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Malaysian Chinese Kitchen

Malaysian Chinese Kitchen

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Dried Seafood

Dried Seafood

Dried seafood have very concentrated flavors and are used mainly in congees, soups, and stews. Only a small amount is required.

Ingredients Separator

Chi choy (seaweed)
Chi choy (seaweed)

Chi choy (dried seaweed) usually comes in round sheets. Cut a small piece and soak to soften prior to use mainly in soups.

Ingredients Separator

Fatt choy (sea/black moss)
Fatt choy (sea/black moss)

Fatt choy (dried sea moss) is very fine and has the appearance of hair when dried. It has a soft texture when soaked. The name fatt choy in Cantonese is the homonym for “striking it rich”, hence the popularity of this ingredient in many dishes cooked during the Chinese New Year.

Ingredients Separator

Hae bee (dried shrimps)
Hae bee (dried shrimp)

Hae bee (dried shrimp) are used to flavor many dishes. They can be used to make soup stock or fried as a garnish. Dried shrimps should be soaked for a short time before use.

Ingredients Separator

Ho see (dried oysters)
Ho see (dried oysters)

Ho See (dried oysters) are costly and considered a delicacy. They are very flavorful and are added to congees, soups, and stews. Dried oysters should be soaked to soften and carefully washed to remove sand and impurities.

Ingredients Separator

Jiu hu (cuttlefish)
Jiu hu (dried cuttlefish)

Jiu hu (dried cuttlefish) is usually roasted or grilled before use or eaten as a snack. It is very chewy and has a concentrated flavor.

Ingredients Separator

Jiu hu si (cuttlefish strips)
Jiu hu si (cuttlefish strips)

Dried cuttlefish is hard, chewy, and difficult to cut. Thinly cut strips can be found and are very convenient when just a little is required in stir fries and stews. Simply rinse before use.

Ingredients Separator

Kang hu (dried anchovies)
Kang hu (dried anchovies)

Kang Hu (dried anchovies) can be fried and eaten or used in many dishes. They are also often used to make soup stock. Dried anchovies should be peeled to remove the bones and stomach sac. They are usually rinsed or soaked for a short period of time before use.

Ingredients Separator

Dried Seafood
Kiam hu (salted fish)

Kiam Hu (salted fish) is fish preserved or cured with salt or brine. Once considered as “poor man’s food”, it is now deemed a specialty ingredient and can be pretty expensive. Kiam hu can be served directly by frying or added as a flavor enhancer to dishes like steamed pork, steamed chicken, fried noodles, fried vegetables, and even soup.

Ingredients Separator

Note: Images of the brands are not intended as promotion nor were they provided for by the manufacturer. They are only representations of the ingredient itself.

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I can do all things through Christ
who strengthens me.
Philippians 4:13

Linda and Paul

Linda and Paul inviting you to discover the world of Malaysian Chinese cuisine.
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