Friday, October 3, 2014

Sweet and Sour Pork Rib

Sweet and sour pork rib is a popular typical Chinese dish,it's also a well know classic Cantonese dish.Many Chinese restaurant carry this dish in their menu.The main culprit of this famous dish is the sweet tangy sauce.There are various  version of  sweet and sour tangy sauce.It's depend who make the sauce but mostly the main ingredients doesn't change much..Beside pork rib,we can choose chicken,fish or other type of meat..This dish sound quite difficult and hard to cook but actually it's quite simple if everything prepare in advance.







Ingredients:

3 pounds pork ribs,remove fat
1 tbsp  seasalt
1 tsp ground pepper
1 tbsp sugar
2 tbsp chinese wine
1 tbsp ground garlic powder

*marinate above seasoning with pork rib for 3 hours or over night*
1 cup vegetable oil

Coat Flour in Ziploc Bag:
1/2 cup all purpose flour
1/2 cup rice flour
2 tsp seasalt


Sauce:
3 cloves garlic,peeled and minced
1/2 cup or more ketchup
1/4 cup apple cider vinegar
2 tbsp chili sauce *optional*
4-5 tbsp sugar or more
seasalt to taste
2 tsp Worcestershire sauce



1 green bell pepper,wash and
1 can cut pineapple or 3-4 pieces fresh pineapple
1 large onion,peeled and slice

Method:

1:Heat fryer or deep skillet with oil at medium high heat.Coat marinated rib with flour mixed.When oil temperature reach 330F-350F,place coated rib in and fry for 8-10 minutes or until golden brown,set aside.

2:Prepare wok at medium high heat with 2-3 tbsp oil and garlic.Add in Ketchup,chili sauce,apple cider vinegar,sugar and salt.,mix well.

3:When sauce bubbly boil ,add in all cut vegetables.Cook for 3 minutes,then add in fried rib,mix well.Check the seasoning

4:Dish out and serve warm with steamed rice or noodles.



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Thursday, September 18, 2014

Stir-fry Idaho Potato with Boneless Chicken in Fish Sauce

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Mostly all type of potatoes are relatively affordable throughout all the States.I like to get potato in bag instead of loose potato.Furthermore,potato can stay at room temperature instead in the fridge for quite awhile,maybe for about 7-10 days.As usual before the end of potatoes shelf life,I tried to unloaded the potatoes with different type of cooking.I run out of idea what to do,so I just sliced the potatoes and stir-fry with chicken.This comfort food is good pairing with steamed white rice.








Ingredients:

3 large Idaho potato,peeled and slice
2 pieces boneless chicken ,cut small
1 small carrot,peeled and slices
3 cloves fresh garlic,peeled and minced
1 stalk scallion,cut about 2 inches

Seasoning:
1 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp ground pepper

1 cup oil







Method:

1:Prepare oil in wok at high heat.When oil hot enough toss in sliced potato and carrot.Fry for 5-8 minutes then dish out,drained and set aside.
2:Scoop out the excess oil,leave about 2 tbsp oil in the wok,add in minced garlic,saute for 30 seconds,then toss in boneless chicken,mix well.
3:Stir well chicken for 1 minute,then toss in cooked potato,carrot and the rest of seasoning,mix well.
4:Cook for another 5 minutes.Check the seasoning.Toss in scallion,dish out and serve warm.



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Monday, September 8, 2014

Homemade Egg Pancake

I been super lazy during this summer.I mostly didn't update my blog during this summer.Since summer was over now,I better pick up myself again.So here am I,starting to cook again.Well,I remember when I was young and stay at home ,my mom like to make this pancake for us during the weekend.I basically know what the ingredients she used,so now I tried to adapted her recipe from my memory.This egg pancake is ideal to enjoy with coffee or tea as snack.




Ingredients:
2 large eggs
1 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk or water
1 tsp vanilla essence
1/2 or 3/4 cup sugar

vegetable oil

*optional* syrup and whipped cream


Method:
1:Combine all ingredients together and beat until smooth.Sieve the batter to remove the lumps.
2:Prepare a 7 inch non-stick pan at medium heat.Drop 2 dash of vegetable oil.
3:Use a scoop ladle to scoop batter on the center of the pan.Pan-fry both side until golden brown.
4:Dish out and serve warm with whipped cream or syrup.






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Saturday, July 26, 2014

Ayam Biryani with Basmati Rice (Chicken Biryani)

There are many type of Biryani chicken available in any India restaurant or store.One of my favorite chicken biryani seasoning is Malay biryani.Well maybe it's because I'm from Malaysia or the taste of the seasoning suit me better than other flavor.This chicken biryani is also my hubby favorite and beloved spicy food.Actually, the spiciness for this biryani is so mild but for hubby it's very very hot and spicy.I don't understand why Indian food served in any restaurant is really pricey but you can make your own chicken biryani at home cost effectively without over budget if you don't mind the extra work.You can get the seasoning of biryani in any Indian store .The cooking method is easy and simple.






Ingredients:

10 chicken thigh,remove skin and fat

1 pack Malay chicken biryani seasoning *available in any India store*
2 cups plain yogurt
2 cups whole milk
1 stick butter or 6 tbsp ghee oil
2 tbsp chicken bouillon powder
2 tbsp sugar
2 sprig curry leaves


3 inches ginger,puree
1 bulb,peeled and minced or puree





Method:

1:Remove chicken thigh skin and place into a large bucket or container.Pour biryani seasoning onto the chicken thigh,rub seasoning onto the chicken thoroughly.Marinate overnight or for 2-3 hours.

2:Heat wok at high with ghee or butter with minced garlic,curry leaves and ginger.Saute for 1 minute or until fragrant.

3:Add in marinated chicken into the wok,stir for 5 minutes.Cover with lid and simmer for 20 minutes.Pour in yogurt ,milk ,chicken bouillon powder and sugar,
mix well.

4:Cook for another 15-20 minutes or until cooked.Check the seasoning.Dish out and serve with basmati rice.






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Monday, June 23, 2014

Stuffed Chicken in Japanese Eggplant and Sweet Pepper in Bean Paste Sauce

Stuffed chicken with vegetables is another version of "young tau foo" which is a popular dish in Malaysia."Young Tau Foo" original version is minced mackerel fish stuffed with bean curd sheet,eggplant,bitter gourd,long chili pepper and soft bean curd in bean paste sauce or in clear soup.This minced chicken version is almost the same as original "young tau foo".If you don't have the fish paste,minced chicken is not bad too.







Ingredients:
(A)
2 pounds minced chicken
1 stalk cilantro,washed and chopped
2 tsp seasalt
2 tsp ground white pepper
2 tsp sesame oil
1 tsp chicken bouillon

(B)
2 Japanese eggplant,washed and cut 3 inch each with slit in middle
5 Jalapeno,washed and cut 1/2
5 sweet pepper,washed and cut 1/2

(C)
3-4 fresh garlic,peeled and minced
2 tsp oyster sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp bean paste
2 tsp sugar
3 tbsp vegetable oil


Method:

1:Combined ingredients (A) in a large bowl,mix well with spatula.Prepare all vegetables for stuffing.
2:Use spoon to stuff the chicken mixture into the cut vegetables.Dip cold water to smooth the stuffed chicken.Repeat the same procedure until all the the chicken mixture or vegetables run out.
3:Prepare vegetable oil in wok at medium high heat.When oil is hot,place the stuffed in the wok.fry for 2-3 minutes or until slightly golden brown.
4:Use the same wok to make the sauce.Remove the excess oil into a bowl.Toss in  garlic ,fry for 30 seconds,then pour all the ingredients (C) into the wok,stir well.Check the seasoning.
5:Place all the cooked stuffed vegetable into the sauce.Cook for 1 minute.Dish out and serve warm.


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Wednesday, June 4, 2014

Stir-fry Chicken Tender with Jalapeno in Bean Paste

Jalapeno is abundant and relatively cheap here in States.It's available in any season and everywhere.Using jalapeno as vegetable to cook with any dishes is really a great idea.




Ingredients:

6 pieces of chicken tender,cut cubes
4 jalapeno,slice
1 large onion,peeled and slice
4-5 cloves garlic,peeled and minced
3 tbsp fine fermented bean paste ( available in any Asian store)
2 tbsp soy sauce
1 tbsp sugar
3 tbsp vegetable oil



Method:

1:Heat wok with oil at medium high heat.Add in minced garlic and saute for 30 seconds.Then add in bean paste ,stir for another 30 seconds .
2:Toss in chicken tender,use wok lid to cover the wok for 1 minute.Add in jalapeno,onion and all the seasoning,stir well and cook for under 1 minute.
3:Check the seasoning.Dish out and serve warm.


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Friday, May 23, 2014

Fried Banana Fritters with Coconut Flakes (Kuih Kodok/Jemput-Jemput Pisang)


Most of the time my kitchen has never been lack of ripe banana.Instead of sitting on the counter to gather fruit flies,I mashed the ripe banana and mix with flour to make banana fritters.I like my banana fritter that taste soft with full of banana flavor.I tried to used lesser flour beside that I also infused the batter with sweetened coconut flakes to make the taste more exotic or unique.Banana Fritters or in Malaysia language we called this golden gem as Jemput-jemput pisang or cengkodok is available in any food court or street vendor .This popular street snack fried food selling every where in night market,morning market or along the road side with others food vendors.Actually this delicious fried snack is really simply and easy to make,no special skill or mould needed.Just toss everything in the mixer and mix well before scoop the batter and deep fried it!! Taa---daah!! This golden gems really taste priceless!!






Ingredients:

4-5 medium size ripe banana,peeled and mashed
1 cup all purpose flour,sieved
1 tsp baking powder
1 egg
1/2 cup sugar
1 tsp seasalt
1 cup sweetened coconut flakes
1 cup canola oil for frying



Method:

1:Mashed ripe banana in a mixer with spatula,add in flour,egg,baking powder and sugar,mix well.Then add in salt and coconut flakes,mix well.
2:Prepare a fryer or wok with oil at medium high heat.Use a metal tablespoon dip with oil to scoop the batter in round shape.
3:Slowly place the batter one by one in the hot oil,fry until golden brown.Remove fried fritters onto a paper towel plate to absorb excess oil.
4:Serve banana fritters warm with tea or coffee as snack or dessert.



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Friday, May 16, 2014

Chicken TCM Herbal Soup in Korean Pear

My mom bought some Chinese herbal for me to bring back with me from my last trip to Malaysia.Well,my mom knows the herbal better than me in form of benefits,qualities and prices,so I just let her do it without question.To be honest, I have no idea at all what these herbals functionality in term of "yin and yan" or health benefits.Traditional Chinese Medicine is very complicated to understand,just to remember the names make my head spinning big time!! Hahaha!! All I need to know is Chinese herbals are good for our health!! Yes!! you can called me ignorant  since I never learn or intend to remember what has been taught to me. Most of the time ,I just washed and toss the herbals into the pot with the meat and boil for few hours until it's ready to consume!! My personal opinion,if it's taste good that all it's matter!!I  bought a box of 3 Korean Pears from Chinatown and I remember a friend said about pear to make soup,so I toss in a big fat pear into the soup together. It's taste mildly sweet and smooth,not bad at all..My Mishu love any type of soup especially Chinese soup with herbs.She not typical American kid who only know how to drink hot and sour soup or egg drop soup.She even eat gojiberry after drinking her soup.I told her gojiberry is good for your eyes,then she said "OK" I will eat more!!
Chinese herbals from clock wise: 
dang gui( Chinese Angelica),hong zhou(pitted red dates),yu zhu(solomon seal's),wai san (Chinese yam or  dioscorea) gouji(gojiberry or wolfberry) and dang shen root( codonopsis) 




Ingredients:
5 clean drumsticks or any part of chicken

Herbals:
handful of dried gojiberry
handful of dried pitted red dates
2 slices of dang gui
3-4 dried wai san
5-6 slices dang shen root
handful of yu zhu
*above herbals in dried form must be wash before use*


1 large Korean pear,peeled skin
2 liters water
salt to taste

Method:

1:Prepare a medium large soup pot with water at high heat.Toss in all the herbs,cover the pot with lid.When water rolling boil reduce heat to medium,add in drumsticks and pear.
2:Boil for 30 minutes,check the soup level,if needed add in 2 cups of water and continue to boil for another 20 minutes.
3:Add in salt,check the seasoning.Boil for another 10 minutes before remove from heat.
4:Dish out and serve warm.



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Friday, May 9, 2014

Curry Chicken with Potato in Chili Powder

There are many type or kinds of curry chicken available in the world.Forget others countries.Let's talk about the curry chicken that we Malaysian loves to eat.We have Nyonya  style curry chicken,India style curry chicken,Malay's style curry chicken and lastly Chinese style curry chicken.Mainly most of the ingredients are almost the same,it's just some style of cooking taste differently because the measurement or minor change in spices.This time I tweaked something slightly different from my usual curry chicken .I added chili powder more than curry powder.As you can see the color of the gravy was really red,look angry,right!! Don't be fool by the appearance!!Actually the appearance look spicy but it's not!! The taste of this curry chicken was mild and mellow.Mishu been eating this dish daily without bored!!




Ingredients:


5 tbsp curry powder(Baba's brand)
2/3 cup chili powder
1 can coconut milk,400 ml (prefer Chaokoh or Aroy-D,thicker and smooth)
2 cup whole milk or half and half
4 tbsp sambal-belacan-paste (always prepare advance few tubes in fridge for handy use)
1/2 cup canola oil
2-3 sprig curry leaves
2-3 tbsp chicken bouillon powder
3 tbsp sugar
salt to taste


12 drumstick,chop into 1/2
5 medium large potato,peeled and cut as same size as the chicken(Idaho's brand for baking)




Method:

1:Prepare a medium large stock pot or wok with oil at medium high heat.Add in sambal-belacan-paste,curry powder and chili powder,stir well with spatula for 30 second or 1 minute.Toss in curry leaves.

2:Toss in cut drumsticks into the wok,stir for couple of time or until all the paste coated on the chicken.Lower the heat,simmer with cover on for 10 minutes.Then pour in coconut milk,sugar,chicken bouillon powder and salt,mix well.Cover wok or pot again ,increase the heat,simmer for another 15 minutes.

3:Meanwhile,prepare medium stock pot with water,boil the cut potato for 15 minutes or until soft.Remove boiled potato from pot and add into the curry chicken,stir well together.Check the seasoning.

4:Pour in whole milk,stir well.When the gravy bubbly boil, shut off the heat immediately.Serve chicken curry warm with rice,bread or pancake.







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Saturday, May 3, 2014

Pan-Seared Alaskan Wild Salmon in Brown Sweet Sauce

Wild Alaskan salmon has earned its research reputation as a health-supportive food based largely on its unusual omega-3 fatty acid content. It's very common for 4 ounces of baked or broiled salmon to contain at least 2 grams of omega-3 fats.Salmon is sold in many different forms. Fresh salmon is available whole or in steak or fillet form. The best ways to cook salmon is by using methods that will keep it moist and tender. Salmon can be easily overcooked and become dry, so be sure to watch your cooking times.The best way for me to cook salmon is to pan-seared.





Ingredients:

2 pieces frozen  Alaskan wild salmon,thawed 4-6 oz each
2 tsp sesalt
2 tsp ground black pepper
4 tbsp all purpose flour or more

Sauce:
4 tbsp soy sauce
4 tbsp sugar
2 tbsp chinese wine
2 tbsp sesame oil
1 tbsp Hoisin sauce

4-6 tbsp canola oil


For Garnishing:

handful of baby spinach
roasted sesame seeds


Method:

1:Thawed wild salmon in fridge if bought it in frozen form.Rub salmon with ground pepper and sea salt before coat with all purpose all over.

2:Heat skillet at medium high heat with some oil.Place coated salmon on the skillet.Pan seared each side for 1 minute each.(Do not over cooked)

3:Remove salmon from skillet.Place cooked salmon on a bed of baby spinach.Reheat skillet again,pour in soy sauce,hoisin sauce,chinese wine and sugar.Slowly stir all the ingredients until dissolved.Lastly drizzle sesame oil together.

4:Pour the sauce on the seared salmon.Sprinkle some sesame seeds on the salmon. Serve warm.



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Thursday, April 24, 2014

Homemade Pork Dumplings (Step by Step Method)

These days we can easily purchase any types,shape or brands of dumpling in Asian mart at frozen section.Some Asian marts do carry homemade dumpling.It's no denial that these dumpling taste good (including plenty of MSG),reasonable price and convenient.All we needs to do is to cook and eat it!! This is my first time making homemade dumping myself.You can use any type of meat to suit your taste or preference but I used minced pork. Well, I think my dumpling skin is a little bit thick and my crimping style is not up to the expectation :( Anyway,I think the taste is good enough and it's not too bad since it's my first attempt!! Maybe in future I will try to practices more to make the appearance look perfect!!.Happy Crimping!!





Ingredients:

Dough:


250 gm glutinous rice flour(sieve)
100 gm all purpose flour,plus extra for dusting
300 ml water
3 tbsp oil

Filling:
2 lbs minced pork
1 stalk scallion,slice small
2 tbsp oyster sauce
1 tbsp ground white pepper
2 tbsp soy sauce
2 tbsp sesame oil

Dipping sauce:

2 tbsp apple cider vinegar
1 inch of ginger,scale the skin and shredded thin
2 tbsp soy sauce
1 tbsp granulated sugar
some slice scallion
*combine above ingredients in a small bowl,mix well*




Method:
1:Combine all the filling ingredients in a mixing bowl,mix well.


2:Combine both sieved flour in a mixing bowl,add in water and oil,knead with hands or mixer until smooth and elastic.(I knead with hands for 15-20 minutes)Rest for 10 minutes.

3:Then roll out the smooth dough in oblong shape,use knife to cut the dough in diameter shape.(If you like your dumpling bigger cut the dough thicker)Sprinkle some flour on the counter top to prevent dough from sticking.

4:Press the cut diameter dough with your palm on the kitchen counter top,then use dumpling roller(small size) to roll  dough from inside out.Scoop 1 tbsp or more filling,place in the center of rolled out dough.Fold the dough and crimping the edge.For storage,keep dumpling in freezer.

5:Prepare a tray,sprinkle with flour,place ready to cook dumping on the tray.Continue the same procedure until finish.Prepare a water in a pot at high heat.Drop few drops of oil in the rolling boiled water,place the ready to cook dumpling in the boiling water.Cook for 10-15 minutes before scoop up and drain.Serve warm with ginger sauce as dipping.



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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.