APNA BAZAR
Hong Kong Market
Kopi Tiam Pork Tenderloin in Black Pepper Sauce
Hainan cuisine made its way to British Malaya in the late 1800s through cooks who ventured to this colony in search of greener pastures. Working in expatriate homes, camps and for wealthy Europeans, they soon mastered the culinary skills to make familiar European food such as roasts, soups and bread. Over time, the inevitable fusion of European and Chinese came to be known as Hainanese cuisine.
Baked Ratatouille in Dutch Oven
Baked Ratatouille in Dutch Oven Ingredients 2 medium yellow onions, about 2 cups chopped 3 bell peppers, preferably 1 each of yellow, green, and red 6 cloves garlic 6 small zucchini, about 2 lbs total 2 small-to-medium eggplants, about 2 lbs total 1/4 cup extra-virgin olive oil, divided, plus more as needed Sea salt Freshly […]
The Perfect Butter Pie Dough
The Perfect Butter Pie Dough Ingredients 6 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. granulated sugar 3/8 tsp. table salt 4 oz. (8 Tbs.) cold unsalted European butter, cut into 3/4-inch pieces 3 to 4 Tbs. ice water Steps Make the dough Put the flour, sugar, and […]
Chicken and Sweet Potato Curry Puffs
Chicken and Sweet Potato Curry Puffs (Makes 22 curry puffs) Ingredients: 1 cup frozen petite peas 1 pound frozen puff pastry 1 carrot, peeled and diced 1 medium sweet potato, peeled, and diced 1 small red or Yukon gold potato, peeled, and diced 2 tablespoons vegetable oil 2 sprigs curry leaves, finely chopped 1 (2-inch) […]
Chicken and Fettuccini in Galangal Coconut Sauce
Chicken and Fettuccini in Galangal Coconut Sauce (Malaysian Laksa) Recipe Ingredients Laksa Paste 2 stems lemon lemongrass, thinly sliced 1 medium onion or 6 shallots, peeled and chopped 4 garlic cloves 1 inch galangal, chopped 1 inch fresh ginger, sliced 1 tablespoons chili paste or sambal olek 6 macadamia nuts or 2 tablespoons cashew nuts […]
Coconut Rice with Sambal, Anchovy, Egg, Peanuts and Cucumber
Coconut Rice with Sambal, Anchovy, Egg, Peanuts and Cucumber (Nasi Lemak ) It’s hard not to love nasi (rice) lemak (coconut), so popular that its greatest advocates insist on calling it the country’s national dish. Growing up, I would savor nasi lemak wrapped in green banana leaves, bundled, and lined with plastic at least three […]
Pineapple Fried Rice with Cashews
Pineapple Fried Rice with Cashews (Serves 4) Ingredients 4 tablespoons peanut oil 4 shallots, peeled and thinly sliced 3 cloves of garlic, minced 1 green jalapeño, chopped 1½ cup fresh pineapple, cut into small bite size cubes ½ cup raisins ¼ cup roasted unsalted cashews 4 cups cooked jasmine rice (preferably leftovers rice) 2 tablespoons […]
Eggplant Sambal Malacca Style
Eggplant Sambal Malacca Style The Eggplant Sambal Malacca style dish is my version of ‘nonya sambal terung’ the famous Malaccan eggplant dish. Sambal dishes always begin with an aromatic spice paste that must be cooked properly until the oils separate from the paste, otherwise the chili will taste raw and unpalatable. Sweet seasoning sauces, such […]