600g Oyster meat, blanched
1/4 tsp Fenugreek
1/4 tsp Turmeric
1 tsp Chilli powder
1/2 Onion
4 cloves Garlic
2 red Chilli (seeded)
3 tsps Sugar
1 tsp Chicken stock powder
1/4 tsp Blachan powder
1 tsp Seedless tamarind pulp
1 tbsp Cooking oil
Pinch of MSG (optional)
Salt to taste


This dish can use cockles, pipi or mussels instead of oysters.


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Put the sliced onion, garlic and seeded chili into a blender and mix into a paste. Put the Fenugreek, tumeric and chili powder into a bowl ready for later use. Heat a wok and add 2 tablespoons of cooking oil.



Add the fenugreek, turmeric and chili powder and stir briefly then add the onion, garlic and chili paste



Mix briefly then add the sugar



Add the chicken stock powder and blachan powder



Mix briefly again then add the tamarind pulp



Add the MSG (optional)



Add the oyster meat



Mix all the ingredients together and cook for about three minutes.



Add salt to taste if required



Serve with your choice of vegetables on a bed of rice.





All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.


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