Ang Chao (red yeast) by Susan Sim

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1208874452500186/

Finally after 3wks, my ang chao (red yeast) is ready! The wine is very very sweet!

Ingredients:
1kg glutinous rice
2pcs wine biscuits (pound to pieces, keep a small amt for last to sprinkle on top)
1pkt red yeast rice (abt 100gsm)
1 btl rice wine any brand

Method:
1. Wash glutinous rice. Must be v clean otherwise wine will be sour.
2. Fill water to cover rice and soak overnight.
3. Cook rice in rice cooker (less water compared to normal rice). Note: steam is better.
4. Once rice is cooked, scoop out and place on tray to cool.
5. Rice must be completely cold b4 adding wine biscuits n red yeast. Add rice wine.
6. Mix well.
7. Place all in a clay pot or glass container.
8. Balance wine biscuits to sprinkle on top.
9. Use clean cloth to cover pot b4 covering w lid.
10. Open in exactly 3wks.
11. Use a cloth or filter bag to press out the wine from the rice.
12. Bottled the wine and let the sediment sink.
13. Bottled the dregs for cooking. Note: if too dry add some of the wine n the sediment fm wine to the dreg. Refrigerate.

Curry Sauce by Cecilia Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1173288422725456/

Ingredients for Curry Sauce
1/2 Onion minced
3 cloves Garlic minced 
2 tablespoons Fresh ginger minced 1 tablespoon Curry powder
1/3 teaspoon Ground coriander seed
1 teaspoon Flour
2 tablespoons Ketchup
3/4 cups Chicken stock

Steps:
Add 2 tablespoons of oil into a small saucepan and fry the onions over medium heat until they are soft.
Add the ginger and garlic and continue frying until they are very fragrant and browned all the way through.
Add the curry powder, ground coriander, and flour and fry until saturated with oil and fragrant.
Add the ketchup and stock then whisk, cooking until the sauce thickens up just a bit.

Teriyaki Sauce by Suri Aziz

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1068283803225919/

Made teriyaki sauce using a simple recipe.
4 ingredients.

1/4cup dark soy sauce
1/2 cup water
1tbsp cornflour
4tbsp honey

Mix all and boil till thickened.
**i add 1/2 tbsp Samsui chicken ginger dip or you can use fresh grated ginger instead.

Wonton Noodles Seasoning by Vera Koh

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1057400517647581/

Per pax serving - 

15g oyster sauce
4g shaoxing
5g dark soya sauce
1g fish sauce
7g ketchup
a dash of sesame oil
some pepper

Pesto sauce by Tasha Lee

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1048194411901525/


2 cups fresh basil
2 large garlic 
1/2 cup Parmesan cheese
1 cup extra virgin olive oil

Blend all the above together. 

Sambal Chilli by Anna Chen

Facebook link - https://www.facebook.com/photo.php?fbid=221624791521191&set=gm.986021881452112&type=3&theater

Ingredients:

30gms dried chilli, cut and soak in hot water
30 gms dried prawns, soaked and washed
1 onion, about 100gms, sliced
3 cloves garlic
1/2 tsp toasted belachan

Method:

Put all the ingredients in a blender, add some water and blend till fine.
Heat 4 tbsps oil in a pan and fry chilli till ' naik minyak.'
Add 1/4 tsp salt and 1tsp sugar to taste.
Spoon into a sterilised bottle when cool.
Chilli in fridge when not in use

Tahu Goreng sauce by Nasira Begam

Tahu Goreng sauce by Nasira Begam
https://www.facebook.com/groups/platepalate/permalink/907324892655145/


10 red bird eye chillies
4-5 cloves garlic
8-9 shallots
1 tablespoon big belachan

Heat oil in pan and saute all the ingredients above till the raw smells subsides. Then pound them a bit then transfer them to blender. Blend till to get smooth paste.can add little water when grinding.

Transfer grinded paste to a big bowl. Take 2 pecal (peanut paste as shown in video) pound to get powder base n put them in grinded paste. Then add these items below to the mixture.
2 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon tamarind paste
1 teaspoon salt
1 cup water.(room temperature)

Give it a good mix till well combined. Now the peanut sauce is ready. This sauce can be kept in dry container in fridge for 1 week.
When using take required amount of the peanut sauce mix with sufficient hot water then put in microwave oven for 2 mins to heat up.

Meanwhile cut the Tahu which was fried before into cubes, topped with bean sprouts(must blanced 1st) then pour the hot peanut sauce over it.
Top it with grated cucumber n carrots. Sprinkle with peanut powder. Serve hot.

Bon Appetite.

Sambal belachan chili by Cecilia Wong

Sambal belachan chili by Cecilia Wong

https://www.facebook.com/groups/platepalate/permalink/905716962815938/

Sambal Belachan Chili

(1) a pack of small green chillies (cili padi)
(2) one pack of red chillies, de-seeded

Rinse and set aside.

(3) small onions, rinsed, sliced and set aside
(4) belachan, toasted over small fire or dry pan 
(5) juice, from small limes
(6) sugar, optional 

Get your weapon of choice.
Mortar and pestle or blender.

If using traditional weaponry, pound all ingredients (1)-(4) till desired texture. Finally, juice the lime and give it a good mix. Depending on the belachan of your choice, some may need a wee bit of sugar. So, that's optional. Some recipes call for salt but most times I don't add as the belachan already comes with its saltiness.. 

If using blender or food processor, pause after every second or two to achieve textured sambal. Some prefer to have an onion crunch to theirs. But if you want it smooth, then blend away till all ingredients are evenly mixed & blended.

Different chilli sauces by Jensie Tan

Different chilli sauces by Jensie Tan

https://www.facebook.com/groups/platepalate/permalink/901584439895857/

1) Indonesia peanut 

250 peanut butter

250ml hot water

5 garlic crushed to paste

3 small chilli chopped fine

2tbsp fresh ginger chopped

2tbs brown sugar

30ml soy sauce 

Mix all tgt

2) Indonesia balachan 

6 big chilli n 4 small chilli 

6 garlic 4 shallot cut half 

2tbs Balachan fry or toast 

1tsp sugar 

1tbsp gula melaka 

1 big Tomato cut

Lime juice

Fry Big in chilli , garlic ,shallot n tomato until soft add in balachan n off the fire add in gula melaka n melt 

Take out n blend it 

Add in lime juice /soy sauce a bit

3) Chinese teochew

2tbsp vineger

4 big chilli chop

3 small chilli chop

4 garlic chop 

1tbs sugar 

1tbs light sauce 

Mix all tgt

4) Japan sauce

Half Japan deep roated sesame dressing (in bottle )

3 tbsp suki sauce 

1 tsp spring onion chop

1 coriander leaf chop

1 tbsp sesame oil 

1 tsp sesame seed fry or tost 

1 tsb fry peanut bland 

Mix tgt all the thing

5) Dry chilli suace

6 Garlic chop very fine 

30 g dry chilli soak n cut n blend 

1tbsp coriander leaf chop fine

One tsp Salt 

One tsp sugar 

1tbsp sesame seed 

Fry the chilli with oil n fry until the oil come out, add in salt sugar off the fire .

Scoop out n add in the coriander n sesame seed

Hope every one like this ☺

Nasi Lemak chilli by JJ Lily Ooh

Nasi Lemak chilli by JJ Lily Ooh -
https://www.facebook.com/groups/platepalate/permalink/874084622645839/

Recipe for Chili (using gula melaka)
30 pcs of dried chili (soaked in hot water till soft, removed seeds)
7 garlics
10 shallots
1 big onion (Sliced)
2 tbsp dried shrimps (soaked in hot water till soft)
Water (i used about 1/2 cups)
1 roll of gula maleka (abt 1.5 " height) or white sugar (3-4 tbsp)
Salt to taste
1 handful ikan bilis (wash and drained)

Method -
Blend dried chilis, dried shrimps, garlic and shallots (with little water) till fine paste. Heat wok with oil, deep fry ikan bilis till golden brown. Remove and set a side.Same wok add in onion and blended chili paste into remaining oil, stir fried till fragrant (abt 5-8 mins). Add in gula Melaka, continue to stir over low heat for 15mins. Cook till half way, add in water and continue to cook till paste become thick. Lastly, add in ikan bilis stir well for abt 2-3 mins, add salt to taste and dish out.

Belachan by Jensie Tan

Belachan by Jensie Tan -

Recipe at picture

https://www.facebook.com/photo.php?fbid=10203226225251321&set=pcb.852110198176615&type=1&theater

Chicken rice chilli sauce by Clarine Lin

Chicken rice chilli sauce by Clarine Lin -
https://www.facebook.com/photo.php?fbid=10155067625970433&set=gm.787114804676155&type=1&theater

https://www.facebook.com/mamajinkitchen/photos/a.331813530301437.1073741831.331093497040107/431828673633255/?type=1&theater

Ingredient
100g small chillies
15g garlic...
60g ginger
1tsp salt
1/2 tsp chicken powder
50g of water
60g of lime juice
1 tbsp sugar

Method
1. Blend the all the ingredient above together till fine.

Hollandaise sauce by Irene Chan Whitlam

Hollandaise sauce by Irene Chan Whitlam -
https://www.facebook.com/groups/platepalate/permalink/845241595530142/

Ingredients -
125g butter
2 egg yolks
½ tsp white wine vinegar
pinch salt
splash ice cold water
lemon juice
cayenne pepper

Method:
Melt 125g butter in a saucepan. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.