April 5, 2014

South Korea...Places !...Food !

Nyonyachef made a vow 10 years ago that he will be back to South Korea !

I always wanted to make a trip to Korea, brings the old wonderful memories back. Why ? I met my god sister there 10 years ago and we took a vow that we will be back....

At last, we managed to celebrate our 10 years anniversary last November.

Check out some of the nice Places and Food that I captured...

Yong Pyong Ski Resort
It look approximately 3 hours drive from Seoul. This place will host the next Winter Olympics in 2018.

Snowing in November ? Snowfall for 3 days, temperature -6C. 

Gyeongbokgung Palace

Beside visiting some architectural and historical places, Seoul also offer great shopping experiences. 


March 8, 2014

Assam T'ng (Tamarind Fish Soup)

One of the old time dish which many have not heard of ! Extinct and nowhere to be found.

I recalled back this dish when I was in Chiang Mai, taste similar to the Northern Thailand clear Tom Yam Soup. Fiery hot, tangy taste from the tamarind, pungent aroma from the Belachan. 

Well, I am just gonna eat this with steam rice....   

Preparation: Kembung Fish (rinse and remove the gut), Belachan (slightly toasted), Tamarind (soaked in water) Onion, Lemon Grass, Red Chilli, Bird Eyes Chilli and Kaffir Lime Leaves.

Use the Tamarind juice as the base and heat it up. Throw in the Lemon Grass, Kaffir Lime Leaves, Onions, Belachan, THE CHILLIES and let it come to a boil. Add the fish and reduced the heat. 

Simmer for approximately 10 mins, sugar and salt to taste, and we are ready to eat. Serve it piping hot ! 
Some people will be wandering are we only having the soup and fish ??!! With a dash of soy sauce on THE CHILLIES...and you can eat it too.    

Serving for 3paxs

600g Kembung Fish 
80g Tamarind Pulp (soaked in water)
150g Onion (chopped)
5pcs Kaffir Lime Leaves
4pcs Lemon Grass (bruised)
10g Belachan (slightly toasted)
1tsp Sugar
1tsp Salt
1.5lit Water  

January 31, 2014

Assam Ko Heh (Tamarind Prawn)

I have always wanted to share this easy-to-made dish, this is one of the unique nyonya dish I will cook when having Nasi Lemak. 

Want to know how I eat ? Using your hand, just dip the Assam Ko Heh into the Sambal Belachan and with your fingers scoop the Nasi Lemak and in goes into your mouth ! After that, lick your fingers,...well, you can still taste the sourish taste of the tamarind, perhaps a bit of the pungent Sambal Belachan

Erh,...disgusting ? Trust me,...it's worth it !

Clean and devein the Prawn.

Soak the Tamarind Pulp with water, mix with the Prawn, add some Salt and Sugar.

Leave aside and let it marinate for 3 hours in the fridge.

Heat up oil over medium fire, in goes the Prawn and fry till slightly burnt. Add some Dark Soy Sauce if you wish. 

Serve with Nasi Lemak.

Serving for 4paxs.

800g Prawn (Clean & devein)
50g Tamarind Pulp (Soaked in water)
1tbsp Sugar
1tsp Salt
1tsp Dark Soy Sauce
3tbsp Water
5tbsp Oil