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Showing posts from September, 2016

Flat-Rice Noodles Soup With Chicken And Prawn (Kai See Hor Fun)

This dish is known as Flat-Rice Noodles Soup With Chicken And Prawn or Kai See Hor Fun in Malaysia. It's also famously known as Ipoh Sar Hor Fun. The rice noodles from Ipoh boast to be the best in Malaysia because of its silky-smooth texture. I have to concur on that score. The soups are made with chicken and fried prawn shells and are naturally sweet. It is delicious, warming and wholesome.

Roti Pisang (Banana Roti)

This is Roti Pisang or Roti With Banana. It is a popular sweet breakfast option, and it is also eaten as an afternoon snack in Malaysia.

Chinese-Style Chicken Curry

This is an excellent Chinese-Style chicken curry recipe. The curry is packed with aromatic flavoring from dried chilies, lemongrass, galangal, shallots, turmeric, and garlic. It's not too spicy and is perfect with just some steamed rice. Yummy comfort food.

Potato Salad (Japanese-Style)

I'm so pleased with the result of my Japanese-style potato salad. It's light, not too creamy, and it tastes fantastic. I made this salad with yellow potato, carrot, cucumber, and homemade tartar sauce. This salad can be served cold, straight from the fridge, or at room temperature.

Nasi Ulam

Nasi Ulam or Herb Rice is steamed rice infused with a variety of herbs and seasoned with crispy fried salted-fish and dried shrimps. It is usually served along with some seafood, chicken or meat dishes. For this recipe, I flavored the rice with some dried Bunga Kantan (Torch Ginger) during the cooking process. If you have fresh torch ginger, then just omit the step, and add it together with other herbs.

Sambal Sotong Kering-Dried Cuttlefish Sambal

This is my recipe for the Sambal Sotong Kering or Dried Cuttlefish Sambal. These dried cuttlefish are usually available at any Asian or Chinese grocers. It has to be soaked in water for at least 24 to 36 hours before cooking. However, here, I had used pre-soaked cuttlefish that was conveniently available from a seafood store in Chinatown. For those of you who are interested, here is my little tip on how to make a good sambal every time. Whenever you cook sambal, you must use sufficient or extra oil and cook with a low heat while still ensuring you can hear the sizzling sound. You will know it’s ready when the unmistakable spicy sambal smell fills your kitchen. It will turn deep red in color and the oil will separate from the sambal. At this stage, if there’s too much oil, you simply discard the excess oil before serving. Remember, always serve sambal warm or at a room temperature. That’s it, simple, right? :-) *This is an updated post with a video cooking guide. (Previously poste