Desset - Peanut Paste

This is a dessert, which u get in Hong Kong? Not sure...but its been such a long time since i had it. HC suddenly raved said she had cravings after finishing 5 Reese's Peanut Butter Cups (love them!!) so off i went to the kitchen and made this dessert which turned out nicely.

Ingredients:

500g peanuts
3 rock sugar (or enough sugar)
2 cups water
1 cup milk
4 tbsp butter

Preparation Methods:

Use toaster to toast peanuts for about 10 mins, alternatively, fry with low heat and constantly stirring till peanuts are brown. Remove peanut skin, boil peanuts in enough water to cover the peanuts till dry.

Blend peanuts, adding water slowly, ensuring that peanuts are as fine as possible. Meanwhile, boil 2 cups of water and add sugar, pour the blended peanuts in, milk and butter and stir constantly. Turn to low heat and cook till desired thickness is achieved. Add more milk and/or water if the paste is too thick.

Use a sieve to sieve the paste or muslin cloth and squeeze out liquits from paste to get a smoother paste.

Dessert - Lek Tau Suan

This is one dessert that i must say i have not had in a long time. They dont serve this anymore. Its so hard to find. This is one dish that i have wif you tiao. however, my 1st attempt on you tiao kind of failed, dont think i rested it enuf. Will try tweak the current recipe.

Ingredients:

250 g mung beans without skin
2 to 3 pandan leaf
2 cups water
5 tbsp sugar
10 tbsp tapioca flour dissolved in 1/2 cup water

Preparation Methods:

Soak mung beans at least for 3 hours or overnight.

Steam mung beans for about 20 minutes or until cooked. Meanwhile, boil the 2 cups of water with pandan. Add sugar and tapioca flour solution. Pour steamed mung beans in and stir. Add more tapioca flour solution if not thick enough. Mung beans should be able to float in the water. Serve with you tiao

Dim Sum - Siew Mai

This is one of the most common dishes while having dim sum.

Ingredients:

150g minced pork
150g minced prawn
2 tbsp shao xing wine
2 presoaked dried mushroom
2 tbsp presoaked dried prawn
1 tbsp white soy sauce
1 tsp ginger powder
salt and pepper to taste.
wonton skin
1 carrot

Preparation methods:

Dice dried mushroom and dried prawn. Mix with all the other ingredients. Put about 2 tsp of meat on a wonton wrapper. Wrap the meat, cutting the edges and using water to hold the skin together.

Last but not least place on top of a piece of sliced carrot to prevent it from sticking to plate while steaming. Steam for 15 to 20 minutes.

Sambal - Sambal (For Dipping)

This sambal is a simple sambal recipe that i worked out for use to eat with the ayam penyet, or to eat with rice with nasil lemak.



Ingredients:

1 tsp tamarind pulp
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp turmeric powder
1 tsp sugar
salt and pepper to taste

Blend A:
4 chilies
1 large shallot
4 cloves garlic
1 large onion
4 slices ginger
1 tbsp belachan (toasted)


Blend B:
1 to 2 tomatos

Preparation Method:

Blend ingredients for A. Heat 6 tbsp oil and fry blended ingredients till fragrant. Add blended tomato and rest of ingredients. Simmer till paste is formed.

Chicken - Ayam Penyet

This is some indonesian dish which i made today. Currently into frying things recently. Since I started jogging, i have less guilt eating.

Ingredients:

2 deboned, chicken with thigh
4 tbsp coconut milk
1 tsp light soy sauce
1 tsp sugar
1 tsp salt
1 tsp turmeric
1 tsp tamarind pulp
enough flour to coat chicken.

Blend:
1 stalk lemongrass
1 sprig corainder
1/2 tbsp cumin
2 red chilis
4 slices ginger
3 cloves garlic

Garnish:
4 tbsp Grated coconut flakes (fried)


Preparation Methods:

Blend ingredients, fry with 2 tbsp of oil till dry and fragrant, add rest of ingredients and put deboned chiken in. Simmer till sauce thickens. Leave chicken to marinade with sauce for at least 1 hour.

Heat enough oil to submerge half of the chicken. Fry chicken till brown with medium heat. (about 5 minutes each side). Take chicken out, coat with flour, heat oil until very hot and fry for another two minutes each side. Serve with garnish and sambal.

Chicken - Ayam Percik

This is a recipe for a type of barbequed chicken. However, i decided to use the baking oven instead as i am just too lazy to grill it in the bbq pit.


Ingredients:

2 chicken drum with thigh
1 tsp salt
1 tsp pepper
1 tsp black soy sauce
t tbsp tamarind pulp
1 cup coconut milk
1 tbsp mash potato

Blend:
1 large shallot
3 garlic
3 cm ginger
1 stalk lemon grass
5 presoaked dry chili
1 tsp cinnamon powder
1 tsp turmeric

Preparation Methods:

Blend the ingredients and mix everything and marinade overnight.

Bake at 180C for 10 minutes each side, baste frequently. Then turn oven to grill function for 5 minutes each side.

When chicken is almost done, use low heat and simmer marinade till thick. transfer chicken to the sauce, coating the chicken with marinade. Serve when sauce becomes thick.

Beef - Daging Masak Hitam/Malay Soy Sauce Beef

This is a super dish to go with rice. The more i eat, the more i want it.


Ingredients:

Beef:
300g beef cut in slices
2 tbsp dark soy sauce
4 tsp dark soy sauce
1 tsp light soy sauce
1 tsp turmeric
1 tsp cinnamon powder
1 tbsp concentrated tomato puree
2 tbsp sugar
1 cup water
salt to taste


Blend:
2 large onions
1 large shallot
3 cloves garlic
5 presoaked dried chili
1 lemon grass
1 star anise
4 cloves
1 tsp fennel seeds
3 cm ginger


Preparation methods:

Marinade the beef with soy sauce an leave aside.

Blend spices, heat 3 tbsp of oil and fry spices till fragrant. Add rest of ingredients and bring to boil. Add beef and boil till sauce becomes thick. Serve.

Potato - Bombay potato

This is one dish that i have no idea what it is officially called. I believe it is called bombay potatos. But anyways, give it a try. I love it, and maybe u will too


Ingredients:

3 boiled large potatoes
1 onion (sliced)
1 shallot (chopped)
10 tbsp tomato puree/diced tomato
2 tsp fennel seed
1 tsp garam masala
2 tbsp yoghurt
1 tsp turmeric powder
2 sprig chopped coriander
1 tsp chili powder
1/2 cup water
salt and pepper

Preparation Methods:

Cut boiled potato in slices and fry till brown.

Meanwhile heat pan with 3 tbsp of oil, add onions, fennel seed, and chili powder. Fry till fragrant, add tomato puree, water and rest of ingredients except for yoghurt. Add fried potatoes cook till sauce become pasty, add the yoghurt, serve.

Prawn - Assam Prawn

The secret to this ingredients is getting good quality tamarind pulp. Which sadly, i dont have. I used tamarind paste


Ingredients:

12 prawns
2 tbsp tamarind pulp mixed with 1/2 cup of warm water
2 to 3 tbsp sugar
1 tsp pepper

Preparation Method:

Take the juice of the tamarind water, remove the pulp and mix all ingredients and let it marinade for at least half an hour.

Use low heat and simmer prawn and marinade until the marinade thickens. Serve.

Chicken - Kurma Chicken / Ayam Masak Kurma

This is one dish that i seldom get. Esp not in kuching. It is kind of Curry like but it taste differnt from curry. Love it actually.



Ingredients:

2 chicken drum and thighs (chopped)
2 tomatos (quatered)
1 large onion
2 cinnamon stick
2 star anise
4 cloves
2 cardamom
1 tbsp fennel seeds
1/2 cup water
1/2 cup coconut milk/santan
2 tbsp of kurma powder
1 tsp sugar
salt and pepper


Blend:
3 slices garlic
5-10 presoaked dried chili
3 cloves garlic
1.5 large shallot

Preparation Methods:

Boil potato until half cooked, cut in slices and fry in oil till brown.

Meanwhile heat pan with 3 tbsp of oil, add in blended ingredients, cinnamon stick, onion, star anise, cloves, cardamom and fennel seeds and fry till brown and fragrant. Add chicken and fry till browned. Add water, kurma powder, sugar and let the chicken boil till sauce is nearly dry. Add the coconut milk, tomato, potato and let it boil down till the sauce is thick. Serve