Malaysian Delicacies

shifted to new website

Posted by Malaysian Delicacies February 01, 2021

Get link
Facebook
X
Pinterest
Email
Other Apps

CLICK ON THE IMAGE TO HEAD TO THE WEBSITE

Comments

Vegetarian Mutton Varuval

250g vegetarian mutton (I used veggie land brand) 4 large pink shallots, sliced thinly 3-4 tsp chicken curry powder 1 tsp chili powder 1 tsp turmeric powder 1 sprig curry leaf 1 tsp ghee + 1 tbsp cooking oil 1 star anise (powdered , to add in the final stage of cooking) To pound coarsely 2 shallots 3 nips garlic 1in ginger 1 tsp cumin seeds 1 tsp fennel seeds Tempering 1 stick cinnamon 3 cloves 2 cardamom 2 sprigs curry leaves 8 red dried chilies (keep whole) Method: Cut each mutton pieces into 4 parts or smaller. In a wok, add in ghee and cooking oil, Fry the cut mutton pieces in low flame until slightly fried. Dish out. In the same wok, pour in 3 tbsp oil, add in the tempering ingredients, after a few stirs, add in thinly sliced shallots and saute until fragrant. Then add in pounded ingredients and stir fry for 2 mins. Add in vegetarian mutton, top with all the powders. Stir quickly to combine the powders with the ingredients. Sprinkle some water

Sizzling Hotplate Tofu

2 tube Japanese tofu (cut rounded and fried) 1 egg(beaten with 1 tbsp water) ½ tsp chopped garlic Combine sauces in a bowl: 1 tsp oyster sauce 2 tsp light soy sauce(salty variety) A dash of white pepper powder 1 ¼ tbsp water ¾ tsp or 1 tsp corn flour A few drops of sesame oil(optional) Garnishing Chopped spring onions You can refer here to check out how to take out the tofu from the tube and deep fry it. First prepare the sauce. Saute with 1 tsp of oil chopped garlic until aromatic. Add in the sauces and wait until it thicken slightly. Close fire. Heat a hotplate , add in 1-2 tsp oil and make sure it coats the whole of the hotplate.Once the hotplate is hot, pour in the beaten egg and turn the hotplate so that the egg is coated at all side. Add in the fried tofu in the middle.Pour in the sauce .A sizzling sound will come.Bring away from heat and place on a wooden base.Garnish with chopped onions and serve immediately. This dish is meant to be salty slightly th

Bee Hoon Soup /Rice vermicelli Soup

(serve 2) The bee hoon or rice vermicelli soup is one of the most famous dish in Chinese delicacies.The hot soup is refreshing especially on a cool or rainy day. I do usually use Ikan Bilis/anchovies stock cube for the soup as it makes the soup tastier. Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks. They should not be confused with Cellophane noodles, which is another type of vermicelli. 100gms bee hoon (soak in water for 30mins and drained) 1 ½ tsp oyster sauce 1 large garlic –chopped finely ½ cup beansprout 1 handful mustard leaves/sawi (break into a few parts) ½ a fish cake(sliced thinly) 5 fish balls (if large variety halve it) 4-5 fresh prawns(clean , devine and leave tail intact) For the soup 2 tsp light soy sauce 1 ikan bilis/anchovies stock cube A dash of white pepper powder Salt and sugar to taste 4 cups of water Thickening sauce: 1 1/2 tsp corn flour 2 tbsp water Method: Saute g

Powered by Blogger

shifted to new website

Comments

Post a Comment