#29 Salted Egg Pasta

For this recipe, it's not something I recently cook, just that I did not have much time to update. It's a simple pasta dish, yet savoury, but no to heavy like cream based pasta. It also happens to be my favourite dish at Eighteen Chefs. It's the salted egg pasta.

Ingredients:
2 cloves of garlic, finely chopped
Spaghetti (or any other pasta your prefer)
1 stalk of curry leaves
100g of butter
3 salted egg yolks
Black pepper
1 bird's eye chilli, finely sliced
200g of peeled prawns

Instructions:

First and foremost, boil your salted eggs for about 15 to 20 minutes. And you will also need to boil your pasta in a separate pot (add a tea spoon of oil, and don't boil until it gets too soggy, just until you see all the pastas have soften up). The ingredients above is for 3 servings.

Once your egg is hardened, take out the yolk, and the white put that aside (eat with rice maybe?). Use the back of the spoon or whatever that is convenient to you, and mash them up until it becomes a very thick paste. Once that is done, heat up your pan, with 100g of butter. Add in your garlic, bird's eye chilli, and curry leaves. Ahhhh~I love this part, coz the aroma was just beyond words. When you can smell the aroma, tht is when you add in your egg yolk. Stir in the butter until well incorporated. once that is done, add in your prawns with a dash of black pepper (don't add salt as the salted egg is enough). Quickly add in your pasta, and mix well. Turn off the heat.

This recipe is very easy to make, and everything has to be quick. It will also disappear quickly from your plate coz it's so delicious! Happy trying peepz!

#28 Putri Salad

I have been posting a lot on savoury food, or modern desserts. Last night, I made a traditional malay kueh, Putri Salad. I grew up eating a lot of this, but more to just the glutinous rice as I didn't really like the green part as a kid, and at times my mum even had to make one bowl of steamed glutinous rice just for my consumption! Hahas. So today, she is passing that recipe to me.

Ingredients

Part (A):
Glutinous rice about 250g (washed and soaked in water for about 30 minutes)
1/2 box coconut milk
Water
A pinch of salt

Part (B):
1 box of coconut milk
1 table spoon pandan paste (It's green in colour plus with pandan flavour)
6 whole eggs
1 cup of sugar
2 table spoon plain flour
Water

Instructions

First and foremost, you need to get ready your steamer. Once that is set, get busy! First of all, add the coconut milk to your washed (and drained) glutinous rice. Add a pinch of salt and water, making sure that the water covers up the glutinous rice justttt nice above the rice, not too much water. Mix it well so the salt will spread evenly. After which, steam until cooked, I took about 20 minutes or so.

Now for part B. Get your blender. Add in your 6 eggs, 1 box of coconut milk, and the add in water into the coconut milk box, and pour that in the blender, add in 1 cup of sugar, 1 table spoon of pandan paste to give the siugnature green colour, and add in the flour to make the mixture thick. Once all of that is in, blend until smooth. Just blend for about 5 minutes to be sure. Once done, pour in a pot, on low heat, cook this mixture until its boiling point. The moment it is starting to boil, turn off the heat.

Meanwhile, your glutinous rice should be ready. Take them out from the steamer as you will need to press the rice. Put a cloth in a clean plastic (like those to put gravy in), and use that to press your rice firmly into your tray, making sure there are no obvious spaces. Once that is done, use a fork to poke holes into the glutionous rice, just randomly, and then sprinkle some plain flour. After that is done, pop it back into the steamer. Pour your pandan mixture (this is what I prefer to call it) on top of the compact glutionous rice until just before the surface of the tray. Steam for about 30 to 40 minutes for it to be well done. Let it cool for about 30 minutes, and you're ready to go!

This recipe is enough to make about 24 small rectangles or rhombus (LOL). That should be enough to satisfy a few people's cravings right? ;)

#27 Bagedil Bomb Soto

It has been forever since I last updated my blog!! So for a start, here's a recipe I got from Chef Amri in Koji Cooks. His recipe was pretty much complicated, and that's not allowed in this blog. So here goes!

 

Ingredients:

 

PART A
2 medium sized onions
2 cloves of garlic
About 4 cm ginger
(All these ingredients need to be blended until it becomes puree)
4 tablespoon Soup powder (rempah sup; can be of any brand, i used Adabi)
Water
Salt
Pepper
1 cinnamon stick
3 star anise
4 cloves
4 cardamom seeds
Half a nutmeg
Parsley (chopped until you get about 3 tbsp)
1 stick of lemongrass
Half a chicken

 

PART B
About 6 medium to small sized potatoes
(Skin peeled & scalloped)
5 tbsp fried shallots
Chopped spring onions
(Roughly end up with about 5 tbsp as well)
Salt to taste
1 Egg beaten up

 

Instructions:

 

First and foremost, heat some oil in a pot. When the oil is heated, add in the pureed onion + garlic + ginger, and stir. Take the lemongrass, cut the ends and using mortar & pestle (batu lesung) hit hard on the bottom part of the lemongrass once. Add that in to your pot. Stir until you can smell the aroma. After which, add in your 4 spices. The nutmeg needs to be pounded until it becomes powder form, and then added in the pot as well.

 

Add some water to the soup mixture little by little until you get a paste but it should not be so thick. Add in to the pot. Stir the mixture before adding in about 1.5 litre of water and mix thoroughly so there won't be any blobs of soup paste. Let it boil for about 20 minutes before adding in your chicken. Once the chicken in added, put in low flame to let the chicken cook and all the flavours to be absorbed by the chicken.

 

Meanwhile, you can pan fry the scalloped potatoes. Fry until golden. Then cool off the potato. After it has been cooled down, mash the potatoes up, and add it the spring onions, fried shallots and just a pinch of salt. Make sure you mix it thoroughly or your bagedil will end up tasting salty. I added 1 tsp of cinnamon powder but this is optional. After which, make them into a ball. I managed to make 3 balls out of 6 potatoes. It is really up to you how big you want your potato balls to be. Once that is done, roll it in egg that you have beaten up, and then pan fry the bagedil. Don't deep fry. Keep rolling the bagedil so it is evenly cooked.

 

Once your soup is cooked, add in the parsley, and turn off the heat. Place your bagedil in a bowl, and pour the soup around it. Serve with fried shallots and chilli padi with soya sauce to give it a kick. Happy trying people! ;)