Sauces (Rempah)

NYONYA KARI AYAM

• 700 gm chicken – chopped into pieces & marinated with ½ tsp salt
• 3 medium sized potatoes (quartered)
• 400 ml hot water, 400 ml coconut milk
• 1 tsp salt, 4 tbsp oil

Heat oil in cooking pot. When hot, sauté spice paste in low heat until fragrant

Add marinated chicken and sauté for 5 minutes

Add hot water, potatoes and whole spices

Stir well and bring to a boil. Lower heat, simmer till chicken/potatoes are tender.

Just before serving, add coconut milk. Bring to a boil & serve

SAMBAL TITEK

Suitable as a condiment to accompany fried fish, fried eggs, Nasi Lemak. Just serve as it is or add a little water to the mixture if it’s too thick.  No seasoning required

FOR SAMBAL PETAI
Blanch Petai Beans, stir fry with onions, sliced chillies & small prawns until cooked & fragrant.  Add the sambal to finish off the dish.

FOR SAMBAL UDANG KERING (HAYBEE HIAM)
Wash & dry dried shrimps, medium ground, fry with a little oil & 3 – 4 pcs of kaffir lime leaves till fragrant.  Add sambal, stir-fry to complete the dish.

For Aromatics:
Add 4 pcs Kaffir lime leaves to the sambal during cooking. If you want a spicier version, add a few sliced chilli padi to the sambal.

SAMBAL GARAM ASSAM

Suitable for Fish & Seafood

1. Add 300 ml hot water to one bottle of spice paste.
2. Bring to a boil. Add aromatics.
3. Add 500 gm fish, prawns or seafood
4. Sides can be brinjals, ladyfingers or pineapples

No seasoning required. Optional: Garnish with laksa leaves or lemon basil

Note: if you are adding pineapples only, allow the pineapples to boil for 5 minutes to infuse the gravy.  Add a little coconut milk before serving

Optional Aromatics: Add 5 slices galangal, one stalk lemon grass (bruised) & a handful of laksa leaves.

FOR SEAFOOD OR FISH CURRY

1. Add 1 tbsp fish curry powder & 2 sprigs of curry leaves to the spice paste, stir-fry till fragrant before adding 300 ml hot water.
2. Bring to a boil before adding seafood & vegetables
3. Add coconut milk just before serving
4. Add 2 sprigs of curry leaves.

SAMBAL BUAK KELUAK

Suitable for Chicken, Pork Ribs or Shin Beef (Rawon)

Marinate overnight:
500 gm Chicken, Pork Ribs or Shin Beef

In a saucepan, over a low heat, add a little oil & fry the aromatics, then add marinated meat & 200 ml hot water, bring to a boil, cover & lower heat, simmer till meat is tender.  

During simmering, liquid will be reduced so add a little water when necessary. Gravy should not be too thin. No seasoning required.

Aromatics:

1 stalk lemongrass (bruised) & 5 slices galangal

For fried rice, fry the rice with sliced garlic, onions, prawns or sliced chicken until fragrant

Add 1 – 2 tbsps sambal and stir-fry for 30 seconds

Serve hot, garnished with cubed cucumbers & coriander leaves

SAMBAL KLEO

Suitable for Chicken

Marinate overnight: 500 gm chicken

In a saucepan, add the aromatics & marinated meat   Sauté for 5 minutes, add 200 ml hot water. Bring to a boil, lower heat & simmer till meat is tender During simmering, liquid will be reduced so add a little water when necessary. Gravy should not be too thin

Aromatics:
1 stalk lemongrass (bruised), 5 slices of galangal, 6 pcs Kaffir Lime Leaves

Add coconut milk before serving

No seasoning required. Garnish: Finely sliced Kaffir Lime Leaves

SAMBAL PONGTAY

Suitable for Pork or Chicken

Marinate overnight:  500 gm Belly pork, lean hind pork leg (tuibak) or chicken 

In a saucepan, add marinated meat. Sauté for 5 minutes, add 200 ml hot water

Add sliced canned winter bamboo shoots (150 gm)

Add whole Shitake mushrooms (about 50 gm) 

Bring to a boil, lower heat & simmer till meat is tender.  During simmering, liquid will be reduced so add a little water when necessary. Gravy should not be too thin

No seasoning required. Garnish: Hand-broken Green Chillies

Note: Other than rice, baguettes are a good accompaniment to Babi Pongtay

SAMBAL RENDANG

Suitable for Beef, Lamb or Chicken

Marinate overnight: 500 gm Shin Beef, Leg of Lamb or Chicken

In a saucepan, add marinated meat Sauté for 5 minutes, add 200 ml hot water

Optional: add one turmeric leaf, knotted

Bring to a boil, lower heat, simmer till meat is tender

During simmering, liquid will be reduced so add a little water when necessary.  Sauce should be thick but pourable.

Add thick coconut milk before serving. No seasoning required

Garnish: Kerisik (Fried Grated Coconut)

Mix 50 gm of grated coconut with 1 tsp of the spice paste, add 1 tsp sugar.  Stir-fry in very low heat until crispy & fragrant

SAMBAL PORK RIBS

Suitable for Pork or Chicken

Marinate overnight:  500 gm Belly pork, lean hind pork leg (tuibak) or chicken 

In a saucepan, add marinated meat. Sauté for 5 minutes, add 200 ml hot water

Add sliced canned winter bamboo shoots (150 gm)

Add whole Shitake mushrooms (about 50 gm) 

Bring to a boil, lower heat & simmer till meat is tender.  During simmering, liquid will be reduced so add a little water when necessary. Gravy should not be too thin

No seasoning required. Garnish: Hand-broken Green Chillies

Note: Other than rice, baguettes are a good accompaniment to Babi Pongtay

Chap Chye Masak Titek

Use 2 tbsps for 500 gm cabbage.

If you want it spicy, add one tsp of sambal belachan.

Add an additional tablespoon if more Chinese ingredients like taukee, sweet taukee, lily buds, mushrooms and tanghoon are added.