Friday, 11 November 2011

Sambal Ikan Bilis (Y3K Recipes issue no.63)

Ingredient A:
75g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
2 small local limes (express out juice)

Ingredient B:(blended)
100g shallots, 30g garlic
2 fresh red chillies (cut into rings)
1 stalk lemongrass or serai (cut into rings)
12 dried chillies (soaked, drained)
10g yellow turmeric or kunyit basah (sliced)
Some water

2/3 tbsp white sugar
1/4 tsp salt

1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.

Friday, 4 November 2011

Tapai Ubi Kayu 酒酿木薯 (Y3K Recipes issue no.63)

from Y3K Recipes - Issue 63 (November-December 2011) page 9

Tapai Ubi Kayu

700g tapioca (pared off skin, cut into wedges)
4 tsps sweet wine yeast (pounded)

Material needed:
Some banana leaves (scalded till soft)

1. Steam tapioca wedges for 30 minutes or till soft, no need to drain off water. Cool very well at room temperature.
2. Place no. (1) into a clean and dry bowl. Sprinkle wine yeast over. Clingfilm, rest for 48 hours at room temperature.
3. Wrap-up no. (2) like lepat pisang, serve as a snack or dessert.

取自美厨食谱第六十三期 (2011年11月- 12月)第九页



1. 将木薯块蒸30分钟或软,取出不需沥干水份,待完全自然凉。
2. 将(1)放入大碗,撒入酒饼,用保鲜纸包好置于室温待发酵48小时。
3. 舀适量(2)在香蕉叶上,包起冷藏享用。