Spicy shrimp is one of my favorite dishes to cook at home. It can be eaten with steamed white rice or even bread. This spicy, sweet, and sour dish will never disappoint you.
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Elevate your culinary adventures with this EASY Sotong Masak Hitam or Squid Ink Stew recipe. Embrace the rich blend of squid, spices, and umami squid ink - a guaranteed journey for your taste buds!
I've always liked Malay food and this is one of those dishes I like to order when I am at any Malay store and I've never thought about ...
Crayfish Curry Use crayfish tails to make this lovely seafood curry or add whole crayfish (cleaned and cut). If you like a more filling seafood curry add chunks of stockfish fillets. You can of cou…
How to make Singapore Chilli Prawns, prawns cooked in a thick, eggy, sweet, tangy and spicy gravy.
Nestum Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a ...
Pickled fish and hot cross buns; yep, welcome to the true taste of the Cape.
Shrimp in a lemon-y sweet chili sauce that’s just bursting with flavour!
Last week, I cooked mee goreng and as an accompaniment, I also made sambal telur. Sambal telur, also known as egg sambal is a Malay dish whereby hard boiled eggs are coated in a spicy, sambal sauce. This recipe is pretty similar to the sambal telur tauhu recipe that I posted last year but with slightly less ingredients. Sambal telur, absolutely enticing! This is a much healthier version compared to the ones you get outside as I did not deep fry the eggs, and just pan fried them with a little oil. Lots of onions is a must for me and you can adjust the spiciness to your liking. This is great with any noodle dish or simply a bowl of white rice. Try it and you'll love it! Sambal telur (egg sambal) Recipe by Baby Sumo Preparation time: 10 minutes Cooking time: 15 minutes Serves 2 Ingredients 4 hard boiled eggs 2 tbsp cooking oil 3 onions, thinly sliced 4 cloves garlic, finely chopped 2-3 tbsp cili giling (chilli paste) 100ml water 1 tsp light soy sauce 1/2 tsp soft brown sugar 1/8 tsp salt 1. Heat oil in a large wok. Add the eggs and lightly pan fry for 2 minutes. Remove and set aside. 2. Add the onions and garlic in the wok and stir fry for 2-3 minutes until the onions have softened slightly. Then, add the cili giling (I used about 2 tbsp first) and fry for 1-2 minutes until fragrant. Add the water and cook for another 3-4 minutes, to further soften the onions. 3. Add the eggs and allow to cook for another 2-3 minutes. Season with light soy sauce, soft brown sugar and salt. Add more cili giling if you like it spicier. Mix to coat well. 4. Serve with rice or noodles. Note: For instructions on how to cook hard boiled egg, see Step 1. Photo by Baby D, using my iPhone.. good job boy x If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :) *This recipe was featured on Asian Food Channel's Facebook page on 23 November 2014.
This is my family RECIPE for our favorite sambal, Sambal Udang/Prawn Sambal. It goes great with rice or bread and is a good side dish for Nasi Lemak (Rice in Coconut Milk).
We have beef rendang and chicken rendang for most of the time but what about prawn rendang ! Just trying out my homemade prawns rendang th...
Peanuts and dried anchovies (ikan bilis) are fried, then tossed with sambal. Spicy, crisp, fragrant and slightly sweet, sambal ikan bilis is very moreish.
Saucy Peri Prawns
If you're a Malaysian, you should have heard and seen this kind of fried tofu very often at the supermarket frozen department, even we...
Seven easy last minute dishes that you can serve guests in 30 minutes or less!
The last attempt of making this Otak Otak was six years ago! I decided to make this again (to tweak the recipe slightly and upgrade the pictures 😜) to share with some of my friends for our small gathering. I'm really blessed with friends whom don't complain with my cooking hahaha.... Its a really easy peasy recipe to follow....just blend everything in a food processor! Except the fish chunks of course. ^0^ If you find that the fish chunks used is too much, you can replace with fresh prawns or squids! A really versatile recipe which you can adjust to your liking. Before & After Baking Ingredients 500gm Spanish mackerel, deboned and scrap out flesh, cut into chunks 500gm fish paste 2 tbsp ginger juice 1/2 tsp salt 6 kaffir leaves, finely chopped 4 eggs 100ml Ayam brand pure coconut cream 100gm coconut cream powder 1 packet banana leaves (* I managed to cut 18 pcs from a pack of banana leaves, balanced paste I wrap into individual small disposable container and freeze it) Rempah Mixture 4 candlenuts 3 tbsp chilli powder (can increase to 4-5 tbsp if you prefer spicier) 1 stalk lemongrass, sliced finely 1 thumb size galangal, sliced thinly 4 cloves garlic 6 shallots 1 tsp turmeric powder 15gm belachan , toasted 2 tbsp rice flour 1 tsp pepper 1.5 tbsp sugar 3 tbsp rice bran oil Method Marinate the fish chunks with ginger juice and salt for at least 30 mins. In a food processor, blend candlenuts, lemongrass, garlic, shallots, galangal, belacan together with 100ml of thick coconut milk. Add chilli powder, turmeric powder, rice flour, pepper, sugar, oil and the coconut cream powder and blend till mixture is really smooth. Lightly beat the egg and pour into the mixture and blend till just combined. Transfer the egg mixture into a deep dish. Add fish paste and chopped kaffir leaves and mix well. Finally add the fish chunks and combine well. Cling wrap the dish and chill in fridge overnight. Trim banana leaves into 20cm x 25cm sizes. Blanch in hot water till soften. Wipe dry before use. Spread about 2 tbsp of otak otak paste in the centre of the banana leaf. Fold in the edge to cover the paste. Use bamboo toothpicks to secure both ends. Repeat until all otak oak paste is used up. Bake the otak oak in preheated oven at 200 deg cel for 15 mins until the leaves are browned and otak otak cooked through. Alternatively for freezing of paste : Scoop appropriate amount of otak otak paste onto a disposable container lined with food grade plastic wrap, wrap up properly and place in freezer till used. Do not thaw the otak otak. Steam or bake directly from freezer. Recipe adapted from Mrs Teng's Blog
This is a Penang-Chinese style of fish curry cooked with some fresh blended herbs and store bought curry powder. You’ll find quite ...
Prawn Sambal Bostador is a delicious, somewhat spicy dish of prawns cooked in a chilli paste. This Eurasian recipe has its roots in Portuguese Malacca (Malaysia), and is very much Malay influenced in the spices used.
Whether Pacific Dungeness or Chesapeake blue, picked or whole, make the most of this armored crustacean with a collection of our favorite crab recipes. We've got molten dips, crispy cakes, luxurious stews, wonderfully messy chili crab, and more.
Another popular dish served at most Chinese Restaurants in Muar. Muar is a small and yet extremely busy town at the Northern part of Johor...
Here is our recipe for rempah fish—a Penang Nyonya specialty that is well-loved by many Peranakan/Nyonya-Baba families. If you go to Penang, you might find it at economy rice stalls if you are lucky!
When one mention Singapore, who doesn't know Chilli crab? This popular seafood dish had been around since 1956. Fresh crabs stir-fried in a semi-thick. sweet, tangy, savory, tomato and chilli based sauce which will electrify your palate and satisfy your tastebuds. Arguably one of Singapore's greatest culinary inventions. If you are a fan of seafood, this is one dish that you must try while you're in Singapore. Don't get cheated by it's red and spicy look. Despite its name, chilli crab is NOT a very spicy dish. The spicy and tangy sauce is made deliciously fragrant with rempah (spices) and lime or calamansi juice, while corn starch and egg ribbons are added to give the chilli crab dish the fluffy texture at the end of the cooking process. For extra oomph, order some fried mantou to scoop up the thick gravy, which will leave you hankering for more. I adapted this recipe from Chef Master Classes on his World's BEST Singapore Chilli Crab Recipe, which he mentioned that his recipe is based on a food trip to Punggol Point, Singapore. I don't know how BEST this recipe would be. But by reading the recipe list, I think I wanna use this recipe as a reference. Also, Violet Oon is the brand ambassador of Singapore Food. So, her recipe as a guide will never go wrong I guess. Ingredients (Source : Chef Master Classes & Violet Oon's recipe, as a guide, with modification) 2 Mud Crabs or Meat Crabs (or Roe Crabs if you wish) - about 800g each 1 portion Rempah (Refer to below for recipe) 6 tbsp Tomato Ketchup 3 tbsp Sugar ½ tsp Salt 1 tsp Tau Cheo (fermented bean paste) 1½ tsp Corn Flour / Tapioca Flour + 1½ tbsp Water 5 tbsp Peanut Oil 1 cup Water (or more) 2 eggs, beaten some chinese parsley (garnishing) some chillies (garnishing) some spring onions (garnishing) Accompaniment Mantous (馒头) from the supermarket frozen section, thawed. Enough oil for deep-frying the Mantous (Mixture of 1 : 1 ratio of Butter + Peanut Oil) For the rempah (Spices) 6 Shallots 6 Garlic 5 Red Chillies 2 to 3 Bird Eye Chillies, depends on individual 2 Candle Nut 1 thumb sized Galangal (or replaced by Ginger if you don't have Galangal) ½ Green Lime, extract the juices (or use calamansi as alternative) 2 tbsp Belacan Powder (toast your own belacan if you can't find belacan powder) To prepare the rempah : Put everything in the chopper and blitz away until fine texture is achieved. To prepare the crab, I'd posted How to clean crabs video last month. Or, below photos shows you roughly how it is cleaned and prepared. And preparing crabs is NOT as difficult as what you imagined. Be COURAGEOUS!!! Get everything ready before start cooking is the rule. Always remember. Cooking chilli crab is not difficult. But preparing needs time. Cooking Method Heat oil in a wok until very hot. Fry rempah until fragrant. Add tau cheo, sugar, salt and tomato ketchup. Stir well. Add in crabs, stir well. Then, add water, stir, cover until crab shells turned bright red, indicating that the crab is cooked. Beat 2 eggs in a bowl, pour into the sauce at the side, gently mix well. Simmer for another 10 seconds, Heat off, dish up, garnish with coriander, spring onions and chillies. Serve with hot deep fried mantous. This recipe is good. It's a little messy, but worth it for sure. And you can always vary the recipe to your taste. You want it sweeter? Spicier? It's up to you! :) Max and I scarfed the whole plate of crabs down with all the mantous. It tastes so good with deep fried mantous and it is also good with a bowl of hot rice! Yummmss!!! Definitely recommended! Do share with me if you have any better recipe :) I am submitting this post to Asian Food Fest (Singapore) – September Month hosted by Grace Phua of Life can be Simple
Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste until fragrant. Put in the squid, sour star fruit, lime juice and cook for ...
Huiji Waist Tonic Product Review - Cantonese Dry Fried Prawns aka Har Lok in Huiji Waist Tonic sauce 广式干煎药膳虾碌. This dish is not only tasty, it's nutritious and helps to strengthen the body and waist, relieve aches in waist and knee, improve blood circulation, nourish and darken hair.
Asam pedas is another famous dish to be served in most restaurants and food stalls in Muar, other than otak-otak . The colour of this d...
Tantalising nonya assam fish made from scratch, no prefaced sauce used! Spicy and sourish gravy, you could not resist having more serving of rice! Fresh herbs and spices Ingredient 400gm mackerel
Enjoy the spicy flavors of Malaysian cuisine with this tender lady’s finger recipe (okra) in a bold sambal sauce. Sambal lady's finger (sambal okra) is delicious, healthy, and one of the best okra recipes—a must-try for okra lovers!
A base sambal recipe that you should have. You can then turn it into anchovies sambal, seafood, chicken or veggies sambal. Or simply use it as a condiment for your favourite soups.
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This jeow bong recipe is a delightful blend of spicy, umami, and slightly sweet flavors.
