Sambal Terong - Spicy Eggplant Chilli Paste 印尼四椒矮瓜

Remember the spicy eggplant sambal from the lunch gathering at my place? Here are the stuff that went into it.
哩個係上次午餐飯眾既其中一味餸


While preparing the sambal ingredients, cut a large eggplant into chunks, drizzle with oil, season with salt and pepper, grill in 200C oven until softened with some charred bits.
切細D矮瓜 (切到一舊舊), 加少少油, 調味料, 鹽, 胡椒, 用200C黎烤, 到軟同少少焦為止

The chilli paste
- 0.5 cm ginger, peeled
- 5 cloves of garlic, peeled
- 5 cloves of shallot, peeled
- 4 large green chilli, core and seeds removed (I didn't want to kill my guests heheheh)
- 4 large red chilli, core and seeds removed you can leave them alone if you want it really spicy)
- 4 small chilli (this is where the heat's from)
- 2 tsp ground cumin
- 2 tsp ground corriander
- salt, sugar, pepper, vegetable oil
- to add later: lime leafs, crispy shallot, fish sauce

Throw everything into food processor and pulse into a paste.
放晒D材料去食物加工器, 撳制


Heat 2 tbsp oil, saute everything until fragrant, add the grilled eggplants, adjust seasoning if necessary, add lime leafs, garnish with crispy shallot. Consume with lots of rice :D
落2湯匙油, 煎到香就加矮瓜, 調味, 攪掂~ :D

Udang Sambal Ijo - Shrimps in Spicy Green Chilli

I had quite a few of crazy stupid food ideas last weekend, but since there were so many things going on (namely, shopping, shopping and more shopping ^_^), I failed to execute any of them. I only managed to make this dish. Luckily, it's pretty damn tasty. Sweet, succulent, springy shrimps with spicy green chilli sambal. It's the perfect dish to clean up some reheated leftover rice, until I realized that we didn't even have leftover rice. I didn't have the time to cook another batch of rice, so we had noodles with this dish, far from perfect. Housewife wannabe FAIL.


Recipe
- a plate of shrimps (the one I bought costs HK$49 a box, they're thai shrimps, deshelled and deveined), I split the back a bit
- 2 cm ginger, bruised
- one whole head of garlic, minced
- 6 shallot, thinly sliced
- 5 large green chilli, sliced thinly, remove the core and seeds if you don't want the sambal to be too spicy
(you can avoid slicing and chopping by throwing everything into a food processor after cleaning and peeling)
- salt, pepper, sugar, fish sauce, ground corriander, cumin, vegetable oil, crispy shallot (optional)

Saute ginger, garlic and green chilli in hot cooking oil, season with salt, pepper, sugar, fish sauce, ground corriander and cumin, add shrimps until they're just cooked, garnish with crispy shallot, serve.

If I had that leftover rice, this could also be a udang sambal ijo fried rice. Dammit. Yum.

Sambal Goreng Tahu Tempe - Tofu & Soy Bean Cake in Chilli Paste

Another "keeping it real" post.
No food styling, no pretty utensils, no pretty food pictures.
This is how dinners are consumed in the haus of Mochachocolata-Rita.
Additionally, since the arrival of baby Marcus, dinner duration has been reduced from 15 minutes (!) to generally under 5 minutes (!!!)

(We know, we know...eating too fast is unhealthy T_T)

But don't underestimate this ugliness.
This is what I always call ugly delicious.
Extremely tasty and addictive. Those who avoid carb should kiss this dish goodbye, as it would be hard to limit ourselves to eat less rice. I ate triple portion of rice because of this dish!
Although this dish is vegetarian, you'll get enough protein from the tofu puffs and tempe.
Totally satisfying.
Burp~

Recipe
- 1 block of tempe, cut into chunks (1x1x3cm)
- 10 tofu puffs, halved (or 1 block of firm tofu cut into cubes)
- oil, salt and pepper
Simple chilli paste
- 1 tomato (optional)
- a handful of chillies (remove seeds and choose less hotter varieties if you don't want it too spicy)
- 2 garlic
- 4 shallot
- oil, salt, pepper, sugar, ground corriander

Lightly season and pan fry tempe cubes until they're a bit browned, set aside (you can totally skip this step to minimize the use of oil). Throw all the chilli paste ingredients into a food processor and pulse until everything's mixed well but it doesn't need to be fine and smooth. Heat up a bit of oil, add paste, add tofu and tempe chunks, season with salt, pepper, sugar and ground corriander, mix well, serve with lotssss of rice.

Burp~
...and reaching out for another bowl of rice yet again.
Excuse me.