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Several weeks ago, my brother shared this one “tiktok” recipe video via the family WhatsApp – steamed egg with prawns and tofu. Looks simple enough to execute, so I thought I’d give it a try.

The result turns out to be pretty good and I thought, certainly worth documenting here at least as my personal reference in the future.

steamed egg with shrimp & tofu
steamed egg with shrimp & tofu

The ingredients are simple, and consists pretty much of only 4 items, with one of them optional..

Ingredients:

  • 3 eggs
  • a handful of shrimps
  • 1 block soft tofu
  • some mints (optional)
  • equal part water (70 ml or so)
  • salt & pepper to taste

steamed egg with prawns recipe
steamed egg with prawns recipe

Cooking instructions:

  • cut tofu into blocks and lay in container
  • beat the eggs with equal part water, add salt & pepper to taste
  • pour in container, then place shrimps on top
  • cover with shrink wrap or aluminum foil & steam for 10 mins
  • add mint on top

The result is a dish of comfort food suitable for anytime, with plenty of protein too!

Happy cooking!

Lock down life had me scratching my head for new recipes. As it turns out, cooking 1-2 meals daily is actually pretty tough work when you are also someone who values variety. So, inevitably, we arrived at confinement dishes category.

Today, I’m going to share a very simple yet deliciously wholesome dish with you – the traditional glutinous rice wine chicken.

some say this is confinement food
some say this is confinement food

This dish has two key ingredients that are deemed to be very good for postpartum recovery – ginger & sesame oil. But with chicken and also alcohol, everyone should really be able to enjoy this one-pot goodness regardless of your gender.

One thing to clarify, this is different from Fuchow wine chicken, a dish I haven’t tried creating yet, I shall try to get my hands on those fuchow red wine one of these days.

Anyway, here’s how this goes:

Ingredients:

  • 2 inches of ginger (older is better), cut into thin strips
  • yellow rice wine (glutinous rice wine)
  • black fungus (4-5 pieces), soak in water
  • shiitake mushroom (optional)
  • 2 quarter chicken (alternatively, half a chicken), cut into bite size
  • 2-3 tablespoon sesame oil
  • salt, pepper, soya sauce

glutinious rice wine, chicken, mushroom & fungus, ginger
glutinous rice wine, chicken, mushroom & fungus, ginger

Cooking instructions:

  • heat up sesame oil, preferably in a clay pot
  • fry ginger until fragrant
  • add chicken and brown all sides
  • add mushroom & fungus, then add about a cap full of rice wine to let chicken absorb the wine while pot is hot, stir for half a minute
  • add rice wine until just about covering all meat, close lid and simmer for 30-40 mins
  • serve while hot!

Hope you get to try to create this dish  and happy cooking!

Stay safe.

During this work-from-home and movement control era, cooking couple of meals a day can sometimes lead to a bit of a fatigue especially in terms of coming up with dishes to cook. If you think figuring out which restaurant to go to is a hassle, try figure out what to cook for the 5th week straight…

Anyway, one of my favorite “cheat meal” to make is certainly fried rice, and in particular, petai (stinky bean) fried rice.

Today I want to share the way I make this, with a simple video as well. Enjoy and stay safe!

home made petai fried rice
home made petai fried rice

Ingredients:

  • 1 cup rice (enough for 2 pax), cooked and preferred to have been left overnight so they aren’t sticky
  • 2-3 eggs
  • 100-200 gram prawns
  • 100 gram petai
  • 4-5 bulb garlic
  • 3-4 cilipadi, chopped
  • 2-3 red chili, chopped
  • 3-4 tablespoon cooking oil/lard
  • 2 tablespoon dark soya sauce
  • 2 tablespoon soya sauce
  • salt & pepper to taste

Cooking Instructions:

  • Heat up oil and fry eggs until about 3/4 cooked, set aside
  • Heat up more oil, fry garlic, petai, and red chili until fragrant, add salt & pepper
  • Add shrimp and fry until pink
  • Add rice, then add dark soya sauce & soya sauce
  • Keep stirring until fragrant, then add back eggs just before serving

The result is a plate of spicy, stinky, and absolutely delicious fried rice dish that isn’t too difficult to execute. If you like petai like me, you’d love it. Enjoy, and stay safe and sane!

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 claypot
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 egg
  • 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)

Cooking Instructions:

  • 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
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.

Enjoy and happy cooking!

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
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!

Ingredients:

  • 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
  • meesuah
  • soup stock, or water + chicken cube
  • poached or sous vide onsen egg (optional)
  • some cooking oil
  • salt & pepper
  • cornstarch

Klang style red wine (or yellow wine?) mee suah
Klang style red wine (or yellow wine?) mee suah

Cooking Instructions:

  • 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!