STUFFED TAU KWA PUFF

Well,my youngest son can't make it to stpm cos his malay subject got a D,short of just one credit.
undecided which part of the road to take.He himself can't make the decision and he won't put any effort in his studies.At first his dad thought of to apply again with the education department for this intake stpm.As a parent ,both of us in the crossroad,undecided.The problem lies with my son.If he got a place to take stpm,can't he make it and Will he put extra effort to make it success.No answer.Left a few day  for us to make a decision.Today was his birthday

STUFFED TAU KWA PUFF

Ingredients;
10 pcs deep fry tau kwa
1 cup cucumber 9skin,sliced and cut thinly)
1 cup brean sprout ( blanch in hot water)
1 cup kangkong/water spinach wash and sectioned into 1 inch ( blanch in hot water)

SAUCE A;
6 red chillies
3 chilli padi
1 tsp toasted belacan/shrimp paste poun finely
3 tbsp tamarind paste mixed in 1/2 cup water,squeeze the juice
4 tbsp shrimp paste(hei kor) Black sticky paste
4 tbsp palm sugar/sugar

Sauce B
200  toasted peanut,skin remove,pounded coarsely

Method.
Sauce A; mix A until well combined ,add 2/3 of the pounded peanut,mix to form a thick paste.

To serve;
cut each taukwa in two to make 2 rectangular.with a small knife cut into the centre of each taukwa.
in a big bowl ,put each of every vegetables,slowly spoon some sauce to mix and stir well mix.
 ( adjust by adding the sauce depending how much your portion of vegetables).Stuff the mix sauce vegetables and eaten right away.

STEWED WHITE CABBAGE IN SCALLOP SAUCE>

On CNY  I bought some dried scallop,the lady boss recommended me to buy the smallest dried scallop,very fragrant. The grated A dried scallop cost a few hundred for one kg. This smallest dried scallop also not cheap. I bought 100g for  RM20.00.I still have some left in my fridge.just what i need to cook this vegetables.

STEWED WHITE CABBAGE IN SCALLOP SAUCE

Ingredients;
5 dried scallop Big ( I use the smallest one 8)
4 cup water or chicken stock
3 slices ginger
1/2 kg chinese white cabbage (cut  into large part)
1/2 cup sliced carrot
1 tsp salt
1 tsp oil
2 tbsp cornstarch mix with 1 1/2 tbsp of water

Method;
1.Soak dried scallop till soft,shredded.put aside.
2.Blanch the cut cabbage and carrot in a pot of hot boiling water with oil and salt.drain,put aside.
3.simmer the scallop in 4 cup of chicken stock  with ginger slices.When the dried scallop are tender,
  left about 1 1/2 cup,add in the blanch whitecabbage and carrot to the simmering stock and simmer
until vegetables are tender.Add salt to taste.
4.When adding cornstarch solution,add slowly and kept stirring until you get the thicken sauce.

 

ORANGES & SNOW FUNGUS

Is a sweet dessert, snow fungus is best soak in water overnite ,drain remove stem,cut into smallpieces.
I have some oranges in my fridge and the weather in the afternoon,is really hot.My hubby loves sweet dessert,cannot be too sweet,average.And put in the fridge to chill.How soft you want your snow fungus to be ,it takes an hour to cook till very soft using low heat.

ORANGES &SNOW FUNGUS
Ingredients A;
1 fresh orange ( peel away skin,shred oranges skin,squeeze flesh into juice)
260g sugar
2.4 litre water

Ingredients  B;
1 snow fungus (saok,remove stem,cut into small pieces,cook till soft)
30 premier potato flour (mix with 100 ml water,stir to form starch solution).

Method.;
1.pour orange juice and orange skin inside water to cook until boil, add in white sugar and stir until sugar dissolve completely.

2.Add snow fungus into sweet soup,boil slightly,pours in starch solution and stir slowly to thicken,
( I add another two orange juice to the soup)
dish out and serve.

BANANAS BREAD

I search internet for this bananas recipes,I decided to make this one after reading the comment
everyone comment was very good.This is the best banana bread recipes.,is easy to follow, quick and absolutely delicious.Today hubby 's brother gave some bananas,not ripe yet,.I told my hubby I want
to make this bananas bread again.This bananas bread is very moist and tasty delicious.This time l am going to reduce the sugar and add some walnut to it.The recipes was from blog "simply recipes"
thanks for sharing the recipes with the whole world.

BANANAS BREAD

Ingredients;
3 or 4 ripe bananas
1/3 cup melted butter
1 cup sugar (3/4 cup)
1 egg beaten
1 tsp baking soda
pinch of salt
1 1/2 cup all purpose flour

Method;
no need for a mixer for this recipes
.preheat the oven to 175C,Mashed the bananas in a large mixing bowl with a wooden spoon.
Mix in the sugar,egg and vanilla,sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last,mix pour mixture into a buttered 4'x8' loaf pan.bake for 1 hour.Cool on rack.
Remove from pan and slice to serve.

MINCED MEAT SAMBAL

I bought some minced meat to cook this dishes.Try a new way to cook the minced.meat. Wow,my family said it taste nice and fragrant.Try it yourself. Just  need a few simple ingredients to cook.

MINCED MEAT SAMBAL

Ingredients;
150g minced pork
50g dried shrimp ( soak until soften and mince all)

Blended sambal paste;
5 dried chillies,3 chilli padi
5 shallot
3 pips garlic

Seasoning;
1/2 tsp salt
1 tbsp sugar

Method;
1.Heat a few tbsp oil,saute dried shrimps until fragrant,dish out and put aside
2.In the same wok,continue to saute blended sambal paste until fragrant,add in minced pork and
stir fry until dry,after that add in sauted dried shrimps to stir until well mixed.
3.lastly add in seasoning to mix well and done.serve with rice.

BUBUR LAMBUK

The first time I try the malay porridge when  I married my hubby,he stayed in a malay kampung.
The opposite neighbour having a kenduri,in the evening they gave a bowl of porridge and some kuih.
I try the porrige and I love.Every malay fasting month,lot of stall selling this porridge,I am sure to buy from every different stall each day.some taste not nice,some considering o.k. After a few year I phone my malay neighbour asking for this bubur lambuk .recipe.

BUBUR LAMBUK
2 cup rice
some water

1 grated coconut  (1 cup thick santan and 2 cup thin santan)
1/2 chicken
1 stick cinnamon stick
2 star anise
1 stalk lemongrass,bashed
3 cm slices inger

Ingredients to blend;
1 shallot
8 clove garlic
25g udang kering

1.wash the rice ,add enough water  and 2 cup thin santan to boil,add in the packet of sup tulang ,ginger,lemongrass,cinnamon stick,star anise and the blended ingredients to boil.
2.marinate the chicken withsome salt.Deep fry till cooked.dish out.when cool shredded the chicken
3.add the shredded chicken into the boiled rice and cook till the rice is cook and thicken,add salt to taste and a cup of thick santan  to mix well and boil for a min or two.off  heat.
4.add in some cooked prawn,cut into two,some chop celery and green onion,some fry shallot on top of the porridge.serve.

FRIED PRAWN WITH BITTER GOURD

children do not like to eat bittergourd because of the bitterness.use bittergourd to cook with any meat and simmer till cook ,goes well with the taste.In some restaurant they do have this dish in their menu.

FRIED PRAWN WITH BITTERGOURD

Ingredients;
10 pcs prawn (shelled)
200g bitter gourd ( cut into pieces)
50g carrot ( sliced)
20g chopped garlic
1 tbsp wolfberry
50 ml water (adjust the amount)
A few tbsp of cooking oil

Seasoning A
1/4 tsp salt
1/2 tsp sugar
1 tbsp oyster sauce
1 tbsp light soy sauce
A pinch of pepper

SeasoningB
2 tbsp chinese wine ( hwa diao wine)
1/2 tsp sesame oil
some cornstarch with some water ( for thickening)

Method;
1.Soak bittergourd in salty water to reduce the bitterness for 5 min.drain.Blanch in hot boiling water for 3 minutes.Remove and set aside.
2.heat up some oil in a medium wok,quick-fry prawn for 15 second.remove and set aside.
3.heat up some oil in the wok,saute the garlic till fragrant.
4.Add fried prawn,fry for a while.
5.Add remaining ingredients and water to simmer over low heat for 2 minutes.add seasonings A to
  taste.
6.Thicken the gravy with some cornstarch solution.Drizzle chinese wine and sesame oil before dishing out.

PORK BELLY SWEET BASIL LEAVES

This pork belly have more lean meat, use basil leaves to fry with it.Another thai dishes.It simple and
easy and taste nice to eat with rice.

PORK BELLY SWEET BASIL LEAVES

Ingredients; A
3oog lean pork belly
1 tbsp cornflour
1 tsp sugar
1/2 tbsp light soy sauce
1 tsp oil

Ingedients;B
1 tbsp chopped garlic
50g sweet basil leaves
1/2 tsp chilli powder
1 tsp coriander seed powder ( i used coriander dry fry and pound finely)
1/4 tsp kunyit powder

Ingredients;
1 sp sugar
fish sauce to taste

Method;
1.Mix ingredients A and marinate put aside.
2.stir fry Ingredients B until fragrant,add in ingredients A and ingredients C,stir fry until cooked.
3.dish on a plate and serve with a bowl of rice.

CREAM PUFFS

Flipping through a filed of recipe from the cut out magazine.I came across this cream puffs,reading
through a few times and decided to make for my children tea time.The given custard filling was not a success,throw away and I recooked and success.The given recipe the custard powder is less and thinking for quite a while,it must be the problem lies with the custard powder and add a few more tbsp,it was a success Taste nice and ate a few.

CREAM PUFFS

Custard filling;
3 egg yolks
6tbsp custard powder
70g sugar
600ml fresh milk

1.Make custard.Whisk egg yolks,custard powder and sugar together with 4 tbsp of milk.Heat remaining milk until very hot,then graduallywhisk into egg mixture.pour mixture back into pot and continue whisking over medium low heat until custard boils and thickens.cook 1 minute more,then pour into a bowl and allow to cool completely. (adjust just how thick you want your custard to be by controlling your cooking time.)

Choux pastry;
250 ml water
125 g unsalted butter
1 tsp sugar
1/2 tsp salt
150g plain flour,sifted
4 eggs ( medium size)
1 egg white

2.Make pastry.Bring water,butter,sugar and salt to a full boiling a tightly covered pot over medium heat.Pour all the flour in at once. Reduce heat to low and beat with a large wooden spoon;dough
will form a ball.Cook for 2 more minutes.Beat in eggs one by one,then egg whites,don't worry if
dough look uneven,keeping beating and it will smoothen out.

3.Preheat oven to 220C.Line baking sheets with well greasedfoil. Pipe or spoon choux pastry into small mould, about 1 tbsp each,spaced 2 cm apart.Bake for 5 minutes.Reduce heat 180c and bake
for 15 minutes.Remove puffs from oven,cut a small slit in each with a knife,and return to oven.Bake 10-15 minutes more. Transfer puffs to a rack and let cool

4.Once cooled,halve each puff and fill with custard filling.serve immediately

Notes;make about 25-30.when in the oven the cream puff flatten,don;t worry,turn the oven temperature back to 220c for few more minutes.

FRIED PRAWNS

 Prawn are used in a wide variety of dishes,they are delicious,eaten on their own.It cook well with
any kind of vegetables and are popular seafood that are consumed in restaurants and home.

FRIED PRAWN

Ingredients;
300g medium size fresh prawn
1 cup self raising flour
1 tsp salt
1/2 tsp bicarbonate of soda.
1 tsp white peppercorn powder
1/2 tsp msg
1/2 cup water(adjust the water to get a thick batter)
some cooking oil for deep fry

Method;
1.shell and devein prawn,wash and drain.
2.combine flour,salt,msg,whitepepper powder,bicarbonate of soda,water,mix well to get a smooth batter.Stand for 5minute before using.
3.Heat oil in wok over medium flame.Dip prawn in batter and put into the hot oil to fry until golden brown.drain and put into serving plate.

PUMPKIN PASTE SAGO

At the market,a big basketful of pumpkin at the vegetables stall.Just what I need to make this pumpkin sweet dessert and I bought one medium size and one fresh sweet corn.One grated coconut and some pearl sago.

PUMPKIN PASTE SAGO

Ingredients A;
600g pumpkin (remove skin,slice and steam till cook)
600ml fresh milk / I used coconut milk
Ingredients; B
200ml water,some sugar to taste
Ingredients:C
50g pearl sago ( add boiling water to soak the sago for two hour and put to boil,and simmer till sago turn transparent )
1 fresh corn kernel
Method;
Put all ingredients A inside blender,blend until form smooth paste.
follow then pour pumpkin paste and ingredients B inside a pot,cook until slightly boil.
Lastly add in ingredients c,cook with low heat until fragrant of pumpkin,dish out and serve.
When cool I put into the fridge to chill.

SOURSOP DRINK

soursop have some citrus flavour and the flesh of the fruits consists of  white pulp,some fibres and black seed.the pulp is also used to make into drinks,ice - cream or feshly eaten.Hubby's friend gave him one soursop and been on the table for three days,it has ripen and decided to make into drinks.the weather is terribly hot and humid in the afternoon.How nice to have a cool drinks in this hot weather.

SOURSOP DRINK

Method;
cut the soursop into slice and take out the seed and peeled off the skin.
Put the pulp and a litre of water to blended into smooth paste.
pour into a pot,add some sugar ,stir and put to boil using low medium heat till the sugar dissolve.
let it coolfirst and put into fridge to chill or make smoothies.

PEPPERY CHICKEN

White peppercorns and black peppercorns are from the same plant. To get the white pepper corns stages,are allowed to ripen and then soaked in water to remove the hulls.black pepper, on the other hand is harvest before its ripen.both peppercorns is used the same way and enchances fresh  or cooked  foods with a lighter and distinct flavouring. I have watch the documentary aired in TV about tthis plant.I was surprised that both came from the same plant.

PEPPERY CHICKEN

Ingredients;
1/2 chicken,cut into serving pieces
2 red chilli,sliced
2 green chilli,sliced
4 tbsp chopped coriander root
2 tbsp chopped garlic
1 tbsp white peppercorns ( I used black peppercorn)

Seasoning;
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp fish sauce
2 tsp dark soy sauce
200ml water

Method;
1.heat up oil,saute chopped coriander,chopped garlic and white peppecorns till fragrant.
2.Add in chicken,red and green chillies and stir well.add seasoning and mix well.simmer at low heat for about 5 minutes till sauce has thickened.dish up
3.serve hot with rice.
note; I marinated the chicken with the seasoning for an hour.I mix 2 tbsp of cornflour with some water to add to simmer the chicken

ZUCCHINI WITH MINCED GINGER

Just bought a new cookery book,this is one of the dish inside the book.Slice the cucumber and arranged on a plate,put a side first.Prepare the sauce ingredients first,put on a small bowl.when you want to consumed it,then put the sauce on top of the cucumber.It taste bit of sweet,and nice goes well with any deep fry dishes.

ZUCCINI WITH MINCED GINGER

Ingredients;
280g japanese cucumber (zucchini)
  

sauce ingredients
100g ginger
1 clove spring onion
1 tsp chicken stock granules
1 tsp sugar
1 tsp sesame oil
1 tbsp oil
salt to taste

Preparation;
cut japanese cucumber into thick strips,remove seeds and rinse with cold water.
Method;
1.In the blender,blend the ginger,,rinse,drain and dish out.Add sauce ingrediens,mix well and taste.
2.Mix minced garlic with zucchini.place it on a plate and serve.

CURRY FLOWER CRAB

one month ago,my son was saying,quite sometime I do not cook this flower crab.I told him its has season, to catch.When i went to the local fishshop to buy some fish,there are some flower crab ,not much.I picked up six flower crab.It was his favourite dish.

CURRY FLOWER CRAB

Ingredients;
6 big flower crab
2 tbsp curry powder
6shallot
2 clove garlic
2 egg
6 tbsp cooking oil
1 tsp salt

1/2 tsp msg

method;
1.clean crab to remove unwanted parts,cut into four and set aside
2.pound the shallot and garlic into paste,add in the curry powder,mix well,if too dry ,add a tbsp of water.
3.In a hot wok,using low heat,when the oil is hot,add in the curry paste,fry till fragrant.Add in the flower crab,fry well mixand lastly add in the eggusing high heat to fry till the crab is cook and the gray thicken,add salt and msg to taste.

POPIAH / SPRING ROLL

Qingming festival or Tomb sweeping day fall on 5 th April 2014,this day is to commemorate and pay respect to a person's ancestor,families visit the grave site ,after cleaning and sweeping the tomb,families offer food,flower and burn incense and paper money and bow before the memorial tablet. This day some family will make spring roll or popiah to eat,when all the families get together
at home.The spring roll skin have to order a few day ago.You can use the frozen spring roll if you can 't buy the ready make.

POPIAH /SPRING ROLL
Ingredients;
1 kg.spring roll skin
1 1/2 jicama  (peel the skin,sliced and finely shredded)
1 kg cabbage ( wash and finely shredded)
3 red carrot ( wash and finely shredded)
5 stalk leek (wash and sliced thinly)
1/2 kg small fresh shrimp (shelled and cut into two)
6 eggs beaten and made into omelettes and finely shredded
2 whole garlic peeled and minced
4 tbsp salted soya bean,minced
1 cup stock,using the shrimp shell (a tbsp of oil,add in the shell,some pepper,3cup of water to boil,to get a cup of stock,drain prawn stock and keep in a covered container in the fridge overnite.
1 1/2 cup oil
salt to taste.
some lettuce leaves
some ground peanut


chilli paste sauce ;
30 dried chillies,soaked in hot water till soft,8 shallot,3 garlic,3 tbsp dried shrimp ,wash and drain.
Put all the ingredients to blend into paste.In a wok ,heat some oil,when hot,add in the blended paste to cook using medium heat ,keep stirring,add 1 tsp of sugar and salt to taste.when the chilli is cook,dish into a small bowl and put aside.(adjust the salt and sugar to your taste)

sweet black soy sauce;

1/2 bowl black soy sauce,1/2 bowl of sugar put into a small pot to cook till the sugar is melt using low heat.put aside to cool.
The sauce ingredients can be done the day before.

Method;(day one)
Cut the vegetables,jicama,cabbage,carrot,leek,fresh prawn and put in the covered container and kept in the refrigerator overnight.minced garlic,salted soy bean can be prepared first and kept in the fridge
Day two;
Make the omelettes,finely and put aside.
In a large wok,heat 1 1/2 cup oil,fry the pounded garlic till brown and then add the minced salted soy bean,lower the heat,fry until fragrant .Add in the jicama stir fry for a min,add in the cabbage,carrot,leek and small shrimp,2 tbsp black soy sauce,1 cup of stock and keep stirring,cook on low medium heat till the vegetable, should be soft,stir the mixture well,add salt according to your taste.Dish into a pot.
To prepare a popiah roll;
Place a spring roll on a big flat plate.spread a a tsp of chilli sauce,a tsp of sweet black soy sauce.Place
two bits of  lettuce,shredded egg spread  about 3 tbsp of the filling on top of the vegetables.Fold the skin right and left over filling and then complete the roll  by rolling it.