Tamarind Fried Egg

Getting bored just having fried egg for dinner ?

Let's improvised ! My outlaw was telling me about this nyonya egg dish which was quite foreign to me. They were explaining to me there was this nyonya dish which was long forgotten as nobody seems to appreciate it !

Have you seen this ?

Easy, refreshing and appetizing dish !

Preparation: Eggs, Garlic, Tomatoes, Onions, Red Chilli and Tamarind Pulp.

Fried the Eggs and set aside. Saute the Garlic and Onions for 2min. Add in the Tamarind juice, Tomatoes, Red Chilli and bring to a boil. Throw in the eggs, add sugar, salt and pepper to taste.    

The sweet and sour taste will make the eggs come alive,..it's damn appetizing ! Try it for a change !

Ingredients

3 Eggs
20g Garlic, sliced
50g Onion, chopped into cubes
50g Tomatoes, halved

1pc Red Chilli, sliced 

30g Tamarind Pulp, soaked into water
200ml Water
1/2tsp Salt, to taste
1tbsp Sugar, to taste
1/2tsp Pepper
1/2cup Oil

Yam Duck Soup

Anybody seen this before...?

Well, this is our Malaysian Yam or aka Taro...There are many types of Yam come in all shapes and sizes. Old folks will say this is good for those suffering from heart disease or to control blood pressure level.

Anyway, I am capturing this old recipe that I had it when I was a kiddo. Another old species....my dad's old time favorite dish. 

In Hokkien, we called it "Or Ark T'ng"...if you pronounce it faster in Hokkien, it becomes...Crow Soup !!??? And if you translate it in English...Black Duck Soup.

Preparation: Yam (Skin and cut into chunks), Garlic, Ginger, Duck (blanched)

Heat oil, fry the Yam till golden brown and set aside. Separate wok with 1tbsp of oil, saute the garlic and ginger until fragrant. Pour in the water and bring to a boil.

In goes the duck and let it boil for 15mins before reducing the heat, let it simmer for 30mins. Add in the Yam and let it slowly cooked for another 1hr, or till the Yam is soft.

Season with salt and pepper to taste.

This is how my comfort food looks like...try this soup for a change ! 


Serving for 4 paxs

Ingredients

500g Yam, cut into chunks and fry

1kg Duck, blanched

30g Ginger, sliced

20g Garlic, sliced

1tbsp Salt, to taste

1tsp Pepper, to taste

1.5lit Water  

My Personal Best...Bak Kut Teh !

This is an interesting topic among Malaysian when you ask which Bak Kut Teh outlet is the best...and the next thing you know they start talking and talking non stop about their experienced where is their best outlet, why and what is so good. 

When you engage this conversation be prepare to xplore and eat ! I was talking to a Klang guy, and true enough he was describing his experience from Klang to Puchong, back to Sungai Way and up to Kepong...on and on. He is definitely a Bak Kut Teh expert, he eats Bak Kut Teh for breakfast, lunch and dinner at different places in a day. 

The next thing you know..."I come and fetch you at 7am this Sunday"...oops this is how fanatic they are.

This is his favorite Bak Kut Teh outlet Kedai Makanan Teck Seong at Jalan Batai Laut, Klang. I have been to the Teluk Pulai Bak Kut Teh just around the corner but never notice this place. That's because this place open at 6am and finished by 8am. That fast ! Check this out !...ain't that a beauty ?  

This is a classic place, always pack with regulars and the owner will reserved their favorite parts of the meat for the regulars. Standing instruction ! This is really an authentic Bak Kut Teh only meat with soup and a bowl of rice, nothing else. I was there for three consecutive Sundays and we seem to be hooked to this place till now...I say it's worth while trying out.
    

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Beware of getting hooked to this place...