Chai Leng | gcl.dunster.nl

Bitter Gourd & Meat With Black Bean Sauce

Posted by Chai Leng | Sep 25, 2016 | Asian, Meat, Recipes, Stirfrying, Vegetables |

It’s been a long time since we had bitter gourd or bitter melon. I went with some friends to do some Chinese grocery shopping and saw some lovely fresh ones and couldn’t resist buying a packet. Bitter Gourd & Meat With Black Bean Sauce‘s 1 of my favourite ways of preparing bitter gourd; the other’s with eggs. Serves 4 Ingredients ±200 g or 1 medium-sized bitter gourd 160g pork shoulder fillet or chicken thigh fillet, finely sliced 2 tbsp black bean sauce 1 garlic clove, peeled and finely chopped 1 red chili, seeds removed and finely chopped – optional...

Terengganu Beef Curry

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

Terengganu Beef Curry is very similar to rendang. It is milder and wetter – I mean, has more gravy than rendang – and it’s rather delicious. 🙂 Recipe from “Meat” by Chef Wan Total Prep & Cook Time: 2 hrs Serves 4 125 ml cooking oil 2 onions, peeled & sliced 3 screwpine (pandan) leaves, shredded & knotted 1 kg beef lean topside, finely sliced 750 ml coconut milk 750 ml water 2 pcs dried sour fruit (tamarind – Please see photo below) salt, to taste 1 tbsp sugar 55 g kerisik (Please see Note below) 1 turmeric...

“Bus Station” Kefta with Egg & Tomato

Posted by Chai Leng | Aug 14, 2016 | Meat, Recipes |

The title says it all. Kefta is the type of snack that is on sale in bus and train stations throughout North Africa and the Middle East. It’s cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper. Make the tiny meatballs in advance and keep them chilled till they are needed. Recipe from The African & Middle Eastern Cookbook Serves 4 225g minced (ground) lamb 1 onion, finely chopped 50g fresh breadcrumbs 5 eggs 1 tsp ground...

Amy’s Spicy Nyonya Chicken

Posted by Chai Leng | Jul 20, 2016 | Asian, Meat, Recipes, Slow Cooking/Braising, Spicy |

The recipe is an original by Amy from a Nyonya restaurant in Malacca and is easy to make. Rick has reduced the amount of shrimp paste but retained the amount of chilli, so this is “spicy” like the name.. 🙂 Recipe from “Rick Stein’s Far Eastern Odyssey” 2 tbsp vegetable oil 1.5kg chicken, jointed into 8 pcs (I used chicken thighs) 2 lemongrass, bruised with a rolling pin, then cut into half 4 kaffir lime leaves 1 tsp palm sugar juice of 1 lime Spice Paste Ingredients: 6 dried red chillies, soaked in hot water for 30 mins, then...

Braised Pork Belly with Onions & Couscous

Posted by Chai Leng | Apr 14, 2016 | Meat, Slow Cooking/Braising |

Braised Pork Belly with Onions is a recipe from a supermarket folder and I was curious enough to make it and see if supermarket recipes are as good and easy to prepare as it said. Yes, it was both good and easy. Recipe from Jumbo Supermarket Folder, April 2016 issue Serves 4; Preparation & Cooking Time: ±40 mins Ingredients: 4 pcs (±500g) pork belly, skin removed 3 large red onions, peeled and cut into wedges 4 tbsp honey 100ml water 2 sprigs thyme seasoning, to taste To serve with: 200g couscous 350ml hot stock ½ lemon, juiced ½ cucumber,...

Author: Chai Leng

Bitter Gourd & Meat With Black Bean Sauce

Terengganu Beef Curry

“Bus Station” Kefta with Egg & Tomato

Amy’s Spicy Nyonya Chicken

Braised Pork Belly with Onions & Couscous

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