Words from Owner..

Salam and Hello to all readers who have drop by here..thanks coz spend your time to view my blog..This blog provide you many type of recipes from many cuisine in this world..all recipes are not mine..i get this all recipes from many web site and blog and mostly from Kuali.com and Rasa Malaysia.. thanks to all web site & blog authors who give me permissions to share their recipes and put it on my page..tqvm!


regards,
hudafaizal






Thursday, May 12, 2011

Mee Siam (Spicy Rice Vermicelli) Recipe

Mee Siam (Spicy Rice Vermicelli)

INGREDIENTS:
12 oz vermicelli (rice sticks)
12 oz bean sprouts
12 shrimps (shelled and deveined)
4 oz chicken (cut into thin strips)
3 pieces fried bean curd/firm tofu (cut into pieces)
3 stalks Chinese chives (chopped into 1-inch length)
1 teaspoon sugar
Salt to taste
Soy sauce or fish sauce to taste
3 tablespoons oil
SPICE PASTE:
4 red chilies
5 shallots
5 garlic
2 tablespoons taucheo (fermented yellow bean sauce)
GARNISH:
2 eggs (lightly beaten, seasoned with a pinch of salt)
2 stalks scallions (chopped into 1/2-inch length)
2 limes (cut into wedges)
1 red chili (thinly sliced)
METHOD:
Soak the vermicelli in warm water for about 30 minutes or until they turn soft. Drain and set aside. Using a food processor, grind the spice paste and set aside. Heat up a wok with some oil and make the beaten eggs into an omelet. Fold and slice the omelet thinly. Set aside.
Heat up the wok and add 3 tablespoons of oil. Once the oil is heated. fry the spice paste until aromatic and the oil separates. Add shrimps and chicken, stir-frying until half done, then add the fried tofu pieces.
Add the vermicelli and keep stirring until the the spice paste has spread evenly. Add sugar and salt to taste, follow by bean sprouts and chives. Continue to stir-fry until the vegetables are cooked. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little soy sauce / fish sauce to taste.
Transfer the Mee Siam onto a big serving bowl and garnish with the omelet strips, chopped scallions, chili and lime wedges. Serve immediately.

Saturday, May 7, 2011

Steamed Asari (Manila) Clams with Sake

Steamed Asari Clams

Recipe: Steamed Asari (Manila) Clams with Sake
Ingredients:
1 1/2 lb. asari/manila clams
1/3 stick unsalted butter
1 1/4 cup water
1/2 cup cooking sake
1/4 cup mirin
salt to taste
Chopped scallion (the green part only)
Method:
Clean the clams thoroughly and set aside. Heat up a saucepan on medium heat and add the butter. As soon as the butter melts, transfer the clams into the pan and do a few quick stirs. Add the water, sake, and mirin into the clams and cover the pan with its lid. Turn the heat to high and bring the clams to boil. As soon as all the clams are open, add in salt to taste. Dish out into a bowl, garnish with the chopped scallion, and serve immediately.