Sambal Lady's Fingers/ Sambal Okra

Both my hubby and i are especially in big appetite when it comes to sambal dishes. We can eat at least 2 plates of rice, sometimes 3 for my hubby. Haha... :D Here's the recipe for the Sambal Lady's Fingers I made the other day for our dinner. Enjoy! :)

SAMBAL LADY'S FINGERS/ SAMBAL OKRA

Ingredients:

10pcs lady's fingers/ okra (sliced diagonally)
1/2 onion (sliced ring)
2 cloves garlic (finely chopped)
200g cili giling/ chilli paste (Puteri brand)
1 Tbsp dried shrimp (soaked and finely chopped)
1 Tbsp whole dried shrimp (soaked)
salt and sugar to taste

Spiciness:

Method:
1. Heat the wok wt 2-3 Tbsp cooking oil. Saute onion and dried shrimp (both finely chopped and whole), followed by garlic. Stir-fry until fragrant.

2. Add in chilli paste and stir-fry until cooked. You will see a layer of oil in the surface.

3. Add in lady's fingers. Stir-fry till cooked. Add in salt & sugar to taste.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...+/-

Duck Egg Char Kuey Teow

When it comes to hawker food, there are quite a number of dishes in my top list. Among them are Char Kuey Teow/ Fried Flat Rice Noodles. It is a common hawker food and available in every coffee shops you can see in Malaysia. But the best is from Penang, which is famously known as 'Lorong Selamat Char Kuey Teow'. The dish was given such name simply because the seller open its stall at Lorong Selamat (Lorong Selamat is a road name).

And for dinner yesterday, i tried my version of 'Lorong Selamat CKT'. My hubby gave me an 8 out of 10! Yay! :D He said my version is as good as 'Lorong Selamat CKT', but mine is lacking of 'wok breath'.

I love getting feedbacks from my hubby. He will tell me frankly how's my cooking in details which helps me to improve. ;)

DUCK EGG CHAR KUEY TEOW

Ingredients:

(per serving)
2 Tbsp lard oil* (obtained from cooking lard cubes)
120g kuey teow (flat rice noodles)
1 tsp chopped garlic
50g prawns, shelled, leave tail intact (4-5 pcs)
50g fresh cockles, shelled (7-8 pcs)
75g bean sprouts (a handful)
1-2 stalks chives, cut into 4cm length
1/2 Lap Cheong**, cut diagonally into thin slices
1 duck egg
40g lard cubes** (1 Tbsp when cooked)

Chilli Paste, blend together:
200g cili giling (Puteri brand)
4 cloves garlic
1/2 tsp salt

Seasoning:
2 Tbsp dark soy sauce
3 Tbsp light soy sauce
1 Tbsp fish sauce
2 Tbsp water

White Pepper
Banana leaves, cleaned and cut into small pieces to fit the serving plates.

*Lard oil can be substitute with cooking oil.
**Lap Cheong and lard cubes can be substitute with squids or scallops.

Note: Since i wanted a fried kuey teow + mee, i've used 60g of kuey teow and 60g of mee.

Spiciness:

Method:
1. Times the ingredients with the number of serving you're cooking.

2. To prepare the lard: Cook lard cubes in a saucepan under medium heat, stirring occasionally. Do not add oil! The lard cubes will eventually lose some of its fat and become oil. When the lard cubes turn slightly brown, turn off the heat. Leave aside. Let the lard cubes continue to cook in the hot oil. Keep the lard cubes in lard oil to maintain its crispiness.

3. To prepare the chilli paste: In a deep saucepan, heat a tablespoon of cooking oil. Pour the blended mixture and cook for approx 3 mins. Dish up and put in a small bowl. (We need 2 1/2 Tbsp chilli paste per serving)

4. To prepare the kuey teow/ flat rice noodles: Gently separate the noodles, make sure they are not sticking together.

5. To prepare the seasoning: Mix all ingredients in a small bowl. (We need 1 1/3 Tbsp seasoning mixture per serving)

6. Heat wok under high heat. Preferably to use a cast iron wok whereby it can absorb and maintain the high heat to create a good 'wok breath'. Add 2 Tbsp oil, followed by chopped garlic. Fry garlic till fragrant. Add in prawns and lap cheong. Fry till half cooked.

7. Add in noodles. Stir-fry quickly. Add in chilli paste and seasoning mixture. Stir-fry again till well combined. Add in chives and bean sprouts. Stir-fry till bean sprouts is half cooked.

8. Spread the noodles aside to make a well in the center. Add in 1/2 Tbsp lard oil in the center and add duck egg. Cover duck egg with noodles, stir-fry evenly. Add in cockles, stir-fry for another 20-30 secs (depending on the size of your cockles). Do not overcooked.

9. Sprinkle a dash of pepper. Serve hot, with banana leaves. Banana leaves gives a complimentary fragrant to it, as well as to the taste.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

***** First Commenter *****

Kam Heong Lala Clams

Kam Heong Lala Clams are commonly seen on the menu in Malaysia seafood restaurants. It has a distinctive smell of curry leaves and dried shrimp. Some will cook it on the sweet side while some will cook it on the spicy side. For me, i preferred the latter one. Spiciness is definitely a 'Yes' to me.

Some time back, I decided to try making this dish. It was yummylicious at my first try except that it's abit on the sweet side. So, the second time, I reduce the sugar. And voila, i got my perfect Kam Heong Lala Clams!

KAM HEONG LALA CLAMS

Ingredients:

900g lala clams

2 Tbsp dried shrimp, soaked and chopped
1 1/2 Tbsp chopped garlic
1 1/2 Tbsp chopped shallots
1 Tbsp chopped ginger
7 chilli padi, chopped
3 sprigs curry leaves
50ml water

Sauce:
2 Tbsp oyster sauce
2 Tbsp 1 tsp dark soy sauce
1/2 Tbsp sugar
2 Tbsp meat/ fish curry powder (i personally would prefer meat curry powder)
1 tsp coarsely grounded black pepper
1 tsp soy bean paste (optional*)
3 Tbsp oil
Spiciness:

* You can omit this if you don't have soy bean paste. But it does gives a little boost in the flavour.

Updated on 30 June 2016.
Method:
1. To prepare the lala clams, soaked the lala clams in salt water for 30 mins, drained. Scrub the outer shell one by one under running tap water. With the tips of a knife, slightly open the lala clam. Discard those with muds.

2. Soaked the lala clams again, in water for approx 1 min and drained. Repeat this step a couple of times until the soaking water is clear or less muddy. Place lala clams in colander and let it completely drained.

3. Put the sauce ingredients in a small bowl and mix well. Leave it aside first.

4. Heat the wok or a deep saucepan with 3-4 Tbsp oil over high heat. Saute the dried shrimp until fragrant. Then toss in garlic, shallot, ginger, chilli padi and curry leaves. Saute ingredients until fragrant. Add in the sauce mixture that was prepared earlier and saute to combine well with the dry ingredients. Add in water and stir to combine.

5. Add in lala clams. Stir-fry until all lala clams is coated with the sauce mixture. Serve immediately.

Note: Recipe updated on 30 June 2016.

#msyummyliciousrecipe
Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

***** First Commenter *****