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Fish Crackers with Thai Dipping Sauce (Keropok Lekor)

Wednesday, October 16, 2013 | Labels: | No Comment »

Keropok lekor, essentially soft fish crackers are one of my favourite local snacks growing up.  Only recently, was I curious enough to try making it from scratch.  Surprisingly, they were not too difficult to make at all - however do take note that they have to be dried out in the sun prior to deep-frying after forming.  The list of ingredients is also very short, mainly mackerel fish, sago flour and salt to taste.  For the dipping sauce, I used Yuen Chun's Thai stir-fry sauce which is something I love keeping in my pantry as it is so versatile and of course, tasty.

laksa kelantan (1 of 4)

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.


Fried Rice Noodles Recipe

Monday, October 14, 2013 | Labels: | No Comment »

Char kuey teow is an extremely popular Malaysian street food.  However, sometimes I like to cook rice noodles instead in the same style.  It feels just slightly 'healthier' as rice noodles have less calories than the flat oily rice noodles (!).  This dish is easy to recreate at home, however I do have to admit that it may be lacking in a bit of wok breath that is difficult to recreate in indoor kitchens.  I used the usual ingredients like blood cockles, Chinese sauce (lap cheong) and bean sprouts.  If your ingredients are fresh, you are already more than half way there to your dish.  Another step I skipped as I was using rice noodles is there was no need for me to painstakingly separate the noodles one by one since I was using rice noodles!

 laksa kelantan (3 of 4)

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.

laksa kelantan (4 of 4)


Healthy Korean Style Spicy Somen Noodles Recipe

Thursday, October 03, 2013 | Labels: , , , , | 5 Comments »

Here's a quick lunch idea for you, healthy and delicious especially if you like spicy food.  I myself am a huge fan of Korean cuisine and I have been craving a piping hot bowl of spicy noodles for a bit, yes despite the incredibly dry and hot weather that has been pervading us Malaysians for quite a bit.  I made an easy gochujang-based broth for the base and added some vibrant yellow zucchini and fish cakes to the noodles.  Somen noodles are a form of udon noodles and made of wheat, the main difference probably being the size of the noodles.  I find these noodles incredibly delicious but then again you can substitute with the noodles of your choice. 


Korean Spicy Somen Noodles



Gochujang or Korean chili paste is a must-have in my pantry and has a very delicious earthy and spicy flavour which can be loosely compared to a spicier form of miso.  Add some gochugaru (Korean chili powder) to the mix and you're done (well, almost).  Don't forget the ever versatile light soy sauce. This meal was whipped up in a matter of 15 minutes and really fulfilled my inexplicable craving for something spicy, fulfilling yet healthy.  I hope you enjoy this and have great weekend!

Korean Spicy Somen Noodles

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

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