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Hello, guess it’s time to share another one of our experimental recipes, this time – fried pumpkin with salted egg yolk.

pumpkin with salted egg, steamed pomfet
pumpkin with salted egg, steamed pomfet

We originally stumbled upon this dish at a restaurant in Klang, and since it was quite an eye, or taste bud opener, I decided to re-create the same thing in our own kitchen. The result was pretty decent. So if you want to try something perhaps a little different at home, this recipe should fit the bill.

pumpkin, curry leave, chili padi, flour, salted egg
pumpkin, curry leave, chili padi, flour, salted egg

Ingredients (2-3 pax):

  • half a small pumpkin
  • 1 salted egg yolk (2 shown is pic, overkill)
  • 4-5 chili padi
  • curry leaves
  • half cup flour
  • dash of salt to taste
  • enough cooking oil for deep frying

deep frying pumpkin is the first step
deep frying pumpkin is the first step

Cooking instructions:

  • cut pumpkin into bite size slices and coat them in flour
  • heat up oil & deep fry pumpkin till golden brown
  • crush salted egg yolk with a spoon
  • heat up 2 spoon of cooking oil and fry egg yolk till fragrant
  • add pumpkin, then curry leaves & chili padi
  • add salt to taste (if need to) – done!

then fry everything with salted egg, done!
then fry everything with salted egg, done!

The version in the picture has a bit too much cooking oil to it, so with a little less oil it should be perfect, happy cooking!

A week ago we bought three garupa fish for something like RM 25 from the Meru Pasar Malam nearby, and since we’re going to have to eat the same fish on three different occasions, it was an opportunity to try out different recipes.

I vaguely remember that we bought some fermented beans (tauchu) over CNY cos my brother had used it as a “secret ingredient” in his version of jiu hu char, so it was time to experiment on a version of garupa with tauchu dish.

raw ingredients - fish, tauchu, onion, garlic, ginger, chili padi
raw ingredients – fish, tauchu, onion, garlic, ginger, chili padi

Thankfully, the version I ended up cooking based on what we had in the pantry and fridge ended up rather delicious, so I’m penning it here for my own future reference. As always, you’re more than welcome to try it out yourself, and if you do, let me know how it turns out.

Ingredients:

  • one medium size garupa fish (siakap/barramundi should work too)
  • a couple of onions (sliced)
  • half a clove garlic (chopped)
  • an inch of ginger (strips)
  • 2 tablespoon of tauchu
  • 2-3 tablespoon of cooking oil
  • half a dozen chili padi, green or red

sautee everything minus the fish
sautee everything minus the fish

Cooking Instructions:

  • heat up cooking oil and then stir fry everything except the fish
  • once fragrant, add 1.5 cups of water
  • bring water to boil, then add fish
  • lower the heat, let simmer and cover for 10-15 minutes (depending on thickness of fish)
  • serve while hot

simmer & steam for 10 minutes and you're done
simmer & steam for 10 minutes and you’re done

As fermented bean is already quite a salty product, salt is not needed in this cooking method. The result is a simple fish dish that brings out the natural taste of seafood while having a sauce base that’s flavorful with a bit of a kick. Goes really well with rice. Will not hesitate to use this recipe again.

Following the previous recipe on soya chicken dish made with Angel soya sauce and Angel Oyster sauce. I thought of trying out a recipe with their Sriracha hot chili sauce. I was browsing reddit just happened to came upon an entry on GifRecipes featuring roast chicken that uses sriracha sauce as seasoning, so I thought, why not try something similar?

So here is my roast chicken with Angel Sriracha hot chili sauce recipe.

Angel Sriracha hot chili sauce, chicken, and other ingredients
Angel Sriracha hot chili sauce, chicken, and other ingredients

Ingredients (main):

  • 4-5 tablespoon of Angel Sriracha hot chili sauce
  • 3 tablespoon equal portion of brown sugar
  • 2 chicken quarter (leg part)
  • 1 bulb of garlic (dice)
  • capsicum
  • 2 red onion
  • 100 gram shiitake mushroom (optional)
  • 2-3 tablespoon of butter

Ingredients (sides):

  • 1 potato
  • 1 sweet potato
  • 1 slice of pumpkin
  • olive oil
  • salt & pepper

brown the chicken with butter on a hot frying pan
brown the chicken with butter on a hot frying pan

Cooking instructions (side):

  • cut the root vegetables into cubes and put in baking pan
  • add olive oil, salt, and pepper
  • heat up oven to 200 Celsius and bake for 35 mins

It’s good to start this first and put it in oven, take the additional 15 mins or so to prepare for the main dish and have everything in the oven done at the same time since the chicken will take some 20 minutes in the oven.

mix sriracha hot chili sauce with brown sugar to apply on chicken
mix sriracha hot chili sauce with brown sugar to apply on chicken

Cooking instructions (main dish):

  • heat up frying pan with butter
  • pan fry the chicken on all sides till skin is slightly brown, remove to oven pan
  • next, fry garlic, onion, capsicum, and mushroom
  • arrange everything in the oven pan
  • mix Angel sriracha hot chili sauce with brown sugar, carefully use the sauce to cover chicken
  • place everything in oven for 18-20 minutes at 200 Celsius

roast chicken with sriracha hot chili sauce & sides
roast chicken with sriracha hot chili sauce & sides

Mix all up in a plate and serve!

I found that Angel Sriracha hot chili sauce is probably slightly spicier than those I’ve had before, and that suits me just fine. With brown sugar and oven heat treatment, the sauce gave the roast chicken skin a pretty sweet and spicy note which compliments the meat very well. There’s no condiments on the side necessary at all for this dish. I’m glad that it worked out pretty well.

You can always modify the side dishes a little to suit your need for this dish, give it a try!

For more about the sauce, check out www.bidorkwongheng.com

When it comes to a Malaysian kitchen, soya sauce and oyster sauce are some of the most important ingredients for cooking. I must admit that I used to be one of those people who doesn’t think twice and choose the closest shelve at the grocery store when buying those sauces. What I failed to realised tho, is that these sauces aren’t make alike at all.

Last week, I was given a few bottles of some of our favorite sauces by Bidor Kwong Heng to try out – Angel Soya Sauce, Angel Oyster Sauce, and Angel Sriracha Hot Chili Sauce. These sauces are made from non-GMO ingredients and obtained international food safe certificates.

I’m made a couple dishes with these sauces in their ingredients to try them out. First – soya sauce chicken.

Bidor Kwong Heng's sauces with ingredients for soya chicken
Bidor Kwong Heng’s sauces with ingredients for soya chicken

Ingredients:

  • 3 table spoon Angel Soya Sauce
  • 3 table spoon Angel Oyster Sauce
  • 1 quarter chicken (leg part)
  • one bulb of garlic, peeled
  • 5-6 slices of ginger
  • star anise (optional)
  • 1 cup water
  • 2 tablespoon cooking oil

first, mix Angel soya sauce and oyster sauce in equal portion
first, mix Angel soya sauce and oyster sauce in equal portion

Cooking instructions:

  • mix soya sauce and oyster sauce in a small bowl with 1 cup of water
  • heat up cooking oil and fry garlic, ginger, and star anise till fragrance
  • add everything and simmer for 20-25 minutes with lid cover, flip the chicken half way
  • enjoy while hot!

soya sauce chicken, this goes well with a bowl of porridge
Soya Chicken with Angel Soya Sauce & Oyster Sauce

The dish turned out pretty good, Angel soya sauce and oyster sauce did a good job in adding a hint of complexity with its umami while not being overly salty. The chicken goes best with porridge especially if you mix the sauces all in. Enjoy!

For more about the sauces, check out www.bidorkwongheng.com

Here’s a simple mushroom chicken with oyster sauce recipe that allows you to whip up a comfort dish within 15 minutes or so. Ingredients are pretty simple and straight forward, so is the cooking method, do disregard the cooking wine if you want to have it the halal way.

ingredients - chicken, oyster sauce, mushroom, garlic, ginger etc
ingredients – chicken, oyster sauce, mushroom, garlic, ginger etc

Ingredients (fit for 2 pax):

  • 3 tablespoon oyster sauce, 3 tablespoon cooking wine, mix in bowl
  • 1 inch ginger, sliced
  • 3 cloves of garlic
  • 1 onion, quartered
  • a handful of mushroom
  • salt and pepper to taste
  • 3 tablespoon cooking oil

always start with garlic and ginger
always start with garlic and ginger

Cooking Instructions:

  • heat up cooking oil and fry garlic & ginger till fragrant
  • add chicken and fry till surface is brown (a couple minutes usually)
  • add rest of the ingredients, stir fry
  • cover up for steaming action for 4-5 minutes
  • serve when hot!

end result is a plate of comfort food
end result is a plate of comfort food

This is a pretty simple recipe, and you can also substitute chicken with other white meat as well. I’d usually have this with some chili padi and soya sauce, but whatever rocks your boat!