PINEAPPLE CHILLI FISH

Fish contain a healthy fatty acid,making it a recommended source of food to prevent cardiovasular dieases and are rich in mineral.

PINEAPPLE CHILLI FISH

Ingredients;
400g small finger threadfin ( I used black pompert fish)
20g dried chillies (soaked ,sectioned)
2 red chillies (chop coarsely0
100g pineapple flesh 9cut into small pieces0
1 tsp chopped ginger
some cornstarch solution
250ml water

Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
1/2tsp pepper
1/2 tsp chicken stockpowder

Method;
1.Rinse the fish,pat dry.deep fry in the hot oil over high heat until cooked and golden in colour.dish out and drain.
2.leave 2 tbsp hot oil in wok to saute ginger over a low heat. Add in dried chillies,chopped red chillies,pineapple and seasoning,stir fry briskly over high heat till combined
3.Add water and brin to boil.Cook it for 1 min,then thicken sauce with a little cornstarch solution.
  Remove from heat. serve hot.

AYAM PELALAH ( BALINESE SHREDDED CHICKEN)

My holiday in bali last june,I got the chance to tasted the balinese cooking ,they use lot of spice in their cooking ,very aromatic and tasty.This shredded chicken is a popular dish in bali.Usually served with mixed rice.There lot of recipes ayam pelalah on the internet..Today I cook for my family,they loved it and finished the whole plate.

AYAM PELALAH (BALINESE SHREDDED CHICKEN)
source;indonesia medan food.

Ingredients;
500g chicken breast
8-10 small shallot
4 cloves garlic
5-7  big red chilli
10 bird eye chilli ( I used more)
2tsp shrimp paste(belacan)
2 stalk lemongrass (use white part sliced)
5 kaffir lime leaves ( wash,tear to pieces)
3 cm fresh turmeric ( peel the skin and sliced)
salt and pepper to taste
1 lemon juice to taste (adjust to your taste)
4 tbsp cooking oil

Method;
1.grilled the chicken until done or deep fried.leave to cool .Then shred the chicken,set aside
2.In a food processor,put in shallot,garlic,red chilli,bird eye chilli,lemonrass,kaffir lime leaves,fresh turmeric,shrimp paste and process into paste.Use 4 tbsp hot cooking oil onto the paste,mix well.
3.In a big bowl,put in the shredded chicken with the mixed spice paste,add lemon juice,use your hand or spoon to mix well until the spice well incorporated with the chicken.ready to serve.
Notes; you can use left over roasted chicken or boiled chicken.

STEWED PORK AND FRIED BEANCURD STICK

Tofu skin or bean curd stick is commonly sold in dried sheets.it produced through boiling of soy milk,in an open shallow pan,thus producing a film or skin on the surface and are collected and dried into yellowish sheet or into beancurd stick.

STEWED PORK AND FRIED BEANCURD STICK

Ingredients;
400g porkbelly with skin
100g fried beancurd stick (soaked ,sectioned)
6 beancurd puffs (cut into half)
2 red dried chilli,cut into 2
1 head garlic
1 tbsp bean paste
1 tbsp salted black beans
3 star anise
1 litre water

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

Method;
1.cut porkbelly into pieces,then blanch in the boiling water.Dish out and drain.
2.heat some oil in wok to deep fried the beancurd till crispy,dish out and soaked till soften,cut into section,set aside.
3.heat up 3 tbsp cooking oil in wok to saute chilli,garlic,bean paste,salted black beans and star anise.Add in pork belly,and stirring constanly until combined.
3.stir in seasoning,add in the water,and bring to boil over high heat.Cover and reduce to low heat,allow to simmer until pork is tender.
4.Put in beancurd stick and beancurd puffs,mix well. cook for further 5-6 minutes ,remove from heat.serve hot.

ROLL TARO

In chinese cuisine Taro can be cook in many varitety ways such as steam,boiled,stir fried and make into sweet dessert etc. This dish is a tradition dish ,my father taught us.

ROLL TARO

Ingredients;
Yam 500g
Pork belly 100g
1 big onion
1tsp white pepper powder
1 tsp chinese five spice powder
1 tsp salt, ( adjust acording to your taste)
1/2 tsp msg or sugar (adjust acording to your taste)




3 tbsp of flour (or more to get the yam mix together)


Method;
1.Cut off the yam outer layer of skin,wash and grated into shredded.
2.blanced pork belly in hot boiling water for 1 min and drain.when cooled thinly sliced and cut into thin strip.Peel the onion,wash and chop finely.
3.In a big bowl,add all the cut ingredinets  and seasoning to mix evenly.take a pieces of cling wrap and put a few tbsp of the mixed ingredients ,wrap into a long cylinder,tucked both end.
4.Put into steamer to steam till cooked,when cooled unwrap the cooked taro, cut to pieces and serve it or pan fried .Dipped into chilli sauce.

STUFFED YUTIAO ROLLS

Chinese cruller is also known as yutiao and normally eaten at breakfast and dipped into cup of coffee and also eaten in rice congee..When you buy yutiao,asks the man  to fry the yutiao slightly yellowish to take out and drain. when you deep fry the second time around, the colour turn just nice.

STUFFED YUTIAO ROLLS

Ingredients;
4 fried yutiao
200g minced meat
200g prawns ,minced
a stalk of spring onion,chopped
1/2 tsp pepper powder
2 chilli,chopped

Method;
1.In a bowl,add in minced meat ,minced prawn,spring onion,pepperpowder,chop chilliand add salt
and sugar to taste and mix well combined, leaves aside.
2.Cut yutiao into 2 inch lengths.Slit open each cut pieces and fill the cavities with the meat paste.
3.wet finger with water and press filling firmly into youtiao and neaten it.
4.heat up a wok  half filled with vegetables oil.When oil is hot, add in a few pieces youtiao to fry
 till crisp.Drain fried pieces on kitchen paper.leaves aside.ready to serve.
Notes;you can use any meat and other ingredients you like.
salt and sugar to taste

MEE SIAM (STIR FRY VERMICELLIN)

 

Mee siam is the morning breakfast in malaysia sold at mamak stall or sold in a already packed packet.

Is a malay style cooking and is a popular dishes.

MEE SIAM (STIR FRY VERMICELLIN)

Ingredient;

500g rice vermicellin

400g beansprout,wash clean and drained

A handful of chive,washed and sectioned

2 pcs hard beancurd ,cu tinto cube and fry

A handful of chives,wash and sectioned

1/2 kg fresh shrimp,shelled (optional)

Ingredients; chilli paste

20 dried chillies,soaked in hot water till soft,drain

150g shallot,peeled and slice

5 tbsp dried shrimp

1 tbsp salted soya bean ( taucheo)

Seasoning

1/2 cup water

salt and sugar to taste

Method;

1.Soak rice vermicellin in boiling water for 2 min,drain,set aside.

2.In a food processor blend ingredients chilli paste to smooth paste.

3.Heat some oil in the wok,add in the chilli paste and fry  until fragrant. Add in the rice vermicellin,stir well mixed and slowly add in the water,keep stirring till the rice vermicellin absorbed the water ,throw in the bean sprout,diced beancurd,chived,season with salt and sugar,stir fry until everthing is well mix evenly.

CHING LUNG VEGETABLE

This is a new hybrid chives vegetables,It taste like chive and the stem is soft and smooth .it quite expensive ,a packet ( roughly a handful) cost RM 8.00.Just simple stir fry is very nice.Chinese name is called "ching lung" vegetables.

CHING LUNG VEGETABLE

Ingredients;
1 packet of this ching lung vegetabes
4-5 cloves garlic,minced
3tbsp oil
salt to taste
msg/1/2 tsp sugar.

Mehod;
In a hot wok ,add the oil,put in the minced garlic,stir fry till fragrant,throw in the vegetables using high heat to quick fry,add. the salt and msg to taste(adjust according to your taste).Dish out and eat with bowl of rice.