Saturday, July 31, 2010

Deep Fried Gizzard in Sambal (Spicy Sauce)


Chicken gizzard is the only part of giblets that I will eat..I have no idea why I can only eat chicken gizzard instead of chicken liver..I recalled when I was pregnant with my daughter,my doctor advised me to eat chicken liver because I had anemic but I still refused to eat chicken liver or any animal's liver! I find chicken gizzard taste better than liver..Maybe I like gizzard texture that is chewy and tough..The best way to prepare chicken gizzard is to season it with your favorite seasoning before coated with flour for deep fried..On top of that I would like to stir-fry of the deep fried gizzard with my favorite sambal!! viola!! A simple affordable gizzard turn out to a finger lickin delicious dish!








Ingredients:
1 lb chicken gizzard,clean and washed
1/2 cup all purpose flour + 3 tbsp rice flour
1 tsp seasalt
1 tsp ground pepper powder
1 tsp garlic powder
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1 large onion,peeled and sliced
2 red chili pepper,sliced
3 tbsp sambal tumis or sambal olek
2 tbsp sugar
salt to taste
1 tbsp concentrated tamarind juice
1 cup canola oil

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Method:
1:Season cleaned gizzard with salt pepper and garlic powder for 30 minutes or more before coated with flour .
2:Heat fryer or skillet with oil at medium heat,shake excess flour before place coated gizzard into the fryer.Fry gizzard for 3-5 minutes or until golden brown.Remove fried gizzard and set aside..
3:Heat skillet at medium heat,add in sambal and sliced onion.Use spatula to stir for 1 minutes before add in fried gizzard,sugar,salt,tamarind juice and sliced chili pepper.Stir all the ingredients together well for 5 minutes or more.
4:Check the seasoning before dish out and serve warm..










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Wednesday, July 28, 2010

Apam Balik Thin Crepe Version ( Peanut Pancake)

Apam Balik or Ban Chien Kuih or Peanut pancake is one of the popular local delicacies in Malaysia.The only Apam Balik version that I like is the thin crepe version Apam Balik.I wanted to make the thin crepe Apam Balik for the longest but didn't find the urge to do until now. I look high and low for thin version crepe Apam Balik recipe online but afraid to tried out the recipe.I didn't realise I bought Agnes Chang's Hawkers' Delight cookbook which it's have a Apam Balik recipe in there.The photo she shown look like thin crepe version.So last weekend I tried out the recipe but found the crepe is quite doughy so I alternate her recipe by adding extra liquid or water..By adding extra liquid the crepe come out perfectly right! Viola!! now I also can make perfectly thin crepe Apam Balik!! Now I don't need to wait until I can go back to Malaysia to enjoy this delicacy .








Ingredients:(A)

Dough:

173 gm plain or all purpose flour

10 gm rice flour

30 gm corn flour

2 tsp baking powder

1/2 tsp bicarbonate soda (I added 1 tsp by mistake)

1/2 tsp salt

2 eggs

1 tsp vanilla extract

6-7 oz water or milk or santan(coconut milk)*I added double the portion water or add 2 tbsp at one time for the right thin crepe consistency*

150 gm castor sugar



Filling:

120 gm melted butter

150 gm castor sugar

1 cup roasted crushed peanut

7-8 tsp cream sweet corn

some young grated coconut*optional*

Method:

1:Mix all ingredients( A) into a mixing bowl.Beat well with mixer.Strain the batter before keep in the fridge for 3-4 hours before use.(I store overnight)
2:Heat a 7" or 8"non-stick pan at low heat.Check the batter,if it's too thick,add 2 tbsp water at one time..Use a big ladle to scoop the batter into the non-stick pan to form pancake shape,sprinkle some sugar on the top and cover with lid.Cook until lightly golden brown.Sprinkle some crushed peanut,butter or grated coconut or any filling you prefer,fold crepe into half.
3:Remove crepe from heat and serve it warm.








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Friday, July 23, 2010

Spicy Shrimp with Bean Curd(Tofu)


I love tofu especially the silken and medium consistency type of soft tofu.Tofu or bean curd is a food for everyone especially toddler and elderly people.Tofu is rich in high-quality protein. It is also a good source of B-vitamins and iron .Tofu can be use or combine together in many type of dishes .Most Asian store in America carry various type of tofu in their store. You can find different brand of soft tofu ,fried tofu,marinated tofu,smoked tofu to gluten tofu.I always store few boxes of tofu at home.Tofu have long shelf life if it's remain sealed or unopened.Since I like spicy and shrimp,I combine those together with tofu and make a delicious Spicy Shrimp Tofu!!







Ingredients:
1 box medium soft tofu(cut into 8 pieces)
10 shrimp,shelled and deviened
3 tbsp sambal tumis or sambal olek
1 tbsp sugar
salt to taste
1 tbsp tamarind powder
3-4 tbsp water
1 large onion,peeled and sliced
some chopped scallion
4-5 tbsp corn oil
Method:
1:Prepare large skillet or wok with oil at medium heat.Pan fry tofu on both side until lightly brown.Remove tofu and set aside.
2:Use the same skillet,add in sambal and sliced onion,stir both for 1--2 minutes.Add in water ,sugar ,salt and tamarind powder.Mix all ingredients well.When the sauce bubbly boil,add in shrimp.Coo for another 1-2 minutes .
3:Add in fried-pan tofu into the skillet,carefully stir and mix together.Check the seasoning before dish out and serve warm .






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Saturday, July 17, 2010

Grilled Tandoori Chicken

I bought a box of "Shan Tandoori Chicken" spice mix from Indian grocery 2 month ago.Actually I forget to post this entry until now . Well,to my surprised hubby like this chicken because it's not spicy at all..These days it's so easy for us to cook anything from anywhere as long as we have the ready mix spices available at home.All I need to cook Tandoori chicken is yogurt ,mix spices,chicken and oven!! Viola!! Tandoori Chicken will be ready in an hour!








Ingredients:
10 pieces chicken thigh( or can use any part of chicken) washed and clean.(make 2 deep slits on each piece)
1 pack (50g) tandoori spices mix
1 1/2 cup natural yogurt
8 tbsp lemon sauce
1/2 cup butter
1 tsp salt
Method:
1:Mix all the above ingredients in a Ziploc bag or container,mix well..Coat the chicken pieces with the marinate and set it aside for 4-5 hours or overnight.Preferably in a refrigerator.(I prefer overnight marinate coz it's have better flavor)
2:Prepare a baking sheet over aluminum foil.Preheat oven to 400 F.Discard the liquid collected,if any.Arrange chicken pieces in a prepared tray and place it in a preheated oven for 45 minutes or until lightly brown.
3:Remove chicken from oven and set side for 10 minutes before serve warm.
tandoori spices mixture









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Tuesday, July 13, 2010

Stir-fry Mix Vegetable with Chicken

For this summer I planted some sweet peas ,string bean and snow pea from seeds at my vegetable patch.Two week ago before I'm left for our summer vacation to New England,I harvest 80% of the mature peas at my vegetable garden.The reason is when I'm back from my vacation I afraid all my vegetables plants is dying due to heat waves and lack of watering.Yes!! When I'm back from vacation mostly all my peas plants was dried and wilted:(
Well,what to do with all the sweet pea and snow pea? I guess organic peas is better off eating raw by itself or stir-fry right? Since I'm not use to eat raw peas so I stir-fry all the peas with chicken..This dish remind me of my mom cooking when I'm home except mine is too watery.I added too much water when cooking cauliflower but it's still a good dish!






Ingredients:
1/2 cauliflower,cut floret,washed and blanched
15-20 sweet peas,removed both end tips,washed
10 snow peas,removed both end tip,washed
1 small carrot,peeled and sliced
1 small boneless chicken breast,(200gm)sliced small + 2 tbsp corn flour + 2 tbsp soy sauce(velveting method)
5-6 cloves garlic,peeled and minced
2 tbsp oil
2 tbsp oyster sauce
1 tbsp chicken bouillon powder
salt to taste
some water if it's too dry
Method;
1:Heat large pan or wok with oil and garlic at medium heat.Fry garlic until fragrant,add in cauliflower,carrot and 1/2 cup water or less..Use spatula to stir for about 2-3 minutes until tender soft.
2:Add in chicken mixture(velveting method),slowly stir the ingredients for 4-5 minutes ,then add in sweet peas,snow peas,oyster sauce,chicken bouillon and salt to taste.Increase heat to high,stir all the ingredients well for 2-3 minutes.
3:Check the seasoning before dish our and serve warm.








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Wednesday, July 7, 2010

Spicy Chicken and Pork Tenderloin with Curry Leaves

Recently I bought a curry plant from Chicago..Yesssssssssss!! a real live curry plant!! A friend of mine who is also a blogger from Chicago know that I like cooking and gardening,offer to buy me a curry plant and kaffir lime plant.Of course, without thinking much I'm happily accept her offer coz it's really hard to get any exotic or tropical herbs plant here..I guess the reason is because the demand is not great That why many nursery is not interested selling them.I'm glad to own a curry plant in four season country.Thanks to this wonderful friend..Long story short,my curry plant is growing well now but the plant is still too small and fragile for me to snip the sprig for cooking..I really afraid my curry plant die on me after I use it..So when I was doing my marketing in India grocery store I saw pre-pack fresh curry leaves at great price..Of course I grab a pack!! Sometimes the curry leaves have really strong fragrant and sometimes it's don't..Well I guess some are premium quality and some are lower grade..Who know!! I only know it's look like curry leaves and look very fresh!! I saw some blogger used curry leaves in their regular cooking,not in the curry dish!!It's gave me an idea to use curry leaves in this special dish too!! The outcome of this dish is really outstanding!! Love the fragrant of curry leaves and tenderness of the meat..I called it frag-delicious!!







Ingredients:

(A)

1 lb tenderloin pork,sliced about 2 inch each

1 boneless breast chicken,sliced about 2 inch each

4 tbsp corn flour

1/2 cup all purpose flour

1 tsp salt

1 tbsp ground pepper

1/2 cup oil


(B)


2 tbsp sambal tumis or sambal olek

1 tbsp sugar

1 tsp salt

1 tbsp tamarind powder

2 tbsp water

2 sprig fresh curry leaves

1 large Bombay onion,peeled and sliced

Method:


1:Heat aluminum pan with 1/2 cup oil at medium heat.Combine (A)corn flour and flour with salt and pepper in a deep plate,mix well.Lightly coat sliced chicken and pork with the flour mixture and sallow pan-fried the meat for 2-3 minutes or until lightly brown.Remove meat and set aside in a clean plate.


2:Remove fry oil from the pan.Use the same pan ,toss in (B) curry leave,sambal tumis ,cooked meat,sugar,tamarind powder and salt to taste for 5 minutes..If it's too dry add in 2 tbsp water.Then toss in sliced onion,fry for another 2-3 minutes before remove from heat.


3:Check the seasoning before dish out and serve warm with rice or noodles.









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Saturday, July 3, 2010

Pandan Kuih Keria (Sweet Potatoes Donut wt Screwpine Leaves Flavor)

Sweet potatoes are a featured food in many Asian and Latin American cultures. Sweet potato is a versatile natural root family foods that may range from almost white through cream, yellow, orange, and pink to a very deep purple, although white and yellow-orange flesh are most common.Sweet potato contain unique root storage proteins that have been observed to have significant antioxidant capacities. like sweet potato that the intensity are firm, dry, and mealy not soft and moist but sometimes I can't help if bought the soft and moist type. I prefer purple fleshed rather than orange fleshed sweet potatoes but purple fleshed sweet potatoes is not easily can be find in any local market.Recently I bought 2 huge roots of sweet potatoes from a local market.The skin is almost purple in color,that mean the flesh is almost white color,right? Usually almost white flesh sweet potatoes taste sweeter,firm and mealy but the one I bought was opposite!! What a disappointment!! If the flesh is firm and mealy,I just steam and eat as it's!! Well,since it's soft and moist I rather make something out of it..Maybe kuih keria(fried sweet potato donut)? Great idea ,right? How about adding some pandan(screw pine leaves)paste flavor for this kuih keria? Something different and not boring from the traditional kuih keria,I guess.







Ingredients:(A)
500 gm white fleshed sweet potatoes,peeled and steam or boiled

1 cup self raising flour,plus extra for dusting(sifted)
1 tbsp pandan paste(screw pine leaves)
1/2 tsp salt
1 cup canola oil for frying
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Coating:(B)
1/2 cup sugar
4 tbsp water

Method:
1:Steam or boil peeled sweet potato until soft.Remove to a large bowl and mashed it while still warm.
2:Combine flour,salt and pandan paste with mashed sweet potatoes,mix well with hand .
3:Heat fryer or deep aluminum pan with oil at medium heat.Sprinkle some flour on kitchen counter,before place the dough.If the dough is too wet add in 1-2 tbsp flour..Roll dough to 2 inch thick.(since I used self raising flour I roll dough about 1 inch thick).Use donut or cookies cutter to cut out the shape.
4:Place donut in the hot oil and fry until lightly golden brown on both side.Remove to paper towel to absorb oil and set aside to cool down. ( Do not overlap donut when frying)
5:Use a small pot at low heat to crystallize sugar coating (B) .Cook sugar for about 4-5 minutes until color change to milky.Coat fried donut with crystallize sugar while the sugar still warm..
6:Serve sweet potatoes donut with tea or coffee as snack or dessert

fried kuih keria in aluminum pot
pandan kuih keria(sweet potato donut)








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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.