My all time favourite Yum yum sweet sour crab
NYONYA SAMBAL UDANG
Nyonya Sambal Udang
Ingredient
300 g small prawn
Ingredient A ( to be blend)
10 shallots
4 garlic cloves
3 stalk of lemon grass (cut only the top portion )
1 cm fresh turmeric
1 tsp belacan powder
2-3 tbsp chilli paste (Chilly boh or 6 pounded fresh chilly)
Seasoning:
1 tbsp oyster sauce
1 tsp chicken granules
3 tbsp tamarind paste
2 tsp sugar
1 tsp salt
4 tbsp cooking oil
1 cup water
Method
Heat oil in a wok, saute blended ingredient A, till fragrant
Add in add in seasoning, stir fried till fragrant add in water
Add in prawns. Simmer until gravy become thick.
Taste according to preference on salty and sweetness.
Dish out and serve hot
SERUNDING DRIED PRAWNS
Serunding Dried Prawns
Ingredient A
150 g dried prawns
8 fresh chilly
10 shallots
5 garlic
2 cm turmeric
6 stalk serai (Cut into 1 inch length)
2 cm galangal
1/2 tsp jintan manis
1/2 tsp jintan putih
Seasoning
1 tbsp sugar
1 tsp salt
1 tbsp chicken granules
1 tbsp vinegar
Direction
Pound all ingredient A until fine.
Heat up 4 tbsp cooking oil in a wok.
Add in sambal into the wok with low -medium heat, keep stirring as not to burn the sambal. Add in seasoning.
We want the sambal to be drier and not burn.
This process takes around 25 minutes more or less depend so long is dry up
As the sambal turn drier and fluffy dish up.
CRISPY SPICES FRIED CHICKEN - AYAM BEREMPAH
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Our Malaysian style crispy spiced fried chicken (Ayam Goreng Berempah) and all time Malaysian favourite dish usually server during festival. It’s crunchy, juicy with light crispy crust with the aromatic rich flavours of fresh herbs and spices truely inviting taste. Perfect to serve with Nasi lemak, briani, dagang or plain rice. Simply yummy
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CRISPY SPICES FRIED CHICKEN
Ingredient A
1 chicken (Cut according to own preference)
2 tbsp Oyster sauce
1 tbsp sugar
1 tbsp fish sauce
1 tsp salt
Some tapioca flour for coating
8 curries leaves
1 thinly sliced red chilly
Direction to deep frying crispy chicken
Marinate Ingredient A set aside for 4 hours
Coat chicken with starch flour. Set aside for 5-10 minutes so to allow starch flour to absorbed into marinated chicken.
In a wok add in sufficient cooking oil and deep fried chicken till evenly cook.
Set aside to cool down.
Combine chicken and Serunding dried prawns
Heat up a wok with 2 tbsp cooking oil
Add in curry leaves and red chilly saute till fragrant .
Add in fried chicken combine well.
Add in serunding and combine well.
Add in seasoning salt, sugar to taste.
Dish and serve with hot rice.
PENANG DRIED SHIRMPS SAMBAL HAE BEE
PENANG DRIED SHIRMPS SAMBAL HAE BEE
Ingredient
Ingredient
100 gms dried shrimps (washed n pounded)
5 to 6 kaffir leaves....finely cut.
5 to 6 kaffir leaves....finely cut.
Blend together:
8 - 10 pre soaked dried chilli
2 stalks lemon grass
10 onions
8 garlic
1 cm kunyit
1 cm belacan
2 stalks lemon grass
10 onions
8 garlic
1 cm kunyit
1 cm belacan
Tamarind juice n sugar to taste.
Method
Heat up wok with enough oil, saute the blended paste till aromatic.
Add in the pounded dried shrimps, stir n mix well under low heat.
Add the tamarind juice n kaffir leaves, stir well, season with sugar.
Heat up wok with enough oil, saute the blended paste till aromatic.
Add in the pounded dried shrimps, stir n mix well under low heat.
Add the tamarind juice n kaffir leaves, stir well, season with sugar.
Enjoy.
Note:
I normally pound my dried shrimps to get a nicer texture. Pounding makes your shrimps into tiny flat pieces, whereas, Blending makes your shrimps sandy or grainy. Good luck to you.
RECIPE ADAPTED FROM ANGES THOR
SWISS ROLL with Rambutans via homemade Mulberries Jam
MULBERRIES JAM SWISS ROLLS WITH FRESH RAMBUTANS
Ingredients A:
4 Egg yolk
80 Super fine Cake flour
40g vegetable oil
60g milk
1 1/2 tsp vanilla)
Direction
Mixed all eggs, milk, veg oil together until well combine
Add in cake flour in 3 batches and mixed until well combine.
Add in Vanilla mixed until well combine
Shift the batter and set aside to rest
Meringue
4 egg whites
60 g castor sugar
1/4 tsp cream of tartar
Direction
In a mixing bowl, whisk egg white until lightly fluffy for 2 minutes.
Add in cream of tartar continue to whisk for 2 -3 minutes
Add in castor sugar in 3 stages in egg white until soft peak.
Add in meringue in 3 stages to ingredient A until fully combine.
Transfer to a tray baking pan to bake for estimate 30 minutes
Baking Pan tray : 10 x 10 inches
Fillings
Ingredient A
200 g mulberries jam
200 g fresh rambutan
NOTE:
Recipe adapter from :
FRIED ECONOMI BEEHOON
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| Recipe will be update
Fried Vermicillie/Beehoon
500 g soak beehoon
200 g fresh bean sprout
5 eggs
5 tbsp cooking oil for frying eggs.
10 tbsp cooking oil for frying beehoon.
Seasoning (blend them together)
1 tbsp chicken granules powder
1 tbsp Oyster sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
3 tbsp light soy sauce
1 tsp sesame oil
2 tsp sugar
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SWEET SOUR CRISPY PRAWNS
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Add eggs on to the gravy in a circulation mode so the eggs spread evenly mixed well.
Add in cornstarch solution mixed until well combine.
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| Sweet and sour gravy |
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| Crispy Prawns |
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Add in crispy prawns, sprinkle chinese parsley mixed well and dish up to serve.
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DEEP FRIED PRAWNS IN SWEET AND SOUR SAUCE
Ingredient - Prawn.
10 prawns (wash trimmed and patted dry)
1 teaspoon salt
3-4 dashes of white pepper
150 g tapioca flour
500 ml cooking oil
Direction -FRYING PRAWN
Marinate prawns with salt, with pepper till well combine for 10 minutes
Sprinkle tapioca flour till well coated. Set aside to marinate for 5 minutes.
Sprinkle 2nd layer of tapioca flour again till well coat. Set aside to marinate for 10 minutes.
Heat up a wok with sufficient cooking oil and deep fried until golden crispy.
Dish up.
Ingredient A (To blend)
6 fresh chili seeded & sliced
3 cm ginger peel & julienned
6 sliced garlic cloves
30 ml water (Add minimal but sufficient water so as it will blend smoothly)
Ingredient B (Seasoning)6 fresh chili seeded & sliced
3 cm ginger peel & julienned
6 sliced garlic cloves
30 ml water (Add minimal but sufficient water so as it will blend smoothly)
4 tablespoon tomato sauce
2 tablespoon chilli sauce
2 tbsp Lea and perrins worcestershire sauce
1- 1/2 tablespoon Oyster sauce
2 tablespoon white vinegar
20 gram chopped palm sugar
300 ml plain water
2 eggs lightly beaten
C - Cornstarch solution
2 teaspoon cornstarch
3 tablespoon water
Chopped Chinese parsley
Direction
Heat up oil a wok
Add ingredient A, saute till fragrant.
Add in ingredient B mix till well combine, allow it to simmer for 5-10 minutes
(Taste still can be adjust + - according to own preference at this point)
Add 2 beaten eggs on to the gravy in a circulation mode so the eggs spread evenly mixed well.
Add in cornstarch solution mixed until well combine.
Add in crispy prawns, sprinkle chinese parsley and mixed well.
Dish up to serve
MIXED PANDAN AND VANILLA FLAVOR CHIFFON
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| Very yummy fragrance fluffy and soft |
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This is what happen when I did not wait for 2 hours to cool down before unmoulding it..cos. I was too excited too to cut cut cut.lol Yeah.. got to learn my lesson to wait..nevertheless yummy soft and fluffy (lol) |
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