Singapore Black Pepper Crabs

This is my version of the famous Singapore Black Pepper Crabs recipe. It's spicy, peppery, buttery and super delicious!


Singapore Black Pepper Crabs

Ingredients
2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces for each crab
5 Tbsp Coarsely Ground Black Peppercorn
6 Tbsp Butter
5 Cloves Garlic, chopped
½ tsp Ground White Pepper
A Big Pinch of 5 Spice Powder
2 Tbsp Oyster Sauce
3 Tbsp Chinese Rice Wine
3 Tbsp Chicken Stock or Water
Peanut Oil


Method


Dry fry the black peppercorn on a low heat until fragrant, and set aside.


Meanwhile, put the oil in a large wok, or large deep saucepan and heat over high heat until the temperature reaches 350˚F, or until a cube of bread dropped in the oil browns in 15 seconds. Add the crabs to the wok in quick succession (you may have to do this in small quantities to maintain the high heat in the oil). Cook for 4 to 5 minutes, and then transfer to a colander to drain off excess oil. Carefully strain the hot oil and place the wok back on the heat.


Melt the butter, and mix in the garlic and give the mixture a quick stir. Then add black pepper, white pepper, 5-spice powder, oyster sauce, rice wine, chicken stock, and mix well. Toss in the crabs and stir until all the crabs are coated with the sauce. Transfer the crabs to a serving plate and serve immediately.


Serves 4

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Tom Yum Soup Noodles With Coconut Milk

This is my quick version of Tom Yum Soup Noodles With Coconut Milk. This recipe uses ready-made Tom Yum and roasted chili paste. Coconut milk enhances the soup’s taste and consistency, which complements well with the thin rice stick noodles. This is a simple noodle soup that can be enjoyed at anytime!


Tom Yum Soup Noodles With Coconut Milk

Ingredients
150 g Dried Thin Rice Stick Noodles, cooked according to the manufacturer’s instructions
6 Large River Prawns or White Prawns
4 Scallops
1 Tomato, halved and quartered or 6 Grape Tomatoes, halved
6- 8 Small Oyster Mushrooms or any variety
A Small Handful Coriander Leaves
1 Lime, cut into wedges


Soup
5 Cups (1.25 Liter) Chicken Stock
1 Lemongrass, sliced
1” Piece Galangal, sliced
4 Bird’s Eye Chilies
3 Kaffir Lime Leaves, torn
3 Tbsp Tom Yum Paste
1 Tbsp Roasted Chili Paste
8 Tbsp Coconut Milk
¼ tsp Sea Salt to taste


Method


Place the chicken stock, lemongrass, galangal, chilies, and lime leaves in a medium saucepan. Bring to the boil and reduce the heat to medium-low and simmer for 10 minutes.


Then mix in the Tom Yum paste, roasted chili paste, and coconut milk. Bring to the boil, add prawns, scallops, tomatoes, mushroom, sea salt, and simmer for a further 2 to 3 minutes or until the prawns and scallops are cooked. Season the soup with additional salt, if necessary.


Ladle the soup into bowls with rice noodles and serve with coriander and lime wedges.


Serves 2

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Malaysian Sandwich

This is a budget-friendly and nutritious Malaysian Style Sardine Sandwich recipe. It’s made with canned sardines in tomato sauce, which usually originates from South East Asia. The smell of these fishes can be overwhelming for many; but, that can be easily negated with proper amount of seasonings and fresh ingredients. Like the ones used to make these very tasty sandwiches. Besides being rich in omega-3 fatty acids, sardines are also a good source of vitamin D, calcium, B12, and protein. So, you may want to give them a try!


Malaysian Style Sardine Sandwich

Ingredients


1 Loaf of Slice Sandwich Bread
1 English Cucumber, thinly sliced
Thin Omelette (6 eggs)
Unsalted Butter, at room temperature (optional)



Filling
2 Can (215g/7 ½ oz each) Sardines in tomato sauce, removed bones

½ of Medium-Size Red Onion, finely diced

2 Fresh Red Chili, seeded and finely sliced

4 to 5 Kalamansi Lime or 1 Big Lime, juiced

Freshly Ground White Pepper
Sea Salt





Method


In a large bowl combines the sardines with the tomato sauce, onion, chili, lime juice, and season with generous amount of white pepper and some sea salt.


To serve, butter the bread, lay a piece of thin omelette, spread some sardine filling, layer with cucumber, and top with another piece of bread. Serve immediately with some fries or chips.




Serves 4 to 6

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Mixed Berry Smoothie

Here’s another healthy refreshing Mixed Berry Smoothie breakfast recipe I’d like to share with you. This smoothie is made with a mixture of berries, bananas, yogurt, and orange juice. Besides the fantastic taste from the fruit mix, the color of this drink is so vibrant and soothing, it will certainly brighten up your day!


Mixed Berry Smoothie
Ingredients
1 Ripe Banana, peeled and sliced 

2 Cups Frozen Berries (blueberry, raspberry, Marion berry, and blackberry) 

6 Tbsp Greek Yogurt

2 to 2 ½ Tbsp Raspberry Jam or Honey

¾ Cup Orange Juice



Method




Combine all the ingredients in a blender, and process until thick, smooth, and creamy. Serve immediately.


Serves 2

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Fish Curry

Ingredients
3 Tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Fenugreek
1 Tbsp Curry Leaves
1 tsp Aniseed Powder
4 1/2 Tbsp Coriander Powder
1 1/2 tsp Turmeric Powder
1 Tbsp Cumin Powder
4 Tbsp Chili Powder
60g Tamarind Pulp mix with 2 cups Water
200g Shallots, sliced
30g Ginger, finely julienne
3 Green Chili, seeded, halved
2 Tomatoes, diced
1 Eggplant, diced
200g Okra
600g Halibut Fillet
1 can Coconut Milk (400ml)
600ml Water




Method
In a large heavy pot, heat the oil and fry the mustard and fenugreek seeds until aromatic.

Then add the shallots, ginger, curry leaves and green chillies. Stir until the shallots turn light brown, about 5 minutes.

Add the aniseed, coriander, turmeric, cumin and chili powder. Cook for 5 minutes until the curry mixtures are combined and aromatic.

Add in the tamarind water and cook for another 5 minutes.

Then add the coconut milk and water. Bring it to a boil. Then let it simmer further.

Meanwhile, saute the eggplants until they are lightly brown.

Then, coat the fish with some turmeric powder and pan fry them.

Add the tomatoes, okras, eggplants and then the fish. Then cook for another 15 minutes.

Here is the end result of the Fish Curry!



I serve the fish curry with steam Basmati rice and with some fried plantains and pappadums!

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Pulau Layang-Layang the Mystical Island of Borneo

A diver's paradise, Sabah's Layang-Layang is actually a new name for an oceanic atoll once called "Swallow Reefs". Situated approximately 300km northwest of KK, Layang-Layang is a tiny oceanic island surrounded by a coral atoll. It is among the famous Spratlys, which is a collection of about 600 islands, reefs, and atolls strategically located in the South China Sea. There are some who rate Layang-Layang as an exclusive dive location. The island has even been nicknamed "Big Fish" or the "Wall Diving Mecca of Southeast Asia".

Layang-Layang covers only six hectares but an atoll over 7km long and 2km wide surrounds it. The atoll features a 2000m sheer drop around its rim, thus making it an excellent dive site. Located far from land and human encroachment, its waters are crystal clear with visibility averaging 50-60m. Divers will therefore get a clear view of the amazing underwater habitats. As it is bathed in tropical conditions of 7.5 degrees north to the equator and 114 degrees east of the meridian, its waters are warm with surface temperatures ranging between 21-32 degrees Celsius.

One of Layang-Layang's biggest attractions is the Hammerhead Shark. Manta rays with fin spans of over 10ft are also found here. Other pelagic species that are found regularly include tuna, barracuda, and reef sharks.

The eastern end of the atoll is home to thousands of migratory birds. Hence Layang-Layang is not only a diver's paradise but also a bird watchers' haven. The island can be reached by plane or cruise boats. The flight takes about 2 hours while the cruise takes 16 hours from KK.

Only resort in Layang Layang Island is Layang Layang Island Resort. Layang Layang Island Resort is a modest three-star resort with 76 superior rooms and 10 deluxe rooms. Its tropical hardwood structures and the likeness of a traditional Longhouse exudes an unparalleled sense of hospitality and warmth.

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Ayob A9

What is hauntingly good here is the nasi goreng belacan. Go for it. Simple rice fried with soya sauce, onions, shallots, kangkung and belacan. Served with chicken soup and green sambal. The simpler the dish, the harder it is to get perfect but in this case Ayob breezes through it. His fried rice has a semi-wok hei taste, a good hint of soy sauce and a little bit of belacan. The balance is just right and this is hard to describe in writing. One taste begets another. Just delicious.  

They also have chicken rice here but you can order the chicken on it's own to go nicely with belacan rice and soup. And if that's not enough, during lunchtime the economy rice stall to the right sells fat pergedil that is just perfect with the belacan fried rice.

And let me tell you even the Teh O Ais Limau here is something else man. This is from two shops to the left of Ayob. A nice Chinese Aunty concocts it and she has been doing this for decades. As soon as the glass lands on your table, you will notice that this one stands heads above the rest. I kid you not, it has a golden brown hue which glows in the light. The difference here is that she uses fresh lemons instead of limau kasturi. I suspect a dash of honey or sugarcane is added to it as well. One sip and you'll be hooked. It has an addictively sweet and smooth taste, with a slight caramelised flavour. The perfect mixture of tea, water, lemon and ice. It's served in a tall glass which gives you a nice sipping experience while keeping it cool. Hats off to the Aunty. A true ice lemon tea master mixologist. Do also try her Asam Boi and Mata Kuching drink.


Going back to Ayob, the nasi goreng ikan rebus is also the bomb. Such a simple dish, such great flavours. I suspect that for this dish, Ayob uses ikan rebus as the tumis base instead of anchovies so it gives the rice a more mellow taste. The shallots and chillies in the tumis gives it a flavourful kick and the final dish is topped with fried anchovies. 

Ayob uses ikan kembung which is ideal for this kind of fried rice and is a staple in Malay homes. I further suspect that the fish is boiled then pan grilled in a wok, giving it a nice smoky char. Most of Ayob's fried rice creations are a bit dry hence the soup to wet the rice up if you prefer it that way. 


According to Ayob, he got his cooking skills from following his dad who owns a catering business. So he grew up in the food business. He started working at Hotel Dayang when he was older, called it quits after 2 years and started Ayob. Twenty years later, he is still going strong. He admits that his speciality is the fried stuff and maybe some local 'western'. 

Dabbling slightly towards the west is Ayob's sizzling chicken chop. The batter base is nice but what's good is the chop sauce they use. This sauce is a mixture of of chili sauce, ketchup, soya sauce and some other spices. Most stall cooks have their own signature sauce. Ayob's combination has a slight chilli and soury taste. Served with french fries, toasted bread with a side of butter spread, the chicken chop is worth a try. 

So if you are in the Damansara area where the old Atria shopping mall used to be, head over to Ayob's place. The reason people call it Ayob A9 is because his stall number is A9. 

friedchillies

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Nasi Lemak Marvellous

Nasi Lemak Marvellous in Bukit Indah is known for their teensy packages of this Malaysian favourite. Tiny in stature but huge in popularity this family-run business is helmed by Pakcik Abu and his wife Makcik Yasimah. His wife does most of the cooking while Pak Abu and his son manage the restaurant. They started with a small stall in 1997 and relocated to their current location in 2003. Most people opt to tapau their Nasi Lemak for small gatherings or to eat at home. One guy even ordered 200 packs for an event. I prefer to dine in. Their packs are so cute that I finish my first one in a couple of minutes. Rule of thumb is 2 packs per person and you eat them on their own or with the lauk. I definitely recommend the latter. In my opinion, it’s the lauk at Marvellous that sets them apart from other nasi lemak joints that I frequent.

The taste of the nasi lemak here is similar to what you probably ate in your school canteen. Sambal is mild and rice is infused with a hint of coconut. This is fine by me because the accompanying dishes are the ones that seal the deal. The best lauks here are the Ayam Masak Merah and an unnamed beef dish which is like a hybrid of dendeng and rendang. (When I asked Makcik Yasimah for the name of the beef dish, she just said,”Takde nama. Ni resipi bantai jer.”- “I don’t have a name for this dish, it’s a recipe I got when I just mixed random stuff together.”) So the beef dish for the purpose of this review should be dubbed Daging Bantai Jer. Other lauks sold here are paru, sambal sotong and fried chicken.

Let’s start with the Ayam Masak Merah. It’s such a popular order that it usually is the first one to run out every night. Chicken pieces are fried first then cooked slowly in a tomato based gravy. This reminds me of the Ayam Masak Merah that I get in Kuching. Not spicy but more sweet and less tangy than the usual Peninsular version. Makcik Yasimah also puts in a lot shallots and onions. Shallots are blended in the gravy and onion slices are added last into the mix so you get lovely caramelised onion rings along with the chicken. The sticky and thick gravy cling to each chicken part perfectly so you can mix it in with the rice.

Next is the Daging Bantai Jer. Beef slices are boiled, then pounded and cooked with shallots, garlic and onions. I actually thought that it was dendeng but the beef slices are bigger and no lemongrass are added in the recipe. Soy sauce is used to sweeten and brown the meat. Daging Bantai Jer's gravy has a thick consistency quite similar to rendang. The difference is in the absence of kerisik so it doesn't have the smoky coconut taste that's usually associated with rendang. It is absolutely delicious and a definite must-try if you get a chance to dine here.

Another specialty at Marvellous is the Mee Udang. Egg noodles are cooked in a briny seafood broth served with prawns, celery, carrots and fried shallots. The portion is generous but I would have liked it if the broth was thicker. You can order this if (gasp!) you're not a Nasi lemak fan.

They say that imitation is the best form of flattery. If people start to copy you then it's a sign that you've made it. This is what happened with Marvellous. It is so famous that various stalls have been using their name to sell nasi lemak as well. Pakcik Abu is quite surprised when customers start to ask him about his other branches. In actual fact, there's only one true Nasi Lemak Marvellous and it's this one. Ask any of the Bukit Indah residents and they'll tell you the same thing. With more than ten years in the business, this is the real McCoy so beware of imitations. 

Time and time again I find myself here even though there are many other options in the area. After so many visits here I realized the reason. Pakcik Abu and Makcik Yasimah put in one of the most essential thing into their food. They keep it simple, cooking just enough so they can still maintain the quality. What most places these days lack is the rare ingredient that Pakcik Abu and Makcik Yasimah instill in their cooking. That rare ingredient is sincerity. This quality is often neglected but once in a while you uncover it in places like this. That's why customers stay loyal to this place. Nasi Lemak Marvellous have survived the years because they've retained the sense of sincerity and steered clear of being too commercial. You can taste their love in every grain of their rice.


from friedchillies

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