Thursday, May 29, 2008

Flour Fritter a.k.a. Cekodok

How can you not love cekodok (che-core-dock)? Even my kwailo other half loves it. Its easy & quick to make since the basic ingredient are flour, egg, salt & cold water and delicious. The funny thing is he calls it cekodos since according to him, there's more than one (plural) thus the 's'. Hahahha.

When I make cekodok, I usually add some chopped onion and once in a while I add some small anchovies or chopped prawn/shrimp. The reason why I said 'small' is because he insisted that he doenst like anchovies nor shrimp/seafood. But as proven by the number of times that I made cekodok with anchovies or shrimp in it and he still devour them, i know its not true. :P (Note: But please dont do this at home with someone who's allergic to seafood ok?)

Flour Fritter / Cekodok


1.5 cups multi-purpose flour (dont use self-raising flour)
1 egg
1/4 onion - finely chopped (optional)
5-6 shrimp - finely chopped (optiona)
1/2 teaspoon salt
3/4 cup cold water

Vege oil for deep frying

1. In a deep frying pan, heat the oil on medium high

2. Mix all the ingredients then only you add the water to form a batter.

3. Using a tablespoon, scoop & drop into the oil. Flip them once or twice until golden brown. (be careful when frying because sometimes they tend to splatter)

4. Repeat no.3 until all the batter are used.

You can eat it on its own or with ketchup or sweet chili sauce. I like having mine with Lingham chili sauce. ;)

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Sunday, May 25, 2008

Sambal Tumis with Deep-fried Hard-boiled Egg

This is what I made for myself the day after we arrived home from Virginia. We havent gone to the asian supermarket yet so I had to made do with whatever that I have and bought from the regular supermarket.

I needed something hot & spicy, filling and yet easy to make so I opted for these. Warm white rice with grilied prawn seasoned with old bay and sambal tumis deep-fried hard-boiled egg and some cucumber.

Since I have already posted the recipe for sambal tumis in my previous post, Im not going to post it again. You can of course get the recipe here at Sambal Tumis. ;)

Have a great long weekend and Happy Memorial Day everyone!

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Friday, May 16, 2008

Taking A Long Break

Dear all

Im away from home (and my kitchen) at the moment until May 22nd. Apologies for not being able to post anything until after the said date.

This is the 1st time in 4 years that Iv not been able to cook for 3 weeks and I came to the realisation that I just cannot live without my Malaysian food! :( Yup, Iv lost at least 5lb. Which in a way is good. lol.

So until then my friends, Happy Wesak Day (in Malaysia)! Enjoy your long weekend.

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Tuesday, May 6, 2008

Sambal Tumis Sotong (part 2) {Squid Sambal}

Ok. So I thought I had better post the sambal sotong (sotong is squid or calamari, depending on where you come from) recipe before your nasi lemak gets cold. Sambal is what makes a good nasi lemak. Ask anybody that and you will be told the same. Nasi lemak is not complete without the sambal but you can eat the sambal with just regular white rice. That just shows how important it is to have a good, no, scrap that, great sambal to go with your nasi lemak. A bad sambal tumis would 'kill' the whole set of nasi lemak.

I usually make this in large amount so I dont have to make it too often so this recipe would leave you with lots of sambal! You dont have to eat all of it at one go. Just freeze the leftover. Keep aside some before you add in the squid or you can just do what I did, freeze it with the squid already in sambal. hehe.
(Sambal oelek can be pretty hot so just use less if you dont want it to be too hot.)

Sambal Tumis Sotong

8-10 squid (or more), cleaned and cut into 3-4 pieces each (you can only get them from the asian supermarket)
1/2-1 onion, sliced about 1/2cm wide

1 small bottle of sambal oelek
2 medium-sized onion, quartered
5in ginger
1-2 stalks lemongrass (I used 1 tablespoon grated lemongrass)
Belacan (optional)

1/4 cup vege oil
1 small can tomato paste/puree
1/2cup water
1 tablespoon powdered tamarind (or 3tablespoon of fresh tamarind juice)
1 1/2 tablespoon salt
1 cup sugar

1. Grind all ingredients in B.

2. Heat up the oil in the wok (med high) and put the B ingredients in. Keep stirring for about 10min.

3. Add water, tomato paste, tamarind powder/juice, salt and sugar. Continue stirring for another 4-5min. Taste and add salt/sugar if necessary.

4. Add in the sliced onion and squid, stir a little bit, cover and simmer for 2-3min.

5. Uncover, stir and taste. Let it set for another 3-4min and serve.

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Thursday, May 1, 2008

Nasi Lemak Sambal Tumis Sotong (part 1)

Nasi Lemak. Rice cooked with coconut milk. A Malaysian favourite for breakfast, lunch, tea, dinner and supper. Comes in a variety of dishes or just plain. For the simplest nasi lemak you will get the rice, a few slices of cucumber, 1/8 of hard-boiled egg, sambal and deep-fried peanuts with maybe about 3-4pieces of anchovies wrapped in a banana leaf and old newspaper. We call that version, Nasi Lemak Bungkus, literally means wrapped nasi lemak.

This is my recipe for nasi lemak. I will come back for the sambal sotong (squid sambal) recipe. ok?

Nasi Lemak
serves 2

1 cup rice
1/4 onion, thinly cubed
1-in ginger, thinly sliced
1 cup water
3/4 cup coconut milk
Salt and sugar to taste
1 tblsp oil
1 pandan leaf (optional)

1. Wash and rinse the rice. Put it aside.

2. In a pot, heat up the oil, sauteed onion and ginger.

3. Add in the rice with water and cocount milk.

4. Add in salt and sugar. Stir and taste.

5. If you have the pandan leaf, tie it into a knot and put into the pot. Let it boil.

6. Once boiled, cover and simmer for 25min.

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