1Ginger garlic chicken: Fry garlic and ginger, add chicken, dss, so, lss, wine. Brandy before serving.
Chilli paste: Pound 10 soaked dried chilli, 10 shallots. 30g belacan. Fry pounded 5 candlenuts, some shallots, garlic, slice of ginger. Add in the blended spice paste and belacan (if not in) stir-fry until fragrant. Add in 500g shrimp & continue to stir-fry for about 2-3 minutes. Add 2 cups water, tamarind juice, bringing it to a quick boil. Add sugar to taste.
12 January 2018
Babi pongtay: Fry on low fire blended 15 shallots, 10 cloves garlic. Fry till brown. Sprinkle water if needed. Add 1tbs tauchew, 1 lump rock sugar. Add 500g twee bak/pork shoulder, dss, lss fry 3 min. Add water and soaked mushrooms. Cover braise 30 min or till meat is tender. Low fire.