Seafood Hokkien Char : Malaysian Recipe

Asian Recipes

Seafood Hokkien Char is a stir-fried noodles dish in a savory sauce. This is one of easy Malaysian recipes and it is also very tasty dish.

Ingredients:

6 oz. vermicelli -soaked in warm water until soft, drained
6 oz. yellow noodles -rinsed with cold water, drained
6 shrimp -shelled and deveined
4 fish balls -cut into slices
2 oz. beef -cut into slices
2 oz. choy sum -cut into 2-inch lengths
2 cloves garlic -minced
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon sweet soy sauce
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps


Methods:

Heat up a wok on high heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic.

Add the beef, shrimp, fish balls, into the wok and stir-fry until they are half-cooked.

Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula.

Add the soy sauce, sweet soy sauce, water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles).

Dish out and garnish with some fried shallot crisps and serve.



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Clams with Chilli and Basil

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Clams with chili paste and basil is one of the Thai recipes which is quick and easy to cook. This is a delicious way to serve clams, with chilli paste,soy sauce and basil.

Ingredients:

10 to 12 clams
20 fresh basil leaves
1 tbsp garlic - minced
50 ml chicken stock
1 tsp light soy sauce
1 tbsp chilli paste
20 ml vegetable oil


Methods:

In a small bowl, combine chicken stock, light soy sauce and chilli paste and set aside.

In a wok, add in oil and heat. Add in the clams and garlic. Cook, stirring till all the clams begin to open.

Add in the chicken stock mixture, stir well and cover pan. Cook over low to medium heat for 2 minutes.

Add in fresh basil leaves and stir to mix. Place entire contents of pan in a warm, deep bowl.

Serve warm with steamed rice.


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Thai Squid Salad : Thai Recipe

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Enjoy this delicious dish of springy squid salad. This Thai squid salad is fresh,hot,sour and salty. This Thai squid salad recipe is also yummy, healthy, and easy to make.

Ingredients:

4 medium squids
3 to 4 thin slices fresh ginger
3 tsp fresh lime juice
1 tbsp coarsely ground dried red chili
1 tsp fish sauce
3 to 4 thin slices red onion
leaves from 6 sprigs fresh coriander
15 medium mint leaves, cut in half


Methods:

Clean squids and cut as preferred. Then scald the squid in boiled water for just a short time. Drain well and set aside.

Cut slices of ginger into julienne pieces and set aside. Mix together the squids and lime juice in a medium bowl.

Add dried chili and fish sauce and mix. Add ginger, red onion slices, coriander leaves, and mint leaves. Mix well to thoroughly coat all the ingredients.

Serve.


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Stir Fried Clams with Shrimp Paste

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Clams are extremely juicy, flavorful, and a versatile ingredient. There are so many ways you can consume them: steamed, fried, stir-fried, boiled, baked, soup, or raw.

Ingredients:

2½ lb fresh clams
½ cup oil
1 tbsp chili paste
2 tsp dried shrimp paste
1 tbsp sugar
3 limes, juiced
3-4 tbsp water
salt
1 tbsp corn starch combined with 3 tbsp water to make a slurry

To be grounded:
1 small red onion, sliced
5-6 shallots
3 stalks lemongrass, sliced thinly
1 inch fresh galangal, sliced


Methods:

Wash clams under cold running water,and drain. Heat oil in wok on high, add ground paste, chili paste, dried shrimp paste and sugar.

Stir-fry until quite toasted and oil starts to ooze from paste. Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat. Cover wok, cook briefly until clams open.

Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly.

Serve immediately with rice.


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Honey Squids

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This is a quick and easy recipe for squid. This honey squids is crunchy and tasty and can be eaten as appetizer or as a side dish.

Ingredients :

500g squids
pepper
salt
120g rice flour
2 eggs (beaten)
100g brown sugar
100g honey
1/2 cup water


Methods:

Cut the squids to small pieces and wash. Then drain water.

Marinate the cuttlefish with pepper, salt, rice flour and eggs.
Marinate for 2 hours.

Hear oil and fry squids until crispy. Add honey, water and sugar. Stir and cook until slight dry.

Dish up and serve while hot.


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Seafood Kimchi Soup

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This Seafood Kimchi Soup is again a very simple, easy and quick recipe.It is very appetising. It goes very well with many other dishes.

Ingredients:

4 tbsp kimchi
2 heaped tsp of kochujang (Korean chilli pepper paste)
2 carrots, chopped
2 spring onions, sliced
100 gram baby corn
Soy sauce, to taste
1/4 Chinese (Nappa) cabbage
1/2 onion, sliced
3 cups of water
300 gram mixed seafood-shrimps,mussels,cuttlefish etc


Methods:

Using a pot, fill it with 3 cups of water, bring to a boil. Now add the baby corns,cabbage and carrot and let it boil until the vegetables are cooked.

Now, add the kimchi,kochujang,seafoods and all other ingredients. Bring to a boil again, and simmer for another 20 minutes. Add soy sauce to taste.

Add more kochujang if you like it hotter. Adjust the seasoning according to your taste.

Serve hot with rice.

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Kam Heong Squids

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This Kam Heong Squid is cooked in an incredibly aromatic concoction of curry leaves, curry powder and bird's eye chilli peppers.

Ingredients:

12 squids, cut into rings - marinade in 3 tsp corn starch
2 cloves garlic, minced roughly
4 shallots, minced roughly
6 bird's eye chilli peppers, sliced
2 heaped tablespoons dried shrimp (soaked, drained then minced)
1 tbsp seafood curry powder
A handful of curry leaves
1 tsp soy sauce
2-3 tbsps water
8 tbsp oil


Methods:

Heat up a wok and add oil. Heat until hot then shallow fry the squid rings in batches. Quickly fry the squid, it should only take about 1 minute for a quick fry as squid gets cooked easily. Remove the squid from oil, drain and set aside.

Briefly rinse your wok and wipe dry. Heat up your wok and place about 2 tbsp of cooking oil and heat until hot. Turn heat to low and add the minced garlic, shallots, chilli peppers and curry leaves. Saute until aromatic.

Add in the minced dried shrimp and stir-fry around until aromatic. Add the curry powder into the wok, then the soy sauce.

Turn heat up to high and add in the pre-fried squid from earlier and stir around briskly. Add in the water. Add more water if you want more sauce.

Stir around to coat the squid with the mixture well. Serve hot with steamed rice.

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Chili Crab

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There are more than a dozen ways to do crab like black pepper, salted egg yolk,etc but chili crab remains the best. It’s certainly not something to be consumed daintily. The spicy chili-tomato gravy tends to splatter, but crab enthusiasts love it so much.

Ingredients:

3 Crabs
2 tablespoon of sugar
3 tablespoons of tamarind juice
Salt to taste
3 tablespoons of cooking oil
1/2 cup of water

Spice Paste:
10 dried red chilies (soaked in hot water and deseeded)
2 tablespoon of taucheo (fermented yellow bean sauce)
5 cloves of garlic
2 inch of fresh ginger
3 inches of lemon grass (the white part only)


Methods:

Clean the crabs and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.

Make sure that the spice paste is finely blended or pounded.

Heat up your wok and add cooking oil. Stir fry the spice paste until fragrant and spicy.

Add the crab and 1/2 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.

Add the green and juicy stuff from the shell and stir well.

Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned red.

Dish up,and serve hot.

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Assam Prawns

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Assam prawns or tamarind prawns is a very popular Nyonya recipe in Malaysia and it requires minimal ingredients to cook . This assam prawns recipe is on the drier side.

Ingredients:

250 gram shell-on prawns
1 1/2 tablespoons tamarind paste
4 tablespoons water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons cooking oil
Dash of soy sauce


Methods:

Mix the tamarind paste with 4 tablespoons water. Extract the juice from the tamarind paste.

Remove the heads of the prawn. Devein the prawn by slitting the back. Rinse prawn with water and pat dry with paper towers.

Add the tamarind juice,soy sauce, salt, and sugar into the prawn and mix well with your hand. Marinate for 15 minutes.

Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until the gravy is thick.

Dish out and serve immediately with hot rice.

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Tamarind Fish Curry : Malaysian Recipe

Asian Recipes

Tamarind Fish Curry or Gulai Tumis is a hot and sour curry which is so appetizing and addictive especially the gravy.. This traditional Nyonya dish features a classical mix of sweet, sour and spicy flavors, also a great a accompaniment to rice.

Ingredients:

Grounded:
160g shallots
12 g galangal
6g peeled garlic
3 stalks lemongrass (sliced)
2 tsp tumeric powder
20 dried chillies (soaked in hot water for 15 minutes and drained)
16g shrimp paste
1/2 cup oil
3 tbsp tamarind pulp
2 1/2 cups water
salt to taste
sugar to taste
1 bud ginger flower (halved)
800g stingray or pomfrets (cut)
8-10 ladies fingers


Methods:

Heat in oil over low fire and saute ground spice paste till oil and paste separates and fragrant.

Mix the tamarind pulp with water and strain the water to get tamarind juice. Add in to the spice paste and bring it to boil on slow fire. Simmer for about 10-15 minutes.The colour of the curry is dependent upon the color of turmeric and chillies.

Add in ginger flower,lady's fingers and fish. Simmer for 5 minutes or until fish is cooked.

Served with hot rice.


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Fish Floss : Malaysian Recipe

Asian Recipes

Fish Floss or known as Serunding Ikan in Malaysia,is an appetizer, a side dish, a sandwich filler. It can be eaten as a topping for fried rice, with steamed glutinous rice or with bread for breakfast or as a snack. This fish floss or serunding ikan is a perfect topping or filling and it makes any dish come alive.

Ingredients:

6 mackerels-poached,removed bones and finely crushed

Blended:
6 medium onions
4 garlic
1 inch ginger
1/2 inch galangal
2 stalks lemon grass (white part only)
6 dried chillies-soaked in hot water till soft then drained

1 tbsp sugar
250 ml coconut milk
salt


Methods:

Heat up a wok and put all the ingredients and cook. Stir and mix.

Let it cook on the stove on small to medium heat, stirring now and then to prevent burning so that the floss browns evenly.

Cook until it becomes drier and it is no longer wet.

Total cooking time is about 2-3 hours. Remove and let it cool completely once it cooked.

Store fish floss or serunding ikan  in an airtight container and put in a fridge. It will last for months.

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Thai Steamed Fish : Thai Recipe

Ingredients:

1 fish - white promfret
1 inch young ginger
7 bird chillies -chopped
10 garlic ( put aside 3 pcs - chopped)
1 onion
1 big tomato - quartered
3 preserved plum
garnishing - green onion- chopped
fish sauce
salt, sugar


Method:

Steam the fish with 7 garlic, chopped ginger, chillies, preserved plum, salt and sugar. When it's done, take out clear soup from the fish and put aside.

Saute chopped garlic until fragrant. Pour in the soup, add lime and fish sauce and bring to boil. Add hot water if the soup is too thick.

Put in tomatoes and big onion ( and chopped cucumber- option) and simmer for 2 minutes. The soup should taste sour, sweet, salty and hot.

Arrange fish in shallow plate, then pour in the soup together with all veggies.

Sardines In Tomato Sauce : Thai Recipe

This is one of the easiest Thai style cooking that I had try.... The Sardine In Tomato Sauce dish is delicious and healthy too. I found this recipe from Thai Cooking site and worth a try..



Ingredients :

(I)
• 1 tablespoon oil
• 2 onions
• 2 tomatoes
• 1 large potato, cooked and diced
• 1 can mushrooms
• 1 large can of sardines
• 10 boiled quail eggs (optional)

(II) Seasoning
• 3 tablespoon tomato sauce
• 1 teaspoon sugar
• ½ teaspoon salt
• 500ml water



Methods :

1) Heat up the wok and add in the cooking oil. Add in the onion, sauté until fragrant.
2) Add in all ingredients from (I) and (II), cook until it boil.
3) Turn to low heat and continue cooking for 15 minutes. Ready to serve.

Shrimp Paste Fried Rice

(Nasi Goreng Belacan)


Ingredients:

3 cups leftover rice
2 eggs, lightly beaten
180gm prawns - shelled
4 red chillies, seeded
4 shallots - grounded
2 cloves garlic - grounded
1/2 tbsp shrimp paste granules

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp chicken stock granules
1 tsp pepper
1/2 tsp sugar



Method:

Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.

Add two more tablespoons of oil and saute ground ingredients and prawns till aromatic. Add the rice and stir-fry well.

Stir in seasoning and continue to stir-fry well. Add in the scrambled eggs and remaining oil. Sprinkle rice, while stir-frying, with water.

Serve.

Fried Tilapia In Light Sauce

Ingredients:

1 whole Tilapia,or any fish cleaned and cut through the bottom to open up the fish
100g ginger, finely shredded
3-4 tbsp oil
2 tbsp chopped garlic

Sauce ingredients (combined):
2-3 tbsp light soy sauce
2 tbsp oyster sauce
1 tsp concentrated chicken stock
1/2 tsp sugar or to taste
1/4 tsp sesame oil
3-4 tbsp water



Method:

Sprinkle a little salt on both sides of the fish. Pat dry and deep-fry in hot oil until golden brown and crispy. Remove and place on a serving plate.

Heat enough oil and fry shredded ginger until crispy. Remove, drain from oil and set aside. Fry garlic in the remaining oil until golden and crispy then drain.

Leave a tablespoon of oil in the wok then add sauce ingredients and bring to a boil. Pour hot sauce over fish and garnish with pre-fried ginger shreds and garlic crisps. Add a sprinkling of chopped spring onions or coriander leaves.

Serve.

Assam Prawns

(Sambal Tumis Udang)


Ingredients:

600g medium big prawns, shelled but with tails intact
2 1/2 tbsp chilli paste,ground
3 shallots,ground
1 tsp shrimp paste granules
4 candlenuts (buah keras),ground
2 tbsp of tamarind paste(mix with 4tbsp water)
1 tbsp sugar
1/2 tsp salt
1 tsp anchovy stock granules
4 tbsp oil



Method:

Heat oil and saute the ground ingredients until fragrant and oil separates.

Add the prawns and stir well to mix. Add other ingredients and cook for 6 minutes until gravy is thick.

Dish out and serve with hot rice.

Fried Prawns In Oyster Sauce

Fried Prawns In Oyster Sauce

Click the title above for the recipe.

Barbeque Crabs

Barbeque Crabs

Click the title for the recipe..

Crab Curry

Ingredients:

800 gm crabs
3 tbsp cooking oil
Curry paste: 4 tbsp curry powder mixed with 4 tbsp water
2 cups thin coconut milk
1/2 cup thick coconut milk
2 sprigs curry leaf
Salt to taste

Blend together:
80-100 gm shallots
6-8 pips garlic
10 gm fresh ginger
1/2 tsp fenugreek


Method:

Split the crab open, cut it into half and remove any dark meat. Wash, drain and set aside.

Heat cooking oil in a wok, add ground or pound ingredients and stir-fry till it becomes fragrant. Mix in the curry paste and keep frying until the oil surfaces and the mixture turns golden-red in color.

Pour in the thin coconut milk and mix thoroughly. Bring the mixture to a boil and then put in the crab, stirring all the while.

Cover the wok and let it simmer for 10-15 minutes. Pour in the thick coconut milk, stir and add in the curry leaves and salt. Bring the crab curry to a boil and then dish out.

This rich flavored crab curry can be garnished with red and green chillies and served with white rice.

Shrimp Paste Chicken

Shrimp Paste Chicken

A Malaysian cuisine. Quick and easy recipe.