Busy weekend.

I know it's almost mid-week but it's been a crazy week so far and this weekend was no different. It's the audit busy season all through May-ish so as usual, we worked on Saturday and a little on Sunday but I managed to get errands in there.

On Saturday after work, it was to the following places;

Old Navy to get some summer gear.


Linens & Things for spring bedding.



Wild Oats for our weekly groceries.


Target just because :)


By the time I got home, it was 10pm, so it was straight to bed for mel.

On Sunday after church, I had a Nasi Lemak craving so as soon as I got home, what else but to slave over the stove to satisfy that craving.

On the menu was Tamarind Prawns, Ikan Bilis Sambal, Nasi Lemak [Coconut Rice], fried ikan bilis, hard boiled egg and cucumber slices.

Ikan Bilis [Anchovy] Sambal

20 shallots
20 dried chillies [soaked in hot water]
2 stalks lemon grass
3 slices ginger
1 inch fresh tumeric
1 inch shrimp paste
Handful dried anchovies, rinsed and drained
2 red onions, sliced into rings
Golf ball sized tamarind paste

Method:
1. Blend first 6 indgredients to fine paste.
2. Heat 2 tbsp oil, fry anchovies till crispy. Set aside on paper towel to drain.
3. Add blended indgredients and cook till oil separates.
4. Add tamarind water to taste. Bring to boil. Let simmer for 15 minutes.
5. Add salt & sugar to taste. Add fried anchovies.
6. Add onions and cook to desired done-ness.





Nasi Lemak [Coconut Rice]

The amount of coconut/liquid should be the same amount as you use normally.

1 cup jasmine rice
1 tsp fenugreek [halba]
4 shallots sliced
6 slices ginger
salt to taste
Coconut cream

Tamarind Prawn

This was made on guestimation.

I used 1 lbs of cleaned shrimp, stirred with golf ball sized tamarind paste, sugar and fish sauce. Do this while the pan is heating up, add 2 tbsp oil. As soon as the pan is hot, dump shrimp and stir fry till cooked, this should take like 5 minutes. Simply yummy!



And of course for my husband, Pecan crusted chicken with bourbon sauce and a simple salad with strawberries and macadamia nuts drizzled with balsamic vinegar dressing.

Pecan crusted Chicken
1 chicken breast [marinade with salt, pepper & 1 tsp Grey Poupon country dijon mustard]
2 tbsp pecan, chopped finely & mixed with 2 tbsp breadcrumbs
1/2 stick butter, melted

Bourbon sauce
2 tsp soy sauce
1 tsp Worchestshire sauce
1 tbsp Grey Poupon country dijon mustard
2 tbsp brown sugar
1 to 1 1/2 tbsp bourbon
2 tbsp cold butter

Method:
1. Coat chicken with pecan mixture, drizzle with melted butter, just enough to make crumbs stick.
2. Heat enough of the melted butter in a pan and pan fry the chicken
3. In a small sauce pan, combine soy sauce, mustard, brown sugar and Worchestshire sauce until bubbly. Add bourbon and bring to boil, remove from heat and stir in cubed butter.
4. Drizzle sauce on chicken and garnish with green onions.