Seafood Crispy Noodle 海鲜生面

Finally, a break from all the readings and writings! Well there isn't really a break, I am just declaring one myself lol. Here comes my next simple post (can't believe that it has been close to a month since the last!). The truth is, I had made this dish with all the pictures taken a long long while ago. Only, the writing part and the assembly of everything obviously did not happen until now.

This dish was a call I knew I had to make to answer my then serious cravings for wat tan hor 滑旦河 (a Cantonese style of pan fried kuey teow in egg gravy). Again, with what I can find rummaging through my fridge and pantry, this Seafood Crispy Noodle 海鲜生面 is the closest that I can get.

It was through my mom-in-law when I first learned how to cook the wat tan hor. She wasn't exactly making the wat tan hor (using kuey teow) then; it was the vermicelli version of wat tan hor 滑旦米粉 (using vermicelli). The vermicelli version of wat tan hor is better known as something else but oh well, my personal translator is off at work! lol. I shall be back and make amendments to that when I get the chance! Anyway, you can be using any kinds of these noodles - kuey teow 河粉, vermicelli 米粉, chow mein 广东幼炒面, or yee mein 伊面 even.

Oh, how I wish I can get the yee mein that we so commonly use for the Malaysian style of claypot yee mein 瓦煲伊面 here!

Ok, back to the reality. The concept to the making of this dish using any of those noodles is essentially the same. It is after all, the gravy that matters most. With the chow mein that I am using, I made it a point to deep fry the noodles in batches before pouring the gravy over it. This gives an extra crunch to the dish - a huge plus! That, of course, is optional. As with the gravy, it is really flexible in terms of the choice of ingredients you can use - seafood, any kind of meat or just vegetables and tofu - they all work great! Once you have got them all lined up ready for the wok, cooking this is just a breeze...

Sambal Stuffed Mackerel 参巴塞 Kembung 鱼

Back! I'm back! It has been a really long while and a good break that sure was! One that left me yearning for more (and definitely so looking forward to another break anytime soon), coming home was just... a little difficult indeed. But truth be told, I'm back feeling like I am a better person, having learned that there is so much more installed in life and surely... all energized! It took me a while to get back to blogging and I do sincerely apologize for not being back on time. But now that both the hesitation and procrastination barriers have been broken through, this will hopefully set me back on track... fingers crossed! *wink*

Deciding on a starting point, I thought this would make a fair continuation to where I last stopped - the Laksam Kelantan. Not directly related in any ways, their similarity simply lies on the fact that they share a common ingredient in both their makings - the Indian mackerel fish (better known as the Ikan Kembung in Malaysia). I chanced upon the Indian mackerel fish not that long ago - probably just a couple of months back - but I was truly thrilled to have found it in one of the Vietnamese grocery stores around where we live. And that finding almost immediately sparked off plenty of ideas as to what I can now make and cook out of it - all of which are some specialties of Malaysian cuisine - mostly those that I am rather familiar with, others not so.

And I started off with the Laksam Kelantan in conjunction to the Malaysian Food Fest (MFF) Kelantan Month held by Gertrude from My Kitchen Snippets last month. This Sambal Stuffed Mackerel 参巴塞 Kembung 鱼 was one of my mom's specialities, my dad's all-time favorite despite the fact that he had always disliked fish (for their bones and the danger they pose! lol)! Yup, this was his one and only exception. But seriously, anyone who have tried this would have easily fallen for this too.

Nothing like the usual steamed of deep fried, this Sambal Stuffed Mackerel 参巴塞 Kembung 鱼 is just so delectable (and even that hardly justify how good they really are!). And obviously, it is the sambal that makes it all special - spicy, salty with a tad of sweetness and tanginess from the tamarind. Stuffed and then pan fried to give them a slightly charred look (and crispiness at some parts while the firm flesh within not at all jeopardized), they are seriously finger-licking good and best had with rice!

And just like how my dad had obviously decided back then - going bare hands and picking at the fish bones in this case was just worth it all!

Laksam Kelantan

It has been a real long while since I last had laksam. "Absence makes the heart grow fonder"... there's so much truth in that saying when it comes to many aspects in life, but probably just not so much with food. It wasn't until I came across Gertrude's from My Kitchen Snippets on her post on the Malaysian Food Fest (MFF) Kelantan Month that had once again stirred all the memories of everything Kelantan-related food in me after all this while.

Browsing and reading through her post, it felt like a walk down the memory lane - of all the family gatherings my dad's side of the family had had in Kelantan back in my younger years and particularly of the many years dad spent working in the state up North along the Peninsular East Coast, away from home.

A sweet moment of reminiscence that sure is...

My appreciation (with some curiosity) for the diverse cuisines in Malaysia is one precious value I take after my dad. We share the same enjoyment trying different cuisines whether or not they are the familiar to us, checking out new places, exploring different cities like the locals, strolling at one local bazaar after another and especially getting spoilt for choice when it comes to food. It was during those trips of ours to Kelantan that I was briefly introduced to Kelantan culinary delights. And the rest of the story - they simply unfold and develop themselves there onward.

Of the extensive list within Gertrude's introduction post that reveals some the most famous dishes in Kelantan with good details, my attention kept getting diverted back to one single dish among them - the laksam. Oh, how I've missed it! Made famous in the East Coast particularly in (but certainly not limited to) Kelantan and Terengganu, it is a local favorite for many, even for a Kuantan folk like me.

The difference between the laksam of both states? Not much really... they closely resemble one another especially in term of appearance. The only difference (but maybe not so notable after all) is probably how the Kelantan laksam tends to be a little sweeter in taste whilst the Terengganu version - a little more savory in general.

I have not an exact recollection as to when and where I had first tried the laksam, but it has always been one of the few dishes in my "lookout" list especially during the Ramadhan months with food bazaars springing to life everywhere. Having not had it for so so long, that post was all needed to first get me so intrigued, and then all motivated to check the laksam out a little more. That, plus some extra  readings especially on its making and I'm all decided - this is it! I shall give it a try making my own at home!

Scouting out for a laksam recipe was not too difficult a task - thanks to its popularity! This is a recipe I adapted from Ita at Masam Manis in her post on Laksam which in turn has originated from Yani at Myresipi.com. My only setback in this laksam making - I did not manage to get hold of any asam gelugor (dried tamarind slices). So where it should be present, I substituted them with the tamarind juice instead (a suggestion brought forth by Chef Wan in his post on Tuna Curry featured on Asian Food Channel). It did concern me a little wondering if the lack of asam gelugor (and especially its natural fruity flavor) will affect the laksam much, but it was proven unwarranted in the end. There's the promised delightful tangy taste in the gravy nonetheless, and it's not at all disappointing. But should you have the asam gelugor readily available in your pantry, by all means please do use them...

Breaking the laksam down to its components, we have the laksam gravy, the noodle, the ulam (a mixture of fresh herbs and salad eaten raw) and the sambal. A brief look at it - it is generally a serving of rolled up flat rice noodles drenched in a rich and relatively thick white gravy, topped with a variety of ulam and finished with a huge dollop of sambal (and a squeeze of lime!).

 ikan kembung (Indian mackerel)

The rich and relatively thick white gravy - it is the centerpiece to a serving of laksam, pretty much defining the quality of the laksam in general. Made primarily with fish - first steamed, deboned and then pulsed into a paste, the gravy with a natural sweetness coming from the fish is then made creamy by adding in the coconut milk. Some of the choices of fish include the ikan kembung (Indian mackerel), ikan selar (yellowtail scad), ikan selayang or ikan tamban (both translated as sardine on the MalaysianFood.net in its glossary page). With some minimal spices adding in some aroma and tanginess to the gravy, its taste (and appearance) is accentuated and made even more unique with the use of black pepper powder and especially so when it is freshly and coarsely ground.

The laksam noodle is made with a mixture of rice flour and wheat flour. Slightly thicker than the usual flat rice noodle (kuey teow), making the laksam noodle has always been more like a homemade affair - they are almost never seen or sold readily made and packed in the market unlike all the other easily available types of noodle. From a smooth batter, a small amount is spread in a thin layer and steamed to set. As it cools, it is rolled up neatly and cut to bite sized right before serving. Soft with a tad of springiness, they should neither be too thin or too thick in texture.

The ulam made up of different types of vegetables and herbs makes a great source of fiber that completes the laksam in terms of its nutritional value. It is also the garnishing that does the rest - it adds color, complements the aroma and enhances the taste. Some commonly used greens that make great candidates for this ulam include the bean sprouts, cucumber, long beans, daun kesum (Vietnamese coriander) and bunga kantan (torch ginger bud). Served raw (some julienned, some thinly sliced, others serves as it is), the ulam adds a contrasting flavor and texture with an extra crunch to a serving of laksam.

And for the finishing touch - the sambal! Made with fresh red chilies and some birds eye chilies for an extra kick, it comes with a hint of piquancy from the shrimp paste (belacan) added in. A plate of laksam now completely transformed visually with the vibrant red of sambal - with a grandiose squeeze of the fresh quartered lime to wrap things up... the laksam's all done!

Now... to the recipe!

Stir Fried Asparagus with Shrimps 芦笋炒虾球

Spring is here! Well there's the light snow tapering off ever so slowly still, and yea it doesn't exactly feel like spring just yet, but the fresh asparagus is making an appearance in the grocery stores' produce isles everywhere. And that's one sure sign of spring!

A simple post featuring just that, this makes a pretty spring dish showcasing the beauty of the asparagus paired with the plain elegance of the shrimps. Pretty much the replica to the version commonly seen and served in those Chinese restaurants back in Malaysia. A serving of any greens with  the asparagus being the leading role is never exactly cheap. Well in fact, asparagus has never one of the really economical ones among all the other available greens in Malaysia. But there's just something about them that keeps the demand going and people coming back for it - the unique sweetness, succulence and tenderness all within the same bunch of spears, I would think.

As with many other stir fried vegetable dishes, this dish comes packed with minced garlic, loads of it in fact! Done in a wok over a very high heat, cooking it right is about retaining the mild, tender and slightly nutty-tasting of the asparagus, just perfect for serving. And having sweet and bouncy shrimps in the picture - they complement the delicate natural flavor of the vibrant green spears without overpowering them.

Plump or slim and skinny -  I personally don't quite think that one is exactly better than the other. It is commonly said that the larger the diameter, the better is the quality. While larger does usually correlate with succulency, sadly I have also had too many large ones with relatively tougher skins. Of course thick never equals tough and old; it could be all just a matter of freshness (which explains why locally grown ones always win hands down!). But take none of these comments - give them both a try and you be the judge for yourself!

Taste is after all so very subjective...

My key to some good spears? They snap well (well, just please don't go snapping each and everyone of them now lol), they LOOK fresh (duh! myself), feels firm to touch and they have nice, tight, neat and compactly closed heads.

And now into the making of the delicious treat...

Sesame Orange Shrimp 橙汁芝香虾球

Revealing... the four seasons Chinese cold platter 冷盘! Well this is not a post particularly highlighting the platter itself, but I thought I could just make this a little continuation to the previous post on Scrambled Egg with Glass Noodles 粉丝炒蛋. The idea of making this Sesame Orange Shrimp 橙汁芝香虾球 a part of the huge platter came from Wendy at Table For 2..... or More, pretty much a love at first sight thingy really. A dish with an orange hue so pretty, the whole dish is made simply appealing with how well tangy pairs with sweetness, and the idea of fresh and springy shrimps fried to a perfect crisp.

This recipe is a crossover between two different recipes; the sweet sauce with a tad of tartness is a creation of Wendy herself; the crunchy coating is one I adapted from Bon Appétit magazine of the recent March 2013 issue in the recipe for Parmesan Chicken Cutlet by Jenny Rosentrach and Andy Ward.

My first attempt at making this was done solely based on Wendy's recipe - both its batter and of course, the sauce itself. And that was exactly what went up onto the cold platter 冷盘 that very day of my self-declared huge home project. The shrimps really did shine. The only setback would be the crunch that came with a relatively short half life. But that could be totally a personal case of mine, considering the fact that I had to juggle between making this dish and some other four different dishes for the platter, all within the same few hours. But it went well all in all; we had a big feast that night and the platter was wiped cleaned nevertheless. lol.

When the Bon Appétit magazine reached my doorstep sometime two weeks ago, the attraction to the crunch portrayed in the featured breaded chicken was almost an instantaneous one to me. Took me no time to get it bookmarked! lol. And have I ever mentioned anywhere that hubby makes a superb chef at home? Oh yes he does! A couple more days later, he made it a point to make his renowned spaghetti carbonara with this parmesan chicken cutlet on our date at home. WOW! The crunch was simply amazing!

hubby's renowned spaghetti carbonara... DELIZIOSO!

Well to cut a long story short, that was how the idea of matching the two recipes came about. Sealing in the moist and sweetness natures of the shrimps, the flour-egg-breadcrumb coating creates a perfectly satisfying crunch to the dish. A different batter, a different mouthfeel, same great satisfaction!

And now back to the four seasons Chinese cold platter 冷盘; it's pretty much a compilation of some different dishes that have been featured at one point or another in the blog, only each prepared in a cut-down portion size to fit the platter. They can be anything really; deciding on what goes onto the plate is almost like an art of pairing, mix and matching itself. And here's the version that we had for our first Chinese New Year reunion dinner celebrated here at home just about a month ago.

In no particular sequence, they are...

• the treasure in a ring - Crispy Yam Ring with Kung Pao Chicken 佛砵宫保雞丁;
• the ultimate classic finger food - Hokkien Spring Rolls 福建春卷;
• the humble yet elegant duo - Scrambled Egg with Glass Noodles 粉丝炒蛋;
• the green blossom - Braised Bean Curd Skin Packets with Mushrooms and Broccoli 香菇西兰花焖豆包;
• and last but not least... this springy fresh shrimps packed with a crunch - Sesame Orange Shrimp 橙汁芝香虾球!  

Steamed Crab 清蒸蟹

When I was way too young a kiddo to start appreciating anything spicy, having the crabs steamed was exactly how I had my crabs. Each time we had these Crustaceans as part of our meal, there would be two versions of them - mom's renowned chili crab, and another plainly steamed. That steamed version? That would be exclusively mine lol. And the best part of all - dad would be patiently doing all the cracking and meat picking for me, have them nicely incorporated into my plate of rice and tadaaa! A plate of steamed rice loaded with crab meat all ready for his baby princess by her dinner time. No, I wasn't spoilt! But yea, that's pampering perfectly defined lol.

This must be how the affinity for these steamed crabs has sprouted in me. And a couple of years later, I officially joined the rest of the family and became a big fan of mom's chili crab. That "Steamed Crab and I" story had since been stowed away, nice and secure. Right until sometime last year on our vacation to San Francisco; an evening spent at the Fisherman's Wharf had brought me traveling back in time.

Along the sidewalk stand was where whole Dungeness crabs were boiled in cauldrons and sold by the pound, readily served in minutes. And that was truly an eating experience on its own with the sight of seagulls roaming freely close by and the salty smell of the sea breeze as you enjoy the open-air food dining. Probably not for the faint of heart, but we loved it! lol. Here's a photo of me and the crab that stirred the "Steamed Crab and I" memory in me. Looking kinda familiar? Yea, I have this as my profile picture (on the right!) even lol.

That's where the idea of recreating these steamed crabs at home came from. But instead of having them boiled just like those that we had at the Fisherman's Wharf, I opted for the classic way that I am more familiar with - steaming them. I do think that it actually does a much better job at retaining their flavor at its best; plus they stand much lesser a risk at losing their precious fat and juices to the water (as opposed to boiling). And with them so fresh to begin with, even simple seasonings like the salt has become somewhat unnecessary.

The dipping sauce featured here was one adapted from Yi at YiReservation. Tangy and salty with a tad of spiciness coming from the hot chili oil, this dipping sauce brings a whole new dimension to this seafood fare on the whole. A very pleasant match indeed!

But all in all, whether you have it plain with or without the dipping sauce in the end, it's just hard to miss the sweetness and the old-fashioned charm these freshly steamed crabs have.

Crispy Deep Fried Baby White Pomfret 脆皮炸白鲳鱼仔

This is one of the plenty other dishes that will always bring me down the memory lane of mine. Kids being kids, I had always loved everything deep fried and crispy that came readily packed with a crunch in every bite. And this Crispy Deep Fried Baby White Pomfret 脆皮炸白鲳鱼仔 is one of mom's regulars back then. My dad and my brother are no big fans of fish and especially so after a couple of those mini episodes of theirs with the nasty fish bones in general. Mom and I - we love everything fishy! No, not literally that of course lol.

A simple dish it sure is, but getting it done right does take a little basics set right with plenty of patience to spare. But when you have got those checked off, this is what you get - crispy, golden brown looking baby white pomfrets that need basically no effort to literally break a bone lol. And as much as most people will find this unacceptable, they're so crunchy and brittle every little part is made edible! My favorite parts? The side fins, side bones and the tail! Eww I know, but yummm lol. And all those plus just a tad of saltiness coming from the light soy sauce further enhanced in the presence of the smoky hot oil drizzled in prior to serving... super yummm lol.

Hokkien Spring Rolls 福建春卷 - Chinese New Year Series

Also known as the Lor Bak 卤肉 to some, this has always been a must to me on Chinese New Year. I'm not exactly sure what the significance is; I just grew up getting used to the idea of having them as part of the meals on big festive seasons as this, probably a culture and tradition of the Hokkien. Oh yes, I am a Hokkien! lol. But on second thought, these spring rolls do seem to fit into the picture rather well. In China, the Chinese New Year signifies the beginning of the spring season and thus it is also known as the Spring Festival to some. Spring rolls in the beginning of spring, sounds kinda perfect in a way! lol.

These spring rolls is one that makes you hard to stop at just a single bite or piece. It always leaves you keep wanting for more each time! Well it is to me lol. There have been plenty of variations as to how they are done. At least I have seen all my relatives having their very own versions. Similar but not totally the same, they however carry the same concept - marinated minced meat rolled in bean curd sheets and served deep fried. Some are made with pork while some opted to have the shrimps added in. There's a version with just the meat rolled in; there's another version with bits of vegetables incorporated in it - water chestnuts, carrots, spring onions or the onions maybe. And to complicate matter a little further, everyone just seems to have their own seasoning formula! Complicated or flexible, I think the terms go interchangeably in this matter lol.

Starting our very own family tradition here this year, I made it a point to include these spring rolls in our menu too. The good thing about these spring rolls is that they can be made in a relatively large batch and frozen them up for later consumptions. So when you have had that done and stored away in the freezer safe and sound, knowing that will hopefully leave you with a little peace of mind as you continue getting yourself busy working on the plenty other meals throughout the Chinese New Year celebration. It sure did work on me! lol.

To my many readers who have witnessed my progress and development ever since I started this blog, I thank you so very much for the endless support to keep me going! Even that seems so inadequate.

And particularly to those who celebrate the Chinese New Year, Happy Chinese New Year!

 新年快乐，心想事成，蛇年行大运!

Asam Prawns (Tamarind Prawns) 亚参虾 - Mom's Recipe #1

One of mom's specialties, this was quite a regular back at our home growing up. But there was a brief period when we didn't see so much of this; mom probably has got plenty more specialties developed and kept us so contented that we stopped craving for this. Right until a week or two ago, I suddenly found myself missing this dish terribly for some unknown reasons. The night after immediately witnessed me getting my mom's recipe for this tamarind prawn version of hers over the phone. I think it is a statement well made to say that this is a classic dish in which every household has a version of their own. Same name, minor differences, similar tastiness.

This is a dish simple enough to be made with prawns and tamarinds bring the two most important ingredients. Here in the States, the tamarind pulp can be found in a huge solid block, usually come seedless. I have tried using the liquid tamarind concentrate too in the past, but personally the latter always feels as if it is never quite on par with the other option I have. To have recreated this dish soon after really did bring me a real sense of satisfaction. Craving satisfied aside, tasting this after so so long really did stir some memories of mine; a moment of reminiscence it sure is.

Mom's tips:

• This is best made with prawns of thinner skins. The idea with this tamarind prawns is that at the end of the preparation, every bit of these prawns should be all so flavorful, beautifully caramelized and crispy on the whole. So well created they are always had whole, leaving barely any remnants behind at the end of the meal. That will explain the need to have the thin skin variety in order to be pleasantly chewing them away. Over here, I think the white shrimps work best. Just be sure to get those with a considerably good size.
• Leave the shells on. Trim the head especially off the horns and tentacles, and cut away the legs. You can choose to make a slit down the back to get it deveined. Or just leave it as it is, they are totally fine too. But if you somehow did not manage to get those of the thinner shells, having these slits will help in getting them better marinated over time. Plus your guests will come to appreciate the little assistance from you as they try to get rid of the shells later lol.
• Leave the tamarind seeds and pulps all the way from marinating, cooking to serving. They maximize the seasoning and I think it simply looks good having those bits of tamarinds around when served later.

This was hubby's firt time having this tamarind prawns. For someone that does not particularly tolerate sourness that well, he surprisingly loved this! I guess this is the thing between tamarinds and seafood in general; they pair exceptionally well! Sour but not excessively so, it comes with a tad of sweetness coming from the caramelisation with a natural hint of fruitiness from the tamarinds itself.

Homemade Mee Hoon Kueh (Hand-Torn Noodles) 面粉粿

A post rather similar to the Flour Noodle Soup (Pan Mee Soup) 清汤板面, this was made to satisfy my sudden craving for a bowl pan mee out of the blue. So sudden I hardly had all the ingredients I needed to make this our dinner that day. Yet I wasn't quite that keen on making a trip out to get them all. With some store bought flour noodles left barely enough for an individual serving, I resorted to making my own dough this time. Not my first time, but definitely one that I have not done for a while now. Probably so since I have found the commercial pan mee that I got so contented with, one that I still think is somewhat comparable to those home made ones as mentioned in my previous post.

The good thing about making my own? I guess rather than having the usual thin and round noodles 幼面 that I regularly made my pan mee with, I can opt for the hand torn version of pan mee this time around. mmMMmm, suddenly all my taste sensations just felt so awaken simply picturing a bowl of this mee hoon kueh lol. Not having the "manicai" with me, I have that green substituted with the Chinese mustard green (choy sum). And instead of the fried baby anchovies that I previously used, I made a batch for garnishing with the regular kinds of anchovies. Simple variations, minimal changes, huge satisfaction!

Steamed Chilean Sea Bass in Soy Sauce

It was barely a month ago when I first came upon the Chilean sea bass. And that was all that is needed to get me all so head over heels with this sea treasure. In Bellagio Hotel where we stayed throughout our trip to the Vegas, this Chilean sea bass was one of the many other upscale high quality items that they served in their dinner buffet line. I don't quite remember how exactly the fish was done then, pan-roasted maybe or plainly steamed even. But I do remember going all "ooooh and aaahhh"s with each bite I took. That naturally became the center of attention to my dinner that night. Even the Kobe beef and the Alaskan king crab seemed to come second behind this. Yea, that was how crazy I got over this lol. Unlike the many fish dishes commonly seen in a buffet line, this was nowhere close to those that tend to get overcooked in some manners. This Chilean sea bass literally melts in your mouth! But of course that has got to be attributed to the great team of chef behind its making.

Returning home, that experience had made hubby and I a better observer these days especially in the fish markets lol. Little did we know that the Chilean sea bass (not really a bass) can actually fetch a real premium price in the market, let alone in those high end restaurants where they can be found in their menus. The highest I have noted to date marks a good $37 a pound in a local market here near where we live. It is almost at the same time that I also started noticing how it has always been a debated issue if the Chilean sea bass is an endangered species. Turn out they are not. The problem with them has all along been one coming from the large, unreported catches coming from illegal fishing that makes keeping track and managing this valuable fish population difficult. But as far as the fact goes, they are not listed as an endangered species.

 

With that, I got our first piece of the Chilean sea bass home. I chose to have it steamed, pretty much resembling the Chinese way of doing it. Topped with some minced garlic fried to perfect golden brown, I had it served with a soy sauce specially concocted to include a tad of sweetness. Sweet and salty yes, but not too overwhelming on the whole that it may mask the exquisite flavor of the fish. And to finish up, I drizzled some hot fried garlic oil along the the center line of the fish. This is a tip I learned from my mom who has in turn learned from my nanny decades ago. The smoky hot oil plays a role in locking and binding all the different flavors together. And with that it adds a touch of richness in taste to the dish, especially coming from the spring onion curls and the cilantro leaves that lined the top. An amazing source of protein naturally rich in Omega-3 fatty acids, this piece of sea treasure simply makes a sublime meal!

Lobster Stew

One of the many many things that had happened in 2012 - I am now a self-declared big fan of the Bon Appétit magazine, the very first food magazine that I have subscribed to. An elegant entrée showcasing the generous lobster meat in a soul-satisfying stew, this recipe by Scott DeSimon comes from this very magazine of the December 2012 issue. A serving of soup comes loaded with chunks of lobster meat with the row and/or tomalley adding a deeper richness to the stew, the presence of milk, butter and especially the reserved liquid from par-cooking the lobsters together with a gentle touch of natural herb and a swig of sherry had done nothing but only a superb work in harmoniously enhancing the general flavor of the stew. 

The name and the idea of dealing with live lobsters may be rather intimidating a picture to take in; while I probably would have agreed that it does take a little more effort and time in its making, it really is not a hard one to make. With just a little patience and putting aside enough time to spare, making this lobster stew may be one that you can breeze through, creating an especially comforting bowl of stew within your very own comfort zone at home. And the best thing of all - this is one that you can and really should make way in advance of serving time in which the taste greatly intensifies especially when left to chill overnight. The end result? A milky broth appearing to be slightly orange in color, so genuinely infused with the flavor from the lobsters and other subtle seasonings in the making - a flavor truly defined with time.

Ikan Bakar (Grilled Fish) 烧鱼

Arghhh, cravings cravings cravings!!! The first time I got all too ambitious and decided to make an attempt at this, it was this craving alert that pushed me right into this. I was all motivated, at least good enough to get me to the kickoff lol. A bout of excitement then started but that was soon followed by some disappointments and later a little frustration along the way, and at some points it was all three in one. The craving hits so hard you know you really would do anything to satisfy it even if it doesn't promise much. With that impulsive decision of mine, I spent hours in the kitchen that day trying to create and re create, adding a bit of this and a bit of that and decided on a bit more of this and a bit more of that all in the hope to get the right hit to the basic sambal because this is simply just how it works - no sambal and there won't be a foundation to this and so there'll be no ikan bakar! Oh NOOO!

My kitchen was quickly turning into a food lab. This was a picture of desperation in reality. Frustrated that this is one of the many things that I have never heard or seen served anywhere in the many Asian restaurants here where we lived, not even a version close enough to extinguish this craving heat in me; and even more so that of all things I had to crave for something so challenging and impossible to make my own. One thing leading to another, the hours spent experimenting on it was a real test against the little patience of mine, so much so that I was very close to the verge of just giving up and trusting myself to handle the craving on its own over time. But hey! Things took a turn for the better at a point and the sambal was actually turning out to be good if not superb. And I finally got my parcel of a sea bass fish with squids and okras wrapped in banana leaves grilling away to perfection a while later. One that came packed with bundles of joy and satisfaction at last to hubby and especially myself, and also to our group of friends who we shared this with - the few who are just like hubby and I, grew up surrounded by this good and gracious ikan bakar, a classic favorite in Malaysia. 

Amazingly spicy and savory in taste, this is a parcel opening to reveal an elegant piece of juicy seafood treasure contained within daubed generously with the specially concocted homemade sambal. This time the same craving attacked, I was way calmer than I was before. The highlight to this very episode of mine - the stingray! My very personal history with ikan bakar started with exactly this, one that I have never thought possible of finding here. Slightly better self prepared with the little experience I have in hand this time around, this is a masterpiece so heavenly I have never imagined myself making within the very comfort zone of mine here at home. Add in squids or clams as you like, they'll make just as awesome a parcel with or without. As the name suggests, this is always best grilled to give the fish wrapped in the banana leaves a uniquely charred characteristic and the aroma as they get caramelized on the whole. But I must say that to fire up the grill outdoor in this chilly weather on the other hand did not look that appealing to me. So oven to the rescue! And worry not about the result - it's finger licking good all the same lol. The only setback? The dipping sauces that I have yet to venture into still. The cincalok and the one loaded with shallots and chilies? Argh there goes me salivating again just picturing them lol. Anyone with some good recipes to spare me pleaasse?

Kam Heong Crab 金香炒蟹

Kam Heong Crab 金香炒蟹 has got to be one of the many all-time favorites of hubby. While I probably shall never consider myself a big fan of Crustaceans in general, nibbling and getting my fingers dirty picking at these crabs are something that I do enjoy still once in a while - they really are a part of the pleasure of eating crab and joy of the occasional bare-hands eating experiences. My very personal history of crabs started with those nicely and patiently picked by my dad and mixed into my plate of plain rice when I was way too young. And then I started having them the most basic way - steamed whole before I developed a liking for spicy food like everyone else in my family. That was when I started digging into the huge plate of mom's very own specialty chili crab at home. 

So apart from those methods of preparing it at home, the rest was made known to me through the many years of dining out. There are this "kam heong" way of making it, the salted egg version, the sweet and sour, the salt and pepper, the ginger and scallion and it goes on and on. But of all, the "kam heong" way is by far my personal favorite when dining out. Literally translated to mean "golden fragrant", it does indeed come with a fragrance unique to the dish which I think I shall attribute to the presence of the curry leaves. Aromatic in nature, a sprig or two is always good enough to bring the dish a different dimension on its own and especially so when made to complement the many other aromatics used here - the dried shrimps, birds eye chilies, curry powder, shallots and garlic. Elaborated on the whole yet not too overwhelming that it conceals the freshness of the crabs within. As for the golden part, I guess the final appearance does somewhat justify the name after all. 

My first few attempts at making this had kind of failed. Or probably inconsistent will be a better word here. On some occasions they looked and tasted fine. On others, you just know it wasn't right when your plate of crabs looked slightly wet in general, lightly drenched in some unintended gravy even. So with enough wrongs done, I think my failures could be tracked down to me again and again easily succumbing to the temptation of adding in some water in the process. This is especially so when dry frying the aromatics in the well heated wok looked too dry as if they will get burnt any minute if left unattended. So with some water in, the dry frying process gets halted locking in the flavors prematurely. At the same time, they create a steaming effect and that is when I will end my crabs up in a mini pool of not-so-flavorful gravy. So lesson learned here - "kam heong" is very much like dry frying the aromatics bringing out the best flavor they can offer and have them coated all over the crabs. The crabs are deep fried prior to cooking. So with this bit of oil clinging on to them, plus a little more used for dry frying the aromatics later together with the wet seasoning, coating should be the last thing you will have to worry about really - they simply will and should cling and coat conveniently. But if you must introduce some moist at any points, do really limit them to a few sprinkles of water and nothing more.  

Yeung Chow Fried Rice 扬州炒饭

This is what I will personally classify as one of the classic and most popular fried rice in the Chinese restaurants in Malaysia. I have not an idea what the history to this is like, whether or not it really originated from the city the name bears or if this version of fried rice is made exactly like it was intended when first created. But despite all the unknowns, I must say that these Chinese restaurants have at least been somewhat consistent in defining this Yeung Chow Fried Rice 扬州炒饭 on the whole as if a common ground to the definition of this has always been achieved and agreed on all along. They are always made with the same few ingredients that even I have since and still made believe are the essentials in a plate of Yeung Chow Fried Rice 扬州炒饭. They are the Chinese barbequed pork (char siu), shrimps (whole or diced), eggs and balanced with something green (most of the time it will be the sweet peas). Each looks simple enough on their own really, but have them tossed together with the rice plus a bit of this and a bit of that of some real simple seasonings, there is something about this fried rice that has always captured my heart. And if I were to really pin point at one - I guess it must be the Chinese barbequed pork in its sweet glaze with a tad of the char grilled taste that makes the key to defining a plate of good Yeung Chow Fried Rice 扬州炒饭.

Quoting from the previous post on Kimchi Bokkeumbap (Kimchi Fried Rice) 김치 볶음밥, "As with any other varieties of fried rice, leftover rice always makes better fried rice, having had the chance to slightly dry up overnight chilled in the refrigerator. But making fried rice is always still possible even without any leftover rice in hand. Cook some rice well ahead of time with, use a little less water than what usually is required (reduce by a 1/4 maybe), remove the rice from the cooker as soon as it's done cooking, spread them out to let the steam escapes well and leave to air dry right until cooking time. Same good result, same level of satisfaction!".