Oops, I did it again! Andy said that sometimes I make delicious food for him, and then sometimes I make him food that murders him. Yes, he accuses me of murdering him with my cooking. Although, last night, my beehoon kerabu was actually quite hot, even for my tastebuds.
I simply made this version of beehoon kerabu using my own recipe from last year. I did not have any large vegetarian shrimps, so I sliced some fried tofu balls (taufoo pok) and pan fried them until a little charred and crispy with a little bit of oil on a non-stick wok. I also added julienned snow peas for the added crunch in this dish. You can always use fresh beansprouts for the crunch factor.
I think that the heat of this dish came from the super deliciously red thai hot chillis (cili padi) that came from the Vietnamese store. I sliced a handful of them thinly and tossed them into the mixing bowl, seeds included. They seemed so harmless when I was chopping them, but looks can be deceiving 😛
For my yummy version of vegetarian beehoon kerabu, check it out here.
I made this well-known Nyonya dessert to be shared with my fellow Malaysians at the Malaysian Association of Michigan (MAM) members this morning. This was made last night and it was a lot better. I made the mistake of refrigerating it overnight but I nuked it in the microwave for 45 second and it was fine.Remember to let it sit in room temperature for a few minutes before consuming after nuking it or else you will burn your tongue with boiling gula melaka oozing out from them.
I found many recipes only but I chose this one because I did not have to boil, peel and mash sweet potatoes. I also found that the tapioca starch in this recipe also gave it the gumminess it require. Also, I have to call this Malaysian onde-onde because I found several versions from Indonesia that contains kacang hijau (mung bean) instead of gula melaka (palm sugar). Back when I was just a kid, I knew this as buah melaka.
This recipe was not difficult, but it was just time consuming kneading it to the right consistency. I also added 2 tbsp of water while kneading it because it was too dry, but I suppose it’s just the season and temperature right now. I also did not have pandan leaves (screwpine leaves) but I did have some pandan coloring and emultion. It was close enough, I’m not gonna complain. The next time I make this I will try to make them smaller, the dough thinner but not puncture the dough with the sharp edges of the chopped gula melaka 😛
Original recipe source: Lily’s Wai Sek Hong
- 270 g glutinous rice flour
- 55 g tapioca flour
- Pinch of salt
- 200 ml water
- 1 tbsp oil
- 1/2 tsp pandan paste
- A few drops green colouring (if desired)
- 1/2 grated coconut, mixed with a pinch of salt, or
- 150g of fine unsweetened coconut flakes (dessicated is fine too)
- 100g gula Melaka or palm sugar
- 1 tbsp soft brown sugar
- Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.
- Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.
- Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour. I had to add a bit of water to knead all the flour in successfully.
- Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.
- Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.
- Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut or coconut flakes.
- Repeat with the rest of the dough, or make them all ahead and then cook them all in a few batches. Some of the sugar may melt and seep through but it’s ok.
Yet another creation from spur of the moment. Andy loves to eat asparagus, so I have to come up with fresh ideas constantly to cook his favourite food. As I was cooking this dish initially, the aroma reminded me of a stirfry dish back home in Malaysia cooked with ferns/fiddleheads (paku-pakis). I remembered that it was mildly spicy and I think there was belacan in it. So just before I dished this out, I sprinkled a couple tablespoons of vegetarian belacan powder (made with fermented tofu) in it and it came out perfect!
Of course, this dish can also be made without belacan…
- 2 cloves of garlic, minced
- 1 bundle of fresh asparagus, hardy parts removed and cut the rest into 2″ lengths
- 1 thumb of fresg ginger, peeled (use edge of spoon) and sliced
- 1 handful of vegetarian pork belly (or sliced tofu/chicken breast)
- 2 T belacan powder
- 1 T chili powder (if desired)
- Salt and pepper to taste
- Heat 2 T of oil in wok. Fry ginger and garlic until fragrant.
- Add sliced pork belly/tofu/chicken.
- Add asparagus and cook until semi-wilted.
- Season with belacan powder, salt, pepper and chili powder if desired.
- Serve with hot rice.
I’ve wanted to try this spicy + sweet + sour recipe that I’ve whipped up several months ago for quite some time now, but I wasn’t able to gather all of the ingredients until today. A friend from the Malaysian bridal forum had posted a non-vegetarian version of this and I can just feel my saliva glands activating as I read her recipe. Because the regular version called for dried shrimps and shallots, and also a special ingredient called “laksa flower” which I cannot find here in Detroit/Windsor, I had to be extra creative when it comes to substituting. As usual, I never measure anything, so I would encourage those who try my recipe to adjust to suit their taste.
I found out that “kerabu” simply means “salad”, Thai version. The ingredients are quite similar to my Mango Salsa recipe that I’ve posted wayyy back when I started this blog. Although some may say that this is a Thai recipe, but I prefer to associate it with my home country, Malaysia 😀
As usual, I never measure anything, so I would encourage those who try my recipe to adjust to suit their taste.
- Cook beehoon (rice vermicelli) in hot water. I prefer pouring boiled water on the softened beehoon that has been pre-soaked in tap water in a bowl or container rather than cooking them in a pot over the heat. This always results in a wad of annoying strands of noodles. Drain and set aside.
- Chop the following and set aside:
- Fresh basil leaves
- Cili padi (bird’s eye chili) or “Thai hot” chili
- Deep fry the following ingredient and set aside:
- Sliced firm tofu (to replace the real jumbo shrimps that you can get in Malaysia)
- Vegetarian dried “shrimp” or diced vegetarian ham
- Pan roast the following and set aside:
- Vegetarian belacan powder (until fragrant but not burnt)
- Coconut flake (until semi browned)
- Because I cannot find fresh lemon grass here, I bought a tube of lemon grass paste and stir fried my deep-fried tofu in it, since the tofu has no taste anyway. Set this aside.
- Season the noodle salad with the following to taste:
- Soy sauce
- Lime/lemon juice
- Lemon zest
- Sambal paste (I have homemade ones in jars that I brought from home). Otherwise, just cook blended red chilies with belacan powder and sugar a head of time.
- Salt, pepper, and sugar if needed. (My coconut flakes were sweetened, so there was no need for sugar)
- Fish sauce, if using. (Generally, my substitute for fish sauce were soy sauce + sugar + a drop of seaweed paste for fishy-ness, or soy sauce + sushi rice vinegar + sugar).
- Toss all the ingredients that has been set aside in a big bowl with the cooked beehoon. You can reserve some of the coconut flakes to sprinkle on the salad just prior to serving.
- Serve chilled or at room temperature.
This is one of Malaysians’ all time favorite. I made the sambal using some pre-made sambal paste that my aunt had prepared for me back at home, and added brown sugar (palm sugar would be better) and salt to season them just right. For some twang, you can also add tamarind juice. The hard boil eggs were deep-fried after the shells are removed. For the sambal, I did not want to use shallots (they are quite pricey in US/Canada as well), so I sliced some celery and caramelized them in the pan until they soften and turn slightly brown. While the taste of onions were absent, the texture were quite similar to the real thing. The deep-fried hard boiled eggs were added to the sambal mixture after the sambal is done.
The sambal paste is quite simple. Pan roast vegetarian belacan powder and curry leaves in a wok until fragrant. Stir in blended chilies. Oil is added to the mixture and then cooked until the oil separates from the mixture. We simply store them in jars after the mixture is cooled. This mixture works really well in Prawn Noodle (Mee Yoke) soup with lots of roasted seaweed or seaweed paste that can be bought from the store.
Since we had leftover curry from a few days ago, I made a simple green bean and tofu stiryfry to compliment the meal.
For the anchovies (ikan bilis) I experimented with shredded mushroom stems that were coated with bean flour seasoned with salt and mushroom flavouring (corn flour can be used) and then deep-fried as well. The peanuts were pan roasted with some oil. The “fake anchovies” and peanuts were then tossed with a sprinkle of salt.
I ran out of pappadums, otherwise, this was pretty close to home!
(a.k.a. Keling Mee)
This is one of my fondest memories of my mom’s cooking. My mom doesn’t cook often when I was growing up, dad’s usually the one who’s in charge of the kitchen 😛
This is probably my best fried noodle dish thus far, we’ll see 😀
Curry paste (cili boh paste will work as well)
Yellow noodles (yau meen / oily noodles)
Red curry powder paste (add a few tbsp of water to the curry powder, set aside)
Choy sam or any green leafy vegetables, cut to 2.5″ lengths
Tau foo pok, sliced (you can use any firm tofu as substitute)
Lemon / Lime juice
Cilantro, chopped to garnish
- Rinse the yellow noodles and tau foo pok in hot water. If you are using firm tofu, you can skip the rinsing part. Drain the noodles and tau foo pok.
- Slice the tau foo pok or tofu.
- In a hot wok, heat up the curry paste in a few tablespoons of hot oil.
- When the curry is fragrant, add in the sliced tofu or tau foo pok. You may need to add a bit more oil to coat the wok since the tofu may absorb some of the oil.
- Once the tofu is seared / browned, add the quartered tomatoes.
- Cook the tomatoes until they start to soften. Then add the green leafy vegetables into the wok.
- The vegetables will start to wilt. Add the loosened noodles into the wok and mix in with the rest of the ingredients. Allow the noodles to cook for a few minutes.
- Make a circle in the middle of the wok and pour in the beaten eggs. Let the eggs semi- solidify before stirring in the rest of the ingredients.
- Stir in the red curry powder paste as needed. Add in a few teaspoons of ketchup also. You may want to only use ketchup if you choose to tone down the spiciness.
- Stir the content of the wok evenly.
- Season with salt, sugar, and soy sauce. Let the contents cook until the moisture has been absorbed.
- Serve with a wedge of lemon / lime and chopped cilantro.
- Squeeze the lemon /lime onto the noodles prior to digging in. 😀
You can pan sear some shrimps on the side if you choose to make a non-vegetarian version. Tofu can be substituted with sliced / shredded chicken breast. Nonetheless, I’m an advocate for vegetarianism. 🙂