The recipe from the cookbook is a dry version, but i turn it into a wet version by adding a few more ingredients.
Unfolding of the recipe
(The Dry Version)
Ingredients
(A)
1 tsp salt
1 tsp msg
1 tsp pepper
(B) ground to a fine paste
115g shallots or onions
4 cloves garlic
55g ginger, sliced
1 stalk lemon grass, sliced
10 fresh red chillies
8 dried chillies, soaked in warm water
(C)
1 1/2 tsps powdered mustard or 1 tbsp prepared mustard
3 tbsp sugar
1 tsp salt
1 tsp msg
2 tbsps vinegar
1.4 kg chicken, cut into pieces or winglets and drumlettes
285 g grated coconut (1 canned of coconut milk)
115 ml oil
Method
1. Season chicken with A.
2. Squeeze coconut in small handfuls through a piece of muslin for No. 1 milk, to obtain approx. 140ml. Add 225ml water to the coconut. Squeeze for No. 2 milk and set aside in another bowl. (skip this if you are using canned coconut milk)
3. Grind B (or use an electric blender) to a fine paste.
4. Heat oil in wok and fry paste over moderate heat till oil bubbles through and paste is fragant, adding a few tablespoons of No. 2 milk, stir till gravy starts to boil, add the chicken and cook over moderate heat for 10mins.
5. Add No. 1 milk, stir well, reduce heat to low, cover pan and simmer for 15-20mins or till chicken is tender.
Note: the above is the dry version, if you desire a wet version, follow the below
Here is it
(The Wet Version)
Add
1 litre of water
1 litre of milk or coconut milk
1 tsp od coriander powder
plus 10 cloves garlics, ground or blend till fine
4 tbsps curry powder
4 tbsps chilli powder (for extra hotness, reduce or increase to your liking)
1 tsp salt
1 tsp oyster sauce
2 tbsps soya sauce
somemore lime juice, cumin and turmeric powder to taste.
*Walla*
Serve with bread or rice. Yum!
Wednesday, September 3, 2008
Chicken Curry Devil (Extra Hot)
Satay
Barbecued chicken with peanut sauce
Unfolding of the recipe
Ingredients
Meat preparation:
(A)
10 shallots
2 cloves garlic
1/4 thumb-sized piece turmeric or 1/2 tsp turmeric powder
4 stalks lemon grass, sliced
2 slices galangal
(B)
2 tbsps coriander seeds
2 tbsps cumin
(C)
1 tsp dark soya sauce (more if desired for colouring)
1 tsp salt
4 - 5 tbsps sugar
4 tbsps oil
455g chicken, chilled and cut into thin pieces
Method
1. Pound A to a smooth paste.
2. Fry B over low heat for 5mins, till fragrant. Pound to a fine powder while still hot.
3. Mix C in a bowl and add to pounded paste (Method 1).
4. Rub paste mixture into the chicken. Sprinkle the coriander and cumin powder over the chicken and mix thoroughly. Marinate chicken for 1hr. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over charcoal fire or under hot grill. Baste with oil and water mixture to keep chicken moist.
Peanut Sauce:
(A)
4 shallots
2 cloves garlic
1/2 stalks lemon grass, thinly sliced
5 - 8 dried chillies, deseeded, or 1 - 2 tbsps chilli paste
1 thin slices galangal
(B)
1/2 tbsps salt
2 - 3 tbsps sugar
1 tbsp lime juice or 1 tbsp thick tamarind water
(B)
115g freshly roasted ground peanuts
55 ml oil
Method
1. Pound A to a fine paste.
2. Boil pounded peanuts with 225ml water over low heat till thick. Stir constantly for about 1/2hr. Set aside.
3. Heat oil in wok and fry pounded paste (method 1) till fragrant and oil seeps through the paste.
4. Add paste to peanut mixture. Add B. Boil sauce over a low heat for 5-7mins till sugar is dissolved, stirring constantly. Cool peanut sauce and serve separately with barbecued chicken and garnish.
Note:
If desire add coriander powder, cumin, turmeric powder to peanut sauce to enhance the taste.
Garnish:
(optional)
cucumbers, cut into slices or wedges
onions, cut into wedges
Note:
If lemon grass is not available, use 1 tsp grated lemon rind.
Variation
is equally delicious made with beef or lamb.
Winter Melon Scallop Soup
Winter melon is considered a cooling vegetable, so it is good to eat it especially when the weather is hot.
Unfolding of the recipe
Ingredients
300g spareribs
300g winter melon
850ml of boiling water
some dried scallops (desire amount)
Peppercorns and salt to taste
Method:
1. Add crushed peppercorns, scallops and spareribs to the boiling water in a pot, bring to a boil and let simmer for 40 minutes.
2. Add in winter melon and cooked till just done.
3. Season to taste.
Shark's Fin Soup with Crabmeats
Unfolding of the recipeIngredients
(A)
905g
1.4 litres water
1 tsp peppercorns
or 1.4 litres of canned chicken stock
(B)
1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp msg
1 tsp sherry or wine
Dash of pepper
(C)
115g steamed crab meat
115g
2 eggs, beaten with
(D)
5 tbsps cornflour
55ml water
2 tbsps lard (or cooking oil, or you could simply skip this)
Method
2. Mix B in a bowl. Add to stock with C. Bring to the boil.
3. Blend D and pour gradually into the soup, stirring all the time to prevent curdling.
4. Add beaten eggs, stirring gently till they rise to the surface.
5. Lastly stir in the lard. Serve hot.
with chinese celery, black vinegar and dash of pepper.Wednesday, August 27, 2008
Steam Cod Fish
Healthy & tasty seafood dish, yet simple and easy.
Guacamole Dip
Gotta this recipe on a leisure afternoon while watching the Food Network
Recipe courtesy to Bobby Flay
Show: Boy Meets Grill
Unfolding of the recipe
Ingredients
2 ripe avocados, peeled, pitted and diced
1/2 red onion finely diced
2 jalapeño, finely chopped
some fresh cilantro leaves, coarsely chopped
lime juice, as desired
Salt & pepper to taste
Method
Coarsely mash avocados, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add onion, and salt & pepper to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more jalapeño, onion, salt & pepper, lime juice, or cilantro as desired. Serve with tortilla chips.
Yield
Makes 2 cups
Make one nice party snack.
Chrysanthemum Tea
1 oz dried chrysanthemum
4 cups of water
1/2 cup rock sugar (or other sweetener) or to taste
1. Rinse dried chrysanthemum under running water and drain.
2. Bring dried chrysanthemum and water to a rolling boil for 20 to 30 minutes.
3. Add the rock sugar towards the end of the boiling time. Stir to dissolve. Remove from heat.
4. Pour the boiled chrysanthemum juice through a filter. Discard the chrysanthemum. Allow the juice to cool. Refrigerate and serve over ice.
Chrysanthemum tea is said to be good for the heart and eyes, curing headaches and calming the mind. Serve either hot or iced.
Mojito Fresco
Cooling cocktail to quench the summer heat.
Ingredients
2 large limes
2 cups water
1 cup sugar
Water
Sugar
Ice Cubes
1/4 to 1/2 cup light rum
Quartered limes (optional)
Directions
1. Cut the 2 large limes into pieces; combine with the 2 cups water, and the 1 cup of sugar in a blender container. Cover tightly; blend with several on-off motions for 30 seconds or until limes are coarsely chopped. Do not puree. Strain through a sieve into a large pitcher. Dilute mixture with 1 to 2 cups water to taste. Cover and chill.
2. Wet the rims of 4 to 6 tall glasses; dip rims in sugar. Fill sugar-rimmed glasses with ice. Add 1/2 to 1 ounce rum to each glass. Pour chilled lime mixture over rum. Add extra quartered limes, if desired. Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6 servings: Calories 152, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol(mg) 0, Sodium (mg) 3, Carbohydrate (g) 34, Fiber (g) 1, Protein (g) 0, Vitamin C (DV%) 11, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 20, 2008
Minced Pork with Basil
Inspired by Gail's minced pork with basil dish, i went online and search for the recipe and gotta this easy recipe from this link.
Unfolding of the recipe:
(which i improvise a lil to compromise my ingredients)
(if you are looking for authentic Bangkok style favour, used red Thai chile and Thai basil)
SERVES 2 -3
Ingredients
200 g ground pork
2 tablespoons oil
3 small red chilli, chopped (for extra hotness, more if desire)
2 garlic cloves
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup water or pork stock
1/2 cup basil, fresh chopped
Method
1. In a hot pan, add the oil and stir fry garlic and chili until fragrant.
2. Add pork and continue to stir fry on medium heat until almost ready.
3. Keep stir frying and add pork stock as needed.
4. Add oyster sauce, fish sauce, sugar.
5. Increase heat to high and add fresh basil. Keep stir frying for few seconds.
6. Serve with white jasmine rice and fried eggs.
Great for a quick meal.
Enjoy!
Spicy Pork Ribs
Unfolding of the recipe:
Ingredients
1 1/2 cup of barbecue sauce
1/2 cup red wine vinegar
1 tbsp Worcestershire sauce (optional)
1 tbsp light brown sugar
1 tsp garlic powder (more if desire)
1 tsp bottled hot pepper sauce or pepper flakes (more if desire)
honey (desire amount)
4 lb pork ribs (makes 4 servings)
Above pic is 1lb pork ribs (makes 1 serving)
Method
1. Combine barbecue sauce, vinegar, Worcestershire sauce, brown sugar, garlic powder and hot sauce or pepper flakes in medium bowl. Place ribs in large shallow dish. Brush both sides with barbecue mixture; cover and chill 3hrs.
2. Remove ribs; just before cooking add in the honey.
3. Pop e marinated ribs into e oven and broil it over low temperature until tender or slightly burnt. Check for burning.
Serve with mashed potato (refer to below recipe) or fries.
Variation
is equally delicious made with beef ribs
Garlic and Parsley Mashed Potatoes
Servings: Makes 2 servings
Unfolding of the recipe
Ingredients
3 small potatoes
2 tsp butter
2 tsp mayonnaise
1/4 cup milk
1 clove garlic, finely chopped
parsley flakes, desire amount
salt and pepper
Method
1. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.
2. Drain potatoes and back into saucepan or in a bowl, mash it with a fork or spoon.
3. Add butter, milk, mayonnaise, chopped garlic and parsley flakes.
4. Salt and pepper to taste. Serve.
Cook's note:
Mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).
Tuesday, August 19, 2008
Banh Xeo Vietnamese Crepe
As i ran out of idea what to cook (getting bored of the same old dishes), i chance upon this recipe from the net while fishing for some Thai dishes.
Simple yet yummy. Give it a try?
Unfolding of the recipe from the net
makes 2 crepes
Crepes
1/2 cup rice flour
1/2 cup water
1/4 teaspoon turmeric
pinch of salt
vegetable oil for frying
Filling
2 ounces small shrimp
2 ounces sliced roast pork
2 scallions, sliced
1 cups bean sprouts
.
You could also play around with the ingredients
Here my own twist
.
Filling
2 ounces small shrimp
2 ounces minced pork (seasoned with a little of each fish sauce, salt & pepper, soya sauce, chilli flakes, cumin)
1 stick of crabmeat
1/2 cup of corn
Wrap
leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro
dipping sauce (refer below)
Method
In a bowl mix the rice flour, water, turmeric and salt.
Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.
Enjoy!
Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water1 clove garlic, minced
Mix all the ingredients, taste and make any adjustments to your liking.
Walla, the dipping sauce
Dry Beef Curry with Peanut and Lime/Lemon
Wants for a change, give this recipe a try.
Thou its require a bit of hard work, but it's all worth it!
The taste is unique and yummy. The beef absorbs the coconut milk and peanut butter mixture and stays succulent.
Darling love it.
SERVES FOUR TO SIX
(adjust the quantity as desire)
Unfolding of the ingredients
400g/ 14oz can coconut milk
900g/ 2lb stewing steak, finely chopped
300ml/ 1/2 pint/ 1/4 cups beef stock
30ml/ 2 tbsp crunchy peanut butter
juice of 2 limes (or lemon)
lime (or lemon) slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish
For the red curry paste
30ml/ 2 tbsp coriander seeds
5ml/ 1 tsp cumin seeds
seeds from 6 green cardamon pods (optional)
2.5ml/ 1/2 tsp grated or ground nutmeg
1.5ml/ 1/4 tsp ground cloves
2.5ml/ 1/2 tsp ground cinnamon
20ml/ 4 tsp paprika
pared rind of 1 mandarin orange, finely chopped (optional)
4 -5 small fresh red chillis, seeded and finely chopped
25ml/ 1 1/2 tsp granulated sugar
2.5ml/ 1/2 tsp salt
1 piece lemon grass, about 10cm/ 4in long, shredded
3 garlics cloves, crushed
2cm/ 3/4in piece of fresh galangal, peeled and finely chopped
4 red shallots, finely chopped
1 piece shrimp paste, 2cm / 3/4in square
50g/ 2oz coriander(cilantro) root or stem, chopped
juices if 1/2 lime (or lemon)
30ml/ 2 tbsp veg oil
Method
1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.
2. Pour the thin coconut milk from the bowl into a large bowl, heavy pan, then scrape in the half the residue from the sieve. Reserve the remaining thick coconut milk. Add the chopped steak. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 50mins.
3. Make the curry paste. Dry-fry all the seeds for 1 - 2 mins. Tip into a bowl and add the nutmeg, cloves, cinnamon, paprika and orange rind. Pound the chillies with the sugar and salt. Add the spice mixture, lemon grass, garlic, galangal, shallots and shrimp paste and pound to a paste. Work in the coriander, lime juice and oil.
4. Strain the beef, reserving the cooking liquid, place a cupful of liquid in a wok. Stir in 30-45ml/ 2-3tbsp of curry paste, according to taste. Boil rapidly until all the liquid has evaporated. Stir in the reserved thick coconut milk, the peanut butter and beef. Simmer, uncovered, for 15-20mins, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.
5. Just before serving, stir in the lime juice. Serve in warmed bowls, garnished with the lime (or lemon) slices, shredded coriander and sliced chillies.
Variation
The curry is equally delicious made with lean leg or shoulder of lamb.
Deep-fry Drumettes & Winglets with Coconut Milk
Having some leftover coconut milk in the fridge?
Don't waste it, used it to marinate chicken drumettes and winglets and turn it into a yummy crispy deep fried chicken dish.
All you need ingredients:
Chicken drumettes and winglets (your desire quantity)
coconut milk
some ginger juice
salt and pepper
oil for deep-frying
Method
1. Wash chicken drumettes and winglets and drain.
2. In a bowl season the drumettes & winglets with salt and pepper. Add in the coconut milk and marinate it for 1/2hr (or longer).
3. Deep-fry the drumettes & winglets to golden brown and drain.
4. Sprinkle fried drumettes & winglets with more salt and pepper. Serve hot.
Sweet & Sour Pork Ribs
Unfolding of the recipe
Marinade:
(A)
1/8 tsp salt
1/8 tsp sugar
1/2 tsp msg (optional)
1/2 tsp ginger juice
1 tbsp light soya sauce
1 small egg, beaten with 1 tbsp cornflour
225g tender pork ribs, cut into 3cm (1 in) pieces
salt water
60g cornflour
oil for deep-frying
Method
1. Wash pork ribs in salt water and drain.
2. Mix A in a bowl. Marinate ribs for 1/2hr.
3. Roll the marinated ribs in cornflour. Leave to stand for 10mins.
4. Deep-fry ribs and drain.
5. Arrange on a serving dish to serve with sweet and sour sauce.
Sauce:
(A)
85ml water
1/2 tbsp cornflour
(B)
1/8 salt
1/8 msg (optional)
1 1/2 tbsp sugar
2 1/2 tbsp tomato ketchup
1/2 tsp sesame oil
1/2 tsp soya sauce
1 1/2 tbsp vinegar
(C)
2 piece of pineapple, diced
1 small onion, quartered
1 small tomatoes, quartered
2 red chillies, seeded and sliced thickly
1/2 cucumber
2 tbsp lard (oil for a healthier choice)
1 stalks spring onions, cut into 5cm (2 in)lengths
Method
1. Dice the cucumber into square pieces
2. Blend (A) and (B) in separate bowls.
3. Pour lard/ oil in a hot pan and stir-fry (C) for a min over high heat. Lower the heat. Add (A) and (B) (Method 2) and stir mixture till it boils.
4. Add the diced cucumber and spring onions. Remove from heat.
5. Pour sauce over the fried ribs just before serving. Serve hot.
Note:
Green peppers and chinese mushroom can also be added to this dish. Put them in to cook with the other vegetables.
Tuesday, July 22, 2008
Semi-homemade Chee Cheong Fun with Prawns Filling
Is duper easy as it's a semi-homemade dish, all you need to have is a pack or more ready fresh rice rolls aka chee cheong fun in your refrigerator. Ready in less then half an hour.
To top off this semi-homemade dish with a even fuss free method, the help from the microwave.
Microwave cooked prawns
Ingredient for filling
Prawns
Method
1. Peel and devein the prawns
2. Wash and place in a bowl
3. Place in microwave for 2 mins, or until cooked.
4. Set aside to cool.
To make chee cheong fun mushroom soya sauce:
1 tbsps oil
4 slices ginger
2 tbsps sugar
55g (2 oz) mushroom soya sauce (no mushroom soya sauce? substitute it with normal soya sauce is equally yummy)
55ml (2 fl oz) water
1 tsp msg
Unfolding of how to make chee cheong fun with filling
Ingredient
A pack of ready fresh rice rolls
Something like this (you could get it from any chinese supermarket)
Method
1. Wash ready fresh rice rolls and put it in a container
2. Add oil to it
3. Place in microwave for 2-3 mins to soften it
4. Remove and soaked it in water for awhile (this help to unroll the rolls)
5. Work the soften rice roll in a plate or board, unroll each individual rolls and a line the prawns filling and roll it back.
6. Reheat the treated rice rolls with prawns filling back to the microwave for 1-2mins.
7. Pour the sauce over and serve.
Garnish with fried onion and chinese parsley.
If you like heat, add sambal chilli to it... yum yum
Play around the filling with charsiew or mushroom, any of your liking.
Banana Muffin
Here the unfolding of the recipe
Pocket Wanton
Inspired by the Siam Cuisine deep fried stick wanton, i gave it my own twist, the mini pocket wanton.
Unfolding of the recipe
Ingredients:
Filling
1 tbsp chopped garlic
50g shredded carrot
50g shredded black mushrooms
50g soaked cellophane noodles also known as glass noodles (if you don't have, could also substitute with bee hoon... hehe)
100g shredded cabbage
200g shredded yam bean
200g minced pork
Filling seasoning
(A)
2 tbsps water
1/2 tsp cornflour
1/2 tsp sugar
1 tsp salt
2 tsps sesame oil
1 tsp fish sauce
pinch of pepper
(B)
1 tsp shaoxing wine
Wrapper
A pack of square Wan Tons wraps (you could get it from any chinese supermarket)
Method
Filling
1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add minced pork stir fry for awhile until pork is half cooked and add in shaoxing wine.
2. Add in yam beans, cabbage, mushrooms, cellophane noodles and carrot. Stir well. Add seasoning (A) and stir further.
3. Set it aside and cool.
To wrap
1. Prepare two small bowl of water, one clear and one starch. (clear for fingertips rinsing, as it maybe messy)
2. Moisten the top and side edges with starch water
3. Place teaspoonful of cooked filling in the center, fold it half and tuck in the filling and roll it into a round pocket
4. Press to seal the sides.
Walla
Deep fried it, yummy wantons in the waiting...
Note: Covered the remaining in damp kitchen towel or tea towel and stored in the refrigerator.
Thursday, June 19, 2008
Nasi Lemak
Darling loves this and rated it 4.5 out of 5 and commented it by far the much better dish that i whipped up.
Unfolding of the recipe
Ingredients
Rice
2 cups rice (rinse dry)675ml coconut milk, instead 300ml coconut milk and 375ml water
4 pandan leaves (knotted)
1 stalk lemongrass (bruised)
since coconute milk is reduced, add some sugar to spice it up the reduce sweetness from coconut
Method
Put all ingredients; rice, coconut milk, water, pandan leaves, lemongrass into rice cooker. After 10 minutes, open rice cooker add salt and colouring (if desire) and stir for 1min. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.
Microwave fried ikan billis
Recipe from Ang's culinary adventures, its super super fast and easy. You have to try it to believe!
Ingredients
A handful or 15g of ikan billis
2 tbsp of oil
1 tsp of chilli powder or curry powder (optional)
salt and pepper to taste
Method
1. Wash Ikan Billis and air dry
2. Add oil and chilli powder
3. Place in microwave for 2 mins, remove and stir, repeat until desired degree of crisp
Fried Turmeric Chicken
Ingredients
chicken wings or chicken drumsticks (desire amount)
Marinate with coriander powder, cumin powder, pepper powder, cinnamon powder, turmeric powder, curry powder, fish sauce, milk, oil, salt and pepper.
Method
1. Marinate chicken for an hour or more
2. Remove from marinate and air dry
3. Deep fry chicken and turn occasionally to cook evenly until crisp and golden brown.
4. Drain on paper towels.
Accompaniments
- groundnuts (fried in 1/2 tps oil)
- cucumber (sliced)
- egg omelet
- egg sambal (see recipe below)
- 1/2 hard boiled egg
- tou kwa (cut each tou kwa into 8 slices, deep fry in vege oil)
- vegetarian ikan bilis (anchovies) (shredded potato slices or yam slices, deep fry until crispy. Add salt to taste)
Play around with any of the above accompaniments, served with coconut rice and sambal chilli for additional spiciness.
Semi-homemade Egg Sambal
Unfolding of the recipe
Ingredients
2 eggs
6 tbsps sambal chilli paste from bottle
1/2 cup coconut milk
2 - 3 tbsps tamarind (assam) juice
salt and sugar to taste (if needed)
2 tbsps oil
Method
1. Hard boil the eggs and shell them.
2. Cut eggs into halves and arrange neatly in a serving dish.
3. Prepare the sambal chilli paste, coconut milk and assam juice.
4. Heat the oil and fry the chilli paste for 2 to 3 mins.
5. Add the coconut milk, assam juice and season to taste.
6. When the sambal is slightly thick, pour over the eggs and serve.
Chocolate Chips Cookies
Prep: 1omins. Bake: 12mins. per batch Yield: 18 midsize cookies
Unfolding of the recipe
Ingredients
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 eggs
1/2 tps vanilla extract
1 1/8 cups all-purpose flour
1/2 tps baking soda
1/2 tps salt
1/2 cup semisweet chocolate chips (more if you like)1/4 cup chopped pecans (optional)
Method
1. In a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be slightly sticky)
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350F for 10-12mins or until lightly browned. Remove to wire racks to cool.
Darling loves it!
Savoury Steamed Rice Dumplings
Tomato Vinegar Salad
All you need Ingredients:
Method
Popiah Filling
Unfolding of the recipe
Ingredients
Filling
1 tbsp chopped garlic
50g shredded carrot
50g shredded bamboo shoot (don't have bamboo shoot, substitute it with more yam bean)
50g shredded black mushrooms
50g dried shrimps (soak for 10min and drain)
100g minced pork
100g shredded yam bean
Filling seasoning
2 tbsps water
2 tsps sesame oil
1/2 tsp cornflour1/2 tsp sugar, 1 tsp salt (according to your taste)
pinch of pepper
Method
Filling
1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add fried shrimps and stir fry till fragrant. Add minced pork and stir well.
2. Add in yam beans, bamboo shoot, mushrooms and carrot. Stir well. Add seasoning and stir further.
3. Set it aside and cool.
Wrapped it with spring roll pastry (you could get it from any chinese supermarket), deep fry it and turns it into fried spring rolls aka fried popiah.
Fried Hokkien Mee
Thursday, May 29, 2008
Futo-maki
Jess passed me a sushi book and i decided to make some sushi rolls.
There are two types of Nori -maki aka rolled sushi: Futo-maki and Hoso-maki
Here i'm making futo-maki,
Futo-maki means "big roll", and contains several ingredients.
Unfolding of the recipe
Ingredients
Fillings:
tamagoyaki aka fried egg (recipe could be found under tempura plate, below)
crab meat
cucumber (thinly sliced)
nori sheet (seaweed sheet)
mayonnaise (optional)
wasabi (optional)
Su-meshi aka vinegared rice
1 cup japanese rice
3 tbsps vinegar
7 1/2 tps sugar
2 tps salt
Making su-meshi :
1. Wash 7ounces/ 1 cup japanese short grain rice thoroughly in cold water. When the water runs clear, drain the rice well and set aside for 1 hour.
2. Put the rice into a deep pan and add 9 fluid ounces/ 1 1/3 cups water. The level of the water should not be more than a third of the depth of the pan.
3. Cover the pan, place over a high heat and bring to the boil. Cook for 5mins, then turn the heat to the lowest setting and simmer the rice for 7-13mins, or until the water has been absorbed. Remove the pan from the heat and set aside. Still covered, for 10mins.
4. Meanwhile, in a small bowl, mix together 3 tbsps japanese rice vinegar with 7 1/2 tps sugar and 2 tps coarse salt. Tip the cooked rice into a wet wooden sushi tub or a mixing bowl. Sprinkle with the vinegar mixture.
5. Using a wooden spatula gently fold the vinegar mixture into the rice. Do not stir. Cooling the rice at the same time, by fanning it, helps to ensure prefect results. Cool before shaping, but do not chill or the rice will harden.
Making rolled sushi:
1. Cover a sushi rolling mat with a toasted sheet of nori, placed shiny side down.
2. Spread the vinegar rice evenly over the nori, leaving a 1/2inch margin on the side farthest from you. Press the rice down firmly.
3. Spread a thin strip of wasabi paste or mayonnaise lengthwise down the center of the rice (optional) and arrange the filling horizontally over it.
4. Roll up the sushi rolling mat from the near side. Squeeze gently to form the filled nori roll, then carefully unwrap the mat.
5. Slice in small pieces just before serving.
6. Done.
Serve with wasabi and soya sauce, *yum* or with more mayonnaise.
Enjoy!
Tempura Plate
My tempura plate consists of: tamagoyaki (fried egg), shrimp, crab meat, carrot.
More of the other varieties:
Meat: raw scallop, calamari, fish - cut into bite size pieces
Veg.: sweet potato, japanese pumpkin, shiitake, eggplant, zucchini, asparagus, green bean, green pepper, broccoli, cauliflower, onion.
Unfolding of how to make Tempura
Preparing tempura pieces:
raw shrimp - shell, devein and butterfly
Drain and pat dry with paper towel. Dust with dry tempura batter mix.
carrot
Cut vegetables into bites size pieces. Drain and pat dry with paper towel.
Preparing tempura batter:
1 cup miyako tempura batter mix (or any brand)
1 cup ice cold water
Combine in bowl and stir until large lumps are gone; do not beat or over mix. Mixture will be lumpy.
Cooking tempura:
1. Using a wide, deep pan or wok, add vegetable oil to measure 2 to 2 1/2 inches deep. Heat oil to 375F.
2. Dip tempura pieces in batter to coat.
3. After dripping off excess, gently slide into oil, cooking only a few pieces at a time; do not overcrowd.
4. Turn occasionally to cook evenly until crisp and light golden brown.
5. Drain on paper towels.
6. Serve hot with tempera dipping sauce or with a light sprinkle of salt and lemon wedges.
Note: For best results, clean to remove batter residue from oil with wire mesh strainer after each frying procedure.
Tempura dipping sauce:
3/4 cup water
1/4 cup soy sauce
1/4 cup mirin (japanese sweet sake) or sherry
Combine all ingredients in saucepan and bring to boil. Remove from heat and pour into shallow bowls. Enjoy with hot tempura.
Unfolding of how to make tamagoyaki
Ingredient:
2 eggs, beaten
1 1/2 tbsps second dashi stock
2 tps sake
1/2 tps salt
vegetable oil. for frying
Method:
1. Mix the beaten eggs, dashi stock, sake and salt in a bowl.
2. Heat a little oil in a frying pan on a medium heat.
3. Pour in just enough egg mixture to cover the base of the pan thinly. As soon as the mixture sets, fold the omelette in half toward you and wipe the space left with a little oil.
5. With the first omelette still in the pan, repeat this process until all the mixture is used.
6. Each new omelette onto a chopping board. Leave to cool, then cut.
*Walla* you got your home-cooked japanese cuisine, the tempura plate!
Mee Rebus
Mee rebus aka Malay noodle.
Ingrediants
Yellow noodles
Bean sprouts
Hard boiled egg
Diced deep fried beancurd
Chopped spring onion
Chopped celery
Deep fried sliced shallot
Sliced green chili (optional)
Sauce
2litres water
400g cooked mashed sweet potatoes
80g chopped dried shrimps
100g chopped shallot
100g chopped garlic
30g chopped turmeric
20g chopped galangal
2 stalks lemongrass (chopped)
4 tbsps ground bean paste
2 tbsps roasted peanuts (crushed)
Seasoning
1 1/2 tsps salt
4 tbsps sugar
1 tps dark soya sauce
Thickening
3 tbsps plain flour
4 tbsps water
*mix well
Method
1. Heat some oil. Fry dried shrimps, shallot, garlic, turmeric, galangal, lemongrass and bean paste till fragrant. Add water and bring to the boil. Add mashed sweet potato.
2. Put in crushed roasted peanuts. Add in seasoning. Stir in thickening glaze. This is the sauce.
3. Cook the noodles and bean sprouts in water. Drain. Put into a bowl. Pour in some sauce from step (2) and top with egg, beancurd, shallots, spring onion, celery and green chilli (red chilli), prawn (optional). Serve.
Wednesday, May 28, 2008
Kuey Chap
As i don't really enjoy fatty belly pork, pork loin is as good. Another simple and hearty meal.
Unfolding of the recipe:
Ingrediant
4 large soya bean cakes, cut into small squares
2 tbsps oil
2 tbsps sugar
6 cloves garlic, lightly bashed
(A)
2 tbsps light soya sauce
4 tbsps dark soya sauce
225ml (8fl oz) boiling water
1/2 tps salt
605g (21 oz) belly pork pork loin, cut into pieces10 2 hard-boiled eggs
Method
1. Immerse soya bean cakes in salted water for 5mins, drain and fry in a non-stick pan till lightly browned on all sides. Remove to a dish.
2. Heat a heavy-bottomed aluminium saucepan. Put in oil and sugar and leave till sugar turns a light golden brown. Add garlic, cook for a moment, add (A) and bring to boil. Put in pork and cook briskly for about 2omins or till pork is well done.
3. Add eggs and leave to simmer for another 1/2hr or till pork is tender. Add the fried soya bean cakes 10mins before the pork becomes tender and leave to simmer for 5mins. Serve hot.
4.Cook the kuey chap in water. Drain. Put into a bowl. Pour in some gravy. Top with celery, shallot. Serve.
Note:
Add small amounts of boiling water if gravy thickens before meat is tender.
Kuey chap, a fatter smoother version of kwayteow.
Tau-Suan
I never thought it was so easy to cook, only after i give it a try.
Here the unfolding of the recipe:
Ingredient
250g shelled mungo beans
1bowl sugar
1 bunch pandan leaves
deep fried twisted donghnut
Thickening glaze
5 tbsps caltrop starch (or substitute caltrop starch with cornflour and tapioca flour in equal portions)
6 tbsps water
*mix well.
Method
1. Soak mungo beans for 2hrs. Drain. Steam for 45mins.
2. Caramelize sugar over low heat. Add 1.5litres of water and pandan leaves. Discard the pandan leaves after it boils.
3. Stir in thickening glaze. Add the cooked mungo beans. Stir well. Serve with deep fried twisted donghnut.
The above portions cooked a big pot. Approx. serving 6 to 8ppl.
Tuesday, February 12, 2008
Minced Pork Dish
I personally like this dish alot.Is yummy and versatile, not to mention super easy to prepare and cook.
Unfolding of e recipe
Ingredient
250g minced pork
1 chinese mushroom (dice)
1 tsp of ginger (finely chopped)
1 tsp of garlic (finely chopped)
1 tsp preserved vege.
1 chilli padi (finely chopped)
1 star aniseed
Seasoning (A)
2 tbsps light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tbsp sweet rice wine
14 tbsps of water (or e water that used to soak e mushroom.)
Method
1. Fry ginger, garlic and star aniseed with 1 tbsp of oil and 1 tbsp of sesame oil.
2. Add minced pork. Stir fry for awhile. Add shaoxing wine. Stir in e remaining seasoning. Bring to the boil.
3. garnish with chopped spring onion (optional)
4. Serve hot.
serve with white rice
Steamed Pork Cake with Rice
minced pork 250g
chinese winter mushrooms (dice)
chinese dried shrimps (finely chopped) (for me, i use fresh prawn)
water chesnuts (dice) (no water chesnuts? in my case, i substitute it with chinese prevesed vege.)
2 tsp light soy sauce
1 tsp tbsp cornflour
1 tsp cooking wine
1 tsp sugar
1 tsp oil
1. combine minced pork, winter mushrooms, dried shrimps, water chestnuts and seasoning.
4. steam over high heat for 12 minutes or until pork is cooked.
Garlic Parmesan Drumettes & Winglets
Inspired by e garlic parmesan wings from Wingstop, i give it a try!
This dish is super duper easy and yet yummy,
just a little mess from deep frying action.
Unfolding of e recipe:
10 Drumettes
10 Winglets
(washed and patted dry)
Seasoning
Powder garlic
Powder parmesan cheese
Wednesday, January 30, 2008
Bak Kut Teh
A big pot of steaming bak kut teh.How about cooking it e easy way?!
Yeah, you could buy those ready package bak kut teh herbs and spice mix off shelves @ any chinese supermarket (any brand of your liking)
Oor.. if you would like to cook it from scratch,
Here e unfolding of e recipe:
2.5 litres water
800g pork ribs
Heral ingredients
2 star aniseeds
3g dang-shen
200g garlic
3g cassia bark
30g yu-zhu
2 tbsps peppercorns
Seasoning
2 tsps salt
20g rock sugar
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp pepper
Method
1. Blanch the pork ribs in hot water. Rinse well. Set aside.
2. Bring water to the boil. Put in heral ingredients. Simmer for 30mins. Add pork ribs and seasoning. Simmer for 45mins. Serve.
This another simple dish to cook, you just have to dump all e ingredients in a big pot and cover up lid and just leave it to simmer for about 1hrs+ and e last step season to taste of your liking. How difficult can this be?
You could served it as a 1 dish meal
or with any stir fried chinese veg.
or either salted mustard greens, its goes well with bak kut teh.
if you can't finish e big pot of bak kut, then turns its into a plate of bak kut mee.
enjoys =)
oh-ya and not forgetting a plate of chilli padi with dark soy sauce as dipping. slurp~
Fried Cai-Tou Guo aka Fried Carrot Cake
I was so damn happy!
Its taste so yummy then what i've expected. Yummio~
Cai tao guo for you???
I can cook it from scratch now. Yeah, baby!
Unfolding of e recipe:
Cake
350g white radish (shredded)
5 tbsps cooking oil
1/2 tbsp chopped garlic
3 tbsps chopped dried shrimps (optional)(in my case i opt it out)
Seasoning
600ml water
1tbsp sugar
1/2 tbsp salt
pinch of pepper
Thickening glaze
500ml water
350g rice flour
25g caltrop starch
Method
1. Heat oil. Stir fry garlic and dried shrimps until fragrant. Add shredded white radish and stir fry. Add seasoning and stir well. Stir in thickening glaze when it boils. Cook until the sauce thickens. Then pour the mixture into 8 x 8 x 2-inch mould. Steam for 45mins.
White or black carrot cake for you?
Here both recipes
Fried radish cake ingredients (white)
200g white radish cake (cut into cubes)
1/2 tbsp chopped garlic
1tbsp preserved dried radish (rinsed)
2 eggs (beaten)
1 tbsp fish sauce
belacan chilli paste
spring onion
chinese parsley (optional)
Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Add eggs and fry till both sides crispy. Sprinkle with spring onion. Serve with belacan chilli paste.
* add chinese parsley to enhance the flavour.
Fried Cai-tou guo ingredients (black)
200g white radish cake (cut into chucks)
1/2 tbsp chopped garlic
1 tbsp preserved dried radish (rinsed well)
2 eggs (beaten)
1 tbsp hoi sin sauce
spring onion
*sweet dark soy sauce (personal i like my cai-tou guo to be very dark, so i add in sweet soy sauce to darker it)
Method
1. Heat 2 tbsps of oil in a non-stick pan. Stir fry the chopped garlic and preserved dried radish till fragrant.
2. Add white radish cake and fish sauce. Stir fry for awhile. Stir in eggs. Stir fry till fragrant. Turn off the heat. Add hoi sin sauce and stir well. Garnish with spring onion. Serve.
* add chinese parsley to enhance the flavour
