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Shakshuka (Eggs Poached in Tomato Sauce) | Healthy Malaysian Food Blog & Food Recipes. Discover our recipe rated 4.6/5 by 34 members.
Kolo Mee prepared using Hong Kong Mee INTRODUCTION I remembered I started my long post on the famous Sarawak Laksa with these few words…. “Like any other Sarawakians, I am proud of our own version …
Slightly spicy, coconutty and comforting Malaysian curry chicken.
Nomsaurus is a blog dedicated to good food, recipes and travel. Singapore Food Blog. Food photography.
home-cooked food for the family | Singapore Food Blog by WokkingMum ~ a collection of simple recipes on home-cooked dishes.
Please see updated version - Making chinese noodles on my website I have tried numerous times but I simply just could not get the rig...
A food blog about creative, simple and delicious recipes to spice up your kitchen.
SCRAMBLE EGG SAMBAL 4-5 eggs 1-2 tbsp tamarind juice Salt and a bit of sugar to taste 4-3 tbsp oil Grind to a paste 10 dry chili,remove seeds,soaked 1 big onion 3 garlic 11/2 cm belacan 30 gm anchovies 1. Heat the oil and add i grind paste and stir fry until the oil rise. 2. Add in the tamarind juice, sugar and salt( if needed) fry until the oil rise. 3. Break in the eggs one by one,don't stir let it cook a bit first then slowly mix it all up. Serve hot with hot rice.
Becky cooks up a delicious Malaysian Chicken Rendang Curry in the Cuisinart Multi Cooker. Read how this recipe that should take ten hours, only takes four.
Asam Pedas is a Sour and Spicy Curry Soup, a wonderful example of the extreme chili content that's always welcome in Malaysia's local cuisine.
Spicing is the light and shade of a good chutney, the element that gives it depth and personality, but don’t go overboard on the chiles as the heat will increase the longer you keep it. Tamarind is a tropical fruit that tastes a little like sour dates and is used in vegetable curries and chutneys. You’ll find it in paste form in most supermarkets.
CABBAGE SAMBAR 1 cup dhal,soaked for 4-5 hours and pressure cook with 21/2 cup water,6 garlic,2 green chilies,1 tbsp cumis ...
The best part about this dish is that it’s very easy to make, simple, and delicious!
Initially, I wanted prepared Mom's Radish Cake for the first few days of Lunar New Year but I couldn't find radish in the supermarket there and then. I remembered last year, it was abundant but this year, it just ran out of stock. Perhaps my timing was right for the restock. I missed mom's radish cake and since she isn't around to cook it for me, I have to do it myself. Luckily I have the recipe jotted down and had done this a few times in the past. This was another easy-to-do item and I can prepare a day in advance. No stress at all. Hubby actually helped me to slice into smaller pieces but he got mistaken this as another type of radish cake. The above is actually more dim sum style rather than those that are fried in dark soya sauce and turnips. What you need: 907g shredded white radish (strained) 750ml water 76g Chinese sausage, chopped finely 38g dried shrimps, soaked, roasted and chopped finely 3 tsp salt 1 tbsp sugar 2 tsp sesame oil Pepper For garnish: 6 shallots, sliced thinly and fried till crispy Spring onions Method: Mix together to make batter 340g rice flour 2 tbsp tapioca flour 600ml water Combine radish, fried shrimp, sausages, and water in a saucepan and simmer over low heat for 10 to 15 mins. Lower heat and add the batter, stir until mixture thickens Pour the thickened mixture to a tray and steam at high heat for ½ hour (smoothen the surface with either the back of the spoon or spatula. Test, if not cook, another further 10 mins. Cool thoroughly before cutting. Garnish with fried shallots and spring onions.
Here’s my first attempt to recreate the amazing dal that was part of our banana leaf rice from Samy’s Curry. Oh that was the dal of dreams! I cannot remember where I copied this recipe …
home-cooked food for the family | Singapore Food Blog by WokkingMum ~ a collection of simple recipes on home-cooked dishes.
This beef curry recipe from Malaysia has a long ingredient list and cooking time, but don't be put off. It's worth every second.
One of my favourite Gordon Ramsey F-Word recipes. Easy to make and can be made as hot or mild as you like!
I asked my Singaporean friend at Le Cordon Bleu, Christine, to teach me a typical Singaporean noodle dish. The next Monday at school, she brought in homemade kway teow and let me have a taste, and I told her I wanted to learn it! The next Sunday she came over. We went to an Asian grocer, picked out all of the ingredients with her expert guidance, and came home and cooked a delicious, and surprisingly simple dish. Kway Teow Makes two servings Ingredients 400g fresh ho fun (or 200g dry) 3 cloves of garlic, finely chopped 100g of bean sprouts 20g (5-6 stalks) of Chinese chives, cut into two inch pieces 100g fish cake or shrimp/chicken/beef/tofu/pork 2 tbsp vegetable oil or canola oil 2 eggs 1 ½ tbsp dark soy sauce 1 ½ tbsp sweet soy sauce 1 tbsp sweetish chili sauce (not too sweet!) 1 tbsp regular soy sauce (or more to taste) First, lets take a look at some of the ingredients... I certainly wasn't familiar with all of them! Three types of sauce... to the left, the chili sauce, in the middle, the sweet soy sauce, and on the right, dark soy sauce. Chinese chives aka garlic chives... they are beautiful and mild tasting, and have a hint of garlic taste. Dry ho fun. Needs to be cooked like pasta until al dente (probably about 5 minutes depending on what variety you get). Fresh ho fun. Separate them in warm water. Fish cake. A commonly used ingredient in Asian cooking. Any sort of protein can be used though. Prepped fish cake, chives and garlic. Now for the method. Heat the oil until it's extremely hot, even smoking. Add the garlic, and stir in the pan until fragrant (about 30 seconds). Do not let the garlic burn! Crack the eggs and add them to the pan. Don't stir until they start to look brown around the edge. Then, break the egg up and stir until cooked through. Add the fish cake, or whatever protein you are using, and cook accordingly. The next step is to add the noodles. Be gentle stirring so that the noodles do not break. Heat through. Next, add the dark soy sauce, sweet soy sauce, chili sauce and regular soy sauce. Stir thoroughly. Taste a noodle to check the seasoning, and look at the color. For more color, add more dark soy sauce. For more heat, add more chili sauce. For more sweet/smokey flavor, add more sweet soy sauce. And for more saltiness, add regular soy sauce. Add the bean sprouts and stir through. Cook them for about one minute. They add crunch and texture to the dish, so don't cook them too much or they will become soft. Finally, add the chives. Turn off the heat, and stir the chives until distributed evenly. Serve piping hot.
Malaysian Mushroom Korma is a beautiful curry, full of rich flavor, and it works for either a weeknight dinner or a special meal with family or friends.
Slightly spicy, coconutty and comforting Malaysian curry chicken.
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INTRODUCTION This is a recipe that I need no reference from other website. It is a common household dish that was cooked by my late mum since we are very young. When I started blogging, I have reje…
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Gordon Ramsay Malaysian curry is a delicious creamy chicken dish. It's a Gordon Ramsay's version of standard curry.
Slightly spicy, coconutty and comforting Malaysian curry chicken.
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Here's a new and improved recipe for Char Kuay Teow (fried rice noodles), a popular street food in Malaysia. Try this version and le...
I had planned to do a Hokkien Mee for dinner and then decided that I might as well blog about it. This is one of my favourite noodle dishes apart from a hearty and spicy mee mamak. To be honest I didn't know that there were variations of this dish until I googled it. I had always thought of Hokkien mee as the dark, thick sauced, fat noodle dish. Period. Now I know that Penang has it's own version as does Singapore. All three look absolutely scrummy! This version however is really quick to put together and it must be made just before serving. Because the sauce is a simple mixture of sweet dark soy sauce, some oyster sauce and stock I find that the yellow noodles used in this dish cannot be substituted by any other because the flavour of the noodles contributes to the flavour of the dish as a whole. I had tried using my own home made noodles but it didn't quite taste the same because it did not have the flavour particular to Hokkien Mee made with yellow noodles. The yellow noodles made a whole lot of difference. I also fell a little short cooking it this time around. I had not made enough sauce. More sauce. The recipe ~ Serves 4 I have to give you this recipe from memory because I had not measured the ingredients when I made it. So the measurements are approximate. 450 gm packet of yellow noodles, blanched in hot water to soften and kept aside Any green leafy vegetable that you like, I used sawi, washed and cleaned and cut 2 cloves garlic, crushed and minced 4-5 T dark sweet soy sauce 1 T kecap manis, I used ABC brand About 3-4 T oyster sauce 1- 1/2 cups of water or stock a handful of prawns shelled, deveined with tail left on 1 large squid, skinned and sliced into bite sized pieces 1 slab of fish cake, sliced salt, pepper vegetable oil Heat wok, pour in about 2 T of cooking oil. When the oil is hot throw in the garlic and stir fry till fragrant but not brown. Add them prawns, squid and fish cake slices and continue to stir fry till the prawns just turn pink. Add the three sauces and the water or stock and allow to come to a boil. Just as it comes to a boil add the noodles and greens. Stir well to coat evenly with sauce. Add salt and some pepper to taste. Serve immediately. * Adjust the water/stock and the amount of sauces to your taste. I personally wish I had made more sauce.
Learning to cook in the 70s was tough; there were no cooking shows on TV, nor many cooking schools to choose from. However, there were cooking classes at the community centres; cooking programs on …
Stuffed tau pok is a snack food in Singapore. It's made with beancurd puffs stuffed with cucumber and blanched bean sprouts. The puffs are grilled till crisp, then served with rojak sauce on the side.
A classic dim sum favorite you can make right at home.
egg sambal I don't have a bucket list. If I did, it would be more likely to be a big, fat cauldron - a list of fabulous things that I must eat or cook before I die. Recently I cooked something that I can now cross off my cauldron list, one that I would suggest everyone should try at least once. If you have never experienced deep-fried hard-boiled eggs, you really haven't lived. This is one of those recipes that seems to have bounced around the Far East. Malaysia got it from Indonesia. The Indonesians probably got it from Thailand - who were most likely influenced by Chinese cooking. In Thailand this recipe is known as Son-in-Law Eggs. It is alleged that mothers-in-law serve this up to prospective sons-in-law as a reminder of what might happen if they fail their wives . . . unlikely but rather funny. (Personally, I don't think Thai mothers would be quite that rude.) I think it is more likely that it is a symbol of fertility and other things egg-shaped that men tend to value quite highly! Either way, sweet and sour egg sambal (sambal telur) is delicious. Who knew that deep-frying a hard-boiled egg (so that the outside becomes bubbly and crisp) and then serving it with a spicy sauce could be so amazing? I didn't but now I have seen the light. Serves 4 Skill level: Easy but messy (the oil tends to splutter quite a bit!) ingredients: vegetable oil for deep-frying 8 hard-boiled eggs 2 tomatoes, chopped 1 tsp palm sugar 2 tbsp ketjap manis (or dark soy sauce) half tsp tamarind paste or juice of 1 lime water fresh coriander and mint, chopped (to serve) paste 1 stalk of lemongrass 4-5 red chillies, chopped 3 shallots, chopped 2 garlic cloves, chopped ½ tsp belacan (shrimp paste) directions: Whizz the paste ingredients up in a blender. (Add a splash of water if the paste is very stiff). Deep fry the hard-boiled eggs until lightly browned. (The outside of the eggs will become slightly bobbly.) Heat 1 tbsp of oil in a frying pan. Add the paste and fry gently for 1 minute or so until begins to colour and releases its fragrance. Add the chopped tomatoes, sugar and tamarind paste or lime juice. Cook for 2 minutes. Add the soy sauce and a splash of water if very thick. Add the deep-fried eggs and stir well to coat. Serve immediately with a few chopped herbs.
I asked my Singaporean friend at Le Cordon Bleu, Christine, to teach me a typical Singaporean noodle dish. The next Monday at school, she brought in homemade kway teow and let me have a taste, and I told her I wanted to learn it! The next Sunday she came over. We went to an Asian grocer, picked out all of the ingredients with her expert guidance, and came home and cooked a delicious, and surprisingly simple dish. Kway Teow Makes two servings Ingredients 400g fresh ho fun (or 200g dry) 3 cloves of garlic, finely chopped 100g of bean sprouts 20g (5-6 stalks) of Chinese chives, cut into two inch pieces 100g fish cake or shrimp/chicken/beef/tofu/pork 2 tbsp vegetable oil or canola oil 2 eggs 1 ½ tbsp dark soy sauce 1 ½ tbsp sweet soy sauce 1 tbsp sweetish chili sauce (not too sweet!) 1 tbsp regular soy sauce (or more to taste) First, lets take a look at some of the ingredients... I certainly wasn't familiar with all of them! Three types of sauce... to the left, the chili sauce, in the middle, the sweet soy sauce, and on the right, dark soy sauce. Chinese chives aka garlic chives... they are beautiful and mild tasting, and have a hint of garlic taste. Dry ho fun. Needs to be cooked like pasta until al dente (probably about 5 minutes depending on what variety you get). Fresh ho fun. Separate them in warm water. Fish cake. A commonly used ingredient in Asian cooking. Any sort of protein can be used though. Prepped fish cake, chives and garlic. Now for the method. Heat the oil until it's extremely hot, even smoking. Add the garlic, and stir in the pan until fragrant (about 30 seconds). Do not let the garlic burn! Crack the eggs and add them to the pan. Don't stir until they start to look brown around the edge. Then, break the egg up and stir until cooked through. Add the fish cake, or whatever protein you are using, and cook accordingly. The next step is to add the noodles. Be gentle stirring so that the noodles do not break. Heat through. Next, add the dark soy sauce, sweet soy sauce, chili sauce and regular soy sauce. Stir thoroughly. Taste a noodle to check the seasoning, and look at the color. For more color, add more dark soy sauce. For more heat, add more chili sauce. For more sweet/smokey flavor, add more sweet soy sauce. And for more saltiness, add regular soy sauce. Add the bean sprouts and stir through. Cook them for about one minute. They add crunch and texture to the dish, so don't cook them too much or they will become soft. Finally, add the chives. Turn off the heat, and stir the chives until distributed evenly. Serve piping hot.
SRI LANKAN PANCAKES WITH JAGGERYSYRUP- SUNDAY BREAKFAST IS ALLABOUT PLEASING THE FAMILY WITHPANCAKES. LET ME SHOW YOU HOWTO SERVE THEM SRI-LANKAN STYLE.