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Assam Laksa

Ingredients

Instructions

For Spice Paste (A) :

200 grams shallots
2 centimeters knob fresh turmeric root
3 stalks of lemongrass – white stalk base only
10 fresh red chillies – seeded
10 dried chilles – seeded
60 grams belacan (dried shrimp paste)
10 cloves garlic
½ tbsp salt, or to taste
Cooking oil

 

Ground ingredients to create spice paste.
Saute spice paste with cooking oil until fragrant.  Set [...]

Char Kway Teow

Ingredients

Instructions

For Chilli Paste :

2 tbsp lard – finely diced (healthier option : substitute with 2 tbsp peanut or vegetable oil)
5 dried chillies – soaked in water
3 fresh red chillies – seeded
3 shallots – peeled
2 tbsp finely chopped garlic
1 tbsp belacan (dried shrimp paste)
1 tbsp sugar
Salt and pepper to taste

 

 

Ground the chillies and shallots together to [...]

Mee Goreng

Ingredients

Instructions

For Chilli Paste :

5 dried chillies – soaked in water
5 fresh red chillies – seeded
3 tbsp water
2 tbsp vegetable oil

 
Ground the chillies together with water and oil to form a chilli paste.
Heat up a wok.  Stir-fry until oil separates from the paste. Set aside.

For Seasoning :

2 tbsp light soy sauce
1 tbsp dark soy sauce or [...]

Curry Mee

Ingredients

Instructions

For Chilli Paste (A) :

10 fresh red chillies – seeded
5 dried chillies – seeded
30 grams shallots
3 cloves garlic
25 grams dried shrimp
1 tbsp belacan (dried shrimp paste)
5 tbsp vegetable oil

 
Ground chillies, shallots, garlic, shrimp and belacan to form a paste.
Saute spice paste with cooking oil until fragrant.  Set aside.

For Garnishing (B) :

500 grams bean sprouts – washed [...]

Chendol

Ingredients

Instructions

For Cendol Jelly (A):

150 grams green pea flour
20 pieces pandanus leaves – cleaned and chopped roughly
1 tbsp lye water
½ liter water
½ liter ice cold water

 

Blend pandanus leaves with ½ liter water to make a uniform juice.
Strain juice and add green pea flour. Stir well.
Add lye water to flour mix and set aside for 1 hour.
Heat mixture [...]