Friday, 24 September 2010

Cuzinhia Cristang: Ambiler Kachang & Bendi Pas'agu

So... then I tried out what I taught were the simplest recipes in the book Cuzinhia Cristang: The Malacca-Portuguese Cookbook by Celine J. Marbeck, which I've mentioned in an earlier post. Were they really simple you may ask... well... I thought so. It took me just over an hour to prepare and cook the dishes, along with rice.

Ambiler Kachang

Bendi Pas'agu

This is the first time I've made and eaten a sambal belachan anything, and that's exactly what you see in the picture of the Bendi Pas'agu - a sambal belachan variation with dried prawns. It was lovely, lovely, lovely and SO spicy. I had a tummy ache later from eating too much and not being used to so much chilli. Still, I was a happy girl. This is best eaten on the same day it is made.

The Ambiler Kachang however, was totally scrumptious after a night's rest. Really. I enjoyed just that and rice for a simple week day dinner on the day after.

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