Rendang Chicken Maki (Dry Curry Chicken Sushi Roll)

Have you ever heard or try rendang sushi roll,no? Well,I have some leftover dry-curry-chicken-rendang-ayam in the fridge and think it's quite an interesting ingredients to use rendang chicken and cucumber to make sushi roll. What should I called my new found sushi roll? Destruction Rendang Sushi Roll? What do you think,interesting or weird combination? Well,I think if any sushi chef see what I done to their creation (sushi roll ),he or she will have heart attack!! lol! Actually making rendang chicken roll is not bad at all,it's like eating rice with rendang chicken and nori in a neat and small packet.Maybe you should try it one day if you're up to the challenge!! thumb up!

Ingredients:(A)
For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
2 tbsp mixed sushi vinegar
1/4 cup water

For 2 Rolls:

1 cup dry-curry-chicken-rendang-ayam ,deboned with gravy
2 sheet seaweed paper/nori
1 cucumber,peeled and shredded

some roasted sesame seed

Method:

1:You need a nori sheet,place nori sheet stretching from you.Make sure you place the nori dull side facing upwards.
2:Spread the vinegared rice out evenly over the nori sheet .Using one hand to prevent rice spilling over the end of nori,gently press down the rice with fingertips of your other hand.
3:Leave about 2 inch free on the far side,and 3/8 inch free on the side nearest to you.
4:Spread dry-curry-chicken-rendang-ayam with the gravy , cucumber and some sesame seeds on the rice on nori sheet facing you in oblong shape.(Add in some mayo or rice to hold all ingredients together in case it's fall apart)

5:Firmly roll up from the end nearest you,taking care not to squeeze out the contents
6:Firmly hold the bamboo mat to roll up.
7:Use sharp knife to cut into 6 or 8 pieces and arrange the roll on the plate.

8:Serve with some wasabi and soy sauce or by itself.

CLICK HERE FOR METHOD AND NOTE......

Stir-fry Crab Leg with Ginger and Scallion

If you're my regular reader you can see I posted many type of crab recipe that I had tried. I'm a crab lover,regardless it's fresh or frozen,blue or red,I really don't care as long as it's crab!! Months ago when I shopped at Asian market I saw few packet of pretty good size crab leg at the frozen section.Without wasting time I grab a pack of crab leg and throw in my shopping cart.I totally forget about the frozen crab leg until I rearrange my box freezer...Well,I like to use ginger ,garlic and scallion when cooking crab.That my signature herbs when it's comes with crab.The frozen crab is not bad at all.Beggar can't be choosy,right?

Ingredients:

1 packet or 2 lbs frozen crab,thawed
5-6 cloves garlic,peeled and shopped
2 inch ginger,peeled and shredder
1 stalk scallion,washed and cut 2 inch
3-4 tbsp premium soy sauce
2 tbsp sugar
2 tbsp rice wine
2 tbsp oil

Method:

1:Heat large skillet with oil ,ginger and garlic,saute ginger and garlic until fragrant or lightly brown.Add in crab leg,soy sauce,rice wine and sugar.
2: Keep stirring crab leg with the seasoning until well combined or for 10 minutes.Check the seasoning.
3:Add in cut scallion before dish out and serve warm.

CLICK HERE FOR METHOD AND NOTE......

Char Keoy Teow with See Ham(Cockle)炒粿条

Finding fresh cockles(see ham) in US and A is not really easy. I guess the demand for this species is not really great here.You won't find fresh cockles or it's called blood cockles anytime in any local market as easy as in countries like Asia.During summer I found few Asian market in Chinatown do sell fresh blood cockles but it's really pricey!! a pound with shell for $6.99 or higher!! Yes ,of course I bought a pound or two whenever I see the fresh cockles in season since I miss and craving for it..Well,now I don't have to wait for summer to eat fresh cockles.These day we can find fresh cockles in frozen section in Asian market .It's as good as the one that just fish out from water..We can just eat fresh cockles as it's or use it when fried keoy teow..There is a famous Malaysia restaurant in Flushing,New York who have Cockle Char Keoy Teow in their menu.I like this restaurant because the chef who make this dish know how to make this dish taste so delicious with his skill to cook this dish with wok hei 镬气..Well whenever I visit Flushing I'm sure drop by at this restaurant to order this special noodle dish but unfortunately travelling to Flushing is quite a fuss with limited parking and traffic all the time,not to said getting summon ticket is as easy as ABC!! So solve my craving I decided to cook Cockles Char Keoy Teow at home.Yoo.....hoo!! the taste really close to the one sold at the restaurant but still lack of wok hei!! well,beggar can't be choosy ,right?

Ingredients:
2 sheets fresh rice flat noodle (chow fun) cut 1 inch
1 pack or 1 lb fresh cockles,shelled
5-6 fresh garlic,peeled and chopped
2 Chinese sausage,soaked before removed skin and sliced
1/2 lb minced meat
300 gm pork,sliced
10 shrimp,shelled and deviened
1 lb mung bean sprout,washed
1/2 Chinese chives,washed and cut 2 inch
5 eggs
some cut Thai's bird chilies
2 tbsp oil

Seasoning:
2 tbsp premium soy sauce or to taste
1 tbsp caramel thick soy sauce or to taste
2 tbsp oyster sauce or
1 tbsp ground white pepper powder

Method:
1:Heat large aluminum skillet or wok at high heat.(To get better wok kei,don't use non-stick skillet).Add in sliced Chinese sausage,fry sausage lightly brown ,remove to a plate.Then add oil and eggs,scramble ,do not over fry,still retain moist remove eggs to the plate.
2:Add in oil and chopped garlic,fry until fragrant,then add in minced meat and sliced pork,fry for 1 minute before add in cut chow fun.Try to use chop stick or toss the noodle with spatula to prevent the noodles from getting mushy or disintegrate.
3: Add in all the seasoning,keep tossing the noodle well or for 5 minutes.Use spatula to moved the noodle to one aside.Add in shrimp and cook before add in cooked eggs ,cut Thai's chilies,cockles and Chinese sausage together.(do not overcooked cockles)
4:Toss in Chinese chives and bean sprout into the cooked noodle,mix well.Do not over cooked bean sprout.Immediately remove noodle from heat.
5:Serve warm immediately.

CLICK HERE FOR METHOD AND NOTE......

Steamed Black Sea Bass with Ginger and Scallion

Black Sea Bass is an exclusive salt water (marine)fish.It's consider type of Grouper which found abundant off the waters of New York. They can be found in inshore waters (bays and sounds) and offshore in waters .I recalled many moons ago when I went fishing on party boat ,mostly all I caught was black sea bass.Fishing on the party boast is fun and exciting coz it's guarantee you will catch any type of fish at the bottom of the ocean but unfortunately I had seasick each time when I was on the party boat.Due to my seasick I have to fish offshore on the beach or at the pier.I remember each time when I went fishing on the beach I have to bring EPD(Environmental Protection Division ) rules and regulation which it's has limit,size and type of fish that we can bring home with us.We can't caught and bring home whatever fish we like and if we get caught by this EPD officer,we not only will get heavy summon ($500-1000)but we also need to appear at the court in front of the judge to explain why we not follow the rules applied.Mostly people here fish for fun and then release .It's called catch and release.Well,since I don't fish during winter and miss having sea bass,all I can do is to hop over to Asian market to buy the fish.I love Black Sea Bass coz the meat is so delicate fine ,soft and tender.Black Sea Bass is a good low-fat source of protein and magnesium.The best way or method to enjoy this fresh healthy Back Sea Bass is to steam ,in order to taste the delicate freshness of the fish.

Ingredients:

2 Black Sea Bass,removed gills,scales and entrails in cavity
2 inch ginger,Peeled and cut julienne
3-4 cloves garlic,peeled and sliced
1 stalk scallion,washed and cut 2 inch
4-5 tbsp oil
4-5 tbsp premium light soy sauce

1 small red pepper,sliced for garnishing
Method:

1:Prepare steamer with enough water at high heat.Place both Black Sea Bass in a heat resistance plate(prefer deep plate).When steamer water is rolling boil,place fish onto the steamer and steam for 10-15 minutes.
2:Meanwhile,heat skillet with oil at medium heat,add in ginger and garlic,fry until fragrant or golden brown.Pour soy sauce into the skillet and immediately remove from heat.
3: Sprinkle cut scallion and red pepper on the fish and pour fry ginger and garlic mixture onto the steamed fish.Serve warm with rice.

CLICK HERE FOR METHOD AND NOTE......

Korokke (Meat Croquette)

Korokke is Japanese croquette with vegetables and meat. I recalled I used to eat korokke all the time when I was working in Malaysia.I wonder why mostly all Japanese restaurant in New York don't have korokke in their menu..Well,maybe people here are more health consciences or maybe they prefer french fries than korokke.. Usually I store plenty of potatoes at home..Previously I make some begedal (potatoes cutlet) and hubby loves it.So this time I try something different from begedal.To my surprised hubby like korokke rather than begedal.He like the crispness of panko on the outer layer.. if you are looking for more croquette information,hop over HERE!!

Ingredients:

3 lbs potatoes,peeled,boiled and mashed

1 large onion,peeled and cut small

1 stalk scallion,washed and cut small

salt to taste

ground white pepper to taste

1 lb minced meat (pork ,beef or chicken)

2 cup panko(Japanese bread crumb)

2 eggs,lightly beaten + 2 tbsp water

1 cup rice flour

enough oil for frying

Method:

1:Sauteed minced meat and onion in skillet for 5 minutes.Mashed boiled potatoes in a large bowl.Combine salt, ground pepper,cooked minced meat,cut scallion and onion together,mix well.

2:Divide potatoes mixture into 12-15 pieces.Shape potatoes mixture into ball,slightly press the ball shape potatoes into a cylinder or disk shape.If the potatoes is too soft,placed the shaped potatoes into fridge for 30 minutes or longer.

3:Prepare egg mixture in a bowl .Roll shaped potatoes onto rice flour,then dip into egg mixture before coated with panko.

4:Prepare fryer or deep skillet at medium heat with oil.Placed panko croquette onto the hot oil.Fry croquette both side until golden brown.

5:Removed cooked croquette from fryer and placed on paper towel to drain off the excess oil.

6:Serve warm as snack or with meal.

CLICK HERE FOR METHOD AND NOTE......

Salmon and Tofu Wrapped with Nori in Miso Sauce

I have some leftover small pieces of cut salmon from making sushi.Well ,I'm not sure what to do with it but suddenly I come out with this idea of mixing salmon with tofu since I store plenty of tofu in fridge for raining day. I also store few extra packet of nori in my pantry.It's a good idea to wrap chopped tofu and salmon with nori in order to hold those ingredients when steaming at high heat.I used miso paste to make some sauce for these healthy delicacy..What a great light and healthy snack,right?

Ingredients:
(A)
1/2 block soft tofu(bean curd),chopped
350 gm or more fresh salmon,cut small
1 stalk scallion,washed and cut small
1 egg
1 tsp ground white pepper
1 tbsp chicken bouillon powder
1 tsp fine salt
--------------------------------------------------
4 pieces nori
2 tbsp rice

Sauce:(B)

1 tbsp miso paste
4-5 tbsp water
1 egg
1 tsp mirin
1 tsp sesame oil


Method:

1:Combine all ingredients (A) in a medium bowl and mix well.Lay a piece of nori on a clean board or plate.Scoop 2-3 tbsp ingredients (A) in the center of nori and roll up in oblong shape.Use some rice to stick both end to hold the roll before cut into 4-6 pieces.Use a aluminum plate to steam the roll
2:Prepare steamer at high heat.When water rolling boil,place roll onto the steamer.Steam for 15-30 minutes or until c00ked.
3:Meanwhile ,prepare skillet at medium heat,add in miso paste,water and mirin,stir well.When the sauce bubbly boil ,crack egg into the sauce,stir the egg immediately and mix well.Remove the sauce from heat before pour over the cooked roll
4:Serve the roll warm.

CLICK HERE FOR METHOD AND NOTE......

Steam Sticky Rice(Loh Mai Fan)

Recently I bought a 10 pound bag of glutinous rice from Asian market.Actually I plan to make some Malaysia local kuih like seri muka and other local kuih but due to my laziness,I changed my plan to make some easy and simple "Loh Mai Fan" since I already soaked the rice.Well, usually I like to add extra more ingredients into "loh mai fan" but I ran out of dried oyster,Chinese sausage and dried scallop,but unfortunately this "loh mai fan" is nothing special at all. A simple and editable "loh mai fan" is not bad at all.I really enjoy this food since I miss this kind of dim sum food while living in non-authentic Chinese food area.Beggar can't be choosy ,right?

Ingredients:

1 pound glutinous rice,soaked overnight

15 ears shitake mushroom,soaked till soft and removed the stump

2 large pieces boneless chicken breast,about 2 pound,sliced

4-6 kani(crab stick)

Seasoning:

5 cloves garlic,peeled and chopped

1 tbsp 5 spices powder(5 heong fan)

2 tbsp thick soy sauce(caramel soy sauce)

2 tbsp chicken bouillon powder

3 tbsp soy sauce or to taste

2 tbsp sesame oil

1 tbsp ground pepper powder

1 cup water

3 tbsp oil

Method:

1:Heat large skillet or wok at medium high heat with oil and garlic.Fry garlic for 30 seconds before add in chicken and mushroom.

2:Keep stirring chicken and mushroom for 1 minute before add in rice and all seasoning except crab stick.Mix all ingredients well .Check the seasoning before remove from heat.

3:Prepare steamer with water at high heat.Prepare 4 medium small rice bowl(prefer stainless or ceramic).Place crab stick on the bottom of the bowl before scoop rice mixture into the bowl to the top,press lightly to ensure all the mixture hold together.Repeat the same procedure until the rice mixture finish.

4:When water in steamer rolling boil,place the prepare rice mixture in bowl into the steamer and steam for 45 minutes or longer until cook.If the rice mixture is too dry add some water or chicken stock into it.

5:Remove "loh mai fan" from steamer and serve warm with chili sauce.

CLICK HERE FOR METHOD AND NOTE......