STEAMED SHAOXING CHICKEN

On 30th jan 2014is chinese New Year Eve is also known as reunion dinner.It;s an important for the whole family to gather for dinner.the best opportunity for the entire family to have reunion,especially ,no matter the distance,every one hopes to return home on this day,to reunite with their family and have a wonderful meal.For me we have Tom yam steamboat that evening.I do not took any photo.

STEAMED SHAOXING CHICKEN

Ingredients;A
1/2 pieces kampong chicken ( chop into pieces0
1 1/2 tsp salt
1 tsp shaoxing wine
10g shredded ginger
1/2 tsp tapioca starch

Ingredients B;
2 tbsp shaoxing wine
1 1/2 tsp wolferry
3 pieces red date (shredded) I omitted
3-4 slices angelica root

Seasoning;
1 1/4 tsp salt
1/2 tsp sugar
1/4 tsp monodium glutamate
1/2 tsp sesame oil

Method;
1.Marinate ingredients A for 30 min.Set aside
2.Marinate ingredientsB.set aside for 1 hour
3.Mix narinated ingredients A and ingredients B,place it on a steaming plate.Add in seasonings
4.Steam over high heat for 8-10 minutes.Remove and serve.
1/4 tsp 

WATER SPINACH WITH BEAN PASTE

Busy preparing for the new year, four more day to goes .I cook this simple kangkong and another dish for lunch.

WATER SPINACH WITH BEAN PASTE

Ingredients;
300g water spinach
30g dried shrimps (soak in the water till soften0
1 red chillies (cut into rings),5 bird's eye chillies (diced)
1 tsp chopped garlic
1 tbsp salted bean paste

seasoning;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp shaoxing wine.

Method;
1.Rinse the water spinach,cut into section,drain well,ready to use.
2.Heat up 2 tbsp oil to saute chopped garlic,dried shrimpe and salted bean paste until fragrant.Add in water spinach,chillies and seasoning.Stir fry briskly over high heat until well combined.Dish up.serve hot.

ORANGE SPARE RIBS

Today I asked my hubby to hang two big red paper lantern at the front porch ceiling.At the top of the main door I hang a long red cloth is considered prosperous,beside the main door,I pasted on the wall a festive couplets written in chinese word on red paper.It reflects the traditional customs and beliefs,and carries the sense of hope people have for the future.

ORANGE SPARE RIBS

Ingredients;
600g spare ribs( cut intopieces)
1 orange (peeled,cut into pieces)
1 egg (beaten)
1 tbsp tapioca starch

Marinade;
1/2 tsp soda bicarbonate
1 tsp sugar
1/4 tsp salt
1/4 tsp monosodium glutmate
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1 big orange (freshly squeezed juice)

Sauce;
200g water
75g sugar1/4 tsp salt
40g vinegar
1 orange (freshly squeezed juice)
60 g plum sauce

method;
1.Mix marinade with spare ribs and set aside for 1 hour.
2.Add in egg and tapioca starch,mix evenly before deep frying.
3.Heat up a pot of oil,deep fry spare ribs till golden brown.
4.Boil sauce,thicken the gravy with starch solution.Put in fried spare ribs and fresh orange,stir fry over high heat till fairly dry.serve

INDONESIAN CURRY CHICKEN

The year end, clean up the whole entire house before the chinese new year .Everyone in the family have to work together and dutifully clean the whole house to keep everything spick and span to welcome the new year.Is a traditional chinese custom.

INDONESIAN CURRY CHICKEN

Ingredients;
3 nos whole chicken leg (cut into pieces)
2 blades kaffir lime leaves (shredded)
200ml thick coconut milk

Marinade;
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 egg
2 tbsp tapioca flour

Spices;
3 red chillies
4 dried chillies (soak in the water till soften)
4 garlic cloves
4 shallots
2cm fresh turmeric
2cm fresh lengkuas
2 candle nuts
2 tbsp curry powder
3 tbsp cooking oil

seasoning;
1/2 tsp salt
1 tsp sugar

Method;
1.Blend all spices in the blender until finely paste,remove and keep aside.
2.Season chicken pieces with marinade,deep fry in te hot oil over high heat until cooked and golden in colour.remove and drain,keep aside.
3.Heat up wok,saute blended spices over medium heat until the chilli oil is begins separate. Add in fried chicken pieces and kaffir lime leaves,toss well.
4.Add coconut milk and seasoning,bring to a boil.Next,reduce to medium heat,keep stirring until the curry gravy is thicken.Remove from heat.serve hot.

ASSAM PORK

My children do not like to eat green or red capsicum.When I cooked this dishes they liked it. The green or red capsicum taste well  with the seasoning and the pork.

ASSAM PORK

Ingredients;
250g pork belly ( Sliced)
1 green capsicum (cut into wedges)
1 red capsicum (cut into wedges)
4 cloves minced garlic

Seasoning;
1 1/2 tbsp bean paste
35g assam paste
4 tbsp water
2 tsp sugar

method;
1.Mix bean paste with 1 tsp sugar.Mix assam paste with 4 tbsp of water,setaside for 10 minutes.remove the seeds.
2.Heat up some oil,fry green and red capsicum till fragrant.Put in pork,fry till half cooked.
4.pour in assam sauce,fry till fragrant.pour in water and stir evenly.cover with lid and braise for a while.
5.Remove lid,season with sugar.Add in fried green capsicum and red capsicum,stir evenly.serve.

STIR FRY BEANCURD WITH SHREDDED PORK

Yesterday hubby not working plus my daughter is back home for public holiday,together we went to endau to visit my youngest son who serve PLKN. It opening day for family visit.He request a large pizza with extra cheese,plus some cloth hanger,soap.Start journey at 11.00am we reached the camp at around 2.30pm.the road to endau quite winding.The camp site look out was south china sea,open seaside,nice scenery and it was nice weather,windy and cooling.We register our name,my son came to greet us,he took us behind his camp site,looking over the south china sea under a tree we have pinic together chatting ,how his stay at the Kem PLKN Teluk Sari,Endau.

STIR FRY BEANCURD WITH SHREDDED PORK

Ingredients;
2 pieces hard beancurd
200 pork belly
20g shredded carrot
1 red chilli ( shredded )
1 tsp chopped garlic
1 tbsp shaoxing wine
2 tbsp wine

Seasoning;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp pepper
1/2 tsp sesame oil
1 tsp sugar

Method;
1.cut the hard beancurd and pork belly into strips,parboil in the hot oil separetely till fragrant,remove and keep aside.
2.heat up 1 tbsp oil,saute chopped garlic until fragrant.Addin hardbeancurd,pork belly and the remaining ingredients toss well.add water and seasoning,stir fry briskly over high heat until well combined.
3.Lastly ,splash in shaoxing wine,stir well.Dish up ,serve hot.

STEAMED EGGPLANT AND SOFTBEANCURD WITH SWEET CHILLI BEAN PASTE

This dishes use eggplant and beancurd and put in seasoning to steam.It simple and healthy dishs.

STEAMED EGGPLANT AND SOFT BEANCURD WITH SWEETCHILLI BEAN PASTE

Ingredients;
1 eggplant
1 box soft beancurd
100g minced pork
1 tbsp chopped spring onion
1 tbsp chopped garlic
some cornstarch solution ( for thickening )
sauce;
2 tbsp hot bean paste ( I use soy bean paste and a bit of chilli paste)
1 tbsp shaoxing wine
1 tbsp sugar
2 tbsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
120ml water

Method;
1.Heat up 2tbsp oil in the hot wok,saute chopped garlic until fragrant.Add minced pork,stir fry till aromatic.Add sauce mixture and bring to a boil,thicken the sauce with a little cornstarch solutions.remove from heat,ready to serve.

2.cut eggplant and beancurd into same square slices,then arrange alternately on a steaming platter.steam over high heat
for 10 minutes.remove from heat,remove the water,pour in sauce mixture and sprinkle with chopped spring onions,serve hot.

FRIED FISH WITH DRIED SHRIMP CHILLI PASTE

You can use different kind o f small fish to cook this dish. Is simple and appetising to goes with a bowl of cooked rice.using the dried chilli shrimp paste.

FRIED FISH WITH DRIED SHRIMP CHILLI PASTE

Ingredients;
4 cencaru fish,cleaned
1 tbsp salt
some dried shrimp chilli paste (homemade)

Method;
1.Rinse fish and pat dry Put the fish on making diagonal slits in the fresh on both sides of the fish.Rub salt all over the fishes ,marinate for 30 min.

2.Deep fry in hot oil over high heat until golden brown.remove and drain well.

3.Put the fried fish on a plate and spoon some dried chilli shrimp on top.

DRIED SHRIMP CHILLI PASTE

I make this sauce and store in a jar and kept in fridge,it convenient when you want to use it.

DRIED SHRIMP PASTE

Ingredients;
50g dried chillies (soak in the water until soften)
5 shallots
4 clove garlic
6 bird's eye chillies
30 dried shrimps
50ml water
100ml cooking oil

seasoning;
1 tbsp sugar
1/2 tsp salt

Method;
1.Blend dried chillies,shallots,clove garlic,bird;s eye chilliesand dried shrimps in the blender until finely paste.Remove and kept aside.
2.Heat up 100ml cooking oil in a saucepan,stir fry blended ingredientsover low heat until fragrant,and
chilli oil is begins separate.Add in water and seasoning,continue stir fry untilthe ingredients is dry.

TOM YAM SQUID

The recipes use the soaked brown squid.I use fresh squid to cook.You can cook the gravy thicken.I prefer more watery sauce ,the sauce can spoon on the white rice.Remember when cooking fresh squid,give a quick fry will do.don't overcook or the squid is hard to bite.

TOM  YAM SQUID

Ingredients:
1 no (about 500g) soaked brown squid(scorea criss-cross Pattern and sliced)
200g potatoes (peeled,cubed)
2 green chilli sectioned
2 red chilli sectioned
2 big tbspTom yam sauce (home made)

seasoning;
2 tbsp evaporated milk
2 tbsp calamansi lime juice
1 tbsp sugar
1/2 tsp salt

Method;
1.cook the potatoes in the boiling water until soften,dish out.blanch the squid slices in the boiling water for a while,remove,drain well and ready to cook.

2.Heat up a 1tbspoil,sautetom yam paste until fragrant.Add in the remaining ingredients,toss well.
Next,add seasoning,stir fry briskly until aromatic,and the sauce is slighly absorbed.dish up.serve hot.

TOM YAM SAUCE

My eldest boy loves tom yam soup,it is his favourites.I make this tom yam sauce,can stored well in the fridge.When making this home made tom yam sauce,I forgot to added in the 100ml oil.The sauce is quite dry. Add in the 100ml oil,the sauce  surface appeared a layer of oil.It taste delicious.

TOM YAM SAUCE

Ingrdeients;( A )
100g dried shrimp
200g shallots
100g dried chillies (soak in the water until soften)
20 fresh galangal
3 stem lemongrass
100ml cooking oil

Ingredients; ( B )
10 blades kaffir lime leaf (shredded)
100g tamarind paste
125 ml water

Seasoning
1 1/2 tsp salt
2 tbsp brown sugar
3 tbsp thai sauce

250ml cooking oil (for cooking)
Method;

Mix tamarind paste with 125 ml water,soak for while,remove seeds and retain the tamarind juice.

Blend all ingredients (A) in the blender until finely paste,remove and keep side.

Heat up 1 bowl (250ml ) of cooking oil,add in blended ingredients,stir fry over low heat until the chilli oil is begin to separate.

Add in tamarind juice kaffir lime leaves and seasoning.Stir fry briskly until aromatic.Remove from heat,ready to use.When cool,store in a glass jar and kept in the fridge

GREENTEA COOKIES

GREENTEA COOKIES
Source from:just one cook book

Ingredients;
240g flour
15g matcha powder
150g unsalted butter,softened
pinch of salt
2 egg yolk
1/2 cup of white chocolate chip

Method;
1.sift the flour and matcha powder.
2.cream butter,sugar and salt until soft and loght
3.Add in the yolks and beat well
4.gradually add in flour and matcha powder.
5.add the chocolate chip and fold in together.
6.shape the dough into 2 blogs and wrap them in cling film.rest in the fride overnite.
7.preheat oven to 150C and cut the cookies to 7mmthickness.
8.Bake for 20 min and let them cool on the rack.

PINEAPPLE TART

This recipes taken from an old black and white nyonya cook book. I have used this recipes for many years when comes to making pineapple tart.Everybody love this pineapple cookies.

PINEAPPLE TART
Ingredients; A
565g flour
340g chilled butter
2 tsp baking powder
Ingredients;B
2 tbsp castor sugar
3 egg yolk
1tsp vanilla
1/2 tsp salt

8 tbsp hot boiling water

Method;
1.sift A together into a basin
2.rub butter lightly into flour with tips of finger till mixture resemble breadcrumbs
3.Beat B lightly in a bowl.
4.pour egg mixture into flour batter.add boiling water and mix with both hand to form a pastry dough.
5.chill in refrigerator for 1/2 hours.
6.roll dough into ball,flatten put in a ball of pineapple jam  and wrap it into ball.
7.place tart on tray lined with greasedproof paper,glaze and bake in oven at 170c for 20 min

Home made pineapple jam;

Ingredients;
3 pineapple mauritian
500g sugar
2in cinnamon stick
3 star anise
3 cloves

Method:
cut the pineapple into 4part,grate the pineapple using a hand grater.put the grated pineapple into a high pot,add in the sugar,cinamon,star anise,clove using low heat to cook.Stirring occasionally at the begining,when the gravy getting  thicker,kept stirring until the gravy is dry.it take about 1 to 1 1/2 hours.remove from stove to cool.Be careful when stirring it will splash at your hand.use a long wooden spoon and a high pot.(or wear a glove)

CRUNCHY MILO COOKIES

very cute cookies shapes of a dog.I thought is quite diffcult to make the ear,the nose,reading through the recipes notes,all use chocolate chip,the chocolate rice and koko krunch.i make this cookies with my daughter help.The diffcult part is the eyes,chocolate chip,very fine ,break easily.so I use a very fine clip to clip the chocolate rice very lightly. It crunchy cookies.

CRUNCHY MILO COOKIES

180g butter at room temperature
80g milo
200g cake flour
25g cornflour
25g milk powder
some chocolate rice
some chocolate chip
some koko krunch cereal

Method.
1.sieve cake flour,cornflour and milo powder,set aside.
2.cream butter,milo in low speed for about 3 mins.Do not overbeat.
3.Add in the sieve flour and continue beating for 1 min to form dough.
4.Divide the dough into 10g each and put three chocolate chipinto the dough and roll into balls.
5.decorate the dough ball with koko krunch as ear,chocolate rice as eye and a hocolate chip as nose.
6.Bake at preheat oven at 140C for about 25 min or until it;s cook.leave to cool.

NIAN GAO (STICKY RICE CAKE)

My first attempted to make this Nian Gao.I got the recipes from my aunty mother through words.
It took me 12 hours to steam and make two only,My hubby said I wasted my time to cook 12 hours for this two nian gao.I did not know,you can put a few more by piling up anothe two or three.I used wood to cook this nian gao as I have a big open backyard.You can used charcoal.After 12 hours,the picture show out the results.I was happy with it. in the begining I was afraid it won't turn brown in colour. It took me 6 hours,just slight brown in colour,the longer you steamed it the colour will be darkened brown.

NIAN GAO

500g glutinious rice ( one packet)
500g rock sugar
500ml water.

In a pot ,add in 500ml water and 500g rock sugar used low heat to cook till the sugar dissolved.Set aside to cool. In a big mixing bowl,put in the 500g glutinious rice and slowly add in the sugar syrup and stir to mix well combined until you get a thicker batter , (slightly thicker than the condensed milk) adjust the batter yourself,if too thick,add some water.

blanch banana leaves to soften,wipe dry.use the banana leaves to line the tin in two or three layers
and pour sticky rice battertill 70 % full. By then fill in the lowest part of steamer with water 80 % full,put nian gao on top together with steamer when water start to boil,steam  over high heat for 10 to 12 hours.have to check the water level,adding hot water time from time until the nian gao turns brown colour. cool and allow to set overnite before removing the tin. It took me 12 hours .