Tag: Malaysian
Shrimp Sambal
Shrimp Sambal
Sambal is a spicy paste made out of chilies, shallots, and Malaysian shrimp paste. It is sautéed in cooking oil until aromatic. Large shrimp are added to the paste and quickly sautéed. Diluted tamarind concentrate is added, creating a spicy, tart sauce. Shrimp Sambal only takes 10 minutes to make. Spicy, spicy, spicy. This will clear you out.
Equipment
- Food processor or immersion blender
Ingredients
Spice Paste
- 10 dried arbol chilies seeded
- 10 small shallots
- 1 tbsp belecan shrimp paste
Shrimp Sambal
- 3 tbsp vegetable oil
- 1 1/2 lbs 16-20ct shrimp peeled and deveined
- 1 cup water
- 2 tbsp tamarind concentrate mixed with 1/2 cup water
- 3 kaffir lime leaves julienned
- 2 tsp salt
- 2 tsp sugar
Instructions
- Using a food processor or immersion blender, blend the spice paste ingredients together until it forms a paste.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the spice paste for 2-3 minutes.
- Stir in the shrimp. Sauté for 2-3 minutes.
- Pour in the water and tamarind concentrate. Bring to a boil. Add in the lime leaves, sugar and salt. Turn off the heat and serve.
Sweet and Sour Cuttlefish Balls
Sweet and Sour Cuttlefish Balls
Fish balls are eaten in pretty much all Asian cultures in various forms. They are mostly eaten in noodle or soup based dishes, but can be eaten as an appetizer or as a main course. For this recipe, I used cuttlefish balls. You can use regular fish, shrimp, lobster, or any other variation. I’m partial to the Dodo brand frozen fish balls: more fish, less filler.The most important thing to remember is to make sure the fish balls are completely defrosted before deep frying. If not, your oil will spatter all over and the fish balls won’t reach the desired crispiness. They will end up absorbing the oil, making them mushy. Once submerged in the oil, they only take 5-6 minutes. Drain them on paper towel. Combine all of the sweet and sour sauce ingredients and cook over medium heat just for a minute. Add the cuttlefish balls back in and coat in the sauce. Garnish with sesame seeds.
Ingredients
- 20 cuttlefish balls defrosted
- vegetable oil for frying
Sweet and Sour Sauce
- 2 tbsp ketchup
- 1 tsp sriracha
- 2 tsp sugar
- 1 tsp oyster sauce
- 2 tsp vegetable oil
- 2 tsp sesame seeds
Instructions
- Heat up a pot of cooking oil over medium high heat that is deep enough to have the cuttlefish balls completely submerged. Add the cuttlefish balls. Fry for 5-6 minutes until they are crispy.
- Drain on paper towel.
- Heat up 2 tsp of cooking oil in a sauce pan over medium heat. Add in the ketchup, sugar, sriracha, and oyster sauce. Simmer for just a minute.
- Add the fried cuttlefish balls back into the sauce. Cook for 1 more minute, making sure they are evenly coated in the sauce.
- Garnish with sesame seeds.
Malaysian Fish Curry
Malaysian Fish Curry
Not familiar with Malaysian food? Malaysian cuisine has influences from India, China, Europe, and native Malay. This curry is extremely easy to make. 10 minutes prep time and 20 minutes cooking time. This fish curry is typically eaten with roti and not rice.When choosing the right fish for this curry, you want to use a firm fleshed white fish. Tilapia, cod, sole, catfish, are all exceptional choices. I used a couple nice walleye fillets. They will only require 5 minutes of cooking in the curry sauce.
Ingredients
- 2 shallots diced
- 4 garlic cloves minced
- 1 1/2 tbsp ginger grated
- 2 tsp shrimp paste
- 1/4 cup vegetable oil
- 2 thai red chilies finely chopped
- 1 1/2 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 1/2 tbsp tamarind concentrate
- 2 lemongrass stems finely chopped
- 1 lb whitefish fillet tilapia, cod, sole, catfish, walleye, etc, cut into 1” pieces
- 1 tsp sugar
Instructions
- Add shallots, garlic, ginger, shrimp paste, and 2 tbsp of water to a blender or food processor. Blend into a paste.
- Heat up cooking oil in a large saucepan over medium high heat. Sauté the paste, paprika, turmeric, and chilies for 3 minutes.
- Stir in lemongrass, coconut milk, water, and tamarind concentrate. Bring to a boil. Turn the heat to medium low and simmer for 10 minutes.
- Add in the fish chunks and sugar.
- Simmer for 5 minutes.
