Tuesday, April 30, 2013

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!!


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


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

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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Friday, April 26, 2013

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!!


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


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*


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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Monday, April 22, 2013

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!!


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

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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Monday, April 15, 2013

Silken Tofu with Chicken Thigh in Ginger Gravy

Tofu or bean curd is a daily staple in Asian or Chinese cooking.Tofu is made from soy bean and full of complete protein.I like to use silken tofu for my cooking.Silken tofu it's very soft and smooth.This tofu doesn't required much seasoning or time to prepare pairing with others ingredients when cooking.One of the tofu dish I like to make is with chicken or pork in ginger gravy.This dish is kid friendly when eating with rice.


1 block silken tofu(bean curd) cut to 8 pieces
4 chicken thigh,cut small + 3 tbsp corn flour + 2 tbsp soy sauce
1 cup water
3 tbsp chicken bouillon powder
4-5 tbsp sesame oil
2 tbsp soy sauce
4-5 inch ginger,scale the skin and grated
1 bulb garlic,peeled and minced
3-4 tbsp corn flour + 3 tbsp cold water
3 tbsp oil
salt to taste
1 egg
1 stalk scallion,washed and cut fine

1:Heat wok at medium high heat.Add in oil,ginger and grated garlic, saute for 1 minutes or until light brown or fragrant.Add in water and chicken bouillon powder.
2:When gravy bubbly boiling,add in marinated chicken thigh.Use spatula slowly move to separate the chicken in the gravy.Cook for 8-10 minutes.Add in soy sauce ,salt,corn four mixture and sesame oil.Check the seasoning.
3:Add in cut silken tofu into the gravy.Lastly crack in the egg,use a spatula to move the egg lightly.Top some cut scallion.Dish out and serve warm.

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Thursday, April 11, 2013

Ayam Percik(Grilled Spicy Chicken in Coconut Sauce)-Kelantan Dish

Ayam Percik or Percik Chicken is seasoned chicken which is a very popular and sold at roadside food stalls all over the state of Kelantan.These succulent chicken legs, baked in a sauce of coconut milk, lemongrass, red chile peppers, garlic and spices, are said to have originated in the state of Kelantan, in northeast Peninsular Malaysia.I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by Gertrude of mykitchensnippets. Enjoy!!

Ayam Percik:(A)

10 chicken drumstick,clean and slit about 3 inch in the middle

Seasoning Spices(B)(grind is food processor)
5 long red pepper chili,wash ,cut and seeds removed
10 dried red pepper
1 bulb garlic,peeled
2 inches ginger,slice
1 tbsp turmeric powder
2 tsp salt
2 tsp sugar
100 ml coconut milk

Sauce Spices: (C)(grind in food processor)
3-4 red chili pepper,seeds discard and cut
1 stalk lemongrass,slice bottom white part only
1 inch galangal,slice
5 shallot,peeled
1 bulb garlic,peeled
2 inches ginger,slice
1 tbsp tumeric powder
2 candlenut
2-3 tbsp tamarind powder
200 ml coconut milk
1/2 cup vegetable oil
1 tbsp belacan powder(shrimp paste)
salt to taste
2 tbsp sugar

Nasi Kerabu (D)
20 bunga telang (blue pea flower) soak in 150 ml water,discard flowers
1 cup Jasmine rice
 some cut celery
some cut tomato
some roasted coconut flake for garnishing

1:Combine spices ingredients(C) in food processor and grind until fine.Use the spices to marinate drumstick all over for 1 hour or overnight in fridge.
2:Combine spices ingredients (D) in food processor and grind until fine.Prepare large skillet or wok at medium high heat.Add in ingredients (D) except coconut milk and sauteed until fragrant.Lastly add in coconut milk.Check the seasoning.
3:Prepare baking dish or tray with wire rack on it.Preheat oven to 400 F.Place marinated drumstick over the wire rack and roast for 30-40 minutes. Coated roasted  all drumstick with sauce (D).Turn oven to broiled and grill marinated drumstick for 5-8 minutes or until charred.
4:Remove bunga telang or blue pea flower from the liquid. Wash rice for couple of times before add in the blue pea flower liquid.Cook rice in electric rice cooker.
8:Place grilled drumstick percik,celery,tomato,sambal belacan and blue pea rice on a serving plate.Place some roasted coconut flakes on the top of rice.

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Wednesday, April 3, 2013

Homemade Crispy Fried Shallots

Last week I bought a whole bunch of large size shallot at our Farmer Market.The price is quite affordable compare with the mini shallot that sold in Asian market.I preferred the large size shallot from Farmer market because it's local produces.I tried to use  local products as much as I can to save the planet and for safety issue too. I believed the red mini shallot are produce from China.Nowadays, I tried to avoid getting China products that have no food safety regulator control. Prevention is better than cure,right? Well,what to do with all the shallot that I bought? Fried shallots make a terrific topping for steaks,noodle,rice,salads, and soups.Fried shallots are used as condiments in many Asian dishes.


2 lbs shallots,peeled and slice
1 cup all purpose flour +1/2 cup rice flour
2 cup canola oil

1. Peel and slice shallots as thinly as possible, using a mandoline or a very sharp knife. Spread shallots out in a thin layer on a large sheet tray, overlapping them as little as possible; doing so prevents them from clumping up when fried.
2:Heat oil in fryer or stock pot at high heat.Spread slice shallots into the flour mixture,coat well.Shake the excess flour before toss in the fryer.
3:Fry the shallots until golden brown.Sieve the fried shallots on a paper towel to absorb the excess oil.Cool down before store in air tight container.
4:Sprinkle in your food or soup as garnishing to make it taste better.

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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.