Food Makes My World Just That Bit Rounder

Pork - Pork Medallions with Orange, Balsamic, Mustard Honey Glaze served with Rockets and Mozarella Cheese

2010-10-07T13:41:00.001+02:00

Just felt like eating pork

Ingredients:

3 pieces Pork Medallion,
Salt & Pepper

Glaze:
2 Orange (Juiced)
1 tsp Mustard
1 tsp Balsamic Vinegar
1 tbsp Honey
Salt and Pepper

Handful of Rockets and motarella cheese sliced..

Preparation:

Heat pan with a tablespoon of butter, sear pork medallions. Meanwhile, mix the ingredients for the glaze. Remove the medallions, reduce the glaze till it thickens, return pork into the glaze and let it slowly cook for 2 or 3 mins, or till sauce is thick. Key is to put the pork back in at the right time so as to not overcook it when then glaze thickens.....

Serve!!

Chicken - Simple Roast Chicken Recipe

2010-05-07T23:17:00.000+02:00

This is really one simple roast chicken that I made the other day. The chicken turned out very juicy

Ingredients:

1 Whole Chicken
3 Potatos, peeled and halved
4 Carrots, halved
1 bunch fresh parsley
1 lemon
salt/pepper

Preparation Methods:

Preheat oven to about 220C. In a baking tray, put onions, carrots and potato in the tray. Sal the vegetables.Clean chicken, take out innards, add pepper and salt to the chicken (on skin and inside the stomach) and put 3 stalks of parsely in the stomach. Poke a the lemon with fork numerous times all over the lemon. Put lemon in chicken stomach. Put rest of parsley on top of bed of vegetables and place chicken on top. (Breast side up)

Put in oven for half an hour, flip chicken, bake for anohter 15 mins and turn chicken over again for the rest of the 15 mins. Serve

Rice Cake - Deokbokki

2010-05-07T23:02:00.000+02:00

Ingrediets:

1 pkt Rice Cake (Parboiled till soft)
1 carrot, shredded
1 stalk spring onion
1 onion sliced
3 tbsp sugar
3 tbsp korean hot chili paste (Gochuchang)
3 tbsp sugar (or more)
1/2 cup water

Prepration Methods:

Heat 1 tbsp of oil and fry onions till brown. Dissolve korean hot chili paste in water and pour into pan. Add rest of ingredients except for sesame seed. Boil till sauce becomes thick. Add sesame seed. Stir and serve on plate.

Noodles - Curry Mee

2010-05-07T22:56:00.000+02:00

Ingredients:

Other ingredients:
1 pkt Yellow Noodles
1 pkt Fried Tofu
20 Prawns
300g Bean Sprouts
200g Chicken Breast (shredded)

Soup ingredients:
2 litres water
1 inch belachan/shrimp paste
3 tbsp brown sugar
1 tbsp fish sauce
2 tbsp chili oil
3 tbsp coriander seed powder
1 tbsp turmeric powder
1 tbsp pork lard
1 tbsp vegetable oil
1 litre thick coconut juice
salt/pepper

Blend:
250g shallots
4 inch ginger
2 inch galangal
10 cloves garlic
15 dried chili

Preparation Method:

Heat pork lard and oil and fry blended ingredients till fragrant. Add rest of the soup ingredients and boil for about half an hout or until thickness of soup is desired.

Blanch bean sprouts, noodles and prawns. Put noodles, prawns, bean sprouts, fried tofu and serve the soup.

Cookies - Big,Fat, Sinfully Chewy Choc Chip Cookies

2010-04-18T11:27:00.000+02:00

Lols..this is one recipe that no one shud ever even attempt to eat more than once a mth!! Its so sinful that even I, feel my arteries clogging. The reason is, I actually added pork lard to the recipe. Its amazingly heavenly...

Ingredients:

250g All-purpose flour
3g baking soda
3g salt
120g unsalted butter, melted
50g pork lard,melted
200g brown sugar
90g white sugar
15 ml vanilla extract
1 egg
1 egg yolk
200g choc chips

Preparation Method:

Preheat oven to 165C. Put parchment paper on a baking tray.

Sift flour, baking soda and salt and put aside.

Mix butter, brown sugar and white sugar. Stir till mixture is evenly mixed. Add egg, egg yolk, vanilla extract and cream the mixture. Add the sifted flour slowly and stir till mixture is consistent. Add the chocholate chip and stir.

Place as many 3 tbsp large dough on the parchment paper, each about 3 inch away from each other. Place in the oven and bake for 15 minutes. Take it out, let it cool on the parchment paper and serve when cookies are no more soft.

Pork - Hungarian Goulash

2010-04-18T11:11:00.000+02:00

Hvent had this in a long time. There were two hungarian girls from my hostel..or my ex-hostel who made amazing hungarian goulash!:..recreated the dish...

Ingredients:

1 kg pork (cut into 1x1 inch cubes)
3 large carrots (cut into cubes)
3 tomato (cubed)
4-5 large potatos (cubed)
3 bay leaves
2 onions diced
1 tbsp caraway seeds
2 tbsp black pepper
2-3 tbsp paprika pepper/hungarian pepper
5-10 dried chili
3-4 tbsp tomato paste
2.5 to 3 litres of water
Salt

Preparation Methods:

Heat about 3 tbsp of olive oil, brown onion and add paprika powder. Keep stirring.

Add the pork and stir till browned, add bay leaves, caraway seed,black pepper and dried chilli. Stir for another 1-2 minutes. Add water, tomato paste and stir. Cover pot and cook for about half an hour with medium heat.

Add the carrots, tomatoes and potatoes. Stir and cover pot and cook for another half hour. Add salt to taste and serve.

Noodles - Beef Noodles

2010-01-16T01:44:00.000+01:00

This is one dish that i made for my friends who came to munich. Simple dish..just take a longer cooking time. This is pretty similar to the beef brisket recipe...

Ingredients
500g beef brisket (cubed)
3 cloves garlic (diced)
5 slices ginger
2 cinnamon stick
5 star anise
3 cardamom seeds
1 tbsp cloves
3 large bay leaves
1 tsp black peppercorn
1 shallot (diced)
1 tsp sugar
2 tbsp oyster sauce
5 tbsp light soy sauce
1 tbsp black soy sauce (or more if you want it to be darker)
1 litre
salt and pepper to taste
Handful bean sprouts
Rice noodles/Noodles

Preparation Methods:

To make the soup. Heat two teaspoons of oil, add garlic and rest of herbs and fry till fragrant. Add meat till its browned and add water. Add the rest of the ingredients except for bean sprouts and noodles. Boil for 3 hrs or till meat is tender.

Blanche bean sprouts and boil noodles till cooked. Fry shallot with 5 tbsp oil till brown. Add to the soup before serving into a bowl of noodles topped with beansprouts.

Beef - Ngau Lam Pou, Chinese Braised Beef Brisket

2010-01-16T01:22:00.002+01:00

This is a yummy yum dish that i cannot resist. Everytime i go chinatown in london late at night after clubbing, this is usually what i order, and i never get sick of it.

Ingredients:

500g beef brisket
3 cloves garlic (diced)
5 slices ginger
2 cinnamon stick
3 star anise
2 cardamom seeds
3-4 carrots, cut in chunks
5 large bay leaves
1 tsp sichuan pepper (optional)
1 tsp black peppercorn
1 shallot (diced)
1 tsp sugar
2 tbsp oyster sauce
5 tbsp black soy sauce
3 cups water
cornstarch as thickener
salt and pepper to taste

Preparation Method:

Cut beef into 2cm cubes. Heat 3 tbsp of oil and fry garlic, ginger, cinnamon stick, star anise, cardamom, shallots till fragrant. Add beef in and fry till browned. Add water and rest of ingredients. Bring to boil then lower heat. Cook till sauce is halved (about 1 hour). Add constarch to thicken if necessary and salt and pepper to taste.

Desset - Peanut Paste

2009-12-02T01:52:00.000+01:00

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

2009-09-28T21:38:00.000+02:00

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

2009-09-28T21:36:00.000+02:00

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)

2009-09-26T00:45:00.000+02:00

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

2009-09-26T00:36:00.001+02:00

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

2009-09-23T23:52:00.000+02:00

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

2009-09-23T23:30:00.000+02:00

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

2009-09-23T23:17:00.001+02:00

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

2009-09-23T23:11:00.000+02:00

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

2009-09-23T23:02:00.001+02:00

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

Egg - Sambal Telur

2009-09-23T22:54:00.000+02:00

This has got to be one of the best dishes to have with nasi lemak, although in my case, i had it with normal rice. Heres the recipe.

Ingredients:
3 Hard Boiled Eggs
10 tbsp tomato puree
1 tsp turmeric
1/2 tsp fennel seeds
1 tsp salt
1 tbsp soy sauce
1-2 tsp sugar
1 tsp tamarind paste
1/2 onion sliced
salt and pepper to taste

Blends:
2 big shallots
10 dried chili (pre-soaked)
4 cloves garlic
1 tsp shrimp paste/belachan

Preperation Methods:

Fry the egg in oil until brown.

Meanwhile, heat pan with 3 tbsp of oil, fry blended ingredients and onion till fragrant. Add the rest of the ingredients and half a cup of water. Add the fried egg in. Boil till desired thickness is achieved. Serve

Kuih - Char Kuih Kak/Char Kueh

2009-09-23T09:09:00.000+02:00

This is the Penang version of char kuih kak. Which kind of means fried cake. I will add the Kuching version soon.

Ingredients:

Riceflour cake:
1 cup cold water
1 cup + 2 tbsp hot water
1 cup rice flour
2 tbsp tapioca flour
salt and pepper

To Fry:
3 tbsp oil
1 tsp Black Soy Sauce
2 tbsp Chai Po (A type of picked mustard)
2 tbsp Dried Shrimp (presoaked and finely chopped)
2 tbsp garlic (finely chopped)
2 sprigs Chinese Chives,
2 tbsp Soy Sauce
5 Prawns (deshelled)
Fried Bacon Bits
Handful Bean Sprouts

Perpetration Methods:

Mix the ingredients in riceflour cake till smooth. Steam batter under steamer in 30 minutes. Leave to cool overnights.

Cut cake into cubes and fry in 3 tbso of oil. Fry till a bit brown. Remove riceflour cake and leave oil. Fry Chaipo, garlic and dried shrimp till fragrant, add the cakes. Add soy sauce and black soy sauce, prawns,sesame oil and fry till prawns are cooked. Add beansprouts and chives. Fry until beansprouts are semi soft. Add salt and pepper to taste and serve. Garnish with fried bacon n bits.

Noodles - Wan Ton Noodles/Kon Lou Mien

2009-09-23T01:23:00.000+02:00

This is a KL dish i presume, have no idea where it originates from but still has to be one of the top hawker food in west malaysia. In east malaysia, we have ours differently. Anyways, this was a project (yes i name my cookings projects) was one that was suggested by Mike...and thus......here we have it Kon Loh Mien or Wonton Noodles

Ingredients:

Wontons:
5 tbsp minced pork
5 tbsp minced prawn
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp Shaoxing wine
salt and pepper

Char Siew:
Follow the other Char Siew Post

Noodles:
Wonton Egg Noodles

Sauce:
2 slices ginger
2 Cinnamon
2 Star Anise
5 tbsp Black Soy Sauce
2 tbsp Sugar
1/2 cup water

Preparation Method:

Fry the cinnamon, star anise and ginger in 2 or 3 tbsp of lard or oil, fry till fragrant and add rest of ingredients. Bring till boil until sauce becomes thick like thick black soy sauce.

For wonton, mix ingredients for wonton, wrape with wonton skin and in water. Wonton is ready once it floats to the surface of the water.

Blanch the noodles in hot water till cooked, then in cold water, then in hot water. Add enough sauce to the noodles and more lard or oil. Add salt and pepper if necessary.

Noodles - Mee Jawa

2009-09-20T23:17:00.000+02:00

This is one of my moms favórite dish. And somehow, im also kinda influenced by her. I must say that i love this dish so much that i can eat it nearly every other day. Simple dish

Mee Jawa

This is a recipe for about 2 servings.

Ingredients:

Yellow noodles
Hard boiled eggs (quartered)
10 prawns (deshelled and keep shells)
1 large fried beancurd (optional)
Handful bean sprouts (blanched in hot water)
2 potatoes/sweet potatos
1/2 tsp black soy sauce
2 to 3 tbsp sugar
3 cups water
salt and pepper

Blend:
1 stalk lemongrass
2 inch galangal
3 cloves garlic
2 inch ginger
2 large shallots
10 dried chilis (pre-soaked in waters)

Garnish:
Fresh Coriander
Chili
Fresh lime

Preparation Method:

Boil potato till soft and blend with one cup of water to create a mashed potato, used as thickener.
Boil egg and quater it. Remove prawns shell and boil til cooked. (Keep prawns shell)

Blend ingredient. Heat wok, add about 2 tbsp of oil and fry ingredients and prawn shell till fragrant. Add 2 cups of water and enough mash potato (about 7 tbsp of mashed potato) to thicken the gravy. Add soy sauce and sugar and bring to boil. Remove prawn shell. Boil sauce till it reach desired thickness or add more potato mash. Add salt and pepper to taste.

Put boiled yellow noodles in sauce. Stir and serve. Garnish with chili, coriander , prawns and beancurd.

Noodles: Mee Bandung

2009-09-20T23:01:00.000+02:00

This is one dish that i have eaten many times during my college years back in Shah Alam. I never really appreciated it, well not as mch, but have found to love it when its properly done with a lot of dried shrimps.

These ingredients are only for one serving.

Ingredients:

Handful yellow noodles.
beef (boiled and thinly sliced) optional
1 egg
4 to 5 prawns
5 to 6 tbsp tomato puree
2 tbsp sugar
1 tbsp oyster sauce
2 cups water
1 tbsp soy sauce
1 tsp black soy sauce
salt
pepper

Blend:
3 tbsp of dried prawns (pre-soaked in water)
1 large shallot
2 cloves garlic
2 slices ginger
5 to 10 dried chili (pre-soaked in water)

Preparation methods:

Blend ingredients. Heat pan with oil, fry blended items till fragrant. Fry dried prawns shell as well. Add water,tomato puree, sugar, oyster sauce, soy sauce, black soy sauce and boil till sauce thickens.

Meanwhile, boil yellow noodle and prawn. Remove prawn when cooked and leave noodle to continue boiling till soft. Fry and egg, sunny side up.

Once sauce thickens, pour drained noodles and put egg into sauce and stir. Serve and top wif fresh corinader, fresh chili, prawns and beef.

Pickels: Acar Nyonya

2009-09-20T18:38:00.000+02:00

This is one dish that i really love. And according to Cute Carolyn aka CC, this is called achak. Wonder if it applies to all penangites. It is somewhat different than the one i have back home. Its not as sweet but then again....i love it....sour, sweet, hot.....what else is there not to like about this dish

Ingredients:

2 large cucumber (deseeded and cut into strips)
5 large carrot (cut into strips)
10 chili (seseeded and cut into strips)

Gravy:
6 tbsp dried prawns
1/2 tsp turmeric powder
2 or 2.5 large shallots (those in Germany are like 5 cm in length)
5 dried chili soaked in hot water ( add more if you want it spicier)
5 inch ginger
3 cloves garlic
150 ml vinegar
200 ml water
10-15 tbsp of sugar. (start with 10 and gradually add)
5 tbsp roasted sesame seeds
salt to taste

Preparation methods:

Take those vegetables, add a lot of salt mix and leave aside for water to drain out. After about half an hour, take vegetable and squeeze out all the water. Wash with running water. Squeeze out the water again and leave to dry in sun or in the open overnight.

Blend dried prawns, shallots, garlic, ginger. Heat oil in pan and fry blended ingredients till fragrant. Add rest of ingredients and let it boil till thick. Add more sugar, vinegar if required. And let sauce cool down.

Add vegetables into the gravy, stir and garnish with sesame seeds. Wait for one night or at least a few hours before serving.

Noodles - Ipoh Tauge Hor Fun/ Ngar Choi Gai

2009-09-20T18:09:00.000+02:00

I dont know why but i feel like posting this post....well, mainly cos i had a lot of difficulties trying to find relevant recipes online for this. Again, ngar choi gai come in many shapes forms and types and this is my take on the dish.

There are 3 parts to the dish....chicken, taugeh/ngar choi, hor fun/kueh tiaw....

Ingredients:

Sauce:
1st thing is the sauce...this is used for the chicken and taugeh:
2 tbsp oil from fried scallions
1 tbsp oyster sauce
1 tsp seasme oil
2 tbsp soy sauce
3 tbsp water

Part 1: Chicken

Check out my previous post on Hainanese Chicken Rice. However, the sauce is different....use the sauce in this recipe. And top with coriander

Part 2: Taugeh

Two handfuls taugeh/ngar choi

Part 3: Kueh Tiaw

Soup:
3 pieces ginger
2 cloves garlic
2 cinnamon stick
1 tbsp clove
2 star anise
2 to 3 litres water
chicken bones/feet or just use stock.

packet of kueh tiaw/horfun

Preparation methods:

Take ingredients for soup, fry with oil till brown and add water and boil till about 1.5 litre of water is left. Add salt and pepper to taste

While soup is boiling, cook chicken according to previous recipe.

At the same time,the ingredients for sauce and simmer till sauce is semi thick. Add more water if too thick. Set sauce aside.

When chicken is ready, pour sauce over the chicken. Add fresh coriander on top of chicken and serve.

Blanch bean sprouts/taugeh with hot water while making another portion of the sauce in the pan. Drain bean sprouts are semi soft. Transfer the bean sprouts to pan with sauce and stir with heat off. Serve.

Last but not least, boil the hor fun/kueh tiaw until cooked. Transfer to cold water and back to boiling water. Put in bowl and serve with soup. Add salt and pepper to taste.

Soup - Ginseng chicken soup (Korean - Samgyetang)

2009-09-20T17:43:00.000+02:00

I must tell u.....korean food is simple but heavenly...i just wonder why im so addicted to korean food. So this is a recipe for SamGyeTang.....cool thing is, theres red dates and ginger and glutinous rice stuffed in the stomach.....

Ingredients:

1 chicken
1 cup glutinous rice
6 red dates
3 slices ginger
3 stalks scallion (chopped in 2 inch lenghts)
1 packet ginseng (i used ginseng powder)
salt and pepper to taste

Preparation methods:

Soak glutinous rice overnight.

Drain rice and add red dates, ginger and stems of scallion and ginseng or ginseng powder. Mix and stuff into a deskinned chicken's stomach. use toothpics to cover opening and put in pot to boil, with water enough to submerge whole chicken in water.

Use high heat, bring water to boil and change to medium heat. Boil for an hour or more until chicken meat is soft. Serve

Chicken - Thai Pandan Leaf Wrapped Chicken

2009-09-17T21:54:00.000+02:00

Apparantly its called gai haaw bai dteuy. Doesnt matter anyways. This was my all time fav thai food as a kid!! What can get better? :) Cheers

Ingredients:

Chicken:
150g chicken cut in cubes size of a thumb
2 inch lemon grass
2 cloves garlic
2 tbsp soy sauce
1 tbsp coconut milk
1 tbsp brown sugar
1 tbsp shao xing wine
pinch pepper

Sauce:
5 tbsp water
3 tbsp soy sauce
2.5 spoon sugar
2 inch lemongrass
1 piece ginger
1 tbsp oil
1 tbsp sesame seeds
pinch pepper

Pandan Leaves

Preperation Methods:

Use mortar to mince lemongrass and garlic and add ress of ingredients and marinate overnight. Alternatively use a blender and blend all the ingredients and marinate chicken.

Fold pandan leaves and stuff chicken in. Or wrap and hold with toothpick. Heat oil for frying on medium and fry chicken till cooked. About 4 to 5 minutes on each side.

For sauce, heat a tbsp of oil, add ginger and lemongrass and fry till fragrant. Add soy sauce, water and sugar and simmer till sauce thickens. Add sesame seeds.

Pork - Kuey Chap/Kueh Chap/Kway Chap

2009-09-13T23:04:00.000+02:00

This is one recipe which i am really proud of. I kinda got inspiration from a thai kuey chap recipe Mikkie gave me last year but i added way more different kinda herbs and tweaked the whole thing into what is supposed to me one of my favorite kuching hawker food.

Ingredients:

For soup:
4 clove garlic
4 inch ginger (sliced)
3 tbsp black peppercorn
2 tbsp cloves
3 tbsp star anise
4 cinnamon sticks
5 tbsp dark soy sauce
3 tbps light soy sauce
4 black cardamom
2 tbsp sugar
1 tbsp five spice powder
3 to 4 tbsp of fried garlic oil

For noodles:
1 to 2 packets of rice flakes (thai ones)

Meats:
2 pork knuckles
1 packet frozen pork intestines
4 hard boiled eggs (without shell)
(p/s what u put in and amount u put in is up to u)

Preparation method:

Use hot water and boil the pork knuckle till all the blood has come out from it. Use a knife and carve out the skin as well as the meat of the pork knuckle.

Heat a large pot wif about 3 tbsp of oil. Dump the garlic, cloves, ginger, black peppercorn and all the other herbs in and fry till fragrant and the garlic is browned. Add about 4 litres of water into the pot. And bring to boil. Add in the rest of the ingredients for the soup and boil for about an hour.

Meanwhile, heat up about 3 tbsp of oil and fry the pork intestines. Until cooked but not browned. Add water to cover intestines and bring to boil for a bout 5 to 10 minutes. Dump the water and add boil with water for a second time. Repeat process until the smell of intestines have dissapeared.

Once the soup has been reduced about 2.5 or 2 litres, dump the egg, intestines, meat and skin in. In my case, i put those in after boiling for about 3 hours under low heat (covered). Boil the meat and egg for half and hour under low heat. (what i did was boil 15 minutes and left it in the soup overnight)

Continue boiling till the soup has reached the consistency or thickness u want (probably about 1.5 to two liters) and taste. Add salt and pepper if necessary. Pepper is very important for this soup to bring out the herbi-ness of the soup.

When soup is ready, boil the rice flakes till cooked. top wif fried garlic oil and serve with soup.

Pork - Pad Pra Grau Muu (Basil Stir Fry Pork)

2009-09-13T22:48:00.000+02:00

This is probably one of my favorite dishes to eat when i want something fast, appetizing and super good

Ingredients:

250g minced pork
2 clove garlic
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp chili powder (love it super hot)
1 tsp sugar
1/4 lime ( i like it a bit sour)
1 tbsp water
pinch pepper
as mch basil as u want (handful will be great)

Preparation Method:

Dice garlic, heat wok wif oil and fry garlic till brown, add dry chili and fry till u start sneezing. Add mince meat and rest of ingredients except for basil and fry till meat is cooked. throw basil in, stir fry for less than a minute and serve with rice.

Kuih - Seri Muka/Kuih Salad

2009-09-13T22:21:00.000+02:00

This is one kuih taht most of us love!! or us malaysians....its officially called seri muka i think but in Kuching, we call it kuih salad. I dare not claim this recipe is mine....i stole it....and did not even tweak it.......Kuali, this goes to u!

For the bottom layer

300g glutinous rice, washed and soaked for 4–5 hours and drained

200ml santan (coconut milk from the box)

1/2 tsp salt

2–3 pandan leaves (screwpine leaves), knotted

Green topping

2 eggs

100g castor sugar

80ml santan (coconut milk from the box)

4–5 pandan leaves (screwpine leaves), cut into 4 pieces and blended with 100ml water

5 tbsp santan powder

pinch salt

40g (6 tbsp) plain flour

Preparation Method:

Soak glutinous flour overnight ( or at least 3 hrs). Then put in tray or pan (17 inch) and add the 200ml coconut milk. Tie the screwpine leaves in knots and put on top of the rice. Steam for 30 minutes till rice is cooked.

Meanwhile blend the screwpine leaves, add the santan and santan powder. Add the rest of the ingredients and stir till smooth.

Press the cooked rice down evenly. Scarth the top of rice with fork.

Sieve the contents and pour on top of the rice. Steam for another 12 to 15 mins.

Salad - Grilled Pork Vermicelli Salad

2009-09-11T21:08:00.001+02:00

This is one of my fav vietnamese food. other than pho.....so yea....

Ingredients:

Pork Marinade:
2 pieces of pork chop (100g each)
3 inch lemon grass (bottom)
10 - 15 leaves of thai sweet basil
1 tbsp fish sauce
1 clove garlic
1 tsp sugar
1 tsp honey
pepper

Salad:
Handful cooked vermicelli
3 tbsp roasted chopped peanuts
3 tbsp red onion (sliced)
3 to 4 tbsp shredded lettuce
5 to 10 leaves of thai basil torn to smaller pieces
fresh chili

Salad dressing:
3 inch lemon grass (bottom)
1 clove garlic
2 chili (deseeded)
2 to 3 fresh lime juice
3 tbsp of fish sauce
3 tsp of sugar
1 tsp honey
1/2 tsp black pepper
5 pieces of thai basil (optional)

p/s Coriander and watercress can be used together with the thai basil.

Preparation Method:

Add the ingredients for the pork. Blend it and use as marinade for pork for at least 30 mins. Meanwhile. Take all the ingredients in the salad dressing and blend it. Put in fridge.

Heat the pan, pan fry the pork till brown on both side. put the ingredients for salad in a bowl. Once pork is cook, slice and put on top. Serve with salad dressing.

DO NOT USE ÀLL OF THE SALAD DRESSING. THE RECIPE OF THE SALAD DRESSING CAN BE USED FOR TWO SERVINGS

Dessert - Creme Caramel

2009-09-10T22:22:00.001+02:00

Probably the easiest dessert I have made

Ingredients:

100 ml full-fat milk
200 ml fresh cream
4 eggs
30g sugar

150g brown sugar

Preparation Method:

Caramalise the 150g of brown sugar. Meanwhile mix the rest of the ingredients and beat it ill smooth. Prepare 4 ramekins. Pour some caramalised brown sugar so that the bottom of the ramekin is covered with caramalised sugar. pour the rest of the mixture on top. And steambake for about 30 mins at 130 degrees. Cool for about an hour or two. Turn over ramekin on and serve. It helps to loosen the sides with knives....

P/s here it shows that i did not caramalise the sugar properly...was in a rush

Kuih - Apam Balik/Ban Jian Kuih (Soft kind)

2009-09-10T22:00:00.000+02:00

I made this thing cos i feel like eating...lols.....i used to love it...not taht mch anymore but the craving is just unbearable....i mean really..unbearable

Ingredients:

200g of flour
2 tsp baking powder
1 tsp sodium bicarbonate
pinch of salt
50g brown sugar
130 ml milk
120 ml water
1 egg
40g melted butter

1 cup chopped peanuts
more sugar

Preparation Methods:

Mix first group of ingredients and beat till smooth. Heat a non-stick pan (no oil or butter) and put some batter in the middle and spread it out. Sprinkle chopped peanuts and sugar ( i used brown sugar). Fold when cooked and serve

Pork - Bak Gua/Bak Kwa/Bak Poh/Pork Jerky

2009-09-10T21:44:00.000+02:00

I had this certain craving the other day...for bak gua or watever it is...anyways....this is how it turned out

Ingredients:

500g fatty minced pork
3 tbsp light soy sauce
3 tbsp Shao Xing Jiu
2 tbsp fish sauce
2 tbsp sugar
2 tbsp maltose or honey
1 tbsp pepper
1 tsp 5 spice powder
half a handful san cha pia (optional)

Preparation Methods:

Blend minced pork and san cha pia together. Take it out and mix rest of the ingredients together. Put some meat on baking paper and cover meat wif cling wrap and roll out the meat. Flatten it as much as u can. Bake meat for 10 minutes. Take out the meat flip it and get rid of the water produced by meat with kitchen towel. Put a layer of honey or maltose of the meat and bake for another 10 to 15 minutes till brown. Alternatively bbq the meat on grill.

Chicken - Chicken Salad with Rockets, Grilled Pepper and Sweet Mustard Sauce

2009-08-10T19:54:00.000+02:00

This is a dish i came up with today. Its extremely filling and has amazingly low calories. I kinda calculated, it did not top 500 calories.

Ingredients:

Chicken:
1 piece chicken breast
1 tsp salt
1 tsp black peppers
1/2 tsp thyme
1/2 tsp chili flakes
1/2 tsp fish sauce

Salad:
Handful rockets
1 red pepper, cut
1 piece gauda cheese , cut

Sauce:
1 tbsp mustard
1 tbsp honey
2 tbsp apple cider vinegar
1/2 tsp fish sauce
pinch of salt
pinch of coriander

Preparation Methods:
Marinade chicken for few minutes, heat pan with olive oil and fry red pepper. Fry till pepper is soft, mix together with rockets and cheese on salad bowl.

Pan fry chicken and prepare the salad sauce while frying. Mix sauce with salad in bowl and place on plate. Chicken should fry for about 3 minutes each side. Take out slice and serve!!

Pork - Belachan Pork Ribs

2009-07-08T16:48:00.000+02:00

This is when i get bored and i don't know what to cook.

Ingredients:

Pound:
3 dried chili
2 inch belachan
2 curry leaves
2 cloves garlic

Pork ribs:
500g pork ribs
2 tbsp soy sauce
2 tsp salt
1 tsp pepper
1 egg
1 cup flour

Sauce:
Pounded ingredients
3 tbsp sugar
2 tsp salt
1 tbsp soy sauce
1/4 cup water

Preparation Method:

Marinade pork with ingredients other than egg and flour for 15 mins. Add beaten egg then flour and deep fry till cooked. Remove pork ribs from oil.

In a pan, add 2 tbsp oil. and fry pounded ingredients till fragrant. Add soy sauce water sugar and salt and reduce sauce til nearly dry. Add pork ribs. Stir and cook till suace is dry and coats the skin of the pork ribs. Serve.

Lotus Roots - Fried Lotus Roots with Beef Slices and Celery

2009-07-08T16:34:00.000+02:00

Ingredients:

300g Lotus Roots (peeled and sliced)
150g Sliced Beef (marinated with salt and 1 tsp corn flour)
2 stalks celery (cut in 2 inch slices)
1 clove garlic (diced)
3 tbsp soy sauce
salt
pepper

Preparation Methods:

Boil lotus roots in salt water till cooked. Remove

Heat pan with oil, add garlic, fry till brown. Add beef, fry till half cooked, add lotus roots and celery. Fry for a minute, add soy sauce and pinch of salt. Cover and cook for another 2 minutes. Serve with roasted nuts.

Eggs - Poached Egg with Cream Sauce

2009-07-08T16:15:00.000+02:00

I had this sudden yearning for egg one day for breakfast. So i made this dish. I was too lazy to make hollandaise sauce so i made something else. Quite healthy i think...

Ingredients:

2 eggs
2 cherry tomatos
Bacon bits or sausage bits
rockets

Sauce:
1 tbsp butter
100g fresh cream
1-2 tbsp flour
dried basil
dried parsey
salt
pepper

Preparation Methods:

Poach 2 eggs. (google how to poach eggs if u don't know how to) Cut the tomatos and rockets. Pan fry the bacon bits or the sausage bits. (Used sausage because there was no bacon in my fridge at the time)

For the sauce, melt butter in a pan with low heat. Add fresh cream and wait to simmer. Add herbs and salt tot taste. Add flour mixed with a bit of fresh cream as thickener. Pour on plated poached egg. Sprinkle pepper and bacon bits and serve.

Asparagus - White Asparagus with Walnut

2009-07-08T16:05:00.000+02:00

This is an appetizer i created. Interestingly good and simply. Presumably healthy!!

Ingredients:

1 White Asparagus (skin peeled)
1 handful roasted walnut
Rockets (for salad)
salt
pepper
olive oil

Preparation Methods:

Boil while asparagus boiled in salt water till soft. Remove and cut into slices about 2cm thick. Make a small slit in the middle and stuff roasted walnut. Serve with rockets salad drizzled with salt and olive oil.

Asparagus - White Asparagus Wrapped with Omelette

2009-07-08T15:58:00.001+02:00

This is a dish i created quite some time ago....was too lazy to make the sauce so i thought of using egg instead.

Ingredients:

2 White asparagus (skin peeled)
2 Eggs
2 tbsp cheese (any cheese that melts)
Roasted Nuts (walnuts used here)
Rockets (for salad, optional)
Chili powder
pinch basil
salt
pepper

Preperation Method:

Boil Asparagus in salt water till soft. Remove Asparagus.

Beat egg, add pinch of salt, dried basil, pepper and chili powder. Heat pan with oil under low heat. Pour egg and sprinkle cheese on top. Fry till bottom of egg is solid and top of egg is still runny. wrap asparagus with egg.

Serve on top of rockets sprinked with salt and olive oil. Top with walnuts and serve.

Chicken - Ka Chang Ma

2009-07-08T15:48:00.000+02:00

This is one dish that we ppl in kch eat when someone just gave birth to a baby. Its a hakka dish and absolutely tasty. Problem is, the herbs are hard to find (i only know where to get it in kch)

Ingredients:

4 chicken drumstick (chopped into pieces)
1 piece Ginger (size of fist)
1 bottle Chinese Rice Wine
1 packet Ka Chang Ma Herbs
3 tbsp Soy Sauce
salt
pepper

Preperation methods:

Shred ginger and squeeze juice out. Heat 3 tbsp oil, fry ginger (without juice) till brown. Add Ka Chang Ma Herbs. Fry for 2 minues (medium heat). Add chicken. Fry till brown, add half a bottle of Chinese Rice wine. bring to boil, and simmer in low heat for 1 hr. Add salt and soy sauce to taste. Before serving, add rest of chinese rice wine and boil for 5 minues. Serve

Chicken - Chilli Sauce Chicken

2009-07-08T15:39:00.000+02:00

Ingredients:

Chicken:
500g Chicken
1 cup Flour
1 tsp Soy sauce
1 tsp pepper
1 egg
2 tsp salt

Sauce:
1 onion (sliced)
1 cup water
5 tbsp chili sauce
2 tbsp tomato sauce
2 tbsp sugar
2 tbsp chinese black vinegar
cornstarch

Preparation Methods:

Marinade chicken with ingredients of chicken for 15 mins. Beat egg, add too chicken. Add egg and mix thoroughly. Deep fry chicken till crispy. Remove chicken.

Mix all ingredients for sauce except onion and cornstarch. Heat 1 tbsp oil and fry onion till soft and brown. Add the mixture and boil till sauce thickens. Add cornstarch to thicken sauce if necessary. Add fried chicken and stir.

Serve

Beef - Stir Fry Beef with Celery and Lemon Grass

2009-06-02T21:23:00.000+02:00

Sorry I cant quite remember the recipe for this beef dish. But i can try to remember.

Ingredients:

300g Beef (sliced)
2 tbsp oyster sauce
2 stalks celery
3 stalks lemon grass
2 chilies
1 leek (optional)
2 tbsp soy sauce

Preperation Methods:

Heat oil, fry lemon grass till fragrant, add beef, fry till surface is cooked, add rest of ingredients. Fry and cover for 2 minutes. Open lid and fry till beef is cooked.

Fish - Grilled Mackerel

2009-06-02T21:14:00.000+02:00

This is one dish that Ive never made before but its really good.

Ingredients:

For fish:
2 Mackerel
2 Lemon Grass
Salt
Pepper
Turmeric powder
Light soy sauce
Fish Sauce (optional)

For soy sauce:
3 tbsp black soy sauce
3 chilies
2 tbsp sugar
2 clove garlic
1/2 lemon

Fresh Basil (optional)

Preparation Method:

Wash fish. Dab dry with kitchen towel. Coat each fish with about 1 tsp of soy sauce. Sprinkle pinch of salt over each side of fish. Do the same with pepper, pepper and turmeric powder. Add about 1 tsp of soy sauce. Smash lemongrass and put in stomach of fish.

Preheat oven to about 200 degrees. Bake for about 10 to 15 minutes each side. Mix all ingredients for the soy sauce. Serve with the dipping soy sauce and fresh basil if possible.

Soup - White Radish Beef Soup

2009-06-02T21:10:00.001+02:00

This recipe is another simple soup recipe.

Ingredients:

500g Beef
1 large White Radish
2 tbsp Light Soy Sauce
Salt
Pepper

Preparation method:

Cut beef. Boil 5 minutes in water. Pour away water. Add white radish, soy sauce and beef and more than enough water to cover the ingredients. Bring to boil and lower to medium heat. Boil for a few hours or until radish is soft. Add enough salt to taste and a pinch of white pepper.

Pork - Braised Si Zhi Tou

2009-06-01T15:02:00.000+02:00

This is one shanghai dish. I got the inspiration from beautiful cooking and decided to cook it one day.

Ingredients:

For Meat:
500g minced meat
1 onion (diced)
3 cloves garlic (diced)
1 tsp salt
5 tbsp flour
pinch pepper
1 sprig fresh diced corriander (optional)

For Soup:
Handful Chinese cabbage
2 cups water
2 tbsp Oyster sauce
3 tbsp light soy sauce
1 stalk Spring Onion
1 tsp Sesame Oil
salt to taste
pinch pepper
1 tbsp corn starch

Preparation Method:

Mix mince meat ingredients together. Mince further wif knife. Make into balls, size of fist and bake in oven for 15 mins under 200C.

Meanwhile. Boil water and add all ingredients except chinese cabbage and spring onion. Bring to boil.

When meatball is ready, heat pan with oil and fry till brown. Transfer into soup. Add cabbage and boil for 5 minutes. before serving, add cornstarch (premixed wif minimal amount of water or soup), add spring onions and serve.

Pork - BBQ pork ribs

2009-05-30T01:34:00.001+02:00

Ingredients:

1 kg Pork ribs
1/2 bottle BBQ sauce (i used Jack Daniels)
1 tbsp Rosemary
2 Onions (diced)
5 cloves Garlic (diced)
2 tbsp Worcester Sauce
3 tbsp Sugar

Preperation:

Preheat oven or grill to about 150C. Bake for 1 hr.

Chicken - Sweet BBQ chicken with tumeric

2009-05-30T01:30:00.001+02:00

Sorry, i dont have the amount of ingredients i put in, again

Ingredients:

Chicken Wing
Tumeric Powder
Honey
Sugar
Lemon Grass
Soy sauce
Salt
Pepper

Preparation Methods:
Marinade overnight, place on skewers, BBQ till cooked.

Chicken - Spicy BBQ Chicken Wings

2009-05-30T01:27:00.000+02:00

Again, sorry I don't have the amount of ingredients i used to marinade the chicken.

Ingredients:

Chicken Wing
Cumin
Chili Powder
Salt
Soy Sauce
Sugar
Sha Cha Suace (optional)

Preparation Methods:
Marinade chicken overnight. Place meat on skewers and grill on bbq till cooked. inade.

Lamb - Rosemary Lemon Zest Lamb Skewers

2009-05-30T01:23:00.001+02:00

Again, I cannot remember the amount of ingredients i put. That night I was marinating like 10 kilos of meat and was too tired to jot down how mch i put in

Ingredients:

Lamb (cut in cubes)
Rosemary
Lemon Juice
Lemon Zest
Thyme
Salt
Pepper

Vegetables cut in cubes (Pepper, Zucchini and Celery used here)

Preparation Method:

Marinade meat with ingredients overnight. Put meat and lamb cubes on skewers. Grill on BBQ till cooked

Lamb - Cumin Chilli Lamb Skewers

2009-05-30T01:20:00.000+02:00

This is also something very easy to make. Cant remember the amount of ingredient

Ingredients:

Lamb
Cumin
Chili Powder
Salt
Soy Sauce

Preparation Methods:
Marinade lamb overnight. Place meat on skewers and grill on bbq till cooked.

Steak - Beef Steak

2009-05-30T00:43:00.000+02:00

Im sorry i did not have the exact amount of ingredients put into this dish. But just give it a try. Will try next time to give specific amounts. I tried different presentation with this dish.

Ingredients:

Steak:
220g Sirloin Meat
Salt
Pepper
Butter

Sides:

Parsnip mash:
2 parsnip
3 tbsp butter
salt

Salad:
Any type of vegetable salad
Olive oil
Salt

Preparation Methods:

Boil peeled parsnip in water until soft (30 minutes), mash, add butter and salt to taste.

Cut salad vegetable. Add olive oil and salt.

Coat steak with black pepper and salt. Heat grill pan on high heat, add butter ( 2 tbsp) and add fresh parsley and thyme, then fry steak. 3 minutes a side (turn only once)

Plate an serve.

( I am too lazy to come up wif sauce recipe, another time maybe)

Rice - Creamy Cheese Fried Rice

2009-05-18T00:23:00.000+02:00

This is a rice i cooked to be served with the roast chicken.

Ingredients:
2 cups rice (cooked)
2 tbsp butter
2 small carrots (diced)
3 cloves garlic (diced)
1 tomato (diced)
1 sprig coriander (diced)
2 tsp thyme
1 pinch cinnamon
1 pinch nutmeg
1/4 cup fresh cream
1 tbsp salt
1 handful Cheese (i used Emmental)
Lemon

Preperation Method:

Fry garlic with melted butter till fragrant. Add carrots, tomato, cinnamon, nutmeg. Add rice stir till colour is even. Add Fresh cream, salt and cinnamon. Stir till cream is nearly fully evaporated. Turn off heat. Add cheese, stir and serve with lemon

Chicken - Roast Chicken

2009-05-17T23:52:00.000+02:00

This is one recipe that i have no idea how to write. Cos we put practically anything we could find and made sense into this chicken. This is what i can recall.

Ingredients:

1 chicken
1 tbsp cumin
1 tbsp pepper
1 tbsp salt
1/2 tbsp black soy sauce
1/2 - 1 tbsp 5 spice powder
2 slices of ginger (smashed)
1/2 - 1tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp sugar

Preparation Method:

Clean chicken and pad dry with kitchen towel. Rub chicken with all the ingredients. And put it and bag. Tie the bag and keep in fridge overnight.

Preheat oven to 200C. Put chicken in tray, breast side up and cover chicken with aluminium foil. Bake for 15 mins. Remove foil and bake for further 20 minutes. Turn chicken over, bake for further 15 min.s Chicken should be done by then. Turn oven to grill funtion and grill chicken for 5 mins, about 2.5 to 3 min each side. Serve.

p/s I have prepared some kinda rice for it. Lets called it Creamy cheese fried rice.

Pork - Braised Pork in Hoisin Sauce

2009-05-17T23:43:00.000+02:00

This is one recipe i kinda made up last minute. There was this idea of cooking Hong Shao Rou but i didn't quite like the idea so i decided to try smth new.

Ingredients:

350g Pork Belly (cut in 2 cm slices)
1 tbsp soy sauce
2 cloves garlic
2 slices ginger
2 sprig Chinese chives (Cyt in 2cm lengths)
3 Bay leaves
2 tbsp Chinese Black Vinegar
1.5 tbsp Hoisin Sauce
Water

Preparation Methods:

Heat 1 tbsp of oil and fry garlic, ginger and bay leaves till fragrant. Add pork belly and soy sauce. Fry till pork is a bit brown. Add enough water to cover pork. Add rest of ingredients other then chinese chives. Reduce sauce till nearly dry. Before serving. Add chinese chives and stir for 10 seconds. Serve.

Tofu - Szechuan Spicy Tofu

2009-05-17T23:31:00.000+02:00

This is a variation to Szechuan Mapo Tofu.....its one is a bit dry and an added Shao Xing wine due to Jongs craziness about spicy food and Shao Xing Wine.

Ingredients:

1 packet Tofu
200g minced meat
2 tbsp Szechuan Pepper
3 fresh cut chilli
2 shallots (diced)
2 cloves garlic (diced)
2 tbsp Chinese Black Vineger
1 tbsp Shao Xing wine
1 tbsp Sesame Oil
4 tbsp Chili Oil
2 tbsp Cooking Oil
1/2 tbsp Sesame Oil
1/2 tbsp Szechuan Spicy Bean Paste
3 tbsp Soya Sauce
1 tsp Pepper

Preperation Method:

Heat sesame oil, chili oil, cooking oil, sesame oil and add szechuan pepper & cut chili. Fry till fragrant. Sieve the oil, throwing away the pepper and chilli. Add garlic and shallots, fry till fragrant and add meat. Fry till cooked and add tofu and rest of ingredients. Add half a cup of water and cook till dry. Stirring occasionally.

Octopus - Fried Baby Octopus With Onion

2009-05-13T03:04:00.000+02:00

I have been cooking very very simple food recently as I have been pretty busy with school work, work and games .This is a dish we thought of ourselves. We had no idea what to do wif baby octopus. I would have fried it and make a salted egg sauce with it but it seems like to much of a hassle.

Ingredients:

500g Baby Octopus
3 cloves garlic (diced)
4 onions （sliced)
1 tbsp Dried Chili Flakes
3 tbsp Soy Sauce
1 tbsp Shao Xing Wine
2 tbsp Sugar
1/2 tsp Salt
3 slices Ginger
1 tbsp Corn Starch.

Preparation method:

Fry octopus in hot oil for 3 mnutes (until half cooked) and take out octopus. Throw away oil and water from the wok.

Heat 3 tbsp oil. Add onions. Fry till fragrant, add ginger and garlic for half minute or until onions 3/4 cooked. Add octopus and rest of ingredients. Fry til octopus is cooked. The octopus should produce water. Mix corn starch with 5 to 6 tbsp water. Add corn starch solution bit by bit until the gravy has achieved wanted consistancy. Taste and season accordingly before serving.

Chicken - Mushroom Chicken

2009-05-13T02:59:00.000+02:00

This is a very very simple dish that i made because I was too lazy to cook.

Ingredients:

2 Chicken Thighs (chopped)
10 Shitake mushroom (soaked)
3 tbsp Soy sauce
1/2 tbsp sesame oil
3 slice ginger
water enough to cover chicken.

Preperation method:

Fry chicken with high heat and 3 tbsp of oil till browned. Add ginger, fry till fragrant and add water and bring to boil. Add rest of ingredients and cook till dry. Add salt if not salty enough. Serve.

Chicken - Kou Shui Ji (口水鸡）

2009-05-13T02:46:00.000+02:00

This is one very famous Szechuan cold dish. Like any other szechuan dish, its very spicy, and oil.

Ingredients:

3 Chicken thigh
5 clove Garlic (diced)
10 dried Chilies
5 Chili Padi
2 tablespoon Szechuan Pepper
2 tbsp Shao Xing wine
2 tsp Salt
1 tbsp Soy Sauce
1 tbsp Sugar
2 sprig Spring Onion (chopped)
1 tbsp Sesame Seeds
4 tbsp peanut (roasted and pounded)
1/2 cup oil
1/2 tbsp Sesame Oil
5 tbsp Chili Oil

Preperation Method:

Boil enough water, add 1 sprig chopped spring onion and shao xing wine in water. Boil chicken for 30 minutes till cooked. Take chicken out and let to rest for 5 minutes before chopping into pieces.

Meanwhile, take heat chili oil , oil and sesame in wok and add szechuan pepper , dried chili and chili padi. Fry till fragrant.

In a mixing bowl, put chopped chicken and rest of ingredients (except rest of spring onion, sesame seeds and peanut) in a bowl. Sieve the oil over the chicken and mix thoroughly. Taste and season accodingly.

Refrigirate for at least half an hour. Garnish with rest of the ingredients.

Pork - Tang Chu Pai Gu

2009-05-10T01:44:00.000+02:00

Roy. Im sorry i was lagging. But I really cannot find the recipe anymore. All this while, my cooking before this has never been measured. THIS IS ONLY AN APPROXIMATION...but i know u can cook!!!! So use ur tastebuds.......

This picture is one taken by Hui Yen when I cooked this dish in Glasgow.

Ingredients:

Marinade:
1 kg pork ribs (cut in 2 inch pieces)
5 tbsp Shao Xing wine
2 tbsp salt
1 tbsp pepper
5 tbsp (or more) corn flour
5 tbsp soy sauce.

1 egg
10 tbsp flour

Sauce: (this one i really not sure, did not experiment recently. forgot the amount to put in)
5 pieces sliced ginger
3 stalks spring onion (chopped into 2 inch lengths)
1.5 cups water
3 tbsp plum sauce
2 tbsp shao xing wine
6 tbsp sugar
3 tbsp soy sauce
10 tbsp chinese black vinegar
3 tbsp corn flour
(add black vinegar, sugar, salt and plum sauce accordingly)

Preparation Methods:

Marinade the ingredients for half hour. Add beaten egg and flour. Stir and deep fry till brown under medium heat. Take out ribs.

Mix all the ingredients except cornflour, ginger and spring onion. (add more ingredients according to taste). Fry ginger and white part of spring onion with oil till fragrant. Add mixed sauce. Add corn flour (premixed with a bit of water). Reduce sauce a bit. Add pork and cook pork till sauce is reduced to desired thickness. Add more cornstarch if needed. Before serving, add rest of spring onion. Serve

Beef - Beef Rendang

2009-05-10T01:16:00.001+02:00

This is my first beef dish in my blog. And the most fattening.

Ingredients:

750g beef (cut in cubes)
2 cinnamon stick
5 cloves
3 star anise
1 tsp Cardamom Pods
1 tsp Fennel Seeds
5 Bay Leaves
5 Lime Leaves
3 Lemongrass (cut in 2 inches)
1.5 cups coconut milk
1 cup water
100 g Grated Coconut Flakes (kerisik)
2 tbsp palm sugar or sugar
1/2 tbsp tamarind paste
3 tbsp dark soy sauce
salt to taste

Blend:
1 inch galangal
7 shallots
7 cloves garlic
3 lemon grass
15 dried chilli

Preparation Methods:
Blend ingredients. Heat 3 tbsp cooking oil and fry cinnamon stick, cloves, star anise, cardamom pods, fennel seeds,bay leaves, lime leaves, lemongrass till fragrant. Add blended ingredient and continue frying for a minute. Add Beef stir. Add water and coconut milk. Bring to boil add tamarind paste, sugar and soy sauce. Lower heat and leave to boil.

Meanwhile, heat pan and fry grated coconut flakes till golden brown. Remember to use low heat and stir constantly. Alternatively, heat oven to 150C and spread flakes on a piece of foil. Bake till golden brown (about 15 mins). Take flakes and pound till it becomes a brown paste. Add into the pot with beef. Cook till dry. Remember to stir constantly as bottom burns real fast. Serve when dry.

p/s i actually added more dark soya sauce cos i like my rendang black ( total of 5 tbsp)

Sauce - Belachan Chili Sauce

2009-05-10T01:10:00.001+02:00

This sauce is one that i whipped out because i knew the Eggplant needed dipping and i didnt know what. But it turned out so great that i think i will never forget this sauce.

Ingredients:

1 tbsp Belachan
10 - 12 Dried Chilis
2 tbsp sugar
2 tbsp Soy sauce
3 tbsp Oil
3 tbsp water
1/2 Lemon

Preparation Method:

Pound belachan and dried chilies until pastelike. Heat oil and add pounded ingredients to fry till fragrant. Add water, sugar and soy sauce. Reduce the sauce a little bit. Serve. Squeeze lemon and taste. Add salt if necessary.

p/s i actually used more oil in this recipe, but it is not necessary.

Eggplant - Fried Eggplant

2009-05-10T00:59:00.000+02:00

This is one dish that Silva and I made again. Very interesting dish. The fact is that i absolutely love it. Esp served with Belachan Chilli sauce that i invented............im still drooling.

Ingredients:

300 grams Eggplant (1 Eggplant, sliced)
1/2 cup flour
1 tbsp salt
2 tsp pepper
2 tbsp corn flour
2 tbsp chili flakes
1 egg beaten
oil for pan-frying/ deep frying.

Preparation Methods:

Slice Eggplant. Heat oil. Mix flour, pepper, corn flour. chili flakes if necessary. Taste if more salt is needed. Coat sliced eggplant with egg, then with flour and fry till golden brown. Serve with special belachan chili sauce sauce. (click on link for recipe)

Chicken - Hainanese Chicken Rice

2009-05-09T01:55:00.001+02:00

This is my version of Hainanese Chicken Rice.

Ingredients:

Chicken:
4 Chicken Drumstick + Thigh
2 tbsp Oyster sauce
1 tbsp Salt
1 tbsp Sesame Oil
1 tbsp Cornflour
1 tbsp Soy Sauce
water

Rice:
4 cups Rice
4 cloves Garlic (diced)
4 Shallots (diced)
4 slices Ginger
3 tbsp Butter
1 tbsp Salt

Chili: (this is a rough estimation. I taste while making it)
1/2 cup chicken stock (left over soup from boiling chicken)
10 chilies cut
5 cloves garlic cut
3 slices ginger cut
1 lemon
1 tbsp fish sauce
salt to taste

Preperation Method: Marinade chicken with all the ingredients for chicken, except for water for 30 minutes or overnight. (I have no idea why i marinade the chicken but i still do it. Gives me the impression that it taste better) Boil enough water to cover chicken and put chicken to boil for about 30 minutes. Take chicken out and dip in cold water

For the rice, melt butter and fry garlic, shallots and ginger till fragrant. Add uncooked rice and fry till dry. Transfer rice to rice cooker and add enough water that is used to boil the chicken to cook rice. Add salt and cook rice.

As for the sauce. Chili, garlic, ginger in a bowl and use a spoon to mash them slightly. Add rest of the ingredients and taste. Add more of lemon, salt or fish sauce if necessary.

Kueh Tiaw - Sweet Taugeh Kueh Tiaw

2009-05-08T00:35:00.001+02:00

What happens when you have leftover Kueh Tiaw and Tauge and a whole array of sauces at your dispense? Answer : Sweet Taugeh Kueh Tiaw. This Rice noodles (Kueh Tiaw) fried with Bean Spouts (Taugeh) with gula Melaka is a dish that is famous in Kuching, where i come from.

Ingredients:

Handfull Kueh Tiaw/Rice noodles
Handfull Taugeh
3 cloves garlic (diced)
2 shallots (diced)
1 egg
5 tbsp Black Soy Sauce
2 tbsp Gula Melaka or Palm Sugar
3 tbsp water
pinch pepper

Preperation Methods:

Fry shallots and garlic with oil till fragrant. Add gula Melaka and water and melt the sugar. Add soy sauce. Bring to boil and break egg. When egg is half cooked, add the Kueh Tiaw and fry till a 80% dry. If too dry, add a bit of water. Add bean sprouts and fry till bean sprouts cooked (ca 2 mins). Serve.

Soup - Pork Leg Peanut Soup

2009-05-08T00:27:00.000+02:00

Most soups are easy. This is a rendition of the Peanut Pork Tail Soup which i love. But we used pork leg because pork tail cannot be found in my city.

Ingredients:

1 big pork leg. cut in chunks.
1 cup peanuts (soaked overnight)
1 tbsp Chicken stock granules
Salt
Pepper

Preparation Methods:

Boil pork leg in water for 5 minutes. Remove pork and throw water away. Boil about 5 bowls of water and dump peanuts and pork legs. Boil at low heat (covered) for about 2 hrs or longer (the longer the better). Before serving add salt, pepper and chicken stock granules to taste.

Pork - Pork Leg Cold Dish

2009-05-08T00:17:00.000+02:00

This is a recipe Silva and I put together. We had extra pork leg left from the Pork Leg Peanut Soup so we decided to make this cold dish. Its amazingly good and everyone loved it. Silva executed the dish.

Ingredients:

1 small pork leg (boiled and cut in small sliced)
1/4 cup Chili oil
6 tablespoon Soy sauce
3 to 4 sprigs Coriander (diced)
2 tablespoon Szechuan Pepper
1 tbsp Chicken stock granules
1 tbsp sesame oil
2 - 3 cut Chili
Pinch of pepper

Preparation Methods:

Boil the pork leg in water till cooked. Take out and dip in cold water to keep meat crunchy. Cut in slices and put in bowl. Add coriander, chicken stock granules, chili and soy sauce. In pan heat chili oil with szechuan pepper till fragrant and add sesame oil. Sieve the oil so and pour hot oil on the pork. Throw away the szechuan pepper. Stir pork and so that pork is evenly coated with the oil. Taste and season with salt accordingly. Keep in fridge till ready to serve.

p/s Celery would be a great addition the the dish.

Chicken - Cornflakes Chicken 2

2009-05-08T00:00:00.000+02:00

This is a recipe i made up myself. I tried it tonight out of curiosity, turned out good. Would make a few changes to the way i made it and it will be mentioned here. Proves that my dish was not thought out properly. I overcooked the chicken, thus its a bit black while thinking what was missing, apparently the cinnamon powder....

Ingredients:

500g chicken (cut into small chunks)
1 tbsp Worcester Sauce
1 tbsp Soy Sauce
1 tsp Salt
1 Egg
1/2 cup Flour

1 cup cornflakes (crushed)
5 tbsp Sugar
2 tsp Cinnamon powder
1 tsp Chicken stock granules
3 tbsp Curry leaves
2 tsp Salt
3 tbsp Butter
1/2 Lemon
Pinch pepper.

Preparation Methods:

Marinade chicken with Worcester sauce, soy sauce and salt for 15-30 mins. Add egg and flour. fry in oil till browned. Take out.

In a pan heat butter, add curry leaves, fry till fragrant, add sugar, cinnamon powder, chicken stock granules, salt and stirr. Chicken, coat chicken with butter swiftly and add crushed cornflakes. Fry till dry. Taste cornflakes and add sugar, salt and cinnamon powder accordingly (if not enough). Add pepper, stir and squeeze lemon and serve.

Pad Thai

2009-05-07T16:45:00.000+02:00

This is one dish that i love to make..its a lot of ingredients and a small amount of work, but considering i do not have it in Germany, and the next best one i have had is in Addie's in London, i have to whip this out.

Ingredients:

250g rice noodles
3 shallots (diced)
5 cloves garlic (diced)
3 tbsp coriander (diced)
3 tbsp roasted peanuts (pounded)
2 stalks Thai sweet basil
2 eggs

Optional ingredients:
1 chicken breast (sliced)
and/or 10 small prawns (de-shelled)
2 handful bean sprouts
3 dried tofu (cut in cubes)

Sauce:
5 tbsp fish sauce
1 tbsp chili powder
2 tbsp tamarind paste
2 tbsp sugar
2 tbsp soy sauce

Preperation Methods:

Fry shallots and garlic with oil till fragrant. (Then add chicken to fry till cooked if chicken is used) Add egg and cook till half cooked stir and add mixed Sauce. Add rice noodles till 80% dry. Add rest of the ingredients (including rest of optional ingredients) except for peanuts and lime and fry till ingredients cooked. Serve with cut lime and garnish with peanuts

Sauce - Hot Sauce

2009-05-07T00:38:00.000+02:00

This is a sauce for dipping. I actually kinda created it on my own based on the buffalo wings sauce that i once made. Its for the Crispy Chicken with Corn Flakes Batter but it is just as good for bbq or for any other dipping purposes.

Ingredients:

10 tbsp tabasco
4 tbsp tomato sauce
3 tbsp butter
3 tbsp cream/milk
3 tbsp chopped parsley
1 tbsp sugar
1 tsp black pepper

Preparation Methods:

Melt butter in pan, add tabasco cream and chopped parsley. Simmer for few minutes, add sugar, parsley and black pepper. Simmer for further 2 minutes and add tomato sauce. Cook till desired consistency is achieved.

Chicken - Crispy Chicken with Cornflakes Batter

2009-05-06T23:39:00.001+02:00

This is one dish that i decided to try out today. It is very crispy and easy to eat, makes a great party dish for children.

Ingredients:

500g Chicken (cut in strips)

Batter:
1/2 cup milk
8-10 tbsp flour
2 tsp salt
2 tsp sugar
2 tsp garlic powder
1 tsp melted butter
1 tsp pepper

Coating:
6 to 7 handfuls of cornflakes (crushed)
3 tbsp chili flakes

Preparation Methods:

If chicken strips are too thick, flatten it with a hammer or a big knife. Mix better together. preheat oven to about 200C. Dip chicken in batter and coat with coating till completely coated. Place in oven for about 20 minutes. Then flip chicken and close the heat. Leaving the chicken in the oven for another five.

Serve with a sauce. Hot sauce recommended (Similar to sauce for buffalo wings)

Kangkung - Kangkung Belachan

2009-05-06T23:31:00.000+02:00

This is one simple dish. Since its one of my favourites, i'd just put it up.

Ingredients:

1 bunch Kangkung ( ca 200g)
2 cloves garlic
1 tbsp belachan (slightly roasted)
1 tbsp dried shrimp (soaked and diced)
5 tbsp water
2 chilis (sliced)

Preparation Method:

Heat 3 -4 tbsp of oil and fry belachan till fragrant/smelly, add garlic, dried shrimp and chilli and fry till browned. Add stalk of kangkung, add 2 tbsp of water, stir and cover. 1 minute later add leaves, rest of water, stir and cover. Serve when ready.

Pork - Tao Yew Bak (Dry)

2009-05-05T22:36:00.000+02:00

This is my dried version of a tau yew bak. I have another wet version. Quite similar but i would do it the next time i cook it. I usually like to add boiled egg for the wet one. This recipe is an awfully easy recipe to cook.

Ingredients:

500g Pork Belly
6 tbsp dark soy sauce
5 cloves garlice
2 sticks cinammon
2 star anise
2 tsp five spice powder
1 tbsp palm sugar
water

Preparation Methods:

Heat 1 tsp of oil and fry garlic, cinnamon and star anise till fragrant. Add pork and fry till brown. Add dark soy sauce, fry till a bit burnt. Add enough water to cover 3/4 of pork and rest of ingredients. Cover and cook till dry. Stirring every few minutes. Serve

Pig's Blood - Pig's Blood Fried With Chinese Chives

2009-05-05T21:49:00.000+02:00

This is the first time in over 3 years since i saw pig's blood being sold in the asian grocery. Actually, I did not even see it. Jong and Silva went to the grocery store and found it. I didnt even know they bought it until we came back. But this is one dish that made our day today.

Ingredients:

1 pkt Pig's Blood (300g, cubed)
1 cup chinese chives/ jiu cai (cut in 1 inch lengths)
3 coves garlic (sliced)
1 stalk spring (onion)
5 tbsp soy sauce
1 tbsp sesame oil
1 tbsp Shao Xing wine
pinch of pepper

Preparation Method:

Heat 3 tbsp of oil and fry garlic till brown. Add pigs blood and fry with medium heat, constantly stirring for about 3 to 5 minutes. Add in chives and the rest of the ingredients and fry for further 2 mins. Serve.

Prawn- Butter Prawn

2009-05-04T22:11:00.000+02:00

This is one of my favorite dishes. This is the kinda wet kind of butter prawn. There's another type which is dry and crispy. I would attempt that another day.

Ingredients:

1kg Prawns (approx)
1 tbsp soy sauce
1 egg
5 - 7 tbsp flour

Sauce:

2/3 cup cream/milk
2 tbsp butter
3 tbsp curry leaves
2 tbsp diced chilli (deseeded)
2 tbsp diced corriander
5 tbsp sugar (approx)
3 tbsp of cornflour (approx)
pinch of salt and pepper

Preparation Methods:

I would have deshelled the prawns but in this dish i didn't. Marinade prawn with soy sauce, pinch of salt and pepper for half an hour. Add egg and flour to marinated prawns. Deep fry till cooked.

In a separate pan, heat butter with medium heat. Add curry leaves and fry till fragrant. Add rest of the ingredients and boil till the sauce is thick. Add prawns in and stir for another 2 minutes.

p/s Ideal milk can be used instead of sugar. I would say put two or three tablespoon. Again taste taste and taste the sauce. All the recipes i provide are close approximations. I never really measure the amount of ingredients I put in.

Fish - Assam Pedas Fish

2009-05-04T01:47:00.000+02:00

Not quite sure if its curry but judging from the turmeric i put in, I think i'd leave the curry out.
I used tilapia in this dish.

Ingredients:

1 fish (approx. 700g)
10 okras
1/2 eggplant
2 tomatoes
1-2 tbsp turmeric powder
3 tbsp tarmarind paste
3 tbsp chopped coriander
1 tbsp sugar
2 tbsp fish sauce
1 tbsp soy sauce
3 slices ginger
3 tbsp oil
1 cup water

Blend:
20 dried chilies
2 stalks lemon grass (bottom part)
10 shallots
1 tbsp belachan
1 tbsp coriander
4 clove garlic
1/2 cup water

Preparation Methods:

Boil fish with ginger slices for 10 minutes each side to cook fish. Take fish out and throw water away.

Heat the oil and fry blended ingredients. Add water, bring to boil and add the other ingredients. Once vegetables are semi cooked, add fish cook for further 3 to 5 minutes each side. Add water if necessary.

Bitter gourd- Fried bitter gourd with egg

2009-05-04T00:03:00.001+02:00

This is one of my step mom's favorite dish. Can still remember how happy she was when i cooked this dish.
Ingredients:
2 to 3 bitter gourd (about 300g, sliced)
2 eggs (beat)/ salted eggs (blended)
2 cloves garlic (diced)
1 tbsp sugar
1 tbsp light soy sauce
1 tsp pepper
1 tsp salt
1 tsp dried chili flakes

Preparation Methods:

Heat bout 2 tbsp of oil and fry garlic till browned. Add bitter gourd, sugar and soy sauce. Fry till bitter gourd is a bit soft (ca 3 minutes) and add pinch of salt and pepper to beaten egg before adding it to the wok. Leave the egg for few minutes before flipping it. Add salt, pepper and chili flakes. Serve when egg is cooked.

p/s To reduce the bitterness of the bitter gourd, soak sliced bitter gourd in salt water for half and hour before cooking.

Crab - Kam Heong Crab

2009-05-03T18:59:00.000+02:00

Crabs crabs crabs. What can i say? This is one of my favorite ways to cook crabs.

Ingredients:

1 kg Crab
1 tbsp dark soy sauce
1 tbsp tomato sauce

1 tbsp turmeric powder

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp sugar

4 tbsp dried prawns (soaked and diced)

4 tbsp curry leaves

10 chillies (diced)
15 shallots (diced)
1/2 cup of water

Preparation Methods:

Heat oil to deep fry crab. Remove crab and heat about 5 tbsp of oil to fry shallots and dried prawns. Once the prawns are brown, add chili and fry for further 3 minutes. Mix all the rest of the ingredients (except water) together and let sauce simmer. Add water and bring to boil.

Add crab into the sauce and stir the crab till its coated with the sauce. Cover the wok and let it braise for another 10 to 15 min stirring every 3 to 5 minutes.

Chicken - Lemon Chicken

2009-05-02T03:17:00.001+02:00

Jong requested this dish yesterday. As a friend, I had to make it. Also, I asked Helen what chicken dish i could make. The first thing she said was lemon chicken. Guess its quite a favorite.

Ingredients:

500g Chicken Thigh (cut in cubes)
1 tbsp soy sauce
1 tbsp salt
1 tbsp corn flour
1 egg
15 tbsp flour

Sauce:
1 cup water
1 lemon (juiced)
1 tbsp chinese black vinegar
1/2 tbsp soy sauce
6-7 tbsp sugar
1 tbsp chicken stock granules (or less depending on how salty it is)
1-2 tbsp cornflour (i used tapioca flour)

Preparation methods:
Mix the 1st 3 ingredients with chicken and marinade for 15-30 mins. Beat an egg and mix with chicken and add the flour. Fry chicken till golden brown under high heat.

Mix all the ingredients for the sauce and bring to boil. Taste it and add more lemon or sugar according to taste. Cook until sauce is thick , turn off the heat and add in the fried chicken cubes. Stir the chicken till chicken cubes are coated with sauce.

Eggplant - Yu Xiang Qie Zi

2009-05-01T09:48:00.000+02:00

This is one of my favorite eggplant dishes.

Ingredients:

400-500g Eggplant (cut into long cubes)
100g minced pork/diced chicken
2 tbsp diced ginger
2 tbsp diced garlic
3 chilies (cut)
1 tbsp szechuan pepper (hua jiao 花椒)
1-2 tbsp hot bean paste
1.25 cup of water (approx)
1 tbsp black soy sauce
1 tbsp fish sauce
1 tbsp shao xing wine
1 tbsp sugar
1 tbsp corn starch
1 spring onion(cut in 2 inch lengths)
pepper and salt.

Preparation Methods:

Heat up a fair amount of oil and fry the eggplants (deep fry or pan fry). Heat about 2 to 3 tbsp of oil, and fry ginger, garlic, szechuan pepper till a bit brown, add chili and minced meat then add hot bean paste. When minced meat is nearly cooked. Add water and soy sauce, fish sauce, wine and sugar. Bring to boil. Taste and if underseasoned, add salt/pepper. Add corn starch (premixed with about 2 tbsp of water) and add the prefried eggplant. Cook for another 2 to 3 minutes.

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

2009-04-30T01:47:00.001+02:00

This one is one easy dessert to make.

Ingredients:
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)

2009-04-30T01:39:00.001+02:00

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.

Ingredients:

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.

Prawn - Prawn Sambal

2009-04-29T23:52:00.000+02:00

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.....

Ingredients:

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

blend:
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.

Pork - Char Siew

2009-04-27T23:20:00.000+02:00

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.

Ingredients:

500g Pork Fillet cut into strips

Seasoning:

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.

Glaze:
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)

2009-04-27T23:02:00.000+02:00

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 :)

Ingredients:

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.

Bruschetta ala Joshi

2009-04-25T17:46:00.000+02:00

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

Ingredients:

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 Berlin....love Caviar!!