Kangkung Belacan

Kangkung Belacan is a quintessential Malaysian dish: healthy, spicy and full of flavour!Belacan (also known as belachan and blachang) is a shrimp paste sold in blocks and is made from tiny shrimp.



Ingredients:

·  500g kangkung, washed and chopped roughly

·  80g dried shrimp, soaked & drained

·  1cm piece belacan

·   2 red chillies, finely chopped

·   2 garlic cloves, finely chopped

·  1 shallot, finely chopped

·  1 teaspoon soy sauce

·  ¼ teaspoon sugar

·   Fortune Vegetable Oil, for frying

Method:

1. With a mortar and pestle, form a paste using the belacan, dried shrimp, garlic and chilies.

2. In a large wok, heat only a little oil and fry paste with shallots until fragrant.

3. Add sugar and soy sauce and combine

4. Add kangkung and stir fry until wilted. Add a few drops of water if needed to moisten the sauces, which should coat the greens but not contain too much liquid.Serve with rice as a side dish.

Hot Butter Cuttlefish

This is the recipe for your all-time favorite - hot butter cuttlefish! It is easy to follow and turns out mouth-watering. if you've ever tasted hot butter cuttlefish before you will definitely agree. 

Hot Butter Cuttlefish

Ingredients

•  500 g cuttlefish cut into rings
•  75 g cornstarch/cornflour
•  50 g spring onions
• 1 egg
• 1 capsicum
• 5 tsp. chilli paste
• 2 tsp. sugar
• 100 g butter or margarine
• Fortune Vegetable Oil 

Method 

1. Drain the cuttlefish well and swab with a kitchen towel if needed.
2. Season the cuttlefish with salt, pepper and egg, then mix the flour into the mixture or coat the rings with cornflour.
3. Heat Fortune Cooking Oil until clear and drop the cuttlefish into it one by one.
4. Fry till cooked and light brown.
5. Heat a wok and add the butter or margarine. When it is fully melted, add the spring onion and the capsicum.
6. Stir it twice, then add the sugar, chilli paste and finally, the cuttlefish.
7. Leave it for 2 more minutes so the fried cuttlefish absorbs the hot butter, then remove from the stove and serve immediately.
8. Enjoy!

Ulundu Vadai

Ulundu Vadai

Your all time favorite!!!!
Ulundhu vadai is a great and tasty appetizer which coming from South India. Vadai is typically and traditionally served along with a main course such as Dosa, Idli, or Pongal.


Ingredients

· 2 cups black gram dhal (urdu dhal)

· Green chillies chopped

· Ginger

· Onion finely chopped

· Curry leaves

· Cumin seeds

· Salt

 (add spices according to common sense)

· 1 tbl spns baking soda

· 2 tbl spns magarine

· 2 tbl spns all purpose flour

· Fortune Vegetable oil to fry

Method

1. Soak Urdu dhal in water for 4 hours (not too much water)

2. Add salt, green chilli, ginger, curry leaves and grind in to a paste (not too smooth)

3. Add onion pieces, and cumin seeds and mix well

4. Add baking soda, butter, and wheat flour and mix in to a dough.

5. keep the dough in the fridge for 1/2 hour

6. Make the dough in to balls and flatten them to 1 1/2 cm thick discs and make a hole in the center of each. Deep fry in hot Fortune Vegetable Oil until they are golden brown in color.

7. Drain off excess oil and serve with coconut chutney.

8. Then ENJOY!!

Amba Maluwa (Mango Curry)

Amba Maluwa (Mango Curry)

Raw mango is an aromatic fruit which is liked by its tart flavor. Raw mango curry is a favorite addition to any meal.  A real taste of summer that is perfect for sharing with the family.

Ingerdients:

• 3 Green Mangoes
• 1 tsp mustard seeds
• 1-2 tsp of chillie powder
• 1 tsp turmeric powder
• 1 tsp curry powder
• 1 onion chopped
• 1-2 green chilles chopped
• 2" piece of cinnamon
• 2 cloves garlic chopped
• 1/2" piece ginger chopped
• 3 cardamoms, crushed
• 2 cloves crushed
• 1 tbsp sugar
• 1/2 cup of coconut milk
• 2 tbsp Fortune Vegetable Cooking oil
• salt, pepper to taste
• Curry leaves (optional)

Method

1. Heat a medium size pan under medium fire. Fry the mustard seeds in Fortune Vegetable Oil. Cover and let the seeds pop. Next reduce heat add turmeric, chili powder, curry powder and fry for about 20 seconds.
2. Next add onion, green chilies, ginger, garlic and curry leaves and fry till fragrant. Finally add all the ingredients except the coconut milk.
3. Cook covered for about 20-30 minutes under low heat. Add the coconut milk, cook for another 3 minutes.
4. Serve warm with rice.