Friday, 29 July 2016

Four Heavenly Kings (Stir-Fried Mixed Vegetables) 四大天王



It took me quite some time to find the name for this dish. This rather popular dish is no stranger in Malaysia. In fact, it is authentically Malaysian. As to why it was named Four Heavenly Kings, I believe it is the use of four types of vegetables usually brinjal, okra, long beans, and stink beans. The vegetables are interchangeable with others such as winged beans or snake beans. Plainly put, it is just stir-fried mixed vegetables. In true Malaysian style, this dish is usually served spicy with the use of chilli paste or sambal and dried shrimp. It has this unique pungent smell of the dried shrimp and the sting of the sambal. A truly flavour-filled dish indeed.

Thursday, 7 July 2016

Sambal Prawns with Stink Beans/Sambal Udang Petai



Ingredients

1 cup stink beans
100 g prawns, shelled and deveined
1 onion, sliced
2-3 tbsp chilli paste/sambal tumis*
4 tbsp spicy dried shrimp paste/sambal udang kering 
1 tsp sugar or to taste
1/2 tsp salt or to taste
2 tbsp cooking oil

*sambal tumis can easily be bought in local grocery stores. Alternatively, omit this and add more sambal udang kering and some water.

Cooking Instruction

1. Saute onion in preheated oil in a wok. When onion becomes limp, add in sambal tumis and sambal udang kering. Saute until fragrant. 

2. Add in prawns and quickly stir-fry until it is half cooked. 

3. Throw in bitter beans and seasoning. When bitter beans are cooked, dish up and serve with rice.


Tuesday, 5 July 2016

Sambal Udang Kering/Dried Shrimp Sambal - The Product

It has been a while since I last blogged, almost a month to be exact. One must wonder what happened to this usually healthy blog. Well, here's the story....

It all started one fateful day when I took a step of faith to convert one of my recipes into an actual product, something that you could actually see, buy and eat. Praise God, I have never looked back since. The product sold so well that I have to mobilise my whole family including my aged mother for help. But all is well. Sales was impressive. Profit was satisfactory. But most of all, I get to work at home and spend time with my love one. Everybody was happy with the extra work albeit a little too tiring. This marks the beginning of my little cottage industry and I believe there would be more to come. Blogging, sadly and reluctantly, would have to take a back seat for the moment...but definitely not forgotten!


Thank you for your dropping by to The Informal Chef. If you like what you have read and would like to SHARE this with your friends, kindly click on those little buttons available on top. I am also available in the following social medias:

FACEBOOK: www.facebook.com/theinformalchef
PINTEREST: https://www.pinterest.com/christineyong74/
BLOGGER: theinformalchef.blogspot.com

Add "like" in FACEBOOK, "follow" in PINTEREST, or add your email to my BLOGGER's e-mail or RSS feed to keep abreast with my latest postings.

Look forward to your comments. Cheers!