Kam Heong

I got the chance to taste my first Kam Heong in PD & had fallen in love with this stir fry. We had squid but I'd like to share this recipe with shrimps instead.

OK first of all is to get the shrimps ready. Cleaned & marinate with a tablespoon of turmeric powder & salt.


Stir fry for a while only for the shell to change colour.


Next is to saute 2 tbs of pounded shallot & garlic. Use the same oil.


Don't forget some curry leaves...


Once golden, join in 2 tbsp of ground dried shrimps , 2 tbsp of curry powder & 2 tbsp of dark soy sauce. Stir well for a couple of minutes.


After that pour in a tbsp of corn flour diluted in a half cup of water. Continue stirring. Add salt if necessary.


Join in the half cooked shrimps. Stir evenly.


Waaalaa... Kam Heong is ready. Serve hot with white rice. If you opt for squids, I like it better if the squids are deep fried in batter. Enjoy your Kam Heong :-)

Ikan Kukus

I have been abandoning this blog I know. But I am aware of the traffic to this blog. Thank you my dear readers for keep dropping by. As for that it makes me drag myself to update this food blog :-)

The reason for my absence is due to my latest passion in sewing. Not only that, I have spent more time constructing another blog... Yes, another blog. I can't cope with 2 but now I have 3!! ;-)

My latest blog is my online shop. Do give a hop... Who knows you may like something there ;-) Here's the URL jabishahsews.blogspot.com

Now back to the food. I'm sharing a steam fish recipe I got from a book. If I'm not mistaken it was Chef Wan's. Tried & my girls attacked like vultures. Hehehe... Here we go.

Clean the fish & put aside. I normally purchase cut fish. Easy to store & most importantly my steamer cannot fit a whole fish.

Slice 1 piece of torch ginger (bunga kantan), 1 lemon grass, 5 red chillies, 2 pieces of kaffir lime leaves (daun limau purut), 1 cm ginger, 2 cloves of garlic, 1 stalk of spring onion (daun bawang) & a stalk of coriander leaves (daun ketumbar).

Add in 1 1/2 tbs of sugar, 3 - 3 1/2 tbs of lime juice, half tsp of anchovies powder & 3/4 tsp of corn flour. Mix evenly.

Pour the sliced ingredients onto the fish (I used 2 types of fish)

Steam for an hour

The steam fish is ready

Happy New Year!

Ikan Cencaru Sumbat

This is a recipe from my MIL. I love this fried unlike HB who prefers it grilled. What's important is the filling she makes that is simple yet appetizing.

First is to saute 2 tbs of pounded shallots & a tbsp pounded garlic.


Once it turns golden, add in 3 -4 tbsp of chilly paste


Stir evenly until the paste is cooked


Join in 3-4 tbsp of grounded dried shrimps. Continue stirring for a minute.


Put in 3 cups of grated coconut


Stir & add in salt to taste if necessary.


Fill up the fish (which should be earlier marinated with turmeric powder & salt) with the filling.



Deep fry the fish until almost crispy. You may also grill it as HB likes it.


Here you go the Ikan Cencaru Sumbat.



gkuj

Kek Batik Biskut Marie

I realise that I seldom update this blog. My latest passion in sewing has taken a lot of my time. A newbie venturing in crafts... ;-)

In this entry, I'm sharing a Kek Batik Biskut Marie recipe. I fail to understand why is this lovely dessert called a cake. But again what shall I address it? Brownie?

I have always love to eat this sinful dessert. Never wanted to make it my own as none of my girls showed any interest. Now they begin to appreciate it & we can really attack this kek batik like vultures!

I've tasted many kek batik but so far, this is the recipe I like best. My sister's... I used to simply request for her to make some for me but now that I'm sharing the portion with my girls as well, I decided to ask her for the recipe. So, here we go...

First is to break 300g of biskut marie into smaller pieces. I normally ask my assistants to do this part ;-)



While they get busy with the biscuits, I prepare the chocolate coating. Melt a block of butter (250g).

Once melted pour in 505g of condensed milk. Continue stirring in slow fire.



I prefer this brand.


Next, add in half can (use the condensed milk can for measurement) of cocoa powder. This is the reason why I prefer this recipe as it uses cocoa powder instead of Milo.



Continue stirring & it will turn into this dark chocolate fudge.



Once evenly mixed, join in the biscuit pieces & turn off the gas.



Coat the biscuits with the fudge.



Transfer the coated biscuits onto a tray. I usually put a layer of plastic sheet first. It will come handy when you want to cut it afterward.


Let cool in the fridge.


My sister shared this tip though. She does not use a tray nor a casserole instead a plastic bag.


For this measurement, she will get up to 7 bags which really depend on the sizes. She rolls them neatly & transfer all to the fridge.


The idea is not merely less messy but when it is cut, each piece is coated with chocolate.

Kek Batik Biskut Marie

Roast Chicken

I received emails & also phone calls requested me to update this blog. I know... It is going very slow. I do have a few other recipes to share with pictures in my document folder but you know sometimes, you just don't feel like it. Moreover, I spent rather too much time completing my travelogue which is taking almost forever!

Now the recipe I'm sharing is very simple. A friend is kind enough to share her secret. This Roast Chicken is simply out of the world. It is moist in the inside unlike other roast chicken which is dry & tasteless. The blended flavour tantalises your taste buds.

First is of course to clean a whole chicken & dry it with a paper towel. Marinate with butter, salt, chicken seasoning, rosemary, basil, thyme, white pepper & black pepper. Leave overnight in the fridge.

Next, add in some clean potatoes & carrots. Poke the potatoes & carrots with a fork. The chicken too especially on the thigh & breast.

Before this, I used the grill function in my conventional-microwave oven to roast a whole chicken. The tip given by friend is to use the whole chicken function. Set the weight & press start. I use the Panasonic brand. I'm sure other brands do have such function too.

I do not turn the chicken as instructed by the oven. Instead, use the same function again after turning the chicken. Once completed, I turn the chicken once more & put it back in the oven but using the grill function this time. This is merely to make the chicken looks brownish. 10 minutes will do. More or less it takes close to an hour of cooking time.

Lastly, serve on the dining table. I usually put in some boiled beans on top. Besides adding more colour to the meal, the beans are amongst the favourite vegetable in my household.

Roast Chicken.

Siput Sedut Masak Lemak

Siput Sedut never fails to bring me back down memory lane whenever served on my dining table. My first experience was during my childhood obviously. Curiousness over the swooshing sounds made by my parents encouraged me to taste or should I say experiment my first Siput Sedut.

I remembered my first try was a failure as I had to rush to the kitchen to spit out my mom's super hot masak lemak gravy. On my next attempt, my mom washed off the the yellow gravy with water & I succeeded sucking out the slimy thingy. I was about to do another spitting but hey... it tasted good ;-)

That was the history of my my siput sedut. OK, here you go. The recipe of Siput Sedut Masak Lemak.

The Snails. The back is cut almost a cm as to make the sucking process easier...

A close up of the snail. A tip - do not look at what you suck out of the shell. Let it remain in your mouth ;-)

First, join 5 cloves of sliced shallots, 3-4 pounded lemon grass & 3-4 tbsp of bird eyes chilly paste ( a cup of bird eye chillies & half inch of fresh turmeric blended together - store in the freezer for later use) into a cooking pan.

Dilute a small amount (about a quarter) of coconut milk from a box. Pour into the pan & start fire.

Add in the rest of the coconut milk with a little bit of water. Stir well until boil. Add salt to taste.

Join in a kg of washed & trimmed snails.

Never leave the gravy unstirred.

After slightly more than 5 minutes, the dish is ready to be served.