Thursday, April 28, 2016

Pan Fried Turmeric Chicken

After harvesting some turmeric from the garden ( I love growing my own turmeric in black bags ) WB requested to have his meat pan fried with turmeric.  I have done this many times and seriously one can't get tired of this preparation.  I can cook this everyweek and he will not complain. He loves this preparation !  So be it and I pounded thehomegrown turmeric with shallots and black pepper. Marinate the meat ( it can be chicken, pork or beef ) with the pounded ingredients and add salt and sugar for at least 2 hours. For me, I prefer to marinate the meat overnight so that the meat are deeply flavored by the pounded ingredients .  Before frying , sprinkle some corn flour to the meat for added crispiness.  A very simple dish ,flavorful and finger licking good  :)  

love the crispiness on the outside
and juicy tenderness on the inside,
and every mouthful bursting with turmeric flavor

Pan Fried Turmeric Chicken


2 chicken legs - each leg cut into 4 pieces

2 pieces of fresh turmeric - scrape off skin and cut into slices
4 shallots - peeled and cut into slices
1 tsp of black pepper

Pound (A) coarsely  in a mortar and pestle 

1 tsp sugar
1 tsp salt 

1 tbsp of corn flour

3 tbsp of grapeseed oil for pan frying


Marinate the chicken pieces with the pounded (A) mixture for at least 2 hours or overnight in fridge. Before frying, add 1 tbsp of corn flour to the marinated meat.  Heat 3 tbsp of oil in deep frying pan , once oil is hot,  put in the meat and pan fried till meat is cooked and crisps on the outside.  Use a chopstick to pierce through the meat, if juice oozes out is clear, the meat is cooked.  Dish up and serve with rice.


Wednesday, April 27, 2016

Teochew Ngoh Hiang - Five Spice Meat Rolls

Everyone in the family knows that I am a fan of taro and when I saw this recipe on Wendy's blog . I could not resist but had to try out her recipe Teochew Ngoh Hiang /Five Spice Meat Rolls. I made this after my trip back from Bali .  I have been busy since I took up my photography lessons.  Out most of the time besides Bible classes and other meet up with friends.

When Wild Boar heard that I am making this meat rolls, he say " why don't you stick to the normal lobak instead of adding taro ? "  I replied  " because I am a teochew myself and I have not even tasted this Teochew Ngoh Hiang once "   I told Wendy that I will try her recipe and it was truly good.  Even WB said it is good :)   Flavors packed and the taro gave the meat rolls a soft feel.  Crisps on the outside and tender on the inside.  Lovely , and I will definitely make this again.  After eating the rolls, I feel like a real Teochew  now LOL! silly me.   

a beautiful mixture of minced meat and taro and carrots
and those flavorful and aromatic spices

before steaming 

after steaming

after deep frying...mmmm

P/s thank you to Wendy for sharing such a wonderful teochew dish

Teochew Ngoh Hiang - Five Spice Meat Rolls - recipe taken Wendy (Table For 2 or More )


500g minced pork
100g minced prawns

250g taro,diced
50g carrot shreds
4 water chestnut, finely chopped
2 tbsp  crispy fried shallots

1 large piece of flexible beancurd sheet

1.5 tsp 5 spice powder
1/8 tsp cassia powder ( chinese cinnamon )
1 1/4 or 1 1/2 tsp salt
1 tsp sugar
1/4 tsp white pepper powder
1 tsp light soya sauce
1 tsp dark caramel sauce

1 cup of oil for deep frying


Heat one cup of oil and put in diced taro and fry until taro feels dry but not golden brown. Drain from the oil and let it cool down.

Mix the pork and prawns with seasonings until well combined. Then add in the fried taro, carrot shreds, chestnuts and crispy shallots. Mix well.

Wipe beancurd sheet with a moist cloth and let it air dry. Cut beancurd sheet into 12-18 pieces, or any size you prefer. Spoon in some meat filling and tuck in the sides. Roll up and  place on steaming rack with the seam side down.

Steam the meat rolls on medium heat for 15 mins. Let the meat rolls cool down. You can pack them into airtight bags and freeze them at this point.

On the day of serving, pan fry or deep fry the rolls until golden and fragrant. Slice and serve.


Ibanez Acoustic Bass

My son loves music and he recently he has acquired a new one. When he start work in Singapore, he took his old simple guitar with him and then a year later he bought an electric one .  I heard from his wife that he recently bought another one - ibanez acoustic bass guitar . I heard that it gives warm , full I know why he got himself one. It has a Fisherman Sonicore pickup and SST preamp deliver a fat, punchy sound and the mahogany neck, back, and sides make for a rich low end. It features a spruce top, pearl dot inlays, die-cast chrome tuners, rosewood fretboard and bridge, and an onboard tuner.  No wonder my son is so into this guitar.  I heard he sold off his electric guitar on e-bay and got a good price for it too.  Being a music lover, he guess he knows what he is doing :)

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