Chilli Sauces by Jensie Tan

1) Indonesia Peanut Sauce 

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 together


2) Indonesia Belachan 

6 big chilli n 4 small chilli
6 garlic 4 shallot cut half
2tbs Balachan fry or tost
1tsp sugar
1tbsp gulamalaka
1 big Tomato cut
Lime juice

Fry Big in chilli , garluc ,shallot n tomato untill soft add in balachan n off the fire add in gulamaka n melt
Take out n blend it
Add in lime juice /soy sauce a bit


3) Chinese Teochew Sauce 
2tbsp viniger
4 big chilli chopp
3 small chilli chopp
4 garlic chopp
1tbs sugar
1tbs light suace
Mix together

4) Japan Sauce 
Half Japan deep roasted sesame dressing (in bottle )
3 tbsp suki suace
1 tsp spring onion chopp
1 coriader leaf chopp
1 tbsp sesame oil
1 tsp sesame seed fry or tost
1 tsb fry peanut bland
Mix together


5) Dry Chilli Sauce 
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 and sesame seed

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Dhal by Lena Lai

Soak for 2 hr, drain n wash till clean. Add water n cook till soft, about 30mins

Randomly mash the lentils.

Add in these.

In another pan, sauté 1 tbsp of mustard seeds, then add in curry leaves, onions, garlic, ginger n dried chillies till fragrant.

Add into the pot of dhal n vege, boil the vege till soft.

Add in 2 tbsp of sambar powder n stir till mix. Done.

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Salsa by Maverick Lim

1 box of mini tomatoes
Half an onion
2 bunch of coriander
4 lime

Everything chop finely

Mix well and season with:
Pepper
Salt
Olive oil

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/865769180158826/?__mref=message_bubble

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Nasi Lemak chili by JJ Lily Ooh

Ingredients

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.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/852140568188354/

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Ragu alla Bolognese by Eddy Khoo

Ingredients
1L chicken stock
2 cans diced tomatoes
500gm diced chicken livers
olive oil
1kg minced beef
500 gm minced pork
4 tbsps butter
200gm streaky bacon
5 diced large onions
3 diced large carrots
5 diced stalks celery
2 cups red wine
1 cup whole milk
2 bay leaves
1 cup heavy cream
100gm grated parmesan cheese
2 tbsps thai fish sauce

Method

Heat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken livers

In another pan, heat butter and bacon until aromatic and add all the vegetables. Cook until softened and add to meat mixture.

Add wine and cook until the alcohol has evaporated (about 5 mins) and add stock, tomatoes, milk and bay leaves.

Stew and simmer for approx 3 hrs until the sauce is thick and there is a layer of fat and oil on top.

Stir in heavy cream, parmesan and fish sauce. Bring to boil stirring constantly for the sauce to emulsify. Season with salt & pepper. Garnish & enjoy !

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847325128669898/

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Homemade Tomato Sauce by Michelle Yeow

So easy it only takes 30 mins from chopping up the veggies to blending them in a blender.

– 6 large tomatoes (the riper the better)
– 1 box of cherry tomatoes
– 2 red pepper
– 3 carrot
– 3 celery stalk
– 2 tablespoon of EVOO
– 2 handful of dried mixed herbs
– salt (to taste)
– pepper (to taste)
– Onion powder (Optional)

Start by chopping the veg into bite size chunks – pepper need to be de-seeded.

Add EVOO and herbs to pot and add in all chopped vegetables. Gently stir so all vegetables are well-coated.
*You will be tempted to add water. Don't! It will turn into a pot of soupy goodies in a while.
Put the lid on the pot and allow everything to simmer for about 20 to 30 minutes – until all the veg are soft. Once done, blend for a minute or so ** until a smooth sauce forms.

**I used hand-blender which takes about 3-4 mins.

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Cashew nut butter by Mavis Ho

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/844009429001468/

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Durian Kaya by Judy Cho

Cooking time : 10mins

Ingredients
120gm of durian puree (Blender to mix to puree form)
100gm sugar
4 egg yolks
200ml coconut cream
1 pandan knob
Non-stick wok

Method

1. Add sugar, durian puree and coconut cream to non-stick wok with pandan knob over slow heat until dissolve. Stir for 8-10mins slow heat.
2. Use only 4 egg yolks hand beat.
3. Add beaten egg yolks to your ingredient in non stick wok and slow mix thoroughly
4. Cook for only 5 mins until your kaya becomes pasty or lumpy.
5. Remove from wok and store in glass container up to 2 weeks in fridge.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/830718956997182/

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Asian coriander dressing by Anna Tan

2 tbsp of finely chopped coriander, 1 clove garlic minced, 1 medium fresh red chili deseed & finely chopped, 1 tsp of sesame oil, 1 tsp honey, 2 lime squeezed to juice, pinch of salt and pepper to taste.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/827688303966914/

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Salsa with Nacho by Anna Tan‎

Ingredients
3 big tomatoes
1/4 onion, diced
1 garlic, minced fine
1 medium chilli or 1/4 capsicum, diced

Seasoning
1 medium lime ( squeeze to juice)
2 to 3 tbsp extra virgin olive oil
1/2 tsp ground black pepper.
1 handful of English parsley
Pinch of sea salt to taste

Method
Mix ingredients together, pour in the olive oil, lime juice, salt, ground pepper then mix well. Chill it in fridge before serve.

Discussion: https://www.facebook.com/photo.php?fbid=10153230746393076&set=gm.826569370745474&type=1&theater

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Homemade Kaya by Kitty Katherine Goh

Homemade kaya without artificial colouring and perservative!
Ingredients :
250g sugar (I used 230g)
Original recipe calls for 4 eggs (I used 5 eggs)...
About 250g coconut milk (I use Heng Guan brand) or 1 freshly squeezed coconut milk (approx 1 bowl)
5 pandan leaves, tied into a knot

Method 1:
If you want brown coloured kaya, you will need to melt half portion of sugar in a pot till caramelized. Add in all the other ingredients and stir continuously till thicken over small flame.
Method 2:
If you want green coloured kaya, add all ingredients into a pot and stir continously over small flame till thicken.
To note : I used double boiling for method 2.

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Ikan bilis sambal by Jill Chua

Ingredient A:
150g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
3-4 small local limes (extracts juice)

Ingredient B:(blended)
100g shallots, 30g garlic
5 chilli padi chillies
12 dried chillies (soaked, drained)

Seasoning:
2/3 tbsp white sugar
1/4 tsp salt

Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.

2. In the same wok, fry ground ingredients till oil comes through, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.

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Strawberries Jam by Kelly Ng

Just wash the strawberry and cut into small small pieces. Mixed with castor sugar (depends on your liking). I make it fast so I put into microwave for 15 minutes till all turn soft and a bit watery. Then I use non stick pan/wok to cook till thicken. You can add 1 to 2 table spoon lemon juice (also adjust to your liking). Then taste it, if not enough sweet, you can add sugar. Let it cool down before store in air tight container.

I do add one drop of red food colouring to make the colour nicer and brighter. Because after you cooked the strawberries, the colour will turn dull and lighter.
Hope you like it. I eat it with homemade bread, sweet sour taste, everything homemade.... Feel so wonderful ! Happy trying.

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XO Sauce by Wendy Ang

 Recipe from : http://www.youtube.com/watch?v=vkiwRj230_c

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Vinegar Green Chilli by Evelyn Lim

Ingredients:

7-8 pcs green chilli
200 ml vinegar
80g white sugar
1/4 teaspoon salt
...

Wash green chilli use kitchen towel pat dry, cut in small pcs.
Use a glass bottles mixed well vinegar, sugar n salt.
Put in green chilli soak overnight in the fridge.

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Ayam Penyet Chili by Zann Teo

Ingredients:
Red big chilli abt 8
Small red chill abt 10
One thumb of toasted belacan
10 small onion
2 clove of garlic
3 big tomatoes
Method:
Pan fry garlic onion first till fragrant add tomatoes n belacan till soft . Tomatoes will be soft n watery .
Once soft bring all the ingredients to blender n blend for a while .
Once all ingredients blended bring back to wok again fry a while n add brown sugar as per preferred taste . 😊

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Superior Soy Sauce for Steam Fish HK style by Rina Mok

Ingredients:
Light & dark soy sauce, rock sugar.

Method:
1. Fry ginger
2. Add spring onion fry till you can smell the aroma then add water.
3. Add light,dark soy sauce and rock sugar.
Boil till boiling point.
4. Lastly add coriander leaves. Cover and off fire. Do not open till liquid cool.

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Gado Gado Sauce by Yuly Mirawati

Ingredients:

200g peanuts, fried
2 red chillies
5 chilli padi
1 tsp salt
1/2 tsp belachan, roasted
1 tbsp gula melaka
200 ml water

Method:

Blend all and cook them for it's boiled.

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Chilli oil dipping 辣椒油 by Jennifer Lu

Ingredients:

250g Shallot, peeled
90g Garlic, peeled
100g Fresh red chilli,remove stalk.
120g Dried shrimps,soaked for few mins then drained
100g Chilli flakes
2 Tbsp Red chilli powder
2 Tbsp Salt
4 Tbsp Sugar
4 tsp Chicken ess powder
1000ml Vegetable oil
10 Tbsp Vegetable oil(added when done)

Steps:
1). Put garlic, shallot, fresh chilli and dried shrimps in a food processor and chop to a medium coarse texture.

2). Tip this mixture into a sauce pan and add remaining ingredients (Except the last few Tbsp oil).

3). Cook this mixture with medium heat till the oil is hot and bubbly.

4). Turn the heat down to minimum and let it simmer gently and bubble away for about 3-4 hours, stirring every few minutes to prevent catching or burning the solid part.

5). Once the solid has turned a dark rich brown colour and fragrant, heat off. Add the last few tbsp of oil to cool the mixture and stop further cooking.

6). Let this cool down slightly and spoon into clean jars.

Original recipe from (Sunflower blogspot) and I modified.

I love this condiment on my dumpling,wonton noodle and fried mee hoon.This is taste the same as Uk chinese restaurant serve^^

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Spicy Sauce for dumpling (红油抄手) by Jennifer Lu

Ingredients:

2 Tbsp Chilli oil
3 Tbsp Light soy sauce(头抽)
1 Tbsp Zhenjiang vinegar
1 tsp Caster sugar
Sesame oil, to taste

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