PEPPERY CHICKEN

White peppercorns and black peppercorns are from the same plant. To get the white pepper corns stages,are allowed to ripen and then soaked in water to remove the hulls.black pepper, on the other hand is harvest before its ripen.both peppercorns is used the same way and enchances fresh  or cooked  foods with a lighter and distinct flavouring. I have watch the documentary aired in TV about tthis plant.I was surprised that both came from the same plant.

PEPPERY CHICKEN

Ingredients;
1/2 chicken,cut into serving pieces
2 red chilli,sliced
2 green chilli,sliced
4 tbsp chopped coriander root
2 tbsp chopped garlic
1 tbsp white peppercorns ( I used black peppercorn)

Seasoning;
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp fish sauce
2 tsp dark soy sauce
200ml water

Method;
1.heat up oil,saute chopped coriander,chopped garlic and white peppecorns till fragrant.
2.Add in chicken,red and green chillies and stir well.add seasoning and mix well.simmer at low heat for about 5 minutes till sauce has thickened.dish up
3.serve hot with rice.
note; I marinated the chicken with the seasoning for an hour.I mix 2 tbsp of cornflour with some water to add to simmer the chicken

ZUCCHINI WITH MINCED GINGER

Just bought a new cookery book,this is one of the dish inside the book.Slice the cucumber and arranged on a plate,put a side first.Prepare the sauce ingredients first,put on a small bowl.when you want to consumed it,then put the sauce on top of the cucumber.It taste bit of sweet,and nice goes well with any deep fry dishes.

ZUCCINI WITH MINCED GINGER

Ingredients;
280g japanese cucumber (zucchini)
  

sauce ingredients
100g ginger
1 clove spring onion
1 tsp chicken stock granules
1 tsp sugar
1 tsp sesame oil
1 tbsp oil
salt to taste

Preparation;
cut japanese cucumber into thick strips,remove seeds and rinse with cold water.
Method;
1.In the blender,blend the ginger,,rinse,drain and dish out.Add sauce ingrediens,mix well and taste.
2.Mix minced garlic with zucchini.place it on a plate and serve.

CURRY FLOWER CRAB

one month ago,my son was saying,quite sometime I do not cook this flower crab.I told him its has season, to catch.When i went to the local fishshop to buy some fish,there are some flower crab ,not much.I picked up six flower crab.It was his favourite dish.

CURRY FLOWER CRAB

Ingredients;
6 big flower crab
2 tbsp curry powder
6shallot
2 clove garlic
2 egg
6 tbsp cooking oil
1 tsp salt

1/2 tsp msg

method;
1.clean crab to remove unwanted parts,cut into four and set aside
2.pound the shallot and garlic into paste,add in the curry powder,mix well,if too dry ,add a tbsp of water.
3.In a hot wok,using low heat,when the oil is hot,add in the curry paste,fry till fragrant.Add in the flower crab,fry well mixand lastly add in the eggusing high heat to fry till the crab is cook and the gray thicken,add salt and msg to taste.

POPIAH / SPRING ROLL

Qingming festival or Tomb sweeping day fall on 5 th April 2014,this day is to commemorate and pay respect to a person's ancestor,families visit the grave site ,after cleaning and sweeping the tomb,families offer food,flower and burn incense and paper money and bow before the memorial tablet. This day some family will make spring roll or popiah to eat,when all the families get together
at home.The spring roll skin have to order a few day ago.You can use the frozen spring roll if you can 't buy the ready make.

POPIAH /SPRING ROLL
Ingredients;
1 kg.spring roll skin
1 1/2 jicama  (peel the skin,sliced and finely shredded)
1 kg cabbage ( wash and finely shredded)
3 red carrot ( wash and finely shredded)
5 stalk leek (wash and sliced thinly)
1/2 kg small fresh shrimp (shelled and cut into two)
6 eggs beaten and made into omelettes and finely shredded
2 whole garlic peeled and minced
4 tbsp salted soya bean,minced
1 cup stock,using the shrimp shell (a tbsp of oil,add in the shell,some pepper,3cup of water to boil,to get a cup of stock,drain prawn stock and keep in a covered container in the fridge overnite.
1 1/2 cup oil
salt to taste.
some lettuce leaves
some ground peanut


chilli paste sauce ;
30 dried chillies,soaked in hot water till soft,8 shallot,3 garlic,3 tbsp dried shrimp ,wash and drain.
Put all the ingredients to blend into paste.In a wok ,heat some oil,when hot,add in the blended paste to cook using medium heat ,keep stirring,add 1 tsp of sugar and salt to taste.when the chilli is cook,dish into a small bowl and put aside.(adjust the salt and sugar to your taste)

sweet black soy sauce;

1/2 bowl black soy sauce,1/2 bowl of sugar put into a small pot to cook till the sugar is melt using low heat.put aside to cool.
The sauce ingredients can be done the day before.

Method;(day one)
Cut the vegetables,jicama,cabbage,carrot,leek,fresh prawn and put in the covered container and kept in the refrigerator overnight.minced garlic,salted soy bean can be prepared first and kept in the fridge
Day two;
Make the omelettes,finely and put aside.
In a large wok,heat 1 1/2 cup oil,fry the pounded garlic till brown and then add the minced salted soy bean,lower the heat,fry until fragrant .Add in the jicama stir fry for a min,add in the cabbage,carrot,leek and small shrimp,2 tbsp black soy sauce,1 cup of stock and keep stirring,cook on low medium heat till the vegetable, should be soft,stir the mixture well,add salt according to your taste.Dish into a pot.
To prepare a popiah roll;
Place a spring roll on a big flat plate.spread a a tsp of chilli sauce,a tsp of sweet black soy sauce.Place
two bits of  lettuce,shredded egg spread  about 3 tbsp of the filling on top of the vegetables.Fold the skin right and left over filling and then complete the roll  by rolling it.

SAYUR LEMAK PUCUK MANIS

This vegetables called shoots sweet or in malay is pucuk manis, I love to cook these vegetables in coconut gravy,another malay dishes.my hubby favourite

SAYUR LEMAK PUCUK MANIS

Ingredients;
500g pucuk manis /shoots sweet
450ml santan/coconut milk
60g ikan bilis/dry anchovies
4 small shallot
1 pip garlic
1 medium size sweet potatoes/peeled and cut into block
salt to taste

Method;
1.shallot,garlic,anchovies use a motar and pestle to pound fine.
2.In a pot,add in coconut milk,pounded ingredients,bring to a boil,using medium heat.
3.Add in sweet potatoes to cook till the potatoes cooked .lastly add in the shoots sweet and simmer till the leaves is soft,add salt for taste.ready to serve.

SPIRAL CURRY PUFFS

on 30 feb 2014,we went to endau to visit my youngest son who serveing his PLKN.The nite before he phoned to ask us to bring some chocolate,biscuits,cup maggie noodle and a packet milo.when we reached at the camp site,he came to met us and we found a site under a tree,on that day is very windy facing the open sea.I bought a packet of chicken rice,abottle of soft drinks for his lunch.
we have a chat,he told us one of his malay roomate sold one tube of cigarette for RM 4.00.his dorm have 18 student,only he and a malay do not touch the cigarette.I bought a packet of 3 in one milo,inside consist of small pack ,well,he told us his roommate use a towel to cover the small pack of milo and use an iron to to flatten into a bar,he did taste it,very crispy.That is what he going to do with the pack of milo.Cigarette is not allow inside the camp.But still they have a way.

SPIRAL CURRY PUFFS

Ingredients (A) water dough
300g plain flour
120g margarine
150 ml ice water

Ingredients (B) butter dough
200g plain flour
120g margarine
1/2 tsp salt

Filling (A)
150g shredded young coconut
1/4 tsp salt
1 tsp sugar
1/2 tsp chicken stock granul
1 tbsp bottled curry powder

Filling (B)
60g dried shrimps
3 shallots
3 pips garlic
1 cm fresh turmeric
2 stalks red chilli
3 stalkschilli padi
2 tbsp cooking oil

Method;
1.pound all filling ingredients (B) in the blender until fine,dish out.

2.to make filling,stir fry the pounded ingredients over medium heat till fragrant.add in filling ingredients(A),toss well until slightly dry,remove from heat.

3.Mix the ingredients (A) and (B) separately,knead until form a soft dough,set aside.

4.wrap the dough (B) with dough (A),flatten it slightly,then roll out with rolling pin to form the rectangle shape,then roll up (repeat again)rest dough for 10 minutes.

5.cut dough into 1 cm thick,flatten it slightly,and roll out into thin sheet.wrap some filling mixture (cut side down.Fold over to form a crescent.pinch the edges to forma shell pattern.

6.deep fry the dumplings in the warm oil over medium heat until golden in colour and crisp.dish up,drain well on paper towels and serve.

GULAI PUCUK UBI (TAPIOCA LEAVES COOK IN COCONUT MILK)

This dishes use tapioca leaves cook  in coconut milk.Use the top part  leaves of the tapioca tree,the leaves is more tender. Is a malay dishes,goes wtih plate of rice.I use a thin coconut milk,is up to individual prefer a thick,medium coconut milk.

GULAI PUCUK UBI

Ingredients;
500g pucuk ubi ( boil in a pot of hot water till the leaves soft,drain)
50g ikan bilis or dried shrimp ( can use both together)
3 garlic
5 shallots
1 tsp jintan manis (cumin)
1 tsp jintan putih ( aniseed)
1 tsp ketumbar (coriander)
1 stalk serai ( lemongrass)
some chilli padi (depend how hot you  want your gravy is)
1 coconut ( thick coconut milk)
400ml water
salt to taste

Mehtod;
1.the boiled tapioca leaves,squeeze out the water and sliced it thinly.
2.Ikan bilis or dried shrimp,garlic,shallots,jintan manis,jintan putih ,ketumbar serai ,chilli padi,buah keras blended all into paste.
3.Put  all ingredients in a pot of water to boil for 15 min,lastly add in coconut milk,salt to taste.
 let it boil for a 3 minuted,off heat,ready to serve.