Seafood Peanut Porridge

Seafood Peanut Porridge for breakfast?  Here is a lovely recipe prepared using a slow cooker.   Just put in all below ingredients into your slow cooker the night before and enjoy great tasting porridge the next morning.

Ingredients
~ 1 cup rice
~ 1/2 cup small dried scallops
~ 1/2 cup dried oyster (cut each oyster
     into half)
~  1/3 cup dried cuttlefish strips
~  1/2 cup peanuts

Seasoning
~  1 tbsp sesame oil
~  2 tsp salt
~  1 tbsp fish sauce

1)  Wash all ingredients well and put them into a medium-sized slow cooker.

2)  Add in all the seasoning and fill up the cooker with warm water.  Set the slow cooker to high.

3)  Leave to cook till morning.

4)  Serve the porridge with ground pepper.

Fried Yam Cake

~ Ingredients ~

•  1 small plate of savoury yam cake cut into bite size
•  1/2 cup of diced long bean
•  1 tsp chopped preserved raddish (choy po)
•  1 tsp chopped garlic
•  1 egg
•  2 tbsp oil
•  1 tsp soya sauce
•  1/2 tsp of white pepper powder
•   Sprigs of Chinese parsley

1)  Heat up a tbsp of oil.  Fry garlic till fragrant.

2)  Add in the choy po and and long bean and fry for a minute.  Next, add in the yam cake and continue to fry.

3)  Push side the fried mix above.  Add in the remaining 1 tbsp oil.  Break the egg into the oil.  Add the soya sauce and a dash of pepper and continue frying till egg is well done.

4)  Garnish with some sprigs of Chinese parsley.  Serve with some chilly sauce.

Savoury Yam Cake

~ Ingredients ~

•  1 yam of 500g
•  4 cups rice flour
•  1 tbsp corn flour
•  1 cup dried prawns
•  4 pips garlic
•  12 shallots
•  2 red chillies
•  2 tsp five spice powder
•  2 tsp white pepper powder
•  3 tsp salt
•  4 cups water
•  8 tbsp oil
•  Sprigs of Chinese parsley

1)  Half the yam.  Dice 1/2 the yam into 1 cm cube and blend the other half with a cup of water.  

2)  Pound the dried prawns and garlic coarsely.  

3)  Slice the shallots.  

4)  Heat up the oil and fry the shallot till brown and crispy.  Remove just the crispy shallot and reserve it for garnishing.

5)  Pour in the pounded dried prawn mixture into the oil and fry till fragrant.  Dish this up and set aside for garnishing also.

6)  Mix the rice flour, corn flour, five spice powder, pepper powder and salt with 3 cups of water.

7)  Pour mixture over the diced and blended yam.  Add in a third of the fried pounded dried prawn mixture.  Stir well and steam for 1/2 hour on high heat.

8)  Once yam cake is cooked, spread out the remaining pounded dried prawn mixture on it together with the chopped chillies and crispy shallot.

9) Serve warm with sprigs of Chinese parsley and chilly sauce.

Kerabu Bunga Kantan And Petai

Live healthy with this simple high fibre and nutritious dish.   I  love it as it can be stored in the fridge for about a week and consumed by just mixing it with piping hot rice.

~ Ingredients ~
•  3 stalks bunga kantan
•  2 stalk of lemon grass
•  1 handful of petai or stinky beans
•  1 big bombay onion
•  1 cup of deboned ikan bilis
•  3 red chillies or 8 chilly padi
•  1 tbsp fish sauce
•  1 tsp soft brown sugar
•  2 tbsp oil

1) Slice the bunga kantan and lemon grass thinly.  Chop the petai coarsely.  Peel the bombay onion and slice thinly.  Deseed the red chillies and chop coarsely.

2) Heat up oil and fry the ikan bilis till crispy.  Keep the ikan bilis aside.

3) Add in the chillies and bombay onion to the oil and stir fry for a while.  Then add in the bunga kantan and petai.  Season with the fish sauce and soft brown sugar.  Fry for about 2 minutes.  Lastly, add in the ikan bilis and mix well.

Note:  Cool the kerabu before storing in a glass jar. 

Acar or Spicy Pickled Vegetables

~Ingredients~

Acar Chilly Paste

•  2 handful dried chillies

•  10 small onions

•  2 stalks lemon grass

•  2 tbsp coriander powder

•  1/2 cup oil

•  3 tbsp vinegar

•  5 tbsp sugar

•  2 tsp salt

Vegetables for Blanching

•  2 cucumbers

•  1 carrot

•  10 long beans

•  1 small cabbage

•  3 red chillies

•  1 tsp of kunyit powder

Garnishing

•  Pounded caramelised peanuts (kacang pipang)

1)  Soak the dried chillies in hot water.  Once they are soften, blend them with the small onions and lemon grass.  Add in the coriander powder and continue to blend till paste is fine.

2)  Heat up the oil and add in blended paste. Fry till fragrant and add in the rest of the ingredients for the Acar Chilly Paste and continue frying for 5 min.  Cool the paste once done.

3) Cut all the vegetables into bite size.  There is a need to deseed the cucumbers and red chillies prior to cutting them into bite size.

4) Boil some water in a kuali, add in the kunyit powder and then blanch all the vegetables for 2 minutes.

5) Cool the vegetables and then squeeze them in a clean muslin cloth.

6) Pour the Achar Chilly Paste onto the vegetables and mix well.

7) Garnish with pounded caramelised peanut before serving.

Note:  Acar can be stored in glass bottles and is good for up about 10 days if refrigerated.