Tag Archives: Fish Paste

A Refreshing Noodle . . . .Vegetable Pan Mien

My close friend Jennifer had took me to this Pan Mee place located at Taman Kepong. This cofee shop located just behind the King’s Bakery which located at Lorong Bangau 2. The Pan Mee was superb delicious and it is make of roughly blended celery leaves or spinach leaves. This Pan Mee shop is called Vegetable Pan Mee and was establish since 2001. We were very lucky as we were in troduced to Uncle Wilson the owner of the stall. He showed us how the pan mee was make from flour till a bowl of lovely Pam Mee.
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A bowl of this Pan Mee is only RM3.80 and you can have it dry with black sauce or with soup. It comes with fish paste, fried soya bean skin and loads of celery leaves or green spinach. L like the texture of the Pan Mee, tender, soft, tasty and not too hard. The best part of it you can have either in a form of fine strings of pasta or in the shape of rectangular pieces of pasta. Each bowl is served with loads of fresh celery leaves which makes the noodle delicious and fregrant.

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After being explained the making of Pan Mee and enjoyed a full bowl of Pan Mee by Uncle Wilson, it was so satisfying and I will defintely be back for more which I did . . . . . SidneyK

Bojari Rice by Chef Faizal from Rempah Ratus Nasi Lemak Restaurant

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Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.

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Bojari Rice (for 2-3person)

Ingredients
A

500gm Rice
B
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
C
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

Method
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

Ingredients
A
500gm Fish Paste
B
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
C
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

Method
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

Ingredients
A
1kg Chicken (cut into desire size)
B
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
C
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

Method
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

Chefs Reminisce Mothers’ Old Ramadhan Favourites

Recently I got the luxury to taste the Ramadhan spread of lovely dinner at Atrium Cafe, Pyramid Tower Hotel, Sunway Pyramid. There were appetisers such as Pecal(assorted vegetables with spicy peanut sauce), Solok Lada(stuffed chilli with fish paste and coconut gravy), Kerabu Mannga(young mango salad with crushed peanuts), Pergedil Daging(Deep fried minced beef ball with egg) and Ulam-Ulam Melayu(Malay Salad). The soup served was Soto Ayam(clear chicken broth with rice cake, peanuts, spring onion and fried glass noodle)and also next was the roasted whole lamb with mild surabaya sauce plus Roti Jala(malaysian net-like Crepe served with chicken curry). There were also a spread of main dishes such as Udang Galah Goreng Brechilli(fried fresh water prawn with chilli paste), Ikan Tenggiri Masak Tempoyak(mackerel cooked in spicy durian paste), Sayur Goreng Lodeh(stir fried mix vegetables with soya bean cake), Kambing Kuzi(braised mutton in tradisional malay spices), Ayam Kaleo(chicken braised in turmeric and chilli coconut sauce) and Nasi Tomato(tomato rice).As for desserts, there were local sweets such as Bubur Pulut Hitam Bersantan(sweetened black glutinous rice stew wuth thick coconut milk), Talam Ubi Kayu(baked tapioca cake with palm sugar) and Kuih Lopes(steamed pandanus glutinous rice with grated coconut).

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Pecal
(Assorted Vegetables with Spicy Peanut Sauce)

Ingredients
200gm Fern leaf(blanched)
300gm Kangkong(blanched)
200gm White cabbage(blanched)
200gm Young jackfruit(blanched & sliced)
200gm Long beans(diced)
6pcs Hard tofu
2pcs Soya bean cakes(sliced)
10 Boiled eggs (wedges)
500gm Pecal sauce

Method
1. Blanch cabbage and long beans.
2. Fry tofu and soya bean cake. Cut into slices.
3. Arrange all ingredients on a platter and serve with pecal sauce.

Pecal Sauce

Ingredient
500gm Peanut
100gm Cooking oil
120gm Shallot(peeled & blended)
50gm Garlic(blended)
50gm Ginger(blended)
150gm Red chilli(blended)
50gm Shrimp paste
150ml Tamarind juice
20gm Galangal(crushed)
20gm Salt
120gm Sugar
100ml Water

Method
1. Heat oil in apot and add in all blended ingredients. Fry unitil golden brown and add in chilli.
2. Put in crushed peanuts, tamarind juice, chrimp paste, salt and sugar. Simmer until gravy thickens.
3. Serve with pecal.

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Pergedil Daging
(Deep Fried Minced Beef Ball with Egg)

Ingredients
500gm Minced beef
400gm Potato(boiled & mashed)
4 Eggs
20gm Red Chilli(chopped)
500gm Cooking oil
50gm Chinese celery
40gm Fried shallots
5gm White pepper
3gm Salt

Method
1. Stir-fry minced beef until dry. Leave aside.
2. Place mashed potatoin abowl and mix with minced beef. Season well.
3. Add in sliced Chinese celery and fried shallot. Mix well.
4. Roll the mixture into a small, round-shaped cake.
5. Dip beef cake in beaten eggs and deep-fry until golden brown.

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Kambing Kuzi
(Braised Mutton in Tradisional Malay Spices)

Ingredients
(A)
1kg Mutton(cubed)
500ml Evaporator milk
150gm Kerisik
200gm Onion(sliced)
500gm Cooking oil
100gm Cashewnuts(fried until golden brown)
10gm Lime juice
200gm Tomato(wedged)
300gm Tomato puree
50gm Chilli
100gm Fried shallots
100gm Mint leaf
100gm Chinese parsley

(B)
150gm Briyani powder
50gm Ginger(blended)
100gm Chilli paste
80gm Green chilli(blended roughly)
80gm Red Chilli(blended roughly)
100gm Onion(blended)

Method
1. Mix mutton cubes with ingredients(B) and let it stand for 1hour.
2. Add in tomato puree, kerisik and salt.
3. Heat oil in a wok and saute sliced onion until tender.
4. Add in meat and water. Cook until the meat becomes tender.
5. Then, add in salt, milk, tomato, red chilli, green chilli, lime juice, cashewnuts, mint leaf, chinese parsley and fried shallots.
6. Stir well until the sauce thickens.

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Kuih Lopes
(Steamed Pandamus Glutinous Rice with Grated Coconut)

Ingredients
1kg Glutinous rice
Pandanleaves(blended with 1 cup of water 5 pieces and strained. Keep water)
1 Coconut
1cup Gula Melaka
1cup Water
1/2teaspoon Salt
Few sheets Banana Leaves

Method
1. Soak glutinous rice in a bowl of water until it expands. Steam it until half cooked.
2. Mix and stir well with pandan water.
3. Wrap it in banana leaf to form a triangle shape.
4. Steam until fully cooked and keep it cool.
5. Boil gula melaka with water. Keep cool.
6. Grate coconut and mix with salt.
7. Coat the cool cooked rice with grated coconut.
8. Serve with sugar syrup.

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All these lovely food was the hotel’s 30-man strong Malay cuisine brigade recollects their mothers; time-homoured recipes and uncomprising details in presenting a symphony of traditional delicaies, the chefs under the tutelage of Chefs Reduan Ahmad Tarju, Fazli Baharudin, Zulkiflee Zaharudin and Azzul Azmi, promise to make “Berbuka Puasa” with more than 200 dishes, an occasion to look forward to at Atrium Cafe every sundown from 1 to 30 September 2008.

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COool Chefs just like Big Boys Kitchen . . . . . it was truely an experience to dine the food churned by the master chefs themselves! . . . . SidneyK

Sun & Surf Cafe from Sunway Resort Hotel & Spa is also serving this Ramadhan buffet from 1 to 30 September 2008, 6.00pm to 10.00pm nightly.

Price is RM88++ per adult and RM44++ per child at Sun & Surf Cafe and RM75++ per adult and RM37.50++ per child at Atrium Cafe.

For reservations or enquiries, your readers may contact (6-03) 7492 8000 Extn. 3169 for Sun & Surf Café or Extn. 6305 for Atrium Café.

 

Rempah Ratus Nasi Lemak Restaurant & Cafe, Puchong

We had wanted to explore the food in the Puchong area for ages and we were lucky enough to be invited to dine at this restaurant Rempah Ratus Nasi Lemak Restaurant And Cafe. This restaurant is just located opposite of the IOI mall. The setting reminded me of a kampug style simple dining and you can smell fragrant spices as you walk in.

The restaurant serves a variety of malay dishes “hidangan” style. We were welcome by Chef Raizal, the resident chef of this restaurant who had prepared some awesome dishes. We were served with starter, Thai Fish Cakes (RM5.80 per serving) with Thai sweet chilli sauce. We love this little fish paste as they were tasty, delicious and went very well with the sweet Thai chilli sauce.

The main dishes came once we finished the starter, the first dish was the Chicken Green Curry in Claypot (RM8 per serving). It was cooked perfectly and the sauce was gorgeous and went well with the white rice. We were informed that Chef Raizal made his own green curry paste from green chillies, coriander, cummin, lemongrass and shrimp paste. We just adored the sauce, lovely!

Next was the siakap fish cooked in 3 tastes, hot, sour and sweet (RM18 per serving). The hotness came from the chillies, sourness came from the lime juice and sweetness came from the palm sugar. The siakap fish was deep fried and then coated with the sauce.

Lastly we had the stir fried kangkung with sambal (RM8 per serving). This dish had the shrimp paste taste and with a bit of chilli but not too hot.

Overall, I like this restaurant as it gave me a very homely feeling and reminded me of my growing up. I will definitely be back for their Green Thai Curry. Rempah Ratus Nasi Lemak Restaurant & Café also do catering services for any occasions and also into ready-to-eat packed food for retail, wholesale and outdoor events.

Rempah Ratus Nasi Lemak Restaurant & Café
No 33, Jalan Kenari 17C
Bandar Puchong Jaya
47100 Puchong
Selangor Dahrul Ehsan
Tel/Fax: 03-80765371

Fish Head Noodle SS20/10, Petaling Jaya

This is one of my favourite fish head noodle located at SS20/10, Petaling Jaya where I regularly haunt. The place is simple, no air-conditioner and just an open air foodstall.



This place serve gorgeous drinks such as ice blended soya milk and comes with this greeny jelly called “cendol” and also a kind of black jelly called “leong fun”. You can also have “cendol” green jelly in santan and palm sugar or the old timer “ice kacang”. Drinks here is truely awesome.

We started with a bowl of fish paste with green spinach in clear soup. The fish paste was cooked well and tasted deliciously crunchy. We also had fish paste noodle which is awesome.

We ordered a bowl of “haruan” fish rice noodle. This is yet another awesome dish as the fish came in thick slices and deep fried. The bowl of noddle was fully of fragrant and aroma.

Then came a bowl of noodle with just plain slices of thick “haruan” fish. Oh this is so incrediblely good as you can really taste the freshness and sweetness of the fish. The thick slices enhance the tastiness of the fish. Well I would say every bite is just pure meat and boneless! The soup was really really good, very refreshing.

You can have the dish with thick rice noodle “lai fun”.

You can also have fish slices with your fish paste and spinach.



I really love this noodle stall and would rephrased them as Fish Sliced Noodle stall and something to shout about! . . . . . Sidney

Stuffed Crab Shell

Whenever I visit the wet market, I will make sure of getting some of this small crabs. Sometimes my friends wonder why am I buying such crabs as they don’t contain much meat and it seems to be useless. Well, the shell is the gem and I use it for my dish. I will use a mixture of meat and stuff it into the shells and deep fried them. The taste is absolutely divine.

Firstly I will have a dozen of the shell by removing the meat. I will use fish paste, prawn paste and crab meat minced together and stuffed them into the shell. Deep fry them.

Ingredient

12pcs Crab shell(small)
200gm Fish paste
200gm Prawn paste
50gm Crab meat
1tsp Oyster sauce
1tspn Sesame oil
a pinch of salt
a pinch white pepper
Corn flour
Oil for deep frying

1. Clean and wash the crab shell.
2. Mix the fish, prawn and crabmeat together.
3. Season with oyster sauce, sesame oil, salt and pepper.
4. Stuff the mixture into the shell.
5. Cover the shell with a thin layer of corn flour.
6. Deep dried the stuffed shell till golden brown.

Looks good and taste good . . . Steven Cheng

Dine with me……Chef Steven Cheng Part 3

Continuation….


As Chinese New Year is approaching, I decided to prepare this two special dishes, “Hou See Fatt Choy”(Welth & Prosperity) and “Wong Kam Moon Foo”(Full of Gold). “Hou See Fatt Choy” is a dish which consist of dried oyster, seaweed and fish paste. “Wng Mam Moon Foo” is a dish consist of golden pumpkin and tau foo in golden pumpkin sauce.




Oh gorgeous Sid and Joanna. Ain’t they look like a suited couple make in heaven!


Birthday girl, Christine!

Food bloggers caught in action and working hard, work first, eat later!

From Steven Cheng

Seng Kee Stall, Hor Hee Noodle, Canning Garden, Ipoh

Gosh, there are so many lovely and delicious food in Ipoh and for example, “Hor Hee” noodle. There are a few stalls selling this typs of noodle in Ipoh but Seng Kee noodle stall is one of the oldest. As I can remember, it started before I was borned and so to say it is at least more than 30 odd years. It is a stall started from father to sons and daughter. The stall sells at Jalan Lahat, opposite ACS school during weekdays and in Canning Garden during sunday. What is “Hor Hee” noodle? well basically it is a fish soup based noodle with fish balls and fish paste block. The fish ball skin is crunchy as they are dried under the sun and the fish paste blocks are deep fried.


Lovely, deliciously deep fried fish paste block.


Tasty and crunchy fish balls



I truly love this noodle as it had been around for so many years and still going strong, thats shows how deliciously they are. It had been part of my growing up, mum like them too.

Love Sidney

Seng Kee Stall, Hor Hee Noodle, Canning Garden, Ipoh

Gosh, there are so many lovely and delicious food in Ipoh and for example, “Hor Hee” noodle. There are a few stalls selling this typs of noodle in Ipoh but Seng Kee noodle stall is one of the oldest. As I can remember, it started before I was borned and so to say it is at least more than 30 odd years. It is a stall started from father to sons and daughter. The stall sells at Jalan Lahat, opposite ACS school during weekdays and in Canning Garden during sunday. What is “Hor Hee” noodle? well basically it is a fish soup based noodle with fish balls and fish paste block. The fish ball skin is crunchy as they are dried under the sun and the fish paste blocks are deep fried.


Lovely, deliciously deep fried fish paste block.


Tasty and crunchy fish balls



I truly love this noodle as it had been around for so many years and still going strong, thats shows how deliciously they are. It had been part of my growing up, mum like them too.

Love Sidney

Yum Yum Tree, Pasir Pinji, Ipoh

Yum Yum Tree is rather a strange name but yet able to make it a household name in Ipoh. You may wonder why. why? Well every foodstall has it’s own story to tell. For this one, it is situated at Pasir Pinji, a small village sited within Ipoh town. In fact this in Pasir Pinji you can find a lot of interesting cottage food similar to Yum Yum Tree such a the rojak and roast pork stall situated near the village market, homemake fresh rice pasta “Chee Cheong Fun” within Yum Yum Tree whereby you need to take your number in order to wait for your turn and many more.

I still can remember Yum Yum Tree started their stall at this rundown house but this year the owner decided to build a new coffeshop as shown below. What so famous about Yum Yum Tree? Well here you can get Ipoh’s version of Yong Tau Fo whereby the most fillings are from fish paste. It is one of the best Yong Tau Fo that I ever come across and rather different from what you can get in KL because of the fish paste.


So many people were rushing for this freshly fried Yong Tau Foo….. look at those plates marching in line.

Look at those deep fried green stuffed green chillies, beatiful chillies than can make the devil out of you.


Deep fried stuffed beancurd roll is also another winner at Yum Yum Tree.

Lovely deep fried stuffed brinjal, so deeply purple and something I use to find in my mum’s kitchen.

Oh how can we miss the Yong Tau Foo, isn’t it all about Yong Tau Foo. I would really recommend this place if you are in Ipoh, you should not just pass by Ipoh but make sure you make an afford to stay for a few days to endulge with Ipoh’s riches, Ipoh Food.

Yours Sidney

Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.


1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste


1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.

It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

Yum Yum Tree, Pasir Pinji, Ipoh

Yum Yum Tree is rather a strange name but yet able to make it a household name in Ipoh. You may wonder why. why? Well every foodstall has it’s own story to tell. For this one, it is situated at Pasir Pinji, a small village sited within Ipoh town. In fact this in Pasir Pinji you can find a lot of interesting cottage food similar to Yum Yum Tree such a the rojak and roast pork stall situated near the village market, homemake fresh rice pasta “Chee Cheong Fun” within Yum Yum Tree whereby you need to take your number in order to wait for your turn and many more.

I still can remember Yum Yum Tree started their stall at this rundown house but this year the owner decided to build a new coffeshop as shown below. What so famous about Yum Yum Tree? Well here you can get Ipoh’s version of Yong Tau Fo whereby the most fillings are from fish paste. It is one of the best Yong Tau Fo that I ever come across and rather different from what you can get in KL because of the fish paste.


So many people were rushing for this freshly fried Yong Tau Foo….. look at those plates marching in line.

Look at those deep fried green stuffed green chillies, beatiful chillies than can make the devil out of you.


Deep fried stuffed beancurd roll is also another winner at Yum Yum Tree.

Lovely deep fried stuffed brinjal, so deeply purple and something I use to find in my mum’s kitchen.

Oh how can we miss the Yong Tau Foo, isn’t it all about Yong Tau Foo. I would really recommend this place if you are in Ipoh, you should not just pass by Ipoh but make sure you make an afford to stay for a few days to endulge with Ipoh’s riches, Ipoh Food.

Yours Sidney

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