Friday, January 28, 2011

Steamed Spices Lotus Root Cake


This lotus root cake is quite similiar to the steamed radish cake that we can find at the dim sum restaurants, though some may have them fried. I also do not know why the radish cake seems to be associated with Chinese New Year , they are quite a popular snack taken during CNY although we can have this anytime of the year.if you're making radish cake for the new year, probably you might want to try this for a change.

Talking about Chinese New Year, i always find it amusing that somehow i think most chinese are very ' superstitious' in a way especially when it comes to the new year. We will always cook food that sounds auspicious and prosperous, most of the chinese will bound to have some lettuce, black moss, nian gao, dried oysters, lotus root, leeks, fatt gao and so many more in the kitchen during the new year. Chinese translation.. lettuce means "grow fortune", black moss "great fortune", nian gao "greater heights", dried oysters " good things", lotus roots " abundance yearly", fatt gao " abundance of wealth", leeks is kind of funny, it means 'counting' ..counting money ,i think.ha!. and i believe that no one would skip the mandarin oranges  which symbolize wealth and luck. Even the names of chinese new year dishes served at restaurants also carry funny names like 'laughing prawns', 'happiness all over' and one could never think of. Some also believes that the rice bucket needs to be full, the fridge also needs to be full..at one time, i stuffed so much into the fridge..so much as if the country is going to be on curfew, if my fridge can talk, i think it will probably say, "stop! I could hardly breathe, i'm dying of suffocation!" yeah, and please dont mention the word"die" you will get your mouth plastered throughout the day! Not to mention some of the taboos that are being observed..one of them is  do not sweep the floor on the 1st day of chinese new year as it believes if you do, you will sweep away all the fortune and luck from the house..and the list goes on. But anyhow, i believe that many of us will still be smiling away and chuckling to ourselves whenever we think of all these funny names and taboos. So shall i name this kuih, "smiling lotus packed with treasure"?


Ingredients: ( Steamed Cake@ Kuih muih with slight changes)
200gm lotus roots ( peeled, cut into slices)
60gm minced dried shrimps
2 shallots, chopped

Batter:
150gm rice flour
2 tsp corn flour
1/2 tsp salt
1/2 tsp caster sugar
400ml water

Seasoning:
1/2 tsp five spices powder
1/4 tsp salt ( can adjust to your taste)
1/2 tsp sesame oil
some pepper

Topping:
some lotus root slices
some red chilli
chopped spring onions

Method:
1.Mix batter ingredients, stir lightly until well combined, starin well and keep aside.
2.Saute the chopped shallots on low heat till aromatic and add in the dried shrimps and seasoning, stir fry briskly.
3.Next, place in the lotus root slices, toss well.
4.Gradually add in batter, stir until thicken, remove , pour into a 20cmx20cm tray, level the surface and top with lotus slices.
5.Steam in the preheated steamer at high heat about 35-40mins or until cooked through. Remove from heat, leave to cool and sprinkle with chopped spring onions and chilli rings.

Tuesday, January 25, 2011

Green Peas Cookies- The Little Jades


I guess these green pea cookies need no introduction , it's quite common to find a jar of these cookies in most homes during Chinese New Year. I dont really have a good recipe for this, last year i made some, it didnt turn out really well. This time i searched the internet again and decided to try the recipe from esjoei's blog, well this time it turned to be better but i think i could have underbaked them, it's kind of soft, i actually prefer them to be a little more crunchier, should i have added in a little more flour.. and also the green pea powder which i used didnt seem to possess that fragrant taste of green peas..sigh..Nevertheless, to jesskitchen, in case you're reading this, i'll still be submitting this to the Aspiring Bakers#3-My Favourite CNY cookie ( Jan 2011).



Ingredients: ( from esjoei , adapted from Y3K new year cookies book by alan ooi)
130gm deep fried green peas, milled ( i used store bought green pea powder)
100gm icing sugar (sifted)
1/4 tsp salt
150gm plain flour( sifted)
100gm groundnut oil

For Glazing - 1egg yolk beaten ( i did not do any glazing)

Method:
1.Combine all ingredients well except groundnut oil.
2.Add in groundnut oil to form dough
3.Roll dough in between plastic sheets and cut out cookies.
4.Bake in a preheated oven at 170C for 15-20mins or till well baked.
5.Cool completely before storage.

Monday, January 24, 2011

Malacca Chicken Rice Balls


If any of you have been to the city of Malacca, i'm sure you have eaten their authentic and famous chicken rice balls. If you have not, then you must try it the next time when you 're there. It is one of the many unique specialties found in this historical town. Malacca is actually not very far from Kuala Lumpur, the capital city of Malaysia. It  takes about 2 hrs drive from there to get to Malacca and is one of the more popular tourist destination in Malaysia.  In 2008, Malacca , together with Georgetown were added to the list of Unesco World Heritage Sites. Both these cities are rich in history and multicultural heritage, you can visit this site and this too to know more.

As the name implies, these chicken rice are shaped into balls, roughly about the size of a ping pong ball, served with tender chicken in soya sauce and sesame oil and not forgetting the dipping hot chilli sauce.The chicken rice which we can also call garlic rice are usually cooked in chicken stock, garlic and onions. I got this method of cooking the garlic rice from a relative of mine, if you want it to be more tasty, you can add in some chicken seasoning powder if you wish which i did. There are also some who use margarine or butter to cook this chicken rice, it really depends on the taste that you really like. There's also another recipe here of cooking the garlic rice from Leny from Dine with Leny, she just cooked that couple of weeks back, slightly different from mine but i'm sure it taste good as well. Do visit her blog, she has got some nice recipes there.




the original ones look more compact, look at the picture below, which are believed done by machines.

Chicken stock
Bring a pot of water ( enough to cover the whole chicken) to a boil. Put in the whole chicken and bring to another boil. Turn to lowest level of heat and let chicken soak in the pot for 25-30minutes. Do not cover the pot otherwise the skin of the chicken may tear apart. You can add some 1-2 tbsp chicken seasoning powder to the chicken stock. When chicken is cooked, bring the chicken out and rinse with cold water. Leave to cool before cutting into pieces.

The chicken stock here will be used for cooking rice, for soya sauce and also for dipping sauce. Any balance of the chicken stock can be used for making soups.

Garlic Rice
6-8 pips of garlic, finely chopped
5 small onions, finely chopped
6 tbsps of cooking oil
1 tsp salt
350gm rice

Method:
1.Saute the garlic and onions in the cooking oil till fragrant and slightly brown. Turn off heat and pour that into a bowl.
2. Put in rice in the rice cooker and pour in the chicken stock up to the slightly less than 2cm above rice level. Add in 3 tbsp of (1) and salt into the stock and stir to mix with the rice. Press on to cook rice.
3. When rice is cooked,  take a sufficent amount of rice to shape into balls while it's still hot.

Soya Sauce
4tbsp chicken stock
4tbsp light soya sauce
1 tsp dark soya saue
11/2tsp sesame oil

Mix all of the above to make soya sauce and pour onto the chicken pieces.

Chilli sauce (Malaysian Delicacies by Patsie Cheong, with slight changes)
75gm red chillies
30gm young ginger
30gm garlic
juice of 5small limes
chicken stock to taste
salt to taste

Just blend all of the above ingredients to make the dipping chilli sauce.

this is the original chicken rice balls taken from the internet. Photo credit:onestopmalaysia.com
I'm submitting this for the Muhibbah Malaysian Monday Event hosted by Shaz  this month.

Friday, January 21, 2011

Bagels

Bagels are always there on my 'to-bake' list but it's never been a priority. But this time i know it's an opportunity for me to bake those bagels..that's the theme for this month Have The Cake (HTC) event. The challenging part of baking bagels to me is the boiling part..i'm not quite sure how to do it so i've actually watched a few clips in youtube. There some time given for the bagels to rise therefore I have to be really careful and gentle when transferring the bagels to the pot for boiling, otherwise they will all turn wrinkled. I've come across a few recipes for bagels, they all have different boiling time, some 30-60seconds and some 15seconds. I understand that the longer the boil, the chewier the crust will be. This applies too if we want a thicker crust and bagels are also meant to be dense. So dont expect it to be like those asian type of soft fluffy buns that we usually love, it's not. But the ones that i have in Coffeebean  here are not chewy, wonder why? Can somene tell me  what is really the texture of a true and good bagels, do they have to be very chewy till one's jaw get tired? There's a variety to put for toppings... poppy seeds, sesame seeds, cinnamon sugar, onions, etc..and make your favourite fillings and it's best to eat it fresh out from the oven while the crust is still crispy, it will lost its crispyness after a while.





Ingredients:( Biscuits, Baking and Cakes - the essential recipe cookbook)
450gm strong plain flour/bread flour
1 1/2 tsp salt
2tsp easy blend dried yeast
2 medium eggs
1 tsp clear honey ( i skipped this)
2tbsp sunflower oil
250ml/90z tepid water

To finish:
1tbsp caster sugar
beaten egg, to glaze

Method:
1.Preheat oven to 200C/400F 15 minutes before baking. Sift the flour and salt into a large bowl. Stir in the yeast, then make a well in the centre.Whisk the eggs together with the honey and oil. Add to the dry ingredients with the tepid water amd mix to form a soft dough.
2.Knead the dough on a lightly floured surface for 10 mins unti lsmooth and elastic. Put in a bowl, cover with clingfilm and leave in a warm place to rise for 45 mins, or ubtil doubled in size.
3.Briefly knead the dough again to knock out the air. Divide the dough into 12 pieces, form each into a 20.5c/8inch roll, curve into a ring and pinch the edges to seal. Put the rings on an oiled baking sheet, cover with clingfilm and leave to rise in a warm place for 20 mins, or unti risen and puffy.
4. Add the caster sugar to a large saucepan of water. Bring to the boil, then drop in bagels one at a time and poach for 15seconds. Lift out with a slotted spoon and resturn to baking tray.
5.Brush the bagels with beaten egg and sprinke with toppings. Bake for 12-15minutes or until golden brown.

Wednesday, January 19, 2011

Hazelnut Cocoa Cookies


Yesterday I read in someone's blog that she's rather confused about Chinese New Year cookies , she's not too sure too which are really the CNY cookies and which are not. Well, i told her that there's really no classification but we have the traditional types of cookies which normally can be found in most homes during Chinese New Year such as peanut cookies, almond cookies, cashewnut cookies, kuih bangkit and the ever famous pineapple tarts. But as years passed by with some influence from the western countries, people have come up with macadamia nut cookies, cornflake cookies, cereal oaty cookies, even biscotti for Chinese New Year and this is one of those, hazelnut cocoa cookies. You probably wont find this selling at the mall, it's homemade and i got this recipe from a weekend baking class sometime back. These cookies are not melt in your mouth type but simply full of aroma from the hazelnut, tender and fluffy, if you want it to be more crunchy, just extend the baking time slightly longer.

I will be submitting this post to the Aspiring Baker #3- My Favourite CNY Cookie (Jan 2011) hosted by Jess





Ingredients: (yield 70-80 pieces)
375gms butter
200gms icing sugar
3 size A eggs
480gms plain flour
180gms rice flour
1/4 +1/8tsp soda bicarbonate powder
1/4 tsp double action baking powder
2tsp salt
150gms ground hazelnut
4 1/2 tbsp cocoa powder

Method:
1. Beat buter and icing sugar until creamy, then add in eggs in batches and beat again till well mixed. Then add in plain flour, rice flour, soda bicarbonate, baking powder and salt to form a dough.
2.Divide the dough into 2 equal parts, add in 150gms of ground hazelnut into one part of the dough and the cocoa powder into the other half of the dough.
3.Put the cocoa layer of the dough onto a parchment paper, roll it flat, probably around 0.5cm in thickness, then add on the hazelnut layer, roll it flat with the same thickness on top of the cocoa layer. Freeze for 10 minutes.
4. Remove the dough and cut with a cookie cutter, bake at moderate heat for 35minutes. I baked mine at 140C.

From the picture, you can see that the hazelnut layer is much thicker than the cocoa layer, it's because i didnt measure the thickness.




Eventually you will also get some cookies that look like this because after you have cut them all out using the cutters, you will have to gather back all the dough and this time around the two doughs will be kind of mixed together. 

Monday, January 17, 2011

Dragonfruit Konnyaku Jelly


Konnyaku jellies are rather easy to make, it's just like a premix, follow the instructions on the packet and can be done within half an hour. I just knew that some of these konnyaku jelly powder comes with sugar and some without. Thanks to Wendy for hilighting that to me. In the packet the ingredients are sugar, carrageenen and malic acid.A quick check on carrageenen on the internet, it says that it comes from algae or seaweed and can be used as a thickening agent in replace of animal based product like gelatin and the purpose of the malic acid is to stabilise the ph to control the gel texture. You can put in any fruits you like and here you can see that i've added dragonfuit into it.







The above packet carries a weight of 250gm. I've only used half of this packet, it yields 36 pieces out of my mould. I'm not putting down the recipe here, you still need to buy the packet if you want to make this and all the instructions are clearly stated on the packet itself. The only thing is if you want to add fruits, just pour a little of that jelly solution into the little mould , add the fruits in and then fill up the entire mould. It's not neccesary to do this in a mould, you can make this in a cake tin or a tray but it just looks more attractive i think in those little moulds.

Friday, January 14, 2011

Chocolate Banana Layered Cake


It's been quite sometime back since i last baked a layered cake, i checked thru my posts, the last one which i did was a Mango Mousse Cake about 4 months ago. I probably will make one for special occasions like birthdays, otherwise i dont think i will do that.. not that i dont like baking layered cakes, it's just that it's quite time consuming. But this time i made this chocolate banana cake is not for someone's birhday but simply for blogging purpose and practise on my ganache. As i was telling someone on her blog the other day, i will find my hands shaking and my heart beating when pouring the ganache and she told me better not, otherwise it will all show up on the cake, haha! I'm still a little doubt about the right consistency of the ganache, i just make sure that it's not too thick for easy pouring , though i find the taste is really superb, i still think my ganache handling is really messy and far from perfect.




I baked the sponge in a 10" cake pan , the sponge is not really high so i just made one layer of the filling. I used the same sponge cake recipe from my mango mousse cake , only with some added cocoa powder this time.If you have your own cake recipe, you can always use that and make 2 layers, just double the filling recipe, the ganache should be enough.  This is considered quite a big cake for me ,most of that has been distributed to friends to help me to finish the cake. There's no exact amount of bananas to be used to fill in the cake, i used about 6-7 ripe bananas here, each sliced into 2.



Ingredients for sponge cake
 3 large eggs yolks
 1 1/2 oz sugar
 3 1/2 oz water
 1 oz corn oil
 3 oz superfine flour
 1 oz cocoa powder
 3/4 tsp soda bicarbonate

 Ingredient B
 6oz egg whites
 3/4 tsp cream of tartar
 1 1/2 oz sugar

Method:
1. Mix all of ingredient A till smooth. Set aside.
2. Beat egg whites and cream of tartar from ingredient B on high speed. After 2 mins, add sugar , continue beating till stiff
3. Pour the mixture of (1) into (2) and fold gently. Bake in a moderate oven for 45 mins or until cooked.
4. remove from oven and overturn cake to cool.
5. After cool, slice cake into two separate layers

For Choc Banana Layer
Ingredients A
38gms scraped dark chocolate
7 gms cocoa powder
1/2 tbsp sugar
1/2 plus 1/4 tsp gelatine powder
21/4 tbsp full cream milk
1/2 tbsp chocolate emulco
1/2 tbsp Baileys

Ingredients B
225mls non diary whipping cream

Method:
1. Melt all of ingredients A(over steam of water) except Baileys and leave to cool. Add in Baileys after cooling.
2. Whisk the non diary whipping cream ( ingredient B) until medium stiff peak and fold over no 1.This will be the chocolate mousse
3. Spread a layer of the chocolate mousse on 1 piece of sponge,  add the sliced bananas, followed by another layer of mousse and place the 2nd piece of sponge on top. Cover the entire cake with mousse and freeze for an hour.

For Ganache:
210mls diary cream
50gms butter
260gms scraped chocolate

Heat the diary cream and butter gently in pot. When hot, add in the scraped chocolate. Cool ganache and pour over entire cake.

Wednesday, January 12, 2011

The Apple Lady's Apple Cake


Have been tempting to make apple cake for some time, there are many versions available and i only knew that after going thru the internet, they have dutch apple cake, french apple cake, german apple cake . I've yet to really got to know the difference in all those cakes but i came across this in One Perfect Bite by Mary. I'm not quite sure is this the french type of apple cake but I must say that i was somehow got attracted by the looks of the cake , i ran thru the ingredients list ..yup, all available and i decided shall make this one day. Mary said that it's more like a crustless pie rather than a cake which is true, from the picture you can tell and i just love how the slices of apples were beautifully stacked in there. This would be a lovely treat for an afternoon tea.

Some important notes from Mary, " some apples contain more moisture than others so cooking time is not constant. The cake must be firm to touch and a light brown before the topping is applied"





Ingredients: ( from One Perfect Bite )
For Cake:
1/2 cup all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/8 fine seasalt (regular table salt can also be used )
1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 tbps vegetable oil
1/3 cup whole milk
Finely slivered zest of 1 scrubbed lemon
2 pounds ( 4-6 ) baking apples, cored, peeled and cut into thin slices

Topping:
1/3 cup sugar
1 large egg, lightly beaten
Finely slivered zest of 1 scrubbed lemon
1tbsp lemon juice
3 tbsps unsalted butter, melted

Method:
1.Preheat oven to 425F. Butter a 9 inch springform pan and set it aside.
2.In a large bowl, combine flour, sugar, baking powder and salt, stir to blend. Add vanilla extract,eggs oil, milk and lemon zest, stir until well combined. Add apples and stir to coat them with batter.
3.Spoon the mixture into the prepared cake pan. Bake in center of oven until fairly firm and golden , about 25-35minutes.
4.Meanwhile, prepare topping. In a small bowl, combine sugar, egg, melted butter, lemon zest and juice, stir to blend, set aside.
5. Remove cake from oven and pour topping mixture over it.Return cake to oven and bake until top is deep golden brown and cake feels quite firm when pressed with a fingertip, about 10minutes.
6.Transfer cake pan to a rack and allow to cool for 10minutes. Then run a knife around the sides of the pan, release and remove springform pan, leaving the cake on the pan base. Serve warm or at room temperature. Yield: 8 servings.

Monday, January 10, 2011

Auspicious Fish Nian Gao


Some of you might think i'm crazy to make this so early for the coming chinese new year which falls on 03Feb2011, way too early to make these fishes but the reason why i wanted to make this and post it up now is to mainly share with all of you the way of making this and if you like it, then probably you can make this for your relatives or friends when you visit them during the new year. I would think the person who receives this would be so delighted seeing these prosperity koi fishes as it deemed to bring abundance, prosperity and wealth. Not only it looks beautiful, it taste just as delicious as well, the texture is more of a chewy kuih and sweet.This is the 2nd time i'm making this, the first time was last year and i've actually tagged this recipe long, long time ago from Florence's blog when was i secretly stalking her blog, ha! It's really not difficult to make this 'fish nian gao' but of course, you would  have to get the mould, i've also seen moulds which comes with the word ‘福', means good luck ..that's also a good one to make for chinese new year. But just take note if you were to make this to give to someone, i would suggest you give it in a pair but not four. Using florence's recipe with my mould ( 23cm in diameter) , i got 8 fishes.




those eyes are cooked red beans



Ingredients:
200gm glutinuous rice flour
100gm ungluten wheat flour ( tang mien  flour)
25gm rice flour
160gm-180gm sugar
400ml coconut milk
150ml water
1tbsp corn oil

Method:
1.Sieve all flour together and stir in coconut milk.
2.Boil water with sugar  and leave to cool.
3.Stir sugar syrup and oil into flour mixture.
4.Remove half bowl ( normal rice bowl) of flour batter and add in orange colour
5.On the greased fish mould, fill the parts that you want the orange colour to appear and steam for 3 minutes.
6. Then top up with the plain batter and steam for 40mins on high heat.
7. Repeat till you finish all the batter.

the fish mould


looks like salmon sushi at a glance..

Friday, January 7, 2011

Fried Sweet Potato Balls (蕃薯旦)


There are still some leftover sweet potatoes lying beautifully in my kitchen after making the swirl bread , i have to quickly look for another recipe to make something out of them before they turn bad ,actually the fastest way i think is to cook them with porridge but i didnt want porridge on that day and i made some fried sweet potato balls. I managed to get one recipe from rasamalaysia.com website , it's very simple to make and very very nice. Again, i halved the recipe cos i didnt want to end up making a large batch of them , i forgot to take note how many did it come out but it should be around 30 balls of the usual size. I steamed the sweet potatoes insted of boilng them before mashing, whichever way, it works just as fine.






Ingredients:
1 lb of sweet potatoes
12 tbsp all purpose flour
31/2 tbsp sugar
water
3 tbsp sesame seeds ( i omitted this )

Method:
1. Boil  the sweet potatoes for 15mins or until soft and mash them. Peel the skin off the sweet potatoes and discard.
2.Combine them with flour, sugar and just enough water to form a soft dough in texture but not too sticky.( if you still find it sticky, it's okay to flour your plams but not so much on the dough, it will affect the texture of the dough.
3.Divide dough into small equal portions and roll them into balls. Coat the ball with some sesame seeds.
4.Deep fry them until golden brown. Dish out and drain well before serving.

Wednesday, January 5, 2011

Sweet Potatoes Swirl Bread


i always get fascinated looking at those swirl bread loaves made by fellow bloggers around here. Well even if you dont love eating bread but looking at those swirls on the bread, you might want to have a piece of that. Yah, it's my first time making this kind of bread loaf , using sweet potatoes as flavour. There are a few varieties of sweet potatoes available at my place here, initially i wanted to get the indonesian type of sweet potatoes as i'm used to using that for kuehs but was not able to find that, instead i got some very own malaysian homegrown sweet potatoes, the seller told me that this is just as sweet and soft..infact i love the colour of its flesh, very orangey orange.


the sweet potatoes



Ingredients ( from My nourishment mag with slight changes)
I baked in a pullman tin 23cmx11cmx11cm
130ml soy milk ( i used milk)
1 egg
200gm sweet potato puree ( steamed and mashed)
300gm bread flour
155gm plain flour
8gm instant yeast
40gm ground almonds
5gm salt
2tbsp red palm oil ( i used soft butter)

Method:
1.Mix together milk and egg
2.In the bowl of mixer, combine bread flour, 65gm plain flour, instant yeast, ground almonds and salt. Pour the milk mixture into the bowl, combined and beat.
3.Continue beating till dough is smooth, add 1 tbsp of butter, keep beating till soft and smooth dough is formed.
4.Divide the dough into 2 portions. Leave 1 portion of dough in mixer bowl and add in sweet potato puree and 90gm of plain flour, keep kneading or beating till sweet potato is fully incorporated and the dough is orange in colour. Add another 1tbsp butter and beat till dough is smooth to touch.
5.Shape both pieces of dough into balls, place on tray , cover and let them proof for 40mins or double its size.
6.Aftr proofing, lightly press the dough to release air, flatten out to 1inch thickness, stack 2 flattened pieces of dough together and roll up tightly to form a roulade. Place the dough into the greased loaf tin, cover  and allow to proof for 2nd time for another 40mins or until size is doubled.
7.Preheat oven to 170C, cover the tin with lid and bake for 30mins or unitil done,unmould the loaf and cool on a rack.

Monday, January 3, 2011

Sambal Squids


this is one of my favourite dish and i can tell you that i can eat bowls and bowls of rice with this. The squids can be easily available in the fresh market or even at the supermarkets here but usually i get the ones that are larger in size, i always find the smallers ones are a bit soft. It doesnt take too long to come up with this dish cos usually i already have some homemade sambal paste that i usually keep in the fridge. I dont usually make these paste much ..enough for a few dishes maybe like sambal petai (stink beans /bitter beans), four angled beans, hot and sour pork trotter, etc. I will include here as well how do i make these paste.


Sambal paste:
Pound all these ingredients together:
10 shallots+5 pips garlic+ around 1.5"x1" toasted belacan. Pour 3 tbps of oil in wok and fry them on low fire till fragrant. Lastly add 80gm chilli boh and keep frying till aromatic and a little dry. This will take around 10-15minutes.
It is not necessary to add in sugar, salt or any other seasoning as this can be added in during the cooking later on. This paste can be kept in the fridge for about a month and this is how it looks like..

sambal paste


Sambal Squid
Ingredients:
squids, around 400gms, cleaned and cut criss cross if you wish
1 big onion, cut into strips
2 tbsp sambal paste
small handful of dried shrimps, soaked, cleaned and chopped finely
oil for frying ,
1 1/2 tsp sugar
salt for taste

Method:
1.Blanch squids over boiling water for a minute till they are curl up. Leave aside
2.In a wok, saute the dried shrimps till aromatic and add in sambal paste and fry for a minute.
3 Add in the blanched squid and stir fry for another 2 minutes. If you find the sauce it a bit dry, you can add sprinkle a little water.
4.Add in sugar and salt according to own taste. Continue frying for another minute and dish up .


Am submitting this post for the Muhibbah Malaysian Monday Event.