Wednesday, March 30, 2011

Pandan Jelly With Coconut Milk

Nothing like a jelly made from our Malaysian ingredients. And our Malaysian ingredients (White Fungus Ginkgo Nuts Chinese Dessert) for this jelly making? Coconut mIlk, palm sugar, pandan leaves and of course, our jelly to a certain extent is made from agar-agar. Of course, you can use jelly powder, but I decided it will be agar-agar. Pandan Jelly With Coconut Milk. Make and you will find out for yourself what a sweet Malaysian delight it will be.    

Tuesday, March 29, 2011

Salted Egg Chicken

No, no. Not an Indian dish. Salted egg and Indians? I really don't know how many Indians and how many salted eggs for them, but this Indian lady? She and salted eggs? They go back many years down the memory lane. In fact, even my dad? Both of us just so love salted eggs. Pretty much says it all. Why I made Salted Egg Chicken. Ask the Chinese and they will reveal all of it about not only salted egg, but salted egg chicken (Kam Heong PrawnsChicken Wanton Soup & Chicken Black Vinegar Ginger). Even I can tell you right now. Crispy fried chicken cooked alongside salted egg yolk, chillies, shallots and scented by coriander leaves.  

Monday, March 28, 2011

Four Angled Beans & Tempe Stir Fry

Stir fry again. I told you (Tofu & Green Bean Stir Fry)? We need our fiber daily. What's in store today as our stir fry? Four Angle Beans & Tempe Stir Fry (Kacang Buncis Tempe). Tempe, like tofu is an affordable source of protein and of course four angled beans, aka winged beans, is another favourite from our Malaysian soil. Really affordable. A bunch will cost you only maybe like a dollar and fifty. In fact, you can grow four angled beans rather easily if you want to (Kangkung Belacan). Four Angled Beans & Tempe Stir Fry is the router for a vegetarian stir fry side dish. Of course, also simplicity. 

Friday, March 18, 2011

Spicy Potato Ikan Bilis/Anchovies

Ikan Bilis, aka anchovies. A tiny bit or a handful goes a long way for stir fries (Brinjal Stir Fry) or for a flavourful Malaysian style broth (Bee Hoon Soup). The other option will be quite a handful of bilis for a dry style dish. Like this Spicy Potato Ikan Bilis/Anchovies. Quite a favourite actually, for us Malaysians? For me personally, yes. Furthermore, like I like to say. The marrying of potato (Chilli Potato) and ikan bilis, plus spiciness and aroma of curry leaves? 

Thursday, March 17, 2011

Tofu & Green Bean Stir Fry

The fiber content in vegetables. Don't you think it should be part and parcel of our daily meals? If you are asking me, its an outright truth. In my house, I make a point in making at least one vegetable dish. Anything for the matter. Though usually, stir fries are keep as a minimialist or to the basic. Of course, every now and then, when the situation warrants for, especially when you don't want to let the veggies and other ingredients you have in the fridge to go to waste (Kacang Buncis Tempe Goreng/Beans Tempe Stir Fried, Brinjal Stir Fry & Curried Tamarind Ladies Fingers). This Tofu & Green Beans Stir Fry? As a matter of fact, for using up the ingredients I already had and an interesting combo from my kitchen. Stir fried. Tofu, beans, squid/sotong, tofu (Indian Tofu Curry) and spring onion. 

Wednesday, March 16, 2011

Grilled Fish Stuffed With Sambal

To and fro, back and forth, and back to fish taking the food center stage today (Sambal Tumis Ikan PariNyonya Fish Sambal). What is sambal? I told you before? Our Malaysian chilli based gravy or paste? Obviously, we need the sambal for this Grilled Fish Stuffed With Sambal. In other words, sambal is stuffed into fish and instead of frying, I baked. You can of course fry, but do not over stuff sambal in case it oozes out from fish while frying. Grilled Fish Stuffed With Sambal. Our Malaysian spicy proud house fish dish, paired alongside lime or lemon wedges (Fried Kembung Assam SauceOtak--Otak, Grilled Fish In Banana Leaf & Spicy Grilled Black Pompret/Bawal Hitam). 

Tuesday, March 15, 2011

Kam Heong Prawns

Kam Heong Prawns. That's right. You read me loud and clear. The Chinese prawn dish (Fried Shrimp Wantons). But somehow, curry leaves have made their into Kam Heong Prawns? How come? Must be because of the wondrous scent. In fact, curry leaves are quite a favorite for Chinese dishes? I know so. Kam Heong Prawns. The popularity. Like a must when we dine in Chinese restaurants? The know how you must know for making Kam Heong Prawns. Put your trust in me. This recipe of mine will not be a failure (Tamarind Prawn Curry & Devilled Prawns). 

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...