SAMBAL SHRIMPS WITH AUBERGINES

Eggplant is used in the cuisine of many countries.Its comes in wide range of different size ,shapes and color,though typically purple.Usually  used in cooking curry ,or can be hollowed out and stuffed with meat or other filling and deep fry ,stir fry with other ingredients;

SAMBAL SHRIMPS WITH AUBERGINES

Ingredients;
sambal shrimp paste
50g dried shrimp
5 shallot
3 clove garlic
5 red chillies,3 chilli padi
1. Used a mortar and pestle, put all the ingredients pound coarsely.( I minced all the ingredients)

Ingredients;
2 big size Aubergines /egg plant
sambal shrimp paste,50ml water
seasoning;
1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp sugar
1/2 tsp sesame oil

Method;
1.cut the eggplant into strips,parboil in the hot oil.Remove,drain well and set aside.
2.Heat up 2 tbsp oil in the hot wok,saute sambal shrimp paste until fragrant.Add in eggplant and
 seasoning,keep stirring over high heat until wll combined.Add water,cook until aromatic and dry.remove from heat.serve at once.

ONION RINGS

 

I bought a bag of onion at retail price much cheaper. My child told me this onion deep fry taste nice,

they did eat at the fast food. There are lot of recipe in the internet ,some of the ingredients i don\t have. I make my own version of batter. It came out nice, crispy and finished the whole plate.

ONION RINGS

Ingredients;

3 big onion,cut into 1 cm slices

1 1/2 cup flour

1 cup rice flour

1 egg

1tsp salt

1 cup water (adjust the water to a middle batter,not too thin or too thick )

dash of pepper powder

Oil for frying

season salt to taste.

Method;

1.Cut the onion into1 cm slices and push out into rings and mix with some dry flour to mix evenly and set aside.

2.In a big bowl,add in the flour,rice flour,dash of pepper powder, salt. Add in the beaten egg and water to mix into a batter,whisk well combined.

3. Heat wok with oil till hot. Dip the onion ring into the batter coat evenly and put into the oil to deep fry for 3 minutes oe until golden brown. Remove to paper towel to drain.season with some salt and serve.

 

STIR FRIED CHICKEN CUBES WITH CEKUR ROOT

Cekur plant is native to tropical Asia and is used as a herb in cooking in indonesia especially in javanese and balinese cuisine.Its leaves are also used in the malay nasi ulam. The roots are also used
as a spice in cooking.The leaf and the root have a distinctive aromatic smell.

STIR FRIED CHICKEN CUBES WITH CEKUR ROOT

Ingredients;
500g chicken breast meats,cubed
Marinade;
1 egg white
1/2 tsp salt
dash of pepper and sesame oil
1 tbsp cornstarch
1 cup oil for deep frying
2 tbsp chopped cekur root (wash and peel)
1 tbsp chopped ginger
Seasoning;
1/2 tbsp light soya sauce
1/2 tbsp oyster sauce
1 tbsp water

method;
1.Mix the chicken cube with marinade.Deep fry in hot oil for 1/2 min.dish and drain.
2.Leave 1 tbsp oil in the wok,saute chopped cekur root and ginger until fragrant.add in chicken cubes,seasoning and stir well.Dish up and serve.

BLACK GLUTINOUS RICE

Black glutinous rice is a natural rice,after soaking for a few hours,the water turn into deep burgundy,showing the rice 's true color,not an additive.Black glutinous rice is consumed mostly in sweetened form.

BlACK GLUTINOUS RICE

Ingredients;
350g black glutinous (wash,soak for at least 1 hour)
2.5 litre water
1 bunch pandan leaves (screw pine Leaves)
250g sugar ( adjust the sweetness for your taste)

Seasoning;
300ml thick coconut milk
1 tsp salt

Method;
1.drain away the black glutinous rice's water,put in pot together with water, pandan leaves,cook with high heat until boil, turn to low heat and continue to simmer for 2 hours. stir occasionally ,don't let it burnt. you can add more water is the water is less.

2.follow then add in white sugar,cook for another 15 minutes,lastly add in seasoning and stir to mix well,turn off heat .Discard the pandan leaves.

3.Mix the coconut milk with salt and mix well in a bowl.

4.Pour the cooked black glutinous rice in a bowl,add a tbsp of coconut milk ,stir .and serve.

FOUGASSE

I love the leaf shape and decided to make for breakfast.I do not have thyme and basil leaf. I  replaced it with mixed dried. herb. The blog have lot of nice bread recipe.

FOUGASSE
source;kitchen corner

Ingredients A;
200g bread flour
50g plain flour
10g caster sugar
1/2 tsp salt
1/2 tsp instant yeast
150g water
10g unsalted butter
Ingredients B
1 red onion ( finely chop and stir fry with salt to soften)
2 slices bacon ( finely chopped and stir fry until crisp and golden)
100g cheddar cheese ( diced in small cubes 1 cm)
Ingredients C
1/4 tsp ground black pepper
1/4 tsp salt
1/2 tsp dried thyme
1/2 dried basil leaves
2 tbsp olive oil
Method;
1.Mix ingredients A except butter with a dough hook until everything form into a dough.add in the butter and continue the kneading process until a smooth dough.
2.Let it proof for 60 min while you prepare B an C.Fry the onion soften and the bacon until crisp and golden brown then set aside to cool.cut the cheddar cheese in small cubes.Mix all the prepared ingredients b together and divide into 7 portions. Mix ingredients C  in another small bowl except the olive oil .
3.Divide the douh into seven portion and fill each dough with mixre B shape hem into small ball.let them rest for 10 min.
4.Roll out each dough into oval shape and cut a few strips on the flatten dough.brush th dough with the olive oil and sprinkle over some ingrdients C.
5.proof for about 20 min and bake at 200c peheated oven for about 15 to 20 minutes,

GLUTINOUS RICE BALL IN COCONUT MILK

My youngest son ,he is craving to eat this tang yuan or glutinous rice ball ,asking me to made. I made the coconut milk as sweet soup .After eating it, he said taste like  bubur cha cha dessert.

GLUTINOUS RICE BALL IN COCONUT MILK

Dumpling Ingredients;
195g glutinous rice flour
95g boiling water
100g water
a few drop of articial colouring (can choose not to add)
seasoning; white sugar to taste

sweet soup ingredients;
1  grated coconut put into a muslim cloth and squeeze out the thick first coconut milk. (about 1/2 a bowl or more.)Filter it and mix with some salt.set aside.
2.Add 1 litre water to the grated coconut for the second thin coconut milk, filter it and put into a pot ,add in some pandan leaves ,sugar over medium heat until it boils.Turn to low heat to boil.

Glutinous rice balls
1.Mix boiling water with glutinous rice flour till well combined.Add cold water and knead into  soft dough..
2.divide the dough into 3 portion.mix 2 portions with  yellow and green colouring respectively.the last portion remains as white dough.
3.divide all dough into small ball.In another pot 1 litre of water bring to boils ,add in the glutinous rice ball cook until it floats to surface and cooked thoroughly,scoop out and put into the sweet coconut milk soup and  add in the first santan and simmer for a few minutes,off the heat.Can be served hot or cold.

SMOKED CHICKEN

This smoked chicken is a combines chinese and western food cultures.Actual recipes the smoked chicken  is darkest yellowish but mine is dark brownish colour,I smoked  it longer. My family love the taste of it.Best to use kampong chicken. Pu er tea leaves come in a form or pressed into a round shapes.It a chinese tea leaves.

SMOKED CHICKEN

Ingredients;
1 chicken ( about 1.6)

Side ingredients
1 piece aluminum foil (cut into 12 x 12)
2 tbsp Pu - er tea leaves
2 tbsp rice (uncooked rice)
2 tbsp white sugar

Marinade
2 tbsp salt

method;
1.Apply 1 tbspoon of salt each on chicken stomach and chicken skin and marinate for 4 hour in the fridge.Steam over high heat for 35 minutes.Set aside the sauce from the steamed chicken.
2.Place aluminum foil on wak,add tea leaves,rice and sugar.Place the marinated chicken onto the foil and place the wok on the steamer,cover with lid and smoke with high heat for 3 minutes.Chop the chicken and place on a plate.pour sauce over chicken and serve.

GENERAL TSO'S CHICKEN

 

Chicken meat is the most common type of poultry eaten in the world. When a recipe require marinating,do so quickly and store the marinated meat in the fridge till ready to use.

GENERAL TSO'S CHICKEN

Ingredients;

2-3 boneless chicken leg meat (about 450g)

2 tbsp oil

5 cloves garlic

6 slice ginger

4 pcs dried chilli

1/2 tbsp coaresly black pepper powder

5 stalk spring onion

1 big onion

some potato/cornstarch (for dusting)

some oil (for deep frying)

Marinade

1 tbsp oyster sauce

1 tbsp light soy sauce

1 egg

1 tsp sesame oil

sauce

2 tbsp kumquat oil ( I ommited )

6 tbsp plum sauce

1 tbsp rice vinegar

4-5 tbsp water

Preparation

1.cut chicken meat into 3 cm cubes.beat egg.Peel and slice garlic.Cut dried chillies into halves.cut spring onion into 3 cm section.peel and slice onion.

2.Mix sauce ingredients together and set aside.

Method;

1.marinate chicken with marinade. Dust chicken with potato starch and allow them to rest for 5 minutes.

2.Heat oil for deep frying and deep fry chicken pieces till golden brown.remove from oil and drain well.

3.in a wok,heat oil and saute garlic and ginger till fragrant.Add in onion and stir fry till onion becomes slightly transparent.Add in dried chillies and coarse black pepper powder,and stir well.Add in sauce and bring to a boil.

4.return chicken pieces to the pan,add in spring oinin sections and toss evenly wtih the sauce.serve immediately.

RADISH SOUP WITH DRIED SHRIMP SKIN

I do not know that this dried shrimp skin can be used in cooking soup when I saw a blog taste hong kong was using it. I follow her recipes to make this soup, My family loves   it.

RADISH SOUP DRIED SHRIMP SKIN

Ingredients;
200g radish (peeled and shredded )
2 tbsp dried shrimp skin ( dried krills)
1/2 tbsp julieneed ginger
2 1/2 cup water or stock
1 tbsp coarsely chopped coriander leaves
1-2 tsp cooking oil (optional )
yield 2 bowl of soup

Seasoning;
1/2 tsp sugar
1/2 tsp fish sauce
1/4 tsp salt to taste
1/8 peper powder
sesame oil ( optional)

Method;
1.wash dried krills,drain put aside.
2.wash and peeled radishs and shredded.
3.In a pot,add ginger,dried krill to stock or water,bring to a boil and put in radish shred,stiring a while.bring to a boil again.
4.keep simmering the soup until the radish turn translucent and tender about 10 to 15 minutes
 add coriander and seasoning toward end of boiling.mix wel and serve hot.
Notes; Alternately ,if you like to give the soup a deeper flavour,saute the dried krill and julienned ginger until lightly brown,pour into the stock or water to boil.

STIR FRIED SOY SAUCE CHICKEN

Today I cook this simple and easy method for this dishes.All the ingrdients that I have in my kitchen.

STIR FRIED SOY SAUCE CHICKEN

Ingrdients;
1 chicken (1.5 kg)
200g garlic Whole pieces ( I add more)
Side ingredients;
3 star anise
30g cinnamon
5 cloves
5 pieces dried bay leaves ( i don't have,omitted)
Seasoning;
250g soy sauce
250g water
1/2 tsp chicken sock granules
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp sesame oil
Preparation;
wash and clean the chicken.blanch chicken in boiling water,drain and set aside.
Method;
1.heat up clay pot,or wok with some oil.Stir fry garlic and all side ingredients,add seasonings and bring to boil.
2.add chicken into the pot.place chicken chest at the bottom of the pot and cook for 20 minutes.turn over the chicken and cook for another 15 minutes.use a chop stick to poke through the chicken,if the chopstick can through the chicken meat,it mean it cook..dish out and chop into pieces.
3.pour well cooked soy sauce from method 0ne over chicken.serve.

STEAMED CHOCOLATE CAKE

I made this cake quite often , the recipe I got from sri rasa a malay monthly cook book.i don't buy it anymore Cos,most of the recipes is similarly to the previous book that I have.Its a moist and soft cake.

STEAMED CHOCOLATE CAKE

Ingredients;
1 cup cocoa powder
1 cup castor sugar
1 cup majerin
1 cup evoporated milk
1/2 cup condensed milk
1 1/4 cup plain flour
1 tsp baking powder
1 tsp soda bicarbonate
3 egg ( beat)

Method;
1. In a pot,add in cocoa powder,castor sugar,evaporated milk and majerin.
2. Heat the pot on a gas stove,using low heat to cook till the sugar and majerin dissolve,kept stirring,don't get burnt.put aside to cool completely.
 3.sift flour,baking powder and soda bicarbonate together.
4.Beat egg in another bowl and pour into the cool batter mix well and add in the condensed milk
5.finally fold in flour,blend the batter with a mixer at low speed for a while until even.
6.line a cake pan with parchment paper.pour the batter into it.and steam for 1 hour or until a skewer inseted come or clean.
Note; I use aluminue fold instead of parchement paper..  Bring the water to boil first before steaming.

BAK KUT TEH (PORK SPARE RIB SOUP)

I have bought a packet of  A1 brand bak kut teh to cook before,the taste was nice,but my children they don't like it. They prefer I cook with simple ingredients.

BAK KUT TEH

Ingredients;
500g pork spare rib (wash and cut into pieces)
5 shallots slices thinly
3tbsp oil
1/2 tsp white pepper powder
1 tsp white peppercorns
1 pcs cinnamon
3 star anise
2 tbsp dark aoya sauce
1 tbsp sugar or msg
1 whole garlic,peel the skin,and crushed
1 1/2 liter water
salt to taste

Method;
1.marinate sparerib with pepper powder and salt for 25 minutes
2.Heat pot with oil,fry the shallots till brown,put in marinate pork spare rib,fry for 5 min,add in water,garlic,dark soya sauce,star anise,peppercorn,cinnamon,sugar.
3.Bring to a boil,reduce the heat and simmer for an hour or more till the meat is tender,add salt to taste.Top with some corriander leaves.serve.

PLAIN WHITE BREAD

Making this plain white bread was a success for me. when i saw lot of blog doing this plain white bread inspire me to make my own bread. it was not diffcult to make.I followed the blog recipe to make.

PLAIN WHITE BREAD
source;kitchen corner

Ingredients;A
220g bread flour
3g yeast
130 ml water
Ingredients B
60g bread flour
15g sugar
1/2 tsp salt
10g milk powder
40g water
Ingredients;C
unsalted butter 15 g

method;
1.Knead ingredients A together until is well combined and because  dough ball.let it sit in a clean bowl cover with cling wrap proof for 90 minutes at room temperature.
2.Mix in the ingredients;B to A and knead until smooth dough then add butter.
3.Continue to knead the dough until it is smooth and elastic.Proof for 60 minutes.
4.divide the dough in to 3 portion and rest for 10 min.
5.roll out each dough into a longish shape and roll up like swiss roll.place the dough in a grease bread tin cover with lid and proof for 50 to 60 minutes until the dough fill up 90% of the bread tin.
6.Bake at 200 c for 30 minutes.Remove the bread from the bread tin and cool on a wire rack.

FRIED CHICKEN WITH GINGER

My youngest son loves to eat any kind of fried chicken was his favourites. There is a stall selling kampong chicken weighs a kg or 2 kg or more. I bought a kg chicken to cook this dish.

FRIED CHICKEN WITH GINGER

Ingredients;
1 kg chicken (kampong)
Marinade A
250g ginger
50g garlic ( finely chop )
50 shallots
160 ml water
Marinade B
75 g shaoxing wine
20g salt
15g chicken stock granules
1 tsp sugar
1 tsp pepper
1 egg
80g flour
80g cornflour
some sesame oil
Method;
1.chop chicken into half,clean and wash , drain and put aside.
2.Blend marinade A and wrap it with a cloth and squeeze out the juice.Add in marinade B and mix well with the juice.(except flour and cornflour).
3.Marinate the chicken with the juice and put into the fridge (do in the morning)
4.Both flour mix together,put aside.
5.Heat some oil in wok,when hot,lower to medium.coat the marinade chicken with flour and put into the hot oil to deep fry until golden brown.drain and serve.

A ROSELLE DRINK

 

I bought a kilo of this Roselle fruits are harvested fresh and its produce high contents of  vitamin and anthocyanins .I made into a syrup drinks.

A ROSELLE DRINK

Ingredients; 

1 kg roselle fruit

1 kg sugar.

1 1/2 liter of water

method;

The seed are removed.Use the sepals boiled in water for 8 to 10 min or boil until the water turns red.

Then adding sugar to boil till the sugar is dissolve.Making into a thick syrup drinks. when ccol ,pour into a dried clean bottle,screw the cap .can be kept in the fridge for one or two week.When you want to consume,pour 1/2 of this thick roselle syrup into a glass,add some plain water and ice cube,stir well mixed and add a slice lemon  on to it. ( adjust how sweet you want)

STEAMED GINGER CHICKEN

My daughter will be starting working next monday.yesterday afternoon I accompany  her to buy formal wear. Is hard for her to get trousers and shirt in ladies deparment.finally she bought two  pair slack and a few shirt in men department.This saturday ,first time ,she will drive to k.L ,she have make an appointment with two house owner to look at the room condition before making a decision.

STEAMED GINGER CHICKEN

Ingredients;
1 kg chicken ( cut into pieces)
1tbsp minced garlic
300g young ginger ( minced)
1 stalk spring onion ( chopped)

seasoning;
1 1/2 tbsp oyster sauce
1/2 tsp monosodium glumate
1 3/4 tsp salt
1 tsp sugar
2 tsp sesame oil
3/4 bowl water
1/2 tbsp shaoxing wine

Method;
1.grind young ginger and sueeze out the juice.
2.heat up some oil in pot,fry minced garlic till fragrant.Add seasoning and stirfry evenly.add in grinded ginger and bring to a boil.
3.pour the ginger sauce onto chicken and steam for 15 minutes.
4.sprinkle spring onion on top.serve

APAM COCA COLA

I was looking for a steam cupcake recipes through internet and came across this special recipes using coca cola ,oreo biscuites and i try the recipes.It was simple and the taste was nice.

APAM COCA COLA
soure:citarasawan

Ingredients;
200g plain flour
1/2 tsp baking powder
25g milk powder
50g oreo biscuit crushed ( take out the cream)
2 egg A
2 tsp ovalette
150g castor sugar ( I use 100g)
50g brown sugar
1/4 tsp salt
225ml coca cola drink

Method;

1.In a mixing bowl ,add in egg,castor sugar,brown sugar ,salt beat till well combine,add in 1 tbsp of flour and ovalette using high speed to beat till thick and white in colour.
2.Change the speed low,add in the sifted flour (sift flour,baking powder,milk powder together).
put some flour in to beat and coca cola till all used up and beat till well combined.
3.Add in the crushed oreo biscuit into the batter and use a spatula to mix evenly mixex;
4.Heat a steamer with water,bring to a boil.
5.line mould with papercup,pour the batter full and put to steam using medium heat for 15-20min.

POTATOES NOISETTE

This recipes is from  a local magazine that I have cut out and kept it quite long.I  read through a few time and decided to cook, I can't find the fresh button mushroom So replace the  button mushroom from canned.A kilo of russet potatoes cost $5 to 6.00.At the supermarket went on sales cost cheaper,a kilo $2 to 3.00.I will buy this russet potatoes went on sales.

POTATO NOISETTE

Ingredients;
500g potatoes (russet potatoes)
1 big onion  ,peeled and chop
2 tbsp chopped parsley or more
100g button mushroom ,chopped
2 tbsp butter
1/4 fresh milk
2 tbsp cornflour
1 cup plain flour
salt and pepper powder to taste

Method;
1.Wash and clean the potatoes,put in a pot of water to boil till cooked.Drain and peel the skin.
   mash half the cooked potatoes till smooth,chop the other half of the potatoes coarsely.
2.heat butter over low heat and saute onion until limp,throw in the button mushroom, milk ,bring to simmering point,stir occasinally,season with salt and pepper powder to taste.
3.combine smooth and coarse potatoes,stir in the button mushroom mixture,sprinlke cornflour a little at a time and knead into smooth dough.leave aside for an hour in the fridge.
4.take a tbsp of the potatoes mixture ,shape into a round ball.roll over the flour.( wet hand for easy to shape into ball ).
5.Heat oil for deep frying over high heat,put in the ball,reduce to medium ,stir occasionally until light brown.dish out and drain.serve.

NYONYA CURRY CHICKEN

 

There many different recipes for this simple chicken curry.I  try the nyonya curry chicken from a cookbook borrowed from my sister. This chicken curry taste nice and I reserved a bowl of gravy to goes with plain white bread for dipping.

NYONYA CURRY CHICKEN

Ingredients; A

1/2kg.chicken (chopped into chunk)

1 grated coconut

300g potatoes

3 cups water

40g chilli paste (dried chilli,soaked in hot water till soft and blend into paste)

3 tbsp curry powder ( I used 4 tbspful of curry powder ,baba curry powder brand)

Ingredients; B

2 pcs candlenut

1 stalk lemongrass

1/2 inch fresh turmeric ( can used turmeric powder)

2 slices galangal

1/2 inches younger ginger

8 shallot

2 cloves garlic

1 small pieces belacan ( 1 inch)

seasoning;

1 1/2 tsp sugar

1 1/2 tsp salt.

Method;

1.marinate chicken with 1 tbsp of curry powder and 1 tsp of salt for 15 minutes.

2.squeeze grated coconut  for the first coconut milk.set aside. Add 3 cups of water to remaining grated coconut and squeeze for the second coconut milk.

3.Boil potatoes in a pot of water,remove when they are cooked.peel and cut into half,then deep fry until it exhibits a reddish  colour,set aside. Mix curry powder with 1 1/2 tbsp of second coconut milk.set aside.(premix curry powder)

4.heat up 2tbsp of oil,fry chilli paste over low heat till fairly dry,dish out.

5.heat 4 tbsp of oil,fry ingedients B over low heat till fragrant.add in the premixed curry powder,fried chilli paste and seasoning,fry till fragrant.dish out half of the portion.

6.add in chicken and fry for a while,slowly pour in the second coconut milk for a few times.add in potatoes,switch to low heat and braise the chicken till fully cooked.

7.lastly,add in half of the remaining fried curry paste and add the first coconut milk,bring to a boil,off heat.serve.

 Note; I add a tbsp of red chilli powder to the premix curry powder.

GREEN CHILLI SAMBAL

On 16th june,went to bali with my daughter,sister,my niece and her husband for five day holiday.
Back home,my hubby told me, my computer was not working.sent for service.just got my computer back.If you like sambal belacan or fried sambal dried shrimp,is almost the same,it very delicious to goes with a bowl of rice.When I was looking for other recipes,I chance upon this blog.sarawak enthic cuisine.try for yourself.

GREEN CHILLI SAMBAL

Ingredients;
green chilli padi 250gm
dried anchovies (ikan bilis) 100gm
small shallot 1
garlic 2

Seasoning;
salt and sugar to taste
some cooking oil

Method;
1.split the ikan bilis into two,clean ,wash and drain.
2.pound or Processed using food processor the chillies,dried anchovies,shallot,garlic together.
3.heat some oil ,on medium heat,saute the mixed ingredient until fragrant and dry.
4.season with salt and sugar for taste.( i do not add salt,cos the anchovies is salty enough).