SIMPLE STEAMED TOFU

It is simple,tasty and healthly dish which my mum use to cook for the family.using soft tofu , best quality soy sauce,I use lot of minced garlic,scallion and some chilli padi. Easy and simple to cook.

SIMPLE STEAMED TOFU

Ingredients;
2 block soft silken tofu
1 whole garlic,peel off skin,minced
1 stalk scallion,dice finely
some bird eyes chilli
4 big tbsp soy sauce
3 tbsp cooking oil

method;
heat wok with oil,when the oil is slightly hot,add in the minced garlic stir fry for a few minutes and with the oil,dish out in a bowl.In a shallow plate,place the soft tofu onto the plate,use knife to slice into pieces,drizzle the soy sauce all over the soft tofu,add the fried garlic on top,sprinkle the diced scallion and diced chilli and put to steam for 5 minutes.serve hot or cold.

FIVE SPICE HAM CHIN PENG

These cantonese snack five spice ham chin peng is so well like by the chinese .few stall selling this snack for breakfast earlier in the morning.first time in making these snack.

FIVE SPICE HAM CHIN PENG

Ingredients;starter dough
100g plain flour
100ml water
1 tsp instant dry yeast
1 tsp sugar.

Method;
combine all ingredients and mix well.cover with a piece of wet towel and leaves to proof for 4 hour.
( I cover with cling wrap and left overnite)

Ingredients; dough
1 portion starter dough
300g plain flour
140ml water.
120g sugar
1/4 tsp alkaline water
1 1/2 tsp salt
1/2 baking powder
1/2 tsp baking powder
1 tbsp oil

seasoning;Mix together
1/2 tsp salt
1 1/2 tsp chinese five spice powder
1 tbsp water

Method;
1.combine all the ingredients and mix into a smooth dough.(Important slowly add and at the same time knead to a soft dough,adjust the water according to the dough non sticky and quite soft)Cover with wet towel and rest for1 -2 hour to proof.
2.roll out the dough into a 1 cm thick rectangles,brush seasoning over the dough and roll up like swiss roll.cut into slices,shape each slices a little with your hand and flatten a bit.
3.Heat oil (6 cup) for deep frying,lower the heat,deep fry ham chin peng with medium heat until puff up and golden brown.dish and drain. ( keep on turning while frying to get the even golden brown colour)

LADYFINGER WITH CINCALUK

Okra known in english ladies fingers is rich in numerous vitamin,mineral and good for health benefits.
Parboil the okra is hot boiling water for 5 minutes and top with the cincaluk sauce,very nice,give a try .

LADYFINGER WITH CINCALUK

Ingredients; A
250g okra/ladyfinger
1 tbsp toasted sesame seeds

Ingredients; B
5 red shallots (sliced)
6 bird's eye chillies ( diced )
3 tbsp cincaluk (fermented  shrimp sold in botol)
1 tsp castor sugar
4 tbsp lime juice

Method;
1.mix all ingredients A,set aside.
2.boil some water in a wok with added 1 tbsp cooking oil.wash and clean the okra and put in ladyfingers and cook for 5 minutes.dish out and drain.
3.In a small bowl,3 tbsp cincaluk,drain off the salted juice,add in sliced shallot,diced chillies,castor sugar and lime juice mix well with a spoon.kept aside.
4.cut the ladyfinger in half or to your desired cut,put onto plate,then top with cincaluk sauce and sprinkle with sesame seeds.serve with bowl of rice

DRAGONFRUIT JELLY

with four ingredients to make this jelly. so good to have the chilled jelly in this scorching  hot weather.
simple recipes that everyone know how to cook it.

DRAGONFRUIT JELLY

Ingredients;
12g jelly strip
800ml water(take 200ml water to blend with the dragonfruit)
half dragon fruit (133g)
6 tbsp sugar (adjust to your taste

Method;
soak the jelly strip in water for an hour,drain.Blend the dragonfruit flesh with 200ml water to fine paste.
In a pot add in the soaked jelly strip, water,blend dragonfruit juice bring to a boil,lower heat,boil till the jellystrip dissolved,then only add in sugar stir till the sugar dissolved, filter the jelly liquid and pour into any plastic mould you have.let set at room temperature till cool and chilled in the fridge.

HYDERABADI CHICKEN BIRYANI

I twist the method of cooking rice in an electric rice cooker. Easy way for me, the rice turn out nice.Cooking
the chicken,I add 1/4 cup for more gravy.garam masala was given by a friend  who bought it in nepal.

HYDERABADI CHICKEN BIRYANI
source;flavor of mumbai

Ingredients;
500g basmati rice ,washed and soaked for 15 minutes
500g onion chop
250g tomato chop
200g potatoes,cut to smaller pcs
250g yogurt
4 bay leaves
7-8 cloves
4-5 green cardamon
4 pcs cinnamon stick
12-14 black peppercorn
1 mace ( I do not add)
1 tbsp shah jeera (I use normal cumin)
2 tbsp ginger paste (use 1 tbsp for marinate chicken)
2 tbsp garlic paste ( use 1 tbsp for marinate chicken)
1 tbsp garam masala
1/2 tsp red chilli powder
1/2 tbsp corriander seed powder
3-4 strand mint leaves
2-3 stalk corriander leaves ( I add more)
3 green chillies
1 tsp turmeric powder
4 tbsp cooking oil/ghee
salt for taste

Marinate
chicken 600g
4 tbsp yougurt
2 tbsp ginger and garlic paste
salt to taste
for garnish;some fried crispy shallot,corriander leaves

Method;
1.marinade chicken pcs with salt, turmeric powder,yogurt,ginger paste,garlic paste for an hour,keep aside.
2.Use a big pot,add 1 1/2 litre water with few spices,bay leaf,2 inches cinnamon stick,3 green cardamon,1 mace,4 cloves, 5,black peppercorn,bring to a boil,Use the water for the rice.I use electric rice cooker to cook the rice.water use around 800ml.when the rice is cook,drop a few drop of orange colour water,use chopstick to stir the rice,unevenly,top the rice with crispy fried shallot and coriander leaves
3.fry the shallot till crispy,strain and put aside,chop the corriander leaves,keep aside.(for garnish rice)
4.Put the mint leaves,green chillies,corriander leaves,add little water and put in a blender  to blend into paste.
5.use low heat,add ghee,saute the bay leaves,cumin,rest of cloves,black peppercorn,cinnamon stick,green cardamon for 2 min add chop onion to it,fry them till brown in color.
6.Add ginger and garlic paste,stir fry for a minutes,add in the blend green paste,stir well mixed,add garam masala,corriander seed powder,red chilli powder combint,stir well mix,it is time to add tomatoes,some corriander leaves,saute the tomatoes for 1 more minutes.
7.Add yogurt,combine all let it cook for a min,put potatoes,cook for a minutes finally add the marinade chicken with yogurt ,season with salt and cook till the gravy thicken off heat.serve with rice.

STIR FRIED KIMCHI RICE

I have some kimchi in my fridge ,never eaten kimchi fried rice  ,follow the recipes of this fried rice from my korean cook book by author young jin song.well,is bit of sourish taste,before cutting the kimchi, I throw and squeeze out the red gravy ,regret it,the rice turn out not red.

STIR FRIED KIMCHI RICE

Ingredients;
3tbsp vegetable oil
1 tsp chilli powder
500g kimchi,cut into bites sizes ( I use half)
200g cooked sticky rice ( I used overnite cooked rice)
1/2 small green pepper,seeded and finely chopped
1 tbsp sesame oil

for garnish
2 tbsp chop chives
1 tbsp toasted sesame

method;
1.heat wok over med heat.Add the vegetable oil,chilli powder and kimchi.stir fry until lightly browned.
2.add the cooked rice and mix it with the kimchi before adding the green pepper and sesameoil.stir fry for a further 5 minutes.
3.divide the rice between two bowls and garnish with the chopped chives and a sprinkle sesame oil