Spicy Sambal Squid

4 large squids, sliced into small ring shape
2 tbsp plain chilli sambal
10 no of shallots, blended
1 medium size of serai
2 large onions, cut into 6
8 cloves of garlic, blended
pinch of salt
2 tsp of sugar, more or less
3 tbsp cooking oil

Method
1. Heat up oil in wok. Add in shallots and garlic and fry till fragrant.
2. Add in chilli paste and fry till fragrant/change to darker red color.
3. Add in squid and fry for 30 seconds.
4. Add in sugar and salt and some splashes of water. Fry for another 2-3 minutes or till squid is cooked.

Spicy Cabbage With Chilli Padi

Ingredients

Half of a large cabbage. I prefer the Cameron Highland ones,cut.
5-8 chilli padi
2-3 tbsp soya sauce
3 cloves garlic, chopped finely
3 shallots, chopped
3 tbsp cooking oil

Method
1. Add in garlic and shallots into the hot wok with cooking oil. Stir fry till fragrant 2. Add in cabbage and stir fry. Splash about 1 or 2 tbsp of water at the side of the wok and keep on repeating it for a few times.
3. Add in soya sauce and stir fry till cabbage is soft. Dish and serve.

Chicken Curry

This is one of my mum's specialty. Try it!!

4-6 servings

Ingredients
1 whole normal chicken (approx. 1kg-1.3kg), chopped into chunky pieces
6 no potatoes, cut into desired size
6 stalks lemon grass, lightly smashed
12 stalks curry leaves, leaves only
1 1/2 no coconut, milk only
1 1/2 cups water
6 tbsp chilli paste
5-7 tbsp oil

Ground Spice Ingredients (combine)
30 shallots
15 cloves garlic

Seasoning
3 tsp sugar or to taste
2 tsp salt or to taste

Method
1. Deep fry potatoes until brown or cooked.
2. Remove and put it aside.
3. Heat oil in a wok, stir fry ground spice ingredients, chilli, lemon grass and curry leaves until
frangrant.
4. Put in chicken and fry for 10-12 min.
5. Add in water and pototoes.
6. Cover wok with lid and let it simmer for about 10 min.
7. Add in coconut milk.
8. Add in seasoning to taste.
9. Cook until gravy turns thick.
10.Dish out and serve hot with steamed rice.

Assam Sambal Prawns

Ingredients

200gm of medium sized prawns, remove skin

10 shallots, blend

10 cloves of garlic, blend

2 tbsp chilli paste

2 stalks of lemon grass, mashed

2 large onions, slice

5 lady's fingers, cut to half

4 tsp sugar

1 tsp salt

About 5 tbsp of cooking Oil

Half rice bowl of water

2 no of medium size lime

Method

1. Blend garlic and shallots and set aside.

2. Heat up wok with cooking oil.

3. Add in blended garlic and shallots, lemon grass and chilli paste. Fry until fragrant (dark red).

4. Add in prawns and onions and toss for about 15 seconds.

5. Add in water and stir fry till sambal gravy is boiling.

6. Add in lady's fingers. Add in sugar and salt and lime. Stir fry till gravy starts to thicken.

7. Dish and serve.

 

Tips: You may replace lady's fingers with other vegetables or no vegetables at all.

You may replace prawns with squids as well.

If you want more gravy, then blend more shallots and garlic.

If you can't eat it too spicy, you can add in less chilli paste. (Chilli Boh is not too spicy)

You may replace lime with assam jawa.