Wednesday, January 27, 2010

Shrimp and Fish Lobak(Fried Bean Curd Skin Roll)

I love anything wrapped in deep fried bean curd skin or it's skin called as yuba in Japanese (腐皮 ).Either it's "young tau foo" or lobak",I welcome anything wrapped with it .Since I don't have fish paste but have some minced meat available,so I try to create my own lobak filling with tilapia fish and shrimp. Frankly ,I dunno what is in the original recipe of lobak,but mainly I know we have to use minced pork,5 spices powder and dried bean curd skin.I should call my mom and ask her about Penang lobak ingredients but when it's realised it,it's midnight over in Malaysia.Well,it's 12 hours time different between New York and Malaysia.Of course I won't call her in the middle of the night and ask her this kind of silly question,right? Even though I have unlimited international Skype calling plan.Wish I can utilized fully of what I had paid! Well,let's go back to this lobak topic for now. Added shrimp and fish into the filling mixture,really enhanced this deep fried bean curd skin (lobak)!!


4 large sheets dried bean curd,cut into 1/2,thawed
1 lb minced pork or plus extra
8 oz water chestnut,peeled and diced small(I used canned )
1 medium carrot,peeled ,shredder and chopped small
1 stalk scallion,cleaned and cut small
2 sliced boneless tilapia,diced small
10 large shrimp,cleaned ,shelled and diced small
2 eggs
enough oil for frying

1 tbsp 5 spice powder
1 tbsp seasalt or to taste
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp sugar
1 tbsp ground white pepper powder

1:Use a large bowl,add in minced pork,shrimp,fish,carrot,scallion,water chestnut,eggs and seasoning,mix well.
2:Remove dried bean curd skin from plastic bag,if it's too dry,sprinkle some cold water onto it evenly.Don't sprinkle too much water it's will damage the skin.Cut bean curd skin about 12 x 12 inch or up to your desire size.
3:Lay a sheet of skin on a clean chopping board or table,fill 2 tbsp meat mixture or more in oblong shape,then tuck the skin and roll up tightly before seal with water or egg mixture,set aside on a clean plate.
4:Heat fryer or large skillet with oil at medium high heat.When oil is hot enough,slowly place roll lobak onto the fryer.Fry lobak evenly about 5 minutes or until golden brown.
5:Drain fried lobak from fryer and placed fried lobak on a paper towel to drain excess oil.Let it cool down before cut and serve with sweet Thai's sauce.
meat mixture in oblong shape and ready to roll up
meat mixture with seasoning
fish,shrimp , minced meat and chopped vegetables

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Saturday, January 23, 2010

Begedil (Deep Fried Potato Cutlet)

Begedil is a Malay name for potato cutlet or potato patties .It's a popular side snack sold everywhere at Malay hawker stall or food court in Malaysia and Singapore. I recalled I used to eat this snack many year ago at nasi campur (mix rice) stall at food court. Since I have 3 bags of 5 lbs Idaho potato at home,I might as well try to make begedil with it.I didn't realised I have 3 bags of 5 pound potato sitting at the corner of my kitchen. Each time when shopping at food market I'm sure grab a bag of potato without checking if I still have potato at home. I'm not the kind of person who will list down my shopping list before I went food shopping.I guess you can said I'm not use to it or don't have habit to carry list when shopping.I'm the person who buy what I see on the spot. Well,I better hurry up and use up as much as I can before it's grow sprouts. To my surprised hubby love this fried potato patties.It's never cross my mind that hubby will eat food with turmeric powder ..


2 lbs potato,peeled ,cut and boiled
30 gm dried shrimps,washed and pounded
1 onion,peeled and chopped fine
1/2 cup green peas
1/2 cup shredded carrot,chopped small
1 tsp ground white pepper powder
1 tsp salt or to taste
1 tsp turmeric powder
2 eggs ,beaten for coating
enough oil for frying


1:Peel ,cut and boil potato in a medium pot at high heat until cook.Dish and drain potato in a large bowl and mashed thoroughly with potato masher.Soaked dried shrimps in warm water,drain and pound dried shrimps until fine.
2:Add in green peas,chopped onion,salt,ground pepper,turmeric powder and chopped carrot into mashed potato bowl.Mix well together.Scoop potato mixture onto palm ,about 60-80 gm each,shape into ball and press down lightly to make patties shape.Set aside.
3:Heat fryer or skillet with oil at high heat.Beat eggs lightly with fork in a small bowl.Dip potato patties into eggs mixture thoroughly,slowly place coated patties into heat fryer.
4:Deep fry patties until golden brown.Dish out and placed onto paper towel to drain excess oil.Serve warm as side dish or snack.

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Thursday, January 21, 2010

Stir-fry Spicy Clam

I can't find the type of clam I used to eat in Malaysia or Asia here in Chinatown, NYC. I dunno what is the scientific name of the these clam but it's really taste super good!! But one day when I was looking for Chilen Seabass at the frozen section I accidentally found the type of clam(flower pattern shell) that I used to eat but in a prepacked vacuum package .I think it's look similar as the one I ate in Malaysia just looking at the waste no time I pick up few package home with me.To my surprised this semi-cooked clam taste really fresh,chewy and delicious!! The bright side of getting semi-cooked clam is that this clam was cleaned with no soil but still taste clammy!!


1 package or 2 lbs cleaned clam ,thawed
1 large onion,peeled and sliced
3 tbsp sambal belacan paste
2 tbsp sugar
1 tbsp salt
1 tbsp oil
1 stalk scallion,washed and cut


1:Heat deep skillet or wok with oil at medium high heat,add in sambal-belacan-paste and cleaned clam.Use spatula to stir well for 2-3 minutes Since the clam is semi-cooked,do not cook too long.
2:Add in.cut onion, sugar and salt to taste.Toss the ingredients together well until all combined,about 3-4 minutes. Check the seasoning before sprinkle scallion into the cooked clam.
3:Dish out immediately and serve warm.

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Friday, January 15, 2010

Chicken in Spicy Tomato Sauce

You obviously see I cooked alot of seafood and chicken dish here but not other meat dish,right? Well,since I can't eat beef due to religion reason and don't eat other meat,so chicken and pork meat is my only option. Actually eating chicken meat is not bad at,right? I think chicken cooked in spicy tomato sauce it's nyonya style cooking. Anyway,I like the spiciness and tangy sweetness of the sauce. If you want something less spicy and saucy,this main dish is ideal for you to cater at party or dinner. It's not overwhelm spicy but still retain the wonderful flavor of spiciness.


10 pieces drumstick, cleaned and cut into 1/2( or any part of chicken)
1 large onion,peeled and sliced
3 tbsp sambal-belacan-paste (or chili paste)
1/2 cup ketchup
1 cup water
1 stick Cinnamon
2 tbsp bouillon powder
3 tbsp brown sugar (white sugar is OK)
salt to taste
2 tbsp oil


1:Heat deep large skillet or wok with oil at medium high heat.Add in sambal-belacan-paste and cinnamon,fry for 1 minute.Add in chicken and ketchup,mix well.
2:Add in water ,ketchup,salt,sugar and chicken bouillon powder,let it's simmer with cover /lid for 20 minutes or until cooked.If you want extra gravy add more water . Lastly add in sliced onion,mix well.
3:Check the seasoning before dish out and serve warm with ice or noodle.

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Saturday, January 9, 2010

Fried Turmeric Chicken

I recalled when I lived in Malaysia I love to get Fried turmeric chicken with mixed rice from Malay's hawker stall.I still can remember the fragrant of freshly fried turmeric chicken smell by just thinking about it.Well to kill my craving I decided to fried turmeric chicken at home since I can't just step out to get fried turmeric chicken at any hawker stall here.Basically I just seasoning this chicken with seasalt,turmeric powder,ground pepper powder,sugar and some ground fresh chili(sambal). I bought pre-cut thigh for this dish but you can use and part of chicken to your preference.If you like turmeric spices flavour this recipe might suit you!

6 pieces chicken thigh,cleaned and washed
2-3 tbsp turmeric powder
2 tbsp sea-salt
2 tbsp sugar
2 tbsp ground white pepper powder
1 tbsp finely ground fresh chili(sambal)*optional*
enough oil for deep frying
1:Seasoning cleaned chicken thigh with turmeric,sugar,ground pepper,sea-salt and ground chili in large container for 2-3 hours or longer.
2:Heat oil in fryer or deep skillet at medium high.When oil hot enough,placed chicken into and fry for 20 minutes or until cooked.To check if the thigh is done cooked or not,pierce a chop stick or bamboo stick thoroughly into it.If still have fresh blood fusing out,fry again until cook.Do not overcrowded the fryer.
3:Dish chicken out from fryer and place on a paper towel to drain off the excess oil.
4:Serve chicken warm with rice or as snack.

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Monday, January 4, 2010

Tom Yam Shrimp with Pineapple

It's been awhile I cook any tom yam dish or soup.These days we can get any Asian paste in any US and A, Asian market,it's so convenience and easy.I like spicy ,sour and slightly tangy sweet seafood dish.So I add ketchup and chili paste into the sauce.Beside onion and green bell pepper I also mixed fresh pineapple into this dishes. This dish is really scrumptious ,exotic and yummy-delicious!!

1 lb shrimp with head attached ,cleaned

2 tbsp tom yam paste (any brand)
2 tbsp ketchup*optional*
2 tbsp sugar or to taste
1 tbsp chili paste*optional*
1 tsp tamarind powder
salt to taste
3 cloves gralic,peeled and chopped
2 tbsp oil
3-4 leaves kaffir lime (daun limau purut)


1 onion,peeled and sliced
1 small bell pepper, sliced
1/2 nos fresh pineapple,cleaned or can pineapple
1 stalk scallion,cleaned and cut
1:Heat skillet with oil at medium high heat,add in chopped garlic,fry until fragrant.Add in shrimp ,kaffir lime leaves and seasoning.Fry for 5 minutes,add in cut vegetables. Use spatula and mix the ingredients well.If it's too dry add in 3-4 tbsp water.
2:Fry ingredients for 10 minutes or until cooked,check seasoning before sprinkle with scallion.Dish out and serve warm.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.