CONNIE’ S COLLECTION – Simply Simple Recipes

Mushroom with Belly Pork – for 3 persons.

Ingredients

A. Mushroom 50 g ( soak overnight with ½ tsp of sugar in water )
B. Belly pork 200 g
C. Star anise 1 small star
D. Cinnamon bark 1 inch (chop-stick size)
E. Garlic 2 cloves
F. Salt ½ tsp
G. Sugar ¼ tsp
H. Water 150 cc
I. Oil 20 – 30 cc
J. Roasted pork / bone 1 piece ( 2 finger size) to enhance flavour
K. Oyster sauce 1 dessert spoon
L. Mix vegetable ( carrot, cauliflower, sweet peas.)
M. Thick black sauce 1 tsp
N.Corn flour 2 tsp

Method

Put (A – J ) in a clay pot. Bring to boil. Reduce to slow fire. Stirring every 10 minutes
to avoid burnt. Simmer for 45 mins. Put in oyster sauce. If too dry – add a bit of water.
Put in mix veg. and mix well. Cover and bring to boil. Add in thick black sauce.
Put in corn flour-water mixture, a little at a time , just enough to thicken the gravy. Dish out and
Serve. Enjoy with rice !

Connie's collection - 'no secret recipes'

NASI LEMAK - OR

Sambal for nasi lemak – for 15 servings

Ingredients

Oil 250 cc ( 1 cup)
A. Small onions – 4 (sliced)
B. Dried chilly paste – 100 gm
C. Big onions – 3 ( cut coarsely)
D. Ikan bilis – ½ bowl ( chopped and blend)
E. Assam keping (gelugor) - 5 pieces ( soak in 150 cc water and blend)
F. Water -3/4 cups
Salt - 1 tsp
Sugar - 3 tblsp
Ajinomoto – ½ tsp
Belachan - to taste

Method

Heat the oil in pan.
Fry A till fragrant. Put in B and fry till oil comes up, then pour in C and stir for a while.
Put in D, stir and let mixture simmers for a while. Then add in E and F.
Add salt and sugar to suit taste. Lastly, add Ajinomoto and belachan .

Serve sambal with nasi lemak.

Nasi lemak – for 4 persons

Ingredients

Rice - 2 cups
Water - 3 cups
(use same cup for measuring rice and water)
Coconut milk - 100 gm
Small onions - 2
Ginger - 3 slices
Pandan leaves - 2 blades
Salt - 1 tsp
Sugar - 1 tsp
Ajinomoto - a pinch

Method

When rice is bubbling in rice cooker, stir and mix well.

Serve when rice is still warm with sambal, cucumber, hard boiled egg or fried egg,
fried ikan bilis, fried peanuts and fried salted fish (optional).

Ingredients

Sambal

Enjoy !

Connie's collection - 'no secret recipes'

Yummy Yam cake (taro cake) a.k.a “Wu tao goh” [ for 4 persons ]

Ingredients:

(A)
Yam - 200 gm, cut into 1 cm. cubes (dice shape)

(B)
Flour mixture - 1 cup, ( 2/3 cup rice flour + 1/3 cup wheat flour ) use 200 cc. cup
Salt - ¾ tsp
Sugar - ½ tsp
Ajinomoto - ¼ tsp (optional)
5 spice powder- 1 tsp
Water - 2 1/3 cups

Topping
Shallots (small onions) - ½ bowl )
Dried prawns - ¼ bowl ) fry together till golden brown
Choy po ( preserved radish) - ¼ bowl )
Peanuts - ¼ bowl, fried and pound coarsely
Spring onion - chopped for garnishing (optional)

Sauce
For easy preparation, use Thai chilly sauce – sweet and sour

Method
Fry (A) in a pan with a tblsp of garlic oil.
Sprinkle a bit of water, cover pan and cook it till slightly soft.
Sprinkle ¼ tsp 5 spice powder, ¼ tsp salt, ¼ tsp sugar, and a pinch of Ajinomoto.
Mix well and dish out.

Mix (B) well in a pot and cook it over slow fire, stirring all the time till thickens.
Pour (A) into (B) and mix well.
Then pour mixture into a tray ( 18 cm. diameter x 4 cm. depth )and steam for 20 minutes till cooked.
Let it cool down and serve with topping.
Enjoy with Thai chilly sauce.