Malai Mee Siam

Malai Mee Siam

Malai Mee Siam

Stir Fry Spicy Squid with Basil

Stir Fry Spicy Squid with Basil

Stir Fry Spicy Squid with Basil

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan ( Sei Tai Tin Wong )

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan

Stir-Fried Petai, Long Bean, Okra and Eggplant with Sambal Belacan

Fish Curry with Vegetables

This is an instant way to cook Fish Curry with Vegetables. Save money and time. Simply add any of your favorites vegetables and tofu, tasty curry will be ready in minutes. 

Fish Curry with Vegetables

   Ingredients   :

   1    pack instant curry laksa paste ( i used Delimas brand this time)

   2    slices of fish meat ( about 350g)

   2    potatoes, cut wedges

   1    small onion, cut wedges

   1    bunch broccoli, cut wedges

   1    red chili, deseed and cut into two pieces

   1/2 lb long bean, cut 

   6    tofu puff, cut half

   3    cups water

   2    lemon grass, cut and slightly smashed

   1/2 cup coconut milk ( i used fresh milk)

   pinch of sugar

   pinch of salt

    Method   :

    Boil water and blanch long bean, broccoli and potato for about 5 minutes. Removed

    Into a deep pot or wok, pour instant curry laksa paste in it and add onion and chili  and lemon grass to

    fry for a while.

    Add water and bring to a boil. Add potato, tofu puff, broccoli and long bean. Gently mix well.

    Add in the fish slices, turn heat to low. Pour in the coconut milk(fresh milk). Let it simmer for 2 mins

    and dish up to serve.

    Enjoy!

  

Fish Curry with Vegetables

Stir-Fry Clams with Oyster Sauce and Chili Padi

Stir -Fry Clams with Oyster Sauce and Chili Padi

Stir-Fry Clams with Oyster Sauce and Chili Padi

Seafood and Petai Fried Rice

This plate of Petai Fried Rice was actually my hubby's lunch, I purposely cooked this for his lunch last week when he had his day off. It has been almost a month that I'm back to Florida. I told myself i will try to cook and prepare whatever i've eaten while I was in Malaysia for my darling husband and darling daughters, sounds fair, right! LOL

Usually i don't pack petai for my hubby to take to work. Whenever he see me cooking sambal petai, he will definitely say "oh don't gimme this for lunch". It is better not to eat this at work cause Petai will make bad breath and stinky urine, however it is a very high nutritious dish which I've mention before. I dump in a lot of Petai to fry this rice, since it is his day off  I want him to enjoy this as much as he can, he loves Petai. It's a one of a kind lunch, but yet delicious. I've just brought 2 big bottles of air freshener, I hope it can help.

Seafood and Petai Fried Rice

   Ingredients   :

   1/2     cup petai

   1        bowl cooked white rice

   2        tablespoon sambal chili paste or chili boh

   1/2     shrimp and squid, cleaned

   1/2      mix vegetables includes carrot / corn / peas

   2         tablespoon vegetable oil ( add 1 tablespoon to fry the seafood, save the balance for later)

   2         eggs

   2         cloves garlic, peel and mince

   2         dash squid sauce

   1         tablespoon soy sauce

   1/2      fresh red chili, deseeded and cut

   1/2      tablespoon sugar

   dash of pepper powder

   small slice shrimp paste ( belachan)

   some onion, cut cubes or slice

   salt to taste

    Method   :

    Heat the wok on high, add oil and fry the shrimp and squid for around 20 - 25 seconds. Remove 

    and set aside. 

    Add the remaining oil into the same wok and add in the petai, dump in the shrimp paste (belachan)

    and saute with onion, mince garlic and sambal chili paste or chili boh until aromatic. Then add cooked

    white rice and seafood, mix vegetables into the wok and continue to fry the rice.

    Push everything in the wok aside and break in the eggs, let it fry for a little while and scramble the 

    eggs. Add fresh cut chili, sugar, dash in the pepper powder, squid sauce and salt to taste. Fry for 

    another 3 - 5 minutes.

     Serve with garnishing, at your wish.   

     Enjoy!!

Seafood and Petai Fried Rice

Squid Curry

My husband likes to eat squid very much so i made this for dinner last night. I have some leftovers for tonight therefore i don't need to cook much. Is only needs less than half an hour to cook this, so its fast but yet delicious to eat. I'm a curry lover, are you?

Squid Curry

   Ingredients   :

   450 g    squid, cleaned, marinated with 1/2 teaspoon curry powder

   1     cup coconut milk ( i use fresh milk)

   1     cup water 

   1/2  teaspoon chili powder

   3     teaspoon curry powder, mix with 1/2 of water

   3     tablespoon vegetable oil

   1     medium tomato, cut wedges

   3     bulbs shallot, peeled and mince

   1     teaspoon chili leaf

   2     stalks of lemon grass, trimmed and smashed

   1/2  teaspoon cumin and coriander powder

   Salt and sugar to taste

    

    Method    :

    Heat up a pot or wok with oil, add in the curry mixture and chili powder follows by shallot and lemon

    grass, curry leaf, cumin and coriander and fry until oil out or everything in the wok becomes lighten. 

    Add the squid in the wok and fry for about 20 seconds, Pour in the water and and tomato wedges and 

    bring it to a boil. Pick up the squid from the pot or wok, set aside.

    Let everything in the pot simmer for about 10 minutes, pour in the coconut milk or fresh milk, salt and 

    sugar to taste. Put the squid back into the pot and cook for a little while but not too long before the 

    squid shrinks. Remove the pot from the heat and yes the curry is ready NOW!!

 

Squid Curry

Chinese Pickle Tofu Soup

Chinese Pickle Tofu Soup

Chinese Pickle Tofu Soup

Kung Pao Chicken ( Kung Pao Kai Ting)

Kung Pao Chicken ( Kung Pao Kai Ting)

   Ingredients    :

   3     chicken tight, remove bone and cut cubes

   1/2  onion, peel and cut cubes

   1/2  green belle pepper, deseeded and cut cubes

   10     dried chili, deseeded and cut two pieces each chili

   1/4  cashew nuts (optional)

   1     stalk green onion, trimmed and cut

   6     ginger slice

   2     teaspoon water

   1     teaspoon cooking wine ( i use shaoxing)

   2     teaspoon oyster sauce

   1/2  teaspoon corn starch, mix with 2 teaspoon water

   1/2  sugar

   salt to taste

   dash of pepper powder

   drops of dark soy sauce

    Method   :

    Marinate chicken cubes for 15 minutes with 1/2 teaspoon salt, 1/2 teaspoon soy sauce, 1/2 teaspoon 

    oil and 1/2 corn starch.

    Heat the wok on high heat, add in oil and fry the ginger then add in the chicken cubes and fry for 

    about 20 seconds, add in onion, dried chili to fry, splash in the cooking wine, oyster sauce, sugar, 

    pepper powder and drops of dark soy sauce. 

    Add in water and green pepper and salt to taste and continue to fry, stir in the corn starch mixture and

    mix well. Dump in the green onion and combine everything in the wok. Dish up and serve with white

    rice or chinese bun ( man tao)

    Enjoy!!! 

   

Kung Pao Chicken ( Kung Pao Kai Ting)

Mixed Vegetable Seafood Curry Pot

Mixed Vegetable Seafood Curry Pot

  Ingredients    :

  2       eggplant, washed and cut 3 inches length 

  1       cup green bean, trimmed and cut 11/2 length

  8       okra pods, trimmed

  1/2    bundle chinese cabbage,washed and cut wedges

  1       teaspoon curry leave 

  1       whole dungeness crab, cleaned and chopped into 6 pieces

  6       mussel, cleaned and maintain in their shells 

  8       shrimp, cleaned and deveined 

  6       bulbs shallot, peeled 

  4       cloves garlic, peeled

  2       stalks lemon grass, trimmed and smashed

  3       tablespoon curry powder

  1       teaspoon chili powder

  2       pinch of cumin powder

  2       pinch of coriander  powder

  1/2    cup water

  1       can chicken broth

  200   ml fresh milk

  1       teaspoon sugar

  1       teaspoon salt

  1       chicken cubes 

  4      tablespoon vegetable oil

  some mint leaves

   Method   :

    Blend shallot and garlic, set aside.  Mixed combined curry powder, chili powder, cumin powder and 

    coriander powder with water. Prepare and assemble everything and start to cook.

    In a large bottom pot, heat up the vegetable oil and fry the blend mixture until aroma. Add chili

    mixture, lemon grass and curry leave and continue to fry until oil out for approximately 5 - 8 minutes.

   Pour in the chicken broth and bring it to boil. Add in all the seafood and cook until the seafood turns 

   red, which means the seafood is cooked. Remove and set aside.

   Add chicken cubes, salt and sugar and fresh milk, adjust the heat to high and add all the vegetable.

   When everything in the pot is boiling, add in all the seafood and re-adjust the heat to low and cook for 

    another 3 - 5 minutes. Remove from stove, scoop out and serve in a claypot. Garnish with some mint

    leaves. 

    Enjoy!!

Mixed Vegetable Seafood Curry Pot

Spicy Chicken Wings

Spicy Chicken Wings

    Ingredients     :

   4      chicken wings, cut into 3 pieces each wing

   1/2   teaspoon garlic and salt

   1/2   teaspoon crush dry red pepper

   1/2   teaspoon sugar

   1/2   teaspoon oyster sauce

   1      bulb shallot, peeled and mince

   2      dash of paprika

   2      dash of pepper powder

   2      teaspoon vegetable oil

   1      stalk green onion, wash, trim and cut into pieces

 *1/2  teaspoon corn starch, mix with 2 teaspoon water

     Method   :

    Marinate chicken with  garlic and salt, sugar, salt and  pepper powder for 25 minutes or more.

    Heat the wok to high heat, add vegetable oil and fry the chicken for approximately 20 seconds. Add

    crush dry red pepper, oyster sauce and dash in the paprika.  

    Close wok lid, let it simmer for 3 - 5 minutes. Open lid, stir in the corn starch mixture, fry and mix 

    combined everything in the wok until the wings are coated with the gravy.

    Dish up on a plate add green onion on the top and serve.

     Enjoy!!!

   

   

  

Spicy Chicken Wings

Dry Pork Curry

Dry Pork Curry

   Ingredients    :

   11/2        pound pork, cut slice

   1/4          cup curry powder

   2             teaspoon chili powder

   1/2          teaspoon cumin powder

   2             anise star

   3             teaspoon salt

   11/2        teaspoon sugar

   1/2          coconut milk ( i use fresh milk)

   5             teaspoon vegetable oil

   some curry leaf

  

* 5 - 6        bulbs shallot, peel

* 3             cloves garlic, peel

* 1/4          cup water

   3             stalks lemon grass, cut and smashed

( Blend all * ingredients except lemon grass, set aside)

    Method    :

    Marinate chicken with curry powder and chili powder for 15 minutes or more.

    Heat up the wok, add oil and fry the blended mixture plus lemon grass till aromatic. Add cumin   

    powder, anise star, marinated pork slice and fry until fragrant or oil out.

    Continuously to fry for about 10 - 15 minutes. Add salt and sugar, adjust the heat to low, close the 

    wok lid and let it simmer for 5 minutes.

    Open wok lid, mix and fry everything in the wok, pour in the coconut milk ( fresh milk), fry and 

    combine everything in the wok. Dish up and serve with white rice or roti.

Dry Pork Curry

    Enjoy !!!

Grilled Chicken Wings With Potatoes Slice

Marinate for 20 minutes

Shrimp In Tomato Sauce

A simple way to cook this shrimp. You can add in some belle pepper, onion or tomato. I only use tomato sauce which is easier and faster, cause today i only have an hour to cook lunch. I gotta send my niece and her friend to the airport after lunch. Oh Yummy ! everyone like this dish today.

   Ingredients     :

   1         pound shrimp, clean 

   1/3      cup ketcup (tomato sauce)

   3         teaspoon water

   1/2      teaspoon sugar

 *3         teaspoon all purpose flour

   1/2      teaspoon salt

   oil to fry the shrimp

   green onion for garnishing

   Method    :

   Clean and pat dry the shrimp with paper towel, set aside.

   Heat oil in the wok, sprinkle salt and flour to the shrimp and slightly toss it.

   Fry shrimps til golden brown, remove shrimps and drain oil in colander.

   Pour out oil from the wok, adjust the stove to low heat and pour in the ketcup (tomato sauce)

   Add in the shrimps, mix and combine everything until the ketcup fully coated the shrimps.

   Dish up, sprinkle with green onion and serve.

   Enjoy!!!

   

Shrimp in Tomato Sauce

 

Steamed Pork Ribs In Spicy Bean Sauce

This is a wonderful dish, it boosts up your appetite. It is a very nice meal to eat with your family and a easy meal to eat with white rice. My mom taught me how to make this dish and ever since then i have been making this for my daughters. They love it so much especially my eldest one. She can just eat this the whole day.

   Ingredients     :

   1       pound pork ribs, chopped into small pieces

   1       knob ginger, peeled and cut into slices

   2       cloves garlic, peeled and minced

   2       serrano chili, cut into small pieces

   2       teaspoon bean sauce

   1       teaspoon vegetable oil

   1/2    lime, squeeze out juice

   1/2    teaspoon corn starch

   1/2    teaspoon soy sauce

   pinch of sugar

   pinch of salt

   dash of pepper powder

   some green onion 

   Method    :

   Marinate chopped ribs with all the above ingredients for 15 minutes or more.

   Place the ribs in a metal plate or corningware plate. 

   Steamed the ribs in hot water for 25 minutes.

   Serve with white rice.

Steamed Pork Ribs In Spicy Bean Sauce

Dry Curry Chicken

Dry Curry Chicken

Another chicken dish, Dry Curry Chicken, it's my family favorite. Omg! it's reminds me of  M'sia chicken curry redang and beef redang. I certainly need to cook these one of these days.

 I got this recipe from my sister in law, i want to Thank her for sharing this recipe with me, the only thing is i altered a little bit of this recipe. It was good, you must try!

  
  Ingredients :

  1         whole chicken or  4 chicken thigh, cut into pieces
  4         potato, peel and cut into wedges
  1/2      tablespoon sugar
  11/2    tablespoon salt
  1/2      cup coconut milk or fresh milk
  4         tablespoon vegetable oil

# 3         tablespoon curry powder
# 1/2      tablespoon chili powder
# 1/2      tablespoon cumin powder
# 1/2      tablespoon coriander powder
# 2         anise star
# 12       cloves
# 10       curry leaf
(Marinate chicken with all the # ingredients)

* 6         bulbs shallot, peel
* 3         cloves garlic, peel
* 3         stalks lemon grass, cut into small piece and slightly smashed
* 2         tablespoon water
( Blend all the * ingredients, set aside)



  Methods     :

  Marinate the chicken for 1/2 an hour or more, heat oil in the wok and fry potato wedges til golden
  brown. Remove.

   Use back the same oil to fry the blend mixture til fragrant. Add in the chicken and fry for 10 - 15
   minutes or til oil out.

   Pour in coconut milk, salt and sugar and let it simmer for 5 - 8 minutes on low heat. Occasionally stir
   to avoid stick on the wok.

   Add in potato wedges and cook for another 5 minutes. Dish up and serve with bread or white rice.

   Enjoy!!!

Hot And Sour Shrimp Soup With Noodles

This is a very fragrant and rich in flavor hot and sour noodle soup. It is awesome !!! I loves this simple delicious Hot And Sour Shrimp Noodles Soup that i can enjoy it anytime whenever i'm craving for sometime hot and sour. I hope you will like it too.

Hot And Sour Shrimp With Noodles

   Ingredients    :

   8         large shrimp, clean and butterfly the shrimp

   1/2      pound dried rice noodle, soak

   1/2      onion, peel and cut wedges

   2         quarts chicken broth

   3         stalks lemon grass, bottom white part only, thinly slice

   3         shallot, peel and smashed

   3         cloves garlic, peel and smashed

   6         serrano chile ( chili padi) lightly smashed including the seeds

   6         slices galangal or fresh ginger

   1         cube tom yum base

   1/4      cup fish sauce

   1         teaspoon peppercorn, smashed

   2         fresh lime, cut and squeeze out cut

   3         teaspoon sugar

   1         handful of enoki mushroom

   1         handful of fresh parsley

   1         small tomato, cut in wedges

    Method    :

    Cook it in boiling water for 10 seconds, remove and drain out water in a colander.

    Pour the chicken broth into a pot and bring it to boil, add peppercorn, lemon grass, galangal or fresh 

    ginger, shallot, garlic, serrano chile, tom yum base. Let it simmer for 15 - 20 minutes.

    Adjust the heat to high, add the shrimp in the rolling boil soup and cook it for 20 - 25 seconds or until

    the shrimp change in color. Remove and set aside.

    Reduce heat and add, tom yum base, tomato, onion, enoki mushroom. Let it simmer for a while.

    Off stove, add fish sauce and lime juice.

    Divide noodles in individual bowls, arrange shrimps, ladle soup over the noodles, garnish with parsley

    and serve immediately.

    

   

   

Curry Noodles With Chicken Slice

   Ingredients   :

  

   12       ounces rice noodle, soaked in water

   10       ounces yellow noodle

   1/2      pound cooked chicken breast, cut thin slices 

   2         cups bean sprout

   2         sprigs mint leaves

   8         pieces bean curd puff (toufu pok)

   3         can chicken broth

   11/2    cup low fat milk

   2         chicken bouillon 

   1         teaspoon salt

   1/2      teaspoon sugar

   1         stalk green onion, cutted

   12       fish balls

   3 - 5    tablespoon vegetable oil

   3         tablespoon curry powder       *

   1         teaspoon chili powder            *

   1/4      teaspoon cumin powder         *

   1/4      teaspoon coriander powder    *

   4 - 6    bulbs shallot, peeled           #

   2 - 3    cloves garlic, peeled           #

   2         stalk lemon grass, smashed

   8         curry leaves

 * in a bowl mix curry powder, chili powder, cumin powder, coriander powder with 1/2 cup water, set

    aside.

#  blend shallot and garlic, set aside

   Method   :

   Blanch rice noodle and yellow noodle and bean sprout and fish balls, set aside.

   Heat oil in a wok and fry blend mixture til fragrant, add curry paste mixture and continue to fry till oil

   out.

   Pour in the chicken broth, let it simmer for 15 minutes, add salt sugar, chicken bouillon,and bean curd puff

   Add low fat milk, bring to a rolling boil, arrange some bean sprout in the bowl and grab a handful of 

   rice noodle and yellow noodle. Put the noodles on top of the bean sprout.

   Pour several ladles of curry soup over the noodles and garnish with bean curd sprout, fish balls,

   chicken slice, green onion and mint leaves on top and serve immediately.

   Enjoy!!!

   

   

Curry Noodles with Chicken Slice

Stir-Fry Spicy Watercress In Shrimp Paste (Belachan)

Stir-Fry Spicy Watercress In Shrimp Paste ( Belachan)

   Ingredients    :

   2      bunches( 11/2 pound) watercress

   2      red chili

   2      cloves garlic

   2      bulb shallot

   3      slices ginger

   1      small piece shrimp paste ( 1/2-inches), mix with 2 teaspoon water

   11/2 tablespoon dried shrimp, washed and soaked in 5 tablespoon water for 15 minutes

   21/2 tablespoon vegetable oil

   1      teaspoon oyster oil

   1      teaspoon salt

   1/2   teaspoon sugar

    Method    :

   Wash and chop watercress into 3-inches length. Set aside.

   Lightly blend red chili, garlic, shallot, dried shrimp in a blender, not blend till watery. Pour everything

   in a bowl. Transfer the mixture into a bowl and set aside.

   Heat up the wok on high heat,  pour in the oil, add in the blend mixture and fry for 1 -3 minutes.

   Add in the watercress, fry and combine everything in the wok. Pour in the shrimp paste, oyster sauce,

   salt, sugar and continue to fry for another 1 - 2 minutes. Add a little bit water if it is too dry.

   Dish up and serve.

   

  

Stir-Fry Beef With Mexican Jalapeno

Something delicious and different to have is either you can eat it with white rice or wrap it up with lettuce. I love this hot spicy stir-fry very much.

Stir-Fry Beef With Mexican Jalapeno

    Ingredients    :

    300 gm            beef, cut thin strips (i use sirloin)

    9                      jalapeno, deseeded and cut thin strips

    2                      teaspoon oyster sauce

    1/2                   teaspoon salt

    1/4                   teaspoon sugar

     3                     dash of black pepper powder

     1/2                  teaspoon corn starch, mix with 2 tablespoon water

     2                     tablespoon cooking oil

     Marinate beef with   : 1/2 teaspoon soy sauce, 1/2 teaspoon oil and pinch of corn starch

     

     Method     :

     Heat up the wok to high, pour oil in the wok and add jalapeno, stir- fry for approximately 1 minute.

     Add in the marinated beef strip, this stage is very important, do not overcooked the beef. The meat 

     will become dry and tough.

     Add in the oyster sauce, salt, sugar, black pepper powder, stir in the corn starch mixture.

     Stir-fry and combine well everything, dish up and serve while hot.

      Enjoy!!!