Spicy Shrimp Floss/Sambal HeeBee

This is a wonderful Peranakan side dish that is simple to prepare and store well in the refrigerator. I used to spread on a toast, or sprinkle on top of stir-fried vegetables. It is just as wonderful with plain rice.
Ingredients:
3 cups dried shrimp, rinsed and soaked overnight
½ cup dried chilies, deseed and soaked to soften
5 fresh red chillies, deseed and slice
1 lemon grass, sliced
½ cup chopped onions
1 piece ginger
1 Tbsp. dried belachan
2 Tbsp. tamarind powder or paste
salt and sugar to taste
¼ cup oil
Method:
1. Blend the following in a food processor: dried shrimp, chilies, lemon grass, shallots, and ginger until it resembles small chunks.
2. Heat oil on high and fry ingredients until golden brown and fragrant. Reduce heat to medium and continue to stir until mixture is dry. Season to taste with tamarind, salt and sugar.

3. Remove from heat and store in containers when cool enough to handle. Keep in refrigerator.
Printable Recipe

Tomato and Basil Frittata

Here's an easy dish made with fresh vegetables from our garden, including the eggs too. Frittata is Italian for omelette. It can be prepared on the stovetop or baked in the oven. The finished result is firm egg dish that is nicely brown on the top and edges. This makes a wonderful meal for brunch or breakfast.

Ingredients: (serves 4)
10 medium sized eggs
¼ cup milk
2 slices day-old bread, cut into small cubes
1 cup tomatoes, sliced
3 peppers (red or yellow), sliced thinly
salt and pepper to taste
1 tsp. dried dill
1 tsp. dried sage
¼ cup basil, chopped finely
1 Tbsp. butter
½ cup parmesan cheese
1 large ovenproof skillet
Method:
1. Pre-heat oven to 350°F. Beat eggs, milk and spices in a bowl, whisk to mix together.
2. In a skillet, heat butter over medium heat and saute peppers till it is slightly soft. Mix in the tomatoes and fry for another minute. Remove from heat and add in egg mixture, bread and sprinkle top with cheese.
3. Bake in oven for 25-30 minutes until set and serve warm.

Ready for the oven!

Tomatoes and peppers from our garden

Chicken & Beef Fajitas with Zesty Salsa

It's been awhile since my last post as I was away on vacation. It is great to get away and it is wonderful to be home and be in my own kitchen. I have some out-of-towners this week, and this would be great for a simple and light meal. I served my fajitas with different kinds of meat (beef, fish, chicken), as this will allow my guests to have fun selecting the meat of their choice and making their own fajitas.
Ingredients: (serves 4)
4 thin slices of sirloin tip
2 slices of tilapa (optional)
2 chicken breasts or thighs meat (bone remove)
6 ripe tomatoes, skin removed and chopped finely
1 small semi-ripe mango, skin removed and chopped finely
2 ripe avocados, seeds removed and mashed
1 package guacamole mix
Juice of 4 limes or lemons
1 bunch of cilantro, chopped
1 onion, chopped finely
4-5 cloves of garlic, minced
1 Tbsp. fish sauce
1 Tbsp. Teriyaki sauce
2 Tbsps. beef marinade (of your choice)
salt and pepper to taste
some sugar to taste
1 package flour tortilla
lettuce, washed and drained
sour cream (optional)
Method:
1. Season beef with your favorite marinade and some garlic. Rub fish with salt and pepper, then season with fish sauce and a teaspoon of lemon/lime juice. Lastly season chicken slices with Teriyaki sauce and a teaspoon of sugar.
2. Grill or brown meat till cooked. Sliced meat in thin strips and keep warm.
3. Put avocados in a bowl and mashed with a fork, add in 2 tablespoon of lemon/lime juice followed by the guacamole mix. Stir to mix and season to taste. Keep refrigerated.
4. In a bowl, add onions, chopped tomatoes, mangoes, cilantro, rest of the garlic and lemon/lime juice. Mix well and season to taste with some sugar, salt or pepper.

5. Gently heat both sides of the flour tortilla and serve with prepared meats, sour cream, lettuce, guacamole and salsa.
Printable Recipe

Papaya Soup

Papaya has Papain, an enzyme that seems to increase lactation in post-natal mothers, as it helps speed up chemical reaction to the body. The fruit is also rich in Vitamin C, A, and potassium and it is abundant in green unripe fruits. Someone told me that tough cuts of meat can be tenderized by wrapping with papaya leaves as it break down the fibers in protein. Papayas when eaten as a fruit is soothing and has a cooling effect to the stomach as it helps digestion and is great after a heavy meal. This soup is inspired by a dear friend who is breastfeeding her one-year old son, and she tells me about how my late mother used to prepare this soup for her. Don't get me wrong, this soup is not restricted for new mothers but also great for the entire family, young and old as it is nutritious and healthy. I substituted the white fungus for dried bean curd sticks this time. Enjoy!
Ingredients:
1 medium green unripe papaya, peeled, seeds removed and cut into chunks
5-6 dried Chinese dates, rinsed
¼ cup dried peanuts, without skins
¼ cup dried white fungus (tremella), soaked with water
5 sticks dried beancurd sticks, soaked in water to soften (optional)
1½  lbs. lean pork
1½  lbs. pork bones
1 piece ginger
8 cups water
Method:
1. Wash meat and bones well and remove any fat. Fill a heavy deep pot with some water and pre-boiled the meat over high heat (doing this removes scum and impurities from the meat and bones). When it starts to foam on top, remove from heat and pour away the water. Give the meat a final rinse with warm water.
2. Return the pot back to the stove and add the 8 cups of water and the rest of the ingredients. Boil uncovered over high heat for about 30 minutes; close lid and simmer for another hour or so. Season with salt and pepper and serve warm.
Printable Recipe

Beef Porridge/Congee

Congee or porridge makes a wonderful meal for breakfast or a mid-day meal. It is easily digested and nutritious.The trick to a smooth congee is to presoak the rice overnight with some oil and salt.
Ingredients:
1 cup rice, presoaked overnight with a few drops of oil and salt
½ lb beef steak, minced
1 piece ginger
8 cups beef or chicken stock
1 bunch cilantro, chopped coarsely
1 bunch scallion, chopped coarsely
salt and pepper to taste
Method:
1. Rinsed rice in running water and pour into a large pot. Add stock and ginger and bring to boil on high heat. Simmer on low and stir to prevent rice from sticking to the bottom. Continue to cook until liquid has reduce and rice is cooked through. Add more stock if you like a watery consistency.
2. Bring to boil on high and stir in beef to cook and add the herbs before serving. Season to taste and serve warm.
Printable Recipe

Fresh Apricot Cobbler

Our apricot tree in the backyard has plenty of fruits this summer. It is nice to sit under the tree in the late afternoon to see the lovely fruits on its branch, ripening to a yellowish-orange color in the hot summer heat. The fragrant of the ripening fruits are already attracting the birds and bugs. Before they do, I picked a basketful to make this simple and delicious dessert with homemade crust.
Ingredients:
4 cups sliced apricots (in quarters)
2 cups sifted all-purpose flour
2 teaspoons baking powder
¾ cup milk
½ cup sugar
pinch of salt
½ cup shortening
1/2 teaspoon salt
3 Tbsp. flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. butter, cut in chunks
Clear casserole or baking dish (of desired size)
whipped cream or ice cream
Method:
1. Preheat oven to 450°F. In a large mixing bowl, sift flour, baking powder, salt and just 1 tablespoon of sugar. Make a hole in the center of the flour, add shortening. Using a pastry cutter, cut shortening until it resembles fine crumbs. Add milk to form a soft pasty dough. Set aside
2. Combine apricots, the rest of the sugar, butter, cinnamon, 3 tablespoon flour, and nutmeg in a bowl. Pour fruits into the dish and pat dough to cover the apricots. Lightly sprinkle some sugar and nutmeg on top. Using a skewer, poke a few holes into the mixture to allow steam to escape when baking.
3. Bake in 450°F for about 10-15 minutes; then reduce heat to 350°F and continue to bake for another 20-25 minutes, until the crust is golden brown. Serve warm with ice cream.
Printable Recipe

Olive and Anchovies Tapenade

If you like anchovies, here's is a simple and easy tapenade to prepare for any occasion.
Ingredients:
1 cup pitted green or black olives
4 pieces of anchovies, rinsed well and drained
2 cloves garlic, minced
1 tsp. caper
2 Tbsp. chopped fresh basil
Juice of a fresh lime or lemon
3 Tbsp. extra-virgin olive oil
sea salt to taste
Method:
1. Rinse olives well under running water and drain. In a food processor, combine all the ingredients and pulse to a coarse paste. Scrape bowl with spatula to mix, season and adjust seasoning. Add enough olive oil to form a desired consistency. Serve with toasted bread or corn chips.
Printable Recipe