Friday, July 15, 2011

Taste from the East Coast

Something from my mother in law's kitchen back home in Kuala Terengganu. It's one of my favourites and I've managed to whip this out after some guidance from mil , verbally. Yes! No such thing as written recipes in her household. Everything is well kept in her mind ;) *salute to her*

I have to admit I cheated here and there and did not follow her method 100%. Nevertheless, it tasted just the way I like it and most important of all, it reminds hubby of his beloved 'kampung' whenever this is served at the dining table! ...which can also conclude that I've mastered his mother's recipe!

Chicken and egg stew with gula Melaka (Terengganu style)....yes, you got that right! - Gula Melaka...

Hard boiled eggs
Half chicken (cut into small pieces, skin removed)
1 clove garlic (chopped)
4 pcs of shallots (chopped)
1 tbsp of taucu paste
2 tbsps of chopped gula Melaka
1 tbsp dark soy sauce
1 cup of boiled water

  1. Heat up wok with 2 tbsps of cooking oil.
  2. Put in garlic n shallot n fry til slightly golden brown.
  3. Add in gula Melaka and stir til they are melted and sticky.
  4. Add in taucu paste and fry for a while.
  5. Add in chicken and ½ cup of water and let it stew at low fire.
  6. Put in eggs and let stew for abt 5 minutes or til sauce thickens.
  7. Add in dark soy sauce and the balance of water and stew for another 10 minutes or more til sauce is slightly thickened.

Sweet & Sour Prawns

This usually costs a bomb in restaurants and I thought "Why not try it out on my own???" - simplified version, that is......
This was my 2nd attempt and it turned out PERFECT! It might not taste the same as the ones ordered outside, but it definitely fulfilled my craving for something similar to it :)

Try it and let me know if you like it *wink*

2 cloves of garlic (chopped finely)
About 500 gms prawns (head removed)
Tomato ketchup (Delmonte brand, preferably)
Sugar to taste
Half cup of water mixed with 1 tsps of corn flour

  1. Heat up wok with cooking oil enough to deep fry prawns.
  2. Stir in prawns and fry til they turn golden reddish. Take out and put aside.
  3. Heat up wok with 2 tbsps of cooking oil.
  4. Add in garlic and stir fry til slightly golden brown.
  5. Add in half bottle of tomato ketchup, followed by corn starch. Stir well till its boiling. Add in sugar to taste.
  6. Turn off fire and stir in cooked prawn. Serve hot.

Debut Recipe - Creamy Mushroom Tapas

This is one of my much sought after recipes! I have shared this with many tapas fans and it is also one of my personal favourites!

I can actually dish this out without looking at my recipe book! That's how often I cook this dish and how it is loved by my own boys who request for it every now and then!

Presenting my improvised version of Creamy Mushroom Tapas!


2 packs of Portobello mushrooms / any mushrooms of your choice (cut into halves)
1 pack of large flower mushroom
1 can of button mushrooms (chopped)
1 whole garlic (finely chopped)
2 tbsp of Olive oil
A knob/1 tbsp of butter
A small packet of whipping cream
2 cans of Campbell Cream of mushrooms
Thyme/parsley leaves for seasoning (optional)


  1. Heat up wok and put in butter and olive oil.
  2. Add in chopped garlic. Fry for 20 seconds.
  3. Add in chopped button mushrooms and leave to sizzle for a while.
  4. Next, add in Portobello mushrooms.
  5. Pour in Campbell soup and whipping cream.
  6. Leave it to boil and then sprinkle thyme/parsley leaves.
  7. Turn off fire and serve hot with fresh baguette. (I only buy from Deli France cos theirs is Da BEST!)
  8. Makes about 8 servings.