Tuesday, August 31, 2010

Fried Fermented Red Bean Curd (Nam Yee)Ribs Tip with Glutinous Flour

Recently when I was food shopping in Chinatown I saw ribs tip on sale for $1.49 per pound.Of course, it's a good price and I don't have to cut the ribs myself..I really like the chopped ribs tip cube size..Actually I was planning to use it to make soup but since the weather is still hot and humid ,so I scrapped the idea of making soup off..instead I marinated the ribs tip with "nam yee"(fermented red bean curd) and others seasoning before coated with glutinous flour for deep fried.You notice I always used rice flour or glutinous flour as the batter when deep fried ,right? The reason both flour have crisp consistency on the outer layer for hours or even the next day.It's not like regular all purpose flour..If I used all purpose flour,right away after the food cool down,the outer layer coated with batter will turn out soggy and soft..Don't we all like crisp and crunchy texture for our fried food? On top of that I like "nam yee" flavor..it's has distinctive savoury and pungent smell but make no mistake after cooked it's really taste yummy-delicious!!








Ingredients:

3-4 lbs ribs tip (pork or beef)


Dry Seasoning:


2 tbsp garlic powder

3 tbsp sugar

2 tbsp salt

2 tbsp ground pepper powder

1/2 tsp five spice powder

4 cubes nam yee (fermented red bean curd)


*************************************************


1 cup glutinous flour

1/4 cup all purpose flour

3 cups canola oil for deep frying

Method:

1:Wash and drain ribs tip,set aside. Toss all the dry seasoning together in a bowl,mix well.Use a large bowl toss in seasoning mixture and ribs tip together,mix well until all well coated.Place marinated meat in fridge for 2-3 hours or overnight.
2:Use a large bowl ,mix glutinous flour and AP flour together..Heat fryer or deep skillet with canola oil at medium heat.Coated marinated ribs tip with the flour mixture,shake off the excess flour before place the coated ribs tip in the oil.
3:Fry ribs tip until golden crisp brown.Do not overcrowded or overlap ribs in the skillet..Remove cooked ribs tip to a lined paper towel to absorb the excess oil.
4:Serve warm with rice or as snack.










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Saturday, August 28, 2010

Preserved Radish Shrimp Omelette

It's been awhile since I have any preserved radish..The type of preserved radish I like is the one cut in strip and stir-fry with chili red pepper and garlic.I remember when I was young we used to eat alot of preserved radish with porridge.We called "chai por tan" in Chinese. Well,I guess it's a comfort food for us or for another word it's a food for poor people..Last week when I was cleaning my pantry l saw a pack of chopped preserved radish still sitting in the air tight container..I think I bought that pack of preserved radish last year..I don't really worry because I know preserved vegetable have long shelf life..I like the crunchiness and saltiness of this aromatic radish when fry with shrimp and omelette..A simple and wonderful comfort food for dinner!!









Ingredients:
1 pack preserved chopped radish or strip,about 7 oz ,soak in water for 1 hour or more
2 cloves garlic,peeled and minced
5-6 shrimp,shelled and deviened,cut small
1 red pepper,sliced
4-5 stalk Chinese chives,cut small
4 large eggs
1 tsp ground pepper powder
1 tsp sugar
thin soy sauce to taste
2 tbsp oil

Method:

1:Heat skillet at medium heat with oil and garlic.Fry garlic until fragrant,add in minced radish.Keep sauteed the radish for 1 minute.Toss in shrimp,cut chives and pepper.Saute for another 1 minute..

2:Crack all eggs in a medium bowl,add in ground pepper,soy sauce and sugar,beat lightly with fork until well incorporate..Dish cooked preserved radish out from pan to the eggs mixture,mix well.

3:Clean the pan/skillet with towel paper, before add in 1 tbsp oil,swirl the oil all over the pan.Pour the eggs mixture with radish into the pan,pan-fry both side until lightly crisp brown..

4:Remove preserved radish omelette from heat and serve warm with porridge or rice.











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Wednesday, August 25, 2010

Korean Seafood Pancake ( Haemul Pajeon)

When I lived in Queens New York City, I used visit Korean restaurant all the time even in late hour..Mostly all the Korean restaurant in the city open 24/7..Well, I guess this it's the custom of Korean immigrant and other immigrant who come to this land of opportunity to find a better living ,better education for their children and $$$ to work long hours..Like the song I love ,sang by Bruno Mars and Travie Mcoy "Billionaire"."I wanna be a billionaire,so frickin bad.Buy all the things that I never had"..Okay ,back to my pancake post...I was motivate to make this seafood pancake after I watch many many Kdrama..In the Kdrama they keep talking about kimchi pancake but I'm not really fond of kimchi.Well,I not even fond of plain vegetable in pancake as well.I love anything make from seafood..So seafood pancake I make.These days we can get the ready mix flour from any Asian market..no need to crack my head to make the batter,just add 1 portion flour ,1 portion water and my favourite vegetables and seafood.Viola!! A delicious Seafood Pancake will be ready in no time!I understand seafood pancake in Korea called as Haemul Pajeon .For more information about Haemul Pajeon,find it here!!









Ingredients:
2 cups of pancake flour ( no seasoning needed)
2 cups water
5 stalks Chinese chives,washed and cut 2 inch each
5 stalks scallion,washed and cut 2 inch each
1 bunch shredded carrot
1 bunch mung bean sprout,clean
2 medium onion,peeled and sliced
5 buttons white mushroom,sliced
or any of your favorite vegetables

Seafood:


4 medium squid,cleaned and cut
10 shrimp,shelled and deviened or
clam,oyster ,crab stick or any of your favorite seafood
4-5 tbsp cooking oil
Method:
1:Combine pancake flour and water in a large bowl,beat well until all lump disappear.Add in cut vegetables into the batter,mix well.
2:Toss in squid and shrimp in the batter too,mix well.Heat a large pan with 2 tbsp oil at medium heat.Scoop 1/2 portion of the pancake mixture onto the heated pan..Fry both side until golden crisp brown.(do not fry at high heat)Cut into 4 portion.
3:Remove from pan and serve warm..
(I didn't use and dipping sauce)



ready mix pancake flour
pancake batter
cut vegetables
with shrimp and squid

pan-fry in the pan






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Sunday, August 22, 2010

Masala Vadai

One of my favorite Indian snack is Masala Vadai.I recalled when I was young we used to buy Masala Vadai from a Indian guy who travel by his bicycle from house to house to sell his nuts products(kacang putih and etc) .I like anything with nuts or nutty flavor..I used to buy Masala Vadai in Indian town at Queens NYC but it's taste slightly different from the one I used to eat when I was in Malaysia..Well ,maybe I'm not used to the taste of masala vadai from the seller in NYC .Anyway,I found a Masala Vadai recipe from Agnes Chang cookbook.I adapted the recipe slightly to suit my taste..Moreover my curry plant which I bought months ago is growing thriving huge now. I took the advantage to use my precious curry plant to make this delicious Indian snack.I was amazed this snack is so easy and simple to make not to said it's taste almost the same as the one I bought in Malaysia!!










Ingredients:
500 gm Channa dhal ,soaked 4 hours or overnight(I soaked overnight)
1 large onion,peeled and diced small
2 long red pepper,seeded and chopped
2 sprigs curry leaves,chopped
2 tbsp cumin seed
1 tbsp coriander powder
2 tbsp seasalt
2 cups canola oil for deep frying

Yield 10-12 pieces
Method:
1:Combine 1/2 portion of soaked chana dhal with cumin seed in blender.Blend well until smooth fine or paste texture.
2:Combine chana dhal paste with the remaining chana dhal,seasalt, curry leave onion ,coriander powder and red pepper in a medium bowl,mix well.
3:Scoop about 2-3 tbsp into your palm to make ball shape.Heat fryer or pot or deep skillet with oil at medium heat,about 300 f.
4:Slowly place ball shape channa dhal one by one into the fryer.Do not over lap or overcrowded the fryer.Fry until golden brown before remove and place on paper towel to absorb the excess oil.
5:Serve warm as snack.
my precious curry plant!! channa dhal frying in pot
ready to serve












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Thursday, August 19, 2010

Stir-fry Ginger and Garlic Lobster with Minced Meat

Yesterday when I was food shopping in Queens,I saw a full tank of new arrival fresh lobster swimming around in the fish tank.When I glance at the price tag, I was surprised !! it's written "Lobster from Boston $5.49 per lb only"!!! Usually fresh lobster above 1 pound,the seller will price it at least $7.99 and above..I quickly ask the seller for 3 lobsters..The average weight of each lobster is about one and half pound..It's been awhile I cook fresh lobster at home..Honestly,I'm dying for Chinese cooking style lobster rather then steamed.But Eliot is not keen to have his lobster cook in ginger,garlic or scallion.One word !! He prefer his lobster steamed with butter.As I said American style lobster cooking.Well,I guess I have to make another different type of lobster dish for him..Anyway,I cut up 2 whole lobsters ,coated with flour, pan-fried before stir-fry in ginger,garlic and minced meat..Viola!! what a spectacular lobster feast both Mishu and mommy had!







Ingredients:

2 fresh whole lobsters,about 1 1/2 lb each,remove the head,cut the tail into 4 pieces and remove claws(smashed the claws with meat tenderizer tool or the back edge of cleaver)
2 inch ginger,peeled and cut julienne
4-5 cloves fresh garlic,minced
100-150 gm minced pork
2 eggs

1/2 cup all purpose flour
1/2 corn flour
1 tbsp salt

4 tbsp soy sauce
2 tbsp sugar
1 tsp ground pepper powder
1/2 cup oil

a bunch of cut scallion and cilantro
Method:
1:Heat large skillet with oil at high heat.Combine corn flour ,all purpose flour and salt in a large bowl,mix well.Coat cut lobster with flour mixture,shake the excess flour before place into the hot oil.Do not overcrowded lobster the skillet when pan-fry.
2:Pan-fry lobster for about 1 minutes before remove to a large plate,set aside.Do not over fried the lobster,it's tend to get chewy and tough.Use the same skillet ,if it's too mush oil remove some,add in garlic and ginger.Stir-fry for 2-3 minutes or until fragrant.
3:Add in minced meat,sauteed for 1 minutes before add in eggs..Scramble the eggs with minced meat,add in soy sauce,sugar and ground pepper.Check the seasoning,before toss in the cooked lobster.Toss all the ingredients well.
4:Toss cut scallion and cilantro before remove from heat.Dish out and serve warm.
pan-fry fresh lobster fresh lobster swimming in the water..












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Sunday, August 15, 2010

Fried Breaded Panko Cuttlefish Ball

Don't we all love fried food? I think we all love fried food it's because it's taste heavenly delicious and addictive,right? Due to all kind of healthy problem we have today which undeniable some of it brought by fried food .We tried to minimas eating fried food in daily basic to prevent cholesterol from artery-clogging .But it's hard to stay away from fried food even thought we know it's unhealthy to our body.I think if we consume fried food once a while it's still alright if not life is not enjoyable and Fun at all,right? Recently I bought a pack of frozen cuttlefish ball..I wonder what should I do with it.Maybe use it to make soup or stir-fry? Well, suddenly I recalled I used to enjoy fried fish ball at hawker stall or food court when I was young.Since I have all the ingredients at home, why not make Fried Cuttlefish Ball? Of course, it's taste awesome yummy-delicious!!








Ingredients:


1 lb frozen cuttle fish ball,thawed
1 cup or more panko (plain bread crumb)
1 cup all purpose flour
1 tbsp seasalt
1 tbsp garlic powder
4 large eggs
1 cup whole milk
enough oil for deep frying





Method:

1:Combine all purpose flour,salt and garlic power in a medium deep plate or tray,mix well,set aside.Combine eggs and milk in a medium bowl,beat well,set aside.Pour panko in a medium plate or tray,set aside.
2:Step 1: Add about 10 cuttlefish ball into eggs mixture,then remove cuttlefish ball from eggs mixture,dump into flour mixture,coat well.Shake off the excess flour from cuttlefish ball before toss back into egg mixture. Drag cuttlefish ball from egg mixture again,toss into panko.Coat cuttlefish ball completely with panko,set aside.Repeat the same procedure until finish.
3:Heat fryer or pot with oil enough for deep frying.When temperature reach 365 F,add breaded cuttlefish ball in the fryer.Fry until golden brown or the cuttlefish ball float on the surface.
4:Remove and place on a paper towel to absorb the excess oil before serve warm as appetizer or snack.

cuttlefish ball
panko (plain bread crumb)
all purpose flour mixture
eggs mixture
cuttlefish dip into egg mixture
cuttlefish ball coated with panko

breaded cuttlefish ball waiting to be fry.







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Wednesday, August 11, 2010

Stir-fry Water Convolvulus with Shrimp in Sambal

Water Convolvulus or water spinach is a common vegetable found in Southeast Asia.It's also called as kangkong in Malay or 空心菜 in Chinese or Ipomoea aquatica. Ipomoea aquatica grows in water or on moist soil and it's relatively cheap sold in Asia but not in USA.This vegetable is only available around summer season.Sometimes the price is quite expensive compare with other vegetables. The best way to cook this vegetable is stir-fry with sambal belacan and shrimp!








Ingredients:
1 lb Water Convolvulus,washed ,trim about 2 inch and drained
15 shrimp,shelled and deviened
3 tbsp sambal or extra if you like spicy
3 tbsp dried shrimp,pounded
salt to taste
1 tsp sugar
2 tbsp oil


Method:

1:Heat large skillet or pan with oil,pounded dried shrimp and sambal at high heat for 1 minutes.Add in clean shrimp,stir-fry for 30 seconds before toss in Water Convolvulus,salt and sugar.
2:Stir-fry all the ingredients for 3-5 minutes or until the color of the vegetable changed to deep green.Check the seasoning before dish out and serve warm.









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Saturday, August 7, 2010

Tempeh and Vegetables in Curry Turmeric Sauce

Recently I bought a original flavor tempeh from an nearby Asian store.To my surprised this "no brand" tempeh(just wrapped with plastic) taste nutty and soft..Beside curry chicken I also love vegetarian curry or vegetables cook in spicy sauce too..Anyway ,this dish is really delicious,simple and affordable for everyone who like spicy food!









Ingredients:
1 piece original tempeh(or any flavor) cut or sliced medium small
4 stick bamboo shoot,clean and cut 2 inch
1/4 cabbage,washed and cut
2 medium tomato,washed and quarter
1 stalk scallion,washed and cut 2 inch
1 large onion,peeled and sliced
****************************************************



5 tbsp sambal ,or add extra if you want spicy
2 tbsp curry powder
3 tbsp turmeric powder
1 can coconut milk
1/2 cup whole milk
1 cube Knorr vegetarian bouillon
sea salt to taste
3 tbsp sugar
3-4 tbsp oil
Method:
1:Heat medium stock pot or wok with oil at high heat.Add in sambal ,curry powder and turmeric powder,stir well,before pour in coconut milk,whole milk,tomato,bamboo,tempeh and cabbage.
2:Cook for 15-20 minutes or until the gravy is bubbly boil.Add in sea salt,sugar and vegetarian bouillon..Mix all the ingredients well,check the seasoning.
3: Add in scallion and onion before dish our and serve warm with rice.










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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.