Posted in Recipes on December 15, 2006 by Chin Chern Yen |
Ingredients
- 600g prawns
- 4 candlenuts, pounded
- 3 dried chilies
- 5 shallots
- 4-5 cloves garlic, minced
- 2-3 tablespoons assam (tamarind) paste
- ½ cup hot water
- Salt and pepper to taste
- 1-2 teaspoons palm sugar
Method
- Pound chilies and shallots to a paste.
- Add hot water to assam paste, mix together and strain to get assam juice.
- Heat oil in a wok and stir in garlic. Next, add the ground candlenuts and stir for a couple of seconds before adding chili and shallot mixture. Stir-fry till fragrant.
Read more...(131 words, estimated 31 secs reading time)
Posted in Recipes on December 15, 2006 by Chin Chern Yen |
Ingredients
- 200g mussels (use either fresh or cooked mussels, net weight without shells)
- 2-inch piece of ginger
- 5 cloves garlic
- 2 fresh red chilies, deseeded
- 1 teaspoon thick black soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
Method
- Pound or finely mince the ginger, garlic and chilies.
- Heat some oil in a pan, and add the pounded mixture in and stir-fry till fragrant.
- Add mussels, and stir.
- Add in the thick soy sauce, oyster sauce and season to taste. Dish onto a plate and serve with nasi lemak.
Permanent link to this post (93 words, 1 image, estimated 22 secs reading time)
Posted in Recipes on December 15, 2006 by Chin Chern Yen |
Ingredients
Rice
- 2 cups rice
- 1 cup thick coconut milk
- 1 cup water
- 4-5 strands pandan (screwpine) leaves, knotted
- 2 inch ginger stem, crushed
- A good pinch of salt
Sides
- Ikan bilis (dried anchovies), fried
- Groundnuts, roasted
- Cucumber
- Hard-boiled egg, cut into wedges
- Fried papadums
Method
- Place all ingredients into a container, and steam until rice is cooked and all liquid is absorbed. Alternatively, you could cook this in a rice cooker.
- Fluff up rice and discard pandan knots and ginger. Serve with fried ikan bilis, roasted groundnuts, cucumber slices and hard-boiled egg wedges.
Read more...(150 words, estimated 36 secs reading time)
Posted in Meal Stories on December 15, 2006 by Chin Chern Yen |
Malaysians are a harmonious lot, but we can barely agree on our food…where is the best place to get what? Well, one thing’s for sure, every true blue Malaysian would unanimously vote nasi lemak as our national dish. Literally translated, this ‘rice in fat’ is cooked with rich coconut milk – a necessary evil – which lends the most heavenly creaminess to the rice that cannot be achieved with anything else.
Read more...(456 words, 1 image, estimated 1:49 mins reading time)
