KERABU IKAN KEMBUNG

I bought a kg of ikan kembung from the wet market.I used 400g of this fish to make kerabu.For this recipe the fish have to steamed first,flake off flesh to mix with all the seasoning. Is a tasty dish.

KERABU IKAN KEMBUNG

Ingredients A
400g fresh ikan kembung (any kind of fish you like)

IngredientsB
2 fresh red chillies (deseeded,finely cut)
8 chilli padi
80g shallots (sliced thinly)
20g garlic ( finely cut)
15g fresh mint leaves (finely cut)

seasoning
2 tsp fish sauce
2 tbsp white rice vinegar /normal vinegar
3 tbsp lime juice
2 tbsp castor sugar

For garnishing;
15 g fresh mint leaves

method;
1.cleans and rinse fishes,steam over high heat for six minutes.Ensure the fishes are cooked,leaves to cool.Flake off the flesh.keep aside.
2.combine white rice vinegar with sugar of,seasoning,mix till sugar has dissolved.
3.mix ingredients B,no.2 ,remaining seasoning together.Next ,add in no 1.optional to serve straight or keep chilled.Mint leaves leaves should be added in last prior to serving as it turns blackish it comes into contact with vinegar

CHINESE ROJAK

Rojak is a malay word mean all differents ingredients mixed together.Today I am making the chinese style of rojak is a very popular snack in malaysia and singapore.The new version rojak in penang use
fresh fruits to make. The important thing is the sauce.I love to put in more you tiao and pineapple.
Is a tasty and delicious snack.

CHINESE ROJAK

Ingredients;
A handful of kangkong /water spinach (blanch in hot water,drained)
200g bean sprouts ( blanch in hot water,drained)
1 small yam bean /sengkuang ( peeled and sliced into small pieces)
1 cucumber ,sliced into small pieces
1 small pineapple,peeled and sliced
5 pcs fried tau kwa,siced to pcs
6 pcs you tiow,sliced

Sauce;
10g dried chilli,soak in hot water to soften,drain and blend into a smooth paste( use only 2 tbsp)
4 tbsp tamarind paste mixed in 1 1/2 cup of water and squeeze the juice
4 tbsp shrimp paste( hei koh)
5 tbsp sugar
300g toasted ground peanut

Method;
1.sauce; Mix all ingredients well combined,taste to adjust to your taste. add in the ground peanut,mix
to form a thick paste ( if too sourish ,add in more sugar,add in more chilli paste if you want it hot. and
the shrimp paste ( hei koh) is salty.)

2.Arrange all the ingredients on a big deep bowl
3.to serve; pick every ingredients put in the bowl and add some sauce to mixed evenly.
 

FRIED LEMONGRASS CHICKEN

These deep fried chicken are always popular in any occasion.It goes well with any marinated ingredients.every family have their own recipe for frying the chicken wing.

FRIED LEMONGRASS CHICKEN

Ingredients;
6 chicken wings
3 stalk lemongrass
4 shallot
2 tbsp cornflour

Marinade
1/2 tsp salt
1 tsp sugar
1 tsp crushed black pepper
1/4 tsp five spice powder
1/4 tsp cekur,blend to paste
2 tbsp fish sauce
1 tbsp rice wine

Method;
1.in a blender,add the lemongrass,shallot,ginger and garlic,blend until fine. Remove and squeeze out
the juice and retain.
2.Mix chicken wing with marinade and blended lemongrass juice,marinade for 2-3 hours in the fridge
3 Add in cornflour to the chicken,mix well. heat a wok of oil deep fried the marinated chicken over high heat until cooked and golden brown in color. Drain on paper towel.

BEAN SPROUTS,ANCHOVIES SOUP

This is a simple home cooked soup.Using just a few ingredients to make this tasty soup. .Once  the soup is boil,throw in the bean sprouts cover it,straight away off the heat.When you taste the soup,the raw smell of bean sprouts came out.

BEAN SPROUTS ,ANCHOVIES SOUP

Ingredients
150g bean sprouts
3 cup water
10g anchovies (ikan bilis)
chinese wine 1 big tbsp
salt to taste
1tsp light soy sauce
1 stalk spring onion(chopped)
some toasted sesame seed

Method.
In a pot,bring the water to boil,add in the anchovies lower heat,simmer for 15 min and discard the anchovies. Add in light soy sauce,chinese wine,salt to taste. then bring to boil,lastly thrown in bean sprouts and cover it,straight away off the heat. ladle the soup onto a soup bowl,top with spring onion,toasted sesame seed and serve

PORK FLOSS

This pork floss  is well loved by children and adults.On chinese new year lot of shop selling it.the recipes is from my eldest sister,quite easy to make this pork floss.You can use chicken meat to make as well.Lately people use the new breadmachine to make this. I don't own ones.

PORK FLOSS

Ingredients
600g pork lean meat or chicken meat
3cup water
4 tbsp sugar
2 big tbsp cooking oil
1 tbsp dark soy sauce
2 tsp salt
1tsp msg

Method;
1.wash clean  the meat and cut into big chunk.In a pot,add in the 3 cup of water add in the cut meat.And bring to a boil , cook till all the meat is thoroughly cook,lift out the meat.Filter the boiled water and kept aside for later use.

2.when the cooked meat is cool,use a mortar and pestle pounded the cooked meat till soft and loosen.
 pounded longer.then use your hand to shredded the cooked meat as fine as possible.You can shredded very finely,the result came out very fluffy floss and nice.

3.In a big wok add in the  water,sugar ,dark soy sauce,salt,msg,the shredded meat,use a ladle to mix well combine and bring to a boil ,lower to medium heat ,stir occassional and when the water is getting less ,lower heat and kept stirring until the meat is dry ,floss fluffy,lastly add in the oil to stir well mix and dish onto a plate to cool.store in an airtight container. ( my meat is not fine enough,)

PRAWNS ,SOTONG SAMBAL PETAI

These are one of the most recognized dishes in some chinese reataurants.Some may not like the petai
or stink beans strong smell once you bite it.The chilli paste or sambal complement many ingredients.

PRAWNS,SOTONG SAMBAL PETAI

Ingredients;
350g medium sized prawn
100g petai/stink bean
1 medium sized octopus / sotong
1/2 tbsp tamarind pulp mix with 100ml water
5 tbsp cooking oil
salt to taste

Groung spice paste
12 shallot (peeled and slices
3 pcs candlenuts
6 fresh chillies (washed and sliced)
8 stalks dried chillies(soaked in hot water to soften/cut into 3 cm)
1/2 tbsp belacan (shrimp paste)

Method;
1.Use hand to squeeze the tamarind pulp with water,sieved to obtain the tamarind juice.
2.Shelled the prawns,kept the tail intact marinated with 1 tsp sugar and 1/2 tsp salt.Octopus clean
,wash and cross cut the surface to form pattern.
3.using an electric blender,finely grind spice paste ingredients adding a little water if needed to move the blades.
2.heat oil in a wok or pan,over medium heat,saute spicepaste until fragrant,stirring continously to
prevent paste from burning
3.Once the paste is fragrant and oil appear on the surface,add tamarind juice and simmer for 1 min..
4.Add in marinated prawns,petai,octopus for 1-2 minutes or until the prawns and octopus curl up.
 add salt to taste,adjust to your taste and turn off heat.Prawns and octopus cook rather fast so do not over cook it.serve with rice.

SPICY LEMONGRASS PRAWNS

This easy to prepare prawn dish has the fragrance of lemongrass,rice wine and fish sauce.Stir fry over high heat for the best flavors and texture.Is a vietnam dishes and is very tasty,try it yourself.

SPICY LEMONGRASS PRAWNS

Ingredients
500g fresh medium prawn,shelled and deveined
2 tbsp oil
2 tsp minced garlic
1/4 tsp salt
sprigs of coriander leaves for garnish

Marinade
2 tsp salt
2 tsp rice wine/sherry or sake
2 tsp sugar
1 finger length red chilli,deseeded minced or ground to paste
1/4 tsp freshly ground black peppercorn
1 stalk lemongrass thick bottom part ,outer layer discard,inner part thinly sliced
1 tsp minced garlic

Method;
1.combine the marinade ingredients in a large bowl and mix well.Place the prawns in the marinade and mix well coated.Allow to marinate for 30 minutes.
1.heat oil in a wok over high heat and stir fry the garlic until fragrant and golden brown,about 30 second,add prawns with the marinade and stir fry until the prawns turn pink and are just cooked 2 to 3minutes,finally season with salt and remove from heat.
3.Transfer to a serving platter,garnish with coriander leaves.