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Wednesday, March 9, 2011

Nyonya Sauce Kapitan

               This is a lovely Kapitan Sauce.  Sorry that the measurement is in oz as learnt this umpteen years ago :)

                  "A"

                    12 oz               Shallots/small Onions, blend fine
                      1 oz               Garlic, blend fine
                      2 stalks         Lemon Grass/Serai, blend fine
                      1"                   Fresh Tumeric/Kunyit, blend fine
                      3                     Chilli Padi, blend fine

                   "B"

                      3 Tabsp          Meat Curry Powder
                     4 Tabsp           Water

                                   Make a paste with Meat Curry Powder & Water

                   "C"

                     16 oz                  Water
                       5 oz                   Fresh Santan
                
                                   Mix the Water & Fresh Santan together in a bowl.

                   "D"

                      3 Tabsp             Oil
                      1                         Bunga Kantan
                                                 A sprig of Daun Kesom

                  "Seasoning"

                   3/4 Tabsp            Sugar, Opt
                     1 teasp               Salt
                     1 teasp               Maggi Concentrate Chicken Stock

                  
                     Method
  1. Heat 3 Tabsp Oil & saute over medium heat "A" till fragrant and pecak minyak.
  2. Add "B" & saute for 2 minutes.
  3. Add the Bunga Kantan & Daun Keson & "C" & bring it to a BOIL on medium low heat.  Once BOILING, LOWER HEAT & simmer for 10 minutes.
  4. Add Seasoning, check for taste.  Off fire.
                Comments.  This is served at room temperature over:-

                      (a) Steamed prawns or fish, remembering that you cannot over do steaming otherwise seafood over cooked;

                       (b) Fried prawn, fish or chicken.  Just put salt on them & fry;

                       (c)  Blanch Ladies Fingers, Asparagus; Brinjals;

                       (d)  Fried or better still, Grilled Brinjals.

                       When I learnt Chef used 5 Limau Perut leaves but I have substituted the Limau Perut Leaves for 1 Bunga Kantan & a sprig of Kesom as I find that these two were more in line with a Nyonya concept and NOW for the icing on the cake, so to speak.  For presentation you can either line a large platter with Banana Leaves & then yr choice of (a) - (d) then pour the Nyonya Sauce Kapitan over it OR in a Foil shaped like a boat and place some Banana Leaf too :)

                        When I made this, I rated the dish 10/10.  Till my next post, xoxo, Ophelia

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