NYONYA ACAR (VEGETABLE PICKLE) - MFF PENANG #4

Acar is my favourite, and this is my 1st attempt to make Acar. Acar is a type of vegetable pickle/salad popular in Malaysia too. Made from different vegetables like cucumbers, long beans, carrots, cabbage and is pickled with spicy paste and vinegar. Ground peanuts and sesame seeds are also added to this dish. Acar is commonly served as a condiment to be eaten with a main course. This is a great vegetarian dish too.

 My creation on ingredients I have in hand. (Left over ingredients from otak otak recipe)

Ingredients :

1 cucumber - (removed the seeds) and cut into 4cm strips
150g cabbage leaves, tear into large pieces
2 carrots cut into 4cm strips
150g long beans, cut into 4cm strips

200g pineapples. cut into 4cm strip

To make into paste:

6-8 fresh chillies
8 dried chillies –soak in hot water until soft
5 shallots
4 cloves garlic
2 cm X3 fresh turmeric root/3 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts (buah keras) - Optional
3 stalk lemon grass, sliced finely
1” of shrimp paste (belachan) - optional

Vinegar mixture:

1 cup of white vinegar
1 cup water
6 tbsp. sugar (more if you like it sweeter)
1 tsp salt
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds

For blanching the vegetables:

600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar

Method

1. All the vegetables need to be cut into single manageable pieces.

2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except pineapples) one type at a time for 1 minute. Remove, draining thoroughly and dry them on  a clean kitchen towel, squeezed the water out of the vegetable (or you may dry under the sun for 2-3 hours to dry) and set it aside.
3. Roughly crush the peanuts and set aside.

4. Dry roast the sesame seeds in pan, cool and set aside.

5. Prepare the spice paste by blend/pounding the spices. Then dry fry until fragrant. Add the vinegar, sugar (be careful, will turn dark if over cook the sugar) and salt, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables and pineapple. Allow to cool and store in a clean jar and refrigerate.. Add peanuts and sprinkle on the sesame seeds just before serving.

 

PENANG OTAK OTAK - MFF PENANG #3

 Recipe adapted by Travellingfoodies

For wrapping
10 pieces of banana leaves, each about 18 x 20 cm
10 toothpicks with pointed ends (traditionally, the hardened mid-rib of coconut leaves were used)
20 daun kaduk (daon kadok). choose the younger leaves which are more pungent(

For the custard paste
500g of fresh fish meat, ikan tenggiri or other white fish varieties, cut into small chunks
250 ml thick coconut milk
2 eggs, lightly beaten
2 heaped tbsp of rice flour
6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip)
1 tbsp sugar
1 tsp salt

For the Rempah
15 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5-6 fresh red chilies, deseeded and sliced (for more heat, leave the seeds on)
10-12 dried red chilies, soaked in hot water until soften and drained
thumb-length knob of lengkwas (galangal), peeled and sliced finely
thumb-length knob of kunyit (tumeric), peeled and sliced finely
3 batons seray (lemongrass), lower white portion only, sliced finely
2 tsp of toasted belacan, crushed coarsely into powder

Toasting of belacan can be easily done over placing the pieces of belacan over a piece of aluminium foil in old wok or kuali. The unmistakable aroma would tell you that it is ready!

Method
1.To prepare rempah, blend all the ingredients into a fine paste.
2.To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
3.Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.
4.To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside.
5.To wrap, first place a piece of banana leaf over a flat surface.
6.Place 1-2 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves.
7.Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick.
8.Repeat procedure until all the ingredients and banana leaves are used up.
9.Steam the otak parcels over rapidly boiling water and high heat for 10-15 min.
10.Serve immediately with rice, bread or on its own as a snack.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Penang Asam Laksa - MFF PENANG #2

    Use 1 packet of Ikan Brand (200gm) Perencah Asam Laksa and add 800 - 1000 ml water, bring to boiled for 5 miunte. (Served 4 persons).

 Usually I use 1 big can of tomato sardine (very convenience and it taste good too).but this time I bought some fresh fish from market. So, I just clean the 5 fishes and bring to boil for 10 minutes till it is cooked. I remove the fish meat from the bones and  put into the Assam Laksa soup. Bring to boil for another 5 minute. Add 2 tbsp of fish sauce. Soup is ready now.

Ready to served hot with assam laksa noodle. (Cook in boiling water for 5-8 minute till it is soft)

Served with onion, ginger flower (bugua kentang), mint leaves, pineapple, cucumber and prawn paste.

Super fast, easy (using can of sardine) and Yummy too!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Jiu Hu Char (Jicama & Cuttlefish Stir Fry with Lettuce Wrap) - MFF PENANG #1

 

Recipe type: Appetiser / Main

 

Ingredients

• 1kg Jicama / Sengkuang – shred finely
• 2 Carrot – shredded finely
• 3 Dried Cuttlefish – shred finely and soaked for 5 minutes
• 3 Big Dried Mushrooms – soaked in hot water for 10 minutes and thinly sliced
• pepper to taste
• 1 tbsp. fish sauce.
• 1 tbsp. light soya sauce
• 20g dry prawn - wash & soaked for 5 minutes
• 5 shallot - cut into thinly sliced

 

Instructions

1. In a wok, heat oil. Saute dry prawn and shallot until lightly brown and fragrant.
2. Add cuttlefish, and mushrooms. Cook until they soften.
3. Add jicama and carrot and fry until cooked. Add 100ml water and switch fire to low, cover wok to slow cook for about 10 minutes until water has been almost absorbed and jicama is soft. (the longer you braise it, the more flavourful the dish will be).
4. Season with fish sauce, light soya sauce and pepper to taste.
5. Serve wrapped in fresh lettuce leaves.
   
   
    I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Flaky Scallion Pancake

 Recipe adapted from Serious eats

 For the Pancakes:

• 2 cups all-purpose flour, plus extra for dusting work surface
• 1 cup boiling water
• Up to 1/4 cup toasted sesame seed oil
• 2 cups thinly sliced scallion greens
•  
• For the Dipping Sauce:
• 2 tablespoons soy sauce
• 2 tablespoons Chinkiang or rice wine vinegar
• 1 tablespoon finely sliced scallion greens
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons sugar
•  
• To Cook:
• 1/4 cup vegetable oil
• Kosher salt

Method

1. Place flour in bowl and slowly drizzle in about 3/4 of boiling water. Knead process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
   
   
2. Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
   
   
3. Paint with another layer or sesame oil, sprinkle with 1/2 cup scallions, and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat steps two and three with remaining pancakes.
   
   
4. Combine all the sauce ingredients and set aside at room temperature.
   
   
5. Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 6 wedges. Serve immediately with sauce for dipping. Repeat with remaining 3 pancakes.

Fried Yam,Sweet potato and Nin Kou (Sticky Rice Pudding - Chinese New Year cake)

Ingredients:
10-15 pieces yam
10-15 pieces sweet potato
1 medium size Nin Kou (sticky rice pudding - Chinese new year cake)

Batter
75gm rice flour
25gm plain flour
2 eggs ( optional)
1/2 tsp baking powder
1/4 tsp baking soda
125ml-150ml water
small pinch of salt

1. Prepare batter. Sift both flours, baking powder and baking soda together. Combine the sifted flour with water, egg and salt, go with 125ml first.

2. Heat up your frying oil.

3. Peel yam & sweet potato skin, nin kou and cut into 10-15 pieces.

4. Dip  yam/nin lou/sweet potato (refer picture below) in batter and deep fry. ( If  you prefer a thinner crust, then add more water in batter)

MMF SABAH - MAY 2013 ROUNDUP

Malaysian Food Fest (MFF) Sabah have reached its closing! with that, I would like to thank everyone who have supported this project and a great applause to all who have tryout cooking wonderful delicious dishes back at home! I'd like to thank the organizer, Wendy of Table for 2 or more to give be this opportunity to host for MFF! As for the month of May 2013, I took a step forward to spread news on the project to our local magazines, thanks to Breeze Magazine and Borneo Sabah Malaysia Bulletin for the feature, I have received a total 57 yummy submissions!

here is a picture collage of the overall submissions, don't they all look mouth-watering?

Let's give them a big clap! 

Do drop by their blogs by clicking the link below the delicious picture to view recipes and blog posts respectively.

APPETIZERS

HINAVA (FISH SALAD) by Mary Chey of  A Pepper's Love

 

LATOK by Salami Simon/Amie's Litter Kitchen


KILAU by Salami/Amier's Litter Kitchen

CORAL SEAWEED KELABU by Mary Chey of A Pepper's Love

ACAR by Salami/Amier's Litter Kitchen 

 

CORAL SEAWEED KERABU by WendyinKK of Table for 2.....or More

 

CEVICHE WITH HINAVA by Alan of travelling-foodies

 

 KERABU EUCHEUMA CARAL SEAWEED by Alan of travelling-foodies

HINAVE (KADAZAN  DUSUN FISH SALAD) by Kelly Siew of Kelly Siew Cooks

 EUCHEUMAL SEAWEED KERABU by Shannon Lim of  Just As Delish
 

HEALTHY ALOE VERA CORAL SEAWEED & FUNGUS
by Christine Choy of  Food@Home Sweet Home


APPETIZING CORAL SEAWEED KERABU
by Christine Choy of  Food@Home Sweet Home


MEATS

 

 HAKKA CHUN KEN (PORK MEA EGG ROLL) by Mary Chey of A Pepper's Love


 TENOM CHUN KEN (BEEF MEAT EGG ROLL) by Mary Chey of A Pepper's Love

DAGING ROAST by Salami/Amier's Litter Kitchen

DRUNKEN CHICKEN (SUP MANUK LIHING) by Mary Chey of A Pepper's Love

HAKKA CHUN KEN by Peng of Peng's Kitchen
 

MEATY EGG ROLLS(CHUNG KIAN) by Bee Bee of HoneyBeeSweets

 HAKKA CHUN KEN by Alice of I Love. I Cook. I Bake

MEAT EGG ROLL (HAKKA CHUN KEN) by Doreen/mui of my litter favourite DIY

 
CHICKEN IN GLUTINOUS RICE WINE by Lena of frozen wings

SEAFOOD

YEE WAT (FISH PASTE) by Mary Chey of A Pepper's Love

 
AMBUYAT by WendyinKK of Table for 2.....or More


SINAGOL, SHARK WITH TURMERIC by WendyinKK of Table for 2.....or More

VEGETABLES/OTHERS
 

SAMBAL GORENG KATIS by Salami Simon/Amie of Amie's Litter Kitchen

NASI BARIO by Salami Simon/Amie of Amie's Litter Kitchen
 

 
LINATAN - CHICKEN RICE PARCELS by Peng of Peng's Kitchen


LINATANG - CHCIKEN RICE PARCELS by WendyinKK of Table for 2.....or More

NASI KUNING SAMBAL IKAN TUNA by Salami Simon/Amie of Amie's Litter Kitchen

BAROBBO@ BUBUR JAGUNG by Salami Simon/Amie of Amie's Litter Kitchen

CHICKEN RICE PARCELS (LINATAN) by Alice of I Love. I Cook. I Bake


NOODLE

TUARAN MEE WITH SEAFOOD (EGG NOODLE) by Aunty Ngau Chap Best



FRIED MEEHOON SABAH STYLE (RICE NOODLE) by Aunty Ngau Chap Best

 

 HAKKA LOH SI FUN WITH MINCED MEAT  by Kimmy of Cooking Pleasure

 

GON LO MIAN WITH PORK SLICE SOUP by Xing Hui of  美味情缘 

BURNT BOTTOM RICE VERMICELLI IN PORK GRAVY by Peng of Peng's Kitchen


 BURNT BOTTOM RICE VERMICELLI WITH PORK GARVY
 by WendyinKK of Table for 2.....or More

BURNT BOTTOM RICE VERMICELLI WITH PORK GRAVY by Bee Bee of HoneyBeeSweets

BURNT BOTTOM RICE VERMICELLI WITH MINCE PORK GRAVY
by Mary Chey of A Pepper's Love

BURNT BOTTOM RICE VERMICELLI by Adeline of Lite Home Bake

 海鲜焦底米粉 by Peng of Peng's Kitchen

FRIED TUARAN MEE by Alice of I Love. I Cook. I Bake

FRIED WHITE MEEHOON by Alice of I Love. I Cook. I Bake

 BURNT BOTTON RICE VERNICELLI IN PORK GARVY by Alice of I Love. I Cook. I Bake

TUARAN MEE WITH HAKKA EGG ROLL by Kelly Siew of Kelly Siew Cooks


DESSERT

COCONUT PUDDING by Mary Chey of A Pepper's Love

DOUBLE BOILED CORAL SEAWEED JELLY by Mary Chey of A Pepper's Love

SNACKS

 

    UFO TARTS (Sandakan favourite snacks)

 by Mary Chey of A Pepper's Love

                              CHEESY FRIED BANANA by Mary Chey of A Pepper's Love



UFO TART (NGAU SI TART SANDAKAN) by WendyinKK of Table for 2.....or More

CHEESY FRIED BANANAS by WendyinKK of Table for 2.....or More

BATANG BURUK SABAH by WendyinKK of Table for 2.....or More

COW DUNG PILE@ UFO TART by Hody Loh of Cook 4 you & me

UFO TARTS by Peng of Peng's Kitchen

STEAMED CASSAVA PARCELS (PAIS UBI KAYU) by Lena of frozen wings

 
KELUPIS SABAH by Doreen/mui of my litter favourite DIY


COW DUNG PILE @ UFO TARTS by Doreen/mui of my litter favourite DIY

  
 



Do check out our non-blogger submissions on facebook page here 

With that, I would like to close MFF for the month of May for Sabah and pass on my hosting duties to Alan at Travelling-foodies from PENANG! As penang is famous for their strings of foods. I myself would be anticipating wonderful treats! looking forward!

If you have missed out on previous months, and still have an urge to try out the recipes. Don't worry!
try out the recipes posted on the hosts blogs here, and share your results on MFF facebook page!