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Carol Tanâs Kitchen
Registrace 30. 09. 2013
I grew up in Kuala Lumpur and moved to Melbourne, Australia đŠđș as an international student in the year 2000. At that time, I did not know how to cook at all - my idea of cooking was instant noodles and canned Campbell soup! Now, I love to entertain my friends, relatives and colleagues with my home cooking - introducing Malaysian cuisine to friends from different cultures.
I love eating authentic Malaysian food. As a student, eating out was expensive. I started asking my mom for recipes that have been handed down to her. Recipes were written in brown exercise books and cards with no proportions! All ingredients were âestimatesâ/âagak agakâ and she uses her âeyeâ when cooking.
Here, I share different recipes of food I love to eat â€ïž đ„ Iâve written the recipes in the description of each video. You can modify them, by adding more salt or reducing sugar, or even replacing ingredients that are not easy to find where you are! đ
Happy cooking!
Instagram @caroltanskitchen
I love eating authentic Malaysian food. As a student, eating out was expensive. I started asking my mom for recipes that have been handed down to her. Recipes were written in brown exercise books and cards with no proportions! All ingredients were âestimatesâ/âagak agakâ and she uses her âeyeâ when cooking.
Here, I share different recipes of food I love to eat â€ïž đ„ Iâve written the recipes in the description of each video. You can modify them, by adding more salt or reducing sugar, or even replacing ingredients that are not easy to find where you are! đ
Happy cooking!
Instagram @caroltanskitchen
Easy Steamed Scallops with Garlic and Vermicelli Noodles (èéŠæèŽ)
This is a super delicious appetizer typically served at Cantonese restaurants. Itâs not an everyday dish, but really reserved for special occasions.
The ingredients in this recipe are slightly different from your typical steamed scallops with garlic, in that we use salted (or preserved) black beans (made from soy) and tons of garlic đ§ ! If you donât like so much garlic, feel free to reduce this đ
Our ancestors have been using garlic for centuries for its medicinal properties, which includes warding off colds, improving brain function and lowering blood pressure, amongst others. Healthy and Delicious! What more can we ask for? Just don't go kissing anyone after eating this :)
INGREDIENTS
8 scallops in half shell
Âœ tbsp salted black bean è±è±
œ tbsp oyster sauce
1 - 1 œ tbsp light soy sauce
2 tbsp vegetable oil
2 œ bulbs garlic minced
55g bean vermicelli (approximate), soaked and drained
Garnish
2 tbsp vegetable oil
1 stalk spring onion sliced, green part only
2 birds eye chilli
METHOD
PREPARATION
1. Soak œ tbsp salted/preserved black bean in water for 30 minutes, fully submerged. Once softened, drain the water in a colander.
2. Soak approximately 55g of bean vermicelli (aka glass noodles/mung bean/green bean threads) in warm/hot water for 30 minutes. Make sure it is fully submerged. Once softened, drain the water in a colander.
3. Finely mince 2 œ bulbs garlic (you might want to use a food processor to speed up the process)
4. Fill steamer with water to boil (up to 3 cm below steaming plate)
5. Wash scallops and gently remove scallop meat from shell (you can use a small knife too)
6. Twirl approximately 15-20g noodles around your fingers to form a round shape. It will look like a nest. Place each portion on top of the scallop shell, followed by the scallops on top of the noodles.
7. Finely mince the softened salted black beans, set aside
THE SAUCE
1. In a saucepan, add minced garlic to 2 tbsps of heated vegetable oil
2. Add salted black beans, oyster sauce and soy sauce
3. Fry until fragrant and remove from stove
4. Evenly proportion the garlic onto each scallop (approx 1 tbsp each)
COOKING
Place all the scallops in the steamer and cover with a lid. Steam on high heat for 5 minutes (the timing is dependent on the size of the scallops).
While waiting...
1. Finely chop the chilli (seeds removed if you want it less spicy). Place in a small prep bowl for garnishing later.
2. Turn off the fire for the scallops when the 5 minute timer goes off
3. Heat up 2 tbsp vegetable oil until smoke point
4. Remove scallops from steamer and place on serving plate
5. Pour heated oil on each scallop
6. Garnish with spring onion and chilli
Enjoy!
The ingredients in this recipe are slightly different from your typical steamed scallops with garlic, in that we use salted (or preserved) black beans (made from soy) and tons of garlic đ§ ! If you donât like so much garlic, feel free to reduce this đ
Our ancestors have been using garlic for centuries for its medicinal properties, which includes warding off colds, improving brain function and lowering blood pressure, amongst others. Healthy and Delicious! What more can we ask for? Just don't go kissing anyone after eating this :)
INGREDIENTS
8 scallops in half shell
Âœ tbsp salted black bean è±è±
œ tbsp oyster sauce
1 - 1 œ tbsp light soy sauce
2 tbsp vegetable oil
2 œ bulbs garlic minced
55g bean vermicelli (approximate), soaked and drained
Garnish
2 tbsp vegetable oil
1 stalk spring onion sliced, green part only
2 birds eye chilli
METHOD
PREPARATION
1. Soak œ tbsp salted/preserved black bean in water for 30 minutes, fully submerged. Once softened, drain the water in a colander.
2. Soak approximately 55g of bean vermicelli (aka glass noodles/mung bean/green bean threads) in warm/hot water for 30 minutes. Make sure it is fully submerged. Once softened, drain the water in a colander.
3. Finely mince 2 œ bulbs garlic (you might want to use a food processor to speed up the process)
4. Fill steamer with water to boil (up to 3 cm below steaming plate)
5. Wash scallops and gently remove scallop meat from shell (you can use a small knife too)
6. Twirl approximately 15-20g noodles around your fingers to form a round shape. It will look like a nest. Place each portion on top of the scallop shell, followed by the scallops on top of the noodles.
7. Finely mince the softened salted black beans, set aside
THE SAUCE
1. In a saucepan, add minced garlic to 2 tbsps of heated vegetable oil
2. Add salted black beans, oyster sauce and soy sauce
3. Fry until fragrant and remove from stove
4. Evenly proportion the garlic onto each scallop (approx 1 tbsp each)
COOKING
Place all the scallops in the steamer and cover with a lid. Steam on high heat for 5 minutes (the timing is dependent on the size of the scallops).
While waiting...
1. Finely chop the chilli (seeds removed if you want it less spicy). Place in a small prep bowl for garnishing later.
2. Turn off the fire for the scallops when the 5 minute timer goes off
3. Heat up 2 tbsp vegetable oil until smoke point
4. Remove scallops from steamer and place on serving plate
5. Pour heated oil on each scallop
6. Garnish with spring onion and chilli
Enjoy!
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Yummmm
Do you add pandan leaf also for flavouring the Sambal?
Hi! No, the pandan taste will not come through for this. You mainly use pandan for your coconut rice or desserts!
@@DrCowTan So true. I copied some other recipe for Sambal today and used pandan for making it. It totally killed the taste and my hard work đ
All sambals have these core main ingredients, other things to enhance are shrimp paste or anchovies⊠đ
@@DrCowTan But I am a vegetarian. I don't eat fish. Hence I would like to have my Sambal without either lemon grass or pandan. Instead I would like to garnish it with fresh coriander leaves instead. I am from India, so I prefer Indian herbs and spices over lemon grass to flavour Sambal đ
Oh! Ok, this recipe works, my vegetarian friends love it..đ
What did you add to the chilli paste to make it look like that
This is a forgotten dish and cannot find in any Peranakan restaurant. Even when I was in Malacca. Luckily I learned this from my dad before he passed away. When I cooked this for my family, it brings good memory. Different from yours, I use green lime juice, small onion n a bit of galangal to taste đ. Taste better if overnight in fridge
I grew up eating ikan tempra. My mum never cooked ayam tempra but they are the same ingredients just different meat. I shall try with chicken meat next one day. đ
Chicken is really yummy! I've never had Ikan tempra before.. is it deep fried?
âââ@@CarolTansKitchenyou may fry the fish first (not deep-fried) then put the fish into the tempra sauce to boil then dish out, or just put the fish to simmer in the tempra sauce until cooked. I usually use black vinegar instead of lemon in my tempra.
Can I use fresh chili or chili flakes?
Hi Reymar, using my other account to reply. Yes you can use fresh Chillis - blend about 150g of fresh chilli. It will be not as spicy, but still very good. Canât use chilli flakes, but if you want to add a few tablespoons of chilli flakes with the fresh chilli, thatâs fine. The chilli flakes will give it the extra spice.
Thank god I can make curry puff without making the dough
Yes! Saves so much time! The best snacks to freeze too :)
Hi Carol. 2022. Aug 26th. Today i tried cooking your vegetarian sambal. Believe me, it was soooo delicious. My family loved. Thank you so much. Following your recipe from now on.
awww thanks so much Vani :) Glad you enjoyed it. I haven't made videos in a long time! hehe
R you Vietnamese? đ»đł
No, we are Malaysian :)
you miss out when you put in the potatoes
I guessed where your background by hearing your accent! Melbourne-Malaysian?
hehe yes!! Are you from Melbourne too? :D
@@CarolTansKitchen , yes I am! I've never been to Malaysia but two of my closest friends are Melburnian- Malaysian.
why u said let it sit down for a bitch? thats profanity.
Tried this today and loved it! But too spicy for me, I need to tweak the recipe. The lemongrass added freshness coupled with tangy tamarind ... really brings out the ZING factor! Added the sambal to my nasi lemak .... awesome!
Thanks đ Yea, the lemongrass makes a difference đ Next time, you can use the equivalent in fresh Chillis to make it less spicy (remove seeds). I tried this before too. The colour will look slightly different.
How long can we store them in the fridge after we have bland them in water to soften them?
I think it can be in the fridge for about 2 weeks, but I normally just freeze them in portions. Also, you donât need to blend it in water, unless your food processor needs water to blend smoothly đ
@@CarolTansKitchen I didn't freeze so does that mean it can't be used anymore? I did it more than a month ago.
@@RuthCBH smell and taste it to see if itâs ok? If itâs still ok tasting, then can freeze now đ
Best serve with coconut rice đ #resepiviralsambalnasilemak
Did you try making? :)
Dollar Tree has mini silicone utensils. I have all of them. Ladle,spatula whisk brush and more.
Awesome! I love mini silicone tools đ
Nice recipe! Is it originally made this way?
I think that some people like to Blend all the đ§ onions đ and also the prep for the dried chilli - easier to remove seeds before soaking!
@@CarolTansKitchen thanks Carol is it ok to use fresh Thai chilli?
@@philipaugustine201 donât use the tiny chilli, you might burn đ„ đ fresh red Chillis are fine, but note the weight differenceâŠ. I think I wrote it in the recipe (how many grams to use if itâs fresh)
Thanks
@@philipaugustine201 did you try using fresh chilli? You would have needed at least 150-200g of fresh chilli
Hiya..how much Kara coconut I Ned use for your recipe..tq
Hey Fran, depending on how coconuty you like it, you can use either 1, 1.5 or two 50g packets of coconut powder⊠using 1 packet is light coconut flavour..
Hi Carol Thank you very much for a delicious, easy step by step recipe for vegan nasi lemak. Looking forward to more recipes. Vety well presented recipe.Thank you. Warmest Regards Jay
Awww thanks so much đ glad you liked it!
Onions should be fried first then only add the chilli paste.
Is easier if you remove the seeds from dry chillies b4 soaking them in water.
đ yea, now I only buy the readily cut dried chilli so itâs easier to remove seeds when dry đ¶
Great to see another video! đ
Aww thanks âșïž will you try making?
Woww!! Mouth watering flavours!!
đđđ
Who dis chef? Can I have her number?
I laughed out loud đ ha ha ha
Well done cow.. nice video. Hope one day u Will Cook it for me
Cooked this dish during Spring Festival, but my receipt is too simple compared with this one. Good to know this receipt. More richful savory flavor would be added.
Hello dear Balinese friend. Have you heard or eaten our INDIA MANGO CHUTNEY OR TOMATO CHUTNEY DISH ??? IF NOT PLEASE TRY IT .... PLEASE SWEAR CZcams
Will try it one day đ
Nic seems like a master chef. I feel hard to try this receipt because the oven after-cleaning workload will be a bit heavy.
It wonât be difficult to clean the oven đ really! You are lining the tray with foil anyway hehe
@@CarolTansKitchen haha, okay, I will try. The ingredients are really easy to prepare.
@@kaiyanzhu6654 Exactly! That's why I say just give it a shot! haha
Awesome video! Loved it đđđđ
NC you are a natural presenter. Great work guys
Nick really is đ
He is so tall
Ha ha 182 cm đ
Carol loaned me her high heels đ
This is such a cool cooking video. If you add this on Khal,com. I can guarantee that this will be on the homepage....
Where can I buy your silicone spatula ?
You can buy silicone spatulas at any kitchen utensils shop đ which country are you in? In Australia, I bought this from House!
@@CarolTansKitchen I thought thereâs a particular special brand. Iâm from the US ..,lol.
@@qtt323 www.house.com.au/scullery-kolori-silicone-slice-grey This is where I bought mine, but any brand will do! Iâve bought a small ladle version in TK Maxx đ
@@CarolTansKitchen Good idea. I will check it out there
@@CarolTansKitchen thanks Carolâ€ïžđ
Too much sugar lah
I found that if I put less, was a bit sour because of my tamarind. Did you adjust the sugar to your taste? đ
Hi, may I know if I cook 3 cups or 4 cups of rice , I should adjust the water amount proportionately ?
Yes! Adjust accordingly đ ! Are you using rice cooker or stove top?
@@CarolTansKitchen sorry, i completely forgot to check your reply but today i'm gotta cook this rice again.. so checking back your post. im using LC pot on stove. i gotta try to work with the ratio accordingly .. will see the result later and let you know . thanks again for your reply.
@@janec5529 Hi! No worries. Cooking on a stove top is very easy, you can always just open and look at it to see if the rice has formed. You got the flowers already?
D
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,
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You get 860g of chilli paste from 160g of dried chilli ( 200g minus 40g of seeds ). Does that mean it took on about 600g of water?
Yes it expands that much! And that is without adding any additional water to blend it.
@@CarolTansKitchen đČ
Are you about to make a sambal? đ
Haha. No. My family cooking kinda use quite alot of chilli paste. The ones I buy, not so consistent in taste. So I am learning how to make.
Do they sell blended chilli? I didnât realise!
Loooooove this recipe!!
Glad you love it đ I recommend freezing it in silicone freezer pods/trays and defrosting per portion, when you want to use it. They have this in the baby section in Kmart đ
Yum! Canât wait to try this recipe, but with Chinese sausage!!!
Awesome! Please do â€ïž
It's so tasty, mouth-watering. I am wondering if I can use rice cooker to do the final slow cooking step:) Will try it one day!
I think that you can definitely do a cheats way with the rice cooker đ but then you have to reduce the water to the rice cooker ratio! Will you try making this dish?
@@CarolTansKitchen Yeah, I want to try it. I haven't all the spices and Ghee available now, haha. Need to shop in an India grocery first.
Looks delicious
Thanks đ€© hope you try it
Luv your cooker :)
Aww thank you đ
Hi! I love your Recipe very much . LOOKING VERY Yammy đđđ§žđđđ Hello from Germany đ©đȘ
Thank you so much đ Happy Holidays to you đ
Carol Merry Christmas đ
Merry Christmas to you too :) May 2021 be your best year yet :)