Posted by Eric.N
One of my favorite appetizers is the Deep Fried Taro Ball with Shrimp. I still remember when I was a kid, my mum always prepared this dish for my family. The taro ball is like a size of a golf ball, with a shrimp tucks inside it and leaving the tail outside forming like a curve drumstick. The taro ball is then deep fried till golden brown, it is crunchy on the outside with the crisp of the bread crumbs, but still tasted soft and sweet on the inside.
Well, it had been quite some time since the last time I had eaten this. I really can’t wait till my next hometown visit to have my mum making this again. So I called my mum to get the recipe and tried to to prepare this appetizer for the first time.
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Posted by Patrick.C
There were some leftover red fermented bean curds (南乳) in the fridge. So I decided to utilize them to prepare the fried pork with red fermented bean curd for tomorrow’s lunch. I prepared this dish using pork loin instead of streaky pork (五花肉) because I preferred to have leaner meat this time. But I suggest you to use the streaky pork in order to keep the perfect tenderness and natural juiciness of the pork after deep frying. It is also recommended to marinate the meat overnight in the fridge so you are able to enjoy a robust flavor of the meat.
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Posted by Bel.C
Malay dishes are very famous for hot and spicy food, most of the food is cooked with Sambal. Sambal is a Malay word, which refers to a condiment of grounded red hot chillies. Other ingredients are added based on preferences such as garlic, shallots, lime juice, ginger, galangal, etc for a different taste. Knowing how to prepare the Sambal will help you to master various of Malay or Chinese food.
Sambal Okra or so called Sambal Lady’s Finger is one of the popular vegetable dishes with sambal that goes extremely well with steamed white rice.
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Posted by Bel.C
Char Kway Teow (炒粿條, or aka Fried Flat Rice Noodle) is one of the must-order-food when you are visiting the state of Penang, Malaysia. It is sold in almost every part of the city from hotels, malls, restaurants to the hawker stalls. Ask the locals, they would definitely know where to find the best in town. You wouldn’t want to miss this delicious local favorite food.
The Char Kway Teow is stir fried with cockles, prawns, fresh bean sprouts, chives and egg. Add some red chilli paste for an extra kick to the noodle. Most importantly, the Char Kway Teow is cooked in fiery wok heat with lard (if possible), that makes it so aromatic and fragrant.
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Posted by Patrick.C
Daikon is a white East Asian radish that could be easily found in the Asian market. It looks like a giant carrot but in white color with roughly 10 to 14 inches long. In Chinese, we called it bai luo bo (白萝卜). It can be cooked in a variety of methods but this time I’ve used it to make the daikon soup.
I remember I disliked this soup when I was small. Every time when my mom cooked it, I would try to find an excuse for not taking it. I thought the taste is weird but I guess my sense of taste changes as I mature and I love it now. One thing you might not like is the smell of it during simmering. Believe me, bear with the smell and enjoy it after.
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