Sweet Chilli Sauce

Eaten as a dip with Fried Popiah or other suitable fried food, this Sweet Chilli Sauce can also be used to marinate meat such as chicken or pork, then stewed in a non-stick pan over low to medium heat until the meat is cooked.

SWEET CHILLI SAUCE (makes about 2 cups)

Ingredients

• 400g palm sugar
• 400ml water
• 5 chilli padi
• 3 tbsp white vinegar
• 4 tbsp hua tiow jiu
• 4 tbsp light soya sauce
• 2 thumb-sized knobs of fresh ginger
• 3 cloves garlic
• 1/4 tsp white pepper
• 1/4 tsp coarse black pepper

Method

1. Put palm sugar and water together in a pot.  Bring to a boil over medium heat until the sugar has dissolved.  This mixture is palm syrup
2. Meanwhile, blend chilli padi, ginger and garlic together.  Add the rest of the ingredients and blend until the mixture is well mixed.
3. When the palm syrup is ready, add the blended ingredients to it.  Continue boiling the mixture, over low heat until it has thickened, about 30 minutes.

Pineapple Jam

The Swallow can never say it enough...she loves pineapples!

Last year, she tried making Pineapple Tarts using store-bought pineapple paste.  Although it was a quicker alternative, the texture left much to be desired.  This year, the Swallow decided to make pineapple paste from fresh pineapples.  Besides Pineapple Tarts, this paste can also be used as a spread on bread and biscuits.

Even though this process took more time, the end result was a paste that was to one's desirability.  It also came with a sense of satisfaction when her mate and young ones tasted the jam and said it was yummy.  One of her young ones even wanted to eat it on its own!

PINEAPPLE JAM

Freshly cooked Pineapple Jam

Cooled Pineapple Jam

Ingredients

• 2 large pineapples
• 450g sugar
• 2 pcs 1-inch cinnamon sticks

Method

1. Remove the tops, skin, eyes and the middle stem from the pineapples.  Cut the pineapples into chunks.
2. Grate several pieces of the pineapples using a hand grater.  Separate the pineapple fibres from the juice using a fine-mesh sieve.  Set the juice aside.
3. Put the remaining pineapple pieces into a blender.  Add the pineapple juice into the blender.  Blend using the pulse function for a few seconds.  Do not over-blend to avoid breaking down the fibres.  Again, separate the pineapple fibres from the juice using a fine-mesh sieve.  Allow the juice to drain well.  Set the juice aside.
4. Place the pineapple fibres into a non-stick pot.  Add the cinnamon sticks.  Boil over medium heat, stirring occasionally until the pineapple fibres are semi-dry.
5. Spread out the pineapple fibres in the pot.  Add the sugar.  Turn down the heat to low, and simmer until the sugar has melted.  Do not stir until all the sugar has melted.
6. When the sugar has melted, use a pair of long chopsticks to stir the mixture.  The pineapple fibres would now be in a jammy consistency with a nice golden-brown colour (pictured right).  Allow to cool, then transfer the mixture into a suitable container.

Notes

• Reduce the sugar content if the pineapples are naturally sweet.
• If using this jam as a spread, use a glass container to keep the jam and place it into a fridge.  Eat up the jam as quickly as possible.
• If using this jam in Pineapple Tarts, do not place it into the fridge.  Prepare the jam a day before or when ready to make the tarts (but make sure it has cooled thoroughly).
• Add some syrup or honey into the set-aside juice for a refreshing pineapple drink.  Some chopped pieces of pineapple pieces may also be added.

Breadcrumbs

Breadcrumbs

Breadcrumbs are usually used as a coating to give a crisp texture to fried meat.  They can also be used in meat patties or meat loaf recipes.

Although it is easily found in local supermarkets, it is just as easy to prepare breadcrumbs unless a larger amount is required.

To make 60g of breadcrumbs, toast 2 slices of bread in a bread toaster or a toaster oven for about 2-3 minutes.  Mill, using the pulse function, for about 1 minute. Shake the mill occasionally to remove crumbs that may have coated its blades. Continue to use the pulse function until the required coarseness is acquired.

Sambal Tumis

Sambal Tumis or cooked chilli paste is a mixture of chillies blended with several other ingredients.  Time and patience are required as the sambal will taste undercooked if the cooking process is rushed.

Sambal Tumis is a basic recipe and is a good accompaniment for Nasi Lemak.

Sambal Tumis

SAMBAL TUMIS (makes about 750g)

Ingredients

• 50g tamarind paste
• 400 ml water
• 50g dried chillies
• 300g shallots, peeled
• 4 fresh red chillies
• 6 cloves garlic, peeled
• 50g belachan piece
• 150 ml oil
• 5 tbsp sugar
• 2 tsp salt

Method

1. Dissolve the tamarind paste in water.  Strain and set aside the tamarind water.  Discard seeds.
2. Soak the dried chillies in water for 30 minutes.  Drain the water.
3. Toast belachan piece in a dry heated pan over low fire, turning it occasionally until it becomes crumbly.
4. Blend dried chillies, shallots, fresh chillies, garlic and belachan together until a paste is formed. Add a little water into the blender, if it is necessary to get it moving. 
5. Heat oil in a wok over a medium heat until very hot.  Stir the blended mixture vigorously into the hot oil.
6. Reduce the heat slightly and slowly fry the mixture until its colour becomes a deep red-brown, and it has thickened into a jammy consistency.  At this point, the oil would have separated from the mixture.  This process will take about 10 - 12 minutes.
7. Stir in sugar, salt and the tamarind water.  This will thin the mixture.  Fry for another 2 - 3 minutes until it is glossy again.
8. Season to taste.

Notes

• Do not put more belachan than what is required as it is saltish. A little goes a long way. Reduce if necessary.
• Do not rush the cooking process as the sambal will taste undercooked.

Variations
This is a basic recipe.  For variety, it can be used with the following ingredients

• anchovies - Sambal Ikan Bilis
• chicken & pineapples
• prawns

Garlic Chilli Sauce

The Swallow loves to eat chicken rice.  However, what is more important to her is the chilli sauce that accompanies the dish.  Having tasted so many kinds of chilli sauce, she finds that she prefers one that has some texture, not too sour, with a tinge of sweetness, and last but not the least, it must be spicy!

To satisfy her frequent cravings for spicy food, the Swallow had gone in a search for the right kind of chilli sauce.  With the help of a blender and some easy-to-find ingredients, the Swallow now makes her own.  If you like the kind of chilli sauce described above...

GARLIC CHILLI SAUCE

(Makes about 1/2 cup)

Garlic Chilli Sauce

Ingredients

• 8 red chillies
• 9 chilli padi
• 3 pcs thumb-sized ginger
• 9 cloves garlic
• 12 average-sized green limes
• 6 tsp sugar
• 1/2 tsp salt

Method

1. Blend the red chillies and chilli padi together.
2. Add the ginger and blend them with the chillies.
3. Add the garlic and blend again.
4. Juice the limes and remove the seeds.
5. Add the lime juice to the blended mixture.
6. Season with the salt and sugar.
7. Mix well and enjoy!

Notes

• Avoid touching your eyes or face after handling the chillies.
• Keep the chillies away from children.
• Use fresh ingredients.
• Ratio of red chillies to chilli padi is 1:3.  Use less chilli padi for a milder taste.  Alternatively, remove the seeds from the chillies before blending them together.
• Adjust seasoning to your requirements.
• Consume the chilli sauce as soon as possible.
• This chilli sauce can also be used as a dipping sauce for Steamboat.