Sambal Tumis Ikan Bilis (Fried Chilli Paste with Anchovies)

This week I'm at my in-laws and I've been put into kitchen duty. I now work smack in the city and by the time I leave work - traffic! Ah the thief of time. Cooking for a family of 5 who loves traditional Malay home cooked meals can be daunting. Especially when the head chef is 75 years old, with years of experience in cooking and tasting good food. It is a challenge to make meals perfect. Time is also a factor as this household eats early. I need to arrive home by 6:00 pm and to be ready to eat at 7:00 pm.

Malay cooking need not be such a hassle. Some of us feel that it does take more out of your time. In reality, the key to any success in a kitchen is really time management. Factor in preparing key ingredients well before cooking time and everything else will fall into place. If you've done project management at work or organised an event - even if it is as small as a birthday party. Then you know that planning ahead does help.

Daging Salai Masak Cili Api / Smoked Beef in Hot Coconut Milk Broth

When we think about Malaysian food, you start imagining satay dipped into spicy peanut sauce, roti canai pan fried with enough ghee to last you a decade, teh tarik loaded with condense milk, sambal tumis ikan bilis swimming in at least two inches of oil and the warm steaming nasi lemak boiled in a gallon of coconut milk waiting for you in the morning at the corner. Is there anything on the Malaysian list of food that can be gorged without feeling a tad bit guilty? Here's a recipe that can give you the satisfaction in your tummy in a happy and healthier way.

(article as published on latitudes.nu)

Know Your Sambal

Sambal can be define as a chili based sauce, which is made by either sauteing blended chili or just consumed fresh by pounding it to a paste in a mortar. There are various variety of sambal, from the fried to the fresh. 

Fast Game: Sardine in Tomato Sauce

Whoop, my first article out on venusbuzz.com.   

Cili Kering Giling (Dried Chili Paste)

An essential ingredient in Malay cooking is the dried chili paste. In any house, this is a MUST have in the cupboard. It is a versatile paste, used in sambal tumis (saute chili paste), fried rice, one pot gravy dishes and stir fried vegetables, chicken, seafood etc. Traditionally, in my grandmother's time of age, they would use a giling or stone grinder. Now days, its just a blend away.