While Kimchi Jjigae (Korean kimchi soup) is the most popular Korean soup dish, my personal favorite has always been the little sibling of it – Sundubu Jjigae, or the Korean Spicy Tofu Stew.
Sundubu Jjigae is often made with unpressed tofu, with onion, mushroom, and seafood or pork. It is a whole pot of goodness with everything you can ask for in terms of texture, taste, and nutrition, the only way to make this better is to have it at somewhere cold, like Genting or Cameron highland.
Here’s my way of making this dish, I use a Chinese clay pot for the purpose but you can easily use a normal pot for this.
Korean spicy tofu soup in a clay pot
Ingredients for 2-3 pax:
a handful of seafood – prawns, scallops, or mussels (you can also use pork/chicken)
2 tubes of tofu
1/2 an onion, sliced
a handful of tofu, sliced
4-5 bulbs of garlic, chopped
1/2 cup of kimchi (optional)
spring onion, chopped (optional)
gochujang – 1.5 tablespoon
cooking oil – 1 tablespoon
Korean chili powder – 1 teaspoon (optional)
Heat up cooking oil and start frying garlic until slightly fragrant
add seafood, then onion & mushroom and stir for a minute
add soup stock or water and bring to boil
add kimchi, gochujang, and chili powder
boil the pot for the next 5-10 minutes until texture is to your liking
add tofu for the last minute
crack and egg and add spring onion just before serving
I use a claypot for this spicy tofu soup recipe
If you’re a fan of this dish, now you know how to make it at home! Pretty simple really and the only “special” ingredient is perhaps gochujang, but you can substitute for it as well.
Prior to moving to Shah Alam (closer to Klang), I was under the impression that Klang has great bak kut teh, some excellent seafood, and that’s about it.
Little did I know Klang actually does offer some unique hawker fare, some of which aren’t found anywhere else. My favorite is the Klang style “Red Wine Mee Suah“. A quotation mark is warranted cos the wine is actually “yellow wine” if you can read in Chinese.. but for some reasons the dish is called red wine mee suah instead.
mee suah, minced pork, “yellow” wine, ginger, flour
Not to be confused with fuchow red wine mee suah that uses red yeast rice wine (红槽) and chicken, the Klang style uses another type of Chinese rice wine that’s often called “yellow wine” (黃酒), which carries a much higher alcohol content, in the case of my version – 28%.
I couldn’t find a recipe for this dish online, so the next best thing is to just to “reverse engineer” it, so here’s my version that I thought turned out pretty well. Enjoy!
1-2 inches of ginger (old is better)
minced meat – enough to make 4-5 meat balls per bowl
Chinese “yellow” wine (same as those used to make yellow wine chicken), roughly 28% alcohol content
soup stock, or water + chicken cube
poached or sous vide onsen egg (optional)
some cooking oil
salt & pepper
Klang style red wine (or yellow wine?) mee suah
cut ginger into thin slices & fry them until crispy, set aside
mix cornstarch, salt & pepper to minced meat & make into balls
boil soup stock & cook meatballs for 2 minutes
add meesuah for 30-45 seconds
remove from pot & put in bowl
add 2 caps of rice wine to each serving
add fried ginger & eggs to finish up the dish
If you don’t eat pork, other meat substitute can be used as well. Enjoy!
While doing grocery yesterday, I spotted some big and juicy looking shellfish available, and immediately reminded myself of those delicious steamed lala in New Boston Restaurant, a dish that I missed in terms of taste, but not so much in terms of wait time..
So naturally, I decided to get me some of those lala and attempt to recreate the same dish at home. I think I came pretty close, so here’s the recipe to share with everyone.
steamed lala as inspired by New Boston restaurant, Klang
lala – soak them in salt water for at least 1/2 hour to reduce chances of hanging sand/mud
ginger, julienne, as much as you want, old & hot= better
garlic, half a bulb, chopped finely
chili padi – chopped
Chinese rice wine
garlic, ginger, and cilipadi are crucial
fry garlic with oil until golden, set aside
steamed lala with ginger, cilipadi, and a couple tablespoon of Chinese rice wine
steamed only until shellfish are opened, this only takes a couple minutes or so
put fried garlic on top, add a bit of salt if preferred
served while hot!
The result turns out pretty well, could perhaps improved with better quality of Chinese rice wine, but so long as the seafood is fresh, results won’t be disappointing. Try it!
While durian is the king of fruit, and we are well familiar with the different type of avocados, many of us may not be aware of the little hidden gem from the smallest state in Malaysia when it comes to tropical fruits – the harum manis mangoes from Perlis.
Harum Manis Mango from Perlis
Haram Manis, or Harumanis, literally translate to aromatic & sweet, which also perfectly describe the characteristics of these mangoes in its simplest form. The mango has a distinctive shape, quite round, plum, and have a small pointed rear.
The fruit is meaty with a rather thin seed in the middle, almost devoid of those pesky fibers, making it very smooth, silky, and even milky in texture. It also tastes very sweet with almost no hint of sourness typical of normal mangoes, yet carries a strong mango fragrance that rewards the senses in every bite. It is simply the best mango I’ve ever tried.
usually sold in 3kg boxes
With such accolades & relative small production (only one season per year) from the smallest state in Malaysia, these fruits don’t come cheap. They’re usually sold around RM 100 for a lot of 3kg (2021 price), which you can expect about 5-6 fruits.
The box itself stated the time/date of harvest, with the expected date for best consumption as well. Follow that, or wait until you can smell the aroma beaming out from the fruits itself before cutting them up, you won’t regret.
I had this box shipped to me by my brother who works in Perlis, awesome fruit gift! Thanks bro! Nowadays you can get them from many online retailers shipped basically to anywhere in Malaysia.
What are some of your favorite local fruits that are less “popular”?