Since tasting Kam Heong Lala (clams) in Kepong last year, I have fallen in love with this dish. In KL, almost all hawker centres have a stall designated to sell lala alongside with ikan bakar. Sadly, in Penang only seafood restaurants sell this type of dish. After constant bugging lol, my mom finally tried to cook lala Kam Heong style. We followed a [tag]Kam Heong Clams[/tag] recipe found in Kuali and the outcome dish was a disappointment. Because although it tasted nice, it wasn’t the same taste I had back in KL.
We tried and tried (even with siput) but still cannot manage to get the desired taste. So I am asking if anyone reading this knows any good Kam Heong recipes, please share it with me? Thanks!
On a boring Saturday, Siang Leng and I decided to make some agar-agar lol. Didn’t know agar-agar is actually obtained from red algae or seaweed until I read this article.
Making the agar-agar is super easy. So easy that I am embarassed to include this under the Recipe category. But anyway
- [tag]Agar-agar[/tag] (stick/powder form)
- Pandan leaves
- Baking moulds
- Food coloring
- If you are using agar-agar sticks, soak them in water for 10-20 minutes to let them soften a bit first.
- Amount of water to boil is proportional to the amount of agar-agar used. The agar-agar (Ferry brand) I bought from Sunshine supermarket is around 300g and according to its instructions, 2.5 litre of water is needed.
- Put the agar-agar into the boiling water and add 15-20 tablespoon of sugar.
- When the agar-agar has fully dissolved, add in the pandan leaves and a few drops of coloring. Mix well and let it boil a while more.
- Drain the agar-agar mixture with a very fine sieve to get rid of undissolved agar-agar. Let the mixture cool down a bit.
- Pour the mixture into baking moulds and keep refrigerated for an hour.
Delicious home made [tag]egg tarts[/tag] by my mom. She got this [tag]recipe[/tag] from my aunt who is very good at baking cookies and cakes. She used to bake snake shaped [tag]cookies[/tag] that look like little dragons every Chinese New Year, they taste wonderful! As promised, the recipe is as below
These are the ingredients needed, to make a batch of 25 cups. For the dough, you will need
- 300 gram flour
- 200 gram margarine/butter
- 1 1/2 tablespoon milk powder (we used Anlene)
- 1 1/2 tablespoon icing/castor sugar
- 1/2 tablespoon custard powder
- 1 egg
Steps: Pour the ingredients into a mixing bowl and start mixing them. The dough has to “rubbed” as though you are massaging a person’s back. Take note that the butter has to be slightly cold. After the dough is done, it has to be refrigerated. As for the mixture, you will need
- 250 gram sugar boiled in 250 ml water with pandan leaf, and left cool (this is the syrup)
- 5 eggs – beat or whish
- 200 ml evaporated milk
Steps: Add the beaten eggs into the cooled syrup, then add a big pinch of custard powder and vanilla essence. Do teh tarik motions on the mixture many times and keep it refrigerated as well.
Line the tart moulds with the pastry (dough) by making a small ball, then press it over the moulds. Keep in mind that the pastry must not be too thin, or the egg tart will break easily when done.
Take the egg mixture out from the fridge and do a couple of teh tarik motions again. Pour the egg mixture into the moulds, slightly more than 3 quarter full. Bake them in oven for 25-30 minutes at 180°C. To know whether the egg tarts are ready, shake the moulds slightly. If the egg mixture is firm and the pastry is golden brown, it’s done!
Lastly, overturn the egg tarts in put into individual paper cups quickly. Serve!
Preparing kick-ass [tag]spaghetti[/tag] is easy! [tag]Recipe[/tag] below:
- Run to your nearest hypermarket and buy these:
- Pasta Sauce
- Corned Beef / Sausages
- Boil spaghetti (200gm serves 2 nicely) in salt water for 10-15 minutes until it’s soft.
- Stir fry sliced onions, corned beef and pasta sauce and add in some water. Amount of ingredients used is according to your liking, it won’t go wrong. You can also dice 2 sausages into the paste to add some texture as well as biting sensation (recommended) Corned beef is just too fine.
- Drain spaghetti into a bowl and add in 1-2 tablespoons of margerine. Mix well.
- Serve! Seriously, it tastes better than those sold outside.. My gf certainly has a talent in cooking spaghetti All I did was mixing the spaghetti with margerine lol.