Wednesday, December 31, 2008
Monday, December 29, 2008
I did not cook much during this holiday season coz most of the time we ate out or we were invited to eat together with friends….a get together sort of parties :)
I have to post up Daddy’s special dish for us on Christmas Eve dinner…long overdue though ^ * This dish is specially prepared for us…heehee he loves to cook western for us. Adapted from the Pot Roast recipe. He used lamb shoulders instead of beef chucks. While it was cooking in the pot, the aromatic smell from the mixed herbs infused into the pieces of lamb shoulder was really mouthwatering. He stewed it till the lamb shoulders was tender and the gravy absorbed into the carrots and big onions. It was a dish that my Piggies looked forward to. Haha, I wish there were many Christmases in a year (“,)
Thumbs up for this wonderful dish that Daddy took the time to show off his skills in cooking for his Piggies. When we were courting , how come he never cook this dish for me :( ….juz kidding. Thanks Daddy for such a wonderful dish! New Year Eve’s dinner …..what are you cooking for us???
Thursday, December 25, 2008
Monday, December 22, 2008
Saturday, December 20, 2008
You are becoming Japanese!
One simple recipe for tofu:
Put one slab on a a piece of baking paper on the oven plate. Cover it with hot tomato/ketchup sauce, some very finely cut vegetables and covr the lot with shredded cheese:
Tofu pizza for vegetarians!
Friday, December 12, 2008
Wednesday, December 10, 2008
Today, I am going to share with you , my family’s favourite crab dish…hot sweet sour crab. Hope you will like this dish too :)
1 kg mud crabs – cleaned and cut into halves
1 tbsp ground dry chilli paste
3 tbsp sweet sour plum sauce
1.5 tbsp fermented soybean / *tau cheong*
5 pips of garlic – chopped finely
2 tbsp of cut spring onions
Salt to taste
a pinch of fine sugar * optional
* Note: the egg is for thickening the gravy and add oomph to the gravy.
Monday, December 8, 2008
Recently , I learned to cook this dry curry shrimps from a friend. She gave pointers which were valuable in cooking this curry dish. :) It was one fantastic dish and I managed to cook it to the right consistency and the taste was extremely delicious… the combination of the curry paste with added curry leaves, lemongrass , pounded shallots and last but not least the most important ingredient, the coconut milk, has given the curry a uniqueness only the tongue can describe.
½ kg medium sized shrimps – cleaned it and leave the shell on
½ cup of fresh curry paste – from the wet market
Heat up oil in a wok, add in all the ingredients above except the coconut milk and the shrimps. Continue to stir fry the ingredients under small flame till the oil separates and surfaces. Slowly add in the coconut milk and keep stirring and cook till the fragrance of the curry paste has been released. Add in the shrimps and cook till the gravy has thickened and the shrimps is coated with the curry paste. Dish up and serve hot with rice.
Note: This dry curry shrimps goes well with yellow glutinous rice too.
Friday, November 28, 2008
I sliced it as thin as possible so that it will be crunchy and I make sure the oil is hot before dropping them into the wok and fry them till golden brown. Drain on a paper towel before serving . You can eat it with any dippings of spicy nature. I dipped it with Thai Chili Sauce. The tempeh has a slight nutty flavor...I thought it has a stinky fragrant but nope it has a pleasant taste ,infact, the more you eat the more addicted you become!
Crunchy Fermented Soybean Cake aka Tempeh
1 block of tempeh – sliced thinly
oil for deep frying
Thai Chili Sauce
Wednesday, November 26, 2008
After steaming the tofu for 15 - 20 minutes in hot boiling steamer, take out the tofu and make a gravy sauce and pour over the hot tofu.
some chopped scallions,
some chopped chili
½ tsp corn starch,
½ tsp sesame oil
a dash of white pepper
1 tbsp oyster sauce
a drop of dark soy sauce
a dash of white pepper
½ cup of water mixed with ½ tsp of cornstarch
½ tbsp of cooking wine
Monday, November 24, 2008
Wow…can I resist these golden brown banana shrimp cake that looks like little gold nuggets ? Of course, have to wait for it to cool down before I can get to take my first bite into this little gold nugget :)
Tuesday, November 18, 2008
marinade the steak for at least 4 hours
for the sauce to get intimate with the beef ;p
Monday, November 17, 2008
100s of gifts frm every1,
sweet as honey & full of money,
Ingredients for the Coconut Milk Rice
150 ml thick coconut milk - added to 500 ml water or more depends
A few screwpines leaves tie into a knot
A few slices of ginger
A pinch of salt
2 cups of white grain rice – washed and drained dry
Add all the ingredients above together in a rice cooker and cook like you normally cook the plain rice. Watch out for the amount of liquid to be added to the grains. The above is for 4 persons. Too much liquid will make the rice soft and lumpy.
Ingredients for the Anchovies Sambal
10 dry chillies or more if you want it more spicy & hot
1 thumb sized shrimp paste ( belacan )
1 stalk of lemongrass (serai)
* ground the above ingredients into a paste
1 tbsp of tamarind paste (asam jawa) - mixed with a cup of water
2 tsp of brown sugar
Anchovies ( ikan bilis) – I prefer to deep fry it lightly so as it does not smell so fishy
250 gm stinky beans (petai)
Big onions- cut into rings
Hard boiled eggs
Saturday, November 15, 2008
1 kg thick flesh calamari – cleaned and cut into rings
2 egg whites – beat up
(A- spicy flour)½ cup corn flour
1/3 cup plain flour,
1 tbsp of curry powder,
1 tsp salt
millets for coating
Friday, November 14, 2008
Pork Belly Sandwiched With Yam Slices
1 whole yam –peeled and cut into 1.5 in square sizes
-fry the cut yam in hot oil for 5 minutes and drained off oil
1 tbsp of thick black sauce
Dash of white pepper
4 pieces of fermented red beancurd aka ‘nam yee’
5 pips of garlic – chopped finely
2 tbsp of chinese cooking wine
1 tbsp of sugar
1 tbsp of fermented soybean aka ‘tow cheong’
1 cup of water
Mixed the above marinade ingredients together and leave it aside for twenty minutes .
Meanwhile, clean the pork belly and put in hot boiling water till half cook. Take it out and seasoned with thick black sauce and white pepper. Use a fork and poke on the surface of the pork belly to let the sauce infiltered into the meat.
Heat up wok, add a tbsp of oil and lightly fry the strip of meat till cook. Take it out and sliced into 1.5 in square sizes to fit the yam slices. Sandwiched a slice of pork belly with two slices of yam. Do the same to the rest of the meat till all the meat are used up. Arrange them neatly in a bowl. Pour the prepared marinade sauce onto the pork belly yam sandwiches . Cover the bowl with aluminium foil and steamed it for 60 minutes on high flame. Serve it hot with rice.