Made With Love

This page provides you with a list of instant pastes and sauces and cooking tips that help you to cook the dishes that I do.  They cost only $10.00 for 1kg.  Even you can make your food taste like it's cooked by a chef. Keep coming back to this page as I will be adding more items.

Tips

1.  Always skim off the excess oil for stewed dishes.  Its easier if you let the dish cool down so the oil floats up. You can always reheat.
2. Always add less water than required in the recipe. You can always add more if you find the gravy too dry
3. Peranakan meat dishes taste best when cooked in advance and left to marinade in the pot before reheating and serving so do not over cook the meat
4. Seafood must be cooked just before serving
5. Curry, Rendang and Assam Paste can be heated to bring out the fragrance before adding water, but take care that you don't burn it.

Pongteh Paste

Just put half of the paste into a non-stick pot

add 750ml of water.

Add 200gm of dried mushrooms and bring to a boil

Add 1kg of Pork Belly(streaky meat) cut into 3cm squares with skin on (alternatively you can use chicken thigh but won't be so sedap)

Cover and simmer till tender.

Taste and add salt only if you think it's necessary

Chilli Miso Paste

You will need 30 pieces of assorted yongtaufu

put half of the paste into a non-stick pan and add 250ml of water

bring to a boil and add yongtaufu

once the pieces are cooked, turn-off heat and add 1 beaten egg to thicken sauce

serve, garnished with chopped spring onion and chinese celery 

Assam Paste

you will need

1kg fish or prawns or squid

4 tomatoes cut into wedges

2 large brinjals or 8 stalks of okra (ladies finger)

Put half of the paste into a non-stick pot and add 750ml of water

bring to a boil and add vegetables

Bring to a boil and add fish or other seafood

add salt only if necessary

When fish is cooked turn off heat and serve hot.

 (Boil veggies a little longer before adding fish if you like them soft)

Rendang Paste

Put half of the contents into a non-stick pot and add 750ml of water . That's about 3 coffee mugs

Bring to a boil and add about 1kg chicken thigh with bone.

cover and simmer till the meat is tender.

Taste and add salt only if necessary

Chilli Crab Paste

you will need 1kg  large Prawns OR 2kg of Crab

Stir fry crab or prawns in very hot oil till semi-cooked Dilute  half of the chilli crab sauce with 250 ml of water (about 1 coffee mugs) and pour into the pan mixing well and bringing to a boil

switch off heat and add 1 beaten egg to thicken sauce.Serve, garnished with coriander leaves.

Curry Paste for meat

you will need 1kg  1.5kg chicken thigh and 0.5kg potatoes

put half of the paste into a non-stick pan

add 1000ml of water and bring to boil

Add potatoes and bring to a boil

Add chicken and simmer till cooked

add salt and coconut milk or milk only if you think it's necessary