Kugan's Kitchen Part 6

[groucho070]

Starting with you, NOV. I am curious as to how you make Sambal Ikan Bilis without Belacan.

[NOV]

half fry the ikan bilis. drain and set aside.
in a hot pan, place some oil and add mashed garlic.
once you get the flavour, add plenty of sliced onion.
once onion is pinkish and limp, add the chilly paste.
stir fry on low heat until the oil rises to the top.
add sliced tomato and more sliced onion and warm water
cook on low heat
add ikan bilis, salt to taste and a pinch of sugar
cook on low heat
add coconut milk to the consistency you want
cook on low heat for at least 15 mins or so

this sambal can last for weeks, when refrigerated.
the secret is in cooking in low heat for as long as possible
more oil = better cooking
add pandan leaf if you desire, for fragrance
other additions (according to taste) are lemongrass leaves or kafir lime leaves - I don't.

[groucho070]

Thanks NOV.

Coconut milk is new for me. Plus my chilli paste is done with belacan in it. Hmm....will try it out one day.

[NOV]

you're welcome Rakesh. coconut milk softens the chilie's sting while adding flavour and thickness to the sambal.
most of the time I grind the dried chillie myself... otherwise I use pre-packed chilli giling/boh which does not have belacan in it.

[groucho070]

I don't use the pre-packed one. I did, but was too spicy. So, I grind my own (the chilli would be cut into bowl with boiling water, so the seeds would drown (not all), I follow mom here) with shallots and couple of garlic and of course, belacan. In the fridge, you mean Freezer?

[NOV]

no, fridge.

ok, my recipe source is malay
previously I would grind shallots and garlic together, not any more.

[gulabjamun]

Nov to tell you the truth, I was nuts in cooking. Very scared to invite friends to my house. Normally I will buy food if any one is coming to my house.
Kugan's recipes gave me all the confidence. Her recipes are fool proof. I used to pm her and she would guide me as to what to do. She is very prompht in her replies.
I have so far had few small gatherings, birthday party for my kid, all because of Kugan. Pray she gets well soon and comes back to the thread. Gulabjamun.

[NOV]

thanks for the honesty g-j. its anecdotes like this that will make K realise her value to others. sharing is caring

[rose75]

Nov, talking about cili boh, I remember , I pmed Kugan and asked her where she buys her cili boh as her sambals are bright red in colour.
She said that she does not buy the cili boh, as the bought cili boh is not that that healthy. The cili boh is loaded with preservaties, and also will taste sour because of the addition of acid to make it last longer, even without refrigeration.
Here is how she makes.
Cut the dried red chillies into diagonal strips, so that the seeds are easier to come out. Wash them in water. Drain out the water. Put the chillies in a pot with fresh water, boil it for about 5 minutes.
Let it cool, remove the chillies to a blender, add little salt, add little water from the previous boiled pot. ( Do not use fresh tap water ) Grind to a coarse or smooth paste as you like.
Pour the paste into glass jars, mix a table spoon of cooking oil, before storing in the fridge. She also said, if you want you can cook the ground paste with little oil on medium flame till the raw smell goes. Then you can store it in the fridge.
Good for cooking stir fry veges or noddles. I make beautiful red red cili boh now.
Thanks to Kugan
She also taught me how to make carmalized anchovies with peanuts, for my husband’s “drinks get together with his friends.
Get well soon and come back Kugan. I know many benefit from your simple recipes. Take care. Rose75

[groucho070]

Thanks Rose. Oh wow, I am the only belacan consumer here looks like.