Recipe: Fish Ball Dim Sum (Steamed Fish Balls with Bean Curd Sticks)

(Click the above to view 3 pictures. Best viewed with Internet Explorer 7.) One thing I don't like about eating dim sum in the United States is the lack of fish ball offerings. If you recall my previous posts about sweet and sour fish balls and yong tow foo, I am partial to fish ball-related foods: deep-fried, stuffed in vegetables or tofu (like Malaysian yong tow foo/酿豆腐), in soup, or steamed. Whenever I go home to Malaysia and have dim sum, I would order trays after trays of fish ball dim sum. They are usually lightly fried and then steamed. Some of them are just plain steamed fish balls and some are pan-fried and drenched in savory bean sauce. Whichever way they are prepared, fish balls found in Malaysian dim sum restaurants are springy, utterly addictive (you just want more after the first taste) and delicious. (They look like the following: the ones lurking on the right are plain steamed fish balls, but the ones to the left are lightly fried and then steamed. See the picture after the jump.) So, when I crave for fish ball dim sum, I make mine at home. They are very easy to make because I cheat with store-bought fish paste. I add some chopped garlic into the fish paste and steam them over a bed of bean curd sticks, a trick that I learned from a dim sum restaurant. These steamed fish balls are so good with chili sauce. I just can't get enough of them. Yum! ::::::::::::::::::::::::::::::::::::::::::::: Love the recipe? Here are more fish balls and dim sum recipes on Rasa Malaysia: Sweet and Sour Fish Balls Yong Tow Foo (Stuffed Tofu, Chili, and Okra with Fish Paste) More Yong Tow Foo Chicken Shu Mai Red Bean Paste Steamed Buns (Tau Sar Bau) ::::::::::::::::::::::::::::::::::::::::::::: Recipe: Fish Ball Dim Sum (Steamed Fish Balls with Bean Curd Sticks) Ingredients: 1/2 container fish paste (I used this) 2 cloves garlic (finely minced) 1/8 teaspoon sesame oil 3 dashes of white pepper powder 3 bean curd sticks A pinch of salt Some green peas (for garnishing) Method: Soak the bean curd sticks in hot water to soften them. Cut them into 1 1/2 inch pieces. Heat up a small pot of water and add in some salt. Drop the bean curd sticks into the boiling water to cook them. Remove the bean curd sticks from the water and arrange them on small dim sum plates. Defrost the frozen fish paste and add in minced garlic, sesame oil, and pepper. Blend well and form them into balls and place them on top of the beancurd sticks. Garnish with a green pea. Steamed the dim sum fish balls for 5 minutes. Serve hot immediately with chili sauce. Continue Reading "Recipe: Fish Ball Dim Sum (Steamed Fish Balls with Bean Curd Sticks)"

Recipe: Malaysian Turmeric and Honey Wings--A SuperBowl-Worthy Recipe!

(Click on the image above to view the complete photoset of 6 pictures) If you have been reading and following Rasa Malaysia for a while, you would notice that I am not much a carnivore. I prefer seafood, but I do like chicken a lot, especially chicken wings. While most people perceive chicken as boring, I personally think that chicken--with the right recipes and preparations--can be very versatile and delicious. And I feel very lucky to be a Malaysian because the Chinese, Malay, and Indians in Malaysia have many creative ways and interesting recipes when it comes to cooking chicken. Satay, ayam percik (Malay-style grilled chicken with coconut milk and spices), various Indian-Malaysian chicken curries (both wet and dry), Chinese BBQ, salt-baked chicken, soups or stews, Nyonya varieties, the list just goes on. Everybody loves chicken in Malaysia. (Find out the SECRET TECHNIQUES used by chefs to make chicken picture perfect like the above, after the jump...) This past New Year's Eve, my friend F at Princess Journals prepared these turmeric and honey wings that have me craving for more since I tasted them. Coincidentally, the Asian market in my neighborhood has a special wings promotion, so I loaded them up on my shopping cart and made them myself. Superbowl is just around the corner, so if you are throwing a party, try something different this year. I am quite certain that these Malaysian turmeric and honey wings will impress your guests. :) Other chicken recipes on Rasa Malaysia: Chicken Satay - Malaysian Recipe Jalan Alor Chicken Wings - Malaysian Recipe Pandan (Screwpine Leaves) Chicken - Malaysian/Thai Recipe Chicken Panang Curry - Thai Recipe Kung Pao Chicken - Chinese Recipe Chicken Siu Mai/Shu Mai - Chinese Recipe Ginger and Scallions Chicken - Chinese Recipe Sichuan Wok-Fried Chicken - Chinese Recipe Chicken Kabob Koobideh - Persian Recipe Vietnamese Lemongrass Chicken - Vietnamese Recipe Recipe: Malaysian Turmeric and Honey Wings Ingredients: 1 lb chicken wings (middle section) 1 tablespoon honey 1 tablespoon soy sauce 1/8 teaspoon salt 1/8 teaspoon turmeric powder 1/8 teaspoon chili powder 2 inches ginger (skin peeled) Prepare the ginger by pounding with a mortar and pestle or grinding with small food processor. Extract the juice by squeezing with your hand and discard the ginger. Marinate the chicken wings with the ginger juice and all the seasonings above for 1-2hours. Grill or bake them in oven (at 375 degree F) for 20-25 minutes until cooked or golden brown. Serve hot. Cook's Notes (SECRET TECHNIQUES revealed): At Asian restaurants, chefs often pan-fried satay and then grill them over the stove top flame to get that perfectly charred surface. I baked my chicken wings for 20 minutes in the oven (when they just cooked through) and transfered the wings out of the oven. I then held the wing with a tong, and grill them over my gas stove top (set to medium heat). Voila. You've got picture perfect grilled chicken wings that are juicy and moist. :) Continue Reading "Recipe: Malaysian Turmeric and Honey Wings--A SuperBowl-Worthy Recipe!"

Recipe: Stir-fried Napa Cabbage

(Click on the image above to view the complete photoset of 5 pictures) A simple and delightful dish--stir-fried napa cabbage with dried shrimp (and straw mushrooms). Straw mushrooms are optional but I put them into the stir-fry as I had some leftover in the fridge. Surprisingly, they transformed this humble recipe and added extra flavor, texture, and color to my stir-fried napa cabbage. I loved it! If you are a Chinese-Malaysian or Chinese, I am sure many of you have had this dish growing up; perhaps you are still preparing it at home. It's one of those homey dishes that reminds you of your mother's--or your grandmother's--cooking... I served my napa cabbage with a dollop of garlic oil and fried garlic on top of this dish. What a great idea. It infused the serving with garlicky aroma. You should try it, too! To make other nostalgic and homey Chinese-Malaysian dishes, AKA the food of my childhood, please check out my recipes below (recommended and pair well with stir-fried napa cabbage): Malaysian Sweet and Sour Eggs (Eggs Masak Branda/Belanda) Stir-fried Eggs with Red Onions and Shrimp Bean Sprouts with Salted Fish Malaysian-style Ladies Fingers/Okras Pork Ribs and Lotus Root Soup Bean Curd Sticks and Pork Ribs Soup Stir-fried Bean Curds with Leeks Braised Bean Curd/Firm Tofu with Mushrooms Steamed Tofu and Ground Pork Steamed Eggs with Cincaluk/Steamed Eggs with Fermented Shrimp Recipe: Napa Cabbage with Dried Shrimp (and Straw Mushrooms) Ingredients: 3 cups chopped napa cabbage 6 straw mushrooms (cut into halves) - optional 3 cloves garlic (chopped finely) 2 tablespoons dried shrimp (soaked in warm water for 10 minutes, drained and set aside) 1 teaspoon oyster sauce 1 tablespoon cooking oil Method: Make the garlic oil first by stir-frying the chopped garlic with the cooking oil. Dish out half of it when the garlic turns golden brown. With the remaining garlic oil in the wok, add in the dried shrimp and do a few quick stir until you smell the aroma of the dried shrimp. Add in the straw mushrooms and do a quick stir, then follow by the chopped napa cabbage. Stir fry for 1 minute and then add in the oyster sauce. Stir well and dish out the napa cabbage when it's still somewhat "crunchy" and not over-cooked. Top the stir-fried napa cabbage with the remaining half of garlic oil. Serve immediately. Continue Reading "Recipe: Stir-fried Napa Cabbage"

Malaysian Satay...Now with Peanut Sauce

(Click on the image above to view the complete photoset of 7 pictures) Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared on this blog last September. I apologize it look me this long to post the recipe for satay peanut sauce; it's just one of those things that I procastinate. Last weekend, I was devising and perfecting my Malaysian satay recipe for the Southeast Asian cooking class that Jaden of Steamy Kitchen and I will be co-teaching, so it sort of forced me to make the peanut sauce and documented my recipe, finally... The cooking class will be held tomorrow and I am so looking forward to it. This will be my first venture into cooking instruction and I hope that it will turn into something meaningful in the near future (read: my own cooking class!). I have made many friends from food blogosphere, but Jaden is a real gem. We share a lot and constantly exchange ideas and share our dreams; she has helped and supported me so much and "hooked me up" with many great opportunities. I can't thank her enough, she is a star, really! I will post my recipe after the cooking class tomorrow...for now, you can feast your eyes with my Malaysian Satay with Peanut Sauce photoset. To check out my Malaysian satay recipe, please click here. If you haven't visited Steamy Kitchen's spanking new design that promises more bling, fortune, and fame to her, please teleport there immediately. *wink* SPECIAL NOTES TO MY LOYAL READERS I sincerely apologize for being non-responsive to your comments in the past two months or so. Of course I treasure and appreciate all your kind comments, but life has been too hectic in the past 8 weeks that I can no longer afford to reply to them. That being said, don't stop commenting (I love them), but if you have questions about the recipes or anything that you wanted to ask me, please drop me an email to get prompt response. Thanks for your understanding! Recipe: Malaysian Satay Peanut Sauce Ingredients: 1 1/2 cup dry roasted peanuts (unsalted) 1 cup water 1 tablespoon sweet soy sauce (Kecap Manis) 1 1/2 tablespoon sugar (palm sugar preferred) 1/8 teaspoon salt 1/4 cup oil 1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp) Spice Paste: 6-8 dried red chilies (seeded and soaked in warm water) 3 cloves garlic 3 shallots 2 lemon grass (white parts only) 1 inch ginger (galangal preferred) 1 tablespoon coriander powder (optional) Method: Crush the peanuts coursely with mortar and pestle or mini food processor and set aside. Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay. Cook's Notes: For the peanuts, I used Planters brand Dry Roasted Peanuts. They are easily found at any food stores. For sweet soy sauce / Kecap Manis, I always buy ABC brand because it's widely available in Asian stores. However, my Indonesia reader Andaliman at The Art and Science of Food (a native Indonesian) recommends Bango brand. Another reader of mine Graham suggests Conimex. So feel free to experiment and find your preferred brand. Continue Reading "Malaysian Satay...Now with Peanut Sauce"

Recipe: Sweet and Sour Fish Balls

(Click on the image above to view the complete photoset of 7 pictures) For most Asian countries, fish ball is a very common ingredient that can be found in everyday cooking. In Malaysia, fish balls are mostly used as toppings to noodle-based or soup-based dishes (noodle soup, fried noodles) and also served in soups. Fish balls are very versatile and I often keep a packet or two of frozen fish balls in my fridge. I love cooking fish balls dishes such as curry fish balls, braised fishballs with bean curd and daikon in claypot, and sweet and sour fish balls featured above. Sweet and sour fish balls are very easy to make; I prepared mine in less than 15 minutes. It calls for very simple and easy-to-get ingredients. What I love most about the dish is that it can be a main entree that goes very well with steamed rice, but it can also be converted to a little snack--one that you can eat pretty much anytime of the day when you're hungry. Want something fancier? Sure. Find yourself some toothpicks and suddenly, they transform into some nice Asian-style hors d'oeuvres that would please your crowd at parties... While I love fish balls, I must say that not all fish balls are created equally. Some bad fish balls have strong fishy odor, others are plain "powdery" (too much flour used and not enough fish). I can't get any "Made in Malaysia" fish balls in the US, so I would always go for those Made in Thailand or Singapore. Currently, my favorite brand is Dodo fish balls from Singapore with a springy texture. To view examples of fish ball found in Malaysia, please click here. (They are just the simplest kinds; there are many other shapes and forms to choose from!) Before I share the recipe, I wanted to call you attention to Menu for Hope. I am the west coast host this year and would love for you to be a part of this charity event. Kindly read this post and send me your entry latest by tomorrow, December 7th. Thanks in advance! NEW: Rasa Malaysia Suggested Menus This sweet and sour fish balls would go well with Stir-fried Chive Buds Bean Curd Sticks and Pork Ribs Soup Indian Squid Curry (Gulai Sotong) Recipe: Sweet and Sour Fish Balls Ingredients: 10-12 fish balls 1 1/2 tablespoon tomato sauce/ketchup 1/2 teaspoon Sri Racha chili sauce (or any spicy chili sauce) 1 teaspoon sugar 1/2 teaspoon oyster sauce 1/2 teaspoon oil Sesame seeds Method: Deep fry the fish balls until they turn golden brown. Dish out and set aside. In a sauce pan, add in 1/2 teaspoon cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. Toss in the fish balls and coat them well with the sauce. Dish out, top with sesame seeds, and serve hot. Continue Reading "Recipe: Sweet and Sour Fish Balls"

Balitong and Sweet Potato Curry (Gulai Balitong)

As a big fan of shellfish, there is a ritual that I always practice whenever I go home to Penang--scouting for the scarce shellfish species and had a fix or two (or three) of them. They are the kind of shellfish that I constantly crave in the United States, but could never make them here because they are simply unavailable in the US. This past trip home, I made no exception. The morning after I arrived, I went to the nearest wet market in search of fresh balitong (a kind of Malaysian sea snails) and gyowa (Hokkien name for a type of local clams with very sweet flesh). I was handsomely rewarded with abundant fresh supplies of them... When I was growing up, my mother and my aunt would prepare a balitong concoction that I absolutely adore--made with freshly ground spice paste, coconut milk, sweet potatoes, and mung bean noodles/tang hoon (optional). The very thought of this sweet and savory curry never fails to make my mouth water. After consulting both my mother and my aunt, I cooked up a pot of balitong and sweet potato curry. Unfortunately, my mother is no longer cooking due to her health condition, but my balitong did win over my father. He hadn't had this dish for a very long time that he finished more than half of them in no time. Eagerly, he sucked the flesh out from the spiral shell and devoured them with great satisfaction. When I asked him if I had cooked it well, he said "ho chiak" (meaning delicious in Hokkien dialect) and that was the sweetest accolade possible! I have to confess that I used a tad too much ground spice paste in this first trial of mine, but it was tasty nonetheless. I am just glad that I now learn another much-cherished family recipe, one that I will keep with me forever... Related Recipes/Posts: Stir-fried Savory Clams My Favorite Childhood Dish (Lala) Drunken Clams Shellfish Recipes Photoblog: My Favorite Shellfish Note: I didn't keep track of my measurement when making this dish; I also bought freshly ground spice paste from the wet market, so I don't have a scientific recipe that I can share. If you are interested in the recipe, please email me and I will try to share the cooking method with you. Continue Reading "Balitong and Sweet Potato Curry (Gulai Balitong)"

Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)

(Click on the image to view the complete photoset of 6 pictures) I am not done with my lobster. I told you I had three recipes to share, and I haven't forgotten about it. As a matter of fact, I was giving you guys a break--I don't want you to have a cholesterol attack just by visiting Rasa Malaysia. Anyway, this is the final installment of my lobster series --stir-fried lobster with butter and cheese or 芝士牛油焗龙虾. (To view my previous lobster recipes, please click here and here.) Cheese is back, and this time with butter for a sinfully delectable stir-fry lobster dish! Simply divine. Period. If you have tried this dish, I am sure you can attest to my claim that this is indeed the BEST stir-fry lobster dish, EVER! While ginger and scallion lobster and black beans lobster--which I find boring and uninspiring--are very popular in Cantonese-style restaurants in the United States, stir-fried lobster with butter and cheese (芝士牛油焗龙虾) is commonly served in Malaysia. As lobsters are extremely expensive in the region, the use of butter and cheese adds that extra "luxury" touch to this preparation. Words just fail me when it comes to describing the taste of this dish; I will leave the recipe to you so you can experience it for yourself. Other lobster recipes from Rasa Malaysia: Mango and Lobster Salad--a mangolicious and ultra-refreshing salad. A must try! Baked Lobster with Cheese--Lobster, baked with your favorite cheese topping. Mmm mmm good. Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾) Ingredients: 2.5 lbs lobster 1/2 onion (thinly sliced) 1 cup light cream/milk 4 slices Kraft cheese (yep, Chinese restaurants use them!) or cheese powder 3 cloves garlic (finely chopped) 3 tablespoons melted butter Some corn starch (for coating the lobster pieces before deep frying) Some chopped scallions Salt to taste Sugar to taste Method: Clean the lobster and chop it into pieces. Coat the lobster pieces with some corn starch and deep fry in very hot oil until 80% done or as soon as the shell turns red. Dish out and set aside. Heat up a wok and add the melted butter. Toss in the chopped garlic, sliced onion and stir fry until aromatic (but before they turn brown). Add in the light cream/milk, bring it to boil, and then add in the fried lobster pieces. Lay the 4 pieces of cheese (or sprinkle cheese powder generously) on top of the lobster and cover the wok on high heat and let it simmer for a few minutes or until the cheese melts and the sauce thickens. Stir and blend the cheese well with the lobster, add chopped scallion, salt and sugar to taste, dish out and serve immediately. Cook's Notes: If the sauce is too thick and sticky, add some water to loosen up the sauce. You can use other cheese slices or cheese powder for this recipe. Continue Reading "Lobster Recipe: Stir-fried Lobster with Butter and Cheese (芝士牛油焗龙虾)"

Recipe: Stir-fried Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)

I do eat vegetables and other foods. I really do. I just don't post them that much on this blog (which I intend to change soon) because seafood dishes are a lot more photogenic than, say, tofu, beans, turnip, chicken with skin and bones. I am partial to seafood, but I also love my greens, poultry/pork, eggs, soy products, and other foodstuff. One vegetable dish that I simply can't do without in my cooking repertoire is a signature Malaysian dish called kangkung belacan or stir-fried water spinach/morning glory with shrimp paste, even though it means that I have a stinky house! The key ingredient is none other than belacan, the Malaysian variety of shrimp paste. (Shrimp paste is an essential flavoring medium in Southeast Asian cooking.) Strong, pungent, yet aromatic at the same time, the pairing of belacan with vegetables is probably one of the most interesting stir-frying techniques for vegetables. The taste is bold, exquisite, and never boring. For today's creation, I used yam leaf/sweet potato leaf (蕃薯叶), which works as well as water spinach. While it might seem or look simple, perfect execution is not easy. Wok hei (the breath of the wok) and timing are exceedingly important; a little too much wok hei or a tad too long in the wok can render the dish a complete failure, for example: burned belacan that tastes bitter or overcooked vegetables that look purple-ish in color. While I love this recipe, I must warn you that it's an acquired taste, especially for an American palate. However, it's well worth a try because you probably can't find another vegetable dish as intriguing or delicious as this one! Recipe: Stir-fried Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste) Ingredients: 1 box of yam leaf (approximately 0.8 lb) 1 tablespoon of belacan/shrimp paste 2 red bird's eye chilies or 1 regular red chili (remove seeds and thinly cut) 3 tablespoons cooking oil 3 cloves garlic (finely chopped) 1 tablespoon roasted chili paste 1 tablespoon dried shrimp A few dashes fish sauce Roasted Chili Paste A handful of dried chilies 2 tablespoon of cooking oil Water Method: Grind the dried chilies and cooking oil in a blender. Add a little water while blending. Heat the wok, pour some cooking oil and stir-fry the chili paste for about 3 minutes. Set aside. Soak the dried shrimp in warm water for 10 minutes, then coarsely pound them using mortar and pestle. Set aside. Cut the stems of the yam leaf. Keep only the tender part of the stems. Rinse with cold water and then set aside. Fire up the wok to HIGH heat and add the cooking oil. Wait till smoke comes out from the wok then add in the chopped garlic. Do a quick stir, add in the belacan, dried shrimp, and roasted chili paste and continue stirring. As soon as you smell the pungent aroma of belacan, toss in the yam leaf. Stir continuously until the leaves started to wilt. Add in a few dashes of fish sauce, continue stirring (make sure the color of the vegetable remains green). Dish up and serve hot. Cook's notes: In the US, sweet potato leaf (蕃薯叶) is marketed as yam leaf. If you use water spinach, the recipe works the same. Dried shrimps should complement the belacan instead of competing with it, so you don't want to use too much of them. Other signature Malaysian dishes can be found here. Continue Reading "Recipe: Stir-fried Yam Leaf (Sweet Potato Leaf) with Belacan (Shrimp Paste)"

Merdeka Open House 2007: Gulai Sotong / Indian Squid Curry Recipe

My parents are huge fans of nasi kandar--a type of Mamak/Indian-Muslim food consists of steamed rice with a variety of curries and other side dishes. (Click here and here for a peek of a nasi kandar restaurant and its many colorful dishes.) When I was little, my parents would always take me to nasi kandar restaurants. I remember vividly their old joint in Georgetown, Penang. Whenever I go home to Penang, I would take my parents out to savor a meal or two of nasi kandar at their favorite restaurant/stall. Regardless of where we go, there is one dish that we never miss out--gulai sotong, or squid curry. So, it's no surprise that my mother makes a killer squid curry at home (which I've fortunately learned). There are two secret ingredients of a great squid curry: curry leaves and a blended spice mix of cumin, fennel, black mustard, fenugreek seeds. Curry leaves impart a highly aromatic flavor to the curry and the spice seeds add that signature and unmistakable Indian curry kick. I love hard-boiled eggs in curries, so I also added some eggs. Click here to see the real squid curry served in Penang... Malaysia celebrates its 50th Independence Day (Hari Merdeka) on August 31st. Hence this post also marks my entry to this year's virtual Merdeka Open House hosted by Babe_KL. Please click here to view my Kerabu Bee Hoon entry last year. ::::::::::::::::::::::::::::: Special notes to my fellow Malaysians: I used to take Malaysia for granted, well, when I was in Malaysia. There were always something to complain about--the educational system, the urban planning, the environment, media, government, and the list goes on. Recently, I was in a meeting with a Taiwanese business partner. She told me in great enthusiasm that she just came back visiting Malaysian Borneo of Sabah and Sarawak. She used to work in Singapore for 8 years and it was very clear that she adores Malaysia. "Malaysians should be really proud of their country." She said. Her statement made me ponder. If a foreigner can love Malaysia so much, why can't we? "I am very proud of my country. It has so much to offer!" I replied. I do love Malaysia--as a matter of fact--a lot. Selamat Hari Merdeka! ::::::::::::::::::::::::::::: Recipe: Gulai Sotong / Indian Squid Curry Ingredients: 1 lb squid (cleaned) 1 tomato (cut into wedges) 1 can coconut milk (5.6 oz. can) 4 hard-boiled eggs (shell peeled) 4 tablespoons Baba's fish curry powder 1 teaspoon spice mix (fenugreek, black mustard, cumin, and fennel seeds) 1 sprig curry leaves (discard the stem) 2 cups water 2 tablespoons cooking oil 4 shallots (sliced thinly) 1 tablespoon chili oil Salt to taste Method: Clean the squid and set aside. Heat up a pot with the cooking oil and saute the shallots. As soon as you smell the shallots aroma, add in the squid, curry powder, curry leaves, spice seeds, and tomato wedges. Quick stir for 1 minute and dish out the squid and set aside (to prevent over cooking the squid). Add coconut milk, hard-boiled eggs, and water and bring the curry to boil for 8 minutes. Add the squid back in and quick boil for 1-2 minutes (before they shrink in size). Add chili oil and salt to taste. Serve hot with steamed rice. Cook's note: If you think the squid head and tentacles are unsightly, shove it into the squid tube so it doesn't hang loose. This is the trick I learned from my mother. Continue Reading "Merdeka Open House 2007: Gulai Sotong / Indian Squid Curry Recipe"

Penang Chee Cheong Fun / Steamed Rice Rolls with Shrimp Paste

What do I eat when I get very lazy? A plate of home-made Penang chee cheong fun (click here to see the real stuff), or steamed rice rolls with shrimp paste. Gourmet Food? No. Satisfaction? Yes. Nostalgic? Check. Certified-fresh, delicious, and hassle-free for lazy bums? Absolutely! Here are my quick guide to this lazy-person dish... Fresh rice rolls -- buy it at any Asian stores. Steam it (if you bother) or nuke it in the microwave (highly recommended for lazy people). Cut the rice rolls into bite sizes (as pictured). Penang shrimp paste sauce or "Hae Ko" -- get this thick, dark, gooey (but highly flavorful) sauce at Asian stores. In Southern California, you can get it at Hong Kong supermarket. If you are a Malaysian, smuggle it the next time you come back from Malaysia. Scoop up a spoonful or two and drizzle the sauce sparingly onto the rice rolls. If you want to sweeten the deal, add a teaspoon of Lee Kum Kee hoisin sauce to the shrimp paste and blend well. Cooking oil -- Add a spoonful to the dish. White sesame seeds -- Sprinkle generously on top of the rice rolls. A quick and lazy easy way to feed your hunger! To view more delicious foods from my hometown Penang, click here. Continue Reading "Penang Chee Cheong Fun / Steamed Rice Rolls with Shrimp Paste"

Recipe: Claypot Chicken Rice without Claypot