SPRING ROLL MINCED MEAT& LEEK

This minced meat spring roll is a common dish in every chinese families festival.Evey family have their own recipes,the main ingredients is minced meat and eat with chilli sauce.I used chinese leek,the teochew style.

SPRING ROLL MINCED MEAT & LEEK

Ingredients;A
1 big sheet beancurd skin wrappers
some cornstarch ( for dusting)




Ingredients B

(filling mixed well together)
500g minced meat
2 stalk chinese leek ( use the white part only,diced)
80g bamboo shoot,coarsely diced
20g dried tangerine peel,diced
1 tsp chines five spice powder
1 tsp sichuan peppercorn powder
2 tbsp each sesame oil,oyster sauce
1/2 tsp salt
3 tbsp cornstarch(cornflour)

Method;
1.cut beancurd skin wrappers into 12 x6 inch sizes.wipe each pieces with a damp cloth before using to remove excess salt.place 6-8 tbps of filling in the center of each wrapper.Roll over and tuck in the sides.chill for about 2-3 hours until roll has firm up slightly.(alternatively steam the roll on low heat for 10 min and semi
freeze them).
3.Cut the meat rolls when they are semi frozen.Dust with cornstarch and deep fry till golden brown.serve with chilli sauce
3 tbsp corn starch

CHICKEN PARSELY

First time tried this recipes chicken parsely with the basmati rice veggies pulao.My family loves it.Never knew that parsely cook with the chicken is really delicious.Recipes from Indian blog ; flavor of my plate.

CHICKEN PARSELY

Ingredients;
800g chicken ,cut to pieces
1 cup yogurt
2 tbsp ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1/4 tsp garam masala powder
A handful fresh parsely ,chop
salt to taste
1 tbsp oil
1 tbsp lime juice
For gravy;
1 cup onion,roughly chop
2 tbsp finely chop garlic
1 tbsp ginger,juliennes
whole garam masala ( I used the powder form)
3 tomato,coarsely chop
sugar and salt to taste
2-3 green chillies
cilantro for garnshing
1 tbsp butter

Method;
1.clean and wash chicken pcsthroughly.
2.marinate the chicken with salt,lemonjuice,chilli powder.mix well rest for 10-15 minutes
3.In a bowl mix all ingredients (yogurt,turmeric powder,cumin powder,coriander powder,garam masala powder,fresh chop parsely,oil,ginger-garlic paste) mix well  to a smooth paste.Coat the chicken with the paste and let it rest for a few hour or better till overnite.
4.place a pan on medium heat,add in the oil,whole garam masala stir fry tillnice aromatic from the spices,chop onion,fry them till they are nice brown.
5.Now add the marinated chicken pcs and let it cook for 10-15 minutes in its own juice,as chicken will
release lot of water.
6.when the water dries up,add chop tomato,chop parsely,mix well and cover the lid,let it cook on low heat
until all the tomatoes get mushy,it well take 7-8 minutes.off heat.(can make the gravy by adding a cup of water.

BIRYANI VEGETABLES PULAO

Love this biryani vegetables pulao.on the phone, I told my sister in law ,I will cook biryani rice for her.on that morning search on internet for biryani rice on the indian food blog.I choose this simple and healthly veggies pulao. It taste nice and I choose a indian curry chicken to serve with this veggies pulao.

BIRYANI VEGETABLES PULAO
source; flavor of my plate

Ingredients;
1 1/2 cup basmati rice
2-3 cardamon
2-4 green cardamon
5-6 black peppercorn
1 tbsp black cumin
2 bay leaf
4-5 cloves
1 inch cinnamon
2 tbsp ghee
veggies of your choice ( carrot,green capsium,cauliflower ).
dry nut,cashew or almond
saffron a pinch ( I use turmeric powder)
salt and sugar to taste
cooking oil

method;
1.wash the rice a few time and soak the basmati rice in water for 10-15 minutes.drain out the water,spread rice on a clean plate
2.take a few tbale spoon of warm milk,soak the saffron /turmeric
3.heat a tbsp oil and ghee in a heavy botomed pan on mediu heat,toss the veggiesand dish out on to a plate
lined with paper towel to soak the excess oil.
4.In a clean pan,toast the nut till light golden colour.keep it aside.
5.in the same pan add more oil,let it melt then add in the black cardamon,green cardamon,b.peppercorn,
black cumin,bay leaf,clove,cinnamon,stir fry till fragrant,but not burnt.
6.add the soaked rice,stir gently ensuring it do not break.
7.Add required amount of water.salt,sugar to the rice,toss well combines,bring to a boil.cover and cook till the rice is done.open the lid check whether the rice is cook or not.check the seasoning and adjust to your taste.add in the toasted nut,saffron milk.fried veggies.cover the lid and cook for another 5-6 minutes.
serve with the curry of your choice.

GINGER & ONION FISH FILLET RICE

Simple classic single dishes. when lazy to cook, just cook this simple meal each one a plate for the family.

GINGER & ONION FISH FILLET RICE

Ingredients A;
200g fish fillet
1 egg white
1 bowl cooked white rice

Ingredients B;
2 stalk spring onion
6 slice ginger

Seasoning;
1 tbsp oyster sauce
1 tsp soy sauce
some salt
some dark soy sauce (1 tsp)
1/2 bowl water or more

method;
1.coat fish fillet with egg whites,blanch in hot oil quickly,remove from oil.
2.heat oil in wok,saute ingredients b until fragrant,add in seasoning and stir fry well.
3.lastly add in oil blanced fish,stir fry for about 1-2 minutes,pour on top of white rice.

SALT AND PEPPER SHRIMP

Szechuan peppercorn are very hot,adding heat and red chilli color to the shrimp.ccok this for dinner.
serve with a bowl of rice ,a simple meal.

SALT AND PEPPER SHRIMP

Ingredients;
2 tsp salt
1 tsp black peppercorn
2 tsp szechuan peppercorn
1 tsp sugar
400g big shrimp
1 red chilli,seeded and finely chopped
3 cloves garlic ,minced
spring onion,sliced to garnish

Method;
1.grind the salt,black peppercorn and szechuan peppercorn using a pestle and mortar.
2.mix the salt and peppermixture with the sugar and set aside .
3.shelled and rinse with water,pat dry with absorbent paper towel.
4.heat the oil in a preheated wok
5.add the garlic,ginger,red chilli ,pepper mixture and stir fry till fragrant,add the shrimp,salt and stir fry until the shrimp are cooked through.transfer the shrimp to a serving bowls and garnish with spring oinon.

SIMPLE STIR FRIED KANGKONG

Kangkong or water spinach is welcome dish that can be order in restaurant stir fried with sambal belacan.
today I cooked in a simple way that do no use chilli at all.

SIMPLE STIR FRIED KANGKONG

Ingredients.
A big handful kangkong/water spinach veggies
4 pink shallot ,minced
4 cloves garlic,minced
1 tbsp salted soya bean,coarsely chop
1/2 tsp sugar
4 tbsp cooking oil

method;
Wash the kangkong vegetable a few time till clean use your hand to pluck into smallsection 3-4 in (pluck the tender section).Heat a wok with cooking oil,when the hot is hot,add in the shallot,garlic stir fry till lightly brown,add in the salted soya bean,lightly stir fry,add in the kangkong leaves,using high heat,gave a quick stir fried till  soft,add sugar for seasoning. dish out and serve warm

KAPITAN CHICKEN CURRY

Nyonya kapitan chicken curry,this dish  use pandan leaves and kaffir lime leaves in the curry and leave
 a nice aroma  to the gravy. This post I used fresh milk to replace coconut milk.It taste good,my family love it

KAPITAN CHICKEN CURRY

Ingredients;
1 .2 kg chicken thigh (cut in pieces)
3 pandan leaves (cut section,tear into halve)
2 kaffir lime leaves,crushed
200ml coconut milk (I replace fresh milk)
800ml water

Marinade
1 tsp turmeric powder
1 tsp salt
2 shallot (pounded)
1 tbsp cooking oil

Spices paste
120g shallot
4clove garlic
4 cm ginger
2 cm galangal
4 candlesnut
2cm fresh turmeric
1 tsp belacan
5 bird's chillies
4 red chillies
20dried chillies ( soaked in hot water till soft)
2 stalk lemongrass
3-5 tbsp cooking oil
100ml water

Seasoning
11/2 tsp salt
1 tbsp caste sugar
topping; some fried shallot (optional)

Method;
1.season the chicken pcs with marinade ,marinate for 1 hour in the refridgerator
2.places all the spices paste ingredients 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 chilli oil is separates.add the marinated chicken stirring constantly until combined.Add water and bring to a boil,add in the pandan leaves and kaffir lime leaves,cover and simmer for 20-20 minutes using med low heat.
4.Add in coconut milk and seasoning ,stir well.cook for another 10 minutes or until chicken meat is tender.dish out,top with fried crispy shallot.

RICE NOODLE SPICY PRAWN SOUP

This rice noodle that sold in triangle or uneven cut pcs is hard to find in the market or elsewhere. Recently just know where to buy. Is a homemade business that make yellow noodle  and the kway tiau cut into strip.
This noodle in chinese called kway chay(uneven cut pcs),usually eat with the brasied pork,egg,tofu and etc.
Only two shop selling this rice noodle soup.They make this two noodle everyday.Today i used the noodle to cook in thai version.Is a simple noodle soup and tasty.

RICE NOODLE SPICY PRAWN SOUP

Ingredients;
300g  rice noodle (any noodle you perfer)
3 clove garlic,cut into thin slice
3 fresh chilli padi,deseeded and slice
2 stalk lemongrass,chop finely
1 inch pcs fresh ginger,grated
4 shitake mushroom,sliced
1 small carrot sliced
2-3 tsp fish sauce
200g medium sized prawns (you can add more)
1 litres fish or vegetables stock
1 tbsp cooking oil
fresh corriander,chop for garnishing

Method;
1.heat the oil in wok over a medium pot,add the garlic,chillies,lemongrass and ginger and cook for 5 minutes,stirring frequently.Add the stock and bring to a boil,then reduce the heat and simmer for 5 minutes.
2.Add in the prawns,mushroom ,carrot and rice noodle,simmer for another 5 minutes or until the prawns have turned pink and the noodle are soft.
3.stir in the fish sauce and heat through for a further minutes before serving in a bowl top with fresh corriander.

OCTOPUS SALAD

I tried the recipes from a burmese very thick cookery book as a gift for me from my daughter's friend.This is one of the recipes.Simple way of cooking and yummy.I left out the onion and crisp fried garlic for the photo.

OCTOPUS SALAD

Ingredients;
300g small octopus ( or squid)
2 tsp ginger juice
7 green bird eye's chillies
1 medium red onion,peeled and cut into thin half moon
1 tbsp lime juice
1/2 tsp blackpepper corns,crushed
1 tbsp crisp fried garlic plus 2 tsp oil
salt and sugar for seasoning

Ingredients;
1.cut and clean the octopus,slice thinly,marinate with the ginger juice,1/4 tsp salt and 1/2 tsp sugar for 20 minutes.kept aside.
2.heat a saucepan over medium hight heat,once smoking,drop the marinade octopus with the bird eye chillies
, which you must first prick,until cooked and scorched in parts,about 3-4 minutes.
3.pound the grilled chilies with a peastle and mortar with the remaining green bied eye chilli with 1/4 tsp salt and 1/4 tsp sugar.Add this hot green paste to the rilled octopus.
4.Soaked the red onion in cold water for 5 minutes.drain,squeeze them dry and add them,along with the lime juice,black peppercorn and garlic infused oil to the grilled octopus.place on the place,sprinkle with crisp fried garlic chips.Note; when deep fried the garlic until golden and crispy,dish out.keep the oil

DEEP FRY FISH WITH GARLIC,ONION AND DRIED CHILLIES

I use puff fish or you can use any small fish you like.I love the chillie paste, it taste yummy.The recipe call for coarse chillies, mine chillies is too fine.This is the burmese recipes.Love it.

DEEP FRY FISH WITH GARLIC,ONION AND DRIED CHILLIES

Ingredients;
250g small fish,cleand and gutted
4 clove garlic,peeled
1 large onion,peeled,roughly chopped
1 inch ginger knob,peeled
1/4 tsp ground turmeric
6 tbsp coarse ground chillies
4 tbsp crisp fried garlic chips
1/4 tsp caster sugar
2 tbsp fish sauce
4 tbsp water
3 tbsp cooking oil,plus more for deep frying

For marinade fish;1/2 tsp sugar,1/4 tsp salt,large pinch ground turmeric

Method;
1.mix the fish with the marinade,set aside for 30 minutes.
2.pound the garlic,red onion and ginger into a paste in a mortar and pestle,kept aside.
3.heat a wok with 2 cup of oil,once is hot,add in the fish in a few batch and deep fry until turn golden.drain on a paper towel put aside.
4.Heat a wok with 3 tbsp oi,add the groung turmeric and let it sizzle,add the paste, lower the heat and fry for 5-7 minutes until soft,goledn brown and fragrant.add the coarse ground chillies,fry for another minutes,add the crisp fried garlic and water.cook for a final minute,shaking the wok so each fish get coated with the paste.serve.

FISH GRILLED IN BANANA LEAVES

Use handphone to snap this two photo,cos my camera is not working.I love this recipes,something like our otak-otak.The taste a bit different,but it delicious to eat.

FISH GRILLED IN BANANA LEAVES
source;eating thai food

Ingredientsl
500-600g boneless fillet
banana leaves for wrapping,scald in hot water,easy to wrap
toothpick for fastening

For the chilli paste;
2 stalk lemongrass (use the white part)
1 head garlic,peel the skin
5 small shallot
20 dry chillies (soaked in hot water to soften)
1/2 peel of kaffir lime leaves
1/2 finger of turmeric
1 1/2 tsp salt

method;
1.cut the fishes into thin slice about 2 inch in length and kept aside.
2.In a mortar or pestle ,add in the soaked dry chillies,garlic,onion,lemongrass,kaffir lime leaves,turmeric and salt pound into a paste.You can use food procesor or blender.
3.In a mixing bowl,add in the boneless  fish,pound chillies paste,season with salt,mix thoroughly so the fish is coating with the chilli paste.Adjust the saltiness to your taste.
4.cut the banana leaves in a square ,put in a few pcs of fish and wrap up secure the end with toothpick and grilled over charcoal or gas stove till the fish is cook.
Notes.you  can add to each packet,top with sweet basil leaves,lemonbasil and kafir lime leaves ,wrap up and grilled,it give a nice aroma to the fish.

BAMBOO SHOOT SALAD

fresh bamboo shoot have to be cooked first before using.Bamboo shoot are used in numerous asian dishes,
like braised,stir fry with prawn,meat ,with other vegetables and cooked in coconut gravy. Today I cook thai salad using bamboo shoot,first time in trying out this recipes from Eating thai food blog.

BAMBOO SHOOT SALAD

Ingredients;
200g bamboo shoot,cut thinly
1 tsp fish sauce
2 slice green onion,chopped
1 tsp dried ground chillies
2 tbsp toasted rice
1 lime juice

Method;
cook the fresh bamboo shoot in pot of water till cook ,drain ,cool first and sliced thinly.
to make the toast rice;In a dry wok,add 2 tbsp rice  stir fried the rice in low heat to medium until the rice turned golden ,remove and pound the toasted rice to a powder form,kept aside. In a bowl add in green onion,fish sauce,lime juice,2 tbsp toasted ground rice,shredded bamboo shoot,use chopstick to toss till well mixed .serve.

SAMBAL GORENG KACANG PANJANG

Sambal goreng is a malay dish that serve with lotong or eat with rice.Is a mixed vegetables stir fry.

SAMBAL GORENG KACANG PANJANG

Ingredients;
100g long bean,sliced slant
4 pcs tau kwa cut into cubes ( deep fried first)
100g small prawn,shelled

a few pcs dry beancurd,soaked in water till soft,drain (tear to smaller pcs)
1 small bundle glass noodle ,soaked in water till soft drain
4 clove garlic.chopped
2 red chilli,remove the seed and slice thinly
2 cm belacan/shrimp paste
1 tbsp tamarind juice
1 big onion,sliced thinly
salt and sugar for taste

Method;
In a small bowl,add in the belacan and tamarind juice mix to a paste,kept aisde.
Heat a wok with 3 tbsp oil, add in chop garlic fry till fragrant,add in the sliced onion,stir fry till soft,add in the mixed belacan/tamarind paste ,add in the long bean stir fry for a minutes,add in chilli,soaked beancurd,tau kwa ,glass noodle stir fry well mixed and add in pinch of salt and sugar for taste.

FRIED OKRA WITH RED CHILLIES

Okra is also known as lady finger,use to cooked in curry,assam pedas or stir fried. It  contain lot of vitamin.
okra when cut,produce slime /sticky glue paste.wash first ,pat dry and cut thinly.Do not cut first and wash,or
it will turn to a sticky, all stick together,hard to fried.simple stir fry but  it yummy.

FRIED OKRA WITH RED CHILLIES

Ingredients;
150 g okra /lady finrger,wash and cut thinly
4 loves garlic ,chopped
2 red chillies.finely sliced slant
4 shallot peeled and finely sliced
1/4 tsp ground turmeric
1 tbsp fish sauce
5 tbsp cooking oil

Method;
heat oil in a sauepan or wok over med low heat.Add the ground turmeric,let it sizzle,add the shallot,lowert heat,fry till soften.raise the heat add in garlic and red chillies.stir fry till the garlic is fragrant and the chillies is soften,add in the okra fry for a few minutes until they are tender,add in the fish sauce,stir fry well mixed.