Foodie

Monday, October 31, 2005

Roast Belly Pork

I have to buy belly pork with skin from the Vietnamese Store and most of the time is very lean and don't look very fresh. The Korean Store's belly pork is the best but it is in strips and a block is not available. Bought a pack and decided to try out 2 strips. The strips are about 1 inch - 2 inch wide and i figured that when roasted it might curl like a shrimp. So, l skewered the pork strip and keep my fingers cross. It turned out pretty good and i prefer the strip because it cooks faster.

Image hosted by Photobucket.com Image hosted by Photobucket.com
Image hosted by Photobucket.com


Ingredients:

2 strips of belly pork with rind preferably 2 inches wide x 8 inches length
4 bamboo skewers
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp five spice powder
1 tsp black pepper
1 tbsp oil
2 cups water + 2 tbsp vinegar(for scalding the rind)


Method:


Skewer the belly pork strip.

Bring 2 cups of water + 2 tbsp vinegar to a boil in a wok. Scald the rind only.

Wipe dry.

In a dry wok, fry salt, garlic powder, 5 spice powder and pepper for a few minutes to marry the flavor. Mix in the sugar and rub this mixture onto the meat.

Leave uncovered, rind side up in the refrigerator overnight to dry out the rind.

Turn on oven to 450 f, rub the rind with oil, and bake for 20 minutes rind side up.

By now the meat should be cooked and the rind is soft enough. Use a carving fork and poke into the soft rind as much as possible.

Turn on the grill and broil the rind at least 4 inches away from the elements. It will take at least 20 - 30 minutes before the rind will be crackling ready. Check now and then and turn meat around for even broiling. Lastly sprinkle some salt on the crackling and continue to broil another 5 minutes.

Let the roast rest for 10 minutes before serving.

Serves
Read More......

Saturday, October 29, 2005

Fried Wonton

Fried wonton using the 'all eggs sang mein' dough does not remain crispy but they are fabulous in soup. If you are planning them to be an appetizer, eaten with chilly sauce, then i would suggest using these Wonton Wrappers.

Image hosted by Photobucket.com

Ingredients:

40–45 pieces wontonn wrappers

Enough oil for deep-frying

Filling

100g shelled prawns, minced(make sure that prawns are wiped really dry)
200g shoulder pork, minced
50g water chestnuts, chopped finely
1 tbsp finely chopped carrot
1 tbsp chopped spring onion
1 egg yolk


Seasoning:

1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
Pinch of pepper
1/2 tsp ground dried sole
1/2 tsp sesame oil
1 tsp corn flour

Dipping sauce (combine):

3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp plum sauce
1 tbsp sugar
1 tbsp lemon juice
1 tbsp toasted sesame seeds (optional)

Method:

Mix all the ingredients for the filling together with the seasonings until well combined and leave in the fridge for 1/2  - 1 hr.

Place one teaspoon of the filling in the centre of each wonton wrapper.

Seal the edges of each wrapper with a bit of water

Fold into a triangle. Wet one end of the longest side of triangle and let the other end meet. Pinch to seal.

Repeat until all wrappers are done.

Heat enough oil in a wok until just hot.

Put in wonton in batches and deep-fry until golden brown in colour.

Remove and drain on paper towels.

Serve the crispy wonton with the dipping sauce or mayonnaise.

To prepare the sauce:

Ccombine all the ingredients for the sauce and mix well.

This sauce is also ideal for any other deep-fried foods.

Serve the crispy wonton in soup of your choice.

Image hosted by Photobucket.com

Serves
Read More......

Steamed Egg Custard

Patience again has the major role here, steam on medium low heat to achieve success. For richness in flavor, reduce the sugar and substitue with 1 tbsp of condensed milk.This custard is good according to the chinese - it will soothe a sore throat , 'yoon' the lungs and the ginger digests. Have this as an after meal dessert and have it piping hot.

Image hosted by Photobucket.com

Ingredients:

6 large Eggs
2 1/2 cups Water
3 - 4 ozs rock sugar
2 inch knob ginger(grate and squeeze)

Method:

1. Dissolve rock sugar in the water, cool a little.

2. Beat egg lightly,stir in syrup and ginger juice.

3. Transfer egg mixture to containers.

4. Steam over medium low heat for 6 minutes until set.(Time may vary to different containers).
Read More......

Friday, October 28, 2005

Cocoa Brownies

I promised my dear friend Lena that i will try this recipe by Alton Brown from Food Network and give her a review. This recipe is a keeper for me. It is like a moist chocolate cake, not too sweet and the best part is, it is so easy to make. Kosher salt is less salty, so use less if fine table salt is used. Like the recipe suggested. do not attempt to cut before it is cooled. Renee could not wait to eat and i have to use a big pizza cutter to cut when it is still slightly warm.

Image hosted by Photobucket.com

Ingredients:

Soft butter, for greasing the pan
Flour, for dusting the buttered pan

4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt

Method:

Preheat the oven to 300 degrees F.

Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.

Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes.

Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean.

When it's done, remove to a rack to cool.

Resist the temptation to cut into it until it's mostly cool.

Serves
Read More......

Thursday, October 27, 2005

Kon Loh Mein

What better ways to eat sang mein than kon loh. Just garlic oil and soya sauce will do but for those who are not health concious, lard is the essence in kon loh. It will be better if you can get hold of some roast pork fat and i can assure you of good eats. Lena, please save your pork fat the next time you make your roast pork. Suggestion of favarite accompaniments with mein would be Braised mushrooms and fried chicken feet, Char Siew, Wantan, Braised Beef(ngau lam), White Chicken, Roast Duck etc.

Image hosted by Photobucket.com Image hosted by Photobucket.com
Image hosted by Photobucket.com



Ingredients:

150 gm sang mein

Seasonings:

1 tsp soya sauce
1 tbsp lard/garlic oil
1 tsp sesame
1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce
a dash of white pepper

Green leafy vegetables like choy sum/shanghai siew pak choy

Method:

Heat a 8 quart pot with 3/4 full of water and bring to high boil.

Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer.

Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking).

When the water comes hack to a boil, put back the mein to heat it up.

Remove and drain, then mix with the seasoning.

Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.


Serves

1 person
Read More......

All Eggs Sang Mein

Mein can be made eggless and this recipe is totally the opposite. I do not use water, the liquid is all eggs. So, this noodle can be considered enriched. To obtain al dente, cooking the mein in the largest pot is important, as large quantity of water is needed and the mein is to 'koh lang hor' - pass through cold water. The mein can be kept in the freezer. It can be deep fried and the mein is then called 'yee mein'.

Image hosted by Photobucket.com

Ingredients:

2 1/2 - 3 cups bread flour
4 eggs
1 tbsp potassium carbonate & sodium bi-carbonate solution

Method:

Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs.

Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet).

Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins.

Knead dough and roll out into rectangular shape, then cut into four equal pieces.

Dust each piece with tapioca flour lightly to prevent sticking.

Cover the pieces with a clean dry tea towel.

Prepare your noodle machine by adjusting the knob with the rollers to the widest setting.

Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest.

Next, set the machine for shredding then shredd the dough.

Repeat this procedure with the rest of the dough.

Toss the noodles lightly in tapioca flour to prevent them from sticking together.

The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.


Serves
Read More......

Saturday, October 22, 2005

Peanuts, Mussels and Pork Congee

A bowl of hot congee on a cold winter day is so comforting. Congee must be eaten very hot and slurpping cannot be avoided. Strangely, congee is eaten on very hot days too. Every chinese dialect has their own version and this recipe is very cantonese.


Image hosted by Photobucket.com

Ingredients:

150g rice, washed.
30 g glutinous rice washed.
5 cups water
50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)
100 g dried mussels - washed and soak in warm water, then cut into small pieces
200 g lean pork

Seasoning:

1 tsp salt
1 tsp sugar
1 tsp oil

Garnishing:

50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine
50 g young ginger, julienne fine
50 g of beehoon, fried in hot oil until puffy
50 g spring onions chopped fine
Sesame oil and pepper to taste

Method:

Put peanuts in a pressure cooker and boil in just enough water for 30 minutes.

Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings.

Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied.

Remove the pork and shred. Return shred to Congee and season to taste.

Dish out and serve hot congee with garnishes.


Serves
Read More......

Friday, October 21, 2005

Souffle Cheesecake

Thank you Rabiit sim for posting this recipe. Indeed this recipe is fluffier becauce the amount of egg yolks are considerably much more than the Cotton Soft Japanese Cheesecake. The absence of superfine/cake flour which is low in gluten does make a difference. I have reduced the cream cheese to 8 ozs (225 gm), making it more friendly user and added 1 tbsp of lemon juice for flavor. Both recipes are a keeper. Thanks again.

Image hosted by Photobucket.com
Image hosted by Photobucket.com

Ingredients:

8" round cake tin

A.

Plain cream cheese 225g,
fresh cream 50ml,
milk 100ml,
butter 80g,

B.

Cornflour 25g,
milk 30ml
lemon juice 1 tbsp

C.

Egg white 150g,
cornflour 10g,
sugar 100g

D.

Egg yolks 138g,


butter and plain flour (for buttering the mould).

Method:

1. Melt A. over a pan of simmering water until the mixture liquefies (stir every 3 minutes), use spatula to stir the mixture well.

2. Mix B. until cornflour dissolves and pours into 1, stir until well-combined. Add in beaten yolks and strain the mixture.

3. Preheat oven to 150°C/300°F. Line bottom of mould with baking parchment paper. Butter the sides of the mould and coat it with plain flour, remove excess flour. If using loose bottom cake tin, cover the outside of the tin with 2 layers of aluminium foil.

4. In a clean bowl (make sure oil less and waterless), beat the egg whites till foamy and add in sugar and cornflour in 3 batches and beat until soft peak.

5. Take 1/3 egg white and stir into the cream cheese mixture to loosen the batter. Pour the remaining egg whites and using cut and fold method quickly fold in the egg whites, do not over fold or else the air in the egg whites will escape.

6. Pour batter into cake tin. Sit the tin in a bigger mould or baking tray. Bake in a bain-marie (water-bath). Water must be boiling hot when poured into the baking tray or bigger mould. Water level should come up to ¾ of the height of the cake tin, at least half if you cannot manage ¾.

7. Put in oven and bake for about 25 minutes or when top is brown, reduce the heat to 125°C/260°F, continue to bake for another 1 hour or until a cake skewer comes out clean. Let the cake cool in the cake tin and remove from tin when cooled and refrigerate (it’s ok to leave the cake in the tin and refrigerate).

Serves
Read More......

Monday, October 17, 2005

Seremban Beef Noodle

This style of beef noodle can only be found in seremban, malaysia. The Mccoy is long gone and the present seller has managed to create one similar and is laughing all the way to the bank. I have my own creation and it is for home cooking. I do not have the whole cow in my recipe as the family does not fancy them and this is a set back to making the gravy as it requires the best broth that the whole cow can produce.

Image hosted by Photobucket.com

Ingredients:

1 lb new york strip steak
1 lb sirlion(to make dried style - ngau yook kone)
1 pkt of Lai Fun(thick vermicelli)

Marinate for ngau yook kone:

2 tbsp soya sauce
1/4 cup sherry/chinese rice wine
1/4 cup sugar
1 tsp black pepper
1/2 tsp 5 spice powder
1 tsp dark soya sauce

1/2 cup oil for frying of ngau yook kone

Garnishings

Fried peanuts
Toasted sesame seeds
Chopped pickled mustard(hum choy)
Chopped chinese celery
Fried chopped garlic
Black soya sauce
Sesame oil
Red vinegar
Chilly sauce

Ingredients for Gravy:

4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)

2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)

2 tbsp of flour

3 tbsp oil

salt and pepper to taste


Method:

Cook 'lai fun' according to package instruction.

To make ngau yook kone

Cut the sirlion steak into strips of 1 1/2 inches.

Marinate with seasonings, the longer the better.

Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.

To prepare New York Strip Steak

Season steak with salt and pepper.

Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare).

Let it rest for 15 mins(tent with aluminium foil) before slicing.

To prepare gravy

Heat oil and make a roux with flour.

Using a whisk, add in the beef broth and keep on stirring until thicken

Add in the instant paste, dark soya sauce and salt and pepper to taste.

Keep gravy on the lowest heat to keep warm.

To serve:

Put warm 'lai fun' in a soup bowl.

Pour in enough of gravy(about 1 cup).

Top with sliced meat and the rest of the garnishings.

Vinegar and chilly sauce is optional

Serves

Read More......

Sunday, October 16, 2005

MeMe

Sorry folks, MeMe is not a dish, so, no recipe. The baton was passed on to me by Foodcrazee to continue. Where should i start because childhood was so............ long ago as anyone who has read my profile knows that I turned sixty this year. All you young bloggers who read my MeMe would have to refer to your parents. uncles, aunties and some grandparents for the matter, to get them to verify mine to their childhood memories and enjoy some bonding time.

The fondest memory is at dawn,standing in front of the stove with the enamel cup waiting for the kopi tiam's boss to fill with Kopi 'O' and a big slab of margarine together with kaya will be on the tiny plate that i have brought. Home I go, as by now hungry 6(brothers and sisters) will be waiting with the sliced white hainanese bread. In a moment, we will have 7 funny expressions on our faces - the bread was sour.

We would opt for 10 cents from MOM and head to school, where we would stop by the Loh See Fun stall and enjoy a bowl. I still prepare this Loh See Fun Seremban Stylefor my children and friends. My siblings although we are all over the world but when we are back in malaysia, seremban is our pilgrimage.

Or we could go to the Chee Cheong Fun man's house which is way to the back, down the road of our home and get some of his most delicious Chee Cheong Fun and Woo Tau Koh. He served them with Teem Cheong(red type) and chilly sauce and the best of all, the Tau Kok Sueen(pickled long beans).

Around lunch time, Hoong Mien, our Yeong Tau Foo man would be coming. He was called so because his face was always flushed. His ware was really special as I have never seen them being sold any where. He had the regular tofu white or fried, fish balls and the specials were - long beans twirled together and a slab of fish meat on top. He did that too for Kangkong(oong choy) and Sawi(choy sum).

Wait and we can hear the Kacang Putih man calling. He will have his table on his turbaned head and we will shout - "Put down quick quick." His table had sections of fried peanuts, muruku, chickpea and vadai. The best part was he did not mind when we took a handful for tasting as the one we paid for came in the longest and slimmest cone which housed only about 10 peanuts. He insisted that my name is LULU and once during my adult life, did manage to meet him and he recognised me - he called me LULU.


There are many more and when we have the opportunity to gather, my brothers and sisters and I will talk and laugh at all the things that happened and what we ate during our childhood. If any of my siblings are reading this, remember the early morning Yum Cha in Toong Chan with Dad where we have to peel the skin of the paus? What about the Chew Chow Chook with the best Hum Choy. Hey, what about the Cheap Matinee in Cathay and the must have - black kua chee and the kanna.


I think i have better pass the baton on before everyone falls asleep reading this grandmother's stories.




Passing the baton over to:



Little Corner of Mine

Precious Moments

Do What I like

ilit Kitchen

Rabbit Sim's Paradise Read More......

Thursday, October 13, 2005

Woon Chai Koh

Fond memories of childhood days when a vendor would come to our home doorsteps with a full basket of bowls. She would use a bamboo stick(lidi), scrape the side and bottom to loosen the koh, then divides it, overturns it onto our plate and then tops with sweet or savory toppings of our choice. It marveled me to see how efficient she was with the stick as she had a group of eager children wanting to be served first.


Image hosted by Photobucket.com


Image hosted by Photobucket.com

Image hosted by Photobucket.com



Ingredients:

(A)

140 g rice flour
1 heaped tbsp sago/tapioca flour
565 ml water
2 tbsp oil
1/2 tsp salt
1/4 tsp alkaline water (for further info - http://www.stomp.com.sg/stfoodiesclub/askthefoodie/16/index.html)

Topping:(1)

6 tbsp oil
2 cloves garlic, lightly bashed
115 g chopped, preserved slated radish
1/4 cup water

Seasoning:

1 tsp sugar
1/4 tsp pepper
1/2 tsp light soy sauce
1/2 tsp sesame oil

Garnishing:

Fried chopped garlic
Chilly sauce

Topping (2)

Garlic oil
soya sauce
Golden/maple/pancake syrup
Chopped fried garlic

Method:

Mix ingredients (A) and blend into a batter. Strain into a large glass bowl.

Microwave on high, 1/2 min at a time until mixture thickens but still runny.

Place lightly greased bowls in a steamer to heat them up.

Fill with the batter and steam over rapidly boiling water for 15 to 20 minutes(depends on how much batter) or until cooked.

Cool the rice cakes well, then remove from cups and scatter topping ingredients over.

Garnish and serve with chilli sauce.

For the topping(1):

Heat oil and saute garlic until fragrant. Add radish and stir-fry, add water and cook over low heat for 1/2 hour. Stir occasionally to prevent burning. Add seasoning and blend well.

Dish out and use as a topping.

For the topping(2)

No cooking is needed, unless you have to make chopped fried garlic

Notes:

In the third picture which has the savory topping, this is not the radish topping that is in the recipe. I had leftover Mui choy with Pork and since i made half recipe, i was lazy to make the radish topping. In fact, i prefer to eat mine sweet.

Serves
Read More......

Wednesday, October 12, 2005

Onde Onde

I have given up hope of eating a good onde onde. it is the grated coconut which has to be grated fresh that gives the onde onde its character. I have tried all sorts of grated coconut and have not found one that is suitable. My search for one has ended. I have found the utensil which grates a fresh coconut to perfection.

Image hosted by Photobucket.com

Ingredients:

270 g glutinous rice flour
55 g tapioca flour
Pinch of salt
200 ml water
1 tbsp oil
1/2 tsp pandan paste
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt

Filling (combine):

100g gula Melaka or palm sugar - chopped into /small fine pieces
1 tbsp soft brown sugar

Method

Boil together the tapioca flour, oil and 200 ml water over low heat. Keep stirring till only 3/4 cooked. Allow mixture to turn transparent.

Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan paste, salt and green food coloring.

Stir well and knead to form a firm smooth dough. If dough is too soft , add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.

Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

Scoop up the onde-onde with a perforated ladle, dab ladle over dry cloth and then toss onde onde in grated coconut.

Repeat with the rest of the dough.

Serves
Read More......

Sunday, October 09, 2005

Taro Cake - Woo Tau Koh

Homemade is always so much better as the ones bought for breakfast or tea are often inferior in taste. Years ago there was a lady who sells the kind that i like best in Taman Selera, Old Town, Petaling Jaya. I have sort of replicated the recipe to the best i think it should be. This cake aka koh has many variations and the toppings too have no limitiations. I have eaten a version without toppings but it is served with a minced meat sauce. There is one which cooked black eye peas is added and that is quite pleasant as the peas behave the same as a mashed taro. Some of the toppings are lap yoke, dried prawns, peanuts, choy poh, fried shallots, fresh red chillies and chopped spring onions and i like only dried prawns, fried shallots and spring onions. Would love to have fresh red chillies, only i can get them.

Image hosted by Photobucket.com

Ingredients:

250g yam, diced and coat with 1 tsp 5 spice powder
1 cup water

(B) Mix together and sieve:

125g rice flour
20g tapioca flour
1 cup water
1/4 tsp potassium carbonate & sodium bi-carbonate solution(optional)
150 g yam, sliced thin, steam then mashed

Seasoning:

1 tbsp chicken stock granules
1 tsp soya sauce
1 tsp salt
1 tsp sesame oil
Dash of pepper
1 tsp sugar

For garnishing:

100 dried prawns, soaked and chopped coarsely - use the food processor
4 shallots, sliced and mix with 1 tsp oil, microwave on high until crispy
2 stalks spring onions, chopped
2 red chillies, chopped

Chilli sauce :

10 red chillies, (chop or blend in the food processor)
2 tbsp tomato ketchup
1 tbsp sugar
2 tsp salt
2 tbsp lemon/lime juice (can be substitue with vinegar)


Method:

Heat 4 tbsp oil and saute dried prawns till fragrant. Remove 3/4 and set aside for garnishing.

Add 2 tbsp oil to the remaining oil in the wok, add diced yam and stir fry well. Mix in water and bring to a boil.

Add in (B) and seasoning and cook till batter is fairly thick.

Pour thick batter into a well-greased 25cm round tray.

Steam till kuih is set and cooked through. Spread the garnishing on top and press lightly. Leave aside to cool.

Serve yam cake with chilli sauce.

Serves
Read More......

Saturday, October 08, 2005

Steamed Eggs

The ingredients are simple, just egg, water and seasoning but the crucial part is in the steaming. A slow simmer is needed as the result should be soft and smooth. Turn on the heat higher with impatience and you will get disaster - overcooked. You could substitute water with soya bean milk and stock/broth si delicious too.

Image hosted by Photobucket.com

Ingredients:

2 eggs
200 ml water
1 tsp sherry
1/2 tsp salt
a dash of white pepper
a tsp of sesame oil
1 tsp of soya sauce
chopped spring onions for garnishing

Method:

Bring water to boil in a steamer and turn down heat to low simmer.

Beat eggs, water, sherry and salt with a fork or a pair of chopsticks(a whisk creates too much foam). Sieve into a 6 inch deep dish and put to steam.

The time it takes to cook depends on heat of the water. Have patience and the eggs will be done when it is no more runny when a knife is inserted in the center or from experience, shake the dish and it will jiggle but will be firm.

Remove and sprinkle will sesame oil, soya sauce and spring onions.

Serve while it is hot.

Serves
Read More......

Friday, October 07, 2005

Acar

This dish is quite laborious but the time taken is well spent as it goes well as an accompaniment to any spicy meal or eaten by itself. Use it as a dip with prawn crackers which is one of the favorites of The Chinese New Year. The vegetables i used are must have but other vegetables like cauliflower, french beans, fresh red and green chillies, whole shallots are good additions.

Image hosted by Photobucket.com

Ingredients:

Vegetables:

400g cucumber(kirby, japanese or english)
200g cabbage
200g carrot
100g long beans

Vinegar mixture for blanching the vegetables:

300ml vinegar
500ml water
3 tbsp sugar
1 tbsp salt

Ground spices :(Blend until it becomes a paste)

8 shallots
4 cloves garlic
2cm piece fresh turmeric root
2cm piece galangal
3 candlenuts
20 dried chillies (soak in hot water)
2 stalks lemon grass
1 tsp roasted belacan

10・5 tbsp roasted pounded peanuts
3 tbsp roasted sesame seeds

4 tbsp oil

Seasoning :

2 tbsp of tamarind(soak with 4 tbsp water and sieved)
5 tbsp sugar
2 tbsp vinegar
salt to taste

Method:

Quarter the cucumber lengthwise without peeling them. Remove its core and cut into1 inch long strips.

Cut long beans into 1 inch length.

Remove the center stem of cabbage and cut them into 1 inch pieces. Tear the leaves into 2 inch squares.

Julienne carrots into fine strips of 1 inch in length.

Bring water, vinegar, sugar and salt to a boil.

Scald the vegetables following the this order:

1. long beans

2. Cucumber

3. Carrots

4. Cabbage

Remove and drain.

The cucumber and cabbage have to be squeezed to rid of as much excess liquid as possible.

Heat the 4 tablespoons oil in a wok and saute the ground spices until aromatic.

Add seasoning and bring to a quick boil, turn off the heat and allow to cool completely.

Add in all the prepared vegetables. Stir to mix and bottle the acar.

Allow the acar to pickle for a day.

Just before serving mix in sesame seeds and roasted pounded ground peanuts

Serves
Read More......

Thursday, October 06, 2005

Bouncy Beef Balls



These beef balls are crunchy and bouncy but somehow i prefer the pork balls which are tastier. It could be the cuts of beef that determines the flavor. Any how, i do not have to buy those frozen beef balls which are pretty expensive. For information, here is a picture of Accord and according to the literature at the back of the pack 'Accord is a blend of special phosphates which bind and emulsify comminuted meat. Hence it can retain moisture, flavor and juiciness of the meat protein. When cooked, Accord makes the meat emulsion softer with better adhesion and less tendency to render out Accord is suitable for making sausages, meat balls and meat loaves.' Ingredients: Pyrophosphate and Potassium Phosphate.


Ingredients:
2 lbs lean beef
4 tbsp fish sauce
1 tsp salt
1 tbsp sugar
1 tbsp oil
4 tbsp cornflour
2 1/2 tsp baking powder
1/2 tsp Accord
1/3 cup water
1 tsp white pepper freshly grind


Method:

1. Wash and pat dry meat, cut to smaller pieces.
2. Mince in a food processor till it becomes a paste. Add a tablespoon of water at a time, to ensure smooth blend (not to much) If food processor is not heavy duty, try divide it in 2 portion.
3. Mix other ingredients together to liquid (except pepper).
4. Transfer meat paste to cake mixer and using paddle, beat at high speed.
5. Pour liquid mixture to mince meat and beat till well blended.
6. Cover meat with clink wrapand leave in the frezzer for 30 minutes.
7. Boil lots of water in deep pot or wok. Take out meat from freezer, add pepper, stir well.
8. When the water comes to a boil, turn off the heat.
9. Use one hand to hold some meat , form balls by pushing through thumb and index finger. Use a wet spoon to scoop and drop it in the hot water Continue until almost full in pot/wok (leave enough room forballs to float).(Balance of meat is to be put back into freezer until ready to make into balls)
10. Turn on the fire and simmer slowly. When the balls start to float, let them cook further for few more second (cooked balls should not be pink inside). Remove and let them cool in cold water.
10. Bring the water back to the boil and repeat with the remaining meat.

Serves
Read More......

Sunday, October 02, 2005

Asam Laksa

The ingredients for the ground spices are not readily available here, so i make my asam laksa using Hup Loong Asam Laksa and for the fish, canned sardines and tuna. If I am back in Malaysia i will certainly cook asam laksa following the recipe below.

Image hosted by Photobucket.com

Ingredients:

A)
Ground spice ingredients
15 fresh red chillies
15 dried red chillies
150g shallots
10 cloves garlic
40g galangal (lengkuas)
2cm knob fresh turmeric root
1 tsp belacan stock granules

(B)
4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice
300ml water
10 sprigs polygonum leaves (daun kesom)
3 pieces dried tamarind skin (asam keping)
3 stalks lemon grass, lightly smashed
1.8 litres water

(C)
1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned
1 cup water
1 kg fresh laksa noodles

Seasoning
2 tbsp sugar or to taste
Salt to taste

Garnishing
1 wild ginger bud (bunga kantan), halved and finely shredded
1 cucumber shredded
1/2 pineapple, sliced and shredded
1 onion, finely sliced.
2 red chillies, seeded and sliced
A few sprigs mint leaves (daun pudina)
Prawn paste (har koe), diluted with water to a drizzle consistency


Method:

Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside.

Put tamarind juice, ground ingredients (A), water and fish stock in a pot.

Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes.

Add the flaked fish and seasoning to taste.

Continue to simmer for an extra 10 minutes.

To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute.

Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish.

Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately.

The easy way out to Asam Laksa

Image hosted by Photobucket.com

cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty.

ENJOY


Serves
Read More......

Kim Possible Birthday Cake

I made this birthday cake for Raven's seventh birthday and her favorite cartoon character is Kim Possible. You should see the delight in her face when the cake was presented and i am glad she recognized the character despite of my non-professional skill in icing the cake. I had to homemake piping gel and this buttercream recipe has not failed everytime i make it. I have to resolve using a boxed cake as all of you know that i have a handful or rather 2 laptops.



Image hosted by Photobucket.com

Ingredients:

Cake:

Follow the instructions of any boxed cake and bake in 13" x 9" cake pan.

Frosting:

2 cups Crisco Shortening(butter flavor)
1 stick (8 tablespoons) butter , slightly soft but not mushy
1/4 to 1/2 cup heavy whipping cream
2 tsp. vanilla
2 pounds (8 cups) powdered sugar, sifted (measure, then sift)

Method:

In your mixer bowl, beat the shortening until it's smooth, add the butter and beat together until smooth and light and fluffy. Add smaller amount of the heavy cream indicated in the recipe and the vanilla and mix well. Add half the powdered sugar and mix for 5 minutes on low-med. speed. Add remaining sugar and mix well. Add more cream or powdered sugar if necessary to adjust the consistency.

Homemade Piping gel:

1 envelopes (2 tablespoons) Knox unflavored gelatin
1 tablespoons cold water
2 cups light Karo syrup

1. Sprinkle the gelatin over the cold water in a small saucepan and let set for about 5 minutes. Heat on low until the gelatin has become clear/dissolved - DO NOT BOIL.
2. Add the syrup and heat thoroughly.
3. Cool and store, refrigerated, for up to 2 months.

To Color: Add coloring paste/gel or food coloring drops to get desired color.
To Use: Put in icing bag, plastic squeeze bottle and decorate.

Iced the cake with the buttercream and pipe in the outline design for cartoon character, Kim Possible and then fill in design with colored piping gel.

Note for buttercream:

For warm weather: As a general rule, buttercream does not hold-up well in warm, humid weather. Tami's Buttercream(from baking911.com) will hold up better if you use all shortening instead of butter. (Substitute the butter in the recipe with shortening and in addition, add in the shortening called for in the recipe). Also, substitute 1/4 cup powdered sugar with meringue powder.

Serves
Read More......

Saturday, October 01, 2005

Cotton Soft Japanese Cheesecake

I have to thank Edith for posting this recipe. I have changed the fresh milk to fresh heavy whipping cream and the method of preparation. I use whatever brand of cream cheese that is on sale. The cheesecake turned out very well and i have dressed with fresh whipped cream and a strawberry topping. I made the cheesecake a day ahead and dressed it the next day when we had guests from Las Vegas visiting. I wonder if the texture is fluffy when eaten fresh as mine cuts beautifully for it was slightly densed.

Image hosted by Photobucket.com Image hosted by Photobucket.comImage hosted by Photobucket.com

Ingredients:

250g cream cheese
50g butter
100ml heavy whipping cream
60g superfine flour
20g cornflour
6 egg yolks
1 tbsp lemon juice
1 tsp of lemon zest
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
140g fine granulated sugar(divide into 2, one half for the egg yolk mixture and the other for the egg whites)

Frosting:

2 cups heavy whipping cream
2 tbsp sugar

Topping:

1 cup of frozen strawberry
2 tbsp sugar
1 pkt of gelatin
1 tbsp water

Method:

1. Preheat oven at 300 F and bring a kettle of water to a boil.

2. Lightly grease and line the bottom and sides which should be 1 1/2 " above the rim of a 8" pan with greaseproof paper.

3. Melt cream cheese, butter and heavy whipping cream in a double boiler.

43. Cool the mixture. over iced bath.

5. Fold in the flours, egg yolks, sugar,lemon juice, salt and zest and mix well.

6. Whisk egg white until foamy, then add in cream of tartar and whisk on the highest speed.

7. Add in the sugar gradually and whisk until soft peaks form.(if lifted with the whisk, the white should have a curve tip)

8. Add 1/3 of the whisked egg white into the cream cheese mixture in 4. Mix it really well with the biggest spatula available.

9. Fold in the rest of the egg white and then FOLD in, from the center to the sides and not forgeting the bottom of bowl. Do not overmix.

10. Pour into a 8” round cake pan . Line a roasting pan with a kitchen cloth at the bottom and place cake pan on the cloth. Place roasting pan in the preheated oven and pour boiling water into the roasting pan. Water level should be half way of cake pan.

11 Bake cheese cake for 1 hrs 30 mins or until set or golden brown.

12. Leave in the oven with door ajar for an hour until cake cools.

13. Take it out of oven and turn cake out of cake pan. Wrap with aluminium foil and leave in the fridge.

For the Topping:

1. Thaw the strawberries and then pass through the sieve.

2. Bloom the gelatin with water.

3. Cook the strained strawberries with the sugar and when mixture boils, turn fire to low and add in gelatin. Cook until gelatin melts. (cool mixture in iced water before using)

Frosting:

1. Whisked the heavy whipping cream in the highest speed until soft peak(do not overwhipped, under whipped would be desirable, finish whipping by hand, whipped cream will turn to butter if overwhipped). Add in sugar.

2. Iced the cheesecake with the whipped cream and pour the cooled strawberry gelatin mixture on the top of cake. ENJOY




Serves
Read More......
Related Posts Plugin for WordPress, Blogger...