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Month: October 2011

  • Kam Heong Lala (Spicy Kam Heong Clams Stir Fry)

    I’m not so familiar with selecting seafood (I can’t differentiate types of fish) and cooking seafood (except steaming and deep frying). Well, there’s always a first time. I’ve been wanting to try cooking lala (clams), my hands start to itch when I see fresh lala (clams) at the wet market. I mustered up my courage, got 1kg and search for Kam Heong Lala recipe.

    Kam Heong (金香) dishes are very popular in Malaysia and it’s truly a Malaysian dish with a combination of Chinese, Malay and Indian ingredients. Kam Heong literally means ‘Golden Fragrance’ from the Cantonese dialect (don’t ask me how the name come about). The aroma from curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies leaves me drooling for more. I could finish up a bowl of rice with just the sauce alone! This is an extremely aromatic dish and is spicy, savoury and sweet at the same time. Kam Heong sauce also goes well with chicken, prawns, squid and the most famous – Kam Heong Crab, one dish not to be missed when you visit Malaysia. (more…)

  • Red Bean Dessert Soup (Tong Shui)

    Chinese dessert soups (or Tong Shui in Cantonese) typically consists of sweet and usually hot soups. One common dessert soup is Red Bean Dessert Soup. To those who are not used to Asian or Chinese Cuisines, yes we Asians love vegetables in our dessert – red beans, green beans, corn.. A Middle Eastern friend was appalled when I served her green bean coconut pudding.. It was interesting to see her reaction, well there’s always a first time for every thing.

    The classic recipe is just red beans sweetened with sugar.  I prefer the recipe my mama always make – with the addition of barley, black glutinous rice, pak hup (lily bulb), lotus seed and dried mandarin orange peel. One trick to shorten the cooking time is to put a ceramic soup spoon into the pot while cooking helps the beans break up faster. Sometimes I like to cook this soup in the slow cooker overnight, and I will have this soup for breakfast 🙂 (more…)

  • Sup Daging – Malaysian Beef Soup

    I’m back from a trip to Singapore, and surprisingly I was constantly thinking about cooking and blogging.. Oh well.. time for another holiday where I can do nothing and just laze around.. It was certainly very difficult to maintain the October Unprocessed Challenge, anyhow now am back home and back on track.

    Sup Tulang or Sup Daging is one my favourite dishes to order when I visit a Malay eatery. Sup Tulang, literally Bone Soup in Malay, usually refers to beef soups which are made with beef that is still attached to bones. (more…)