DEEP FRIED BUTTER FLAVOURED BALLS

Happy New Year to everyone.My blog is a simple ,tasty home cooked meal for my family.Time flies fast,maybe this new year economic may not look good,life have to go on and I have to cut down on my budget.The price of so many thing have gone up.This deep fried butter flavored balls taste soft and sweet.A simple sweet savoury treat.

DEEP FRIED BUTTER FLAVOURED BALLS

Ingredients;
90g butter
280g water
175g plain flour
3 eggs
castor sugar for dusting
cooking oil for deep fried

Method;
1.In a pot,bring butter and water to a simmering boil using low heat.Once butter has dissolved and bubbles appear around the sides of pan,turn off heat.
2.Add in flour,use a wooden spatula to mix briskly before adding eggs.combine well
3.spoon out dough and place into the cold oil. Turn on heat and deep fry till golden brown.drain on a
paper towel,dust lightly with sugar before serving.( I used hand to roll into ball,it not hot,but warm)
Note; In a pot,add in the cooking oil enough for deep fried,add in the ball then on the heat.

STEAMED KAYA BREAD

I use the local make kaya jam to make this soft bread .you can used canned kaya as well. Is a moist soft bread.The recipes is from cookpad.

STEAMED KAYA BREAD

Ingredients;
120g self raising flour
5g baking powder
100g kaya jam
120g water

Method;
1.sift the flour and baking powder together in a mixing bowl.
2.Add in the water into the sifted flour,use a spatula to mix evenly,then add in kaya jam and combine thoroughly well mixed.
3.Fill the paper cup with batter until 80% full and steam in a preheated steamer for about 5 minutes.
4.Insert a skewer in and comes clean,they're cook.off the heat.

WHOLE ONION STEAMED IN A MICROWAVE

Whole onion steamed in microwave oven. The taste of onion is sweet.My hubby bought a bag of onion back around 3 kg at retailer price. I was surprise to see a recipes on cooking just the onion.give a try..Just then my hubby tell me another malaysia plane was missing,this time is AirAsia airbus plane from surabaya to singapore .No news Yet. It a sad new for malaysia.

WHOLE ONION STEAMED IN MICROWAVE
source; cookpad

Ingredients;
2 big onion
20g butter
some soy sauce to taste
1 stalk parsley

Method;
1.Peel the onion and cut off the top and bottom.
2.place the onion upside down,then make a cross slits.top with 10g of butter.
3.wrap lightly with plastic wrap and microwave for 5 minutes.
4.remove the plastic wrap,flip it over and divide with soy soy sauce.Top with some soy sauce and
parsely

PIE TEE

Making this pie tee shell,require the tactic of deep frying it. It can be said it very easy once you know
how long to heat your pie tee mould. The temperature of the pie tee mould,too hot,once dip into the batter,it will drop,temperature not hot,it won't stick to the mould and it must be the whole pie tee mould evenly heated and your shell will look compeleted.Sometime when you make the shell the bottom is a hole,there mean the bottom end of mould is not hot enough.You have to make it yourself then ,you will understand what I have said.It require patient to make this pie tee shell.You can used any filling you like,some people dice their ingredients;

PIE TEE

Pie Tee shells;
120g plain flour
120g rice flour
2 egs,lightly beaten
375 ml water
1/2 tsp salt
1/2 tsp pepper
8 cups oil or more for deep frying
1 pie tee mould

Method;
1.sift the flour into a mixing bowl,make a hole in the centre, pour in eggs,stir in one direction to mix the flour. slowly pour in water and continue to mix until a smooth batter is formed . Add salt and pepper,mix well and strain the batter.
2.Heat up oil for deep frying using medium heat.Put in your pie tee mould to heat.take out your pie tee mould dip into the batter then immerse mould in hot oil,quickly pull up mould slightly above the oil so that pie tee shell open like a hat.Deep fry until the shell gets a little brown and can be removed from the mould.continue to fry until slightly brown.Dish and drain on kitchen paper.Leave to cool before storing in an air tight tin to keep shell crisps until required.

Pie tee filling;
4 tbsp oil
1tbsp chopped garlic
1 tsp salt soy bean (taucheong)
300g dices prawn meat
300g shredded sengkuang
1 small carrot,finely shredded
1 cup thinly long bean or french bean

seasoning;
100ml stock,1 tsp chicken stock granules
1/2 tsp salt
1/4 tsp pepper
garnishing;some shredded omelette,red chilli and spring onion

Method;
Heat up oil,saute the garlic and taucheong until fragrant,add in diced prawns,shredded carrot,seng kuang sliced long bean,add in seasoning and cook until vegetables are soft and gravy is dry.taste first and dish up.
To serve; Fill the pie tee mould with filling,garnish with some shredded omelette,red chilli and spring onion.serve with chilli sauce.

Chilli sauce;4 fresh red chilli,finely grounded,2 tbsp vinegar,2 tbsp sugar,2 tbsp water ,1/4 tsp salt.
 mix all together and serve.

Garnishing

CHINESE CABBAGE & POTATO POTAGE

A tasty soup,full of vegetables,onion,potatoes with just a hint of white peppercorn , to serve on any occasion. I make my own soup base,using chicken leg ,some meat bones to cook  for an hour,filter it.
I like this soup,don't have to use whipped cream.

CHINESE CABBAGE & POTATO POTAGE
source;cookpad
 
Ingredients;
Onion 100g
potato 100g
chinese cabbage 100g
butter 10g
water 400g
fresh milk 100 ml
consomme soup stork 1-5 g ( I make my own soup base)
salt and pepper to taste

method;
1.cut the onion and potatoes thinly as possible,so that it cook through easily.
2.cut the chinese cabbage into 1 cm strips.
3.Add butter,onion,into a pot,stir fry over medium low heat,stir constanly,until soften (don'tburnt it)
4.add the comme soup stock,potatoes,chinese cabbage,cover with lid,simmer until the vegetables becomes really soft,off tthe heat.
5.put the cooked ingredients into a blender ,blend to a smooth paste.
6.Put back  the blended smooth paste into a pot,heat up using low heat,add in the fresh milk without boiling,stir evenly combined,off heat.sprinkle salt and pepper to taste and it's done.top with pasrley.

TANG YUAN ( GLUTINOUS RICE BALL)

We have tropical climate all year round ,but the traditions of winter solstice are still faithfully observed and passed down over the generation. Today every chinese household are making tang yuan
to offer praying to the god and ancestor. A lot of creative in making tang yuan.But I do the traditonal
round ball,the easy method for me.

TANG YUAN (GLUTINOUS RICE BALL)

Ingredients;
200 g glutinous rice flour
50g wheatstarch ( tang mein)
1/4 cup hot boiling water
some water

Method;
In a mixing bowl,add in the wheat flour mix with a 2 tbsp water then add the hot boiling water and stir to mix a transparent and sticky dough well mix,add in the glutinuous rice flour mix both flour together by slowly adding water  to mix and knead into a soft dough that can roll into a ball.keep aside for 5minutes. Divide all dough into small ball respectively,slightly flatten them,wrap fillings and seal.

Note; using this method by adding wheat flour ,so that the dough is soft enough to wrap the filling and the skin won't break and smooth to wrap.

Filling;
50g black sesame toasted
30g peanut toasted and ground
sugar to taste
1 tbsp cooking oil ( don't have to add all)

In a food processor,blend the ground peanut ,toasted black sesame,sugar to blend into a paste,blend a few time,add bit of oil until it can roll into a small ball.The same for the peanut paste,using white sesame seed instead of peanut.Adjust the sweetness to your liking.

Sweet soup;
1 liter or more water (adjust the amount)
A few pandan tie into a knot
some gula melaka
some sugar
a few slice of ginger or ginger juice
Method;
heat a pot of water ,add in pandan leaves,bring to a boil,add some gula melaka,sugar and ginger slices
to a boil .Off the heat.taste for the sweetness. At the same time bring a pot of water to a boil,add in the wrap tang yuan,cook over medium heat until they float up.Dish up and put into the sweet soup.
  

CABBAGE SAMBHARO

I came across this recipe from spice up the curry blog. It was a simple vegetable dish and I like the cunchy cabbage and tangy flavor. So much different from chinese style of frying this cabbage.

CABBAGE SAMBHARO

Ingredients;
1 1/2 cups,thickly ,shredded
1/4 tsp mustard seed
green chilli 2 slits and sliced
salt to taste
1 1/2 tsp oil
lemon juice 2-3 drops
some curry leaves

Method;
1.heat oil in a pan on medium heat,once hot add mustard seed and let them pop.
2.Then add curry leaves,reen chillies,saute for a minutes.
3.Add cabbage,salt,mix well and cook for only 2 minutes.cabbage stay cunchy mean it should be
cook only 30 to 40 percent .
4.Turn off the stove,squeeze few drops of lemon on it,mix and serve warm.
5.You can chop cilranto as well.

SWEET SOUR PRAWN

A quick and tasty stir fry using shrimp and ginger,garlic,cooked with chilli sauce,tomatoes sauce
and oyster sauce,,black vinegar and ideal for lunch or dinner.

SWEET SOUR PRAWN

Ingredients;
600g mediumprawns
10g each chop ginger and garlic
1 red chilli chop
some chopped spring onion

Seasoning;
1 tbsp black vinegar
1 tbsp Lp sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp oyster sauce
1 tsp sesame oil
1tbsp soy sauce.

Method;
Trim prawns and marinade with 1 tsp each of sugar and salt
Heat 5 tbsp cooking oil in wok,fry prawns until cooked and drained,set aside.
saute ginger,garlic and red chilli with some  oil until fragrant.
Pour in all seasoning and return prawns to wok,stir fry briskly and sprinke spring onion on top before dishing out. serve.

SWEET PEANUT SOUP

Sweet peanut soup took long hour to cook.I make some soy milk in advance and kept in the fridge.
you can add just plain water to cook as well. Have to cook till the peanut soften then only add in sugar,last.My hubby favourite sweet dessert.

SWEET PEANUT SOUP

Ingredients:

300g uncooked peanut (soaked in water overnite)
1 liter of water
1/2 liter of soy milk
some sugat (adjust to your sweetness)

Method;
.Soaked peanut,drained off the water and rub off the skin,wash clean and put in clean water to soaked for another 4 hours by adding in 1 tbsp of bicarbonate of sodium.after 4 hour of soaking,wash a few times.Then put peanut into a pot of water to cook,bring to a boil,simmer till the peanut is soften
lastly add in the soy milk,sugar to cook till the sugar dissolved. ( it took 1-2 hours to cook till soft,
use a pressure cooker to cook much faster)

LEK TOW SHUANG SWEET BROTH

I bought some split green bean to cook this sweet broth and as well some chinese youtiao. I love to add more you tiao to my sweet broth and my hubby ,he can eat without any you tiao.every chinese family know how to cook this sweet dessert.Adjust the sweet potaotes solution for thickening.

LEK TOW SHUANG SWEET BROTH

Ingredients;
A;300g split green beans (soaked overnite ,drained)
B.mixed together
   100 ml sweet potatoes flour
    150 ml water
For syrup;
    300g white sugar
    5 blades pandan leaves (knotted)
    1.8 litre water
Sides condiment;
    some ready fried you tiao ( cut into small pieces)

Method;
1.steam ingredients A for 20 minutes to cook the bean beans.Remove,set aside.
2.bring syrup solution to a boil,discard the pandan leaves.pour in ingredients B,let it to a next boil,stirring at all times.Add in No.1 mix well.
3.serve in bowls pairings it with side condiments.

HAKKA CHICKEN WINE

I have a bottle of homemake red glutinous rice wine given to me,normally it uses to cook in chicken soup or stir fry for women during their confinement dishes.

HAKKA CHICKEN WINE

Ingredients;
1/2 kg kampong chicken (cut into small pieces)
100g black fungus (soaked till soften)
6 red dates
100g sliced ginger
50g wolfberrier
1 soup bowl glutinous rice wine
some palm sugar,salt to taste
some vegetable oil


 Method;

1.wash all ingredients and chop the chicken into small pieces,soaked the black fungus,remove stem and jullienes or tear to pieces.
2.heat some oil in wok,saute ginger until fragrant ,add in chicken  pieces and stir fry until light brown and dry.
3.Toss in black fungus and red dates,mix well.Pour in glutinous wine bring in to quick boil and then add in wolfberriers,simmer for heat for 5 to 10 minutes.it is done.serve hot.

BLACK GLUTINOUS RICE,RED BEAN WITH COCONUT CREAM

In this simple vitenamese version,the black glutinous and red azuki bean are soaked,cook and steam. 

Then sweetened with sugar and coconut cream and given a slight crunch with roasted unsalted peanut.serve as snack or dessert.

BLACK GLUTINOUS RICE ,RED BEANS WITH COCONUT CREAM

Ingredients;

200g (1 cup) uncooked black glutinous rice,soaked in water overnitght to soften,then drained

50g (1/4 cup) red azuki beans,soaked in water overnight to soften,then drained

50g (1/4 cup) caster sugar

2 tbsp chopped roasted unsalted peanuts

200ml thick coconut milk

Method;

1.combine the glutinous rice and red azuki beans in a pot of water (cover in 2 inch water) bring to a boil and lower heat to simmer till cook and water dry.Check the water level ,adjust it.

2.After the bean is cook,drained and spread the rice and bean mixture evenly on a tray and steam for 20 minutes until soften.

3.while the cooked rice and bean mixture is still hot,add sugar and mix well combined.

4.to serve,divide the divide the sweetened rice and bean mixture individual serving bowls,top with 1 tsp of the chop peanuts and drizzle with some coconut cream.serve hot or at room temperature.

BRAISED RICE

This classic recipes uses lean pork, cuttlefish, prawns, fish cakes,green vegetables to make a perfect lunch or dinner and pour onto a plate of rice.

BRAISED RICE

Ingredients;A
1 bowl cooked rice
1 1/2 bowl water

Ingredietns B
100g lean pork (sliced)
a few prawns (shelled and remove intestines)
1 cuttlefish (cut into ring or any shapes )
1 fish cakes or fish ball

Seasoning;
1 tbsp saute chopped garlic ( together with oil)
1/2 tsp chicken stock granules
1 tsp salt
1/2 tsp sugar
1/2 tbsp soy sauce
a pinch of pepper powder
some sesame oil to taste

Thickening;
1 egg beaten
1 tbsp cornstarch solution (mix 1 tbsp cornstarch with 1 tbsp water

Method;
1.Boiled water in ingredients a,add in all ingredients B,cooked until 50% done.
2.add in seasoning to mix well,simmer for about 2 minutes.
3.when sauce boils slightly,pour in thickening to mix well,spoon out and pour on top of white rice,serve hot.
Note;Reserve some saute chopped garlic with oil,later pour 1 tbsp on top of braised rice and mix well,it will increase the fragrant.

NOODLE FRIED WITH WATER SPINACH

I bought the noodle that does not taste too salty or strong alkaline smell.When frying the noodle do not add in any salt cos the noodle itself contain salt.I used dried shrimp to fry this noodle and water spinach. You can use fresh shrimp


NOODLE FRIED WITH WATER SPINACH


Ingredients;
1/2 kg noodle
50g dried shrimp (soaked)
pork belly 100g ( sliced into thin strip)
1/2 tbsp black soy sauce
1/2 tsp msg or sugar
6 cloves garlic ( minced)
1 handful of water spinach /kangkong
3 tbsp oil

Method;
Heat a wok,add in the oil when hot,add in the garlic stir fry till fragrant,add in dried
 shrimp fry for a min,put in sliced pork belly give a quick stir fry.Add in the noodle,1/2 tbsp black soy ,msg and continue to fry till well combined and lastly add in the water spinach and fry till the water spinach is soft ,off the heat,serve.

THAI BEAN SPROUT SALAD COCONUT.

 

I came across this bean sprout recipe from blog with a glass, lot of nice recipe and beatutiful photo.

My eldest son,told me this bean sprout he has eaten in kampar,perak,where he lives,the bean sprout is short and fat,when you bite it,is crunchy,and juicy.I have seen this documentary show on TV Ipoh famous bean sprout,they use mountain water to plant. I modified the recipe a bit..

THAI BEAN SPROUT SALAD COCONUT

Ingredients;

1 cup bean sprout

3 tbsp thick coconut milk

1 tbsp vinegar (omitted)

Paste;

2 tbsp grated coconut ( I use kerisik)

2 tbsp roasted peanut ( pound coarsely)

1/4 tsp salt

1 tbsp corriander ( chopped)

1 smalled shallot (sliced thinly)

Method;

1.In a dry wok,add in the fresh grated coconut,fry till fragrant and golden brown using low heat,dish out and using a mortat and pestle to pound finely.

2.Using the raw peanut,roast peanut at the dry wok,constanly stirring until the nut is slightly brown off the heat.Rub the peanut to remove the skin and pound coarsely.

3.Combine the coconut milk with salt,mix well.Add into the bean sprout,add in roasted coconut,

   and corriander leaves and sliced shallot. Mix all well combined.serve immediately