Spicy break-a-Egg / Break-a-Egg Sambal
I suddenly had a craving to eat something spicy but was too lazy to cook for too long….so an idea sprang to me why dont i just break a egg in the spicy sauce…it turn out to be too good. ITS A MUST TRY FOR SPICY LOVERS!!
Ingredients :-
1 onion sliced
handful of dry chillies (not the fat one but the flat one)
5 garlics
Small size ginger
curry leaves
2 eggs
1/2 chicken stock cube
salt
oil
Method:-
1. Cut the chillies into two and boil it with water. Drain the seeds away and grind it with garlic, ginger and a bit of oil for a smooth paste. Also add a bit water for easy grinding.
2. Heat up the wok and put about 2 tbsp of oil. Once its hot, add in the curry leaves followed by the onions. Cook till the onions are soft. Add two tbsp of chili paste or more if u want it to be more spicy. Lower the flame a bit and stir fry for 1 min. Add in the chicken stock cube and stir well. At this time the chilli will start to stick to the pan, so add little bit of water and very little salt coz the chicken stock cube have salt. Stir fry for 2-3 mins and add abit more of water if it sticks to the pan.
3. Break the eggs to the mixture and close the lid for the eggs to cook. Flip over the eggs when its half cook…its okay if its not perfect, the beauty of the dish is the whitish, reddish colour. When the other half is cook, its ready to serve.
Spicy Anchovies / Crunchy Ikan Billis Sambal
I Love spicy Anchovies but its hard to do sometimes, coz many times it become too spicy or too sourish. But today i made it and it came just like what i wanted.
Ingredients :-
A Cup of Anchovies, Soaked
2 Big Onions Sliced
3 Garlic, Minced
1 Small Ginger, Minced
3 Tbsp of Chilli Paste (From Dry Chilli)
Curry Leaves
Salt
Tamarind (Smaller then a lemon size)
Method :-
1. Wash the anchovies and deep fry them until they are crispy and keep aside. Pour away some oil and fry the onions till they r cooked and keep aside.
2. In the same pan, use the same oil but about 2 spoons. When the oil is hot, Throw in the curry leaves, followed by the cooked onions, ginger and garlic. A min later, add in the chilli paste. Lower the flame if the paste is sticking to the pan or add abit more oil. Fry for 3-4 mins.
3. Crushed the tamarind in abt 4 table spoons of water. Pour the tamarind juice into the paste. Put salt according to taste and stir well.
4. A min later, add in the anchovies and stir well and close the lid for 2 mins. Spicy Anchovies is ready to serve as side dish.
Ikan billis Queh / Anchovies Bhaji
This is my family’s fav tea time dish, I knew how to do this since young, coz my mom do it often. This can be made into a vegetable one without adding the anchovies and egg. Eat this with a cup of black coffee amd chilli sauce. It will be awesome. You can notice in my pic, the bhaji is quite big, it doesn’t have to be that big..you can use a medium spoon to scope it and deep fry into bite size pcs too.
Ingredients : -
2 cups plain flour
2 medium onions, chopped into very small pcs
5 green chillis, cut into very small pics
1 cup of anchovies, soak and drain
1 egg
salt to taste.
Method : -
Put the flour in a bowl and add the salt and mix well. Then add in all the ingredients and the egg and mix well.
Pour water slowly and mix till you get a thick batter. Do not make the batter too watery.
Hit a wok with alot of oil for deep frying. When the oil is hot, take a spoon, to scope the batter and put into the pan. Fry till the baji is golden brown.
Beancurd / Tofu Curry
A recipe given by mom, its tasty, spicy and simple to do too.
Ingrediants
Two Pcs of Beancurd / Tofu
2 Tbsp of Dry shrimps
15 pcs of dry red chilli
3 Garlic
Small Ginger
2 Onion
1 spoon Coriander Seeds
1 Spoon of Balack Pepper
Few Curry Leaves
2 Tomatos
1/2 cup thick coconut milk
Small ball size of Tamarind
Method
1. Cut the beancurd into small pcs and mix with little bit salt and tumeric powder. Heat a wok with oil for deep frying. Fry till the beancurd is half cook.
2. Cut the red chillies into two and boil it with water for few mins. Drain away the water and then in a grinder add the chillies, garlic, ginger, 1 onion, coriander seeds and black pepper. Grind to a smooth paste.
3. Soak the dry shrimps for awhile and then pound it well. In a pan add lil bit of oil and then add the curry leaves, dry shrimps and chopped onions. When the onions are soft, add the chilli paste and stir well. Add oil if it sticks to the pan. Then add the chopped tomates and stir till the tomatoes are soft.
3. Meanwhile add the tamarind in abt 1.5 cups of water and crush well. Pour the water into the paste. And close the lid till it brings to a boil. When its boiling add the beancurd and salt according to taste.
4. 3 mins later add the 1/2 cup of coconut milk and stir well. When its abt to boil, close the stove.
Servings : 4
Green Chicken
A Very easy, fast and tasty dish. My colleague thought me this dish and it taste wonderfully so good. It goes very well with ghee rice or plain rice. A fast one to make yr guests happy and hassle free for you too.
Ingredients :-
1 whole chicken (cut into small pcs)
4-5 pcs of green chillies
6 pcs of chilli padi / small red baby chilli
A big pce of Ginger
5-6 pcs Garlic
1 Tomato
5 small Onions
1 big onion
1 pce cinnamon
2 star anise
3 cloves
3 cardamon
few curry leaves or bay leave
coriander leaves
2 tablespoon of thick coconut milk.
Method:-
Marinate the chicken with tumeric and salt for awhile. Wash the chicken and drain the water away.
In a wok, add oil. When the oil is hot, add in the cinnamon, star anise, cloves, cardamon and curry leaves or bay leave. Add in the chopped big onion. Stir fry for awhile and add in the chicken. Stir the chicken and add some salt and close the lid. Do not add in any water, the water in the chicken is enough for the chicken to be cooked.
While the chicken is cooking. Blend the chilli padi, green chilli, ginger, garlic, tomato and small onions. Add little bit water while grinding for a smooth paste.
When the chicken is half cook, pour blended mixture and mix well. Close the lid till the chicken is fully cooked.
Lastly add the coconut milk and coriander leaves and mix well. Close the lid for 3-5mins.
Green Chicken is ready to serve with rice.
Servings : 4 people
Egg Ketchap (Egg in Sweet Soya Bean Sauce)
This is a malay dish and one of my favourite dish i wld die for. A very simply dish which is sweet and hot. This is enough for me with rice to complete my meal 
Some like to boil the egg and add in but i prefer fried egg. Kids will love it !!
Servings : 4 people.
Ingrediants :-
4 Eggs
2 medium Onions
10 pcs of Dry Red Chilli
3 Garlic
Small pce of Ginger
Few Curry Leaves.
6 table-spoons of Sweet Soya Bean Sauce.
Method :-
1. Cut the dry chilli into half. In a pan pour some water with the dry chilli and bring to a boil. Then drain the water away and its okay if the seeds are washed away also. Grind this chilli with garlic and ginger with a lilttle bit of oil for a smooth paste.
2. In a frying pan, fry the eggs and keep aside.
3. In the same pan, pour some oil and when its hot, throw in the curry leaves and the onion. Fry til the onions are soft. Add in the chilli paste. Cook till for abt 5 mins. The paste will try to stick to the pan, if it stick alot…add a bit of water and stir fry for 2-3 mins.
4. Add in the sweet soya bean sauce and some salt (according to yr taste.). Bring it to a boil.
5. Add in the eggs and bring to a boil.
Ready to serve with rice.
p/s : I like to add half a tomato to this dish while frying the chilli paste. Just to enrich the taste and for a bit of sour taste.
