BAK KWA / PORK JERKY

pork jerky or bak kwa in chineses,is so welcome during the chinese new year.Almost every family will buy a pack or more.it quite expensive as well,I do tried making in the past recipes from internet,but the taste not right.gave up ,until I saw this blog,Miki 's food archives,decided to try again and i was happy with the result similarlity from outside stall sold.I use the chinese rose wine.

BAK KWA / PORK JERKY

Ingredients;
250g fresh minced pork with some fat
Seasoning;
50g sugar
7g light soy sauce
10g oyster sauce
1/3 tsp salt
23g honey
1 tsp fish sauce
1 tsp cooking wine /shaoxing ( i use rose wine)
a dash of white pepper powder.
Method.
1.in a bowl, mix together all seasoning.
2.add in minced meat,stir the mixture with a pair of chopstick in one direction(circular movement,clock wise ./anti clock wise) until mixture becomes sticky and gluey about 5 min.
3.cover with cling wrap,keep in fridgre and let marinade for 2 hour.
4.remove from the fridgre,preheat oven 160 degree( upper and lower heat ).use spoon ,spread the minced meat evenly over bakinf sheet (32x22 cm ).
5.bake in a preheated oven 160 degree for 20 minutes middle rack.
6.remove baking sheet from oven.reset temperature to max.240 degree grill mode.meanwhile slice the pork jerky or bak kwa with a pizza cutter,( I use knife).
7.when oven preheated,return the pork jerky to the oven,rack 4 above the middle rack grill for 3 minutes.
8.pull out the baking sheet from the oven.use a tong to flip over the porky jerky and continue to grill for 2 minutes.
9.reset the temperature to 200 degree,flip over the pork jerky one again and grill for 1 minutes.
For step 7-9,time maybe vary beacuse every oven are different.make sure watch closely on the baking progress,not to burn the pork jerky

COLD SOFT TOFU

Tofu my family favourite.Saw the recipe on the food blog,knew that is nice.My mom use to cook cold soft tofu for the family using chilli ,garlic and dark soy sauce only.I twist the recipes,soaked in hot water for 2 min,drain off the water. I used fresh soft tofu sold in the market.

COLD SOFT TOFU
source; china sichuan food.

Ingredients;
1 big pcs soft tofu
1 stalk spring onion,chop
some corriander leaves for garnish
some toasted sesame seed

Seasoning;
1 tbsp light soy sauce
1 tbsp sesame oil
1 tsp black vinegar
3 chilli padi,chop
2 garlic,minced
1 tsp ginger minced
1 stalk spring onion finely chop
2-3 corriander stem finely chop.
Method;
First cut tofu to smaller pcs,soaked in hot water for 2 min,drain off the water,put on a plate.mix all the seasoning in a small bowl,use spoon to stir well mix .pour on to the tofu and sprinkle corriander leves,chop spring onion and toasted sesame seed.serve.

THAI PANDAN WRAPPED CHICKEN

Popular thai dish.chicken wrapped with pandan leaves or screw pines leaves.just some wide pandan leaves,marinated chicken meat for the warpping.blanch the pandan leaves in hot boiling till soft,wipe dry easy ,soft for the wraping.there are many version on this recipes.after deep frying,the chicken is moist,tender infused slight pandan aroma.

THAI PANDAN WRAPPED CHICKEN

Ingredients;
4 chicken drumsticks,deboned ,cut into small pcs.
1 heap tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar
2 tbsp garlic paste
2 tbsp sesame oil
1 tbsp salt
3 tbsp rice wine
1 tbsp pepper
some pandan leaves 30 pcs,blanced in hot water till soft,drain

Method;
put all ingredients in a bowl,add the cube chicken mix throughly,cover and marinate in the fridgre for 6-7 hour..Some pandan leaves blanch in hot boiling water till soft,wipe dry ( choose the wide pandan leaves ).
wrap with pandan leaf and deep fry until cook.take a pandan leaves fold into pocket add tsp  and use your way to wrap ,secure it so when deep fried it won't came out.

WAFFLES

I borrowed from my sister this waffles iron and happen she makes some durian jam.she gave me a bottle.
I got this recipes from internet,don't remember the blog.it never cross my mind that this waffles is so easy to make and there lot of variety jam to eat with.

WAFFLES

Ingredients;
2 cup all purpose flour
3/4 cup sugar
3 1/2 tsp baking powder
2 large egg.separated
11/2 cup fresh milk
1 cup buter,melted
1 tsp vanilla

Method;
In a large bowl,combine flour,sugar,b.powder.
in another bowl,lightly beaten egg yolk add milk,butter,vanilla mix well.stir into dry ingredients just until combined.beat egg white until stiff peak form,fold into batter.Preheat the waffles and pour batter onto the waffles iron not too full ,lightly close for a min or till lighten brown,apply with any jam you perfer.

SWEET POTATOES STEM MUCHIM

Love this sweet potatoes stem.,simple and tasty dishes.I use our malaysia soybean paste.but today I used the whole salted bean paste ( yeo brand) minced it.we have the salted or sweet bean paste both in the market.
home grown sweet potatoes.the stem use in this recipes.the leaves I stir fry.I twist the recipes by add oil in the water to maintain the green color of the stem.

SWEET POTATOES STEM MUCHIM
sosurce; Aeri  kitchen

Ingredients;
4 cup sweet potatoes stem boiled
1/4 cup soybean paste
2 tbsp garlic minced
2 tbsp red chilled minced
1/2 tsp sesame oil

Method;
use the sweet potatoes stem only,peel out the outer layer soft skin,cut into section.heat a pot of water,add 1 tbsp oil,pinch of salt add in the sweet potatoes stem bring to a boil,reduce to medium heat and cook till the stem is soft,drain off the water.in a bowl add the soybean paste,minced garlic,minced chilli,sesame oil,stir well mix,add in the boiled stem and use a chopstick toss well combined. serve right away.
Note; adjust the salted soy bean to your perfer.

GOLDEN SAND PRAWN BALLS RICE

 Being a wholetime housewife is not easy ,everyday we have to  think what to cook for lunch or dinner.
I love this simple cook book  classic single dishes .

GOLDEN SAND PRAWN BALLS RICE

Ingredients A
6 medium sized prawn
1 egg white
1 bowl cooked rice
Ingredients B
2 tbsp oil
some fresh curry leaves
1 red bird eye chilli chop
Seasoning;
1/2 bowl evaporated milk
some salt
2 tsp sugar
some chicken stock granules
Method;
1.marinate shelled prawn with egg white,then put into hot oil to deep fried until turn pink and cook.
2.heat oil in wok,put ingredientsb,saute until fragrant.
3.lastly add in deep fried prawns and seasoning,stir fry with medium heat for about 2 minutes off heat and pour on top of white rice.
Note;when stir frying golden sand sauce,controlling of heat is important,you have to start stir frying with medium heat slowly,when sauce starts to thicken and sticky,then switch off heat.

PUTIEN CA FEN

Putien ca fen or heng hua noodle,using three different noodle,any veggie,meat,seafood or clam that is fresh add to cook.thicken wih some cornstarch.

PUTIEN CA FEN
Ingredients;
50g mee suah
50g rice vermicellin (bee hoon) soak in water to soften,drain
50g dry thick noddle,bring a pot of water to boil,add in to ccok till cook,drain
some fresh prawn shelled
some squid clean ,cut to pcs.
some fish fillet,slice thinly
some grren mustard (sawi)
 1 tbsp chicken powder
salt and msg/sugar for taste.
2 tbsp cornstarch mix with some water

Method;
Half medium size pot of water,add in chicken powder,bing to a boil,add in rice vermicelli,mee suah,thick noodle,boil for a few minute,add in all the sea food,veggies,bring to a boil,add salt and msg for taste.pour in the cornstarch to thicken it.off heat

SHANGHAI MOONCAKE

I have never taste shanghai mooncake before.looking at the recipes use pastry to make the dough and easy simple step to make. first attempted to try.when out of the oven, I took one cut into 4 and finished all..I do not use salted egg yolk.Over is still taste nice without yolk.

SHANGHAI MOONCAKE

Filling ingredients;
1100g lotus paste
16 salted egg yolk
60g melon seed
preparation;
1.rinsed salted egg yolk and drain,then soak in rice wine for 10 minutes to remove the smell.steam over
  high heat for 8-10 minutes.leave to cool before use.
2.clean melon seed and bake until fragrant.use 40g for filling and 20g for topping.
3.mix lotus paste with 40 g melon seed,divide into 70g each,a total of 16 portions
4.clench it tightly and wrap in salted egg yolk,then knead it round.

Pastry skin
300 flour
40g custard powder
110 castor sugar
110g margarine
1 egg
1 tbsp syrup
1/2 tsp vinegar
1/4 tsp ammonia powder powder
adequate banana essence (optional)
Method;
1.sieve flour and custard powder on table then make a well.
2.plac sugar,margarine,egg,syrup,vinegar,ammonia powder and banana essence into well,knead till sugar melts
3.stir in flour around the well and knead evenly to becomae apastry dough.divide into 55 g each and flattenit,then wrap in lotus paste,seal the edges at the bottom.
4.brush with beaten egg (beat 2 egg yoilk with 1 tbsp oil,then filter  through a sieve)sprinkle some melon seed on top slightly press on the dough.place in a preheated oven,bake for 190-200 degree c till yellowish,about 10 minutes.
5.remove and brush with second layer of beaten egg,then bake again till golden brown.

SHITAKE< SHIMEJI MUSHROOM PORRIDGE

Easy and simple home cooked food. I love it very much. It a healthy.tasty and has a mushroom flavor.
The recipes is from  blog humble bean

SHITAKE ,SHIMEJI MUSHROOM

Ingredients;
4 dried shitake mushroom
100ml overnite cook rice
1 tbsp sesame oil
1/2 tsp salt
1/2 pack shimeji mushroom
shoyu to taste  ( i use our light soy sauce)

Method;
wash,drain overnite rice,soak the shitake mushroom till soak,wash and drain,slightly squeeze out the water and slice the mushroom thinly.reserve the liquid.in a pot,heat the sesame oil over low heat,add the shitake mushroom,fry until incorporated,add in the rice,stir fry until the rice is coated with oil.Pour the reserve mushroom water and add some water to 600ml.add this to the pot with salt,bring to a boil.lower heat to a simmer and cook for 20 min,skimming off any form from the surface.in the last 5 minutes,stir in the shimeji
,stir for a min,off heat ladle into bowl,drizzle shoyu to taste.

KOREA EGG BREAD

surfing the internet looking for other recipe,came across this korean bread looking at the recipe all the ingredients I have and found that is so easy use manual hand whisk.go ahead with it.

KOREA EGG BREAD (GYERAN BBANG)
source; frozen wing
Ingredients;make 4
50g self raising flour
1 small egg
1/4 cup milk
2 tbsp sugar
1/8 tsp salt
some melted butter for greasing the muffin pan
For the filling
4 egg
some chop spring onion
some chop ham.
salt,black pepper
somr dried parsley

Method;
In a mixing bowl,add in flour,sugar ,salt stir to mix well, in a small bowl,add in the egg and milk,slightly beaten and add in to the flour mixture,stir with a fork to a batter with no lump.
2.grease the muffin pan with melted butter.pour the batter to fill 1/3 of each muffin hole.
3.crack an egg into each cup sprinkle some chop onion,chop ham,blackpepper powder and parsley and bake in a preheat oven at 180 degree to 200c for 10 -15 minutes.

KERALA STYLE FISH PASTE

I used ikan tongol for this recipe. It has a firm meat,choose this indian fish recipe to cook this ikan tongkol.love it,taste nice.

KERALA STYLE FISH PICKLE
source;jopreets kitchen

Ingredients; for marinate
250g fish cubes ( i use ikan tongkol)
1/2 tsp red chilli powder
1 /2 tsp turmeric powder
salt to taste
1 tbsp lemon juice
To fry;
2 green chilli chop
1 tbsp ginger garlic paste
1/2 tsp fenugreek seed
15-20 curry leaves
1/2 tsp red chilli powder
1/2 tsp black pepper powder
salt to taste
1 tsp mustard seed
1/2 tbsp lemon juice
1/2 cup oil
method;
1.wash and clean fish cubes,marinate with turmeric ,chilli powder,lemon juice salt.keep aside for 30 minutes.
heat oil in a pan,fry marinated fish cubes till golden brown.remove fish cute from oil,keep aside.
2.add mustard seed,fenugreek seed,curry leaves in the same oil,add chop green chilli,saute a while ,now add ginger,garlic paste,stir well.add chilli powder,pepper powder and stir everything well.add cooked fish cubes,salt to taste and lemon juice.cook for 8-10 minutes.off heat

SOY BEAN MILK JELLY

Beautiful sakura flower.The dried salted sakura flower was a handgift to my daughter from her friend holiday in japan..My daughter back home,brought this bottled of dried sakura flower,once open,the taste is like our salted assam boi,nothing special nor fragrant,but beautiful when soaked in water to get rid of the saltiness.
I make into jelly,for my daughter friend who niece bithday party.

SOY BEAN MILK JELLY

Ingredients;Plain jelly
12g agar agar strip,soaked in water till soften,drain
700ml water
4 pandan leaves,tear into halves
100g sugar ( adjust to your taste)
some dried sakura flower,soaked in water for an hour or two to rinse off the saltiness,drain

Ingredients; soy bean milk
13 g agar strip,soaked in water to soften,drain
700ml soy bean milk ( bought unsweet soy bean milk small packet,add some water to get 700ml)
4 pandan leaves tear into two
100g sugar or more ( adjust to your taste)

Method;
Combined,agar strip,water,pandan leaves bring to a light boil,cook till the agar strip dissolves add
sugar for taste.once the sugar dissolved.in the jelly mould,add one soaked sakura flower at the bottom,pour in the plain agar 1/3 full.let it set.while waiting to set .in another pot,add in soy bean milk,agar strip,pandan leaves cook till agar strip dissolved,add sugar cook till the sugar dissolve.off heat wait to cool slightly pour on to the pain jelly slowly till full.let it set and cool.chill in the fridge..make sure the plain agar just set,when lighty 
touch  with your hand .it dry.then pour in the soy bean jelly.don't set too long orelse it will stick together when unmould the jelly


method;
combine agar agar strip,pandan leaves to a boil,simmer till the agar strip dissolved

MAYONNAISE BANANA BREAD

I chance upon this recipe from chin deep blog.first time know that mayonanaise use in this recipes,curiousity Of me,to try this banana bread  since I have all the ingredients needed.wow,love this moist,sweet banana bread and is really nice.recipes for keep

MAYONNAISE BANANA BREAD

Ingredients;
3 to 4 ripe banana,mashed ,( 3 if they are big,4 if they;re smallish)
1 large egg,lightly beaten
1/2 cup + 2 tbsp mayonnaise
1 1/2 cup all purpose flour
1 cup castor sugar ( i use 1/2 cup)
1 tsp baking soda
1 tsp salt
 Method;
 Preheat oven to 180 degree C.sieve flour and b.soda together. In a large bowl,combine 1 egg lightly beaten
,add in mayonnaise whiskmix well,add in the mashed banana,whisk well mix,add in flour,sugar and mix everything until just combined.Don"t over mix.grease a loaf pan 9x5.pour batter into the prepared pan.smooth top and bake in 180 degree c oven for 55 to 65 minutes-just until a toothpick comes out with a few moist crumbs stuck to it when inserted into the center of loaf.cool loaf in pan  for 10 minutes.transfer to a wire rack to cool

STIR FRIED POTATO

I didn't known that potatato can be stir fry,until I  saw a recipes from one of my recipes  book.simple dish mix with other ingredients,came out a new dish .

STIR FRIED POTATO

Ingredients;
2 potatoes
100g pork belly
1/2 carrot
2 green chillies
1 red chilli
1 pkt.pickle za chai ( szechuan salted)
Seasoning; A
1 tsp soy sauce
1 tsp cornflour
1 tbsp oil
1/2 tbsp chinese cooking wine
B;1 tsp chicken granule
 dash of sugar
salt and pepper

Method;
1.peel potatoes,juliennes and then wash under tape water for 10 minutes,drain
2.juliennes pork belly and marinate with seasoning A
3.juliennes carrot,green and red chilli
4.heat 2 tbsp oil in wok,saute meat until color changed,toss in potato,carrot and stir fry until cooked
5.Toss in all other ingresients and seasoning B,stir to mix dish out.

ANCHOVIES FRY WITH GREEN CHILLI

An oldish dishes.My mother uses to cook for us.In  the past this dried anchovies is a poor people dishes.but not today.it quite expensive .Fry with green chillies goes well with the fry anchovies.

ANCHOVIES FRY WITH GREEN CHILLI

Ingredients;
5 green chilli
200g dried anchovies/ ikan bilis
1 tbsp cooking oil
5 clove crushed garlic
1 tsp sugar

Method;
peel the ikan bilis into two,remove  from the side dried black internal and the head.soak in water
for a min,drain off water,rinse a few time.In a wok of oil,deep fry the ikan bilis till crispy and golden brown
dish and put aside.cut the green chilli halve,deseed and cut into thick strip.Heat a clean wok,add tbsp of oil,add in the crushed garlive,stir fry  for a min  add in the green chilli to fry till soft add in the deep fried ikan billis and toss well mixed add in sugar and fry for a min or two .dish out and serve.

SOY BEAN MILK JELLY

come out from the jelly mold,beautiful rose shape soya bean milk.I bought some street stall soy bean milk
asking for hot soy bean milk without adding sugar.you can use the pack in box soy bean milk sold in supermarket.

SOY BEAN MILK JELLY

Ingredients;
25g agar agar strip
1 1/2 liter soya bean milk.
5 pandan leaves
some sugar,adjust to your taste

Method;
soaked the agar agar strip in water till soften,drain off water.
I bought a small packet soy bean milk (Hot) from street vendor for a dollar without adding sugar
add water till you get 1 1/2 liter.In a pot,add soaked agar strip,the soy bean milk with water together in a pot,bring to a boil,lower heat simmer till the agar agar strip dissolves.then add some sugar,stir till the sugar dissolves.off heat,pour into the jelly mold let it cool throughly ,chill in the fridge

TAPIOCA SWEET SOUP

Hubby loves this dessert.saw some tapioca at the market,bought some back.very few people cook into deseert.very simple homecook dessert.

TAPIOCA SWEET SOUP

Ingredients.
some tapioca ,peel off the outer layer skin,wash clean cut into 2 inches sectioned and cut into halves.
Heat a pot with 1 liter water,add in tapioca ,some pandan leaves,bring to a boil,simmer in low heat till the tapioca is cook and soft,then only add in sugar to cook till dissolved.off heat.serve hot or cold.

STEAMED CHICKEN WITH CHINESE SAUSAGES

Simple steam chicken meat with chinese sausages to serve with rice for lunch or dinner.is a tasty dishes.

STEAMED CHICKEN WITH CHINESE SAUSAGES

Ingredients;
2 whole chicken leg ( cut,slice into pcs)
2 stalk chinese sausages ( boil with water till it slightly expand off heat,slices thinly
1 stalk spring onion  cut smaller section
some ginger shredded thinly

Seasoning
1 tbsp oyster sauce
1 tbsp ginger juice
1 tbsp light soy sauce
1/4 tsp sugar
1/2 tsp sesame oil
1/2 tsp pepper corn
2 tbsp shaoxing wine
1 tbsp cornstarch

Method.
Mix chinese sausages,chicken slices with all the seasoning.adjust the seasoning according to your prefer.
let it stand for 2 hour or chill tin the fridgre.Heat  a steamer,use a chopstick to arrange a pcs of chicken meat ,atlernate with a pcs of chinese sausages,top with shredded and spring onion and put to steam for 20 min or till the meat cook throught

KUIH BAKAR PANDAN

Malay sweet dessert,love this sweet pandan,coconut milk flavor and soft texture.Easy to make and using simple ingredients.Hope to try a recipes I do not make before,will success because do not wish to waste thing,cost of everything gone up.

KUIH BAKAR PANDAN
source;Azie kitchen

Ingredients;
1 cup plain flour
1 cup castor sugar (I use 3/4 cup)
1 cup water with some pandan leaves to blend together to get 1 cup ( add a drop of green colouring)
2 cup thick santan
3 egg
some lightly toasted sesame seed for topping

Method;
1.in a big mixing bowl,add in all ingredients to blend together.( I use hand whisk).whisk to a smooth batter without limp and sieve through.
2.use a 9' round or square pan,grease with cooking oil and put into oven together to preheat.Make sure the pan is hot enough before pouring in the batter.
3.Bake 180 degree c for 10 min ,take out,sprinkle the toasted sesame seed on top evenly and put back
into oven to bake for 20-30 min.Adjust to your oven temperature.baking time maybe different.

MAGIC CUSTARD CAKE

Special about this cake is 1 batter during baking,separate into 3 layer,dense at the bottom,custard in the middle and sponge on top. I love this cake is not to sweet,soft texture.Still need room to improve baking this cake.Is a spanish cake.

MAGIC CUSTARD CAKE
source;kitchen tigress

75.icing sugar
45g egg yolk
85g unsalted butter,melt and cool
12g water
3/4 tsp vanilla essence
85g plain flour
360g full fat milk ,lukewarm
105g egg white
20g castor sugar

Method;
1.fully lined 1 pcs cake pan with parchment paper without cutting corner of paper.preheat oven to 160 degree c.use 18 x 18x5 cm
2.sift icing sugar into mixing bowl,add egg yolk.whisk till mixture is ivory pale.Add melted butter,water,vanilla.whisk till combined.sift plain flour into mixture,add salt whisk till just evenly mixed.
Add milk,whisk till evenly mixed.
3.separately whisk egg white on hogh speed till thick foam forms,add caster sugar.continue whisking at high
speed till egg white are at stiff peak stage i.ewhen whisk is lifted egg white form peak that;s straight,not hooked and bit of grainy.add to yolk ixture ,mix with whisk till fully combined.
scrape down with spatula and mix till even.
4.pour batter into cake pan.level top with spatula.Bake till golden brown and edges of cake don't squish when pressed gently 50 minutes.
5.Remove cake from oven unmould by lifting cake out of pan.

NONA MANIS

This is indonesia kuih,is almost taste like talam,delicious,coconut and pandan flavor,soft  firm texture.
Quite easy to make, second time in making.Be careful when cooking the batter,can't be hurry especially the white batter,take time to thicken.make sure to pipe in the middle and don't pipe too deep.

NONA MANIS
source;masam manis

Ingredients A
1 egg
1/2 cup castor sugar
1 cup santan (packet Kara brand coconut milk,200ml,add a bit of water to make 1 cup)
1 cup flour
Method;
1.in a big bowl ,break the egg,beat till the egg fluffy,set aside.
2.in a mixing bowl,sift flour,castor sugar add in santan mix well,add in the beaten egg and use a hand whisk to whisk till well combine .set aside.

Ingredients B
1/2 cup thick santan (use kara brand coconut milk)
1/2 cup water and 7 pandan leaves blend together and filter to get 1/2 cup add bit of green colouring
1/4 cup castor sugar
1/4 cup cornflour, pinch of salt
Method;
1.In a small pot, add in pandan juice and thick santan,mix well.Add in castor sugar,flour,cornflour,salt and use a hand whisk  to whisk to a smooth paste.put on to the gas stove,to cook using lowest heat and keep stirring till shiny and slight thicken off heat. Add in to ingredients A batter,use a hand whisk to whisk to a smooth shiny thick batter.whisk longer to get to this stage.set aside.

Ingredients C
1 cup santan Pekat.(use kara brand coconut mik add some water to get 1 cup)
1 tablespoonful flour
1 tbsp castor sugar
1/2 tsp salt
Method;
add all ingredients C in a small pot,mix well.put on a gas stove,using lower heat,use a wooden spoon continously stirring till thicken.wait for it to cool a bit and put into a piping bag,cut off the tip.
Meanwhile put a steamer  bring to a boil.the lid use a cloth to cover,so when steaming the water vapour won;t drop to the kuih to get a smooth surface.( This take time to cook till thicken)

use a small plastic cup,grease with oil ,add in the green batter to less than 3/4 full.
pipe in the white cooked thicken batter  in the middle of the green batter ( in cup) it will push out the batter to a full cup.put to steam for 7-10 minutes.take out and wait for it to cool in the cup before taking out.

STEAMED PRAWNS WITH MINCED GARLIC

When steaming prawn or any other seafood,it must be very fresh.when eating out in restaurant,very few menu on steamed seafood unless they have the fresh one.I love this simple steamed prawn.

STEAMED PRAWNS WITH MINCED GARLIC

Ingredients;
300g fresh medium prawns
1 stalk spring onion ,chop

Seasoning
3 to 4 tbsp minced garlic
1 tsp cornflour
1/2 tsp salt
1/2 tsp sugar
some pepper

Method;
1.trim medium prawns and devein.rinse and cut prawns into halves.
2.Heat 1 tbsp of oil into wok and then stir fry minced garlic over low until fragrant.remove and add in seasoning and mix well.then pour top of prawns and steam wit steamer over high heat for 8-10 minutes.remove ans sprinkle diced spring onion on top

KUIH KERIA

Kuih keria a malaysia doughnut and a oldies snack.make of cooked masked potatoes and mix with some flour to a smooth dough.shape into doughnut and deep fried and coated with icing sugar or cook syrupy

KUIH KERA

Ingredients;
500 g yellow sweet potatoes,boiled in water till soft,drain,peel,masked
100g plain flour,sifted
a few tbsp water if necessary
5 cup cooking oil for deep frying

coating;
5 tbsp sugar,3 tbsp water or icing sugar to dust

Method;
1.mix and knead mashed sweet potatoes and flour to a firm dough,add tbsp of water if necessary.
2.roll dough into a sausages about 5 cm in diameter.cut into 2 cm thick round.make a hole in the center of each round dough with the back of a wooden spoon
3.heat up oil,deep fry sweet potatoes rings till golden brown.dish and drain.
4.In a clean wok,cook sugar and water till syrupy and thick,add fried sweet potatoes rings and keep stirring till all potatoes rings are well coated with syrup and evenly crystalised.Use low heat to cook the syrup.dish and serve.

PORRIDGE WITH CENTURY EGGS

porridge is a common food staple among the chinese and commonly consumed as a breakfast.It easily digested by the body and a well loved dish in tropical countries.this porridge can get in dim sum restaurant.

PORRIDGE WITH CENTURY EGGS

Ingredients;
12 bowls water
150g jasmine rice or any rice
50g glutinous rice
120g minced meat
2 century egg (removed shell,rinsed and diced)
2 tbsp chopped ginger

preparation
wash rice and glutinous rice together,drain.Add 1 tsp salt ,1 tbsp oil,mix well,marinate for about 30 minutes.
Minced meat put in a bowl and marinade with,add 1/4 tsp salt,1 tsp light soy sauce,a dash pepper powder,1 tsp starch,2 tsp oil,1/2 tbsp .set aside.

Seasoning; 1 tsp sugar,1 tsp salt,1/2 tbsp shao xing wine
Garnish ingredients; a dash each sesame oil and pepper powder.1 stalk spring onion,wash ,chop fine

Method;
1.Bring 12 rice bowl of water to boil at high heat.pour in the rice, bring to a boil,lower heat to medium to cook for an hour, without lid,stir occasionally,make sure the rice don;t stick to the bottom of pot.
2.when rice soften,stir porridge with 3 pair of bamboo chopstick or whisk to make the rice more soft and smooth.
3.add minced meat,century,chopped ginger,reduce to low heat and cook for 10 min,add seasoning and stir well.serve with garnishing ingredients to each individual bowl

CHINESE PANCAKE /APAM

Chinese pancake is so popular,in where I stayed there only two stall in town.Usually there is long queque,but don't have to wait that long,they are fast in making this pancake,4 gas stove working at the same time.

CHINESE PANCAKE /APAM

Ingredients;
170 plain flour
100g rice flour
30g cornflour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
2 egg ,beaten
6-7oz water
150g castor sugar

Filling
120g melted butter
150 sugarsome
some fried chopped peanut /cream sweet corn

Method;
1.put the sifted all the flour,baking powder,b.soda sifted together into a mixing bowl,add salt beaten salt,water,castor sugar and mix into batter.strain and keep in fridge for 3-4 hour before using.
2.heat up a non stick saucepan or heavy bottomed,pour in enough batter to form a pancake,sprinkle some sugar on top and cover up using medium heat.cook till golden brown,sprinkle some melted butter on top and use any filling you prefer,remove and fold into half.if the pancake is big,cut into triangle shape.

MEE SUAH NOODLE

Traditional mee sua noodle for celebrating birthday in chinese family.lot of people love this noodles,soft and slippery and celebrating birthday we usually add egg to it

MEE SUAH NOODLE

Ingredients;
2 small buddle mee suah noodles
2 shitake mushroom,soaked hot water till soft,sut into strip
3 inches lean pork meat,slice thinly and coated with some 1 tbsp cornstarch
4 hard boiled egg,shelled
some crispy fried shallot
some chop spring onion
a handful of ikan bilis to boil the soup or use knorr powder
600ml water

Method;
In a pot of water,add in the ikan bilis,bring to a boil,simmer for a short while,dish out the ikan bilis,add in the
mee suah noodle,give a stir,add in the coated slice pork wait for it to cook ,add in salt for taste.off heat
dish on to a soup bowl,garnish with  a few slice of mushroom,crispy shallot,dice spring onion.
Note; once the mushroom is soft,lightly squeeze off water. heat a wok with 1 tbsp oil,add in the mushroom,add 1/2 tsp fish sauce ,to stir fry for a min or two to let the mushroom absord the flavor.

CHICKEN FEET SOUP

from watching the youtube coconut bangkok.Decided to cook my own soup but following the ingredients for garnish.My family love this soup,the ingredients for the garnish is a must,it bring the spicy,sour and nice aroma of corriander leaves.

CHICKEN FEET SOUP

Ingredients;
1/2 kg chicken feet
3 kaffir lime leaves
3 stalk corriander root
2 stalk lemongrass,bashed
3 slice ginger
1 liter water

Garnish;
10 bird eye chilli ,dice finely
2 stalk corriander leaves,dice fine
1 stalk spring onion dice
3-4 lime juice
2 tbsp fish sauce
1 tsp sugar

method;
1.wash the chicken feet,trim off the claw,blanch in hot boiling water,drained.
2.heat a pot of water,add in kaffir lime leaves,coriander root, ,slice ginger,lemongrass,add in the blanch chicket feet,bring to a boil,once it boiled,reduce heat to low and simmer  for an hour or till the chicken skin is soft.Add in fish sauce,sugar,adjust to your taste.off heat pour into a soup bowl add in the bird eye chiili,coriander leaves chop spring onion,lime juice.give a stir and serve.

SLICED PINEAPPLE WITH SUGAR

I bought this two medium size sweet pineapple at the pasar tani sale.it was quite sweet. My the other half loves pineapple,he can finish one pineapple in one day.

SLICED PINEAPPLE WITH SUGAR

1 medium size pineapple,skin and core,slicely thinly,then use a fork to tear to pieces.layer on a plate,sprinkle white sugar,every layer sprinkle some sugar and cling wrap chill in the fridgre.

KEDONGDONG JUICE

Buah kedondong is a tropical drink,commonly found in south east asia.it come with a oval shape and hasa single seed and lot of fiber.the fruit can be eaten raw.use the young tender kedondong while the seed is very soft,cut through with knife,suitable for making juice.refreshing juice especially during the current scorching hot weather.These fruit was given to my hubby from his friend home grown plant.

KEDONGDONG JUICE

10 tender young kedondong ( washed clean,halved)
3 preserved sweet sour plum (sour mei)
400ml water

method;
.put the cut  fruit and water into a blender,blend it into juice,add in the preserved sweet sour plum.Add some sugar or honey to sweeten a bit. serve with ice cubes or chill in the fridge

FRIED KWAY CHAP WITH SEAFOOD

Kway chap is a teochew rice noodle that is flat broad rice sheet that cut into broad pieces.usually cook in braised pig trotter soup with  sides,like braised egg,tau kwa,pig intestine or mei vegetables.Or in braised duck soup and duck meat .is very delicious soup. tod ay I use these flat broad rice sheet to stir fry with seafood. and taste yummy.

FRIED KWAY CHAP WITH SEAFOOD

Ingredients;
200g each(e.g.squid,fresh prawn,chicken meat,fish cake)
3tbsp crushed garlic 2 tbsp dark soya sauce
3 tbsp fish sauce 3red chillies,roughly chop or thinly sliced
a few basil leaves
400g kway chap / flat broad rice noodles
pepper powder

Method

cut the seafood and meat into pieces if necessary.brown the garlic with 4 tbsp oil.saute the seafood for a few minutes in the same oil.Add in the rice noodle soy sauce ,fish sauce stir fry till evenly colour,add in the basil leaves,chillies and stir well mis,Add pinch of pepperpowder and cook for a minutes.serve.

SALTED EGG YOLKS FRIED PRAWNS

This recipes used cooked salted egg yolk.As the cooked slted egg white can be eaten with the porridge.
Or added to minced meat,egg,dice spring onion to steam into another dishes.

SALTED EGG YOLKS FRIED PRAWN

ingredients;
600g medium sized prawns
3 cooked salted egg,use the egg yolk only diced
1 tbsp minced ginger
1 tbsp minced garlic
6 chilli padi diced
5 sprig curry leaves
1 -2 tbsp butter
seasoning;
1 tbsp sugar

method;
1.rinse prawns,drain well.trim off feelers,slit back devein.dab on some cornflour.
2.heat up wok with oil,use high heat to deep fry the prawns till crispy,drain well.
3.use a clean wok,add in butter,saute ginger,garlic cilli padi,curry leaves till aromatic,add in the deep fried prawn,diced salted egg yolk,add seasoning and stir fry well.dish up.

KUIH CARA BERLAUK

first time trying the recipes from internet blogger.I have seen this kuih sold at pasar malam,but never bought it.This is a salty tasty,but taste nice as well.I still prefer the kuih cara manis.

KUIH CARA BERLUAK

Ingredients;
75g all purpose flour
1 egg,slightly beaten
165ml coconut milk
a pinch of salt
1/8 tsp turmeric powder
1 tbsp corn oil

Filling;
100g minced chicken meat
4 shallot,minced
2 cloves garlic,minced
1 tsp curry powder
1/2 tsp chilli powder
1 tbsp kicap manis
1/4 tsp salt to taste
some chop spring onion and chilli for garnish

Method;
1.in a mixing bowl,add in the ingredients mixture into batter,well combine,put aside to rest.
2.for the filling;heat 1 tbsp oil,saute mimced onion and garlic till fragrant,add in minced chicken meat,stir fry,add in curry powder,chilli powder,kicap manis,salt,contunue to stir fry till well mixed and cook.set aside.
3.heat a bahulu mould over gas stove,using the lowest heat ,when the mould is hot,grease the mould with oil,spoon batter 3/4 full,cook till the sides turned slightly harden,spoon some chicken filling at the centre of each batter,top with spring onion,chilli,cover with a lid,cook till golen brown.

KUIH CARA MANIS

First time making this kuih cara manis, when I took the first bite,love it and having a soft custard pudding like.Nice pandan flavor,sweet and coconut flavor as well.I did not use any colouring.

KUIH CARA MANIS
source;jurnal resepibdaria

Ingredients;
80g plain flour
1 egg
50ml thick coconut milk
120ml water
8 pandan leaves
pinch of sugar,pinch of salt

some sugar for topping
cooking oil for greasing the mould.

Method;
1.cut the pandan leaves into smaller pcs blend with 120 ml,strain the water.
2.in a big bowl,add in flour,make a hole in the center,add in egg,salt,coconut milk and sugar,use a hand whisker to whisk well mix,add in half portion of the water till thicken,lastly add in the remaing water and hand whisker well combine and in most watery batter..rest for 20 minutes.
3.heat a bahulu mould at the gas stove,using the lowest heat,when the bahulu is slight hot,greased mould with cooking oil.( use kitchen towel  paper,take a small pcs dip in oil lightly to grease the mould)
4.when the bahulu mould is hot,pour in the batter till full.
5.add 1/2 tsp sugar in the middle of each mould.cover it.Make sure use the lowest heat till cook,take out.repeat the same process till all batter use up.
Note; you can add the sugar in the batter,adjust the sweetness to your like,not need to top with sugar.

STIR FRY LONG BEAN WITH MEAT AND SALTED SOY BEAN

With these simple ingredients to fry with the long bean never expected to taste so delicious.Is only a simple home cooked meal.try for yourself.

STIR FRY LONG BEAN WITH MEAT AND SOYA BEAN PASTE

Ingredients;A
2 tbsp salted soya bean,drain off the water,chop
6 small shallot,peel off skin,chop
4 chilli padi
5 cloves garlic peel off skin,chop

Ingredients;B
200g long bean Cut into sectioned
200g lean meat slice and cut into smallcbe or coarsely chop
some water

seasoning;
pinch of msg (sugar)
if not saltiness,add salt for taste

Method;
heat a few tbsp cooking oil,saute all ingreients A until fragrant,add in lean meat and stir fry quickly,by then add in long bean and stir to mix well,pour in water and cook until boils for about 5 minutes,lastly add in seasoning and switch off heat.ready to serve with bowl of rice.

BIKA AMBON

Bika ambon is a dessert from indonesia.This cake has honeycomb  soft and chewness,and the touch is oily.
I love this dessert very much. The recipes from blog bittersweet spicy.I use half of the recipes.

BIKA AMBON

Ingredients;
100g plain flour
125 ml water
1 packet yeast (11g)

Other ingredients;
300ml fresh coconut milk ( freshly squeeze)
1/2 tsp turmeric powder (i use yellow colouring)
15 kafir lime leaves -torn
2 pandan leaves
1 tsp salt
300g sugar
225 g tapioca
25 g glutinous flour
7 whole egg

Method;
combine all ingredients for yeast mixture,mix thoroughly and leave aside for 15 minutes.
2.combine coconut milk,yellow colouring,kaffir line leaves,pandan leaves,salt and sugar in a pot and cook stirring continuously until mixture boils.remove from fire and strain the mixture.set aside 450ml.
3.combine tapioca flour, glutinous rice flour.add in the yeast mixture and mix using a cake mixer or hand whisk.
4.Add in egg one at a time and continue mixing.
5.add in warm coconut mixture in several addition.continue mixing for about 15 minutes,leave aside for 2 hour.
6.heat up kuih lumpur mould on a stove and grease with cooking oil,then wipe the mould clean with a pcs of clean cloth.
7.Pour mixture into the mould until 3/4 quarter full (stir mixture thoroughly before pouring to the mould).
8.Once little holes start to form on the surfaces of the bingka,cover the mould leaves to cook for a few minutes.remove bingka from mould and repeat process.