Garlic fried prawns ????

Gon Jin Ha Look ????

This is my mum's Cantonese dried fried prawns with garlic we called gon jin ha look. Simple and so tasty. We always used very large king prawns (about 5 - 6 " long) and always with the shell and head on. Shells and heads are so good licking and sucking the sweet juice from the head. The garlic cloves are fried till light brown and very sweet.

Large raw king prawns can be

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Ayam Pongteh

Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, garlic and fermented yellow beans. The recipe is pretty much influenced by Chinese. To add a very Nyonya touch to this dish, sambal belacan

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Sambal belacan

Sambal belacan is pungent and delicious. This paste is used a condiment or sauce for many Malay or Nyonya dishes including curries, vegetable stir fries or salad (kerabu).

I have already posted two recipes for sambal belacan previously on this post (raw) and this post (cooked).

Because I love this condiment so much I am going to repost the raw version with a slight change of recipe.

To eat as

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Perkedel - Indonesian potato cakes

Fried potato cakes make great snack anytime. Perkedel I think is an Indo-Dutch fusion. There are various spellings all mean the same potato cake if you ever come across them.
perkedel = berkedel = bergedel = bergedil
This is home cooking make perkedel with any mixtures you like. Other than the potato there are no strict rules what else can be added. Tinned corned beef or minced beef is common,

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Kung Po Chicken ????

Finally got the laptop back after a week. Phew!

Kung po or kung pow chicken (gong bao ji ding ????) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many versions or westernised kung po chicken, many include diced vegetables and most used cashew nuts. The real Sichuanese style has few

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Blog now open to view

Apology to all readers. I have problem with the computer and my hmtl. My computer is still on repair. I have to use the library service.

I have managed to open the blog to view again. Thank you for your support.

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Making Tempeh

Growing my own tempeh has been on my list of things to try. I have recently received a free sample of tempeh starter from Tempeh Info. So way I go to give it a try. I was a bit nervous to keep a constant temperature of around 30deg C to incubate the beans. I don't want to spend �� to buy/build an incubator, so I racked my brain and find what I already have at home. I started gathering a few

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Fried tofu and egg braised in sauce - Guo ta dou fu ????

Guo ta dou fu ???? is from Shandong. It's fried tofu pieces coated with beaten egg then cooked in a sauce. If you like tofu this is a lovely light dish.

To prepare this,

Take 2 - 3 pcs of firm tofu, cut into 1cm thick. Marinate with pinch of salt , a dash of cooking wine and pinch of pepper.

Chop some spring onion, one small clove garlic, a small piece of ginger and a little red chilli for

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Steamed chicken with fermented chilli and black beans ??????

I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added Thai chillies. For next batch I will use milder chilli so I can use more of it.

Here is an easy and straight forward recipe with chicken.
About

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Imperial yogurt ????

Yogurt was not common years ago in China. Yogurt has been and still eaten mainly by the upper northerners, Mongolia area or muslim population who raise sheep/goats and goat milk yogurt is quite common and traditional among them. Today many bigger cities in China are no difference to any cosmopolitan cities in the world, western style yogurt or yogurt drinks are available everywhere.

I don't want

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Masak lemak labu & udang (Creamy pumpkin and prawn curry)

If you ask me what do I cook most, my answer will probably be Chinese and Malay food. I love the rich and aromatic Malay/Nyonya curries, salad, cakes and cookies. I can get most of the spices, herbs and other Malay ingredients over here to make almost anything I want, though many ingredients can be quite expensive over here than back home.

Today recipe is a Malay style pumpkin and prawn curry

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