DEEP FRIED BUTTER FLAVOURED BALLS

Happy New Year to everyone.My blog is a simple ,tasty home cooked meal for my family.Time flies fast,maybe this new year economic may not look good,life have to go on and I have to cut down on my budget.The price of so many thing have gone up.This deep fried butter flavored balls taste soft and sweet.A simple sweet savoury treat.

DEEP FRIED BUTTER FLAVOURED BALLS

Ingredients;
90g butter
280g water
175g plain flour
3 eggs
castor sugar for dusting
cooking oil for deep fried

Method;
1.In a pot,bring butter and water to a simmering boil using low heat.Once butter has dissolved and bubbles appear around the sides of pan,turn off heat.
2.Add in flour,use a wooden spatula to mix briskly before adding eggs.combine well
3.spoon out dough and place into the cold oil. Turn on heat and deep fry till golden brown.drain on a
paper towel,dust lightly with sugar before serving.( I used hand to roll into ball,it not hot,but warm)
Note; In a pot,add in the cooking oil enough for deep fried,add in the ball then on the heat.

STEAMED KAYA BREAD

I use the local make kaya jam to make this soft bread .you can used canned kaya as well. Is a moist soft bread.The recipes is from cookpad.

STEAMED KAYA BREAD

Ingredients;
120g self raising flour
5g baking powder
100g kaya jam
120g water

Method;
1.sift the flour and baking powder together in a mixing bowl.
2.Add in the water into the sifted flour,use a spatula to mix evenly,then add in kaya jam and combine thoroughly well mixed.
3.Fill the paper cup with batter until 80% full and steam in a preheated steamer for about 5 minutes.
4.Insert a skewer in and comes clean,they're cook.off the heat.

WHOLE ONION STEAMED IN A MICROWAVE

Whole onion steamed in microwave oven. The taste of onion is sweet.My hubby bought a bag of onion back around 3 kg at retailer price. I was surprise to see a recipes on cooking just the onion.give a try..Just then my hubby tell me another malaysia plane was missing,this time is AirAsia airbus plane from surabaya to singapore .No news Yet. It a sad new for malaysia.

WHOLE ONION STEAMED IN MICROWAVE
source; cookpad

Ingredients;
2 big onion
20g butter
some soy sauce to taste
1 stalk parsley

Method;
1.Peel the onion and cut off the top and bottom.
2.place the onion upside down,then make a cross slits.top with 10g of butter.
3.wrap lightly with plastic wrap and microwave for 5 minutes.
4.remove the plastic wrap,flip it over and divide with soy soy sauce.Top with some soy sauce and
parsely

PIE TEE

Making this pie tee shell,require the tactic of deep frying it. It can be said it very easy once you know
how long to heat your pie tee mould. The temperature of the pie tee mould,too hot,once dip into the batter,it will drop,temperature not hot,it won't stick to the mould and it must be the whole pie tee mould evenly heated and your shell will look compeleted.Sometime when you make the shell the bottom is a hole,there mean the bottom end of mould is not hot enough.You have to make it yourself then ,you will understand what I have said.It require patient to make this pie tee shell.You can used any filling you like,some people dice their ingredients;

PIE TEE

Pie Tee shells;
120g plain flour
120g rice flour
2 egs,lightly beaten
375 ml water
1/2 tsp salt
1/2 tsp pepper
8 cups oil or more for deep frying
1 pie tee mould

Method;
1.sift the flour into a mixing bowl,make a hole in the centre, pour in eggs,stir in one direction to mix the flour. slowly pour in water and continue to mix until a smooth batter is formed . Add salt and pepper,mix well and strain the batter.
2.Heat up oil for deep frying using medium heat.Put in your pie tee mould to heat.take out your pie tee mould dip into the batter then immerse mould in hot oil,quickly pull up mould slightly above the oil so that pie tee shell open like a hat.Deep fry until the shell gets a little brown and can be removed from the mould.continue to fry until slightly brown.Dish and drain on kitchen paper.Leave to cool before storing in an air tight tin to keep shell crisps until required.

Pie tee filling;
4 tbsp oil
1tbsp chopped garlic
1 tsp salt soy bean (taucheong)
300g dices prawn meat
300g shredded sengkuang
1 small carrot,finely shredded
1 cup thinly long bean or french bean

seasoning;
100ml stock,1 tsp chicken stock granules
1/2 tsp salt
1/4 tsp pepper
garnishing;some shredded omelette,red chilli and spring onion

Method;
Heat up oil,saute the garlic and taucheong until fragrant,add in diced prawns,shredded carrot,seng kuang sliced long bean,add in seasoning and cook until vegetables are soft and gravy is dry.taste first and dish up.
To serve; Fill the pie tee mould with filling,garnish with some shredded omelette,red chilli and spring onion.serve with chilli sauce.

Chilli sauce;4 fresh red chilli,finely grounded,2 tbsp vinegar,2 tbsp sugar,2 tbsp water ,1/4 tsp salt.
 mix all together and serve.

Garnishing

CHINESE CABBAGE & POTATO POTAGE

A tasty soup,full of vegetables,onion,potatoes with just a hint of white peppercorn , to serve on any occasion. I make my own soup base,using chicken leg ,some meat bones to cook  for an hour,filter it.
I like this soup,don't have to use whipped cream.

CHINESE CABBAGE & POTATO POTAGE
source;cookpad
 
Ingredients;
Onion 100g
potato 100g
chinese cabbage 100g
butter 10g
water 400g
fresh milk 100 ml
consomme soup stork 1-5 g ( I make my own soup base)
salt and pepper to taste

method;
1.cut the onion and potatoes thinly as possible,so that it cook through easily.
2.cut the chinese cabbage into 1 cm strips.
3.Add butter,onion,into a pot,stir fry over medium low heat,stir constanly,until soften (don'tburnt it)
4.add the comme soup stock,potatoes,chinese cabbage,cover with lid,simmer until the vegetables becomes really soft,off tthe heat.
5.put the cooked ingredients into a blender ,blend to a smooth paste.
6.Put back  the blended smooth paste into a pot,heat up using low heat,add in the fresh milk without boiling,stir evenly combined,off heat.sprinkle salt and pepper to taste and it's done.top with pasrley.

TANG YUAN ( GLUTINOUS RICE BALL)

We have tropical climate all year round ,but the traditions of winter solstice are still faithfully observed and passed down over the generation. Today every chinese household are making tang yuan
to offer praying to the god and ancestor. A lot of creative in making tang yuan.But I do the traditonal
round ball,the easy method for me.

TANG YUAN (GLUTINOUS RICE BALL)

Ingredients;
200 g glutinous rice flour
50g wheatstarch ( tang mein)
1/4 cup hot boiling water
some water

Method;
In a mixing bowl,add in the wheat flour mix with a 2 tbsp water then add the hot boiling water and stir to mix a transparent and sticky dough well mix,add in the glutinuous rice flour mix both flour together by slowly adding water  to mix and knead into a soft dough that can roll into a ball.keep aside for 5minutes. Divide all dough into small ball respectively,slightly flatten them,wrap fillings and seal.

Note; using this method by adding wheat flour ,so that the dough is soft enough to wrap the filling and the skin won't break and smooth to wrap.

Filling;
50g black sesame toasted
30g peanut toasted and ground
sugar to taste
1 tbsp cooking oil ( don't have to add all)

In a food processor,blend the ground peanut ,toasted black sesame,sugar to blend into a paste,blend a few time,add bit of oil until it can roll into a small ball.The same for the peanut paste,using white sesame seed instead of peanut.Adjust the sweetness to your liking.

Sweet soup;
1 liter or more water (adjust the amount)
A few pandan tie into a knot
some gula melaka
some sugar
a few slice of ginger or ginger juice
Method;
heat a pot of water ,add in pandan leaves,bring to a boil,add some gula melaka,sugar and ginger slices
to a boil .Off the heat.taste for the sweetness. At the same time bring a pot of water to a boil,add in the wrap tang yuan,cook over medium heat until they float up.Dish up and put into the sweet soup.
  

CABBAGE SAMBHARO

I came across this recipe from spice up the curry blog. It was a simple vegetable dish and I like the cunchy cabbage and tangy flavor. So much different from chinese style of frying this cabbage.

CABBAGE SAMBHARO

Ingredients;
1 1/2 cups,thickly ,shredded
1/4 tsp mustard seed
green chilli 2 slits and sliced
salt to taste
1 1/2 tsp oil
lemon juice 2-3 drops
some curry leaves

Method;
1.heat oil in a pan on medium heat,once hot add mustard seed and let them pop.
2.Then add curry leaves,reen chillies,saute for a minutes.
3.Add cabbage,salt,mix well and cook for only 2 minutes.cabbage stay cunchy mean it should be
cook only 30 to 40 percent .
4.Turn off the stove,squeeze few drops of lemon on it,mix and serve warm.
5.You can chop cilranto as well.

SWEET SOUR PRAWN

A quick and tasty stir fry using shrimp and ginger,garlic,cooked with chilli sauce,tomatoes sauce
and oyster sauce,,black vinegar and ideal for lunch or dinner.

SWEET SOUR PRAWN

Ingredients;
600g mediumprawns
10g each chop ginger and garlic
1 red chilli chop
some chopped spring onion

Seasoning;
1 tbsp black vinegar
1 tbsp Lp sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp oyster sauce
1 tsp sesame oil
1tbsp soy sauce.

Method;
Trim prawns and marinade with 1 tsp each of sugar and salt
Heat 5 tbsp cooking oil in wok,fry prawns until cooked and drained,set aside.
saute ginger,garlic and red chilli with some  oil until fragrant.
Pour in all seasoning and return prawns to wok,stir fry briskly and sprinke spring onion on top before dishing out. serve.

SWEET PEANUT SOUP

Sweet peanut soup took long hour to cook.I make some soy milk in advance and kept in the fridge.
you can add just plain water to cook as well. Have to cook till the peanut soften then only add in sugar,last.My hubby favourite sweet dessert.

SWEET PEANUT SOUP

Ingredients:

300g uncooked peanut (soaked in water overnite)
1 liter of water
1/2 liter of soy milk
some sugat (adjust to your sweetness)

Method;
.Soaked peanut,drained off the water and rub off the skin,wash clean and put in clean water to soaked for another 4 hours by adding in 1 tbsp of bicarbonate of sodium.after 4 hour of soaking,wash a few times.Then put peanut into a pot of water to cook,bring to a boil,simmer till the peanut is soften
lastly add in the soy milk,sugar to cook till the sugar dissolved. ( it took 1-2 hours to cook till soft,
use a pressure cooker to cook much faster)

LEK TOW SHUANG SWEET BROTH

I bought some split green bean to cook this sweet broth and as well some chinese youtiao. I love to add more you tiao to my sweet broth and my hubby ,he can eat without any you tiao.every chinese family know how to cook this sweet dessert.Adjust the sweet potaotes solution for thickening.

LEK TOW SHUANG SWEET BROTH

Ingredients;
A;300g split green beans (soaked overnite ,drained)
B.mixed together
   100 ml sweet potatoes flour
    150 ml water
For syrup;
    300g white sugar
    5 blades pandan leaves (knotted)
    1.8 litre water
Sides condiment;
    some ready fried you tiao ( cut into small pieces)

Method;
1.steam ingredients A for 20 minutes to cook the bean beans.Remove,set aside.
2.bring syrup solution to a boil,discard the pandan leaves.pour in ingredients B,let it to a next boil,stirring at all times.Add in No.1 mix well.
3.serve in bowls pairings it with side condiments.

HAKKA CHICKEN WINE

I have a bottle of homemake red glutinous rice wine given to me,normally it uses to cook in chicken soup or stir fry for women during their confinement dishes.

HAKKA CHICKEN WINE

Ingredients;
1/2 kg kampong chicken (cut into small pieces)
100g black fungus (soaked till soften)
6 red dates
100g sliced ginger
50g wolfberrier
1 soup bowl glutinous rice wine
some palm sugar,salt to taste
some vegetable oil


 Method;

1.wash all ingredients and chop the chicken into small pieces,soaked the black fungus,remove stem and jullienes or tear to pieces.
2.heat some oil in wok,saute ginger until fragrant ,add in chicken  pieces and stir fry until light brown and dry.
3.Toss in black fungus and red dates,mix well.Pour in glutinous wine bring in to quick boil and then add in wolfberriers,simmer for heat for 5 to 10 minutes.it is done.serve hot.

BLACK GLUTINOUS RICE,RED BEAN WITH COCONUT CREAM

In this simple vitenamese version,the black glutinous and red azuki bean are soaked,cook and steam. 

Then sweetened with sugar and coconut cream and given a slight crunch with roasted unsalted peanut.serve as snack or dessert.

BLACK GLUTINOUS RICE ,RED BEANS WITH COCONUT CREAM

Ingredients;

200g (1 cup) uncooked black glutinous rice,soaked in water overnitght to soften,then drained

50g (1/4 cup) red azuki beans,soaked in water overnight to soften,then drained

50g (1/4 cup) caster sugar

2 tbsp chopped roasted unsalted peanuts

200ml thick coconut milk

Method;

1.combine the glutinous rice and red azuki beans in a pot of water (cover in 2 inch water) bring to a boil and lower heat to simmer till cook and water dry.Check the water level ,adjust it.

2.After the bean is cook,drained and spread the rice and bean mixture evenly on a tray and steam for 20 minutes until soften.

3.while the cooked rice and bean mixture is still hot,add sugar and mix well combined.

4.to serve,divide the divide the sweetened rice and bean mixture individual serving bowls,top with 1 tsp of the chop peanuts and drizzle with some coconut cream.serve hot or at room temperature.

BRAISED RICE

This classic recipes uses lean pork, cuttlefish, prawns, fish cakes,green vegetables to make a perfect lunch or dinner and pour onto a plate of rice.

BRAISED RICE

Ingredients;A
1 bowl cooked rice
1 1/2 bowl water

Ingredietns B
100g lean pork (sliced)
a few prawns (shelled and remove intestines)
1 cuttlefish (cut into ring or any shapes )
1 fish cakes or fish ball

Seasoning;
1 tbsp saute chopped garlic ( together with oil)
1/2 tsp chicken stock granules
1 tsp salt
1/2 tsp sugar
1/2 tbsp soy sauce
a pinch of pepper powder
some sesame oil to taste

Thickening;
1 egg beaten
1 tbsp cornstarch solution (mix 1 tbsp cornstarch with 1 tbsp water

Method;
1.Boiled water in ingredients a,add in all ingredients B,cooked until 50% done.
2.add in seasoning to mix well,simmer for about 2 minutes.
3.when sauce boils slightly,pour in thickening to mix well,spoon out and pour on top of white rice,serve hot.
Note;Reserve some saute chopped garlic with oil,later pour 1 tbsp on top of braised rice and mix well,it will increase the fragrant.

NOODLE FRIED WITH WATER SPINACH

I bought the noodle that does not taste too salty or strong alkaline smell.When frying the noodle do not add in any salt cos the noodle itself contain salt.I used dried shrimp to fry this noodle and water spinach. You can use fresh shrimp


NOODLE FRIED WITH WATER SPINACH


Ingredients;
1/2 kg noodle
50g dried shrimp (soaked)
pork belly 100g ( sliced into thin strip)
1/2 tbsp black soy sauce
1/2 tsp msg or sugar
6 cloves garlic ( minced)
1 handful of water spinach /kangkong
3 tbsp oil

Method;
Heat a wok,add in the oil when hot,add in the garlic stir fry till fragrant,add in dried
 shrimp fry for a min,put in sliced pork belly give a quick stir fry.Add in the noodle,1/2 tbsp black soy ,msg and continue to fry till well combined and lastly add in the water spinach and fry till the water spinach is soft ,off the heat,serve.

THAI BEAN SPROUT SALAD COCONUT.

 

I came across this bean sprout recipe from blog with a glass, lot of nice recipe and beatutiful photo.

My eldest son,told me this bean sprout he has eaten in kampar,perak,where he lives,the bean sprout is short and fat,when you bite it,is crunchy,and juicy.I have seen this documentary show on TV Ipoh famous bean sprout,they use mountain water to plant. I modified the recipe a bit..

THAI BEAN SPROUT SALAD COCONUT

Ingredients;

1 cup bean sprout

3 tbsp thick coconut milk

1 tbsp vinegar (omitted)

Paste;

2 tbsp grated coconut ( I use kerisik)

2 tbsp roasted peanut ( pound coarsely)

1/4 tsp salt

1 tbsp corriander ( chopped)

1 smalled shallot (sliced thinly)

Method;

1.In a dry wok,add in the fresh grated coconut,fry till fragrant and golden brown using low heat,dish out and using a mortat and pestle to pound finely.

2.Using the raw peanut,roast peanut at the dry wok,constanly stirring until the nut is slightly brown off the heat.Rub the peanut to remove the skin and pound coarsely.

3.Combine the coconut milk with salt,mix well.Add into the bean sprout,add in roasted coconut,

   and corriander leaves and sliced shallot. Mix all well combined.serve immediately

BANANA MUFFIN

I used to get free bananas,decided to make muffin.this easy ones that does not need electric whisk.

Just mashed and used hand to mix it.Is light,moist and fluffy.

BANANA MUFFIN

source; the cat can cook

4 large banana

1/2 cup white sugar

1 egg slightly beaten

1/3 cup melted butter /margarine

1 tsp b.powder

1 tsp baking soda

1/2 tsp salt

1 1/2 flour

Method;

Mix the mashed banana,sugar,egg and margarine together.set aside. In a separate bowl,mix together baking soda,baking powder,salt and flour.Mix wet and dry ingredients all together.pour into greased muffin tins and bake in 180c for 20 min.

SPICY FRIED NOODLE

Use whatever seafood is available for this delicious fried instant noodle dish.

SPICY FRIED NOODLE

Ingredients;
1 packet instant noodle
Adequate seafood ( diced)
40g shredded onion
60g bean sprout
10g slice chilli padi
20g shredded shallot
20g chopped garlic
1 egg

seasoning
50g stock
1 tsp szechuan broad bean chilli sauce
1 tsp chilli powder
1/2 tsp blended szechuan peppercorn
1/2 tbsp oyster sauce
1/2 tsp salt
1 tbsp light soy sauce

Method;
1 .Poach the instant noodle in boiling water until soft ( but not too soft)
2.Heat a wok with some oil,add onion,garlic,shallot  fry till fragrant,add in the egg to stir evenly.
3.add in the noodle,remaining ingedients and seasoning,stir fry together.
4.Add in stock last and stir fry till the stock is dried.serve.

SPICY DEEP FRIED EGGS ( BALI STYLE )

I boiled some hard boiled egg to make this sambal egg in Bali style .Egg are pierced with needles so that they can absord the flavors of the seasoning and spices more easily.Add more chillies if you like hot.Adjust the seasoning to your style.

SPICY DEEP FRIED EGGS (BALI STYLE)

Ingredienst
8 eggs
.
spices paste;
10 red chilli
10chilli padi
6 cloves shallot
2 clove garlic
1 slice ginger
1 stalk lemongrass
1 tbsp belacan (shrimp paste)

seasoning;
1 tbsp palm sugar or sugar
1/2 tsp salt
5 tbsp coconut milk
1/2 cup water /stock

Method;
1.Poach eggs in water until cook  and then shell. Deep fry until golden brown. pierce eggs with needle.
2.Blend the spices paste in a blender to a smooth paste .
3.heat a wok and pour in 5 tbsp of oil.Stir fry spices paste over low heat.Pour in seasoning and bring to a boil.Put in eggs and cook until the sauce thickens.serve.

STEAMED MUSSELS

 These delicious mussels steamed with lemongrass and basil leaves are serve hot and goes with a dipping sauce. All use simple ingredients to cook.At the market ,there are fresh mussels,I bought a kg home to cook.

STEAMED MUSSELS

Ingredients;
1 kg of mussels
1 cup basil leaves
two stalk lemongrass,mashed
4 spring onion,cut in short length


Sauce;
1/2 cup lemon juice
2 tbsp  fish sauce
2 coriander roots,coarsely chopped
2 cloves garlic,crushed
1 tsp ground paprika/ i used bird eye chilli,chopped
1/2 water

wash and scrape the mussels. Disard any open ones. Places in a steamer over boiling water and sprinkle bassil leaves,spring onion,lemongrass.Steam for 10 minutes. Remove from heat and wait
for 2 minutes before opening the steamer.

Meanwhile,mix the sauce ingredients together,bring to a boil then leave to cool.serve mussels in a large dish,discarding any that have not opened during steaming.An individual dish of the sauce should be given to each diner.

CORAL BEAN CURD

Tofu is rich in soy lecithin which is beneficial to human body.My husband bought a packet of century egg.I took one to make this dishes.

CORAL BEAN CURD

Ingredients;
200g (about 3 piees) bean curd (medium firmed tofu)
100g prawn meat
2 pieces salted egg yolk
2 pieces egg yolk
1 pieces century egg (pee tan)
2 tbsp cornflour
1 1/2 chopped spring onion

seasoning;
1/4 tsp salt
1/2 tsp sugar
1/4 tsp pepper

Batter (mixed)
60g flour
1/2 tsp baking powder
1/4 tsp salt
100g water
1 tbsp oil

Chilli sauce ( combined)
1 tbsp tomato sauce
2 tbsp sweet chilli sauce
1/2 tbsp lime juice
1 clove garlic chopped
1/2 tsp light soy sauce
2 tsp sugar
1 tbsp fried sesame seeds

Method;
1.mash bean curd and drain out the water.Rub prawn meat with some salt,then finely chop.Steam salted egg yolk and century egg for 10 minutes and finely chopped.
2.mix bean curd and egg white,add in prawn paste,salted egg yolk centuryegg,chopped spring onion and seasoning.lastly stir in corn flour.place the mixture into a square pan and level it.
3.Fill the wok with some water and bring to a boil over high heat.Place in bean curd ans switch to low heat,steam over medium heat for 8 minutes.
4.Remove and set to cool.keep it into refrigerator till it is firmed
5.Cut the bean curd into pieces.coat evenly with batter and deep fry into hot oil till golden brown.serve with chilli sauce.

ALKALINE KUIH

I learned this alkaline kuih from my husband bioliogical mom,she do not have the  recipes note,just approximately,most of the time i make it was not a success.My youngest sister show me a new cook book ,she just bought  ,when i visited her..I was flipping through the cook book until I saw this recipes.I was delighted ,the book show some picture the mixing method and how to cook.It gives a accurate recipes.This alkaline kuih best to use boric acid it gives a springly crunch.we are using sparingly so it cannot pose a problem,hokkien have been eating this kuih for centuries.Thanks to
boon 's secret recipes cookbook.

ALKALINE KUIH

Ingredients;A
500g rice flour (3 elephant brand)
900ml water
3/4 tsp pengsa or boric acid (optional choice)
1 tsp alakline water or jian shui (I added 1 tbsp)
1 1/2 tsp fine salt
1 tbsp tapioca flour

Ingrediens; B
900 ml

Utensil needed
11'round tray (cake tin)

Method;
1.combine ingredients A,mix well,strain,set aside.
2.bring water of ingredients B to a boil.now,ladle in a portion of no.1 into the hot water,stirring it at all time.Repeat process till no1.has been used up (when adding in the liquid batter,lower the heat to low ,keep stirring)
3.when no2 starts to thicken in consistency,remove from heat.( thicker than condensed milk)
4.pour no. 3 into a tray.steam over rapidly boiling water for 60 minutes.remove,cool for a couple hours or overnight.cut into pieces.serve with braised soy sauce pork or sliced into pcs and stir  fry wtih mushroom,dried shrimp,spring onion,diced chilli.

SPICY FRIED CHICKEN DRUMSTICKS

These drumsticks are always popular and I make this for dinner.Marinated these drumsticks for even a short period, adds a subtle flavors to the flesh and even simply deep fried it is always delicious.

SPICY FRIED CHICKEN DRUMSTICKS

Ingredients;
7 pcs drumsticks (can use any part of chicken )

Seasoning; A
10g mashed ginger
10g mashed shallot
5g mashed garlic
10g mashed spring onion
10g bird eye chilli
10g mashed szechuan peppercorn
2 tsp salt
2 egg yolk
20g wheat flour
50g water

Seasoning;B
1/4 tsp salt
1/2 tsp chicken powder (I omitted)
1/4 tsp blended szechuan peppercorn
1 tsp chilli powder
1/4 tsp cumin powder

Method;
1. wash the drumsticks,and use a cloth ot thick paper to wipe and dry the drumsticks.
2.put seasoning A in a big mixing bowl. Mix drumsticks with seasoning A (except wheat flour) to marinate for an hour ( I marinated for a few hour).
3.remove marinated drumsticks from bowl (without the mashed ingredients) coat the drumsticks
with wheat flour to make it thick.
4.heat up oil in pot,deep fry the drumsticks over high heat till cooked and golden.
5.add seasoning B,toss it with the chicken drumsticks.serve.

KERABU IKAN KEMBUNG

I bought a kg of ikan kembung from the wet market.I used 400g of this fish to make kerabu.For this recipe the fish have to steamed first,flake off flesh to mix with all the seasoning. Is a tasty dish.

KERABU IKAN KEMBUNG

Ingredients A
400g fresh ikan kembung (any kind of fish you like)

IngredientsB
2 fresh red chillies (deseeded,finely cut)
8 chilli padi
80g shallots (sliced thinly)
20g garlic ( finely cut)
15g fresh mint leaves (finely cut)

seasoning
2 tsp fish sauce
2 tbsp white rice vinegar /normal vinegar
3 tbsp lime juice
2 tbsp castor sugar

For garnishing;
15 g fresh mint leaves

method;
1.cleans and rinse fishes,steam over high heat for six minutes.Ensure the fishes are cooked,leaves to cool.Flake off the flesh.keep aside.
2.combine white rice vinegar with sugar of,seasoning,mix till sugar has dissolved.
3.mix ingredients B,no.2 ,remaining seasoning together.Next ,add in no 1.optional to serve straight or keep chilled.Mint leaves leaves should be added in last prior to serving as it turns blackish it comes into contact with vinegar

CHINESE ROJAK

Rojak is a malay word mean all differents ingredients mixed together.Today I am making the chinese style of rojak is a very popular snack in malaysia and singapore.The new version rojak in penang use
fresh fruits to make. The important thing is the sauce.I love to put in more you tiao and pineapple.
Is a tasty and delicious snack.

CHINESE ROJAK

Ingredients;
A handful of kangkong /water spinach (blanch in hot water,drained)
200g bean sprouts ( blanch in hot water,drained)
1 small yam bean /sengkuang ( peeled and sliced into small pieces)
1 cucumber ,sliced into small pieces
1 small pineapple,peeled and sliced
5 pcs fried tau kwa,siced to pcs
6 pcs you tiow,sliced

Sauce;
10g dried chilli,soak in hot water to soften,drain and blend into a smooth paste( use only 2 tbsp)
4 tbsp tamarind paste mixed in 1 1/2 cup of water and squeeze the juice
4 tbsp shrimp paste( hei koh)
5 tbsp sugar
300g toasted ground peanut

Method;
1.sauce; Mix all ingredients well combined,taste to adjust to your taste. add in the ground peanut,mix
to form a thick paste ( if too sourish ,add in more sugar,add in more chilli paste if you want it hot. and
the shrimp paste ( hei koh) is salty.)

2.Arrange all the ingredients on a big deep bowl
3.to serve; pick every ingredients put in the bowl and add some sauce to mixed evenly.
 

FRIED LEMONGRASS CHICKEN

These deep fried chicken are always popular in any occasion.It goes well with any marinated ingredients.every family have their own recipe for frying the chicken wing.

FRIED LEMONGRASS CHICKEN

Ingredients;
6 chicken wings
3 stalk lemongrass
4 shallot
2 tbsp cornflour

Marinade
1/2 tsp salt
1 tsp sugar
1 tsp crushed black pepper
1/4 tsp five spice powder
1/4 tsp cekur,blend to paste
2 tbsp fish sauce
1 tbsp rice wine

Method;
1.in a blender,add the lemongrass,shallot,ginger and garlic,blend until fine. Remove and squeeze out
the juice and retain.
2.Mix chicken wing with marinade and blended lemongrass juice,marinade for 2-3 hours in the fridge
3 Add in cornflour to the chicken,mix well. heat a wok of oil deep fried the marinated chicken over high heat until cooked and golden brown in color. Drain on paper towel.

BEAN SPROUTS,ANCHOVIES SOUP

This is a simple home cooked soup.Using just a few ingredients to make this tasty soup. .Once  the soup is boil,throw in the bean sprouts cover it,straight away off the heat.When you taste the soup,the raw smell of bean sprouts came out.

BEAN SPROUTS ,ANCHOVIES SOUP

Ingredients
150g bean sprouts
3 cup water
10g anchovies (ikan bilis)
chinese wine 1 big tbsp
salt to taste
1tsp light soy sauce
1 stalk spring onion(chopped)
some toasted sesame seed

Method.
In a pot,bring the water to boil,add in the anchovies lower heat,simmer for 15 min and discard the anchovies. Add in light soy sauce,chinese wine,salt to taste. then bring to boil,lastly thrown in bean sprouts and cover it,straight away off the heat. ladle the soup onto a soup bowl,top with spring onion,toasted sesame seed and serve

PORK FLOSS

This pork floss  is well loved by children and adults.On chinese new year lot of shop selling it.the recipes is from my eldest sister,quite easy to make this pork floss.You can use chicken meat to make as well.Lately people use the new breadmachine to make this. I don't own ones.

PORK FLOSS

Ingredients
600g pork lean meat or chicken meat
3cup water
4 tbsp sugar
2 big tbsp cooking oil
1 tbsp dark soy sauce
2 tsp salt
1tsp msg

Method;
1.wash clean  the meat and cut into big chunk.In a pot,add in the 3 cup of water add in the cut meat.And bring to a boil , cook till all the meat is thoroughly cook,lift out the meat.Filter the boiled water and kept aside for later use.

2.when the cooked meat is cool,use a mortar and pestle pounded the cooked meat till soft and loosen.
 pounded longer.then use your hand to shredded the cooked meat as fine as possible.You can shredded very finely,the result came out very fluffy floss and nice.

3.In a big wok add in the  water,sugar ,dark soy sauce,salt,msg,the shredded meat,use a ladle to mix well combine and bring to a boil ,lower to medium heat ,stir occassional and when the water is getting less ,lower heat and kept stirring until the meat is dry ,floss fluffy,lastly add in the oil to stir well mix and dish onto a plate to cool.store in an airtight container. ( my meat is not fine enough,)

PRAWNS ,SOTONG SAMBAL PETAI

These are one of the most recognized dishes in some chinese reataurants.Some may not like the petai
or stink beans strong smell once you bite it.The chilli paste or sambal complement many ingredients.

PRAWNS,SOTONG SAMBAL PETAI

Ingredients;
350g medium sized prawn
100g petai/stink bean
1 medium sized octopus / sotong
1/2 tbsp tamarind pulp mix with 100ml water
5 tbsp cooking oil
salt to taste

Groung spice paste
12 shallot (peeled and slices
3 pcs candlenuts
6 fresh chillies (washed and sliced)
8 stalks dried chillies(soaked in hot water to soften/cut into 3 cm)
1/2 tbsp belacan (shrimp paste)

Method;
1.Use hand to squeeze the tamarind pulp with water,sieved to obtain the tamarind juice.
2.Shelled the prawns,kept the tail intact marinated with 1 tsp sugar and 1/2 tsp salt.Octopus clean
,wash and cross cut the surface to form pattern.
3.using an electric blender,finely grind spice paste ingredients adding a little water if needed to move the blades.
2.heat oil in a wok or pan,over medium heat,saute spicepaste until fragrant,stirring continously to
prevent paste from burning
3.Once the paste is fragrant and oil appear on the surface,add tamarind juice and simmer for 1 min..
4.Add in marinated prawns,petai,octopus for 1-2 minutes or until the prawns and octopus curl up.
 add salt to taste,adjust to your taste and turn off heat.Prawns and octopus cook rather fast so do not over cook it.serve with rice.

SPICY LEMONGRASS PRAWNS

This easy to prepare prawn dish has the fragrance of lemongrass,rice wine and fish sauce.Stir fry over high heat for the best flavors and texture.Is a vietnam dishes and is very tasty,try it yourself.

SPICY LEMONGRASS PRAWNS

Ingredients
500g fresh medium prawn,shelled and deveined
2 tbsp oil
2 tsp minced garlic
1/4 tsp salt
sprigs of coriander leaves for garnish

Marinade
2 tsp salt
2 tsp rice wine/sherry or sake
2 tsp sugar
1 finger length red chilli,deseeded minced or ground to paste
1/4 tsp freshly ground black peppercorn
1 stalk lemongrass thick bottom part ,outer layer discard,inner part thinly sliced
1 tsp minced garlic

Method;
1.combine the marinade ingredients in a large bowl and mix well.Place the prawns in the marinade and mix well coated.Allow to marinate for 30 minutes.
1.heat oil in a wok over high heat and stir fry the garlic until fragrant and golden brown,about 30 second,add prawns with the marinade and stir fry until the prawns turn pink and are just cooked 2 to 3minutes,finally season with salt and remove from heat.
3.Transfer to a serving platter,garnish with coriander leaves.

TARO PASTE SANDWICH & FRIED SNACK

This ia a yam filling sandwich with cream cracker biscuits and serve as snack.Quite a simple way to cook this snack .I used the margarine cream cracker biscuits,or you can use plain cream crackers.

TARO PASTE SANDWICH & FRIED SNACK

Ingredients;
A; 250g taro / yam(pared off skin,cut into thin slice pcs,steamed,mashed whildt hot)
     1 tbsp icing sugar
     1 tbsp butter
      1 tbsp cornflour
B; 12 pieces cream cracker biscuits
C; 1 egg ,beaten
     some milled cream crackers crumbs
Method;
1.combine ingredients A together.Divide into 6 equal parts.sandwich this between 2 pieces of cream cracker biscuits of ingredients B.

2.Dip no.1 in beaten egg then coat with milled biscuits crumb.deep fry in hot oil till golden.

FROZEN BANANAS IN COCONUT MILK AND CRUSHED PEANUT

This easy to prepare recipe is a delicious can be enjoyed as a sweet snack. Made with freshly frozen banana and coated with sweet coconut milk and sprinkle with crushed peanuts.


FROZEN BANANAS IN COCONUT MILK AND CRUSHED PEANUT

Ingredients;
8 small bananas ( preferably finger bananas)
8 wooden ice cream sticks
300 ml coconut cream
2 tbsp caster sugar
1/2 tsp salt
100g chopped roasted unsalted peanut
4 tbsp freshly grated or unsweetened desicated coconut

Method:
1.peel the bananas and thread them onto ice cream sticks. Place on a plate,cover with plastic wrap
  and freeze in the freezer for 2 hours.
2.Combine the coconut cream,caster sugar and salt in a narrow glass and stir until the sugar is
   dissolved.
3.On a plate,combine the peanuts and grated or desicated coconut,mix well. From freezer take out
   the plate of  frozen bananas and dip a frozen bananas into the sweetened coconut dream,tilting the
   glass to ensue the bananas is coated thoroughly. Remove and roll in the peanut mixture until the
   bananas on all sides, then place on all sides on a serving platter. Repeat with the remaining bananas.
4.Serve the coated bananas immediately,or return to the freezer and serve any time.

CARAMELIZED PUMPKIN ,SWEET PTATOES

This sweet dessert was my parent favourite. Using simple ingredients to cook.I bought a medium size pumpkin ,using half and some sweet potatoes to cook.You can add in yam as well,I left out the yam because I forgot to buy.Is very nice dessert

CARAMELIZED PUMPKIN ,SWEET POTATOES

Ingredients;
300g pumpkin,cut into 1 1/2 in chunks with skin
300g sweet potatoes,peel the skin and cut into 1 1/2 inch chunks
4 small shallot,peel and slice thinly
1/2 pieces gula melaka /brown sugar
a few tbsp sugar
2 tbsp vegetable oil
some water

Method;
In a heat wok,add 2 tbsp oil to fry the shallot till light brown and fragrant add in the gula melaka and
some sugar to taste for the sweetness.Adjust the sweetness to your taste.
Put in the pumpkin,sweet potatoes,stir well add just enough water to cover it,bring to a boil,lower heat to simmer till cook and gravy is thicken and dry. Don't add too much water or cook too long.
Or else the pumpkin and sweet potatoes will become mushy.Can be seved hot or cold..

KEREPEK BAWANG (ONION CRACKER)

Everyone is my family loves to snack this kerepek bawang(onion crackers).During my working day,
One of my malay colleague bring some kerepek bawang to treat us,we chinese colleague loves it.So
every chinese new year we order from her.She stop taking order from us,due to two small children and her aunty did not want to help her.Once day she told me ,bought the ingredients come to my house and I will show you how to make.there is no written recipes.Roughly I jotted down the amount
of ingredients to use.The dough have to be quite stiff,so that easily can be cut into thin slice.

KEREPEK BAWANG (ONION CRACKER)

Ingredients;
Onion batter;
400g plain flour
200g big onion (blend to smooth paste)

 2 tsp salt (adjust to your taste)
1 tsp msg



Onion dough
In a bowl of blended onion,add salt,msg,use a spoon to stir well mix.Add the mix blended onion to the flour using hand to mix well combined and knead to a stiff dough.set aside.(can use the bread machine or use the hook to mix).Divide the dough into 6

Ingredients;
margarine batter

4450g flour
50g melted margarine
water roughly 12 tbsp ( slowly add in tbsp by tbsp)

margarine dough
In a mixing bowl mix all the ingrdeints together to get the stiff dough.Mix longer period to get the texture smoother.Divide the dough into 6

Method;
1.Dust the working surface with some plain flour,put a pieces of dough onto the flourd surface. Roll
the dough flat with a rolling pin ,do the same with the margarine dough.
2.Put the margarine dough first and top with the onion dough,should be the same equal size. Roll like the swiss roll,roll tightly so that is no hole in between.Do the rest of dough the same way.
3.use a very sharp knife.  on a choppong board  place the roll batter,trimed off the end,cut into a thinly sliced.after cutting a few slice roll it round then cut,doing it in between cuting and roll round.
4.After slicing put into a big plate,don't overlap or it will stick together.Don;t dust with flour.
5.In a wok ,heat a wok of oil,when the oil is hot,put in pieces by pieces to deep fry,when it turn slightly brown in colour,dish out and drain off the oil..When it cooled store in an air tight ontainer.

Tips ; can use a pasta machine using no.7 to press flatten,fold into three and flatten again for 3 -4 times.Then change to no;4 to press flatten and fold into three and flatten again for 3-4 times.
then layer the margine roll and the onion roll together and slice thinly.If your dough is soft,have diffculty to slice thinly,put your dough in the freeze to frozen for a few hour.Take out from fridge,have to be fast in slicing and quickly put into a wok of hot oil,to deep fry or it defrosted the sliced pieces will be sticky. the important part the dough have to be a bit stiff.  All the years i hand roll it cos; i do not own the pasta machine.I just got this pasta machine two year  from the second hand store.

BOILED EGG PLANT

Boiled eggplant ,this dish my mom cook for us,now is my turn to cook for my children. they love it.
Is a simple dish using few ingredients to cook.

Ingredients
2 eggplant
1 whole garlic,minced
2 tbsp salted bean paste (adjust acording to your taste)
2 tbsp water
4tbsp vegetable oil for frying.

Method;
1.cut the each egg plant into 3 part.In a pot of water,add in the eggplant to cook till tender,Drain.
2.Use a choptstick to peel off the skin.Arange on a plate.
3.In a wok ,heat 4 tbsp oil,stir fry the garlic,slightly brown add in the salted bean paste and 2 tbsp water ,stir well mixed.Dish  on the boiled eggplant and serve with a bowl of rice.

ROASTED PORK BELLY, EGGPLANT IN XO SAUCE

This simple combination of eggplant and roasted pork belly cooked in xo sauce, very tasty dish. Normally in chinese family,roasted pork belly that is left over,we used it to cook with other ingredient. It can cook a pot of mixed vegetable or a pot of mixed rice.

ROASTED PORK BELLY ,EGGPLANT IN XO SAUCE

Ingredients
300 roasted pork belly ( cut into small pieces)
400g eggplant (striped)
2 tbsp xo sauce
3 chilli (coarsely chop) optional
30 ml water

Seasoning
1 tbsp light soy sauce

1 tsp sugar


1/2 tsp chicken stock powder

Method;
1.Parboil eggplant in the hot oil over high heat for a short while,dish out,drain.
2.leave 2 tbsp hot oil in wok,add in roasted pork bellyand stir fry over medium heat until fragrant,then put in xo sauce,stirring constanly until aromatic.
3.Add the eggplant,seasoning and water,stir fry briskly over high heat until well combined.serve hot.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

The chicken is marinated with salt,sesame oil and 'shaoxing' wine before it steamed. Make in the morning and put into fridge till evening time,take out to steam. this way is more tasty.

STEAMED SALTED CHICKEN SERVE WITH GINGER SAUCE

Ingredients
3 chicken chicken drumsticks
1 tbsp salt
1 tbsp shaoxing wine
1 tsp sesame oil

Ginger with spring onion sauce
120g mashed ginger
2 tbsp chopped spring onion
3 tbsp cooking oil
1 tsp sesame oil
1/3 salt.

method.
1.To make dipping sauce,in a preheated wok,heat up 3 tbsp cooking oil,add in mashed ginger and spring onion,stir fry over low heat until fragrant.remove from heat,mix in sesame oil and salt.

2.Rinse the chicken drumsticks,pat dry, then rub it all over with salt,wine and sesame oil. Let it marinate for 1 hour.( can marinated for longer hour your preferens )

3.put the marinated chicken drumsticks onto a steaming plate.In a preheate steamer,steam the chicken
  drumsticks over high heat for 20 minutes or until cooked .Remove from heat,leave to cool.cut into pieces and serve with the ginger dipping sauce.

STIR FRIED PORK WITH ASPARAGUS

This is a Asia style cooking asparagus,is often stir fried with chicken meat,shrimp,beef ,pork and fish fillet. Preparing asparagus cut off the thick end,can be used whole,slice or chopped into bite size to fry with rice.

STIR FRIED PORK WITH ASPARAGUS

Ingredients;
300g lean pork
250g asparagus (cut into 2 inches)
10 sliced carrot
10g scallion ( cut into 2 inches)
1 tsp minecd ginger
1 tsp minced garlic
1 tbsp cornstarch

Seasoning
1/2 tsp salt
1 tsp sugar
tsp oyster sauce
1 tbsp shaoxing wine

Method;
1.wash the meat,drain and cut into thin slice,marinated with cornstarch for 5 minutes.Take the twig
  of asparagus and rinse.
2.Heat up  pot of hot oil,scald the marinated sliced meat in hot oil,remove and drain.
3.heat a saucepan,1 tbsp of oil,saute the minced garlic and ginger until fragrant,put in the asparagus, carrot,stir fry over high heat for 2 min,add in the scald meat seasoning and scallion stir fry evenly. remove from heat and serve.