WATERMELON JELLY

How nice to have some watermelon to eat on this hot weather.hubby bought a big watermelon around 10 kg. I use some to make this watermelon jelly and reserve some to cut into small cube for the topping. Is was a bright red and a colourful jelly .

WATERMELON JELLY

Ingredients;
12 g agar powder
150 g sugar
950 ml watermelon juice

Method;
cut the water melon and use a blender  to blender into juice to get 950ml watermelon juice.Strained the water melon juice .In a bowl,put in the agar agar powder and sugar ,mix both together.Heat a pot,pour in the watermelon juice add in the mixed agar agar powder sugar mixture using medium low heat to boil ,use handwhisk to whisk till the agar powder and sugar is dissolved ,bring to a boil .off the heat.Pour into a jelly mould 3/4 full and topped some small cube of watermelon.let it cool before
put into the fridge to chilled.

SALTED CHICKEN SHRED

Boiled chicken is a common dish in every chinese family,when comes to any chinese festival,offering to the ancestral or to the god,if you're taoist buddhist.I chanced upon this recipes  blog,she simmers.
I was happy,that is another new way of cooking this boiled chicken and is really delicious to eat with a bowl of rice.Thank You for the recipes.

SALTED CHICKEN SHRED
source;she simmers

Ingredients;
1 whole chicken ,wash clean without any organ inside.heat a big pot of water,bring to a boil wtihout
adding any seasoning,add in the whole chicken ,once the chicken cooked through,remove it from the water,let its cooled first. Tear the chicken into 4-5 part with the bones and skin intact including the fat as well,The fat of the chicken if not enough,I add a bowl of cube pig fat and put into a big dry wok,
using medium heat to stir the meat,shreddeing it with the tip and blunt end of frying ladle as you go until the fat starts to get released the fat from the skin.at this stage,sprinkle 1 tbsp of salt plus 1 tsp of salt,lower the heat down and continue to stir the meat and the bones are separated and turn into shred.
if some bits sticks to the bottom of the wok,scrape them off and stir them into the chicken meat,need an hour to cook this .Pick out and discards any bones with no meat attached to them.serve with a bowl of rice.
Note; use enough pig fat or vegetable oil,is easy to stir and does not stick to the bottom wok every stir you make.Look into the blog,for more details.

MANGO MOCHI

very nice mochi wrapped with mango ,all my family loves it.Second times making this mochi since this is the mangoes season ,quite cheap,a kilo cost rm $3.50.the stall owner sold me for $3.00 a kilogram. Use just nice ripe mangoes. My younger sister told me this mochi recipes from youtube,tinrry.I use grated white coconut to coat the mochi taste muh nicer .Wow,It soft and chewy

MANGO MOCHI

Ingredients;
make about 10-12

120g glutinous rice flour
100g fresh milk ( I use plain water)
50g icing sugar ( I use 30g )
30g cornflour
1 tbsp /15g melted butter
100g coconut milk ( I used fresh thick coconut milk)
1 big mango cut into 1cm cube or bigger to your liking
some fresh grated white coconut for coating

Method;
In a big bowl add all the ingredients  with a handwhisk and whisk till no lumps. preheater a steamer and pour on to a shallow dish and steam the batter till cooked,lift out and use a chop stickes to knead into dough,when it was not to hot,use your hand ( wear a plastic glove on both hand and the dough won't stick to your hand) to knead to a smooth dough , took  a lump,roll into a ball flatten put in a cube of mango and sealed it and rolled and coat with  fresh grated coconut

PINEAPPLE AND CUCUMBER SALAD

Malaysian style salad,using chilli padi,dried shrimp coarsely pound add to the cucumber and pineapples with the colouful ingredients which make it look as good as it tastes.

PINEAPPLE AND CUCUMBER SALAD

Ingredients;
3 cup sliced cucumber (japanese cucumber)
3 cup ripe and cut pineapple
6 chilli padi
2 tbsp dried shrimp ( wash clean and soaked for a minutes) drain
1 tsp belacan (shrimp paste) toasted
salt and sugar to taste.

method; in a mortar and pestle,pound the dried shrimp,chilli padi,belacan coarsely pound.
In a big bowl,put in the cucumber,pineapple and the pounded ingredients,toss well mixed and add sugar and salt to taste.serve.

RICE VERMICELLIN COOK IN GRAVY

Stir fry rice vermicellin,noodles or kueh tway is a common take away order for supper at restaurant or hawker centre. It not expensive and the prices vary for how many person you order.Usually this chu chow (stir fry) can be cook dry or cook in gravy  and they will give you some pickled green chilli. The green chilli pickled is easy to make and consumed it in an hour.use any seafood you like.

RICE VERMICELLIN COOK IN GRAVY

Ingredients;A
200g rice vermicellin ,soaked in water till soft,drain in colander
1 1/2 big bowl water (normal soup bowl)

Ingredients;B
100g lean pork or chicken
some small prawn ( shelled)
1 sotong/squid cut into ring shapes
2 fish cakes, sliced thinly

Seasoning;
1 tbsp saute chop garlic (together with garlic oil)
11/2 tsp chick stock granules
1 tsp salt (adjust to your saltiness)
1/2 tsp sugar
1/2 tbsp dark soy sauce
a pinch of pepper powder
2 stalk sawi/green mustard  vegetables (cut big section)

Thickening;
1 egg beaten
1 tbsp starch solution (mix 1 tbsp cornflour 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 the sauce boils slightly,add in the rice vermicellin bring to a boil,add in the thickening sauce 
   cook for a minutes,pour in the thickening to mix well .Eat it when hot or else  when cool the rice
   rice will absorb the gravy. Eat it with pickled green chilli.

For the pickled green chilli
some green chilli
enough rice vinegar to cover the amount of cut green chilli
1 tbsp light soy sauce
1 tbsp sugar

All mixed together can be consumed in  half an hour or more.Adjust the light soy sauce and sugar
to your taste.The rice vinegar must cover the green chilli.Make a small jar and kept in the fridge for lfew weeks.
   

RHOEO TRICOLOR DRINK

The drink is purple in colour.This is a cooling drinks the chinese use to cook in the hot climate. The
leaves are dark green above and with the purple colour underneath.This plant is called RHOEO TRICOLOR .Cutting the leaves makes sure it does not touch your skin,it can cause itchness.

RHOEO TRICOLOR DRINK

Ingredients;
30 leaves or more
some granulated sugar
stalk of sugar cane
1/2 cup barley grain
2 litres of water

Method;
Use a clean cloth to sponge wash the leaves,cut the sugar cane is section,then halved.wash, clean the barley grain.In a big pot,add 2 litres of water,throw everything together ,bring to a boil,lower use to cook for another30 minutes or till the barley is cook and the water is turning to dark purplish color

COCONUT JELLY

My sister in law gave me some young coconut.we cut open a few to drinks the coconut water in this hot climate. And remain a few I decided to make into jelly and chilled in the fridge.very cooling to eat in this hot climate.

COCONUT JELLY

Ingredients;
12 g of agar powder
250g sugar
800ml coconut water
scrape of the young coconut flesh

Method;
In a big pot,put in the coconut water,sugar and agar agar powder,place pot on medium heat,stir freguenty to avoid agar agar from thickening at the bottom until everything has dissolved.when mixture boil,of the heat,pour into agar agar mould 1/2 full,top with a few scrape of coconut flesh and add in some boiled agar till full, allow to cool for 10 minutess.then place in the fridges to set.

BRAISED PIG'S TROTTER

Ingredients use in cooking braised pork is lot of similarly in every recipes.What to add in the seasoning is very important,vary amount add in may turn out the taste differently in each recipes. Up to each family taste on this braised pork.

BRAISED PIG'S TROTTER

Ingrdients;
1 pig's hind trotter (approx.2 kg,chopped to piees)
5 black toasted garlic (remove skins,smashed)
600ml water

Seasoning;
2 tbsp light soy sauce (po po brand)
1 tbsp oyster sauce
1 1/2 tbsp dark soy sauce
1 tbsp sugar

Method;
1. blanch pig's trotter pieces in boiling water.drain well.
2.place garlic and blanced pig totter into a pot.add in water and seasoning use high heat,bring to a boil.next,turn to low heat heat,simmer for one hout.To prevent meat from sticking to pot,uncover and stir it often .and when the meat is cooked .

Note;
600ml of water may not be sufficient to cover meat's surface but the trotter has reserved hidden juice in the flesh,excessive water may not give you this springy bite of the meat when cooked

MIXED STIR FRY VEGETABLES

In this tasty recipe,an assortment of vegetables are cooked in a light curry flavour.

MIXED STIR FRY VEGETABLES

Ingredients;
6 small potatoes,skinned and halved
4 leaves cabbage,coarsely sliced
10 french bean,each cut into two
1 medium sized carrot,skinned,sliced
2 ripe tomatoes,each cut into wedges
1 tsp chilli powder ,3/4 tsp turmeric powder mixed with a light water
2 onion,peel and diced
2 tbsp margarine /butter
1 tsp cinnamon powder
salt to taste
1/4 cup water

Method;
1.marinate the potatoes with dash of salt and pepper powder.Heat butter in a pan,add the potatoes and fry till golden brown and cook,turning pieces over one side is brown.transfer to a plate,set aside.
2.Put in remaining butter in pan when hot,fry the onion still soft,add the chilli powder,turmeric paste and when fragrant,add all the vegetables except potatoes,tomato,add salt and 1/4 cup of water,stir fry for a minutes and covered pan and cook on medium heat for about 10 minutes.remove wcover,stir in the potatoes and tomatoes cook for a 5 minutes.To serve,dish the vegetables onto a plate,sprinkle some powdered cinnamon on top

TUNA BERGEDEL

These potato patties make a delicious snack and vary the recipes by adding cook mince meat,cooked prawns or leftover cooked fish to the potatoes mixture before shaping it into patties. The oil have to be hot about 180c or they will turn out soggy with oil.

TUNA BERGEDEL

Ingredients;
500g potatos boiled till cooked,peeled and mashed.
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
10 shallot,peeled and finely sliced
4 cloves garlic,peeled and mince
2 tbsp finely chopped spring onion
1 can tuna(180g) drained,flaked
1 medium egg,lightly
cooking oil for deep frying

Method;
1.combine all ingredients,except oil,in a large bowl and mix well.
2.shape mixture into 12 equal balls.then flatten each into a patty,about 3 cm in diameter and 1 cm thick.
3.deep fry patties ,a few at a time,in hot oil until golden and drain on absorbent paper towels,serve hot.

ASSAM PEDAS FISH

Assam pedas is hot and sourish fish that eat with a plate of rice.you can  easily find this dishs at the warung,or malay eateries stall. Is a very popular dish in johore state and well liked by other races.

ASSAM PEDAS FISH

Ingredients;
5 pieces of ikan selar or any kind of fishes you like
10 dried chillies (soaked in hot water till soft)
1/2inch fresh turmeric ( peel the skin and cut into pieces)
1 stalk serai /lemongrass ( use the white part and sliced thinly)
5 shallot (peeled)
2 clove garlic (peeled)
300 ml water
1/2 cup cooking oil
40g assam paste mixed with 100ml water
salt and sugar for seasoning (adjust the two to your own taste)

Method;
Drain the dried chillies,cut into small pieces,,fresh turmeric,serai,shallot and garlic put into a blender,
and blend into fine paste without adding water.Heat 1/2 cup cooking oil,add in the blended paste to stir fry till aromatic using medium low heat,keep stiring,don;t burn the bottom wok.Add in 300ml water and the assam paste water,bring to a boil,add in salt,sugar to taste and kaffir lime leaves or daun kesum leaves.lastly add in the fish to cook till cooked.off the heat serve with rice.

HARKOW ( PRAWN DUMPLINGS)

To make these delightful and tempting snack,dim sum. it was indeed very time consuming.it must served hot to enjoy these wonderful flavour and delicious dimsum.once it cooled,the skin will be bit hard.Dip with the garlic chilli sauce.

HAR KOW (PRAWN DUMPLING)

Skin dough;
300g tang mein (wheat starch)
100g tapioca flour
1/4 tsp salt
400 -500 ml hot boiling water
1 tbsp lard or shortening

Filling;
300g diced prawn meat
100 diced fat meat
100g diced bamboo shoot ( blanced and squeezed dry )

Seasoning;
1 tsp salt
2 tsp sugar
1/4 tsp pepper
1 tsp sesame oil
1 tbsp cornflour
1/2 tsp chicken stock granules

Method;
1 . mix ingredients for filling with all the seasoning,chill for 2 hours.
2.Put tang mein,tapioca,salt into a big mixing bowl. Pour in hot boiling water and mix well.add shortening/lard and knesd into a pliable dough.roll into a long shape,cut into small pieces and roll into a thin round
3.wrap up 1 tsp filling with a pieces of skin and make into the shape of prawns dumping.steam at high heat for 5 minutes until cooked. brush with a litle cooked oil.serve hot.
Notes; when adding the hot boiling water to the flour mixture,indeed very hot,Use a wooden ladle to mix first,then have to use hand to  knead  it even it still hot,knead longer to get a smooth dough.

MUSHROOM WITH MINCED MEAT

As what I can remember  my father make this dishes in my young day,after that ,never saw him cook this dishes.we don't have the recipes and never ask him for it. unfortunately he is gone.I was flipping through my recipes book, i chance upon this dish.Even the flavor is not the same,it still taste nice.


MUSHROOM WITH MINCED MEAT

Ingredients; A
300 minced meat (i used porkbelly)
200g shelled prawns,diced
1 tbsp tong chai ( washed and chop finely)
1 tbsp chop corriander leaves

Seasoning;
1 tsp salt
1 tsp sesame
1/4 tsp pepper powder
1 1/2 tbsp cornflour

Ingredients;B
12 dried shitake mushroom,washed and soaked,squeezed dry,cut the stem off.

Marinades;
1 tbsp soya sauce
1 tbsp oyster sauce
1 tsp tapioca flour
1 tbsp oil

method;
1. Mix A with seasoning until sticky and springy.
2.Mix B with marinade and season for 15 minutes.
3.Form the meat mixture to 12 balls and take a meat filling to the inner sides of the mushroom.
4.steam with high  heat for 15 minutes until cooked.serve hot.( garnish with a green pea or eadamme peas and bit of chilli)

JAPANESE COTTON CHEESE CAKE

I have successed in making this japanese cotton cheesecake for the first time,At first I though it was so diffcult to make this cake,when my youngest son told me a slice of this cake is very expensive and this cake is really nice,motivated me to make this japanese cotton cheesecake.I read the recipes so many time and carefully follow the instrution.The recipes is from anncoo journal blog.Thanks.

JAPANESE COTTON CHEESECAKE

Ingredients;
265 ml low fat milk
85g butter
250g cream cheese
40g plain flour
35g corn flour
7 egg yolks
7 egg whites
3/4 tsp cream of tartar
125g sugar
2 tsp vanilla

Method;
1.sift both flour together and set aside.Boil milk and butter together at med low heat.Lower heat add in cream cheese,use handwhisk to stir cream cheese till smooth.
2.Add in sifted flour and mix well.
3.lastly  add in egg yolk,vanilla flavor,mix cream cheese mixture till thick and tranfer to a large bowl,leave to cool.
4.In a mixing bowl whisk egg whites,cream of tartar and sugar till peaks form 9that is the form peaks with tips stand straight when the beater are lifted.
5.Use a rubber spatula to fold egg whites in two batches to the cream cheese mixture.
6.pour cream cheese mixture to a lined 9" square cake tin and place the cake tin at the lowest rack in the oven.Pour the boiling water on the tray with 1 cm high and place the cake tin on top to bake.7.steam bake at preheated 150 C for about 1 hour and 15 minutes.
8.After about 30 minutes of baking or when you find the top of the cheesecake turned brown half way of baking,place a foil over loosely over the cake tin.
9.Cool down the cheesecake in room temperature and best to chilled in fridge before cutting.
Dip your knife in hot water,wipe dry and slice the cake.repeat every slice you cut.

LADY FINGER FRY WITH SHRIMP

This lady finger fry with fresh shrimp add a colorful and delicious simple home cooked dishes  and use  vegetables vary them accoding to seasonal availability.

LADY FINGER FRY WITH SHRIMP

Ingredients;
5 lady fingers
100g fresh shrimp or more
4 red chilli padi
3 clove garlic
1 tsp salt
1/2 tsp sugar /msg

2 tbsp cooking oil.

Method;
1.wash the lady finger clean,drain and cut into thin sliced,cook faster.slice the chilli padi into 4 section ,shelled the shrimp,wash clean,set aside.Minced the garlic.
2.preheat a wok over high heat for 2-3 minutes,then add the vegetable oil and over heat to medium hot.Add in garlic saute till light brown,put in shrimp to fry until turn pink,add in the sliced lady finger ,and chilli padi .season well with salt and sugar and toss together in high heat for a minute or so until very hot..