Wednesday, April 27, 2011

Fried Banana with Sugar Powder

Fried banana is a popular snack for many Asian as well as people from the South and Central America..I have a bunch of ripe banana,so the best way for me to get ride of this over ripe banana is to coated with rice flour and deep fried..Simple and easy to make and delicious to serve as snack for afternoon tea ..









Ingredients:
6 over ripe banana,remove skin and slit 1/2
1/2 cup rice flour
1/2 cup self raising flour
1 egg
2 tbsp sugar
1/2 cup water or more if necessary
1 tsp salt
1 drop of banana essence
1 cup canola oil
some confectionery sugar for sprinkle*optional*

Method:

1:Combine all ingredients above except banana and confectionery sugar,beat well until smooth , gooey texture.

2:Heat deep skillet or fryer with oil at medium heat 350F.Coat banana with flour mixture,slowly place coated banana into the hot oil and fry until golden brown.Do not over crowd the fryer or skillet.

3:Remove fried banana from fryer into a paper towel lined plate to absorb the excess oil.Sprinkle with sugar powder before serve warm.







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Sunday, April 24, 2011

Steamed Tilapia with Spicy Tauchu Chicken Sauce

Another steamed fish post!! But this time, I used chicken,tauchu paste and spicy garlic sauce from LKK to make the sauce for this steamed tilapia fish!! Nothing elaborated!! This main dish is easy and simple to cook!! within 30 minutes our fish dish is ready for dinner!!For this dish I used boneless tilapia which come in frozen form..Most of the frozen boneless tilapia I bought here doesn't smell soil at all which is bless!! That the main reason I like to use boneless tilapia either for deep frying,curry or steaming..Of course, if I can get fresh fish daily I would prefer to have fresh fish rather then frozen fish but beggar can't be choosy ,right?







Ingredients:


4-5 medium size frozen tilapia,thawed
3 inch ginger,peeled and shredded
1 small piece boneless chicken breast,about 150 gm,diced
1 tbsp minced garlic
2 tbsp chili in garlic sauce,or add extra if you prefer spicy(LKK brand or any brand)
1 tbsp fermented tauchu paste
1 tbsp sugar
1 tbsp soy sauce
4-5 tbsp water +1 tbsp corn flour
2 tbsp oil
salt to taste
handful cut cilantro
Method:


1:Place shredded ginger all over the fish in a stainless plate.Prepare steamer with water at high heat.When water rolling boil,place the fish onto the steamer.Steam for 15-20 minutes.
2:While the fish is steaming,hear medium skillet or pan with oil and minced garlic.Fry garlic until fragrant,then add in tauchu,chili in garlic sauce and diced chicken.Stir fry for 2-3 minutes before add in sugar,soy sauce and salt..Check the seasoning before add in corn flour mixture to thickening the sauce.
3:Remove steamed fish from steamer,pour the spicy chicken mixture sauce on the fish.Garnish with cut cilantro.Serve warm as main dish.

fermented bean paste(tauchu)











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Thursday, April 21, 2011

Steamed Crab Meat with Eggs, Minced Pork and Preserved Radish

Steamed egg with minced pork is one of my classic childhood comfort food..But have you ever eat with with crab meat and preserved radish? I mean real crab meat? Today, I experiment something different by using the same method:Steamed!! delicious!!









Ingredients:

6 large eggs
1 lb minced pork
100 gm minced preserved radish,washed and drained
1/2 cup crab meat(claw)
1 tbsp sea salt
1 tsp ground white pepper powder
1-2 tbsp soy sauce
some imitation crab stick for garnishing





Method:

1:Combine all ingredients except crab meat in a large bowl,beat until frothy..Place some crab meat at the bottom of the containers before pour the eggs mixture into it.Then place some crab meat on the top as well.(I used 4 small ramekin and a white oval bowl)

2:Prepare water in steamer at high heat.When water rolling boil,place the prepared eggs mixture in the steamer.Steam at high heat for 20-25 minutes.Remove the steamed eggs from steamer. Be careful when remove the steamed eggs mixture from steamer,the steam might be too hot for you to handle.Remove the cover/lid for few minutes before remove the steamed eggs..

3:Serve warm with steamed white rice.

grand opening 4 of my new red " Le Cruset" ramekin ..










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Tuesday, April 19, 2011

Steamed Tilapia with Ginger,Shallot,Sake and Soy Sauce

Ordering steamed tilapia fish or any type of fish in Chinese restaurant can be quite pricey ..One of the way for us to save money is to cook this type of fish at home.Steaming method is quite easy and simple not to said it's very healthy and clean too..If you don't have a proper steamer,microwave is another alternative for steaming fish.Before I bought a proper steamer I use to used microwave to steam fish.Just place the fish and its spices into a porcelain plate and cover with saran wrap or film wrap and before microwave for 3-5 minutes at high,poke few holes with the tip of knife..Taa.dah!! There you go...









Ingredients:
4 pieces,thick cut boneless tilapia
2 shallot,peeled and sliced
2 tbsp minced garlic
3-4 inch ginger,peeled and shredded
1 red long pepper,sliced


Sauce:
2-3 tbsp premium soy sauce
3 tbsp sake
4 tbsp oil

handful cut scallion and cilantro for garnishing


Method:

1:Heat small skillet with oil at medium heat,add in minced garlic,1/2 portion shredded ginger and sliced shallot ,fry until fragrant or golden brown,removed from skillet,set aside.

2:Prepare steamer with water at high heat.Place tilapia fish in a stainless steel plate,place the other 1/2 portion of shredded ginger under the fish.Sprinkle cut red pepper on the top.When water is rolling boil,place the fish in the steamer.Steam the fish for 20 minutes.

3:While the fish is steaming,heat the used skillet again with 1 tbsp oil,add in soy sauce and sake ..You will see some fire flare up,remove the skillet from heat immediately.Pour the soy sauce mixture on the steamed fish, sprinkle the fried shallot mixture and herbs on the fish

4:Serve the steamed fish while hot.











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Wednesday, April 13, 2011

Fried Whole Chicken with Five Spices Powder五香粉

I recalled I tasted a yummy-delicious whole fried chicken "Malaysia Style" from a local Malaysia restaurant in Queens many years ago..Too bad the last time when I was there for dinner ,I requested the whole fried chicken but the server told me they don't have this chicken in their menu anymore..What a shame!! Anyway,I tried to re-create "Malaysia style" whole fried chicken at home and the end result turn out pretty good,I can said!! This whole chicken is not only simple and easy to prepare and cook but the meat really taste succulent and yummy!!







Ingredients:

1 whole chicken,cleaned and removed all the cavities,set aside about 3-4 lbs
2 tbsp five spices powder 五香粉
2 tbsp sea salt or any salt
2-3 cups canola oil for frying





Method:

1:Combine five spices powder and seasalt together in a small bowl.Pat dry the whole chicken with paper towel,then rub five spices mixture all over the chicken inside out.Wrap up with aluminum foil and store in fridge overnight for the flavor to steep in.

2:Remove whole chicken from fridge 30 minutes before frying.Heat oil at medium heat in deep medium fryer at 350 F.Slowly place the chicken in the hot oil to cook for 30 minutes each side if the oil didn't submerge fully cover over the chicken.Then turn the chicken again to fry on the other side for another 30 minutes.If frying the breast side,maybe you need to add another 15 minutes.

3:Removed fried whole chicken from fryer to a large plate to cool ..about 15 minutes before cut and serve warm with soy sauce or chili sauce.











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Friday, April 8, 2011

Stir-fry Ear Wood Fungus and Lily Bud with Pork

Dried Lily Bud or "Kim Chiam" is an unopened bud from tiger lily."Kim Chiam" is literally translate from Hokkien is called"golden needle".It's have crunchy texture and tea like taste..Usually we use kim chiam stir fry with others vegetable or glass noodles..It's has to soaked and tie knot into each strand before cook..As for Black fungus or ear wood fungus or cloud ear mushroom all those name are the same fungus or mushroom..Black fungus is prized in Chinese cuisine for it's crunchy texture and therefore added to dishes like soup,salad or stir-fry to enhance the color and nutrition benefits.In Chinese folk medicine,they are thought to help with insomnia and to help settle a cough..Today I use both these special vegetable to stir-fry with pork..Actually I would like to use chicken to make this dish but unfortunately my chicken drumstick was still frozen..Basically,any meat is suitable to combine with both vegetables for stir-fry..







Ingredients:
500 gm lean pork,sliced +2 tbsp corn flour +1 tbsp soy sauce
2 oz dried dried lily bulbs,soaked and tie loop
4 oz dried black fungus/ear wood mushroom,soaked and cut small
1 tbsp minced garlic
1 tbsp chicken bouillon powder
2 tbsp fish sauce
salt to taste
1 tbsp ground pepper powder
1/2 cup water + 2tbsp corn flour for thicken
handful of cut cilantro
2 tbsp oil





Method:

1:Heat medium large skillet or wok at medium high heat with oil and minced garlic.Fry garlic until fragrant add in pork mixture.Use spatula to stir around to prevent from sticking for 1 minute.Then add in fish sauce,chicken bouillon powder and ground pepper powder,mix well.
2:Add in dried lily bulbs and black fungus,stir fry for another 5 minutes before add in corn flour mixture to thicken the gravy..
3:Toss all the ingredients together at high heat.Check the seasoning before remove from heat..Dish out and serve warm with steamed white rice.









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Saturday, April 2, 2011

Spicy Creamy Coconut Shrimp

I love shrimp!! period!!I think everyone like to eat shrimp unless if he or she have allergy to those shellfish.One of the simple and easy way for me to cook head-on and shell-on shrimp is in spicy sambal paste..If you don't have homemade sambal paste,you can always use pre-packed spicy shrimp paste or chili sauce a.k.a sambal olek..These days most all Asian market do carry variety brands of spicy paste imported directly from Malaysia,Indonesia,Taiwan or Thailand..For me, I still like my own homemade spicy shrimp paste...because it's really taste spicy and have flavorful pungent taste!! Shrimp is the best choice to cook with this spicy paste!! Scrumptious, piquant, hot, fiery and delicious!!

Ingredients: 1 lb medium shrimp with headon and shell on,snipe half of the head and wash 2 tbsp sambal tumis 200-250ml coconut milk 1 tbsp sugar 1 cube shrimp bouillon 1 tbsp fish oil 1 tbsp oil
1 large Bombay onion,peeled and sliced Method: 1:Heat deep skillet with some oil and sambal tumis at medium heat for 30 seconds.Then add in coconut milk,fish sauce, shrimp bouillon and sugar,mix well. 2:When the gravy is bubbly boil,add in shrimp and onion,cook for 10 minutes.Check the seasoning. 3:Dish out and serve warm with steamed white 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.