My Home-Made sauces – OGG – Hot Sambal Relish – ‘Peanut-Free Satay’
Lamb Kofta. 500g minced lamb, 100g my OGG sauce that already has onion, ginger, garlic and salt. Mix well then wrap the meat around a skewer or simply use the non usable part of the Lemon grass stalks that you would normally throw out because the best part of lemon grass in recipes are the base of it; roughly about the size of your little finger. Most often any part of lemon grass above the size of your finger gets thrown out because it’s more woody and chewy and not nice if expected to eat it but for infusion in liquid that’s OK. After marinating meat with my OGG or a combination of my 3 sauces then grill, cook, BBQ to your liking roughly 10 minutes. If not using my sauce then season the mince as you wish. Serve with more of my sauce or my Hot Sambal Relish for some heat!
Hot Sambal Relish Prawns: 300g raw prawns without the heads but shelled if required. 100g Hot Sambal Relish, 1 tablespoon each of ketchup manis and tomato sauce. 1 cup of red capsicum diced or sliced and 1 cup of spring onion base chopped. 1/4 cup of water and salt and pepper as desired. In a fry pan or wok mix sambal, water, tomato sauce and the ketchup and bring to boil then add the vegetables and stir fry for a couple of minutes then add the prawns. Stir fry till prawns turn pink roughly 2 to 3 minutes and check for seasoning and serve. Banana prawns were used in this recipe and soft shell crab or Singapore chili crabs can also be use this way.
Quick stir fried noodles: 400g egg or rice noodles. 50g each of simply sarj OGG & Peanut-free satay, 1 tablespoon each of soy sauce, sweet soy sauce, oyster sauce (optional) and 2 teaspoons of tomato sauce. 1/2 cup each of chopped spring onions or coriander, 1 cup of chopped bok choy, bean shoots and shredded carrots. Bring all the sauces used including simply sarj sauce together in a pan with 1/4 to 1/2 cup of hot water and stir it over medium to high heat and when boiling lower the noodles if using rice sticks/vermicelli make sure they are soften first and stir to well coat and combine with the sauce and cover for roughly 2 to 3 minutes to soften and loosen the noodles further. Stir by adding all the vegetables and serve in 2 to 3 minutes. Suggestions: up to 500g of noodles can be used for the quantity of sauce used in this recipe but do check for seasoning per taste and add more of the sauces listed if needed. Add simply sarj Hot Sambal Relish while cooking for a spicy version of noodels or let individuals add a dollop of sambal on top of their serve. Enjoy
My sauces are made with much care, love and dedication for healthy living. Fresh ingredients are peeled, chopped and blended then cooked in moderate to high temperatures in Rice Bran oil to reduce and concentrate each sauce. Then it is slow-cooked in Extra Virgin olive oil to develop the flavour further. Onion, ginger and garlic are the base to all three of my sauces and then other ingredients are freshly blended; tumeric, lemon grass, whole chillis (note the skin and seeds of the fresh chili in the product), candle nuts/tree nuts (used as a natural thickener), sesame, almonds, tamarind and more. My sauces can be added to any type of meal that you wish to make. I do the labour-intensive task of creating these sauces so that you can take the guesswork out of cooking many types of tasty meals when you don’t have the time to spend on lengthy preparations, but you can still deliver the authentic clean taste that you choose to have. I still miss being around my extended family during my childhood in Malaysia. Everyone ‘pitched-in’ to help prepare a dish from start to finish and I learnt from my family as we cooked together and gossiped. Today many families have to live apart for different reasons. They are time poor because work and family take priority. I offer my help to those like-minded people who are so busy but would like to provide healthy meals from ground up and build flavours as you go. My sauces will help you cook and enjoy healthier home style cooking that doesn’t take a long time to make. Each sauce is made naturally without preservatives or additives. Store them as you would store fresh ingredients in the fridge and consume within 5 days of purchase however use your own judgment for cooking and storing if longer than from purchase date. Alternatively store them in the freezer in the suggested recipes portions, in ice cube trays or the whole container. My sauces are concentrated but you can add more sauce than my recipes suggest if you prefer more intense flavours. All three sauces can be mixed and matched to create an alternative taste. My sauces help Vegan/vegetarian, Halal and Kosher cooking and are a healthy alternative over many from supermarket shelves. Create your own variations and suggestions using the guide below. Cook with meat, vegetables, make salad dressings, soups, dips, marinades for BBQ’s and more or simply use it as topping for pizzas and cheeses as well as stir through cooked meals to add extra flavours. A great favourite in my home as a spread over toast, crusty bread or use in sandwiches instead of butter or margarine. It’s amazing how easy my week day meals have become since I developed these sauces, I can now cook up my curries, stews, stir-fries, soups and more in the shortest time. Sauces come in containers of 200g these can be taste tested or purchased from various Sunday and other markets . As my product is still at development stage I would appreciate any suggestions on packaging and their recommended manufacturer. Your interest, comments or orders can be made via fb simplysarj/Kitchen Cooking. Feel free to leave comments, business queries or a message on my facebook page or on this page it self by scrolling down to the bottom of the page. As I am still developing this page please bear with me and more recipe content and photos are being developed daily using these sauces. Thank you for your support.
Butter Chicken; 60g OGG, 250g chicken thigh cut into bite size pieces, 1 heaped teaspoon tomato paste, 1 heaped teaspoon each of ground cumin, paprika and garam masala. Add all into a non-stick pan and stir and cook till chicken is cooked (depending on thighs or breast meat used), approximately 10 minutes. Season it with salt and pepper if desired, stir through 2 to 3 dessertspoons of plain yogurt or cream and stir and serve.
Sambal Tomato with Chicken; 200g chicken in bite size pieces, 1 medium onion sliced roughly, 1 medium red capsicum in bite size pieces, 2 medium tomatoes cut into quarters, 60g sambal relish, 2 tablespoons coconut milk, 1 stalk of spring onion chopped roughly (garnish). Brown the chicken pieces with onion in a little oil then add sambal and the remainder of the ingredients accept the milk and garnish, cook for 10 minutes then add the milk and the garnish, stir till boiling again then serve. Alternatively add all ingredients into the pan bring to boil cover and cook till the meat is cooked.
Chicken Satay kebab; 500g chicken strips marinated in 60g of ‘peanut-free’ satay, roll in some freshly ground coriander and cumin seeds then BBQ it or cook it under the grill till cooked. Satay sauce; 60g ‘peanut-free satay sauce, 2 dessertspoon each of; lime juice, ketchup manis, Hot Sambal Relish or sweet chili sauce, coconut milk (optional), mix all ingredients well and it can be warmed through in a pan if desired, serve over the kebabs or as dipping sauce, add sesame, crushed peanuts (optional).
Crispy Skin Sambal Chicken; 1kg chicken wings pat dried and then rub 60g Hot Sambal Relish with 1 juice of lime or lemon, marinate the chicken wings for no less than 10 minutes. Sprinkle each side of the chicken wings with salt and pepper if desired then place ½ cup to 1 cup of plain flour in a plastic bag and coat the chicken wings till well coated. Deep fry the wings in medium/hot oil by lowering the wings gently in batches and avoid over-crowding, cook till well cooked inside but golden brown on the outside roughly for 10 minutes. Make sure the pieces don’t burn on the outside, maintain the oil temperature for even cooking. Drain and serve with more of the sambal mix or sweet chili sauce if desired, made with love for my brother during his visit to Adelaide recently.
Potato & Sweet Potato in OGG; 500g total of normal and sweet potatoes peeled, cut into small cubes. 1 carrot peeled and cut into cubes. 1 onion chopped (optional) 1 tablespoon oil (optional). 1 cup water, 1 level teaspoon salt or as desired and pepper to taste, 1 dessertspoon tomato puree and 1 level teaspoon each of ground turmeric, coriander, cumin. If using onion, fry it in the oil till golden add the spices and 60g OGG followed by the potato, carrots and water then cover and cook for 5 minutes before adding the sweet potatoes, stir and season with salt and pepper for desired taste. Stir, cover and cook further for approximately 10 to 15 minutes till the sauce is reduced and the potatoes are cooked. A vegan dish or serve topped with yogurt or sour cream as a vegetarian dish. Pumpkin is also great for this recipe.
Quick Chicken Green Curry; 1 cup coconut milk with ½ cup of water together bring to boil, add 30g each of peanut-free satay and OGG stir till well combined. Add 200g chicken, green and red chilies, 3 kafir lime leaves, 100g green beans. Cover and cook for 10 minutes or until the chicken and vegetables are cooked. Omit chicken for a vegan/vegetarian dish and increase the quantity of vegetables. Alternative vegetable; corn spears, asparagus, Thai green egg plant, 1 teaspoon of ground cumin and coriander as a spice can also be added to improve the flavour. Season with salt and pepper as desired.
Satay Chicken stir fry; 200g chicken (bite size), 1 medium diced onion, 100g beans, 100g carrots diced, 60g ’peanut-free’ satay, ½ cup coconut milk, ½ cup water, 1 heaped tablespoon crushed peanuts (optional). Stir fry chicken, onion and satay sauce then add all remaining ingredients and cook for 10 minutes or till the chicken is cooked. Vegetables such as potatoes, pumpkin, sweet potato, egg plant and a teaspoon or two of curry powder can also be used, season with salt and pepper if preferred.
Nasi Goreng & Mee goreng; 4 cups cooked rice, 2 beaten eggs, 1 cup chopped vegetables eg. Carrots, celery, cabbage, peas etc. 30g each of Sambal relish and OGG, 1 dessertspoon light or dark soy (optional) salt and pepper if desired. Cook vegetables with the sauces followed by the rice and when all is ready stir through beaten eggs stir till set then stir through the soy sauce and or season with salt and pepper as desired. For Mee Goreng add 400g noodles and follow as above.
Tandoori style Prawns in creamy sauce:300g whole prawns.Keep a few prawns whole as decoration with the remainder shell and devein but keep the tails intact. Marinate with 30g of SimplySarj ‘OGG’ and set aside. Add a little oil to the fry pan then fry the prawns on high temperature stirring quickly and often to char-grill it on all sides for roughly 2 minutes or simply grill it under the hot grill until charred and pinkish in colour. In a saucepan add 60g SimplySarj ‘OGG’, 1 teaspoon tomato paste, 1 teaspoon each of garam masala, ground cumin and paprika followed by 100ml cooking cream. Bring to boil and cook covered for another 2 minutes then add the prawns and a juice of one lime, stir and cook for another minute and then serve over boiled rice. Add a cup of capsicum to add colour to the dish if desired. Season with salt & pepper as desired before serving.
Calamari and Wombok stir fry:300g calamari cut into bite-size slices. 300g Wombok (Chinese cabbage) shredded. 60g ‘OGG’, and 30g ‘Sambal Relish’. Salt and pepper as desired. Marinade the squid with half the ‘OGG’ for at least 10 minutes then in a non-stick fry pan quickly stir-fry it for 2 minutes on moderate heat, then remove and keep aside. In the same pan add the wombok and the remaining sauces and stir fry for 2 minutes then add the reserved calamari and stir for another 2 minutes check for seasoning and serve. Add some hot water or stock during cooking if needed.
Black Bean chicken with ‘OGG’: 300g Chicken thighs in bite size pieces marinated with 30g ‘OGG’ 1 heaped tablespoon of black beans (fermented soya bean). 1 bunch of bok choy and 1 medium carrot sliced ¼ cup water/stock. In a fry pan or wok add a little oil and stir fry the chicken pieces with the black beans for roughly 5 minutes. Add the carrots and the water and cook for a minutes or until carrots soften. Add the bok choy and the ‘OGG’ and stir fry on high for 2 more minutes or till water absorbs a little and season with salt and pepper if needed before serving over rice.
‘Peanut-Free’ Satay Vegetable curry: In a saucepan add 60g ’Simply Sarj Peanut-Free Satay Sauce’ and 30g ‘Simply Sarj OGG’. To this add 1 tablespoon curry powder, 2 medium ripe tomatoes chopped, 200ml cooking cream or coconut milk. Stir to well combine, then place on the stove and bring to boil. Now add 1kg of chopped vegetables; eggplant, potatoes, green beans etc and salt and pepper as desired. Add up to 1 cup more of coconut milk or water if a ‘liquidy’ sauce is desired, added during cooking. Bring to boil and cover and simmer for 10 minutes or until all cooked to your liking. This is a wholesome meal for a vegetarian alternative.
Sambal Prawns with Pineapple:300g prawns in their shells but heads removed. 300g fresh pineapple cut into bite-size pieces. 200g red or green capsicum in bite-size pieces, 1 large onion thinly sliced (optional). 60g Simply Sarj Hot Sambal Relish, 30g ‘Simply Sarj OGG’. 1 tablespoon each of tomato sauce and ketchup manis, salt & pepper to taste. Stir fry the prawns in the Sambal and OGG till prawns turn pink roughly for 2 minutes on medium to high heat. Use non stick fry pan or add a little oil first if using an ordinary pan. Add the onion, caps and pineapple with the remainder sauces and stir and cook for further 2 to 5 minutes. Pineapple is added to give it a sweet taste. Season with salt and pepper if needed and serve.
Calamari Sambal with red capsicums and green onions:300g bite-size calamari pieces season with salt and pepper and place it in a plastic bag with ½ cup of plain flour to coat the calamari. 1 medium capsicum sliced or cubed; 1 cup green onion/base of spring onions roughly chopped. 60g ‘Hot Sambal Relish’ and 30g ‘OGG’ alternatively use a combination of both if milder heat is preferred. 1 heaped teaspoon of sugar, 1 tablespoon of tomato sauce and ½ teaspoon of salt or to taste. Shake off excess flour of Calamari then fry it in a fry pan in some oil for 2 minutes and put aside. Discard any excess fat from the fry pan and add all the sauces, sugar, ¼ cup of water/stock or coconut milk followed by the capsicum and the onion, stir and cook for 2 minutes on moderately hot heat. Return the cooked Calamari to the pan and cook a further 2 minutes and check the seasoning. When heated through serve as desired.
SLOW COOKED BEEF & POTATO IN CURRY SAUCE
1kg Beef stew/chuck steak cut into bite size pieces, 1 large onion roughly sliced, add 2 tablespoon oil to the pot or pan and fry the onion till golden then add 30 gm curry powder, 50 gm each OGG, Satay & Sambal Relish with 2 to 3 cups of water depending on how much liquid you wish to remain at the end of cooking time. Add 1 teaspoon of salt and little cracked pepper if you wish. Stir and cook it on stove top for roughly 3 hours on a slow simmering heat or once it comes to boil then place the pot in the oven and bake it slowly on preheated 120 degree heat oven for roughly 2 to 3 hours. Half way during cooking add 500 gm of potatoes (if potatoes are small then leave them whole and if medium then cut them into halves) and check for the seasoning as required. When potatoes are cooked then it is ready to serve with rice or bread. Fresh herbs that you may already have growing in your garden or fridge e.g. kafir lime leaves, lemon grass or coriander roots, you may use any or all of these herbs added during the start of cooking and if they are left whole then discard them before serving. For a quicker recipe cook with good quality meat then the curry should be ready in less than an hour. 50 ml cream or plain yogurt may be added at the end of cooking. Enjoy!
Easy Tomato and Vegetable Soup: 1.5 lt of water or stock (2 teaspoons of powdered stock or 2 stock cubes may be used), 1kg diced vegetables (frozen one’s were used for the demo at Globe Derby family Market). 1 Can of chopped tomatoes, 1 Can chick peas or mixed beans, 500g potatoes diced with 60g to 100g or more of my OGG Sauce. Add all to a pot or pan (or a slow cooker) and bring to boil then let it simmer for 60 minutes or till the desired texture of the vegetables have been achieved. Season with salt and pepper as desired.