Musang King

Went to lata Berembung, it was a "water fall trip", nothing to fency about. However the whole trip we were fed with Musang King. This worth a few words to record down here :P...

Musang King originated from Kelatan, some where near Gua Musang, that's why they named it Musang King.

I have never tasted the Kelantan Musang King, only Raub Musang King we tasted. It is sweet, creamy. The price is also not cheap...

Musang King, NICE!!!

四宝

I love this dish. Every time if I have change to go back my kampung, I will try this dish. Iti s easy to make and the taste is really good. Important criteria is to have fresh prawn, fish and crab.

How to cook this dish?

Stir fry dried chilies and garlic, add in water, and “扣 肉" hahaha... dont ask me what is 扣肉 in English, I know better in Mandarin and trying to write an English blog... what!!! ok ok ok, I will find out and let you know later.

After the soup boiled, add in prawn, crab and then fish. Do not over boiled.

OMG, feeling like eating now...

Chiao.

Ginger Wine Chicken

Just learnt to cook ginger wine chicken.

Here we go.

Ingredients:
Chicken Drum stick ( I like to cook drum stick because the texture taste better then breast meat).
Wood fungus
Ginger
Ginger wine
Sesame oil

Seasoning:
salt to taste
Soy source

1. Chop the drum stick to bite size, season with salt and soy source.
2. Soak the wood fungus and then slice it.
3. Slice the ginger (young ginger preferred because it is not so "heaty")
4. heat up a deep source pan, add about 2 spoons of sesame oil, stir fry the sliced ginger, until you can smell the fragrance, add in the sliced wood fungus, stir fry.
4. add in the chicken, stir fry, until the chicken about to cook (how to know it is about to cook? Dunno leh, just feel) hahaha....
5. add in a cup of ginger wine, cover the pan with lid, until it boiled.

Serve it hot with rice. Simple right? Who said cooking is difficult? hahaha...

Hm... my mouth is watering now... Going to enjoy my Ginger wine chicken. Ciao.

P/S.: Personal view, add few drop of sesame oil before served, will smell and taste better.

The sea snail: - Balitong

This is a sea snail that I can find from the "Hutan Paya Bakau" not far from my house. some name it balitong, some name it siput sedut. For me, it is "Hang lo lo". Dont ask me why, I don't know, my late father thought me this way. :)

It is always tempting to me and I love it so much. Another food that you can hardly see now a day.

Before cooking balitong, we need to clean it because it will full of mud (of course, it live in the muddy paya bakau). Also need to chip of the tail so that you can suck the flesh out from the spiral shell.

Have you ever tasted this? Do you know how to eat this ? haha...
When I was a kid, my late father always prepared it with sweet potato, curry powder, chili powder if you want it hot, a lot of spices, onion, garlic and coconut milk. Hm... really missed it. My late father was a good cook.

I also can find this balitung in some hawker stall in KL, but most of them stir fried with "Kam Heong" style.

I also had discovered a Malay cooking style :- Masak Lemak. All tasted good but I still missed my late father's cooking...

You need to have the technique to suck out the flesh from the spiral shell. Just like you are kissing your lover. Some may suffer for hours but just cannot eat it... haha....