Friday, February 26, 2010
Monday, February 22, 2010
1/2 block soft tofu(bean curd),chopped
350 gm or more fresh salmon,cut small
1 stalk scallion,washed and cut small
1 tsp ground white pepper
1 tbsp chicken bouillon powder
1 tsp fine salt
4 pieces nori
2 tbsp rice
1 tbsp miso paste
4-5 tbsp water
1 tsp mirin
1 tsp sesame oil
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.
Wednesday, February 17, 2010
1 pound glutinous rice,soaked overnight
Saturday, February 13, 2010
600 gm sugar
600 ml water
600 gm glutinous rice flour (sifted)
3 tbsp cooking oil
1: Dissolve 300 gm sugar in a dry pot over low heat till it caramelizes.( Do not stir).Add 300 ml of water and mix well.
2: Add the remaining sugar into the mixture,stir constantly till the sugar dissolves.Set aside to cool completely. Prepare large pot or steamer with water for steaming at high heat.Steam banana leave to get softer body, cut or trim banana leaves before place banana leave as liner over aluminum pan .
3:Combine glutinous rice flour and the remaining water.Add caramel on glutinous rice flour mixture together in a large bowl to incorporate until smooth.Whisk the mixture if possible.If it's too dry add in extra 50 ml water.Sieve the mixture ,to remove lump and bubble build up.
4: Pour batter into aluminum pan to 3/4 full.( Do not fill to the rim as the batter might overflow when steaming)
5:Place aluminium pan in the steamer when water has boiled.Steam over high heat for 30 minutes .Then reduce heat to medium and steam for another 30 minutes. Increase time for steaming if making bigger cake.
6:Remove cooked nian gao from steamer and let it's cool down completely before remove banana leaves from the nian gao.
Monday, February 8, 2010
2-3 lbs or 2 large pieces boneless white meat chicken,cut strip about 1 1/2 inch
1/4 cup corn flour + 1/4 cup all purpose flour
1 tbsp seasalt
1 tbsp sugar
1 tbsp ground white pepper
enough oil for deep fry
1 head broccoli,cut floret,wash and steamed
3 cloves garlic,peeled and chopped
5 tbsp water or orange juice
3 tbsp corn starch + cold water,dissolve
3 tbsp soy sauce or to taste
2 tbsp hoisin sauce
1/2 cup brown sugar or white sugar is OK
3 tbsp Chinese fermented rice wine
1 orange,peel the skin only (thin not the white part)
1 tbsp pepper crush(optional)
1:Marinated cut chicken with salt,sugar and ground pepper for 30 minutes or longer.
2:Heat fryer or deep aluminum skillet with oil at 350 F.Beat egg into marinated chicken ,mix well.Coat chicken with flour mixture well,shake excess flour before place into hot oil,fry batches until lightly golden brown .Remove cooked chicken from oil,set aside.
3:Heat skillet with 2 tbsp oil,peeled orange and chopped garlic.Fry garlic until fragrant before pour in all the sauce ingredients except corn flour dissolved.When sauce is bubbly ,add in corn flour mixture.Check the seasoning before pour in fried chicken,mix well and dish our immediately.
4:Meanwhile steam broccoli in microwave for 2 minutes.Display steamed broccoli around the plate with cooked orange chicken.Serve warm with rice or noodle.
Thursday, February 4, 2010
2 sticks(250 gm)unsalted butter,room temperature( or margarine )
1/2 cup granulated sugar
1/2 tsp vanilla extract
3 egg yolks
2 cups all purpose flour
4 tbsp corn flour
1 egg yolk + 1 tbsp water for brushing
2 fresh pineapple,peeled ,removed eyes and grated or blend until fine
2 cups sugar
1/4 tsp pineapple essence
1:Peel the pineapples, dig out the eyes and chop into chunks before blend or grated.Place grated pineapple into a large stock pot and cook at medium heat until almost dry.Stir constantly ,add in sugar stirring often until it is thicken.Add sugar as sweet as you desire.The jam is done when the pineapple mixture has changed color from bright yellow to brownish ochre and most of the liquid has evaporated, leaving a dense but moist jam.Remove from heat and let it cool completely.
2:Sieve (B) in a bowl and set aside.Beat (A) in mixer until creamy and light.Add in (B) into (A),mix well to form into a smooth dough.
3:Prepare parchment paper over baking sheet.Use your desire mould to shape the tart from the dough and press out the pattern.
4:Take a scant teaspoon of pineapple jam (more or less, as desired) and form a ball, then press into the hollow of each tart. Pat the sides of the jam to create a small dome.Or scoop 1/2 tsp filling onto the center of the shape dough before roll up.Repeat the same procedure until all dough done.
5:Preheat oven to 350 F.Brush yolk mixture on the dough .Bake for 15-20 or until lightly golden brown. Remove cookies from sheets and cool on a rack.
two different two of shape
I didn't cook the pineapple filling dry enough so when it's comes out of oven the filling smear all over the parchment paper
Monday, February 1, 2010
some cut cilantro
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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.