Wednesday, February 29, 2012

Boiled Petite Mustard Leaves with Fried Shallot and Oyster Sauce

I love mini or petite mustard leaves or kai-lan or any type of greens becos it's has young tender stem and not much of fibrous on the stalks.Any petite greens is more expensive than the regular size but I think it's worth it.It's like the organic vegetables is more expensive than regular vegetables.For this type of vegetable ,the best way to cook it's my blanched or boiled,then dress with oyster sauce and fried shallot.








Ingredients:
1 pound of petite kai-lan,discard the yellowish leaves and cut about 1/2 inch stalk at the bottom
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 cup oil
5-6 shallots,peeled and sliced




Method:
1.Heat aluminum skillet with oil at high heat.Add in sliced shallot into the hot oil,keep stirring the shallot.Fry shallot until golden brown.Remove from heat.
2:Cut the bottom stalk 1/2 inch .Remove any yellowish leaves.Boil 1 liter water in a medium pot,add two drops of oil.When the water rolling boil,add in clean kai-lan in,boil for 5 minutes,discard the water.Place kai-lan on a plate.
3:Remove the fried shallot to a bowl.Heat the skillet at medium heat,add in oyster sauce and soy sauce.Stir for 1 minute,pour the oyster sauce mixture on the kai-lan,then scoop the fried shallot on it too.
Serve immediately.







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Thursday, February 23, 2012

Karipap Pusing(Spiral Curry Puffs) Tutorial Step to Step


I been neglecting my blog lately due to watching NBA (National Basketball Association) extensively after NFL(National Football League) season over..Luckily I'm not a fan of baseball if not after NBA I will continue with MLB .☻

Now back to my post of making spiral curry puff..I preferred spiral curry puff than regular skin curry puff..I guess I like my curry puff skin crispy and flaky.








Ingredients:
Water Dough:


300 gm all purpose flour
130 gm butter or margarine
150 ml cold ice water

Oil Dough:

200 gm all purpose flour
140 gm shortening
1/2 tsp salt







Filling:


300 gm boneless chicken (thigh or breast) cut cubes
2 large onion,peeled and diced
6-8 potato,peeled and diced(boiled)
1 tbsp minced garlic
3-4 tbsp curry powder
salt to taste
1 tbsp sugar
3-4 tbsp oil


Method:
For Filling:



1:Heat wok or large skillet with oil at medium high heat.Add in garlic,saute for 30 seconds or until fragrant .Toss in chicken and onion,stir well for 5 minutes.
2:Then add in potatoes ,curry powder,salt and sugar,mix well for 10 minutes.(since potatoes was boiled no water needed).Dish out and set aside to coll down before used.


For Wrapper/Skin:


1:Mix and knead ingredients Dough water and dough oil separately.Then cover with clean clothes or wet paper towel for 10 minutes.





2:Divided oil and water dough into 5 portion each.


3:Wrap water dough over oil dough


4:After wrapped,make each like a ball shape


5:Press lightly to slightly flatten the wrapped dough,use a roller to roll the dough into rectangle shape.Roll up dough as swiss roll,then used roller to roll the dough again.


6:Then roll again the dough like swiss roll.




7:Press the dough down on the kitchen counter lightly as shown below


8:Use sharp knife to cut each roll into 4-5 portion or pieces or 1 cm thick evenly


9:Flatten lightly with your palm,then use roller to roll out each cut dough into thin round shape about palm size



10:Then hold the skin/wrapper on your palm,scoop 1 tbsp or more filling in the middle of the wrapper.Seal the edges together before crimp the edges into spiral shape or pattern.Repeat the same procedure until finish.(for storing:place each curry puffs between cling wrap or parchment paper in freezer)



11:Prepare  2 cups of oil in fryer at medium high heat at 350 F.Fry the curry puff until golden brown.Serve warm as snack.














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Thursday, February 16, 2012

Chinatown Style Roasted Chicken(Malaysia Version)


I love Chinatown style roasted chicken(Malaysia version) but to get this type of roasted chicken here in Chinese restaurant is none exist at all!! The only Chinatown style chicken served in authentic Chinese restaurant is soy sauce chicken.The only place I can get this type of roasted chicken is in one of the Malaysia restaurant in Elmhurst,Queens.The problem is the restaurant only serve this type of roasted chicken during weekend and with limited numbers.So in order for me to make this type of roasted chicken at home,I bought a cookbook "Delicacies of ChinaTown" when I visited Malaysia last summer.This recipe is the first recipe I adapted from the cookbook..Enjoy!!















Ingredients:


1 whole chicken,about 4-5 lbs,washed and cleaned


Marinade:

1 tsp five spices powder
1 tbsp sugar
1 tbsp salt
1 tbsp "Shaoxing" wine

Bathing:

 1 tbsp maltose or sugar or honey
200 ml Chinese rice vinegar
500 ml water


1 cup hot oil

Method:

1:Rinse the whole chicken and drain well,use a spoon to pour in marinade mixture into the cavity,rub well all over.Cover with aluminum foil and store in fridge over night.

2:Bring the bathing ingredients to a boil,cook until the sugar is completely dissolve.Hang up the chicken with "S" shape hook,bath the chicken for 5 minutes.

3:Bring the hang whole chicken to basked dry in the sun for 2 hours.(I just hang the chicken in door over the sink bcos the outdoor temperature is about 40 F or 5 C)

4:Placed the whole chicken over a tray lined with aluminum foil in preheated oven at 200C or 400F.Roast the chicken for 45 minutes to 1 hour.While chicken is roasting ,heat 1 cups of oil in a small pot.

5:Remove the chicken from oven and hang up again using the "S" hook,bath the chicken with hot oil until the skin is golden brown and crispy. 
(the surge of heat from the hot oil will result in a really crispy and brown skin and deliciously succulent meat)

6:Let the chicken rest for 10 minutes before cut and serve.



five spices mixture
clean whole chicken
hang up the chicken for bathing with rice vinegar mixture
ready to roast in oven after bathing
roasted chicken from oven is going to bath in hot oil
bathing chicken in hot oil over sink
remove roasted chicken from hook .Rest for 10 minutes  and let the juice settle down before cut and serve..









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Friday, February 10, 2012

Stir-Fry Sambal Sweet Potato Leaves with Shrimp


*Note*
I'm having problem replying comments in all my blog as well as to leave comments at other blogger blog too.I still can't find what is the problem that I can't post any comments thru Blogger.If you have the same problem as mine and able to crack the code,please let me know.Thank you in advance*

These day we can see many Asian market  carried sweet potato leaves .Although the price is not really cheap but it's still within $3.00 a pound.I like sweet potato leaves stir-fry with spicy paste and shrimp.If I can't find watercress or some people called water spinach(kangkong) in the market ,I will substitute with sweet potato leaves.
Sweet potato (Ipomoea batatas) leaves provide a dietary source of vitamins, minerals, antioxidants, dietary fiber, and essential fatty acids. Bioactive compounds contained in this vegetable play a role in health promotion by improving immune function, reducing oxidative stress and free radical damage, reducing cardiovascular disease risk, and suppressing cancer cell growth.





Ingredients:
1 bundle of sweet potato leaves about 2 lbs
12 large shrimp,shelled and cleaned

Spices:
6-8 red chili pepper,sliced
1 bulb garlic,peeled
5-6 shallot,peeled
1 small chunk belacan about 10 gm
50 gm dried shrimp,washed and soaked
salt to taste
1 tbsp sugar
3-4 tbsp oil

2 red chili,sliced for garnishing


Method:

1:Remove the bottom part of the stems from sweet potato leaves with your fingers which is not tender.Washed with cold water few times,drains in strainer.
2:Combined all the spices in a food processor until fine.Pre-heat wok or large skillet with some oil at medium high heat..When wok is hot enough,toss in blended spices.Use spatula to stir the spices until fragrant.
3:Add in shrimp,stir-fry for 3 minutes before toss in sweet potato leaves.Increase heat to high.Keep stirring all the ingredients  for 5-8 minutes.Check the seasoning.
4:Dish out and serve warm with rice.












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Sunday, February 5, 2012

Ondeh-Ondeh (Sweet Potato)


Ondeh Ondeh is a very popular nyonya kuih or dessert in Malaysia.This bright green color  dessert is made mostly from coconut and have pandan flavor(screwpine leave) .There are 2 varities of  this nyonya kuih.One make straightly from glutinous rice flour and another  made with sweet potato and glutinous rice flour mixture.The filling of ondeh ondeh consist of coconut flavor palm sugar and sugar..I like the softy texture of this tangy sweet coconut flavor snack.This snack is suitable to eat anytime and anywhere..


Ingredients:


300gm glutinous rice flour ,plus extra for kneading
200gm boiled or steamed soft sweet potato,peeled and cut small
100 ml warm water
2 tsp pandan extract
2 tbsp granulated sugar
50 ml coconut milk

Filling:
2 pieces palm sugar or gula melaka,chopped 
3 tbsp granulated sugar

Coating:
100-200 gm grated fresh white young coconut ( if used previously frozen,squash excess water away)
1 tsp refine salt
Steam for 5-10 minutes and cool completely before use.








Method:

1:Mashed warm sweet potato until mushy.Combine glutinous rice flour and warm water in a mixing bowl,knead until pliable.Add in coconut milk, sugar and pandan extract in the flour mixture,mix well.If too wet add glutinous rice flour 1 tbsp at a time.If it's too dry ,add extra coconut milk and continue to knead until pliable.
2:Prepare a medium stock pot with water at high heat.Meantime,chopped palm sugar or gula melaka small and mix with granulated sugar.
3:Drop a drop of two oil into the rolling boil water.Roll the dough in ball about 30 gm each.Then press the center with your thumb  and flat it on your palm.Scoop some gula melaka or palm sugar mixture in the center.Close the opening and wrap the dough up .Roll each of the dough in ball shape.Place all the ball in a tray or plate.
4:When the water rolling boil,drop all the balls in the hot water about 5 minutes or until it's floated.Remove the cooked balls with a sieve scoop.
5:Drop the cooked balls into the bed of grated fresh white coconut.Roll the balls with grated coconut,covered completely.
6:Serve as snack with coffee or tea.




palm sugar/gula melaka

steamed sweet potato



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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.