Stir-fry Tom Yam Shrimp

Nowadays cooking tom yam at home is as easy and ABC. If we miss this type of dish,we don't have to purposely go to Thai's restaurant to enjoy this exotic meal.Eating in the restaurant is not only pricey but hassle too.We can easily buy ready made tom yam paste in any Asian market.All we need the rest is the fresh ingredients.. 

Ingredients:

1 pound large head attached shrimp,trimed and cleaned
2 sleeves celery,washed and slice
2 large tomato,washed and cut
1 large onion,peeled and slice
4-5 kaffir lime leaves
2 tbsp minced garlic

Seasoning:

1 pack Tean's tom yam paste
2 tbsp sambal-belacan-paste*optional*
2 tbsp sugar
salt to taste
1 tbsp tamarind powder
3 tbsp vegetable oil

Method:

1:Heat wok at medium high heat with oil and garlic.stir-fry for 30 seconds then add in tom yam paste,kaffir leaves and sambal-belacan-paste.Keep stirring for 1 minute.
2:Add in shrimp,fry for 2 minutes then toss in celery,onion,tomato and the rest of the seasoning.Keep stirring for about 2 minutes .Check the seasoning.
3:Dish out and serve warm.



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Stir-fry Asparagus with Shrimp in Spicy Dried Shrimp

One of the first foods that signals the start of spring is the appearance of fresh asparagus sold every where in supermarket or farm market.Asparagus is just packed with health benefits and it’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium.Asparagus is also packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Wow!! that what we want ,right?? Live longer!! For me the best way to cook asparagus is to stir-fry with spicy sauce!! Yum-yum!!

Ingredients:

1 bunch asparagus,about 1 1/2 lbs remove end part for 2 inch

1 large red bell pepper,washed and slice

1 medium onion,peeled and slice

10 large shrimp,peeled and deveined

2 sleeve celery,slice and washed

4-5 tbsp sambal-hei-bee-sambal spicy

1 tbsp sugar

salt to taste

3 tbsp oil

Method:

1:Cut and wash asparagus in a plate,then microwave or stem for 3 minutes.Remove and soak in cold water,then drained.Heat wok with oil at medium high heat.

2:Add in  sambal-hei-bee-sambal spicy  and shrimp,fry for 1 minute.Toss in red bell pepper,onion,celery and asparagus,mix and stir well .Add in sugar and salt.

3:Stir-fry at high heat for 3-5 minutes.Check the seasoning.(do not overcook vegetables)

4:Dish out and serve warm .

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Stir-fry Japanese Eggplant with Shrimp in Spicy Dried Shrimp Sauce

Chinese or Japanese eggplant is one of my favorite stir-fry vegetable .I like my eggplants stir-fry with spicy sauce and seafood.The right way of cooking stir-fry Chinese/Japanese eggplants is to cook the eggplants in a wok of hot oil first before stir-fry with your favorite paste.If you think the cooked eggplant is too oily after cooked in the hot oil,then sieve it up and run it under water to removed the excess oil away!!Since I have some leftover clams,I toss it together with the cleaned shrimp.Viola!! I can eat a couple bowls of rice just with this dish!!

Ingredients:

3 Chinese or Japanese eggplant,washed and cut
2 sleeves celery,washed and cut
15 clams,washed
10 large shrimps,peeled and cleaned
1 small onion,peeled and slice

Seasoning:

2 tbsp sambal-belacan-paste
3-4 tbsp sambal-hei-bee or dried shrimp
2 tbsp sugar
1 tbsp tauchu(bean paste)
salt to taste
1/2 cup oil

Method:

1:Heat wok at medium high heat with oil.Toss in slice eggplant and cook in  hot oil for 1 minute.Dish eggplant out from wok and run under water for 1 minute to wash away the excess oil.

2:Remove extra oil from wok.Use the same wok at medium heat,add in sambal-hei-bee-sambal-udang ,  tauchu and sambal-belacan-paste,mix well for 30 seconds.Then toss in ,clam and clean shrimp.Stir-fry for 30 seconds,then toss in cooked eggplant,celery,onion,sugar and salt together,mix well for 1 minute.

3:Check the seasoning.Dis out and serve warm with rice.

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Homemade Muah Chee (Sticky Cake with Peanut)

It's been ages since I eat any muah chee..Muah chee is a sticky dough steamed from glutinous rice flour.It's gooey and cut into small pieces and coated with crushed peanut,sesame seeds and sugar.Usually we can find this type of snack at night market( pasar malam) or food court.Since living in States,there is no way I can get this delicious snack anywhere or anytime.So if I really miss this sticky cake, I must make it myself!!Actually making muah chee is  really simple and easy,no hassle. As long as you prepared the roasted crush peanut in advance,you can make muah chee anytime!! viola!! a real delicious Malaysia snack from your kitchen!!

Ingredients:

250 gm glutinous flour,sifted
1 1/2 cup cold water
2 tbsp oil

Coating:

100 gm powder sugar,sifted ( or granulated sugar)
300 gm roasted peanut,crushed (I preferred my peanut not crushed too fine)
100 gm roasted sesame seeds *optional*

Method:

1:Prepared crushed roasted peanut and sesame seeds in advance.Sifted glutinous flour and mix with water well.Then pour the batter in an aluminum pan with oil,run all over the pan.

2:Prepared steamer or wok with water at high heart.Steamed the batter for 30 minutes.Mix crushed peanut with sifted sugar powder well in a large bowl..Use scissor to cut the dough in small pieces.Roll the dough into the peanut mixture.

3:Serve immediately as snack.

peanut and sugar powder mixture

steamed glutinous cake

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Sambal Hei-Bee (Sambal Udang Kering)Dried Spicy Shrimp

I remember when I was in Malaysia for summer vacation, I told my mom that dried shrimp and anchovies sold here is quite pricey and low in quality.My mom bought few kilos of dried shrimp and anchovies for me to bring back home.As usual, whenever I visit Malaysia I will brings lots of food back home with me.Weeks before my trip back home here,I started to get or prepared all the food that I wanted to bring along with me.At the time buying all the stuffs was not a problem ,happily buying without second thought but when it's comes to packing time I was scratching my head.I was told that my luggage was very much over weight when I checked in!! Of course ,I have to removed plenty of stuffs and food that I bought from my luggage and left it with my mom.But the worst nightmare is not yet to come!! When I arrived at JKF airport,I had to pray very very hard not to get caught by the custom official.Luckily ,I was able to entry without problem.If I was caught by the TSA,they going to blacklisted my name!! Long story short,since I planned to visit my family again this summer,I better clear all the stock now.I found out ,I still have some dried shrimp and etc.Well,what a better way to use this dried shrimp than making the popular sambal hei-bee,right?? it's so appetizing to eat sambal hei-bee with bread or just steamed white rice!! Just thinking about it,make me want to eat some now!! Actually my recipe is very simple..Well,maybe I made my sambal paste in advance,so it's sound simple but the sauteed time for the sambal hei-bee until fragrant  is really time consuming.My friend told me to use oven instead of frying the dried shrimp in wok for hours.I think it's a good idea!! Maybe next time, I will do that method!!

Ingredients:

1 pound dried shrimp,wash for couple of time,soak and drain ( smaller size is OK) pound or grind
1/2 pound sambal-belacan-paste or more if prefer spicy,add extra
1 tbsp turmeric powder
sugar to taste
salt to taste

Method:
1:Wash dried shrimp few time to remove any debris or dirt,soak for 20-30 minutes then drain dry.Use food processor to pulse the dried shrimp.(since average size dried shrimp is quite pricey,the alternate way to save some $$$ is to get mini or small size dried shrimp.it's doesn't matter since the dried shrimp needs to grounded).
 2:Prepare sambal paste in advance.Heat wok at medium high heat.Toss in pounded or grind in the wok,use medium heat to fry the grounded dried shrimp for 34 minutes or until semi dried.(friend told me to use oven to bake the grounded dried shrimp dry in future to save time and energy)
3:Add in sambal-belacan-paste into the wok,mix well,fry both ingredients for another 30 minutes or more.Add in sugar and salt,mix well.Check the seasoning.Fry for another10 minutes before dish out.
4:Cool down completely before store in air tight container .Ideal to use as side dish or paste for stir-fry or just pairing with rice or noodle.

sambal belacan paste in wok!! check the recipe here!! sambal-belacan-paste


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