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

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.

STIR FRY PORK WITH BLACK FUNGUS AND MUSHROOM

This dish would make a stunning dinner dish with a bowl of rice, yet it contains simple ingredients and is easy to cook .

STIR FRY PORK WITH BLACK FUNGUS AND MUSHROOM

Ingredients;
300g lean pork meat / chicken meat
4 shitake mushroom (soak in the water until soften,shredded)
50g black fungus (soak in the water until soften,shredded0
20g shredded ginger
3 tbsp water or more
1 tbsp shaoxing wine

Marinade
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp sesame oil
1/2 no.egg
1 tbsp tapioca flour

Seasoning;
1 tsp light soy sauce
1 tsp sugar
1 tbsp dark soy sauce.

Method;
1.cut the pork meat into strips,season with marinade,mix well.Parboil in the hot oil,drain well.
2.Heat up 1 tbsp oil in the hot waok,sauce shdredded ginger until fragrant.Add in Pork,mushroom and seasoning stirring constanly over high heat until aromatic.
3.Add water,simmer for a while until the sauce is almost absorbed and slightly dry.scatter the shaoxing wine,mix well.serve hot.

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)

MINCED MEAT LAYER WITH BEANCURD SKIN

MINCED MEAT LAYER WITH BEANCURD SKIN

Ingredients; A

200g minced pork

100g shelled prawns ( mashed)

4 waterchestnut ( peeled,chopped)

3 shitake mushroom ( soaked,chopped)

2 tbsp chop spring onion (white part)

Ingredients; B

1 large beancurd skin

3 tbsp plain water mix with some water

Seasoning;

1/4 tsp salt

1/2 tsp pepper

1/2 tsp seasame oil

1 tsp sugar

1/2 tsp chicken seasoning powder

1 tsp cornstarch

Method;

1.To make filling,mix all ingredients A with seasoning,stir well combine to get a sticky paste.

2.Mix water and flour becomes batter.Then cut the beancurd skin into 7x8 inches.

3.Brush a little batter on a pces of beancurd skin and spread some filling mxture on top,then level the surface ,cover with another pieces of beancurd skin and press lightly.

4.Heat up some oil,put in stuffed beancurd skin to deep fry over high medium heat until cooked and golden in colour. Dish out,drained,cut and serv

 

SEARED BEEF SALAD

I don't take beef,my three children ,hubby loves to eat beef.Using tender fillet steak,marinated and quickly stir fried and serve with vinegared onion and cabbage and olive oil.

SEARED BEEF SALAD

Ingredients;
500g tenderloin beef steak,cubed
1 medium onion,halved and thinly sliced
11/2 tbsp rice vinegar
1 bunch watercress or other salad greens,coarse stem removed
1 tbsp olive oil
1/2 tsp salt
1 tbsp oil

Marinade
4 cloves garlic,minced
2 tsp rice wine,sherry or sake
2 tsp fish sauce
1 tsp sugar
1/4 tsp freshly ground black pepper

method;
1.combine the marinade ingrdient in a large bowl and mix well.Place the beef in the marinade and mix until the beef is well coated.Allow to marinate for at least 30 minutes.
2.combine the sliced onion and rice vinegar in a bowl.Set aside for 10 minutes, then squeeze the onion to remove all the moisture.
3.combine the onion ,watercress,(cabbage)or other salad greens,olive oil and salt on a serving platter and toss to mix thoroughly.set aside.
4.heat the oil in a wok over high heat. stir fry the marinated beef for 1 to 1 1/2 minutes until the meat is seared outside but is still pink inside.(  I cook till all the meat is cooked through) Remove from wok and spread the beef on top of the salad.serve immediately.

PORK MINCE WITH BEAN PASTE

PORK MINCE WITH BEAN PASTE

Ingredients;
pork belly 250g ,skinned off the skin,cut into thin slice and cut into shredded
garlic 200g,peeled and minced
chilli paste 1 1/2 tablespoonful
Taucheo bean paste 5 big tablespoonful
sugar 4 tablespoonful
mushroom 7 pcs soaked in water till soft,sliced thinly
3/4 cup cooking oil

Method:
Heat a wok add in the cooking oil till hot,put in the minced garlic ,stir for a min, add in taucheo bean paste,chilli paste and sugar,stir fry using low eat.and add in the mushroom ,porkbelly kept stirring until the pork is cook and cook till the  oil appear on the surface.Off the heat.serve with rice.

BOILED PORK BELLY

Is a simple,fast and easy way to cook this dishes for dinner.I used lot of coriander leaves,cos my family love the smell of coriander ,very fragrant.

BOILED PORK BELLY

Ingredients;
400g pork belly

Seasoning
A whole garlic,peeled and minced
A few chilli padi ,sliced or minced
light soy sauce, some
1 tsp minced ginger
Some lime juice /Vinegar
4 stalk coriander leaves cut into 1 cm

Method:
Boil pork belly in a pot of  water to boil till the pork is cook.Drain it and let it cool
In a rice bowl add the seasoning,enough light soy sauce to cover the garlic seasoning.
Sliced the pork belly very thinly and put on to the plate layer it.put the cut coriander leaves on top of the pork .Put the seasoning in another small ball. Dipped the pork belly into the sauce when you eat

nasi beriani, ayam masak merah, malay style pickled vegetables

Is a  Malay dishes,can be seen served in malay wedding or kenduri.  In my younger working day,I have known three malay  girl,they are married,one of them ,her cooking is very nice. I asks her to lend me the malay magazine.she do lend me some. Flipping through pages to pages ,.I came across this three delicious dishes. I copied down these recipes. This recipes is for keep.It has been with year with me. I would like to share this recipe with other

..

NASI  BERIANI   ( served  12 plate)

1 kg basmati rice

100g shallot ( peeled and slicely thinly

150g ghee

1 small can evaporated creamer

3 star anise

3 pcs cardamons

2 inch cinnamon

4 clove

5 cm ginger (slicely thinly)

6 clove garlic 1 big tbsp of  korma powder

1 tbsp salt,  1.3 litre of water

dash of yellow colouring powder

METHOD :

1.Wash the rice a few time, drain

2.Heat the ghee in the wok , put in star anise,cardamons,cinnamon, onion fry till fragrant .

3.Add in garlic and ginger,fry for a min or two

4.Put in the rice, fry for a min.

5. Transfer the rice in the rice cooker, add in 1,3 litre of water to cook.

6. when the rice is about to dry,add 1 small can of evaporated creamer,keep on cooking 

7. When the rice is compelety dry,added in korma powder to stir to mix well.

8. Lastly add in the yellow colouring stir the rice together to the uneven colouring

AYAM MASAK MERAH

INDREDIENT:

1 whole medium chicken ( to bigger pcs)

1.5 cup cooking oil

3 tbsp coriander seed

2 tbsp cumin seed

2 tbsp aniseed

60g  ginger ,60 g garlic - grind to paste

100g onion sliced thinly 

3 stalk lemongrass (bashed with knife)

1 whole botol tomato sauce plus 4 tbsp tomato paste

1 big can evaporated creamer

2 inch cinnamon

6 tomato halved

Some turmeric powder

salt to taste

METHOD ;

1.Clean,wash the chicken and drain. mix chicken with turmeric powder,salt until  combine well in a pot.

  set aside to marinate for at 15 mins.

2. Heat 2 cup oil in a pot,put in the marinated chicken to deep fry in a medium heat. Half cook,dish out the chicken.

3.Leave one and half cup oil in the wok,sauted cinnamon,cardamon,lemongrass, garlic and ginger paste,onion stir until fragrant.

4.Put in the spice -coriander,cumin,aniseed  grind to paste. Cook and keep stirring till the spices are cook.

5.Add in the whole botol of tomato sauce,tomato paste.

6.Add in the half fried chicken ,stir well to mix,lastly added in the evaporated creamer till boil,lower the heat .7.Keep stirring to prevent  from burnt until sauce thicken and the oil appeared on the surface.Off he heat.

Malay cooking they use lot of oil so they they won't look dry,taste nice.

I scooped out the 1 1/2 cup of oil that appear on the surface.

MALAY STYLE PICKLED VEGETABLES

INGREDIENT;

1 cucumber slice
small pineapple,skinned,sliced cut into small pcs
1 big onion peeled,sliced,cut into bite size
2 red chilli,sliced

PICKLED SAUCE;

small bowl of white rice vinegar,4 tbsp of sugar

METHOD;

Mix all ingredient and pickled sauce together  in a bowl. Stir to mix well.
Keep in the fridge for 1 to 2 hour, take out  and ready to serve with the Nasi Beriani Rice and the Ayam Masak Merah.

THAI FRY DRY CHICKEN

This recipe is passed by mouth from a long time friend who married and followed her husband  to stay in Kelantan .  The place she staying ,lot of Chinese man married to Thai women. Hers neighbour is also Thai
women, she mix around and spokes good Thai . They taught her the local Thai dishes. This is  one of them.

THAI FRY DRY CHICKEN

Ingredients;
5 chicken thighs,deboned, slicely thinly
10 small shallot (peel and cut into chunk)
1 Thumb size  galangal (wash, scrub, peel and cut into small chunk)
2 stalk lemongrass (slice thinly )
6 clove garlic (sliced thinly )
2 inch fresh turmeric (Peel and slice thinly )
20 chilli padi (slice )
2 tbsp fish sauce
1 cup basil leaves
2 limau perut leaves, slicely thinly /  optional
cooking oil

METHOD :

1.Rub salt over the chicken and set aside
2.Grind spices to a fine paste in a food processor
3. Heat some oil in a wok, add the spice mixture and stir fry for 2 mins  or 3 mins
4. Add in chicken meat, fry for second, add in fish sauce and a tablespoon of water.
5. Lastly add in the basil leaves and quickly  stir fry it.
6. Dish onto a plate and serve with white rice.