This cake is similar to my first post orange chiffon cake. The flavour is traditional pandanus and coconut. The cake is GREEN but not as bright green as some of the shop bought type which normally has some artificial colour. Some people use pandanus essence with added colour, I only use natural colour and flavour using the juice of pandanus leaves. Pandanus/ daun pandan is S E Asian vanilla, it
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Carrot cake with cream cheese frosting
I post this to remind myself what I have changed from GR The Connaught's carrot cake. I had followed this recipe to the last word, the cake was too wet and looked greasy from the syrup, it was not very nice at all. I have since made it without the syrup it was much improved. I much prefer the flavour of butter than sunflower oil and find the mix a bit too dry. I have also made this into a
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Chinese Ingredients
Jan 2010, amend a few dead links and some text changes, expand Sichaun bean sauce, add sweet bean sauce, Taiwanese bbq sauce and Jimmy's sate sauce.12th Jun 2009, Note: Other than this post there is another post on S E Asian ingredients. See this linkAmendment 17Feb2009, as you may have noticed a lot of the pictures linked are not mine. Thank you to anyone whose picture/s I have linked to on
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Kari Ayam (curry chicken)
This is my version of malay chicken curry. I like the curry quite saucy.Ingredient:For the rempah (spice paste)150 - 160 g shallots3 - 4 cloves of garlic6 - 7 candlenuts12 - 20 dried chillies, about 15 - 20g1 small piece of fresh turmeric about 20g (or 1 heap tsp of turmeric powder)1 thumb size piece of ginger about 25g1 tbsp belacan or shrimp pasteOther ingredients5 - 6 tbsp cooking oil3 stalks
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Chinese five spice doughnut
Chinese: 鹹煎餅 (Hum Jin Bien)This Cantonese fried bread is one of my favourite chinese bread. This doughnut is a pinwheel bread spread with a salty spicy mix. It's is spicy, salty and chewy.This recipe make about 13 - 14 piecesIngredients:For the dough400g white bread flour1 tsp of easy blend yeast300 - 315 ml of water1 tsp of salt3 tbsp of sugarFor the spicy spread2 squares of red fermented tofu
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Steamed chicken with chinese dried vegetables
This steamed chicken is one of my favourites since I was a kid. Not sure what this is called in chinese but I do know this is cantonese style and recipe of my mum. Various dried chinese vegetables are used such as shitake mushrooms, cloud ears, lily buds and red dates. All these dried vegetables are available from any chinese supermarket.Recipe (enough for 3-4)Ingredients:500g chicken (thigh or
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Chicken with sweet yellow bean paste
I love black bean sauce and chilli bean sauce. Not had a recipe for yellow bean sauce on the blog yet. There are quite a few yellow bean sauces in various chinese names as 麵豉醬/豆瓣醬/黃醬and there is also a sweet bean sauce 甜麵醬. Sweet bean sauce is made with fermented soya beans and wheat flour, it is the main ingredient for hoisin sauce, some brand of sweet bean sauce is called hoisin sauce like the
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Stir fry shredded potato
Chinese: 炒土豆絲 (chow tu dou se)
Potato is such a versatile vegetable; boiled, fried, sauted, roasted, deep fried and mashed. But stir fried? This is what attracted me to try this recipe, popular in Northern China like Beijing and Shanghai. Northern Chinese has a lovely name for potato called 'tu dou' or translated as bean of the earth.
Stir fried potato is a very simple poor man's recipe.
Kuih Sarang Semut (Honeycomb Cake)
This is a Malay caramel cake very popular in Indonesia, Malaysia and Brunei. Commonly called honeycomb cake. In Malay it is called Kuih Sarang Semut translated as ant's nest cake. The cake is full of tunnels or holes and is quite chewy.This cake is quite simple to make once you got the syrup sorted. The ingredients and baking method are quite different to a typical western cake. Burnt sugar
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Fish fragrant pork
Fish fragrant style cooking is probably my favourite at the moment. I am addicted to chilli bean sauce :).. Dead easy recipe and delicious.For the recipe (enough for 3)Ingredients:300g lean pork150g bamboo shoothandful of soaked woodear or tree fungus or black fungus 木耳(about 3 - 4 whole dried pieces or small handful of ready chopped dried)2 - 3 cloves garlic1 - 2 tbsp chopped ginger2 tbsp
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Itek Sio (Nyonya braised duck)
Got some duck legs need using, the only thing I can think of was some kind of braised recipe. Don't really want plum sauce duck again I had it not too long ago. Then I thought of Itek Sio which is rather nice. Itek Sio is Nyonya style braised duck, the main ingredients are ground coriander and tamarind.For the recipe (serve 4)2-1/2 to 3 tbsp whole coriander seeds1/2 to 1 tsp of black
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Savoury stuffed pancakes
I bought similar stuffed pancakes for breakfast in Hong Kong and China hawker stall. They are simple to make great for breakfast or brunch. I think this is popular in Northern China rather than a Cantonese recipe. You can use any filling you like meat and veg, potato and vegetables (vegetarian) or even cheese and onion english style, great to use up any leftovers. You can make them ahead and warm
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Chengdu Chicken
Chinese: 成都子雞 (Chen du ze jee)Bought a new brand of chilli bean sauce (or chilli oil bean paste as translated from Chinese), made in Sichuan. Very cheap and quite oily. The smell and flavour is much better than any brands I had used. I will from now on look out for this brand. A picture of this can be seen at the background in the picture below.Been wanting to make Chengdu chicken for ages
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Sunday breakfast - Congee
Chinese: 雞絲粥 (gai see juk)I love Chinese breakfast, there is always so much to choose from other than dim sum. One of my favourite for an early breakfast is a bowl of hot rice porridge or congee. As I have some chicken stock from last night chicken rice and some leftover cooked chicken, congee is perfect for the job while pottering about on a Sunday morning listening to the radio and doing a
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'Hainanese' Chicken Rice
I have never been to Hainan or tasted the real Hainanese chicken rice. My version of Hainanese chicken rice is kind of fusion with Malaysian style and a touch of Cantonese. Can't really called it authentic Hainanese chicken rice maybe just Yummy Chicken Rice.The fragrant rice has really filled the whole house this evening, I can still smell it after few hours.There are several things need to be
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The Chinese 100
I found this list from Lizzie which looked interesting and created by appetideforchina. Thanks guys!. I had a bit a fun going through the list and found I had most of the listed foods (except a few I don’t think should be listed as Chinese). I got several recipes already posted on the blog. Think my score is 90. Almond milk - authentic Chinese almond milk, just bought a can last
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Aubergine with minced pork salad
Not an authentic recipe, kind of Asian fusion that I throw together. Easy recipe. Tangy and spicy rather nice and very pretty. For the recipe: (enough for 3 - 4) 2 large aubergines or eggplants Stir fry meat: About 2 tbsp of cooking oilAbout 180 - 200g minced pork3 - 4 kaffir lime leaves, finely shredded2 cloves of garlic, chopped2 tsp of fish saucepinch of ground pepperdressing: 1 – 2
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Spinach with fermented bean curd sauce
A very very simple recipe. One of my favourite way to stir fry vegetable. Must use white fermented curd; with chilli and/or sesame oil or just plain. Don't buy any that looks green or gray, they are disgustingly smelly. Red bean curd is different and I only use it for braising meat. The picture above shows two different brands of white fermented bean curds with chilli and sesame oil. Also
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Pork and pepper in black bean sauce
Black bean sauce is always very tasty. This recipe is very simple and common. I've done it like in the restaurant, the meat is marinated in baking soda and velveted in hot oil before stir fry to ensure the meat is very tender. Colourful and tasty simple dish.For the recipe (enough for 3 - 4)Ingredients:400g pork tenderloin or pork chop, sliced1/2 tsp of bicarb2 tbsp of oyster sauce1 tbsp of
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Ants climbing the tree
Chinese: 螞蟻上樹 (ma yee sung su)This is a typical Sichuan dish, a cheap comfort food. The bits of minced pork resemble the ants climbing up the pile of noodles like the tree branches/twigs and maybe the spring onion bits look like the leaves? Funny Chinese imagination ;) and not very foodlike! Last thing I want to eat is a plateful of ants and tree branches. Anyway aside from the name, this dish
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Braised duck with plum sauce
Chinese: 酸梅鴨 (sheen moi up)Other than Peking Duck this is probably my second favourite duck recipe. Quite an easy and non messy recipe. It is really yummy, highly recommended. This recipe works better with duck on the bone instead of boned duck breast.Ingredients:1 duck crown with bone or 1 whole duck or 4 pieces of duck legs1 heap tbsp of salt1 tbsp of dark soy1 heap tsp of five spice powder2 -
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Fake Shark Fin Soup
Chinese: 碗仔翅 (Woon Zai Chi)Anyone who had lived or visited Hong Kong, you will probably know what this is. This is little bowl of fake shark fin soup you can buy from many street hawkers and in some streetfood restaurants all over Hong Kong. The recipe is almost the same as the real McCoy and maybe more msg to pump up the flavour. It’s a cheapie bowl of hot soup so no expensive golden threads of
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Shanghai Bean Paste Pancake
Chinese: 豆沙鍋餅 (do sa war bin)This stuffed bean paste pancake is typical of Shanghainese snack or dim sum. Very easy to make and nice to go with a cup of tea.Recipe - Serve about 4For the pancake:1 egg110g flour (about 1 cup)1 cup of water1 tbsp of oil1 tsp of oil for greasing the panabout 250g of red bean paste 豆沙 (homemade as recipe or in a tin from supermarket) 2 tbsp of flour paste (mix
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Red Braised Pork
Chinese: 紅燒肉 (Hong Shao Rou)Nearly every Chinese family in China and all over the world has their own method and secret recipe for Hong Shao Rou. Vietnamese and Thai also have very similar method of cooking pork. This stewed pork is the ultimate comfort food. Hong Shao Rou should always use belly pork with skin which is stewed till very soft and tender.For my version, see recipe below:Recipe -
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Chinese Roast Belly (Siu Yuk)
Some of you may have seen this recipe which I posted on the BBC food board ages ago.I bought a big piece of belly from Morrisons (ask the butcher), so it is time I make some of this fattening but very yummy and crispy belly pork.Thin belly slices will not work with this recipe. You need a whole piece of belly pork at least 2 lb (l kg) in weight up to 2 kg. To get the thick and crispy crackling
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Chilli Crab
One thing I really miss living in the UK is live crabs. In UK we get boiled crabs but live crabs are so difficult to find and can be very expensive. I have tried frozen cooked crabs from Lidl they were full of water and hardly any meat at all. Today I saw some frozen raw crabs from the Chinese supermarket. I have to give this a try. Chilli crab is something I have in mind that I have not had for
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Fish Fragrant Aubergine
Lidl's aubergines were less than 30p ea last weekend. I got to buy some. Aubergine is probably one of my favourite vegetable, if you cook it right it’s sweet, soft and scrumptiously good but if it is not cooked through it’s like eating paper pulp, strange vegetable. Moussaka and Fish Fragrant aubergine are probably my favourites. I am no expert in Greek cooking so I will just post a
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Wontons
In Chinese various names depending on region:餛飩(Mandarin, mainly from northern or north east china, pronounced as 'hun tun')雲吞(Cantonese, pronouced as 'won ton' as we all know),抄手(only in Sichuan, pronouced as 'chau shou')Wontons are quick and easy snack for a lot of Chinese. I haven't met anyone who doesn't like wontons.I like them deep fried or boiled as dumplings with a spicy sauce Szechuan
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Nutella cake
Sunday baking as usual.I found this nutella cake recipe from Good food mag . Was inspired by it but like to use more Nutella than just 4 tbsp in a large cake and don't like the cinnamon in chocolate cake . So I made up my own mix with less butter, sugar and a lot more nutella. The mixture filled about 1/2 the tin, it grew and grew in the oven to more like a little mountain. I was really pleased
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Stuffed cucumber
If you like stuffed bitter melon but don't like the bitterness you will like stuffed cucumber. The sauce for stuffed bitter melon is normally quite strong to cover the bitter taste while the sauce for stuffed melon is normally very mild not to interfere with the delicate taste of cucumber. Chinese winter melon or courgette can also be used for this recipe. If using courgette do not
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Braised Fish with tofu
This is a common type of every day home cooking without a classic name. Nothing exotic just yummy good food.For the recipe: (serve 2 -3)Ingredients: (all ingredients are approx., use more or less to your taste)1 whole fish (like trout, sea bass or sea bream. You can also use fish fillet or fish steaks, allow for 2 - 3 servings)2 - 3 large squares of Chinese tofu* (about 300 - 400g)cooking oil1
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Laksa Lemak or Nyonya Laksa
Some of you may have seen this recipe before. Nothing new just thought of adding this to the blog together with last post Penang Laksa. Picture a bit dark I will replace it when I make it again.Laksa Lemak is sometime called Nyonya laksa – this is a coconut curry soup base noodles. Sambal belacan and lime (or local lime called limau kasturi) is commonly serves with this laksa, which you can stir
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Penang Laksa or Assam Laksa
This laksa is very popular in Penang, Malaysia. It is a tangy, spicy fish noodles soup, not to be confused with the creamy coconut laksa normally called laksa lemak or Nyonya laksa.Traditional laksa does not use fish sauce or fresh coriander, but you can add some if you like. It is quite difficult to replicate the exact flavour of Penang laksa due to some of the ingredients not easily
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Donkey Roly Poly
Chinese: 驢打滾 (Re da Kun) When you read the title you probably think what the hell am I talking about? Ever seen a donkey doing a roly poly on dusty yellow sand? That is how the name of this sweet cake came from. I think the name is really cute and sweet. Basically this is a sweet rice roll with aduki bean paste filling and rolled in toasted soya flour. A
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Red Bean Paste
Chinese: 紅豆沙 (hong dao sa)Red bean paste is a very common sweet filling for many chinese buns and cakes.Easy to make but take a bit of time and patient.Ingredients:1lb or 450g Aduki bean or red bean (in chinese)about 2 litres water1 cup of sugar or more if you like it sweeter1 cup of cooking oil (don't skimp on the oil or the bean paste will taste sandy and look crumbly, for traditional recipe
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Red bean Ice lollies
I made a batch of red bean paste yesterday. I cooked extra beans to make some lollies and red bean sweet drink.Red bean lolly is popular in the far east but never seen any in the west. I wonder why, it's tasty and full of goodness than artificial colouring and flavouring in most lollies these days.So how do you make it? Very very easy. Boil some aduki beans till really soft. Water to beans volume
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Mapo Tofu
Chinese called this Mapo tofu 麻婆豆腐, loosely translated in English as 'pockmarked woman tofu'. Several legends all slightly different telling the story how this dish was developed. The story I read said at the end of Ching Dynasty, in Chengdu (Sichuan) by the Wan Fu bridge, a pockmarked woman took over her husband restaurant after he died. There were few street traders who frequently ate in that
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Shanghainese Noodle Pancake
Chinese: 兩面黃 (liang mein huang)This a Shanghai street food, in translation this is called 'two yellow faces' (or two sides brown). This noodle dish makes excellent lunch. Cook like a stuffed pancake. Outside crispy inside soft and filled with a meat and vegetable filling.Very easy to make. Best noodles to use are those fresh thin noodles available from Chinese supermarket.recipe enough for 1 or
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A New Look
Just downloaded a three coloumns layout which I have been looking for sometime, so I can squeeze in more information.Bear with me for a while there will be few changes here and there.Let me know if you like this format.
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Fried chicken buns
I find fried buns much easier to make and cook then the steam type. Here I am again making another batch fried buns, this time with chicken. Can also make this as flat buns, same as the beef buns posted earlier. For the bread dough:200g white bread flour100g plain flour2 tbsp sugar¾ tsp of salt¾ tsp of quick acting yeast2 tbsp of cooking oil160 – 175 ml of water
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Chicken, mixed vegetables and tofu with gravy
This tofu dish is a common cantonese home cooking. Simple, colourful and quite delicious. Once you have done all the prep and cutting, it only takes 5 - 8 minutes to cook.Ingredients:Chicken and marinate1 large chicken leg or chicken breast, remove skin, deboned and cut into 1 cm cubes1 tbsp of light soypinch of ground pepperdash of sesame oil1 heap tsp of cornflourOther ingredients2 cloves of
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Spicy fish (Ikan Panggang)
Had a small bbq yesterday with some spicy mackerals. They are very easy to make and tasty. To bbq best use a bbq fish holder to prevent the fish breaking into pieces. If you don't fancy a bbq, the fish can be grilled.To make a rempah or spice paste:3 - 4 shallots (about 100g), peeled2 fat clove of garlic, peeled1 small piece of galangal, peeled1 stalk of lemongrass, use only the middle less woody
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Nasi Goreng Pattaya
Nasi Goreng Pattaya is a Malaysian street food, name after Pattaya in Thailand but has nothing to do with Thai, a similar story like Singapore fried rice vermicelli. This is a Thai flavoured fried rice with an omelette blanket. Serve with tomato ketchup or chilli sauce over the omelette and cucumber on the side. For the recipe: (enough for 2) Ingredients:some cooking oil 1 fat clove
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Sweet & Sour Tofu
It’s going to be tofu, tofu and tofu this week with the pile I have made. I had sweet and sour last night. It was colourful and totally vegetarian, very nice. Here is the result and what I did. Cut 2 big pieces of tofu into big bite chunks then lightly coat with seasoned plain flour and shallow fried till light golden and crispy all sides. Take out and drain on kitchen paper, keep warm in
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Beef fried buns
I am in dim sum mood lately. Today lunch was some fried beef buns. Easy to make, soft and crunchy at the same time while they are still hot, very tasty. Cooking method is very similar to war tip dumplings. I have made enough for work lunch in the next couple of days.
Chinese: 牛肉水煎包Slide show, click here
Ingredients:
For the bread dough
150g strong white flour
150g plain flour
about 160 -
How to make tofu
I have not been making tofu for years. A very dear friend just made me a wooden mould and I have to give it a go. Took me few hours but it was worth it, not 100% perfect, still have to practise to refine the texture and look but I am happy for now. I now have a large box of tofu waiting for me to cook something. Tomorrow will be tofu cooking day. Making tofu may sound complicated but if you
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Singapore Fried Rice Vermicelli
Singapore fried rice vermicelli or (xing zhou chow mai) is available in nearly all Chinese restaurants and takeaways all over the world. The funny thing is this dish is not traditional Singaporean. It was a creation by some Hong Kong chef. Thin rice vermicelli is normally the noodles used as the name ‘mai’ means rice Vermicelli, but I have seen so many variations including wheat noodles and
Cinnamon and Pecan Buns
Love the smell of hot cinnamon buns. I got some pecans that need using and thought of adding some for additional crunch. Tried it and it was lovely. Here is the recipe.Bread dough: 450g of white strong flour 1 egg1/2 tsp of lemon oil (optional) around 220 – 235 ml of milk (lukewarm) 75 g of softened butter 5 tbsp of sugar 2 tsp of quick yeast 1 tsp of salt For the cinnamon sugar and
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My weekly loaf
Baking every Sunday morning has become a regular routine for me in the last few years, unless I was away from home. I just loved playing with flour in pastry, bread, cakes, dumplings, noodles etc…. The smell of bread and cakes in the morning is wonderful. For the basic I normally bake a white loaf and any other kind of bread and cakes that I fancied at the time. This week as usual a large
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Breaded Prawn
Prawn toasts are so tasty but really bad for the waistline. I don’t make them as often as I like. Don’t use fancy bread, cheap white bread is fine. You can either use medium or thick slices.The prawn paste I use has very little egg white and some spring onion for flavour. 200g of raw prawn, minced 50 g of pork fat meat, chopped very fine (optional if you don’t like it. Pork fat keeps the
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Kerabu Mee Hoon (Nyonya Rice Vermicelli Salad)
This is a popular Nyonya rice noodles salad, very pungent sharp and tasty. You will like it if you like shrimp paste. It is quite strong. Use less sambal belachan if you like. If you like to add chopped mint or coriander in the noodles that's up to you but not traditional.Here is the recipe: (enough for 3 people) Ingredients: 150 g dried rice vermicelli 12 – 15 raw king prawns 150 g of
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Coconut Surprise
I had only bought fresh coconut once in England years ago and it was a waste of time, the coconut was off and it ended up in the bin. Had been thinking about fresh coconut again lately and how many recipes I can use it for. On Saturday, I saw some tiny coconuts in Morrisons, took the courage and bought one. Took it home and crack it, was really surprised to see it was really fresh and the coconut
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Har Gau (prawn dumplings)
Har Gau is probably the most common dim sum beside siu mai all over the world. The translucent pastry and yummy prawn filling are so inviting and absolutely lovely to eat. Not too difficult to make all you need is the right flours, both available from any chinese supermarkets. See first picture on the following link.Chinese: 蝦餃Method of wrapping click here to view slide showPastry: 80g
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Baked char siu bun with pineapple topping.
I have not made Chinese buns for a while now. Since I have some char siu sitting in the fridge I thought of making some char siu buns. I love the sweet crunchy topping on some of the buns in the chinese bakery called 'bo lo bau' or bun with a pineapple shape topping, though many have no added pineapple at all just the shape of the topping scored in diamond like this . I found this recipe with
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Char Siu (Chinese roast pork)
When in China Town walking past the restaurants with strings of red glistening pork, it is quite hard to resist. Char Siu is so yummy, sweet and savoury. Commercial char siu always use red colouring. For homemade recipe I always avoid colouring and msg.This is my version of char siu recipe, I prefer to use char siu sauce with other ingredients as the marinate. I do use hoi sin when I run out of
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Hot and Sour Soup
I always order hot and sour soup in restaurant eventhough I know it is so easy to make. Last time I had it in China Town the soup was loaded with chilli it was so hot it was nearly inedible. This soup is one of those comfort food that hit all the right spots, hot, sour, savoury and slip down really well. It is common to find blood jelly and pork rind in this soup. If you have this soup in
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A taste of Nyonya
I love Nyonya food, always colourful and full of flavours. I was going to make some stuffed squids with minced prawns at the weekend, as it turned out my packet of squids wasn’t as good as I thought once defrosted, the size varied and they were far too thin. Got the squids and prawn defrosted so I decided to make Sambal Udang (prawn sambal) with added squids, kind of seafood sambal. It was very
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Purple Seaweed and Tofu Soup
Ever heard of Chinese purple seaweed? It’s called 紫菜 ‘zi chai’ in mandarin or ‘jee choi’ in Cantonese, translated as ‘purple vegetable’. This seaweed is very similar to Wales laverbread or the seaweed for Japanese sushi wrapper. You can get this from any Chinese supermarkets like from here This seaweed is sold dried in round discs and the colour is jet black with a purplish sheen (how
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Kare Ayam
Ingredients:
1 whole free range chicken, cut into 8 pieces
2 cm galangal, smashed
2 bay leaves
250 ml cocounut cream (450 ml light coconut milk)
2 tbsp chicken stock powder
1/2 tsp white sugar
Paste:
5 Asian shallots or 1/2 small red onion
3 cloves garlic
1 tsp coriander ground
1/2 tsp turmeric ground
1 tsp salt
Directions:
- Boil chickens until are just tender, discard the excess fat
- Heat 2 tbsp cooking oil in small fry-pan, stir fry paste until fragrant
- Add paste, galangal and bay leaves into the soup
- Add chicken stock and salt, adjust the taste
- Cook for another 10 minutes, stirring occasionally
- Remove from heat
Garnish:
- Cabbage, thinly slice
- Bean sprouts, soak in hot water about 30 seconds, drained
- Emping crackers
- Spring onion, thinly chopped
- Celery leaves, thinly chopped
Chili Sauce :
5 red chillies and 1/2 big tomato, cook in boiling water for 1 minute
using food blender, process until smooth (mortar and pestle will do the best)
add a little bit hot water, 1/2 tsp vinegar and 1 tbsp sweet soy sauce (ketjap manis)
stir well, ready to serve.
Serving Suggestion:
- Put veggies into serving bowl
- Sprinkle with spring onion and celery
- Spoon chicken and soup into the bowl
- Serve with emping crackers and chili sauce
Chilli Oil (Red Oil)
I ran out of chilli oil which I want to make some Szechuan Dan Dan noodles, so I decided to make some myself.Chilli oil is commonly called Red Oil in Szechuan and is an indispensable flavoured oil in Szechuan cooking. You can add this to noodles, wontons, stir fry or as a condiment. I think in Szechuan they use facing heaven chillies but if you don't have any you can use any chilli powder, chilli
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Quick Udon Noodle Soup
When I want something quick and easy this is the kind comfort food I will make. This udon noodles soup is super easy.Ingredients:1 1/2 cup boiling water1 packet of udon noodles2 - 3 chinese leaves or choy sum(cut into strips)1 - 2 tsp of wakame seaweed3 - 4 chinese fish or cuttlefish balls (chilled or frozen)2 -3 crab sticks3 - 4 prawns (raw or frozen, with or without shell)2 tsp of white miso
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Besengek Ayam
Ingredients:
1 broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice
Method:
1. Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
2. Add onion and garlic to chicken and fry until onion turns medium brown.
3. Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.
Ikan Asam Padeh
Ingredients:
1 1/2 pounds Fish Fillet
2 Shallots
Ginger 1 piece
2 Thai Chiles
1/2 tsp Turmeric
1/2 tsp Tamarind
2 tsp Soy Sauce (Dark)
2 tbsp Oil
Salt to taste
Pepper, black to taste
Method:
1. Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces.
2. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor).
3. Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil.
4. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done.
5. Serve with fresh vegetables and rice.
Ayam Panggang Bumbu Kuning
Ingredients:
1 whole chicken, cut up into 2-4 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbs. tamarind juice
3 Tbs. vegetable oil
Spice Paste Ingredients:
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ Tbs. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 Tbs. salt
Instructions:
- Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
- Add the chicken pieces and stir well until the chicken is half done.
- Pour in the coconut milk and tamarind juice.
- Cook it until the chicken is almost done and the sauce is thickened, remove.
- On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
- Ready to serve.
- Makes 3-4 servings.
Pindang Bandeng
Ingredients:
3 sliced Shallots
3 slices Garlic cloves
2 tsp. (10g) Tamarind (soaked in 1/4 cup hot water)
2 cups (500g) Water
1 bruised Lemon grass
2 tbsp. (30g) Oil
salt (as needed)
1/4 cup (62ml) Sweet soy sauce
1 Salam leaf
3 Holland red peppers (cut into 1/4" rings)
10 birdseye chilis
1/2 inch Galangal
3 lbs. Milk fish (or 2 whole)
Instructions:
1. Cut each fish into 2 crosswise.
2. Rub each piece with salt and some tamarind juice and let them marinate for 15 minutes.
3. Heat in a wide saucepot, add oil. Saute shallots and garlic until shallots are softened.
4. Add birdseye chilis, Holland red peppers, lemon grass, salam leaf, and galangal.
5. Stir for a minute then add water, sweet soy sauce, tamarind juice, and milk fish pieces.
6. Simmer until fish pieces are cooked and tender.
7. Serve hot with rice.
Martabak Telor
Ingredients:
450g plain flour
175cc water
1/2 tsp salt
120cc oil
4 cloves garlic
750g minced beef
2 shallots
1 onion
2 tbs chopped chinese celery leaves
1 tbs curry powder
4 eggs
1 leek, halved lengthwise and sliced
1 tsp salt
1/2 tsp pepper
Method:
1. Mix all the dough ingredients and knead them into an oily elastic dough.
2. Cover in a plastic wrap and leave in room temperature for 2 hours.
3. Divide the dough into four and roll each piece into a ball. Roll them out with lightly oiled rolling pin to make a large thin circle.
4. Heat the oil, fry garlic and shallot until fragrant, add minced beef and saute over high heat until the meat browns..
5. Add onion, celery leaf and curry powder stirring until well mixed.
6. Put aside to cool it.
7. Add 3 eggs, leek and pepper to 3 and mixed thoroughly.
8. Heat 2 tbs oil, spread one rolled dough, put 1/4 of filling on the center of the dough circle and, fold in the sides and ends to comletely enclose the filling.
9. Fry until browns, flip and fry the other side.
10. Cut into pieces and serve.
Dan Dan Mian
Chinese: 担担麵 Dan Dan Mian (noodles) is a popular Chengdu (Szechuan) street food. Legend has it that around 1841 a hawker named Chin Bau Bau walking the streets selling noodles, carrying two big baskets (front and back) on his shoulder using a bamboo pole called dan in Chinese. With these two baskets, one was the cooker the other was the ingredients and bowls for the noodles. His noodles were
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Three cups chicken
Chinese: 三杯雞This is a popular Taiwanese recipe. The chicken is braised with an aromatic sauce which is salty, spicy, sweet and very fragrant. Anyone who has tried Vietnamese caramel pork will for sure love this recipe. Traditionally the recipe is for one whole large chicken. The 3 cups here refer to 1 cup of sesame oil. 1 cup cooking wine and 1 cup of soy sauce. For a healthy option, you can cut
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Marmite chicken
MARMITE, love it or hate it?Apparently marmite chicken is very popular in Malaysia but I have never heard of it. Pinkmacaroon on the BBC food message board has directed me to this weird mix of marmite and chicken some time ago. I was intrigued. I didn't like the recipes I found on the web. So I concote this and it was lovely. Will definitely have it again. Ingredients: 500g boned
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Rice Vermicelli with beef and spring onion
Chinese: 姜蔥牛米 To serve 4,Ingredients:Stir fried rice vermicelli400g dried rice vermicelli2 onionssplash of soy saucecooking oilStir fried beef with spring onion sauce500g rump steak or silverside1 level tsp of bicarb mix with a few drops of water (optional to tenderise meat if required)2 - 3 tbsp of brandy (you can use chinese wine but I find brandy gives a very nice flavour)3 tbsp oyster
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Pulut Udang Panggang (Sticky Rice Rolls with dried shrimps sambal wrapped in banana leaf)
u
Slide show (slick to view)
Ingredients:Sticky Rice:2 ½ cup of glutinous rice or sticky rice (cup size 250ml)200 ml coconut milk (tin)200 ml boiling water1 ½ tsp salt
Filling : Sambal Udang Kering * (recipe)
Wrapping: 1 pack of banana leavesSome cocktail sticks
Methods:Soak glutinous rice with tap water overnight or at least 4 hours.
Drain off excess water.
Add rice into a glass dish.
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Slide show (slick to view)
Ingredients:Sticky Rice:2 ½ cup of glutinous rice or sticky rice (cup size 250ml)200 ml coconut milk (tin)200 ml boiling water1 ½ tsp salt
Filling : Sambal Udang Kering * (recipe)
Wrapping: 1 pack of banana leavesSome cocktail sticks
Methods:Soak glutinous rice with tap water overnight or at least 4 hours.
Drain off excess water.
Add rice into a glass dish.
Sambal Udang Kering (dried shrimps sambal)
Slide show (slick to view) Ingredients:200g dried shrimps 8 shallots (about 200g) 4 -5 garlic 3 mild red chillies (I use Tesco chillies) 4 - 6 mild dried chillies (I use thai dried chillies) 1 thumb size galangal 3 lemongrass 1 tbsp shrimp paste Few tbsp of cooking oil 2 tsp of sugar 2 tbsp of tamarind juice (ready to use or from tamarind pulp) Peel shallots, garlic and
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Crispy Duck (with Pancakes)
Chinese: 香酥鴨Slide show (click to view) Ingredients:1 whole duck or duck pieces 1 tsp of black peppercorns 2 tsp of Szechuan peppercorns 2 tsp of salt 1 tbsp soy sauce Few tbsp of plain flour 2 cups of cooking oil for deep fryingDuck accompliments:Pancakes (recipe)Shredded cucumberShredded spring onionDiluted Hoi Sin sauce or LKK
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Duck Pancakes
Chinese: 春餅, 鴨皮Ingredients:225g plain flour (about 2 cups, cup size 250ml) 150 ml of boiling water (about 3/4 cup) 1/2 tsp of saltsome sesame oil Mix salt into flourPour boiling water into dough. Leave to restKnead till smooth, add flour if too sticky. Leave for 5 minutes. Cut dough into 2 pieceRoll and cut each dough into 10 piece (20 pieces in total)Press each piece to a disc. Brush
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Soto Ayam with Ketupat (chicken soup with pressed rice cake)
This will serve 3 - 45 - 6 shallots, sliced thinly1/4 cup of cooking oil1 thumb size galangal, sliced2 lemon grass, bruished2 - 3 star anise1 or 1/2 chilli sliced into half1 fat clove of garlic, slicedabout 8 peppercorns, crushedfew whole cloves1/2 tsp of turmeric1 small onion quarter2 - 3 lime leaves, crushed1 1/2 litres of chicken stock or 2 tsp of chicken stock powder with 1 1/2 litres of
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Gado Gado
This recipe will serve 2 Salad ingredients: Few snake beans or French beans, boiled and cut into small pieces. Handful of finely sliced cabbage (optional, this is in most recipes but I don’t like it) Few stalks of water spinach (kangkong) trimmed of tough stalks, blanched then cut into 3 - 4 cm long Handful of beansprouts, use raw or blanch for few seconds Handful of fresh or canned
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Sambal kachang (spicy peanut sauce)
Sambal kachang This quantity will make about 1 ½ cups of sauce 1 cup of freshly roasted peanuts (raw peanuts with skin) or bought roasted peanuts (you can use peanut butter if you want but only about ½ cup) 1 – 2 tsp of shrimp paste 1 - 3 red chillies, deseeded ½ cup of coconut milk from a tin Some tamarind juice (much as you like), use reconstituted tamarind pulp or ready to use
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Lamb Kormah
KURMAH CURRY POWDER 50g (about 14 tbsp) Coriander seeds 2 tbsp fennel seeds 2 tbsp cumin seeds 1 tbsp black peppercorns 1 tbsp white peppercorns (if not available use black) 1 level tsp of whole cloves 10 – 12 green cardamoms 3 whole star anise 2 small sticks of cinnamon ½ nutmeg (grated) 1 tbsp turmeric powder Roast all ingredients except nutmeg and turmeric powder in a dry
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Curry Puffs
Slide show (click to view)
A. Flaky pastry
1. Water pastry350 g of plain flour100 g of Trex or pastry margarine*½ tsp of saltAbout ½ cup of cold water 2. Fat paste pastry280g of plain flour180 g of Trex or pastry margarine½ tsp of salt Method:- for the water pastry, rub fat into flour till well mix, add salt. Mix water into the crumbs bit at a time till the pastry bind and no
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A. Flaky pastry
1. Water pastry350 g of plain flour100 g of Trex or pastry margarine*½ tsp of saltAbout ½ cup of cold water 2. Fat paste pastry280g of plain flour180 g of Trex or pastry margarine½ tsp of salt Method:- for the water pastry, rub fat into flour till well mix, add salt. Mix water into the crumbs bit at a time till the pastry bind and no
Orange Chiffon (sponge) cake
Slide show (click to view) Baking tin: 1 x 23 cm tube tin (no non stick and do not grease, very important) Ingredients: A. Batter mix 5 large egg yolks 70g of sugar 100 ml sunflower oil or other odourless light cooking oil 180g of S R flour ½ tsp of baking powder 180 ml of fresh squeezed orange juice (about 1 ½ oranges) Zest of 1 orange B. Meringue 5 large egg
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Black Rice Dessert
In indonesian i called "Bubur Pulu Hitam"
Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt
Directions:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.
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Ingredients:
240 g Black glutinous rice
(washed & drained)
60 g White glutinous rice (pulut)
(washed & drained)
7 c Water
2 Pandan leaves, knotted
1/2 c Sugar
Pinch of salt
1/2 T Tapioca flour or cornflour
Combined with 2 Tbs water to
Form a paste
1/2 c Thick cocnut milk
Pinch of salt
Directions:
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick. Add sugar and simmer for 10 minutes. Add salt and thickening. Remove from heat.
Serve in small bowls topped with 1-2 tablespoons thick cocnut milk.