Chai Leng | gcl.dunster.nl

Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering)

Posted by Chai Leng | Feb 20, 2017 | Asian, Condiments, Recipes, Seafood, Spicy |

We usually serve Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering) as a condiment with steamed rice with raw cucumber or sprinkled over white rice porridge. I remembered that when I was younger, I used to help my mama by pounding dry shrimps, shallots, chillies, all separately, using pestle and mortar. And then standing over a wok, stirring the mixture constantly till it becomes dry and fragrant and then having a sore arm for days. It was hard work preparing it but I didn’t mind coz the result of my effort was always some delicious Sambal Hae Bee...

Baked Tom Yum Chicken Wings

Posted by Chai Leng | Feb 7, 2017 | Asian, Baking (in Oven), Meat, Recipes, Spicy |

These Tom Yum Chicken Wings are slightly spicy and crispy. Easy and straightforward to make as they were baked in the oven with almost no oil at all, only its own. Juicy and tender on the inside; crispy on the outside. pix Ingredients: 500g chicken wings, mid-joint 1½ tbsp tom yum paste 1 tbsp water ½ cup corn flour Preparation: Mix tom yum paste and water together. Marinate chicken wings in paste mixture for abt 4 hrs or overnite would be better. Put cornflour in a plate and coat chicken one by one on both sides with flour. Allow...

Classic Casablancan Couscous with Roasted Vegetables

Posted by Chai Leng | Jan 22, 2017 | Baking (in Oven), Grains - Rice/Lentils/Beans, Recipes, Vegetables |

Classic Casablancan Couscous with Roasted Vegetables is based on the tradition that a stew served with couscous should include 7 vegetables. The number “7” is said to bring good luck, any any suitable combination of vegetables can be used, as long as the total adds up to the magic number. To add a bit of heat to this, serve it with a spoonful of harissa. To cool the palate, offer a bowl of cream natural yogurt. Recipe adapted from “The African and Middle Eastern Cookbook” Serves 6; Preparation Time: ±30-40 mins; Cooking Time: ±1.5hrs Ingredients: 3 red onions, peeled...

Meat Kofta Curry

Posted by Chai Leng | Jan 20, 2017 | Meat, Recipes, Slow Cooking/Braising, Spicy |

Koftas or Meatballs come in many different sizes and shapes. The basic is minced meat (mainly beef but can be a mixture of beef or pork or chicken or lamb) which can be moulded on skewers, sausage-style or shaped into meatballs. This version is meatballs cooked with hot curry sauce. Recipe adapted from “The African and Middle Eastern Cookbook” Serves 4; Preparation Time: ±45-60 mins; Cooking Time: ±45-60 mins Ingredients – Meatballs: 450g minced (ground) beef (can be a mixture of beef/pork or lamb or chicken) 3 tbsp finely chopped onion 3 tbsp chopped coriander 1 tbsp natural (plain)...

Beef Rendang ala Minang

Posted by Chai Leng | Nov 12, 2016 | Asian, Meat, Recipes, Slow Cooking/Braising, Spicy |

A slowcooked favourful and slightly sourish spicy beef stew; the longer the rendang’s left to marinate in its own, the tastier and deeper it becomes. So making a big portion and keep some in the freezer where it could be reheated quickly would be ideal. Adapted recipe by Mat Gebu Serves 4 1kg stewing beef or rib steaks, cut into abt 3cm pcs 1L coconut milk 2 tbsp dry-fried finely grated coconut 1 pc tamarind peel (or use 1 tbsp tamarind paste) 1 tbsp palm sugar 2 pcs turmeric leaves, thinly sliced 3 tbsp chilli paste salt, to taste...

Author: Chai Leng

Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering)

Baked Tom Yum Chicken Wings

Classic Casablancan Couscous with Roasted Vegetables

Meat Kofta Curry

Beef Rendang ala Minang

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