Tuesday, May 31, 2011

Prawn Sambal



There are endless variations of  Prawn Sambal recipes prepared by Malaysians.  Its a dish which always remains Malaysians favorite and never been tired of cooking over and over again. Juicy, fresh and sweet prawns always  gives the dish its unique flavor. I have few recipes of sambal udang which i preferred according to my mood. Ha ha ha... Crazy! This is one of the recipe which best served with Steamed Coconut Rice and Fried Egg Omelette's.

Ingredients:

Ingredients A : Sambal Paste

  • 15 Dry chilies soaked in hot water for 15 minutes

  • 5 cloves Garlic

  • 1 inch Ginger

  • 5 Shallots

  • 1 tsp Sugar

  • 1 tsp Salt

  • 1 tbsp Oil

Ingredients B :

  • 3 Shallots

  • 3 cloves Garlic

  • 2 tbsp Dried shrimp

  • small piece of Ginger

Ingredients C :

  • 500g  Prawns removed head

  • 1 Red Onion sliced

  • 1 Tomato chopped

  • 2 Screwpine leaves

  • 1/4 cup Tamarind Juice

  • 1 tbsp Gula Melaka (palm sugar)

  • 1 tsp Salt

Preparation Method :



  • Blend Ingredients A in a food processor until smooth paste. Keep aside.

  • Pestle Ingredients B in a mortar to a coarse paste.

  • Heat oil in a wok. Add sliced onions and saute till transparent. Add screwpine leaves together.  Fried until aromatic.

  • Add Ingredients B. Fry for 2 minutes.

  • Add chopped tomatoes. Let it cooked for another 2 minutes. Tomatoes will turn soft and pulpy.

  • Now add 5 tbsp of blended Ingredients A.

  • Let the chili paste cooked until oil floats on top. Need to stir occasionally.

  • Add tamarind juice, salt and palm sugar. Let it simmer in low fire for 2 minutes. Add salt if necessary.

  • Now add the cleaned prawns. Let the prawns cooked in the gravy for 4 minutes at least.

  • Once the prawns cooked and gravy thickens, turn off fire.

  • Dish out and serve.


Its finger lickin good. Hmmmm............

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Sunday, May 22, 2011

Beehoon Prawn Biryani (Vermicelli Prawn Biryani)



Very unusual recipe shared by famous cook Devagi Shanmugam in her one of the cookbook. Really appreciate it.

  • 500gm large prawns peeled and deveined

  • 1 1/2 tbsp ghee

  • 1 cinnamon stick

  • 4 cardamom pods

  • 4 cloves

  • 1 onion minced

  • 1 sprig curry leaves

  • 1 red chili halved lengthwise

  • 1 tomato diced

  • 1/2 cup roasted cashew nuts

Marinade :

  • 2 tbsp garlic paste

  • 1 tbsp grated ginger

  • 1 1/2 fish curry powder

  • 1/2 tsp sugar

  • 1 1/2 tbsp yogurt

  • 1/2 tsp salt

  • 1 tbsp mint leaves

  • 1 tbsp minced coriander leaves

Stir Fried Behoon:

  • 1 tbsp ghee

  • 3 cardamom pods

  • 3 cloves

  • 1/2 tsp fennel  coarsely pounded

  • 3 cloves garlic smashed

  • 1 chili deseeded and sliced

  • 1/2 inc fresh ginger

  • 1/4 cup yogurt

  • 3/4 cup chicken stock

  • 1/2 tsp yellow coloring

  • 1 tsp salt

  • 300g dried vermicelli soaked in warm water for 20 minutes

  • 1/2 cup grated carrot

Preparation Method:

Marinate the prawns first by combining the marinate ingredients with the prawns and mix well. Allow to marinate for 20 minutes

Meanwhile prepare the stir fried beehoon. Heat ghee in a wok over medium heat and stir fry the cardamom, cloves, and fennel until fragrant for 2 minutes. Add garlic, ginger,  and continue to stir for another 1 minute. Pour in the yougurt, chicken stock, and coloring; season with salt. Bring the mixture to boil, and then add the noodles, and toss until gravy absorbed. You may add more gravy if the noodles is too dry.  Add chili and grated carrot. Remove from heat and keep aside.

To cook the prawns, heat the wok over medium heat. Stir fry, cinnamon, cardamoms, cloves until fragrant for 1-2 minutes. Add sliced onions, curry leaves, and chilli and continue to stir fry 2 minutes until onion turns golden brown. Add tomato and stir fry until soft. Stir in marinated prawns.  Add little water. Mix well. Simmer uncovered for 3 minutes in slow fire until prawn cooked.  Turn off heat.

Return the cooked noodles, to the wok mand mix well. Transfer to a serving platter. Garnish with cashews and serve hot.

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Thursday, May 19, 2011

Crushed Spicy Salted Fish



This recipe adapted from Mishmash and was altered to my preferences. It was such a good idea of frying salted fish. I don't really prefer salted fish due to its smell and saltiness. When i came across this recipe, i realized an inner voice telling me to try out, since it was so tempting to look at the picture. It was served with plain rice and vegetable soup. No words to describe how tasty it was. Even my hubby and my brother did not hesitate to add on.

What you need:

  • 1 cup dried salted fish

  • 7 -8 dry chilies

  • 1/2 cup small pearl onions

  • 2 sprig of curry leaves

  • 1 tsp of fennel seeds

  • Oil

Preparation Method:

  • Cut the salted fish into small chunks. Then soak in water for 1 hour to remove excess salt. Wash and change the water at least 3 times to remove excess salt.

  • Crushed the salted fish with pestle.

  •  Heat 2 tbsp of oil in a pan. Fry the crushed fish for 4 minutes approximately until cooked. Do not fry till crispy.  Keep aside.

  • In a mortar, crushed, dry chilies with onions coarsely. Using the same pan, add another tbsp of oil.

  • Add fennel seeds to fry till fragrant, followed by curry leaves.

  • Transfer the crushed chili mixture to the pan and fry till all the chili smell goes off. Fry at least for 5 minutes.

  • Then add fried salted fish and combine all together. Mix well.

  • Turn off heat. Serve hot.

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Mint Chutney



Mint chutney best  and flavorful  condiment for fried fritters, naan, thosai,breads  or even rice. I prepared this recipe to go along with blunt soup over hot steamed rice. Its great for digestion.

Here's the simple recipe :

  • 1 cup Fresh Mint leaves

  • 2 cloves of garlic

  • 2 Green chilies

  • 3/4 cup Grated Fresh Coconut

  • small piece of Ginger

  • 2 Shallots

  • 2 tsp Tamarind pulp

  • Salt

Preparation Method:

Heat 1 tsp oil in a wok. Add shallots, garlic and ginger as whole after peeled. Saute for 2 minutes. Add green chilies, followed by mint leaves. Reduce chili if less spicy preferred. Saute for a minute. Add grated coconut and saute for 2 minutes more.

Transfer to the food processor. Add tamarind pulp and water if necessary. Blend to paste. Use minimal amount of water.

Add salt and serve.
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Green Tea Scones



Hot and fresh oven baked scones for breakfast instead of teabreak. Customized with green tea powder with classic recipe. Simply delicious with fresh strawberry jam which bought from Cameron Highlands.

Ingredients :

  • 3 cups All purpose Flour

  • 1/4 cup Butter

  • 1 tsp Baking Soda

  • 1 tsp Tartar Powder

  • 1 sachet of Green Tea Powder

  • a pinch of salt

  • 3 tbsp of Milk

  • 2 tbsp of Water

Preparation :

Mix all dry ingredients (all purpose flour, baking soda, tartar powder, green tea powder, salt) in a wide bowl. Whisk together.

Cut the butter into small cubes and rub with flour until crumbles. Use cold butter.

Now add wet ingredients such as water and milk slowly while knead the dough to well combined. Add water if necessary.

Roll it to 1 cm thickness. Cut into desired shapes.

Bake it in pre heated oven for 10 minutes at 200 degree C.

Serve warm with jam and butter.

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Wednesday, May 18, 2011

Homemade Egg Beancurd



Little Wok inspired me to try out this recipe.

Ingredients :

  • 500 ml Fresh Soya Milk (non sweetened)

  • 6 Eggs

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • 1 tsp Salt

Preparation Method :

I had used homemade soy milk for this recipe. Get the thick soy milk from first pressing of soy extract. Bring to boil.

Meanwhile break 6 eggs in a wide bowl. Whisk lightly. Add salt and leave it.

Dissolve corn starch with water and keep it in a wide vessel. Once soy milk boiled, transfer it to the wide vessel which contains corn starch. Let it cool for 10 minutes. Then add eggs to the soy milk. Mix well.

Strain with strainer.

Prepare a dish layered with cling wrap for easy removal later.

Pour strained soy mixture into the dish. Cover with cling wrap again.

Steam in low heat for 20 minutes or until cooked.

Remove from the dish. Cut into desired shapes.

Ideally deep fry in hot oil to golden brown.




Serve with desired sauce.

Here i prepared a simple gravy with minced chicken and enoki mushrooms.

  • 100 gm Minced Chicken

  • 1 packet Enoki Mushroom

  • 1 1/2 tbsp Light Soy Sauce

  • 1 tbsp Oyster Sauce

  • 1/2 cup Chicken Stock

  • 1 tbsp Corn Flour

  • 1 tbsp Water

  • Salt

  • 1 tbsp Minced Garlic

  • 1/4 sliced Onion

Preparation Method :

Heat 1 tbsp of oil in a wok. Fry minced garlic and onion soft  until fragrant. Add minced chicken and fry to cooked.

In a bowl, mix all the sauces with chicken stock. Add a pinch of salt and mix well.

Transfer the sauce mixture into wok. Bring to boil.

Add mushrooms to the boiling sauce. Cook for 2 minutes. Make sure not to over cook the mushrooms.

Mix corn flour with water and add into the sauce for thickens the gravy.

Once gravy thickens, turn off fire.

Pour over deep fried Homemade Egg Beancurd. Serve hot with steamed rice.



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Friday, May 13, 2011

Strawberry Smooties



Strawberry love dearly by every body.   Its a good source of folic acid. It is recommended for women to take more folic acid before they get pregnant in order to prevent birth defects on baby's brain and spinal.  There are many ways to cultivate ourself  to consume strawberries. Doing Strawberry Milk smoothies one of the way to boost our folic acid level in our daily intake.

Ingredients :

  • 3/4 cup Fresh Strawberries

  • 1/2 cup Vanilla ice-cream

  • 1 tsp Vanilla extract

  • 1 cup Fresh milk

  • 1/2 cup Plain Yogurt

  • 1 cup Ice cubes (opt)

  • 2 tbsp Sugar

Preparation :

Combine all the ingredients together and blend. Blend until smooth and creamy.  Serve chill.


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Tuesday, May 10, 2011

Sweet Coconut Burfi



This is one of my favorite sweets which taste heavenly. In Malaysia we called this as coconut candy.  Normally i don't prefer to purchase from shop cause its much harder and i couldn't feel the taste of fresh coconut meat. My preferences always to the moist, sweet and  soggy with ghee.  So far JaiHind Punjabi Sweets from Masjid India has promised taste of various Indian Sweets as i experienced.

Normally i prepare sweets as offerings for prayers at home.  After sooo long i insisted of preparing this as i miss it too. Instead of red i prefer of using green color this time. Just for a change.

Simple recipe which can be followed by everyone.

  • 2 cups of fresh grated coconut (some may prefer to blend it)

  • 1/2 cup sweetened condensed milk

  • 1/2 cup evaporated milk

  • 1 cup sugar

  • 1 tsp cardamom powder

  • green coloring

  • 3 tbsp of ghee

  • pinch of salt.

Preparation Method :

Dissolve sugar with condensed milk and evaporated milk in a pan. Once done,  add grated coconut and keep on stir in low flame for 20 minutes. Add color,salt and cardamom powder. Mix well. Add ghee little by little until batter thicken and leaves the pan. It should be sticky. Transfer into a greased plate and cut into desired shapes when its hot. Serve cool.

Such a easy steps, but need extra cautious.

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Monday, May 9, 2011

Peanut Sauce (Kuah Kacang)



Peanut sauce is a compulsory to serve with Satay. So do i happen to learn doing peanut sauce for the sake of my Satay's. I really love it! God's Grace, it turn out as i expected.

All you need :

  • 1 1/2 cup dry roasted peanuts

  • 2 tbsp palm sugar shaved

  • salt as needed.

  • 1 cup water

  • about lime size tamarind pulp soaked with hot water for 10 minutes or more

For the paste :

  • 15 dry chillies soaked in hot water for 20 minutes

  • 2 biji buah keras

  • 3 clove garlic

  • 3 shallots

  • 1 inch galangal

  • 2 stallk lemongrass

  • 1 tbsp coriander powder

  • 1 tbsp oil

Preparation method :

Bleand spice paste in food processor until smooth. Add adequate of water as needed. Heat oil in wok. Transfer the spice paste into the wok. Fry for 5 minutes stirring irregularly.

Meanwhile blend coarsely peanuts in food processor. Keep aside.

Add tamarind juice to the spice paste. Add palm sugar as well. Keep stirring to dissolve the sugar. Add water and let it boil. Finally add pounded peanuts. Make sure the gravy not too thick. Add water if necessary. Add salt to taste.

Keep stirring for another 3 minutes. Let the oil floats on top. Turn off heat. Ready to serve.

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Chicken Satay



Satay is skewered marinated chicken meat which grilled over hot flame charcoal or with grill. In Malaysia Satay well known as street foods which available in every corner of the town. Satay basically marinated with local Malaysian traditional ingredients such as chili, lemongrass, buah keras, galangal, fresh turmeric and etc. Marinate long hours yield better taste of Satay meat.

Instead of buying satay, i attempt to try out myself for this Mothers day.  Pretty much easy and tasty too!

Ingredients for marinate :

  • 500 gm boneless chicken meat

  • 1/2 cup pineapple juice

  • 2 tsp paprika

  • 2 tsp black pepper

  • salt

  • 1 tbsp sugar

To blend :

  • 2 biji buah keras

  • 5 dry chilis

  • 4 shallots

  • 2 clove garlic

  • 2 stalk lemongrass

  • 1 inch galangal

  • 1 tbsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 inch fresh turmeric

  • 1 tbsp oil

Preparation Method :

Blend all the ingredients to smooth paste. Cut the chicken meat into small cubes. Add blended ingredients to the meat cubes. Add sugar, salt, pepper,  paprika and mix well. Add Pineapple juice to soften the meat. Cover with cling wrap and marinate in the chiller for 12 hours or more.

Thread the chicken cubes about 3 to 4  cubes each with bamboo sticks. Grill in hot flame until chicken meat cooked and tender. Serve with peanut sauce and fresh cucumber slices.



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Thursday, May 5, 2011

Chili Chicken Fry


One of my favorite hot, spicy chicken dry fry.


  • 500 gm boneless chicken diced

  • 1 cinnamon stick

  • 5 cardamoms

  • 3-4 cloves

  • 1 1/2 tsp fennel seeds

  • 1 onion sliced thinly

  • a sprig of curry leaves

To blend

  • 20 dry chilies soaked in hot water for 10 minutes

  • 1 tsbsp vinegar

  • 5 shallots

  • 4 clove garlic

  • 15 gm ginger

  • 1 tbsp tomato paste

  • 50 ml water

  • salt

Preparation Method:

  • Heat oil in a pan. Fry cinnamon, cardamoms, and cloves until fragrant. Add in fennel seeds which coarsely pounded.

  • Add in sliced onions and curry leaves. Saute till onions turn transparent or soft.

  • Add in ground chili paste. Fry till dry.

  • Add in chicken pieces, tomato paste, salt and water. Mix well.

  • Cook covered, stirring occasionally until dish is dry and chicken is cooked.
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Crispy Pumpkin Prawn



Sizzling wok triggers me to explore further on this recipe. The moment i saw the chef demoed the dish , i said to myself  that, i must this out. When surf through net, little disappointment cause could not find any similar. Finally opt to estimate the amount of ingredients myself. The outcome turn out as expected.

What you need:

  • 300gm Pumpkin (diced)

  • 1 1/2 cup milk

  • 1 egg

  • 1 tsp sugar

  • 1 sprig curry leaves

  • 6-7 nos bird eyed chili, chopped

  • 1 tbsp butter

  • 1 tsp salt

  • 1 shallots, chopped

  • 1 tsp coarsely pounded fennel seeds

For Prawn Fry :

  • 300 gm prawn with shell

  • 1/2 cup corn flour

  • 1 egg

  • 1 tsp sugar

  • 1 tsp salt

  • a pinch of baking powder

  • 1 dash of white pepper powder

  • oil for frying

Preparation Method :

Steam diced pumpkin, in a steamer for 15 minutes.  Once done, just mash with a fork. Keep aside.

Mix cleaned prawns with salt, sugar, pepper for 15 minutes. Add in whisked egg. Mix well. Coat with corn flour mix with baking powder in a separate bowl. Heat oil in a heavy bottom vessel. Deep fry the prawns until golden brown. Keep aside.

Whisk milk and egg together in a bowl. Add salt and sugar as well. Mix this with mashed pumpkin.

Heat 1 tbsp butter in a pan.  Fry chopped shallot for one second, then add chopped bird eye chilies and coarsely pounded fennel seeds. . Fry to fragrant. Add curry leaves. Let it fry for 2 second. Now add the milk pumpkin mixture to the pan. Keep stirring until gravy simmers and thickens. Add fried prawns and mix it quickly. check the salt. Add if needed. Dish out and serve while hot.

Have a try!

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