CHICKEN NOODLE SOUP

I love this thai noodle different from the chinese version. The diferent is the ingredient,it has lemongrass and kaffir lime leaves flavor.

CHICKEN NOODLE SOUP
serve 4

Ingredients;
1 tbsp sesame oil,or chilli oil
2 garlic,chopped
2 spring onion,trimmed and sliced
1 chinese leek,trim and finely sliced
1 tbsp grated fresh ginger
1 fresh red chilli,deseeded and finely chopped
350g skinless boneless chicken,cut into strips
900 ml chicken stock
2 tbsp rice wine
1 tbsp chopped lemongrass
6 kaffir lime leaves,finely shreded
200g fine egg noodles
salt and pepper

method;
1.heat the oil in a wok,add the garlic and cook over a mediumheat,stirring for 4 minute,then add the spring onion,leek,ginger and chilliand cook,stiring for a further 3 minutes.add the chicken stock and rice wine,bring toa boil and simmer for 20 minutes.stir in the lemongrass and kaffir lime leaves.
2.bring a separate saucepan of water to the boil and addthe noodles.cook for 3 minute drain well,then add to the soup. season to taste with salt and pepper.cook for a further 2 minutes.remove from heat,ladle into individual warme bowls and serve hot.

BE SIAH PELALAH /BALINESE SHREDDED CHICKEN

I have cook this on my previous post. I love this balinese shredded chicken dish and goes well with the onion
relish .Recipes from blog;Adventuelicious. You can use the roasted chicken or poached white chicken to make this dish. It delicious to me.Kencur or lesser galangal can use less,it has its own flavor that some people may not like it.

BE SIAP PELALAH / BALINESE SHREDDED CHICKEN

Ingredients;
300g fillet
1 tsp salt
2 clove garlic,mashed
5 tbsp cooking oil
1 tbsp tamarind water
3 tbsp lime water

Bumbus halus; ground spices
15g shallot
6 clove garlic
6 red chilli
4 cm kencur /lesser galangal ( I use 1 cm)
2 m galangal
4 candle nut
3 cm turmeric
2 tsp shrimp paste
11/2 tsp salt
1 tsp sugar

Method;
cooked the chicken,coat the chicken with salt,garlic,set aside for an hour.heat the oven,bake for 30 minute until cooked.leave to cool.shredded  the chicken meat.set aside. Heat oil in skillet,saute the ground spices till fragrant,add the shredded chicken,stir fry till well coated,add the tamarind juice,stir fry till dry and lastly add lime juice,toss well mix.off heat dish onto plate.serve with rice.

BALINESE SAMBAL MATAH is a relish made of raw ingredients like chilli,garlic,shallot finely sliced mixed with shrimp paste (belacan)

Ingredients;
1/2 packed cup shallot ( finely sliced)
1 stalk lemongrass ( bruised and finely sliced)
3 bird eyes chilli ( finely chopped)
1 cloves garlic,finely minced
1 tbsp oil
1/4 tsp salt

Method; finely slice,chop shallot,garlic,chilli,lemongrass put in a mixing bowl.add salt,oil and mix thoroughly.
  serve together with the shredded chicken rice.

BRAISED CHICKEN FEET,MUSHROOM NOODLE

There are two way to cook the chicken feet.First deep fried the chicken in hot oil till slightly brown,dish out,soak in water to get rid of the oil and another simple way,blanch the chicken feet in hot boiling water,
drain .put in a pot of water enought to cover the chicken feet,add in seasoning and braised till the chicken feet,was very soft and gelatinzed and the sauce was so rich that goes so well with noodles or rice.I used the blanced chicken feet to cook.the deep fresh method;,be careful when deep frying,the oil will splatter all over the stove.when the oil is hot,make sure the chicken is pat dry,add in and cover it cook,till the skin is slightly brown,off the heat wait for a few minute then open the cover lid.dish out.You can buy the ready deep fried chicken feet in the market.I perfer the blanced method.

BRAISED CHICKEN FEET , MUSHROOM NOODLE

Ingredients;
4 small bundle noodles/wanton noodles
200g mustard green,clean
16 chicken feet
16 mushroom soaked till soft drain

Ingredients A;
10 pip garlic
3 slice ginger
1 star anise
2 cm cinnamon stick

Seasoning ( mixed)
4 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
750ml water
1 tsp sugar
1 tsp sesame oil

Method;
1.cooking the chicken feet : bring half a pot of water to boil,add chicken feet and blanch for 3 minutes.dish out and drain,pat dry, heat up oil for deep frying until hot,add half amount of chicken feet,cover and deep fry
until slightly brown.Dish up chicken fee and immerse in cold water.Repeat the other half amount of chicken feet the same way.(soak fried chicken feet in water for an hour before cooking) .
2.heat up 2 tbsp oil,add A and stir fry until aromatic.Add mushroom,chicken feet and stir to mix ,pour in seasoning,cover and bring to a boil,lower heat,simmer for 45 -1 hour until the chicken feet ,mushroom is soft and gravy thicken.adjust according to your taste for saltiness.
3.To serve; Bring half a pot of water to boil,add in mustard green and blanch for a minute until cooked.Dish and drain.loosen the wanton noodles ( one by one),put into boiling water and stir for 1 minutes until cooked.dish and rinse in cold water,dip in boiling water again for 1 second.dish  and put onto serving plate arrange braised chicken feet,mushroom and mustard green  on top ,spoon some gravy over noodles.serve.with any chilli sauce you perfer.
Note; In a bowl,I add 3tbsp chicken feet gravy ,2 tbsp chilli sauce,1 tsp sesame oil,1 dark vinegar,use a spoon to stir well add in one bundle cooked noodle and toss lightly.put on to a serving plate,garnish with cooked chicken feet,mushroom and mustard green

TRADITIONAL EGG SPONGE CAKE

Traditional egg sponge cake that used to make for the festive offering ,an oldies recipes that use bowl to measure ingredients .I love it eggy flavour.

TRADITIONAL EGG SPONGE CAKE

Ingredients;
1 rice bowl of flour
1 rice bowl of fresh egg
1 rice bowl of sugar ( i use 3/4 rice bowl)
1 tsp ovalett ( optional )

Method;
In a big mixing bowl,add in the egg and sugar,use an electric hand whisk to beat for a few minute,add in the ovalett and beat till fluffy,pale in colour ( triple the volumn).slowly add in the sieve the flour with a wooden spatula and mix well combine.Heat a steamer with water to a boiling point,put in to steam for an hour.
and mix well combined.Line a round tin with parchemant paper

HANDMADE SPINACH NOODLE

At the whole saler market,I saw the spinach vegetables,I bought slightly more than 100g to make this noodle.
The recipes use only 100g, I use all the spinach that I bought.

HANDMADE SPINACH NOODLE

Ingredients;
100 spinach vegetables
100g water ( I use 80g of water)
1/2 tsp salt
300g plain flour

method;
1.wash the spinach.Blend well in a blender with water.Strain the spinach to get pure spinach juice.
2.Add 1/2 tsp salt into plain flour.
3.gradually add in spinach juice and combine the flour mixture with chopsticks.
4.knead the dough until well combined.Put it into a bowl.Cover and rest for 30 minutes.resting the dough gives softer structure.
5.dust a work surface with some plain flour.put the dough onto floured surface.Roll the dough flat with a rolling pin.dust the top of the dough with some plain flour.Fold the end of the douh over in a tri-fold.
6.Use a knife to cut the dough into equal sizes noodles according to your preference or to use the pasta machine.Loosen the noolde and ready to cook.
Note; you need to knead the dough of noodle until the texture becomes hard,so that the noodles will taste springy after cooking.

YAM ABACUS

I make this yam abacus 2 day ahead ,cook and cool and kept in a container in the freezer .On the first day of new year, I took out thaw it and straight away stir fry for the morning breakfast. Eating this dish  mean , we will be good in counting ,the chinese traditional saying.Usually cook it for the festive seasons and new year.

YAM ABACUS

Ingredients A;
600g yam,cut into chunks,steamed until soft and mashed finely
300g tapioca flour
1 tsp salt
some boiling water to mix (if necessary)
2000ml of boiling water,2 tbsp oil
4 tbsp oil
1 tbsp chop garlic and shallots
2 tbsp dried prawns,soaked
2 tbsp dried squid shreds,soaked
200g minced meat ( I did not add)
3 mushroom,soaked shredded
4 tbsp black fungus,soaked and shredded

Seasoning;
1 tbsp fish sauce
1 tbsp chicken stock or granules
1 tsp dark soya sauce
salt to taste
1/4 tsp pepper powder
1/2 tsp seasme oil
1 cup water
red chillies and some spring onion gor garnishing

Method;
1.combine all ingredients A and mix into a pliable dough.divide into small portions and form small ball and slight press a deep dent with the tip of finger.Bring the 2000ml water to a boil,add in the
roll yam ball and cook till it float up cook for a second or two,dish up and rinse in cold water.drain and mix with 2 tbsp oil,kept aside. Can kept in the freezer till you need it.
2.Heat up 4tbsp oil,saute chop garlic,shallot until fragrant,add in dried prawnd,dried squid shred and stir fry until aromatic.add minced meat,mushrooms shred,black fungus shreds and stir dry until fragrant. Add in seasoning and bring to a boil.stir in yam ball and stir fry until dry taaste and dish up,garnish with chilli and chop spring onion and fried crispy shallot and serve.

MURUKU

Muruku is a indian snack  I love this crispy muruku with the curry leaves flavour.I learned from my malay friends many years ago.After more than 10 years i do not make this muruku.In order to cut down on my budget spending.I make this muruku to give to my sibling for CNY.

MURUKU

Ingredients;
1 kg dhall flour
300g sago flour
2 tbsp chilli powder
3 tbsp salt or more
200g dried shrimp blend to a fine powder
some white sesame seed
2 tbsp butter
water

Method;
Take 600ml water ,salt mix together till dissolved.put aside.In a big mixing bowl,add in the dhall powder,blended dried shrimp , sago flour ,chilli powder and slowly add in the water to a sticky soft dough. add in the butter mix well and sesame seed(be careful,when adding the water,if the batter too thick ,add bit of water).Or you can put some batter into the muruku presser to test by press out ,if comes out smoothly long without breaking,it mean the dough is o.k.Heat a wok with lot of oil,the oil must be hot enough ,drop a bit of the batter to test ,if the batter once drop in,straight away appear on the surface.Goes ahead with the cookking.
Fill the muruku presser 3/4 full batter,top with the top muruku presser and press out in a circular round into the hot oil ,press 2 sprig of the curry leaves,quick flip over to cook to a medium brown.,
dish out and drain on a paper towel.every time you press the murukku into the hot oil,press the curry leaves on top and dish out with the muruku.
Note; it a crispy muruku with the dried shrimp ,curry leaves flavour,yummy.
          Do not use rice flour,it will harden.Adjust the water and salt .The batter must not be too stick
         or too watery.