The above is a bowl of tomyam kung (prawns tomyam) I cooked during Chinese New Year. I am lazy to type out the recipe at the moment so I shall share the link from Amy Beh for the time being. Promise to give my own version when I up to typing longer. My [...]
RECIPE FOR SAMBAL UDANG KERING (DRIED PRAWNS)
300gm dried shrimps
6 red medium sized onions
cili boh/chili paste (quantity according to taste, maybe 3tblspoon)
3 stalks serai/lemongrass
1 big piece fresh kunyit/tumeric (if substitute with powder, about 1 tblspoon)
Daun limau purut/forgot the English name - slice finely (this is a must)
Daun kunyit/tumeric leaves - slice finely (this one optional)
Tamarind juice [...]
Almost every Chinese new mother knows the familiar smell of sesame oil. One can’t escape from it during the post-natal period, commonly called the confinement period. Every food is cooked with it. Bleargh! when overdose but yummmm, if used properly.
To some, it stinks. To others, it smells great. [...]
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