Thursday, April 30, 2009

Dessert - White Fungus, Dates, Barley and Longan Tong Sui

This one is one easy dessert to make.

1-2 pieces of White Fungus
10-12 Red Dates
10-12 Dried Longan/Canned Longan
1.5-2 litre of Water
2 Pandan Leaves
Rock Sugar
Handful of Barley

Preperation Methods:

Soak White Fungus, Red Dates and Barley and Dried Longan in water for about an hour (if canned longan is used u can try make the colour of the canned longan brown by boiling it in palm sugar solution and left overnight).

Boil barley, red dates and pandan in water for about 1 hour or till barley is soft. Add white fungus and dried longan boil for a further 15 minutes (if normal longan is used, add before heat is turned off). Add water during cooking when water level is low and more water is desired.

Pork - Nan Ru Pai Gu (Fermented Bean Curd Pork)

This is one special dish that started of with my crazy idea when I found fermented bean curd in Aalen. I used it at first to marinade pork belly and then frying it. This one is another version as we do not have pork belly.


500g Pork Ribs (Cut in pieces)
1 tbsp Corn Flour
1/2 - 1 tbsp Sugar
1 tsp Salt
1 tsp Black Soy Sauce
3 pcs Fermented Red Bean Curd
2-3 tbsp Fermented Red Bean Curd Sauce (just the sauce from the bean curd)

Preparation Method:
Mix all ingredients together and marinade pork for at least half an hour (or marinade overnight). Turn baking oven to about 250C (High heat helps it cook faster and because of its cut in small pieces, there's no fear that the meat inside will not be cooked when the outside is burnt). Lay out pork on aluminum foil. Bake the pork for 20 to 30 minutes, turning the meat every 10 minutes. During the baking process, the meat will produce water/oil, when turning the meat, remember to get rid of the water/oil.

Wednesday, April 29, 2009

Prawn - Prawn Sambal

I started wanting to make a nasi lemak. But then decided to change plans due to the fact that I did not have cucumber, ikan bilis and peanuts. I enjoyed this quite a fair bit. Reminds me of Madam Kwan's nasi bojari.....


20 prawns
2 large onion (sliced in rings)
1 tbsp sugar
2 tbsp tamarind paste
1 tsp black soy sauce
1 tsp salt
1 tsp fish oil

20 dried chilies
3 fresh chilies
1 small piece of belachan
2 lemongrass
1 tbsp coriander (not necessary)
8 cloves of garlic
8 shallots
2 tablespoon of oil
1/2 cup of water (or more depending on you own liking)

Preparation methods:

Heat a pan with oil and fry onions till soft. Add in blended ingredients and simmer in medium heat. Add the rest of the ingredients for seasoning and cook for 5 minutes or longer till the sambal gets the consistency you like.

Reheat the pan and fry prawns till cooked. Usually 3 to 5 minutes a side. Add in sambal that was made before and heat for another 5 minutes.

p/s I did not have raw papaya here. Would have cut them in slices and replace 1 sliced onion. I'm sure it would taste much better.

Monday, April 27, 2009

Pork - Char Siew

This dish is one dish that i crave most of the time. Having have the Thai version of this dish in Berlin, I came back to Aalen set on making my own Char Siew.


500g Pork Fillet cut into strips


1 tbsp Minced Garlic/ Garlic powder
1 tbsp Rose Wine/ Shao Xing Wine (I use Shao Xing as theres no Rose Wine)
1 tbsp Superior Soy Sauce
1/2 tbsp Five Spice Powder
2 tbsp Hoisin Sauce
2 tbsp Honey
8 tbsp Sugar (less if you don't want it that sweet)
Pinch of Salt
Dash of pepper

p/s Havent found substitute for Hoisin sauce. I once tried using Honey, Tomato Sauce and Oyster Sauce to substitute it but it didn't taste quite the same. However it is possible to use this combination to substitute Hoisin Sauce.

1 tbsp Oil
1 tbsp Honey
1 tbsp Soy Sauce (Black Soy Sauce if you want it to look charred on the outside)

Preparation Methods:

Mix seasoning in with pork and marinade for a few hours or overnight. Preheat oven to 250C and cover pork with foil and bake for 5 to 10 minutes. Open foil and bake for further 20 minutes or till pork i dry, turning the pork every 10 minutes. Take pork out, turn on switch oven to grill and glaze the pork with glaze. Grill for about 5 to 8 minutes, each side. Make sure to watch the grill as it can easily overcook and burn your pork.

Once done, cut in slices and serve with rice.

p/s Have yet to make sauce for the char siew like those in shops. I tried once but forgot the recipe. Will continue experimenting.

Pork - Dou Shi Pai Gu (Fermented Black Bean Pork Ribs)

This is a recipe i found online which i tweaked and tested. One of my Dad's favorite dishes when having Dim Sum which i wish to prepare for him when I'm back in Kuching. Maybe attempt to open a substandard Dim Sum Shop outside my house. If so...please come :)


500g Pork Ribs cut into small pieces

1 tbsp Soy Sauce
1 tsp Black Soy Sauce (optional)
1 tbsp Shao Xing Wine (read that Guiness is also a good substitute)
1 tbsp Oil
1 tbsp Sugar
1.5 tbsp Corn Flour
1 or 2 tsp Sesame Oil
2 tbsp Water
2 tbsp Fermented Black Bean
2 or 3 Fresh Cut Chili
2 tbsp Minced Ginger
3 cloves Minced Garlic (put more if you like garlic)
Pinch of Pepper and Salt

Preparation Methods:

Mix all the ingredients into a pot and marinade for a few hours or overnight. Put in plate the next day and steam for about 20 mins or longer till cooked.

Saturday, April 25, 2009

Bruschetta ala Joshi

This is something simple i whipped up for lunch! Its very simple....tastes good...and healthy


a) Bread

Olive oil
Cinnamon powder
Italian Bread

b) Toppings (as shown here)

Spinach (Basil would be better)
Sliced Mozzarella Cheese
Sliced Tomatos
Quail Egg
Sundried Tomatos

Seasoning: Salt, Black Pepper, Dried Basil, Chili Powder

Preperation Methods:

Preheat oven to about 180C. Slice the italian bread. Sprinkle cinnamon powder over the bread and a dash of olive oil. Place in a pan and bake for 10 - 15mins (until the bread is crunchy). Put toppings on the bread and bake for another 2 minutes.

p/s This would be great with Caviar. I would like to recommend Beluga, Ossetra, Sevruga

Picture i took in KaDeWe when i was in Caviar!!