My mother-in-law taught me this Indonesian version of prawn mee. Very nice and spicy!
Prep time: 30 mins
Cooking time: 20 mins
Level of difficulty: 3/5
Ingredients
a) 1 whole lontong (rice cake), cut into desired pieces
b) 1/2 kg bean sprouts
c) 1/2 kg yellow noodles
d) Several bird's eye chillies, sliced
e) Prawn paste
f) Fried garlic - slice thinly a few cloves of garlic; fry in hot oil till yellow and crispy
g) 1/2 kg of fresh prawns, remove heads (reserve for stock) and rub with salt and fry in hot oil
h) 1 cup soya sauce
i) 2 pieces beancurds, fried and cut into cubes
j) Garnishings: chopped Chinese parsley, spring onion and fried shallots
Ingredients to be blended and sauteed
k) 15 shallots
l) 6 cloves garlic
Preparing the Soup
Boil prawn heads in 3 litres of water. Add into the stock, 1/2 portion of the sauteed ground paste, 1 cup soya sauce and add salt to taste.
Preparing the Noodles
Fry yellow noodles and bean sprouts with the remainder sauteed ground paste. Add salt to taste.
Serving the Lontong Mee
Squash 1 teaspoon fried garlic, several slices of bird's eye chillies and a little prawn paste in a bowl. Add a little soup to aid in the mashing. Then add some fried noodles, several pieces of lontong/rice cakes, bean curds and prawns. Add sufficient soup and garnish with Chinese parsley, spring onions and fried shallots.
Friday, August 10, 2007
Wednesday, May 23, 2007
Indonesian Beef Satay
Prep time: 30-45 mins
Cooking time: 30 mins
Level of difficulty: 3.5/5
Ingredients
Part A
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a) 1kg beef, cut into cubes of 2-3cm
b) 6 tablespoons sweet sauce (kicap ABC/Bango are the best)
c) 50g melted butter
d) 5 tablespoons grounded white pepper
e) 2 teaspoons baking powder
f) Satay sticks
Cooking time: 30 mins
Level of difficulty: 3.5/5
Ingredients
Part A
--------
a) 1kg beef, cut into cubes of 2-3cm
b) 6 tablespoons sweet sauce (kicap ABC/Bango are the best)
c) 50g melted butter
d) 5 tablespoons grounded white pepper
e) 2 teaspoons baking powder
f) Satay sticks
g) Some cooking oil to soak satay sticks in
Mix all these ingredients (a-e) in a bowl and set aside to marinade for at least 1 hour. Soak the top half of the satay sticks with cooking oil so that it will be easier to put through the beef cubes. Take about 3-4 cubes of marinated beef and put them through (one) satay stick. Repeat till all the beef cubes are finished. Put onto grill/oven till cooked, making sure both sides are cooked.
Part B - The Sauce
----------------------
h) 10 tablespoons sweet sauce
i) 6 kaffir lime leaves, shredded
j) 1 tablespoon kaffir lime juice
k)10 shallots, sliced finely
Mix all these ingredients (a-e) in a bowl and set aside to marinade for at least 1 hour. Soak the top half of the satay sticks with cooking oil so that it will be easier to put through the beef cubes. Take about 3-4 cubes of marinated beef and put them through (one) satay stick. Repeat till all the beef cubes are finished. Put onto grill/oven till cooked, making sure both sides are cooked.
Part B - The Sauce
----------------------
h) 10 tablespoons sweet sauce
i) 6 kaffir lime leaves, shredded
j) 1 tablespoon kaffir lime juice
k)10 shallots, sliced finely
l) 10 cili padi (bird-eye's chillies)
m) Garnishing: Fried shallots
In a pot, mix all the ingredients (h-l) and leave to boil. If mixture is too thick, add some water. Once boiled, turn off heat and add fried shallots. To serve satay, arrange the satay on a plate and pour some sauce over/serve sauce separately in a bowl.
Friday, April 27, 2007
Mee Goreng (Fried Noodles)
Prep time: 10 mins
Cooking time: 20 mins
Level of difficulty: 2.5/5
Ingredients
a) 500g fresh yellow noodles
b) 250g sliced beef/chicken/prawn
c) 2 red onion, sliced
d) 3 cloves garlic, chopped finely
e) 1 ripe tomato, diced
f) 4 tablespoons chilli paste
g) 3 tablespoons tomato ketchup
h) 2 tablespoons chilli sauce
i) 1 tablespoon soya sauce
j) Adequate chye sim, cut
k) 2 tablespoons vegetable oil
l) 1/2 cup water
Garnishings:
m) Fried shallots
n) 1 stalk spring onion and coriander, sliced
o) 1 red chilli, sliced
Place the noodles in a colander and rinse under running water. Drain and set aside. Heat oil in wok and fry onion and garlic till browned. Add in chilli paste and fry till fragrant. Add water and add in meat. Cook till tender before adding in chilli, tomato and soya sauces. Add in chye sim and then noodles. Stir till all the sauce coats the noodle. Serve on a large dish and sprinkle garnishings on top. Suitable to be eaten with omelette or sunny-side-up.
Cooking time: 20 mins
Level of difficulty: 2.5/5
Ingredients
a) 500g fresh yellow noodles
b) 250g sliced beef/chicken/prawn
c) 2 red onion, sliced
d) 3 cloves garlic, chopped finely
e) 1 ripe tomato, diced
f) 4 tablespoons chilli paste
g) 3 tablespoons tomato ketchup
h) 2 tablespoons chilli sauce
i) 1 tablespoon soya sauce
j) Adequate chye sim, cut
k) 2 tablespoons vegetable oil
l) 1/2 cup water
Garnishings:
m) Fried shallots
n) 1 stalk spring onion and coriander, sliced
o) 1 red chilli, sliced
Place the noodles in a colander and rinse under running water. Drain and set aside. Heat oil in wok and fry onion and garlic till browned. Add in chilli paste and fry till fragrant. Add water and add in meat. Cook till tender before adding in chilli, tomato and soya sauces. Add in chye sim and then noodles. Stir till all the sauce coats the noodle. Serve on a large dish and sprinkle garnishings on top. Suitable to be eaten with omelette or sunny-side-up.
Thursday, April 12, 2007
Bee Hoon Soup
Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 2.5/5
Ingredients
a) 4 cloves garlic - finely chopped
b) 2cm ginger - finely chopped
c) 500g beef - sliced. Can substitute with prawns, fresh fishballs
d) 2 teaspoons white pepper
e) 1 tablespoon sesame oil
f) 2 teaspoons salt
g) 1 cube beef stock (optional)
h) Some cut cai xin
i) Adequate bee hoon, soften in hot water and drained
j) 2 tablespoons vegetable oil
k) Adequate water
l) Garnishings: some fried shallots, chopped chinese parsley, spring onion, cut red chillies in light soya sauce
Heat oil in saucepan. Fry garlic and ginger till fragrant. Add beef (or prawns/fishballs) till browned and add water to cover 3/4 of the saucepan. Once the beef is tender, add sesame oil, white pepper, salt and beef stock. Add cut cai xin into the boiling soup till scalded. Place bee hoon in a bowl, add cai xin and soup. Serve with garnishings.
Cooking time: 15 mins
Level of difficulty: 2.5/5
Ingredients
a) 4 cloves garlic - finely chopped
b) 2cm ginger - finely chopped
c) 500g beef - sliced. Can substitute with prawns, fresh fishballs
d) 2 teaspoons white pepper
e) 1 tablespoon sesame oil
f) 2 teaspoons salt
g) 1 cube beef stock (optional)
h) Some cut cai xin
i) Adequate bee hoon, soften in hot water and drained
j) 2 tablespoons vegetable oil
k) Adequate water
l) Garnishings: some fried shallots, chopped chinese parsley, spring onion, cut red chillies in light soya sauce
Heat oil in saucepan. Fry garlic and ginger till fragrant. Add beef (or prawns/fishballs) till browned and add water to cover 3/4 of the saucepan. Once the beef is tender, add sesame oil, white pepper, salt and beef stock. Add cut cai xin into the boiling soup till scalded. Place bee hoon in a bowl, add cai xin and soup. Serve with garnishings.
Monday, April 2, 2007
Chilli Fried Rice
Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 3 red onions
b) 2 tablespoons ikan bilis (dried split fish/anchovies)
c) 6 red chillies
d) 6 cili padi (bird's eye chillies)
======================================
e) Some cut vegetables like cai xin or cabbage
f) Some prawns or sliced chicken fillet or sliced beef
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 2 teaspoons salt
i) 2 tablespoons vegetable oil
For garnishing:
j) Fried shallots
k) Fried ikan bilis
l) 1 cucumber, sliced thinly
m) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok and fry the blended items till fragrant. Add in prawns/meat till cooked. Then add in vegetables, salt and cooked rice. Stir till even (add a little bit of water, if necessary) and serve hot with garnishing items.
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 3 red onions
b) 2 tablespoons ikan bilis (dried split fish/anchovies)
c) 6 red chillies
d) 6 cili padi (bird's eye chillies)
======================================
e) Some cut vegetables like cai xin or cabbage
f) Some prawns or sliced chicken fillet or sliced beef
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 2 teaspoons salt
i) 2 tablespoons vegetable oil
For garnishing:
j) Fried shallots
k) Fried ikan bilis
l) 1 cucumber, sliced thinly
m) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok and fry the blended items till fragrant. Add in prawns/meat till cooked. Then add in vegetables, salt and cooked rice. Stir till even (add a little bit of water, if necessary) and serve hot with garnishing items.
Fried Chicken in Black Sweet Sauce
Prep time: 15 mins
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500g chicken parts (chicken wings, drumsticks, etc) - to be fried till crispy in adequate hot oil, toss and set aside
b) 4 cloves garlic - sliced
c) 2-3 red onions - sliced
d) 2 red chillies - sliced
e) 2 green chillies - sliced (optional)
f) 5 tablespoons sweet black sauce (I like to use the brand Habhal's with the red fan logo)
g) 1 teaspoon grounded white pepper
h) 1 teaspoon salt
i) 2 tablespoons vegetable oil
Heat up oil in wok/frying pan and fry sliced garlic, onions and chillies till fragrant. Add in sweet black sauce, pepper and salt and stir for a minute. Then add the fried chicken parts. Serve hot with rice. (Note: The dish should not be watery. There should be just enough sauce to cover the chicken.)
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500g chicken parts (chicken wings, drumsticks, etc) - to be fried till crispy in adequate hot oil, toss and set aside
b) 4 cloves garlic - sliced
c) 2-3 red onions - sliced
d) 2 red chillies - sliced
e) 2 green chillies - sliced (optional)
f) 5 tablespoons sweet black sauce (I like to use the brand Habhal's with the red fan logo)
g) 1 teaspoon grounded white pepper
h) 1 teaspoon salt
i) 2 tablespoons vegetable oil
Heat up oil in wok/frying pan and fry sliced garlic, onions and chillies till fragrant. Add in sweet black sauce, pepper and salt and stir for a minute. Then add the fried chicken parts. Serve hot with rice. (Note: The dish should not be watery. There should be just enough sauce to cover the chicken.)
Tuesday, March 27, 2007
Rawon (Indonesian Beef Soup)
Prep time: 15 mins
Cooking time: 40 mins
Level of difficulty: 4/5
Ingredients
a) Beef (fatty parts are great) - cut into squares, 3cm x 3cm
b) 1.5 litres water
c) 2 stalks lemongrass, bruised
d) 8 kaffir lime leaves, shredded into small pieces
e) 2 beef cubes
f) 2 teaspoons grounded white pepper
g) Long beans, cut into 3cm length
h) Adequate vegetable oil
To blend:
i) 5 red onions
j) 5 cloves garlic
k) 1 tablespoon grounded coriander
l) 6 blacknuts (buah keluak) - just the kernels (the kernels can be bought at wet markets)
m) 6 red chillies
n) 5 candlenuts
o) 3cm galangal, sliced
p) 3 teaspoons sugar
q) 5 teaspoons salt
Heat up oil in a pot. Fry the blended ingredients and the shredded kaffir lime leaves till fragrant. Add in beef and fry till browned. Pour in water, add grounded white pepper, beef cubes, and cook till beef is tender. Add long beans and let soup boil till long beans, soften. Serve with hot rice, salted eggs, sambal belacan and fried tempeh.
Cooking time: 40 mins
Level of difficulty: 4/5
Ingredients
a) Beef (fatty parts are great) - cut into squares, 3cm x 3cm
b) 1.5 litres water
c) 2 stalks lemongrass, bruised
d) 8 kaffir lime leaves, shredded into small pieces
e) 2 beef cubes
f) 2 teaspoons grounded white pepper
g) Long beans, cut into 3cm length
h) Adequate vegetable oil
To blend:
i) 5 red onions
j) 5 cloves garlic
k) 1 tablespoon grounded coriander
l) 6 blacknuts (buah keluak) - just the kernels (the kernels can be bought at wet markets)
m) 6 red chillies
n) 5 candlenuts
o) 3cm galangal, sliced
p) 3 teaspoons sugar
q) 5 teaspoons salt
Heat up oil in a pot. Fry the blended ingredients and the shredded kaffir lime leaves till fragrant. Add in beef and fry till browned. Pour in water, add grounded white pepper, beef cubes, and cook till beef is tender. Add long beans and let soup boil till long beans, soften. Serve with hot rice, salted eggs, sambal belacan and fried tempeh.
Friday, March 2, 2007
Fried Macaroni with Minced Meat
Prep time: 15 mins
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
a) Some minced meat - I like minced beef
b) 1 yellow onion, sliced
c) 3 garlic, chopped
d) 2 tablespoons olive oil/vegetable oil
e) 3 tablespoons chilli paste - either buy those ready ones from the markets or make your own by boiling some dried chillies in water to soften them. After that, blend them with a little bit of water and blend till it forms a paste.
f) 3 tablespoons tomato sauce
g) 2 tablespoons chilli sauce
h) 2 whole tomatoes, quartered
i) 1 teaspoon salt
j) 250g macaroni - prepare it by boiling in water that has 1 tablespoon of oil and 1/2 teaspoon salt added in. Once macaroni has soften, drain it in a colander and run it under running water so it doesn't stick together.
k) Some celery, chopped
l) Some coriander/chinese parsley leaves, chopped
Heat up oil in wok. Fry onion and garlic for about 2 mins. Add chilli paste and fry till frangrant. Add minced meat and fry till browned. Add in a bit of water, if needed. Add in tomato sauce, chilli sauce, quartered tomatoes and celery and fry for another 1-2 mins. Lastly, add in salt and macaroni. Make sure the macaroni is coated with the sauce before serving it with the chopped leaves.
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
a) Some minced meat - I like minced beef
b) 1 yellow onion, sliced
c) 3 garlic, chopped
d) 2 tablespoons olive oil/vegetable oil
e) 3 tablespoons chilli paste - either buy those ready ones from the markets or make your own by boiling some dried chillies in water to soften them. After that, blend them with a little bit of water and blend till it forms a paste.
f) 3 tablespoons tomato sauce
g) 2 tablespoons chilli sauce
h) 2 whole tomatoes, quartered
i) 1 teaspoon salt
j) 250g macaroni - prepare it by boiling in water that has 1 tablespoon of oil and 1/2 teaspoon salt added in. Once macaroni has soften, drain it in a colander and run it under running water so it doesn't stick together.
k) Some celery, chopped
l) Some coriander/chinese parsley leaves, chopped
Heat up oil in wok. Fry onion and garlic for about 2 mins. Add chilli paste and fry till frangrant. Add minced meat and fry till browned. Add in a bit of water, if needed. Add in tomato sauce, chilli sauce, quartered tomatoes and celery and fry for another 1-2 mins. Lastly, add in salt and macaroni. Make sure the macaroni is coated with the sauce before serving it with the chopped leaves.
Monday, January 15, 2007
Tanty's Keema & Cucumber + Onion Raita
I havent gone to the market for about a week or more so I didnt have much left in the refrigerator to cook lunch today. What I had in the fridge was 2 pieces of fish, minced beef, some cucumber, tomatoes and lots of onion and garlic. I also had instant pratas (Indian flat bread). I wasnt about to go out and get ingredients so I just had to make something out of what I had. A flash of brilliance and about 5mins later, I was whipping out my own keema, and cucumber and onion raita.
Tanty's Keema
Prep time: 15 mins
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500gm minced beef/mutton
b) 2 tomatoes, chopped
c) 3 yellow/red onions, chopped
d) 4 garlic, chopped
e) 5 cm ginger, chopped
f) 1/2 cup fresh chilled milk + juice from 1/2 big lime, mixed to become yogurt
g) 1 cinnamon stick
h) 1 teaspoon coriander seeds
i) 1 teaspoon ground black pepper
j) 1 teaspoon chilli powder
k) 2 tablespoons meat curry powder
l) 2 teaspoon salt
m) 1 stalk coriander leaves, chopped
n) 2 tablespoons ghee/vegetable oil
Heat up ghee/vegetable oil in a saucepan. Fry chopped onion, garlic, ginger till fragrant. Add in minced meat and fry till it turns a slight brown before adding, chopped tomatoes, cinnamon stick, coriander seeds, black pepper, chilli and curry powder. Fry for 1 min and add "yogurt". Stir for about 2mins before adding salt and chopped coriander leaves. Serve hot with pratas, naan and cucumber and onion raita.
Tanty's Cucumber & Onion Raita
Prep time: 10 mins
Cooking time: -
Level of difficulty: 1.5/5
Ingredients
a) 1 cucumber, skin peeled, seeded and chopped
b) 1 red onion, chopped
c) 1 yakult/vitagen (natural flavour) or natural flavoured yogurt
d) 1/2 big lime, juice squeezed
e) 1/2 teaspoon mint sauce/jelly or chopped mint leaves
f) A sprinkle of ground black pepper
g) 1/4 to 1/2 teaspoon salt
In a bowl, mix all the items and chill before serving.
Tanty's Keema
Prep time: 15 mins
Cooking time: 10 mins
Level of difficulty: 2/5
Ingredients
a) 500gm minced beef/mutton
b) 2 tomatoes, chopped
c) 3 yellow/red onions, chopped
d) 4 garlic, chopped
e) 5 cm ginger, chopped
f) 1/2 cup fresh chilled milk + juice from 1/2 big lime, mixed to become yogurt
g) 1 cinnamon stick
h) 1 teaspoon coriander seeds
i) 1 teaspoon ground black pepper
j) 1 teaspoon chilli powder
k) 2 tablespoons meat curry powder
l) 2 teaspoon salt
m) 1 stalk coriander leaves, chopped
n) 2 tablespoons ghee/vegetable oil
Heat up ghee/vegetable oil in a saucepan. Fry chopped onion, garlic, ginger till fragrant. Add in minced meat and fry till it turns a slight brown before adding, chopped tomatoes, cinnamon stick, coriander seeds, black pepper, chilli and curry powder. Fry for 1 min and add "yogurt". Stir for about 2mins before adding salt and chopped coriander leaves. Serve hot with pratas, naan and cucumber and onion raita.
Tanty's Cucumber & Onion Raita
Prep time: 10 mins
Cooking time: -
Level of difficulty: 1.5/5
Ingredients
a) 1 cucumber, skin peeled, seeded and chopped
b) 1 red onion, chopped
c) 1 yakult/vitagen (natural flavour) or natural flavoured yogurt
d) 1/2 big lime, juice squeezed
e) 1/2 teaspoon mint sauce/jelly or chopped mint leaves
f) A sprinkle of ground black pepper
g) 1/4 to 1/2 teaspoon salt
In a bowl, mix all the items and chill before serving.
Friday, January 12, 2007
Nasi Goreng Jawa (Javanese Fried Rice)
Prep time: 20 mins
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 6 cili padi (bird's eye chillies)
b) 6 red chillies
c) 3 candlenuts - dry fry in a pan
d) 2 teaspoons belachan - dry fry in a pan
e) 3 red onions
f) 4 cloves garlic
------------------------------------------
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 200g prawns, peeled and deveined
i) 200g chicken fillet, cut into small chunks
j) 2 teaspoons salt
k) 2 tablespoons sweet soya sauce
l) 2 tablespoons vegetable oil
For garnishing:
m) Fried shallots
n) 1 cucumber, sliced thinly
o) 2 tomatoes, sliced
p) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok. Fry blended items till fragrant (about 3-4 mins). Add in prawns and chicken and let them cook for about 2-3 mins, then add salt, sweet soya sauce. Lastly, add in the cooked rice and stir evenly (you can add in a 1/4 cup of water if necessary). Garnish with garnishing items. Serve hot.
Cooking time: 15 mins
Level of difficulty: 2/5
Ingredients
To blend together:
a) 6 cili padi (bird's eye chillies)
b) 6 red chillies
c) 3 candlenuts - dry fry in a pan
d) 2 teaspoons belachan - dry fry in a pan
e) 3 red onions
f) 4 cloves garlic
------------------------------------------
g) 4 portions of cooked rice (best to use leftover rice, which has been refrigerated)
h) 200g prawns, peeled and deveined
i) 200g chicken fillet, cut into small chunks
j) 2 teaspoons salt
k) 2 tablespoons sweet soya sauce
l) 2 tablespoons vegetable oil
For garnishing:
m) Fried shallots
n) 1 cucumber, sliced thinly
o) 2 tomatoes, sliced
p) 4 eggs, sunny-side up / 1 omelette, sliced thinly
Heat up oil in wok. Fry blended items till fragrant (about 3-4 mins). Add in prawns and chicken and let them cook for about 2-3 mins, then add salt, sweet soya sauce. Lastly, add in the cooked rice and stir evenly (you can add in a 1/4 cup of water if necessary). Garnish with garnishing items. Serve hot.
Sunday, January 7, 2007
Ban Mian (Handmade Chinese Noodle in Soup)
I love the Ban Mian at Banquet restaurants. After having had my fair share of Ban Mian, I feel that it's time I tried my hand at making my own Ban Mian. Please bear in mind that I invented this recipe so it might not be the normal way of cooking it but I assure you the end result is the same...
Prep time: 30 mins
Cooking time: 25 mins
Level of difficulty: 3.5/5
Ingredients
To make the noodles
a) 2 cups plain flour
b) 1 egg
c) 1/2 cup water
Combine all the ingredients in a bowl and knead the dough adding more water or flour when necessary. The end result should be a non sticky dough. Cover it and leave aside.
To make the soup base
a) 1 cup soya beans
b) 1 1/2 handfuls ikan bilis (split fish)
c) 1/2 pot water
d) 1 tablespoon sesame oil
e) Adequate salt
Combine items a to c in a pot and let it boil. After 20-30mins, sieve out the soya beans and ikan bilis and add in some more water into the pot (if you want), sesame oil and salt.
To prepare the condiments
a) Ikan bilis (split fish) - fry the ikan bilis in hot oil till crispy and leave aside
b) Sliced chicken/fish with Shitake Mushroom
Using the same oil in which you fried the ikan bilis, fry the sliced chicken/fish with the sliced Shitake mushroom. Add in two tablespoons light soya sauce and a tablespoon dark soya sauce. Mix two tablespoons corn flour into 1/3 cup water and add it into the mixture. The dish is ready once the sauce boils and thickens.
c) Cai Xin - cut and wash some cai xin. Drain them and leave aside.
To serve the dish
Make sure the soup base is boiling, pull some lump out of the ready dough, start kneading from the side using your thumb until is thin enough then pull put it into the soup and let it cook. The noodle will start floating to the surface once it is cooked. Add the cai xin into the soup base as well and let them cook together.
Sieve out the vegetables and noodles and serve into bowls. Add in the soup, covering the vegetables and noodles. Add in the sliced chicken/fish with Shitake Mushroom and heap it on top. Sprinkle some crispy ikan bilis and fried shallots (if you want) and the dish is ready. Serve with cut cili padi (bird's eye chillies) in soya sauce.
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