- Prepare a big eggplant. Cut into pieces. Put them in a big bowl. Sprinkle salt over them and leave it there for about 15 mins. Water will come out. Squeeze eggplants to get all the water out. This step will make eggplant absorb less oil.
- Add oil, a bit more than usual into the pan. Fry eggplants till the edges turn golden brown. Take them out and set aside for later use.
- Heat the pan again. Add in 2 cloves chopped garlic. Stir fry till aromatic.
- Add in chicken bites, you can also choose minced pork or beef.
- Stir fry till chicken turns slightly golden brown.
- Add in 2 tbsp sambal chili sauce. Stir fry evenly.
- Add fried eggplants. Season with 1 tsp fish sauce and 1/2 tsp white pepper.
- Simmer for 3 mins.
- Garnish with chopped spring onion.
Recently, I am focusing on South-Eastern Asia cuisine or Malay food, to be more specific. I have this deep crush on sambal chili sauce. I have banana leaf and fish in my fridge. So I decided to try this dish.
I watched many video on cooking sambal fish. And most of them make fresh sambal chili sauce. I am being lazy here. I just chose sambal bought from NTUC.
It’s really simple if you don’t need to make fresh sambal sauce:
Place a big banana leaf on the table. In the middle of it, spread some sambal sauce. Then place fish fillet over the sauce. Spread some another sambal sauce on the top. Wrap the fish with banana leaf. Then wrap them with a parchment paper.
In to the oven. 200 degree and 20 mins.
Very nice and lazy version of sambal fish. I love it.
Nasi Lemak is a Malay dish. When I first came to Singapore, I tried it. But didn’t have any deep impressions on it. The specialty of it lies in rice, which is cooked with coconut milk. But when I had it before, rice was cold, so I couldn’t taste the fragrance of coconut milk.
The other day, I tried cooking rice with coconut milk, the rice turned out very nice. So I bought pandan leaves, lemon grass, sambal chili sauce and decided to cook my first nasi lemak.
1 cup rice ( I used the ones with some brown rice mixed in)
70 ml coconut milk
1 1/2 cup water
1 stalk pandan leave (make into a knot)
1 stalk lemon grass (pat lightly with knife)
1/2 tsp salt
Put all the ingredients above into rice cooker and press the cooking bottom. Trust me your kitchen will smell so so good.
For side dish, I chose to fry yellow strip fish (kuning) and chicken wings. Also served with peanuts, anchovies, egg and cucumber.
Place Yellow strip fish in a bowl, sprinkle salt and white pepper.
Put chicken wings in a big bowl, add in 1/2 tsp salt, 1/2 tsp whit pepper, 1/2 tsp chili powder, 1/2 tsp ground ginger, 1 tablespoon corn starch, 1 tablespoon rice flour and 50 ml coconut milk. Mix well and marinate for a little while.
1. Heat a lot oil in the frying pan or pot. Add in dried anchovies, fry till golden brown. Dish them out. Fry peanuts till aromatic and brownish.
2. Fry yellow strip fish with low heat. Dry the fish before frying. Be careful of the hot oil. Frying fish till bone is also crispy. (My husband loves crispy fried yellow strip fish).
3. Last fry chicken wings. Also use low heat. Fry chicken till golden brown.
Spread a banana leaf over the plate. Place rice in the middle.
Around rice, place fried fish,
fried chicken wings,
boiled (or fried ) egg, cucumber slices and don’t forget the sambal chili sauce.
Serve hot. That’s also very important.
Here is the first nasi lemak I cooked. My husband was astonished when I brought the plate in front of him. He loves it very very much. He said it’s the best nasi lemak he ever had. 🙂
I also love it. Now I finally realize why nasi lemak is a popular dish here in Singapore. Rice is very rich, full of coconut fragrance. I just can’t stop having it. I also very like sambal chili sauce. It’s very different from Chinese mala chili sauce. It tastes a bit sweet and its spicy is perfect. I also ate all the sambal chili sauce on the plate. 🙂