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.
Friday, September 07, 2007
5 easy steps to stir frying
Stir fry method of cooking is very healthy. It uses less oil and leaves the food crisp and not overly cooked, and thus not stripping out all the nutrients and vitamins from raw food especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps.
1. Well equipped
Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.
2. Prepare your ingredients
All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.
3. Seasoning a must.
Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.
4. Meat first, vegetables second
For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.
5. Sauce and seasoning
Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it’s just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.
1. Well equipped
Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.
2. Prepare your ingredients
All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.
3. Seasoning a must.
Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.
4. Meat first, vegetables second
For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.
5. Sauce and seasoning
Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it’s just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.
chicken satay
My mum gave me some chicken breast meat when i went home last weekend, so i will use it make chicken satay. not the bbq kind but the stir fry kind. thsi way i wont burn the house down but yet i get the same taste of grilled chicken satay.
Ingredients
400g chicken breast fillet
Marinade for chicken:
2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp honey
some turmeric powder
1. Cut chicken into small cubes
2. Mix all marinade ingredients in a bowl. Place chicken cubes in the marinade and stir well so that the cubes are well-coated. Keep in the fridge for overnight.
3. Heat wok, add some oil. Stir fry the meat. remove when golden brown.
such an easy way to make this popular malaysian dish. no grilling is required. it has some sweet taste because of the honey and very heavy turmeric taste and fragrant. serve with warm rice or as appetizer.
Ingredients
400g chicken breast fillet
Marinade for chicken:
2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp honey
some turmeric powder
1. Cut chicken into small cubes
2. Mix all marinade ingredients in a bowl. Place chicken cubes in the marinade and stir well so that the cubes are well-coated. Keep in the fridge for overnight.
3. Heat wok, add some oil. Stir fry the meat. remove when golden brown.
such an easy way to make this popular malaysian dish. no grilling is required. it has some sweet taste because of the honey and very heavy turmeric taste and fragrant. serve with warm rice or as appetizer.
Monday, September 03, 2007
kangkung fried belacan
kangkung (water spinach or water convolulus) is cheap and aplenty in malaysia. in some chinese temple, for example the kek lok si temple in penang, kangkung is used to feed tortoise. when you see kangkung you tend to think of the tortoise. ask any malaysian! no joke!
but there is no denial that when kangkung is fried with belacan and chili, it's a real treat to the appetite. it originated as a malay dish but now anyone in malaysia know how to prepare this dish. usually serve with warm rice.
ingredients
100gm dried prawns, soaked and pounded
300gm kangkung (can be replaced by any green leafy vege of your choice)
3 shallots
2 cloves of garlic
one small piece of belacan
2 red chilies
1. pound the dried prawns, shallots, garlic red chilies and belacan.
2. heat the wok with some oil, and placed pounded material insider. fry until fragrant.
3. put in kangkong and stir fry until cook. add some water and salt to taste.
4. ready to serve
this recipe is good for both lunch and dinner. sometime malaysian stalls serve this as breakfast with nasi lemak.
Thursday, August 30, 2007
nam yu pork ribs (fermented red beancurd)
when you have a day job, cooking is harder on the weekdays. nam yu prok ribs is another good recipe that require little preparation time. i marinate the meat in the morning and when i come home from work, i simply fry it and it's done. simple but mouth-watering dish when served with warm rice.
Ingredients
600g pork ribs, chopped into bite size
Seasoning (combine):
1 piece or 1 cube fermented red beancurd (nam yu)
1/2 tbsp light soya sauce
A dash of pepper
2 tbsp sugar
1/2 tbsp minced garlic
1 tbsp minced onions
Combine:
1 tbsp flour
1 tbsp corn flour
1 egg white
1. Marinate pork-rib pieces with the seasoning ingredients. Cover and refrigerate.
2. Coat marinated ribs with egg white and flour, then deep-fry in hot oil until golden brown. Drain. Ready to serve.
view also others marinate and fry dish 'pork chop with dark soya sauce' and 'marmite chicken'
Ingredients
600g pork ribs, chopped into bite size
Seasoning (combine):
1 piece or 1 cube fermented red beancurd (nam yu)
1/2 tbsp light soya sauce
A dash of pepper
2 tbsp sugar
1/2 tbsp minced garlic
1 tbsp minced onions
Combine:
1 tbsp flour
1 tbsp corn flour
1 egg white
1. Marinate pork-rib pieces with the seasoning ingredients. Cover and refrigerate.
2. Coat marinated ribs with egg white and flour, then deep-fry in hot oil until golden brown. Drain. Ready to serve.
view also others marinate and fry dish 'pork chop with dark soya sauce' and 'marmite chicken'
Wednesday, August 29, 2007
chicken rice
truly a malaysian favourite, chicken rice is sold all over the country. usually teamed with BBQ pork and Char Siew, this dish is lunch to many people.
Ingredients
For the chicken:
chicken breast meat (500-600 gm for two person)
2 tsp sesame oil
1 tsp light soy sauce
For the rice:
2 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper
1. Bring water to a boil in a pot. Put in chicken and cook for nine to 10 minutes.
2. Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.
3. Drain the chicken meat. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside. Steam the chicken for about 10-15 minutes in medium flame.
4. Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.
5. To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. (Options: garnish with cucumber slices, spring onion curls and coriander leaves)
Friday, August 24, 2007
black glutinous rice desert
Ingredients
300g black glutinous rice
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted
Combine
2 tbsp corn flour (can ommit is u prefer)
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt
1 Wash black glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3.Add combined material to the glutinous rice and bring to a boil, then remove from heat.
4. when serving, put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.
300g black glutinous rice
100g castor sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted
Combine
2 tbsp corn flour (can ommit is u prefer)
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt
1 Wash black glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3.Add combined material to the glutinous rice and bring to a boil, then remove from heat.
4. when serving, put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.
Thursday, August 23, 2007
sweet and sour fish
sweet and sour is such popular chinese dish. they have sweet and sour pork, chicken or fish all over the world.
this time, i would like to introduce sweet and sour fish. this dish can be achieved at home in just three little steps. as com;icated as it sound, but in reality, the real kung fu is with the sauce only. prior to cooking the sause, dip you finger into the mixture to taste whether it is too sour. if yes, just add some sugar. if the sauce is satisfying, the dish will turn up alright. happy trying!
Ingredients
· 1 garoupa, about 750g, ( can be replaced with pork or chicken)
· 1 tsp salt
· 1 cup wheat flour (tang meen fun)
· Enough oil to deep-fry fish
· 2 tbsp oil
· 1 onion, sliced thinly
· 1 dried black mushroom, soaked to soften then sliced thinly
· 50g celery, diced
· 1/2 red capsicum, diced
· 1/2 green capsicum, diced
Sauce (combine):
· 2 tbsp tomato sauce
· 1 tbsp premium oyster sauce
· 1 tbsp chilli sauce
· 1 tbsp lemon juice
· 1 tsp black vinegar
· 1 tbsp light soy sauce
· 1 tsp sesame oil
· 1/2 tsp sugar
· Dash of pepper
· 1/2 tsp chicken stock granules
· 100ml water
1. Season fish with salt, then dredge with wheat flour. Deep-fry in hot oil until fish turns crispy. Drain, then set aside on a serving platter.
2. Heat oil in a wok and saute onions until limp. Add in diced mushroom and stir in combined sauce. Bring to a simmering boil.
3. Add all the diced vegetables. Dish out and pour over fish.
this time, i would like to introduce sweet and sour fish. this dish can be achieved at home in just three little steps. as com;icated as it sound, but in reality, the real kung fu is with the sauce only. prior to cooking the sause, dip you finger into the mixture to taste whether it is too sour. if yes, just add some sugar. if the sauce is satisfying, the dish will turn up alright. happy trying!
Ingredients
· 1 garoupa, about 750g, ( can be replaced with pork or chicken)
· 1 tsp salt
· 1 cup wheat flour (tang meen fun)
· Enough oil to deep-fry fish
· 2 tbsp oil
· 1 onion, sliced thinly
· 1 dried black mushroom, soaked to soften then sliced thinly
· 50g celery, diced
· 1/2 red capsicum, diced
· 1/2 green capsicum, diced
Sauce (combine):
· 2 tbsp tomato sauce
· 1 tbsp premium oyster sauce
· 1 tbsp chilli sauce
· 1 tbsp lemon juice
· 1 tsp black vinegar
· 1 tbsp light soy sauce
· 1 tsp sesame oil
· 1/2 tsp sugar
· Dash of pepper
· 1/2 tsp chicken stock granules
· 100ml water
1. Season fish with salt, then dredge with wheat flour. Deep-fry in hot oil until fish turns crispy. Drain, then set aside on a serving platter.
2. Heat oil in a wok and saute onions until limp. Add in diced mushroom and stir in combined sauce. Bring to a simmering boil.
3. Add all the diced vegetables. Dish out and pour over fish.
pork chop with dark soya sauce
this is my mum's secret recipe. i have never eaten this dish anywhere else. when i was small, i love this dish so much i practically eat it for breakfast, lunch and dinner. for breakfast, i simply put in between two slices of bread. for lunch and dinner, i eat them with warm rice of couse.
pork, thinly sliced to the size of a palm.
salt
dark soya sauce
light soya sauce
sugar
corn flour
1. marinate the pork chop the above ingredients. control the dark soya sauce as too much, the meat will taste bitter.
2. heat pan, add in some oil, not too much though. fry the meat in batches. remove into a plate, remove excessive oil.
3. in a bowl, mix a teaspoon of corn flour, a tablespoon of dark soya, a tablespoon if sugar and 250ml of water. mix well. cook the sauce in the wok, place back all the meat back into the wok and saute for 10-15 minutes in small flame.
4. remove and ready to be served.
pork, thinly sliced to the size of a palm.
salt
dark soya sauce
light soya sauce
sugar
corn flour
1. marinate the pork chop the above ingredients. control the dark soya sauce as too much, the meat will taste bitter.
2. heat pan, add in some oil, not too much though. fry the meat in batches. remove into a plate, remove excessive oil.
3. in a bowl, mix a teaspoon of corn flour, a tablespoon of dark soya, a tablespoon if sugar and 250ml of water. mix well. cook the sauce in the wok, place back all the meat back into the wok and saute for 10-15 minutes in small flame.
4. remove and ready to be served.
Wednesday, August 22, 2007
fried eggs with long beans
i cooked this yesterday when i was feeling tired from work. i open the fridge and i saw long beans. usually people would fry it with sambal belacan but i have decided to make a more simpler dish.
ingredients:
long beans, a few stalk
3 eggs (for 2 person)
pinch of salt
1. cut the long beans in small sections. heat wok, add in oil and stir fry until cook.
2. beat 3 eggs in a bowl, add a pinch of salt and pour into the wok when the long beans cook. turn over the egg to cook the other side
3. ready to serve.
ingredients:
long beans, a few stalk
3 eggs (for 2 person)
pinch of salt
1. cut the long beans in small sections. heat wok, add in oil and stir fry until cook.
2. beat 3 eggs in a bowl, add a pinch of salt and pour into the wok when the long beans cook. turn over the egg to cook the other side
3. ready to serve.
disclaimer
i have receive comments from a friend saying that a ten year old can cook what i post here. that is exactly my point! at first i name this site express home cook. it is meant for busy women (or men) who work but yet want have decent home cook food. we honestly cannot survive on nasi ayam from the hawker everyday right?
all the recipe is one liner. three the most. it's truly malaysian food and malaysian lifestyle. nothing fancy. it's home cook food. for people we love at home. not cooking competition.
but i would still like to continue keeping this recipe journal. to my readers, visit when free and be surprised cos sometimes i might come up with something fancy.
all the recipe is one liner. three the most. it's truly malaysian food and malaysian lifestyle. nothing fancy. it's home cook food. for people we love at home. not cooking competition.
but i would still like to continue keeping this recipe journal. to my readers, visit when free and be surprised cos sometimes i might come up with something fancy.
Tuesday, August 21, 2007
nasi lemak
I think Nasi lemak can be named as national breakfast. Malaysian eats it for breakfast on daily basis. It’s just simply rice cooked with coconut milk. This coming weekend I will attempt my first trial of cooking nasi lemak. On the side, I will prepare sambal ikan bilis and maybe if time permits, I would like to try chicken rendang.
For nasi lemak, the ingredients are as below:
2 shallots
2 slices ginger
1 tsp salt
375-400ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted
1. Wash rice until clean then drain. Put rice, shallots, ginger and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
As for sambal ikan bilis:
200g ikan bilis, soaked and washed
3 tbsp oil
1 Bombay onion, sliced
Pound:
5 shallots
2 cloves garlic
1 stalk lemon grass, thinly sliced
1/2 tsp belacan granules
1. Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant. Add ikan bilis and big onions and stir-fry well.
Monday, August 20, 2007
10 steps to easy cooking
Do you consider yourself “culinarily challenged”? Do you want to feel more comfortable in the kitchen? Here are a few ideas that may make cooking less complicated, a lot more interesting and fun.
1. Read the recipe completely
Make sure what you are getting into before you start. It is not uncommon to find a recipe telling you to do something that you didn’t expect. It may say, “marinate for 4 hours” and you want to be eating in 45 minutes. Sheesh!
2. Get all the ingredients out and together
Make sure that you have everything. Even though you think that butter is in the fridge, or that you absolutely know that you have carrots, pull all the stuff out and assemble it before you start. Avoid that frantic run to the supermarket.
3. Keep your knives sharp.
Tools are important in any skill and knives are the most basic of tools for a cook. In order to work properly, knives need to be sharp and remain sharp. If instead of cutting a tomato, you are squashing it, your knife is way too dull. Many local kitchen stores sharpened knives.
4. Don’t cut yourself!
Well, you can seriously damage yourself with either a sharp or dull knife. Learn how to hold a knife and how to position your fingers to keep them out of the way. Of course, don’t burn yourself either.
5. Buy the best pans that you can afford.
You want the best tools to have the best cooking experience. Yuh, they can be expensive so buy one a year, or ask for it for a holiday, or special event. Put what you want on your wedding registry or gift list. Do some research and find out what you want.
6. Try something new.
Remember when you were a kid and you said “ I don’t like that”, yet you never tasted or even tried it? Well, you are too old for that now. If you don’t know what fennel is, make a fennel salad. Don’t know what edamamme are? (they are soybeans) try a recipe with them. Otherwise, what are you going to do when you go to someone’s house and they are serving the dreaded stuff?
7. Don’t be afraid to make a mess.
Cooking is a messy business. Stuff goes everywhere. It ends up in the stove, on the floor, in your hair, all over the place. You often use fingers to sift, mix, knead or shape things. Wearing an apron can help, but that will end up being a mess too. So, have a nice time cooking, getting stuff all over the place…. then clean up later.
8. Install a kitchen fire extinguisher and learn how to use it.
I once watched a friend burn his kitchen down. There was no fire extinguisher. Enough said. However, take it one step further by actually using an extinguisher and getting familiar with how it works. If there is a pan fire, simply cover it with a lid. Don’t use water. Of course, install a fire detector nearby.
9. Consider cooking as a community service.
A lot of us have become more involved in community service and volunteer activities and cooking for others maybe something to consider. Whether you cook for an elderly relative, a neighbor or a sick friend, you will find someone in need. So, if you are making a recipe for 4 and serving only 2, package up the leftovers and deliver them to someone in need.
10. Have fun cooking.
All in all, cooking does not need to be a chore. Have some friends over, stand around the kitchen, cook, and tell stories. Make pasta and throw flour at each other. Make something interesting and see how your friends react. You have to eat, so make it a whole new cooking experience.
1. Read the recipe completely
Make sure what you are getting into before you start. It is not uncommon to find a recipe telling you to do something that you didn’t expect. It may say, “marinate for 4 hours” and you want to be eating in 45 minutes. Sheesh!
2. Get all the ingredients out and together
Make sure that you have everything. Even though you think that butter is in the fridge, or that you absolutely know that you have carrots, pull all the stuff out and assemble it before you start. Avoid that frantic run to the supermarket.
3. Keep your knives sharp.
Tools are important in any skill and knives are the most basic of tools for a cook. In order to work properly, knives need to be sharp and remain sharp. If instead of cutting a tomato, you are squashing it, your knife is way too dull. Many local kitchen stores sharpened knives.
4. Don’t cut yourself!
Well, you can seriously damage yourself with either a sharp or dull knife. Learn how to hold a knife and how to position your fingers to keep them out of the way. Of course, don’t burn yourself either.
5. Buy the best pans that you can afford.
You want the best tools to have the best cooking experience. Yuh, they can be expensive so buy one a year, or ask for it for a holiday, or special event. Put what you want on your wedding registry or gift list. Do some research and find out what you want.
6. Try something new.
Remember when you were a kid and you said “ I don’t like that”, yet you never tasted or even tried it? Well, you are too old for that now. If you don’t know what fennel is, make a fennel salad. Don’t know what edamamme are? (they are soybeans) try a recipe with them. Otherwise, what are you going to do when you go to someone’s house and they are serving the dreaded stuff?
7. Don’t be afraid to make a mess.
Cooking is a messy business. Stuff goes everywhere. It ends up in the stove, on the floor, in your hair, all over the place. You often use fingers to sift, mix, knead or shape things. Wearing an apron can help, but that will end up being a mess too. So, have a nice time cooking, getting stuff all over the place…. then clean up later.
8. Install a kitchen fire extinguisher and learn how to use it.
I once watched a friend burn his kitchen down. There was no fire extinguisher. Enough said. However, take it one step further by actually using an extinguisher and getting familiar with how it works. If there is a pan fire, simply cover it with a lid. Don’t use water. Of course, install a fire detector nearby.
9. Consider cooking as a community service.
A lot of us have become more involved in community service and volunteer activities and cooking for others maybe something to consider. Whether you cook for an elderly relative, a neighbor or a sick friend, you will find someone in need. So, if you are making a recipe for 4 and serving only 2, package up the leftovers and deliver them to someone in need.
10. Have fun cooking.
All in all, cooking does not need to be a chore. Have some friends over, stand around the kitchen, cook, and tell stories. Make pasta and throw flour at each other. Make something interesting and see how your friends react. You have to eat, so make it a whole new cooking experience.
Sunday, August 19, 2007
chicken curry
last saturday, i make quite an effort to cook chicken curry. there is so much work but it's worth it. served with just plain rice, the satisfaction comes when seeing my husband and my two other guests emptying thir plate of rice.
Ingredients
1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut (i use powder kind, just mix with water)
water
4 potatoes, quartered
6 tbsp oil
Ground spices (A):
15 shallots
4 cloves garlic
1 chili boh (grated chili)
2 stalks lemon grass
1 tbsp belacan stock granules
3½ tbsp meat curry powder
(B):
1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves
Seasoning:
1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce
Method
1. divide coconut poweder into two portions. one portion mix with 250ml water white the second portion mix with 400ml water.
2. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thick coconut milk slowly until finished.
3. Add potatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.
Ingredients
1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut (i use powder kind, just mix with water)
water
4 potatoes, quartered
6 tbsp oil
Ground spices (A):
15 shallots
4 cloves garlic
1 chili boh (grated chili)
2 stalks lemon grass
1 tbsp belacan stock granules
3½ tbsp meat curry powder
(B):
1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves
Seasoning:
1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce
Method
1. divide coconut poweder into two portions. one portion mix with 250ml water white the second portion mix with 400ml water.
2. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thick coconut milk slowly until finished.
3. Add potatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.
Thursday, August 16, 2007
fried egg with minced pork
Fresh chicken eggs are easily available in malaysia, chicken being the staple food in our daily diet.Eggs are very simple to work with and can be very healthy diet too. This dish takes only 10 minutes to cook. such a convenience for working women.
ingredients:
3 eggs
200gm minced prok
pinch of salt
oil
1. Heat wok with some oil. Place in the minced pork and stir fry. Add one pinch of salt for taste. Fry untill goldren brown. Remove and divide into two portions (two bowls).
2. Beat 3 eggs. Half them into the respective bowl. Fry egg with meat like fring pancakes.
3. Ready to serve.
ingredients:
3 eggs
200gm minced prok
pinch of salt
oil
1. Heat wok with some oil. Place in the minced pork and stir fry. Add one pinch of salt for taste. Fry untill goldren brown. Remove and divide into two portions (two bowls).
2. Beat 3 eggs. Half them into the respective bowl. Fry egg with meat like fring pancakes.
3. Ready to serve.
Wednesday, August 15, 2007
marmite chicken
Marmite Chicken is one popular malaysian dish when you eat outside at a chinese restaurant. At home, it can also be done wihtout much hassle.
the ingredients are:
500gm of chicken breasts or 2 pcs of chicken thighs, chopped into small pieces.
one tablespoon of marmite
two tablespoon of sugar
pinch of salt
1. Marinate the chicken with some salt, marmite and sugar for about 10 to 20 minutes.
2. Heat the wok, and pur in some cooking oil, place the chicken and fry until goldren brown.
3. Drain and remove. Ready to be served.
the ingredients are:
500gm of chicken breasts or 2 pcs of chicken thighs, chopped into small pieces.
one tablespoon of marmite
two tablespoon of sugar
pinch of salt
1. Marinate the chicken with some salt, marmite and sugar for about 10 to 20 minutes.
2. Heat the wok, and pur in some cooking oil, place the chicken and fry until goldren brown.
3. Drain and remove. Ready to be served.
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