I realised that I have not been cooking lots of Malay dishes. For a change, cooked something local today. A very simple dish suitable for both kids and adult. This is another high protein dish since the main ingredients are beancurd, beansprouts and tempeh which I omitted this time round.
Ingredients
2-3 firm beancurd, cut into quarters
100-250gm beansprouts, roots removed
1 fresh red chilli, thinly sliced (more if you like it spicy)
1 clove garlic
1 medium onion
1 1/2 tbsp silver fish, soaked
250ml low fat coconut milk
salt to taste
Method
1. Blend garlic, onion and silver fish into paste
2. Boil 400ml water in a pot
3. When water starts to boil, add blended paste and stir. Leave to boil
4. Once boils, add coconut milk
5. Once mixture starts to bubble, add beancurd and leave for about 10 mins
6. When gravy starts to bubble, add beansprouts and sliced chilli
7. Add salt to taste and simmer till gravy boils. Do not overboil.
8. Turn heat off and cover the pot for about 10mins before serving
9. Serve hot with steamed rice
5 comments:
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u r a god's sent to me.i am 22yrs singaporen gal,married n living in Japan n i miss SG FOOD so much,I CAME ACROSS YOUR WEBSITE WHILE LOOKING FOR RECIPES FROM sg TO COOK AND SO FAR I HAVE TRIED AT LEAST 7 of your delicious recipes.thanx!keep posting!great job Mummy,im sure your husband n kids r so very lucky to have you to cook those delicious delicacies for them everyday..........
hi anonymous, welcome *waves* and I am glad that I can be of great help to you ;) I will try to find more simple local dishes and share with you :)
Zu
for this beancurd and beansprout in coconut milk gravy i guesss u can add up tumeric powder (not much prolly 3/4 of teaspoon..i always cook this but with tumeric powder :D give a try :D
hi anonymous, yes yes, sometimes I use a bit of tumeric too :-)
Zu
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