Showing category "Malaysian (Hawker)" (Show all posts)

Malaysian Baked Curry Puffs

Posted by Kroocrew on Sunday, December 19, 2010, In : Malaysian (Hawker) 







Ingredients:

Pastry
  • 200 gm butter
  • 250 gm plain flour
  • 110 gm plain yoghurt
  • 1 tsp sugar
  • 1 egg yolk
  • A pinch of salt
Filling

Select a filling from here

Method:

Dough Preparation.

Start with making your pastry in advance, then put it in the fridge to chill. This can be prepared a day ahead if preferred
  1. Put  the butter, plain flour, sugar, egg yolk and pinch of salt into the mixing bowl  and mix to a crumble.
  2. Add in yoghurt and mix to a dough.
  3. Dough will be very soft so need to keep it refrigerated for at leas...

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Curry Puffs (including alternative spiral crust recipe)

Posted by Kroocrew on Saturday, December 18, 2010, In : Malaysian (Hawker) 







Ingredients:

Pastry

  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp sodium bicarb or baking soda
  • 3 Tbsp Ghee or butter
  • 1 egg beaten slightly
  • water.

Filling:

  • 60 ml (4 Tbsp) oil
  • 1 medium onion cut in two finely diced
  • 2 tsp of any appropriate masala (eg: kurma powder ,Nepali meat powder or Vindaloo Masala)
  • 1 tsp chili powder
  • 1 tsp turmeric powder ( the amount here is not of real flavour consequence but rather the depth of colour. Puffs in Perak and southern Thailand tend to have a dark...

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Ikan Bilis (Anchovies)

Posted by Kroocrew on Sunday, August 29, 2010, In : Malaysian (Hawker) 



Ikan Bilis is seen most commonly with Malaysian food. It's served as a side dish or condiment and may even be semi-dried. The semi dried fish are produced on Pulau Pangkor. The monopoly for this food is by Keng Hai Chuan who also sells imported anchovies. The imported fish , presumably from Thailand, are cheaper and so has a definite part of Mr Beh's market. The premium fish though is his own catch and processing which is basically sun drying without any preservative. There is a visible diff...
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Butter Prawns

Posted by Kroocrew on Wednesday, July 28, 2010, In : Malaysian (Hawker) 





Ingredients:
  • 500 gm (~1 lb) large prawns
  • oil for deep frying
  • 3 tablespoons butter or ghee
  • 6 bird's eye chilies (chopped)
  • 3 sprigs of curry leaves (use only the leaves)
  • 3 cloves garlic (finely chopped)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon soy sauce
  • 1 tablespoon Chinese cooking wine (rice wine preferred)
  • 3 tablespoons of grated coconut (dry fried until golden brown)
  • Freshly prepared Egg Floss
Method:
  1. Remove the vein from the shrimp by making a slit down the back of the prawns and then probe the v...

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Sizzle-plate Yee Mee (Tit Ban Yee Meen)

Posted by Kroocrew on Thursday, July 22, 2010, In : Malaysian (Hawker) 





Yee Mee are round coils of noodles which have been deep fried hence are  crispy. In Malaysia, it’s normally served on sizzle plates. The accompanying greens can be any of a number varying from bok choy, mustard greens, water convulvus and spinach.




Ingredients:
  • Yee mee
  • Bok Choy
  • Dried Shitake mushrooms
  • Prawns
  • Chicken  thighs, cut into bite size pieces
  • Garlic
Seasoning:
  • Soy sauce
  • Oyster sauce
  • Chinese Shao Hsing cooking wine
  • Salt
  • Sugar
  • Pepper
  • Sesame oil or Olive oil
  • Corn flour
Method:

  1. Marinade chicken with seas...

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Nasi Himpit (Synonyms: Nasi Impit and Nasi Kapit)

Posted by Kroocrew on Monday, April 19, 2010, In : Malaysian (Hawker) 





Reference:  Pahang delights

Nasi himpit is really simple to make, and once done, it must be left to cool or put in the fridge. It is however advisable to prepare the dish one day ahead to let it cool and harden.
 



Ingredients:
  • 1 cup of white rice
  • 4 cups of water
  • 1 pandan leaf
  • a pinch of salt
  • a pinch of lime (or kapur sireh, in Malay)
Method:
  1. Boil the rice with all the ingredients until soft.
  2. Once cooked, mash the rice and then wrap in muslin cloth in a tray or receptacle about ¾ inch thick.
  3. A weight pl...

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Stir Fried Clams with Belacan Chillie Paste

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

Belacan-Chillie Paste ingredient


Ingredients

  • 150g lala clams (deshelled)
  •  2 stalks spring onions, cut to 2 inch lengths
  •  1 tbsp chopped garlic
  •  1/2 onion, cut to rings
  •  1 tbsp belacan chilli paste (eg. Taho brand, very hot) – adjust according to your liking
  •  1 tbsp vegetable/olive oil
Method:
  1. Heat oil in wok, saute garlic, thick spring onions stalks (white part) and onion rings until fragrant.
  2. Add belachan chilli paste and the lala clams and stir fry for a few minutes (you need a good ventilation sys...

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Tofu With Minced Meat

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients
  • Approx 100 gm Assorted fresh mushrooms (shitake, button, enoki, portobello etc) – wash over running water and chopped
  • 60g minced meat (or chicken)
  • 2 cloves garlic (minced)
  • Handful of frozen/ fresh Japanese soy beans (edamames)
  • 150g beancurd (tofu) for steaming (½ block)
Seasoning
  • 1 tablespoon light soya sauce
  • 1 tablespoon mirin (Japanese sweet cooking sauce/ wine)
  • 1 tablespoon teaspoon Chinese Shaoxing cooking rice wine
  • 1 teaspoon sugar
  • Dash of pepper (to taste)
  • Cornstarch (mix with wat...

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Sweet Potato Congee

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients
  • 3 to 4 tablespoons of rice
  • 2 to 3 pieces of sweet potato (cut into small chunks)
  • Water

Method
  1. Rinse rice. Place rice in a pot and fill it with water (water should be at least 3 cm above the layer of rice). Add sweet potatoes and bring water to boil.
  2. Upon boiling, reduce heat to medium low and continue cooking till rice turns to porridge and sweet potatoes are semi-soft and cooked. Have a pot of hot water ready in case you need to top up some water if the porridge dries out during cook...

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Stir Fried Lala with Lemongrass and Bird’s Eye Chillie

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients
  • 1 kg (~2 lb) lala clams (rinsed and washed thoroughly to remove mud, sand and grime)
  • 2 stalks lemongrass (hammered with the flat side of a knife to bruise it)
  • 5 cm (2 in) of ginger (slivered)
  • 3 shallots (chopped finely)
  • 4 to 10 bird’s eye chilli / cili padi (cut lengthwise, remove seeds to reduce hotness)
  • 1/2 to 1 cup hot water
  • 2 tablespoons cooking oil
Seasoning
  • Salt to taste
Method
  1. Heat oil in wok. Add shallots, ginger, lemongrass and bird’s eye chilli. Stir briskly until shallots ju...

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Shredded Chicken Porridge 雞絲粥

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients
  • 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
  • 1 leg of chicken
  • 3 cm ginger (julienned – slice as thinly as you can)
  • chopped spring onions
  • 4 shallots (sliced thinly)
  • 1.5 litres chicken stock
Seasoning
  • 1 1/2 teaspoons salt or to taste
  • 2 teaspoons light soya sauce
  • White pepper powder to taste
  • A few drops of sesame oil per serving bowl
Method
  1. Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat ...

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Kailan and Dried Scallops 蓋蘭和瑤柱

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 



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Ingredients:
  • 300g (10 ½ oz) kailan leaves
  • ½ tablespoon chopped garlic
  • 4 dried scallops
  • Cornstarch solution (about ½ tbsp cornstarch mixed with 2 tbsp plain water)
  • 50ml (~¼ cup will be fine) stock/plain water
  • Olive oil/vegetable oil
  • Sugar
Method:
  1. Give scallops a clean rinse, then soak them in a dish of water (just enough to cover) for at least half an hour to soften them.
  2. In a wok or saucepan, add water (just about enough to cover the kalian), a bit of vegetable/olive oil and a bit of sugar. When ...

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Seafood Yee Mein 海鮮炒麵

Posted by Kroocrew on Wednesday, February 24, 2010, In : Malaysian (Hawker) 

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Ingredients:
  • 4 pieces Yee Mein (1 piece per person). Yi mein (also called e-fu noodles, yee-fu noodles, yi noodles, or yifu noodles) is a variety of flat Chinese egg noodles made from wheat flour.
  • 200 gm lala clams (rinsed thoroughly to remove extraneous material)
  • 400 gm medium prawns (remove shell leaving head and tail intact. Devein. You may also shell it completely. )
  • 300 gm of choy sum (rinse and cut into smaller sizes). Choy Sum is Chinese Flowering Cabbage. The white version is called Sno...

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Minced Pork Balls with Preserved Black Beans 與肉碎球,豆豉

Posted by Kroocrew on Tuesday, February 23, 2010, In : Malaysian (Hawker) 

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Preserved Black Beans, Fermented Black Beans and Salted Black Beans are the same thing, namely black beans preserved in brine and are usually sold in glass jars. The taste is naturally salty and usually, only a small portion is used.
It goes well with plain white porridge (congee) or even sweet potato porridge.
 



Ingredients:

  • 100 to 150 gm (3 1/2 to 5 1/2 oz) of minced pork
  • 4 cloves garlic (chopped finely)
  • 2 tsp preserved black beans
  • 2 tsp dark soya sauce
  • A pinch of monosodium glutamate (optional)...

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Popiah 薄饼卷

Posted by Kroocrew on Monday, February 22, 2010, In : Malaysian (Hawker) 


Making Popiah Skins
CC license



CC license



Ingredients:

Filling (A)
  • 1 bowl belly pork (boiled for 5 minutes, cooled and shredded finely)
  • 1 bowl shelled prawns (diced)
  • 1 bowl turnip (cut into 1 mm slivers)
  • 1 bowl French beans (cut into 1 mm slivers)
  • 1 bowl carrot (cut into 1 mm slivers)
  • 1/2 bowl cabbage (cut into 1 mm slivers)
  • 1 bowl firm bean curd (cut into 1 mm slivers and deep fried)
  • 1 bowl bamboo shoot (cut into 1 mm slivers)
  • 1/2 bowl shallots (diced finely)
  • 1/4 bowl garlic (diced finely)
  • 5 tablespoons oil
Seasoning (B)
  • Sa...

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Ban Chian Koay 花生松饼 (Groundnut Crumpets)

Posted by Kroocrew on Monday, February 1, 2010, In : Malaysian (Hawker) 

CC license


Ingredients:

Main:
  • 225 g (8 oz) self-raising flour
  • 1 Tbsp sugar
  • pinch of salt
  • 1 egg
  • 2 Tbsp melted butter
  • 340 ml (12 fl oz) milk

Topping:
  • 115 g (4 oz) roasted groundnuts
  • 60 g (2 oz) roasted sesame seeds
  • 115 g (4 oz) butter
  • 60 g (2 oz) castor sugar
    

Method:

  1. Mix flour, sugar and salt.
  2. Beat egg and blend with melted butter and milk.
  3. Make a hollow in the flour and pour in mixture, a little at a time. Mix with flour to form a smooth batter. Allow to leaven for 2 - 3 hours.
  4. Grind finely roasted groundnuts.
  5. Poun...

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Crispy Fried Chicken (脆皮炸鸡食谱)

Posted by Kroocrew on Sunday, January 31, 2010, In : Malaysian (Hawker) 

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Ingredients:
  • 1 lb. boneless and skinless chicken breast or chicken thighs, cut into bite-size cubes
  • 1 cup cornstarch
  • 1 egg (beaten)
  • Oil for deep-frying

Marinade:
  • 2 cubes (about 1 oz.) *red fermented bean curd (南乳)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper powder

*red fermented bean curd is an extremely pungent ingredient that may offend your palate initially. If you are unfamiliar with this ingredient then suggest that you use about a quarter of the maount i...
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Bubor Pulut Hitam (Black Sticky Rice Dessert)

Posted by Kroocrew on Thursday, January 14, 2010, In : Malaysian (Hawker) 



(with Mango)

Ingredients :

  • 240g ( 8 1/2 oz) black glutinous rice (washed and drained)
  • 60g (2 oz) white glutinous rice (washed and drained)
  • 1700 ml (7 cups) water
  • 2 pandan leaves (tied into knots)
  • 120 ml (1/2 cup) sugar
  • a pinch of salt
  • 1/2 tsp tapioca flour or cornflour
  • 2 tbsp water
  • 120 ml (1/2 cup) thick coconut milk
  • a pinch of salt


Method :

  1. Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil.
  2. Lower heat, remove pandan leaves then simmer for 45 minutes till liquid is thic...

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Appom (Hawker Hoppers)

Posted by Kroocrew on Thursday, January 14, 2010, In : Malaysian (Hawker) 





Appom makers. Between customers.


Ingredients :
  • 30g rice flour
  • 1 teaspoon salt
  • 500ml coconut milks - extracted from 600g grated coconut
  • 1/4 teaspoon baking powder
  • 1 tablespoon cooked rice - grind with a little water to form paste
  • Some butter / cooking oil for frying
Method :
  1. Mix all ingredients to obtain a smooth batter. Leave it overnight.
  2. Whip the batter thoroughly to enclose air (you can also whip in some beaten eggs and sugar to taste for a dessert style).
  3. Heat a small wok and grease it all over wit...

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Mee Goreng

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 


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Ingredients :
  • 100g chye sim (cut into 5cm lengths)
  • 1 tomato (cut into wedges)
  • 200g fresh yellow noodles (scalded)
  • 30g bean sprouts (scalded)
  • 1 boiled potato (skinned, and cubed)
  • 50g bean curd cake (cubed, deep-fried till golden)
  • 1 egg
  • 1 green chilli (sliced)

Seasoning :
  • 1 tablespoon tomato sauce
  • 1/2 tablespoon curry powder
  • 1 teaspoon light soy sauce

Method :
  1. Heat 3 tablespoons oil in wok. Add chye sim and tomato, tossing to mix well.
  2. Add noodles and Seasoning then stir well. Add bean sprouts and stir-fry...

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Deep-Fried Sliced Pork (油炸片猪肉)

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 




Ingredients :
  • 700g Pork fillets (tenderloin)
  • 2 Eggs whites
  • 11/2 tablespoons cornflour (cornstarch)
  • Sufficient vegetable oil for deep-frying
  • 1 tablespoon ground black pepper
  • 1 tablespoon salt
 
Method :
  1. Slice the pork against the grain into thin slices. Using a mallet, beat the slices until they are very thin, then cut into strips about 71/2 cm. Put the strips into a large bowl and set aside.
  2. Beat the egg whites until they are frothy. Gradually beat in the cornflour (cornstarch) until the mixture forms ...

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Loh Bak (Pork Roll in Bean Curd Skin)

Posted by Kroocrew on Wednesday, January 13, 2010, In : Malaysian (Hawker) 




CC license

Ingredients :
  • 600g pork (lean pork - cut into strips)
  • 1 pinch 5 spice powder
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon cornflour
  • 1 teaspoon soya sauce
  • 1 egg yolk (separate white to use as paste for cover)
  • 3 pcs tauhu puay (soya skin - cut into 10cm x 14cm pieces)
  • 1 mengkuang (turnip)
  • 150g water-chesnuts
  • oil

Method :
  1. Mix pork with spice, sugar, salt, soya sauce, cornflour, egg yolk, mengkuang and ma thai.
  2. Wrap into rolls using tauhu puay.
  3. Deep fry.

 
Sauce :
  1. Grind 1 chilli, peanuts, garlic, and groundn...

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Kurma Powder

Posted by Kroocrew on Tuesday, January 5, 2010, In : Malaysian (Hawker) 





or  ......

Ingredients:

•  600g (21 oz.) coriander
•  100g (3.5 oz.) cumim
•  100g (3.5 oz) aniseed
•  100g (3.5 oz) black peppercorns
•  100g (3.5 oz) dry turmeric
•  20g (0.7 oz) cloves
•  10g (0.35 oz) star anise
•  20g (0.7 oz) cinnamon sticks
•  3 nutmegs
•  20g (0.7 oz) cardamoms

Method:

Dry roast the ingredients separately until fragrant, then set aside to cool. Grind all the ingredients in a coffee grinder or grind with pestle and mortar.

...
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Char Hor Fun

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 




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Ingredients:


  • 450 gm (16 oz) hor fun or flat rice noodles.
  • 200 gm (7 oz) vermicelli.
  • 3 tablespoons oil
  • 1 tablespoon soy sauce
  • 1 tablespoon *kecap manis


Toppings:


  • 12 shrimp (peeled and deveined)
  • 12 thin pieces of pork meat
  • 12 bay scallops
  • 12 thin pieces of fish cake
  • 200 ml ( 7 fl oz) chicken broth
  • 5 stalks chinese mustard green (cut into 2-inch length)
  • 300 ml (1 1/4 cup) water
  • 3 cloves garlic (minced)


Starch:

  • 2 tablespoons corn flour
  • 60 ml (1/4 cup) water


Seasoning:

  • 2 tablespoons oyster sauce
  • 1/2 tablespoon soy...

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Curry Clams

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 




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  • 700 gm (1 1/2 lb). Manila or Littleneck clams
  • 2 tablespoons cooking oil
  • 1 1/4 tablespoons  curry powder blend. I have included the recipe for Alton Browns curry Blend as it does not contain very much heat in the mix and this allows for the addition of the hot sauce.
  • 1 tablespoon *Lingham’s hot sauce (or another brand of chilli sauce if not available).
  • 1 teaspoon oyster sauce
  • A few sheets of banana leaf (rinsed and wiped dry ).

  1. Rinse clams with cold water thoroughly, scrub the shells, drain...

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Lontong Recipe (Rice Cake with Coconut based Stew)

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 

This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.





Ingredients :
  • 400g grated coconut
  • 200ml warm water
  • 30g dried chilies (ground finely)
  • 40g dried shrimp (ground finely)
  • 10g turmeric (ground finely)
  • 2 candlenuts (buah keras - ground finely)
  • 200g yam beans (bang kuang - cut into strips)
  • 50g long beans (cut into 5cm lengths)...

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Nasi Beriani Kambing (Rice and Mutton Curry)

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 


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Mutton is a forgotten meat in most western cuisines. It was replaced some 40 to 50 years ago by the more marketable and more profitable lamb. Mutton has a definite flavour which can be strong, it can be a chewy meat so needs a longer cooking time. It is so good to taste mutton in countries like Malaysia and India and the middle-eastern countries and I wonder if mutton will ever be renewed as a meat type back in Western countries?



Yellow Rice:

  • 4 tbsp ghee
  • 20g chopped garlic
  • 40g shallots (sliced...

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Chai Tow Kway 菜头粿 (Fried Carrot Cake)

Posted by Kroocrew on Friday, November 27, 2009, In : Malaysian (Hawker) 


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Ingredients A:
  • 200g rice flour
  • 550ml water
  • 200g radish (shredded)
  • 1 tsp salt


Ingredients B:
  • 1 tbsp chopped garlic
  • 1 tbsp chili sauce
  • 3 tbsp fish sauce
  • 3 beaten eggs
  • chopped spring onion, chopped coriander leaves and pepper to taste


Method :
  1. Ingredients A: Mix rice flour in 200ml water and combine well. Boil shredded radish and salt in remaining water. Pour in rice flour mixture and stir well to make batter.
  2. Pour batter into 23cm square baking tray. Steam for 30 minutes till carrot cake is cooked. Allow...

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Sambal Tamarind Hard-Boiled Eggs

Posted by Kroocrew on Friday, November 13, 2009, In : Malaysian (Hawker) 




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Ingredients:

  • 4 hard-boiled eggs
  • 500 ml tamarind juice (mix water with tamarind seeds and use the juice)
  • 5 tablespoons cooking oil
 
Ingredients to blend:

  • In a pestle and mortar or a food processor mix
  • 3 onions
  • ½ corm garlic
  • 4 pieces candle nut
  • 1 inch belacan
  • 1 ½ tablespoons cili boh / 6 - 8 pieces red chilli
 

Method:

  1. Heat oil in wok and shallow fry the hard-boiled eggs till eggs are slightly browned. Do not over-fry the eggs. Remove eggs and set aside.
  2. Add blended mixture to wok (with remaining oil) ...

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Lap Cheong Omelette

Posted by Kroocrew on Friday, November 13, 2009, In : Malaysian (Hawker) 




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Lap cheong is Cantonese for sausages. This is uniquely Chinese but reproduced widely in other Asian countries and renamed to fit their vocab.  It is usually available in Chinese stores in western countries. Lap cheong has a distinct sweet taste and the level of saltiness depends on the amount of salt put in by the manufacturer. It is a very fatty small-good.


Ingredients:

•    2 pieces of lap cheong (sliced thinly, just like salami)
•    2 large eggs (beaten)
 

Method:

  1. If you are using a wok...

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Oh Chien (Fried Oyster Omelet)

Posted by Kroocrew on Friday, November 13, 2009, In : Malaysian (Hawker) 


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Ingredients:

  • 30 fresh oysters (small ones)
  • 110g sweet potato flour
  • 250ml water
  • 1 tsp salt
  • 2 large eggs
  • 2 tbsp chopped spring onions
  • 1 tbsp chopped chives
  • 4 tbsp oil
 
Ground ingredients (well combined suggest pestle and mortar)
  • 3 cloves garlic
  • 2 shallots
  • 1 tbsp chilli paste
  • 1/2 tbsp coriander powder
  • A dash of pepper
 
Method:

  1. Soak oysters in water.
  2. Mix sweet potato flour, salt and water into a thin runny batter and leave aside.
  3. Heat oil in a non-stick wok or pan. Scoop out two ladles of batter onto the wok. G...

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Wonton Mee

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Hawker) 


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Ingredients:
  • 1 tblsp water chestnuts
  • 2 cm piece ginger
  • 150 g mustard greens
  • 300 g roast pork
  • 1 stalk spring onions, chopped
  • 1 tsp salt
  • 1 tsp tapioca flour
  • 3 tsp thin soy sauce
  • 3 tsp sesame oil
  • 1 egg white
  • 25 wonton skins
  • 5 tablespoons oil
  • 3 shallots, sliced
  • 1.5 litres (6 cups) chicken stock
  • 4 tsp oyster sauce
  • 360 g fine egg noodles
  • pepper   

Method :
  1. Dice the water chestnuts finely.
  2. Cut off 2 thin slices of ginger and pound the rest of extract ginger juice.
  3. Pluck off the young shoots of the mustard greens.
  4. S...

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Fried Oyster Omelet

Posted by Kroocrew on Saturday, October 31, 2009, In : Malaysian (Hawker) 




CC license
Ingredients:

2 tbsp tapioca flour
1/2 tbsp plain flour
1 tbsp rice flour
150ml water
3 eggs (beaten)
300g fresh oysters


Garnishing:

1 stalk coriander leaves
1 stalk spring onion (cut into 3cm lengths)


Seasoning:

fish sauce or light soy sauce to taste
pepper to taste


Method:

Mix tapioca flour, plain flour, rice flour and water to form batter. Heat 150 ml  oil in frying pan till hot.
Reserve 1 ladleful of batter and pour the rest into pan. Once batter solidifies, pour in beaten eggs. Cut through batter wi...
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Murtabak (Malaysian hawker savoury crepe)

Posted by Kroocrew on Thursday, August 20, 2009, In : Malaysian (Hawker) 





Ingredients:
  • 10 oz (280 gm) All purpose flour
  • 1/2 cup (120 ml) Cup ghee
  • 2-3 Fresh green Serrano
  • 1 Large onion, finely chopped
  • 1 Egg for each dough sheet
  • 1/2 (120 ml) Cup water
  • Salt to taste

For Meat Filling:
  • 1 lb (500 gm) Ground lamb or beef
  • 2 tbsp (30 ml) Ghee
  • 1 Onion, finely chopped
  • 1 tbsp (15 ml)Fresh ginger, finely minced
  • 2-1/2 tbsp (37 ml) Meat curry powder
  • 2 tbsp (30 ml) Cilantro, finely chopped
  • 2 tbsp (30 ml) Fresh mint, finely chopped



How to make Murtabak:
To Prepare Meat Filling:
  1. Take a ...

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