Good evening to all. This is merely a continuation from my previous entry and I would tell you more on how I spent my time. After all the Kacang Phool and Chappati goodness, off we went to this stall located in Kampung Jawa, right in the heart of Melaka town because my younger sister, Abbot (this name was given by my youngest uncle, fondly known as TokCu by my kids) is expecting, and yes, you guessed it right, her cravings are beyond imagination. She went straight to THE curry puffs stall but she returned in despair. The makcik well-known for her scrumptious creation had not been in business for quite long. To compensate for the loss, she bought a few pieces of apam balik.
Still dealing with her cravings, we continued our journey to the wet market near Melaka Sentral. I found it rather amusing for it was already 11 am! I have never been to the market at such late hour! Nevertheless, I tagged along since cravings (especially mentioned by pregnant ladies) are treated rather seriously in my family. After the curry puffs episode, she was not disheartened for she mentioned – chilli crabs! As a result, Mak went straight to the stalls selling the bluish crustacean. We were lucky to get hold of some good-sized ones. The session at the market continued with purchasing of other sea creatures as well as buying Melaka’s greatest culinary items- the ‘belacan’ and ‘cincalok’. I bought some ‘kerepek belinjau’, a few packets of ‘dodol’ as well as some munchies. Mak had grabbed some ulam and I was quite sure that she had already planned what to cook for lunch. After spending about an hour at the market, we went back and a lot of cooking had taken place soon after.
Mak’s meticulous planning had produced sumptuous, mouth-watering babies in the photo below :
STEAMED COCKLES, FRESH FOUR ANGLED-BEANS AND DAUN SELOM WITH AIR ASAM ALA CIK SALMAH
By the way, here are the recipes if you wish to try :
For the air asam :
- 1 pip of garlic
- 2 inch piece of shrimp paste
- 1 tablespoonful of cooking oil
- 6-7 bird’s-eye chillies
- 1 onion (chopped finely)
- 1 fresh red chilli (chopped finely)
- 1 fresh green chilli (chopped finely)
- tamarind (the size of a Grade C egg)
- 1 cup of warm water
- salt and sugar to taste
- Heat the oil in pan and fry the shrimp paste for 2-3 minutes and put aside.
- In a pestle and mortar, pound the fried shrimp paste, garlic and bird’s-eye chillies finely and put into a bowl.
- Next, mix the tamarind with warm water and squeeze out the juice and pour into the bowl containing the pounded ingredients.
- Then, put in the chopped ingredients, and add salt and sugar to taste.
For the chilli crabs, you need :
- 2 kg of crabs (cleaned and each crab is cut into two )
- 2 large onions
- 5 pips of garlic
- 2cm piece of ginger
- 5 pieces of dried chillies (deseeded and soaked in hot water and drained)
- 2 tablespoonfuls of tomato sauce
- 2 tablespoonfuls of oyster sauce
- 3 tablespoonfuls of sweet soy sauce
- 5 tablespoonfuls of chilli sauce
- salt and sugar to taste
- 2 cups of water
- 3-4 tablespoonfuls of cooking oil
- Ground onions, garlic, ginger and dried chillies finely.
- In a big wok, heat the oil and stir fry ground ingredients till fragrant and the oils separates from the gravy.
- Next put in all the sauces and your crab pieces. Stir well.
- Then, put in the water and stir so the sauce coats the crabs. Put on the lid and simmer over medium heat for 10 minutes.
- Add salt and sugar to taste. You may want to add more water if the sauce is too thick for your liking. Cook for another 5 minutes.
- Serve hot!