How To Make Salted Duck Eggs

Salted duck eggs are best served as a side dish with Congee or rice porridge. The rich yolks are often used in Moon cakes. It can be used to cook with vegetables, seafood, or meat. It's rather easy to make salted the eggs at home, and they taste great too.




How To Make Salted Duck Eggs

Ingredients

12 Duck Eggs
1/3 Cup Chinese Cooking Wine
¾ Cup Fine Sea Salt

Ziploc/Plastic Bag
Plastic Container

Method

Coat the duck egg in the cooking wine. Then roll it in the sea salt until it’s completely covered. Place the egg in a plastic or zip lock bag. Continue with the remainder duck eggs, wine, and sea salt. Zip the plastic bag and close with the plastic container cover. Place it in a cool, dark place. The salted duck eggs should be ready in 3 to 4 weeks.

Spicy And Crispy Chili Paste

This Spicy & Crispy Chili Paste is used in many of my dishes. For example, Malaysian Chili Pan Mee, fried rice or noodles, etc.





How To Make Spicy And Crispy Chili Paste

Ingredients

6 (150 grams) Shallots, sliced
6 Cloves (30 grams) Garlic, sliced
3 Tbsp Dried Shrimps, soaked and pat dry
30 grams Dried Chilies
3 Red Chilies, coarsely chopped
5 Bird’s Eye Chilies, chopped
2 Tbsp Cane Sugar
1/4 tsp Sea Salt
6 Tbsp Peanut Oil

Method

Heat peanut oil over medium heat. Cook the garlic and shallots until they are golden brown in color. Remove and set aside. Then fry the dried shrimps until crispy, remove and set aside. Fry the red and bird’s eye chilies until soften and dark red in color. Then remove and set aside. Lower the heat and fry dried chilies until crispy. Remove, set aside and reserve the cooking oil. Let it cool for 5 minutes. Combine all the ingredients in a food processor. Process until all the ingredients become a paste. Season the child paste with sea salt and sugar. Mix in the reserved oil and store in an airtight container.

Daikon And Carrot Pickles

These Dalkon And Carrot Pickles are often filled-in Banh Mi or Vietnamese Sandwiches. The sweet, sour, and crunchy vegetables are perfect to serve alongside BBQ or fried meat too.




Daikon And Carrot Pickles

Ingredients

2 Large Carrots, shredded
1 Small Daikon, shredded
1 Tbsp Sea Salt
1/4 Cup Sugar
1/2 Cup Water
3/4 Cup White Vinegar

Method

Combine sugar, water and vinegar in a bowl or measuring jug and mix well.

Combine daikon and carrots in a colander and rub with sea salt. Set aside for about 10 minutes. Then rinse with cold water, drain well and use a salad spinner to dry the vegetables. Alternatively, squeeze the vegetables with a muslin cloth until dry.

Place the vegetables in a large jar and pour in the vinegar mixture. Allow the vegetables to marinate for at least 2 to 3 hours before serving. The pickles are best served chilled.

How To Make Crispy Garlic Butter Oil

This Crispy Garlic Butter Oil is a versatile condiment. I made them often to spread on sandwiches, breads, added to pasta, sprinkled on dumplings, etc.





Crispy Garlic Butter Oil

Ingredients

10 Large Cloves of Garlic, peeled and chopped
1 tsp Chili Flakes
2 to 3 Tbsp Butter
1 Cup of Peanut Oil
Sea Salt, to taste

Method

Place the garlic, chili flakes, butter, and peanut oil in a saucepan over low heat. Stirring occasionally until the garlic are golden brown in color. Switch off the heat and let the oil cool completely. Season with sea salt and store the oil in an airtight container or jar.

How To Make Crispy Pork Lard And Oil

Crispy pork lard and oil are used regularly in Chinese Malaysian cooking. It's great with Hokkien fried noodles, Wonton noodles, stir-fry vegetables, etc.




Crispy Pork Lard And Oil

Ingredients

1 Cup Cubed Pork Lard (from pork belly)

Method

Place pork lard in a heavy-bottomed saucepan and simmer over low heat, stirring occasionally.

After about 15 to 20 minutes later, the pork lard will turn into light brown color. Keep stirring and be careful of the hot oil, it can spit at you.

Then let the pork lard to crisp up until golden brown for another 20 minutes. When ready, switch off the heat, and remove the crispy pork lards. Let the lard oil cool completely and then transfer it to a bowl or jar.

Makes ½ Cup of Crispy Pork Lard And Oil

Homemade Thai Green Curry Paste

Making curry paste from scratch is well worth the effort and time. You can always adjust the level of spiciness to suit you, and they taste better too. I prefer to make the curry paste in a mortar and pestle as this slowly releases the flavours and aroma. However, If you decide to use a food processor, then make sure to grind the roasted spices separately until you have a fine powder before adding to the rest of the ingredients.




Homemade Thai Green Curry Paste

Ingredients

½ tsp Cumin Seeds, toasted
1 tsp Coriander Seeds, toasted
½ tsp White Peppercorns, toasted
1 Stalk Lemongrass, chopped
½ inch Piece Galangal, peeled and chopped
½ inch Piece Turmeric, peeled and chopped
3 Shallots, peeled and chopped
4 Cloves Garlic, peeled and chopped
10 Green Bird’s Eye Chilies, chopped
10 Large Green/Serrano Chilies, chopped
1 Kaffir Lime Peel
3 Kaffir Lime Leaves
1 tsp Roasted Shrimp Paste
3 Tbsp Chopped Fresh Coriander
1 tsp Sea Salt

Method

Finely pound the toasted cumin seeds, coriander seeds, and peppercorns in a mortar and pestle. Then add galangal, lemongrass, turmeric, shallots, garlic, chilies, lime peel, lime leaves, fresh coriander, shrimp paste, and sea salt. *Make sure to pound each ingredient into a coarse paste before adding another one. Continue to pound into a fine paste. Then transfer to a bowl or jar.

Makes 1 ¼ Cups Green Curry Paste

Fruit Rojak

Fruit Rojak or Mixed Fruits With Sweet Sauce is a popular salad in Malaysia. It's typically served as a snack or appetizer. To make this delicious snack you will need the sweet sauce, which consists of shrimp paste, palm sugar, sesame seeds, and chili. Then mix and toss some of the sauce with different types of fruits, vegetables, and plenty of chopped peanuts.

Please check out the video below on "Fruit Rojak". If you liked the video or just want to see more, please give the video a thumbs up and make sure to subscribe my channel. Thanks :-)





Fruit Rojak

Ingredients

Rojak Sauce
1 Tub (180 grams or about 7 Tbsp) Shrimp Paste/Har Koh/Hae Ko
50 grams Palm Sugar
2 Tbsp Sweet Sauce/Tim Cheong
1 tsp Roasted Shrimp Paste/Belacan
1 ½ Tbsp Sriracha or Chili Sauce
1 ½ Tbsp Roasted Sesame Seeds

1 ½ Cups Roasted Peanuts, chopped or pounded
1 Pack (10 pieces/90 grams) Tofu Puff, grilled, cut into bite-size pieces
1 Guava, cut into bite-size pieces
2 Cucumbers, peeled & cut into bite-size pieces
1 Medium Jicama/Yam Bean, peeled & cut into bite-size pieces
1 Small Pineapple, peeled & cut into bite-size pieces
1 Green Mango, peeled & cut into bite-size pieces
2 Water Apple/Jambu Air, cut into bite-size pieces
1 Small Under ripe Papaya, peeled, seeded & cut into bite-size pieces

Method

Make the Rojak sauce: Place all the sauce ingredients in a saucepan, except the sesame seeds. Simmer the sauce over low heat until the palm sugar dissolves. Remove from the heat and mix in the sesame seeds. Let the sauce cool completely.

To make the Fruit Rojak: Place some sauce (about 3 Tbsp) in a mixing bowl. Then add some chopped peanuts, follow by a portion of guava, cucumber, jicama, pineapple, green mango, jambu air, papaya and tofu puffs. Mix all the ingredients until well combine and top with extra chopped peanuts.

Serves 4

Peanut Sauce

This peanut sauce goes very well with just about any grilled skewered meat, seafood, fritters, or salad.





Peanut Sauce

Ingredients

2 ½ Tbsp Peanut Oil
1 ½ Cups of Peanuts
15 Dried Chilies, cut into smaller pieces
2 Red Chilies, seeded, cut into smaller pieces
1 Large Red Onion, peeled & big diced
1 Tbsp Tamarind Paste
About 165 grams Palm Sugar
1 ½ Cups Water
1 ¼ tsp Sea Salt

Method

Combine the tamarind paste, palm sugar, and water in a small saucepan. Bring it to a simmer until the palm sugar has melted. Remove from the heat, and drain with a fine sieve.

Heat about 1 ½ Tbsp of peanut oil over moderate heat. Toss in the peanuts and stir-fry for about 9 to 10 minutes, or until the peanuts are cooked and light brown in color. Remove the peanuts and set aside to cool completely.

Add the remainder peanut oil and the dried chilies. Stir for a few seconds, add the red chilies, and follow by the red onion. Cook until the red chilies and onion are softened. Remove and set aside.

Process the peanuts in a food processor until finely ground and set aside. Combine the dried chilies, red chilies, and onion in a food processor. Whizz until all the ingredients are smooth.

In a large bowl, combine all the chili and onion paste, tamarind water, and mix well. Then season the sauce with some sea salt. Let the peanut sauce thicken for about 30 minutes before serving.

Ginger And Scallion Noodles

This is an easy vegetarian noodle's recipe, tossed with ginger and scallion sauce. For this recipe, I opted for wonton noodles. You can use any type of yellow noodles for this recipe.





Ginger And Scallion Noodles

Ingredients

1 Box (280 grams) Fresh or Frozen Wonton Noodles/Wheat Noodles, divided into 4 portions
2 Tbsp Finely Chopped Ginger
2 Cloves Garlic, finely chopped
1 Big Bunch Scallions (about 10 stalks), thinly sliced
2 Green Chilies, finely chopped
1 tsp Sea Salt, or to taste
1 ¼ Cup of Shallot or Peanut Oil
3 to 4 Tbsp Soy Sauce

Method

Combine the ginger, garlic, scallions, green chilies, and sea salt in a large bowl. Heat the oil in a pot until smoking hot and remove from the heat. Slowly pour in the hot oil into the ginger scallion mixture and stir well.

Bring a pot of water to a boil, and a bowl of cold water at the side. Add a portion of noodles to the boiling water and cook for about 35 to 50 seconds, or depending on the thickness of the noodles. Remove the cooked noodles with a spider strainer, and plunge it into the cold water, shake off excess water. Then return the noodles to the boiling water briefly, remove and shake off excess water again. (The noodles should be tender and still have some bite.)

Toss and mix the noodles with some ginger and scallion sauce, and soy sauce. Serve warm.

Serves 4

Asian-Style Coleslaw

This zesty Asian-style coleslaw goes beautifully with burgers and sandwiches. It's also great as a side dish or a light salad.





Asian Style Coleslaw

Ingredients

About 400 grams Mix Slaw (green & red cabbage, carrot)

4 Tbsp Finely Diced Red or White Onion
1 Green (Serrano) Chili, chopped

4 Tbsp Lime Juice
2 Tbsp Sugar

¾ tsp Sea Salt, or to taste
3 Tbsp Chopped Coriander
Some freshly Ground Black Pepper

Method

In a large mixing bowl, mix lime juice and sugar until blended. Then add chili, onion, coriander, and coleslaw. Mix together until everything is thoroughly mixed, season well with sea salt and chilled before serving.

Lemongrass Aioli

This refreshing citrus fragrance Lemongrass Aioli is a great accompaniment to many Asian styles grilled meat and seafood.





Lemongrass Aioli

Ingredients

1 Lemongrass Stalk, cut into smaller pieces
8 Tbsp of Peanut Oil
1 Large Egg Yolk
2 Cloves Garlic, chopped
1 Green/Serrano Chili, seeded and chopped
2 Tbsp of Fresh Chopped Coriander/Cilantro
1 tsp Sugar
Zest of ½ Lime
1 Tbsp Lime Juice
½ tsp Sea Salt

Method

Make the Lemongrass infused oil: Bruise the lemongrass stalk with cleaver, meat mallet or in a mortar and pestle until the pieces starting to come apart, then add the peanut oil. Let the oil infuse with the lemongrass for about 20 minutes.

Once the oil is infused, strain it using a fine-mesh sieve into a measuring jug. Reserved the lemongrass for basting. Add extra oil and mix well.

Place all the ingredients, including the infused oil in a small blender. Blend until you have achieved a thick, velvety aioli.

Crispy Fried Shallots

Crispy Fried Shallots are an essential condiment in many of my recipes. It is used to enhance the flavor of many dishes, such as soups, congee, noodles, vegetables, tofu, and the possibilities are endless. The oil from the fried shallots are good for stir-fries, steamed fish, noodles, blanched vegetables, etc. Remember to check out my video tutorial and learn how to make these crispy deep-fried shallots at home. 





Crispy Fried Shallots

Ingredients

2 Bags (400 grams) Shallots, peeled & thinly sliced
2 ½ Cups of Peanut Oil

Method

In a wok or saucepan, heat the peanut oil over medium heat. Add the shallots and fry until crispy and golden brown in color. Remove the crispy shallots, drain well, and let it cool completely. Reserve the oil for another use. Store the crispy shallots in an airtight container.

Makes 2 Cups of Crispy Fried Shallots

How To Make Kaya/Coconut Jam

This is an updated post with a new video cooking guide. The recipe is the same as my previous one, except the sugar; instead of white sugar, I have opted for Turbidano raw sugar. This sugar has a natural light golden-brown color, and it is less processed and refined. The cooking time is shorter for this recipe too. Please check out the video for more information on how to make this delightful spread.





How To Make Kaya/Coconut Jam

Ingredients

4 Large Eggs
250 ml Coconut Milk
125 grams Turbidano Raw Sugar
3 Pandan Leaves, knotted (optional)

Method

Place sugar, coconut milk, and Pandan leaves in a medium size mixing bowl. Melt the sugar on a double boiler. Once the sugar melted, remove and set aside.

Meanwhile, beat the eggs well and strain into the sugar and coconut mixture, and mix well. Then place it on a double boiler, stirring constantly but gently with a heatproof rubber spatula or a wooden spoon for about 20 to 30 minutes until the mixture is thickened and with a spreadable consistency. Remove immediately, discard pandan leaves, and let cool before storing into a clean airtight jar.

Pickled Green Chilies

These chili pickles are simple to make and are often served alongside Wonton, and Cantonese fried noodles. The chili pickles have a sweet & sour taste accompanied by a bit of spiciness that complement the flavors of Malaysian and Singaporean noodle dishes very well. You can use the pickle the next day, but it's best to leave it for a couple of days before serving.





Pickled Green Chilies

Ingredients

250 grams Green Chilies, sliced
3 Bird’s Eye Chilies (optional)
1 Tbsp Sea Salt
1 Cup Rice Wine Vinegar
3 Tbsp Sugar

Method

Place chilies in a colander, and sprinkle with sea salt. Leave it for about 30 minutes.

Meanwhile, combine vinegar and sugar in a small saucepan. Bring it to a boil until the sugar has dissolved and allow the liquid to come to room temperature.

Rinse the chilies and drain well. Place the chilies in a clean jar and pour the liquid over them, cover and refrigerate for up to 2 weeks.

Sambal Belacan

This sambal is typically served as an accompaniment to fried fish or chicken, omelette, fresh Asian herbs and vegetables.






Sambal Belacan

Ingredients

4 Thai Bird's Eye Chilies, chopped
6 Red Chilies, chopped
2 Green Chilies, chopped
Zest of 1 Lime
2 tsp Roasted Belacan/Shrimp Paste
Lime Juice
Sea Salt

Method

Place, chilies, lime zest, and belacan in a pestle and mortar. Pound until you have a fine paste, and season with lime juice and sea salt.

Sambal Paste With Lemongrass

This Sambal Paste With Lemongrass is one of my favorite recipes. It is aromatic, spicy, and it's great to cook with chicken, seafood or vegetables. You'll be surprised by how versatile this simple sambal paste is, it can be turned into many mouth-watering dishes. Which, I will share with you too.






Sambal Paste With Lemongrass

Ingredients

30 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained
8 (100 grams) Fresh Red Chilies, roughly chopped
200 grams Shallots, peeled, and roughly chopped
2 Stalks of Lemongrass, sliced
3 Cloves of Garlic, peeled and chopped
1 Small Piece (8 grams) of Fresh Turmeric, peeled
½ “ Piece of Ginger, peeled and chopped
5 Candlenuts
1 tsp Toasted Belachan or Shrimp Paste
1 Tbsp Palm Sugar
10 grams Tamarind Paste, mixed with 2 Tbsp of warm water
Sea Salt
Peanut Oil for frying

Method

Process all the ingredients (except palm sugar and tamarind paste) until smooth. Heat about ¾ cup of more oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Then season the sambal with tamarind paste, palm sugar, and sea salt.

Easy Peanut Sauce

Recently, I posted a recipe on Malaysian Chicken Satay, and to complete the dish; I have an Easy Peanut Sauce. It is made with only two ingredients, first is some natural peanut butter, made without oil or seasoning, and the second is some Sweet Chili Sauce.






Easy Peanut Sauce

Ingredients

1 Cup Natural Crunchy Peanut Butter
½ Cup + 2 Tbsp Sweet Chili Sauce
1 tsp Chili Powder
¼ tsp Galangal Powder
¼ tsp Cumin Powder
1 ¾ Cups Water
3 Tbsp Chopped Peanuts
Sea Salt, to taste

Method

Combine all the ingredients except chopped peanuts in a saucepan and mix well. Bring it to a boil, lower the heat and simmer for about 45 minutes to one hour. Make sure to stir often to prevent the sauce from sticking and burn on the bottom of the pan. (To prevent the sauce from splattering, closed the pan with a lid, and leave it slightly ajar) Once the sauce has thickened, season with sea salt, and mix in the chopped peanuts. Serve the sauce warm or a room temperature with Satay.

Sweet Chili Sauce

This Sweet Chili Sauce is a breeze to make at home. It is delicious on chicken, or as a dip on any of your favorite grilled meats. You should try it with my Sweet Chili Chicken Wings or use it as a spice for my quick and easy Peanut Sauce, that I will share soon.




Sweet Chili Sauce

Ingredients

12 Red or Mixed Color Chilies, chopped
2 to 3 Thai Bird's Eye Chilies, chopped
4 Cloves garlic, peeled and chopped
4 Tbsp Rice Vinegar
4 Tbsp Melted Palm Sugar
1/4 tsp Sea Salt
1 tsp Corn Flour mixed with 1 Tbsp Water

Method

Process chilies and garlic until you have a coarse paste. Combine rice vinegar, palm sugar, sea salt, and chili paste and bring to the boil. Mix in corn flour mixture, stir, and lower the heat. Let it simmer for about 5 minutes. Remove from the heat and allow to cool before serving.

Homemade Chili Oil

Homemade Chili Oil

Ingredients

150 ml Peanut Oil
3 Star Anise
2 tsp Sichuan Peppercorns
20 grams Chili Flakes
10 g Chili Powder

Method

Combine the peanut oil, star anise, and Sichuan peppercorns in a small saucepan. Cook over low heat for about 2 minutes. Discard the star anise and peppercorns.

Reheat the oil over medium heat until very hot. Remove from the heat, add the chili flakes and chili powder, stir until well blended, and let cool to room temperature. Transfer the oil and chili sediments to a glass jar.

Roasted Sweet Peppers Salsa

Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded

2 Roma Tomatoes, halved and seeded

4 cloves Garlic, whole and peeled

½ Yellow or White Onion, roughly chopped

1 Tbsp Vegetable Oil

2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced

Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil



Method


Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.