tag:blogger.com,1999:blog-68878314005030193232024-03-14T07:15:17.342+08:00Aaron Can CookMy Cooking and Makan Journal...Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-6887831400503019323.post-76888479716715802122015-01-08T00:33:00.000+08:002015-01-08T00:33:04.547+08:00Pork Belly with Salted Fish 咸鱼花腩煲<div dir="ltr" style="text-align: left;" trbidi="on">
Happy New Year 2015 to all!!<br />
<br />
One of my resolutions this year is to read more books (which is why I bought a Kindle recently) and to write more. I am looking into creating a website for my recipes and tho I don't expect to have a tonne of readers, I am more into keeping this recipes to keep my dad's cooking alive. So, do look out for it ya!<br />
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For my first post of the year, I gonna share a recipe of my dad which is simple yet delicious. Pork belly with salted fish is a fairly popular dish in Ipoh town, Malaysia and it is where I tasted this heavenly dish for the first time.<br />
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Ingredients:<br />
250 grams of pork belly<br />
<br />
Seasoning:<br />
1 table spoon of Sweet dark soya sauce for seasoning<br />
1 table spoon Oyster sauce for seasoning<br />
<br />
Chopped garlic<br />
Dried chilli<br />
Red Onions<br />
Salted fish<br />
Oil<br />
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<a href="http://2.bp.blogspot.com/-Q_fmvo4vnIQ/VKzwqzF6AaI/AAAAAAAAUhU/veSD3Sg8hjE/s1600/DSC00037.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Q_fmvo4vnIQ/VKzwqzF6AaI/AAAAAAAAUhU/veSD3Sg8hjE/s1600/DSC00037.JPG" height="265" width="400" /></a></div>
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Method:</div>
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1. Marinate pork belly with seasoning and set aside for half an hour</div>
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2. Heat up a pan with oil</div>
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3. Once the oil is hot enough, stir fry garlic with dry chilli (the longer you stir fry the chilli, the spicier it gets</div>
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4. Add in salted fish</div>
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5. Add in marinated pork belly and stir fry evenly under high heat</div>
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6. Add in red onion and scoop up after 1 minute</div>
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7. Serve!!</div>
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<a href="http://3.bp.blogspot.com/-u7VvkPTLs4c/VKzwsEwQ7KI/AAAAAAAAUhc/hgUvVROSVX0/s1600/DSC00039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-u7VvkPTLs4c/VKzwsEwQ7KI/AAAAAAAAUhc/hgUvVROSVX0/s1600/DSC00039.JPG" height="265" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-18890171410756703442013-10-14T15:25:00.001+08:002013-10-14T15:25:44.780+08:00Ban Mian 面粉馃<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-U8SkSrdtXYo/UluDVmLYX9I/AAAAAAAAAlg/kDt-XK86-HM/s1600/DSC_0016%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-U8SkSrdtXYo/UluDVmLYX9I/AAAAAAAAAlg/kDt-XK86-HM/s400/DSC_0016%5B1%5D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ban Mian 面粉馃 (Soup Base)</td></tr>
</tbody></table>
Its been some time since my last post and I felt really bad about it because I should and I could have write more but I am just plain lazy and unmotivated. So, today I am gonna write a quick post about a dish that has a special place in my heart and I can say its one of my comfort food. This dish never fails to put a smile on my face whenever I see it on my dining table.<br />
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Ban Mian is also know as Min Fan Gao (in cantonese) and its quite a popular dish in Malaysia and Singapore. In Singapore, the dough its more commonly found in noodles type whereas in Malaysia it comes in different odd shapes and most importantly it must be FLAT!<br />
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The preparation for this dish is divided into 3 parts; the dough, the condiments and the soup.<br />
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<i>Ingredients:</i><br />
<br />
Soup:<br />
For quick and easy soup, you can just use those cube anchovies. 1 cube can make a pot of soup enough for 3 pax. For healthier version, you can check out how to make soup using<a href="http://aaroncancook.blogspot.sg/2011/03/fried-ikan-billis-anchovies.html" target="_blank"> Fried Anchovies</a>.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_AfC3iyakuM/UluDc--z_lI/AAAAAAAAAl0/B4SYuLnlC_M/s1600/DSC_0020%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_AfC3iyakuM/UluDc--z_lI/AAAAAAAAAl0/B4SYuLnlC_M/s320/DSC_0020%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Condiments for my Ban Mian</td></tr>
</tbody></table>
Condiments:<br />
Cai Xin - blanch<br />
Anchovies - Fried till crispy<br />
Minced Meat - Marinated with oyster sauce<br />
Meat Balls<br />
Chilli Padi<br />
Minced Garlic<br />
Mushroom <i>(Optional)</i><br />
Eggs <i>(Optional)</i><br />
<br />
Dough:<br />
Plain flour<br />
Water<br />
Salt<br />
<br />
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When I was googling for other Ban Mian recipe online, I realized that mine was lacking of mushroom and egg, which I think its really important to this dish. Well, when I have time to have another go and this dish, I'm gonna make sure I don't miss them out again!</div>
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<i>Instructions:</i><br />
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Kneading of dough (a video will be updated soon for easier reference)</div>
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Soup:<br />
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Heat up a medium sized pot with some oil</div>
Sauteed minced garlic till fragrant and pour in 3 bowl of water (750ml to 1 litre)<br />
Put in 1 anchovy cube and let it boil for 20 minutes<br />
Put in meat balls to boil and set aside<br />
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Preparation of condiments:</div>
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Boil a pot of water and put in some salt</div>
Blanch cai xin and set aside<br />
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Marinate minced meat with 1 tablespoon of oyster sauce and add in 1 teaspoon of flour. Scoop minced meat in a ball shape and boil it in hot water for 5 minutes and set aside.</div>
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Fried anchovies and set aside.</div>
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Ready to cook!<br />
Bring a small pot and place in soup<br />
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Heat up and start putting the dough (by pulling small pieces from the main dough and flatten it) into the soup</div>
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When the dough starts to float up, (it indicates that the dough is cooked) start putting in all the condiments except for the crispy anchovies</div>
Let it boil for one last time and scoop up<br />
Put in the fried anchovies and its ready to serve!<br />
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<a href="http://3.bp.blogspot.com/-esIr6-aUobc/UluWIt8jMGI/AAAAAAAAAmA/BfcCae4WUCk/s1600/DSC_0019%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-esIr6-aUobc/UluWIt8jMGI/AAAAAAAAAmA/BfcCae4WUCk/s400/DSC_0019%5B1%5D.JPG" width="400" /></a></div>
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There you go.. My comfort food.. Is it yours as well??</div>
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Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-33317398112707935822013-06-02T01:06:00.004+08:002013-06-02T17:54:13.224+08:00Mee Tai Mak with Salted Fish<div dir="ltr" style="text-align: left;" trbidi="on">
When I was younger, I used bring my group of poly classmates to Seremban, a small town in Malaysia to eat a dish called "Claypot Rat Noodle" or in cantonese we called it "Sa Po Lou Shu Fen".<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-o0OTMXh36jo/Uaon7xnTX-I/AAAAAAAAAgc/7rwpXn955UY/s1600/IMG_4265.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-o0OTMXh36jo/Uaon7xnTX-I/AAAAAAAAAgc/7rwpXn955UY/s400/IMG_4265.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yummy Lou Shu Fen~!</td></tr>
</tbody></table>
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Rat Noodle or Lou Shu Fen which also knowns as Mee Tai Mak in Singapore its a type of noodle which looks like a rat tail but shorter and hence the name. Its does sounds kinda disgusting if you are listening it for the first time in your life but I can guarantee you that it doesn't taste anywhere close to a taste of a rat (tho I never tasted a rat before but I assume its disgusting! =P)<br />
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Recently my classmates been telling me that they miss the dish and they never forgot the wonderful taste of that dish even tho it has been like more than 10 years and sometimes I even wonder if the shop its still open for business. So, I decided to try my hands in making this dish and hopefully I can cook it myself and let them rekindle that wonderful taste that they have been missing.<br />
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Ingredients:<br />
<br />
1 packet of Lou Shu Fen/Rat Noodle<br />
4 cloves of Garlic<br />
Green Onions for garnishing<br />
5 prawns (de-viens and cut to tiny pieces)<br />
Minced meat<br />
1 slices of salted fish<br />
3 chilli padi (if you like it spicy)<br />
1 bowl of chicken stock (180ml)<br />
Any type of Green Vegetable<br />
<br />
Seasoning for minced meat:<br />
<br />
1 tsp of Rice wine<br />
2 tsp of Oyster sauce<br />
1 tsp of Sesame Oil<br />
A pinch of Pepper<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kZJzbShj2Ac/UaopsupjP1I/AAAAAAAAAhA/H0rrewI-2QE/s1600/IMG_4263.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://4.bp.blogspot.com/-kZJzbShj2Ac/UaopsupjP1I/AAAAAAAAAhA/H0rrewI-2QE/s200/IMG_4263.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Minced meat and prawns</td></tr>
</tbody></table>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-s1pQZEjRbOg/Uaopps9eNVI/AAAAAAAAAgw/04GDTknP3SA/s1600/IMG_4260.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://2.bp.blogspot.com/-s1pQZEjRbOg/Uaopps9eNVI/AAAAAAAAAgw/04GDTknP3SA/s200/IMG_4260.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted fish, green onions, chilli padi and garlic</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-hYd_TPfswPY/UaoppTT8saI/AAAAAAAAAgs/G8OVPnPI5xA/s1600/IMG_4261.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://4.bp.blogspot.com/-hYd_TPfswPY/UaoppTT8saI/AAAAAAAAAgs/G8OVPnPI5xA/s200/IMG_4261.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rat noodle / Lou Shu Fen</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tP7vJpxqQoE/UaopoIY_UlI/AAAAAAAAAgo/GXvIpm22Ik8/s1600/IMG_4262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://4.bp.blogspot.com/-tP7vJpxqQoE/UaopoIY_UlI/AAAAAAAAAgo/GXvIpm22Ik8/s200/IMG_4262.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken stock</td></tr>
</tbody></table>
Instructions:<br />
<br />
1. Stir fry garlic and salted fish till fragrant<br />
2. Add in marinated minced meat and fry till meat are cooked<br />
3. Add in prawns<br />
4. Scoop up minced meat and prawns and set aside<br />
5. Heat up some oil and fry Lou Shu Fen<br />
6. Add in the minced meat and prawns and stir fry together<br />
7. Add in chicken stock and let it simmer till it thickens<br />
8. Add in a pinch of pepper<br />
9. Add in your greens<br />
10. Once the gravy thickens, its ready to serve!<br />
11. Garnish with green onions, chilli padi and a little soya sauce<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Kfn3eUX9zoA/Uaon5jAlTkI/AAAAAAAAAgU/enKdq2zn3Go/s1600/IMG_4270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Kfn3eUX9zoA/Uaon5jAlTkI/AAAAAAAAAgU/enKdq2zn3Go/s400/IMG_4270.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before and After (Clearly I was very hungry)</td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-70850217482135522782012-12-31T09:20:00.002+08:002012-12-31T09:22:39.070+08:00Prawns Ceviche<div dir="ltr" style="text-align: left;" trbidi="on">
Recently I managed to catch some private chefs cooking their dishes in a cooking competition organized by Channel 8 named <a href="http://entertainment.xin.msn.com/zh/tv/channel-8/programmes/%E3%80%8A%E9%A3%9F%E5%88%86%E9%AB%98%E4%B8%8B%E3%80%8Bsimply-exquisite?page=5" target="_blank">《食分高下》Simply Exquisite</a> and wanted to put my hand on one prawn dish which won the hearts of the judges and yet it is a simple dish to prepare.<br />
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Ceviche is a kind of cold dish that is popular in the coastal regions of the Americas especially Central and South America. It uses different types of seafood like fish and prawns and me being a prawn lover, the choice was clear when I set out to prepare this dish.<br />
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The most interesting part of this dish that it doesn't require heat to cook the prawns whereas it uses the acidity of the lemon and lime juice to cook the prawns. But for my case, I pre cooked my prawns in hot boiling water for just a few seconds just to kill of any bacteria and let the acidity of the lemon and lime complete the rest of the cooking. (<em>Unless you are using prawns that are really fresh, I guess to be safe its better to pre cook your prawns in boiling water</em>)<br />
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It was a brand new experience for me as I rarely try preparing western food and due to that, the portion that I've prepared was small.<br />
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Ingredients:<br />
4 pieces of medium to large prawns (deveined and sliced half)<br />
Lemon Juice (2 lemons)<br />
Lime Juice (15 limes)<br />
Lime peel (skin of the lime)<br />
2 Small Onions (Sliced)<br />
Cucumber (Diced)<br />
Tomatoes (Diced)<br />
Cilantro for garnishing<br />
<br />
Directions:<br />
Place the prawns in a flat tray and pour in the lemon and lime juice (make sure that the liquid manage to cover more than half of the prawns<br />
Pour in the lime peel and small onions and make sure they are evenly spread out<br />
Place it for 15 minutes<br />
Flip the prawns to the other side and let it soak for another 15 minutes<br />
Make sure that the prawns are fully cooked inside and outside<br />
Place the prawns and onions with just a small amount of the lime+lime juice (or a few droplets) in a bowl<br />
Add in the diced cucumber and tomatoes<br />
Garnish with cilantro and serve!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3e2wK9oWNHA/UODgR_jghqI/AAAAAAAAAeA/FVj1sqGn4cc/s1600/IMG_2126%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-3e2wK9oWNHA/UODgR_jghqI/AAAAAAAAAeA/FVj1sqGn4cc/s320/IMG_2126%5B1%5D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made prawns ceviche</td></tr>
</tbody></table>
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After trying out the ceviche that I've prepared, I realized the lemon taste was stronger and that is probably my lemon juice was more than my lime. Besides that I suggest to use sea prawns rather than grey prawns. I believe that sea prawns are able to bring out the flavor of this dish!<br />
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Hope you enjoy and thanks for reading! =)</div>
Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-10328127933693146462012-01-21T19:12:00.000+08:002012-01-21T19:12:35.699+08:00Fried Bean Curd Spring Roll 春卷<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yx2Tqu_xPAk/TxhLrok0QdI/AAAAAAAAAaw/8OQ7PkuFPf4/s1600/Fried+Spring+Roll.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yx2Tqu_xPAk/TxhLrok0QdI/AAAAAAAAAaw/8OQ7PkuFPf4/s320/Fried+Spring+Roll.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bean Curd Spring Rolls</td></tr>
</tbody></table>The dishes is coming in HOT!! And this time around it is even hotter cause for the first time in my blog, I will be featuring a Video!! And its a video demonstrating on how to wrap the spring roll using the bean curd skin!! Are you ready to make some yummylicious and meaty spring rolls?! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5mwVIg2gQvg/TxhOwUaA7nI/AAAAAAAAAbA/u6YSLpjwVW4/s1600/Finely+Chopped+Ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-5mwVIg2gQvg/TxhOwUaA7nI/AAAAAAAAAbA/u6YSLpjwVW4/s200/Finely+Chopped+Ingredients.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The vege ingredients finely cubed and chopped</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Unlike the normal spring roll which is mainly vegetables, my dad's spring roll or 春卷 where he normally calls it contains meats and vegetables and uses bean curd skin to wrap the ingredients around like a shape of a cylinder or a shape of a "popiah". Actually, I am not even sure if it is called as spring roll or meat loaf in English, but I know we call it 春卷 in my family. =)<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-cJK9HpeZ79g/TxhPetKfzhI/AAAAAAAAAbY/pEhNoCCqE4Y/s1600/Bean+Curd+Skin.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-cJK9HpeZ79g/TxhPetKfzhI/AAAAAAAAAbY/pEhNoCCqE4Y/s200/Bean+Curd+Skin.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The size of the bean curd skin</td></tr>
</tbody></table>This spring roll is a favorite among my family especially me and my brothers partly because of the crispy and salty fried bead curd skin once you deep fry it. The preparation of this dish do require some effort but once everything is done, you can store it inside the freezer and bring it out to fry every time you wanna eat it!<br />
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Ingredients: (Around 12 rolls) <br />
1.5kg minced meat (pork or chicken based on your preference)<br />
300~500g of Prawns (Minced or chopped to small pieces)<br />
8 to 10 Water chestnuts (cubed)<br />
1 Spring Onions <br />
1 Carrots (cubed)<br />
1 stalk of Coriander Leaves<br />
3 Bean curd skins (cut into 4 pieces each)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rwsgI06RBVE/TxhPEEh-YzI/AAAAAAAAAbI/5FgC6fXBhp0/s1600/Marinated+Minced+Meat.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-rwsgI06RBVE/TxhPEEh-YzI/AAAAAAAAAbI/5FgC6fXBhp0/s200/Marinated+Minced+Meat.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put all seasoning and mix well</td></tr>
</tbody></table>Oil for frying<br />
<br />
Seasoning:<br />
1 tsp of Five Spice Powder<br />
3/4 tsp of Pepper<br />
1/2 tsp of Salt<br />
1 tsp of Sugar<br />
2 tbsp of Soya Sauce<br />
3~4 tbsp of Oyster Sauce<br />
<br />
Directions:<br />
1. Placed the minced meat in a big bowl and put all seasoning in it.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>2. Mix the seasoning and the meat evenly and set overnight in the fridge.<br />
3. Put in the prawns and mix well.<br />
4. Pour in all finely chopped water chestnuts, carrots, spring onions and coriander leaves into the minced meat and mix well.<br />
5. Prepare the bean curd skin by cutting it nicely into a rectangle shape. (around the size of a cutting board but smaller)<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g8-uYag6bQc/TxhPVYF940I/AAAAAAAAAbQ/vS7bPF06oOE/s1600/Bean+Curd+Skin2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-g8-uYag6bQc/TxhPVYF940I/AAAAAAAAAbQ/vS7bPF06oOE/s200/Bean+Curd+Skin2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Placing the meat mixture onto the bean curd skin</td></tr>
</tbody></table>6. Place a certain amount of the meat mixture onto the bean curd skin and roll it into a shape of a cylinder. (you can refer to the video below)<br />
7. After using up all the meat mixture, place all the spring roll into a steamer and steam it for 15 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_j_Q6jqgyeg/TxhP3pE_YaI/AAAAAAAAAbg/9ikQhalrjo4/s1600/Steamed+Bean+Curd+Roll.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-_j_Q6jqgyeg/TxhP3pE_YaI/AAAAAAAAAbg/9ikQhalrjo4/s200/Steamed+Bean+Curd+Roll.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed Spring Rolls</td></tr>
</tbody></table>8. Let the spring roll cool down.<br />
9. Bring a wok and pour in oil and fry it under high heat.<br />
10. Once it turn golden brown, scoop up and make sure to drain off the excess oil.<br />
11. Cut nicely and serve!<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwzLpnewoxakXqHhMKZt8EpgL-iekHqpO4O9q87Ms4AMwwn27f_cyX9l_oRqtc9X6O7npYfN4NxDPfZwRxFUg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-wHjbMKbIyE0/TxhOPLchNRI/AAAAAAAAAa4/LOm4zeaopi4/s1600/Fried+Bean+Curd+Roll.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wHjbMKbIyE0/TxhOPLchNRI/AAAAAAAAAa4/LOm4zeaopi4/s320/Fried+Bean+Curd+Roll.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cubed water chestnut makes it crunchy and tasty!</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-19613849296007945662012-01-19T19:34:00.001+08:002012-01-19T19:40:00.881+08:00Sweet and Sour Chicken with Ginger<div dir="ltr" style="text-align: left;" trbidi="on">Alright.. why is there another sweet and sour chicken recipe?? Just because I added some ginger this time so I create another post?? Haha..! No no no.. Not that.. But this dish has always been my all time favorite sweet and sour dish by my beloved dad!! I've always love the gingerly taste that comes along with the sweet and yet sour taste, so I can't help it but to feature it inside my blog and for my future reference too! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9qYzRZ_n-AI/Txf-qLi3XbI/AAAAAAAAAaY/WGqBRC_nfVo/s1600/sweet+and+sour+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9qYzRZ_n-AI/Txf-qLi3XbI/AAAAAAAAAaY/WGqBRC_nfVo/s320/sweet+and+sour+chicken.JPG" width="320" /></a></div><br />
This dish again I have to say is a pretty simple dish and the ingredients for it is also easily available in your kitchen!! So its an ideal dish for a quick meal with your loved ones or just for yourself. <br />
<br />
<i>Ingredients</i>:<br />
3 pieces of chicken thigh<br />
3 gloves of garlic (finely chop)<br />
Half or 3 quarter of a standard size ginger (sliced thinly)<br />
Oil for frying (chicken)<br />
A cup of Water <br />
<br />
<i>Seasoning</i> (for the chicken):<br />
Salt and sugar<br />
Or you can use 1/2 cube of chicken granules/chicken stock<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mQ1XeiX0fzM/Txf_B5o8YkI/AAAAAAAAAag/ubwasJ3zh74/s1600/chili+sauce.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-mQ1XeiX0fzM/Txf_B5o8YkI/AAAAAAAAAag/ubwasJ3zh74/s200/chili+sauce.jpg" width="143" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main ingredients for the sauce</td></tr>
</tbody></table><i>Sauce</i>: (you can adjust based on your liking) <br />
5 tbsp of chili sauce<br />
5 tbsp of ketchup <br />
<br />
Alternative for sweet and sour sauce:<br />
Water 250ml<br />
Sugar 350g<br />
Salt a pinch<br />
Brown sugar 120g<br />
White Vinegar 150ml<br />
<br />
<i>Directions</i>:<br />
1. Cut the chicken thigh to small pieces and marinate it with sugar and salt. Set aside for 3 hours. (If you prefer stronger taste for your chicken bits, use chicken granules instead)<br />
2. Heat up a wok under high heat and pour in oil<br />
3. Make sure that the depth of the oil is sufficient to cover all the chicken<br />
4. Fry the chicken till 70% cooked (around 10 to 15 minutes depending on the amount of chicken)<br />
5. Scoop up the chicken leaving the oil in the wok<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-WpZZoxcQ34k/Txf_UyMeg3I/AAAAAAAAAao/Y29kAQ8mmv0/s1600/simmer.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="143" src="http://4.bp.blogspot.com/-WpZZoxcQ34k/Txf_UyMeg3I/AAAAAAAAAao/Y29kAQ8mmv0/s200/simmer.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer till the sauce thicken</td></tr>
</tbody></table>6. Fry the sliced ginger (to bring out the full flavor of the ginger)<br />
7. Drained the oil leaving ginger and a little bit of oil<br />
8. Put in the garlic and sauteed till light brown<br />
9. Pour in the chicken and stir fry for just a few minutes<br />
10. Pour in water till it covers all the chicken <br />
11. Add in chili and ketchup sauce <br />
12. Taste the sauce and add additional chili or ketchup according to your liking<br />
13. Cover the wok with a lid and let it simmer till the sauce thicken<br />
14. Scoop up and serve!<br />
<br />
You can try using other poultry as well and I am sure it will taste as good because for me, the main actor in this dish is the sauce. Sometimes you just can't believe how easy is to cook a good sweet and sour sauce. And besides that, adding some corn flour to the chicken before frying can make it crispier and I shall try that the next time around!</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-65132209924709865572012-01-10T20:20:00.002+08:002012-01-10T21:06:38.276+08:00KL Hokkien Noodle (Tai Lok Min)<div dir="ltr" style="text-align: left;" trbidi="on">When I was young, I used to travel to KL with my parents to visit my uncle near Cheras and every time without fail, my uncle will always buy a packet of dark thick noodles wrapped nicely with newspaper. That packet of noodles will be finished within a few minutes and that noodles is the famous KL Hokkien Noodle! And in KL, they called it "Tai Lok Min" meaning Big Fat Noodles in Cantonese. Ever since that, this dish is a "MUST-EAT!!" for me every time I set my foot in KL.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2At39b1TTgA/TwwOM4Lay9I/AAAAAAAAAZU/VjWAABjIR9A/s1600/KL+Hokkien+Mee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/-2At39b1TTgA/TwwOM4Lay9I/AAAAAAAAAZU/VjWAABjIR9A/s320/KL+Hokkien+Mee.JPG" width="320" /></a></div><br />
What set the normal Hokkien Noodle that you find in Singapore or any other part in Msia from KL is the thick black gravy that is coated around the thick noodle and the generous amount of fried lards and lastly the sambal belachan that adds make this dish so sinfully delicious!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9WynZ5lwDI4/TwwPDkcFaYI/AAAAAAAAAZc/xlb5a0rwj3I/s1600/fried+lard.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="http://2.bp.blogspot.com/-9WynZ5lwDI4/TwwPDkcFaYI/AAAAAAAAAZc/xlb5a0rwj3I/s200/fried+lard.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Lard</td></tr>
</tbody></table>One of the main ingredients for this dish is non other than the crispy fried lard! And in order for this dish to be tasty, you have to be generous in putting the fried lard and of cause it has to be crispy! But for home cook version, we try to reduce it for health purpose. <br />
<br />
I was telling my dad about this dish the how I missed this dish and within the next day, I saw him bringing out a packet of thick yellow noodles to demonstrate to me how to cook a plate of KL hokkien noodle!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ro_7Ul757UA/TwwSpRUnq8I/AAAAAAAAAZs/g1JBVWw3-Mo/s1600/Yellow+Noddle.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="158" src="http://3.bp.blogspot.com/-ro_7Ul757UA/TwwSpRUnq8I/AAAAAAAAAZs/g1JBVWw3-Mo/s200/Yellow+Noddle.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick flat yellow noodle</td></tr>
</tbody></table>The noodle my dad use is not 100% the same as those in KL which is thick and squarish because you can't get those in the local wet market. So, we have to settle with what we can get which is thick but FLAT! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jv0Fa9cIEyg/Twwq_SOkW2I/AAAAAAAAAZ0/mZ1-tKR_HDo/s1600/fish+cake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="131" src="http://2.bp.blogspot.com/-jv0Fa9cIEyg/Twwq_SOkW2I/AAAAAAAAAZ0/mZ1-tKR_HDo/s200/fish+cake.JPG" width="200" /></a></div><i>Ingredients:</i><br />
500g of thick yellow noodles<br />
300g of prawns<br />
cabbage<br />
1 piece of fish cake<br />
5 cloves of garlic<br />
Fried Lard<br />
Fried Shallots<br />
500ml of water/stock<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b9iMfNV67Us/TwwrWNKg3JI/AAAAAAAAAZ8/CQnd2MyGxjU/s1600/Oyster+sauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><i>Seasoning: </i>(adjust according to your taste bud)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3k9KSF6JECY/Tww3aOo80kI/AAAAAAAAAaM/hO64jSyIey8/s1600/Sweet+sauce.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-3k9KSF6JECY/Tww3aOo80kI/AAAAAAAAAaM/hO64jSyIey8/s200/Sweet+sauce.JPG" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet sauce</td></tr>
</tbody></table>3 tbsp of Oyster Sauce<br />
Pinch of Salt<br />
3 tbsp of Dark Soya Sauce<br />
1 tbsp of Sweet Sauce<br />
<br />
<i>Directions</i>:<br />
1. Heat up at wok under medium heat and sauteed the garlic till light golden brown.<br />
2. Add in the water and let it boil under high heat.<br />
3. Add in the seasoning and blanched noodle.<br />
4. Let it simmer under high heat and cover it with a lid.<br />
5. Add in the fish cake, cabbage and prawns and mix well.<br />
6. Simmer until the gravy thickens. (around 5 mins)<br />
7. Lastly, add in a spoonful of fried lard and fried shallots.<br />
8. Scoop up and serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bUhBETb6CuI/TwwPUy4haZI/AAAAAAAAAZk/ptRKvBA5GjE/s1600/Hokkien+Mee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bUhBETb6CuI/TwwPUy4haZI/AAAAAAAAAZk/ptRKvBA5GjE/s320/Hokkien+Mee.JPG" width="320" /></a></div><br />
Comparing to the authentic KL Hokkien Noodle, it is less darker but the taste is still there. If you prefer it to be darker, just add in more of the dark soya sauce. And besides that, if you want to make this dish tastier, try using pork bones and ginger to make the stock, so you can use the stock instead of water. =)<br />
<br />
To catch a glimpse of the true KL Hokkien Noodle, you can drop by <a href="http://ieatishootipost.sg/2011/07/kong-kee-seafood-restaurant-taste-of.html">http://ieatishootipost.sg/2011/07/kong-kee-seafood-restaurant-taste-of.html</a>. It is a blog post regarding one restaurant in Geylang Lorong 31 which serves it. I tried it a couple of times before and it do taste similar to those you get in KL. </div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com2tag:blogger.com,1999:blog-6887831400503019323.post-82310219105012143392011-12-13T14:25:00.001+08:002011-12-14T11:48:04.176+08:00Lou Mai Kai 糯米鸡<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nsH-e3kv6-Y/Tubr6qvWLHI/AAAAAAAAAYw/F8sM6shUoIw/s1600/IMG_2958%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-nsH-e3kv6-Y/Tubr6qvWLHI/AAAAAAAAAYw/F8sM6shUoIw/s400/IMG_2958%255B1%255D.JPG" width="400" /></a></div><div class="" style="clear: both; text-align: left;">Lou Mai Kai is a popular Dim Sum dish and it is actually steamed glutinous rice topped with marinated chicken and mushrooms. </div><br />
<div class="" style="clear: both; text-align: left;">Lou Mai Kai is one of my favorite Dim Sum dish and I always complaint that the ones found in Singapore is not as nice as those in Malaysia because it seems that those in Singapore are factory made whereas Malaysia are home made. Singapore ones are lighter in color, light brown while Malaysia ones are dark brown. Heavier in oyster and dark sauce flavor which suits my taste more. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HquYoeYawGo/TubrNhszh6I/AAAAAAAAAYo/uv0kDDVC8ys/s1600/IMG_2924%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-HquYoeYawGo/TubrNhszh6I/AAAAAAAAAYo/uv0kDDVC8ys/s200/IMG_2924%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marinating all the seasoning to the chicken</td></tr>
</tbody></table>Ingredients:<br />
2 Chicken Thigh</div>300g of Glutinous Rice<br />
3 Pieces of Chinese Dried Mushroom (soaked and sliced)<br />
3 Gloves of Garlic (cut into small pieces)<br />
2 Pieces of Chinese Sausages (<i>optional</i>)<br />
<br />
Seasoning: (chicken)<br />
1 tsp Five Spiced Powder<br />
2 tsp Dark Sauce<br />
<div class="" style="clear: both; text-align: left;">2 tbsp Oyster Sauce<br />
2 tsp Dark Sweet Sauce<br />
Pinch of Salt<br />
<br />
Seasoning: (Glutinous Rice)<br />
1/2 cube of chicken stock<br />
Dark Sauce<br />
<br />
<b>Directions:</b><br />
<br />
<i>Preparations</i>: <br />
Marinate the chicken with all the seasons and leave it for at least 2 hours<br />
Soak the glutinous rice in water for 4 hours<br />
Soak the mushroom in a bowl of water till soft (approx 1 hour)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150" src="http://4.bp.blogspot.com/-L8orYhQeDu0/TuE4dSx62VI/AAAAAAAAAYI/KikPfoCUseM/s200/IMG_2931%255B1%255D.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slicing of the mushroom</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LUj7UHFFDQw/TuE4y0FSHDI/AAAAAAAAAYQ/0MjS_Q_yvKs/s1600/IMG_2940%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-LUj7UHFFDQw/TuE4y0FSHDI/AAAAAAAAAYQ/0MjS_Q_yvKs/s200/IMG_2940%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmer the chicken for approx. 15~20 mins</td></tr>
</tbody></table>1. Heat up wok with oil under medium heat<br />
2. Sauteed the garlic till light brown<br />
3. Place the marinated chicken in the wok and stir fried under high heat<br />
4. Add in the mushroom<br />
5. Add in water to simmer the chicken for approximately 15 to 20 minutes <br />
6. Get a large flat bowl and placed the cooked chicken in it. (Spread it across the bowl evenly)</div><div class="" style="clear: both; text-align: left;">7. Add in the glutinous rice into the wok and stir around with the remnants sauce around the wok<br />
8. Add in chicken stock and black sauce and stir evenly<br />
9. After 3 mins, scoop up the rice and place it on top of the chicken inside the flat bowl<br />
10. Add some water till it forms a thin layer of water above the rice<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PXvTNonqu2g/TuFB0CVkeeI/AAAAAAAAAYg/tgZYB9BNPfc/s1600/IMG_2948%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PXvTNonqu2g/TuFB0CVkeeI/AAAAAAAAAYg/tgZYB9BNPfc/s320/IMG_2948%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steam the bowl for 30 mins</td></tr>
</tbody></table>Fill a big wok with water and place the bowl inside to steam it for 30 mins.<br />
Scoop up and serve! For photo shot purpose, I scoop it in a small bowl </div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-L8orYhQeDu0/TuE4dSx62VI/AAAAAAAAAYI/KikPfoCUseM/s1600/IMG_2931%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3oJwtgtZrAY/TubtY4u1qoI/AAAAAAAAAZI/ThGUA_CPl88/s1600/IMG_2956%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3oJwtgtZrAY/TubtY4u1qoI/AAAAAAAAAZI/ThGUA_CPl88/s320/IMG_2956%255B1%255D.JPG" width="320" /></a></div><br />
Hope you will enjoy this dish as much as I do~!<br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com3tag:blogger.com,1999:blog-6887831400503019323.post-63334719768278812302011-11-18T02:10:00.001+08:002011-11-18T02:15:56.056+08:00Pork Trotters with Radish (Hakka Style)<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CrsrkPV-taw/TsULkOThQGI/AAAAAAAAAXk/Uw1c9GEwxZs/s1600/IMG_2446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-CrsrkPV-taw/TsULkOThQGI/AAAAAAAAAXk/Uw1c9GEwxZs/s320/IMG_2446.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Pork Trotters Hakka Style</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YjG-DEhlMFE/TsUB4b0kIBI/AAAAAAAAAW0/EaSeuWmXE0w/s1600/IMG_2444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>My dad told me that this dish was taught to him by my late grandma (mother side) and the tomato sauce based pork trotters is uncommon compare to those black vinegar that you can find in the hawker center. Personally for me, I am not a big fan of vinegar hence, this dish beats the latter hands down!!<br />
<br />
Besides that, my siblings and me have been eating this since we were kids and it is an all time favorite for ALL of us especially my brothers!! I have this rare opportunity to witness my dad cooking this dish recently and I was quick to snap up some pics and not forgetting the recipe for this wonderful dish! It is a pretty easy dish and the ingredients are easily available at your nearest supermarket.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NzoNzQ_hQfo/TsUIXcR45mI/AAAAAAAAAXM/r2Bz99dnc5g/s1600/IMG_2429.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-NzoNzQ_hQfo/TsUIXcR45mI/AAAAAAAAAXM/r2Bz99dnc5g/s200/IMG_2429.JPG" width="200" /></a><a href="http://4.bp.blogspot.com/-nWWqQR_gfN4/TsUIGgLJ2HI/AAAAAAAAAXE/RuiGP49O35o/s1600/IMG_2432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-nWWqQR_gfN4/TsUIGgLJ2HI/AAAAAAAAAXE/RuiGP49O35o/s200/IMG_2432.JPG" width="200" /></a></div><br />
Ingredients:<br />
2 White Radish<br />
A handful of Dried Chillies (as shown on the picture above)<br />
8 to 9 Shallots<br />
500g of Pork Trotters<br />
8 tbsp of Tomato Sauce<br />
2 Bowls of Water (around 1000ml)<br />
3 tbsp of Oil<br />
<br />
Directions:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-IxZv78TDorU/TsUI7Win69I/AAAAAAAAAXU/tMeFep4OSEQ/s1600/IMG_2434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-IxZv78TDorU/TsUI7Win69I/AAAAAAAAAXU/tMeFep4OSEQ/s200/IMG_2434.JPG" width="200" /></a></div><br />
1. Prepare a big pot and pour in some oil under medium heat<br />
2. Pour in the pork trotters, shallots and dried chillies and stir fry till the pork's surfaces turn golden brown.<br />
3. Add in the water<br />
4. Add in the tomato sauce and let it simmer for 30 minutes under low heat.<br />
5. Finally, add in the radish and let it simmer for another 90 minutes or until the meat turn soft and radish is soft at the outside but crunchy in the inside.<br />
6. Dish out and serve!! (Easy right?!!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nA34cQnH9NQ/TsULMKbJkmI/AAAAAAAAAXc/al892OZXXoI/s1600/IMG_2444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nA34cQnH9NQ/TsULMKbJkmI/AAAAAAAAAXc/al892OZXXoI/s320/IMG_2444.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Succulent pork.. Yummy~!</td></tr>
</tbody></table></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-41654497105602345062011-10-26T15:55:00.001+08:002011-12-14T11:48:58.061+08:00Braised Pork Bellies with Tofu and Egg<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dzhzVj8nXrI/TqQOpdmBShI/AAAAAAAAAVM/IuFcYCXOdpw/s1600/IMG_2387%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-dzhzVj8nXrI/TqQOpdmBShI/AAAAAAAAAVM/IuFcYCXOdpw/s400/IMG_2387%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks like kway chap too!!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>If you are a fan of pork bellies, this mouth watering dish will certainly win you over! And the best thing is it is very easy to prepare and it goes well with rice!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9znGvFD5kPU/Tqdel1ezUTI/AAAAAAAAAVw/dc_GCbMZAsY/s1600/IMG_2356.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9znGvFD5kPU/Tqdel1ezUTI/AAAAAAAAAVw/dc_GCbMZAsY/s320/IMG_2356.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Star Anise</td></tr>
</tbody></table>One of the main seasoning that is used for this dish is star anise and five spice powder (<span class="st">五香粉)</span>. Star anise is normally used in slow cooked dishes that characterize Eastern Chinese cuisines. And coincidentally, the five spice powder we are using for this dish contains star anise in it as well. Be careful not to put too much of the spice blend into your dish as the food gets bitter if too much of it is being used. Both of these seasoning are easily available in either Chinese drug store or dry good shop. <br />
<br />
<div style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"></div>Ingredients: (<i>For 4~5 person</i>)<br />
500gram of Pork Bellies (<i>pan fried first - optional</i>)<br />
5 ~ 6 pieces of Tofu (sliced)<br />
6 Hard Boiled Eggs<br />
1 liter of Water (use stock if possible, it will enhance the taste of the whole dish!)<br />
Caixin (pan fried with garlic)<br />
Can choose to add in meat balls, fried bean curd or even pig intestine. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-4sIkiOXjjjA/TqdfNYiCB0I/AAAAAAAAAV4/-VbsWpyVA8M/s1600/IMG_2368.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-4sIkiOXjjjA/TqdfNYiCB0I/AAAAAAAAAV4/-VbsWpyVA8M/s200/IMG_2368.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seasoning</td></tr>
</tbody></table>Seasoning: (<i>rough estimation, do taste it to adjust to your taste preference</i>)<br />
4~5 cloves of Garlic<br />
6~7 slices of Ginger<br />
1 and a half tsp of Five Spice Powder (<span class="st">五香粉)</span><br />
2 tsp of Sugar<br />
1 tsp of Salt<br />
4 pieces of Star Anise <br />
2 tbsp of Black sauce<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bSBXfVLxgF0/Tqdfy6ZRU-I/AAAAAAAAAWI/c6Zfh4YjYs4/s1600/IMG_2374.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-bSBXfVLxgF0/Tqdfy6ZRU-I/AAAAAAAAAWI/c6Zfh4YjYs4/s320/IMG_2374.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once you have all the ingredients needed, you are ready to cook!!</td></tr>
</tbody></table>Directions:<br />
1.Heat up a pot under low heat and put in the sugar. (beware not to burn the sugar, it will turn to black color)<br />
2. Melt the sugar until it turn brown.<br />
3. Add in water/stock.<br />
4. Add in the remaining of the seasoning and turn on high heat.<br />
5. Taste the sauce and add in salt accordingly to your liking.<br />
6. Let it boil before adding in the pork bellies.<br />
7. Add in the tofu thereafter and follow by the eggs.<br />
8. Let it simmer under low heat for around 90 mins to 120 mins depending how soft you want your pork bellies to be. <br />
9. If you prefer the sauce to be thicker, add in some corn flour mixture (mix with water).<br />
10. Scoop up and topped up with some cooked Caixin at the side.<br />
Serve with plain white rice~~!! Yumeee~!! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-81yYd0XjVvs/Tqdfmq8wNAI/AAAAAAAAAWA/pv6OkDCsq68/s1600/IMG_2385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-81yYd0XjVvs/Tqdfmq8wNAI/AAAAAAAAAWA/pv6OkDCsq68/s200/IMG_2385.JPG" width="200" /></a></div><br />
This dish goes very well with the special chili sauce that was prepared by my dad which is quite similar to those you eat with beef noodles. I will be featuring the recipe for that chili sauce soon!! </div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-17895770203377816392011-10-23T20:31:00.006+08:002011-10-23T20:54:07.901+08:00Penang Assam Laksa (Cooking)<div dir="ltr" style="text-align: left;" trbidi="on"><b> Directions:</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9-yNT-b02WU/TqQFiucQO4I/AAAAAAAAAUU/BJfYl9P9e0w/s1600/IMG_2293%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-9-yNT-b02WU/TqQFiucQO4I/AAAAAAAAAUU/BJfYl9P9e0w/s200/IMG_2293%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ginger, torch ginger & Lemongrass</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4RGUidUEcAA/TqQGhz3q_lI/AAAAAAAAAUc/lAf9YN5faWk/s1600/IMG_2302%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-4RGUidUEcAA/TqQGhz3q_lI/AAAAAAAAAUc/lAf9YN5faWk/s200/IMG_2302%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the spices grinned</td></tr>
</tbody></table>Spice Paste:<b> </b><br />
Pound or grind all ingredients into a fine paste preferably with a food processor or blender.<br />
Add in the water to ensure that the paste is ground efficiently.<br />
Heat up wok without oil and cook the spice paste for about 4 ~ 5 mins until fragrant.<br />
Set aside to cool.<br />
<br />
Assam Laksa Soup:<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-TvyI9eCD09I/TqQFMnmsyTI/AAAAAAAAAUM/Vm9gQkOKyXw/s1600/IMG_2284%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-TvyI9eCD09I/TqQFMnmsyTI/AAAAAAAAAUM/Vm9gQkOKyXw/s200/IMG_2284%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boil the fish in a big pot</td></tr>
</tbody></table>Boil the water in high heat and cook the fish in it.<br />
Remove the fish when it is cook. ( Roughly around 15 ~ 20mins)<br />
Allow the fish to cool and remove the flesh from the bones.<br />
Return the fish bones and simmer for another 20 mins.<br />
Add in the spice paste into the soup.<br />
Add in assam, laksa leaves, and prawn paste.<br />
Add in salt and sugar to taste.<br />
Reduce to low heat and let it simmer for another 30 mins.<br />
Lastly, add in the fish and bring it to boil again. (remember to break the fish to smaller pieces)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-EF11IGRZ4ns/TqQHl__CzpI/AAAAAAAAAUs/mD5qFb6mZ9k/s1600/IMG_2305%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-EF11IGRZ4ns/TqQHl__CzpI/AAAAAAAAAUs/mD5qFb6mZ9k/s200/IMG_2305%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Separate the meat from the bones</td></tr>
</tbody></table>Noodles:<br />
Blanch the vermicelli in hot boiling water for 7~ 10 mins.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Y_JHiLxY0dc/TqQNLoWfHxI/AAAAAAAAAVE/IJzA5KocQSk/s1600/IMG_2309%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Y_JHiLxY0dc/TqQNLoWfHxI/AAAAAAAAAVE/IJzA5KocQSk/s200/IMG_2309%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnishes are nicely sliced!</td></tr>
</tbody></table>Assembly:<br />
Place a serving of vermicelli in a bowl<br />
Spread garnishes on top of the bowl depending on your preferences<br />
Add in the soup (make sure the soup must be hot!)<br />
Squeeze in lime juice<br />
Top up with a spoon or two of Heh Ko according to taste<br />
Serve~!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AW2PVAPSwWo/TqQG7p3VbKI/AAAAAAAAAUk/JXd39dj_pTM/s1600/IMG_2324%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-AW2PVAPSwWo/TqQG7p3VbKI/AAAAAAAAAUk/JXd39dj_pTM/s400/IMG_2324%255B1%255D.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add another tbsp on heh ko to complete your bowl of assam laksa!</td></tr>
</tbody></table></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-12235313834339530562011-10-20T21:05:00.007+08:002011-10-26T00:35:31.622+08:00Penang Assam Laksa<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-RSXlFX1w2PQ/TpxRHgtChMI/AAAAAAAAATk/WWet--sEVkE/s1600/IMG_2330.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-RSXlFX1w2PQ/TpxRHgtChMI/AAAAAAAAATk/WWet--sEVkE/s320/IMG_2330.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home Cook Penang Assam Laksa</td></tr>
</tbody></table>Assam laksa which originates from Penang, a small town in Malaysia is not like those ordinary laksa you find in Singapore which uses coconut milk. It uses tamarind (assam) to give this bowl of noodle the distinctive sweet and sour taste with a hinge of spiciness. It is healthier too in the sense that it also uses fresh fruits and vegetables like pineapples, cucumbers, onions and mint leaves / laksa leaves (aka Polygonum leaves) as garnishing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QejLQXvtg9E/Tp-fC4N5eKI/AAAAAAAAAT0/7nBsycXIBpM/s1600/IMG_2268%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-QejLQXvtg9E/Tp-fC4N5eKI/AAAAAAAAAT0/7nBsycXIBpM/s200/IMG_2268%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ikan Kembong (Mackeral)</td></tr>
</tbody></table>One of main ingredients for this bowl of noodle is the fish. Various fishes are used in making Assam Laksa such as Wolf-herring, Mackeral and Shad. According to my mum, the authentic fish for Assam Laksa is Ikan Kembong which is Mackeral. <br />
<br />
Cooking a bowl of Assam Laksa is quite a task because there it requires lots of preparation work for the ingredients and some are not easy available in our nearest FairPrice or even wet market. <br />
<br />
So, I was pretty excited when my mum told me she will be cooking Assam Laksa for the family and there I am with my camera and notebook taking down all the important points for this delicious bowl of noodle! <br />
<br />
<b>Ingredients: </b>Serves 4 to 5<br />
(<i>all the measurements are rough estimations, you can gauge according to how you prefer your bowl of Assam Laksa taste like</i>)<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-4htjlJg9xrY/TpxY2z-LQjI/AAAAAAAAATs/W3Eg0Cb8Ghs/s1600/IMG_2316.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-4htjlJg9xrY/TpxY2z-LQjI/AAAAAAAAATs/W3Eg0Cb8Ghs/s200/IMG_2316.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick Rice Vermicelli</td></tr>
</tbody></table>Noodles: <br />
1.5kg of thick rice vermicelli<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-sfAwQt4IeOQ/TqQK3UGI5bI/AAAAAAAAAU8/fCnahj5qQXw/s1600/IMG_2308%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-sfAwQt4IeOQ/TqQK3UGI5bI/AAAAAAAAAU8/fCnahj5qQXw/s200/IMG_2308%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belacan</td></tr>
</tbody></table><br />
Spice Paste:<br />
20~ 25 Dried chillies<br />
3~5 Chilli Padis <br />
2 tbsp of Belacan<br />
4 stalks of Lemongrass<br />
3 stalks of Torch Ginger<br />
1 small piece of Ginger<br />
3 Shallots<br />
3 cloves of Garlic <br />
200ml of Water (for the paste to be ground efficiently)<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kpfuTH86vrQ/TqQKzxTJE3I/AAAAAAAAAU0/M1bGj4DwBb4/s1600/IMG_2307%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-kpfuTH86vrQ/TqQKzxTJE3I/AAAAAAAAAU0/M1bGj4DwBb4/s200/IMG_2307%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assam</td></tr>
</tbody></table><br />
Garnishes:<br />
1 Cucumber (thinly sliced)<br />
3 Onions (thinly sliced)<br />
1/2 Small Pineapple, preferably ripped (cubed)<br />
10 Limes (sliced at the top)<br />
4 tbsp of Heh Ko (prawn paste), 1 tbsp for a bowl<br />
4 petals of Mint Leaves (thinly sliced)<br />
A handful of Lettuce (thinly sliced)<br />
4 petals of Laksa Leaves<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-irVuIQ42BM4/TqE0S6s2CaI/AAAAAAAAAUE/0uVO0bfntp8/s1600/IMG_2278.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="140" src="http://3.bp.blogspot.com/-irVuIQ42BM4/TqE0S6s2CaI/AAAAAAAAAUE/0uVO0bfntp8/s200/IMG_2278.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Grass & Torch Ginger</td></tr>
</tbody></table>Soup:<br />
1kg of Mackeral, including the bones<br />
3 litres of Water<br />
6 large stalks of Laksa Leaves (<i>Polygonum</i>)<br />
4 pieces of Assam <i>phoi </i>(Tamarind)<br />
3 tbsp of Heh Ko (prawn paste)<br />
3 tbsp of Sugar<br />
2 tbsp of Salt to taste<br />
<br />
<a href="http://aaroncancook.blogspot.com/2011/10/penang-assam-laksa-cooking.html">Continue to my part 2 of my Penang Assam Laksa...</a></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-67657852699293526102011-09-23T16:51:00.002+08:002011-12-14T11:49:45.794+08:00Braised Pork Ribs in Black Bean (Teochew Style)<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HNd6HvWU7x0/TntZR_b4j9I/AAAAAAAAARY/c5RtNHHNfJ0/s1600/IMG_2216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-HNd6HvWU7x0/TntZR_b4j9I/AAAAAAAAARY/c5RtNHHNfJ0/s320/IMG_2216.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Pork!!</td></tr>
</tbody></table>Braised pork ribs is one of my all time favorite dish cooked by my dad. Yes, Aaron's dad can cook too! A pretty cook as well and I learnt a lot from him.<br />
<br />
This is a pretty simple dish and I think there is a bit of "TeoChew" (a Chinese dialect) style in it because my dad is a TeoChew. I have this chance to cook this dish with my dad recently and I would like to share with you all and I bet you will love it as I do!! =)<br />
<br />
Ingredients:<br />
Pork Ribs (1kg)<br />
3 Chilli Padis or Dried Chillies (depending on how spicy you like it)<br />
750ml to 1000ml of water <br />
1 Tsp Corn Starch (to thicken the gravy)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TpdbqBIgRJY/TnxGIUMe2hI/AAAAAAAAARg/-7Iwrtmp4rs/s1600/IMG_2205.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-TpdbqBIgRJY/TnxGIUMe2hI/AAAAAAAAARg/-7Iwrtmp4rs/s200/IMG_2205.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black Beans</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lt_GH6sOLz8/TnxGEQYDaOI/AAAAAAAAARc/LLIzGVYeBjU/s1600/IMG_2204.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://3.bp.blogspot.com/-lt_GH6sOLz8/TnxGEQYDaOI/AAAAAAAAARc/LLIzGVYeBjU/s200/IMG_2204.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plum Sauce</td></tr>
</tbody></table>Seasoning:<br />
2 Tbsp Oyster Sauce<br />
1 Tbsp Plum Sauce<br />
1 Tbsp "Sweet" Sauce (甜酱) <br />
1 Tsp of Black Beans (crushed)<br />
1 Tsp of Black Beans Sauce<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3VIkXYqWSBo/TnxGqmVv0-I/AAAAAAAAARk/Qpw6-xHY2gk/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-3VIkXYqWSBo/TnxGqmVv0-I/AAAAAAAAARk/Qpw6-xHY2gk/s200/IMG_2203.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster sauce</td></tr>
</tbody></table>Directions:<br />
1. Marinate the pork with all seasonings and keep it aside for an hour.<br />
2. Pour in water and chillies and let it boil under high heat.<br />
3. Once it starts boiling, reduce to low fire.<br />
4. Add water if necessary.<br />
5. Let it boils for an hour or until the meat turn soft. (If you are using pressure cooker it will be much faster)<br />
6. Add corn starch and stir.<br />
7. Garnish with coriander leaves (<i>optional</i>) and serve!!<br />
<br />
<div style="text-align: right;"></div>This is really a simple dish and you can try using chicken (preferably breast meat) too!! Enjoy~!!</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-16580492874268857932011-08-22T02:41:00.003+08:002011-08-24T23:40:42.500+08:00Chinese Spinach in Superior Stock (上汤苋菜)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bLq9uYEdFpE/TkE6WBVjbII/AAAAAAAAAQk/h7jF4PH_KzE/s1600/IMG_1902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bLq9uYEdFpE/TkE6WBVjbII/AAAAAAAAAQk/h7jF4PH_KzE/s320/IMG_1902.JPG" width="320" /></a></div>This soup base Chinese Spinach is a popular dish which uses 3 different types of eggs (century egg, salted egg and the egg white), fried anchovies as toppings on top of the Spinach.<br />
<br />
This dish is one of my favorite vegetable dish when I eat out at Cze Char shop because of its unique flavor and its also partly a soup dish as well so its like ordering 2 dishes in 1! Cost savings!!<br />
<br />
I am proud to say that I didn't refer to any recipe from the internet nor did I ask anyone for any tips on how to cook this dish. So, the style of cooking is uniquely Aaron's style. =)<br />
<br />
Ingredients:<br />
A bunch of Chinese Spinach<br />
<br />
Stock:<br />
300ml of water <br />
A handful of dried anchovies (rinsed)<br />
5~ 6 cloves of Garlic (fried in oil)<br />
Dried Scallops (<i>optional</i>)<br />
<br />
Toppings:<br />
1 century egg (cubes)<br />
1 salted egg (cubes) (boil the egg in boiling water for roughly 4~5mins)<br />
2 eggs white<br />
A handful of wolfberries<br />
A handful of anchovies (fried till crispy)<br />
<br />
Directions:<br />
Making the soup/stock:<br />
1. Bring the water to boil in a pot in high heat.<br />
2. Once the water starts to boil, put in the dried anchovies and fried garlic cubes.<br />
3. Turn to low heat and let it slow boil for roughly 30mins.<br />
4. Add salt to taste.<br />
5. Turn off heat after 30mins.<br />
<br />
Steaming of the vegetables:<br />
1. Place the Chinese Spinach in a deep plate.<br />
2. Pour the soup/stock over the vegetables.<br />
3. Sprinkle the cubed century egg, salted egg and wolfberries over the vegetables.<br />
4. Place the plate in a wok with roughly 500ml (2 big bowls) for steaming.<br />
5. Place the plate in the wok and steam it for 15mins.<br />
6. Pour in the egg white over the vegetables and close the lid for 5 mins. <br />
7. Sprinkle the fried anchovies over it and serve!!</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-20038603988603986332011-06-06T08:48:00.003+08:002011-12-14T11:50:43.474+08:00Fried French Beans with Mushrooms and Prawns<div dir="ltr" style="text-align: left;" trbidi="on">Ever wonder how you can cook a tasty plate of greens with zero amount of unhealthy MSG but yet full with flavor? The key is add in lots of other ingredients like mushrooms, prawns, dried shrimps, garlic and lastly chilli padi!! With all the natural flavor coming out from the ingredients, your plate of greens won't taste bland and you wouldn't have to add in any MSG; just a pinch of salt will do!!<br />
<br />
Ingredients (for 2 ~3 pax):<br />
A handful of French Beans (thinly sliced)<br />
5 pieces of prawns (de-shell and de-vein)<br />
1 packet of Golden Mushroom, aka Enoki Mushroom<br />
3 gloves of garlic (sliced)<br />
1 tbsp of dried shrimps (washed and drain off water)<br />
2 chilli padi (<i>optional</i>)<br />
A pinch of salt<br />
1 tbsp of oil<br />
<br />
Seasoning for the prawns<br />
1 tsp Corn flour <br />
1/2 tbsp Oyster sauce<br />
Pinch of Salt<br />
<br />
Directions:<br />
1. Heat up wok with oil under medium oil, once oil is hot add in garlic.<br />
2. Continue to saute till the garlic turn light golden brown and add in the dried shrimps.<br />
3. Once u can smell the fragrance of the dried shrimps, pour in the marinated prawns and turn to high heat.<br />
4. When the prawns turn pink, add in french beans and mushroom.<br />
5. Continue to stir fry for a good 3 to 5 minutes and you can add in the chilli padi if you prefer some spiciness in your dish! To me, is a must!!<br />
6. Heat off and serve!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kSnZdp4A15M/Tev6iaLK68I/AAAAAAAAAQI/tnisj49-n08/s1600/IMG_1764.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-kSnZdp4A15M/Tev6iaLK68I/AAAAAAAAAQI/tnisj49-n08/s320/IMG_1764.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A healthy plate of greens with lots of nutrients pack in it!</td></tr>
</tbody></table>I love the dish as the french beans were very crunchy and the prawns contains the fresh flavor of the veg and mushroom in it!! Not forgetting the chilli padi that added some spiciness to the dish!! Love it!! =)</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-65186355934708834392011-05-05T22:32:00.012+08:002011-05-10T12:15:21.513+08:00Creamy Butter Prawns<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">My first encounter with creamy butter was at <a href="http://www.seafoodparadise.com.sg/">Seafood Paradise</a> located at Singapore Flyer a few years ago. The signature dish there is their "Creamy Butter Crab" and it is really really good!! If you never tried it before, you should really give it a try but.... the pricing is on the high side. It can cost you up to $100 for 2 person with dishes like a crab, a vege and another main (chicken, prawns or beef).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After browsing thru a few recipes regarding creamy butter, I decided to give it a try because I find that it is rather similar to the <a href="http://aaroncancook.blogspot.com/2011/04/cereal-prawns.html">Cereal Prawns</a> that I've cook earlier on. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients: (serves 2)</div><div class="separator" style="clear: both; text-align: left;">12 prawns</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic (chopped) </div><div class="separator" style="clear: both; text-align: left;">Butter</div><div class="separator" style="clear: both; text-align: left;">2 stalks of curry leaves</div><div class="separator" style="clear: both; text-align: left;">1 tbsp of sugar</div><div class="separator" style="clear: both; text-align: left;">1 chilli padi (cut)</div><div class="separator" style="clear: both; text-align: left;">1 cup of evaporated milk (preferbably full cream)</div>1 tsp of tapoica flour (for thickening of the sauce)<br />
<div class="separator" style="clear: both; text-align: left;">Oil for frying</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Seasoning:</div><div class="separator" style="clear: both; text-align: left;">Salt</div><div class="separator" style="clear: both; text-align: left;">Black pepper</div><div class="separator" style="clear: both; text-align: left;">2 tsp Oyster sauce</div><div class="separator" style="clear: both; text-align: left;">3/4 tbsp Plain Flour</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;">Remove shell and devien prawns</div><div class="separator" style="clear: both; text-align: left;">Season it with a pinch of salt and black pepper</div><div class="separator" style="clear: both; text-align: left;">Add 2 tsp of oyster sauce</div><div class="separator" style="clear: both; text-align: left;">Sprinkle 1 tbsp of plain flour</div><div class="separator" style="clear: both; text-align: left;">Mix well and set aside for 10 mins</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat wok under high heat and pour in oil </div><div class="separator" style="clear: both; text-align: left;">Once oil is hot, pour in prawns and fry for a minute until the prawns turn pinkish</div>Scoop up the prawns and drain off excess oil<br />
<br />
Heat up wok under medium fire and put in butter<br />
Put in garlic and stir fry till golden brown<br />
Put in the curry leaves and chilli padi and continue to stir<br />
Add in the prawns and stir fry for a minute<br />
Pour in evaporated milk and let it simmer for a minute<br />
<div class="separator" style="clear: both; text-align: left;">Add in one tbsp of sugar and continue to let it simmer</div>Mix the tapoica flour with some water and pour it in (according to how thick you want your prawns to be)<br />
<div class="separator" style="clear: both; text-align: left;">Heat off and ready to serve!!<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GWdlI1VGMRY/TcK0o6mmtdI/AAAAAAAAAQA/2SzcOWaNCOo/s1600/IMG_1491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="http://1.bp.blogspot.com/-GWdlI1VGMRY/TcK0o6mmtdI/AAAAAAAAAQA/2SzcOWaNCOo/s320/IMG_1491.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>This is no doubt one of the best dish that I've cooked so far!! 2 thumbs up!! There is nothing much that I would change for my recipe but if I am going to cook it again, I will make sure I cook 20 of them!! </div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-64076135726267711542011-04-30T04:10:00.002+08:002011-04-30T14:20:13.686+08:00Cereal Prawns 麦片虾<div dir="ltr" style="text-align: left;" trbidi="on">Cereal prawns is one of a favorite dish among prawn lovers, this dish is available at most Cze Char stall in Singapore or Malaysia and a plate of it and cost up to $25SGD (maybe around 10 prawns only)!! Yeap, it is not a cheap dish and for me, I only ordered it when there is a big group of us eating or for a specific celebration or when there is someone is the group who loves eating prawns!!<br />
<br />
Personally, I think that the dish is overpriced and that is why I decided to give this dish a run for its money! It is the second time I am cooking this dish and the first was a failure and that is why I didn't post it. I shall share with u my learning's and the end of this post.<br />
<br />
You will be amaze that the ingredients for this dish is really simple but it is the cooking that requires some skills.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lHaN7RdcdlU/TbqGb0drqDI/AAAAAAAAAPo/mjFb5RBe2JE/s1600/IMG_1443.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150px" src="http://3.bp.blogspot.com/-lHaN7RdcdlU/TbqGb0drqDI/AAAAAAAAAPo/mjFb5RBe2JE/s200/IMG_1443.JPG" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The main ingredients</td></tr>
</tbody></table>Ingredients: (Serves 2~3)<br />
12 medium prawns <br />
A handful of curry leaves (around 2 stalks)<br />
3 packets of 3in1 cereal<br />
2 gloves of garlic<br />
1 knob of Butter (40~50gram)<br />
Oil for frying the prawns<br />
<br />
Seasoning of prawns:<br />
<a href="http://4.bp.blogspot.com/-uIFsxe_RtFc/TbqGofeQ09I/AAAAAAAAAPw/k8q6KVM4Nc8/s1600/IMG_1445.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" src="http://4.bp.blogspot.com/-uIFsxe_RtFc/TbqGofeQ09I/AAAAAAAAAPw/k8q6KVM4Nc8/s200/IMG_1445.JPG" width="200px" /></a>Salt and black pepper<br />
Tapioca flour<br />
<br />
Directions:<br />
Devien the prawns and leaving the shell in-tact<br />
Cut away the front portion of the head of the prawns<br />
Clean the prawns with water<br />
Marinate the prawns and a pinch of salt and black pepper<br />
Coat a light layer of tapioca flour on the prawns<br />
Set aside for 5 to 10 mins<br />
<br />
Heat up wok and pour in oil<br />
Deep fry the prawns for roughly 1 min or when you see that the prawns turn pink and crisp<br />
Scoop up the prawns and drain the oil from it<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-_8z-g0O8WVo/TbqGr6k99XI/AAAAAAAAAP0/buU2pM0hUew/s1600/IMG_1449.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150px" src="http://2.bp.blogspot.com/-_8z-g0O8WVo/TbqGr6k99XI/AAAAAAAAAP0/buU2pM0hUew/s200/IMG_1449.JPG" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain the oil from the fried prawns</td></tr>
</tbody></table>Remove the excess oil from the frying of the prawns<br />
Heat up the wok and put in the butter and the garlic<br />
Fry the garlic till light brown and add in the curry leaves<br />
Add in prawns and continue to fry for around 2 to 3 mins until you are able to smell the fragrance of the curry leaves<br />
<b>Turn off heat</b> and pour in the cereal mix and continue to fry until all the prawns are coated with cereals<br />
Dish out and serve!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NaIgA7i_M5U/TbqGiC3I8AI/AAAAAAAAAPs/NWspEZ4Hn-4/s1600/IMG_1464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" src="http://2.bp.blogspot.com/-NaIgA7i_M5U/TbqGiC3I8AI/AAAAAAAAAPs/NWspEZ4Hn-4/s320/IMG_1464.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Overall, my cereal prawns is pretty good but it find that it was rather sweet and that is probably due to the sugar inside the 3in1 cereal packets. So my advice is try to use maybe only 2 packets of the 3in1 and top up more plain cereal or just filter away the creamer and sugar of the 3rd packet of 3in1. And lastly, I will not use tapioca flour to coat my prawns cause it gave the prawns a sticky feeling. I will use corn flour or normal flour on my next try. </div>I hope you will give this a try cause it is pretty easy and you will feel satisfy knowing that you are able to cook 麦片虾 at home!! And the best thing is, the cost for this dish is less than $10SGD!! <br />
<br />
*Note: If you want to add some crisp on your cereal, try pan frying your cereal mix (without oil) before adding it to the prawns. </div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0tag:blogger.com,1999:blog-6887831400503019323.post-27693699961952453772011-04-02T23:47:00.004+08:002011-04-24T19:49:32.849+08:00Sweet and Sour Chicken<div dir="ltr" style="text-align: left;" trbidi="on">I've never really tried cooking chicken before and being one of the more common poultry eaten, I decided that I should give it a try! I've always been a fan of sweet and sour and I think it is only right that I should start my first try chicken dish with it!!<br />
I will be using Korean miso paste which my sister in law got it from a Korean Supermarket for my sweet and sour sauce. If you don't plan to use this miso paste often, you can try getting one of those individual mini sized packaging miso paste from NTUC supermarket at the Japanese food section. Miso is actually a term use by the Japanese and Korean for fermented soyabean paste. So, if you have those traditional chinese bean paste, you can use those as well!<br />
<br />
<a href="http://4.bp.blogspot.com/-nYv_rDr_cJc/TZbEjT1fX1I/AAAAAAAAAOc/SUp6KOioGWs/s1600/IMG_1412.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" src="http://4.bp.blogspot.com/-nYv_rDr_cJc/TZbEjT1fX1I/AAAAAAAAAOc/SUp6KOioGWs/s200/IMG_1412.JPG" width="200px" /></a>Ingredients: (serves 2)<br />
2 chicken thighs (cut into small pieces <br />
2 tomatoes <br />
A few slices of ginger (preferably older ginger, tastier)<br />
2 gloves of garlic (chopped into tiny pieces)<br />
Coriander Leaves<br />
1 tbsp of oyster sauce<br />
1/4 cube of chicken stock / salt & pepper <br />
1 tbsp of corn flour<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AIYe2WJq4LM/TZc9br49kRI/AAAAAAAAAOs/EGFuJIBMuG0/s1600/IMG_1416+%25282%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="185px" src="http://1.bp.blogspot.com/-AIYe2WJq4LM/TZc9br49kRI/AAAAAAAAAOs/EGFuJIBMuG0/s200/IMG_1416+%25282%2529.jpg" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Korean Miso Paste</td></tr>
</tbody></table>Oil for frying<br />
<br />
Seasoning for sauce:<br />
<div style="text-align: right;"></div>4 tbsp of ketchup<br />
11/2 tbsp of chili sauce<br />
1 tbsp of sugar<br />
1 tbsp of lime juice <br />
1 tsp of Korean Miso paste <br />
Half bowl of water (approx 300ml)<br />
1 chili padi (cut into small pieces) <i>optional </i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SKRR0Z_TcXk/TZdEd5GovEI/AAAAAAAAAOw/xFyWP0E8pNY/s1600/IMG_1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" src="http://3.bp.blogspot.com/-SKRR0Z_TcXk/TZdEd5GovEI/AAAAAAAAAOw/xFyWP0E8pNY/s200/IMG_1421.JPG" width="200px" /></a></div>Directions:<br />
Wash the chicken thigh<br />
Marinate the chicken with oyster sauce and corn flour<br />
Add in chicken stock or salt and pepper<br />
Mix well and set aside for 15 minutes<br />
<br />
Put all seasoning in a bowl<br />
Mix well and set aside<br />
<br />
Heat up wok with oil over medium fire<br />
Once oil is hot, put in garlic and fry till golden brown (beware not to over fry the garlic, as it will taste bitter)<br />
Add in ginger and continue to stir fry<br />
Pour in the chicken and fry chicken till it turn golden brown (probably a good 8~10 minutes)<br />
Add the combined seasoning, tomatoes and let it simmer for another 8~10 minutes (add water if gravy starts to thicken)<br />
Increase the heat and stir well for one last time<br />
Dish out and garnish with coriander leaves (if you don't like the smell of coriander, you can leave it out)<br />
Serve with rice!!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240px" src="http://2.bp.blogspot.com/-37PyNdGEYjw/TZbD3IbV1pI/AAAAAAAAAOY/0gcW65NEW-E/s320/IMG_1430.JPG" style="margin-left: auto; margin-right: auto;" width="320px" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end product!!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">Hmm... It turn out that my first try on cooking chicken was not successful and I was pretty disappointed with the dish. The sauce was good but the taste of the chicken was disappointing. I didn't do a good job is making sure the chicken was well cooked cause the meat was still too soft and there was still traces of blood when I bit off the meat from the bone. I should have use more oil to fry the chicken until it is really golden brown and then drain off the oil before adding in the seasoning. </div><div class="separator" style="clear: both; text-align: left;">Besides that, I would not use chicken stock to marinate the chicken next time because the taste of the chicken stock didn't go well with the sweet and sour sauce. Salt and pepper would be good enough. And lastly, put more GINGER!! It will taste better! </div><div class="separator" style="clear: both; text-align: left;">I hope my sharing on the outcome of my recipe will stop you from doing the same mistake as me. Aaron still can cook, just that he had a bad day... Will do better next time!! =)</div></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com3tag:blogger.com,1999:blog-6887831400503019323.post-62123231431317249652011-03-31T00:32:00.007+08:002011-04-03T09:50:02.749+08:00Dumpling in Ikan Billis (Anchovies) Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">I enjoy making dumplings and making your own dumplings has its benefits. For example, you can choose what type of ingredients you would like to have and what not to. For myself, I prefer to have some mushrooms and prawns as part of my ingredients as it enhances the texture and the flavor of my dumplings!! And besides putting water chestnuts to for the crunchy feel, I like to add in carrots as well because carrots are healthy stuff!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-7QfIBkgOc3M/TZL4jyWObHI/AAAAAAAAAOI/ukaPQj7TGoY/s1600/IMG_1373.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://4.bp.blogspot.com/-7QfIBkgOc3M/TZL4jyWObHI/AAAAAAAAAOI/ukaPQj7TGoY/s200/IMG_1373.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">carrots, water-chestnuts and mushrooms</td></tr>
</tbody></table>Ingredients: (22 dumplings)<br />
Dumpling Skin<br />
1 Skinless Breast Meat / Minced Meat (Pork or Chicken)<br />
12 Prawns (De-shell, de-vein and cut into small pieces) <br />
Half Carrot (Cubed)<br />
4 Water Chestnuts (Cubed)<br />
3 pieces of medium sized Mushrooms<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-3GZMDRCseJM/TZL-Ofm3f4I/AAAAAAAAAOQ/gDP3qF2KMms/s1600/IMG_1375.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3GZMDRCseJM/TZL-Ofm3f4I/AAAAAAAAAOQ/gDP3qF2KMms/s200/IMG_1375.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this dumpling skin wasn't really good</td></tr>
</tbody></table>Seasoning:<br />
4 tsp Oyster Sauce <br />
Salt & Pepper<br />
1 Egg White<br />
Corn Starch<br />
<br />
Ikan Billis (Anchovies) soup:<br />
<a href="http://aaroncancook.blogspot.com/2011/03/fried-ikan-billis-anchovies.html">Fried anchovies</a> <br />
2 stalks of Cai Xin<br />
1 bowls of water (approx. 500ml) <br />
<br />
Garnishing:<br />
Green Onions / Coriander leaves<br />
Fried onions and garlic<br />
<br />
Directions:<br />
<br />
Making the dumpling:<br />
Mash the chicken breast using the back of your cleaver till the meat turn soft (<i>you can skip this step if you are using minced meat but a friend once told me that minced meat are not healthy as the meat use are not fresh and you have no idea which part of the meat were used to mince it</i>) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HVLCGZw1pjk/TZL54qfSuaI/AAAAAAAAAOM/eInpfQJeplk/s1600/IMG_1379.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-HVLCGZw1pjk/TZL54qfSuaI/AAAAAAAAAOM/eInpfQJeplk/s200/IMG_1379.JPG" width="200" /></a></div>Mix all the ingredients into a bowl<br />
Add in seasoning and mix the ingredients evenly<br />
Scoop a small amount (roughly 11/2 tsp) of the mixture on a dumpling skin<br />
Wrap the dumpling by applying a thin layer of egg york on the edge of the dumpling skin in order for the skin to stick against each other<br />
Continue to do so until you either run out of dumpling skin or meat<br />
<br />
<div style="text-align: left;">Boiling of soup:</div>Bring a pot of water (approx. 500ml) to boil<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-2DY4veHtkls/TZL3_i3PaVI/AAAAAAAAAOE/8uCg00tmfIQ/s1600/IMG_1385.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://2.bp.blogspot.com/-2DY4veHtkls/TZL3_i3PaVI/AAAAAAAAAOE/8uCg00tmfIQ/s200/IMG_1385.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">avoid putting too much filling</td></tr>
</tbody></table>Pour in a handful of fried ikan billis<br />
Let it simmer in low heat for 20 minutes<br />
Add a pinch of salt <br />
Add in 5~7 dumplings<br />
Add in Cai Xin<br />
Close the the wok with a lid and let the dumpling cook for 7 minutes<br />
Once you notice that the dumplings are floating, it's a sign that the dumplings are cooked!!<br />
Dish out into a bowl<br />
Garnish the soup with some coriander, fried onions and garlic<br />
Serve!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-herNWMvaR6k/TZNybcP5VYI/AAAAAAAAAOU/1gyU-mgjgWQ/s1600/IMG_1391+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-herNWMvaR6k/TZNybcP5VYI/AAAAAAAAAOU/1gyU-mgjgWQ/s320/IMG_1391+%25282%2529.jpg" width="320" /></a></div><div style="text-align: center;"><br />
<div style="text-align: left;">The meat of my dumpling was not tender and fragrant enough and that is probably because I didn't a good job pounding the breast meat and marinating it. Even so, I still thoroughly enjoyed the dumplings and wished you are able to share it with me. =)</div></div></div><script type="text/javascript">
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</div><div style="border: medium none;">Anchovies have plenty of health benefits that are valuable to people of all ages. They are rich in calcium, protein, Vitamin D and Vitamin E as well. It is said that three tablespoons of anchovies will give you about 180mg of calcium, which is about one-fifth of an adult's daily calcium requirement. You can read more about the health benefits of anchovies here <a href="http://hubpages.com/hub/Health-Benefits-of-Anchovies.">http://hubpages.com/hub/Health-Benefits-of-Anchovies.</a></div><div style="border: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mkeh-ocO_Y0/TZBbRGQLFrI/AAAAAAAAAM4/ijN9lvkdMaU/s1600/IMG_1323.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-mkeh-ocO_Y0/TZBbRGQLFrI/AAAAAAAAAM4/ijN9lvkdMaU/s200/IMG_1323.JPG" width="200" /></a></div><div style="border: medium none;">Here are the ingredients: (serves 2)</div><div style="border: medium none;">A handful of anchovies</div><div style="border: medium none;">Oil (4~5 tbsp)</div><div style="border: medium none;"><br />
</div><div style="border: medium none;">You might need a small air tight container to store the fried ikan billis like the one shown in my picture on the left.</div><br />
Directions:<br />
<div style="border: medium none;">Wash and soak the anchovies (as the dried variety has high salt content)</div>Dry it using a paper towel (If you need it to dry at a faster pace, heat up the wok without putting any oil and dry it using the heat of the wok)<br />
Heat up the wok and pour in the oil<br />
<div style="border: medium none;">Once the oil is hot, place all anchovies into the wok and fry it</div>Reduce the heat as you don't want to over fry the anchovies<br />
<div style="border: medium none;">Once the anchovies turn to golden brown and crispy, remove and drain the oil from it</div><div style="border: medium none;">Cool and store in bottle<br />
<br />
Note: Try not to store it for too long (not more than 3 days) as the the oil in the fried anchovies will spoil the taste.</div><div style="border: medium none;"><br />
</div><div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CuuVH4Jc_ck/TZBgw0e2q8I/AAAAAAAAANE/7bAig6442CU/s1600/IMG_1337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-CuuVH4Jc_ck/TZBgw0e2q8I/AAAAAAAAANE/7bAig6442CU/s320/IMG_1337.JPG" width="240" /></a></div><div style="border: medium none;"><br />
</div><div style="border: medium none;">You can use these fried anchovies to boil soup or as a topping on your fried rice, noodle or you can even eat it on its own. If you are planning to use it as a topping up, it is best to use those that are freshly fried rather than those that you stored in container. For me, I used it (half the amount in the container) for my noodle soup by boiling the anchovies for a good 15~20 minutes and putting in all my favorite ingredients. And when the noodle was done, I put some on top my noodles as well.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VYNKcogAwGg/TZDTNjkVdjI/AAAAAAAAANQ/iKHwXJtZM4U/s1600/IMG_1348%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" r6="true" src="http://1.bp.blogspot.com/-VYNKcogAwGg/TZDTNjkVdjI/AAAAAAAAANQ/iKHwXJtZM4U/s200/IMG_1348%255B1%255D.JPG" width="200" /></a></div><div style="border: medium none;">The soup was really sweet and it has all the natural goodness of the anchovies packed in it. The additional fried anchovies made my noodle more tasty as well! Stay tune for my next post where I will show you how you can prepare a simple noodle soup using these fried anchovies. =)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Of13xOdUGbw/TZBl5122SyI/AAAAAAAAANM/sXKND7P8La4/s1600/IMG_1353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Of13xOdUGbw/TZBl5122SyI/AAAAAAAAANM/sXKND7P8La4/s200/IMG_1353.JPG" width="200" /></a></div>Nothing left!!</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com1tag:blogger.com,1999:blog-6887831400503019323.post-64516442472888320912011-03-25T23:06:00.003+08:002011-04-02T23:07:19.374+08:00Watercress (Xi Yang Cai) Soup<div dir="ltr" style="text-align: left;" trbidi="on"><div style="border: medium none;"><div style="border: medium none;">I believe that making soup is probably one of the easiest and not to mention healthy way to start learning how to cook. I started out my first cooking adventure with a soup dish (herbal chicken soup) and I hope that this can be your first as well!!</div></div><div style="border: medium none;"><br />
</div><div style="border: medium none;"><div style="border: medium none;">I went to the market this morning to get the ingredients that I used for my soup and I've listed the prices of my items cause I thought it will be very useful for my readers to gauge the expenses used for cooking a simple meal. =)</div></div><div style="border: medium none;"><br />
</div><div style="border: medium none;"><div style="border: medium none;"><div style="border: medium none;">Ingredients: (Serve 2~3)</div></div></div><div style="border: medium none;"><div style="border: medium none;"><div style="border: medium none;">1 chicken breast ($2.30/piece) (you can request them to remove the skin of the chicken and have it cut into pieces)</div></div></div><div style="border: medium none;"><div style="border: medium none;"><div style="border: medium none;">1 chicken bone ($0.50/piece)</div></div></div><div style="border: medium none;"><div style="border: medium none;"><div style="border: medium none;">2 carrots ($0.80) (cut into small chunks)</div></div></div><div style="border: medium none;"><div style="border: medium none;">1 bundle of watercress ($0.80)<a href="https://lh4.googleusercontent.com/-2AcvoXug-hM/TYywpeLqSeI/AAAAAAAAAMc/LT5qFZyne18/s1600/IMG_1289%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="0" src="https://lh4.googleusercontent.com/-2AcvoXug-hM/TYywpeLqSeI/AAAAAAAAAMc/LT5qFZyne18/s200/IMG_1289%255B1%255D.JPG" style="left: 513px; opacity: 0.3; position: absolute; top: 351px; visibility: hidden;" width="0" /></a></div><div style="border: medium none;">A handful of wolf-berries</div></div><div style="border: medium none;"><div style="border: medium none;">A pinch of salt </div></div><div style="border: medium none;"><div style="border: medium none;">2~3 big bowl of water (around 1000ml)<br />
<br />
</div></div><div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-OYCTho-CotA/TYywGNq7lNI/AAAAAAAAAMY/T0rtYfIcDtM/s1600/IMG_1294%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://lh4.googleusercontent.com/-OYCTho-CotA/TYywGNq7lNI/AAAAAAAAAMY/T0rtYfIcDtM/s200/IMG_1294%255B1%255D.JPG" style="cursor: move;" unselectable="on" /></a><a href="https://lh4.googleusercontent.com/-2AcvoXug-hM/TYywpeLqSeI/AAAAAAAAAMc/LT5qFZyne18/s1600/IMG_1289%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://lh4.googleusercontent.com/-2AcvoXug-hM/TYywpeLqSeI/AAAAAAAAAMc/LT5qFZyne18/s200/IMG_1289%255B1%255D.JPG" /></a></div><div style="border: medium none;"><div style="border: medium none;"><br />
</div><div style="border: medium none;">Directions:</div></div><div style="border: medium none;"><div style="border: medium none;">Rinse breast meat and bone with running water and removed any excess fats from the meat</div></div><div style="border: medium none;"><div style="border: medium none;">Boil a pot of water and place the meat and bone into the pot once the water starts to boil</div></div><div style="border: medium none;"><div style="border: medium none;">Boil for a minute and replace the water with a new pot of water (this is to remove those top layer of the meat and bone which might "dirty" your soup)</div></div><div style="border: medium none;"><div style="border: medium none;"><div style="border: medium none;">Once the new pot of water starts to boil, place breast meat, chicken bone, carrots and wolf-berries into the pot.</div></div></div><div style="border: medium none;">Continue to let it boil under medium heat for 20~30 mins</div>Reduce to low heat, put in the watercress and let it simmer for 60~80 mins<br />
Add a pinch of salt for seasoning (you can skip this step if you wish to cut down on salt intake)<br />
Dish out and serve!! (you can just serve with a bowl of white rice and "chilli-padi" for a meal!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I1mZZLW6N8U/TZc6dRjOS5I/AAAAAAAAAOo/jZ2khJ25iVs/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-I1mZZLW6N8U/TZc6dRjOS5I/AAAAAAAAAOo/jZ2khJ25iVs/s320/IMG_1437.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For those who prefer pork to chicken, you can replace the breast meat with spareribs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The total damage for this dish is $4.40 only!! And it serves 2!! So, easy, healthy and economical!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Update: I've updated this post by adding some red dates 红枣 (4~5 pieces) in my soup. Red dates are said to have medical benefits such as protecting your liver and strengthening your muscles, so add a few into your soup to improve your health!</div><img height="0" src="https://lh4.googleusercontent.com/-OYCTho-CotA/TYywGNq7lNI/AAAAAAAAAMY/T0rtYfIcDtM/s200/IMG_1294%255B1%255D.JPG" style="left: 153px; opacity: 0.3; position: absolute; top: 459px; visibility: hidden;" width="0" /></div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com4tag:blogger.com,1999:blog-6887831400503019323.post-50341342240805225712011-03-23T16:03:00.000+08:002011-03-26T14:15:49.658+08:00Chinese Steam Drunken Crab<div dir="ltr" style="text-align: left;" trbidi="on">Today I decided to try my hand on cooking crabs! And I come across a few recipes regarding steam crabs from the internet. After browsing a few, I decided to modify some of the recipe and create one of my own recipe. =)<br />
<br />
<a href="http://4.bp.blogspot.com/-V9nEs0ffndE/TYuKHO0-7MI/AAAAAAAAAMM/PAGQxiIQeU0/s1600/IMG_1265%2B%25282%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587711619527273666" src="http://4.bp.blogspot.com/-V9nEs0ffndE/TYuKHO0-7MI/AAAAAAAAAMM/PAGQxiIQeU0/s320/IMG_1265%2B%25282%2529.jpg" style="cursor: pointer; float: right; height: 218px; margin: 0pt 0pt 10px 10px; width: 320px;" /></a>I bought a crab from a live seafood shop located at Farm Mart (the shop is closed every Thursday). The crab weighted around 0.8kg and it cost me $24. The price of the crab ranges from $20/kg to $35/kg. I find that the prices are comparable to those we find at seafood restaurant but being a guy who loves to cook, I find it more satisfying buying my own crab and cooking it. I chose this poor fellow in my picture and the worker at the seafood helped me out in cutting it to pieces and cleaning it with brush as well! Good service ya...<br />
<br />
Ingredients: (Serve 2)<br />
800g to 1kg Crab (preferably live crab)<br />
2 egg whites<br />
4~5 slices of ginger3 thick spring onion stalks<br />
1/4 cup Chinese wine (Hua Diao wine 花雕酒 or Shao-Hsing wine 绍兴酒)<br />
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<a href="http://3.bp.blogspot.com/-8fhN1LcB_z4/TYoNhBhC7yI/AAAAAAAAAHk/rVkXKyH5pd0/s1600/IMG_1269.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587293148700405538" src="http://3.bp.blogspot.com/-8fhN1LcB_z4/TYoNhBhC7yI/AAAAAAAAAHk/rVkXKyH5pd0/s200/IMG_1269.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>Seasoning:<br />
Shredded Ginger<br />
Chopped Garlic<br />
Chopped Green Onions<br />
4 tbsp Soy Sauce<br />
2 tbsp Chinese wine<br />
1/4 cube of chicken stock<br />
250ml / small bowl of water<br />
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Directions:<br />
Rinse crab with water and arrange it on a plate with a bit of depth<br />
Place the gingers and spring onions on top of the crab<br />
Pour the Chinese wine over the crab<br />
Start boiling water using a big wok<br />
Once the water starts to boil, place the plate of crab into the wok and steam for 8 mins<br />
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Mix all the seasoning in a small bowl or you can choose to boil the water and add in the chicken stock cube and soy sauce<br />
Once the cube of chicken stock has dissolve, place the remaining ingredients like shredded ginger, chopped green onions and garlic into a small bowl<br />
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Pour the seasoning and the egg whites over the crab and steam it again for another 4 mins<br />
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Once you check that the crab has turn red and make sure it is completely cook, dish out and it is ready to serve!<br />
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<a href="http://4.bp.blogspot.com/-lIaU3pdAyUI/TYuAYxEz3gI/AAAAAAAAAME/s2WjgH2Iktg/s1600/IMG_1272%2B%25282%2529.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587700925661961730" src="http://4.bp.blogspot.com/-lIaU3pdAyUI/TYuAYxEz3gI/AAAAAAAAAME/s2WjgH2Iktg/s400/IMG_1272%2B%25282%2529.jpg" style="cursor: pointer; display: block; height: 234px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
For those who like a bit of spiciness in this dish, you can also add in "chilli-padi" in your seasoning. But try not to over do it, as you might spoil the taste of the fresh crab meat.<br />
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The crab meat was tender and juicy and I can really taste the freshness of the scrumptious crab meat as the seasoning of this dish was not too heavy.<br />
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I hope you guys will enjoy the dish as much as I did!</div>Anonymoushttp://www.blogger.com/profile/10206561761694336012noreply@blogger.com0