Category / Cooks
When I was a student in the States years ago, I remember one of the things we always struggle to find when it comes to cooking ingredients is santan, or coconut milk.
I mean, if you’re a Malaysian, you got to have curry, and to make curry and a host of other Malaysian dishes, santan is often a key ingredients. Back in the days, we had to substitute santan with milk, so you can imagine how happy I would have been if I had access to something like S&P Santan instant coconut cream powder back then.
S&P Santan and other FFM’s sponsored products at the cooking workshop
A couple weeks ago, I was invited to attend the I love S&P Santan Cooking Workshop with Chef Andri to check out some of the products from S&P Industries as well as getting our hands wet at the kitchen learning from the good chef in making three different dishes.
Lex from KampungBoyCityGal and I are in the same team
A little bit on S&P Industries Sdn Bhd.
S&P Industries is the pioneer in coconut milk powder manufacturing in Malaysia since 1983 and is the world’s largest producer of coconut milk powder with distributions to more than 40 countries.
Their Santan Instant Coconut Milk Powder is made 100% from fresh coconut, does not have preservative or artificial coloring.
The coconut milk powder comes in 50 gram sachets in original, omega, & pandan. They also have coconut milk coming in 200 ml and 1 liter packs.
working on our first appetizer dish
We had a lot of fun at FFM Marketing’s kitchen with the lively Chef Andri showing off his three recipes – an appetizer, a main dish, and a dessert.
I really liked how versatile the coconut cream powder was, it is very easy and convenient to use compared to traditional method. Simply add in the powder while cooking and let it dissolve. The S&P Sejati Desiccated Coconut also came in very handy for making desserts and other dishes, the longer shell life is most helpful too.
With Lex from KampungBoyCityGal as my partner (we called our team Kampung Utara), we competed with other teams in creating these dishes, and although we did not win, I think we can claim that we made some of the best looking dishes among the contestants. If you aren’t the best, try to look the best, right?
I also like the choice of venue, the FFM cooking facility located at Sungai Buloh is really well equipped. In fact we were the first group of people to get to use it. The venue is open to rental too, do contact email@example.com or 03-61457888 for inquiries.
The recipes from Chef Andri are shared below so you can give them a try at home.
For more information on S&P Santan, check out www.spfood.com and www.facebook.com/SPISantan
here’s our spinach broccoli coconut soup (nice plating?)
Spinach Broccoli Coconut Soup
- 50 gram fresh baby spinach
- 100 gram fresh brocolli, cut into florets
- 25 gram butter
- 1/2 red bombay onion, chopped
- 2 nos garlic, crushed
- 2 cups vegetable stock
- 50 gram S&P Santan Instant Coconut Cream Powder
- pinch of salt, pinch of nutmeg powder, pinch of white pepper powder
- Rinse fresh baby spinach leaves, shaking off excess water. Melt butter in large sauce pan t medium heat. Add onion and garlic, saute for 3 mins of until tender.
- Add vegetable stock, let boil and add broccoli. Put heat at low temperature and simmer for 3 mins or until broccoli is tender. Add fresh baby spinach and cook till just soft. Let cool for a while.
- Using a food processor, process soup until smooth. Return soup to sauce pan and place over medium heat.
- Add S&P Santan Instant Coconut Cream Powder, nutmeg powder, and white pepper. Bring to gentle simmer. Ladle into cups and served with Massimo Wheat Germ garlic bread.
baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder
Baked Cajun Chicken Wings
- 3 pairs of chicken wings
- 1 teaspoon Krystal Pure Sunflower Oil
- 2 teaspoon cajun spice
- 1 teaspoon chopped fresh curry leaves
- pinch of salt
Coconut Pandan Cheese Sauce:
- 1 tablespoon butter
- 1 tablespoon Blue Key Superfine Flour
- 2 cups vegetable stock
- 50 gram S&P Pandan Santan Coconut Cream Powder
- 2 tablespoon grated cheddar cheese
- pinch of nutmeg powder, pinch of salt
Garnishing: 1 tablesppon grated parmesan cheese (sprinkle)
- Clean chicken wings and marinate, keep chill for 30 minutes
- Meanwhile, preheat sauce pan with low to medium heat and put in butter. Let it melt and add Blue Key Superfine Flour. Mix well with a balloon whisk until smooth.
- Add in vegetable stock, whisk well and add in S&P Pandan Santan Coconut Cream Powder, whisk until warm but not boiled.
- Add in nutmeg powder, grated cheddar cheese and grated parmesan cheese, stir well until thicken. Turn off heat and put aside.
- Preheat oven to 170C and preheat frying pan with medium heat and seaf the marinated wings until golden brown.
- Put seared wings on oven tray and bake for 15 mins.
- Spread coconut pandan cheese sauce on plate and arrange the baked wings, sprinkle grated parmesan cheese on top.
Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut
Cavendish Coconut Fritters
- 1 Cavendish banana, peeled and sliced to 3
- 2 cups Seri Murni Cooking Oil for deep frying
- 1 cup Blue Key Self Rising Flour
- 1/4 teaspoon bicarbonate of soda powder
- 1 cup soda water
- 1 cup S&P Santan Sejati Desiccated Coconut
- 1 cup Blue Key Superfine Flour
- 1/2 cup brown sugar
- 1 tablespoon cooking cream
- 50 gram butter
- 1 drop Star Brand Artificial Banana Flavor
- fresh mint leaves
- toasted dessicated coconut-sprinkle
- vanilla ice-cream to serve
- Preheat sauce pan at medium heat to make caramel sauce, stir the sugar, cream and butter, stir well for 4-5 minutes for until smooth. Then drop Star Brand Artificial Banana Flavour and stir well.
- Sift the Blue Key Self Raising Flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
- Spread S&P Santan Sejati Desiccated Coconut and Blue Key Superfine Flour over separate plates.
- Preheat saucepan at medium heat with Seri Murni Cooking Oil. Roll 3 pieces of banana in flour and shake off excess. use bamboo stick and dip in batter, then roll in desiccated coconut to coat.
- Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
- Spread the caramel sauce over a serving plate and arrange the fried bananas, put vanilla ice cream at side and garnish with fresh mint leaves and sprinkle toasted desiccated coconut.
Do you love cooking and have some awesome recipes to share? You might even get to win cool prizes!
Just share your very own recipes using S&P Santan products and stand a chance to win attractive prizes.
Head on to S&P Santan Facebook Page to find out more.
I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“. It was basically steamed prawns atop of “tongfun” soup.
raw seafood with herbal soup
A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.
So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.
steam the seafood for 15 minutes, add green vegetables in the last 3 mins
- 2 big prawns
- 2 medium size squid (clean properly)
- 1 crab (cut into halves)
- herbs (you can get them in packets)
- chicken carcass (or pork bones)
- mushroom & vegetable
and… enjoy your dinner – steamed seafood with herbal soup
- boil the herbs and chicken carcass for at least half an hour to one hour
- place fresh seafood on top and use the same soup to steam it for 15 minutes
- add vegetable to soup and boil for another 2-3 minutes
- ready to eat!
Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!
It’s the weekends, start cooking!
P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.
One of my favorite dishes to cook during my time in the States was scallop fried rice, the reason is two folds – it is very delicious, and scallops are very affordable there (a pack of 8-10 huge scallops went for less than $10).
first, “marinated” your scallops and prawns in brine
Back home in Malaysia, scallop is quite a prized ingredient, so having scallop fried rice is a bit of a luxury. That is unless, you get the seafood from East Malaysia. I picked up some frozen scallops and prawns while on a work trip to KK a week ago, so I immediately thought of recreating the very same dish that I’ve been missing.
boil the vegetable, and pan fry the seafood separately
Here’s how you can cook this simple scallop and prawn fried rice at home, feel free to substitute with other shellfish or seafood items if you like.
Ingredients (for two servings):
- a dozen scallops, medium size
- 6-8 prawns, medium size
- vegetable (choi sum)
- 2 bowls of steamed rice (cook from 1.5 cups)
- 1 bulb of garlic, chopped
- 2 eggs
- soya sauce
- cooking oil
- black pepper & salt
start by frying garlic, then rice, and finally eggs
- marinate seafood with brine for 5-10 minutes before cooking
- boil the vegetable separately for about 5 minutes, add a tablespoon of cooking oil to the water to make it smooth and more palatable
- heat up 3-4 tablespoon of cooking oil and fry the seafood for about 2 minutes, set aside
- reuse the same cooking oil but add another 3-4 tablespoon
- fry garlic till fragrant
- add rice and 2 tablespoon of soya sauce (dark soya sauce optional), fry for a minute
- add pepper to taste
- split the rice in the middle, and add eggs
- continue frying until eggs are cooked
- plate everything and serve!
scallop and prawn fried rice with a side of vegetable
This fairly simple dish only takes about 10-15 minutes to cook, tastes pretty awesome too. Total price for two person came up to be about RM 20 or so, I got the seafood from KK airport.
Happy eating and be sure to check out more simple recipes from yours truly.
A few weeks ago my colleague Joyceanne came out of nowhere and told me she was going to give me some live crab and if I was going to be able to bring them home on my motorcycle. Well, since you don’t get opportunities like this very often, with the help of her friend Kaiqi, who actually supplied the crabs all the way from Johor, we loaded 3 live mud crabs into my backpack. Thank you Joyce & Kaiqi!
The crustaceans took a ride of their lifetime, and arrived safe and sound at home just in time for Haze and I to decide that butter crab is in the menu of the night.
first, you have to do the dirty job by killing the crabs
For the muslims who may not want to consume mud crab, flower crab can be used in replacement with this cooking method as well.
Here’s the pretty simple recipe we found online for butter crab, originally shared on Rasa Malaysia.
The ingredients to serve 2-3 person:
- 3 live mud crabs (or flower crabs)
- 1 stick of butter
- 1/2 cup of evaporated milk
- 1 teaspoon cornstarch as thickening agent
- 6-12 chili padi
- 2-3 stalks of curry leaves
- 1 teaspoon of sugar
- 1/2 teaspoon of salt (to taste)
melt butter, add chilli padi and curry leave before the crabs
The trickiest part of this recipe turned out to be .. killing the crab!
For those of you who has a heart made of steel, just go ahead and rip apart the crab’s shell alive and that’ll do the trick. We ended up using a chopstick and drove into the belly of the crabs, which also effectively killed the crab after about 10-15 minutes.
add evaporated milk and simmer for about 5 minutes
Anyway, here’s the cooking instructions:
- clean and kill the crabs, then cut in halves and remove gills after removing shells, use pestle to pre-crack the crab claws for easier consumption
- heat up wok with medium heat and melt butter
- add chilli padi and curry leaves
- when aroma is released, add crab and stir until the shells turn red
- add evaporated milk and cover to simmer for about 5 minutes
- add cornstarch (pre-mixed with water) and stir for a minute to thicken sauce before serving
here it is, creamy butter crab, goes well with some fried buns
And here you go, the butter crab turned out rather delicious. You can enjoy this dish with some fried buns or with rice/noodle, or basically anything.
Now you know what to do with live crabs! Check out other recipes by yours truly by clicking on the KY Cooks category.
After the wild success of MyKuali’s Penang instant Curry Mee, and perhaps not surprisingly, every other player in the market was quick to come up with their own version of this Penang’s favorite hawker dish in instant format.
I was contacted by the representative from Kim Curry to sample their interpretation of Penang Traditional White Curry Noodle.
the end result – Kim Curry Penang White Curry Mee
So a few weeks ago I received a few samples of this instant noodle via mail from Kim Curry marketing all the way from Butterworth, Penang.
The instant noodle seems to be following the ideas from MyKuali, packaging 110 gram of noodle instead of the usual 85 grams like other instant noodle products. Additionally, there’s also separate packets of craemer and chili paste. Total energy from this product is rated at 466 kcal with 219 kcal from fat. So far so good.
the packaging, with sambal paste and white santan flavored powder
To test the Kim Curry Penang White Curry Mee, I went to market to obtain some prawns, long beans, and tofu skin at the cost of about RM 12 to prepare for dinner for two.
Cooking instruction is simple, bring 350 ml of water per packet to boil, add instant noodle, then add creamer and paste. I also threw in the prawns and other ingredients for the last 2 minutes.
a few prawns go a long way for this curry mee
The result is a version of instant noodle that is unmistakenly Penang Curry Mee. The aroma of curry is pretty decent, but not nearly as strong as the version from MyKuali. This would suit those who can’t stomach that sort of spiciness level MyKuali offers.
Additionally, the noodle itself is a little thinner. So if you prefer Penang instant curry mee with a little less kick but still retains the essential aroma, this version may be for you.