Lobster - steamed 龙虾-清蒸三吃

Homemade Chilli Sauce

  Recipe by Ellen Yi-Mei

I have been making this chilli sauce for more than 20 years. There is always one or two bottles of the chilli sauce in my fridge. The taste of the sauce is a balance mixture of sour, sweet, salty and spicy. It is my main dipping sauce to go with all kind of dishes, such as chicken, beef, pork, seafoods, Hainanese chicken rice, noodles, etc. I also use it to cook some of my dishes when chilli or sambal is required.

It is very easy to make. You just need a  blender.

Homemade Chilli Sauce

300g big red chilli (seeds removed)

10 small red chilli (seeds removed)

3 garlic (skinned)

3 inches ginger (skinned and cut into big pieces)

20 – 30 calamansi limes (limau Kasturi) = 3/4 cup lime juice (seeds removed)

5 tbsp Sugar

3 tsp Salt

1/2  cup water

(All quantities of the above ingredients can be adjusted to your taste.)

Blend well. Pour into oil free bottles and keep in the fridge. The chilli sauce is ready to serve after a day.

Always use a clean spoon to scoop the sauce. This chilli sauce can be stored in the fridge for months.

                              

                                 

You are welcome to write comment or give feedback after you have tried my recipe. Thank you for viewing 😊

Cabbage Pickles in Passion Fruit

Cabbage Pickles in Passion Fruit(百 香 果 泡 菜)

(by Ellen Yi-Mei)

This is my own recipe. A very appetising delicacy  especially goes well with oily dishes.

Ingredients:

(A)

1 grated carot (strips) + 1 tbsp sugar – mix and leave aside

(B)

1 (about 1 kg)       round cabbage

2 tbsp                  salt

½ cup                  water

Cut the cabbage into quarters and tear them into big pieces (about 1 sq inch in size)

Mix in water and salt. Leave aside for at  an hour. Wash, rinse and drain. Put into a big mixing bowl.

(C)

3 tbsp   red chilli paste or grated  +   ½ water

2 tsp     mashed garlic

1 tsp     mashed ginger

5 tbsp   fish sauce

5 tbsp   sugar

4 tbsp   sesame oil

2 – 3  passion fruits

1  lemon juice

Mix all ingredients (C) in a bowl. Add (A) into (C), then pour into (B) and mix well. More (C) can be added to your taste.

Cover and leave the pickles at room temperature for 1 day.  Store in bottles and keep in fridge. Ready to serve after 3 days.

The pickles can be kept in fridge for months.

白 糖 糕 Pak Ton Kou (white sugar kuih)

My favourite kuih since I was small and I am very happy to share with everyone my 

this successful recipe. 

白 糖 糕 Pak Ton Kou  (white sugar kuih)      (by Ellen Yi-Mei)                                                          

( to prepare 3 days in advance)

(A)

5 tbsp  cooked cold rice         

1 tbsp  ragi / wine yeast (powdered)    
                 
*Mix and stand for 24 hours

(B)

800 gm (3 1/2 cups)  water

500 gm (2 1/5 cups)  sugar                

2 – 3 pandan leaves

* Boil till sugar dissolves and let it to cool

(C)

500 gm  rice flour

1 tbsp   tapioca flour                  

500 gm (2 1/5 cups)  water

1.   Mix (B) and (C)  and stir well, then blend half of the mixture with (A). Mix in the other half and stir well. Pour into a clean bowl, cover and leave aside for 12 hours.

2.   After  at least 12 hours, pour the batter through a sieve into a big pan(steamed hot) and steam over boiling water for 1 hour.

3.   Best to eat after keep aside for at least half day or completely cool down.            

RECIPE - Hainanese Stew Goat Meat

Hainanese Stew Goat Meat
(by Ellen Yi-Mei)

Goat meat with skin ( 4-cm cubes) – Fry in a dried hot wok to remove water.
(use lamb if goat meat is not available)

(A):

Bean stick ( Fu-chuk)

Thick black fungus

Winter melon ( 4-cm cubes)

(B):

Dong-Kwai slices ( Angelica Root or ligusticum)

Star anise   

Cloves                                                                        

Cinnamon

Ginger (sliced)

Salt and pepper

Sugar cane ( mashed) -  may be substitute with MSG or sugar

Cooking oil

Onion - sliced

Garlic – finely chopped

Red nam-yi ( preserved bean curd) - mashed

Heat cooking oil. Fry onion and garlic till fragrant, add mashed nam-yi. Add in goat meat and fry for a while.

Add in ingredients (B) and mix well. Pour in water to cover all the ingredients. When water boils, stew the meat over low heat. After about 2 to 2 ½ hours or till meat is about 80% tender, add in ingredients (A) and continue to stew until meat and skin  are tender ( total stewing time about 3 hours ).