Friday, October 3, 2014

Sweet and Sour Pork Rib

Sweet and sour pork rib is a popular typical Chinese dish,it's also a well know classic Cantonese dish.Many Chinese restaurant carry this dish in their menu.The main culprit of this famous dish is the sweet tangy sauce.There are various  version of  sweet and sour tangy sauce.It's depend who make the sauce but mostly the main ingredients doesn't change much..Beside pork rib,we can choose chicken,fish or other type of meat..This dish sound quite difficult and hard to cook but actually it's quite simple if everything prepare in advance.







Ingredients:

3 pounds pork ribs,remove fat
1 tbsp  seasalt
1 tsp ground pepper
1 tbsp sugar
2 tbsp chinese wine
1 tbsp ground garlic powder

*marinate above seasoning with pork rib for 3 hours or over night*
1 cup vegetable oil

Coat Flour in Ziploc Bag:
1/2 cup all purpose flour
1/2 cup rice flour
2 tsp seasalt


Sauce:
3 cloves garlic,peeled and minced
1/2 cup or more ketchup
1/4 cup apple cider vinegar
2 tbsp chili sauce *optional*
4-5 tbsp sugar or more
seasalt to taste
2 tsp Worcestershire sauce



1 green bell pepper,wash and
1 can cut pineapple or 3-4 pieces fresh pineapple
1 large onion,peeled and slice

Method:

1:Heat fryer or deep skillet with oil at medium high heat.Coat marinated rib with flour mixed.When oil temperature reach 330F-350F,place coated rib in and fry for 8-10 minutes or until golden brown,set aside.

2:Prepare wok at medium high heat with 2-3 tbsp oil and garlic.Add in Ketchup,chili sauce,apple cider vinegar,sugar and salt.,mix well.

3:When sauce bubbly boil ,add in all cut vegetables.Cook for 3 minutes,then add in fried rib,mix well.Check the seasoning

4:Dish out and serve warm with steamed rice or noodles.



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Thursday, September 18, 2014

Stir-fry Idaho Potato with Boneless Chicken in Fish Sauce

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Mostly all type of potatoes are relatively affordable throughout all the States.I like to get potato in bag instead of loose potato.Furthermore,potato can stay at room temperature instead in the fridge for quite awhile,maybe for about 7-10 days.As usual before the end of potatoes shelf life,I tried to unloaded the potatoes with different type of cooking.I run out of idea what to do,so I just sliced the potatoes and stir-fry with chicken.This comfort food is good pairing with steamed white rice.








Ingredients:

3 large Idaho potato,peeled and slice
2 pieces boneless chicken ,cut small
1 small carrot,peeled and slices
3 cloves fresh garlic,peeled and minced
1 stalk scallion,cut about 2 inches

Seasoning:
1 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp ground pepper

1 cup oil







Method:

1:Prepare oil in wok at high heat.When oil hot enough toss in sliced potato and carrot.Fry for 5-8 minutes then dish out,drained and set aside.
2:Scoop out the excess oil,leave about 2 tbsp oil in the wok,add in minced garlic,saute for 30 seconds,then toss in boneless chicken,mix well.
3:Stir well chicken for 1 minute,then toss in cooked potato,carrot and the rest of seasoning,mix well.
4:Cook for another 5 minutes.Check the seasoning.Toss in scallion,dish out and serve warm.



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Monday, September 8, 2014

Homemade Egg Pancake

I been super lazy during this summer.I mostly didn't update my blog during this summer.Since summer was over now,I better pick up myself again.So here am I,starting to cook again.Well,I remember when I was young and stay at home ,my mom like to make this pancake for us during the weekend.I basically know what the ingredients she used,so now I tried to adapted her recipe from my memory.This egg pancake is ideal to enjoy with coffee or tea as snack.




Ingredients:
2 large eggs
1 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk or water
1 tsp vanilla essence
1/2 or 3/4 cup sugar

vegetable oil

*optional* syrup and whipped cream


Method:
1:Combine all ingredients together and beat until smooth.Sieve the batter to remove the lumps.
2:Prepare a 7 inch non-stick pan at medium heat.Drop 2 dash of vegetable oil.
3:Use a scoop ladle to scoop batter on the center of the pan.Pan-fry both side until golden brown.
4:Dish out and serve warm with whipped cream or syrup.






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Saturday, July 26, 2014

Ayam Biryani with Basmati Rice (Chicken Biryani)

There are many type of Biryani chicken available in any India restaurant or store.One of my favorite chicken biryani seasoning is Malay biryani.Well maybe it's because I'm from Malaysia or the taste of the seasoning suit me better than other flavor.This chicken biryani is also my hubby favorite and beloved spicy food.Actually, the spiciness for this biryani is so mild but for hubby it's very very hot and spicy.I don't understand why Indian food served in any restaurant is really pricey but you can make your own chicken biryani at home cost effectively without over budget if you don't mind the extra work.You can get the seasoning of biryani in any Indian store .The cooking method is easy and simple.






Ingredients:

10 chicken thigh,remove skin and fat

1 pack Malay chicken biryani seasoning *available in any India store*
2 cups plain yogurt
2 cups whole milk
1 stick butter or 6 tbsp ghee oil
2 tbsp chicken bouillon powder
2 tbsp sugar
2 sprig curry leaves


3 inches ginger,puree
1 bulb,peeled and minced or puree





Method:

1:Remove chicken thigh skin and place into a large bucket or container.Pour biryani seasoning onto the chicken thigh,rub seasoning onto the chicken thoroughly.Marinate overnight or for 2-3 hours.

2:Heat wok at high with ghee or butter with minced garlic,curry leaves and ginger.Saute for 1 minute or until fragrant.

3:Add in marinated chicken into the wok,stir for 5 minutes.Cover with lid and simmer for 20 minutes.Pour in yogurt ,milk ,chicken bouillon powder and sugar,
mix well.

4:Cook for another 15-20 minutes or until cooked.Check the seasoning.Dish out and serve with basmati rice.






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Monday, June 23, 2014

Stuffed Chicken in Japanese Eggplant and Sweet Pepper in Bean Paste Sauce

Stuffed chicken with vegetables is another version of "young tau foo" which is a popular dish in Malaysia."Young Tau Foo" original version is minced mackerel fish stuffed with bean curd sheet,eggplant,bitter gourd,long chili pepper and soft bean curd in bean paste sauce or in clear soup.This minced chicken version is almost the same as original "young tau foo".If you don't have the fish paste,minced chicken is not bad too.







Ingredients:
(A)
2 pounds minced chicken
1 stalk cilantro,washed and chopped
2 tsp seasalt
2 tsp ground white pepper
2 tsp sesame oil
1 tsp chicken bouillon

(B)
2 Japanese eggplant,washed and cut 3 inch each with slit in middle
5 Jalapeno,washed and cut 1/2
5 sweet pepper,washed and cut 1/2

(C)
3-4 fresh garlic,peeled and minced
2 tsp oyster sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp bean paste
2 tsp sugar
3 tbsp vegetable oil


Method:

1:Combined ingredients (A) in a large bowl,mix well with spatula.Prepare all vegetables for stuffing.
2:Use spoon to stuff the chicken mixture into the cut vegetables.Dip cold water to smooth the stuffed chicken.Repeat the same procedure until all the the chicken mixture or vegetables run out.
3:Prepare vegetable oil in wok at medium high heat.When oil is hot,place the stuffed in the wok.fry for 2-3 minutes or until slightly golden brown.
4:Use the same wok to make the sauce.Remove the excess oil into a bowl.Toss in  garlic ,fry for 30 seconds,then pour all the ingredients (C) into the wok,stir well.Check the seasoning.
5:Place all the cooked stuffed vegetable into the sauce.Cook for 1 minute.Dish out and serve warm.


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About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.