SAMBAL IKAN BILIS

Here's the recipe for sambal ikan bilis / udang

( about 100 grams ikan bilis lightly toasted (ground finely or pounded dried prawns)
Another 200 grams ikan bilis, fried or toasted
Ingredients :

1. Soak 12 - 15 pieves dried chillies and when soft, remove the seeds and blend ( a bit of water)
2. Blend/ Pound together: 3 Large onions, 15 shallots, 20 pip garlic, 1 piece serai,3 inch ginger
3. Slice finely 1 or 2 leaves bunga kantan ( depends on size)
4. Heat 1 cup of oil and fry cardamon (2), star anise (1), cloves (3) and 2 inch cinamon
5. Add in 1 spoon of belacan ( press the belacan to melt in oil) and a dash of kunyit (optional)
6. Add in ingredients in step 1 and 2.
7. Fry over low flame till oil breaks ( chilli oil floats to the top). Add oil if mixture too dry.
8. Put in assam juice ( about 2 tblsp assam mixed with 1 bowl water)
9. Add salt and sugar to taste.
10. Add in 100 grams toasted and ground ikan bilis / pounded dried prawns for natural sweetness.
11. Serve with whole ikan bilis (that has been fried or toasted, cucumber and hard boiled eggs.

(Note : i) Flame should not be too strong or else the ingredients get burnt before cooked
ii) The ingredients are estimate - add and minus to suit your taste.
iii) Be prepared for odour to linger in the house as the spices are strong. )

Happy cooking !!
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RADDISH CAKE
Here's another simple recipe for raddish cake :

Get 1 pack rice flour (500 gms) and mix with 12 rice bowls water (abt 150ml per bowl)
1. 1 piece raddish ( about 800 gm to 1 kilo) shredded.
2. Mince 3 pcs garlic, 2 pcs shallots and slice 5 pcs mushrooms (soak first)
3. Mince 100 - 150 gm pork or char siew
4. Heat oil and fry ingredients in step 2, add a dash of 5-spice powder. Add meat
5. Add the raddish, season with salt and pepper ( to taste)
6. Stir in the flour mixture and stir over low flame till thicken.
7. Scoop into a cake tin (oiled 1st) and steam till done - about 1/2 hour.
8. Slice when cool. Can pan fry and serve with chilli sauce.
9. Alternately, cut to small pieces and fry with taugeh, chives, chai poh and eggs and a bit of black kicap (pinch of sugar)

ENJOY!!