Sayur Lodeh (Vegetable Curry)

Spices and coconut milk are a part of the Indonesian and Malaysian daily diet. A meal without curry or hot sauce is also seen to be incomplete. Sayur lodeh (vegetable curry) is one of my all-time favourite curries. It is usually served with steamed rice with a side of sambal belachan (hot sauce with shrimp paste).

Curry paste is usually made of shallots, garlic, lemongrass, galangal, fresh turmeric, red hot chilies, and other aromatic spices such as cinnamon, cardamom, coriander seeds etc. These ingredients are then pounded in a stone mortar until they turn into a paste. I tend to make curry paste (from scratch) in the summer when I get red hot chillies from the farmer's market.

In winters or whenever I'm running out of curry paste, I use store-bought Malaysian curry paste (A1 Brand) to save time and for convenience. The result is still as good as the curry that I have had back home. To those of you who think curries are troublesome to make in your kitchen, this recipe will give you room to breathe and a reason smile!

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 2 chayotes, cubed 
• 1/2 lb long beans, cut into 2" long
• 1 carrot, cubed
• 1/4 medium size cabbage, cut into bit size
• 1 can baby corn, cut into 1" long 
• 4 thinly sliced shallots
• 3 tbsp cooking oil
• 4 tbsp A1 or Tean's Brand curry paste 
• 1 cup coconut milk 
• 1/4 cup dried shrimps (optional, omit for vegetarian option)
• 2 cups water
• 1 lemongrass
• 3 kaffir lime leaves
• Salt, to taste 

METHOD:

1. In a pot or dutch oven, heat up cooking oil and sauté shallots until golden brown
2. Add in dried shrimps and cook for 2 minutes
3. Stir in curry paste and lemongrass. Cook for another 2 minutes
4. Add long beans, carrots and chayotes, stir for  3 to 4 minutes
5. Add in coconut milk and water, cook to a boil or until vegetables are cooked 
6. Lastly, add in baby corn and cabbage, cook for another 10 minutes
7. Taste before you add in salt to suit your taste 

Note: A1 and Tean's Brand Curry Paste can be bought in most Asian grocery stores.

Braised Soy Sauce Pork

The weather has not been overly cold this winter. However, it does not stop me thinking of comfort food. Chinese style braised soy sauce pork is one of my favourite comfort food. It was one of a few dishes that I learned to cook when I was living away from home. Traditionally, pork belly is used but I substitute it with pork butt to cut down the fat. This dish is uniquely Chinese but I cook with a South East Asian twist by adding fish sauce, spices and sweet soy sauce. Who knows, maybe my comfort food will become yours this winter?

Skill Level: Easy

Serves: 10 - 12

INGREDIENTS:

• 4 lb pork butt, cut into 1.5 inch cubes
• 6 hard boiled eggs
• 5 slices of ginger 
• 4 garlic cloves, crushed
• 1/2 cup red wine (optional)
• 1/2 cup dark soy sauce (for colour) 
• 4 tbsp kecap (ketjap) manis (omit if not available)
• 2 tbsp fish sauce 
• 3 tbsp soy sauce 
• 2 cup water
• 2 star anises
• 1/2 tsp five spice powder
• 1 tbsp brown sugar 
• Salt and white pepper to taste 

METHOD:

1. In a pot or dutch oven, heat up cooking oil and add in garlic and ginger. Cook until fragrant
2. Add in pork butt and cook for another 5-7 minutes
3. Add the rest of ingredients, except brown sugar, and cook until boil
4. Lower down the heat, cover and simmer for 1 hour or until meat is tender
5. Mix in brown sugar and hard boiled eggs 
6. Add salt and pepper to your taste and cook for another 10 minutes
7. Serves with steamed rice

Mamak Style Mee Goreng (Malaysian-Indian Fried Noodles)

“Mamak” is a term commonly used in Malaysia and Singapore that refers to Indian-Muslim culture. Unlike traditional Malaysian dishes which require hours of cooking, this recipe is quick and easy. It has a good balance of heat with a kick of curry flavour. An excellent choice for fright nights and equally good to grace your table for an elegant meal.

  
Skill Level: Easy 
Serves: 3 - 4

INGREDIENTS:

• 2 eggs
• 400 g (14 oz.) yellow (yau-mein) noodles
• 1 medium-sized boiled potatoes, cubed
• 6 fried tofu puffs, quartered
• 2 bok-choy, cut into thumb sizes
• 8 shrimps (cooked/uncooked)
• 1/2 onion, sliced
• 2 cloves garlic, minced
• Salt and white pepper (if not available, use black pepper), to taste
• 1 tsp dark soy sauce (for colour)
• Cooking oil
• 1 lime, cut into wedges

SAUCE

• 2 tbsp tomato ketchup
• 1 tbsp Maggi seasoning sauce (if not available, substitute with soy sauce)
• 2 tbsp Sriracha chili sauce
• 1 tbsp kecap (ketjap) manis (if not available, substitute with dark soy sauce)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1/4 cup water
• 1 1/2 heaping tbsp Baba's curry powder

METHOD:

1. Combine sauce ingredients in a bowl, mix well
2. Heat up a wok, add 1 tbsp of cooking oil. Add in cubed potatoes and tofu. Add in 3 tbsp of sauce and stir for about 3-4 minutes
3. Scoop up the cooked ingredients in a plate and leave aside
4. Add 3 tbsp of cooking oil into the same wok. Add in onions and garlic
5. Once the garlic turns golden brown, crack in 2 eggs and stir until dry
6. Stir in bok choy, shrimps and a pinch of salt to taste. Cook for another 3-4 minutes
7. Rinse the noodles in hot water for a minute to hydrate (noodles do not need to be cooked)
8. Add the noodles to the wok and pour in the remaining sauce and dark soy sauce
9. Stir the noodles and other ingredients well, add a dash of white pepper
10. Add in cooked potatoes and tofu, stir
11. Cook for an additional 5-10 minutes or until the noodles are dry and toasted
12. Serve with lime wedges