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Tag Archives: spicy

Kung Pao Cuttlefish // 宫堡魷魚

Kung Pao is one of my favourite chinese dishes. In Malaysia, they are normally stuffed into the yam “basket”. The 2 common choices are either chicken or cuttlefish. So today, I decided to try the cuttlefish. I have often seen this cuttlefish sold at the market but I just noticed today that they are actually not sold at the fresh seafood area but the frozen food shops. Interesting! They are normally soaked in water.

Ingredients
Serves 2-3 ppl

1 cuttlefish, blanched with hot water and cut
15 dried chillies, cut into 2 inches long
1 inch of ginger, sliced
1 onion, cut into 8 wedges
1 stalk of spring onion, cut into 2 inches long
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
2 tbsp light soya sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
1 tsp sugar
1 tsp black vinegar 

Method
1. Heat up a wok or large pan. Saute the dried chillies at low heat till dark colour. Dish up.
2. Heat up the cooking oil. Saute the sliced ginger till fragrant.
3. Add the onions and dried chillies. Saute for 2-3 mins.
4. Add in the cuttlefish and Ingredients A. Stir-fry at high heat for 2-3 mins.
5. Add the corn flour water. Mix well and serve hot.

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Posted by on May 13, 2012 in Uncategorized

 

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Kam Heong Clams // 金香蜆

I’ve been into cooking seafood lately. Since our church moved to Wanchai, I’ve the chance to pop by the Wanchai market every Sunday after church. They have amazing varieties of fresh seafood and I love going there! So today’s menu is Kam Heong Clams or I should call it Kam Heong La La. In Malaysia, we call clams “la la”. No idea why ;P Kam Heong is a popular style in Malaysia with the aroma of curry leaves, which is not common at all in Hong Kong.

Ingredients
Serves 2-3 ppl

500g clams, soaked in salt water for an hour and drained
10 shallots, chopped
2-3 cloves of garlic, chopped
1/2 inch ginger, chopped
5 chili padi, chopped
a handful of dried prawns, soaked, drained and chopped
2 stalks of curry leaves
2 tbsp cooking oil
cornflour water (1 tsp cornstarch with 2 tsp of water)

Ingredients A
1/2 tsp soya bean paste (min see)
1 tbsp oyster sauce
1 tsp soya sauce
1 tsp sugar
1/2 tsp dark soya sauce
1 tbsp curry powder 

Method
1. Heat up wok or large pan with cooking oil over medium heat.
2. Saute the dried prawns for 2-3 mins.
3. Add the shallots, garlic, ginger, chili padi and curry leaves. Stir-fry till aromatic.
4. Add in the clams and Ingredients A. Turn up the fire and stir fry thoroughly.
5. Cover the lid and cook for 2-3 mins. Add the corn flour water, mix well and serve hot.

 
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Posted by on May 13, 2012 in Uncategorized

 

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Kimchi Fried Rice

 The 1st time I tried PY’s kimchi fried rice, it was so yummy and I wanted to try cooking it myself. I think that was more than a year ago. Finally, I decided to make it for cell group today and oh, how I love kimchi fried rice.

Ingredients
Serves 3-4ppl

3 cups of rice, cooked and kept overnight in the fridge
200g lean beef, sliced thinly
1 cup of kimchi, roughly chopped
2-3 tbsp korean hot pepper paste
1 onion, chopped
2-3 cloves of garlic, chopped
1 tbsp soya sauce
a pinch of sugar
2 tbsp cooking oil
1 tbsp of sesame oil

Method
1. Heat up wok or large pan with cooking oil and sesame oil over medium heat.
2. Saute the onions and garlic till soft and lightly brown.
3. Add the kimchi and saute for another 3 mins.
4. Add the beef and cook for another 2 mins.
5. Add the rice, soya sauce, sugar and hot pepper paste. Mix thoroughly.
6. Serve hot with a sunny side up.

 
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Posted by on May 9, 2012 in Uncategorized

 

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Beef Rogan Josh

The more I cook curry, the more I realize that it is not too difficult. You just need to get all the spices (which can last pretty long) and cooking is so easy. I’ve already made Malaysian Curry Chicken and Beef Rendang so I was looking for another type of curry to cook for my cell group. Rogan Josh sounded interesting and different 🙂 Normally, it will be lamb Rogan Josh but since I have some rib fingers in my fridge, I cooked beef instead. So easy and so quick. It took only half an hour to get to the ‘simmer for 1-2 hours’ step.

Ingredients

Serves 4-6

1kg rib finger or stewing beef
1 tbsp tomato paste
1 tbsp natural yoghurt
500ml water
3 tbsp oil
1/4 tsp garam masala
sea salt and pepper to taste

Spice (A)
2 medium onions, peeled
4 shallots, peeled
8 cloves of garlic, peeled
2 inches ginger, peeled and finely sliced
5-6 dried chillies, soaked in warm water and seeded
2 tsp cumin seeds
2 tsp coriander seeds
10 black peppercorns

Spice (B)
1/4 tsp ground cinnamon
2 cinnamon sticks
6 cloves
1-2 stalks of curry leaves
8 cardamom pods
1 tsp cayenne pepper
2 tsp hot chilli powder
1 tbsp paprika
1/2 tsp turmeric powder
3 bay leaves

Method
1. In a food processor, blend Spice (A) until you have a smooth paste. Add 1 tbsp of water if needed.
2. Heat oil in a large pot over medium heat. Stir fry Spice (A) for 5 minutes or until medium brown colour.
3. Add Spice (B) and stir fry for 1-2 minutes or till aromatic.
4. Add the meat and stir occasionally for 2 minutes.
5. Add yoghurt and tomato paste and mix well.
6. Add water, salt and pepper. Bring to boil and turn down the heat.
7. Simmer for 1-2 hours till meat is tender and until the sauce has thickened to the desired consistency, stirring occasionally.
8. Sprinkle the garam masala over the meat and mix well before you serve. You can store it in the freezer for up to a month.

This recipe has been featured on foodgawker.

 
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Posted by on May 29, 2011 in Uncategorized

 

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Beef Rendang

I grew up eating my dad’s homemade curry and I must say it’s really good. I used to tell my friends how much trouble my dad was willing to take to cook curry from scratch and today is my 1st time cooking beef rendang from scratch. And for my parents and friends 🙂 Another of my own recipes…

Ingredients
1kg stewing beef (cut into cubes)
1 lemongrass (pounded)
400ml coconut milk
1/2 cup water
3 tsp tamarind pulp (soaked in 1 cup of warm water then strained for the juice)
6 kaffir lime leaves (very finely sliced)
10 tbsp toasted dessicated coconut
1 tbsp sugar/palm sugar
Salt to taste
100ml cooking oil

Spice (A)
10 shallots, peeled and cut in half
5 cloves garlic, peeled and cut in half
1 inch galangal (blue ginger)
1 inch ginger, sliced
3 lemongrass (white part only), cut into 1 inch length
10-12 dried chilies (soaked in warm water and seeded)
2 bird’s eye chillies (seeded)

Spice (B)
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods
3-4 stalks of curry leaves
2 bay leaves
2 tsp turmeric powder
2 tbsp chilli powder
1 tbsp a mixture of fennel seeds, cumin seeds and coriander seeds

Method

1. Blend Spice (A) in a food processor until fine. You might need to add water to make the blender works better.
2. Heat the oil large pan. Stir-fry Spice (A) for 2-3 minutes. Add Spice (B) and continue to stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 2-3 minutes.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted dessicated coconut, sugar/palm sugar and salt to taste. Mix well.
6. Bring to boil then lower the heat, cover the lid, and simmer for an hour.
7. Once the meat is tender, it’s almost ready.
8. For a thicker sauce, turn the fire to medium again and let it boil. Stir frequently as it thickens to avoid burning.
9. Serve hot over steamed rice or roti canai.

 
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Posted by on May 21, 2011 in Uncategorized

 

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Malaysian Laksa Lemak

It’s the Ching Ming holiday – another good time to cook something yummy for my dear friends. This is my 2nd time cooking laksa. The last time was last year and I forgot which recipe I cooked from. So again I did my usual thing: go through some recipes and come up with my own from there 🙂 It looks long and elaborate but don’t worry. It’s not that difficult.
Ingredients

Serves 8-10

Broth
1 big chicken carcass (without skin)
600g medium to big sized prawns
6 litres of water

Spice Paste
2-3 stalks of lemongrass
10 dried chillies
5 red chillies
15 shallots, peeled
2 cloves of garlic, peeled
1 thumb-sized of galangal
1 thumb-sized of turmeric
1 thumb-sized of ginger
8 candlenuts
1-2 stalks of curry leaves (optional)
2 tbsp of shrimp paste (belacan)
2 tbsp of water


Other ingredients

400g coconut milk (1 can)
1 kg yellow noodles
1/2 packet of vermicelli (bihun)
taufoo pok (fried beancurd)
2-3 tbsp crispy prawn chilli (optional, click here for sample)
3-4 lugs of groundnut oil
salt, sugar & pepper to taste

Garnishing

bean sprouts
red chillies, sliced thinly
fish cake, sliced thinly
coriander
hard-boiled eggs (cut into halves)
shredded chicken (from the chicken carcass)
crispy prawn chilli (click here for sample)

Method

1. Boil the 6 litres of water in a large pot. Add the chicken carcass , chicken neck and prawns.
2. After 8-10mins, removed the prawns. Peel the prawns and set aside. Put prawn shells back into the broth.
3. After another 10mins, removed the chicken carcass. There should be some meat left on the chicken carcass. Remove the meat and shred it for garnishing.
4. Put the chicken carcass back to the pot. Boil the stock for another 1-2 hours on low heat while you prepare the other ingredients.
5. Blend the spice paste together. Heat up a pan with the groundnut oil on medium heat.
6. Stir fry the paste in the oil for about 10-15mins till fragrant.
7. Remove the prawn shells and add the spice paste. Continue boiling the broth on low heat.
8. Meanwhile, blanched the noodles and bean sprout separately in hot water.
9. 30mins before serving, add the coconut milk, salt, sugar and pepper. (Coconut milk will also determine how thick the soup will be.)
10. Then, add the taufoo pok. Let the broth boil on medium heat and it’s ready to serve.

This recipe has been featured on foodgawker.

 
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Posted by on April 5, 2011 in Uncategorized

 

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Chicken Tikka Masala

I decided to cook Malaysian lunch for a few Malaysian friends who live here in Hong Kong. Was thinking what to cook and decided that nasi lemak with curry will be great.

One of my husband’s favourite is Indian food and I have always wanted to try cooking that over these past few years. But every time I read the recipes, I just gave up cos of the list of spices to get. But recently, I’ve been into Indian food and I thought let’s try it then. I pushed myself to get all the spices I needed which was quite a lot and of course, refer to my favourite cook – Jamie Oliver.  Actually if you have all those spices, the cooking part is really not that hard. I went through recipes and finally decided to make the Chicken Tikka Massala. However, I made slight modifications to the original recipe.

First, you need to make the masala paste. As I was cooking a few dishes for lunch, I prepared the paste a day before to save time. (Click here for original recipe)

Tikka Masala Paste

Ingredients

2 cloves of garlic
a thumb-sized piece of fresh root ginger
1 tsp cayenne pepper
1 tbsp smoked paprika
2 tsp garam masala
½ tsp sea salt
2 tbsp groundnut oil
2 tbsp tomato purée
2 fresh red chillies (I used chili padi)
a small bunch of fresh coriander (chinese parsley)
1 tbsp desiccated coconut
2 tbsp ground almonds
2 tsp of mixed spices (cumin seeds, fennel seeds, fenugreek seeds, mustard seeds)

Method

1. Peel the garlic and ginger
2. Put a frying pan on a medium to high heat and add the cumin seeds and coriander seeds for toasting.
3. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
4. Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder.
5. When you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients until you have a smooth paste. (As my food processer doesn’t grind finely when it’s too dry, I added a little bit of water)

Then, we can start cooking the Chicken Tikka Masala. This recipe was taken from Jamie’s Ministry of Food.

Ingredients

Serves 4-6

4 skinless chicken breasts (sliced into 2cm thick strips)
2 medium onions, finely sliced
1 fresh red chili, finely sliced
a thumb-sized piece of fresh root ginger, finely sliced
a small bunch of fresh coriander, pick the leaves and chop the stalks
corn oil
a knob of butter
tikka masala paste
sea salt and freshly ground black pepper
1 x 400g tin of chopped tomatoes
1 x 400ml tin of coconut milk
a small handful of flaked almonds
1 lemon

Method
1. Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter.
2. Add the onions, chilli, ginger and coriander stalks and cook for 10minutes, until softened and golden.
3. Add the tikka masala curry paste and the strips of chicken.
4. Stir well to coat everything with the paste and season with salt and pepper.
5. Add the tomatoes and the coconut milk.
6. Fill one of the empty tins with water, pour into the pan and stir again.
7. Bring to the boil, then turn the heat down and simmer for 20 minutes with the lid on.
8. Check the curry regularly to make sure it’s not drying out and add extra water if necessary.
9. When the meat is tender and cooked, taste and add a bit more salt and pepper.
10. Before serving, sprinkle over the almonds and coriander leave and squeeze some lemon over it. (I did not add the yoghurt per the original recipe).

 
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Posted by on February 26, 2011 in Uncategorized

 

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