Dried shrimp sambal is a mix of salty, sweet and spicy. It goes well with rice, porridge or as a sandwich filling. It can be stored too. All you have to do is bottle it up andrefrigerate.

Ingredients:

1 1/2 cups dried shrimps

2 tablespoons oil

1 teaspoon sugar

2 tablespoons lime juice

For the spice paste:

4 candlenuts

8 large dried red chili, seeded

1 teaspoon shrimp paste

1/4 cup shallots

2 tablespoons water

Soak the shrimps in warm water for 30 minutes. Strain and remove any hard parts. Place it in a blender or food processor and blend it for 30 seconds or until it becomes smooth. You may also grind it in a food processor if desired.

Next, combine the candlenuts, dried chili, shrimp paste shallots and water in a food processor or blender. Process it for 30 seconds or until it forms a paste.

Heat the oil in a skillet over medium heat. Sauté the spice paste for a minute or two or until it becomes fragrant. Add the sugar and lime juice.

Heat oil in a wok and sauté the spice paste until fragrant then add sugar and lime juice. Cook for 2 minutes.

Place the dried shrimps in the skillet and mix well. Reduce the heat to low and allow it to cook for 6-8 minutes or until the shrimps dry up. Stir constantly. Remove from heat and let it cool completely. Serve with plain rice.

Photo Courtesy Of:   stu_spivack

Herbed popcorn is a yummy twist to the classic popcorn recipe. It almost tastes like chips! The combination of Parmesan, garlic salt and basil give off an aromatic saltiness to it. The walnuts on the other hand contribute more crunch and an added taste plus texture too.

Ingredients:

5 tablespoons canola oil

1/2 cup un-popped popcorn kernels

2 tablespoons melted butter

1/2 teaspoon garlic salt

1/2 teaspoon dried basil

1/2 cup walnuts, roughly chopped

1/2 cup grated Parmesan cheese

Heat the oil in a large pot or Dutch oven over medium heat. Add the popcorn and cover the pot. Once the corn kernels start popping, gently shake the pot over the burner. Keep the lid slightly open to release the steam. When the popping sounds slow down and the intervals last for a few seconds, remove the pot from the heat. Shake the pot while covered for a minute to make sure all the kernels pop. Transfer the popcorn to a large bowl and drizzle it with melted butter.

In a medium sized b bowl, combine the chopped walnuts, garlic salt, Parmesan and dried basil. Mix well. Add the herb and walnut mixture to the popcorn and gently toss until well combined. Serve warm. Add more garlic salt if desired.

Photo Courtesy Of:  cyclonebill

Spicy beef with onions is a delicious main course that can serve as tapas too especially if you are fond of spicy food. You can stir-fry the beef until crisp or keep the strips tender. I also prefer making twice as much spice paste. It serves as a delicious sauce for the rice. Enjoy this dish with stir-fried sweet and sour vegetables for a yummier fare.

Ingredients:

600g beef cubes

10 dried chili, cut and seeded

4 red finger length chili, seeded and sliced

6 shallots, peeled

3 cloves garlic, peeled

1/2 cup oil

2 onions, cut into rings

2cm piece fresh ginger, peeled and shredded

2 teaspoons sugar

1 teaspoon salt

1 tablespoon lime juice

Cook the beef in a pot of water over high heat. Bring it to a boil and skim off any foam that rises. Reduce the heat to low and simmer for 1-2 hours until the beef is soft. You may use a pressure cooker to reduce cooking time to 30 minutes.

Soak the dried chili in warm water for 15 minutes until soft. Drain and then grind it along with the fresh chili, shallots and garlic to form a paste. You may use a food processor or mortar and pestle. Add a little oil if needed.

Once the beef is cooked, drain and reserve the liquid for other dishes. Let the beef cool a little and then slice it into strips.

Place 4 tablespoons of oil in a wok or skillet over high heat. Stir-fry the beef in batches for 5-8 minutes until brown. Transfer the beef to a plate lined with paper towels to drain the excess oil.

After frying the beef, stir-fry the onions for 2 minutes until translucent. Place the cooked onions with the fried beef to drain the excess oil. Next, fry the ginger for 2-3 minutes until golden brown. Place the ginger on the plate with beef and onions.

Heat the remaining oil in the wok or skillet. Stir-fry the ground paste around 5-6 minutes until the oil separates from the paste. Return the beef, onions and ginger to the wok or skillet. Set the heat on medium and season the beef with salt, sugar and lime juice. Stir-fry for 2-3 minutes until the beef is coated in spice paste. Serve warm with rice.

Photo Courtesy Of:  stu_spivack

Cheese pretzels are a big hit with kids. They make good snacks for school or during playtime. You may also prepare it ahead of time and store it in the freezer. Sprinkle it with cheese before reheating to make it cheesier.

Ingredients:

200g plain flour

25g cheddar cheese, grated

25g butter, diced

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

100ml milk

1 egg beaten

Toppings:

Coarse sea salt

Sesame seeds

Extra grated cheese

Pre-heat the oven to 200C.

Combine the sifted flour, baking powder, butter, sugar and salt in a mixing bowl. Mix it together with your hands or using an electric mixer set to medium. Gradually add the dough and continue mixing it until you form a ball of dough.

Flour a flat surface and roll the dough 3-5 times. Knead it by pressing and folding for 2-3 minutes or up to 10 times.

With a rolling pin, roll out the dough until it measures 10 x 7 inches. Cut the dough into strips about half an inch thick. Pinch the edges and twist the dough to form a pretzel. Do this for the remaining strips of dough. Place the pretzels on a greased baking sheet. Brush it with beaten egg and sprinkle with salt, sesame seeds and grated cheese. Bake it in the oven for 10-12 minutes or until golden brown.

Photo Courtesy Of:   Kelly Sue

The conversation progressed from the juiciest of gossips first of course, and then the exchange of notes on hot guys … and then the lamentations of singlehood and the lack of eligibles, prospects and sidetrips. And when all has been said , food seems to be the end all of all conversations between us.

This time around, we tossed about on our frugal and almost austere food favourites. When the pantry is fresh out of groceries and you’re cash is tighter than that pair of old jeans you’ve been hoping to wear again from 5 years ago, all it takes is a few essentials and some creativity to whip up something to eat.

Spam. Yup, a long time gourmet meat favourite! I like it any day with some chopped tomatoes and onions and garlic fried rice! Eggs, a cheese omelette always does the trick. Then again, when you’re left with nothing else but a bottle of anchovies soaked in oil …. and some leftover dried pasta, it’s time to break out that can of courage and try this ultimate salty yet heavenly indulgence you can easily conjure for dinner.

It’s not a very encouraging food thought for some of you out there, but if you’re digging anchovies … you’re sure to get hooked on this dish.

PASTA BAGNA CAUDA

Ingredients:

• ½ cup olive oil
• ¼ pound butter
• 3 to 5 garlic cloves, chopped fine or mashed
• 6 flat anchovy fillets, chopped of mashed
• 1 pound pasta, cooked al dente
• 1 egg
• Grated cheese (Parmesan or Romano)
• pepper, freshly ground

Instructions:

Heat the oil and the butter together in a small pan on very low
heat. In another pan cook the garlic in a bit of the oil until the
garlic is soft. Add the anchovy fillets and cook until the fish dissolves
into a paste, about 5 minutes. Add to the pan of olive oil
and melted butter. Stir briskly.
Toss the cooked pasta the the sauce. Add 1 whipped egg
and cheese and pepper to taste.

Photo Credit: Elise Bauer

Photo Credit: toastable.com

Photo Credit: bacon and butter