- Joined Oct 9, 2008
Weird. As I say, it seems like something you'd see back in the 90s, not now.
It's good! But I put fish sauce in a pretty much everything, and I also eat a lot of fish.It seems it's a salt that they add fish sauce to and then dry. Crystalized fish sauce sounds more interesting, but very strong.
Red Boat Salt is infused with our famous fish sauce and adds a natural touch of umami to any dish. Sprinkle a pinch on everything from steaks to oven-roasted vegetables for an irresistible burst of flavor. Ingredients: Sea Salt, AnchovyContains Fish (Anchovy)Processed in a facility that handles...redboatfishsauce.com
GOLDEN FRAGRANT PRAWNS
Whenever I’m back in Malaysia I always schedule time for dinner at Meng Kee, a restaurant halfway down Jalan Alor, one of the great food streets in Kuala Lumpur’s Golden Triangle. Meng Kee has a large menu with over a hundred dishes, from which you would first choose the type of seafood you want to eat, then choose a sauce to go with it. You will also find chargrilled chicken wings and an excellent version of stir-fried butter prawns (shrimp) with egg floss.
This recipe pays homage to their kam heong sauce which goes wonderfully well with lala sweet little clams. Kam heong means ‘golden fragrant’ because of the many aromatics used: dried shrimp, curry leaves, garlic, yellow bean paste and black pepper.
Don’t be deceived by its ugly, dark appearance. Once you’ve tasted it, you won’t be able to stop eating the sauce alone with rice – the prawns in this recipe becomes a bonus!
This recipe can be used with a whole host of different proteins and seafood, such as clams, prawns, thin slices of chicken, pork or beef, and even lots of sturdy veg and/or fried tofu puffs. To make this vegan, replace the oyster sauce with mushroom sauce, and replace the dried shrimp with blitzed up nori seaweed and a touch of tomato purée to add more umami.
500g (1lb 2oz) raw peeled king prawns (jumbo shrimp) – you can choose to leave the tails on for presentation purposes
1 tbsp garlic powder
2 tbsp dried shrimp, first rehydrated in 100ml (scant ½ cup) water then drained, reserving the water for the sauce
100ml (scant ½ cup) oil
2 tbsp curry leaves
2.5cm (1in) ginger
4 bird’s eye chillies (if you want it less spicy, use 1 larger chilli instead)
4 garlic cloves
100g (3½oz) onion, roughly chopped
1 tbsp yellow bean sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark brown sugar
1 tsp ground black pepper
Reserved water from soaking the dried shrimp
1. Marinate the prawns with the garlic powder for 30 minutes.
2. Blitz the rehydrated shrimp with 50ml/1½fl oz of the oil into a paste and empty out into a small bowl. Blitz the spice paste ingredients into a fine purée.
3. Heat up the remaining 50ml/1½fl oz oil in a wok on high heat until smoking. Stir-fry the prawns quickly until just cooked (this should take no more than 2 minutes). Empty them onto a container or plate.
4. Using the same wok, turn the heat down to medium and stir-fry the shrimp and oil paste until fragrant, which will take around 1 minute. Then add the spice paste and sauce ingredients. Stir-fry until the oil separates, which will take no longer than 2 minutes. Taste and adjust the salt/sugar to taste.
5. Finally add the cooked prawns back to the wok. Stir to incorporate and serve immediately.
She opens the book about street food and promptly offers a string of intriguing dishes. A chicken satay that looks pretty good, then a chicken satay burger that sounds better, simply for the easier production imho. Next a satay cauliflower fry up, fried chicken and gado gado. All seeming winners.
The herbs: B
- 10g Angelica sinensis (当归 / dang gui)
- 8g Rehmannia root (熟地 /shou di)
- 10 g Ligusticum striatum (chuan xiong / 川芎)
- 15g Polygonatum odoratum (玉竹 / yu zhu /Solomon’s seal)
- 20 g Codonopsis pilosula (Dang shen / 黨參
- 1 tbsp goji berries
The spices: C
- 2 star anise
- 2 bulbs garlic
- 3 cinnamon bark
- 2 tsp white peppercorn
Interesting remark about her using coconutmilk instead of descicated coconut!
In my opinion it is the other way around with coconut cream or milk being the more common approach
Kitchen pepper is an old-school spice mixture that was very popular in early American cooking, especially in the coastal South. While it takes its main cues from quatre épices, a spice mix of pepper, cloves, nutmeg, and ground ginger common in French cooking, it also helped to preserve both medieval and Silk Road flavors in southern foodways, as well as the flavors of West Africa, where indigenous and Middle Eastern spices had long influenced the cuisine. This is my take on this classic. It has the complexity of garam masala without quite the punch and heat.
MAKES ABOUT ½ CUP
2 tablespoons coarsely ground black pepper
1 tablespoon freshly grated nutmeg
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground mace
1 tablespoon ground white pepper
1 tablespoon red pepper flakes
Combine the ingredients in a small bowl. Store in an airtight container in a cool, dry place for up to six months.