Nasi Sambal Goreng

It's Friday! It's Friday! It's finally Friday!  I am excited much cos I'm challenging myself to a heavy ifTHOR (yup I still couldn't let go of THOR!!!) Heeh...

So today is the quest of cooking Nasi Sambal Goreng.  I think its the husband  favourite.  Erm I can't make out his expression. Anyway this NSG is alot of work sey.  I went cold storage during lunch yesterday.  Got some of the stuff I need.  After breakfast, I went to the cold storage at compasspoint (heh almaklum da raya) Disappointed okay supermarket so big run out of dried chillies, tempeh, fresh chicken breast and minced meat. So I took the train to NTUC to get the rest of the stuff. (Kecoh weeeei I went 3 supermarkets in 1 day sheeesh) and NTUC run out of TEMPEH!!!! ok I give up ... the sambal goreng shall have no tempeh.

So I when home and marinate my chicken and fry dry the mince meat and keep in the fridge.

Here is my Nasi Goreng Sambal Set.  Quite a hearty meal hor.  Food Coma lah after that.  Lucky its Friday the tarawih here is 8 rakaats.

Anyway, I did manage to put tempeh in my Sambal Goreng.  The husband went all the way to geylang market to buy.

So ta-daa ... tempeh! Nie star ingredient nie so must have lah kan.  But if you don't like tempeh can always omit it lah.  The husband don't eat paru so I did not put any paru in here.

Here's my plate a bit of everything.  The serunding was also store-bought from geylang market cos the husband is hantu serunding.  He bought 2 types. 

Ayam Goreng Berempah

Bagedil Daging

Sambal Goreng

Sambal Tumis

Ayam Goreng Berempah

Recipe taken from nasilemaklover

Ayam Goreng Berempah

Ingredients:

1kg chicken meat, cut into medium-size pieces

1tsp Serbuk Jintan putih (cumin powder)

1tsp Serbuk Jintan Manis (fennel powder)

1tsp Serbuk Ketumbar (coriander powder)

1tsp chili powder

1/2tsp turmeric powder

1tbsp curry powder (meat type)

1tbsp corn flour

1 and 1/2tsp salt 

Blend into paste

4 garlic cloves

6 shallots

½” galangal (blue ginger)

½” ginger

4 lemongrass

3tbsp water 

Method

Marinate chicken pieces with all ingredients for several hours (I marinated it over-night).

Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins).

Once done, remove fried chicken and also the fried spiced crumbs using a strainer and keep aside to drain excess oil.

Serve hot. 

Sambal Tumis

Recipe taken from Noobcook

Sambal Tumis

Ingredients:

1/4 cup or a small appropriate amount of olive or vegetable oil for binding (A) to a smooth paste during processing or pounding

3/4 cup olive or vegetable oil for frying the sambal paste

"assam" (tamarind) solution dissolve 25 grams assam pulp in 1/2 cup water; liquid strained

1 tsp salt to taste

50 grams gula melaka (palm sugar; may use brown sugar) to taste

(A) Sambal Paste

75 g dried red chilli cut to smaller sections, deseeded (to taste) and soaked in bowl of hot water for 20 minutes to soften; drained

75 g or four finger-length red chilli deseeded

250 grams peeled shallots

1 red onion peeled

8 cloves garlic peeled

20g belacan (shrimp paste) toasted in dry pan or toaster oven until crumbly and powdery

Methods:

Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.

Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes.

Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.

Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.

Sambal Goreng

Recipe taken from: Singaporelocalfavorite

Sambal Goreng

 Ingredients:

200 g tempeh, cut into cubes (I don't have tempeh here)

300 g long beans (kacang panjang), slice diagonally 

150 firm beancurd, cut into cubes 

60 g fresh prawns, deveined and shelled if desired

60 g chicken gizzards, cleaned, boil till tender for about 20 minutes and cut into cubes (I did not add this)

1-2 red chillies, slice diagonally 

2 shallots, thinly sliced  

1 cm ginger, thinly sliced 

1 stalk serai (lemongrass bulb), thinly sliced

3-4 tbsp thin tamarind juice 

2 cups (500ml) coconut milk 

2 tspn roasted belacan

Salt and sugar to taste 

Cooking oil 

Rempah to Blend:

3 cm ginger 

3 cm galangal 

4 fresh red chillies 

5 shallots 

4 buah keras (candlenuts) [I used macadamia nuts]

3 cloves garlic 

1 stalk serai (lemongrass bulb), thinly slice

Method: 

Fry the tempeh and tofu separately until golden brown (Do not overcooked). Drain and set aside. 

Stir fry the long beans, chicken gizzard and prawns for about 2-3 minutes then set aside. 

Blend all the rempah ingredients in blender to a smooth paste. Heat a little oil in pan and fry this paste until fragrant and until oil separates. 

Add in the sliced chilli, ginger, lemongrass and shallots. Stir and add in the roasted belacan, tamarind juice and coconut milk. Add salt and sugar to taste. 

Reduce heat and simmer until the sauce thickens (there should not be too much gravy) slightly then add all the other remaining ingredients that were set aside.

Serve with rice, serunding and rendang pandang.

Bagedil Daging

Bagedil Daging

Ingredients:

Russet potatoes (I boiled it but if you want to fry also can, sliced and fry and mashed it)

1 pack of minced meat (I used beef if you want to you minced chicken or prawn also can)

Eggs

Fried shallot (store-bought)

Chopped coriander leaves

White pepper

Salt 

Oil for frying

Methods:

Fry minced beef without oil and put aside.

Boil the potatoes till soft and mashed it. (oppss drained the water first before mashing.

Add fried shallots, chopped coriander leaves, pepper, salt into the mashed potatoes.

Mix it together and roll it into a ball and flatten it.

Whisk egg with folk. Coat the bagedil in the egg and fry till golden brown.