The Capital of Malaysia is blends the food cuisines from great britain, India and china together with its own. The result is mouth-watering food!
- 1 cup all-purpose flour, sifted
- 1 tablespoon rice flour, optional
- 4 oz peeled baby shrimp, rinsed and pat dry
- 4 oz bean sprouts, rinsed
- 1 large egg
- 3/4 cup water
- 1/4 heaping teaspoon salt
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- Oil, for deep-frying
- Combine all the ingredients (except the oil) in a bowl and mix well. The mixture might seem very dry at first, but eventually, it will become slightly watery.
- Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat.
- Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok.
- Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok).
- Turn the shrimp fritters over and fry until both sides are golden brown.
- Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.
- Fish bones (discard the fish head), chopped into 3 pieces
- 1 can vegetable broth
- 4 cups water
- 1 oz Chinese seaweed (紫菜)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- White pepper and salt to taste
- Garlic oil
- Some shredded lettuce leaves
- 1 stalk scallion, cut into rings
1. Clean the fish and rinse with cold water, pat dry with paper towels. Filet the fish along the bones from the tail up towards the head using a very sharp knife. Repeat on the other side.
2. Get a bowl to put the fish meat. Using a spoon, scrape the fish meat off the skin of the fish filet, from the tail upwards. Scrape until all meat is off the skin. Discard the skin. Use the spoon to scrape off the fish meat off the fish bone, too.
3. Place all the fish meat on a chopping board, using a Chinese cleaver (preferably) to chop the fish meat, for about 10 minutes.
4. The fish will become slightly sticky as you chop. Add the salt and pepper and continue chopping for another 10 minutes, the fish meat will become a fish paste.
5. Wet your hands with some water and and take a tablespoon of the fish paste onto your palm and shape them into fish balls.
Fish Ball Soup:
1. Get a 5-quart soup pot, put in the chicken broth, water, and fish bones. Bring to boil over high heat, and then let it boil on low to medium heat for about 20 minutes or until the soup is flavorful.
2. Remove the fish bones, turn to high heat and drop the fish balls into the Soup.
3. Add the Chinese seaweed, soy sauce, sesame oil, salt and pepper to taste. When the fish balls float to the top, turn off the heat.
4. Transfer the fish balls soup into serving bowls, add the Toppings and serve immediately.
- 2 tbsp groundnut oil
- ½ onion, peeled and diced
- 220g firm tofu (tau kwa), cut into 0.5cm thick strips
- 100g french beans, trimmed and cut in half on an angle
- 100g choi sum (or pak choi), leaves and stems, cut into large chunks
- 300g fresh egg noodles
- 1½ tsp ground coriander
- 1 tsp ground cumin
- 2 tsp sambal olek (or other savoury chilli paste), plus extra to serve
- 2 tsp thick soy sauce
- 2 tsp light soy sauce
- 50g bean sprouts
- 1 handful shredded iceberg lettuce
- 1 tbsp crispy fried shallots (available from oriental grocers; alternatively, use dry onion flakes)
- Lemon wedges, to serve
- Put a wok or large pan over high heat. Once hot, add the oil, then the onion and cook to soften it for a minute.
- Add the tofu and french beans, and cook to give the tofu a bit of colour – two to three minutes.
- Stir gently as you cook, so as not to break the tofu.
- Add the choi sum and, when it wilts, the noodles.
- Spread them in the wok using tongs or chopsticks – you want them to get a lot of heat, almost to fry.
- Mix gently, cooking the noodles for about two minutes.
- Now add the spices, sambal olek, soy sauce, bean sprouts and a tablespoon of cold water, and toss carefully.
- Cook for about a minute, or until the noodles are semi-soft.
- When ready to serve, transfer the noodles into bowls and top with shredded lettuce and crispy shallots. On the side, serve lemon wedges and a small bowl of extra sambal.
Malaysian Egg tart
- 125 g unsalted butter, room temperature
- 50 g icing sugar, sifted
- 1 egg, lightly beaten
- ¼ tsp vanilla extract
- 200 g (1⅓ cups) plain flour, sifted
- 25 g cornflour, sifted
- 70 g caster sugar
- 150 g hot water
- 2 eggs
- 75 ml evaporated milk
- ½ tsp vanilla extract
- Using electric beaters on medium-high speed, beat the butter and sugar for 5 minutes or until smooth and creamy. Reduce the speed to low, then gradually add the beaten egg and vanilla extract and beat for another 2 minutes. Add the sifted flours and mix for another 2 minutes or until well combined. Turn off the mixer and knead the dough in the bowl until smooth.
- Roll out the pastry on a lightly floured work surface until 5 mm-thick. Using a 9 cm cookie cutter, stamp out 12 rounds, then use to line 12 x 7 cm-wide, 4 cm-deep tart tins. Lightly press the dough into the tins with your thumbs, then use two fingers to shape the edges. Trim away any excess dough. Place on a baking tray and refrigerate while you make the custard.
- Preheat the oven to 200°C.
- To make the custard, place the sugar and hot water in a mixing bowl and stir until the sugar is completely dissolved.
- In another mixing bowl, whisk the eggs with the evaporated milk and vanilla extract, then slowly pour in the sugar water and mix well. Strain the mixture through a fine sieve and discard any lumps. Remove the tart shells from the fridge, then divide the egg mixture equally among them. Bake for 10 minutes until the edges become lightly golden and the custard has risen slightly. Reduce the temperature to 180°C and bake for another 10 minutes or until the custard is just cooked through.
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