STUFFED TOFU PUFF

Hubby and I went to one day tour to raub,bentong on sunday morning.Took 6 hour to reached bentong morning market, have a look at the market, lot of stalls,I bought some local kuih and some cut local fruit to eat. Around 11.00 the journey took us to raub resort to have our lunch, a big buffet,offer lot of diferrent kind of dish,dessert, and dim sum for us to choose..after lunch ,we are free to takea walk around the resort.then we proceed our journey to raub,pahang to visti the ground nut factory,everyone bought some packet ground nut,on the way to bukit koman to a village,we stop at the roadside shop to let us try the local kuih,we continue our way to the village,the bus can;t goes in,it a narrow road,the bus park outside the raub australian gold mining.every one have to walk a short distance to a house that sold this homemake tofu puff is a famous one,for one kg of this tofu puff is RM  $ 18.00.I regretted, I bought only half a kg.The tofu puff is big and flashly.It very nice to eat on its own.every one in the bus bought a few kg,in no time all the tofu puff is sold out.We continue our journey  and stop at the chinese temple,nice surronding for an hour,and head off to bukit tinggi to have a dinner at the restaurant.we are served with a basin of of dishes that pile layer by layer of different seafood and the bottom is white chinese cabbage and served with a bowl of rice and chinese tea.The whole day the tour is filling our stomach full.It worth it ,per person is just around RM 129 each included lunch and dinner.back home quite late round 11.00 pm.

STUFFED TOFU PUFF

Ingredients;
1/2 kg tofu puff
1 medium size cucumber
1/2 red carrot
a handful of beans sprouts
some toasted sesame seed

Method;
peel the cucumber and carrot into a thinly strips.tailed off the beansprouts root.All put into a bowl,pour the thai chilli sauce (sold in a bottle,sweet and sourish with the syrup water) and add in the sesame seed to mix well.Put the tofu puff in a tray to bake for a few minutes till crispy,use a knife to slit open the baked tofu puff and stuff the all ready make vegetabels salad and ready to serve.

MINCED MEAT LAYER WITH BEANCURD SKIN

MINCED MEAT LAYER WITH BEANCURD SKIN

Ingredients; A

200g minced pork

100g shelled prawns ( mashed)

4 waterchestnut ( peeled,chopped)

3 shitake mushroom ( soaked,chopped)

2 tbsp chop spring onion (white part)

Ingredients; B

1 large beancurd skin

3 tbsp plain water mix with some water

Seasoning;

1/4 tsp salt

1/2 tsp pepper

1/2 tsp seasame oil

1 tsp sugar

1/2 tsp chicken seasoning powder

1 tsp cornstarch

Method;

1.To make filling,mix all ingredients A with seasoning,stir well combine to get a sticky paste.

2.Mix water and flour becomes batter.Then cut the beancurd skin into 7x8 inches.

3.Brush a little batter on a pces of beancurd skin and spread some filling mxture on top,then level the surface ,cover with another pieces of beancurd skin and press lightly.

4.Heat up some oil,put in stuffed beancurd skin to deep fry over high medium heat until cooked and golden in colour. Dish out,drained,cut and serv

 

FRY RICE VERMICELLI WITH CANNED STEWED PORK SLICE

The quick and easy way to fry bee hoon or rice vermicelli,I used two canned stewed pork slice and a packet of rice vermicelli and a bunch of green mustard leaves or sawi to fry together. 

FRY RICE VERMICELLI WITH CANNED STEWED PORK

Ingredients;
2 canned stewed pork slice or pork trotter
1 bunch sawi vegetabes/green mustard leaves
1 tbsp dark soy sauce
1 1/2 tbsp fish sauce
1/2 rice bowl of fried crispy shallot
2 cup of water


Method;
soak the rice vermicelli or been hoon in a pot of water till soft (not too soft,Drain on a colander.
Heat  a wok, add in the open canned pork slice ,using ladle to cut the meat in small pieces, add 2 cup of water,1 tbsp dark soy sauce,1 1/2 fish sauce,bring to a boil,add in the soaked rice vermicelli and fry till the rice vermicelli absorbed the water,keep stirring,add in the  sawi vegetables ,till the leaves is soft,lastly add in 1/2 rice bowl of fried crispy shallot,fry till everything is well combined.
( the fried crispy  shallot is important it add the taste most flavorable)

TOFU SOUP

Using tofu to cook this light,clear  and nutritious soup. I use dried anchovies to boil for the soup base
stock.You can use chicken stock ,for the tofu, I put the tofu on a flat plate and put another flat plate on top of the tofu,take a big bowl with water ,put on top of the flat plate for a few hour to let the water out of the tofu.

TOFU SOUP

Ingredients;
4 pcs tofu,cut into small block
1 tbsp salt
dash of pepper
1/4 tbsp chinese five spice powder
2 egg beaten
2 tbsp ginger juice
1/2 tbsp oyster sauce
some spring onion chopped
some flour for coating
oil for deep fry

Soup base;
100g dried anchovies
1/2 litres water
1/2 tsp salt
1/2 tsp msg
dash of sesame oil
a little pepper

Method;
1.rub salt,five spice powder,pepper onto the tofu block,mix well and leave to marinate for at least 30 minutes in the fridge.
2.in a flat bowl,beat 2 egg dip the marinated tofu into egg mixture then coat with flour and deep fry in hot oil. dish out  drain and,kept aside.
3.Boil the water ,dried anchovies,lower heat simmer for a short while.discard the anchovies and filter the soup.In another pot,heat 2 tbsp oil,,add in ginger juice,oyster sauce ,add in 1 tbsp chopped spring onion and  fry  till fragrant.
4. Pour in the soup gravy ,bring to a boil,add in the fried tofu to cook for a while,lastly sprinkle with sesame oil and spring onion.

CHINESE LEEK FRY WITH EGG

I never thought that this chinese leek cook with egg,is so delicious , when i saw my mother in law making it.I s simple and easy dish to goes with a bowl of plain poridge.

CHINESE LEEK FRY WITH EGG

Igredients;
2 stalk chinese leek
3 egg
1/2 tsp salt

method;
washed clean the chinese leek,sliced thinly,put into a big mxing bowl ,break 3 eggg , salt and use a chopsticks to beat well mixed.In a pan heat some oil,add in the egg batter to fry till golden brown.

FRIED BITTER GOURD

Bitter gourd is a bitter vegetabes that lot of people don't likes to eat ,including me.later in life I slowly loves to eat bittergourd and loves the bittertaste as well.people taste can change from time to time.

FRIED BITTERGOURD
source;cookpad

1 medium size bitter gourd
1 tbsp light soy sauce
1 tbsp sake ( I used shao xing wine)
10g garlic (blend to paste)
10g ginger ( blend tio paste)
some cornstarch
oil for frying

Method;
1.halve the bitter gourd.Use a spoon to scrap the seed and white fribres .Wash and cut into 5 mm slices.
2.put the bitter gourd,light soy sauce,shao xing wine,ginger and garlic paste into a mixing bowl,toss to mix well and rest for a few mintues.
3.Transfer the bitter gourd into a clean plastic bag ,add in some cornstarch  and shake it around so that the bitter gourd slices is coated evenly  with cornstarch.
4.heat some oil in a frying pan and pan fry the bitter gourd.Flip them over once they're nicely browned on both sides and crispy.eat it when it still crispy. (adjust the seasoning to your taste)

simple chicken soup

My mom used to cook this simple chicken soup for the family.Is simple and nice soup.The important ingredients  ,you must have fresh corrinader leaves for garnishing,is goes well with the soup.

SIMPLE CHICKEN SOUP

Ingredients;
1 whole chicken leg,cut into pieces
4-5 dried mushroom,soaked in water till soft,cut into big strip
some fresh corriander leaves,cut finely (root corriander add to the soup to boil)
salt and msg to taste
1litre of water 

Method;
1.Blanch the chicken in hot water.In a big pot add water ,the blanch cut chicken pcs,dried mushroom,
the root of the corriander leaves,bring to a boil,lower heat to simmer till the chicken is cook and the mushroom flavor came out,add seasoning to taste,garnishing with the chopped fresh corriander leaves.

IKAN TONGKOL WITH ASSAM SAUCE

Ikan tongkol have a firm texture flesh. I use asam jawa or tamarind pulp to cook this sweet sourish flavor of the gravy.

IKAN TONGKOL WITH ASSAM SAUCE

Ingredients; A
3 slices of ikan tongkol ( apporox.600g)
1 tbsp minced garlic
some salt

Ingredients;B
50g assam jawa or tamarind pulp
200 ml water

seasoning;
1 tsp soy sauce
1/2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tbsp sugar
1tbsp cornflour mix with 2 tbsp water

method;
1.mix ingredients B together. strain out the juices,discard the residue.
2.Dab a little salt on fish slices.
3.Heat wok with oil to shallow fry the fish slices till golden.dish out,drain offf excess oil.
4.heat a clean wok with 1 spoon of cooking oil.saute garlic,add in assam juices,next add in the seasoning,let it boil,add in the fry fish slice and simmer for five minutes using low heat or till the gray is thicken.

CHICKEN CURRY (INDIAN STYLE)

Nice curry chicken ,long list of herb ,worth the effort to prepared and blend the ingredients together.
I love this curry ,it does not use coconut milk. It cooks in Indian style.from nandoo's kitchen blog.

CHICKEN CURRY ( INDIAN STYLE )

Ingredients;
1/2  kg chicken
3/4 tbsp chilli powder
1/4 tsp turmeric powder
1/2 tbsp corriander powder
1 pcs ginger
6-7 cloves garlic
some pepper corn

Seasoning;
1 medium onion chopped
ginger 1small pcs crushed
garlic 2-3 cloves,crushed
fennel seed 1/2 tsp
mustard seed 1/2 tsp
curry leaves 1 sprig
green chillies 1 slit
medium size tomato 1
chilli powder 1/4 tsp
turmeric powder 1/4 tsp
corriander powder 1/2 tsp
garam masala 1/2 tsp
oil 1/4 cup

corriander leaves ,chop for garnishing

Method;
1.clean the chicken,add turmeric powder,salt,ginger,garlic,chilli powder,corriander,pepper corn into a mixer and grind it to a smooth paste. Mix the chicken with the paste mix well and marinate for 1 hour.
2. In a pan ,heat oil, pan fry the marinated chicken till 70% cook. dish out,put aside.
3.use the same oil,add mustard seed,once it splutter,add curry leaves,green chilli,ginger,garlic,chop onion and saute nicely.
4.then add turmeric powder,chilly powder,corriander and saute well.add chopped tomato,alittle salt and saute till tomato turn mushy.
5.once oil come out,add garam masala,fennel seed and saute till aromatic,add the pan fry chicken,mix well.reduce the flame to low,cooked for 10 min.turn off heat,garnish with corriander leaves

CABBAGE CARROT COLESHAW

In my fridge I have a small cabbage and one carrot enough to make this coleshaw with peppery flavors and mayonnaise. Ajust the seasoning and the sugar,salt,vinegar according to the amount of veggies you are using.recipes from cookpad

CABBAGE CARROT COLESHAW

Ingredients;
 1 small cabbages
1 carrot
3 tbsp vinegar
1 tsp sugar       
1/2 tsp salt  

seasoning;
4-5 tbsp mayonnaise
Pinch of salt
pinch of black pepper powder

method;
1.wash the cabbage,then juliened into roughly 3 cm long strips.Then peel the carrot and julienied into 3 cm long strips
2.put the vinegar,sugar, salt into a bowl mix well,add cabbage,carrot and toss and mix well thoroughly and marinate for 30 minute.
3.drain off the marinate cabbage and carrot.Put the drain cabbage and carrot into a clean bowl,add in the seasoning and toss well mix.sprinkle come black pepper flavors.  

STIR FRIED GLUTINOUS RICE

This dish is normally cooked for the new born baby full moon mean a month old baby,celebration to gives to relative and friends.Is a tasty  and delicious rice and I makes it for breakfast.

STIR FRIED GLUTINOUS RICE

Ingredients;
6 shallot,peeled and slice thinly
500g glutinous rice
580g water
50g dried squids shredded (wash and drain)
50g dried prawns
5-6 pieces dried mushroom 
100g  pork belly,blanced in hot water,drain and cut into thin strips /roasted pork cut into thin strips
1 stalk spring onion for garnishing

Preparation
1.wash the glutinous rice,soak in water overnite and drain.
2.wash dried prawns and soak in water for 10 minutes,drain and set aside.3
3.soak mushroom in water till soft and remove,wash and squueze out the water,shredded or dice.

Seasoning;
1 tbsp shao xing wine (optional)
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sugar
1/4 tsp white pepper powder
dash of sesame oil

Method;
1.heat 4 tbsp oil in wok,saute dried prawns,shredded dried squids,mushroom,pork belly or roasted pork.Remove and set aside.
2.saute shallots,sizzle in wine,pour glutinous rice and stir well,adding in light soy sauce,dark soy sauce,oyster sauce and sugar,stir fry till aromatic .add in  fried ingredients of no,1,fry well mixed.
3.reduce to low heat,gradually add in 580g water in a few portion,sprinkle some water and keep stirring before adding in another portion of water.keep stirring until dry again.repeat several times,until the glutinous rice is cooked thoroughly.
4.add in pepper powder,sesame oil and chopped spring onion,fry till rice loose.turn off the heat.serve.

FRIED PORK BELLY WITH ONION

In this dish these pork belly cuts of meat are perfectly cook wtih the tamarind juice,soy sauce  and chop garlic to goes with a plate of rice

FRIED ASSAM PORK BELLY WITH ONION

Ingredients;
1/2 kg pork belly
1 cup oil for deep frying
1 tbsp chop garlic
1 onion ,peeled and shredded

Seasoning;
3 tbsp tamarind paste mix with 400ml water,soaked for 5 minutes and squeeze out the juice.discard the seed
1 tbsp sugar
2 tbsp light soya sauce
1 onion,peeled and shredded
1/2 tbsp oil
salt to taste

Method;
1.blanch pork belly in boiling water.dish up and cut into thick slices.
2.heat up 1 tbsp oil,stir fry onion shred until aromatic.Add in seaoning,pork and bring to a boil,cover the heat and simmer until the sauce has thickened.dish up.
3.heat up oil,stir fry shredded onion over low heat until fragrant,add pinch of salt to taste.Place fried onion on top of the pork belly and serve.

FRIED CRISPY SHALLOT

This crispy fried shallot is normally used in chinese cooking. I used to fried  the shallot and kept in a jar and use it whenever I need it.If you want a crispy fried shallot that stayed crispy in the glass bottle for a month. Have the patient to fried till golden brown and crispy.Today my fried shallot is bit dark brown.

FRIED CRISPY SHALLOT

Ingredients;
300 g small shallot (buy the pink colour,more fragrant) peeled,washed and wipe dry.Slice as thinly as you can. Heat a wok,add in 3 cup cooking oil,use medium heat and when the oil is warm,not hot. Add in the sliced shallot,switch to low heat,stir occasionally and it takes 15 to 20 minutes to turn light brown,dish up.(Don't wait till golden brown ,it will turn like mine,darker in colour.) drain and wait to cool thoroughly and kept in a clean dry ait tight glass bottle. Kept the use oil in a clean container to use for frying vegetables.

TENTACLE OCTOPUS TOSS WITH BLACK PEPPER

The tentacle of the octopus I cut into 1 1/2 inch and add some sesaoning paste to gives a delicate flavor and serve with a garnish of fresh coriander leaves.

TENTACLE OCTOPUS TOSS WITH BLACK PEPPER

Ingredients;
2 medium size octopus tentacles,cut into 1 1/2 inch
2 cloves garlic
1 tsp black pepper
1 tbsp thinly sliced lemongrass
1/2 tsp salt
1/2 tsp sugar
1/2 tbsp fish sauce
2 tbsp oil

Method;
1.Grind the black peppercorns to a coarse powder in a blender.Add in garlic,lemongrass,sugar,salt and grind to a smooth paste. Add in fish sauce and pulse several time to blend,then transfer to a small bowl
2.In a pot of boiling water,throw in the tentacle of the octopus bring to a quick boil and once it turn opaque white,drain.
3.in a wok,heat 2 tbsp oil,fry the blended paste till fragrant ,off the heat,add in the boiled tentacle octopus and toss well mixed ,serve with a bowl of rice

SPICY LEMONGRASS OCTOPUS

This octopus is easy to prepare dish has a touch of sweetness as well as the fragrance of  lemongrass,
rice wine and fish sauce.Stir fry over high heat for the best flavor and texture.The original recipes used fresh medium sizes prwans.

SPICY LEMONGRASS OCTOPUS

Ingredients;
4 medium size octopus,cleaned and cut into a 2 inch slices
2 tbsp oil
2 tsp minced garlic
1/4 tsp salt
sprig of coriander leaves,to garnish

Marinade;
2 tsp fish sauce
2 tsp rice wine,sherry or sake
2 tsp sugar
1 finger length red chilli,deseeded and minced or ground to a paste in a mortar
1/4 tsp freshly ground black pepper
1 salt lemongrass,thick bottom part only,outer layers discard,inner part thinly slicec
1 tsp minced garlic

Method;
1.combine the marinade ingredients in a large bowl and mix well.Place the cut octopus in the marinade and mix until well coated.Allow to marinate for at least 30 minutes.
2.heat the oil in a wok over high heat and stir fry the garlic till fragrant and golden brown,about 30 seconds.Add in the marinade octopus and stir fry until the octopus are just cooked for 3 to 3 minutes.Finally season with salt and remove from heat.
3.transfer to a serving platter,garnish with coriander leaves (cilantro) and serve hot with steamed.

STIR FRY PUCUK PAKU (WILD FERN SHOOTS)

Pucuk paku or wild fern shoots is tropical plant that grow wild in a shady shades and is popular among the hakka and the malay dish.This is the ones favorites dish my husband loves to eat.

STIR FRY PUCUK PAKU (WILD FERN LEAVES)

Ingredients;
2 bunches of pucuk paku
5 cloves garlic minced
5 chilli ,minced
100g small fresh shrimp,shelled
100g anchovies,cleaned  and halved
4 tbsp oil
salt and msg to taste.

Method;
1.clean the pucuk paku leaves,pluck into section separated the soft stem and discard the hard ones.
2.In a wok,add in oil,when the hot is hot,put in the garlic,chillies,stir fry for a minutes,then add in fresh shrimp,anchovies stir fry for a minutes.
3.lastly add in the pucuk paku leaves stir fry until the leaves is soft,add in salt and msg to taste.serve.

DOUBLE COOKED CHICKEN

Chilli,garlic,soy sauce, with a splash of chinese cooking wine ,make this a marvelous simple style dish.

DOUBLE COOKED CHICKEN

Ingredients;
2 chicken whole leg,wash clean rub with some salt (approx.600g)
3-4 pip garlic (peeled,chopped)
6 green,red chilli padi (chopped)

Seasoning;
1 tbsp light soy sauce
1-2 tbsp chinese cooking wine

Method;

1.bring steamer to a rapid boil,place a chicken whole leg in to steam for 20 minutes till cooked. remove,soak it in a cold bath to stop the cooking process.Drain well. chop and cut into small pieces.
2.heat wok with one tbsp oil,saute garlic and cilli padi.next,add in chicken of no.1,stir fry till well combined.
3.Add in soy .fry well for half a minutes,then add in the chinese cooking wine.stir fry a while.dish up.

HOMEMADE CENDOL

Cendol is a traditional dessert in Asia country made with starch noodles look alike.Put in a bowl,or cup,add in coconut milk,gula melaka and shaved ice. How nice to have a bowl of shaved ice cendol in our hot weather.

Ingredients;
100g green pea starch/hoon kwe(sold in a tube)
100g potato starch
12pcs pandan,cut into small strips
1/2 tsp alkaline water
1,200ml water
1/2 tsp salt
a drop of green colouring (optional)

Gula melaka syrup;
300g gula melaka chopped,100g sugar and cooked with 150ml water, into syrup,set aside.

To serve;
500ml,thick coconut milk mixed with 1 tsp salt stir well mixed,put into a bowl,set aside.
some shaved ice

Method;
1.put pandan leaves and water into blender and blend till fine.strain out pandan juice,add in alakaline water,salt and mix well.
2.put green peas starch,potato starch into a mixing bowl,pour in pandan juice and mix well.strain into a pot.
3.stir and cook the mixture till boiling in medium heat,switch to the lowest heat,continue to stir and cook till translusant and glossy.
4.get ready 1/2 pot icy cold water with ice cubes inside,put the steamer with small holes on top of the pot,pour cooked cendol mixture into the steamer.
5.Fold and place a hand tower inside a zip lock plastic bag,slip your hand inside the plastic bag and place on top of the hand towel. press the cendol mixture into the icy cold water to form cendol strips.
6.leave the cendol in the ice water for 15 minutes to harden.strain and ready to be served.
TO serve; scoop some cendol into a serving bowl,add coconut milk,gula melaka syrup and someshaved ice.
  

GARLIC FLAVOURED CHARSIEW

Another recipes  char siew from a new recipes book.This char siew is well loved by every chinese
family. Is a tasty and delicious meat to eat with rice or noodle.

GARLIC FLAVOURED CHARSIEW

Ingredients;
3 strips pork belly (skinless,total weight about 800g)

Marinate
2 tbsp oyster sauce
2 tbsp light soy sauce
4 tbsp sugar
1 tbsp chinese cooking wine
1/2 -1 tbsp dark soy sauce
1 big bulb og garlic (peeled and bashed)

Ingredients for char siew sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
4 tbsp sugar
1 tbsp chinese cooking wine
1/2 tbsp dark soy sauce
1 big bulb of garlic (peeled and smashed)
Simmer the char siew sauce together till sugar has dissolved,bring it to a boil,off heat.keep aside.

Method;
1.Rinse pork belly,drain well,coat with marinate for at least three hour or best overnight in fridge.
2.Preheat oven to 200c for about 8 minutes.
3.lines baking tray with foil.Place in no.1 and some marinate.Roast in preheated oven of no.2 for 15 minutes,turn meat over ,baste with marinate.return to oven for another 15 mniutes ot till the meat is cook.
4.Slice charsiew of no.3,drench in some charsiew sauce.serve with rice.

PENGAT PISANG WITH SAGO

Pengat is a soupy dessert cooked with gula melaka and coconut milk and fresh banana to cook till soft.I love to eat this pengat chilled in the fridge.I have a few banana plant.One of the tree have the ripe banana which can be cooked.My malay neighbour told me,this banana called pisang susu or pisang lilin.

PENGAT PISANG WITH SAGO

Ingredients;A
20g sago
1litre water
6 pisang susu/pisang raja (or any other cooking banana,peeled and sliced 1cm thick)
1pcs gula melaka ,chopped
75-100gm sugar to taste
3 pcs pandan leaves,knotted

Ingredients;B
400ml thick santan mixed with 1/2 tsp salt.

Method;
1.Put water into a pot and bring to a boil.Add sago,stir and cook till transparent.
2.Add A,stir well and cook with medium low heat till banana are soft and gula melaka has dissolved.
3.Add in ingredients B,stir and bring to a boil.off heat,serve hot as a snack or dessert.

BITTER GOURD STIR FRIED WITH CURRY LEAVES

This bitter gourd is quite cheap,seldom people cook this bittergourd on the chinese new year.It represent your life will be bitter,nobody want that bitter life,so avoid in the chinese cooking for the festive celebration. It a tasty dish and bitter as well.

BITTER GOURD STIR FRIED WITH CURRY LEAVES

Ingredients;
1 bitter gourd (sliced into strips)
1 tbsp dried shrimp(blanch quickly in hot oil)
1 tsp fermented black beans (soak for a minutes to reduce saltiness and blanch quickly in hot oil)
1 tbsp curry powder
1-2 sprig of curry leaves
1 tsp chopped shallots
1 tsp chopped garlic
2 bird's eye chillies (dice)

Seasoning;
1 tbsp soy sauce
1 tsp sugar

Method;
heat oil in wok,saute chopped garlic and chopped shallot util fragrant,add in the rest of ingredients and stir fry until the bitter gourd is cooked thoroughly,por in seasoning to mix well,switch off heat and serve.