THAI BASIL CHICKEN

This quick and easy chicken dish is another thai cuisine.Thai basil,or sometimes known  as holy basil,
has a unique ,pungent flavors.Lot of thai cook book have this recipes. I use the chicken thigh meat for
this recipe,your prefer


THAI BASIL CHICKEN

ingredients;
400g skinless boneless chicken breast portion,cut into bitesize pieces
5 cloves garlic,chop coarsely
5-6 bird eye chilli chop finely
2 tbsp fish sauce
1 tsp dark soy sauce
1/2 tsp sugar
a handful of basil leaves
3tbsp vegetables oil

method;
1.heat the oil in a wok.Add the garlic and chillies and stir fry over a medium heat for 1-2 minutes until the garlic is fragrant and slightly brown.
2.Add in the chicken pieces,toss and stir fry until the chicken changes colour.
3.stir in the fish sauce,soy sauce and sugar.continue to stir fry the mixture for 3-4 minutes or until the chicken is fully cooked.(if  not saltly,add 1 tbsp of fish sauce)
4.stir in the fresh thai basil leaves,stir in a minutes.spoon the mixture on to a plate and serve with rice.

SQUID WITH BLACK PEPPER ,SHRIMP PASTE

Squid is readily available these days,and wash thoroughly clean inside the pocket to make sure all the qill has been remove,cut into ring,stir fry with black pepper,shrimp paste,garlic and green onion,It a yummy dish to eat with rice.recipes from eating thai food blog.

SQUID WITH BLACK PEPPER,SHRIMP PASTE

Ingredients;
250g squid
1 head garlic
1 tbsp black peppercorn
3 stalk green onion
1/4 tbsp shrimp paste (belacan )
1 tbsp oyster sauce
3 tbsp oil for frying

Method;
1.squid,removing all the internal organ,rinse in water,cut into ring,cut the tentacles into bite srape.
2.pound the black peppercorn ,garlic and pound coarsely
3.cut the green onion 5 cm length
4.heat a wok with oil,toss in black pepper,garlic paste and stir fry for a few second add the shrimp paste, mix ,mush in the oil,make sure it dissolve and turn fragrant.once the garlic turn brwon,add the squid,continuously stir fry for a minutes.Make sure not to overcook or it will turn rubbery.lastly add in the green onion,toss and off heat.serve with rice.

KEROPOK LEKOR

 

Esaily can buy at the pasar malam stall ,is a deep fried fish cracker but in thick,chewy, light fishy and,salty taste .dipped in chilli sauce.In malay called lekor. My family favourite snack.

KEROPOK LEKOR

Ingredients;

1 1/2 kg ikan kembong (any fish you like)

300g tapioca flour

100g plain flour

1 tsp baking powder

1 tsp fine salt

1/2 tsp msg 

100 -150ml water

Method;

1.wash and clean the fish,slice into fillet,use a metal spoon to scrape the meat ,keep aside.

2.combine fish meat,salt,msg in a blender to blend into paste

3.put in a big bowl,add in the tapioca flour,plain flour,baking powder and knead into a soft dough.

4.then divide the dough into 4 portion.roll each individual dough into oblong shape.If necessary,

sprinkle flour on table top before rolling out the dough or oiled your hand with oil to roll the dough.after rolling ,set aside in a flat plate.

5.prepare enough  water in a pot at high heat,bring to a boil,add in all the rolled dough into the boiling water and boil for another 20 minutes or until the dough floated on the surface.then remove and drained.set aside to cool.when it cool,deep fried them and serve with chilli sauce. 

Note ;I rolled into small oblong shape,easily boiled.Or roll into 4 big oblong shape,after cooked,cool cut thinly and deep fry.adjust the amount of water until you get a soft,non sticky state easy to roll

CHICKEN RICE IN CLAYPOT

One pot rice is simple , when I have no ideal what to cook for family dinner.Easy and can be prepared a few hour ahead.the whole family love it, I don't cook too often.

CHICKEN RICE IN CLAYPOT

Ingredients;
500g chicken thicken,deboned and cut to bite size
100g chinese sausages
1 tbsp sesame oil
1 tbsp plus 13/4 tbsp vegetables oil
1 tbsp oyster sauce
1/2 tbsp (7ml) plus tbsp (15ml) dark soy sauce
1/2 tsp salt
1 1/2 tbsp ginger juice
2cup(300g rice)
2 cup (500ml water)
4 inch salted ikan kurau,deep fried till crispy,shredded (optional)
1/2 tbsp chopped parsley for garnishing

Method;
1. cut chicken into bite size or 4 cm pcs your prefer
2.slant cut sausages 0.5 slice crosswise.
3.Combine chicken,sausages,sesame oil,1tbsp vegetables oil,oyster sauce,1/2 tbsp dark soy sauce,
salt,and ginger juice in a big bowl.marinate  and put in the fridge until you want to cook.
4.wash the rice till water run clear.cook rice in claypot cover with 2 cup(500ml )water over medium heat for 5-7 minutes,add in the marinated chicken ingredients,cook and covered 3 minutes,reduce to low heat and simmer for 25-30 miutes or chicken and the rice is cook,spoon 1 1/2 tbsp vegetables oil and 1 tbsp dark soy sauce over rice,use a spoon toss and mix well serve.
note; add in the fry salted fish and mixed well with the rice.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Asian noodles are eaten hot and cold, and are used in soups.sauce,stir fries and other asian dishes.
Easily available fresh and dried in asian market.Today i cook this loh mee/baised noodle eaten with the deep fried crispy prawns fritterIt was delicious taking a small pcs of the prawns fritter ,dip into the sauce,let the prawn fritter to absord the sauce.

LOH MEE (BRAISED NOODLE WITH BLACK VINEGAR)

Ingredients;
300g cooked yellow noodle
100g bean sprout
100g kangkong (water spinach)
2 tbsp minced garlic
100g sweet potatoes starch (mix with 150ml water)
some pieces deep fried prawn,cut into smaller pieces
300g pork belly

Soup ingredients;
1 1/2 litres water
2tbsp premium dark soy sauce
2 tbsp vinegar
1tsp salt
1 small cinnamon stick
4 tbsp light soy sauce
1 star anise
8 cloves garlic
3 tbsp sugar
Topping ;a tbsp black vinegar,some minced garlic

Method;
1.scald the pork belly in a pot of boiling water,drain and discard the water.
2.put soup ingredients all in the pot of water bring to a boil, add pork belly in and braise over low heat for an hour until cooked and soft.take out the pork belly once,it cook,keep aside to cool.reserve the pork belly gravy.Slice the pork belly when cool,keep aside
4.Add 600ml water to the pork belly gravy,bring to a boil,add salt to taste,slowly pour in sweet potato
starch solution to thicken the gravy.
5.in a pot of boiling water,scalded the yellow noodle,bean sprouts,kangkong vegetables each separately,drain on the colandar.
6.divided the noodle in three bowl,add a big scoop of the thicken gravy,lightly toss. Top with a few slice of braised pork belly,some bean sprouts and kangkong vegetable and a pieces crispy prawn fritter cut to smaller pieces,Add a tbsp of black vinegar,and 1 tsp minced garlic.when you eat,toss wll and eat it while warm. Add more crispy prawn  to your soup.is delicious.

DEEP FRIED PRAWN FRITTER

My late mother makes the best crispy prawn fritter that love by the granchildren. I make this prawn fritters, my daughter will said ,mine is not crispy enough. she miss her grandmother crispy prawn fritter.It very fast dissappear on the table.

DEEP FRIED PRAWN FRITTER

Batter;
300g self raising flour or all purpose flour
400ml water (adjust the water)
1 tsp salt
1/4 tsp msg
300g small prawn,shelled ( you can more prawn )
5 cup oil for deep frying.

Method;
1.batter; mix the flour,salt,msg and water to a smooth and free of lumps.the batter should like creamy mushroom soup,thinner a bit. The thin batter you will the crispy one,or thick batter will be soft.It to your perfer. Actually the crispy or soft batter,it still delicious.

2,heat up oil for deep drying,dip the ladle in the hot oilto heat up.spoon 1 tbsp batter  and shift the extra,to fet a thin batter,arrange a few small prawn on top,dip the ladle back into the hot oil and deep fry until the batter can leaves the ladle,continue to fry until golden brown.dish and drain.serve with chilli sauce.Note.using middle heat to fry longer to get the crispy fritter.

PRAWN NOODLE

Winding up strands of noodle with your chopsticks and sluring them down.yummy.if you want more prawn flavour,like mine,reserve the shell,fry in dry wok till pink colour over medium heat and simmer in the water/soup for an extra 20 minutes.

PRAWN NOODLE

Ingredients;
300g noodle of your choice
100g mustard green/sawi
200g prawn (wash,drain shelled,leave the tail in intact reserve the shell)
3 shitake mushroom (soaked in hot water till soft,cut into  2-3 strip)

Soup Base.
1,5 liter water
1 tbsp fish sauce
1 tsp salt
1 tsp chicken granules
for garnish ; fried crispy shallot


Method;
1.heat a pot of water to a boil,meanwhile in another stove,heat a wok,add in the shelled of the prawn
 ,bring to a boil,reduce low heat and simmer for 20 minutes..
2.season to taste and add in the noodle to cook till soft,your perfer how soft your noodle is.Add in the prawns and sawi vegetables for a minute or two.,off heat
3.arrange the noodle in a bowl,top with mushroom and serve,
Note; for the mushroom,heat a wok,1 tbsp of oil,add in the mushroom to stir fry,add dash of fish sauce , 5 tbsp of water  and simmer till the mushroom gravy is dry.dish .

GU LU PORK RICE

This classic single dish looks pretty garnish with green  and red capscium, as in this recipes use
jasmine rice  and eat with sweet and sour pork dishes,called Gu Lu pork rice.

GU LU PORK RICE

Ingredients;A
200g pork strip loin (sliced thick strips,loosen with back side of knife)
1 bowl cooked white rice

Ingredients; B
1 big onion cut to wedges
1/2 cucumber (cut slantwise)
1 red capscium ( dessed and ,cut int pieces)
1 green capscium (deseed and cut to pcs)
1 tomato (cut into pcs)
a few tbsp of cooking oil ( for frying)

Marinade;
1 egg beaten
1/4 tsp five spiced powder
1/2 tsp light soy sauce
1 tsp water
Deep fried powder
1 tbsp cornflour

Seasoning;
1 tbsp chilly sauce
2 tbsp ketchup
1 tbsp sour plum sauce
2 tsp sugar
1 tbsp white vinegar
1 big bowl water

Method;
1.marinate pork strip with marinade for about 10 minutes,then coat evenly with deep fried powder,deep fried in hot oil for about 5 minutes until pork strip turns golden color,dish out and strain
2.heat oil in wok,put in ingredients b to stir fry until fragrant.( use 2 cup of oil)
3,then add in seasoning and deep fried pork strip strips,stir fry to mix well.dish into plate and serve with white cooked rice.

DEEP FRIED BEANCURD / TOFU

This recipes is easy to prepare and bound to be popular ,using tofu to deep fried and dipping into the
dipping sauce. I use the medium soft tofu.

DEEP FRIED BEANCURD / TOFU

Ingredients;
4 pcs tau kwa (medium soft )
2 cup cooking  oil,for deep fry

Dipping sauce;
2 small shallot
3 cloves garlic
4 red chillies padi
 3 tbsp drinking water
2-3 tsp lime juice
1/4 cup kicap manis

method;
wipe dry the tau kwa with paper towel and cut into 6 pieces.heat a wok  with oil.put in the tau kwa to deep fried until golden brown and firm.remove and drain.tranfer to a plate.for the sauce,shallot,garlic chilli padi to pound in mortar and pestle coarsely and add in the water,lime juice and kicap manis.serve with dipping sauce.

HOMEMADE TORTILLA

This tortilla recipes is much better from my previous post.the recipes is for keep,the texture when cool it still soft even till the next day.Just simple ingredient,make your choice of filling and toppings.
the recipes is from blog" just try and taste".thank for the recipes.My tortilla is not round enough.It really take some pratice to better round one.

HOMEMADE TORTILLA

200g plain flour
1/2 tsp salt
1/2 tsp baking powder
125ml of warm water

Method;
prepare a bowl,put in all ingredients,stir and knead until smooth,if dough is sticky add a little flour
only,knead aand blended.divide the dough into 8 pcs each about 40g. ball.cover with clean cloth,rest for 15 minutes.(add the water slowly)

sprinkle the surface of the table and wooden rolling pin dust lightly  with flour.take a ball and roll into a disc with a diameter of about 18-20cm.( your prefer how big or small the circle).dust the surface table with flour every pieces you roll.(dust the flour lightly).

heat a non stick flat pan using the lower heat.heat the tortilla until the suface appear air buble,press it down and flip over  and heat for a few second.doing the same with the rest od the dough.wrap the tortilla with a cloth to keep them soft

BUBUR LAMBUK

Bubuk lambuk,malay version porridge ,after cooking,the porridge is tasty and sticky .

BUBUR LAMBUR

Ingredients;
300g rice
200g cooked chicken breast (shredded)
200g fresh prawn shelled
3 clove garlic
10 small shallot
3cm ginger
1 tsp white peppercorn
salt to taste
1 grated coconut ( squeeze for 2 cup thick santan,2 cup thin santan)
1 tsp chicken stock
garnish;
corriander leaves,some chop chilli padi

Method.;
Blend garlic,shallot,ginger,white peppercorn into paste.set aside.
wash the rice clean,put into a pot,add enough water and cook for an hour.add in the thin santan,salt and chicken stock to cook for a while.add in the blend ingredients, prawn and chicken shredded let cook for half hour,lastly add in the thick santan, gave a stir and bring to a short boil.off heat.garnish with fresh corriander leaves and chopped chilli.

KUIH KETAYAK /DADAR

My crepes skin have tiny holes,previous time i make is a smooth crepes skin.the recipe is the same
Is a nice soft skin.the crepes have a pandan flavor  rolled up with a palm sugar sweetened coconut filling.

KUIH KETAYAP / DADAR

Batter ingredients;
180g plain flour
1/2 tsp salt
 1 1/2 egg,beaten
8 pandan leaves,blend with 350ml water,strained
a drop of green colouring,if necessary ( I did not add)

Filling;
3 cup frsh grated coconut ( about 3/4)
100g gula melaka,chopped
3 tbsp water
1 pieces pandan leaves ,tear halve,cut to shorten length 1/2 tsp salt
1 tsp cornflour,mixed with 1 tbsp water,for shickening ( I omit it)

Method;
1.batter; sieve flour,salt into a mixing bowl,make a well in the centre and add eggs and pandan juice gradually.mix flour into water working from center outwards,strain and leave to stand for at least half an hour.
2.filling; cook gula melaka,water in a saucepan until syrupy.Add coconut,pandan leaves,salt and mix thoroughly.Add cornflour water and stir fry till thicken.leave to cool.
3.making skin batter;heat up a non sticksaucepan,grease with a little oil,pour 1 scoop of batter in the pan,tilt pan quickly to form a thin pancake.cook on low heat till set.remove from pan,put 1 tbsp filling onthe pancake and roll up like popiah.
4.place on serving plate and serve hot or cold as snack or dessert.
Note; i use a stainless steel saucepan with heavy bottomed,greased the pan with brush with oil,using lowest heat,when the pancake skin is ccok,flip onto a plate,pour the batter to the saucepan swirl to make it round,while waiting it to cook,you have to time to wrap while it still hot and it will stick together better.

SAYUR LODEH

 This light thin coconut milk soup has a delicate flavor of the blended spices adds flavors to it.
 Is a simple vegetables soup makes a good dish to eat with rice and serve with some sambal tumis.


SAYUR LODEH

Ingredients;
6 cabbages leaves
100g fresh shrimp
3 pcs dried beancurd,soaked in water till soft
1 fresh grated coconut
3 tbsp cooking oil
a few chilli padi

Ingredients to blend to paste
4 small shallot
1 stalk lemongrass,the white part,slice thinly
2 clove garlic
1/2 tsp jintan kasar
1 tsp coriander seed
2 tbsp dried prawn
salt and msg to taste

Method;
1.wash the cabbage and tear to small pcs.shelled the fresh shrimp and the soaked beancurd skin,cut into 3-4 inches pcs,put aside.
2.fresh grated coconut mix with some water  ( I add a soup bowl to get the thin coconut milk).Your perfer thick coconut milk,or medium thin.
3.in a pot,add  3 tbsp oil,add in the blend paste,stir fry till fragrant,add in the cabbage and shrimp, chilli , coconut milk bring to a boil and simmer till the cabbages is soft,lastly add in the soaked beancurd skin cook for a few minute ,add salt and msg to taste.off heat serve warm with rice.
Note;You can used the coconut milk in boxes,mixed with some water

TAUHU GORENG /DEEP FRIED TOFU

Tauhu goreng  is a favourite dish that my family loved it.Is a healthly dish ,the dipping sauce is the main ingredients ,nice delicious ,sweet,sour, salty and hot.

TAUHU GORENG

Ingredients;
6 pieces soft tau kwa,deep fried cut into 6
200g bean sprout ,blanced in hot water for a second
1 medium size cucumber,sliced thinly

Ingredients to be pound/blend
15-20 bird eyes chilli/small chilli padi
3 clove garlic

Sauce ingredients;
40g tamaring paste mix with water to get 1 1/2 cup water thick asam juice
3/4 cup kicap manis /sweet soy sauce (malay)
2 cup toasted ground nut
1/2 cup brown sugar
salt to taste

Method;
In a bowl,put in toasted groundnut,blended chilli paste ,add in asam juice,mix well.
lastly add in sugar and salt to taste ,mix well with spoon ,add in the kicap manis.adjust the taste to your liking,

SAMBAL BELACAN TOMATO

Sambal belacan tomatoes is a malay relish,to eat with any fresh vegetables.today  I make this sambal
belacan tomatoes to eat with the fresh wing bean or kacang botol plant from my backyard.

SAMBAL BELACAN TOMATO

Ingredients;
4 fresh red chilli
5 red bird eyes chilli
1 small tomato (cut into small pieces)
1 small lime
1 cm belacan,toasted
Pinch of sugar and salt

Method;

1.In a mortar and pestle,put in the chilli  and bird eyes chilli,toasted belacan and pound to afine paste.
2.dish out the paste to a small bowl,add in the salt and sugar,mix well combined.
3.add in the tomato,stir well combines,wash the lime,discard the seed and cut into bit size pieces add in to the sambal.Take a pieces of wing bean dip into the sambal to eat together and goes with a bowl of rice.Note;in a dry wok,add in the belacan to stir fry till fragrant .

GORENG PISANG /BANANAS FRITTER

I have run out of the ready buy tepung pisang flour.Use the home style batter to deep fried the banana
It was crispy, eat it while it was hot,when cold,the batter will turn soft.

GORENG PISANG /BANANAS FRITTER

Ingredients;
 some pisang kapur
200g all purpose flour
4tbsp rice flour
1/2 tsp fine salt
some water
cooking oil for deep frying

Method;
In a big mixing bowl.add in flour,rice flour,salt and slowly add in the water ,stir well mix to a creamy
batter not too thick or watery,somewhere in between.adjust the water (batter should be like mushroom soup ).peel off the bananas skin,cut into halve,set aside. Heat a wok with cooking oil ,when the oil is hot,take a pieces of bananas ,dip into the batter and put in to fry till golden brown.
Dip a few pieces of bananas to fried,don't overcrowd.drain on to paper towel, ready to be serve.

STEAK CHINESE STYLE

Chinese style steak,I use sirloin pork are more suitable cuts for this dish.The original recipes use beef.
I'm not much flavor in beef or mutton.My three children and hubby love beef and mutton. Mutton meat have a strong smell that I don't like.

STEAK CHINESE STYLE

Ingredients;
300g beef  Fillet,sliced 1 cm thick.( I used pork sirloin)
2 slices fresh ginger
2 cloves garlic,finely chopped

Marinate;
1 tbsp dark soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp water
1/2 tbsp oil
1/4 tsp red wine
1/2 tsp sesame oil
1 tbsp cornflour

sauce;
1/2 cup stock
1/2 tbsp cornflour
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp tomato sauce

garnish;
tomatoes or cucumber slices

Method;
marinate the beef ( pork) slices in the marinade ingredients for an hour.
heat oil in a flat frying pan,add garlic,ginger , beef and fry for a min each side.Dish out on to a plate.clean the frying pan,add in the sauce ingredients,stir well mixed,bring to a boil,when sauce is thick add in the cooked beef and cook for 1/2 min or cook through.dish out beef onto a serving plate.spoon sauce over and serve.

DEEP FRIED PRAWN

Husband bought some local prawn for dinner,straight away,wash and trim the prawn.Use the simple and easy way to cook the prawn.

DEEP FRIED PRAWN

Ingredients;
400g medium size prawn
1 tsp salt
1/2 tsp white pepper powder
1/4 tsp msg
some cornflour

Method;
wash the prawn and trim,drain it. put the prawn in a big bowl,add in the salt,white pepper powder,msg , mix well and let it stand for 10 minutes.Heat a wok with oil,while waiting for the oil to get hot,add a few tbsp of cornflour to the prawn and mix well coated with cornflour  and put the coated prawn in to the hot oil to deep fried till golden brown.dish out and serve.
Note; before adding the prawn,switch to a high heat,make sure the oil is very hot,put in the prawn to
          to a quick deep fried .don;t over fried

SPICY MINCED MEAT, STIR FRIED LONG BEAN

simple home cooked meal  long bean stir fried with minced meat for dinner.

SPICY MINCED MEAT,STIR FRIED LONG BEAN

ingredients;
200g minced meat
100g long bean
1 tbsp chopped garlic
1/3 tbsp chopped ginger
approximate amount of chopped chillies

Seasoninh;
1 1/3 tbsp hot fermented bean paste
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sugar
2 tbsp water

method;
1.wash long bean until clean and cut into blocks,heat some oil in wok and stir fry until cooked,dish out and set aside,
2.use the same wok,add in pproximate amount of oil to heat it,saute chopped garlic,chop ginger and chopped chillies,by then add in minced pork to stir fry until colour changes,add in all seasoning and
stir fry together with minced pork until mixes well,when minced pork is cooked throughly and absorbs the flavor,add in stir fried long bean and continue to stir well ,done.

LEMONGRASS DRINK

lemongrass have numerous health benifit and are known to have anti - oxidant .In my backyard ,my lemongrass plant is mature enough to be used.  Today I boiled lemongrass to serve as a drink.

LEMONGRASS DRINK

Ingredients;
10 stalk lemongrass,bashed
4 slice ginger
A few slice lemon
1 1/2 liter of water
sugar or honey (optional)

Step;
In a pot of water,add in the bashed lemongrass,ginger slice,bring to a boil,lower heat and let it simmer for 15 minutes or  take a sip of the water,taste the fragrant of lemongrass., add sugar if you perfer,stir till the sugar melt,off the heat,I wait for the drink to cool, add a slice of lemon and add some ice cube. serve ad a drink.

BLACK OLIVE VEGETABLE FRIED RICE

Chinese fried rice,it's a quick,easy way to use left over rice and  taste tasty. I cook this fried rice,I use
  some preserved black olive vegetables and dried flat fish /tee poh.

BLACK OLIVE VEGETABLE FRIED RICE

Ingredients;
5 tbsp oil
4 egg,beaten
1 tbsp chopped garlic
100g minced pork,blanced
4 tbsp preserved black olive vegetables
600g cooked rice
1/2 tsp white pepper powder
 1 tbsp fish sauce
2 stalk spring onion,diced
2 pcs dried flat fish /tee poh ,deep fried and crumbled

Method;
1.heat oil in wok and add in egg,sreamble egg till foamy.add in garlic and saute till fragrant.
2.add in minced pork,preserved black olive vegetables.stir fry for a minute
3.stir in cooked rice,stir fry until well mixed,use high heat to fry.sprinkle some white pepper powder
and fish sauce,stir fried well mixed.
4.toss in spring onion and dried flat fish.serve.
Note; the dried flat fish,tear off the skin ,discard the bone,use the dried meat,deep fried and crumbled
         ( the dried flat fish ,after discard the skin,head,bone,left,only 2-3 tbsp only)

STIR FRY SWEET POTATOES LEAVES

This sweet potatoes leaves was plant by husband and the plant does not grow any sweet potatoes.
normally we just  use the leaves to cook .The  plant that grow sweet potatoes  at the end root,the leaves does not taste nice.sweet potatoes leaves does contain some nurtition, we pluck the top section vine,the leaves is more tender. Majority of the chinese restaurant,they have this dish .

STIR FRY SWEET POTATOES LEAVES

Ingredients;
1 hand ful sweet potatoes leaves
1 big tbsp dried shrimp (soak for a min,chop)
5 cloves garlic,coarsly chop
2 chilli padi /1 big resh red chilli (chop)
2 tbsp cooking oil
1/4 cup water
1 tbsp cornstarch dilute with 3 tbsp of water,stir to mix well
1/4 tsp msg / sugar
salt to taste

Method;
1.separate the leaves and stem. Tear every leaves into three part put aside.For the stem,peel off the outer layer thin skin using hand.put into separate colander,wash the vegetables,drain.
2.heat oil in wok,add in the oil,when the hot is slightly hot,add in the garlic,dried shrimp,chilli,stir fry for a min or till fragrant,add in the stem to stir fry till bit soft,then only add the leaves,stir fry for a min,then add 1/4 cup of water and cook till the leaves is soft ,add in salt to taste,lastly add in the cornstarch solution till gravy slight thicken,dish  and serve.
Not; You can just use garlic,chilli to stir fry is taste nice as well.

SWEET PUMPKIN, PEARL SAGO DESSERT

Pumpkin cook with big  pearl  sago in coconut milk .I used half of the pumpkin to make this nice sweet dessert .Steam the pumpkin first,your perfer or cook it in the coconut milk.

SWEET PUMPKIN,TAPIOCA PEARL SAGO DESSERT

Ingredients;
2 cup  pumpkin (cut off the skin and cut into 1 1/2 cm block)
1 cup  pearl sago ( buy the big round one)
1 fresh grated coconut
4 pandan leaves,( cut into section and tear into two)
water for boiling the sago
some sugar

Method;
In a big pot add 1 liter of water,bring to a boil,add in the tapioca pearl sago and bring to a boil,swtitch
on to medium low heat to boil for half hour or till the tapioca pear sago is tranparent and some of it there will be a tiny white dot in the middle of the tapioca pearl sago,it ok.off the heat,discard the boil water.add in water again to soak for half hour.Drain off the water when in use.
Put pumpkin onto a plate and steam till cook,don't oversteam it,will turn mushy.put aside.Squeeze the grated coconut for the first thick santan.kept aside.Add 1/2 liter  water to the grated coconut the second time round for thin coconut milk.Pour the thin coconut milk into a pot,with pandan leaves to a boil,lower heat,add in the steamed pumpkin ,cook tapioca pearl sago ,add in sugar and lastly add in the first squeeze thick coconut milk,stir well mixed,don't let it boil.off heat and serve hot or cold.
Note; adjust the thin coconut milk to the correct amount for the dessert soup.

BITTER GOURD STIR FRY WITH SALTED EGG

Since the price of the bittergourd is cheap,I bought one ,to cook for lunch. I used two cooked salted egg to stir fry with the bittergourd ,you can use fresh egg to cook as well.Simple home cook dish.

BITTER GOURD STIR FRY WITH SALTED EGG

Ingredients;
1 small size bitter gourd (scrape off the white part,slice into long strip)
2 salted egg ( I used cooked one)
2 tbsp oil
4 pips garlic (chop)
some water.

seasoning;
a pinch of msg to taste

Method;
.Heat oil in wok,saute chopped garlic till fragrant ,break the salted egg and stir fry until it is half done.By then add in bitter gourd stir fry for a min,add a few tbsp water,stir fry well mix until the bitter gourd is cooked.switch off heat and dish out to serve.
Note; if use the cooked salted egg,break and peel off the shell,cut into halve and chop coarsely.

CABBAGE AND MEAT SOUP

I have halve cabbage and some lean pork  to cook a bowl of soup for dinner,enough for three person.
Is a simple oldies soup and taste nice.

CABBAGE AND MEAT SOUP

Ingredients;A
300g lean pork (slice)
2 tbsp light soy sauce
150g cornflour
600g water

Ingredients;B
2 tbsp cooking oil
600g water
1/2 cabbage (wash and cut)
some chopped garlic

Seasoning;
2 tsp salt
1 tbsp light soy sauce
1 tsp chicken stock granules
a few drop sesame oil

Method;
1.mix sliced pork well with light soy sauce,put into cornflour,rub and knead until outer layer of pork is coated evenly by a thick layer of cornflour.
2.boil water of ingredients A in a pot,put in coated sliced pork and blanch quickly one slice following another slice,after finish blanching all the pork slices,dish out ,drain and set aside.discard the water.
3.heat oi in a pot and saute chopped garlic until fragrant,pour in water of ingredients B and cook until boil,by then add in the cut cabbage,seasoning,bring to a boil,add in the blanced pork slices,cook until cabbage is soften,dish into bowl, and serve.

CHAR SIEW

Ask the butcher that you want to make char siew bbq pork,he know which part to use or some people
perfer to use pork belly.I use a simple home braised to cook this char siew.By using this method,the
taste of the cooked cha siew is as nice as the roasted char siew.

CHAR SIEW

Ingredients;
600g pork belly (slice into 3 long piees)
2 shallots (slice thinly)

Seasoning;
2-3 tbsp soy sauce
150g sugar
3 tbsp oyster sauce
1 tsp chinese five spice powder
300g -400g water
1/2 tbsp fermented soy bean paste
some dark soy sauce

Method;
1.heat oil in wok,saute sliced shallots until fragrant.
2.Add in pork belly and seasoning to mix well,turn into medium heat and continue to cook until sauce thickens,dish out and slice cha siew thinly to serve.(note; Over turn the pork belly while simmering .)

PORK STIR FRY WITH GINGER AND SPRING ONION

This is a simple dish using meat to stir fry with spring onion ,ginger and soy sauce .In this recipes I used pork belly ( you can use chicken meat ) You can order this simple dish at any chinese reataurant.

PORK STIR FRY WITH GINGER  AND SPRING ONION

Ingredients;
500g pork belly (slice thinly)
1 big piece young ginger (slice)
2 stalk spring onion (cut into blocks)
6 pips garlic (chop)

Marinade
2  tbsp light soy sauce
some cornflour

Seasoning;
1 tbsp oyster sauce
1 tbsp  soy sauce
1/2 tsp white sugar
some dark soy sauce
pinch of msg
salt to taste

Method;
1.marinade slicec pork belly evenly with marinade,blanch in hot oil quickly,remove and drain oil.
2.Heat oil in another wok,saute chop garlic and sliced ginger until fragrant,add in oil blanced pork
   and stir fry until cooked.
3.by then add in spring onion and stir quickly,pour in seasoning and stir fry to mix well.dish out and serve.Note; while adding in seasoning,you can add some hua diao wine to increase the fragrance.

HOT SPICY IKAN TONGKOL/TUNA FISH

Went to the whole sale fish market stall ,I bought this ikan tongkol,or tuna fish.when paying the money,the young boss asks,aunty  how you cook this tuna fish? he said very few chinese customer
bought this fish. He himself selling fish,never eaten this ikan tongkol fish .majority bought this fish
are malay.Sometimes ,use the fillet,cut off the middles dark part,just pan fry.My family loves it.
Saw this recipe from blog just try & taste.Is a spicy and delicious dish, just eat with a bowl of rice or make into sandwhich.

HOT SPICY IKAN TONGKOL /TUNA FISH

Ingredients;
1 1/2 kg ikan tongkol ( 1 lemon juice and salt for apply to the fish)
5-6 kaffir lime leaves ( slice thinly)
1 pandan leaves (slice thinely)
1 fresh turmeric leaves ( slice thinly)
3 stalk spring onion  ( slice thinly)
3 -4 tbsp oil for saute

Ingredients ; grind to paste
15 dried chillies,soaked in water till soft ( can use fresh red chilli)
10 bird eye chilli or more
2 stalk lemongrass (the white part)
7 small shallot
5 clove garlic
3 cm ginger
2 cm fresh turmeric

seasoning; 
1 1/2 tsp sugar
2 tsp salt

Method;
1.cut off the fish head ,clean the fish and slice the fish into two,take 1 tbsp salt and lemon juice rub all over the fish and put to steam till cook.discard the water.
2.Flake the fish,discard the bone and the darker meat in the middle,put aside.
3.heat a wok with cooking oil,saute the chilli paste till fragrant,add in all the leaves,mix well.Add in the flaked fish,give a stir well mixed,add in the seasoning and ,stir from time to time till the fish is dry .lastly add in spring onion and,stir it becomes soft.dish on to a plate and serve.

APPLE BUTTER JAM

My children loves this apple jam,it takes me 30 minutes to make,it easy and simple .It taste yummy,
when spread the jam onto a pieces of white bread.Not too sweet,i love it,This recipe is from the dailydelicious blog.I use two medium red apple to get this bottle of apple jam.

APPLE BUTTER JAM

Ingredients;
1 red apple(170-200g )
50-60g granulated sugar
1 tsp lemon juice
40g unsalted butter
pinch of salt

Method;
1.peel.core and grate the apple into small pieces.
2.put all the ingredients except the butter into a pan.
3.place over low heat,let the mixture boil and simmering for 10 min.stirring from time to time,put in the butter into the pan,stir slowly until butter melted.
4.remove from heat,wait to cool and put into  a dry clean container.can be kept for a week in the fridge.for this recipes you get 300ml.(warm before serving to melt the butter slowly)

CHILLI CHICKEN

Chilli powder,ginger ,garlic and onion coaresly blend and marinated with chicken drumstick or cut pieces chicken add a wonderful richness to this colourful dish . Today I cook the brown rice that I bought in sekinchan to goes with this chicken dishes.

CHILLI CHICKEN

Ingredients;
1 kg chicken cut to a few pieces
5 shallot
30g ginger
15 clove garlic
2 big tbsp red chilli powder  ( I add a few red chilli padi)
1 tsp turmeric powder
1 tbsp light soy sauce
1 tsp salt
1/2 cup water  ( if necessary )
1 cup cooking oil

Method;
1. wash and cleanse the chicken ,drain and cut to a few pieces.
2.in a mortar and pestle,pound the ginger,shallot and garlic coarsely.
3.put the chicken pcs in a big bowl,add in chilli powder,turmeric powder,pounded ingredients,light soy sauce and salt to taste ,mix well combined and marinade for an hour ,put in the fridge till you
are to cook.
4.heat cooking oil in a wok or saucepan,when the oil is slightly hot,add in the marinated chicken and fry over slow fire for 20-30min or until chicken is cooked.In between cooking time,add in 1/2 cup water and stir fry till gravy is thicken.

REMPAH CHICKEN SOUP

Used the rempah soup curry powder in a packet (babas brand) to cook this chicken soup for tonite dinner.

REMPAH CHICKEN SOUP


Ingredients;
Chicken 300g,cut into medium size size
1big potatoes,peel,cut into big pcs
1 packet rempah soup mix ( babas brand)
2 medium size tomatoes,cut into big wedges
1. liter water
4 tbsp cooking oil
salt to taste

Spices to grind to paste
1 big onion
20g garlic
1 stalk serai

Method;
 1.Heat wok with cooking oil,saute the grounded spices paste until fragrant.
2.Add the rempah soup mix and water,bring to a boil.
3.Add the meat,potatoes simmer for 10 min,then add in the tomatoes and let it cook till the meat and potatoes is cook, Add salt to taste.serve hot.

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

My eldest boy back from sem break holiday .Request me to cook this white fungus dessert.This white fungus I bought for him and he bring back home ,he cook and share, none of his housemate like it.This morning to market,bought a just ripe papaya and the flesh is still firm,suitable to cook for dessert.Can add some red dates if you like

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

Ingredients;
1 small ripe papaya (peel and cut into cub
1 big pcs white fungus (soaked overnite in water)
some cooked gingko nut
Some rock sugar /sugar
2 litres water
A few pandan leaves.

Method;
Soaked the white fungus overnite ,drain  and wash,cut  and tear into small pieces.Put into a pot of water with pandan leaves,bring to a boil and simmer for an hour or still the white fungus is soft enough,add in the cooked gingko nut,sugar and cut cube papaya to boil for 10 min or until the papaya just soft,don't overcook it. If not enough water,add in more.serve hot or cold.chill in the fridgre
Note; soaked the white fungus ovenite,to shorten the cooking time and remember to make sure the white fungus is soft enough before adding in the sugar or else add too early it may take a long time to cook till soft. Don't over cook the papaya,cook just a nice soft texture.

FRIED TAPIOCA PANCAKE

Fry tapioca pancake for tea time.simple easy step to make and taste nice ,sweet with a cup of tea.

FRIED TAPIOCA PANCAKE

Ingredients;
400g grated tapioca
150g sugar
5 big tablespoon flour /or more

Method;
Peel off the skin and grated the tapioca finely,lightly squeezee off some juice,not too dry,add in sugar stir well mixed and lastly add in the plain flour.stir well combined take a big tbsp of the tapioca batter,roll into a ball,flatten a bit.heat a wok with oil,when the oil is hot,slowly put in the tapioca ball
and deep fry till both sides is lightly brown.drain on the paper towel.serve with a cup of tea.
Note;adjust the flour,mix till a moist soft dough that can be roll into a ball.

SALTED FISH WITH CHILLI AND LIME JUICE

 

 A bowl of porridge  or rice goes well with this salted fried  fish.This is a traditional South East Asian cooking.Simple home cooked meal .A small pieces of the salted fish you can eat two rice bowl of porridge.

SALTED FISH WITH CHILLI AND LIME JUICE

Ingredients;

4 salted dried fish

2 lime,cut into halve

a few chilli padi,sliced thinly

Method;

Use a knife to scrub off the scale,cut off the heat,wash it cleanand drain

Heat a dry wok,add 1/2 cup of oil,when the oil is hot,put in the salted fish to fry,use a chopstick 

to flip open the salted fish, take out the middle bone. Deep fry till crispy,drain on to a paper towel.

Put onto a plate,squeeze the lime juice and chilli,toss well mixed. serve with a bowl of porridge .

BRAISED PORK TROTTER WITH RICE VERMICELLI

Use overnite left over cooked braised pork trotter with mushroom,about 1 soup bowl with gravy and a packet of rice vermicelli ,some vegetables,chilli,fried shallot to cook this yummy fried bee hoon (rice vermicelli). make for family breakfast.

BRAISED PORK TROTTER WITH VERMICELLI

Ingredients;
300 g braised pork trotter with some shitake mushroom
3 tbsp oil
1 tbsp chopped garlic
150ml,braised gravy
200ml water
1 tbsp fish sauce
300g rice vermicelli (300g) (soaked till soften a bit )
200g sawi or kailan ,trimmed

Garnishing;
fresh crispy shallot
cut chilli padi/red chilli

Method;
1.shred or dice braised pork trotter meat.cut the braised mushroom in half and set aside
2.heat oil in a wok and saute garlic fragrant,add in the meat,mushroom,fish sauce and braised pork, trotter gravy ,water,stir well bring to a boiled.
3.add in the soaked rice vermicelli ,allow it to braise and soak up the gravy.add in the vegetable sawi
and simmer until gravy is almost dried up and rice vermicelli turns soft.dish up immediately and garnish with crispy fried shallot and chilli ( if not saltly add  salt to taste.)

FLOWER CRAB CONGEE

I used overnite rice to cook this congee,bought some flower crab at the local fish shop,The flower crab ,when touched ,it still moved a bit.It suitable to cook this congee while still fresh.

FLOWER CRAB CONGEE
Ingredients;
1 rice bowl  cook rice (use overnite cook rice)
2 rice bowl of water or more (adjust the amount)
3 slices ginger
1 tbsp fish sauce
1 stalk fresh corriander leaves,chop ( reserved the root,wash clean)
A pinch of msg (optional)
A drop of eseame oil

Method;
Rinse the rice,put in a small pot,2 bowl rice of water together, ginger sliced and corriander root bring to  a boil,reduce medium low ,add in fish sauce cook for a minutes,add in flower crab,white pepper
powder,msg cook till the flower crab is cooked,add a drop of sesame oil.Serve on a bowl, Top with fresh corriander leaves.

GREEN BEAN MOONCAKE

Today I wrote down the secret recipe to share with everyone.I don't think many people will interest in making this teochew traditional green bean mooncake.Second or third generation of teowchew do not know how to make or have eaten this greenbean mooncake.This recipe  will be lost,I asked my eldest sister permission to let me pass the recipe ,we can't bring it to our grave.It pain staking taking down the notes and the processed of making it.I try my very best taking down the notes .

GREEN BEAN MOONCAKES

Ingredients;
3 kg green bean
2 kg of sugar
maltose sugar 2 tbspful
4 cup water ( 1 liter)
Pork lard 1 rice bowlful
a few drop of yellow colouring.

For filling; 1 kg red bean paste,roll into a small ball,flatten a bit.

First before making this greenbean mooncake,you must have this plastic mould ,.without this you mould,you can't make it.This was left by my late mother,we have only 10 left.In the early 70, a few teochew aunty bought the plastic mould from bangkok and sold to them.In the year 2012,my father sister-in law and two relative accompany my dad back to this hometown ,teng hai.In guandong Province,In a town of shantou,a few  shop  sold this plastic mould during the mid atumn festival when my dad was there.My dad do not bought any,since all the children are not interested making this green bean mooncake.

The picture on top,is cooked green bean.Cook the green bean in a big pot with more water,bring to a boil,reduce to medium heat,cook till every grain of the green bean till puff up,but not split open or overcook.Drain,put into a big bamboo tray,pour in some,use hand spread the bean thinly and evenly put in the open air to dry in the hot sun for a week or more day to dry.Take a few green bean in your hand rub the bean together if easily split into two.Move to the next step

If you have the traditional stone grinding,put a hand ful in the hole and turn and push the stone handle till it split in two.If you do not have,use a rolling pin,put a handful on the table top and roll still it split in two.fan off the skin. The less skin the better,have a clean yellow bean.Cannot use the bean to cook the lek tau suan for this mooncake,it a failure,we have try it.

We took the split green bean to a indian shop who specialised in grinding any spices to powder.We told the indian man to grind a few time in order to get the finest powder. have to use the finest wire mesh to sieve through.discard the rough bit.and weight the powder.Roughly near 2 kilo green bean
powder. You have know how much the powder is,then only you know how much to cook the syrup.
This is the important  step

In a big , high pot.add in the sugar and water bring to a boil,switch to medium low heat,using long wooden spoon to stir till tiny bubbles appear.add a few drop of yellow coluring

Keep stirring till biggest bubbles appear,do not cook to a caramelise stage,add in the pork lard and maltose sugar .keep stirring.next step, how to check whether it was ready or not.

Take a bowl of water to check,drip a drop of the cooked syrup into the bowl.it should not be dispersed and should be a soft dough that can be push.( check a few time to get the soft dough)
The most important step  to determined your green bean powder.

Remove the pot of cooked syrup and put into a big basin of tap water,keep stirring till is cold and turn to a thick paste. If really too thick,take half a cup of hot water add in and stir to combine well.
The cold syrup should be thick,soft like.let it cool.Make a day ahead or make on the same day

In a big basin add in the green bean powder,the cool cook syrup,use hand to rub till resembles
breadcrumb mix evenly combines

 Take a small batch of the mix green bean powder on the table top,use a big heavy rolling pin and roll over the green bean really flat use some strength,push to the top make sure the green bean powder

all have been roll flat a few times.then take a big bamboo tray with medium holes ,put the ready roll green bean powder on to it,use hand to rub and as well sieve to a loose powder.(make a few batch)

ready to assembles,take the plastic mould outer cast,put in some green bean powder,add a small ball
of red bean paste,flatten.( forgot to take a picture of it.).

 take some green bean flour put on top,use one finger to level it,put the top cover mould .

push the surrounding flour aside ,use your right palm put on the top and press down with some strength and at the same time use left hand to turn round,press one time,turn round to make sure the green bean mooncakes is firm enough.

use both left  and right thumb to push down the top and slowly lift up the round mould.
use two finger lift the bottom two sides and put into a big round bamboo tray,becareful when lifting,cos the edges will loose a bit.

Heat a big wok with some water ,cover the lid and bring to a boil.Use a round aluminum tray with hole,put a pieces of clean cotton cloth,arrange the green bean mooncakes and space it and put in to steam for 3-5 minutes.Don't over steam,it will crack .(cut a pieces of the cloth to the size of the tray.)

on another  table top place two layer of white cotton on it,once it cook left to cool for a 1 minutes and
place pcs by pcs on the white cotton cloth.let it absorb the heat and cool thoroughly before packing into boxes.Dip a toohpick with some red colouring and dot on the top.

packed into boxes and kept in the room temperature for a few day,after that kept in the fridge.it can last a month.eat it cool,very nice and moist,You can reheat by steaming for a min or two .Came out,very soft.Don't copy my picture and gave credit to my blog.