Friday, January 31, 2014

Shredded Jicama and Carrot with Chicken and Dried Shrimp (Ju Hu Char Dried Shrimp Version)

"Ju Hu Char" is a popular authentic Nyonya Penang dish which many Chinese family will cook this dish for any of their festive season.I remember growing up eating this dish on every Chinese festivals like Ching Ming(sweep tomb day),ancestors anniversary,eve of Chinese New Year and etc..Since I don't have "Ju hu" in Hokkian (dried cuttlefish), I replaced with dried shrimp which is almost the same flavor.This dish is not only delicious but healthy with minimal ingredients and seasoning.


1 large or 2 small jicama,peeled and shredded
1 large carrot,peeled and shredded (soaked in cold water before drained)
4-5 cloves garlic,peeled and minced
3 chicken tender,cut small
50 gm dried shrimp,washed and soaked
3 tbsp vegetable oil


1 tbsp chicken bouillon powder
1 tbsp sea salt or to taste
1 tbsp ground white pepper


1 head of lettuce (boston ,iceberg or green lettuce) washed and drained
sambal belacan (fresh red long chili,dried shrimp paste and lime juice)
or Sriracha chili sauce *optional*

1:Heat wok with vegetable oil with garlic at medium heat.Saute for 30 seconds,then add in dried shrimp,stir well for 1 minute.
2:Add in chicken tender,cook for 30 seconds,toss in shredded jicama and carrot.Stir-fry with spatula well.
3:Add in seasalt,chicken bouillon powder and ground white pepper into the ingredients,stir well for 10 minutes.
4:Check the seasoning.Dish out and serve with lettuce and sambal sauce or chili sauce.

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Thursday, January 30, 2014

Pineapple Tart (Gong Xi Fa Cai)

First of all, I would like to wish all my dear Chinese readers a very Happy and Prosperous Lunar New Year of Wooden Horse! May this coming new year bring good health, good luck and much happiness throughout the year.Gong Xi Fa Zai!! 新年快乐!! 恭喜发财!!
As usual for Chinese New Year, I will bake few type of Chinese New Year cookies for fun.One of the cookies I love to bake is Pineapple tart with various shape..Pineapple tart is not only taste delicious but it's also a symbol of good luck!!


2 stick/226 gm unsalted butter - room temperature
5 tbsp sugar
1 egg yolk
2 1/2 cups all purpose flour (sieve)
2 tbsp corn flour
2 1/2 tbsp custard powder (I run out of custard powder so I replace with extra milk powder
2 tbsp milk powder
1 tsp essence vanilla

Pineapple Filling:

2 pineapple,removed skin ,center hard stem and brown eyes,cut small before blended in food processor or grated( mine in food processor is faster method )

2 cups sugar or more(depend on your taste bud)

a drop of pineapple essence *optional*


For the Filling:

1:Remove pineapple skin,the hard center stem and brown eyes before cut small.Then use food processor to blend until fine,about 1 min.

2:Pour the pineapple mixture into a medium stock pot with sugar at medium heat.Keep stirring until the mixture become dry and gooey,about 45 minutes to an hour.Cool completely before used.Can be prepared a week in advance,keep in fridge.


1.Combine butter and and sugar in a large mixing bowl,beat until light and fluffy.
2. Add egg yolk and vanilla. Beat well.
3. Sift salt, flour,custard powder,cornstarch and milk powder. Mix flour mixture into the butter until it form a smooth dough.
4. Remove and let the dough rest for half an hour.
5. Roll out the dough about 1/2 inch thick and cut into shape with a pineapple tart mould.If you want to shape porcupine,check it here: pineapple-shaped-tart.
Fill the center of tart with some pineapple jam. Repeat until the dough is finish.
6. Bake the tarts in a pre-heated 350 degree F until golden brown. This might take about 15 - 20 mines. Cool tarts on rack before storing it.

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Saturday, January 25, 2014

Pickled Green Long Chili (Malaysia Style)

I always craved for pickled green chili when I eat "yee mee" or "wantan mee" or Cantonese fried noodles at home.Last month when I visited one of my long time friend in Queens,she gave me a bottle of pickle green chili.I finished the bottle within a week!! Then I was thinking,why don't I make the pickled green chili myself since it's only required minimum ingredients and easy to prepared!! The next day I went to farmer market and bought 2 pounds of green long chili.After the preparation(less then 30 minutes) and marinating,I let the pickled sit in room temperature for a day before move the jar into the fridge.The reason is to preserved the chili pickle from getting soggy and mushy while sitting in the vinegar at room temperature..Taaa.dahhh!!! Now I have plenty of pickled green chili for my noodle anytime without reservation!!


2 pounds green long pepper,washed and dried
4 cup white vinegar
1 cup sugar
2 tbsp seasalt


1:Wash a medium large glass container with lid in water and dry it.
2:Wash and dry green long pepper before slice thin.Place sliced pepper in a sieve and shake it well until most of the seeds discard.
3:Pour vinegar ,sugar and seasalt in  the jar or bowl.Use a large spoon or wooden spatula to stir the ingredients until dissolved.
4:If possible use glove to slice the green pepper .Remember to discard all the seeds if possible by using basket sieve.You can use the Indian method of separating beans,it's very useful and effective.
5:Stuff all the slices green pepper into the clean glass container,,then pour the vinegar mixture into the glass container.Make sure all the green chili submerge in the vinegar mixture.Then cover the container with lid and let it stay in room temperature for 5 hours before consume. (I prefer overnight)
6:Move the pickled green chili to the fridge to retained the crunchiness.Use clean utensil when remove green chili from vinegar.

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Sunday, January 19, 2014

Beets and Potato in Pork Rib Soup

Beets sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar (yet, the beets that are used for sugar consumption are of a different type than the beets that you purchase in the store) These colorful root vegetables contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer.This is my first time using beets to make soup.This type of soup taste like ABC soup.Yes,even thought the color of the soup look unappetizing but this soup really taste great and healthy!


1 gallon water,add more if needed
2 large potato,peeled and cut into 4 or 6
3 pieces shoulder  pork (pork chop cutting) cut into 5-6 pieces each,blanched and wash fat away
1 large onion,peeled and cut into 8
2 tsp black pepper seeds,crushed
salt to taste

1:Prepare a medium stock pot with 1 liter water at high heat.When water rolling boil,place pork rib into the water for 5 minutes or until the grease floated.Remove the pot from heat and run the pork rib under water to wash the grease away until clear.
2:Fill water in a medium large stock pot at high heat.Add in pork rib,crushed black pepper and beets,boil for 30 minutes.Then add in cut potato and onion,boil with lid on for another 30 minutes.
3:Add some water if necessary and boil for another 15 minutes.Add in salt.Check the seasoning.
4:Remove soup from heat and dish out and serve warm.

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Saturday, January 4, 2014

Homemade Kaya (Coconut Egg Custard Jam)

I prefer making my own kaya at home rather than buying one from the store. You may ask why?? Well,I remember years ago, I bought a tub of kaya from the store.The taste of kaya doesn't taste like they added coconut milk nor eggs ,so I can said it's tasteless but the color really look great with shinny brownish.Not to said it's pricey and I believed they may add some preservative too.Trust me making your own kaya doesn't required skill or excessive money.All you needed is just 3 ingredients and time.If you're too lazy to whisk while steaming for 2 hours ,you can use rice cooker or slow cooker to make it although I never try it before but heard from friends it's taste just the same.I love my kaya spread on a piece of toast and butter.It's really taste heavenly delicious and priceless!!


10 large eggs(organic hormones free)
1 can coconut milk (400 ml)
3 cups granulated sugar,plus minus to your taste bud
4-5 leaves of pandan(screw pine leaves) tie knot


1:Crack all eggs in a double boiler pot,whisk or beat well.Add in pandan leaves,coconut milk and sugar.
2:Prepare water in the bottom pot of double pot at medium heat.Place the top pot with egg mixer on the bottom pot.Use hand whisk to beat the mixer from time to time.
3:Continue to whisk the mixer until the texture turn gooey and thick. and  the color turn light yellow to light greenish.It's take about 2 hours.Add water to the bottom pot if needed.
4:Check the sweetness.Add sugar if needed.Remove kaya(coconut jam) from heat.Let it cool down completely before remove pandan leave and discard.Spread kaya on bread or toast or cracker as snack.

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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.