Petai Sambal Tumis (Stinky Beans)

 Petai Sambal Tumis

Malaysian called it Petai. Some called it Stinky Beans. Scientific

name is Parkia Speciosa.  Well, to my husband, it is his favourite bean.

He can have it alone with his rice.  In fact, I cooked this especially for him

last few days ago.  Yeap! he finished it off without me telling him so.

All of three of us did not eat it except for the sambal tumis.

It is very easy to cook if you have the sambal tumis in hand.

1/2 cup of Dried Shrimp (wash and chop finely).

2 tablespoons of Sambal Tumis (click here for the recipe).

One handful of Petai (stinky beans).

 Heat the wok or pan with 2 tablespoons of cooking oil.

Add the Dried Shrimps and dish out once it is cooked.

 With the same wok or pan, heat up 3 tablespoons of cooking oil.

Add the chopped garlic and stir fry for a few minutes.

 Before the garlic turn brown, add the Sambal Tumis and stir fry

for 3 minutes.  If it is dry, pour in more cooking oil.

Remember not to burn your Sambal Tumis like I did above.

I was doing something for a split second and it burnt slightly and thanks

goodness the sambal tumis is not bitter (taste burnt).

Then, add in the cooked Dried Shrimp and stir fry another 2 minutes.

Lastly, add the Petai (Stinky Beans) and stir fry until it is cooked.

Add salt to taste.

(Note : If you notice it is a bit dry, add in 1 or 2 tablespoons of water)

It is yummy to whom?  Of course, to my husband.

In fact, he had two bowls of rice.

Plain and Hazelnuts Chocolate Truffles

Plain and Hazelnuts Chocolate Truffles

 I am a Buddhist but when Christmas comes, I will bake for my

Christian friends.  Last year, I baked Fruit Cake and for this year, 

I will make Chocolate Truffles.

Something sweet and chocolatey for my friends and their families

to enjoy this delicious dessert during this festive season.

Wishing my wonderful Christian friends and all of you in this

wonderful world a "Merry Christmas".  

May the season warm your soul, bring love

to your heart and bless you with everything this life has to offer.

 550g Semi Sweet Chocolate

350ml Double Cream

2 Egg Yolks

50g Butter

Some Whole or Ground Hazelnuts 

(please click here how to ground hazelnuts)

Some Unsweetened Cocoa Powder

 From left to right :-

Double Cream / Egg Yolks / Semi Sweet Chocolate / Butter

 Bring cream to boil.  Once you see the bubble surface, turn off the fire.

 Add in the yolks and stir until combined.

 Add in the semi sweet chocolate.

And stir until well combined or until all the chocolate melted and smooth.

 Lastly, add in the butter and stir until melted and smooth.

Once done, leave it to cool.  Cover and chill for 10 hours.

 After 10 hours, use a small scoop to make into balls.

Remember to chill it again if the mixture become too soft to handle.

Drop the truffles into the cocoa powder to coat well (like the picture above)

or (like the picture below) with ground hazelnuts.

When each truffle coated well with cocoa powder or ground hazelnuts,

place it into a small paper liner.

Once done, place into a gift box and chill all the time.

Merry Christmas and Happy New Year.

I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013"

event which is hosted by Baby Sumo of Eat Your Heart Out.

Ground Hazelnuts

Ground Hazelnuts

How to ground hazelnuts?  Well, today I am going to blog how to 

ground hazelnuts. It is very easy to make.  

The taste and aroma are better than store bought ready made ground hazelnuts.

250g of whole Hazelnuts.

Toast the Hazelnuts in an oven for 7 to 10 minutes (depending on the

amount of Hazelnuts).  Check every minute while toasting. 

While toasting, shake or stir the Hazelnuts so they roast evenly.

Remove them from the oven when they are fragrant and brown.

Once they are cool enough to handle, rub the Hazelnuts between kitchen

towel and the skins will come off with the friction, leaving  clean toasted Hazelnuts.

Any small amount of skin remaining on the Hazelnuts is normal.

Put into chopper and chop until fine (depends on your requirement).

Keep the ground Hazelnuts into a cleaned jar.

Sambal Tumis

Sambal Tumis

Sambal, whether it is spicy or not, all Malaysians love to eat it.

Told my mother that I wanted to cook Sambal Tumis to keep

in the freezer and will take it out whenever my dish require sambal tumis.

As usual, old ladies will not give us in the exact weight measurements,

 they will agak-agak (estimate).  With their agak-agak (estimate), 

they still be able to cook delicious food. Salute them.

This Sambal towards a sweeter taste and if you prefer not to have

sweet sambal, please omit the palm sugar.

I cooked this sambal last few weeks ago and since I have been

hibernating at home due to my back pain, I force myself to blog this

to kill my boredom. 

 As said above, my mother gave me all these ingredients without any

weight measurements.  Sorry lah.  But by looking at it, you definitely

will know the amount of the ingredients needed.

Ingredients :- (Clockwise)

Shallots / Shrimp Paste (Belacan) / Fresh Chilies / Galangal / Ginger /

Garlic / Onion / Tamarind Pulp / Dry Chilies / Palm Sugar (Gula Melaka)

 This picture is the same of the above (but taken at different angle).

 Tamarind Pulp mix thoroughly with 2 tablespoons of water.

Throw away the seed.

Ingredients A :-

Shallots / Onion - Peel and cut.

Dry Chilies - Wash and soak with water for 5 minutes, 

trim both ends, cut into half and deseed (I prefer less spicy).

Fresh Chilies - Clean, deseed (I prefer less spicy) and cut into half.

Ginger / Garlic / Galangal - Clean, peel and cut.

Dry Chilies - Boil it with hot water for 3 minutes or until soften only

and drain well.

Pan fry the Shrimp Paste for 3 minutes.

Put all the ingredients A, Shrimp Paste and

half cup of water into the blender 

except for the dried chilies, palm sugar and tamarind water

and blend until done like the picture below.

 

Lastly, add in the dry chilies and blend further.

Look like this after blended.

Heat up one cup of cooking oil and pour in the blended paste

and cook until the oil separate from the paste with medium fire.

Keep on stirring.

You will notice that the oil will dry up, then add in another cup of

cooking oil.  My mother told me to add two cups of cooking oil

and I thought one cup of cooking oil is enough, how wrong was I,

at the end I have to force myself to add another cup of cooking oil.

As said above, I have to add another cup of cooking oil.

Keep on cooking until the oil separate from the chili paste.

Add in the palm sugar and tamarind water and keep on stirring.

Switch off the fire and dish out.

Once cool totally, I separate the above into  few containers.  

Each container has half cup of the above cooked Sambal Tumis and freeze it.

You can use this Sambal Tumis for your :-

Sambal Telur / Sambal Sotong / Sambal Ikan Bilis /

Sambal Petai / Sambal Udang / Sambal Bawang Besar /

and many many more recipes that you feel like it.

15 Minutes - Pan Fried Luncheon Meat (Two Types)

15 Minutes - Luncheon Meat 

(in two types)

 I cooked this many many moons ago.  Totally forgotten about it 

until this morning when I am clearing my folder.  Anyone who don't cook 

will not find this dish intimidating to cook.  If you run out of idea,

just cook this dish and your family will sure love it, simple and delicious.

 One tin of Luncheon Meat and cut into slices.

One Egg - Slight beaten with pepper.

 Place half of the luncheon meat into the beaten eggs and ensure

the luncheon meat well coated.

 Once your pan is heated with cooking oil, pan fry the luncheon meat.

 When the luncheon meat is browning, turn over to the other side and 

pan fry further until done.

While I am blogging it, I was thinking to cook this dish for our dinner.

OK or not?  Something for me to ponder further because today

my bones are very lazy.

:)