evaporated milk Archives - Just Julie https://www.julieolive.co.uk/tag/evaporated-milk/ A Malaysian lost in Britain Thu, 15 Oct 2020 13:39:12 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Sarawak Laksa https://www.julieolive.co.uk/2019/03/25/sarawak-laksa/ https://www.julieolive.co.uk/2019/03/25/sarawak-laksa/#comments Mon, 25 Mar 2019 17:16:23 +0000 https://www.julieolive.co.uk/?p=1383 Sarawak Laksa – a dish I cook a few times a year when I feel the urge and when I really, really miss the taste and when I feel a bit hardworking. I always ended up slurping a big bowl of the broth though. I am quite particular when cooking Sarawak Laksa. I will buy …

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Sarawak Laksa – a dish I cook a few times a year when I feel the urge and when I really, really miss the taste and when I feel a bit hardworking. I always ended up slurping a big bowl of the broth though.

I am quite particular when cooking Sarawak Laksa. I will buy fresh prawns, clean them, fry the heads and make a big pot of prawns broth. You can do this days or weeks ahead.

Then I will buy a corn fed chicken and boil it for chicken broth. Both the broths with be combined to make the main Sarawak Laksa stock. First fry the Sarawak laksa paste and then add in both the broths and bring to a boil. Let the stock simmer slowly for an hour or so or as long as you can stand it, before sieving and transferring to another clean pot.

TIP – You can make this the night before than on the day itself you only need to reheat and add in your coconut milk and evaporated milk. When I make this I never have enough broth and even worse when I invite my friends who all insist on tapaus! I think next time NO tapaus πŸ˜€

To make the sambal to go with this I always used the sieved paste. My way is to fry the paste with the ‘oil’ from the Sarawak Laksa broth and add belacan, dried chillies & udang kering (dried shrimps). Season with a pinch of sugar to taste. Please refer to the pics.

Sarawak Laksa is special to all who have grown up with it. In fact for Sarawakian aboard the mere mention of Sarawak Laksa will make us really homesick! This is the same as Asam Laksa to Penangites. Non other paste in the world can compare to it’s distinctiveness. One taste you will be hooked forever. Like my friends here who have never eaten Sarawak laksa before until I cooked for them. Now they will always ask me for Sarawak Laksa when we do have a gathering. However my pastes are precious.

I am indeed lucky to have classmates who will bring over and classmates who will send me the paste. I am seriously considering importing Sarawak laksa paste to sell in the UK ——- if only I were 10 years younger and bother to – kekekekeke

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Sarawak Laksa

Ingredients

Prawn Broth

  • Prawns head
  • Oil
  • Salt
  • Keep some poached prawns for toppings

Chicken Broth

  • Corn fed chicken
  • Salt
  • Shred the chicken meat for toppings

Sarawak Laksa Main Broth

  • Sarawak Laksa paste
  • Combination of Chicken and Prawn Broth
  • Coconut milk
  • Evaporated milk

Sarawak Laksa sambal paste

  • Sieved laksa paste
  • Dried chillies
  • Belacan
  • Dried shrimps
  • Minced shallots
  • Sugar

Toppings and serving

  • Blanched rice vermicelli and yellow mee
  • Shredded chicken
  • cooked prawns
  • Egg omelette
  • Coriander
  • Crispy shallots (optional)
  • Calamansi lime

Notes

TIP – Poach the prawns separately and add the stock to the main Laksa broth.
TIP – Fry the omelette with a pinch of salt NOT soy sauce cause that makes the eggs looks dirty brown.
TIP – Blanch the beansprouts but don’t overcooked (soggy).
TIP – Calamansi lime is a must. (If you can’t get it normal lime will have to do but I bought mine from Malaysia and freeze in my freezer).
TIP – Let your guests top up with more or less of the toppings like coriander and sambal as some don’t like coriander and some can’t take too spicy.

For the prawn broth

  • Frying the prawns heads
  • The liquid gold pour it back – do not waste
  • Prawn broth ready

For the chicken broth

  • Chicken and Prawn broths ready

For the Main Sarawak Laksa broth

  • Sarawak Laksa paste
  • The main broth is ready.

For the special sambal paste

  • The Sarawak laksa paste
  • adding the dried shrimps

Serving

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]]> https://www.julieolive.co.uk/2019/03/25/sarawak-laksa/feed/ 1 1383 Salted Egg Yolks Butter Pork Ribs – η‰›ζ²Ήι»ƒι‡‘ζŽ’ιͺ¨ with curry leaves & fresh chillies https://www.julieolive.co.uk/2018/12/27/salted-egg-yolks-butter-pork-ribs-%e7%89%9b%e6%b2%b9%e9%bb%83%e9%87%91%e6%8e%92%e9%aa%a8-with-curry-leaves-fresh-chillies/ https://www.julieolive.co.uk/2018/12/27/salted-egg-yolks-butter-pork-ribs-%e7%89%9b%e6%b2%b9%e9%bb%83%e9%87%91%e6%8e%92%e9%aa%a8-with-curry-leaves-fresh-chillies/#respond Thu, 27 Dec 2018 15:35:46 +0000 https://www.julieolive.co.uk/?p=251 Salted Egg Yolks Butter Pork Ribs – η‰›ζ²Ήι»ƒι‡‘ζŽ’ιͺ¨ with curry leaves & fresh chillies. Salted egg yolks and evaporated milk is very rich, and paired with curry leaves, the smell is so good. This is quite an easy dish to cook. I wanted to soak a new batch of salted eggs so I went all …

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Salted Egg Yolks Butter Pork Ribs – η‰›ζ²Ήι»ƒι‡‘ζŽ’ιͺ¨ with curry leaves & fresh chillies. Salted egg yolks and evaporated milk is very rich, and paired with curry leaves, the smell is so good. This is quite an easy dish to cook.

I wanted to soak a new batch of salted eggs so I went all out and used all of my leftover 8 yolks. This is also because the hubby, funny Mat Salleh that he is, is not very good with chewing ribs but he loves salted eggs yolks so I am making extra bits for him to go with his rice. You don’t have to use as many salted egg yolks. 

This dish also justify the fresh curry leaves my friend gave me to the maximum.

SEPTEMBER 26, 2017 BY ADMIN

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Salted Egg Yolks Butter Pork Ribs – η‰›ζ²Ήι»ƒι‡‘ζŽ’ιͺ¨ with curry leaves and fresh chillies

Ingredients

Pork Ribs

  • 2 kg pork ribs
  • 2 eggs
  • 1 tbsp rice wine
  • pinch salt and pepper
  • 3 cups oil for frying
  • 2 tbsp cornflour

Ingredients for frying

  • 2 tbsp butter
  • 5 to 8 spring curry leaves
  • 2 fresh red chillies finely choppes
  • 3 cloves garlic mince
  • 2 to 3 shallots sliced
  • 3 to 5 salted egg yolks steamed for 15 minutes till cooked
  • 1 cup evaporated milk.

Instructions

  • Marinate the pork ribs with the eggs, rice wine, salt and pepper. Set aside for half an hour at least.
  • Heat the oil for frying and add in the cornflour to your ribs. Give it all a good stir before dropping them into the hot oil and fry them till crispy. Depending on the size of your wok/pan you might need to fry the ribs in a few batches. Fry till golden brown.
  • After frying your ribs, set them aside to drain on kitchen towels. Meanwhile, pour the oil away and wipe your wok clean.
  • Drop the butter onto your wok and your frying ingredients, garlic, shallots, curry leaves and the steamed salted egg yolks. Mash the egg yolks into the butter. Give it a good few minutes of stirring on medium heat and they will become all frothy.
  • When it’s frothy add in the evaporated milk and let it bubble – stirring constantly.
  • lastly add in your red chillies, then your prepared ribs. After this, give it a good stir and serve.

Notes

Please feel free to use as many or less salted eggs yolks. I used 9 that I had left. This is because my husband loves salted egg yolks but he is not very good with ribs. Hence I want to make more yummy bits for him. You can also adjust the spiciness with the additional of more or less chillies. Please don’t save on the curry leaves. They make the dish. The fragrant smell of curry leaves just stir up my taste buds. If you are watching your carbohydrates this is a good snack food. I had them with a whole cucumber for my lunch and felt very satisfied. I admit I have some in the late afternoon too. Watching television and sucking the ribs clean. Burrrpppp

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