Friday, December 27, 2013

Sambal Udang (Spicy Chili Prawn)

Sambal udang is a popular Malaysian dish among Malaya,Chinese and India..Different races or ethnicity cooks their version of sambal udang in their differently or in their own  special  traditional way.But the most point is it's still called sambal udang and taste almost similar to each other.Mine recipe and method is quite simple..As long as I have some basic spices ingredients,I can whip my sambal udang in less than 1 hour!!


1 lb of medium shrimp,peeled
1 large onion,peeled and slice


Grind below ingredients in food process

6 long red pepper,seeds removed and cut
15 dried red pepper,soaked
1 bulb fresh garlic,peeled
5 shallot,peeled
2 tbsp roasted shrimp paste(belacan)
5 tbsp oil


2 tbsp tamarind wt pulps+1/4 cup water,mix well (use the juice and discard the pulps)
1/4 cup vegetable oil
3 tbsp sugar
salt to taste


1:Heat wok or deep pan with some oil at high heat.Add in blended spices(B) in the wok,use spatula to keep stirring the ingredients for 15 minutes or until fragrant.
2:Add in ingredients (C)  and onion into the spices mixture,mix well.Lastly add in shrimp into the sauce.Check the seasoning.
3:Dish out and serve warm with rice or noodles.

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Tuesday, December 17, 2013

Stewed Pork Belly with Potato and Bean Curd in Gochujang Paste

Gochujang is a popular Korean condiment made from glutinous rice powder mixed with both powdered, fermented soybeans and red peppers.Gochujang is usually purchased in jars already prepared at Asian supermarkets and is an essential staple of the Korean kitchen.For me who are a KDrama's and KPop's lover won't miss out this popular Korean paste too.Since we been showering with snow almost every other day,indulging warm hot comfort food is the best way to heat up our body not to said it's also taste delicious!!

3 lbs pork belly,slices about 2 inch each
5 medium potatoes,peeled and cut into 4 pieces
1 block medium soft tofu(bean curd)cut into 6-8 pieces

4-5 cloves garlic,peeled and minced
4 tbsp gochujang (any brand )
2 tbsp sugar
1 tbsp chicken bouillon powder
salt to taste
1 cup water
3 tbsp sesame oil
3-4 tbsp vegetable oil


1:Heat a medium stock pot with oil and garlic at high heat,saute garlic for 30 seconds.Then add in slice pork belly.Stir pork belly for 3-5 minutes on both side or until some lard oil fuzzing out.
2:Add in water,gochujang,sugar,chicken bouillon powder and salt,Cover the pot with lid,reduce heat to medium.Stew for 30 minutes.Stir the ingredients before add in cut potatoes.
3:Continues to braise the ingredients for another 20 minutes or until potatoes cooked.Add some water if needed.
4:Lastly add in cut bean curd  and sesame oil in the stewed.Check the seasoning.Dish out and serve warm with rice or noodle.

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Thursday, December 5, 2013

Stir-fry Rice Noodle (Mee-hoon) with Roast Pork

One of my favorite pasta(noodle) is mee-hoon a.k.a rice noodle.I like to use mee hoon in soup,pan fried and stir fry.No matter what type of bee hoon cooking style,I still love it!! There are few type of dried rice noodle (mee hoon) for example:thick and wide,thin and smooth or rough and thin or many more.All of the rice noodle use the same ingredients to make.The different is the size and shape..


1/2 pack dried rice noodle(mee hoon) soak in water until soft

1 large onion,peeled and slices
1 piece of roasted pork about 200 gm ,cut thin strip
1 medium bell pepper,cut strip
1/2 carrot,peeled and shredded
4-5 cloves,fresh garlic,peeled and chopped
4 large eggs

2 tbsp caramel sauce (think soy sauce)
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
1 cup water
1 tsp ground pepper powder
3-4 tbsp vegetable oil

dried shrimp chili (Delimas brand) on side *optional*


1:Prepare wok at high heat with oil,crack in all the eggs,scramble the eggs for 5 minutes,then dish out,set aside.

2:Pour some oil in the wok with garlic,fry garlic for 30 seconds,then add in onion,roasted pork and bell pepper.Stir fry the ingredients for 5 minutes,add in water and all the seasoning.

3:When the gravy boil,add in rice noodle(bee hoon)into the gravy,mix well.Keep stirring all the ingredients with spatula until all the gravy absorbs into the bee hoon.Check the seasoning.Toss in scramble eggs,mix well.

4:Dish out and serve warm with shrimp chili on side.

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Monday, December 2, 2013

Sweet Corn,White Radish,Carrot in Pork Soup

I rarely add sweet corn in any homemade soup until now.Actually adding sweet corn with white radish is not really a bad idea.The soup is not only healthy but taste delicious with tangy sweet due to the sweet corn  and candy dates but also counter the flavor of white radish which is pungent. I also added some carrot and red dates with some pork in bone to get better taste and nourish benefits.


1 white radish,peeled and cut cube
2 sweet corn ,cleaned and cut into 2 pieces
5-6 large red dates,pitted
3 candy dates,washed
2 medium carrot,peeled and cut 2 inch each
salt to taste
3-4 liter water or more if needed


1:Wash and cut all the ingredients clean and set aside.Prepare a medium large stock pot with some water at high heat.When water rolling boil,place cut pork in bone in the pot for 5 minutes or until the lard and blood surface on the pot.
2:Remove pot from heat and discard the water,run cold water over the pork in bone until clear and then set aside.
3:Use the same pot with water at high heat.Combine all the ingredients in the stock pot except salt.Cook all the ingredients with lid on until boil,then reduced heat to medium.
4:Continue to boil the soup for another 30 minutes.Refill water if necessary.Add in salt.Simmer soup for another 15 minutes.
5:Check the seasoning. 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.