18-MAY-2011
Pai Kuat Wong (King Spare ribs)
Pai Kuat Wong w/o bones. Added in some decoration to entice the eye. Quite easy to make - just marinate with soysauce, corn flour, egg and sliced garlic. Mixed water with flour (deep fry) take out and stir fry with ketchup, plum and white vinegar and sugar - voila. I will tell you how it taste like later. ~wink~
01-APR-2011
Steamed Chicken with black bean
Vegimite Wings
I have always thought how it would taste cooking vegimite chicken, so I did an experiment using it with a touch of honey. Not bad......here it is....
Teow Chew Steam Fish
Sour plum and salted vegetable....etc
pork ribs and black bean
Steamed pork ribs with black bean, tau chu and etc.....super yummy....thanks to the Rm6 recipe book.
Gluttunious Rice
After 30-40 mins of steaming...this is the product of my experiment...taste nice...ooooo...i know I should use chicken pieces instead but this will do!
01-APR-2011
Burmese Hot Chilli Pork
Ingredients: 500g pork, 1 stalk coriander (chopped), 800ml water.
Marinade: 1/2 ts salt, 1/2 ts sugar, 1ts chicken stock granule, 1tb Thai fish sauce, 3 tbs chillies powder.
Spices (pounded): 5 cloves garlic, 8 shallots, 10g fresh ginger
Method:
Rinse the pork and cut into cubes. Season with marinade, marinate for 30 mins. Heat up 2 tbs oil in the preheated wok to fragrant ounded spices. Add in pork pieces, stir-fry briskly until aromatic, Pour in water (or just cover the pork), bring to a boil. Cover, reduce to low heat and simmer for about 20 mins until the gravy is slightly absorbed or until the chilli oil is seperate. Lastly, add in chopped coriander, toss well. Dish up, serve hot.
Gulai Tumis Hot Spicy Fish Curry
Kerabu Tumin (cucumber kerabu)
Local salad.....
Recipe is the same like the Papaya Kerabu
Chicken Puff
Excuse the poor quality photo.
Sweet Potato, brinjal, long beans curry
18-JAN-2011
Curry Pumpkin
sorry for this disgraceful image. I was too lazy to pick up the DSLR and just wanted to shoot a picture of my own cooking and later post up the recipe.
Asam Squid
Dumped in some ton yam paste, asam jawa juice, long beans, tomatoes, squids, salt and sugar and some water. Taste ok.....
pic taken using mobile phone so quality is bad
24-SEP-2010
Steamed Chicken with Wolfberries (kei chee)
Just steam (double boil) chicken with wolfberries, dried longans, sesame oil, soya sauce, chinese wine, garlic and onions and add in some water. Steam for a few minutes until cook.....the soup is sweet
17-SEP-2010
Butter Prawns
Coming...too lazy to pick up the book...be patient
16-SEP-2010
Fried Lettuce
Fried lettuce with shredded ginger and lemongrass
16-SEP-2010
Deep Fried Pork Fillets
With some chilli sauce and ketchup.....recipe coming..
16-SEP-2010
Tofu and Salted Fish
Tofu with minced meat and salted fish
14-SEP-2010
Rendang
Curry beef.....recipe....
14-SEP-2010
Yellow Curry
Packet of yellow curry from Thailand. Used some chicken, potatos, curry leave, lemongrass and coconut to cook this dish.
13-SEP-2010
Pork Ribs Curry
Excuse the poor quality picture. Taken fr mobile and too lazy to get the big camera.
Mix 3 tbs of curry powder, 3 tbs of chilli paste, 2 shallots (chopped) 1/4 ts of salt, 1/2 tbs of sugar, 1 tb soya sauce, curry leaves, 2 lemon grass crushed, 100ml coconut milk, 800ml water...voila....your curry. Of course any kind of meat you wish I suppose...I had pork ribs, so it went in the pot. I also tried some slices of beef, works the same. The pineapples made it sweet coz it is the canned pineapples. I got greedy and have a sweet tooth, added a bit too much sugar, so the curry ended up on the sweet side but I liked it.
First you saute the onions, curry leaves and lemon grass until fragrant. Then add in the meat and ingredients and stir about 20 minutes and then add in the coconut milk and pineapples and cook another 10 minutes.
30-AUG-2010
Steam fish with plum sauce
Used `siakap' fish. Shredded onions, lemongrass, chilli, chili padi.
Saute the above ingredient until fragrant. Follow by 100ml water with 4 tb of plum sauce and 2 preserved plum crushed. Add some salt.
Steam fish and pour sauce on the fish.
23-AUG-2010
Tonyam Seafood
Used the tonyam paste with chicken stock and add in some seafood.
18-AUG-2010
Popiah Skin
Shredded some bangkuang (turnip) and carrot. Added some salt and pepper and stir until cook.
Used the popiah/spring roll skin and wrap ingredients. Deep fry.
12-AUG-2010
Mustard Chicken
Ingredients: 2 chicken whole legs, cut into peices. 2 cupsoil for deep-frying, 1 ts chopped garlic, 3 shallots, removed skin and crushed, 3 slices ginger, 50ml water, 1ts shaoxing wine.
Marinade: 1 ts light soya sauce, 1/2 ts sugar, dash of salkt and pepper, 1 tb water,1 ts corn flour
Seasoning; 1ts Colman's mustard powder, mided with 1 ts water, dash of salkt, 2 stalks spring onion, cut into strips.
Method: Mix chicken with marinade and leave a side. heat up oil for deep-frying, deep-fry marinated chicken until cooked, Dish and drain.
Leave 1tb oil in wok, saute chopped garlic, shallots and ginger until gragrant. Pour in water and bring to boil. Add chicken, shaoxing wine, mustard and stir-fryi until well mixed. Add salt to taste. Lastly add in spring onions and stir well. Dish up and serve.
12-AUG-2010
Kerabu (salad) Mangga (mango)
Sliced a couple of semi ripe mangos, sliced lemon grass (the bottom white bit), chillies, chilli padi, onions.....and the sauce is the same like the fried thai fish with additional oyster sauce....lime juice, sugar, fish sauce....nice ......
12-AUG-2010
Braised chicken feet
Fried the chicken feet first - prior marinate with some soya sauce, oyster sauce and black sauce and salt and pepper (yes I know...lots of `ands').....
Mixed in the feet with the same....and some water. Simmer until the feet is soft....and add in more sauces and salt to taste.....
The lazy way to cook this.....
11-AUG-2010
Yellow Curry Chicken
The same style. This time I used the same brand which I did for the green curry, but it's yellow curry paste. I saute the paste with the coconut (normally we cook curry by frying the paste and the last adding in the coconut so that it doesn't look oily.....), but for Thai curry it's different...
It turned out superb....oo la la...
10-AUG-2010
Thai Style Crispy Fish
Ingredients: 1 soala[ fosj 600g (I used whatever there was in the freezer :D but after deep frying the flesh shrunk...not much meat left...). 1/2 ts salt, dash of corn flour, 2 cups oil for deep-frying, 1 Japanese cucmber, sliced (you may choose to obmit which I did coz I didn't have it with me at that time).
Sauce(mixed) 2 tb sugar, 2 tb lime juice (I used 3 limes), 3 tb fish sauce, 1 red chilli, shredded, 2 onions shredded (yes don't cut down..the onions is really yummy...I swear honestly), 2 chilli padi, chopped, 1 stalk coriendar leaves, chopped (I left this one out as I didn't have the supply)
Method: Wash the fish, drain and rub with salk, Coat with corn flour and deep-fry in hot oil until golden brown and crispy, Dish and drain. Line sliced cucumber onto a servin platter and put fried fish on top. Pour sauce over the fish and serve. (I mixed the sauce and the chilli/onions to give it a good mix....)
Voila..I suppose you can use the sauce also for deep-fried spare ribs/pork...should taste just as good or any other meat like chicken or even prawn fritters....just try...
09-AUG-2010
Deep-Fried Pandan Chicken
Ingredients: 2 chicken whole legs, cut each into 6 pieces. 8 pieces pandan leaf, 8 bamboo sticks, 5 cups oil for deep-frying. Marindade: 2 shallots, removed skin, chopped. 1 ts salt, 1/2 ts curry powder, 1/2 ts sugar, 1/2 ts corn flour, 2 chilli padi, chopped.
Method: mix chicken with marinade and marinate for 3 hours. Tie chicken pieces with pandan leaves and secure with bamboo stick. Heat up oil for deep-grying, deep-fry chicken with high heat until golden brown. Deish and drain. Serve.
09-AUG-2010
Indonesian Curry Chicken
The recipe was for Indonesian curry prawns. I suppose it's ok to substitute with other type of meat. I think I didn't saute the paste long enough ....the paste still tasted a bit raw...nevertheless it's not bad.
Ingredients: 600g medium-sized prawns, 2 cups oil fo deep-frying.
Spice (ground): 3 shallots, 1 pip garlic, 6 red chillies, 2 stalks lemongrass, 5tb thick coconut milk, 200ml water.
Seasoning: 1/2 ts salt, 1/2 tb sugar, 1ts fish sauce, 2 tb dried shrimps, chopped, deep-fried until crispy, 2 peices kaffir lime leaf, shredded.
Method: Deep-fry prawnsin hot oil for 1/2 minute. Dish and drain. Leave 2 tb oil in wok, saute spice until gragrant. Add coconut milk, water and continue to cook for 2 mins until the sauce has thickened. Add fried prawns, seasoning and stir well. Dish onto a serving platter. Sprinkle dried shrimps and kaffir lime leaf on top and serve.
07-AUG-2010
Hakka Lo See Fun With Minced Meat
Recipe: Agnes Chang
Minced Meat: 2 tb oil, 1 tbs chopped shallots and garlic, 250g meat.
Seasoning: 1.tb fish sauce, 1 tb light soya sauce, 1tb oyster sauce, 1 ts sesame oil, 1/4 ts pepper, 1 ts dark soya sauce, 4 tb water
Ingredients: 200g bean sprouts, 500g rice pin noodles (lo see fun), 1tb fried shallot oil for mixing lo see fun, 2 stalks spring onion, diced, 2 tb fried shallots, 2 red chillies, sliced, mixed with 2 tbs light soya sauce.
Method:
Minced meat: Heat up oil, saute chopped shallots, and garlic until fragrant. Add in minced meat, seasoning and stir- fry until cooked. Taste and dish up.
Blanch bean sprout until just cooked. Dish up and drain.
Blanch lo see fun until hot. Dish up and drain. Add in 1 tb shallot oil and mix well.
Place lo see fun, bean sprout onto a serving bowl, add in minced meat and sprinkle spring onion, fried shallots on top. Serve hot with sliced red chillies.
05-AUG-2010
Green Curry Paste
I was craving for green curry after my trip back from Phuket....it tastes nice, not too spicy and sweet :D.....so I tried cooking it.....
05-AUG-2010
Green Curry - The product of my gluttony
So here it is.....combination of chicken, pork slices...ok..chunks, okras, brinjal (round ones are good for curry), long beans, potatoes...yes the claypot was overloaded.....and a cup of coconut and salt and sugar to taste.
05-AUG-2010
Egg Tofu Meat Balls with dried prawns
I improvised this recipe. I made the egg tofu meat balls - mix egg tofu with minced meat, dried prawns (pre-soaked and chopped) and corn flour and form balls. Deep fry them, set a side.
As for the sauce, easy - 3 tb tomato sauce, 1 tb chilli sauce, sugar.
Fry some dried prawns (left over chopped dried prawns)...sprinkle on the meat balls and pour the sauce....the dried prawns gives the nice umphhh....
27-JUL-2010
Spicy Garlic Chicken
Ingredients:
2 chicken whole legs (I used fillet chicken) cut into pieces
1 cup oil for deep-frying
Marinade:
1/2 ts salt, 1 tb water, 1 ts corn flour
Sauce: 2 tb chopped garlic, 1 red chilli, chopped, 2 tb tomato sauce, 3 tbs chilli sauce, 1/2 tb sugar, 1/4 ts salt, 100ml water.
Method: Mix chicken with marinade and marinate for 30 mins. Deep-fry in hot oil until golden brown. Dish and drain. Leave 1 tb oil in wok, saute chopped garlic until gragrant. Add sauce ingredients and bring to boil. Add in chicken and stir-fry until well mixed. Dish up and serve.
27-JUL-2010
Fried Chicken Fillets
Marinate the fillets with some corn starch...and then coat it with egg and bread crumbs.
25-JUL-2010
Aromatic Garlic Pork Chops
Recipe: Alan Kok
Ingredients: 500g pork chop, cut into 0.5cm thick slices and pounded with the back of knife, 100g bread crumbs, 2 cups oil for deep-frying
Marinade:
3 tbs minced garlic, 1 egg, 1ts salt, 1ts sugar, 1tbs corn flour.
Method:
Mix pork with marinade and marinate for 30 mins. Coat pork with bread crumbs, deep-frying in hot oil until golden brown, Dish and drain. Cut into pieces and serve with mayonnaise and chilli sauce.
25-JUL-2010
Steamed Tofu With Golden Egg
Recipe: Alan Kok
Ingredients:
2 salted egg yolks, 1 block soft tofu, 1 egg, 1tbs oil, 1 ts chopped garlic, 200g minced meat.
Seasoning A:
1/4 ts salt, Dash of pepper and sesame oil, 1/2 tbs corn flour, 150ml water
Seasoning B:
1 tbs oyster sauce, 1/2 tbs light soya sauce, 1/2 ts sugar, dash of pepper, some chopped spring onion, some fried shallots
Method:
Steam salted egg yolk until cooked. Mash it while still hot.
Mix egg with seasoning A, add in mashed salted egg yolk and mix well. Place soft tofu onto a steaming tray and pour over egg mixture. Steam at high heat for 8 mins or until cooked. Heat up oil and saute chopped garlic until fragrant. Add in minced meat and stir-fry until aromatic. Add in seasoning B and stir well. Pour over steamed tofu and sprinkle with chopped spring onion and fried shallot. Serve hot.
I didn't use salted egg in this case.
22-JUL-2010
Asam Fish Head
Sorry about the disgusting looking picture. I forgot to take the picture prior eating until digging into it half way I realised I needed a picture.......
20-JUL-2010
Fried Wanton
It is quite simple to make this. Folding it is also easy. There are several ways to fold the skin :
http://www.homemade-chinese-soups.com/how-to-fold-wontons.html
Fillings are quite basic as well :
http://www.homemade-chinese-soups.com/pork-wonton-recipes.html
http://rasamalaysia.com/wonton-soup-recipe/
20-JUL-2010
Soup Wanton
Soup version of wanton
http://rasamalaysia.com/wonton-soup-recipe/
20-JUL-2010
Aromatic Crispy Pork Chop
Tried this recipe fr a local chef: Alan Kok.
Ingredients A:
500g pork chop, cut into 0.5cm thick slices, 3 cups oil for deep frying
Marinade: 1/2 ts salt, 1 egg, 1 tb corn flour, dash of sesame oil and pepper
Ingredients B:
2 tb chopped garlic, 2 tb chopped shallots, 1 tb chopped ginger, 1 dried chilli, chopped.
Seasoning Sauce:
1 tb oyster sauce
1 tb light soya sauce
1 ts sugar
100ml water
1/2 ts corn flour, mixed with 1 tb water, for thickening.
Method:
Pound pork chops with back of knife until tender. Mix with marinade and marinate for 30 mins. Deep-fry in hot ioil until golden brown and cooked. Dish and drain.
Deep-fry ingredients B until aromatic and crispy. Dish and drain. Sprinkle B onto pork chops.
Leave 1 tb oil in wok, pour in seasoning sauce and bring to boil. Thicken with corn flour water and pour the gravy over pork chops. Serve.
20-JUL-2010
Siew Mai With Mushrooms
Took the recipe fr Agnes Chang.
I didn't use the exact filling recipe as I used the left over fillings for the wanton. So it the texture was flat and not springy.
Nevertheless this is the actual recipe:
Ingredients A: 350g minced meat, 200g shelled prawns, diced, 5 water chestnuts, chopped.
Seasoning: 1 ts salt, 1 ts chicken stock granules, 1 ts sesame oil, 1 tb sugar, 1/4 ts pepper, 1 1/2 tb starch powder
Ingredients B: 15 shiitake mushrooms, washed and soaked, squeezed dry.
Marinade: 1 tb soya sauce, 1 tb oyster sauce, 1 ts tapioca flour 1 tb oil
Method: Mix A with seasoning until mixture is sticky and springy. Mix B with marinade and season for 15 mins. Form mixture into 15 balls and cover with mushrooms. Steam with high heat for 15 mins until cooked. Serve hot.
20-JUL-2010
Chawanmushi
http://www.bento.com/trt-chawan.html
So easy to make. Just make sure the water ratio per egg is - 1:3. Otherwise it will get too watery or too hard.
19-JUL-2010
Fish Head Claypot
I don't fancy eating fish head. But that was what I dug out fr the freezer. Looked for a couple of recipes and came up with this. Tasted quite nice actually.
I used both chinese rice wine and Xiao Shin wine.
30-JUN-2010
Ji Hu Char
This is a very nice dish to eat :D
30-JUN-2010
Assam Prawn
The tamrind makes it taste nice :D
30-JUN-2010
Fried Lettuce
Used a bit of oyster, soya sauce. Fried some garlic and blanch the lettuce.
24-JUN-2010
Chilli Chicken
Was looking for a simple recipe to cook some diced chicken and chanced upon this recipe :
http://myfeasts.blogspot.com/2008/03/chilli-chicken.html
It tasted hot.....because of the dried chilli....not exactly special but can eat!
04-JUN-2010
Fried Dry Prawn Sambal (Sambal Hairbee)
I cooked this using two of these recipes:
As for the lemon grass, I chopped it small and blended it with the wet ingredient.
Fried the dried prawns seperately and then fried the wet ingredient till it's almost dry/dry and add in the dried prawns and keep frying until it is dry.
Caution: Easily burnt, so you need to keep on stiring. And it sure takes a lot of patience cooking this.....a longggggggggg..time..... to cook.
Tips: Get good grade dried prawns. Mine were left overs and tiny....
I ate my first portion with a piece of white bread..oo la la...
27-MAY-2010
Chicken Curry Pie
Suppose to be Chicken pie but I substitute the ingredient with chicken curry puff filling..so should I say the Malaysian version of Chicken pie ala Curry Chicken Pie? :D The crust is not bad considered that it was so simple to make. Taste more on the butter side but it's ok.
For the recipe - Chicken Pie:
http://bakingmum.blogspot.com/2006/12/recent-bakes.html
Looks so easy to make, I thought it would fail but it's not bad. worked well with the curry paste as it wasn't soggy (paste was dry).
As for the chicken curry filling
http://www.malaysianfood.net/recipes/recipecurrypuffs.htm
Next coming up - Apple Pie.....ooo.....
11-MAY-2010
Braised Pork Belly
Yes sinful as it looks.....braised pork belly.
I suppose it will taste better cooked in a claypot.
I added in the Cinamon stick, anise and brown sugar and it was SUPERB, but very very sinful....full of fattttttttttttt
11-MAY-2010
Pancakes
I found another pancake site - which explains more about making fluffy ones - don't use oil to fry them. :D
http://www.malaysiabest.net/2008/11/26/recipe-for-fluffy-pancakes/
Tastes nice too....
Top it with honey and strawberry jam or just anything, even savoury stuff like ham, chicken...whatever you can imagine
P/s It's not what you imagine or think, ok! Don't be naughty!
11-MAY-2010
Kuih Kodok
Malaysian version of fried banana. It's so easy to make but I still think it will taste sweeter with Pisang Raja (type of banana normally used for cooking coz it's sweet).
Yummy....
19-APR-2010
Chicken Rice & Fried Bean Sprout
I have cooked this dish a couple of times already...so kind of memorised the technique by heart....
Here are two websites which is useful with tips and recipe.
http://steamykitchen.com/5068-hainanese-chicken-rice.html (over here you will learn to massage your chicken to remove the....ewie things....)
http://www.malaysianfood.net/recipes/recipehainanchicken.htm
As for the chilli sauce, you could use the bottle ones or simply make it with chilli, garlic, ginger all blended and with a touch of lime/lemon juice.
http://kuali.com/recipes/viewrecipe.asp?r=1769
Fried bean sprout - just blanch the bean sprout in boiling hot water, remove to the plate, mix with some soy sauce, cut chilli and spring onion and yes....sesame oil..voila....
http://rasamalaysia.com/ipoh-bean-sprout-chicken/
07-APR-2010
Steamed Taufu and Minced Meat
Most chinese cooking uses pork meat. In this dish I used chicken which was ok.....
The usual ingredients:
Taufu
Scallions, chilli, dried shrimps
Soy Sauce
Water, oyster sauce, salt, sugar, sesame oil and pepper
07-APR-2010
Sambal Okra and Brinjal
The recipe was for Sambal Okra but I added in Brinjal.
I deep fried the brinjal first.
Later added in the okras (fr my personal harvest), some fried minced meat,
and sambal paste - grounded with fresh and dry chillies (I missed out the dry chillies), garlic, shrimp paste and shallots (I missed this out..and the sambal missed the umphhh...)
I wonder what happened to me to think that sambal was just fresh chillies and shrimp paste.....I forgot the other two essential ingredients!
I actually used the eating sambal to cook instead of the cooking sambal..hahaha...
Nevertheless it still tasted ok.....
06-APR-2010
Soya Sauce Chicken
I was suppose to cook a simple dish.....and I ended up cooking this...not too difficult, just needed the time to cook it!
I am addicted to her cooking. Maybe it's because the dishes are to my liking! So why not cook food that you love to eat!
It was interesting to note that the longer I soaked the chicken, it turned darker. Mine is not that dark....maybe I cut down in the soya sauce and black sauce..looks kind of scary with 1 cup of each sauces....
06-APR-2010
Soy Sauce Eggs
My copied version fr Rasa Malaysia.
I took some of the soya sauce fr the chicken and put in the boiled eggs - here I have quill's eggs and normal eggs.....and roll it till it turns brownish...
Yes she is so right that it tastes absolutely delicious...my little boy is craving for it like a pregnant woman..and has requested many times for it...even `stole' an egg and quickly washed his hands......cheeky boy!
http://rasamalaysia.com/soy-sauce-eggs-shoyu-tamago/
Don't compare the pictures....mine is ugly...
P/s I didn't know that this is a Japanese dish...or Japanese soy sauce - Tamari Soy Sauce...I got to buy one to try now!
To get an evenly shaped egg yoke inside - as you boil the egg, roll it....:D
05-APR-2010
Sambal Prawn and Petai
I threw in some Petai as I thought it would suit the dish. Never liked Petai but this round was okay, a bit on the `smelly' side but I am able to cope with it considering the fact that I hate vegetables. I also added in Lemongrass stick for the extra fragrance and not to forget the most important ingredient - slices of Lime leaves....
I used both recipes to produce this dish.
05-APR-2010
Sotong (cuttlefish) and Kangkong (Water Convolvulus/Water Spinach)
Didn't really do much with this other than putting the cuttlefish and kangkong to boiling water to cook.
Lay it on a plate.
Pour in the paste which consist of rojak sauce (petis, 1 ts plum sauce, some black soya sauce and crushed fried peanuts. I also threw in some fried tofu (sponge type).
The petis lack the umphh.....perhaps I need to try another brand.
05-APR-2010
Jambu Air (water apple)
Saw some jambu air at the supermarket and had to grab a packet to mix it with the petis/rojak sauce. ......
04-APR-2010
Nasi Lemak I (Malaysian Coconut Milk Rice with Anchovies Sambal)
I attempted Nasi Lemak, one of my favourite local dishes....accompanied with curry chicken.
Yes I cooked 2 types of food today ......and did the sambal(chillie) by hand and not fr the bottle.
The recipe I took fr combined fr a few websites:
http://recipes.chef2chef.net/recipe-archive/5/A05323.shtml
http://rasamalaysia.com/recipe-nasi-lemak-coconut-milk-rice/
I love the coconut rice...it wasn't mushy and sticky...perfecto! The rice was grainy like it was suppose to be....just look at the picture :D
04-APR-2010
Nasi Lemak II (Malaysian Coconut Milk Rice with Anchovies Sambal)
I also fried some Ikan Kembong (not sure what it is called in English - or you could use any small fish).
The sambal was fresh and not fr the bottle....
04-APR-2010
Fried Ikan Kembong
Sorry for the bad texture. I am still learning how to fry fish w/o having the skin ripped off. Unfortunately even deep frying, the skin peeled off when I tried to turn it over. Maybe I should wait a little longer or put a bit of batter before frying....
04-APR-2010
Sambal Ikan Billis (Anchovies Sambal)
The recipe can be found at Rasa Malaysia.....the prawn paste gave it the umphhhh.....
not too hot or too sweet either.....yummy....
04-APR-2010
Curry Chicken
My eldest son loves to eat curry, so I thought I would cook it for him with lots of potatoes.
I added in the wet ingredient using -
3 cloves of garlic
18 shallots
12 dried chili (soaked and remove seed)
15g turmeric
20 g shrimp paste
Grind the wet ingredients to a paste
Fry it with the curry powder.....
the rest follows the recipe...
I added in anise, curry leaves and some lime juice too..
I only added in the coconut when the chicken is done
Also preboiled the potatoes to obmit the potato smell
Add salt and sugar and chicken cube to taste.
01-APR-2010
Ginger and Scallions Chicken
Got the recipe fr the same lady as below - Rasamalaysia.
I finally found the secret in making the meat tender and smooth..corn starch/potato flour.
It sure looks like it and taste yummy. Previously, the chicken meat I cooked used to be dry and errr.....
Baking soda also tenderizes the meat....oo la la..and this is so so true with the following recipe I also took fr this lady - Chicken Cashew. I marinated the chicken with baking soda and sure enough the meat is so tender and also juicy. Yes, you need to wash them off too!
A recipe worth a try.
Thanks to her I can cook almost restaurant food.
01-APR-2010
Chicken Cashew
I love cashew nuts. And after attempting Kung Pao chicken, I have some left over cashews and also some left over bell peppers of yesterday's sweet and sour pork ribs!
and learn the secret of tenderizing meat and making it succulent to the taste bud.
Oo la la....another success..and no more restaurant food!
01-APR-2010
Fried Brinjal and Long Beans
I took the recipe fr 2 websites and combined the ingredients, plus and minus.
http://thefoodsite.net/2008/12/stir-fried-spicy-brinjal-eggplant/
http://rasamalaysia.com/sambal-eggplant-aubergine-brinjal/
Slice the brinjals and long beans
Chop some garlic and red chilli finely
Dry shrimps
Fry the garlic, shrimps and chilli
Add in the long beans and brinjal
Add sugar, salt and fish sauce
I added in a spoon of sambal paste fr the bottle as I didn't have time to make fresh ones..
I like my vegies juicy and crunchy, so I cooked them quick....
I love the chopped chilli and garlic...thinking of garlic makes me drool already....
31-MAR-2010
Sweet and Sour Pork
This is my favourite dish. However I took out the wrong bag fr the freezer so it ended up sweet and sour pork ribs! Served with white rice and of course a dish of fried vegetables :D
This lady has a lot of recipes which I like and why not, she is willing to share, I will try to cook it.
However due to my depleted kitchen resources, I had to make several trips to the supermarket to get them!
What I like is at least I found the right way to make batter to fry food. Now it's cruncy, not mushy like previously.
The sauce is suppose to be the secret ingredient. However I didn't make enough- more pork ribs vs sauce so I couldn't savour the aroma/taste. Will need to cook this dish again. This time with just lean meat minus bones!
31-MAR-2010
Sweet & Sour Pork II
Don't like bell peppers but for the colour I added in. :D
30-MAR-2010
Kung Pao Chicken
I passed the test fr Mr Fussy Pot (other half). It sounded complicated but it's the typical Sichuan fried chicken + Chili + cashew nuts.....one of my favourite dishes.
Preparation required a bit of multi-tasking and ingredients :D.
Ingredients:
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts (I used cashew nuts)
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch
Method:
Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
Mix the sauce ingredients in a small bowl and set aside.
Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
Add in the scallions and stir evenly.
Dish out and serve hot with steamed white rice.
30-MAR-2010
Fried Kangkong (water spinach)
Ingredients:
1 bunch of Kangkong/1lb (water spinach/water convolvulus), wash well with water, cut to approx. 2-3 inches
2-3 tb oil
1 ts sugar
add in some ikan bilis stock/belacan
some dried shrimps (soaked)
garlic
chili
Fry the garlic and chili and add in the dried shrimps.
Add in salt, stock to taste
Add in the Kangkong and fry until ready.
Get a good wok. I fried mine in a pot so it ended up `boiled'.....still taste ok but not the same.
29-MAR-2010
Braised Chicken With Chinese Mushroom And Carrots
But with me I just chopped the chicken drumstick into 3 pieces, too lazy to debone them.
And used the following recipe as a guideline and like chinese cooking you can improvise the content according to taste.
It was interesting to add the mushroom water as part of the sauce base..gives it that extra ummph taste....
The corn starch thickened the base....
Ingredients
500g chicken thigh fillets cut into cubes
3 carrots cut into cubes
10 Chinese mushrooms.
Half a shallot
4 cloves of garlic finely chopped
1 tsp of ginger
1 tsp of Chinese cooking wine (ShaoXing cooking wine)
2 tbsp of light soy sauce
3 tbsp of dark soy sauce
1 tbsp of oyster sauce
1/2 tsp of sesame oil
180ml of chicken broth
4-5 Star anise
2 dashes of white pepper
1 tbsp of corn flour diluted with water
2 chillies chopped finely (optional)
Directions
Begin with soaking the Chinese Mushroom with boiling hot water for at least an hour. De-stalk it and keep the soaking water.
Marinate chicken with light soy sauce, pepper, sesame oil for 15 mins.
Heat oil, add in shallot, garlic and ginger and fry until fragrant.
Add chicken, chinese cooking wine, star anise and chilli and stir fry for about 5 minutes.
Add carrot, chinese mushroom, dark soy sauce and oyster sauce. Stir well.
Pour chicken broth and the about half a cup of soaking water from the mushroom and mix well.
Leave everything to simmer for about 20 minutes, stirring occasionally.
Add corn flour mix and let it cook for another 10 minutes.
Pour and serve hot
25-MAR-2010
Stir Fried Lotus Root and Mushroom
I was thinking of cooking a dish out of the lotus root we bought fr the market last weekend. Lotus root goes well with the chinese mushrooms.
Don't ask me the exact ingredients, more or less give and take with the basic to suit your taste bud.
I did browse through the internet for some ideas, unable to retrive the exact recipe as I couldn't locate the link. So this will do, moreover I also altered by adding more of this and that....
Couple of chinese mushroom (soak them with water to soften it)
Diced carrots ( I boiled them first to soften it)
Sliced Lotus root
2 slices of ginger
1 tb of Oyster Sauce
1 tb soy sauce
sugar (a few teaspoons)
salt
pinch of MSG (optional)
Dash of chicken essence/chicken stock
Sesame oil
Corn Starch for thickening (I obmitted as mine was dry! LOL)
Throw in all the ingredients and add in the sauce and FRY.....
Add in some water to avoid burning ( I cooked mine in a pot)
Don't over cook as the lotus root tastes nice cruncy and retains the juices.
If you wish you can take them out first and then cook the mushrooms longer.
Voila....healthy food. At the end of the cooking just add in the sesame oil
20-JUL-2010
Lotus and fresh mushroom
Did the same method but used fresh mushrooms
25-MAR-2010
Sambal Prawn
It's basic and very straight forward. I suppose I could do the `sambal' but I was short of time, spending too much time baking and rather exhausted. I took the short-cut and used the sauce from the bottle.
Only added in some garlic, diced onions, chili.
Fry them and later throw in the prawns and paste...voila....yummy dish.
25-MAR-2010
Fried Fish Fillet
Need to clear the stock fr the freezer. Straight fr the box to hot boiling oil.
24-MAR-2010
Meat Patties
How to make them:
Ingredients:
(serves 4)
1/2 onion, finely chopped
1 tablespoon butter
400g ground beef (I used pork, normally you can mix meat - half pork/beef)
1 egg, lightly beaten
1/2 teaspoon salt
some pepper to season
4 tablespoons bread crumbs (keeps the meat juicies)
3 tablespoons milk
sauce:
mix 2 tablespoons ketchup with 2 tablespoons Worcestershire sauce
Method:
Saute onion with butter, until onions turn transparent, set aside, let cool completely.
Soak the breadcrumb in milk, mix a little and set aside.
Place ground beef in a bowl, add beaten egg, salt and pepper. Mix well. Add in the cooked onion and breadcrumb mixture. Mix the mixture with hands until it becomes sticky.
Make four meat balls and toss each ball from one hand to the other hand a few times. This helps to prevent the meat patty from breaking into pieces during frying.
Heat oil in a frying pan and fry the meat patties over medium heat for 1~2 mins. Turn over and fry for another 1~2 mins. When both sides are lightly browned cover the pan with a lid and turn to Low heat. Allow to cook for about 7~8 mins. Remove the lid and cook until both sides are evenly browned. You can insert a toothpick or a skewer into the centre of the beef patty. If the juice runs clear the patties are done.
Dish out the patties and serve with the the sauce.
Recipe source: Happy Home Baking
24-MAR-2010
Japanese Hanbagu
My attempt to copy this fr Happy Home Baking
Basically meat patties in buns - like Hamburgers.
I quite like the patties as they are juicy. A couple more tries I should get it right.
Also learned to cook the vegies - blanched way.....retain colour and taste.
At least the kids wallop the patties....
P/s I tried using all minced beef to make the patties. It was too strong - the smell/taste. Once it's cold it's unbearable. I still prefer the pork. Maybe a mixture of pork and beef might do the trick. Plus the beef browned easily.....maybe a dash of soy sauce might make the patties tastier. Overall it's quite blend to eat on its own.
