FRIED REDDISH CHEESE PORK BELLY

FRIED REDDISH CHEESE PORK BELLY

Ingredients;
500g pork belly ( skinless)

Marinade:
2 pcs reddish cheese
1 no egg
1/2 tsp five spice powder
1/2 tbsp oyster sauce
1 tbsp shaoxinf win
1/2tsp pepper
1/2 tsp sesame oil
3 tbsp tapioca flour


Method;
Cut pork belly into pcs,season with the marinade for 30 min.set aside.
deep fry marinated pork belly in the hot oil at medium heat until cooked.

FRIED SOY SAUCE PRAWNS

what the fisherman caught everyday,they sold to this particular fish shop who collected the seafood from them.Sometime there is no catch.This tiger prawn was just bought in by the fisherman.very fresh
,cook it simple and easy.

FRIED SOY SAUCE PRAWN

10 prawns
seasoning:
3 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp msg
5 tbsp sesame oil
some spring onion
1tbsp cornstarch mix with a bit of water

Method:
!1..Wash and clean the prawn.
2.heat up a pot of oil,when the oil is hot,add in the prawn deep fry for 1 min or 2 ,dish out.
3.In a wok add in the sesame oil , add in prawns and saute till fragrant. Add in seasoning,lastly add in  cornstarch water,saute till fairy dry.serve.

PULUT SANDWICH CAKE WITH SAVOUR FILLING

This recipe I have kept for more than 10 years and this is the first time I cook this nyonya kuih. the filling is more like the nyonya chang.

PULUT SANDWICH CAKE WITH SAVOURY FILLING

The filling must be made first:
Ingredients for the savoury filling:
2 chicken breast seasoned with salt ,pepper,steamed. reserved the liquid
Ingredients to be finely pound :
1 tsp corriander seed
1 tsp whitepepper corn
2cm pcs cinnamon stick
2 cloves
2 shallot
6 cloves garlic
10 small button mushroom / black mushroom
2 tbsp dark soy sauce
1 tbsp sugar
salt to taste
2 tbsp cooking oil

Method:
Remove the skin and bone of chicken and sliced finely across or shredded.
Heat oil in wok,fry the pound ingredient add bit of water,fry till cooked and fragrant.Add chicken mushroom,liquid from steamed chicken,soy sauce,salt and sugar.test for taste. Cook,stirring occasionally,till mixture is just moist and not too dry.Can use some corn starch to thicken the sauce.

Ingredients for the pulut.
1 1/2 cup rice soaked overnite
1 1/2 cup coconut milk /optional
3/4 tsp salt
a few drop of blue food colouring

Method:
Drain the water from the pulut rice,place pulut rice in a container add coconut milk, salt.Steam till grain swell and soften.With a spoon stir pullot so that the cream which collects on the surface mixed evenly.MIx a few drop of blue colouring with a left over coconut milk and pour this onto 3 or 4 spots on the top of pulut,mixing the colour into rice unevenly to leave a section of white and blue. continue to steamed for another 10 min.Meanwhile line aluminue foil 15 cmsquare and 4 cm deep cake tin.Remove
container of cooked pulut from steamer and spoon some into the square tin till full and press down evenly with banana leaves or cling plastic wrap till firmly. spread savoury filling evenly on top,pressing it down to 1 cm thick with a spoon.spoon the rest of the cooked pulut on top of filling,spreading and pressing it down firmly. cover the top with a banana leaves or cling plastic wrap and chill overnite.

KUIH KOHSUI

KUIH KOHSUI

Ingredients;
380 ml water
100g rice flour
50g tapioca flour
180g sugar
8 to 10 pandan leaves mix with 150 ml water
1 tbsp Akaline water or Air abu
1/2 tsp salt
1 grated coconut

Method:
1.Mix rice flour and 50g tapioca flour together add in 380ml water.
2. blend the pandan leaves with some water to get 150 ml pandan water.
3.add in 180g sugar and 1 tbsp akaline water or air abu into the pandan water and stir to mix well .
   sieve through
4.cook in low heat for 2 min off the heat.pour into a round cake pan and steamed for 30 min or  till cook.
5.Grated coconut mix with 1/2 tsp salt and steamed for a min or 2.
6.When the kuih kohsui is cool cut into pcs and coated with some grated coconut and serve

FLOUR TORTILLA

In the supermarket ,tuck in a corner there is a bakery shop, I use to buy bread from there,I saw packet
of tortilla sold quite expensive.I never bought any. I surf the internet looking for this recipes.I found a few recipes.Never thought it was so easy and cheap to make our own

FLOUR TORTILLAS
source; my mexicanrecipes.com

Ingredients;
3 1/2 cup all purpose flour
1/4 tsp baking powder
1/8 tsp salt
4 tbsp shortening/lard/or olive oil
1 cup hot water

Method:
1.Thoroughly mix the dry ingredients, then cut in the shortening with you finger or with a fork.
2.Add enough water to make a stiff dough,then turn out onto floured surface and knead the dough for about 10 min or until smooth and elastic.
3.Divide into balls.Dust your surface with a bit of flour and use a rolling pin,roll into circles,making them as big as possible.
4.In a heavy wok over medium high heat,cook the first side about 15 second,then flip and cook for another 10 more second then turn one more time and check that the bubbles have coloured.
5.Dish onto a muslin cloth and cover to keep warm.makes about 1 dozen depend how big you want.

TELUR PINDANG

At malay wedding they will cook some plain hardboiled  or telur pindang .they wrap the hardboiled  egg very beautiful or put in small cup,or some very nice boxes and given to every guest whose attended their wedding dinner to thank them for coming.Very few wedding cook this telu0r pindang,it took a few day to cook this telur pindang. I do eaten this telur pindang before some got a bit flavor ,some like normal hardboiled egg.I changed the method of cooking this egg like chinese tea egg. First boiled the egg ,for a few min, till the egg white cook a bit,off the heat..slighly crashed the egg in order the fragrant of the leave sip into the egg.

TELUR PINDANG

Ingredients;
10 eggs
10 mengkudu leaves
10 pandan leaves
10 mangosteen leaves
10 lengkuas leaves
A few lemongrass leaves
10 guava leaves
8 peeled shallot,slight crushed
a few kaffir leaves ,some handful of shallot skin
 I added some pu er tea leaves
1 tsp halba
2 tsp jiintan manis
2 tsp ketumbar
1 tbsp salt.
some water.

Method.
Use a big pot put in the leaves layer by layer,add in the egg and add some water.then put the egg on top of the leaves,lastly add in the ketumbar,jintan manis,halba ,tea leaves,a handful of shallot skin,add enough water to cover to boil for half a day and transfer to a big slow cooker to cook on for two whole day.After cooking for two day,the egg have some of the leaves flavors.if you prefer a stronger flavor ,
peeled the egg shell and put back to cook for a few hours.

IKAN MASAK LEMAK KUNING

The picture may not look nice, actually is a delicious dish if you like coconut gravy..this recipe is from Pearl Jusco magazine contributed by a english lady married to the kadazan or iban native.Is her mother in law taught her this dishes.the original did not add lemongrass.

IKAN MASAK LEMAK KUNING

Ingredients:

8 ikan kembong (can use any kind of fish you like)
15 g ikan bilis    (can add more ikan bilis ,it make the gravy taste  good)
fresh turmeric about 1 inch
10-20 chilli padi,depend on how hot you want
1 stalk lemongrass
1 ground coconut
salt to taste.

Method;
1.wash ,cut and clean the fish. Ikan bilis split into two,removed the unwanted part,wash and drain.
2.wash the fresh turmeric ,lemongrass cut into sliced.
3.squeeze the coconut  with enough water to make 3 cup of coconut milk.
4.Pound the ikan bilis,chilli padi,fresh turmeric,lemongrass with a tsp of salt add to the coconut milk.
5.pour the coconut milk in a pot to boil,add in the fish boil till the fish is cooked.Add salt to taste.
6.serve with a bowl of rice.