Assam Ko Heh (Tamarind Prawn)

I have always wanted to share this easy-to-made dish, this is one of the unique nyonya dish I will cook when having Nasi Lemak. 

Want to know how I eat ? Using your hand, just dip the Assam Ko Heh into the Sambal Belachan and with your fingers scoop the Nasi Lemak and in goes into your mouth ! After that, lick your fingers,...well, you can still taste the sourish taste of the tamarind, perhaps a bit of the pungent Sambal Belachan. 

Erh,...disgusting ? Trust me,...it's worth it !

Clean and devein the Prawn.

Soak the Tamarind Pulp with water, mix with the Prawn, add some Salt and Sugar.

Leave aside and let it marinate for 3 hours in the fridge.

Heat up oil over medium fire, in goes the Prawn and fry till slightly burnt. Add some Dark Soy Sauce if you wish. 

  
Serve with Nasi Lemak.

Serving for 4paxs.

Ingredient
800g Prawn (Clean & devein)
50g Tamarind Pulp (Soaked in water)
1tbsp Sugar
1tsp Salt
1tsp Dark Soy Sauce
3tbsp Water
5tbsp Oil

Kerabu Bok Nee with Shredded Chicken

I am capturing the series of recipe on easy, spicy and sourish dish.

Preparation: Chicken Breast (boiled and shred), Black Fungus (soaked and blanched with hot water), Onion, Chilli, Coriander Leaves, Cucumber (optional), Kaffir Lime Leaves.
  

Once all the ingredients are ready, put in a bowl. Add Sugar and Salt to taste, sprinkle some Lime Juice, Fish Sauce and mix it well.

We are ready to eat.

You can add Sambal Belachan, Toasted Coconut and Ginger Flower if you wish.

Serving for 3paxs.

Ingredients

150g Chicken Breast (boiled and shredded)

20g Black Fungus (soaked and blanched with hot water)

6pcs Kaffir Lime Leaves (cut finely)

100g Cucumber (cut finely)

5g Coriander Leaves (cut finely)

80g Onion (chopped)

6pcs Bird Eye Chilli (cut finely)

1tbsp Sugar (to taste)

1tsp Salt (to taste)

4tbsp Lime Juice

2tbsp Fish Sauce

Sambal Sotong (Cuttlefish Sambal)

Again ! Another Sambal dish !

Nyonyachef having a Sambal party !

Sambal Petai, Sambal Udang, Sambal Timun, and now Sambal Sotong, in the making Sambal Kerang...that's if I can find it. 

Why all the Sambal post ? For a worked-out working person and seeking satisfying meal, this is it...simple to dish out a meal and it's appetizing.

  
Preparation: Cuttlefish, Spice Paste (Blend Chilli, Shallot, Garlic, Shrimp Paste), Tamarind (soaked) and Onion.

Heat up oil and saute the blended spice paste in low fire for 30min, or till the oil separates from the spice paste. Add it the Onion and stir for another 2-3min.

Mix in the tamarind juice and let it come to a boil, In goes the Cuttlefish and simmer until is cooked. Season to taste with salt and sugar.

Serve it hot !

Serving for 4paxs

Ingredients
600g Cuttlefish
80g Onion, sliced
30g Tamarind Pulp, soaked
2tbsp Sugar. to taste
1tsp Salt, to taste
200ml Water
4tbsp Oil

Blended Spice Paste
50g Chilli
200g Shallot
20g Garlic
20g Shrimp Paste, toasted