Sambal Belado

 

When it comes to food, my family would know best. I grew up with home cooked meals made with love by my mother and nanny. I would often come home from school being able to smell whatever my mother was cooking a level away from home. It still puzzles my mum how I can detect what she was cooking just from smelling the beautiful aromas of onion, garlic and a plethora of spices. I might have picked up cat genes from hanging out too much with my three furballs.

Sambal belado is a typical Minang sambal served often with fried fish or fried chicken. It’s something I would consider a cross between a chutney and a salsa – except that this sambal is not for the faint hearted. The combination of spicy, sweet, salty and sour creates a burst of umami flavours in your mouth. Well, to me that is what makes a sambal really syiok. I really hate it when I eat sambals that only look red but aren’t potent enough for my tastebuds. My mother thinks my tastebuds have gone haywire because my tolerance for spiciness is beyond crazy.

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The anatomy of a sambal.

Three weeks ago, my mother left for a holiday Down Under. I was left home alone with my cats. I thought I would rejoice at the thought of freedom and independence, but apparently my appetite and tastebuds were screaming for my mother. Missing Malay food – not wait – missing Malay food cooked by my mum proved that I was actually missing her. I rarely eat Malay food when I’m eating out unless there isn’t a choice. So I woke up one morning with a huge craving for ayam belado only to find out that the stash my mum freezes were all gone. I had no where to go. I had to pluck up the courage and cook myself some sambal belado. After cross-referring to a few recipes online and a god-sent phone call from my mother, this is my take on her famous sambal belado.

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Ayam Goreng Sambal Belado

Ingredients:

500g fresh red chillies

200g fresh red bird’s eye chillies

2 medium sized red onions

1 bulb of garlic

1 inch of fresh ginger

2 stalks of lemongrass

2 tablespoons lemon juice

3 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon sugar

Method:

  1. Wash and cute both types of chillies into chunks.
  2. In a food processor, blitz the chillies coarsely. You want them to be roughly chopped. Set aside.
  3. Peel and wash red onions. Blitz the onions in the food processor. Again, you want them to be roughly chopped. Set aside.
  4. Peel garlic and ginger. Cut them into chunks and blitz them into a fine paste using a food processor. You may add a bit of water into the mixture so that it blends into a smooth paste.
  5. In a wok, heat oil on a medium heat.
  6. Sauté roughly chopped onions until fragrant. Add in ginger and garlic paste and sauté until it has thicken a bit.
  7. Add in chillies and lemongrass and continue to fry.
  8. Add in salt, lemon juice and sugar and continue to fry until the sambal has thicken and the oil starts to get red. This pecah minyak process would take about 15 to 20 minutes.
  9. Do not leave the sambal unattended. Continue stir occasionally until it is cooked.
  10. Serve with freshly fried chicken or fish on a bed of white rice.

Ondeh-Ondeh Cupcakes

Lately, there has been a craze for kampung cupcakes in Singapore. Furthermore, since Halalfoodhunt has been running for the past six months, people have been coming to me to ask for such kampung cupcake recipes. Alright, let pause for a while and allow me to explain what kampung cupcakes are.

Kampung cupcakes are cupcakes inspired by flavours of traditional Malay kuih such as ondeh-ondeh, kuih talam, putri salad and many more.

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When I first discovered about kampung cupcakes, I was apprehensive about making them. As much as I appear to be modern and all, I still love my traditional Malay kuih the way they are. Then, I succumbed to peer pressure and relented. I had to try making this ondeh-ondeh cupcake, especially since Fluffbakery keeps having their sold out. I totally winged this recipe. I made minor adjustments to a vanilla cupcake recipe, and basically followed my gut. So before I forget the recipe (I have a habit of not taking note of my recipes), here it is.

Feedback from my friends is that the taste of coconut is not overpowering, and the infusion of gula melaka and real pandan extract makes you forget you’re eating a cupcake. I hope this recipe will work fine for you!

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Ondeh-Ondeh Cupcake

makes 12 cupcakes

Real Pandan Extract

1 huge bunch of pandan leaves, cut into smaller pieces

1/2 cup water

  • Blend the pandan leaves and water together in a blender.
  • Strain the pandan juice through a fine sieve, or a cheesecloth if you prefer.
  • Squeeze out as much juice as you possibly can.

Pandan Cupcake

1 1/2 cups plain flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cups caster sugar

125g unsalted butter at room temperature

2 tablespoons real pandan extract

2 eggs

1/2 cup milk

  1. Preheat oven to 180 deg.
  2. Sieve flour, baking powder and salt through a fine sieve. Set aside.
  3. Beat butter and sugar together until white and fluffy.
  4. Add in eggs, one at a time.
  5. Add flour mixture, alternating with milk and the pandan extract.
  6. Scrape down the sides of your mixing bowl and beat for another minute or two until the batter is well incorporated.
  7. Divide the batter equally into a muffin tin that has been lined with cupcake liners.
  8. Bake in the oven for 15 to 17 minutes, or until a skewer inserted comes out clean.
  9. Ensure that the cupcakes are cooled down to room temperature before you core and fill them.

Pandan gula melaka filling

200g gula melaka, cut into smaller pieces

150ml water

1/2 cup desiccated coconut

  1. In a pan, add the water to the gula melaka and let it simmer on the stove for about 10 minutes, or until all the sugar has been dissolved and the sugar solution thickens.
  2. Let cool to room temperature before adding the desiccated coconut and mix it well.

Coconut Whipped Cream

1 cup heavy whipping cream

1/4 cup caster sugar

1 teaspoon vanilla essence

1 cup desiccated coconut

  1. Beat whipping cream with sugar and vanilla on medium high until stiff peaks.
  2. Gently fold in the desiccated coconut into the cream.
  3. To assemble, core the cupcakes, then fill in with the filling and pipe the coconut whip cream on top as desired.

The Perfect New York Cheesecake

I’ve made a few cheesecakes in my life. Some of them dry and heavy, others too sweet and tangy. Yesterday, I made the perfect New York Cheesecake. It came out with a beautiful flat top, no cracks and a perfect height for my liking. I was almost in tears.

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I realised the secret was a lot of patience. All in all, a cheesecake is very easy to make. It is how you bake it that makes a difference. I’ve tried making cheesecakes with and without a water bath, and at different temperatures. After watching a few YouTube videos, I finally found the perfect method. I was jittery throughout the 2 hours the cake was in the oven so I had to force myself to keep calm and watch an episode or two of Orange is the New Black on my laptop. But trust me. It was worth it.

This is probably the only recipe I know by hard because it’s actually my sister’s recipe. Hehe perks of being bullied into helping them I suppose.

New York Cheesecake

200g chocolate digestives (I used the ones from Marks and Spencers)

80g melted butter

3 packs of Philadelphia cream cheese (softened to room temperature)

200ml Bulla Premium Sour Cream (you can use light sour cream too)

1 cup caster sugar

1 teaspoon vanilla essence

juice from half a lemon

3 eggs

Method:

  1. Preheat oven to 180 degrees. Line the bottom of an 8-inch spring form pan with parchment paper.
  2. Blitz the digestives in a food processor. Add the melted butter and mix well. Press the biscuit base into the base of the spring-form pan to form a crust of about 1 centimetres. Bake in the oven for 10 minutes.
  3. Using a mixer, beat cream cheese and sugar till fluffy, for about 3 to 4 minutes. Add in vanilla essence and lemon juice.
  4. Gradually add eggs, one at a time and be sure to scrape the bottom of the bowl to mix everything well.
  5. Add in sour cream and give the batter one last mix.
  6. Before pouring the batter into the spring form pan, wrap the bottom of the pan with aluminium foil. This will prevent any leakages or any water from the water bath leaking into the pan.
  7. Place the spring form pan in a bigger baking pan. Fill the bigger pan with hot water.
  8. Pour the cheesecake batter into the spring form pan. Make the top as neat and smooth as possible. Cover the top with a piece of aluminium foil.
  9. Bake in the oven at 180 degrees for an hour. After an hour, continue to bake but remove the aluminium foil on top. Bake for another 30-40 minutes, until the top has a nice brown and a skewer inserted comes out clean.
  10. DO NOT TAKE THE CAKE OUT OF THE OVEN. Switch off the oven, and leave the door of your oven slightly ajar by placing a wooden spoon to keep it open. Leave it in the oven for another 45 minutes. This will prevent the cake from cracking due to the sudden change in temperature.
  11. Take the cake out and remove from water bath and let it cool for another 2 hours before placing in the fridge overnight.
  12. Cake is best served chill with coffee on the side. Enjoy!