My Asian Kitchen

Seared Salmon with Ponzu Sauce (Citrus )

2012-01-29T00:30:00.000-05:00

Recently I was in NYC, Chinatown for food shopping.Unfortunately,I arrived very late in the evening due to several reason..Most of the perishable store was going to close for the day.Usually perishable store will offered their stocks 30 minutes before closing time at very low price.I managed to grab few type of vegetables.One of the vegetables is Enoki mushroom..I think the price is not bad :$3 packets for $1.00,right? Furthermore the Enoki mushroom on sales is still very fresh and white in color..I also bought some fresh salmon from the fish monger.We love salmon dearly...One of the best way to eat salmon is to seared and drizzle with ponzu sauce. (tangy soy sauce with citrus)

Ingredients:

1 piece of fresh salmon,skin and bones removed(sliced) about 300gm
1 pack Enoki mushroom,cut away the bottom brown roots before wash
3-4 tbsp ponzu sauce
roasted sesame seeds
handful cut scallion
1 tbsp oil

Method:

1:Prepare non stick pan at medium heat.Rub pan with oil.Place each sliced of salmon on the hot pan for less than 10 seconds on both side.Or grill the whole piece of salmon under open fire for 1 minute each side.Use a very sharp knife to slice the salmon thin.
2:Microwave Enoki mushroom for 2 minutes high or steam for 10 minutes.Place Enoki mushroom on a plate before seared salmon.
3:Drizzle ponzu sauce on the salmon.Sprinkle some roasted sesame seeds and scallion on the top.
4:Serve as appetizer or main dish.

Pineapple Shaped Tart

2012-01-25T23:43:00.004-05:00

When the 1st time , I saw this pineapple shaped tart at anncoojournal, I was very excited!! I keep saying this author /blogger is very creative and able to accomplished this extraordinary and delicious shape gem!! I promised myself I will make this pineapple tart for Lunar New Year!! On the eve of Chinese New Year,I managed to bake this Pineapple Shaped Tart!! Viola!! Mishu keep saying this tart taste very good!!I used to make 2 types of dough for Pineapple Tart but now I found this dough is really good..

Ingredients:
Adapted from here!!

Ingredients:

250g Cold butter
1 Egg75g Custard powder
140g Icing sugar or Powered Sugar
440g All Purpose Flour
1 tsp Honey
1 tsp Vanilla extract
1/4 tsp yellow food coloring

1 egg yolk + 3 tbsp water for brushing
handful of low quality ginseng root for the stems

Pineapple Filling:

2 pineapple,removed skin ,center hard stem and brown eyes,cut small before blended
2 cups sugar or more(depend on your tastebud)

Method:

For the Filling:

1:Remove pineapple skin,the hard center stem and brown eyes before cut small.Then use food process to blend until fine,about 1 min.
2:Pour the pineapple into a medium stock pot with sugar at medium heat.Keep stirring until the mixture become dry and gooey,about 45 minutes to 1 hour.Cool completely before used.

For the Dough:

1:In a mixing bowl put cold butter (cut cubes), honey, vanilla extract, egg yellow colouring, egg and icing sugar together and mix roughly till mixtures crumbly (30 seconds).
2:Then add in the plain flour and custard powder and mix the mixtures for another 30 seconds.Place mixtures on to dusted flour table and knead to a smooth dough. 3:Divide dough into small portions (about 10g each) and wrap with pineapple jam.Roll the tart into an oval shape and use a small scissors to snip the surface to form a spiky look.
4:Then insert a ginseng root at the top. Brush with egg wash.Bake at 180C/350F for about 10 mins -15 min or until golden brown.
5:Remove the tart from oven and let it cool completely before store in containers.

Dry Filling

dough

cutting the shape

ready to bake

Homemade Bak Kwa/Long Yoke (Pork Jerky)

2012-01-21T00:52:00.001-05:00

First of all,I would like to take this opportunity to wish all my beloved readers,friends and family "Gong Xi Fa Cai"!! May this Dragon year brings you and your family a Prosperous and Healthy year!!

I think to celebrate Chinese New Year without "bak kwa or long yoke" is not a complete celebration!! lol! who am I kidding?? Most of the time,we eat all the "bak kwa" before our guests can try it!! As I said before getting"bak kwa Malaysia style" in New York City is extremely pricey like eating gold.No kidding!! Yes, we have few Malaysia store selling "bak kwa/pork jerky" at Chinatown in New York City.I can leave bak kwa out when celebrating Chinese New York in States.Since last year I tried making my own "bak kwa" and the result is not bad at all..Of course, my skill is not as same as "Hock Seng Guan" or other brand names in Malaysia but acceptable,I think..(pat my own back)

Ingredients:
4 kg minced pork ( ready minced fatty mix pork at supermarket)
3-4 cups sugar(I like mine tangy sweet but free to adjust to your taste bud)
3 tsp five spices powder
4 tsp seasalt (adjust your to taste bud)
8 tbsp fish oil
8 tbsp Shaoxing wine or hua tiu or Chinese rice wine
8 tbsp soy sauce ( adjust to your saltiness)
2 tbsp thick soy sauce ( reminder to myself: need to reduce the tbsp to tsp in future bcos the after cooked meat was too dark)
1/2 or more tsp red food coloring paste ( I only have Wilton's paste,so have to mixed with 1 tsp water)*optional*

Method:

1:Combined all ingredients in a large mixing bowl,mix well(I wear hand gloves for easy and faster mixed)

2:Preheat oven to 220 F.Prepare 2 to 4 cookie sheets lining with aluminum foil.Scoop minced pork mixture onto the foil,spread it out with spatula evenly.Cover the whole cookies sheet with the meat mixture.Use a large plastic cling wrap to cover the meat.Then use a rolling pin to roll the meat mixture until surface flatten evenly.If you like your pork jerky meaty,scoop more meat to make it thicken.

3:Remove the plastic cling wrap,bake in oven for 30-40 minutes or until the pork dry out.Remove dry pork mixture from oven and cut with pizza cutter to your desire shape and size,set aside.Repeat the same procedure until all the meat mixture finish..If you have 4 cookie sheets,you might work on the other 2 while the first 2 sheets in the oven to save time.

4:Turn oven to broiler setting to normal.Since the outdoor weather temperature is about 30 F,I'm not going to stand freezing at my patio to BBQ this jerky on the pit.Use another cookies sheet or tray lined over a wired rack or aluminum foil for catching the dripping oil.

5:Be very careful when using broiling bcos the meat easily burn.Must keep an eyes on the meat all the time.Grill both side until slightly charred on the side..
Remove the meat and place aside until completely cool.Store in container or wrap with parchment paper or ready to eat.

minced meat with all the seasoning

Minced meat mixture,well mixed

spread out on a cookies sheet

cover with plastic cling wrap and roll with rolling pin for even surface

removed the cling wrap and ready to bake until dry

cut with pizza cutter and ready to grill until slightly charred on the side.

Kuih Loyang,Kuih Rose or Beehive Cookies wt Pandan Flavor

2012-01-18T23:14:00.000-05:00

Chinese Lunar New Year is coming in few days.Chinese in Asia countries are busy preparing gifts,cleaning and shopping for this coming Dragon Year..Well,to celebrate Chinese New Year without cookies,is not fun at all,right? Although we won't have any visitors during this festival but I like to make few type of Chinese New Year cookies for our snack and gifts.United States goverment doesn't recognize Lunar New year as a public holiday.The Chinese speaking community here do celebrate but the celebration don't have much merry ambiance unless we visit Chinatown or else it's like another regular working day for us.This year I try to be different making kuih rose or honeycomb kuih.I added some pandan paste flavor and all purpose flour on top of rice flour and corn flour..The result is not bad at all..

Ingredients:
250 gm rice flour
200 gm all purpose flour
200 gm corn flour
7 large eggs
500 gm sugar
1 can of coconut milk (400 gm)
100 ml water
2 drops of pandan paste
2 liter or more oil for frying

METHOD:*Mistake I learned* Do not beat eggs and sugar until frothy like making cake.Just use hand whisker to beat the ingredients.Do not wash the moulds with dish washing detergent.Just dipped the moulds in oil and wipe it clean before or after cooking.

1.Combine eggs and sugar in a large bowl,beat with a hand whisker or use low speed if you're using mixer.
Sift corn flour,all purpose flour and rice flour,set aside in a bowl .Add in coconut milk and pandan paste.

2. Slowly pour in flour mixture into the eggs mixture by reduce the speed.Whisk all ingredients until well combined or to obtain a consistent batter. If there is some lump,use sieve. Scoop some batter in a small bowl for constant dipping the hot mould into the flour mixture.

3. Heat oil in a wok or deep fryer at 350 F.(Do not use non stick pot) Preheat moulds in the hot oil for 5-10 minutes. When the oil is hot enough, dip mould into batter,do not cover batter to the top. Make sure batter cover the bottom and sides of the mould.

4. Hold coated mould in hot oil. (Do not let go the mould to sit on the bottom of fryer while the batter is still attached on the mould)Keep shaking the mould to release honeycomb cookies from mould. If needed, use chopsticks to help . Fry the cookies until lightly golden brown on both side.

5. Place the empty mould back into the hot oil.Use the next mould that been sitting in the hot oil to dip into the batter.(Do not use the just release mould to dip into the batter again.The batter won't stick onto the mould bcos it's not hot enough)

6:Each time before dipping the mould into the batter or pour the batter into the small bowl use a spatula to stir the batter first to get a consistency or well balance batter.Use a long sieve to remove the excess crumbs from oil .It's prevent the floating crumbs to stick to the cookies. Keep stirring the batter before dip the mould in the batter.

7:Prepare clean paper towel on 2 large tray.Place cookies on it to absorb the excess oil.Leave cookies to cool completely before store in air-tight container.

dip moulds in clean oil

eggs,coconut milk and all purpose flour

rice flour and corn flour

moulds in hot oil

Stir-fry Pork Tenderloin

2012-01-15T01:29:00.000-05:00

Pork tenderloin is the most awesome cut of the pork.It's have the softness and tenderness texture. Whenever I look at cooked pork tenderloin I always think, it's look like beef but don't fool by it's appearance.Actually it's really taste awesome.I seldom use pork tenderloin for cooking unless the part is on sales because it's quite pricey compare with other parts.Of course,it's also delicious to eat!! This time I marinated the slices pork with teriyaki sauce before stir-fry..Yummy delicious!!

Ingredients:

1 lb plus extra pork tenderloin,sliced
3 sleeves celery,washed and sliced
1 large onion,peeled and sliced
2-3 red long chili pepper,sliced
3-4 cloves garlic,peeled and minced
4-5 teriyaki sauce (ready made from store)
1-2 tbsp sugar
2 tbsp soy sauce
1 tbsp chicken bouillon powder
3 tbsp oil

Method:

1:Marinate sliced pork with teriyaki sauce,sugar and soy sauce over night.
2:Heat skillet or wok at medium high heat.Add in oil and garlic,fry until fragrant,then toss on marinated pork.Use spatula to stir-fry fro 3-5 minutes.
3:Toss in chicken bouillon powder,celery,onion and chili pepper into the meat.Stir-fry for another 2 minutes.Check the seasoning.
4:Dish out and serve warm with rice.

Ipoh Sar Hor Fun Soup(Flat Rice Noodle in Clear Soup)

2012-01-09T19:00:00.000-05:00

Winter is here now but this year the freezing cold temperature is not what we expected.So far no snow fall yet at my area.Lucky us!!I pray hard the weather stay like this for the whole entire winter but you never know what will happen tomorrow.

As usual, I cooked more soupy comfort warm food during this cold season.Last week ,I used all my saved shrimp shell which store in the freezer to make Ipoh Sar Hor Fun broth.I understand Ipoh Sar Hor Fun clear broth was make from prawn shell and pork ribs.That the reason the Ipoh Sar Hor Fun broth taste so outstanding delicious! Anyway ,mine is still far away from perfection compared to the hawker stalls in Malaysia.But beggar can't be choosy,right??

Ingredients:

2 sheets hor fun(flat rice noodle) slice about 1/2 inch each,blanched with water
1 lb or more white squid,clean and sliced
1 lb medium shrimp,clean and deviened
1-2 lbs boneless chicken breast,sliced or shredded
1-2 lbs bean sprout,clean and shell removed
1-2 lbs green mustard green,washed and cut

some cut Thai's chili pepper with soy sauce on side
some fried shallot or garlic for sprinkle
handful cut scallion for garnishing

For the Broth:

2 lbs or more shrimp shell,washed
4 liter water or more
2 whole chicken leg,skin removed
300 gm rock sugar
salt to taste
ground white pepper powder
3-4 tbsp oil

Method:

1:Prepare a medium large stock pot at high heat.Add in some oil and shrimp shells,fry until it fragrant.Then add in water.When broth rolling boil add in whole chicken legs and boneless chicken breast.Reduce heat to medium and simmer the broth for another 30 minutes or longer.Remove the shrimp shells and boneless chicken breast with a sieve.Trash the shrimp shell and shredded the chicken meat,set aside in a small bowl.Add in rock sugar,ground white pepper powder and salt to taste,cook for another 10 minutes before reduce heat to low.

2:Prepare a small stock pot with some water at high heat.Toss in a handful of cut flat noodle(hor fun),some greens and handful of bean sprout into the rolling boil water for less than 1 minute.Sieve the hor fun and vege's into a medium large bowl immediately,set aside.

3:Toss in few pieces of shrimp and squid in the small pot for 30 seconds,sieve it up into the hor fun bowl.(cook or boil the noodle and seafood ingredients individual only when you needed)Add some shredded chicken before scoop the broth into the hor fun mixture bowl.

4:Sprinkle some fried shallot or garlic and scallion on the top.Serve warm immediately with some cut chili with soy sauce on the side.

Stir-fry Sweet Shoots Pea and Tendrils

2012-01-04T02:19:00.000-05:00

Snow pea tips, also called pea tendrils or pea shoots, are spring vegetable which have a wonderful, sweet flavor is also a very tender delicious vegetable.Last summer ,I do planted some snow pea and sweet pea in my garden but I didn't have the urge to pick the pea tips for cooking even though I heard from friends that the pea tips is great for cooking.Recently when I shop at Asian market in NYC , I saw pea tips on sale and suddenly I have the urge to try this vegetable.Maybe it's because I get bored eating the same kind of greens everyday..To my surprised, I found stir-fry snow pea tips is really tender crisp and delicious!! Trust me,all I need to stir fry is some oil,garlic and salt!! taaa-dah!!

Ingredients:

2 lbs Snow pea tips or pea tendrils or pea shoots,washed and drained
1 bulbs fresh garlic,peeled and sliced
4-5 tbsp olive oil or regular oil
handful shredded carrot *optional*
some ground black pepper
salt to taste

Method:

1:Heat large skillet or wok with oil at high heat.Add in garlic,fry until fragrant.Toss in snow pea tips, or pea tendrils or pea shoots and carrot,mix well.Stir-fry the vegetable for 2-3 minutes,then add in salt to taste and ground pepper.

2:Make sure the vegetable is crisp and tender not over cooked..Removed from heat.Serve immediately with warm rice.

Pulut Inti ( Glutinous Rice with Sweet Coconut Pocket )

2011-12-28T21:06:00.002-05:00

What is Pulut Inti? Sometimes, I really confused pulut inti with pulut panggan and pulut tekan. Well,Pulut inti is steamed glutinous rice topped with grated sweet coconut. Pulut Inti is another popular Nyonya Kuih that every ethnicity in Malaysia enjoyed!! I loves the local Nyonya kuih especially those make from coconut ingredients.When I was in Malaysia this summer ,I managed to collected some fresh bunga telang (blue pea flowers)with my mom.Later on, my mom even dried all the flowers for me to bring home.At first, I thought pulut inti is hard to make but the true to the matters,pulut inti is so easy and simple to make,not to said we can easily get all the ingredients in any Asian store.

Ingredients:

1 cup glutinous rice,wash ,strain and soaked overnight
200 ml coconut milk or lesser
1 tsp salt
4-5 blue pea flowers +4-5 tbsp warm water = blue coloring

Coconut Filling:
1 1/2 cup thawed shredded coconut(previously frozen)
2 pieces palm sugar ( diameter shape or look like saucer)or 1/2 cup loose palm sugar
1/2 cup brown sugar or white regular sugar
1/4 cup water

some clean cut banana leaves for wrapping

Bunga Telang(blue peas flower)

Method

1:Prepare steamer with water at high heat.Place a piece of banana leave on a aluminum plate over glutinous rice,salt and coconut milk.Steam glutinous rice for 15 minutes or until cooked.
2:Meanwhile,prepare a small stock pot with 1/4 cup water at medium heat.Add in palm sugar and brown sugar,dissolved.Add in grated coconut into the palm syrup,cook until the mixture is dry and blend well.Remove,set aside to cool completely.
3:Remove cooked coconut glutinous rice from steamer.Toss blue pea flower dye into the steamed rice,mix well.
4:Softened fresh banana leaves by dipping into warm for few second.Since mine banana leaves was previously frozen ,I skipped this step,just wipe it clean with paper towel.Use scissor to cut banana leaves 4x5 or your desire size.Scoop 1 tbsp steamed glutinous rice on the center,then scoop 1 tsp sweet grated coconut on top the rice.Fold both end of the leaves (horizontal) over the rice,leave the top filling expose.Then fold both end (vertical)downward.
5:Serve as snack or dessert.

Happy Holiday and Merry Christmas !!

2011-12-24T01:36:00.001-05:00

My 6 year old daughter,Mishu with Santa Claus

I would like to take this opportunity to said a BIG Thank You to all my faithful readers,friends and family from all over the world who visit and support My Asian Kitchen!! Thank You,Thank you !! I realized for the last couple of weeks,I can't post comment at some of my reader's blog that I've visited.I dunno it's my blog problem with the new interface or Google internal problem. *confused*.I would sincerely apologise to those who come here and comments..So sorry ☻..

Wishing you and family a Happy Holiday,Merry Christmas and Happy New Year 2011!!

From my family to yours!!

Lets welcome the year which is fresh
Lets welcome the year which is fresh and new,
Lets cherish each moment it beholds,
Lets celebrate this blissful New Year.
Merry Christmas and Happy Holiday!!

Natural Color Dong Yuen/Tang Yuen in Sugar Syrup

2011-12-23T03:10:00.000-05:00

This time of year,this day every Chinese household in Asia or Chinese speaking world are celebrating Dong Zhi,to welcome Winter Solstice .Tong Yuen or Dong Yuen is served in this special day:Dong Zhi.This year I decided to use natural food coloring instead of Wilton's food coloring to make the colorful dong yuen.My daughter Mishu requested pink color balls..Well,I wanted to use beets as pink color but afraid of the unwelcome strong flavor..Instead of beets ,I used juicer to extract fresh strawberry which the downside is the strawberry fruit color is not bright enough.For the green color, I used green apple but realized later the green color extracted from apple is not really green enough.So I mixed the apple juice with green tea powder(match) to make the green color look nice.As for the orange color I used carrot juice..Fresh carrot is relatively cheap and the good news is the color is really bright as well.The bad news is my blue color from bunga telang (Blue Pea/Clitoria Ternatea) is not blue enough.I think I didn't add enough flowers or I didn't soaked the flowers long enough..Another good news are the glutinous ball is very bouncy and soft.Let's me tell you a secret : I used the same method as making sweet bread !!

Ingredients:
Started Dough:

100 gm dry glutinous flour
50 ml boiled water

Main Dough:

500 gm dry glutinous flour(divided to 4 part)
1/2 cup carrot juice or more
1/2 cup bunga telang water or more
1/2 cup apple juice + 1 tbsp match powder or more
1/2 cup strawberry juice or more

Sugar Syrup:
3 liter water
3-4 pandan leaves,washed and tie knotted
300 gm rock sugar or more

Method:

1:Mix 100 gm flour with hot water in a small bowl.Knead until the dough is not stick to hand,divided to 4 parts and set aside.

2:Mix individual flour part with each fruit juice and dough started ,knead well.Make sure the dough is not sticky to hand,if too sticky sprinkle some flour and knead again.Then roll out each flavor dough into small balls on a tray.

3:Prepare 2 medium stock pot with water at high heat.When water rolling boil add the flavor and colorful balls into the pot.Boil the ball for 10 minutes or until floated,then sieve it out.In another stock pot add in pandan leaves and rock sugar,simmer the syrup for 20 minutes.

4:Scoop the cooked balls into the sugar syrup.Remove from heat.Serve warm as dessert.dong yuen ready to boil.fresh apple ready to juicerjuice extract from apple

bunga telang (blue peas flower) soaked in water to extract the colorfresh carrot juice

extract from juicerfresh strawberry extract from juicercooked dong yuen

Curry Chicken Malaysia Style

2011-12-20T01:32:00.000-05:00

We love curry chicken tremendously .Believe or not we can eat curry chicken every week!! This time I mixed the curry chicken with the extra spices that my mom gave me to bring home .Beside extra spices,I also mixed with kaffir lime leaves that I brought all the way from Malaysia.There is no secret everyone have their own family recipe for curry chicken.I guess it's up to individual taste bud and preference how to take different style or taste of the curry..For me, I like mine extra spicy and

with lots of gravy!!

Ingredients;
10 pieces chicken thigh,removed skin and chop into 1/2
5 large potato,peeled and cut into 4 pieces
1 can coconut milk,400gm
500 ml milk
1/2 cup sambal spices or extra
1/2 cup curry powder(Baba's brand)
2 sprig curry leaves
5 -6 kaffir lime leaves
2 sticks cinnamon
3-4 star anise
3-4 white cardamon
2 tbsp chicken bouillon powder
3 tbsp sugar
salt to taste
4-5 tbsp oil

Method:

1:Heat large stock pot or dutch pot with some oil and sambal spices and curry powder at medium high heat

2:Add cinnamon stick, cardamon,star anise,curry leaves and kaffir leaves.Stir for 2 minutes before add in chicken and coconut milk.Simmer for 15 minutes with lid ON.

3:Add in cut potato,chicken bouillon powder and milk,mix well and keep simmer for another 15 minutes with lid on.

4:Add in sugar and salt,stir well.Check the seasoning.Make sure the potato and chicken is well cooked.

5:Remove from heat.Serve warm with rice or bread.

Stir-fry Bean Sprout with Minced Meat

2011-12-16T00:00:00.000-05:00

When we was in Malaysia during our summer vacation,my mom realised Mishu loves bean sprout and fish cake .My mom tried to cooked bean sprout with fish cake every dinner when we was there.I know she only eat certain type of greens.She hates brussel sprout and broccoli.Since I know she love bean sprout,I tried to cook it as much as I can when we came back to States.I think the best way to cook fresh crunchy bean sprout is the wok must be hot and the flame must be high enough (wok hei) when the sprout was toss in.Do not over cooked this type of vegetable if you want to enjoy the best of the bean sprout!!

Ingredients:

1-2 lbs fresh bean sprout,rinsed and removed the beans shells if any

5-6 cloves fresh garlic,peeled and sliced

1-2 red chili pepper,sliced

100gm minced meat (pork or any meat)

handful cut scallion or cilantro

1 tbsp seasalt

1 tsp chicken bouillon powder

4 tbsp oil

Method:

1:Heat large skillet with oil and garlic at high heat(best to use aluminium skillet not non stick pan).Fry until the garlic lightly brown,toss in minced meat and sliced red chili pepper,fry for 1-2 minutes.

2:Toss in bean sprout,seasalt and chicken bouillon powder,quickly toss all the ingredients well.Do not cook for more than 3 minutes.Check the seasoning before dish out.

3:Add in some cut scallion,dish out immediately.Serve warm.

Three Cups Chicken (Sanbeiji 三杯雞)

2011-12-10T02:31:00.001-05:00

Sanbeiji or 3 Cups Chicken is a popular Chinese Taiwanese dishes.The dish originates from the Jiangxi province of southern China, and is a specialty of Ningdu.Its name literally translates as "three-cup chicken", referring to the sauce used for it.The three cups refer to one each of sesame oil, rice wine, and soy sauce..But for me I reduced the sesame oil to 1/2 cup instead..Whenever I used lots of sesame oil to cooked chicken I feel like I'm eating confinement food.Beside adding 3 cups of seasoning,I also added Thai's basil ,ginger and fresh garlic when stewing the chicken.The result is simply heavenly delicious!!

Ingredients:

10 pieces medium chicken thigh(removed skin and cut 1/2)I preferred dark meat than white meat

5-6 fresh garlic,peeled and sliced

2 inch fresh ginger,peeled skin and sliced thin

3-4 sprig Thai's basil ( do not use local western basil,it's won't taste the same)

1/2 cup soy sauce (reduce or increase the amount to your desire taste)

1/2 cup sesame oil (or 1 cup)

1 cup Shàoxīng wine or michu

5 tbsp sugar

seasalt to taste (I reduced soy sauce)

1 tbsp chicken bouillon powder

3 tbsp oil

Method:

1:Heat medium large stock pot(anodize) with oil at medium high heat.(or use wok or claypot)Toss in garlic and ginger, saute for 1 minute before add chicken,sesame oil,soy sauce ,wine and chicken bouillon powder.

2:Simmer the chicken for 15 minutes before add in basil,sugar and seasalt..Stir the chicken well with all the ingredients ,reduce heat and continue to simmer for another 10 minutes or until cooked.Check the seasoning.

3: Dish out the chicken and served warm with steamed white/brown rice.

Cekodok (Banana Fritter with Coconut)

2011-12-08T01:05:00.001-05:00

Hubby has been eating bananas for his diet for months.He said 1 banana is equivalent to 2 fruits counts. Well,so every week I will get a "hand or bunch of bananas" for him .He is quite fussy if the banana turned to brown dots,he won't eat..So,I been keeping all the brown bananas in ziploc bag in fridge and have no idea what to do with it anymore..Sometimes I baked banana cake,sometimes I make banana pancake and today I decided to use it to make banana fritter!! Banana Fritter a.k.a Cekodok or Jemput-jemput (Malay language) is a popular teatime snack in Malaysia.Beside banana I also added some desiccated sweetened coconut in the batter..it's quite awesome!!

Ingredients:

5-6 medium size overripe banana,peeled and mashed

1 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup desiccated sweetened coconut

4-5 tbsp water or coconut milk

1 cup frying oil(canola or corn )

2-3 tbsp granulated sugar

Method:

1:Prepare deep aluminum pot or fryer with oil at medium heat 350F.Mashed bananas in mixing bowl,add in flour,baking powder,salt water,sugar and dessicated coconut,mix well.

2:Use a big spoon,dip into the hot oil before scoop the batter into the hot oil.Repeat the same procedure.Do not overcrowded the pot or fryer

3:Fry the fritters until golden brown before dish out to lined paper towel to drained the excess oil.Serve warm with tea or coffee as snack.

Stir-fry Potato and Chicken

2011-11-28T02:47:00.001-05:00

I need to take a break from having too much spicy food,I mean food like curry or sambal..Since I have plenty of boneless chicken thigh,I figured that I can make some stir-fry chicken with potato..Potato is relatively cheap here and available all year long.It's also great and easy to pair with any meat.

Ingredients:

4 pieces boneless chicken thigh,cut

4 medium potato,peeled and cut cube or sliced

1 tbsp minced garlic

5-6 dried small red chili pepper,washed

2 tbsp fish oil

1 tsp chicken bouillon powder

1 tsp ground pepper

2 tbsp soy sauce

3-4 tbsp water

1/2 cup oil

handful cut scallion for garnishing

Method:

1:Heat skillet with oil at medium high heat.Place cut or sliced potato in the hot oil,fry both side until golden brown.Remove to set aside.

2:Season the cut chicken meat with pepper and fish oil,well.Remove the excess oil from skillet,add in minced garlic and dried red chili pepper.Fry garlic until fragrant,toss in season chicken,chicken bouillon powder,soy sauce and water.

3:Stir-fry the chicken for 5 minutes before toss in fried potato.Fry all the ingredients well for another 5 minutes before dish out.

4:Sprinkle some cut scallion,serve warm with steamed rice.

Chicken Masala

2011-11-21T03:34:00.001-05:00

I bought few boxes of Shan spices at local Indian grocery store but didn't have the chance to used it until now.This pre-packed spices is easy and conveniences to use to cook your desire meat or rice in minutes.

Ingredients:

6 pieces boneless chicken thigh,cut chunk,500 gm

3 tbsp meat Masala spices(Shan Brand)

4-5 cloves fresh garlic,peeled and chopped until fine

2 tbsp ginger paste,use grater to grate fresh ginger

4 tbsp butter

1 large onion,peeled and sliced

2 medium tomato,cut

1 cup water

salt to taste

Method:

1:Prepare masala spices in a medium large container with masala spices and meat.Season boneless chicken thigh with the spices well over night in fridge.

2:Use a medium stock pot at medium heat with some butter ,garlic paste and ginger paste. Sauteed until fragrant,about 1 minutes.Add in meat,onion and tomato.

3:Stir all the ingredients well for 15-20 minutes or until cooked.Add in water and salt.Check the seasoning.Simmer for another 10 minutes.

4:Dish out and serve warm with basmati rice.

Homemade Curry Rice Noodles

2011-11-14T05:38:00.005-05:00

I really miss Malaysia's spicy and delicious curry noodles soup..It's not only I missed curry noodles,Mishu also love this type of noodles very much.When I mentioned to her that her mommy is going to make some curry noodles soup,she was very happy!! Of course, I make everything from scratch.I bought few packets of extra spicy Baba's curry powder from Malaysia.Beside Baba's curry powder,my mom also bought 2 kilos of dried chili pepper,some candle nuts,some dried shrimp and many more local ingredients for me..I was so happy that I managed to get all the ingredients that I wanted but too bad my luggage was overweight big time!! At KLIA ,I had to removed almost 20 kg before they let my luggage check-in.If not they're going to fine me USD 100 per KILO!! yeah..that true!! My trouble with luggage problem won't stop at KLIA but continue after I arrived at JFK..The airline managed to lost one of my luggage in between transit!! OK..I better stop ranting my story here..If I keep continue the story with my luggage it's will take the whole page or whole day!! haha! Let's go back to my curry noodles:)

Ingredients:(A)
1/2 pack of dried rice noodles (vermicelli)soaked until soft
2 hard boiled egg,peeled and cut halves
1 pack dried fried tofu,cut halves each piece
1 lb roasted char siu(roasted pork Chinatown style),sliced
1 packed fish ball,cut
1/2 lb large shrimp,shelled ,clean and cooked
fried shallot*optional*

Curry Chicken:(B)
8 pieces chicken thigh,cut halves
4 large potatoes,peeled and cut into 4

Spices:(C)
50 gm dried chili pepper,soaked until soft
15 red long pepper
1 lemongrass,sliced thin(white part only)
5-6 shallot,peeled
1 bulb garlic,peeled
2 tbsp ground fried shrimp paste(belacan)
2-3 candle nut
1 small fresh turmeric
1 cup oil,plus extra if needed
*grind above spices until fine before sauteed for 30-45 minutes until fragrant*

(D)

Add in 4-5 tbsp curry powder(Baba's brand)
salt to taste
2 tbsp chicken bouillon powder
2 tbsp sugar
1 can coconut milk,400gm
2 cup half and half (Fat free)

Method:

1:Grind ingredients(C) until fine,then sauteed with oil at medium heat in large stock pot until fragrant or about 30-45 minutes.Add in (D),mix well ,keep simmer for 10 minutes.

2:Add in (B) and cook for another 20-30 minutes or until well cooked.

3:Prepare rice noodles and ingredients (A) portion in individual deep plate.Heat in microwaves for 1-2 minutes first,then scoop curry chicken into the rice noodles plate.

4:Serve warm immediately.

Curry chicken cooked with curry leaves from my mom garden

Curry Mixed Vegetable

2011-11-05T23:21:00.002-04:00

After left Malaysia,one of the dishes I miss alot is curry..So last week I decided to make some vegetable curry for myself..This trip I didn't buy any curry or sambal paste from Malaysia since I preferred to make it myself.I think making sambal or chili paste is not really hard as long as we have all the ingredients. maybe I was influenced by my mom since she loves to make all the food from scratch.For me it's nothing elaborate or difficult ,just dump everything in the pot to cook!! The only extra part that took some time to make this dish was to peeled,cut ,grind and fried the spices ingredients ..Other then that,this vegetable curry can be ready in less then 30 minutes!! Viola!! A hot and spicy bowl of curry vegetable with white rice can really make my day especially the cold weather..

Ingredients:
Curry Paste:(A)

1 lemongrass,sliced the white part only
1 bulb garlic,peeled
4 shallot,peeled
1 inch galangal
50 gm dried chili,soaked until soft
1 lb red chili pepper,cut
1/2 cup oil
*grind above ingredients until fine before fried at low heat until fragrant*

(B)
4-5 sprig curry leaves
4 tbsp curry powder (Baba's brand)
3-4 tbsp oil
(C)
1 can coconut milk,400ml
1 cup whole milk
2 tbsp vegetable bouillon
salt to taste
Vegetables:(D)
1 lb okra,washed and cut 1/2
1 Japanese eggplant,cut cube
2 beefsteak tomato,cut 6 each
1 cup baby carrot
1 lb cabbage,cut
5-6 red sweet red pepper,cut
1 large onion,peeled,cut 8
*string bean,long bean and any other vegetable also can be use*

Method:

1:Grind (A) until fine.Prepare a medium large stock pot with some oil at medium high heat.Add in ingredients (A),slowly fried for 20-30 minutes or until fragrant.Then add in ingredients(B).Sauteed for another 10 minutes.
2:Pour in ingredients (C),mix well.When the stock bubbly boil,toss in ingredients (D).Increase the heat to high,cook for 15-20 minutes.
3:Check the seasoning.Remove curry vegetable from heat.Serve warm with steamed white rice,bread or noodle.

Chinese Amaranth In Chicken Soup(Daun Bayam Ayam Sop) Yin Choi (苋菜)

2011-10-24T00:18:00.002-04:00

Chinese Amaranth or called as Chinese Spinach or Bayam(Malay) or yin choi(苋菜)(Chinese) is a common cooking vegetable in any Asian household .This type of vegetable is available all year round in tropical country and also available in any Asia market throughout US and A.Quite a number of people mistake Chinese spinach for water spinach. This veg's has long slender stems with oval-shaped leaves, while water spinach has hollow stems.The leaves may be light green with a roundish shape or dark green with deep red veins in the center. There is a variety with dark green leaves, narrow with pointed tips. The root of mature amaranth is an excellent vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.Amaranth greens are believed to help enhance eyesight.It works best in quick soups as it cooks quickly. The cooked stems are crunchy and the leaves tender and sweet.

Ingredients:

1 bunch Chinese Amaranth about 1 lb (snap about 2 inch each,discard the end stem)washed
1/2 box soft tofu,cut 1/2x1/2
50 gm fresh anchovies for broth,washed
2 boneless chicken thigh,cut cubes
100 gm fried anchovies
5 shallot,peeled and fried
4 liter water

salt to taste

Method:

1:Prepare medium stock pot with water at high heat.When water rolling boil,place in anchovies and boneless chicken ,reduce heat to medium.Simmer anchovies for 30-40 minutes,then discard anchovies.

2:Place in amaranth(bayam) in the pot,increase heat to high.When broth rolling boil,add in cut tofu and salt.Remove soup from heat immediately.

3:Dish soup into bowl,sprinkle with some fried anchovies and fried shallot.Serve warm.

Roti Bakar (Homemade Coconut Jam with Toast)

2011-10-17T22:32:00.001-04:00

One morning I told Mishu that I'm going to make her peanut butter and jelly sandwich for breakfast but she said when she was in Malaysia Ah Ma(her grandma) make her sandwich look like peanut butter,it's taste good but not peanut better.She said it's has brown and yellow color taste sweet and sticky..Then I asked her it's kaya(coconut jam) with margarine but she said she have no idea what it's..I guess my mom spread kaya on bread for her..Then I decided to make some kaya since Mishu gave me an idea what she want to eat at for breakfast..Kaya or coconut jam is a popular local jam typically spread on toast,local delicateness or sweet dessert.This is my 3rd time making kaya but each time I experiment different recipe .This batch of kaya recipe was created by myself..When we mentioned coconut jam we thought this jam must be really hard to make and have lot of work..Actually it's not!! The only downside of this task is the cooking time.Have to keep stirring the ingredients in double boiler for at least an hour.

Ingredients:For Kaya(Coconut Jam)

8 large eggs

1 can premium coconut milk 400 ml

1 1/2 cup sugar ( adjust to your own sweetness)

4-5 sleeve pandan leave(screwpine leaves),washed before tie knot

Method:

1:Prepare double boiler with water at medium heat.Whisk all eggs with 1 cup of sugar until frothy.Then pour the eggs mixture in the double boiler,use a hand beater to stir the egg mixture from time to time.Slowly add in coconut milk while stirring..

2:In another small stock pot caramelize the remaining sugar(1/2) at low heat,then pour into the coconut mixture to get a brownish texture.Reduce the heat to low.

3:Keep stirring the mixture(about 5 minutes) for 90 minutes or until the jam thicken and creamy.

4:Remove the jam from heat and let it cool completely before remove the pandan and store in container.Store at room temperature (60-70 F) or can store in fridge after a week.(I believed after storing coconut jam in fridge it's taste different,lost the wonderful coconut fragrant)

5:Spread coconut jam on bread,toast or cracker..

Fried Marinated Rib End in Ginger and Garlic

2011-10-14T02:58:00.006-04:00

It's been awhile since I'm back from Malaysia but I still miss my mom home cooking..Well,what to do then ?? Of course, I have to cook all my favorite food myself if I want to eat it,right? These day, I tried to cook the food in small portion. That mean cook daily and not more storage in fridge in big quality.The reason is hubby have to eat certain food for his special diet and we have to cut down Mishu's eating portion after she came back from vacation..That means honeymoon period over!!..The only person in our home is still not "on diet" is ME!! As I always said,eat first worry about diet tomorrow,right?

Watching my mom cooked dinner daily,I must really respect her with her cooking skill and expertise..She can cooked 4-5 dishes daily in an hour period!! No matter what she cook,she must use fresh ingredients or spices..She always used fresh ginger to marinate her meat..it's not slice or chop fresh ginger!! she pounded the ginger before extract it's juice to marinate.And now I learn from my mom how to use fresh extract ginger juice to marinate any meat too...it's really taste great!! something different for a change,I said!! Furthermore, ginger is also consider as herb and it's good for body..This dish is really easy to cook...Just dump everything with the meat and marinate overnight..the next day just fried or bake it..but I prefer fried because it's taste good!! lol!

Ingredients:

2 lbs chop rib end or any type of meat...washed and drained

4-5 inch fresh old ginger,washed and chopped before pounded to extract the juice3

1 bulb fresh garlic,peeled and pounded with ginger

1 tbsp salt

2 tbsp sugar2 tbsp fish sauce

1 tbsp ground white pepper

*marinate above ingredients overnight*

1 cup flour +1/2 rice flour
1 cup oil

Method:

1:Heat oil in medium stock pot or fryer at medium heat at 350 F.Remove marinate meat from fridge,coat each meat with flour mixture.

2:Shake excess flour from meat before place into the hot oil.Repeat the same procedure but do not overlapped the meat when frying.

3:Fry until the meat golden brown about 15 minutes..Remove fried meat from fryer into a paper towel to absorb the excess oil.

4:Serve warm with dipping chili sauce.

Winter Melon(Dong Gua) in Pork Soup

2011-10-11T02:07:00.003-04:00

Recently I visited a new open Asian market in Flushing,Queens..I was surprised the new Asian market location inside a Mall.A friend told me during the promotion period,parking is FREE for the 1 st 3 hours.Since the parking is FREE and I never been to that market,why not? I realized the market products price is OK..maybe it's still in promotion period or maybe it's low compare with others market...who know? Since the price is reasonable I bought plenty of seafood ,fish,meat ,vegetables and dry groceries.One of the dish that I cooked two days ago was Winter Melon Pork soup..I used 1/2 of the winter melon cross-sectioned to make longan(dragon eyes) sweet soup and the other half for the pork soup. Winter melon has little taste but absorbs the flavours of the food it is cooked with. It is best in soups or stew.Winter melon has a reputation as an excellent detoxification .Hope it's really effective since I badly need detoxification after eating all the spicy and oily food.

Ingredients:

1/2 cross section winter melon,about 2 lbs(removed the skin,cut about 1 x 1)

3 section ribs,chop small,blanched with hot water to remove grease

4-5 dried small squid,washed

2 candy dates

salt to taste

4 liter water or more

some chop scallion for garnishing
Method:

1:Blanched the chop ribs with hot water to remove fats and grease.Prepare medium stock pot with water at high heat.When water rolling boil,place ribs into the pot.Reduce the heat to medium.

2:Simmer the stock for 30 minutes before add in dried cuttle fish,dates and winter melon..Cook for another 30-45 minutes before add in salt to taste.

3:Remove from heat and serve warm with some cut scallion.

My Mom's Homemade Angku and O-Ku Kuih(Tea Leaves)

2011-10-04T02:10:00.004-04:00

My mom make some angku and O-ku(tea leaf) kuih from scratch for her prayer..I helped her made the skin and etc..Unfortunately, I didn't write down the recipe while my mom was making the cake:too busy chatting.Anyway,my mom did packed some dried O-ku leaves(tea leaves) from her garden for me to bring home to States.So for now,I will just post some of the angku and O-ku photos ..Enjoy!!

steamed O-Ku

O-Ku(tea leaves cooked with oil)

angku kuih(steamed red cake)

mung bean filling

Stir-fry Jicama with Shredded Dried Squid (Jui Hu Char)

2011-09-27T20:00:00.001-04:00

Whenever I went back to visit Malaysia,my mom sure cooked "lui hu char" for me.I think this dish is popular among Nyonya or Penangite only.Well,since my mom is ex-Penangite ,she cooked this dish all the time especially when there is a festival.In Hokkien we called it "Lui Hu Char".Lu hu char literally translated to English as Fried Squid.Actually the main ingredients is not squid but jicama(sengkung) .Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related.Jícama is high in carbohydrates in the form of dietary fiber. It is composed of 86-90% water.Usually we wrapped lettuce over this dish ,then pairing with sambal belacan(spicy shrimp paste)...thinking about it now make me drooling...wish I can have some now!!

Ingredients:

1 large jicama(sengkung) peeled and shredded

1 large carrot(peeled,shredded and soaked in cold water)

300-500 gm pork,shredded

100 gm shredded squid(premium quality)washed

3-4 cloves garlic,peeled and minced

salt and ground white pepper to taste

2 tbsp fish sauce

2-3 tbsp cooking oil

1 head Boston lettuce or any kind lettuce,washed

Method:

1:Heat wok or skillet with oil at medium high heat.Add in garlic,use spatula to fry for 30 seconds before toss in shredded pork and shredded squid.Increase heat to high ,fry the pork and squid for 2-3 minutes.

2:Add in shredded jicama,carrot,fish sauce,ground white pepper and salt.Stir-fry all ingredients for 5-10 minutes.Check the seasoning .

3:Dish out and serve with sambal belacan or wrap with lettuce.

My Mom's Spicy Char Kuey Teow(Flat Rice Noodle)

2011-09-21T09:22:00.007-04:00

As I mentioned before,I still have plenty of my mom best home cooking post with me..I didn't managed to post all of it during my stay over there due to several reason:Busy enjoying my vacation,eating,shopping and lastly the Internet connection was sucked!! Enough said!!

One thing about my mom cooking skill that I admired is..she will goes to the length ,I mean extra route or extra work to make her dishes taste great!! I should said ...fantastic!! She said when you stir-fry Char Kuey Teow ,you should cook each portion individually if not the char kuey teow doesn't said good....that right!! I think by cooking CKT individually,you can really have the dish taste delicious that full with "wok hei"!!( high heat for fragrance)

Ingredients:

1 kg fresh kuey teow (make 4 portions)
1/2 kg bean sprout(mung bean)washed
4 eggs
2 Chinese sausage,remove casting and sliced
1 pack or 1/2 kg fish cake,sliced
20-30 medium shrimp,shell removed and clean
500 gm lean meat,sliced (pork or chicken)
1 head iceberg lettuce or any green vegetable,clean and cut small
2 bulbs garlic,peeled and minced
1 cup cooking oil
chili boh(chili paste)
ground white pepper

Seasoning Mixed:(mix well all ingredients in a bowl)

2 tbsp chicken bouillon powder
2 tbsp caramel sauce(thick soy sauce)
4 tbsp soy sauce
2 tbsp oyster sauce

cut fresh Thais chili or red chili in soy sauce on side (optional)

Method:(Divide char kuey teow into 4 plate for each portion)
Make 1 portion

1:Heat wok or skillet at high heat.Add in 2 tbsp oil and 1 tbsp garlic,fry for 30 second before add in few sliced meat,fish cake,Chinese sausage and shrimp.Use spatula to fry the ingredients for 1 minute before toss in kuey teow,lettuce,chili boh(paste) and 2 tbsp mixed seasoning,mix well with long chop stick.(Reason: fragile kuey teow won't mashed)

2:Remove all the ingredients to a side.Add 1 tbsp oil in the center,crack egg in the center ,fry for few second before cover with the rest of ingredients.Toss in bean sprout and ground white powder pepper.Check the seasoning.

3:Dish out and serve immediately with side cut chili.Repeat the following portion the same method.

My Mom's Stir-Fry Sambal Winged Bean (Kacang Botol)with Shrimp

2011-09-14T23:00:00.002-04:00

One of my favorite exotic bean is Winged Bean or known as Four Angle Bean or in Malaya it's called as Kacang Botol..My mom's know I loves this bean alot.I remember when I was young we used to grown kacang botol plants at our backyard.While I was in Malaysia during summer vacation,my mom tried to cooked this bean for dinner as many time as she can..I think we had this bean once a week even though most of my family is not fond of this bean....too bad my mom tried to pleased me.That is why I miss my mom cooking.I can't believed myself that I didn't cook or bake for the whole 9 weeks!! maybe I did.. once or twice ,that it!! The reason why I like Kacang botol is because the texture of this bean is smooth and crunchy once you bite into it..If you didn't try this bean yet and have a chance to get some from your local market,why not?

Ingredients:

1 bundle kacang botol,about 1 lb or more washed and sliced

15 medium salt water shrimp,remove shell and washed

Spices:

3 shallot,remove skin

1 bulb garlic,remove skin

5-7 red chili,cut,remove some seeds and washed

4-5 birds chili*optional*

1/2 inch toasted belacan(shrimp paste)

_______________________________

4-5 tbsp oil

salt to taste

2 tbsp tamarind mix with 2-3 tbsp water,remove pulps(used juice only)

1-2 tbsp sugar
Method:

1:Combined garlic,shallot ,belacan and chilies in grinder or food processor.Blend until fine.Prepare oil in wok or skillet at medium high heat.Remove the spices to a heated wok or skillet with hot oil. Sauteed spices until fragrant,about 1-2 minutes.

2:Toss in shrimp,sauteed for 1 minutes before add in cut four angle bean(kacang botol),salt,sugar and tamarind juice.Stir-fry all the ingredients for about 5 minutes.Check the seasoning.

3:Remove the beans from heat.Dish out and serve warm with steamed rice or noodle.

Braised Pork Ribs,Fish Maw and Baby Clam with Shitake Mushroom in Claypot

2011-09-08T16:03:00.002-04:00

It's been awhile since I last posted here..Been very busy since arrived home from Malaysia..I still have many un-post dishes from my mom cooking while we was vacation in Malaysia..I promise,I will try to post it here ASAP.. Today I'm going to post one of my mom delicious braised pork rib, fish maw and clam dishes...I forget what is the exact name of this clam in can but never mind.As long as you can get a good quality clam in can it's will do..The special ingredients of this dish is fish maw and the cooking method: stewing or braising in claypot.If you wonder what is fish maw and how it's look after cooked,don't worry.I will try to explain to you in simple English.Fish maw is also called as fish bladder or air bladder.It's look like fried pork skin after fried but you must soaked until soft (few hours) before fried.When it's cooked the texture is soft and slippery..if you want to find more info about fish maw,here is the link.

Once again if you can get few nice piece of fish maw(good quality) and some good quality baby clam,you can try out this recipe by cooking with any type of your desire meat in clay pot..This hearty flavor of this dish is really outstanding..Furthermore,by adding shitake mushroom ,it's ready infuse the woody aroma to this aromatic dish..

Ingredients:

6-8 pieces large fish maw(bladder),soaked until soft before deep fry in clean oil,cut and set aside

4-5 strip pork ribs,chop small, blanched in warm water to remove excess grease

10 shitake mushroom,soaked until soft and cut into 1/2,

1 can of baby clam,remove the liquid

4-5 cloves of garlic,peeled and chopped

Seasoning:

soy sauce to taste

cooking wine

sugar to taste

chicken boullion powder

cooking oil to fry fish maw

1 cup water or more

*above seasoning ingredients you can add accordingly to your preference or your taste bud.As usual mom cooking doesn't really use the proper measurement.They called is "agak agak" or it's mean estimate*

Method:

1:Wash fish maw,let it dry first.Heat up some oil in pan or wok,pan-fry until it's bloom..It's the same method as you fry fish/shrimp cracker.Do not fill up the all fish maw in the hot oil.Fry one by one,then set aside.

2:Heat large claypot at medium heat.Add in some oil and garlic,sauteed for few seconds before add in pork ribs and seasoning.Cover the claypot with lid and simmer for 30 minutes or longer until the pork ribs cooked.Add in shitake mushroom ,check the seasoning .

3:Lastly add in clam and fish maw into the claypot,mix well.Let it's simmer for another 5 minutes before remove from heat.

4:Serve hot with steamed white rice.

Slow Cooker Braised Korea Gingseng with Scallop and Chicken in Soup

2011-08-25T12:26:00.004-04:00

Before we left for our Korea trip,my mom make us Chinese style Korea Gingseng Chicken soup which is very different from Korea Chicken Gingseng Soup "samyetang" we ate in Seoul. Honestly I still prefer Chinese style Korean Gingseng Soup than "Samyetang".I think Chinese style Korean Gingseng have better taste and flavor ..Maybe it's taste better because my mom added in some pork ribs ,dried scallop,"yoke chok"(Solomon's Seal) and kei qi (wolfberries) to make the soup taste sweeter.Korea Gingseng is(Panax schinsen) is a type of ginseng native to Asia. Korean ginseng is known as a tonic, and has been known to treat diabetes mellitus and help develop human brain efficiency .If you really care about your health and affordable,it's good to consume Korea Gingseng once a month..Cooking Korea Gingseng in slow cooker is no brainier! It's as easy as ABC!! Just wash and dump everything into the slow cooker and turn on the switch high until boiling and then voila!!! Eat!

Ingredients:
I kampung chicken or free range chicken,clean and cut into 4 pieces,blanched
2 strip pork ribs,cut small,blanched
6 pieces dried scallop,washed
2 tbsp kei qi (wolfberries) washed
4-5 pieces tong sam (Codonopsis Pilosula) washed
50 gm yoke chok (Solomon's Seal)washed
I large 2 year old Korea gingseng,cut 1/2
salt to taste
2 liter water or more

Method:
1:Wash all the herbs ,set aside.Clean and cut whole chicken and pork ribs then blanched with hot water.
2:Toss all the ingredients in the slow cooker with water at high heat.When it's boiling reduced heat to medium.Add in salt to taste.
3:Serve warm.

My Mom's Sambal Udang (Assam Udang)

2011-08-14T11:01:00.002-04:00

Actually I scheduled this entry to post 2 days ago while I'm vacation in Korea now.But something went wrong.All the photos missing something from html...Luckily I brought my laptop with me.After correction here it's goes...

One of my mom's best dish is Sambal Shrimp(Spicy Shrimp Sauce or Assam Udang).On top of the spiciness I like the fragrant and texture of the sauce and prawn. I really can whacked 2 large bowls of steamed white rice when pairing with this dish by itself..This Assam Udang dish have the sourness(tamarind) and sweetness(sugar) beside the wonderful spiciness taste that make my appetite always fully satisfied.If you like spicy prawns dish,I would love to recommend this dish is to you and family .This dish is really suitable for any type of weather :hot humid or freezing cold day!! On top of that this dish is easy to cook!! The name does sound complicated but when you try it you will never regret!! Trust me!

Ingredients:(A)

500 gm large prawns,peeled and cleaned

2 tomato,cut quarter*optional*

Sauce:(B)

2 lemongrass,sliced the white part only

1 inch fresh kunyit(tumuric)sliced

1 bulb garlic,peeled

5 shallot,peeled

15-20 dried red pepper

*grind above ingredients until fine*

(C)

2-3 kaffir lime leaves,shredded fine
2 tbsp tamarind with pulp mixed with 200 ml water well,extract the juice for use

sugar and salt to taste

4-5 tbsp oil

Method:

1:Blend ingredients (B) in food processor until fine,remove and set aside.Heat a medium wok or large skillet with oil at medium heat.Add in ingredients (B),keep stir for 10-15 minutes or until fragrant.

2:Add in ingredients (C) tamarind juice ,kaffir lime leaves,sugar and salt,mix well.When it bubbly boil, add in prawns and tomato.Cook for 5 minutes.Do not overcooked the prawns.It's tend to get tough.

3:Check the seasoning.Dish out and serve warm with steamed white rice.

Stir-fry Japanese Eggplant with X.O Sauce

2011-08-08T08:02:00.002-04:00

When we was Cameron Highland,I bought 2 kilos of Japanese eggplant at the vegetable farm on our way home.My mom said the Japanese eggplant sold in Cameron Highland price is not cheaper than the price sold at the wet market she frequent visit.Anyway,I don't mind getting it because the Japanese eggplant look so fresh,huge and long.I rarely seen this kind of eggplant in States.I suggested to my mom that I would like to make Eggplant in Garlic Sauce using Lee Kam Kei ready garlic sauce but there is no LKK garlic sauce handy at home. The only sauce available is X.O sauce..Cooking Japanese Eggplant with X.O.sauce is not bad at all..If you have not try X.O sauce yet,you should try it today!! It's ideal to try it with eggplant..

Ingredients:

1 kilo Japanese eggplant(about 2 eggplant)washed and cut small about 1x2 inch
2 red chili pepper,sliced
2-3 cloves garlic,peeled and minced
2 tbsp X.O sauce
1 tbsp sugar
salt to taste
1 tbsp chili paste or chili boh*optional"
1/2 cup oil

Method:

1:Heat oil in wok or large skillet at high heat.Slowly toss in cut eggplant into the hot oil,stir well.Cook for about 5 minutes,then use a hole scoop to dish out into clean running water.The reason is to remove excess oil.Or just leave it as it's if you don't mind having extra oil.

2:Heat a skillet with 2 tbsp oil and garlic at medium heat.Fry garlic for 30 seconds then add in X.O sauce and chili paste,stir well for 3 minutes before toss in the cooked eggplant,sugar,cut chili pepper and salt.Toss all the ingredients well for another 2 minutes,check the seasoning.

3:Dish out and serve warm with steamed white rice.

My Mom's Braised Green Mustard(Gai Choy)with Roast Pig(Chai Boey)

2011-08-03T04:27:00.003-04:00

Recently my mom attended a Chinese prayer festival nearby.She brought back plenty of roasted pig parts like knuckle and ribs.The best way to make these roasted pig knuckles is to braised with green mustard(gai choy or tuai chai) and assam keping(tamarind sliced)!! This dish is a real comfort food!!

Ingredients:

about 2 kilo roasted pigs parts,chop small (wash or rinse with water if it too salty)

3-4 bundles of big green mustard(gai choy)cut about 2x2 ,wash throughly until soil removed

10 assam keping(tamarind sliced)washed

10-15 dried red chili pepper(add more if you like spicy)

salt to taste

2-3 cups of water(add more if necessary)

Method:

1:Prepare a large stock pot at high heat.Toss in roasted pig parts,green mustard,dried chili pepper and assam keping.Use a large spatula to stir all the ingredients well.

2:Add in water and cover with lid.When the sauce bubbly boil add in salt.Reduce the heat to medium and cook for another 40 minutes or until longer.

3:Check the seasoning.Remove from heat and serve warm.

My Mom's Claypot Chicken Rice

2011-07-26T12:41:00.001-04:00

Usually over the weekend we just eat outside the house or order "take away" but one Saturday my mom decided to cook a "claypot chicken rice" for the family since she bought a whole "kampung"(village) chicken.I was told "kampung" chicken or "free range" chicken taste better because the rearing time is longer and the price is pricey compare with regular chicken.A whole kampung chicken can cost up to RM 30 easily.The meat for kampung chicken is more tougher and flavorful compare with regular breeding chicken.I would love to share with you my mom easy cooking claypot chicken!! Enjoy!!

Ingredients:(A)
1 whole chicken,cut small
3 tbsp soy sauce or to taste
1 tbsp thick soy sauce(caramel sauce)
1-2 tbsp oyster sauce
3 inches ginger,cut and pounded to extract juice(save ginger waste and fried)
2-3 shallot,peeled and pounded to extract juice(save shallot waste and fried

*marinate above seasoning with chicken for couple of hours or overnight*
(B)
2 cups jasmine rice,soaked 2-3 hours
1-2 tbsp soy sauce or to taste
1 tbsp thick soy sauce
1 tbsp ground white pepper powder
few pandan leaves(screwpine leave)
(C)
2 Chinese sausages,remove the skin ,sliced and pan-fried
2 sliced thick premium salted mackerel,pan-fried
cooking oil
sesame oil
handful cut scallion for garnishing

Method:
1:Cut chicken and marinate for few hours or overnight in fridge(A)
2:Wash and rinse jasmine rice few times before soaked for few hours.Marinated(B) with seasoning for 1 to 2 hours.Prepare steamer or large wok at high heat.Steam marinated rice with screwpine leaves in steamer or wok with water at high heat for 30 minutes or until 60% cooked.
3:Meanwhile remove Chinese sausage skin ,sliced and panfried,set aside.Fried ginger and shallot extracted,set aside.
4:Add in marinated chicken and salted fisj into the half cooked rice and steam for another 20 minutes or until completely cooked.
5:Scoop cooked chicken rice into claypot .Sprinkle some (C) fried Chinese sausage,fried ginger and cut scallion on the top.Heat claypot at low heat for 5 minutes.Remove claypot from heat,drizzling with sesame oil and serve hot.(if you don't have claypot just omit the claypot step)

fried pounded ginger and shallot.....fried Chinese sausage

marinated chicken with salted fish
steamed marinated rice
with screwpine leaves

steamed chicken with rice(omit claypot step if you don't have claypot)
ready to serve

Pork-In Bone with Shark fin Melon Soup

2011-07-20T06:45:00.002-04:00

Last weekend we was in Cameron Highland for my 1st visit.We saw plenty of strawberry,vegetables ,flower and tea plantation.My mom bought plenty of flowers and strawberry since she is a flower and fruit lover.She also bought a shark fin melon or Spaghetti Squash (Cucurbita Ficifolia).This type of melon is really special and have plenty of health benefit.It's look like glass noodles when cooked.I really enjoy having this comfort soup especially cooked by my mom.If you have never try this type of melon,you should try once,it's really delicious!! The best way to make this melon is to cook as soup!

Ingredients;
1 Cucurbita Ficifolia or shark fin melon,about 2 kg ,removed skin,seeds and cut into 8 pieces
2 large pieces pork-in bone,blanched with hot water to remove excess fats and greased
6-8 pieces salted radish,washed
2 liter water or more
1 tbsp white pepper,crushed
salted to taste

Method:
1:Wash blanched pork-in bone with cold water.Prepare medium stock pot with water at high heat.When water rolling boil add in pork in bone and salted radish,reduce heat to medium.
2:Cover the stock pot with a lid,simmer the stock for 45 minutes or longer before add in crushed white pepper and cut melon.
3:Let's the melon boil for another 30 minutes before add in salt to taste.Do not over boil the melon,it's will disintegrated .Remove soup from heat and serve warm.

My Mom's Steamed Huat Kuih/Fatt Koh

2011-07-16T13:39:00.003-04:00

Every 1st and 15th day of Lunar calender my mom will offer huat kuih and fruits to our ancestor and god on the prayer alter.These days my mom make her own huat kuih instead of buying from market.As promised ,I brought few Wilton's food coloring for my mom to make her huat kuih.Since I'm free and idling,I offered to help my mom making huat kuih by scooping and steaming.That is all I can help since my mom prepare all the huat kuih ingredients early in morning.Did you see the different between the pink and orange color huat kuih? Well,the different is the pink color was made by your truly yours and the orange color huat kuih made by my mom.Of course,the orange color huat kuih look pretty and huge compared with the pink color huat kuih.

The only complained my mom make about the pink huat kuih was the steamed cake is not really blooming(huat)tall and big as she likes.She said I should fill the batter fully to the top,then the huat kuih will look great!!Well,I'm stingy! lol! So the next lunar calender my mom make her huat kuih without my help!!

Ingredients:(A)
200 gm cold cooked rice(overnight cooked rice)
1 piece tapai ragi
2 tbsp sugar
3 tbsp water

(B)
300 gm sugar,mixed with 4 cups (32 oz) water,boiled to dissolve sugar syrup,cooled
600 gm rice flour

(C)
2 tsp ENO( fruit salt)
2 tsp double action baking powder
food coloring

Method:

1:Combine (A) in a clean glass container and cover with clean cloth.Keep aside and leave to ferment for 48 hours/2 days.

2:Pour fermented ingredients (A) into a blender,add 1/2 amount of sugar syrup and blend until smooth.Mix in rice flour and the remaining 1/2 amount of sugar syrup into the mixture.

3:Strain into a clean container,cover with clean cloth and leave to ferment for another 8-9 hours.

4:Add (C) except coloring if you intend to make more than one color into a mixing bowl,add fermented rice flour mixture and stir well.Then use different bowl to mix each coloring before pour into mould for steaming.

5:Pour mixture into small cups and moulds until full.Steam at high heat for about 15-20 minutes or until cooked.

6:Remove cups and leave it cool before serve.

My Mom's Mango Kerabu with Torch Ginger Bud(Mango Salad)

2011-07-02T03:00:00.004-04:00

Yes!! I arrived at my mom's home in Kuala Lumpur last week.I been very busy running around doing my errands and eating non-stop!! Don't worried,no matter how busy am I ,I will still
remember to update my blog from time to time.My mom save some mango from her own mango trees to make mango salad for me.This mango salad is really fragrant of torch ginger flower which is really delicious!!

Ingredients:

3 raw apple mangoes,peeled and shredded
1 large onion,peeled and sliced thin
1 bud bunga kantan ( torch ginger flower)sliced thin
1 tbsp sugar
salt to taste
4-5 chilipadi(Thai's chili ) sliced
3-4 tbsp fried anchovies(crushed fine)

Method:
1:Combine all the ingredients together except fried anchovies in a large container,mix well.Dish out in an individual plate before sprinkle with fried anchovies.
2:Serve as appetizer .

Atlantic Pomfret in Vegetable Curry

2011-06-21T21:15:00.004-04:00

This post will be my last entry before I leave for my summer vacation to Malaysia tomorrow.I promised I will try to post more authentic and delicious homemade food cook by my mom as long as the Internet connection is cooperate..Well,can't wait to test my mom cooking...so long..

Well,as far as I know there are only 2 types of Pomfret:black and white..But recently when I shop for seafood and fish at fishmonger I come across Atlantic promfret,it's also know as " Brama brama" .This fish look exactly like regular pomfret,same shape and size.The only different is the color and thickness of the outer layer skin!!.The skin texture look like silver and it's quite thick.For me, I peeled the outer layer of the skin away after the fish cooked before consumed.To be honest, I think the skin look like leather,pardon my ignorance!! I think this type of fish is suitable for grilling or baked..but I preferred to cook it with vegetable curry!! Viola!!

Ingredients:
2 Atlantic pomfret,clean and cut into 1/2
Vegetables:
100 gm baby carrot
2 tomato,cut quarter
10 asparagus cut 2 inch
2 medium onion,peeled and cut chunk
10 red chili pepper,removed seeds and cut

Sauce:
4-5 tbsp sambal belacan pasta
4-5 tbsp fish curry powder(Baba's brand)
2 sprig curry leaves
1 can coconut milk(400ml)
1 cup whole milk or more if you like extra sauce
2 cube anchovies bouillon(shrimp or chicken is OK)
2 tbsp sugar
2-3 tbsp oil
salt to taste

Method:

1:Prepare a 5 qtr stock pot or wok at medium high heat.Add in oil ,curry leaves, sambal-belacan-paste and curry powder,mix well with spatula for 5 minutes.
2:When the paste is fragrant,add in coconut milk ,milk,carrot and anchovies bouillon.When the gravy bubbly boiled add in the rest of all the vegetables .Cook for another 10-15 minutes before add in sugar and salt.
3:Check the seasoning ,add in cut fish.Cook for 5-10 minutes at high heat.Do not overcooked the fish.Dish out and serve warm with rice,bread or noodles.

Stir-fry Preserved Pickle Radish with Red Chili (Chai Poh)

2011-06-20T00:20:00.003-04:00

I recalled my grandma likes to cook this "stir-fry poh chai"dish for us when we was young.For me I always thought this dish is a "poorman" food,correct me if I was wrong..But the problem is that I loves this dish very much !! Sometimes I wonder why we called this type of food "comfort food"? Now I think I understand a little bit .In fact I can just eat this radish alone with steamed white rice or congee. This meal is so easy to cook.All I just need is just 4 ingredients to make this delicious radish dish:garlic,red chili pepper,radish and sugar!! what a cost effective yet simple food for dinner!! no need to crack our brain and easy to cook!!

Ingredients:

1 lb radish,soaked to remove saltiness and sliced to your desire size

4-5 tomato chili pepper,sliced

2-3 tbsp oil

4-5 cloves garlic,peeled and minced or sliced

2-3 tbsp sugar

salt to taste or necessary
Method:

1:Heat medium skillet with oil at medium heat.Add in garlic,stir-fry for 1 minute before add in sliced red chili pepper and radish.Keep tossing until the color turn into deep brownish or 15-20 minutes..

2:Add in sugar and salt ,keep tossing until it become fragrant..Dish out and serve warm with rice or congee.

Stir-fry Chinese/Garlic Chives with Shrimp in Oyster Sauce

2011-06-16T00:45:00.002-04:00

Did you know another name for Chinese chives is also know as Chinese garlic? Chinese chives have a very distinctive flavor are known for their strong “garlicky” flavor.It's consider vegetables and has attractive flowers.This garlic flavor vegetables is well know in Asian cuisine.For me the best way to cook this special flower vegetable is to stir-fry Chinese chives with shrimp or squid in oyster sauce..I can enjoy Chinese chives crunchiness texture and garlicky aroma to the fullness!!

Ingredients:
2 bundles of Chinese flower chives,washed and cut 2 inch
1 medium carrot,peeled and sliced
3 cloves garlic,peeled and sliced
8 large shrimp,peeled and deviened
2 tbsp oil
1 tbsp oyster sauce
1 tbsp chicken bouillon powder

Method:
1:Heat medium skillet or wok at high heat with oil.Add in sliced garlic,fry for 30 seconds before add in clean shrimp.Toss the shrimp for 1 minutes before add in carrot and Chinese chives.
2:Add in oyster sauce and chicken bouillon powder.Stir-fry all the ingredients for 5 minutes.Check the seasoning before dish out.
3:Serve warm with rice or noodles.

Fried Shrimp Fritters with Sweet Potato and Taro(Cucuk Udang)

2011-06-13T02:46:00.004-04:00

Fried Shrimp Fritters is one of the popular hawker snack available anywhere in Malaysia.No matter who you are whether you're Chinese,Malay or India you will surely love this snack.I remember when I was freshly out of high school and found a job at one of the local food court in a famous mall I come to know about this special fritters..One of the consignment vendor in the mall sold this type of snack (fritter)like a hot cake.Everyday the stall will packed with customers demanding for this type of shrimp fritters.I dunno what is her actual ingredients but all I know is she used taro and shrimp as one her main ingredients to make this delicious fritter..So now I tried to make this shrimp fritter with taro and sweet potato with my own recipe..It's taste not exactly like the one I like but it's editable and good accordingly to my hubby!! For him who do not eat this type of snack(typical American) said it's good,then it's must be good!! lol!

Ingredients:

(A)

1 large white sweet potato(Japanese potato) about 1/2 lb,peeled and shredded fine

Taro or yam about 1 lb,peeled and shredded fine

1 medium carrot,peeled and shredded

2 stalk green scallion,washed and cut about 2 inch

1 large onion,peeled and sliced thin

(B)

1 tbsp ground white pepper

1 tbsp salt

1 tsp baking powder

1 tsp 5 spices powder

1 egg

1 cup all purpose flour

1/2 cup rice flour

(C)

10 large shrimp with shell-on,washed

1 cup oil or extra if needed
Method:

1:Prepare a large mixing bowl,combine ingredients (B) mix well,then add in ingredients(A),mix again..

2:Heat fryer or deep skillet with 2 aluminum ladle in oil at medium heat at 350 F..When oil is hot enough,scoop 2 tbsp batter mixture into one of the ladle below the rim.Place one shrimp on the top of the batter.Then slowly place the ladle back into the hot oil.Repeat the same for the other ladle.

3:Fry for 5 minutes before slow remove the bottom from inside of the ladle with chopstick.When the fritter come out from the ladle,fry for another 8-10 minutes or until golden brown.When remove fritter from ladle ,remember to place back the ladle into the hot oil before repeat the same procedure again..if not the fritter won't come out easily from the ladle..

4:Remove fried from fryer to a paper towel lined plate..Cut and serve warm with chili sauce or your desire sauce.

Sweet and Sour Pork

2011-06-08T22:18:00.003-04:00

Sweet and Sour pork is one of the common Chinese dish that served in any Chinese household or Chinese restaurant.I seldom order this kind of dish when we eat at Chinese restaurant.Since I bought some pork butt from Flushing Queens I decided to cook some sweet and sour pork myself..Well,I think mine recipe is different from others,but what the heck! As long as it's taste good and editable that count, right?

Ingredients:(A)

3 lbs pork(butts or belly part) cut chunk about 2x2 inch each

1 tbsp fermented bean curds

1 tsp five spices

1 tbsp salt

2 tbsp sugar

1 egg

(B)

1 cup all purpose flour+1/4 rice flour

1 tsp baking powder

1 cup oil

(C)

1/2 cup ketchup

4-5 tbsp apple cider vinegar

3-4 tbsp sugar

salt to taste

2 tbsp Chinese wine

(D)

1 can sliced or chunk pineapple

1 large onion,peeled and chunk

2-3 red chill pepper,cut and seed removed

1 stalk scallion,cut 2 inch each for garnishing

2-3 cloves garlic,peeled and minced

------------------------------------------------------

3 tbsp corn flour+ 4 tbsp water,dissolved

Method:

1:Marinated ingredients(A) mix well in a medium bowl for overnight.Prepare oil in fryer or skillet at medium heat about 325 F.Coat marinated pork with flour mixture,shake the excess flour before place in hot oil.Do not overcrowded the fryer.Fried pork for 10 minutes or until golden brown.

2:Remove fried pork from fryer and place aside.Heat some oil in skillet at medium low heat,add in minced garlic,fry until fragrant.Add in ingredients(C),mix well.Check the seasoning.Add in corn flour dissolved to thicken the sauce. When sauce bubbly boil,add in fried pork and ingredients (D),toss well ,sprinkle with scallion and dish out immediately.

3:Serve warm as main dish with rice or noodle.

Steamed Gai-lan (Chinese Broccoli) with Fried Shallot,Garlic,Soy Sauce and Oyster Sauce

2011-06-05T01:20:00.005-04:00

Gai-lan or Chinese Broccoli is a very common vegetable consume daily by many Chinese or Asian..This vegetable is available in any Asian market in NYC.It's flavor is very similar to a regular broccoli, but slightly bit bitter.The best way to cook this vegetable is stir-fry or steamed.For me, I like to add plenty of fried garlic and fried shallot on the top and oyster sauce and Chinese wine as the gravy..This vegetable dish is easy and simple to cook yet healthy and delicious!!

Ingredients:

1 lb fresh gai-lan(Chinese broccoli) peeled off the stems at the bottom

2-3 tbsp oil

2 tbsp oyster sauce

3 tbsp soy sauce

2 tbsp Chinese wine

3 scallion ,peeled and sliced thin

1 bulb garlic,peeled and sliced

5-6 tbsp oil

1 red chili pepper,sliced
Method:

1:Prepare a large pot or wok of water at high heat.Drop few drop of oil in the water.When water rolling boil,place gai-lan in the water for 10-15 minutes.(if you want the vegetable to stay crisp and crunchy ,steam in shorter time)

2:Meantime,heat skillet with oil at medium heat.Add in sliced garlic and scallion into the skillet.Fry until golden brown or fragrant,remove and set aside.

3:Remove gai-lan from water,arrange in a plate.Use the same skillet ,add in some oil at medium heat,add in oyster sauce and soy sauce.When the sauce is bubbly boil,remove from heat and slowly pour onto the steamed gai-lan.Sprinkle fried scallion ,garlic and cut red chili pepper on the top.Serve immediately.

Matcha Chiffon Cake(Green Tea Powder)

2011-06-02T22:11:00.002-04:00

Usually I post my baking post in my the other blog but I think this post is unique because I used matcha (green tea powder ) to make this chiffon cake.I still have plenty of matcha powder that I brought home from my last trip to Malaysia,so I figured I should infused matcha(green tea powder)flavor into this chiffon cake.Beside the flavor I tweaked some of the ingredients:olive oil and cake flour.Most of the time I just used all purpose flour or regular corn or vegetable oil but this time I would like to tried with olive oil and combination of cake flour and all purpose flour..My new experiment of making this chiffon cake result is really beyond my expectation!!That mean great!! The texture of this chiffon cake is really soft and fluffy light like cotton..

Ingredients

(A)

1 cup cake flour,sifted

1/2 cup all purpose flour,sifted

1 tsp baking powder,sifted

3/4 cup granulated sugar

1/2 tsp salt

(B)

1 tbsp matcha +3 tbsp water,dissolved

5 large eggs yolk

1/2 cup olive oil

3/4 cup milk

(B)

6 large white eggs

1/2 cup granulated sugar

1 tsp cream of tartar
Method:
Pre-heat oven to 325 degree F(or depend on your oven temperature)Prepare a 10"inch tube pan.
1) Sieve all the (A) ingredients in a large bowl until well combined

2) Mix ingredients(B) until well blended and then add in ingredient (A)beat and mix until smooth

3) Beat ingredients(C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture(A+B) and continue to do so until egg whites is finish. Remember to FOLD in gently until well mixed.Do not mixed!!
4) Pour batter into a un-greased 10" tube pan and bake for 50 minutes to 1 hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
6) Cut the cake for 12 pieces or your desire size and serve with tea or coffee.

Spicy Sesame Chicken with Asparagus

2011-05-29T04:14:00.001-04:00

Sesame chicken is one of the popular Chinese-American food sold in any Chinese restaurant in States.It's doesn't matter what type of ethnicity you are ,if you live in States I'm sure you have taste this food most of the time.Frankly speaking,making sesame chicken at home required little more work.So to make life easier,most people just place their order from the Chinese restaurant.Anyway ,I seldom buy sesame chicken from the restaurant.I prefer to make sesame chicken at home because I can tweak my desire taste.Or may be it's another way to avoid MSG intake since I cook the food myself..

Ingredients:(A)

4 pieces boneless chicken breast,about 2 lbs,cut chunk

1 tbsp salt

2 tbsp sugar

1 tbsp ground black pepper

-------------------------------------------

1/2 cup all purpose flour

1/4 rice flour

1 cup oil for frying

Sauce:(B)

2 tbsp hoisin sauce

1 tbsp oyster sauce

2 tbsp Chinese rice wine

1/2 cup sugar

1 tbsp dark soy sauce

1 tsp salt

1 tbsp minced garlic

2 tbsp sambal olek(spicy chili sauce)

1/4 cup water

2 tbsp corn flour+4 tbsp cold water(to thicken the sauce)

1/2 lb asparagus

2 tbsp roasted sesame seeds
Method:

1:Mix ingredients (A) in a medium bowl ,season for 2 hours or longer.Heat oil in fryer or skillet at medium heat 350F.Combine rice and all purpose flour together in a shallow bowl.Coat seasoned chicken with flour mixture,shake the excess flour before toss in the fryer.Fry until golden brown,dish out and set aside.

2:Wash and cut asparagus about 3 inch each,microwave for 2-3 minutes at high or steam until soft,dish out and run under cold water.

3:Prepare skillet with 2 tbsp oil at medium heat.Add in garlic,fry for 30 seconds before add in all ingredients,mix well.Check the seasoning.

4:Toss in fried breaded chicken chunk and steamed asparagus into the sauce,mix well with spatula.

5:Dish out,sprinkle with roasted sesame seeds before serve wamrm.

Steamed Salted Trout with Boneless Chicken in Bean Paste

2011-05-23T02:35:00.006-04:00

I love good salted fish like "mui heong"(mackerel) but to get a good salted fish in States is not easy...either it's comes soaked in oil or in dry form..But still we can get"Asian Made" salted fish in major Asian market in NYC.I know salted fish is an inexpensive food in any Asia countries but the "Asian Made" salted fish sold here is quite pricey.I tried trout salted fish before and found it's acceptable.The only thing is that this kind of fish is skinny and not salty at all..Well,beggars can't be choosy,right? As long as it's tasty and feel good,why not?

Ingredients:
3 pieces boneless chicken thigh,cut chunk

6 salted trout fish,pan fried and cut 2 inch each

2 tbsp tauchu(fermented fine bean paste)

1 tbsp minced garlic

1 tbsp sugar

1 tsp salt

2 tbsp Chinese rice wine

2 red chili pepper,sliced thin

handful cut scallion

Method:

1:Combine all the ingredients except scallion in a deep plate,mix well.Marinate and store in fridge overnight cover with lid.

2:Prepare steamer with water at high heat.When water is rolling roll boil,place the salted fish chicken mixture in a stainless plate and steam for 45 minutes to 1 hour with cover on the steamer.

3:Remove salted fish chicken mixture from steamer.Check the seasoning.Add soy sauce if necessary,toss some scallion before serve warm with rice as entree.

Marinate all the ingredients vernight before steam.

Char Siu (Roast Pork Chinese Style)

2011-05-18T22:10:00.003-04:00

Char Siu literally means "fork burn or roast" .Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish:that have long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.Char siu is a very popular Chinese dish that every Chinese or Chinese speaking community loves it dearly.We can easily get char siu in any authentic Chinese restaurant in Chinatown in States.If you don't live near Chinatown or don't have any authentic restaurant nearby,don't worry!! Making Char siu at home is easy and simple as long as you have oven or grill.You don't need to be rocket science to make this simple and yet delicious meat at home!! Furthermore, the ingredients used for this roast pork is very basic ingredients that any Chinese household will have it in their kitchen!

Ingredients:

5 lbs shoulder cut pork or pork rump

1 tsp five spices powder

1/2 cup sugar,or more if you prefer sweeter

1 tbsp caramel soy sauce(thick sauce)

3-5 tbsp Hua Diao Jiu or rice wine

2 tbsp soy sauce

2 tbsp oyster sauce

2-3 tbsp honey or maltose for brushing

Method:

1:Combine all the ingredients except maltose or honey and pork in a large container and marinate overnight in the fridge.

2:Preheat oven to 375 .Prepare a thick aluminum foil over 12x6 baking sheet,place marinated pork on it.Bake in oven for 45 minutes to 1 hour or until charred.Remove from oven, broil for 5 minutes before basting with honey or maltose to get the shinny and tangy sweetness texture.

3:Sliced and serve warm as appetizer or main dish.

Note:

Store the remaining char siu in freeze if you can't finish within 2 days in for further use.Ideal to use for fried rice or fried noodles or roast pork bun or pastry..

Fried Mee Hoon(Rice Vermicelli) with Chicken and Shrimp

2011-05-13T20:20:00.003-04:00

Bee Hoon (vermicelli ) is one of the popular food for many Asian.Personally I prefer bee hoon then mee (soft yellow noodle) because of the texture and versatility.I like fried bee hoon or been hoon in soup or semi-sauce bee hoon..All type of cooking method of been hoon is welcome as long as it's been hoon.!!

Ingredients:

1/2 pack dry bee hoon(rice vermicelli) soaked until soft with warm water

2 tbsp minced garlic

1 pieces boneless chicken breast,about 250 gm sliced thin

10 pieces fish ball,sliced

10 medium shrimp,de-shelled and deviened

eggs,beaten

200 gm cabbage,sliced thin

1 stalk scallion,cut

some cut red chili with soy sauce on side

Seasoning:

3 tbsp oil or more

3 tbsp oyster sauce

2 tbsp caramel sauce soy

1 tbsp ground white pepper

2 tbsp soy sauce

salt to taste

Method:

1:Heat 12 inch wok with high heat with oil.When wok hot enough,crack in eggs,make scrambled eggs,dish out set aside.

2:Use the same wok add in some oil and garlic,fry until golden brown.Add in chicken,fish ball and shrimp.Stir-fry for 2-3 minutes then dish out set aside.

3:Add in been hoon,cabbage and all seasoning together,use tall chop stick and spatula to mix all the ingredients well for 5-10 minutes.Toss in scramble egg ,shrimp,chicken and fish ball into the been hoon mixture,mix well for another 5 minutes.

4:Check the seasoning before remove from heat.Add in cut scallion.Serve warm with cut red chili or your desire sauce.

Stir-fry Smoked Tofu with Chicken and Black Fungus

2011-05-09T02:20:00.001-04:00

Smoked Tofu or Seasoned Tofu is a very distinctive form of tofu that have great flavor and firm texture.This type of tofu is suitable for stir-fry or steamed.I understand Taiwanese love this type of tofu because it's good pairing with congee or porridge. You can get various flavor of smoked tofu in any Asian market at chiller section .On top of that the shelf life is quite long compare with others regular tofu..Since I have some leftover wood ear mushroom or black fungus,I combined both with chicken meat to make a wonderful comfort dish.Not much seasoning needed since the tofu have it's own flavor..

Ingredients:

1 pack smoked tofu ( comes in 4 pieces about 1 inch each) sliced thin
300 gm boneless breast chicken ,sliced + 1 tbsp soy sauce
1 tbsp minced garlic
2 inch ginger,peeled and sliced thin
2 ear wood mushroom,soaked until soft and cut strip
1 small carrot,peeled and sliced
1 stalk scallion,washed and cut
1 tbsp chicken bouillon powder
2 tbsp sesame oil
salt to taste
2 tbsp oil
1/4 cup water

Method:

1:Heat medium skillet at medium high heat with oil.Add in ginger and garlic,fry until fragrant then add in chicken meat.Stir-fry for 2-3 minutes before add in smoked tofu,black fungus,chicken bouillon powder and water.
2:Increase heat to high,toss all the ingredients well with spatula for 5-10 minutes until the water steep into the tofu and meat.Then add in carrot and sesame oil.Check the seasoning before add in cut scallion.
3:Dish out and serve warm with rice or congee.

Steamed Flounder with Soy Sauce,Sake and Shallot

2011-05-05T13:26:00.003-04:00

Another steamed fish post!! This time I steamed flounder!!This fish has the finest and softer meat texture that I loved! Of course, steamed fish method is a healthy method of cooking compare with deep fried fish method but for me I likes both method of cooking as long as it's FLOUNDER or fish!! To make the flounder taste fantastic,I fried some shallot,ginger and garlic to top on that fish after steamed!! On top of that I heated the pan with some oil at high heat for few minutes then add some soy sauce and sake to combine together before pour on the fish..This method of oil heating with soy sauce and sake taste better rather then just pour soy sauce and sake on the fish..Honestly, I can eat this type of fish everyday!! Viola!!

Ingredients:
1/2 portion flounder,cleaned(if the flounder size is big just cut into 1/2 but it's just moderate size use the whole fish)
2 inch ginger,peeled and shredded fine
2 tbsp minced garlic
2 shallot,peeled and sliced thin
3-4 tbsp oil
2-3 tbsp soy sauce
3 tbsp sake or wine if you don't have sake
1 red long pepper,sliced
handful of cut cilantro

Method:

1:Prepare steamer with water at high heat.Place flounder and sliced red pepper in a stainless steel plate.When water rolling boil,place flounder in the steamer and steam for 15-20 minutes..If your fish is bigger steam longer.
2:Meantime,heat skillet with oil at medium heat.Add in shallot ,ginger and garlic,fry until golden brown,dish out and set aside.Use the same skillet heat at medium heat,when the skillet is hot enough ,immediately add in soy sauce and sake.Remove skillet immediately from heat.
3:Remove fish from steamer plate to your desire plate.Pour soy sauce mixture on the steamed flounder before top with fried ginger,shallot,garlic and cilantro.Serve warm immediately.

Double Boiled Silkie Chicken with American Ginseng ,Cordyceps Sinensis and Dried Scallop

2011-05-01T04:31:00.001-04:00

I have many Chinese friends who loves to takes Chinese herbs or we called it's as Chinese Nutrition Therapy . Chinese food therapy is a modality of traditional Chinese medicine(TCM) like American ginseng(fah kei sam),Chinese Angelica (Dong Quai),gojiberry(ke zhi),gingko, wai san,fragrant solomonseal rhizome or rhizoma polygon,Cordyceps sinensis, Caterpillar Fungus and many more..But for me, I not used to eat this kind of herbs and not very knowledgeable how to make it in the proper way to benefit my health....I understand each combination of the herbs have a real meaning like "yin and yang" toward our body and mind. Years ago, I bought a bunch of Chinese herbs for my confinement (gave birth) but until today I still have some leftover in freezer.To be precise,the American ginseng and cordyceps sinensis I had is more then 6 year old.So in order to make this soup I bought a Silkie chicken...Hubby is not interested in any kind of Chinese soup,so it's just my 6 year old daughter and me to consume this wonderful and luxury soup!! I only used half of the chicken and ingredients this time since my double boiler is not big enough to make the whole chicken.I will make the rest of the other half ingredients next week. It's a great soup not to said it's taste delicious too!! Priceless!!

Ingredients:

1/2 Silkie chicken(black chicken)
3 dried scallop(canpoy)
15 strands dried rhizome of Polygonatum odoratum(yu zhu)
4-5 cordyceps sinensis or caterpillar fungus (Dong Chong Xia Cao)
4-5 slices American Ginseng or Panax Ginseng(Xi Yang Shen)
15 dried longan(long yan rou)
5-6 slices Angelica Sinensis(Dong Quai)
2-3 cups water(depend of the size of your double boiler)
1 tbsp seasalt or to taste

Method:

1:Wash all the herbs ,set aside.Clean the silkie chicken,remove the head or unwanted organ before cut into 4 pieces.*Note: I only used 1/2 of herbs and Silkie chicken*

2:Prepare steamer with water at high heat.Place Silkie chicken and herbs except salt in double boiler before add in water.Close double boiler with lid.When steamer is rolling boil,slowly place double boiler into the steamer.Reduce the heat to medium low.Simmer the Silkie chicken for 4- 5 hours.

3:Add in seasalt before remove the chicken from steamer.Dish out and serve warm ..

Fried Banana with Sugar Powder

2011-04-27T23:39:00.004-04:00

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.

Steamed Tilapia with Spicy Tauchu Chicken Sauce

2011-04-24T01:59:00.001-04:00

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)

Steamed Crab Meat with Eggs, Minced Pork and Preserved Radish

2011-04-21T23:09:00.008-04:00

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 ..

Steamed Tilapia with Ginger,Shallot,Sake and Soy Sauce

2011-04-19T13:09:00.001-04:00

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.

Fried Whole Chicken with Five Spices Powder五香粉

2011-04-13T02:56:00.000-04:00

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.

Stir-fry Ear Wood Fungus and Lily Bud with Pork

2011-04-08T00:11:00.007-04:00

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.

Spicy Creamy Coconut Shrimp

2011-04-02T20:26:00.007-04:00

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.

MoPo ToFu with Szechuan Peppercorn

2011-03-31T01:35:00.007-04:00

Mapo Tofu is a typical Chinese dish from Sichuan..Not mistaken this hearty tofu dish is not only popular in Chinese speaking community in United States but also in Chinese-American restaurant or take out restaurant too..There are many different type of Mapo Tofu recipe out there..Some people use the authentic ingredients to make this dish but for me I used szechuan peppercorn ,ground fermented bean paste and chili in garlic sauce from Lee Kam Kee as the base sauce for this dish.I dunno whether the ingredients I used authentic but this dish taste good!! All I need is minced meat (pork or beef or chicken) and bean curd (tofu)!! Viola!! What a great spicy soft tofu with steamed white rice for dinner!!

Ingredients: 1 block soft or silken tofu,cut cube or small 1 tbsp minced garlic 2 tbsp oil 300 gm minced meat 1 tbsp szechuan peppercorn 2 tbsp ground fermented bean paste 2 tbsp chili in garlic sauce (LKK brand)*add more if you like extra spicy* 1-2 tbsp sugar 1 tbsp ground chicken bouillon powder salt to taste 1 cup water 3 tbsp corn starch +3 tbsp cold water=dissolve(to thicken the sauce) 1 stalk scallion,cut small szechuan peppercorn Method: 1:Heat deep medium large skillet with oil ,szechuan pepper and garlic at medium heat.Fry garlic for 30 seconds,add in ground fermented and chili in garlic sauce.Fry for another 1 minute before add in minced meat and water. 2:Keep stirring for 5-10 minutes before add in chicken bouillon powder,salt and sugar.Slowly pour in corn flour dissolved to thicken the sauce,use spatula to mix the starch well.Check the seasoning before add in cube tofu. 3:Slowly move cube tofu with spatula in the sauce for 1 minutes before remove from heat.Try not to break the cut tofu into mushy form.Sprinkle with cut scallion before dish out and serve warm with steamed white rice.

Steamed Tilapia Fish with Tauchu Minced Meat

2011-03-27T03:43:00.006-04:00

One of my favorite fish I like to get at Asian market is whole tilapia .I like the satisfied feeling of eating fish whole with head and bone attached rather than boneless fish..My 6 year old daughter Mishu share the same idea with me.Actually Mishu is braver than her dad who refused to eat chicken or fish with bone or head attached..For Western people eating whole fish with head and bone attached is a "no,no"!! They are never train to eat whole fish or meat with bone or head attached when they are growing up...I guess it's a culture different and for safety reason.Anyway, both of us,mother and daughter really enjoy this scrumptious and luscious steamed tilapia with meat sauce..We both ate the whole fish until the head left!! What a lip-smacking dinner for both of us!!

Ingredients:

1 whole tilapia,about 2 lbs clean out the stomach cavity, remove the gills and surrounding tissue, and scale .Leave head attached and use a sharp knife to slit deep into the middle or request fishmonger to clean it for you

2 inch old ginger,peeled and julienne
2 tbsp minced garlic
2 shallot,peeled and sliced
2-3 tbsp oil
200 gm minced meat(pork or beef or chicken)
1 tbsp taucu(fermented ground bean paste)
1 tbsp soy sauce
2 tbsp sugar
4-5 tbsp water
1 red chili pepper,sliced handful cut scallion

Method:

1:Prepare the clean fish on a large stainless plate that will fit into a steamer.Spread julianne ginger all over the whole fish.Prepare steamer with water at high heat.When water rolling boil,place the whole fish onto the steamer rack.Cover tight with lid.

2:Steam fish for 15-20 minutes.Meanwhile,heat skillet or pan with oil.Add in sliced shallot and minced garlic ,fry until fragrant or lightly brown before add in minced meat and tauchu(fermented ground bean paste).Saute for 5 minutes ,add in water,soy sauce and sugar,mix well.Check the seasoning before remove from heat.

3:Careful remove steamed fish from steamer,move fish to another plate or leave fish as it's..Pour the meat mixture on top of the fish.Sprinkle sliced red pepper and cut scallion on the fish

4:Serve steamed fish warm or hot with rice as main dish immediately..

Sake(Salmon) Chirashi-zushi

2011-03-22T01:53:00.002-04:00

Chirashi-zushi is a type of sushi that has a number of toppings, “scattered” on a bed of loose sushi rice. The word "chirashi" literally means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice.For me, I'm going to just use salmon for chirashi.The reason is , I bought a very large piece of salmon ,about two and half pound from BJ's wholesale to make sushi for hubby.These days salmon is quite pricey but we still prefer salmon rather than tuna because salmon have soft buttery texture and it's flesh is smoother than tuna or others fish..In my household it's just 3 of us,so the amount of salmon I bought is quite alots for us.As usual before I used the salmon, I have to freeze the salmon first before defrost it to use for safety reason..I understand there is some different between chirashi rice and sushi rice.Chirashi rice contains more vinegar then regular maki or sushi rice..Anyway,making chirashi is no brainier!! If you have problem rolling maki or shaping sushi rice Chirashi is an ideal way for you to make Japanese raw fish dish,not to said it's has lesser work involved..Simple and easy,yet delicious!!

Ingredients:(A)
For making su-meshi/ vinegared rice

1 cup calrose rice/sushi rice
4-5 tbsp mixed sushi vinegar
1 tbsp granulated sugar
1/2 cup water

Yield 2 person

(B)
300 gm salmon ,sliced thin or about 1/2 inch each
1 cucumber,peeled and sliced thin(deep into cold water to retain crunchiness)
roasted sesame seeds
tobiko/masago / flying fish roe
wasabi
soy sauce

Method:

1:Remove rice from rice cooker after it's cooked.Toss in mixed sushi vinegar and sugar,mix well with rice spatula.Scoop 2 scoop of vinegar rice into a wide bowl or deep plate.
2:Place 5-6 slices or more salmon on top of the rice,some tobiko and some sliced cucumber.Sprinkle some roasted sesame seeds.Serve with wasabi and soy sauce.

Braised Chicken with Red Potato in Pressure Cooker

2011-03-18T22:25:00.001-04:00

Have you ever used red potato for braising? Well, for me I never buy any red potato for stewing or braising..I always use Idaho potato which have buttery texture for cooking but never red potato..Couple weeks ago when I shop at Meat Farm,saw bag of bags of 5 lbs red potato on the rack.So I grab a pack and throw in my shopping cart,there you go...but I have no idea what to do with this red potato..I should use this red potato for braising before it's grow sprout or rotten...To my surprised, red potato texture is not as buttery as Idaho potato but it's have soft and smooth texture which it's a great pairing with chicken..Furthermore, I used pressure cooker when cooking this hearty spicy-sweet tangy delicious dish..The chicken meat just fall off from the bone itself..

Ingredients:
10 chicken drumstick
5 red potato,scrub and cut 1/2 each(no peeling)
2 tbsp minced garlic
2 inch old ginger,peeled and sliced
10 dry small pepper
2 tbsp oil
4-5 tbsp sesame oil
4 tbsp soy sauce
2 tbsp sugar
1 tbsp chicken bouillon powder
1 tbsp salt
1 cup water

Method:

1:Heat pressure cooker at medium heat with oil,garlic,dry small pepper and ginger.Fry garlic and ginger for 1 minute,then add in chicken,potato ,water and all the seasoning into the pressure cooker..
2:Close the lid and knob tightly before increase the heat to high..Cook for 10-15 minutes before shut off the heat or remove the cooker from heat.
3:Slowly release the knob of cooker before remove the lid.Check the seasoning..If necessary add some salt or soy sauce.
4:Dish out and serve warm with rice.

Steamed Pork Dumpling

2011-03-14T23:26:00.003-04:00

It's been a while since I make pork dumpling at home..These days we can just get ready dumpling skin in any Asian market to make our life easier but not mistaken dumpling skin with wonton skin.Wonton skin is in yellow color and have thinner texture than dumpling skin..All I need is some minced pork and the dumpling skin!! Viola!! there you goes....Steamed Pork Dumpling ready with 30 minutes!!

Ingredients:(A)

1 lb minced pork

2 tbsp oyster sauce

1 tbsp ground white pepper powder

2 tbsp soy sauce

1 tsp sugar

2 tbsp sesame oil

1 stalk green scallion ,washed and cut small

1 egg

_____________________________________
I pack of dumpling skin

1 cup water for sealing

Dipping Sauce:(B)

1/4 cup soy sauce

1/4 apple cider vinegar

2 tbsp sugar

1 inch ginger,peeled and shredded

handful cut scallion

Method:

1:Unwrapped dumpling skin and cover with wet paper towel or wet clothes to prevent from drying while wrapping.

2:Combine ingredients(A) in a medium large bowl,mix well .Lay a piece of dumpling skin on your palm,scoop I tsp meat mixture in the center,brush the edges with water before fold the skin into half and seal the edges together.Pinch or crimp the edges of the dumpling to your desire design as long as it's doesn't leak out during steaming.Repeat the same procedure until the meat mixture finish.

3:Prepare steamer with water in high heat.Lay lettuce or parchment paper over the steamer or bamboo steamer to prevent dumpling skin sticking on the bottom.Place dumpling in steamer or bamboo steamer apart from each other,about 5-6 pieces.

4:When water rolling boil,place bamboo steamer in wok or steamer,steam for 20-30 minutes with lid.

5:Combine ingredients(B) in a small bowl,mix well.

6:Remove pork dumpling from steamer,serve hot with dipping sauce immediately.

Steamed Casserole Chicken Rice wt Salted Fish

2011-03-10T19:46:00.002-05:00

It's been awhile I make Chicken Casserole Rice.I think the last time I ate this kind of rice was years ago.The key ingredients of this dish is Chinese sausage,salted fish,shitake mushroom,fried shallot lastly don't forget about chicken..But I didn't realised I run out Chinese sausage,so I have to cook this dish without it..Nonetheless the flavor is still great!! The most important step to make this dish taste great is to marinate the chicken with special spices overnight. To make life easier this dish can be cook in rice cooker but my 10 years rice cooker sometimes can go bonker ,so instead of using rice cooker I used steamer to steam this dish..neat and tidy to said it's healthier then fried !!

Ingredients:

2 cups of jasmine rice,washed few times and drained
5 drumsticks,washed and cut 1/2
6-7 shitake mushroom,soaked until soft and cut 1/2
1 pack trout salted fish(6 pieces)fried until crisps and cut into 4 pieces
10 shallot ,peeled and fried
2 cups water (if use new crops reduce the water by 1/2 cup)

Seasoning:

1 tbsp chicken bouillon powder
1 tbsp caramel sauce(thick soy sauce)
2 tbsp soy sauce
2 tbsp sesame oil
1/2 tsp 5 spices powder
1 tbsp sugar
1 tsp salt
2 tbsp minced garlic
2 tbsp oi
2 tbsp oyster sauce

Method:

1:Marinated chicken with all the seasoning in a medium container with cover for overnight.
2:Prepare steamer with water at high heat.Heat large skillet at medium heat.Drizzle some oil,when wok or skillet is hot then pour in seasoning chicken and mushroom.Stir for 2-3 minutes to get the flavor out,before toss in drained rice and cut salted fish to mix with the chicken mixture,mix well.
3:Dish out the chicken rice mixture into a medium deep aluminum plate.Steam the chicken rice mixture in steamer for 35-34 minutes or until cooked.
4:Remove rice mixture from steamer,then toss in fried shallot mix well.Dish out chicken rice to individual plate.Garnish with cut scallion.Add soy sauce or chili sauce if necessary..

Stir-fry Zucchini with Pork

2011-03-05T16:26:00.000-05:00

Zucchini is available all year round ,not to said it's abundant and cheap!! Don't mistaken cucumber with zucchini even thought both look similar ..I seldom buy zucchini but last week when I was in farm market I saw 5 big and huge zucchini for $1.49 only!! For me the simplest way to cook zucchini is stir-fry!!

Ingredients:
2 zucchini,peeled and sliced
200 gm lean pork,sliced thin
1 tbsp minced garlic
1 tbsp oyster sauce
1 tbsp chicken bouillon powder
1/4 cup water
salt to taste
1 tsp ground black pepper
2 tbsp oil
Method:

1:Heat large skillet or wok in medium high heat.Add in oil and garlic.Fry until fragrant,add in pork and zucchini..
2:Saute zucchini for 10 minutes before add in water,salt ,chicken bouillon and ground pepper.Stir all the ingredients well for another 10 minutes before remove from heat.
3:Check the seasoning before dish out and serve warm..

Fried Squid with Garlic Powder

2011-03-02T02:01:00.002-05:00

One of my favourite seafood is squid.There are many type of squid available but the one I like is white squid ..The reason why I like white squid rather then other squid it's becos this type of squid come in frozen form and was cleaned.Beside that this type of squid have meaty and chewy texture which is suitable for deep fried.

Ingredients:

1 large white squid,about 1 lb,washed and cut
1 tbsp salt
1 tbsp garlic powder
1 tbsp sugar
1/2 cup rice flour
1/4 cup all purpose flour
2 cups oil
Method:

1:Combine salt garlic powder,sugar and cleaned squid in a bowl,mix well.Combine rice flour and all purpose flour together.
2:Heat fryer or deep wok with oil at medium high heat.Coat seasoning squid with flour mixture,shake the excess flour away before fry in hot oil at 350 F.
3:Fry squid until lightly golden brown before remove from fryer.Place fried squid on paper towel to absorbs the excess oil before serve warm with desire sauce on the side.

Dakdoritang ( Korean Stewed Chicken wt Potatoes)

2011-02-22T00:08:00.001-05:00

Dakdoritang or Korean stewed chicken is a very easy and simple dish to cook in minimal time.The main ingredients of this dish is Kochujang.Kochujang is usually purchased in jars already prepared at Asian supermarkets and is an essential staple of the Korean kitchen. Since I'm addicted to Kdrama I try to sample all the Korean dishes by cooking myself at home. I used boneless chicken thigh,potatoes,carrot,onion ,napa and bell pepper to make this hearty delicious exquisite taste dish..

Ingredients:

1 lb boneless chicken thigh,cut cube
4 medium potatoes,peeled and cut quarter
2 carrots,peeled and cut 2 inch
2 medium onion,peeled and cut cube
5-6 leaves napa,washed and cut
1 medium green bell pepper,cut cube
--------------------------------------------------------

1 tbsp minced garlic
2 tbsp oil
2 tbsp sugar
2 tbsp kochujang (red chili pepper paste)
2 tbsp Dwenjang(fermented from soybeans)
2 liter water
2 tbsp sesame oil
salt to taste

Method:

1:Use a stock pot with oil and garlic at medium high heat.Saute garlic for 30 second before add in water,kochujang (red chili pepper paste) and Dwenjang(fermented from soybeans).
2:Bring to boil,add in potato ,carrot and chicken..Simmer for 10 minutes before add in the rest of the ingredients,sugar and sesame oil .
3:Cook for another 5 minutes.Check the seasoning before dish out and serve warm with steamed white rice.

Steamed Shumai with Tobiko

2011-02-15T20:13:00.006-05:00

Every Chinese or Asian have their own version of Shumai.Shumai is also called as Pork Dumplings .It's a traditional Chinese dumpling served special at dim sum but for folk like us who can get Shumai at any Japanese or Chinese restaurant at anytime and day..For me I like to make Shumai with my own special ingredients.. The fact is making Shumai at home is really easy and simple..All you need is some wonton skin ,minced meat ,shrimp,soy sauce,pepper powder,sesame oil ,oyster sauce and tobiko!! Viola!!

Ingredients:(A)
1 lb minced pork(30% fat and 70% meat)
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp ground black or white pepper powder
2 tbsp sesame oil
1 egg
handful of cut scallion
10 medium shrimp,de-shelled and cleaned,cut
*combine above ingredients,mix well*

(B)

2 tbsp tobiko(flying fish roe)
30 sheets wonton skin,square or round shape

Method:

1:Prepare water in steamer or wok at medium high heat.Combine all (A) ingredients in a medium large bowl.Use a wet paper towel or wet clean cloth to cover the wonton skin,prevent from drying out.
2:Center the wonton skin on your palm.Scoop 1 tsp of meat mixture onto the center of the skin,then wrap it up from center up ,try to close all the edges together.Repeat the same procedure until all the meat mixture gone.
3:Place shumai in steamer basket lined with parchment paper underneath.Space each shumai to prevent from sticking together when cooked.
4:Place shumai in steamer when water rolling boil for 15-20 minutes or until cooked.Top some tobiko on the shumai opening.Serve warm with mustard or soy sauce.

Stir-fry Sweet Bean with Seafood

2011-02-13T20:33:00.002-05:00

Last weekend when I was in Flushing, Queens to celebrated Chinese New Year ,I also did some food shopping at the same time in one of the biggest Asian market ..There are plenty of fresh vegetables ,seafood ,meat and fruits on sale.I almost want to buy everything on sale but I have to tell myself to stop dumping all the food on sale in my overloaded shopping cart. Yeah....I'm quite greedy!! One of the fresh vegetable I bought at the Asian market was sweet pea or some people called it's as sweet bean.Whatever it's called I find this type of beans taste really sweet ,crunchy and delicious!! For me this type of sweet bean is ideal for stir-fry only but of course ,you can use it to make fried rice,gravy and etc..

Ingredients:

1 lb sweet bean or pea,snipe both end,discard and washed
10-12 medium shrimp,de-shelled and clean
1 large white cuttlefish,clean and cut
200 gm bay scallop
1/2 yellow bell pepper,sliced
1 tbsp minced garlic
1 tbsp oyster sauce
1 tsp chicken bouillon powder
1 tbsp oil

Method:

1:Heat skillet or pan with oil and minced garlic at medium heat.Use spatula to fry garlic until fragrant,add in bay scallop,shrimp and cuttlefish.Stir-fry seafood for 3 minutes before toss in sweet bean,yellow bell pepper,oyster sauce and chicken bouillon powder .

2:Stir-fry or toss all ingredients for 3- 5 minutes before check the seasoning.Dish out and serve warm .*do not over fried the sweet bean if you want retain the crunchiness .*

Homemade Pork Jerky(Bak Kwa/Yoke Gon/Long Yoke)

2011-02-10T09:17:00.002-05:00

I know Chinese New Year is almost over in few day but I just make bak kwa or it's called as "long yoke" few days ago..I wonder why bak kwa called as "long yoke"? Isn't "long yoke" translated to Cantonese as deer meat? Pardon my ignorance.

When I was blog hopping during Chinese New Year, I saw many blogger make their own bak kwa themselves..At first I thought making bak kwa yourself at home is really hard and complex but after looking thoroughly all the recipe online,I don't think so. I would love to experiment it myself..This is my 1 st time making bak kwa at home and I found it's really easy and not complicated at all!! As we know Malaysia bak kwa selling in NYC is super expensive not to said the meat been sitting there for a while.So next time if you miss bak kwa,why not try to make yourself ..The only down side I have is to use my broiler to grill the final part of bak kwa.My new oven broiler is at the bottom of the oven which I can't see when it's grilling.That the reason why some of the bak kwa was burnt on the side.Maybe I should use my bbq pit to grill the meat but the weather outside is below 30F!! Anyway,who can beat and resist fresh homemade bak kwa ? Not me!!! I been chowing my homemade bak kwa with bread for breakfast daily..Yummy!!

Ingredients:
1 kg ground pork (50% fats and 50% lean meat)

Seasoning:

2 tsp fish sauce
2 tsp soy sauce
200 gm sugar
1/8 tsp 5 spiced powder
1/2 tsp cinnamon powder
1/2 tsp white pepper
1 tbsp oil
2 tbsp Chinese wine

Method:

1:Combine ground pork with all the seasoning,mix well.Pre-heat oven to 250 F.
2:Prepare 2 large baking sheet with parchment paper or baking sheet .Spread meat as thinly as possible to cover the whole sheet. Use spatula or flat knife to smooth surface.
3:Bake in oven for 15 minutes or until firm to the touch.Remove from oven and using a scissor or pizza knife to cut meat into your desire size or shape.
4:Turn oven setting to broil or you can use open grill to grill the final step of bak kwa.This is critical step,must watch the flame in order not to burn the meat.
5:Serve bak kwa with bread as sandwich or as it's..
#1:Combine the meat with all the seasoning,mix well

#2:spread the meat mixture as thin as you can on the baking sheet lined with parchment paper

#3:bake meat in the oven for 15 minutes or until firm

#4:remove meat from oven

#5:use scissor or pizza knife to cut the meat to your desire size or shape

#6:then use broiler or open grill to grill the meat for the final part..

Braised Spicy Chicken Wing with Mijiu 米酒 (Rice Wine)

2011-02-08T01:10:00.002-05:00

I always braise chicken with Chinese wine and dry pepper all the time.Some time I used Mirin and sometime I used Shaoxing wine but this time I used Mijiu.Mijiu 米酒 is the generic name for Chinese fermented rice wine, similar to Japanese sake. It is generally clear, and is used for both drinking and cooking. Mijiu intended for cooking often contains 1.5% salt and alcohol content by volume: 12-19.5%. The reason I used chicken wing to braised instead of other part of chicken it's becos chicken wing have smooth texture and I feel good when eating the tips part..On top of that the gravy have spicy tangy sweet flavor that suitable to eat with steamed white rice on a cold weather!!

Ingredients:

15 chicken wings,cut and washed
5 garlic,peeled and mashed
10 dry small pepper
1/2 cup mijiu 米酒
1 cup water
2 tbsp oil
2 tbsp chicken bouillon powder
2 tbsp sugar
4-5 tbsp soy sauce
1 tbsp caramel sauce(thick soy sauce)
salt to taste

Method:

1:Heat deep large skillet or stock pot with oil ,dry pepper and garlic at medium high heat.When garlic and dry pepper is fragrant,add in chicken wings,water,mijiu,caramel sauce,soy sauce,chicken bouillon powder and sugar,mix well.

2:Simmer the chicken wings at medium heat for 30-40 minutes or until cook.Check the seasoning.Remove chicken wings from heat.Dish out and serve warm with steamed rice.

Chicken and Shrimp Corn Egg Soup

2011-02-05T23:16:00.000-05:00

Egg drop soup or egg flower soup 蛋花湯 is a popular American-Chinese soup that serve in many Chinese restaurant or take-out restaurant in the States.Since hubby like this Americanize soup,I will cook this soup for him but I have to tweaked the ingredients slightly to suit my strong Chinese taste instead of the infamous plain and bland egg drop soup !! As usual I like to add chicken meat or seafood into any of my cooking and this soup is not exception!! It's have tasty corn flavor and on top of that it's has yummy-delicious eggy aroma!!

Ingredients:
3 liter water or chicken broth
1 cube chicken bouillon or 2 tbsp chicken bouillon powder * (do not have to add this if use chicken broth or soup)*
1 can creamy sweet corn(15 oz)
1 tbsp ground white pepper powder
1 piece boneless chicken breast,cut small cubes,250 gm +1 tbsp corn starch
10 medium shrimp,shelled and deveined
4 large eggs,beaten
4 tbsp corn flour + 4 tbsp water(corn starch mixture)
salt to taste
handful cut scallion
Method:

1:Prepare medium small stock pot at high heat with water or chicken stock.Bring broth or water to boil,add in chicken bouillon powder,chicken mixture and creamy corn.

2:Reduce heat to medium,boil for another 5 minutes before slowly add in corn starch mixture.Keep stirring with ladle while pouring to keep the corn starch from forming gluey block or pieces.When the soup become smooth thicken,add in eggs,keep stirring the eggs with ladle until it's look like flowers.Add in pepper powder,shrimp and salt to taste..

3:Boil for another 5 minutes before remove from heat.Scoop the soup to individual bowl,sprinkle with cut scallion before serve warm or hot.

Gong Xi Fa Cai:Happy Chinese Lunar Rabbit Year!

2011-02-02T20:00:00.001-05:00

Wishing all my dear readers,friends and family a Happy Chinese New Year!!..Gong Xi Fa Cai..May this Rabbit year brings happiness and prosperity to you and family!!
恭喜发财，新年快乐！

Mini Peanut Puff (Kok Chai)

2011-02-01T01:17:00.000-05:00

Mini Peanut Puff or in Cantonese we called as "Kok Chai" is a must to have cookies for Chinese New Year and it's taste heavenly good!! In fact I tried to make some kuih bangkit but the cookies came out so hard.One word for it: failure!!! that why I don't dare to post it here..I think I over fried the tapioca flour.My mom said when the tapioca flour is ready I should hear the sound from the wok "pop,pop"!! but I didn't hear any sound at all. Anyway I will try to make this cookie again at my free time until I get it right!! Since I still have some fried crush peanut available why not make some mini peanut puff,right? I do have 2 mini peanut puff mould but I dunno how to use it.Whenever I fold the puffs with the mould the pastry won't hold the edges together and burst all the filling out!! Lastly I decided to use my own skill to crimps the edges.I think crimping the edges myself is better and faster then using the mould bcos when frying the puffs filling won't burst open into the hot oil..Well,the photos of mini peanut puffs that I shoot here deceived your eyes(look huge) but the actual size is about 2 -2 1/2 inch each..
If it's not CNY or CNY over you still can make this puff yourself at home if you're keen on trying or experiment.It really not really hard,I think..Actually I think it's worth your time trying if loves this gems!! it's taste absolute great!

Ingredients:
For the Dough:
250 gm all purpose flour,sifted,plus extra for dusting
1/4 tsp salt
1 stick or 8 tbsp or 110gm unsalted cold butter
4 tbsp cold water

Filling:
1 cup roasted coarsely crushed peanut
1/2 cup granulated sugar

2-3 cups canola oil for frying

Method:

1:Rub butter into flour and salt until it's resembles into bread crumbs texture.Add in water and mix to form a pliable dough.Cover and leaves to rest for 30 minutes.
2:Dust the counter with some flour before roll out pastry with rolling pin into 2 mm thick and use small round cookies cutter about 3-4 inch to cut the round shape out..
3:Combined crushed peanut with sugar,mix well.Scoop 1 tsp into the center of round shape pastry,fold the edges together before pinch or crimps the edges to make decorative edges..If you have the mini mould and feel it's easier then manual crimping then use it..it's save time from crimping...Place mini peanut puff on a floured tray..Repeat until all done.
4:Heat fryer or medium size aluminium stock pot with oil at medium heat. When oil at 350 F or 170 C,place mini peanut puffs into the hot oil.If the fryer or oil is too hot,reduce the heat to low flame.Do not over crowded the fryer.Fry the mini puffs until golden brown.
5:Remove puffs onto a paper liner tray to absorb the excess oil.Let's it cool completely before stock in container.

ready to fry
I love crimping the edges

Watercress and Pork Soup

2011-01-28T13:23:00.002-05:00

Yesterday we had another "thunder snow" fall at almost 20 inch in Northeast..So far we had 5 snow fall this winter.Actually it's kind of tiring for us who needs to shovelling and cleaning,not to said it's superb cold!! So what is good for me to eat or drink during this cold weather beside hot Milo or coco? How about SOUP!! I bought a bundle of watercress or some people called it water spinach to make soup.These days you can get watercress in any Asian or Western market .This watercress soup is easy to make and delicious to consume,not to said it's nutritious and healthy for our body and mind!!

Ingredients:

1 bundle of watercress or water spinach,washes
5 liter water
1 cup red pitted dates,washed
1 candy dates
1 large piece pork in bone,about 2 lbs,cut into 4 pieces
salt to taste

Method:

1:Soak and wash watercress thoroughly,set aside.Prepare a medium large stock pot with water at high heat.
2:Wash pork in bone in warm water.When water in stock pot rolling boil,place pork in bone,red dates candy dates in before reduce the heat to medium.Boil for 30-45 minutes,use a ladle to remove minor grease on the surface of the soup before add in watercress into the stock..Simmer the soup for another 30 minutes before add in salt to taste.
3:Remove stock pot from heat,dish out and serve warm.

Note:
The best part of pork for making soup is " pork in bone"bcos it's have minimal grease.You can ask your butcher to get for you if you have no idea how it's look or what is pork in bone.

Steamed Silken Tofu with Chicken and Shrimp in Sake

2011-01-26T09:09:00.000-05:00

Tofu is a healthy choice of food that is affordable and abundant. Tofu can now be found in your local supermarkets throughout the year and it's one of the most versatile foods.It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades. Due to its chameleon-like qualities and nutritional value , tofu is a staple of Asian cuisines for hundreds of years, has recently become popular in Western vegetarian cooking.I understand these days alots of western try to add tofu into their diet.I always try to stock up couple of boxes silken tofu at home.One of the tofu dish that I likes is steamed tofu with chicken and shrimp. This steamed tofu dish is easy to prepared and required minimal seasoning and ingredients,not to said it's really taste delicious!

Ingredients:

1 box of medium size silken soft tofu,cut into 10 pieces

1 piece boneless chicken thigh, about 200 gm,diced
8-10 large shrimp,deveined and de-shelled,slices into 2
3 buttons white mushroom,washed and diced
handful cut scallion
handful diced carrot
1 large egg
1 tsp white pepper powder
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp chicken bouillon powder
1 tbsp corn flour
2 tbsp sake or rice wine

*combined above ingredients in a medium bowl and mix well except soft tofu*

2 tbsp sesame oil
Method:

1:Prepare steamer with water at high heat.Combined all ingredients in a medium bowl,mix well,except tofu.Placed cut tofu on a large plate.Spoon 1-2 tsp chicken and shrimp mixture on top of each cut tofu.
2:When water is rolling boil,place the tofu in the steamer for 20-25 minutes or steam until cooked.Drizzle with sesame oil before remove steamed tofu from steamer.
3:Serve hot or warm immediately.

Nian Gao wt Palm Sugar/ Steamed Glutinous Rice Cake / Kuih Bakul

2011-01-24T10:31:00.004-05:00

As usual I can only afford to make short-cut method nian gao/kuih bakul which is steamed in shorter time and easy to make.But this time I added palm sugar with the regular white sugar to get cocnut flavor nian gao.I guarantee ,it's 100% nian gao,trust me,it's editable and presentable.Maybe it's not as favorable as the traditional one which they steamed for more than 10 hours..but beggar can't be choosy right?
The only problem I had is the surface of nian gao is not smooth after steamed look so wrinkle..Why? wondering what happened? check out my first posting HERE!!

Ingredients:

600 gm sugar

600 ml water

600 gm glutinous rice flour (sifted)

300 gm palm sugar

Method:

1: Dissolve 300 gm sugar in a dry pot over low heat till it caramelizes.( Do not stir)add 300 ml of water and mix well.

2: Add the remaining sugar,palm sugar into the mixture,stir constantly till the sugar dissolves.Set aside to cool completely. Prepare large pot or steamer with water for steaming at high heat.

3:Combine glutinous rice flour and the remaining water.Add caramel on glutinous rice flour mixture together in a large bowl to incorporate until smooth.Whisk the mixture if possible.If it's too dry add in extra 50 ml water.Sieve the mixture ,to remove lump and bubble build up.

4: Pour batter into cups to 3/4 full.( Do not fill to the rim as the batter might overflow when steaming)

5:Place aluminium baking dish on a steamer when water has boiled.Steam over high heat for 30 minutes .Then reduce heat to medium and steam for another 30 minutes. Increase time for steaming if the container is bigger.

Yield 5 small 7 inch aluminium baking dish
ready for steaming
steamed in steamer
not really bad looking...eh?
did any one a better way to steam shortcut nian gao? please share...