PINEAPPLE CHILLI FISH

Fish contain a healthy fatty acid,making it a recommended source of food to prevent cardiovasular dieases and are rich in mineral.

PINEAPPLE CHILLI FISH

Ingredients;
400g small finger threadfin ( I used black pompert fish)
20g dried chillies (soaked ,sectioned)
2 red chillies (chop coarsely0
100g pineapple flesh 9cut into small pieces0
1 tsp chopped ginger
some cornstarch solution
250ml water

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2tsp pepper
1/2 tsp chicken stockpowder

Method;
1.Rinse the fish,pat dry.deep fry in the hot oil over high heat until cooked and golden in colour.dish out and drain.
2.leave 2 tbsp hot oil in wok to saute ginger over a low heat. Add in dried chillies,chopped red chillies,pineapple and seasoning,stir fry briskly over high heat till combined
3.Add water and brin to boil.Cook it for 1 min,then thicken sauce with a little cornstarch solution.
  Remove from heat. serve hot.

AYAM PELALAH ( BALINESE SHREDDED CHICKEN)

My holiday in bali last june,I got the chance to tasted the balinese cooking ,they use lot of spice in their cooking ,very aromatic and tasty.This shredded chicken is a popular dish in bali.Usually served with mixed rice.There lot of recipes ayam pelalah on the internet..Today I cook for my family,they loved it and finished the whole plate.

AYAM PELALAH (BALINESE SHREDDED CHICKEN)
source;indonesia medan food.

Ingredients;
500g chicken breast
8-10 small shallot
4 cloves garlic
5-7  big red chilli
10 bird eye chilli ( I used more)
2tsp shrimp paste(belacan)
2 stalk lemongrass (use white part sliced)
5 kaffir lime leaves ( wash,tear to pieces)
3 cm fresh turmeric ( peel the skin and sliced)
salt and pepper to taste
1 lemon juice to taste (adjust to your taste)
4 tbsp cooking oil

Method;
1.grilled the chicken until done or deep fried.leave to cool .Then shred the chicken,set aside
2.In a food processor,put in shallot,garlic,red chilli,bird eye chilli,lemonrass,kaffir lime leaves,fresh turmeric,shrimp paste and process into paste.Use 4 tbsp hot cooking oil onto the paste,mix well.
3.In a big bowl,put in the shredded chicken with the mixed spice paste,add lemon juice,use your hand or spoon to mix well until the spice well incorporated with the chicken.ready to serve.
Notes; you can use left over roasted chicken or boiled chicken.

STEWED PORK AND FRIED BEANCURD STICK

Tofu skin or bean curd stick is commonly sold in dried sheets.it produced through boiling of soy milk,in an open shallow pan,thus producing a film or skin on the surface and are collected and dried into yellowish sheet or into beancurd stick.

STEWED PORK AND FRIED BEANCURD STICK

Ingredients;
400g porkbelly with skin
100g fried beancurd stick (soaked ,sectioned)
6 beancurd puffs (cut into half)
2 red dried chilli,cut into 2
1 head garlic
1 tbsp bean paste
1 tbsp salted black beans
3 star anise
1 litre water

Seasoning;
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar

Method;
1.cut porkbelly into pieces,then blanch in the boiling water.Dish out and drain.
2.heat some oil in wok to deep fried the beancurd till crispy,dish out and soaked till soften,cut into section,set aside.
3.heat up 3 tbsp cooking oil in wok to saute chilli,garlic,bean paste,salted black beans and star anise.Add in pork belly,and stirring constanly until combined.
3.stir in seasoning,add in the water,and bring to boil over high heat.Cover and reduce to low heat,allow to simmer until pork is tender.
4.Put in beancurd stick and beancurd puffs,mix well. cook for further 5-6 minutes ,remove from heat.serve hot.

ROLL TARO

In chinese cuisine Taro can be cook in many varitety ways such as steam,boiled,stir fried and make into sweet dessert etc. This dish is a tradition dish ,my father taught us.

ROLL TARO

Ingredients;
Yam 500g
Pork belly 100g
1 big onion
1tsp white pepper powder
1 tsp chinese five spice powder
1 tsp salt, ( adjust acording to your taste)
1/2 tsp msg or sugar (adjust acording to your taste)




3 tbsp of flour (or more to get the yam mix together)


Method;
1.Cut off the yam outer layer of skin,wash and grated into shredded.
2.blanced pork belly in hot boiling water for 1 min and drain.when cooled thinly sliced and cut into thin strip.Peel the onion,wash and chop finely.
3.In a big bowl,add all the cut ingredinets  and seasoning to mix evenly.take a pieces of cling wrap and put a few tbsp of the mixed ingredients ,wrap into a long cylinder,tucked both end.
4.Put into steamer to steam till cooked,when cooled unwrap the cooked taro, cut to pieces and serve it or pan fried .Dipped into chilli sauce.

STUFFED YUTIAO ROLLS

Chinese cruller is also known as yutiao and normally eaten at breakfast and dipped into cup of coffee and also eaten in rice congee..When you buy yutiao,asks the man  to fry the yutiao slightly yellowish to take out and drain. when you deep fry the second time around, the colour turn just nice.

STUFFED YUTIAO ROLLS

Ingredients;
4 fried yutiao
200g minced meat
200g prawns ,minced
a stalk of spring onion,chopped
1/2 tsp pepper powder
2 chilli,chopped

Method;
1.In a bowl,add in minced meat ,minced prawn,spring onion,pepperpowder,chop chilliand add salt
and sugar to taste and mix well combined, leaves aside.
2.Cut yutiao into 2 inch lengths.Slit open each cut pieces and fill the cavities with the meat paste.
3.wet finger with water and press filling firmly into youtiao and neaten it.
4.heat up a wok  half filled with vegetables oil.When oil is hot, add in a few pieces youtiao to fry
 till crisp.Drain fried pieces on kitchen paper.leaves aside.ready to serve.
Notes;you can use any meat and other ingredients you like.
salt and sugar to taste

MEE SIAM (STIR FRY VERMICELLIN)

 

Mee siam is the morning breakfast in malaysia sold at mamak stall or sold in a already packed packet.

Is a malay style cooking and is a popular dishes.

MEE SIAM (STIR FRY VERMICELLIN)

Ingredient;

500g rice vermicellin

400g beansprout,wash clean and drained

A handful of chive,washed and sectioned

2 pcs hard beancurd ,cu tinto cube and fry

A handful of chives,wash and sectioned

1/2 kg fresh shrimp,shelled (optional)

Ingredients; chilli paste

20 dried chillies,soaked in hot water till soft,drain

150g shallot,peeled and slice

5 tbsp dried shrimp

1 tbsp salted soya bean ( taucheo)

Seasoning

1/2 cup water

salt and sugar to taste

Method;

1.Soak rice vermicellin in boiling water for 2 min,drain,set aside.

2.In a food processor blend ingredients chilli paste to smooth paste.

3.Heat some oil in the wok,add in the chilli paste and fry  until fragrant. Add in the rice vermicellin,stir well mixed and slowly add in the water,keep stirring till the rice vermicellin absorbed the water ,throw in the bean sprout,diced beancurd,chived,season with salt and sugar,stir fry until everthing is well mix evenly.

CHING LUNG VEGETABLE

This is a new hybrid chives vegetables,It taste like chive and the stem is soft and smooth .it quite expensive ,a packet ( roughly a handful) cost RM 8.00.Just simple stir fry is very nice.Chinese name is called "ching lung" vegetables.

CHING LUNG VEGETABLE

Ingredients;
1 packet of this ching lung vegetabes
4-5 cloves garlic,minced
3tbsp oil
salt to taste
msg/1/2 tsp sugar.

Mehod;
In a hot wok ,add the oil,put in the minced garlic,stir fry till fragrant,throw in the vegetables using high heat to quick fry,add. the salt and msg to taste(adjust according to your taste).Dish out and eat with bowl of rice.

BREAD WRAP WITH SLICE CHEESE AND HOT DOG

It is simple and easy way to make this sandwhich white bread wrap with cheddar slices and hot dog.
There is another version of doing this wrap white bread.After wrapping dip in a bowl of beaten egg and coated with breadcrumb and deep fry.You can make in advance and put it in a container and kept in the fridge.Take out the bread  the next morning and deep fry it for breakfast.

BREAD WRAP WITH SLICE CHEESE AND HOT DOG

Ingredients;
1 pkt of black pepper hot dog
1/2 loaf white bread
1 pkt.of slices cheddar cheese
2 tbps flour mix with 1 tbsp of water  (use as glue)

Method;
1.In a pan heat a tbsp of oil and put in the hot dog to pan fried till fragrant,dish out and put aside.
2.Use a rolling pin to flatten every pieces of bread and trim off the crust.
3.Take a pieces of flatten bread put a slice of cheddar cheese,top with a pieces of hot dog ,the bottom edges of bread apply the flour starch and roll up,so that it will stick together.Trim off both end extra hot dog .
4.In a pan of hot oil,put in the wrapped bread to fry till golden brown.(when oil is hot,lower the heat to medium  low  to fry)I use pan fried.Remember to keep turning the bread to get even brown.

PORK ROLL ( NGOH HIANG)

These pork roll are delicious and is a traditional dish.Every family have their own recipe for making this pork roll  ,all the ingredients are almost the same,the only different is the taste and flavor of this pork roll .Usually people make this pork roll on festive day for the offering.My eldest daughter and my son came back ,one is studying and one is working,request me to make and let them to take back with them.You can make them earlier than kept in the freezer.

PORK ROLL (NGOH HIANG)

Ingredients;
2 pieces bean curd skin ( cut into rectangle size)
1 kg pork belly ( asks the butcher to minced )
1 kg small shrimp (shell the skin) mincely into paste
1 handful of spring onion (chop finely)
7-8 red chillies ( chop finely)
2 tbsp white pepper powder
5-6 tbsp all purpose flour
Fish sauce to taste
MSG or sugar to taste ( I use msg )

Method;

In a big pot,add all the ingredients to mix evenly and add a few tbsp of water to get all the ingredients
into a sticky paste.adjust the salt and msg to your taste.

Take a pieces of beancurd skin place on the table,place a few tbsp of meat filling in the lower half of the bean curd skin,leaving a small gap at the bottom and at the side and roll them up.

Each roll was tied with string,sectioning  out pieces for easy to cut and serving.Put into steamer to steam till cook,let cool and use a knife to cut, discard the string.. Deep fry when you want to eat.the rest can be kept in freezer

 Notes.make sure the meat is tightly compressed.

FRIED LONG BEAN

Long bean are readily available year round and cut into shorter section to cook in many dishes. This dish is my youngest favourite It simple home cooked vegetables.

FRIED LONG BEAN

Ingredients;
A handful long bean
7 clove garlic or more
some anchovies
salt  to taste
1/2 tsp sugar or msg

Method; wash the long bean,,drain and wipe dry with kitchen paper . Cut into section,set aside.
Anchovies clean and split into two,deep fry in hot oil till turn brown,dish out,set aside.
garlic peel and chop coarsely.( use more garlic ).
Heat up oil in a wok,put in the long bean to fry for a minute,using high heat ,dish and drain it,
left a tbsp of oil in the wok,add in the garlic stir fy until light brown,throw in the long bean and fried anchovies ,give a quick fry,off the heat.ready to serve.

STIR FRIED ROASTED DUCK WITH GINGER AND BITTERGOURD

Capsicum contain different kind of vitamin and are beautifully coloured fruit avaiable in green,red and yellow. The green colours is mostly used in cooking and is simply unripe version,it taste most crunchy than the other colour and . the red and yellow capsium taste  sweet.very tasty dishes.

STIR FRIED ROASTED DUCK WITH GINGER AND BITTERGOURD

Ingredients;
300g bitter gourd ( cut into thick slices)
150g roasted duck (cut into slices)
80g ginger

Side ingredients;
50g yellow capsicum ( cut into strips)
50g red capsicum ( cut into strips)
5 love garlic (finely cut)
some cornstarch mix with some water

Seasoning
150 ml chicken stock
salt to taste

Ginger marinade ingredients;
80g white rice vinegar
150g sugar
120 ml water

Preparation
Rinse ginger,peel and cut into thin strips,place intoginger marinade ingredients and marinate overnite.

Method;
1.Heat up oil in pan. Add bitergourd and pour oil over bittergourd till cooked. Dish and drain.
2.Pan fry roasted duck slices,drain and set aside.
3.Heat up a oil in wok,saute the side ingredients,duck,bittergourd,seasoning and the marinated ginger,stir fry till the sauce is completely absorbed.Add corn starch for thickening.serve.

KUIH ONDEH ONDEH

Kuih ondeh ondeh is well loved by every race and it has chewy dough wrap with the gula melaka . I use lot of pandan leaves to blend with water to get thick pandan juice, to get the strong fragrant and the colouring as well.Is smell very fragrant and I like it when you bite it,the sweetness of gula melaka


KUIH ONDEH - ONDEH

Ingredients; skin
240g glutinous rice flour
120 ml hot water
2 tbsp thick pandan juice
2 tbsp castor sugear
coconut milk  ( Adjust the amount of  coconut milk till you get a soft dough)
1 tbsp oil
a drop of any colouring you like (i omitted )

Filling;
1/2 pieces gula melaka,chopped finely,mixed with 3 tbsp sugar ( I just use gula melaka only)

To coat; ( mixed and steamed
1/2 grated young white coconut
1/2 tsp salt

Method;
1.Glutinous rice flour ,add in sugar to mix well,add the pandan juice to the hot water and add in to the glutinous rice flour,mix well combine,add in the oil and coconut milk using spoon by spoon to mix until a soft dough is form,knead until the dough is well combined and leave aside for a short while.
2 Put.Grated white coconut on to a plate, mix with 1/2 tsp salt and put to steamed for 2-3 minutes,off heat,set aside.
3.Bring a big pot of water to a boil.while waiting,form small balls with the dough,use your hand to poke a hole and add filling,less than 1/2 tsp and wrap in .When the water is boiling,put in the wrap dough to cook,when it cooks, the dough will floats up,Dish and drain,put the cook dough on the plate of steamed grated coconut and coat with it.serve cold or hot.

Notes;I use 50g of  sweet potatoes ,slice thinly ,put to steamed,when cook blend to a soft paste.
          add to the glutinous rice flour and mix with all the skin ingredients ,so that the dough when
           cook ,it taste soft,less chewy.( you use potatoes as well). The above recipes is the original ones

BRAISED FISH WITH ONION

 This fried fish is topped with ginger,garlic,onion and tomato,making it both very tasty and satisfying.

 I use thread fin (ikan senangin )for this dishes.Hubby bought this fish from his friend who is a fisherman.Whenever he caught any fish,he will phone to him whether we want it or not.

BRAISED FISH WITH ONION

Ingredients;

600g threadfin ( ikan senangin)

1 tbsp minced ginger

1 tbsp minced garlic

1 big tomato

2 big onion

Seasonings;

1 tbsp light soya sauce

1 tsp salt

1/2 tsp sugar 

1/2 cup water /1cup water

method;

1.Rinse tomato and onion,cut tomato into pieces and slice the onion.Clean the fish,cut a few slits on 

both sides of fish.Drain and rub with some salt.

2.Heat up some some oil in the wok,deep fry the fish over medium heat until light brown.Remove and drain.

3..left 2 tbsp of oil in wok to saute ginger and garlic until fragrant.Put in onion,fry over high heat till fragrant.

4.put in deep fried,add tomato,pour in the water until cover half portion of the ingredients. Bring to boil over high heat. Turn to low heat and braise until tomato soften.Stir in seasoning.Remove from heat  .serve. ( Adjust  seasoning to your taste.)

PENANG LAKSA

 

Penang famous for this peranakan penang laksa , It sourish taste cover up the fishy smell.My hubby and youngest  son,both of them love this noodle.

PENANG LAKSA

1 packet rice vermicelli (thick round one)

1 kg ikan kembong

3 cloves garlic *

1 tbsp shrimp paste (belacan*

30 dried chillies*

2 cm pieces of fresh turmeric*

6 stalk lemongrass*

300g shallot*

1.5 litre water

8 pcs.assam gelugor (dried tamarind pieces)

30g of daun kesum

1 stalk bunga kantan

5 tbsp sugar

3 tsp salt

6 tbsp black sticky shrimp paste (hei koe)

Method

1.Put the * ingredients to blend to paste.In a pot of water,put in dried assam gelugor,sugar and salt

bunga kantan,bring to a boil for about 8 minutes.

2.Add fish and when the fish is cooked,remove the fish from pot and flake it.

3.Return the cooked flake meat to the gravy and boil again using low heat to cook.

4.Add the black sticky shrimp paste and the daun kesum,boil for another 5 minutes.

5.Serve with noodle and garnish the following ingredients.

 Garnishing penang laksa

1 ripe pineapple,diced

1 cucumber,peel and shredded

3 onion,diced

7 green chilli,7 red chillis ,sliced

some mint leaves

To serve;

.Put scalded noodle in serving bowl,pour gravy and garnish with a little of each of the ingredients.

Note;adjust the salt and sugar according to your taste.the packet of noodle have to soak in water for 4 hour and 2 hourt water in hot boiling water ,drain. I bought a packet of this noodle do not have the instruction on the back of packet.Some do have.

PORK WITH GREEN CHILLIES AND SALTED BLACKBEAN

This quick and easy stir fry pork would make a delicious dishes,lunch or dinner,served with a bowl of rice.You can use chicken meat as well.

PORK WITH GREEN CHILLIES AND SALTED BLACKBEAN

Ingredients;
300g pork ,sliced
150g green shillies
1 tsp chopped garlic
1 1/2 tbsp salted black bean
2-4 tbsp water

seasoning;
1/2 tbsp light soy sauce
1 tsp sugar

Method;
1.Discard chillies seeds and rinse,pat dry.Parboil in hot oil for a short while.Dish out and drain.
2.heat up 2 tbsp cooking oil in wok,stir in garlic and salted black bean,fry till fragrant.
3.Add in sliced pork and seasoning,stir fry briskly until well combined and add in water and parboiled green chillies.Stir well over high heat.Dish out and serve.
note; sliced pork with 1 tbsp of cornflour, mix well combined ,so that when the meat is cook,
         It taste smooth.

LAYERS YAM MOONCAKES

Mid - Autumn festival customs have passed down from generation to generation. The festival is held on the 15th day of the eighth month on the chinese calendar and is a popular festival celebrated by the chinese.The youngest children will carry brightly lit lanterns during the night.There are many kind of mooncakes to choose with, put in a very nice and beautiful boxes sold at he shop.

LAYERS YAM MOONCAKE

Water dough
60g shortening
1 tbsp sugar
80g warm water
1/4 tsp vinegar
180g high protein flour

Method;
Mix shortening and sugar evenly,pour in warm water and vinegar gradually,stir well.Stir in high protein flour and knead into dough.proof for 30 minutes,then divide into 6 portions.

Shotening dough
180g all purpose flour
100g shoetening

Method;
steam all purpose flour and sieve when it is cool.knead with shortening evenly and divide into 6 portions.

Overall method;
1.wrap shortening dough with water dough. Roll it out into long thin sheet,then roll it into cylinder shape.
2.Roll it out into long thin sheet again,then cut it into 2 long strips.Ply them up.,then roll up. Seal the edges with water. cut off the protruding parts on both sides ( later use).Cut from the centre into 2 strips incision faces downward. Roll the dough to make it thick in the centre but thin at the edges.
3.Wrap in filling.Do not seal the bottom side and leave some spaces. Roll the cut off dough into thin pieces,smear with some water and stick it at the bottom.
4.Heat up some oil,when the oil is warm,add in the mooncakes to deep fry using low to medium low till light brown,dish out.set aside to cool. Or bakes in the oven at 165c for 15 minutes. It will turn white when cooked.
Notes; This is another version of making layers yam mooncake follow the recipes book.

YAM PASTE

Yam paste filling for making the teochew traditional mooncake.It taste sweet and have the yam taste.

YAM FILLING;

2 pieces shallot

70g oil

510g yam ( peeled)

255g sugar

50g water

50g wheat starch

12 pieces salted egg yolk

40g melon seed

Method;

1.wash and drain salted salt yolk,steam over high heat for 5-8 minutes or bake in oven at 160c for 10 minutes.Leave to cool before use.

2.remove shallot skin and wash,wipe with kitchen paper.Set aside.

3.wash yam and cut into slices,steam over high heat until soft. Blend together with sugar nd water into paste while it is still hot.

4.Heat the wok with oil,add in shallot and deep fry until fragrant. Discard shallot.Add in yam paste and fry until thick. Sieve in wheat starch and fry until non sticky.Remove and leave to cool before use.

5.Add in melon seed into cooled yam paste and knead evenly. Divide into 75 g each,then wrap in salted egg yolk.clench and knead it tightly,set aside

FRIED CHICKEN CUBES IN SPICY SAUCE

Today is my father 1 st year death anniversay,at my parents home,we as the daughter we went back for the offering food and praying for him.I cook a pot of pork belly with beancurd in soy sauce,some homemade curry puff,fishes dishes,my youngest makes some jelly moon cake,buy a roasted duck and 1/2 kg roasted pork belly,where else my eldest sister make three different types of kuih for the offering.After praying,burning the joss paper.We have lunch together and have some chat.I fetch my yongest sister and her grand child back home.

FRIED CHICKEN CUBES IN SPICY SAUCE

Ingredients;
400g chicken breast,cut to cubes
Marinade;
1 tsp salt
4 tbsp water
1/2 tbsp sesame oil
1/4 tsp pepper
1/2 tbsp cornstarch,add when you want to fry
 1 onion ,diced
1 red chilli ,diced
2 cup oil
Seasoning;
2 tbsp tomato sauce
3 tbsp chilli sauce
1 tbsp light soy sauce
a dash dark soy sauce
1 tsp sugar
2 tbsp water or more
1 tbsp spring onion,chop
Method;
1.combine chicken breast cube with marinade and mix well.lastly add in cornstarch mix well
In a wok of hot oil,deep fry until cooked.Dish and drain
2.Heat up 1 tbsp oil,saute onion,add red chillies until fragrant.Add in the chicken cubes,spring onion
and stir fry at high heat until well mixed.Dish up.and stir fry at high heat until well mixed.Dish up.

MOONCAKE PASTRY

The process of making traditional mooncake sounds complicated, but it can be mastered easily in four stages Mooncakes with hand made filling may not look nice but it always taste better.I made this mooncake using two year back syrup with only 150g left ,I cooked another batch of syrup ,I take out 150g to add to the old syrup and the rest I kept for next year.My lotus paste is 150g and pastry  60g.
and altogether I made 15 mooncakes.

MOONCAKE PASTRY

Ingredients;
300g syrup
90g cooking oil
3 tsp alkaline water
400g flour
3 slices ginger

Method;
1.Put 3 slices into ginger into oil and deep fry until ginger floats up. discard ginger and leave the oil to cool.
2.Place syrup into blender.Add in alkaline water and evenly blend in k mould. Add in oil,continue blending till combine.Add in flour and blend to become soft dough.
3.Cover with cloth and set aside for 2 hour or longer (a total of 790g).
4.You may add some flour if the dough is too sticky ( the concentration of syrup as the main factor).
Tips; can be mixed by hand

Method of wrapping;

1.there are various mould sizes.You may wrap the lotus paste with cling film,then press it into the mould.After deducting the weight of pastry,only the weight of the filling remains.
2.Flatten mooncakes pastry,place the filling ball on top. Hold with your palm and press the top with your thumb. Use another hand lightly push the pastry up, so that the filling ball is fully wrapped ( do not seal the edges) then place it on tray.
3.Pat the mould with some flour, then knock out excessive flour.
4.Put the dough into mould and press it hardly ( to make sure the edges of cake is fully in shape with clear peripheral lines)knock the four sides of the mould,unmould and place it on baking tray,keep a distance in between of them,so that all the cakes are fully baked.
5.brush with beaten egg (beat 1 egg with 1 tbsp water,then filter).
6.place in a 190c preheated oven and bake for 5 to 10 minutes till light yellowish.
7.remove and brush with second layer of beaten egg (beat 2 whole eggs with 1 egg yolk,then filter)
 set aside for 5 to 10 minutes,then bake again till golden brown. ( use your own oven to adjust the temperature).

Keys of point;
it is best to use low protein flour or pau flour to make the pastry skin.All purpose can be use reluctanly.high protein flour cannot be used at all due to its high gluten level and elasticity.Pastry made by high protein flour is hard and easy to crack.it will blur the patterns and create dull appearance as well.

COOKING LOTUS PASTE

 

Lotus paste can be prepared 2 to 3 weeks in advance.600g lotus seeds can cook about 1500g-1700g

   lotus paste.A kilogram of lotus seeds is $36.00.I bought this lotus seeds without the skin.My lotus 

   paste is not smooth enough,but is very nice.

COOKING LOTUS PASTE (FOR 13 TO 16 PIECES)

Ingredients;A

600g lotus seeds

some water

1 tbsp alkaline water

Ingredients;B

440g oil

3shallot

4-5 bowls water

5 pandan leaves

560g coarse sugar

2 tbsp oil

2 tbsp coarse sugar

2 tbsp maltose

To wash lotus seed

1.Add some water to wet the lotus seed skin.

2.Add in alkaline water to stir evenly.Cover for 15 minutes and stir for twice.

3.pour boiled water and stir (water must be 2 inchs higer than the surface of lotus seed).cover for another 15 minutes.

4.pour lotus seed into dustpan,use your hands to rubs off the lotus seed .Rinse.

5.Boil lotus seed with some water until lotus splits,about 10 minutes.remove and wash lotus seed skin .Rinse.

Preparation

1.Remove shallot skin then flattedn.Deep fry in 440g oil until it floats up.Discard shallot and leave to cool before use.

2.Boil 4 bowl (big) of water together with pandan leaf and lotus seed in pot,cook until soft.

3.Blend 560g sugar and cooked lotus seed into blender into paste with the water.

To cook lotus paste

1.fry 2tbsp oil and 2 tbsp sugar in wok until bubbles appear and turn brown.(use medium heat and don't burnt).Add in lotus paste and fry over high heat till boiling.Add in 440g oil for a few times,fry over high heat  till boiling and thick.Add in maltose,switch to medium heat and continue frying till non sticky and firm (about 60 minutes).

2.You may test the doneness by dragging a pit with spoon handle to make sure it wil not spill from sides.

3.put the lotus paste into a large container and leave to cool rapidly, so as not to deepen the colour of lotus paste.leave it overnite.

COOKING SYRUP (MOONCAKE)

Lot of people,using golden syrup to make the mooncake pastry.This is the home cook syrup for the mooncake pastry.the syrup is runny when hot,let  cool thoroughly at room temperature for half a day
and it shouldbe like the golden syrup.When you cook this syrup, its turn to light brown,you have to test a few time until the right softness of this syrup.In a rice bowl of water,drop a tsp of syrup into the water.It should not dispersed and should be in small circle and use your hand to touch the syrup,It should feel a bit stickly in a soft  way.if the  look a bit to thick,add some water and put back to cook,using low heat and test until you get it right.

COOKING SYRUP (MOONCAKE)

Ingrdients;
1 kg coarse sugar
500g water
3 sices lemon

Method;
1.wash and slice lemon into 8mm thick
2.boil water over high heat.add in sugar and lemon slices,cook until boiling.switch to low heat,stir occassionaly until the syrup is slightly runny thick .Drip a drop of syrup into a bowl of water.It should not be dispersed and soft in dough. Using this method to test a few time until you get the
right softeness .discard lemon slices.
3.It is ideally to store for 3 months before using,otherwise the colour of pastry skin will be less attraction.the longer of storage period,the better the colour and luster,and even taste sweeter.It can be kept up to 3 to 5 years without deterioration.

      

BEBEK GORENG WITH GARLIC SAMBAL

There are wide variety of duck recipesThis recipes is simple and easy to prepared.Is  an indonesia authenic dishes.my family loves the sambal and the duck meat taste nice.

BEBEK GORENG WITH GARLIC SAMBAL

Ingredients;
1 duck,cut in 8 pcs.(as you like)
2 tbsp lime juice
3 daun salam,bay leaves
2 pcs galangal,crushed
500ml water
Ingredients paste;
2 tsp corriander
5 cloves garlics,crushed
1 cm fresh turmeric
1 cm fresh ginger
1 tbsp salt.
Method;
1.wash the duck,drain and marinade with lime juice,let it sit for 10 -15 minutes.
2.In a pot,put in the duck meat,add bay leaves,water and the paste,bring to a boil,lower heat to medium and cook till the duck meat is soft and the liquid is nearly dry.Dish on to plate.
3.Deep fry duck until golden brown or lightly pan fried.

GREEN CHILLI SAMBAL
10 big green chilli,chopped
5 chilli padi
4 small shallot
3 cloves garlic,chopped
1 medium size tomato,chop
1 tsp shrimp paste (belacan)
50g palm sugar/plain sugar
salt if needed
In a pan,sauteed all sambal ingredients until the chilli a bit soft.place all sauteed chilli in a mortar and pestler,coarsely pound and dish on to a small sauce bowl.serve with cabbage,cucumber or any vegetable you like.