Category / Seafood
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.
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.
It’s going to be the year of Horse in a few more days, and like so many Chinese families, reunion dinner is on the menu. So are you going to just watch your mom prepare everything? or are you going to be contributing at the kitchen and come up with at least a dish like a good filial son or daughter should?
Well, if you’re the latter and lacks in the finer skills in front of the stove, here’s a simple lala recipe you can follow that just might make your mom proud.
ingredients are lala, garlic, ginger, chili padi
This is a lala (or any clams) dish with garlic, ginger, and chili padi. Takes less than 20 minutes from start to finish, and is also one of the cheapest seafood dishes you can come up with especially during CNY season.
Here are the ingredients:
- 1 big bowl of lala/clams
- 1 clove garlic, chopped
- 1 inch ginger, stripes
- 6-10 chili padi, chopped
- 5 tablespoon cooking oil
fry till the shells are opened, wise to steam it a bit too
- soak lala/clam in salt water for 30 minutes, rinse
- heat up cooking oil and fry ginger & garlic till fragrant
- add in lala/clam
- add chili padi
- fry till all shellfish are opened, you can use a lid to cover the pot for steaming effect
- ready to serve
lala with chili padi and garlic
This is a rather simple and fail proof dish, you can also spice it up by adding some Chinese cooking wine or soup stock to give it a more fragrant flavor.
Click for simple recipes from yours truly, and Happy CNY.
One of the activities we participated in while at The Datai Langkawi (see blog post) was a fun session on cooking conducted by the two chefs who are specialized in Thai cuisine at the beautiful hotel.
The session took place at the Thai Pavilion, a semi-open air restaurant that’s built on stilts and situated by the main swimming pool.
learning some tricks from the chef
Here are the two recipes you might fine useful to add to your cooking repertoire.
Our first dish was goong phad keemao, or fried drunken prawn. While the name might suggest that this dish involves alcohol, it actually wasn’t the case. Here goes:
- prawn (250 gram)
- fresh cili padi (8 gram)
- onion (20 gram)
- tomatoes (20 gram)
- galangal (20 gram)
- lemongrass (10 gram)
- cooking oil (30 ml)
- garlic (10 gram)
- kaffir lime leaf (2 gram)
- thai basil leaf (5 gram)
- oyster sauce (30ml)
- fish sauce (15ml)
- pepper powder to taste
the drunken prawn doesn’t use any alcohol, halal version
- heat oil in wok, then add garlic, chili, onion, and stir together
- add prawn, galangal, lemongrass, pepper, stir till prawn is half cooked
- add oyster sauce, kaffir lime leaf
- add chicken stock (or plain water if you don’t have chicken stock) and Thai sweet basil
- adjust saltiness with fish sauce
- serve while hot
you can cook the tomyam in either clear or “red” version
Next is arguably the most famous Thai dish of all time – tomyam gai. We made the chicken version here, but you can substitute with prawn, squid, or other seafood as well.
- chicken breast sliced (60 gram)
- galangal (10 gram)
- lemongrass (10 gram)
- kafir lime leaf (5 gram)
- abalone mushroom (20 gram)
- tomyam paste (10 gram)
- fish sauce (10 ml)
- lime juice (10 ml)
- chicken stock (150 gram)
- coriander leaf (5 gram)
Haze, KY, and WeiZhi showcasing our dishes at The Datai Langkawi
- boil chicken stock with galangal, lemongrass and tomyam paste in small pot (leave out tomyam paste if you want clear version)
- let the ingredients reduce a little, then add chicken, abalone mushroom, and kaffir lime leaf
- let cook for another 3-4 minutes
- season with fish sauce and lime juice
- add coriander leaf before serving
After the cooking session, we sat down and had our dishes with some steamed rice. There was also some Thai dessert and white wine to complete the course. It was pretty fun and now I do think I should slot in cooking classes whenever I travel to other places. These recipes are pretty easy to follow, I’m pretty sure I’ll make them at home.
Datai was such an awesome experience, I miss it already.