SWEET BANANA RICE ROLLS (LEGONDO)

This is a indonesia snack using glutinous rice wrap with banana and use banana leaves to wrap ,tie with a string and put to steamed.

SWEET BANANA RICE ROLLS (LEGONDO)

Ingredients;
250g glutinous rice,soaked for 2 hour and drained
12ml coconut milk
2 pandan leaves,shredded and tied into a knot
5 tsp sugar  (or more to your taste)
1/2 tsp salt
banana leaves,softened and cut into 24 squares (15cm/6in)
6 ripe bananas,peeled and halved lengthwise
cotton string string or raffia for tying the parcel

Method;
1.Place drained glutinous rice in a heatproof container and steam over rapidly boiling waterfor 15 minutes.
2.In a pan,add in coconut milk,pandan leaves,sugar,salt and bring to a boil over low heat.once mixture came to a boil,remove the pan.
3.pour the coconut milk over the steamed rice,mixing well with a wooden spoon until the coconut milk is absorbed by the rice.
4.place two sheet of banana leaves on top of each other with thesheet facing you is glossy side up.spread 2 to 3 tbsp og glutinous riceon the banana leaves and place a halved banansdown the center.Enclose the glutinous rice around the banana,coveringin completely.Roll the banana leaf around the rice and tuck both ends neatly under,secure rolls by tying string on both ends.
5.arrange the rolls on a steamer tray and steam for 30 minutes.Toserve,untie the string and remove leaves.

FRIED MEE TAI MAK

The noodles may be stired fried,scalded and add flavored with a mixture of sauces,cooked in soup,it can be served for breakfast,lunch or dinner.The noodles name lao shu fen -it short about 5cm long and 5mm in diameter.it has a white semi transparent colour. In zhao chou it called Mee tai  mak.
The dried fish is called flatfish /ti poh for garnishing . peel the dried fish meat ,discard the bone and skin and deep fry till crisp and crushed it finely.

FRIED MEE TAI MAK /LAO SHU FEN

Ingredients;
4 tbsp oil
2 cloves garlic,chopped
300g minced pork
40g dried mushroom,soaked and diced
200g shrimp meat,diced
600g mee tai mak (short rice noodles with tapered end)
2 tbsp fish sauce
70g frozen peas,thawed
50g spring onion,diced
some crispy dried flat fish/ ti poh for garnishing
some white pepper powder (to taste)

Method;
1.Heat oil and saute garlic and minced pork for a minute.Add in mushrooms and cook briefly. stir in
   minced pork for a minute. Add in mushrooms and cook briefly. stir in shrimp meat and when
   almost cooked,add in fish sauce.
2.Cook noodles for another two minutes before adding in green peas,spring onio and cook for another
    minutes.
3.transfer to serving plate,sprinkle crispy flat fish pieces and dash of pepper before serving.

FRIED FRENCH BEANS WITH PRESERVED TURNIP

Today is third day of chinese new year. The weather is really hot and humid. just back from visiting my sister in law. I cook this simple french beans fried with preserved salty turnip .Is a delicious dish.

 FRIED FRENCH BEANS WITH PRESERVED TURNIP

Ingredients;
200g french beans,trimmed
30g preserved sweet turnip /chye poh (  I used salty)
2 cloves garlic,chopped
1/2 nos red chilli,diced
1 tbspfish sauce
4 tbsp cooking oil

Garnishing
40g crispy pok cracklings ( pork fat cut to small cube,in a dry wok,throw in the pork fat,using low heat to fry till the oil came out and the fat is crispy, dish out and put aside for garnishing.I used the oil to fry the vegetables.

Method;
1. bring a large pot of water to boil,blamch french beans,briefly for 2 minutes.Drain and set aside.
2.heat oil in wok and saute preserved turnip and garlic till fragrant. return the beans to wok and saute the chilli.season with fish sauce and transfer to serving dish and add garnishing before serving.

FIVE SPICED MEAT ROLL (NGOH HIANG)

Like any family,I make thig ngoh hiang for the reunion dinner.using minced meat and other ingredients wrapped in beancurd skin in the form of spring roll and deep fry in hot oil till golden brown . Every family have their own recipes for this festive celebration.

FIVE SPICED MEAT ROLL (NGOH HIANG)

Ingredients; A
1 sheet bencurd skin

Ingredients; B
500 g minced pork
2 stalk chinese leek ( use only the white part) diced
80g bamboo shoot,coarsely diced
1tsp five spiced powder
1 tsp sichuan pepper powder
2 tbsp sesame oil
2 tbsp oyster sauce
1/2 tsp salt
3 tbsp cornstarch.

Flour paste; 3 tbsp flour mix with some water to sticky paste

method;
1.cut beancurd skin into  square pieces 12x6 inch sizes ( sizes up to you).
2.Ingredients; B filling mixed well combine.set aside.
3.Place about 6-8 tbsp of filling in the center of each wrapper and wrap like spring roll.
  ( before wrapping,brush with the flour paste at the end of one wrapper and roll,it will sealed)
4.preheat a steamer with water till boiling and put the ngoh hiang to steam till cook.cool it.
5.deep fry the roll in wok of hot oil and make sure that the oil is enogh to cover the roll.Deep fry them in batches until golden brown,serve with chilli sauce.

FA GAO ( PALM SUGAR)

Fa gao is a traditional cake mean 'prosperity cake' and commonly known as significant cake during chinese festive celebration and steamed until it split into 3 or four segement on top of the cake.If it don't not split into three or four part,it mean the yeast is near expired date and use a big heat to steamed. In this recipes,if you do not have palm sugar,use brown sugar.

FA GAO (PALM SUGAR)

Ingredients;A
250g gula melaka (palm sugar) Shaved
250g sugar
5 pandan leaves,cut into section,tear into half
250ml water

Ingredients;B
600g plain flour
12g yeast
3 egg
250ml water

Method;
1.Boil the ingredients A until the sugar is disolved, allow to cool.make sure it really cool before
   adding.
2.In a mixing bowl,add in Ingredients B, flour,yeast,slowly add in the water and the egg,mix until all 
   well combines.
3.Add in the sugar syrup into the flour batter,mix till well combined ,no lump of flour, or sieve it.
4.Leave it to ferment for an hour or two.Use an hand electric mixer to beat it for a few minutes.
  lay your cake tin with pink parchment paper and pour in the batter,arrange over hot boiling water
  and steam at high heat for20 -30 minutes or a skewer insert comes out clean.

BRAISED PORK BELLY WITH SHALLOT

Today is chinese new year eve, I have done all my cooking and offering to ancestor and offerings to deities.Incense sticks are placed on altars,candles are lit and inceense paper are burnt.To thank the deities for their blessing over the past year.And pray for peace and good health in the year ahead.
The entire family gathers for the reunion dinner and marks the most exciting events for every family.

BRAISED PORK WITH SHALLOT

Ingredients;
600g pork belly
2 tbsp oil
10 shallot,peeled
1 star anise
3 cm cinnamon stick
5 dried chillies.

seasoning
3 tbsp light soy sauce
1 tsp dark sauce
1 tbsp water
600ml water

method;
1.blanch pork belly in boili9ng water for 15 minutes.remove and clean well.cut into pieces.
2.heat up oil,saute whole shallots and the spices until aromatic.add in pork belly,seasoning and bring to a boil.
3.lower the heat and continue to simmer for 40 minutes or until the sauce has thickened.Dish up and serve.

CRUNCHY CHICKEN

Pieces of chicken marinated in soy sauce,oyster sauce,rice flour,cornflour,egg and curry powder. Is a crunchy and delicious dish.

CRUNCHY CHICKEN

Ingredients A
2 chicken whole leg (approx.600g)
chopped into small pieces

Marinade
1 tsp light soy sauce
1 tsp oyster sauce
1 tsp curry leaves
1 egg
2 tbsp cornflour
2 tbsp rice flour

Ingredients;B
1 tbsp minced garlic
60g shallot ( peeled,chopped)
50g dried shrimp ( soaked,chopped)
3 chilli padi chopped
5 sprigs curry leaves (use only the leaves)

Seasoning;
1/2 tbsp  light soy sauce
1 tbsp oyster sauce
1 tbsp curry powder
1/2 tbsp white sugar
1/2 dark soy sauce

Method;
1.coat chicken pieces with marinade.leave ti for two hours
2.heat wok with 400ml oil,deep fry no.1 till exterior has turned golden. remove,drain off excess oil.
3.in a clean wok,heat two spoons of oil to saute dried shrimps,shallots,garlic,cihilli padi till aromatic.next,add in curry leaves,mix well
4. Add in seasoning, fry well.next add in no.2.stir fry till combined,dish up.

LAWAR (MIXED VEGETABLES BALI)

Last year to bali, I have eaten rice serve with this mixed vegetables. I don't know the name of this mixed vegetables and surf the internet lot of recipes on this mixed vegetables called lawar in bali.
Lawar is a traditional food in bali.some recipes mix with meat,I make this all vegetables.My family loves it.I make some deep fried chicken to goes with this serving.

LAWAR (MIXED VEGETABLES BALI)
source; adventurelicious

Ingredients;
2 tbsp cooking oil
1 tsp salt
2 tsp palm sugar,shaved
100g grated coconut
1 -2 tsp lime juice
100g long bean
100g cabbage
100g bean sprouts
2 tbsp fried crispy onion

Spices to grounded
3 red chillies mix with 5 chilli padi
6 shallot
2 cloves garlic
1/2 tsp white pepper ground
2 candlenut
3 cm kencur
2 tsp shrimp paste ( belacan)
1 tsp toasted coriander seed

Method;
1.Heat oil,saute grounded spices,add salt palm sugar,stirring until fragrant and well cooked.
2.Add grated coconut,stir well.remove from heat.Add in lime juiceand mix well.
3.Thinly sliced longbean.Tail off the bean sprouts root set aside.Thinly sliced cabbage set aside.
4.In a big mixing bowl.combine long bean,beansprout,cabbage mix with seasoned spices coconut,stir well and sprinkle with fried crispy onion.

FRIED CABBAGE WITH PORK BELLY

Have been busy everyday with house work preparing for the coming chinese new year.Usually went for marketing,I am sure to buy a cabbage to last for two week.This cabbage can last longer in fridge,where else other vegetable will turn yellow fast.fried pork belly in wok,it will produce lard which can make the vegetable looks green and fragrant.My daughter bought me this recipe book.

FRIED CABBAGE WITH PORK BELLY

Ingredients;
300g cabbage
200g pork belly ( Iused smoked bacon)
few slices of garlic
1 nos red chilli

Seasoning
1 tsp sugar
1/2 tsp salt
1 tbsp hua diao wine
1 tsp sesame oil

Method;
1.rinse and cut cabbage into pieces and then scalded.cut pork belly into pieces and scalded.set aside.
2.heat 1 tbsp of oil,then fried the pork belly over low heat until fragrant,dish up and add in garlic slices,red chilli and cabbage and stir fry until mix well.Then add in seasoning,fried pork belly slices and sprinkle with hua diao wine,sesame oil and mix well .ready to serve.

YAM SPRING ROLL

Traditionally, this teowchew yam spring roll ,are filled with shredded yam,sliced pork belly,sliced onion,chinese five spice powder and some flour. In my teen,I watched my dad make this yam spring roll. Recently this few year, on festive day I started making this yam spring roll.Last year i did a post on this yam spring onion using cling wrap and steamed.this year,I used beancurd skin for wraping.

YAM SPRING ROLL

Ingredients;
1 kg yam,peel the outer layer ,wash and coarsely grated
2 medium size onion,sliced thinly
300g pork belly skin off,wash and put it straight wrap with cling wrap and put in freezer
1 tsp chinese five spice powder
1 tsp white pepper
5 -6 big tbsp plain flour
1 tsp salt
1/4 tsp msg Or sugar
1 sheet beancurd skin wrapper (for wrapping)
2 tbsp flour mix with some water to get a sticky paste ( for brushing)

Method;
1.Take out the pork belly from freezer ,  left at room temperarure for 15 minutes,it easily to sliced  thinly and cut into thin strip.
2. In a big mixing bowl,mix all the ingredeints except the beancurd skin,use a wooden spoon to mix all well combines,taste for saltiness (adjust to yourown taste)
3.Cut the beancurd wrapper into 9x6inch or into any square size you like,as long it big enough to roll.
4.place about 5-6 tbsp of yam fillings in one end side  of the wrapper ,fold in both side and  brush with the flour paste at the other end and roll to seure the filling won't come off.
5.preheated a steamer ,place the roll on a metal plate and steamed for 10 15 minutes or untill cooked.
let it cool before kept in the freezer. It can consumed right away,pan fried or deep fried. serve with chilli sauce.

BAMBOO SHOOT COOK WITH PORK BELLY

This is a simple dish to prepare.Use the local bamboo shoot and some pork belly and the watery salted soy bean to cook. Bamboo shoot is the star ingredients in this dish.serve with a bowl of rice.

BAMBOO SHOOT COOK WITH PORK BELLY

Ingredients;
1kg bamboo shoot
1/2 kg pork belly
5 cloves garlic
1/2 cup salted soy bean ( I use the watery salted soy bean)
1 litre water
If not salty add bit of salt to taste.

Method;
Shredded bamboo or cut thinly,put in a pot of water to a boil for 5 minutes.drain off the water.
wash and blanced the pork belly in hot boiling water,drained.cut the pork belly into  2 cm thickness
In a bigger pot,add 3tbsp oil,when oil is hot,put in the minced garlic anf fry till fragrant,add in the shredded bamboo shoot,pork belly,salted soy bean ,water and bring to a boil,lower heat simmer for
half an hour.taste for saltiness and off heat.If water is not enough,add more .

NIAN GAO ( TRADITIONAL NEW YEAR CAKE)

Second year making the traditional new year cake,Nian Gao (which means achieving greater heights in the new year in mandarin) is a much sought delicacy.Using banana leaves can withstand long hour of steaming and have to use a few layer of banana leaves for lining the tin. Make sure the banana leaves is covered properly or else if there is any leak in the leaves,once it cook it will stick to the tin
and can't be remove,it will be too stickly and will be out of shape. last year I use rock sugar to cook this nian gao and this year i use plain sugar.After testing this nian gao,I prefer the rock sugar,not too sweet .This year I pile up  to cook this nian gao,I am using three packet of glutinous flour.

NIAN GAO ( TRADITIONAL NEW YEAR CAKE)

Ingredients;
1 kg glutinous rice flour
1 kg sugar
750 ml water

Method;
1. In a pot,cook the sugar and water till boiling,boil until the sugar is completely dissolves,remove from heat,leave to cool. Next ,add in glutinous rice flour,mix well until it becomes sticky batter.

2.To prepare steaming tin,lightly burn the banana leaves over hot fire until soften,then cut into large
pieces and arrange into the tins,ready to use.( I blanced the banana leaves in hot boiling water till soft,wipe it clean and dry ,layer the leaves a few layer,safe way).

Note; I used wood to cook this nian gao since I have a big open back yard.Carefully adjusting the fire and do not turn it too high,the different will be getting a smoothie or rough surface.checking the steaming water level,if shortage of steaming water during steaming process,must not add in cold water,but boiling water.My Nian gao surface look bit of rough surface,cos I add in lot of wood,very big fire.Hope next year, I hope to make a smooth and nice ones.To pile up the nian gao for steaming the cover have to be high.

CHICKPEAS SNACK

Chickpeas contain lot of vitamin. My eldest boy yearn to eat chickpea and I make for him and family since is a healthy snack.Soaked the chickpeas for 12 to 24 hours before use,cooking time can be shortened by around 30 minuutes. Chickpea can be roasted ,spiced and eaten as snack

CHICKPEAS SNACK

Ingredients;
150g chickpeas (soaked overnight )
3 tbsp butter
1/2 tbsp sesame oil
1 tbsp mustard seed/biji sawi
5 shallots ( halved)
5 dried chillies
1 sprigs curry leaves (use only the leaves.

Method;
Drained the soaked chickpeas . In a pot of water add in the chickpeas,add in salt for flavout to develop and boiled till softened,turn off heat,drained,set aside.
Heat butter and sesame oil. saute mustard seed,stir well,once it start to 'pop',ad in the shallot,dried chillies,curry leaves. fry till aromatic,add in the precooked chickpeas,stir well and serve as a snack.

TURMERIC FRIED CHICKEN

This dish is a deep fried,is just as mouthwatering. Marinating the chicken deepens on your personal liking,but the longer you marinate it,the better it will taste.


TURMERIC FRIED CHICKEN

Ingredients;
1/2 chicken (cut into pieces)
2 onion shredded
1 bunch of curry leaves
1 tsp cumin powder
6 red chillies (blend to paste) ( I mix some chillies padi)

Marinate ingredients;
1/2 tbsp turmeric poeder
1 tsp salt

seasoning
2 tbsp lime juice
1 1/2 light soy sauce

Method;
1.Mix chicken and marinade ingredients well together in a bowl,set aside to marinate for at least 20 minutes.
2.heat oil in pot,put in marinated chicken and turn to low heat to deep fry until cooked thoroughly,dish out,set aside.
3.heat oil in wok,saute shredded onion until fragrant add in blended red chillies paste and cumin poeder to stir fry until fragrant,after that add in curry leaves and deep fried chicken to stir fry quickly,pour in soy sauce to stir fry until well mixed,switch off heat and squeeze in lime juice,stir 
to mix well and dish out to serve.

WINGED BEAN SALAD

Freshly wing bean to make this delicious salad. The first time I make this salad,was well liked by my family.The most crucial step is you can only drizzle and mix the sauce just before serving,if not vegetables will dissolve water and it will affect the taste of this dish.

WINGED BEAN SALAD

Ingredients;
8 wing beans (wash,clean and slice thinly)
5 bird eye's chillies (dice)
2 hard boiled eggs (slice)
5 shallots (slice thinly)

Salad sauce;(stir to mix well)
1/2 cup mayonnaise
1 tbsp condensed milk or 1 tbsp sugar
2 tbsp lime juice

for garnishing;some crispy fry shallots.

Methood;
place all ingrdeints in a bowl,drizzle on salad sauce and stir to mix well,ready to serve.

KUIH BANGKIT

Kuih bangkit is a traditional nyonya cookies.it;s crispy when you bite into it and simply melt in your mouth.

KUIH BANGKIT

 Ingredients; A
1kg and 200gm sago flour
300g cornflour
200g pandan leaves (wash and clean,cut into section)
Extra cornflour for dusting
some cooking oil,or butter for greasing the baking tray each time you bake

Ingredients;B
2 grated coconut (squeeze the juice without adding any water) (I used 3 )
5 egg
500g sugar.

Method;
1.Stir fry the sago flour,cornflour and pandan leaves in the preheated dry wok over low heat,stirring continously until aromatic or the pandan leaves are crispy and easily breakable.For me it took me an hour to stir fry until the flour is really light and fragrant. To keep stiring,be careful, don't burnt the bottom wok.Remove from heat, put into a pot,keep it in room temperature for 5 days before using.

2.In a pot add in the thick santan (thick coconut milk),sugar and put on the stove using the lowest heat,stir until sugar is dissolved without boiling.set aside to cool.when the santan is cool,add in the egg and use a choptstick to stir well mixed.

3.In a mixing bowl,add a soup ladle of the cool sago flour,make a well, slowly spoon by spoon until the flour turn into a soft dough,easy to handle.flour the table and the dough,use a rolling pin to flatten it,dust your cookies cutter with the flour and cut out the cookies.Greased your baking tray with cooking oil,bake in a preheated oven at 170c for 30 minutes,or slightly bown.

Important; do the dough is a small batch,using lot of flour to dust the table top and dust your rolling pin with flour and the flatten dough.dip your cookies cutter in a bowl of flour to cut the cookies .so the dough won't stick to the cookies cutter.Remember,don't add too much flour,when mixing the dough,or else your cookies will turn hard when baked.it should be crispy and light.

CHRYSANTHUM CHICKEN SOUP

This combination of dried chrysanthum flower and white fungus,red dates,wolfberriers and chicken makes a nice soup.The soup have a nice chrysanthum flower smell.You have to use a muslim bag to put the chrysanthum flower and tied up  and put into the soup to cook.The recipes is from TV show singapore channel 8 programme.

CHRYSANTHUM CHICKEN SOUP

Ingredients;
1/2 kampong chicken,wash and clean.
1 small pieces of white fungus,soaked in water till soft,cut into pieces
A big bowl of water
salt to taste
some red dated,wolfberries
A handful dried yellow chrysanthum flower put into a small bag and tied up

method;
Blanched the chicken and put all the ingredients in a pot,bring to a boil,lower heat and simmer till the chicken is cooked or you can use slow cooker to cook. Adjust the ingredients to your own likes.The chrysanthum flower have to put in a bigger bag or else it will burst open,if using the paper bag.

HAZELNUT COOKIES

On sunday ,My brother in law drove his car,we went with him,plus my two sister in law,my second brother . we went to visit my aunties who lives in singapore and have a fall,frature at her upper thigh and have an operation.At the custom,traffic jam for an hour. we reached at changi  general hospital at
4.14 pm.My cousin met us ,took us to registered before we can went in.At the ward,we saw her,she sleeping soundly, no method we called her,no respond.It is her fourth day,She really lives at the aged of 102 years old.An hour more at the wards,we left to visit her home and stayed for dinner and left singapore at 9.30pm.Back home the journey is smoothlyand reached home at around 12.00pm.

HAZELNUT COOKIES

Ingredients;
140g hazelnuts,toasted and skinned
140g all purpose flour
160g salted butter
80g castor sugar
60g  chocolate chip (buy the small ones)

Method;
1.Put the hazelnut  in a food processor and pulse them until  very fine.
2.In a mixing bowl,add in the ground hazelnut,cut the butter into pieces,add in the flour .Use your hand mix  all ingredients together and completely combined lastly add in the   chocolate chip and mix to a smooth soft dough.
3.preheat oven to 170c and line two baking sheet with parchment paper.Bake the cookies for 15 to 20 minutes until the top is slightly brown.let the cookies cool compeletly.