Sambal udang kering when translated in English is Spicy Dried Prawns. Dried prawn is very popular local produce. Small prawns captured in the fishing net are dried in the sunny Malaysian weather. There are many other sea products which is processed the same way too, like small fish and squids. Initially, this process is used to maintain the seafood longer lasting. Now it became a Malaysian delicacies.
Spicy Dried Prawns are easy to make. All you need is
· 250g dried prawns, soaked and pounded finely
· 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)
· 4 stalks lemongrass, smashed
· Oil for frying
and for the Paste you will need:-
· 4 candlenuts (buah keras)
· 2cm piece fresh turmeric
· 2cm square piece shrimp paste (belacan)
· 8 fresh red chillies
· 5-6 dried chillies, soaked and seeded
· 80g garlic
· 150g shallots
You will also need some salt and sugar for seasoning.
The method is as follows:-
Heat a little oil in a pan and fry grinded lemon grass until fragrant. Reduce the heat to low and add blended spice ingredients. Stir fry to avoid burning on one side until fragrant.
Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. Adjust seasoning to taste. Dish out and leave to cool completely.
Best eat with steamed rice. You may want to try it wrapped in salad leaves too.
Sunday, August 24, 2008
Monday, October 22, 2007
Seafood Curry
to make seafood curry, you need some of the following but not all. you can choose according to your taste.
300g prawns, trimmed
200g squids, cleaned
300 gm fish, cubed
1 red chilli, seeded and sliced
2 stalks curry leaves
1 tsp mustard seeds (biji sawi)
2 slices galangal, lightly bruised
2 stalks lemon grass, lightly bruised
4–5 Tbsp oil
1 onion, cut into wedges
120ml water
100ml coconut milk
Combined ground spices (A)
5 fresh red chillies
20g dried chillies, soaked
100g shallots
3 Tbsp fish curry powder
1 Tbsp grated ginger
Seasoning
½–¾ tsp salt, or to taste
1 tsp ikan bilis stock granules
½ tsp sugar or to taste
1. Heat oil in a pan and fry mustard seeds until they start to pop. Add chilli, onion, curry leaves, lemon grass, galangal and combined ground spices (A). Sauté until fragrant and oil separates.
2. Put in prawns, fish and water and stir-fry until prawns turn red. Add in squids and coconut milk and add seasoning to taste. Fry until gravy is thick. Dish out and serve immediately.
300g prawns, trimmed
200g squids, cleaned
300 gm fish, cubed
1 red chilli, seeded and sliced
2 stalks curry leaves
1 tsp mustard seeds (biji sawi)
2 slices galangal, lightly bruised
2 stalks lemon grass, lightly bruised
4–5 Tbsp oil
1 onion, cut into wedges
120ml water
100ml coconut milk
Combined ground spices (A)
5 fresh red chillies
20g dried chillies, soaked
100g shallots
3 Tbsp fish curry powder
1 Tbsp grated ginger
Seasoning
½–¾ tsp salt, or to taste
1 tsp ikan bilis stock granules
½ tsp sugar or to taste
1. Heat oil in a pan and fry mustard seeds until they start to pop. Add chilli, onion, curry leaves, lemon grass, galangal and combined ground spices (A). Sauté until fragrant and oil separates.
2. Put in prawns, fish and water and stir-fry until prawns turn red. Add in squids and coconut milk and add seasoning to taste. Fry until gravy is thick. Dish out and serve immediately.
Saturday, October 06, 2007
ABC soup
ABC soup is easy to make while nutritious. After reading the ingredients, you will know why.
Ingredients
500gm of pork ribs or half a chicken
300gm of potatoes
2 carrots
1 tomato
2 big onions
1. Prepare all the vegetables, peel and cut the potatoes and onions in wedges. Peel and cut the Carrots in sections. Lastly is the tomato, to be cut into quarters.
2. To bring to boil 3 liter of plain water in a pot.
3. When the water boils, put in the meat to cook. Let me meat cook in boiling water for a few minutes.
4. Put in all the vegetables except the tomatoes. Boil for another 2 hours in small flame. When the Soup is almost ready, put in the tomatoes.
5. Ready to serve.
note: Some like the soup to be a bit spicy, add some pepper or black pepper at step 3. All the goodness of the meat and vegetables are in the soup. Best serve when weather is cold or when having a fever.
Ingredients
500gm of pork ribs or half a chicken
300gm of potatoes
2 carrots
1 tomato
2 big onions
1. Prepare all the vegetables, peel and cut the potatoes and onions in wedges. Peel and cut the Carrots in sections. Lastly is the tomato, to be cut into quarters.
2. To bring to boil 3 liter of plain water in a pot.
3. When the water boils, put in the meat to cook. Let me meat cook in boiling water for a few minutes.
4. Put in all the vegetables except the tomatoes. Boil for another 2 hours in small flame. When the Soup is almost ready, put in the tomatoes.
5. Ready to serve.
note: Some like the soup to be a bit spicy, add some pepper or black pepper at step 3. All the goodness of the meat and vegetables are in the soup. Best serve when weather is cold or when having a fever.
Friday, September 28, 2007
Beef Serunding
Hari Raya is near. It marks the new year for the Muslim. They have to fast for a month, 14 hours a day prior to the New Year's Day. It's meant to remind them of the hungry and poor.
During the month of fasting, for breaking fast, or Buka Puasa, there are many dishes i won't miss. The deserts are superb during the fasting month. Not to mention, curry and rendang too. Today i am going to introduce Beef Serunding which is Beef Floss with spices.
Ingredients
1 kg lean beef
120g coriander seeds
15g fennel seeds
15g cumin
For the paste
50g dried chillies, seeded and soaked
lemongrass, finely sliced
30g ginger, sliced
50g galangal, sliced
200g shallots
40g garlic
2 turmeric leaves, finely shredded
3 kaffir lime leaves, finely shredded
100ml oil
500ml coconut milk
3 slices dried tamarind peel
3 teaspoons sugar
2 teaspoons salt
1. Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
2. When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
3. Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
4. Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
5. Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
6. Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.
During the month of fasting, for breaking fast, or Buka Puasa, there are many dishes i won't miss. The deserts are superb during the fasting month. Not to mention, curry and rendang too. Today i am going to introduce Beef Serunding which is Beef Floss with spices.
Ingredients
1 kg lean beef
120g coriander seeds
15g fennel seeds
15g cumin
For the paste
50g dried chillies, seeded and soaked
lemongrass, finely sliced
30g ginger, sliced
50g galangal, sliced
200g shallots
40g garlic
2 turmeric leaves, finely shredded
3 kaffir lime leaves, finely shredded
100ml oil
500ml coconut milk
3 slices dried tamarind peel
3 teaspoons sugar
2 teaspoons salt
1. Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
2. When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
3. Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
4. Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
5. Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
6. Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.
Saturday, September 15, 2007
Fried Tenggiri
Tenggiri is called horse mackerel in english. honestly i love fish cut into sections. i cannot deal with one whole fish. it's hard and tedious to cut it open and take out inerts. so i stick to fish sections.
tenggiri is very common in any malaysian market. (fish market not KLSE)haha. the ingredients are three liners. and the methods too!
ingredients:
3 pieces of tenggiri
2 teaspoon of turmeric powder
1 teaspoon of salt
1, Rub the slices of fish with turmeric powder and salt. not too much of turmeric powder though. just enough for the fragrant and color.
2, Heat oil in wok and fry the fish until brownish
3, Drain and serve.
tenggiri is very common in any malaysian market. (fish market not KLSE)haha. the ingredients are three liners. and the methods too!
ingredients:
3 pieces of tenggiri
2 teaspoon of turmeric powder
1 teaspoon of salt
1, Rub the slices of fish with turmeric powder and salt. not too much of turmeric powder though. just enough for the fragrant and color.
2, Heat oil in wok and fry the fish until brownish
3, Drain and serve.
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