Posted by Bel.C
We are busy packing this week because we are moving, I mean real moving to a new place, into a smaller apartment. Saying goodbye to our big rented house. Also, we are moving where the Lama Kitchen originated, to a new kitchen. Moving is not fun at all, the pack unpack load unload is going to be a long process. Not sure if I have so much time to cook in this kind of mess.
After all week of tiring work, I just wanted to cook something quick and easy, boil vegetables with oyster sauce seemed to be the right choice. It is one of the easy and simple dishes you can prepare in 10 minutes, yet delicious, great choice for a no timer. You can use any of your favorite vegetables, I usually cook with Kai Lan (芥蘭), Baby Bok Choy(小白菜/清江菜), Choi Sum (菜心/油菜) or Spinach (菠菜).
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Posted by Eric.N
Another seafood dish into my collection, this is one of my all time favorite prawn dishes, the Butter Oat Prawn (麥片蝦). In Malaysia, when my family dine out, sometimes Butter Oat Prawn will be one of the usual prawn dishes we order. If you haven’t heard of or tried this dish before, you might think this is so weird to cook the prawns or shrimps with cereal oats? No, of course. Let me introduce you to this delicious dish.
The specialty about the Butter Oat Prawn is to deep fry the egg yolk until golden and crispy, then stir fry with cereal or oats and add in other ingredients such as curry leafs, chili, butter and creamer. The whole complete mixture has a distinct taste of saltiness, sweetness and a bit of spiciness with a hint of curry leaves and chili. Toss in the prawns and mix in with the oat mixture, the golden color makes it real nice and you will be surprised that you are about to enjoy a delicious and special dish.
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Posted by Bel.C
My boyfriend and I like eggplant, especially this Chinese recipe, Szechuan style Spicy Eggplant with Minced Pork (四川魚香茄子). If you know Szechuan, you will definitely know the place is very famous for hot and spicy food such as Mapo Tofu (麻婆豆腐), Spicy Pork Strip (魚香肉絲), and etc. Previously I was always wondering why the dish is called Yu Xiang Qie Zi (魚香茄子) in Chinese, literally means “fish-fragrant” eggplant. After getting to know more about Szechuan cuisine, Yu Xiang (魚香) is actually a Szechuan style of culinary tradition. It’s named so because the preparation of the sauce resembles the taste and flavor of the fresh fish, but it doesn’t use real fish in cooking.
The main ingredients for the Szechuan Yu Xiang (魚香) dishes are basically standard; dried red chillies, scallions, ginger, and garlic; not forgetting sugar, salt, hot bean sauce and soy sauce. The ingredients are well incorporated to bring out the essential flavor and tastiness of salty, sour, sweet, spicy, aroma, and freshness, that make it another mouthwatering dish to be served perfectly with steamed rice.
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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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