old and cold
  • 2 tbsp kecap manis

If you can’t find kecap manis at your local grocers, or don’t have any readily available in your pantry, you can simply make your own! Just combine 1/4 cup ordinary soy sauce and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes maple syrup-like in consistency. As it cools, the mixture will thicken more.

For the sambal oelek

  • 10 pcs red bird’s eye chillies, stems removed
  • 1 tbsp white vinegar
  • 1 & 1/2 tsp salt

To serve with

  • Bok choy, blanched
  • Crispy fried shallots/onions
  • Sambal oelek
  • Scallion (green parts), chopped
  • Sunny side up egg

METHOD

  1. Sambal Oelek: Using a mortar and pestle, pound the red chillies they start to break down. Make sure not to pound too much; leave the chillies a bit coarse, not a fine paste.
  2. Add the vinegar and salt, and using a spoon, mix together until the salt has dissolved. Transfer to a small serving bowl and set aside until ready to serve.
  3. Nasi Goreng: Add oil to a large pan over high heat. Once hot, add the minced garlic and red chillies to the pan and sauté until the garlic is lightly golden and fragrant, about 30 seconds. Follow with the onions and scallions, continuing to sauté for a further 30 seconds.
  4. Add the fried tofu and sauté for about a minute or two before adding the bean sprouts. Season with salt and freshly cracked black pepper, to taste. Cook for a further minute or two.
  5. Add the cooked rice and mix well, breaking up any remaining clumps of rice. Add the kecap manis and cook, stirring constantly to ensure that every single grain of rice is coated with the sweet soy sauce and start to caramelise. Cook for 10 minutes.
  6. Once the rice is done, plate up and top with garnishes of choice, I went with crispy fried shallots/onions, and green scallions. Serve with the sambal oelek, blanched bok choy, and sunny side up egg***. Enjoy!

Nasi Goreng (Indonesian Fried Rice)

Notes:

  • *‘Wok hay’ is Cantonese phrase used to describe a particular essence and aroma that is created in a dish when authentic stir-frying is performed. ‘Hay’ means energy or breath; therefore, ‘wok hay’ means “the energy or breath of a wok”.
  • **Kecap manis is an Indonesian sweet soy sauce. Compared to mildly salty regular soy sauce, the sweet soy sauce has a slightly thicker consistency, and tastes much sweeter.
  • ***Omit the egg if you want to make this dish vegan-friendly.

Nasi Goreng (Indonesian Fried Rice)

BON APPÉTIT

– Ally xx

myTaste.com

Prawn Sinigang Orzo

Hello Everyone! Last week was a busy week for Amcarmen’s Kitchen; I uploaded three posts, two of which were recipes and the other was an exclusive interview to celebrate my blog turning seven years old last April 16! If you want to have a read of that interview, I’ve linked it above. Just a fair warning, it’s quite a long article and also contains a 6-minute video where I talked about one of the recent dishes I’ve shared on my blog.

Anyway, tonight I will be sharing a classic Filipino dish that is close to every Filipino’s heart. It’s a dish I grew up with and is always a regular on my meal plans. Even when I was living in Australia for my university studies, this was my go-to winter warmer dinner after a long day on campus and braving the cold, crisp winds on my walk back home.

That dish is none other than Sinigang. It is a Filipino soup or stew that is characterised by its sour and savoury taste. It is most commonly associated with sampalok (tamarind) as its souring agent, but other fruits such as bayabas (guava), kamias (bilimbi), calamansi (Philippine lime), and unripe mango to name a few can also be used to make the broth sour and acidic; similar to but differentiated from paksiw (which uses vinegar).

Prawn Sinigang Orzo

Other than the souring agent, the soup base is also made by stewing onions, tomatoes, ginger (if using seafood), and long green chillies to enhance the taste and add a little spicy kick to the soup base. Pork, beef, fish, and prawns are the main proteins used in the making of sinigang, accompanied by various vegetables such as, but not limited to, okra, taro, white radish, water spinach, yardlong beans, and eggplant.

Of course, I’m not just going to share another sinigang recipe as I already have two posts on my blog for it: Pork Spare Ribs Sinigang and Sinigang na Bangús. I’m putting a little twist to this sinigang dish by turning it into a risotto! Though this isn’t something particularly new, inventive, nor innovative on my side since the two words Sinigang and Risotto together already coexist – I just can’t remember where I had seen or heard the term before – I knew that this was a recipe that I wanted to try out for myself. I’m one to always drown my rice with the sinigang soup, and I’m sure most do the same too! So why not, instead of cooking the rice separately, cook it in the broth?

Just to make things a little different, I used risoni/orzo pasta instead of arborio rice. I tossed it in a pan with unsalted butter to toast before cooking it in the sinigang soup base to give it a nutty taste and a golden colour.

Prawn Sinigang Orzo Ingredients

PREP TIME 10 MINS | COOKING TIME 50-55 MINS | SERVES 4-6

INGREDIENTS

For the prawn sinigang broth

  • 500g medium to large-sized prawns
  • 100g prawn heads* (optional)
  • 8 cups (approx. 2L) water
  • 2 packets (2 x 11g) sinigang sa sampalok original mix
  • 3 tbsp fish sauce
  • 2 long green chillies, halved
  • 2 medium-sized tomatoes, quartered
  • 1 medium-sized red onion, quartered
  • 1 thumb-sized ginger, peeled and sliced

For the orzo

  • 300g risoni or orzo pasta
  • 25g unsalted butter
  • Sinigang broth
  • Salt and freshly ground black pepper, to taste

For the toppings

  • 1 bunch water spinach, leaves separated from the stems, and stems cut into short lengths
  • 1 medium-sized daikon (white radish), peeled and sliced
  • Handful of cherry tomatoes, pan-fried
  • Long green chilli, sliced and pan-fried

*I always have prawn heads and peels lying around in my freezer from a previous batch of prawns that I bought. The reason is so that I can make soup bases like this or use them for flavouring other dishes. If you don’t have any prawn heads readily available, you may substitute with a prawn (or seafood) bouillon cube.

METHOD

  1. Prawn Sinigang Broth: Fill a large stockpot with the water along with the red onion, tomatoes, chillies, ginger, and prawn heads. Bring to a boil over medium-high heat and leave to simmer for about 10 to 15 minutes.
  2. After 10-15 minutes, turn the heat down to medium-low and remove the prawn heads with about half a cup of the broth. Using a mortar and pestle, pound the prawn heads together with the broth to extract the flavours from them. Strain and then return the extraction to the stockpot.
  3. Turn the heat back up to medium-high and add the sinigang sa sampalok mix. Give it a good stir and then season the broth with fish sauce. Add according to your taste buds; I added about 3 tablespoons in total.
  4. Next, add the sliced daikon and cook for about 5 to 8 minutes. Then add in the prawns and cook for a further 5 to 8 minutes. Once done, remove the prawns and daikon from the stockpot and set them aside.
  5. Add the water spinach stalks to the broth and cook until slightly tender, about a minute. Then add in the leaves and blanch for about 30 seconds. Remove from the broth and then set aside.
  6. Strain the sinigang broth and set aside as well.
  7. Prawn Sinigang Orzo: Melt butter in a large pan over medium-high heat. Once melted, add in the uncooked orzo pasta and toast until slightly golden brown in colour, about 5 to 7 minutes in total.
  8. Once toasted, lower the heat down to medium and then add about 4 cups of the broth to the pan. Season with freshly ground pepper, to taste.

I didn’t add any more salt since I already seasoned the broth with fish sauce, but feel free to do so according to your taste.

  1. Cover and cook for about 10 minutes, constantly checking and stirring to ensure that the liquid doesn’t evaporate too quickly and to prevent the orzo sticking to the bottom of the pan. Make sure to reserve at least a cup of the sinigang broth for later.
  2. Add more liquid if needed until the pasta is thoroughly al dente and the liquid is absorbed, about 10 to 15 minutes in total. Once done, remove from the heat.
  3. Reheat the prawns and vegetables in the reserved broth before plating up.
  4. Plate up accordingly and serve immediately while hot! Enjoy!

Prawn Sinigang Orzo

Prawn Sinigang Orzo

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Mushroom Adobo

Hello Everyone! The month is going by swiftly and we’re almost halfway through the fourth month of 2021! Before we dive right into the recipe, I just want to say that I have a special announcement which I have saved for the end of this post. Feel free to skip ahead if you want to know more about what’s happening on Amcarmen’s Kitchen this week!

Adobo is a very popular dish in the Philippines which involves marinating meat, seafood, or vegetables in a mixture of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, and then cooked in its own marinade. The most common choice of protein is chicken or pork, squid for seafood, and kang kong (water spinach) or yardlong beans for vegetables. I’m sure there are other choices of seafood and vegetables, but these are the ones that I am most familiar with.

Spicy Mushroom Adobo

To be very honest, before I even found out about the ‘marinating’ process involved in making adobo, I used to always just throw everything into a pot and let it simmer away for 20 minutes – well at least that’s how my Mom taught me how to make adobo; no marinating and no sautéing needed. Even without the marinating process, the way my Mom taught me how to cook adobo tastes just as good! I’ve tried a recipe where I marinated the protein before, and to be honest, I can’t spot the difference.

This is one of the main reasons why, when I used to live alone while I was studying for my degree in Australia, this would be my go-to weeknight dinner meal – quick and hassle free. The other best part of it is that the longer you keep it in the fridge, the more the flavours start to develop, and it doesn’t go off that easily! In fact, cooking with vinegar and salt helps keep food fresh for longer especially in the tropical climates of the Philippines.

Spicy Mushroom Adobo Ingredients

Since water spinach and yardlong beans are very common vegetables used when making a vegetarian/vegan adobo dish, I chose to work with my favourite ‘vegetable’ – mushrooms! I used vegetables in quotation marks because, although mushrooms are classified as vegetables, they are technically not plants, but are part of the kingdom called fungi. Stick around because I’m not just going to show you how to make Spicy Mushroom Adobo, I’m going to make it into a full meal for you guys!

If you want to check out my other adobo recipes on my blog, feel free to check them out! Disclaimer: these are all meat dishes from when I used to eat meat.

Spicy Mushroom Adobo Ingredients

PREP TIME 10 MINS | COOKING TIME 15-20 MINS | SERVES 3-4

INGREDIENTS

  • 500g assorted mushrooms*
  • 3-4 garlic cloves, finely minced
  • 2-3 pcs dried bay leaves
  • 2 red bird’s eye chillies, sliced
  • 1/2 cup white vinegar
  • 1/4 cup light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp cooking oil
  • 1 tbsp whole black peppercorns
  • Crispy garlic, to garnish
  • Fresh red chillies, to garnish

*I used an array of swiss brown, shimeji, enoki, and oyster mushrooms. Feel free to use whatever is readily available and most importantly, fresh.

METHOD

  1. Add oil to a large pan over medium-high heat. Once hot, add the minced garlic and red chillies to the pan and sauté until the garlic is lightly golden and fragrant, about 30 seconds. Follow with the whole black peppercorns and dried bay leaves and continue to sauté to release their flavours.
  2. Turn the heat down to medium and add the mushrooms to the pan. Mix well and cook until the mushrooms have started to wilt and brown.
  3. Add the light and dark soy sauce, together with the white vinegar to the mushrooms. Do not mix. Turn the heat down to medium-low and cover. Allow the mushrooms to simmer for about 10-15 minutes.
  4. Give the mushrooms a good mix and adjust the taste to your liking, i.e. add more soy sauce if you want it a little saltier or more chillies for heat. Continue to cook until most of the liquid has evaporated.
  5. Once done, remove from the pan and transfer to a serving bowl. Garnish with crispy garlic and extra red chillies. Serve and enjoy with freshly steamed rice!

Spicy Mushroom Adobo

Now you can stop here, or you can take this dish further by making Mushroom Adobo Fried Rice and serve it with a simple mango salsa and top it off with a sunny side up egg, which is definitely what I did! To make the mushroom fried rice, make sure you have cold, day old rice on hand.

  1. In the same pot that you used to cook your mushroom adobo, add about another 2 tbsp of oil over medium high heat. Sauté about 3 cloves of finely minced garlic until golden brown and fragrant. Add your cold, day old rice to the pan, mix, and cook.
  2. Once the rice is heated through, season with a touch of salt and freshly ground black pepper. Add the mushroom adobo sauce to the rice and mix well.
  3. Transfer the rice to individual serving plates and top with a sunny side up egg, and to freshen the dish up a bit, with some fresh mango salsa (or salsa of choice). Serve and enjoy!

Spicy Mushroom Adobo

Before I end tonight’s post, I just want to say that I will be posting another recipe this week on Friday evening and on Saturday morning or evening (depending when I can get the post done). Stay tuned for a very special occasion for Amcarmen’s Kitchen!

BON APPÉTIT

– Ally xx

myTaste.com