How To make Assam Spicy Shrimp
1 x
marinating:
1 1/2 c Water
2 lb Headless shrimp
1 T Oyster sauce
1/2 t Hot chili sauce
6 oz Tamarind
1 x cooking:
3 oz Young ginger root
4 ea Large garlic cloves
1 t Blachan
2 ea Small red onions
3 T Oyster sauce
1 T Dark soya sauce
1 T Hot chili sauce
3 T Oil
1/4 c Packed brown sugar
MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes.
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MALAYSIAN SAMBAL Sauce Spicy Food Lovers Must Have | Aunty Mary Cooks ????
Malaysian Sambal Aunty Mary Cooks. This spicy sambal sauce is flavourful and very tasty, one that all Malaysians and even other nationalities who love spicy food really like. It is one very important condiment for Malaysia’s national dish, nasi lemak. This spicy sambal is good to go with a lot of food, like rice, noodles, meat, sandwiches etc. Aunty Mary shows how to make this easy recipe of Malaysian sambal sauce at home.
Ingredients
3 big onions, about 450g, peel and slice
2 red onions, peel and finely chopped
2 small garlic, peel and finely chopped
30g belachan (shrimp paste)
20g dried chilli flakes
1/4C Korean chilli powder
Seasoning
1/2 C sriracha chilli sauce (or use less)
1/4 C tamarind concentrate
1&1/2 Tbsp salt
3/4 C sugar
1/2 C water
Note:
1. This recipe makes a big bowl. You can keep in the fridge.
2. The belachan gives it an umami taste. It doesn’t smell good but when cooked gives the sauce a very nice taste.
#AuntyMaryCooks #SambalRecipe #MalaysianSambal #SpicySambal #MalaysianFood #SpicyCondiment #EasyRecipes #AuntyMaryCuisine #DeliciousFoodMadeEasy
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How to cook Udang Goreng Assam - Tamarind Prawns
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Get the recipe & story here - mysingaporefood.com/recipe/udang-goreng-assam/
Asam Pedas Fish Recipe | Malay Spicy Sour Tamarind Fish Curry
Today we're making Asam Pedas or Fish cooked in a Spicy Tamarind Gravy. Asam Pedas literally translates as 'Sour Spicy'. This is a Malay style of fish curry, it's spicy, sourness makes it addictively more-ish, especially when served with rice.
I used Tenggiri here, or Mackerel, but you can essentially make this with your favourite fish, such as salmon (my fave!), sting ray, snapper, or pomfret.
00:20 - Preparing the Tamarind or Asam
00:48 - Preparing Dried Chillies
01:19 - Blending up the Spice Base Paste
02:11 - Cooking the Dish
How to make basic Dried Chilli Paste:
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Ingredients:
- 300g of Fish (I used Mackerel or Ikan Tenggiri)
- 3-4 stalks of Okra
- 1-2 Tomatoes
- 1/4 cup Cooking Oil
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Tamarind or Asam Paste + 100ml of water to create a juice*
- 1-2 stalks of Vietnamese Mint Leaves or Daun Kesum (I used Curry Leaves, kaffir lime leaves is also a good alternative)
- 2 cups Water
Blended Paste:
- 2 tbsps of Dried Chilli Paste or 10 stalks of Dried Chillies, soaked in boiling water
- 1 Onion
- 2 Garlic
- 1 inch Ginger
- 1 tsp Turmeric Powder
- 1 tsp Belachan or Dried Shrimp Paste
- Water for easier blending
More info here:
--
Connect with me:
instagram.com/nomadetteats
nomadette.com
So Good U’ll Lick the Plate! Garlic Soy Prawns 豉油蒜香虾 Chinese Shrimp Stir Fry Recipe | kecap manis
This Garlic Soy Prawns recipe is both super easy and super delicious. I was hooked the first time my father made this dish for lunch. My father knew how much I enjoyed this dish, so he prepared it frequently for me. I gave Roland this recipe when we first got married, and even though my father is no longer around to make it for me, every time Roland cooks it, it transports me back to a time when my father was still around. The best part is that this dish only requires five ingredients. It's really that simple! If deep-frying the prawns or shrimp intimidates you due to the mess it will leave behind, first fry them in some oil over medium high heat. The idea behind cooking them first is to ensure even cooking. If you put the prawns in the wok raw, the garlic will burn before the prawns are evenly cooked. I hope you and your family enjoy this dish as much as we did.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Garlic Soy Prawns with 5 Ingredients 豉油蒜香虾 Chinese Shrimp Stir Fry Recipe
Ingredients:
Serves 4 pax
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600g (21.2 oz) prawns or shrimp (deveined with the eyes snipped off)
1 bulb of chopped garlic
6 stalks of spring onion (add the stem part first once you've added the garlic)
80ml (2.7 fl oz) kecap manis (Indonesia sweet soy sauce)
2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Kecap manis
Chinese cooking wine
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So Easy you’ll never order this at a restaurant. Steamed Garlic Prawns 清蒸蒜蓉冬粉虾 Chinese Shrimp Recipe
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CRISPY CHILI GARLIC PRAWNS | SUPER EASY PRAWN RECIPE
(Exact ingredients below)
EPIC CRISPY CHILI GARLIC PRAWN RECIPE
A must try and easy to follow recipe..
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Ingredients
3/4 kg king prawns
2 heads of garlic
1 medium-sized onion
1 tsp salt
1 tsp sugar
2 & 1/2 tbsp red chili flakes
2 stalks spring onion
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