Stuffed Taufu Pok with pork & chives

 

Ingredient

• 15-20 taufu pok
• 350g minced pork
• 100gm chives, chopped
• 2 shallots, chopped
• 1 chopped coriander leaves - optional
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp corn flour
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• Pinch of pepper

Method

1. Combine minced pork, chives, shallots, coriander leaves, salt, sugar, cornflour, sesame oil and pepper. Mix well.
2. Make a small hole in taufu pok and stuff in filling. 
3. Heat some oil in wok. Add in stuffed taufu pok and fry until golden brown. 
4. Heat wok with a bit oil, Add some ikan bilis (dry anchovies) till golden. Add water (3-4 cups and bring to boil. Add in taufu pok and cook for 10mins at low heat until the sauce reduced slightly. Add bit of salt & Ajinomoto to your taste. Served hot with rice. 

Enjoy 😋

Shrimp paste fried chicken wings & winged bean (Four angled beand)

Fried Noodle with Turmerick Podwer

Chicken with Cha Siaw Sauce

Chinese New Year 2015 - Year of Goat

Lou Sang with Chey's family on 8th day of CNY

 Gula melaka coconut With longan jelly

Youn Tai (Stew Pork Leg)with mushroom & vegetable

Brocoli with mushroom & abalone

Lou Sang with Yong's family on CNY Aeve

One Dish Rice " Yau Mei Fun"

Ingredients
2 Chicken ththigh or 200g chicken breast - cut into small pices. Marinate with black soya,pepper, sesame oil and a pich of salt.

6 Dry oyster - Soak in water for 15 min, drain the water and cut into two.

5 Dry mushroom - Soak in water for 15 min, drain the water and cut into strips.

1 big tin of stew pork (can getcfrom most supermarket).

2 Chinese sausage - cut into small slices.

20g Dry prawm - Soak in water for 5 min and drain

3 Cup of rice

Method
1.Heat up a pan with bit of oil. Fried dry prawn and mushroom for 1 min. Follow by chinese sausage fried for another 1 min.

2. Prepared rice cooker, wash rice add in all ingrediens except chicken bring to cook.

3. When the rice start boiling, add in the marinate chicken. Wait till till cook and served hot.

Cabbage with Ham, Chicken & Carrot.

Cabbage bring to boil till soft.  Remove and place into cold water and drain dry. Marinate the chicken breast with saseme oil, salt and pepper. Use a few cacabbage and place in chicken, ham, carrot.  Wrap it tight Into a roll till all done.

Arrange the cabbage rolls into a pan and fill with 2 cup water bring to boiled for 8-10 minutes. Add oyster sauce and cornstarch to ticken the sauce. 

Deep Fried Chicken with Shrimp Paste Powder

Bough this from Singapore In Bedok

1.Add some cold watermake make sauce.Spread the sauce evenly ovchicken pieces, place in fridge to season for 1-2 hours.

2.Heat up oil in the wok, fry the chicken pieces using medium flame till golden brown. 

Roti Paratha with Cheese and Onion

Roti Paratha with Cheese and Onion served hot. 

Ingredients : onions, frozen paratha, cheese slices 

dice onions and fried with 1 tablespoon of oil for 3 minutes or until fragrant. Put a side. 

STEP 1 : heat frying pan with a bit of oil, and place the frozen roti paratha. 

STEP 2 : flip over once the other side is golden brown.

STEP 3 : add cheese slices, onion and pepper. ( optional : spread of tomato puree on paratha before adding cheese slices and onions)

STEP 4 : fold over the roti paratha into half and cook till golden brown for both sides

NYONYA ACAR (VEGETABLE PICKLE) - MFF PENANG #4

Acar is my favourite, and this is my 1st attempt to make Acar. Acar is a type of vegetable pickle/salad popular in Malaysia too. Made from different vegetables like cucumbers, long beans, carrots, cabbage and is pickled with spicy paste and vinegar. Ground peanuts and sesame seeds are also added to this dish. Acar is commonly served as a condiment to be eaten with a main course. This is a great vegetarian dish too.

 My creation on ingredients I have in hand. (Left over ingredients from otak otak recipe)

Ingredients :

1 cucumber - (removed the seeds) and cut into 4cm strips
150g cabbage leaves, tear into large pieces
2 carrots cut into 4cm strips
150g long beans, cut into 4cm strips

200g pineapples. cut into 4cm strip

To make into paste:

6-8 fresh chillies
8 dried chillies –soak in hot water until soft
5 shallots
4 cloves garlic
2 cm X3 fresh turmeric root/3 tbsp ground turmeric
1” galangal (lengkuas)
3 candlenuts (buah keras) - Optional
3 stalk lemon grass, sliced finely
1” of shrimp paste (belachan) - optional

Vinegar mixture:

1 cup of white vinegar
1 cup water
6 tbsp. sugar (more if you like it sweeter)
1 tsp salt
200g roasted peanuts, skinned and pounded
5 tbsp roasted sesame seeds

For blanching the vegetables:

600ml water
400ml vinegar
2 tbsp salt
2 tbsp sugar

Method

1. All the vegetables need to be cut into single manageable pieces.

2. Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except pineapples) one type at a time for 1 minute. Remove, draining thoroughly and dry them on  a clean kitchen towel, squeezed the water out of the vegetable (or you may dry under the sun for 2-3 hours to dry) and set it aside.
3. Roughly crush the peanuts and set aside.

4. Dry roast the sesame seeds in pan, cool and set aside.

5. Prepare the spice paste by blend/pounding the spices. Then dry fry until fragrant. Add the vinegar, sugar (be careful, will turn dark if over cook the sugar) and salt, then leave to cool completely. Check seasoning as you might need to add more sugar to it.
4. Stir in all the prepared vegetables and pineapple. Allow to cool and store in a clean jar and refrigerate.. Add peanuts and sprinkle on the sesame seeds just before serving.

 

PENANG OTAK OTAK - MFF PENANG #3

 Recipe adapted by Travellingfoodies

For wrapping
10 pieces of banana leaves, each about 18 x 20 cm
10 toothpicks with pointed ends (traditionally, the hardened mid-rib of coconut leaves were used)
20 daun kaduk (daon kadok). choose the younger leaves which are more pungent(

For the custard paste
500g of fresh fish meat, ikan tenggiri or other white fish varieties, cut into small chunks
250 ml thick coconut milk
2 eggs, lightly beaten
2 heaped tbsp of rice flour
6-8 daun limau purut, finely julienned (I find it easier to use scissors to snip)
1 tbsp sugar
1 tsp salt

For the Rempah
15 shallots, peeled and sliced
5 cloves garlic, peeled and sliced
5-6 fresh red chilies, deseeded and sliced (for more heat, leave the seeds on)
10-12 dried red chilies, soaked in hot water until soften and drained
thumb-length knob of lengkwas (galangal), peeled and sliced finely
thumb-length knob of kunyit (tumeric), peeled and sliced finely
3 batons seray (lemongrass), lower white portion only, sliced finely
2 tsp of toasted belacan, crushed coarsely into powder

Toasting of belacan can be easily done over placing the pieces of belacan over a piece of aluminium foil in old wok or kuali. The unmistakable aroma would tell you that it is ready!

Method
1.To prepare rempah, blend all the ingredients into a fine paste.
2.To prepare otak filling, place all custard paste ingredients and rempah in a large bowl and mix well.
3.Cover the mixing bowl with clingfilm and leave to marinate in the fridge for at least 4 hours, preferably overnight.
4.To prepare banana leaves, carefully wilt the cut out pieces of banana leaves over a gentle flame or in a wok of boiling water to soften them. Pat dry and set aside.
5.To wrap, first place a piece of banana leaf over a flat surface.
6.Place 1-2 pieces of daon kadok as the base and scoop generously 2-3 tbsp of marinated otak filling over the leaves.
7.Bring up the two longer sides of the banana leaf and with the other hand, fold over the shorter end of the piece to meet in the centre and repeat for the other side. Fasten parcel with a toothpick.
8.Repeat procedure until all the ingredients and banana leaves are used up.
9.Steam the otak parcels over rapidly boiling water and high heat for 10-15 min.
10.Serve immediately with rice, bread or on its own as a snack.

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodies

Penang Asam Laksa - MFF PENANG #2

    Use 1 packet of Ikan Brand (200gm) Perencah Asam Laksa and add 800 - 1000 ml water, bring to boiled for 5 miunte. (Served 4 persons).

 Usually I use 1 big can of tomato sardine (very convenience and it taste good too).but this time I bought some fresh fish from market. So, I just clean the 5 fishes and bring to boil for 10 minutes till it is cooked. I remove the fish meat from the bones and  put into the Assam Laksa soup. Bring to boil for another 5 minute. Add 2 tbsp of fish sauce. Soup is ready now.

Ready to served hot with assam laksa noodle. (Cook in boiling water for 5-8 minute till it is soft)

Served with onion, ginger flower (bugua kentang), mint leaves, pineapple, cucumber and prawn paste.

Super fast, easy (using can of sardine) and Yummy too!

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travellingfoodi

Burnt Bottom Rice Vermicelli with Mince Pork Gravy - MFF SABAH #13

 

Recipe adapted from Wendyinkk

Ingredients (Serves 6) - Some modified

300gm rice vermicelli (6 slices)

7-8 eggs (beaten lightly and season with dash of pepper & pinch of  salt)

 2 shallot, chopped fine

 5 garlic clove, chopped fine

250gm lean pork, sliced thinly - (I use mince pork)

Marinate for the mince pork:

1 tsp salt

1 tsp sesame oil

dash of pepper

  

 Gravy

 3-4 tbsp corn starch

 5 bowl of water (1000 ml water)

1 tbsp oyster sauce

1 tsp sugar

2 tbsp Chinese wine

2 tbsp. chicken stock

1 tsp black tick soya sauce

 dash of pepper to taste

 

 METHOD -Some modified  
Soak the rice vermicelli in water till soften

• Boil water in a pan and soak the rice vermicelli in warm water about 5 minute.
• Put 1 tsp of cooking oil and fried the rice vermicelli for 1-2 minute before flipping other side for   few times.
• Fried the rice vermicelli till slightly burnt.

 

 Note : I find this way can get the rice vermicelli more burn & easy to handle later.

• Beat the eggs with dash of pepper & pinch of salt
• Heat up the work and pour the egg into the work, making sure the fire is at medium low.
• Gently place the vermicelli (ready burn) in the centre of the egg and let cook for another minute before flipping the whole egg and noodle so the vermicelli will be at the bottom.
• Once the vermicelli takes on some golden colour and crisp up a bit, dish out on a big bowl with the egg side up, set aside. 

 

• Marinate the mince pork with salt, sesame oil and pepper.
• Prepare the gravy, mixing everything together and making sure no lumps.
• Now add a little more oil, and heat at medium low. Add in garlic and shallots and cook till fragrant. Add in marinated mince pork and stir to all cooked. 
• Add in the prepared gravy and cook till it thickens.
• Dish up the mince pork over the egg and scoop gravy and drizzle all over. Serve while still hot!

I am submitting this post to MFF, Sabah month,

                                               Hosted by Mary Chey of A Pepper's Love.