Sweet Sambal Paste (Without belacan)

Pin It Now!

This is another version of nice sweet sambal. For this version I’m using the basic ingredients like fresh chilies, shallots, garlic, ginger and sweetened with palm sugar (gula Melaka). I am not dried shrimps or belacan fans. This sambal still tastes great without adding them.

Braised Pork Ribs in 1234 Sauce (高升排骨)

Pin It Now!

If you plan to spend less time in kitchen with great meal do consider this zero fumes cooking dish. The 1234 is referring to gradual increase amount of ingredients used in braising sauce; 1 wine, 2 vinegar, 3 sugar and 4 soya sauce. Once the ribs are tender make sure to cook further till sauce thicken as this will give flavourful and sticky sweet ribs. Hope you like it. Happy cooking!

Chicken Katsu - AFF Japan

Pin It Now!

This is a simple and yet delicious recipe. Chicken Katsu basically is fried chicken breast cutlet. The cutlet is breaded with flour, egg and panko before frying. Sometimes I prepare more and keep in freezer. I will bring down and keep in fridge the night before I want to cook for my kids’ lunch box. Along with chicken katsu I prepare teriyaki sauce as well to eat with rice.

Teriyaki Chicken - AFF Japan

Pin It Now!

Teriyaki chicken is one of my kids' favourite whenever dining at Japanese restaurant. They love it either with rice or noodles. With step by step photos from Just One Cookbook I have no trouble to prepare at home. Be patient when you pan fry the chicken. Only turn over when the skin is nicely brown. This way you will have fragrant browned teriyaki chicken.

If you prefer cooking teriyaki chicken in oven, do visit Shannon, Just As Delish for the recipes.

Dashi Soup Udon - AFF Japan

Pin It Now!

We used to visit Japanese food restaurant and my kids love Japanese food. After knowing how easy it is to prepare dashi stock I start cooking it at home.

According to JOC, dashi is Japanese stock, and it is a fundamental ingredient in many Japanese dishes.  Dashi is made from kombu (kelp), bonito flakes (dried and smoked skipjack tuna that is shaved into thin flakes), sardine (iriko or niboshi), or a combination of all or two of them. Dashi provides great umami from all these ingredients.

With this homemade dashi stock I can prepare udon noodle soup at home. 

Soya Sauce Braised Firm Tofu/ Soya Sauce Braised Pork

Pin It Now!

 

I read this recipe from one of my cookbooks. The main ingredients are soya sauce and firm tofu, remind me of this month Little Thumbs up event, baking and cooking with soya beans.

At first I feel very hesitate to cook this dish as it used 1 cup of soya sauce and ½ cup of oil. But after much consideration I decided to cook. Sometimes we just have to step out of the box and try new things. Furthermore, this is an easy and zero fumes dish.

Pandan Nasi Lemak with Tumeric Chicken

Pin It Now!

Lately a lot of blogger friends serving pandan nasi lemak (coconut fragrant rice with screwpine leaves extract). They inspire me to cook and serve it to my family too :) 

Dry Chilli Pan Mee (Spicy Broad Noodles)-MFF KL & Selangor

Pin It Now!

 

Ingredient that attracted me in this noodle is the dry chili. Imagine the taste after mixing the chili paste with the noodles…make me drooling! That’s why I choose to cook it for MFF KL/ Selangor.

As usual I make my own noodles. This time not using pasta machine but hands roll! The reason is my pasta machine is out of ‘service’ therefore I try to work without the pasta machine (Thanks to Vien Lee for the inspiration). We prefer more chewy noodles so I’m using high protein flour together with tapioca flour which I had share in Homemade Chewy Udon post. Instead of making udon I roll the dough thinly to get broad noodles.

The main ingredient in Chili Pan Mee is the dry chili. Cooking this dry chili till dry and fragrant require a lot of patient. The blended spices need to be stirred frequently as you cook. With the 2 handful of hot dried chilies inside the paste definitely will make you sneeze and cough during the cooking process. This is what happen to me :D It is worth the effort as you can keep the dry chili well in fridge and consume slowly. 

Recipe reference from We Dare Food

Dry Chilies Pan Mee (Spicy Broad Noodles)

~Dried Chilli Paste
Ingredients:

(A)

2 handful dried chillies (soaked)
2 fresh red chillies
2 medium-sized onions
5 cloves garlic
1 handful dried shrimp

(B)

4 tablespoons vegetable oil

Methods:

1. Blend all of the ingredients A in a food processor.

2. Heat the oil in wok under low heat and stir-fry the blended paste for about 30-40 minutes until dry. Stir as you cook to prevent burning.

Note: You can prepare this in advance and keep inside fridge until needed.

~Broad Noodles (hands roll version)

Recipe form previous post Homemade Chewy Udon with modification

Ingredients:
350g bread flour
35g tapioca flour
1 teaspoon salt
200ml warm water (about 50C)

Extra tapioca flour for dusting

Methods:

1. Add in bread and tapioca flour in a mixing bowl. Stir to combine. Dissolve salt in the warm water. Pour into the flour mixture. Mix by running a fork around the flour. Try to combine every bit of liquid with the flour.

2. Once all combine get in your hand and gather the lumps together become dough. Then knead till well combine and smooth. Keep aside to rest for about 30 minutes.

* This dough is softer compare with previous version (with pasta machine) as this will ease the kneading process.

3. Divide into manageable portions. With rolling pin roll out the dough into your desire thickness of sheets. Repeat the same with the rest of dough.

4. Apply tapioca flour on the sheet, fold it over itself to form smaller rectangle. On a floured cutting board, with a very sharp knife, cut the folded dough into strips. Repeat the same for the rest of the sheets. Unfold the strips and now are ready to cook.

5. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about few minutes, the noodles will float to the top; let it boil for another minute and take them off the heat (cooking times vary on the thickness of noodles). Immediately drain off the cooking water and rinse with cold water. The noodles are now ready to be used.

~Minced Meat Sauce
Ingredients:

(A)

2 tablespoons vegetable oil
handful of dried anchovies (ikan bilis)

(B)

1 onion, diced
2 cloves garlic, diced

400g minced pork (marinade in soy sauce, salt and pepper)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 cup water

1 cube chicken stock (Knorr brand)

Dash of pepper

Methods:

1. Heat the oil in wok with medium-low heat. Add in ikan bilis and fry till golden brown. Dish out and set aside.

2. With the remaining oil add in diced onion and garlic. Stir fry for a minute or two. Add minced meat and stir-fry until colour turns pale.

3. Add in oyster sauce, dark soy sauce, water and chicken stock cube into the wok. Bring the sauce to simmer and taste the seasoning. Lastly add in pepper.

~ Poached Egg
I understand that the original Kin Kin chilli pan mee is served with poached egg. Here is how I cook.

1. Bring a pot of water to rapid boil. Add in a teaspoon of white vinegar and lower the heat. Bring the water to simmering stage.

2. Crack an egg in a small bowl and gently pour the egg into a simmering pot of water. Cook the egg for about 2-3 minutes. The yolk should be at the runny stage.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Klang Bak Kut Teh (巴生肉骨茶)-MFF KL & Selangor

Pin It Now!

Occasionally, I will cook Bak Kut Teh for my family. Like other household I used the package of pre-mixed Bak Kut Teh herb for the stock. But not for todays’ recipe. Thanks to MFF KL & Selangor and Alan of Travelling Foodies for sharing the basic herb and spice concoction used in the Bak Kut Teh soup base. And methods of preparing Klang Bak Kut Teh too. The soup base just as good as the pre-mixed herb. This recipe is a keeper for my family. There is no reason why not gather the Bak Kut Teh herbal from Chinese pharmacy instead of buying the pre-mixed package. It is a lot economy! 

These are the herbal for Klang Bak Kut Teh that recommended by Alan. 1.Dang gui  2.Bei qi 3.Chuan xiong 4.Chinese licorice 5.Star anise 6.Dang shen 7.White pepper 8.Cassia bark (chinese cinnamon) 9.Yu zhu, 10.Wolfberries (only added when the dish is near its finishing)

I'm using pork ribs and stomach in my Bak Kut Teh. I do not like to eat animal’s organ neither handling them. Since my hubby love to eat I decide to add. Initially I plan to add sweet intestines (粉肠) which I believe I will take it. But when I consult my neighbour on how to clean the organ she said pork stomach is easy to clean and more nutritious. Therefore I bought one and clean it with the methods taught by her.

This is my 1^st time handling pork stomach. When I holding it..Ewe! Slimy..Smelly.. no choice have to carry on since I had bought it! At first scrub and wash with salt..then corn flour then vinegar. After 30-40 minutes of repeating cleaning ...at last ready to be cooked. I add in the whole stomach into soup base and cook for about 30 minutes. I check by poking chopstick into the stomach for doneness. I fish out when I think is done. Due to lack of experience the stomach ends up chewy to eat! :P I should cook it longer... I don't think I will handle it again in future :D Type of meat used is up to individual so just used whichever pork portion you prefer. 

Adapted with minor modification from Alan,Travelling Foodies
Klang Bak Kut Teh 巴生肉骨茶( for 4-6 servings)
Ingredients:
(A)
1kg prime ribs (肋排)

1 set of big bones (大骨), optional; for more flavour stock
1 pork stomach (猪肚), optional
4-6 bulbs of 老蒜 old garlics

(B) Herbs and Spices
5-8g 当归, dang gui Angelica sinensis aka female ginseng
15-20g 玉竹 yuzhu Polygonatum odoratum aka Solomon’s Seal
5-8g 甘草 gan cao Glycyrrhiza uralensis aka Chinese licorice
5g 黄芪 huang qi Astragalus propinquus aka milk-vetch root
5-8g 党参 dang shen Codonopsis pilosula aka poor man’s ginseng
5-8g 川芎 chuan xiong Ligusticum wallichii
1 stick (3g) 肉桂皮 gui pi Cinnamomum cassia aka cassia bark or Chinese’s cinnamon
1 (1g) 八角 ba jiao Illicium verum aka star anise
5-8 白胡椒粒 bai hujiao Piper nigrum aka white peppercorn
5-8g 枸杞子 gou qi Lycium barbarum aka wolfberries or goji berries

(C) Condiments and Seasoning
1 teaspoon salt
2 tablespoons black soya sauce (adjust to taste)
1 tablespoons light soya sauce (adjust to taste)

Some rock sugar (adjust to taste)

(D) Other ingredients
6-8 chinese mushrooms 香菇, soaked
6-8 deep tau pok (fried beancurd puffs ) 豆薄/豆皮, rinsed and squeezed repeatedly to remove as much excess oil and water as possible.

(E) Other sides
Cooked rice (I used scallion rice; Add some fried shallots into rice cooker and cook rice as usual)
chopped red chilli with dark soya sauce as a dip
2-3 deep fried 油条 youtiao aka chinese dough fritters
vegetables

Methods:
1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal. Drain and set aside. Repeat the blanching process for prime ribs. Discard blanching water.

2. Rinse all the herbs and crush peppercorn. Place the herb and spice mixture into a muslin bag if using. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the herbs and spices except for wolfberries. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.

3. Add pork bones, pork ribs and garlic. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.

4. After 30 minutes, add Chinese mushroom and pork stomach. Season the stock with salt, soya sauce and rock sugar. Adjust taste and colour with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.

5. During the last 10 minutes of cooking, ladle some soup into another small pot to cook beancurd puff. Add wolfberries at this point (I forget to add!).

6. Serve Bak Kut Teh with chunks of you tiao, chopped chilli and dark soya sauce dip, and cooked rice.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Japanese Ginger Pork

Pin It Now!

I learn this dish from Taiwanese cooking show. It is pretty simple, flavourful dish and healthy too. The amount of oil used is very little. According to chef it is sufficient as long as the coated meat is slightly browned and sealed. Non-stick pan definitely helps a lot! Once the meat is sealed, onion slices is added and lastly seasoning. Sounds pretty easy right?

This ginger pork dish is using basic Japanese seasoning which are Japanese soya sauce, cooking wine and mirin. I’m sure it is pretty easy to get them in grocery shops nowdays. 

Ginger is first grated then extracting the juice. The ginger is only added when about to dish out. If you prefer more ginger pungent add in the grated ginger as well (skip the juice extracting step). Of course you can increase the amount of ginger as recommended too. 

Adapted and slightly modified from TV cooking show

Japanese Ginger Pork
Ingredients:
(A)

9 pieces pork loin (梅花肉;about half of palm size with 1cm thick)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons corn flour

1 big onion (sliced)

About half thumb size fresh ginger

(B)

3 tablespoons Japanese soya sauce

3 tablespoons Mirin

1 tablespoon Japanese cooking wine

3 tablespoons water (more if prefer more sauce)

*Mix above into a small bowl. Set aside

1 teaspoon sugar (or more to taste)

Methods:
1. Tenderized the pork slices and set aside. Marinate with salt and pepper and leave it for about 15 minutes.

2. While waiting for the marinated pork ready, grates fresh ginger and extract the juice. Set aside.

3. Coat every pork slices with corn flour. Lightly coated is good enough.

4. Heat up a wok/pan. Add in about 1 tablespoon vegetable oil. Arrange the coated pork slices inside the hot wok. Fry till both side slightly browned.

5. Add in onion slices in between the browned pork slices and further cook till fragrant (about a minute). Follow by seasoning. Bring all together and bring the sauce to boil. Taste and adjust the sugar accordingly.

6. Lastly add in the ginger juice and mix well. Dish out and serve with shredded cabbage at the side. Enjoy! 

I’m linking this post to the event, Little Thumbs up organised by Doreen from My Little Favourite DIY and Joe, Bake for Happy Kids, hosted by Alvin from Chef and Sommelier

Palm Sugar Pandan Mousse Cake

Pin It Now!

The idea of making this mousse cake started from my intention to clear homemade concentrate pandan juice in my fridge. Pandan flavour make me relate to palm sugar which we used to find in our dessert especially Malay desserts (kuih-muih). Well how to combine them into a cake? Since this month Aspiring Bakers theme is mousse cake so I came out this Palm Sugar Pandan Mousse Cake. 

I’m using pandan chiffon cake as the cake base. And for the mousse layers I added palm sugar.  I used coconut milk in both cake and mousse to enhance the flavour too.

Initially I plan to make ‘brown’ jelly topping with palm sugar, however didn’t turn out well. The jelly sip into cake before it set @.@  Therefore I omit the brown jelly portion in the recipe. Nevertheless the cake still tastes nice.

After chilled in fridge. The palm sugar jelly layer 'dissapeared' 

Inspired by Carol Roselle Yogurt Mousse Cake
Palm Sugar Pandan Mousse Cake

Part I: Pandan chiffon cake (7’ round pan)

Ingredients:
(A)
3 yolks
10g castor sugar
20g vegetable oil
50g coconut milk(used AYAM Brand)
25ml homemade concentrate pandan juice
*blend about 10 pandan leaves with some water. Leave inside fridge for 1-2 days. Used the bottom layer. Refer here for the picture.

 
(B)
70g cake flour
 
(C)
3 whites
¼ teaspoon white vinegar(or used lemon juice)
40g castor sugar

*Follow chiffon cake making method. Bake in 7’ round pan. Cut the cool cake into 2 equal layers.

Part II: Mousse layer
Ingredients:

(A)
100g palm sugar (gula Melaka)

50ml water

* yield about 100ml syrup

(B)

150ml non-dairy whipping cream

(C)

6g gelatin powder
1½ tablespoons water

(D)

2 egg yolks

100g coconut milk (used AYAM Brand)

Part III: Deco

Ingredients:

Whipped cream

Some brown unsweetened desiccated coconut

*pan fry the white desiccated coconut till brown.

Methods:

~Palm sugar mousse layers

1. Line the base and side of 7’ round pan (loose base) with cling wrap. Secure with rubber band. Set aside.

* Next time will use baking paper to line the pan. It is easier to handle.

2. Put palm sugar with water in small saucer. Bring to boil and simmer till sugar melt. Sieve to remove any impurity and leave aside to cool. It gives about 100ml syrup.

3. In another mixing bowl, whip the whipping cream until peak form (not too stiff) and keep inside freeze for later used.

4. Soak gelatin with 1½ tablespoons water. Set aside to allow the gelatin to swell (lightly stir to get even soaking). While waiting the gelatin to swell now prepare the yolk batter.

5. Put the yolks and half of cool palm sugar syrup (50ml) into a heat proof bowl. Place the bowl over a pot of simmering water (double boiler). Constantly whisk the mixture till turns pale. Then add in the other half of palm sugar syrup. Whisk again till combine and the mixture turns warm to touch (This will help gelatin mix easily in next step). Remove.

6. Put the swelled gelatin bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove. Pour inside the warm yolk mixture. Mix till well combine. Then add in coconut milk and mix well.

7. Remove the whipped cream from fridge. Fold into the yolk mixture with a hand whisk and mix well. Divide this mousse layer into 2 portions (about 180g each). Now is ready to assemble.

~Assemble

1. Place the 1^st layer of pandan chiffon cake inside the prepared pan. Pour one portion of mousse on top of cake. Smooth the surface.

2. Place 2^nd layer of cake and gently press to secure with the mousse layer. Pour the other portion of mousse on top and again smooth the surface. Keep the cake inside fridge at least 4 hours or overnight to set.

3. Once the mousse layers have set, remove the mousse cake from pan. Decorate the cake with whipped cream and toasted coconut. 

I'm submitting this post to Aspiring Bakers #32: World of Mousse Cake (June 2013) hosted by Hankerie 

Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)-MFF Penang

Pin It Now!

I saw this salad in Rasa Malaysia under An Insider's Guide to Penang Hawker Food. In Malay it calls Sotong Kangkung. This salad contains blanched cuttlefish and water convolvulus. They are tossed with prawn paste, chili, sweet sauce which similar to rojak sauce but less pungent. Sprinkle top with sesame seeds and grounded peanuts. 

This cuttlefish has been soaked in alkali water. It costs RM18 per kg. Pretty easy to prepare. Just wash and cut into bite size.

Since processed cuttlefish is easy available it is easy to prepare Jiu Hu Eng Chai. The only cooking involved is blanching cuttlefish and water convolvulus. If you are cuttlefish lover do give this salad a try. 

Another star ingredients is this Hae Ko (虾膏);Prawn paste. I love it!

Adapted and slightly modified from Lily’s Wai Sek Hong
Jiu Hu Eng Chai (Cuttlefish Salad with Water Convolvulus)
Ingredients:
(A)
1 processed cuttlefish (about 260g; bought from wet market)
A bunch of young water convolvulus (kangkung)

(B) Sauce
4 tablespoons Hoi Sin sauce
3 tablespoons Hae Ko (black prawn paste; 虾膏)
2 teaspoons sambal belacan (refer below for recipe*)
1 teaspoon sugar or to taste
1 Calamasi (limau kasturi )
*Mix together

(C) topping
Some toasted sesame seeds
Some ground peanuts

*For making Sambal belacan
Pound or blend 50g of fresh red chilies together with 2 teaspoons of toasted belacan. Mix with Calamasi juice. Store in airtight container and keep inside fridge for future consumption.

Methods :
1. Washed water convolvulus and pluck into bite length size. Set aside. Cut the processed cuttlefish into bite length size too.

2. Heat a pot of water and when water comes to a boil, blanch the water convolvulus till turn dark green (less than a minute) and remove.

3. Then, Blanch cuttlefish for about 2-3 minutes (thick slices take longer time) and remove.

* Do not overcooked cuttlefish as the texture will turn rubbery.

4. Preparing the sauce. Mix all together in a mixing bowl till well combine. Taste and adjust accordingly.

5. Serving by placing cuttlefish on top of water convolvulus. Pour the mixed sauce and sprinkle with sesame seeds and ground peanuts. Serve immediately. Enjoy!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Stir-Fry Jicama(Jiu Hu Char/鱿鱼炒)-MFF Penang

Pin It Now!

Looking at this recipe recall me of my mother stir fry jicama dish. My mum version is simple with only garlic, dried shrimps and jicama. We usually eat it by wrapping as filing with lettuce (生菜). And mostly have it during festival season. I don't know why? I guess it is great way to finish off the lettuce which usually used for praying.

Since this Jiu Hu Char looks similar with what I used to eat, I keen to try. This version of stir fry jicama is definitely more tasty and flavourful as Jiu Hu is added. 

This is Jiu Hu (Hokkien dialet); 鱿鱼(Mandarin); Dried squid. This size of Jiu Hu costs RM75 per kg. 

There is bigger size and costs RM85 per kg.

It is just great to have it as dishes to go with rice. However I try something new. Used as filling in my Vietnamese rice paper and serve with sweet, sour pickled vegetables at the side. 

Refer here on how to prepare the Vietnamese rice paper rolls

I also use as filling in my burger. 

Recipe adapted with slightly modification from Lena, Frozen Wings

Stir-fry Jicama (Jiu Hu Char)

Ingredients:

(A)

3 cloves garlic, chopped
2 shallots, chopped
60g dried squid, washed and shredded (2 squid as shown in picture)
4 pieces dried mushroom, soaked and sliced
1 piece carrot, shredded
1 medium jicama ( sengkuang), shredded
2-3 pieces cabbage leaves, shredded

(B)

1½ teaspoons salt or to taste
½ teaspoon sugar, or to taste
dash of pepper
1 teaspoon dark soya sauce for colouring
¼ cup water or more if prefer gravy

Methods:

1. Heat up about 2 tablespoons oil in the wok. Sauté garlic and shallots till fragrant. Push one side of the wok. Add in the dried cuttlefish and fry till aromatic, followed by the mushroom and stir fry till fragrant. Add in the shredded carrot, jicama and cabbage and stir fry few minutes.

2. Season with salt, sugar, pepper and dark soya. Add in water and stir fry few more minutes till vegetables cooked. Taste to check the crunchiness of the vegetables. Add more water if you need more gravy.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Penang Curry Mee (Noodles)-MFF Penang

Pin It Now!

For MFF-Penang I choose to cook Penang curry mee. The reason is my mum love curry noodles. Being a small family with young kids I hardly cook spicy dishes including this Penang curry mee. During my mum stays with me in Kuching I took the opportunity to cook it. 

I used recipe from RasaMalaysia because it looks closer to curry mee that sold at Penang food stalls. Surprisingly to see quite lots of coriander powder used in soup base. I guess this make it unique as Penang curry mee. The soup is looking ‘pale’ as dried chili is the only contributor in the soup base. The heat is very low. Therefore the chili paste is a must in Penang curry mee. Make sure to mix the chili paste well with the noodles and broth before you eat it.

Recipe adapted and slightly modified from Rasa Malaysia

Penang Curry Mee (Noodles)

Ingredients:

~Curry Mee Soup base
(A) Spice paste
10g belacan (shrimp paste)
100g shallots
50g garlic
3 stalks lemongrass
10g seeded dried chilies
20 white pepper corns
4 heaped tablespoons coriander powder

(I grind coriander seeds into powder)
5 tablespoons oil

(B) Stock
5 cups water from scalding shrimp. Keep the shrimp as topping.

*can replace with water or shrimp shell stock (preferred)
75g rock sugar (adjust according to taste)
200 ml coconut milk
1 cube chicken bouillon
Salt to taste
20 whole tofu puffs

~Chili Paste
10g seeded dried chilies
25g shallots
3 cloves garlic
50g fresh seeded red chilies
20g dried shrimp
4 tablespoons oil

~Other Ingredients
Yellow noodles (scalded)
Dried rice vermicelli (scalded)

~Toppings
400g shrimp (scalded and shelled)
Soaked cuttlefish (sliced and scalded)
Long beans (sliced and scalded)
Fresh beansprouts (scalded)

Methods:
~Preparing Penang Curry Mee Stock
1. Wash the shrimps and set aside. Bring a pot of water (5 cups) to boil. Cook the shrimp till turn orangey and cooked. Drain and set aside to cool. Remove the shells and use as topping.

2. Roughly cut up the fresh red chilies, lemongrass, shallots and garlic. Blend all spice paste ingredients (except oil) until fine. Add some water to aid the blending process. 

3. Heat the oil and fry the paste until aromatic, on medium heat, for at least 5 minutes. Add water (or shrimp shell stock) and bring the broth to boil before adding coconut milk, chicken bouillon cube, rock sugar and salt to taste. Add the tofu puffs and cook for a few more minutes, stirring continuously to prevent the coconut milk from curdling.

~Preparing Chili Paste
Blend all the ingredients to a fine paste. Heat up the oil and fry the chili paste until aromatic over medium heat, for about 5 – 8 minutes. Dish out and set aside.

~Serving Penang Curry Mee
Place some noodles, rice vermicelli and bean sprouts in a bowl. Ladle the curry mee stock over, along with a couple of tofu puffs. Add the toppings and serve immediately with chili paste. Mix the chili paste well with the noodles and broth and eat immediately.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Sweet Sambal with Gula Melaka

Pin It Now!

As Malaysian we love sambal, condiment that has a chili-based sauce. This sambal goes very well with Nasi Lemak (coconut rice) or even plain rice. It also can be used as paste in cooking dishes especially seafood. Main ingredients in making sambal include chilies (dried and fresh), shallots and belacan (shrimp paste). For sweetness we used to add Gula Melaka (Palm sugar). Of course not forget tamarind paste (asam jawa) which is added to balance up the heat of chilies. 

Every household has their own recipe of sambal. I love mine with lemon grass added. Quite lots of oil needed in cooking sambal. Therefore I fry ikan bilis (anchovies) first then using the same oil to cook the sambal. Here is my favourite sambal. Hope you enjoy this sambal as much as I do :)

Recipe from my mum’s kitchen

Sweet Sambal with Gula Melaka
Ingredients:
(A)
15 pieces dried chilies
2 fresh chilies
1 large onion
15 pieces shallots
1 lemon grass (only white part)
small knob of belacan (shrimp paste)

(B)
1 cup ikan bilis, washed (anchovy)
*dry fry
½ cup vegetable oil

(C)

50g gula Melaka (palm sugar)
1 tablespoon tamarind paste (asam jawa)
*Dissolve in 50ml hot water and leave for few minutes. Strain tamarind juice and set aside.

salt to taste

Methods:
1. Blend dried chilies, fresh red chilies, onions, shallots, lemon grass and belacan (with little water) till fine paste.

2. Place the ikan bilis into cold wok. Turn on the heat and heat up the wok. By doing this moisture from ikan bilis will evaporate as you heat up the wok. Add in ½ cup of cooking oil. Pan fry ikan bilis (anchovies) by stirring frequently till golden brown. Remove fried ikan bilis and keep aside for later serve with sweet sambal.

3. Add in blended chili paste into remaining oil, sauté till aroma and oil separated.

4. Add in gula Melaka, strained tamarind juice and salt (if needed). Continue to sauté over low flame till thick, add in water when needed.

5. Serve with fried ikan bilis, cucumber slices and other as per your preference.

I'm linking this post to this month event, Little Thumbs Up with the theme CURRY powder or paste, organised by Doreen from My Little Favourite DIY and Bake for Happy Kids, hosted by Miss B from Everybody Eats Well in Flanders