‘KRUK KRAP’ Sea Shell Snack - MY Delivery

‘KRUK KRAP’ Sea Shell Snack

Sea Shell Snack is a traditional snack recipe that is familiar among Malaysians. This snack is usually made during festive seasons, special occasions and gatherings. Making this snack takes time but it is worth the while when you watch your loved ones crunching it joyfully with delight. From the days of our grandparents, this snack has been well known and loved by many.

‘KRUK KRAP’ Sea Shell Snack

Dried Anchovies are small, salt-water fish and are easily found is most parts of the world. They are used in Asian as well as Mediterranean cuisines. in Malaysia, Dried Anchovies are used to make stock or deep fried and served as a crunchy toppings om creamy soups and porridge. It is also cooked and eaten whole with sambal (spicy sauce) in nasi lemak (rich coconut rice).  As for stock, instead of using chicken/meat bones, Dried Anchovies are substituted as an alternate source of protein and umami flavour.

4 Ways to Use Curry Leaves in Cooking

To find fresh curry leaves, look no further than on the shelves of a local Asian or Indian grocery store. If you’ve got a green thumb, you can try growing a curry leaf plant yourself (Murraya koenigii), but make sure it’s not the Mediterranean curry plant (Helichrysum italicum).

‘KRUK KRAP’ Sea Shell Snack

Here are four ways to use curry leaves in cooking.

Sauté in ghee (Clarified butter).

Sauté and soften the curry leaves in ghee (clarified butter). To get the leaves to release their delicious flavour, they need to be cooked at high heat. Stir them for three to five minutes and add the oil and leaves to any dish.

Make tadk (an aromatic base used throughout Indian cuisine).

The most popular way to use curry leaves is to make tadka. This mixture of curry leaves, mustard seeds, and cumin (and any other favourite Indian spices) are sauteed together in ghee or a similar oil that can withstand high heat. The other ingredients can be added and cooked in the tadka, or the tadka can be poured over a dish as the final step.

Dry them.

Air dry curry leaves in an open basket in an area away from direct light, which should take three to five days. Crumble them over any dish to add flavouring. Dried curry leaves can last up to a year when kept in a vacuum-sealed bag.

Flavour oil with curry leaves.

Heat the oil in a pan, add the curry leaves, and saute. Remove the leaves and use the oil as a flavour in other foods. Alternatively, put the oil over flatbread, or rub it over fish as a glaze before you cook it.

‘KRUK KRAP’ Sea Shell Snack

While curry leaves are best when used fresh, any leftovers can be sealed in airtight plastic containers and frozen. They can be thrown into your next dish without being defrosted.

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