古来鱼 Gulai Ikan

There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.

市场上有许多版本的古来鱼食谱而我今天所制做的这项版本是倾向丈夫的口味而改篇的。

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.

这道古来鱼的菜肴最适合采用任何多肉的白鱼，如马鲛鱼，金目鲈，红哥里或者马幼鱼即可。同时您也可以加入虾来添加鲜味。

古来鱼
Gulai Ikan

Ingredients 材料

(A)
500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

(B)
500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

(C)
1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈／虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

(D)
6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Directions

Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.

将A一起混入一个大碗里搁置泡浸数分钟后才榨出椰汁，过沥置入冰箱待用。取出1大杯的榨干椰丝肉搁置备用。

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.

把所有材料C一起倒入食物加工器搅碎成糊状。您若有现成的叁巴辣椒酱来取代红辣椒的话，那么就加入2-3汤匙的叁巴辣椒酱一起搅拌混匀即可。搁置。

Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.

准备个炒锅，以大火烧热至冒烟后才倒入D的食油，香茅，咖喱粉料和C搅碎混合的叁巴辣椒酱拌炒一分钟。然后加入6至7汤匙椰浆，转中小火焖煮几分钟。

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.

倒入B番茄，D的椰丝，剩余的椰浆及阿桑汁煮滚。

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.

加入B鱼继续以中小火焖煮10分钟后便可加虾和臭豆焖煮5分钟。

Lastly add sugar and salt to taste.

最后才加糖和盐调味。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素爪哇面 Vegetarian Mee Jawa

This is one of the best Mee Jawa recipe I have tried. Best served with home made belacan chili sauce. 

这是我所尝试的爪哇面里最可口的一道，配上之前制做的素马来栈辣椒酱会更加好吃。

素爪哇面
Vegetarian Mee Jawa

Ingredients 材料

Vegetarian Prawn Crackers 素虾饼 (A)
160g Plain Flour 面粉
1 Tbsp Rice Flour 粘米粉
1 Tbsp Cornstarch 玉米淀粉
1 Tbsp Baking Powder 发粉
1 Tsp ENO 果子盐
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
2 Tsp Sugar 砂糖
2 Tbsp Cooking Oil 食油
2 Tsp Sesame Oil 芝麻油
320ml Water 清水

(B)
700ml-1 Lit Cooking Oil 食油

Combine all ingredients (A) into a mixing bowl and stir well. Heat up cooking oil (B) for deep frying. Immerse the wok spatula into the hot oil until hot.

材料A一起放入大碗中搅拌均匀。烧热B食油后，把镬铲浸入炸油中至热。

Spoon a ladle of batter (A) into the heated wok spatula and spread to coat the top of the spatula and deep fry until set. Use a fork or spoon to push the cracker into the hot oil and continue to fry until golden brown and crispy. Dish and drain. Store in airtight container until ready to serve.

舀入适量面糊A入镬铲上浸入炸油炸至定型，用叉子轻轻刮入油中继续炸至金黄香脆，捞起沥干油待凉后装入密封容器收藏至用上为止。

Soup Base 汤底 (C)
3.5 Lit Water 清水

6 Stalks Lemongrass 香茅
600g Yam Bean 沙葛
10pcs Kaffir Lime Leaves 疯柑叶
350g Soya Beans 黄豆
1 pc Seaweed 紫菜
10pc Assam Keping 阿三片

(D)
650g Orange Sweet potatoes 黄肉番薯 (cooked 煮软)
650g Tomatoes 番茄

Seasoning 调味料 (E)
1/2 Tbsp Salt 盐
200g Sugar 砂糖
1 Tbsp Mushroom Powder 香菇粉
500g Tomato Sauce / Ketchup 番茄酱
100g Chilli Sauce 辣椒酱
75ml White Rice Vinegar 白米醋

For Thickening 芡粉水 (F) - Mixed 拌匀
9 Tbsp Plain Flour 面粉
17 Tbsp Water 清水


Main Ingredients 主材料 (G)
1 kg Yellow Noodles 黄面条
4 Potatoes 马铃薯 (cooked 煮软)
10 Pcs Fried Tofu 炸豆腐
200g Bean Sprouts 豆芽
5 Hard Boiled Eggs 全熟蛋 (optional自选)
10 Calamansi Limes 桔子
10 Pcs Vegetable Prawn Crackers (A)

Combine all soup base ingredients (C) into a stock pot and bring to boil. Lower heat and continue to simmer for 1 hour. Strain and discard solid ingredients.

将基本汤底材料C放入汤锅煮滚，转小火煮多1小时后才把渣料全部捞起保留汤底。

Add (D) and seasonings (E) into the soup base and bring to boil. Transfer into blender or food processor and blend until smooth. Return back to the pot and bring the mixture to boil.  Thicken with Plain flour water mixture (F) to form thick gravy.

加入D和调味料E再次把汤底煮滚。转入食物搅拌机或食物加工机搅烂至幼滑，又转入汤锅煮滚，加入芡粉水F打芡至浓汤。

Bring a pot of water to boil. Blanch and drain (G) yellow noodles and bean sprouts. Set aside.

另煮一锅的滚水，各自把G里的黄面条和豆芽汤过，沥干水搁置待用。

Arrange some blanched noodles, cooked potatoes,  tofu, beansprouts, hard boiled eggs and vegetable prawn crackers (A) into a serving bowl. Pour the thick gravy over. Serve with home made belacan chili sauce.
把适量的面条，马铃薯，炸豆腐，豆芽，全熟蛋及素虾饼A放入深碗里。淋上浓汤配上自制马来栈辣椒酱享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

素娘惹咖喱面 Vegetarian Nyonya Curry Noodles

Contrary to what people know, going on a vegetarian diet is not as restrictive as ones' believe to be.   The vegetarian community has increased over the decades and with more people embracing this change of eating habits, vegetarian food joints are more easily accessible.
事实上，素食的生活方式并不如一般人们所想象般受限制的饮食方式。在这几十年里，吃素的人口急逐地增加而到处都可找到素食餐馆及素食贩卖店。

There are also many websites which share links or recipes related to vegetarian food.  Once you start looking, you'll be spoil for choice wondering which to try.
甚至还有许多素食网络给予素食相关的链接，博客分享不同的素食食谱。一旦找起来真是会眼花不知从何开始。

Apart from internet websites and food blogs, I am very much in favor of this vegetarian recipe book which I acquired from Malaysia last year. Most of the listed recipes are really good and tested with good outcome, particularly this Nyonya Curry Noodles that I am sharing today.

除了网络和博客以外，我也非常喜欢这本去年从马来西亚所购买的‘槟城好吃素食大排挡’食谱书籍。里面所写的食谱多部份都很好吃既保证煮出好效果，就连我今天这道娘惹咖喱面都是取自于此。

Highly Recommended!

强力推荐！


素娘惹咖喱面
Vegetarian Nyonya Curry Noodles


Ingredients 材料

Soup Base 基本汤底 (A)
3 Lit Water 清水
5 Pcs Pandan Leaves 班兰叶
5 Stalks Lemongrass 香茅 (crushed 拍扁)
1 Stalk Ginger Bud 姜花
1 Yam Bean 沙葛 (cut to pieces 切块)
10 Pcs Kaffir Lime Leaves 疯柑叶

Vegetarian Sambal 素叁巴 (B)
110ml Cooking Oil 食油
150ml Water 清水
10 Red Chillies 红辣椒
8g Dried Chillies 辣椒干
2 Tomatoes 番茄
3 Stalks Lemongrass 香茅
10 Vegetarian Belacan 素马来栈
10 Candlenuts 石粟果

(C)
3 Tbsp Curry Powder 咖喱粉
2 Tbsp Ketumbar Powder 芫茜籽粉
1 Tbsp Tumeric Powder 黄姜粉
130ml Coconut Milk 浓椰浆
1 Tbsp Sugar 砂糖
1 Tsp Salt 盐

Seasoning 调味料 (D)
70ml Light Soy Sauce 酱清
70g Rock Sugar 冰糖
1 Tbsp Vegetarian Mushroom Powder 素香菇粉
400ml Coconut Milk 浓椰浆
30 Tofu Puffs  豆腐卜 (halved 切半)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
Salt to Taste 盐

(E)
600g yellow noodles 黄面
200g Mee Hoon 米粉 (soaked 泡浸)
200g Bean Sprouts 豆芽
200g Long Beans 长豆 (cut in sections 切段)
1 carrot 红萝卜 (cut to strips 切条)
50g Vegetarian Chicken 素鸡肉 (shredded 切丝)
1 Stalk Ginger Bud 姜花 (finely chopped 切碎)
Some mint leaves 适量薄荷叶



Method 做法

Combine all ingredients (B) into food processor and blend to paste. Set aside.

把材料B一起混入食物加工机搅拌成糊状搁置待用。

Combine all soup base ingredients into a stock pot and bring to boil. Lower heat and continue to simmer for 1/2 hour. Strain and discard solid ingredients.

将基本汤底材料放入汤锅煮滚，转小火煮多1/2小时后才把渣料全部捞起保留汤底。

Heat up wok, add 3 Tbsp cooking oil, blended (B) and saute with low heat until the oil starts to separate.

烧热炒锅，加入3大汤匙食油，搅好的B叁巴酱用小火翻炒20分钟至爆香及出油为止。

Add (C) and continue stir fry until aromatic. Add soup base (A) and bring the curry mixture to boil. Add seasoning ingredients (D) and bring to boil. Reduce heat to lowest and allow to simmer for another 15-20 mins or until (E) is ready for serving.

加入C继续把素叁巴炒香，加入汤底煮滚既加入调味料D，再转最低的火候熬煮15-20分钟或以上即可。

Bring a pot of water to boil. Blanch and drain (E) yellow noodles, meehoon, bean sprouts, long beans, shredded vegetarian chicken and carrot. Set aside.

另煮一锅的滚水，各自把E里的黄面条，米粉，豆芽，长豆，素鸡肉丝和萝卜条汤过，沥干水搁置待用。

Arrange some ingredients (E) into individual serving bowl and top with the hot curry soup. Sprinkle mint leaves and chopped ginger bud on top. Serve.

把适量的材料E放入碗里，淋入咖喱汤，放上薄荷叶和姜花碎即可享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

香醋椰棗糖浆烤鸡 Balsamic Vinegar Dates Syrup Roast Chicken

I came across this simple and fuss free chicken recipe from this blog and adapted according to the available ingredients at home.

我从这博客里见到这项简易而看起来又美味的烧鸡食谱后便立刻从冰箱取出鸡肉，然后再从家里仅有的材料中加以修改成自己的版本。

The chicken turned out succulent and juicy from the marinating seasonings. It is relatively easy to make with minimal preparation time.

很高兴烤出来的鸡肉香甜多汁，把腌泡汁完全地吸收非常的好吃。制做过程及简易而无须用上太多的准备时间。

香醋椰棗糖浆烤鸡
Balsamic Vinegar Dates Syrup Roast Chicken


Ingredients 材料
(A)
750g Chicken 鸡 (cut to chunks 切块)

(B)
1/2 Cup Dates Syrup / Honey 椰枣或蜜糖
4 Tbsp Light Soy Sauce 酱清
2 Tbsp Shao Wine 绍兴花雕酒
2 Tbsp Balsamic Vinegar 香醋
2 Tbsp Brown Sugar 红糖
1/4 Tsp Red Chilli Powder 辣椒粉
5 Cloves Garlic 蒜米 (chopped 切碎)

(C)
Toasted Sesame Seeds 香烤zhi ma


Method 做法

Wash and cut chicken into chunks. Pat dry with kitchen towels and place chicken into mixing bowl.

鸡肉洗净切块。用厨房纸巾擦干后置入盆中。

Combine all ingredients (B) into the chicken and allow to coat evenly. Cover and refrigerate for 3 hours.

把调味料B一起混入鸡肉块，混匀。盖上后置入冰箱冷藏三个小时以上即可。

Preheat oven to 160C degrees.

烤箱预热至160C度。

Line baking tray with aluminum foil and place the grilling rack over the lines baking tray.

烤盘铺上一层锡纸，另把铁架／烤架放置在烤盘上。

Arrange the chicken pieces onto the grilling rack and send it back to the preheat oven. Bake the chicken for 30 mins.

把鸡肉块排放在烤架上，一起将烤盘，烤架送入烤箱烘烤30分钟。

Transfer the reserved marinade sauce into a saucepan and cook under medium heat until the sauce thickens.

把腌泡汁倒入锅里，用中小火焖煮至浓稠即可离火。

Remove chicken from oven and spread a coat of the thickened sauce over the chicken. Transfer the chicken back into the oven and roast for a further 10 mins.

当鸡肉从烤箱取出后，立刻在鸡肉块的表层刷上一层浓稠腌泡汁，又再转送入烤箱继续烘烤10分钟即可。

Pour the leftover sauce and sprinkle sesame seed sover the roasted chicken. Serve.

鸡肉出炉后可以将剩余的腌泡汁及芝麻粒淋在鸡肉上即可品尝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

五香卤面 Vegetarian Loh Mee

My hubby and I were in Singapore last week for medical reasons. During the short 3 days there I was swamped with lots of yummy hawkers' food which I grew up with. Unfortunately most of the delicacies are no longer within my reach being vegetarian, therefore, I immediately set out to prepare the vegetarian version to satisfy this feeling of nostalgia.

我和我的先生上个礼拜到往新加坡医病，在那短短的三日游里每天都会被我小时候生长在那里的小贩食品吸引着。自从开始吃素后就只能看而没得品尝了，等我回印尼后便立刻准备这道素食版的五香卤面来满足自己怀旧的心思。

Conventional cooking method usually discard way the stock ingredients and only retain the thick soup but I opted to keep all and serve together with the mee. Its entirely up ones' preference. Either way you will still get to taste a yummy meal.
一般的传统煮法都会把煮后的汤料去除掉保留汤汁，而我却选择采用全部的汤料一起配入面里品尝。无论怎么样的吃法或煮法您都一样会吃到一道美味的卤面。

五香卤面
Vegetarian Loh Mee

Ingredients 材料
(A) Stock 汤料
3 Liters Water 清水
400g Yam Bean 沙葛 (cut into pieces 切块)
200g Soya Beans 黄豆 (washed and rinsed 洗净沥干)
Few Slices Dang Gui 当归片
2-3 Star Anise 八角
2-3 Cinnamon Stick 桂皮
1 Tbsp Peppercorns 胡椒粒 (crushed 拍裂)
12 Black Mushrooms 香菇
20g Rock Sugar 冰糖

(B) Seasoning 调味料
2 Tbsp Vegetarian Oyster Sauce 素蚝油
2 Tbsp Dark Soy Sauce 黑酱油

80ml Light Soy Sauce 酱清
1 Tbsp Mushroom Powder 香菇粉
1 Tbsp Sesame Oil 麻油
1 Tsp Five Spice Powder 五香粉

(C) Thickening 芡粉水
10 Tbsp Cornstarch 粟粉
15 Tbsp Water 清水

(D)
500g Yellow Noodles 黄面條
100g Bean Sprouts 豆芽
100g Water Spinach 雍菜
100g Soy Chip 豆包
150g Vegetarian BBQ Pork 素叉烧 (sliced 切片)


Method 做法

Put all stock ingredients (A) into a pot and bring to boil. Lower the heat and continue to boil for 1 hour. 

将全部汤料A放入汤锅煮滚，再转小火继续焖煮1小时。

Combine (C) and mix well.

把芡粉水C一起混合，拌匀。

Add seasoning (B) into the soup stock and bring to boil. Thicken with corn starch water (C). Turn heat to lowest.

将调味料B混入汤汁用中火煮熟，接着加芡粉C打芡转小火边煮边搅匀。

Blanch (D) yellow noodles, bean sprouts, water spinach, soy chip and BBQ pork individually. Drain and set aside.

材料D的黄面条，豆芽，雍菜，豆包及素叉烧各自放入已烧热滚水的锅内烫熟，沥干水搁置。

Arrange ingredients (D) into individual serving bowl and pour over hot gravy.

先把香菇片及烫熟的材料D一一地排入各自的汤碗内，然后倒入浓浓的热汤汁。

Serve with Sambal Chilli and Black Vinegar.

配上叁峇酱和黑醋即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

金玉满堂 The Wealthy Pot

This is a vegetarian equivalent version of the claypot rice which I utterly missed eating. All thanks to this recently bought "Yummy Hawkers' Fair Secret Vegetarian Recipe book by Philip Yoong that I get to relish this wonderful one pot dish.

近一趟回马时购买了一本Philip Yoong 的‘槟城好吃素食大牌档’食谱书籍，从这本书籍里找到了这道素食版的砂钵饭，终于可以品尝我朝暮思念的砂钵饭了。

金玉满堂
The Wealthy Pot

Ingredients 材料
(A)
300g Brown Rice 糙米
100g Fragrant Rice 香米
1100g Water 清水
150g Green Peas 青豆粒
150g Fresh Sweet Corn 玉米粒

(B)
4 Tbsp Cooking Oil 食油
4 Tbsp Shredded Ginger 姜丝
7 Chinese Mushrooms 花菇 (diced)
100g Tofu Pok 豆腐卜(diced)
100g Vegetarian Meat 素肉(diced)
50g Red Paprika 红辣椒 (diced)

(C) Seasoning 酱料
3 Tsp Salt 盐
2 Tbsp Sugar 糖
4 Tbsp Light Soy Sauce 酱清
4 Tbsp Sesame Oil 麻油
2 Tbsp Dark Soy Sauce 黑酱油
4 Tbsp Vegetarian Mushroom Sauce 素蚝油
Pepper 胡椒粉


Method 做法

Combine brown and fragrant rice together. Soak for 1 hour and drain.

糙米及香米一起混合泡浸一小时后，沥干。

Combine all seasoning ingredients (C) into a bowl and stir to mix. Set aside.

将酱料C一起混入碗中，搅匀搁置。

Combine all ingredients (A) into a claypot and boil under medium heat for 20 mins. Transfer claypot (without lid)  into a steamer and steam under high heat for 30 mins until cooked.

把材料A全部倒入砂锅内以中火煮20分钟然后将砂锅（不加盖）转放入蒸锅，以大火蒸30分钟至熟。

Heat up 4 Tbsp cooking oil (B) into a frying pan and saute ginger until aromatic. Add the balance ingredients (B) and stir fry until fragrant.

在一个炒锅内，烧热4大汤匙食油B一起把姜丝爆香，才一一入续把剩余材料B加入炒香。

Add seasoning (C) and continue stir fry to combine. Transfer the mixture B over the steamed rice. Steam for another 15-20 minutes. Fluff up the rice and serve hot.

加入调味酱料C炒匀。再把炒好的拌料B倒在蒸熟的饭上，又转送入蒸锅再蒸15-20分钟后即可舀松饭享用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.