"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Archive for September, 2010

Home-cooked Niang Chilli and Dou Pok

Following up on my previous post on stuffed hairy squash, I finally got my mum to cook this!!! This is one of my favourite dishes!! I love the sauce that goes with the chilli. I can even dip the dou pok in the sauce and it goes very well with rice!

Recipe

Ingredients:

1) fish paste 400g
2) Minced pork 200 g
3) water chestnuts 6 pcs (coarsly chopped)
4) red chillies 10 pcs
5) green chillies 5 pcs
6) small square taupok 20 pcs
7) spring onions ( finely cut)
8} pepper, salt, sesame oil to taste

Gravy for the chilli:

1) 3 tablespoon light soy sauce
2) 1 1/2 – 2 tbsp. sugar
3) 1/2 cup water
4) cornflour for thickening the sauce

Method:

1) Mix the fish paste, minced meat, salt, spring onions and water chestnuts together.
2) Cut each red and green chillies lengthways. Remove the seeds and thick membranes. Pad dry with kitchen tissue pepper and spread little cornflour on the inner surface.
3) Cut each taupok into half. And turn inside out.
4) Fill the chillies, taupok with minced mixture.
5) Heat up wok, put enough oil , When the oil is hot , carefully place the taupok pieces, meat side down, deep fried until lightly golden brown, turn to the other side. When both sides are golden brown, transfer to a plate.
6) With the same wok, remove excess oil, just leave enough oil to pan fry the chilies, meat side down. When the meat coulour change white , pour the light soy sauce , stir fry for few seconds until you smell aromatic. Pour in water and sugar, let simmer (low heat, do not cover with lid) until the chillies are cooked. Thicken the sauce wiht cornflour. Garnish and serve.

NOTE: fish paste from the market is quite salty. So do not add too much salt to it.

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