Malaysian Food Blog, Travel, Diving & More

Tag / kycooks

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!


  • 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!

Well well well, here we are in another Covid 19 additional lock down measures, which for many of us, means more working from home, and best of all, cooking from home. So, allow me to share this simple recipe of stir fry long bean with dried shrimp and cilipadi, a dish that has a bit of kick, and perhaps satisfy some of the necessary nutrient requirements for your body.

Here goes.

long bean dried shrimp


  • a bunch of long bean, cut to 2 inches chunks
  • 6-12 cilipadi, chopped
  • 2-3 tablespoon of dried shrimp, chopped finely, or mashed if you have pastel n mortar
  • 3-4 bulb garlic, choppeed
  • 1 tablespoon fish sauce, or alternatively, a pinch of salt
  • 1-2 tablespoon cooking oil

Cooking Instructions:

  • heat up cooking oil, start frying cilipadi, dried shrimp, and garlic till fragrant
  • add long bean, fry until appropriate doneness (2-3 minutes at most)
  • shake some fish sauce in the last 30 seconds or so
  • serve while hot!

You can always use a less potent type of chili, or skip it altogether if you can’t handle hotness, which.. is a shame, really.

Stay safe!

To be frank, I never did grow up with pork belly with salted fish dish, I supposed it was a dish that wasn’t particularly popular up north in Penang where I grew up, that or my family was not privy to the greatness of this combination during that time.

My first time having this was at Lucky Loke restaurant over a decade ago and been a fan ever since.

pork belly with salted fish
pork belly with salted fish

A few days ago, I finally recreated this dish in the kitchen, and it turned out to be pretty simple and rather delicious as well!

Here goes the recipe –


  • Pork belly 300 gram, remove skin, marinate with equal portion (2 tablespoon) of cooking caramel, rice wine, and oyster sauce
  • 3-4 bulbs shallots, cut in quarters
  • 2 inch ginger, thin sliced
  • 6 dried cili, fresh cili (optional)
  • 3-4 clove of garlic
  • spring onion for garnish
  • 2 table spoon salted fish, cut in small chunks
  • 3-4 tablespoon cooking oil

it's a stirring and frying affair
it’s a stirring and frying affair

Cooking Instructions:

  • heat up pan, fry garlic and salted fish
  • add dried cili & shallots, fry till fragrant
  • add pork, medium heat, cook 5-10 mins depending on thickness
  • add fresh cili & spring onion last min

Result was fantastic and require no additional seasoning, now I just need to get me a small claypot to complete the look & feel properly instead of using a frying pan and serving bowl.

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