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Showing posts from March, 2017

Fried Anchovies With Onions And Chili

These Fried Anchovies With Onions And Chili are a popular Malaysian bar snack. It's also served as an appetizer or side dish at most home. The anchovies should remain crispy, slightly salty, sour, spicy and the onions are lightly softened without the raw taste. 

How To Make Fried Crispy Anchovies

There are a wide variety of ways to serve fried crispy anchovies. One of the most well known uses for it would be serving it along with Nasi Lemak, a popular dish in Malaysia. Other examples of how it can be used include, pounding them finely to add into rice porridge, as a topping for varieties of noodles, flavouring for many sambal dishes, and are great for making snacks. Whichever way you want to have it, make sure to check out my video and learn how to prepare these crispy anchovies.

Steamed Orh Kueh (Savoury Taro/Yam Cake)

I made this dish last weekend. The Steamed Taro Cake turned really good and I am very pleased with the result. It is soft with a light firm texture and chock full of yams in every bite. *This is an updated post with a video cooking guide. (Previously posted on 11/24/08) Steamed Orh Kueh (Savoury Taro/Yam Cake) Ingredients 1 Medium Size Taro/Yam, peeled & diced You’ll need about 400 grams of Taro) 10 Shallots, peeled & thinly sliced 8 Tbsp Dried Shrimps (soaked for 10 minutes, and reserved 1 cup of liquid), chopped Peanut Oil, for cooking Chili Sauce Sweet Sauce Topping Chopped Scallions Chopped/Sliced Red Chilies Chopped Coriander Crispy Fried Shallots Crispy Fried Dried Shrimps Seasoning 1/2 tsp 5 Spice Powder 1/2 tsp Chicken Granules 1 tsp Oyster Sauce 1 1/2 tsp White Pepper 1 1/2 tsp Sea Salt, to taste Batter 200 grams Rice Flour 30 grams Potato Starch 20 grams Corn Starch 2 Cups of Water Equipment: 8 inches Greased Steaming Tray A S

Fried LaLa Bee Hoon (Fried Rice Vermicelli With Clams)

This is one of my favorite stir-fry rice vermicelli with clams or known as Fried LaLa Bee Hoon in Hokkien dialect. It's a popular dish in Malaysia, and yet it's so easy to make it at home. Here, I have used frozen clams, but you can always opt for fresh clams, if available.

Kuih Kosui Pandan (Kuih Ko Swee Pandan)

Here is a wonderful version of the popular Kuih Kosui, flavored with pure pandanus juice. This makes a great afternoon snack and fantastic with tea or coffee.