Sambal Ikan Bilis Kering

Sometimes the best things in life comes in the simplest form. The unassuming ikan bilis or anchovy is one of the most common item to feature in Malaysian food, especially as a condiment to give your stir-fried vege or soup that added fishy taste. And with kick-ass sambal, this side dish never fails to make my mouth water, especially if the ikan bilis is crisp and fried to perfection. The same stuff sold in Malay stalls tend to offer limp, soft anchovies so my mum's version is dry, crispy, spicy and makes a perfect afternoon snack when sandwiched between white bread or as an appetiser with steamed white rice!



Ingredients

1 bowl of ikan bilis (preferably the white type, minus the head)

1 handful cili kering (dried chillis)

8 small red onions (shallots)

1 spoonful sugar

cooking oil

salt to taste

3 limes

Method

1. Soak the dried chillis in hot water for a few minutes and remove.

2. Blend the red onions and remove. Next blend the red chillis and remove.

3. Add oil and fry the ikan bilis till crisp and remove.

4. Then fry the onion for about 3 minutes and add the chilli paste. Continue frying till fragrant.

5. Add the sugar and continue frying.

6. Add the ikan bilis, and give it a final toss, and your dish is ready.

7. Serve with sliced limes on the side and squeeze some for that added oomph.

Ayam Masak Buah Keluak

Despite having a Nyonya mom who is an absolute wonder when it comes to cooking heavenly Melaka Nyonya dishes, sadly I inherited none of her talents in the kitchen, other than being a really good eater and spicy food enthusiast. I figured, better late than never, I am planning to learn the secrets of my mom's yummy-licious Nyonya dishes and hopefully replicate them one of these days! Of course, I am biased and will only learn dishes that I myself personally love to eat.

The classic Nyonya dish that I just adore is the Ayam Masak Buah Keluak. The keluak is an acquired taste, and not everyone will be able to appreciate it!

Ingredients
1/2 chicken, chopped into small pieces
15-20 buah keluak
1 bowl of cili kering (dried chilli)
1 bowl of small red onions, peeled
1 cm thick of belacan
1 thumb of kunyit (turmeric), skinned
3 buah keras (candlenuts)
6 daun limau purut (kaffir leaves)
1 daun kunyit (turmeric leaves)
3 sticks of serai (lemongrass)
1 golf ball size of asam jawa paste
3 tablespoons of cooking oil
salt to taste

Preparing the buah keluak
Soak the keluak in air abu (ash water or just use water) for at least 3 weeks to 1 month. Ensure to change the water weekly or it'll start to stink. Before chopping up, deep freeze overnight (to allow easier cutting of the keluak's opening). Using a cleaver, just chop on the mouth of the buah keluak to create the opening for you to reach the black goodness later.



Method
1. Soak dried chilli in hot water for a few minutes. Then pound all ingredients using the pestal and mortar to smash everything up.
2. Blend all together in the blender for an even texture.
3. Heat up the wok and add the cooking oil. Once the wok is steaming hot, fry the blend till fragrant. You'll know it's right when the aroma hits you in the nose.
4. Add the chicken and buah keluak and continue to stir-fry till chicken is partially cooked.
5. Immerse the asam jawa paste in water for 10 minutes and mix. Pour the assam water into the wok and simmer till chicken is fully cooked. Add salt to taste.
6. Add the daun kunyit and daun limau purut and stir briefly before serving.

*Caution: Dish may be a tad too oily for some