Welcome! Seasaltwithfood offer 800 recipes & 100 videos guides, ranging from appetizers, snacks, entrees to desserts. Here you can learn how to make delicious Malaysian, Thai, Japanese, Indonesian and other country cuisine at home. A journey beyond delicious Asian gastronomic delights!
This is a delicious baked salted chicken, seasoned with Chinese medicinal herbs and spices. It's great with steamed rice and served with some ginger and scallion sauce. Do give this recipe a go and leave me a comment below. Thanks :-)
Baked Salted Chicken With Dan Gui
1 Whole Chicken (2 1/2 to 3 lbs) 6 Slices of Ginger 4 Stalks of Green Onions/Scallions 15 g (4 to5 pieces) Dan Gui/Angelica Roots 1 tsp 5 Spice Powder 2 tsp Sea Salt 1 tsp Chicken Powder 1/2 tsp White Pepper Peanut or Shallot Oil
Checkout the video below for the step-by-step cooking guide.
Assam Prawns is one of my family’s favorite assam dishes. Great when enjoyed with just some steamed rice. One of the key ingredients in this mouth-watering dish is the fresh “bunga kantan” or torch ginger flower. Unfortunately, whenever I cook this dish in Vancouver, I had to substitute it with frozen or dried torch ginger flowers instead as it’s not available over there. I took the opportunity to cook-up this Assam Prawns using fresh torch ginger flowers which are available everywhere here in Kuala Lumpur. Simply fantastic!
*This is an updated post with a video cooking guide. (Previously posted on 08/27/10)
This year Malaysia will be celebrating 53 years of independence from the British on August 31st 2010. Using a different theme every year, Babe in the City – KL organizes it’s popular virtual Merdeka Open House, a popular practice with Malaysians to share great food with friends and family. Food from Our Hearts was chosen as the theme this year. So, my contribution to this annual celebrations will be on Babe in the City – KL’s blog on August 31st 2010. Do check out the site for all the other scrumptious recipes and stories submitted by many talented Malaysian food bloggers. Have fun and Happy Merdeka Day Malaysia!
Spice Paste 20 g Dried Chilies, soaked in boiling water and drained 3 Fresh Red Chilies, seeded 100 g Shallots, peeled 15 g Fresh Turmeric, peeled 4 Candlenuts 2 tsp Shrimp Paste (Belacan)
4 to 5 Tbsp of Peanut Oil 80 g Polygonum Leaves 3 Fresh Ginger Torch Flowers (Bunga Kantan), halved 50 to 80 g Tamarind Pulp + 3 ½ Cups of water 2 to 3 Tbsp of Sugar 6 to Large River Prawns or 800 g Large Prawns 1 medium Red Onion, sliced 12 Okra (lady fingers) 2 Tomatoes, quartered 1 Cup Freshly cut Pineapples Sea Salt to taste 15g Fresh Mint Leaves
Asam Prawns/Gulai Asam Udang - YouTube
Finely grind the spice paste ingredients with a little water in a blender or food processor.
In a large wok or saucepan, heat the peanut oil over low to moderate heat. Cook the spice ingredients until fragrant (about 5 minutes)
Then add the torch ginger and polygonum leaves. Cook the mixture for about 4-5 minutes. Turn the heat on high and mix in the tamarind water and sugar. Bring it to a boil and let it simmer for about 20 minutes.
Then add the prawns, onions, okra, tomatoes, and pineapple. Bring the mixture to a boil again and reduce the heat to simmer until the prawns and vegetables are cooked. Season the Assam prawns with sea salt and sugar, if necessary. Serve immediately with some fresh mint leaves.
6 Yellow Flesh Potatoes, boiled, peeled, and cut into chunks 10 Hard-Boiled Eggs, peeled 3 Shallots, chopped 1 Med Yellow Onion, chopped 4 Sprigs Curry Leaves 400 to 500 ml ml Coconut Milk 2 1/2 Cups Chicken Stock Sea Salt to taste Peanut Oil for cooking
Curry Powder 3 to 4 Tbsp Chili Powder 1 ½ tsp Ground Turmeric 2 tsp Aniseed Powder 4 Tbsp Ground Coriander 1 Tbsp Ground Cumin 2 ½ tsp Ground Black Pepper ¼ tsp Ground Cinnamon
Egg & Potato Curry (Flavours Of Asia) - YouTube
Combine the chili powder, turmeric, aniseed, coriander, cumin, pepper, and cinnamon. Add 6 to 8 tablespoons of water into the curry powder, mix well to form a paste.
In a heavy pot, heat the oil and add the chopped shallots & yellow onion, together with the curry leaves. Cook until the onions are lightly brown in color. Add the curry paste, and cook until they are fragrant.
Add the coconut milk with 2 to 2 1/2 cups of chicken stock. Bring the curry sauce to a boil and then lower the heat and simmer for 10 to 15 minutes. Then, add the eggs and potatoes and cook for about 15 to 20 minutes. Season the curry with sea salt and serve warm or at room temperature.
500 grams (1 Lb 2 oz) Manila Clams, washed and drained well 2 Lemongrass, bruised and sliced 2 to 3 Slices of Ginger, julienne 2 to 3 Thai Bird's Eye Chilies, bruised 1 Tbsp Fish Sauce 2 to 3 Tbsp Water or Chicken Broth A Handful Of Asian Basil Some Lime Wedges
Clams In Ginger & Lemongrass Broth - YouTube
In a medium-sized claypot or saucepan, add clams, lemongrass, ginger, chili, fish sauce, water or chicken broth. Cover the pot and bring it to a boil over high heat. Then add some basil and continue to cook until all the clams shells are open. Remove the lid, give it a quick stir and squeeze in some lime juice and serve immediately.
These pancakes are a popular snack in Vietnam, a mini version of Vietnamese-Style Crispy Pancakes. To make this pancake you will need an Asian-styled pancake pan, or also known as Banh Khot pan. The pancake is light and crisp. They are just perfect wrap with some herbs and serve with a light dipping sauce, as shown in the video.
Banh Khot (Crispy & Savoury Mini Pancakes) - YouTube
Bánh Khot ~ Crispy & Savoury Mini Vietnamese-Styled Pancakes
Batter 100 grams Rice Flour 50 grams Corn Starch 7m ml Coconut Milk 225 ml Warm Water 1/2 tsp Ground Turmeric 2 tsp Sugar 1/4 tsp Sea Salt Peanut or Vegetable Oil, for cooking
Filling 12 Large or 24 Medium Shrimps, peeled 2 Scallions/Green Onion, finely sliced
Accompaniment Green or Red Leaf Lettuce Coriander Mint Leaf Asian Basil
Dipping Sauce 5 to 6 Bird’s Eye Chilies, chopped 2 Clove Garlic, chopped 4 to 6 Tbsp Cane Sugar 3/4 Cup Warm Water 6 to 8 Tbsp Fish Sauce 3 Tbsp Lime Juice
Dipping Sauce: Combine sugar and warm water, stir until sugar dissolves. Then mix in the chilies, garlic, fish sauce and lime juice and set aside.
Batter: Combine the batter ingredients in a bowl and stir until well blended. Set aside for 30 minutes or refrigerate overnight. Bring it back to room temperature before cooking. Then add scallions and mix well.
Heat a mini pancake pan and make sure to oil all the mould, over medium-high heat.
When the pan is hot. Pour about 2 Tbsp of batter and rotate the pan, to cover all the sides. Top with shrimps and cover with a lid and cook for about 1 1/2 minutes. Then drizzle or brush some oil all over the sides of the mould. Cover and cook for another minute. Once the pancakes are crisp and golden brown. Remove with a palette knife.
To serve, place a lettuce on a plate, top with herbs, pancake, wrap it up and serve with dipping sauce.
Combine the flour, baking powder, egg and salt into a mixing bowl. Add water and mix well, to make a fairly thick batter. Then stir in the carrot, scallions, taro/yam and dried shrimps.
Heat the oil in a saucepan over medium-high heat. Spoon a heaped tablespoon of batter and gently drop it into the oil, and fry until golden brown in color. Drain fritters on paper towel. Cool for 5 to 6 minutes before cutting fritters into smaller pieces, and served warm with some homemade sweet chili sauce.
Tauhu Telor or Fluffy Eggs With Bean Curd is an Indonesian comfort food which is simple and yet so delicious! I always order it whenever I dine at an Indonesian restaurant back in Asia. Sadly, the restaurants here in Vancouver does not serve Tahu Telor in that method, so, I decided to try to replicate the dish at home, in a simplified method and presentation though. The bean curd is deep-fried using a special mold. I wish I have a picture to show you, but sorry I don’t. The end result, or shall I say, taste-wise, it turned out pretty good or maybe even a tad better than at the restaurant. Anyway, I love anything tofu as they are full protein and is so delicious. Tauhu telur is another great meat-less alternative to get your protein requirements!
*This is an updated post with a video cooking guide. (Previously posted on 10/12/10)
Tauhu Telur-Fluffy Eggs With Tofu (Indonesian-Style Tofu Omelette) - YouTube
Tauhu Telur-Fluffy Eggs With Tofu
2 pcs (175 g (½ pack)) Firm Tofu, cubed 4 Large Eggs 1/2 tsp Chicken Granules/Powder 1/8 tsp Sea Salt or to taste A Pinch of White Pepper 2 Scallions, chopped Peanut Oil, for frying
Spicy Peanut Sauce 1/4 Cup Ground Peanut 2 to 3 Small/Thai Chilies 3 Red Chilies 2 Cloves Garlic 2 Shallots 2 Tbsp Indonesian Kicap Manis (Sweet Soy Sauce) 1 Tbsp Gula Jawa/Palm Sugar Sea Salt, to taste 3 to 4 Tbsp Warm Water
Accompaniments 1 Cup of Shredded Cabbage 1 Cup Bean Sprouts, raw or lightly blanched ½ Cucumber, shredded 1 Red Chilies, sliced Some Crispy Fried Shallots Fresh Coriander
Spicy Peanut Sauce: Heat peanut oil over medium heat. Fry peanut until golden brown and drain well. Then fry chilies, shallots and garlic until soften and fragrant. Reserve the oil, for frying the tofu and eggs. Crush the peanut in a pestle and mortar or a food processor until you have a medium fine paste. Crush or pound fried shallots, garlic and chilies until you have a fine paste. Then mix in the peanut, adjust season with sea salt, palm sugar, kicap manis and adjust the sauce consistency with warm water.
For the Tauhu Telur: Heat the reserved oil and add extra oil, if necessary. Fry the tofu until light golden in color. Drain the tofu on a paper towel,and divide into 2 portions.
In a mixing bowl, crack 2 eggs, beat well and add chicken granules, sea salt, pepper, and scallions. Beat the egg mixtures until lightly frothy and mix in the fried tofu.
Using the same pan and oil, over medium to high heat. When the oil is hot, add egg mixture. Fry until both sides are golden brown in colour. Remove and drain well.
To serve, top the tauhu telur with some bean sprouts and cucumber. Serve immediately with the prepared spicy peanut sauce.
I think homemade noodles are truly a delight. You can adjust the thickness, width, and texture of the noodles to your liking, all while avoiding the usage of any additives. This video is about making noodles without the use of egg. You can make Japanese-styled noodles by using more salt (Udon), and less salt for plain Chinese wheat noodles.
Homemade Udon /Wheat Noodles - YouTube
Homemade Udon/Wheat Noodles
240 grams (2 Cups) Plain Wheat Flour or All-Purpose Flour 2 1/2 tsp Sea Salt (Udon Noodles) or 1 tsp Sea Salt (Wheat Noodles) 120 ml Water (room temperature)
Combine flour with sea salt. Then add water and mix well. Gather the mixture into a rough dough. Place it in the plastic bag and let it rest for about 30 minutes.
Remove the dough and sprinkle some flour and place it back into the plastic bag. Use a rolling pin, press the dough, fold, flour and press for about 3 minutes. Repeat the process about 3 times. Then roll-out the dough into a rectangular shape, about 16 by 12 inches. Then fold the dough and cut into desire sizes.
I guess most of you are familiar with the two most popular varieties of Japanese noodles. Udon, being the thick wheat type usually served hot with noodle soup in a mildly flavored broth and the other is Soba, which is a thin type made from buckwheat flour usually served either chilled with a dipping sauce, or in hot broth as a noodle soup as well. Anyway, Udon are also great for stir-frying and can be eaten hot or cold. Here, I have prepared a Black Pepper Yaki-Udon cooked with shrimps. The noodles were full of flavor from the shrimps, cabbage, carrot, mushrooms, black pepper, and dashi. Dashi is a Japanese soup stock that’s made from dried kelp and bonito flakes. The dashi used in this recipe is easily available at most Asian grocers. I urge you to try making this delicious Udon dish.
*This is an updated post with a video cooking guide. (Previously posted on 08/10/10)
Stir-Fry Black Pepper Udon (Yaki Udon) - YouTube
Black Pepper Udon-Yaki
200 to 250 grams Fresh Udon Noodles 2 Cloves Garlic, peeled and chopped 200 grams Chinese Cabbage, sliced 1 small Carrot, peeled and sliced 2 Fresh Shitake Mushooms, sliced 3 to 4 Tbsp Store-Bought Dashi Soup Stock ½ tsp Freshly Ground Black Pepper 100 g Shrimps, peeled, chopped 2 Tbsp Peanut or Vegetable Oil
Heat peanut oil in a large wok or pan over high heat. Add shrimps, seared all sides. Then remove and set aside. Cook the garlic briefly, mix in Chinese cabbage, carrot, mushrooms and stir and cook for about a minute.
Add udon noodles, mix well and season with Dashi stock, black pepper and sea salt, if necessary.
Stir-fry until all the ingredients are well combine and the sauce has thickened. Serve immediately.
Pickled young ginger is a wonderful condiment that is used alongside many Asian dishes such as sushi, or the "century egg". If you want your pickled ginger to be pink, like the one that is shown in my picture, you should look for ginger that has a pink tinge.
How To Make Pickled Young Ginger (Gari) - YouTube
Homemade Pickled Young Ginger
1 lb Young Ginger, cleaned & thinly sliced 2 tsp Sea Salt 2 Cups Rice Vinegar 6 to 8 Tbsp Cane Sugar
Combine vinegar and sugar in a saucepan. Bring it to a boil, until the sugar dissolves. Remove from the heat and let it cool down completely.
Add sea salt to the ginger slices, mix well and set aside for an hour. Then remove excess water with a paper towel.
Place ginger slices in a jar and pour the vinegar mixture over it. Cover and refrigerate for about 5 to 6 days.