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Assam Prawn (Tamarind Prawn)

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Assam prawn is a Malaysian Nyonya recipe. I personally didn’t tried it before, but I did some research online and decided to give it a try. In fact it looks easy to prepare that is the main thing for a quick fix. The main ingredient for the dish is the Tamarind or Assam, you can always get the fresh tamarind or look for tamarind paste. You can use any kind of prawn or shrimp for the recipe, preferably with heads and shell intact.

The tamarind or Assam sauce flavor covered the whole shell and prawn heads, infused with soury and sweet taste which is very appetizing. I am sure you will suck up all the sauce because it is so good.  So prepare some napkins as you will be using your hands for this finger licking good recipe.

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Claypot Garlic Shrimp with Vermicelli

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Previously Patrick cooked the Steamed Shrimp with Minced Garlic, this dish is always a hot favorite among our friends. Especially when it is cooked with garlic and wine, made it extremely fragrant. One of our friends, Sit Yee suggested that we can even put some vermicelli or Tang Hoon (冬粉) underneath the garlic shrimp, the vermicelli will soak up the sweet broth from the fresh shrimp. That sounds like a delicious dish, thus I’ve decided to give it a try.

I suggest to use whole shrimp / prawn with shell and head on. This will give the broth a much sweeter taste. However this time I only used shelled shrimps without the heads, because I have bought the shrimps before I thought of making this dish. The broth was awesome with the fragrant Chinese Shaoxing cooking wine (紹興酒) and absorbing the sweetness from the fresh shrimp. Plus the aromatic fried garlic gave it a distinct taste too.

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Ipoh Shredded Chicken Hor Fun (鸡丝河粉)

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Ipoh is famous with its signature dishes of Bean Sprouts Chicken (芽菜雞) and Shredded Chicken Hor Fun (雞丝河粉). You can actually find many of these combination food stalls all over Ipoh. The locals recommended Lou Wong (老黃) or Onn Kee (安記) in the town if you have a chance to pay a visit in Ipoh.

This time I was only preparing the Shredded Chicken Hor Fun or Flat Rice Noodle, and in an easy way. Usually a whole chicken (preferably free range chicken / 土雞) is used by poaching in a hot water bath till cooked, and then cool down in an icy bath. This is the important part to maintain the smoothness and juiciness of the chicken texture. But for a smaller portion I am just using a chicken quarter and breast for cooking.

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Shrimp Omelette (蝦仁煎蛋)

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I heart all kinds of omelette from all time American to Asia (because I adore eggs). Shrimp omelette is one of the Chinese omelettes I love the most especially in those street food catering stalls or Chinese restaurants in Malaysia.

This dish consists of an omelette with a filling primarily composed of luscious shrimps. Onions or scallions are sometimes added for an intense taste. In the past, pork lard was often used to fry the omelette to provide an extra fragrance but less and less people are using it these days due to health conscious. Read the rest of this entry »



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Sambal Belacan Asparagus with Shrimp

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I went to the market to get breakfast and saw the asparagus was on sale, immediately I picked up a bunch home.  On Sunday I was thinking to make the asparagus and shrimp combination with Sambal Belacan. Previously I’ve made the Stir Fry Asparagus with Clam in white sauce. If you want something more exotic, you definitely have to try this. But my roommate had reminded me I cannot eat spicy food because I just had my upper wisdom teeth removed last Friday. No spicy food, no solid food, no drinking from straw, no alcohol …. and so forth of restrictions from my dentist. I guess there is nothing but liquids, porridge and soup for me this week.

Anyway, I still ended up cooking the Malaysian style Sambal Belacan Asparagus with Shrimp as this looks far more tempting, so all of these go to Eric as he loves spicy food. I used a super easy and lazy way of making the Sambal Belacan and it came out just great. I used the pre-made Sambal Oelek bought from the Asian market, it is grounded red chili and garlic, stored in a clear round plastic bottle with a green lid, and a chicken symbol in the front. Don’t confuse with Siriracha which is a chili paste. This Sambal Oelek you can still see the chili seeds, sometimes I use it for dipping sauce too.

To make Sambal from scratch check on the Sambal Okra for the preparation of  it.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more