Sotong Kangkong (Cuttlefish Salad with Water Convolvulus)

Recipe adapted from vivianpangkitchen

Ingredients:

(A)

1 processed cuttlefish (bought from wet market)

A bunch of young water convolvulus (kangkung)

(B) Sauce (Mix ttogether)

2 tablespoons Hoi Sin sauce

1 1/2 tablespoons prawn paste

1/2 teaspoons sambal belacan 

1/2 teaspoon sugar or to taste

2 tablespoons water

1 Calamasi (limau kasturi )

(C) topping

Some toasted sesame seeds

Some ground peanuts

Methods :

1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.

2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.

3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove.

* Do not overcooked cuttlefish as the texture will turn rubbery.

4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.

5. Serving by placing cuttlefish on top of water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and ground peanuts. Serve immediately. 

Potato Salad

Recipe adapted from Anncoo

Ingredients:
4 Russett potatoes (medium size)
1/2 Japanese cucumber (slice thinly)
1/2 carrot (slice thinly)
2 Hard boiled egg
1 slice dry roasted Ham, cut to small strips
5-6 tbsp Japanese mayonnaise or any brand
a pinch of Salt and a dash of pepper


Method:

• Sprinkle some salt over the the sliced cucumber for about 20-30 minutes. This will make the cucumbers crunchy. Rinse, drain and squeeze dry, set aside.
• Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes. Boil for about 10 minutes or until potatoes softened.
• In a larger bowl, mash cooked potato with a fork, leaving some chunks behind. Leave to cool.
• Meanwhile rinse egg with water and boil to cook with a pinch of salt water. Remove cooked egg and remove egg shell and mash the egg with a fork in a small bowl, set aside.
• Shred or cut the cucumber and carrot into slice thinly
• Add carrot, cucumber, egg and ham into the mashed potato bowl, mix well.
• Add mayonnaise, salt and pepper or season to taste.
• Mix well and chill in refrigerator and served cool.















 

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.

 

CAESAR SALAD

Recipe adapted from Table for 2 or more

250gm romaine lettuce (1 large head, organic)
2 hard boiled eggs
1 cup croutons
1 Tbsp grated Parmesan

Dressing
2 Tbsp mayonnaise
½ Tbsp Worcestershire sauce
Small pinch salt
Wasabi (as much as u like)
Black pepper

1. Wash and drain lettuce well. Shake off excess water. Tear into small pieces.
2. Combine ingredients for dressing and taste, adjust if needed.
3. Put lettuce into a big bowl. pour dressing on and toss to coat each piece of lettuce thinly with the dressing.
4. Put dressed lettuce into serving dish, top with croutons, slices of hard boiled eggs and lastly sprinkle cheese over (Opps..I forgot the cheese too).
5. Serve immediately.

Vietnamese Spring Roll

The weather has been foaled for the past week. Rain and rain and more rain... so much so your mood to cook something new, was down zero. The feelings of curling up in the cosy bed was more likely the options.To make things simple, I decided to roll up a meal. Yes... literally rolled, cause this dish needs no wok nor heat.

A very common dish ,Vietnamese Spring Roll that is so uniquely simple to prepare.

These spring rolls are refreshing and delicious as appetizer. Dipped in any one, or both of the sauces.

Ingredients
200g rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
16 fresh mint leaves
8 leaves lettuce

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions
1.Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2.Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.

3. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
4.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
5.In another small bowl, mix the hoisin sauce and peanuts.
6.Serve spring rolls with the fish sauce and hoisin sauce mixtures.

Jackfruit is a tropical fruit being quite popular in South East Asian countries. Today I am serving it with the Vietnamese Spring Rolls.

Fish Sauce - A famous Vietnamese Condiment