Chinese Recipe: Muar Chee pictures (1 of 5)
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I am very fond of Muar Chee, or Malaysian sticky rice balls coated with sugar, ground roasted peanuts, and sesame seeds.
One of the popular sweet snacks found in Penang and other places in Malaysia, muar chee are often sold by roadside stalls or mobile hawkers. The set up is pretty simple: steamed glutinous rice paste and ground peanut mixture in a container. When you order it, the vendor would cut a small piece of glutinous rice paste using a special Muar Chee cutting knife, transfer it into the ground peanut mixture, dice the muar chee paste into small cubes and then coat them with the peanut and sugar. You can top Muar Chee with some fried shallots, but it’s optional. A small pack of Muar Chee costs only RM1 but it’s so tasty and satisfying that I could have them every day as a dessert…
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Satay Prawns pictures (1 of 4)
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A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I’ve almost forgotten about it until I cleaned my fridge the other day.
The thing about satay peanut sauce is that you want to use it up as soon as possible, or else, the oil and the crushed peanuts might become stale and smell mouldy after a while. So, I came up with a quick recipe that pairs well with the satay peanut sauce — fried shrimps with satay peanut sauce, or AKA satay prawns.
I got myself some medium size shrimps with the head and shell on (because that’s how we eat them in Malaysia but feel free to take off the head), coat them with some corn flour, deep fried to golden crunchiness, and then toss them lightly with the spicy satay sauce/peanut sauce in the wok. That’s it. It’s that simple! If you want an extra kick, throw in a few crushed bird’s eye chilies…
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What do you do when you have 5 hours layover in Kuala Lumpur, Malaysia?
For me, as a foodie, and a true Malaysian, I hopped on the 28-minute KLIA Ekspres straight into downtown KL for some serious chow. Inflight food? No thanks! I have better grub for my stomach…(more picture after the jump)
Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it’s just one of those things that I procrastinate.
Last weekend, I was devising and perfecting [...]
Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can’t sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come.
I am [...]
