Linda's Cravings

This is one of the first few Nonya dishes I attempt to cook while reading about Nonya cuisines as a new bride.

So, what attracted me to this recipe in the 1st place?
Well, I was curious as how the combination of roasted coriander, shallots and tamarind will taste like and the only way to find out is to cook it. (and adjust it to my liking)

The dish calls for the chicken to marinate overnight with the 4 main ingredients and one may choose to cook it in one of these 4 ways/methods (or shall I say mood?)

"Easy or lazy" method - toss the marinated bird into the oven at 200c for around 30-45 mins (depending the size of the bird)

"Have time to spare time" method - cook chicken and the marinade in a pot for 20 mins over the moderate fire and then low heat for another 20-30 mins.

"When you are very free" method -  fry the cooled chicken pieces in oil after the "have time to spare" process.

"Think you are very clever" method - instead of frying in oil, transfer the chicken pieces to a tray and placed it in the oven for that sticky, charred finish; after the "have time to spare" process.

I have tried "easy or lazy" method with belly pork, and it turned out the way we like it, beautifully charred at the "right places".
By the way, this dish originally uses duck, it is called Itek Sioh.

I recommend to briefly dry roast the coriander seeds to obtain the warm, nutty aromatic and citrus flavours before grinding it, a step I won't skip as it does add depth to the dish.

It is easy to like this dish due to its appetising taste, perfectly harmonise by four crucial ingredients.

Do not be misled by the look, this dish is BIG in flavour!


You will need:

3 tablespoon of coriander powder, roasted
10-12 tablespoon of sugar
1 tablespoon of salt
2 tablespoon of dark soy sauce
1 heaped teaspoon of pepper
200g shallots, grind
225g tamarind with 350ml of water (need only the juice, remove the seeds)
6 chicken drumstick





Method:
1. Clean and wash chicken, cut into 2 and marinate with paste overnight.





2. Transfer chicken and marinade to pot or kwali and boil for 20 minutes over a moderate heat.




3.Turn the chicken pieces, reduce heat to low and boil for another 20 to 30 minutes or until chicken is cooked.

4. Transfer the chicken and gravy to a tray or deep dish and placed it in the oven if you prefer the slightly charred, sticky finish.

Apparently, this is everyone favourite fish dish.
Each of us has fond memories to share of this dish.
The thing about food memories, it roots us in a time and place, tell a story and make us feel all nostalgic and HUNGRY.

So here I am feeling famished as I flipped through my food album. The photos were so tempting good that I make a point to get the fresh fish at the market the same morning.
One of the reasons I love cooking is because it enables me to cook it the way I remembered it, the way I like it i.e.crisp skin and sambal coated tender flesh inside.

It is my papa's favourite, and I still remembered his first attempt to cook it for us when we were young.
He made me pound the spice paste with the pestle and mortar till the chilli seeds are blended in which makes the paste really spicy.
This is one chore I dread and which is why I voted the grinder as the best kitchen invention, especially when one needs a large batch of spice paste. (do make a large batch of this versatile sambal, I use the same sambal to stir fried cuttlefish and most recent - sweet potatoes leaf curry)

I have added coconut cream to the spice paste for a smooth and creamy flavour, you may substitute it with Assam paste if you prefer a sour base.
Oh, don't leave out the lime leaves, it adds depth to the paste with its citrus tone.

You may remove the seeds from the chilli if you can't handle the heat.
Having said that, the dish is at its best with some level of heat.
Hey, no heat, no kick!

This is also the dish where I learned to expertly eat with my hands. (my understanding of "finger food")
I was told within Indian culture there is an old saying that, “eating food with your hands feeds not only the body but also the mind and the spirit”.

Well, we Singaporean has this saying: SHIOK!


You will need:


3-4 tbsp cooking oil for frying paste
60ml oil for deep frying
30ml coconut cream
2 kaffir lime leaves, slices thinly


4 fresh red chillies
10 dried chillies (soak in hot water till soft, drained)
2 cloves garlic
1-inch turmeric
10 shallots
1tsp belachan
1 stalk lemongrass
















Cooks Note:
1. Be patient when frying the fish, which requires slow frying on low heat.

2. Add the coconut milk and stir gently.

• You may omit the prawns and have it entirely vegetarian, substitute prawns stock with vegetables/mushroom stock.
• Keep the prawn's shells and heads to make prawns stock.
• Instead of prawn stock, chicken stock or ikan bilis stock may be use
• If you like the gravy lemak (thick), just add more coconut (250ml)
• Do make a large batch of sambal paste as this is the base for many delicious Nyonya dishes.

This is one of the trios - King Ribs dish I mentioned in the stir fry bean sprouts with salted fish blog couples of days ago.

It is our childhood TOP favourite! My sister and I can do without the bean sprouts or the deep fried Soon Hock fish, but not this, it would be a HUGE disappointment if we don't get to eat this dish at our favourite Zhi Char stall.

The meat is so succulent and the sauce so appetising that leaves you wanting more.

It may look difficult to cook but just needs 2 simple steps.
It only involves marinating the meat and frying them in oil (how difficult can that be?) and stir frying the sauce (easy peasy!)

Traditionally, pork chop (loin attached to ribs and back bone) is used, some use boneless pork loin which I feel can be a little too dry and tough (solved this with some bashing with the meat tenderiser)
I am using pork collar here for its marble texture.

To get the sauce right, we cannot do without Leas and Perrine sauce and tomatoes sauce.

You will need:

4-5 slices of pork rib eyes or collar about 1.5cm thick
Oil enough to deep fry the meat slices

for Marinade
1 egg
1 tablespoon soy sauce
1/2 tablespoon dark sauce
1 teaspoon sesame oil
1 teaspoon sugar
3 tablespoon cornflour or custard powder
2 tablespoon water
1 teaspoon Chinese wine


Sauce
3 tablespoon tomatoes sauce
1 1/2  tablespoon Leas & Perrin sauce
1 tablespoon chilli sauce
1 1/2 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon soy sauce
3 tablespoon water


Method:
1. Pound the meat with the meat tenderiser and add in the marinade.

2. Marinate the meat for at least 1 hour. I did mine overnight,


3. Heat up the wok with oil.Slip in the meat when the oil is hot.

4. Deep fry meat till cook, remove and set aside.


5. Drain off all the oil in the wok, add in the well-mixed sauce and bring to a boil.

6. Toss in the pork and coat well with the sticky sauce.
7. Dish and serve.