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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.
MyKuali’s second most important product is now out and soon to hit pretty everywhere instant noodle can be bought, and logically it is another Penang’s favorite – the MyKuali Instant Penang Hokkien Prawn Mee. This is on the heels of success of their Penang White Curry Mee product.
I suppose the slightly redundant name can be attributed to the fact that Hokkien Mee is not always referred to as Penang Prawn Mee in different part of the country.
MyKuali Instant Penang Hokkien Prawn Mee, prawns, egg & kangkung extra
MyKuali’s representative was kind enough to send me a few boxes of the Penang Hokkien Prawn Noodle for me (and my friends) to sample before the product hits the market in a major way. So I head to the market to buy some complimentary ingredients that maximises the whole prawn mee experience.
I got myself some big prawns, kangkung, and an egg to prepare two bowls of prawn mee.
3 minutes with 380 ml of boiling water
The MyKuali product comes with the same 110 gram of instant noodle (as opposed to the usual 85 grams by most other brands) as with their white curry mee. Together with the noodle you’ll find three packets of seasoning – the prawn mee powder, chili paste, and fried shallots.
I was particularly happy that they actually include fried shallots, one of the most important ingredients for prawn mee, and one that’s a pain in the butt to prepare on your own.
two bowls of MyKuali Penang Hokkien Prawn Mee ready to eat
Cooking was as simple as preparing any instant noodle – throw the noodle in 380 ml of boiling water, add the complimentary ingredients, and wait for 3 minutes. However, I do suggest that you add the shallots last so to retain a hint of crunchiness while serving.
For this version, I peeled the prawn’s body while leaving the head and tail and simply added them in the mix for the last 2 minutes. Kangkung was added on the last minute as well to avoid the vegetable being overcooked.
Tips: if you want your egg to have soft yolk and thoroughly cooked white, boil it for about 7 minutes.
I finished all the soup, Haze was pleased with the product too
The result was as good as I had hoped. The soup really does have a strong prawn aroma to it, and the chili paste sufficient while not overpowering, I actually finished the soup too.
In a way, I felt that the MyKuali instant Hokkien Prawn Mee is more friendly to the stomach and a product that can be eaten more often, especially if you don’t have as strong a stomach to defend against the chilli onslaught that is the MyKuali Penang White Curry Mee.
The most famous instant noodle in town, MyKuali Penang White Curry Mee, has been widely praised as one of the bests. Authentic Penang flavor with that aromatic sambal paste right in your kitchen within a few minutes, it’s about as good as it gets, or is it?
the ingredients, with Penang White Curry mee
When it comes to cooking, I always like to experiment. So when I started to get a little bored with the standard way of cooking the MyKuali White Curry Mee, I improvised, and came up with this fried MyKuali Penang White Curry mee. The result turned out to be pretty good!
Here’s the recipe.
first, fry some chopped garlic and perhaps onion or shallots too
Ingredients (for 2):
- 2 packs standard MyKuali Penang White Curry Mee
- 1-2 bulb garlic and some shallots or onion, skinned and sliced
- 3-4 tablespoon cooking oil
- 2 eggs
- 8 crab sticks (or otherseafood of your choice)
use some hot water to stir the accompanying chilli paste and santan
- heat up cooking oil and fry garlic to golden brown, remove and put aside
- fry shallot/onion to golden brown, remove and put aside
- at the same time, boil the noodle for 3 minutes
- use 2 tablespoon hot water (from boiling noodle) and mix up the seasoning and sambal from MyKuali packets
- fry crabstick/seafood, remove and put aside
- when noodle is done, remove from pot and start frying in the pan with oil
- add the premixed seasoning (I only use about 70%)
- add eggs and continue to fry till eggs are cooked
- served with the fried garlic, shallots, and crab sticks
boil the noodle first before frying with “rempah” and egg
Yeap, this does take quite a bit more effort than your usual 3 minute work for coming up with a bowl of instant noodle, but unlike Indomie or Maggie goreng, you can’t get this at your friendly local Mamak restaurant, and dare I say, it tastes a whole lot more awesome as well.
Try it and let me know if you like it!
Fried MyKuali Penang White Curry Mee with Crab Sticks
For more simple recipes, check out my Cooking section.
A couple weekends ago I had an epiphany. I had garupa fish fillet in the fridge, and a pack of curry powder, so why not put them together and see what happens, right?
Ladies and gentlemen, I present to you – fried fish fillet with curry powder.
cover the fish with a layer of curry powder before frying
This dish is so easy to make you could do it in kemahiran hidup and not mess it up.
- fish fillet (any type of fish)
- curry powder
- cooking oil for frying
- 1 bulb of garlic
- petai (optional)
some garlic and petai for garnish
- apply salt and curry powder to fish fillet (must be dry)
- fry fish in medium heat for 7-10 mins each side depending on thickness
- separately, fry chopped garlic to golden brown
- fry petai for 2 mintues
- serve while hot!
fried curry fish fillet with petai and garlic
So there you go, a simple recipe anyone can try. Fried curry fish fillet with petai. For more simple home-cook recipes, check the KY cooks section.