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 :-)

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.

Lala Masak Tumis

Lala (a type of clam) is not really my favourite but this recipe is an exceptional. Not only delicious, it is also very simple to prepare & is ready in a blink of eyes. Give it a try & I'm sure you will agree with me :-)

First is to sautee 4-5 cloves of sliced garlic together with 3-4 lemon grass lightly pounded.

Once almost golden add in the washed lala into the wok.



Stir well & the lala will slowly open & change colour.

Add in 2-3 tbsp of fish curry powder & salt to taste. Mix together with the lala & a very small amount of water.

Cover to simmer for 2 minutes.

Here you go Lala Masak Tumis.

Fried Squid with Oyster Sauce

This is a dish I experimented to prepare for the girls. All this while, the squid dish I serve the girls is squid coated with batter (will share the recipe one of these days..) I'm glad that they love this one too... because it is easier to prepare than the other squid dish they love ;D

First is to marinate the cut squid with turmeric powder & salt. Put aside.



Next is to stir-fry the squid together with cut onions. Once the onions tender, add in oyster sauce. Stir & cover. Let simmer for a couple of minutes.


No more salt added as the oyster sauce is already salty itself. Give this simple recipe a try.

Kari Udang

Kari Udang is Prawn Curry. Prawn dishes have always been my favourite since I was small. However, I was never introduced to this dish then. My mother never did cook prawn with curry. Hubby in fact made me try cooking this as he loves Indian cuisine. Now, this dish is another regular dish on my dining table. First is to saute some sliced shallots and garlic together with lightly pounded lemongrass.


Next, add in curry leaves and curry paste earlier prepared. I use curry powder meant for cooking prawns. Add about 2 tablespoon of chilly paste to the curry powder before stirring with ample water.

Keep on stirring until the paste is cooked.

Add in water and cut potatoes wait for the curry to boil.

Meanwhile, get the prawns ready. Really up to you what type of prawns you prefer.




Now is the time to put the prawns and cut tomatoes into the curry.



Add salt to taste and there you have it your "Kari Udang".