XING HUA MEE SUA

My friend who is a heng hua origin,she gave me a big packet of hand make mee sua , when I when over to visit her,an old friend ,is kind of her.Usually she get her relative to bought this home make mee sua in another states,at one goes,she bought quite a lot ( pack) to store it.she cook quite often and
she told me, it kept longer the noodle taste much better. To be honest ,I love this noodle and cook quite a few time.

XING HUA MEE SUA

Ingredients;
2 bundle mee sua ( the noodle itself is bit of salty)
3 stalk of sawi (mustard green) clean cut into 2 section
2 egg,fried into omelette and cut into thin strip
a small bowl of the toasted peanut
1 Chicken breast fillet
1 pcs of dried seaweed
some onion oil
some fried crispy slice shallot for topping

Method;
1.In a pot of water,bring to a boil,add the chicken fillet and boil till cook,dish out,when cool,shredded the chicken meat,set aside. Throw in the sawi vegetable ,quick blanch,dish out,set aside.
2.slightly beaten the 2 egg in a bowl,add in the cornflour water (1 tbsp cornflour mix with 1 tbsp water mix well ) and mix well combined.fry egg into omelette and cut into thin strip,set aside.
3.In a clean ,dry wok,,when the wok is warm use medium low heat,take a pieces of dried seaweed,put into the wok,use your hand to press the seaweed against the hot wok,twist the seaweed in different direction till is crispy for a few minutes,bring out the seaweed flavor. Tear the seaweed in small pieces,set aside. ( if possible,buy the origin xing hua seaweed,the seaweed taste bit of salty and crispy and comed in a compressed ball ) It hard to find it.I use the normal unsalted seaweed.
4.In a clean dry wok,using medium low heat,throw the peanut,and dry fry till is cooked,slightly brown,dish ,set aside.
5.In a big pot of water (just enough water to cover the mee sua,if too much water,the mee sua  will turn too blanched) Bring the water to a boil,before adding in the pot of hot water,give the mee sua noddle a quick rinse in the running tap water,and add in the pot of boiling water to cook.Do not overcook the mee sua noodle and they get cooked really fast.cook for a minutes. strain and pour a few tbsp of oil  onion over the noodle and toss to ensure they don't stick together in clumps.
6.In a serving plate,put in the cooked mee sua noodle,sprinlke over with fried toasted peanut,omelette strip,shredded chicken meat and blanched sawi vegetables.serve immediately.
Note;peel the shallot,sliced thinly,in a hot wok,add 1/2 rice bowl of cooking oil ,fries the onion till crispy and light brown,dish out,set aside.reserved the oil for the noodle toosing.

DEEP FRIED BEANCURD

Deep fried beancurd is a easy and simple dish.You can use self raising flour,no need to add baking powder and cornstarch flour.for dipping sauce,use sweet and sour sauce.

DEEP FRIED BEANCURD

Ingredients;
4 pieces soft and firm beancurd (tau kwa)

batter ingredients;
1 up plain flour
3 tbsp cornflour
1 1/2 tsp baking powder
1/2 cup + 1 tbsp water
2 tbsp cooking oil

dipping sauce;
sweet soy sauce

methoid;
1.sieve flour,cornstarch and baking powder. Add water,stir well.cover with wet cloth for 20 minutes,stir in hot oil,stir to form batter consistency.
2.Rinse beancurd.soak for 10 mniutes in 1 tsp salt and 1 cup boiled water.drain and wipe dry.each cut into 5 small pieces.
3.dip each pieces of beancurd in batter onsistency.Deep fry until golden brown.drain well and dish up.serve hot with dipping sauce.

COCONUT CAKES WITH PALM SUGAR SYRUP

I love this sweet snack with gula melaka syrup. A indonesia snack,I do not the malay name. Easy and
use simple ingredients to make this nice snack.Use a good gula melaka to cook the syrup.

COCONUT CAKES WITH PALM SUGAR SYRUP

Ingredients;
200g freshly grated coconut
1/2 tsp salt

Dough ingedients;
200g white glutinous rice flour
5 tbsp tapioca flour
1/4 tsp salt
100ml ml (scant 1/2 cup water) (adjust the amount of water )

Palm sugar syrup
200g palm sugar,finely chopped
5 tbsp sugar
120 ml water

Method;.
1.Mix the grated coconut and salt together and steam for 5 minutes,set aside.
2.To prepare the palm sugar syrup,place the palm sugar,sugar and water in a small pan and simmer until the mixture is slighly thick and sticky,strain into a small jug or bowl,set aside.
3.to make the dough,combine the glutinous rice flour,tapioca flour and salt in a mixing bowl.add enough water to form a soft pliable dough.If dough seems crumbly,add a few drop of water (adjust the water to make the soft pliable ,slowly adding the water little by little)
4.Pinch off some pieces of dough and roll them between your palms into thin cylinders,slice into 1 cm ( 1-1/2 inch pieces on a diagonal)
5.Bring a pot of water to a boil over medium heat working in batches,gently drop the cakes into
the boiling water .When they rise to the surfaces,let it boil for a a minutes or two,indicated that they are cooked,remove them with a slotted spoon and roll them in the steamed cool grated coconut.
6.Serve drizzled with the palm sugar syrup

SPRINGY NOODLE

Traditional hand make pull noodles.First time making this,the recipes is from my sister in law.Is called springy noodle and is fun when you take a strand of the noddle and slowly pulled,stretched the noodle how thin you wanted the noodle to be.

SPRINGY NOODLE

Ingredients;
300g plain flour
1 egg,beaten ( optional)
1 tsp salt
120-150 ml water
some cooking oil

Method;
In a mixing bowl,add in the flour,salt mix well combines,add in the beaten egg and water,slowly mix together and knead to a soft dough if,too dry add little water to it.Knead to a non stick soft dough. rest for an hour.Take a small portion of the dough,your hand greased with cooking oil,must be oily enough ,use both hand to roll into a thin round rope and put onto a flat big plate.the length of the noodle does not matter. when finished making the dough into strand of noodle.rest for an hour or two.
In a big pot of water,bring to a boil,lower heat to medium,take a strand of the noodle,slowly pull and stretched the noodle into thin strand into the pot of boiling water,use chopsticks to stir for a while,when noodle is cooked (3 to 5 minute),take out and strain it.Ready to use the noodle .Can be tossed with dry paste ingredients,cook in soup or stir fry it.
note; if using dry hand to roll the noodle to strand ,deep the noodle into a bowl of cooking oil

SPICY TUNA

I bought one ikan tonggkol or tuna fish more than a kilo to  make my own tuna flakes cook in spicy
sauce.canned tuma flakes is quite costly nowaday. The filling can be used for curry puffs , I make for bread sandwich filling .

SPICY TUNA

Ingredients;
1 tbsp lime juice
200g tuna fillet
3 large chillies
5 red bird eye's eye chillies.
1 cm ginger,chopped
3 shallot
2 cloves garlic
3 tbsp oil
1 medium tomato,diced
1 pandan leaves,finely sliced
5 kaffir leaves,finely shreddeed
20-30 lemon basil leaves (daun kemangi) shredded
250 ml thick coconut milk
1/4 tsp salt
1/2 tsp sugar

To make filling;
squeeze lime juice over fish and marinate for 10 minutes before steaming over high heat for 20 minutes. When cool enough to handle,remove skin and bones.flakes finely.
2.while the fish is steaming,grind both of shillies,ginger,shallot and garlic toegether in a blender.add a little water if needed to keep the mixture turning.set aside.heat oil in wok and fry ground ingredients
and diced tomatoes over low heat until fragrant and oil separates.add the fish,shredded herb and thick coconut milk.simmer until filling is quite dry.season with salt and sugar and stir fry for a few more minutes. Transfer onto a plate to cool.ready for the sandwich filling or cury pufs filling.

DEEP FRY FISH

My mom former indonesia maid from java ,she cook this deep fry small fish dish, I was surprise that the fish soaked in all the spices ingredients for half day,when you are deep frying,it smell fragrant.
Can use any small fish you like,the longer hour you soak the fish,the flavor is much better.

DEEP FRY FISH

Ingredients;
10 kembung fish ( any small fish you like)
5 cloves garlic
11/2 tbsp corriander seeed
1 tbsp cumin seed
1 tbsp aniseed seed
2 stalk serai (white part)
1 inch fresh turmeric
2 inch galangal
some kaffir lime leaves ( this is a much)
1-2 tbsp salt (add more ,depend on how much the saltiness you like)
enough water to soak the fish

Method;
clean the fish,drain,pound all the ingredients in a mortar and pestle,including the kaffir lime leave,
corsely pound,add in 1 1/2 tbsp salt , water mix till the salt dissolved,add in the fish and let it marinate in the fridge for half a day.( just enough water to cover the fish).In a wok of hot oil,deep fry in three batches until the fish  look dry.dish out and serve with a bowl of rice.

AYAM KAPITAN

This curry is different from what I normally cook, Is a nyonya version,smell nice and fragrant. My two son give a like. Use your hand to crushed the kaffir lime leaves,to let the fragrant out.

AYAM KAPITAN


 Ingredients A
1.2 kg chicken leg ( cut in pieces)
2 pandan leaves (knotted),2 kaffir lime leaves
200 ml thick coconut milk
500ml water

Marinade
1 tsp turmeric powder
1 tsp salt
1 shallot pounded
1 tbsp cooking oil

Spices paste ;
120g shallot
4 cloves garlic
4 cm ginger
2 cm galangal
4 candlenut
2cm fresh turmeric
1 tsp belacan
5 bird's eye chillies
4 red chillies
20 dried chillies,soaked in hot water till soft
100ml water

Seasoning
1 1/2 tsp salt
1 tbsp sugar

Method;
1.seaon the chicken pieces with marinade,marinate for 1 hour in refridgerator.
2,place all the spice paste ingrdients in a food processor and blend into paste.dish out.
3.In a wok add the blended spices paste,stir fry over low heat until chill oil is separates.Add the marinated chicken,stirring constanly until combined.
4.Add water and bring to a boil,reduce to medium heat,cover and allow to simmer for 25-30 minutes
5.Put in pandan leaves,kaffir lime leaves,coconut milk and seasoning,stir well.cook for another 10 minutes or until chicken meat is tender.dish out and serve with a bowl of rice.

APPLE ROSE TART

There are lot of apple rose tart recipe on internet,I found this blog after baking the rose apple look pinkish and beautiful and use the recipes from blog Time to cook. The first picture is the uncooked tart.It took me the whole morning to make this 12 apple rose tart.

APPLE ROSE TART
source;time to cook

Sweet crust pastry dough
250g plain flour
125g unsalted butter,chilled and diced
75g sugar (I use 40g)
1 egg beaten
1/2 lemon grated zest only

step instruction;
1.blitz the first 4 ingredients in a food processor until mixture resembles breadcrumbs
2.pour in the beaten eg in stages. This important,add about a tbsp at a time and give the flour time to absorb the liquid.The mixture will come comes together when sufficient liquid has been added.
3.when the mixture has come together,flip it out of the proessor and knead once or twice into a ball.cover and chilled for at least 30 minutes.

APPLE FILLING

Deep red apple 8 ( I use 9 medium size apple)
1 liter apple juice ( I use 500ml apple juice)
500 g sugar ( I use 250 g sugar)
1 lemon juice

Stir sugar and apple juice together in  a large,(I use medium size)Pan,until the sugar is fully dissolved.Cup apple in half vertically,remove the core and cut into thin  slices.,squeeze the lemon juice to the slice apple,gently mix well.Put in the slice into the apple syrup and simmer for 5 minutes or until cook.You need the apple to be soft enough so that you can roll them,but not too soft as to fall apart.Depending on how thickly you sliced the apple after a few minutes,you;ll find that the colour  from the skin leeches into the syrup and turn the flesh of the apple to  a wonderful dusky pink.lift the apple slice from the syrup with a slotted spoon and allow to drain/cool in sieve.( I put the apple slice into the apple syrup into 3 to 4 batches  (,I blend 4 apple and the unwanted small slice of  the apples  using 200ml water to blend together and strain to get 500ml apple juice)

Apple custard filling;
3 apples of your choice
100g sugar ( i use less sugar)
120ml thick double cream
1 tbsp lemon juice
1/2 rind lemon,large egg,2 large egg yolk
1-2 tbsp cornflour

mix the sugar,cream,egg yolk,lemon rind and juice.peel core and grated the apples finely over a sieve to drai n off excess  juice.stir into the egg/cream mixture mixture.Put cornflour into a cup and add some of the apple custard mix to it.stir until fully combined,stir cornflour mix into the main ingrdients.

TO ASSEMBLE;
Heat oven to 200c.Roll out the pastry thinly 3 mm.line the holes of the cupcake tin with pastry by whatever method you prefer.spoon in filling 1-2 per hole.I use hand to wrap,taking the cook apple slice pieces by pieces to wrap into the shape of rose and gently drop the wrap rose into each cup cook for 10 minutes,turn oven to 180c then cooked for another 10 mniutes or until pastry is cook and brown.( using 2 sheet of clean plastic sheet to roll the pastry tart)

While the tart are cooking,simmer the apple juice/sugar mixture over a medium high heat until the thicken to syrup.remove tart from oven,set aside to cool,brush tart with the sugar.

STIR FRY LONG BEAN WITH MEAT AND BEAN PASTE

In this tasty dish,I deep fry the long bean first for the tender texture and the same time the colour of the long bean is maintain.Just a simple home cooked dish.

STIR FRY LONG BEAN WITH MEAT AND BEAN PASTE

Ingredients; A
2 tbsp bean paste (salted soy bean paste)
5 shallot ,chop
1 red chilly ,chop
5 pips garlic ,chop

Ingredients; B
300g long bean cut into block
200g lean meat pork ,slice
some water

seasoning;
a bit of MSG
salt to taste

Method;
1.Heat some oil in wok,when the oil is hot,put in the cut long bean to a quick deep fry till tender,dish out and drain.kept aside.
2.Left 2 tbsp of oil in wok,saute all the ingredients A until fragrant,add in lean meat and stir fy quickly,by then add in the long bean and stir to mix well,pour a few tbsp of water and cook for a minutes,lastly add in the seasoning to taste and off heat,ready to serve.
Note; don;t have to deep fry the long bean if you don't like,just add in the long bean and add more water to cook till soft.

ROSE SHAPE ANGKU KUIH

It has a sweet chewy texture that wrap with filling in the shapes of a rose angku kuih.Shape the dough
pastry into a round ball wrap with filling and sealed it. Use a clip,the picture above to clip into a rose.

ROSE SHAPE ANGKU KUIH

Ingredients; A
250g glutinous rice flour
30g castor sugar
75ml cooking oil
100-150ml water
some red food colouring
some banana leaves,wash and wipe dry

Ingredients; B
50g rice flour
125 ml water

Filling; Cook the filling first
300g fresh grated coconut
4 blades of pandan leaves,tear to pieces
150g shave gula melaka/palm sugar
50g sugar
200 ml water
150g toasted ground peanut

Method;
1.Mix ingredients b together in a small pot,use low heat to cook,stir constanly till thicken ,set aside.
2.In a mixing bowl,put in glutinous rice flour,sugar together and add in the cook ingredients b batter and knead well mix,by slowly add the water (use 100ml first) and add in 75ml oil to the batter mixture and knead to a thick sticky dough.Grease your hand with oil,take a lump of the dough and see if it can roll into the ball.If you can roll into a smooth round ball,it ok. if not,add water  spoon by spoon until you can form into a smooth ball. You have to greased your hand with oil every time to make a ball .Take a smooth roll ball dough,flatten it and take the filling ,wrap and sealed,Put into a greased banana leaf,use the clip to clip into a rose shape.
3.Heat a steamer,when water is boiling,lower heat to low medium  and put the rose angku to steam for 2 minutes or until cook, Don;t use high or medium to cook,or else your angku will turn out flat.

To cook the filling;
 put sugar,water,pandan leaves into a pan and bring to a boil until the sugar is dissolved.add in the grated coconut and stir fry until dry.add in the ground peanut and stir until well mixed.dish up and set aside to cool.take a big tbspful of filling and shape into a ball .ready to use.
(note.divide the dough  12 portion and the 12 portion of filling)

BITTERGOURD SOUP

Simple home cooked soup, bittergourd with minced meat ball,soft tofu and small shrimp.Use dried anchovy to cook the soup for 5-10 minutes,strain the soup.add all the ingredients to cook.

BITTERGOURD SOUP

Ingredients;
1 medium size bittergourd
100g minced meat ,2 tsp cornflour ,1 tsp light soy sauce
2 pieces soft tofu (cut into cube)
300g small shrimp,shelled
1 tsp tung chai,wash,drain and minced
1 leaf salted kiam chye ( salted mustard green),shredded finely ( optional)
1/2 bowl dried anchovy
1 litre of water
salt to taste.

Method;
1.sliced the bittergourd into halved,use a spoon to scrape off the seed,cut into thin sliced
2.In a bowl,add in the minced meat,tung chai, 2 tsp of cornflour and 1 tsp light soy sauce, stir to mix well combined and shape into ball,set aside.
3.In a big pot,add the water and dried anchovies to boil for 5 to 10 minutes,discard the anchovies and strain the soup.
4.In a pot of anchovies soup ,add in the bittergourd, salted kiam chye bring to a boil,lower heat,add in the minced meat ball,tofu and small shrimp to boil till all the ingredients is cooked add salt to taste,off the heat .serve with a bowl of rice.

HONEY GINGER PRAWNS

In this easy recipe,big prawns are marinated then stir fried,with honey add at the last minutes for a delicious  touch of sweetness.

HONEY GINGER PRAWNS

Ingredients;
500g  fresh big prawns,wash clean,deveined
2 tbsp oil
3 clove garlic minced
1 tbsp soy sauce
1 1/2 tbsp honey
2 spring onion sectioned,cut into lengths
Garnish,some frsh corriander leaves ( optional)

Marinade
1/2 tbsp rice wine
2 tsp fish sauce
1 tbsp ginger juice(pressed from grated ginger root)
1 tsp fresh groundly black pepper

method;
1.combine the marinade ingredients in a large bowl and mix well.Place the prawns in the marinade and mix well coated.Allow to marinade for at leat 30 minutes.
2.heat the oil in a wok over high heat and stir fry the garlic till fragrant and golden brown,about 30 second. Add the prawns and the marinade and stir fry until the prawns turn pink and are just cooked,about 1 minutes.season with the soy sauce and honey and continue to stir fry for 2 omre minutes.Finally add the spring onions and mix well.remove from heat,transfer to a serving platter and serve hot with steamed rice.

STIR FRY SHREDDED VEGETABLE

This simple recipe is easy to prepare and cook.Normally I cook for breakfast or when your stomach is hungry,just take a lettuce leaf and wrap with the cook vegetables and pop into your mouth.Delicious.

STIR FRY SHREDDED VEGETABLE

Ingredients;
150g pork belly
50g dried shredded cuttlefish (rinsed)
2 cloves garlic( chopped)
200ml water

vegetables (finely shredded)
15g presoaked shitake mushrooms
400g yam bean /bangkuang
150 cabbage
100g carrot
80g big onion

seasoning;
1 1/2 tsp salt
1 tsp sugar
1/2 tsp pepper

Method;

1.boil some water in a pot and cook pork belly for 5 minutes.remove and drain.cut the meat finely shredded,keep aside.
2.Heat up some oil and saute cuttlefish until fragrant over medium heat,drain and keep aside.
3.heat 2 tbsp cooking oil to saute garlic.Add in big onion and stir fry briskly for 2 minutes.
4.add i shredded mushroom and follow be the rest of vegetables with pork belly,continue stir fry constantly until vegetables are soft.add in water and bring to a boil.
5.let it simme for 10 minutes and keep stirring.cook until yam bean are soft,add in fried cuttlefish with seasoning to taste,
6.Continues to stir fry until vegetables are dry.Dish up and serve with chinese lettuce leaves.
  ( can ommit pork belly  and cuttle fish if you don't like it.)

SWEET POTATOES FRITTERS

Nowaday sweet potatoes is more expensive than import potatoes.I bought this sweet potatoes a kg cost $ 3.00 is consider cheap,price a bit down.sometimes it cost up to $5.00.The import potatoes cost
no more than two dollars.I use this sweet potatoes to make some snack for my family.

SWEET POTATO FRITTERS

Ingredients;
2-3 sweet potatoes (about 250g) peeled
50g palm sugar,finely chopped
1/4 tsp salt
2 tbsp plain flour
oil for deep frying

Batter;
4 big tbsp rice flour
1 tsp slaked lime water
1/2 tsp sugar
1/4 tsp salt
80 ml water

Method;
1.cut the sweet potatoes into thin slice and place in a heatproof dish,steam over rapidly boiling water until the sweet potatoes is cooked through about 30 minutes.
2.mash sweet potatoes until free of lumps.add in palm sugar,salt and flour to make a dough.Divide the dough into 10 equal portions. shape each to form a small ball.set aside on a plate.
3.to make the batter,combine the ingredients in a medium bowl,stirring well to form smooth mixture that thinly coats the back of spoon.
4.pour the oil into a small wok or saucepan to a depth of 4 cm high.Heat the oil over medium heat.
Dip the sweet potatoes ball into the batter and fry until crisp and golden brown on all sides.drain on kitchen towel.

BABI TIM

Is a nice delicious dish.Accidentally  I came to a blog kayotic kitchen ,saw this recipe,read through and is easy to cook , it look like a nyonya dish to me.

BABI TIM

Ingredients;
1 1/2 pound pork belly ( I used 300g)
1 medium size onion ( chop)
2 large clove garlic (thinly sliced)
1/4 tsp dried chilli flakes (dry fry the dried chillies and blend it)
1 tsp ground ginger
1 tsp ground coriander ( dry fry and blend to powder)
4 tbsp kicap manis
1tbsp salted soy bean (taucu)
4 tbsp water or more
1 tbsp oil

Method;
1.slice the pork belly into roughly 1 inches cubes.Heat a wok or skillet heat the oil and put in the pork belly cubes over low to medium heat,brown them and crisp them up,slowly get rid of all the fat.as soon as most of the fat has melted and the pork belly are crunchy and golden brown,transfer them to a paper towel.
2.Leave 1 tsp  fat,saute the onion for a minutes or 2 before adding the thinly slicd garlic,cook for 3 minutes until the onion is soft.Add the chillies flake,grounded ginger,groung corrinader and cook for a minutes to get the flavors going.
3.add in the kicap manis,salted soy bean sauce that gives the dish its charateristic flavors,add 4 tbsp of water stir everything and simmer for a few minutes.Add the crispy pork cubes and heat it through
for a few minutes till fragrant.serve with rice.