FISH PORRIDGE

Porridge is also a common food staple among the chinese.It is easily digested by the body,It is well loved dish by people in tropical countries.

FISH PORRIDGE

Ingrdients;
1 threadfin/kurau ( 500g)
5 to 6 bowls water
2 bowls cooked rice
1 1/2 tsp preserved dong chai (washed and drain)
1 stalk corriander,choped
some shredded ginger
preparation;
1.gut and wash the fish,use the top and bottom meat,sliced thinly and coated with cornstarch,deep fry in hot oil,quick fry and dish out .
2.rinse cooked  rice once,drain.
seasoning;
1/2 tsp salt.,msg
1 tbsp fish sauce
Garnishing;
some fried shallots
dash of pepper
1 stalk corriander ,chop finely
Method;
1.place 5 bowls of water into a pot,add in cooked rice,preserved dong chai,shredded ginger.cook over high heat until boil.Reduce to medium heat,and boil for 8 to 10 minutes.
2.put in fry coated fish and sesaoning in wok,reduce to low heat and cook for about 3 to 4 minutes until fish is cooked.
3.Transfer porridge to a big serving bowl.Sprinlke with garnishings.serve

KUEH KELEDEk

This sweet savoury is a nonya kueh.Inside the ingredients is similar to nonya dumplings.the recipes is from a magazine.I uses half of the pastry ingredients, same for the filling.

KUEH KELEDEK

SWEET POTATO PASTRY
Ingredients;
150g glutinous rice flour
3 tbsp rice flour
800g sweet potato,steamed and mashed with 1 tbsp sugar
1/4 tsp salt
2 egg
1/2 cup to 3/4 cup,slowly add water,enough to mix and form a firm dough

for filling;
500g pork belly
3 cup water
5tbsp cooking oil
3 tbsp garlic,peeled and pounded till fine
10 shallots,peeledand pounded till fine
8 dried mushroom,soaked till soft,squeezed dry and diced
1/2 tsp salt to taste
100g sugar
1 tbsp pepper powder
4 tbsp toasted coriander seeds,pounded till fine and sieved
2 tbsp dark soy sauce
100g preserved melon,diced
4 to 5 cups oil,for deep frying

Mehod;
1.Sieve both types of flour. Add mashed sweet potato,salt,egg and slowly add spoon by spoon to mix into a smooth and firm dough.set aside.

2.Boil water,add the pork belly and let boil for 30 minutes,remove the pork belly and the stock kept aside.when the pork belly is cool,dice into small cube.

3.heat oil in a wok,fry garlic and shallots.Add pork and mushrooms,stir fry.

4.Add salt,sugar,pepper,coriander seeds and dark soy sauce.add 3/4 cup of pork stock,preserved melon ,simmer till ixture is pasty and sauce nearly dry.cool.

5.form pork mixture into the size of a small ball.Form the sweet potato dough into balls.Make a depression in them and place pork mixture inside.Close up the dough.deep fry till golden brown.the should not be too hot,or the dumplings will burst open.drin on the kitchen paper. 

NGOH HIANG (MEAT SPRING ROLL)

 

Ngoh hiang ( meat spring roll) every family will make this ngoh hiang on any festive event.

Can be store in freezer,any time you want to eat, take out to deforzen and deep fry it. 

Every family have their own recipes for making this ngoh hiang.The basic ingredients is the same.

NGOH HIANG

Ingredients;

 1 sheet beancurd

1 kg minced meat

1 kg.small prawns, Shelled,and chop into fine paste

6 stalk spring onion, wash,sliced and chop finely

6 red chillies ,wash ,cut into two ,take out. the seed,sliced and chop finely

Seasoning:

1 tsp white peper powder

1 tsp chinese five spice powder

5 tbspful flour

salt and msg according to your taste

Method;

1.Mix all ingredients and seasoning well combined .

2.cut the bean curd sheet into 6 pieces,spread out the beancurd sheet,scoop in some filling, the end of beancurd sheet,put some flour paste,roll up tight.

3.Steamed till cooked,leave to cool.

4.Heat up oil,deep fry meat rolls till golden brown,remove and drain.serve with chillies sauce

 

PULUT TATAL

My hubby's brother gave him some durian (merah).Ask hubby don't finished all the durian.Leave a middle size durian to make this sweet dessert.The steamed rice have to go with this kaya,taste very delicoius.I don't cooked the kaya.There is another method to cook the simple method the sweet sauce.

PULUT TATAL

Ingredients;
500g glutinous rice,washed and soak for 5 hours and drain.
1 coconut,squeezed 350ml coconut milk
1 tsp salt
4 pieces pandan leaves,cut into three section,tear the leaves into two
some bunga telang colouring or drop of blue colouring
1 pieces banana leaf to line the tray

Method;
1.The glutinous rice ingredients into a steaming tray and steam with high heat until cooked ( about 45 minutes to 1 hours).Remove 1/3 of the cooked glutinous rice into a big bowl,add the blue colouring and mix well to bet blue glutinous rice.Add the remaining 2/3 cooked glutinois rice and mix lightly
the blue glutinous rice to get mixed white and blue glutinous rice.

2.Press glutinous rice into a 22 cm square tray lined with banana leaf,use hand to press  until firm
.and leave to cool.Or place rice into mould to set into shapes.cool cut piees.serve with kaya.

Kaya :
1 bowl egg,stirred together with 1 bowl sugar until dissolved
1 bowl thick coconut milk
3 pieces pandan leaves,knotted
3 tbsp sugar,cooked into caramel and add in 2 tbsp boiling water

method;
mix egg mixture with coconut milk and strain into a double boiler. Add pandan leaves,stir constanly and cook with low heat until thick.Mix in caramel water and continue to steam with very low heat for another 2-3 hours,stirring occasional until glossy and golden brown.remove and leave to cool.

Another simple method to cook the sweet sauce;
 Inredients;
A middle size  gula melaka, chopped into smaller chunk
some sugar according to your taste
half smal cupl water,
2 pieces of pandan leaves tear into two
some durian flesh

Put in all the ingredient in a small pot to cook using low heat,when the sugar is melt,added in the durian flesh and continue to cook into a thick gravy.The sauce have to been sweet,it will taste nice to go with the plain glutinous rice.

CABBAGE RICE

For two person,I cooked a simple one pot of rice.

CABBAGE RICE

Ingredients ;A

150g cabbage,sliced

150 g chichen drumstick meat ,deboned and cut into cubes

260g rice ( 2 cups)

2 chinese mushroom (soaked ,and sliced thinly)

8 nos dried oyster (soaked till soft,drain)

360 ml water

Ingredients;B

3 pips garlic minced

3 nos shallot sliced

Marinade;

1 tsp sugar or msg

1 tsp salt

1/2 tsp sesame oil

1 tsp cornflour

1/2 tsp dark soy sauce

1/4 tsp shaoxing wine

Method;

1.wash rice, set aside,season the chicken meat with marinade ingredients,ready to cook.

2.heat up 2 tbsp cooking oil in wok,saute the garlic and shallot until fragrant,add in mushroom,dried oyster,chicken meat,lastly cabbage and stir fry  till fragrant,add in the rice and give a stir well mix for a few minutes ,off heat.

3.Dish the rice ingredients into the the rice cooker to ccok until the rice is cooked.

 

DEEP FRIED BABY SQUID

It was the fish seller pestering me to buy the fresh small squid,I told him , to deep fry  the squid,the oil will splash all around the cooking area very messy,next stall ,the chicken seller came over and pester me to buy it,He told me the method to deep  fry and the oil will not splashed all over the cooking area.I know this fresh squid is very delicious.
.I don;t believed him,as I have fry the squid before the oil splashed,and the flour won't coated the squid very well.He ask me to believed him as before he was a helper in a restaurant.I give a try,I bought a kg.what he taught me was true to his word.

DEEP FRIED BABY SQUID

1 kg of fresh baby squid,pull the head off and remove the black ink,leave it whole,clean  the squid body ,washed and drain.

1 big bowl of all purpose flour,add some white pepper powder,salt,msg,curry powder and knorr chicken instant granule ,all mixed till well combined.

Add the seasoning flour to the baby squid,used hand to mix,must use lot of flour to mixed,

In a wok of hot cooking oil,,slowly add in the baby squid, and some curry leaves ,using high heat to cook,stir a few time until golden brown.serve.

SOTO AYAM

Soto Ayam noodle is my children favourite,they like to add lot of sauce into the bowl of noodle.
Usually I cooked a big pot of the soup,when they are hungry ,they heat up the soup,add in all the ingredients.

SOTO AYAM

Ingredients;

1 chicken (about 1.5 kg)
500g bean sprouts
2 stalks spring onion
2 stalk chinese celery
150g shallots
12 bowls water
2 tsp salt
1 1/2 tsp sugar
some cooking oil

Soup ingredients;
15g ginger
2 stalk lemongrass
150g shallots
5 cloves
3 cardamon
1 star anise
1/2 tbsp pepper

Method;
1.Rinse chicken and set aside.Pluck off roots from the bean sprouts then blanch.Rinse spring onion and chinese celery and dice.Slice shallot (from ingredients) and deep fry till fragrant.Grind ginger,lemongrass and shallots (from soup ingredients) together.

2.Bring water to a boil,add chicken and cook forabout 30 min or chicken till cooked and remove.
when chicken is cooled,shred chicken and set aside.Return chicken bones into the soup and continue to cook for a while,off heat.

3.heat up cooking oil and saute soup ingredients till fragrant.Pour in the chicken soup and cookover low heat for about half an hour till aromatic.Filter the soup and season it with salt and sugar.

4.Place bean sprouts and shredded chicken into a bowl,scatter spring onion,chinese celery and fried shallots on top then pour in chicken soup.serve.

NOTES; you can add compressed rice cakes (lontong) or yellow noodles tothis dish.

SAUCE:
1/2 cup cili padi ,4 shallot peeled ,3 garlic  peeled and blended together into paste, add in 1/2 cup kicap manis and 1 tbsp sugar mix well combined

HERBAL CHICKEN SOUP

CNY busy visiting relatives and friend. since hubby not working,we took our eldest son to melaka to see a skin specialist doctor for his very bad acne whole face.Three week medication cost $200.00 
very expensive.December 2013 I took him to melaka pantai hospital for treatment for his acne cost 
me $ 360.00.Actually there is follow up treatment ,When I phone several time to make appointment ,the doctor was not in ,asking me to call later.At last,I decided to bring him to another doctor. After finished medication,have to go for the follow up treatment for 5 more month.I cook more plain food for him.

HERBAL CHICKEN SOUP

Ingredients;
1 kg kampung chicken
10 piecies small dried scallops
2 pieces deep fried fish maw
1/2 wolfberry
some sliced ginseng

Seasoning
1 tsp salt
1/4 tsp sugar
1/2 monosodium glutamate.
8 bowls stock

Method;
Rinse chicken,chop ino large pieces.scald it in boiling water,remove and place it into stewed pot.
Presoak fish  maw in hot water to soften.Press out water.cut to sections
Put in all ingredients and seasonings in a stewed pot,stew for 3 hours,serve.

ASSAM PRAWNS

On feb 2 nd 2014,the third day of CNY,we have to  send my youngest boy back to PLKN Camp at Teluk Sari,Endau the camp site before 5.00pm.We reached the camp site at around 4.00pm.we are not allow to go in,dropped him at the main gate.My hubby took us to a nearby kampong sembolai a very big paddy field stop,for my daughter to took some photo,and proceed to endau town to have dinner.at 5.30pm on the way back ,at endau to mersing town traffic jam for 1 hour. Alot of car on the way back home,we reached home at 9.30pm.

ASSAM PRAWNS

Ingredients;
2 tbsp oil
1 tsp chopped garlic
1big onion,peeled and shredded
1 red chilli,shredded
500g medium sized prawn (shelled and devein)

Seasoning (MIXED)
2 tbsp tamarind paste mix with 5 tbsp water and squeezed out the juice
1/2 tbsp sugar
1 tsp oyster sauce

Method;
1.heat up oil,saute chopped garlic and onion until aromatic.Add in red chilliand stir fryuntil fragrant.
2.Add in prawn,sesoning and stir fry over high heat until cooked.Dish up and serve.