Authentic Malaysian Cuisine & Food Recipes

Steamed Egg Custard with Pork

2008-02-03T15:35:00.000+08:00

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!

Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely

Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies

Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.

Technorati Tags: recipe, chinese food, egg custard, minced pork

Fried Sweet and Sour Spareribs

2007-05-24T08:38:00.000+08:00

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water

Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.

Technorati Tags: recipe, chinese food, sweet and sour, spareribs

Penang Trip Food Gallery

2007-05-09T00:10:00.000+08:00

I went back yesterday to my hometown for a short business trip and took the opportunity to partake on some of my all time favorite food with a colleague of mine. I must say we returned back with our stomach full to the brim and mouth lingering with an unforgettable array of delightful tastes.

Luckily I remembered to take my faithful camera with me this time and here is a montage of good old Penang food for your viewing pleasure:

Technorati Tags: penang food, indian food, food pictures

Aromatic Chicken Masala

2007-04-26T02:20:00.000+08:00

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!

Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil

Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.

Technorati Tags: recipe, indian food, main dish, chicken masala

My Friend's Cooking Supplies Online Store

2007-04-24T01:11:00.000+08:00

I had the pleasure of rekindling my friendship with Lawrence which is an old school mate of mine recently via her blogger betterhalf Erina. I got to know that they running an online store selling baking and cooking supplies straight from my hometown Penang.

So today I thought of sharing his humble store with all of you in case if you ever need any supplies, you can just pop by their store. At the time of writing, I can tell you that their strength lies in Bakery ingredients and utensils featuring items such as premixes and flavorings to various shapes of cake moulds.

All major credit cards are accepted at their store but in regards to delivery, I believe they are focused to within Malaysia for the ingredients but other non-perishable items should be worldwide.

One particular thing I love about their site is that they feature videos of cooking demos which are surely worth viewing. To find out more, head over to their store named Cooking Island.

Soto Ayam with Rice Noodles

2007-04-06T10:57:00.000+08:00

Once again I apologize for the lack of updates as life have kept me extremely busy both offline and online. I will not neglect this beloved blog and hobby of mine but updates will not be as frequent as before.

That being said, whenever I do update, it will be a unique recipe for sure such as today's Soto Ayam recipe or chicken soup with rice noodles. This is a delicacy among the Malay community and one of my favorite too for its tantalizing rich taste. I have tried cooking this in the past with all sorts of noodles which you can also do so according to your preferred choice.

Ingredients
2 Medium sized Onions - chopped coarsely
3 Garlic ClovesGarlic Cloves
- chopped finely
1cm GingerGinger
- chop finely
1 tbsp Macademia Nuts - chopped finely
1 tsp Coriander PowderCoriander Powder

1 tsp Chili Paste
500g Chicken parts - bite-size pieces
6 cups Water
1 tsp Salt
1/2 tsp ground White PepperWhite Pepper

2 cups Rice Noodles - cooked
2 cups Bean SproutsBean Sprouts

2 Hard boiled EggsEggs
- sliced into half
Spring Onions - for garnishing
Oil

Directions
1] Heat oil in wok and fry onions, garlic and ginger until fragrant.
2] Add macademia nuts, coriander powder and chili paste.
3] Stir fry for 3 minutes.
4] Add chicken parts and stir fry for 5 minutes.
5] Add water, bring to boil and simmer for 45 minutes.
6] Remove chicken parts, strip meat from bones, discard skin and bones.
7] Strain stock and return to boil.
8] Add salt and pepper to taste.
9] Place noodles, bean sprouts and chicken meat in bowls and pour soup over.
10] Garnish with spring onions and egg.
11] Serve hot.

Note:
- If ingredients are followed exactly, this should be perfect for 4 person.
- You can also use fried shallots and cut red chilies as garnishing.

Technorati Tags: recipe, malay food, chicken soup, soto ayam

Savory Char Hor Fun

2007-03-27T12:36:00.000+08:00

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.

Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side

Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.

Technorati Tags: recipe, chinese food, char hor fun, hawker

Spicy Baked Ginger Chicken

2007-03-21T13:18:00.000+08:00

Firstly I would like to apologize for the lack of updates as I was busy with my other blog projects in my attempt to earn money online which has been quite interesting. I've also not been cooking much lately with my better-half travelling overseas to participate in exhibitions but I did managed to whip up a snack yesterday for some friends who came over my place for a mahjong session.

This Spicy Baked Ginger Chicken recipe is for me a Malaysian version of Buffalo Wings but in this instance I used a whole chicken instead of just wings although you can just use wings if you prefer them. The secret to this recipe is not to be stingy with the sauce during baking but be wary not to make it too wet cause I find it tastier by having it slightly more on the dry side.

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil

Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.

Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Tangy Garlic Chutney

2007-03-21T13:10:00.000+08:00

A quick delicious chutney to go with Biryani Rice or indian snacks.

Ingredients
5 Garlic ClovesGarlic Cloves

1 medium TomatoTomato

5 Red ChiliesRed Chilies

Salt to taste
Oil

Directions
1] Fry the 1st 3 ingredients in little oil.
2] Add salt and grind into a smooth paste.
3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.
4] Serve hot or cold.

Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Penang Char Koay Teow

2007-03-08T03:56:00.000+08:00

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste

Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.

Technorati Tags: recipe, chinese food, char koay teow

Vegetarian Potato Curry

2007-03-05T14:27:00.000+08:00

Today's featured recipe is vegetarian Potato Curry which I made to accompany some frozen roti canai my swedish uncle bought during his visit during CNY. I didn't want to waste it cause it has been sitting in the freezer for quite some time. This dish is very rich in flavor and can also be served with rice. I actually wanted to add Jalepeno Peppers in as an experiment cause I think the spicy and sour taste will enhance the dish but unfortunately I couldn't get my hands on any. Anyways here is the recipe I ended up using:

Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil

Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.

Technorati Tags: recipe, indian food, vegetarian, potato curry

Carrot Cake for My Birthday

2007-03-02T00:32:00.000+08:00

I just turned 32 on the 27th Feb and celebrated with my relatives at my auntie's house. I have to admit it is quite a rare occasion to spend my birthday not being with my friends for dinner but it was a refreshing change. My aunt baked for me a grand Carrot Cake apparently her specialty which she has been proclaiming during the CNY holidays.

Although I am not a carrot kinda guy although under the chinese zodiac I'm a rabbit but I must admit this taste heavenly perhaps due to the sweet raisins. I really appreciate the effort it must have taken her to bake this and since I have not baked much myself, I believe it must have taken a lot of work. So I quickly ask her for the recipe so I can share it with all of you this recipe and in part acknowledging just how darn old I am. Cheerio!

Ingredients
1 cup Vegetable Oil
1 tbsp Baking Soda
1 cup Sugar
1 ts Salt
1 cup Brown Sugar
1 tsp Baking Powder
1 tsp Vanilla
2 tsp CinnamonCinnamon

4 EggsEggs

3 cups CarrotsCarrots
- shredded
2 cups Flour
1/4 cup RaisinsRaisins

1 cup WalnutsWalnuts
- chopped
1/3 cup Dry milk

Directions
1. In large bowl, blend oil and both sugars until well mixed. Add vanilla.
2. Beat in eggs, one at a time, blending well after each addition.
3. Stir together dry ingredients and add to egg mixture until well blended.
4. Stir in walnuts, raisins and carrots.
5. Pour batter into well greased and floured 10 inch tube pan or fluted pan.
6. Bake at 350f for 50-60 minutes.
7. Cool in pan, then top with powdered sugar or frosting of your choice.
8. Serve immediately or refrigerate especially if frosting is added.

Technorati Tags: recipe, international food, carrot cake, dessert, baking

Kitchen Equipments and Supplies Galore

2007-03-01T00:50:00.000+08:00

As an avid cook, I sometimes lose myself in a home depot store browsing through the latest kitchenwares and equipments or hunting for bargains. I quite often find myself staring at a new item and imagining ways of using it to either simplify or improve the cooking process. I was recently introduced to an online store called Instawares.com and boy was I amazed by their super large selection of kitchenwares and supplies.

I would say Instawares primarily focus are more towards commercial usage like restaurants or hotels but consumers can also purchase from them too. Not only do they carry the usual kitchenwares but disposables and even janitorials too from some very notable brands.

Purchasing from Instawares is made much easier with the many payment options accepted including the new Google Checkout. The only setback in my opinion is International consumers like myself are not able to purchase from the site directly but instead have to call in order to make a purchase. I'm sure the cost from making a lengthy phone call purchase would be equivalent to purchasing an item itself.

Spicy Buttered Squid

2007-02-26T03:31:00.000+08:00

Firstly I would like to apologize for my long absence due to my holiday. Today's simple and quick Spicy Buttered Squid recipe was prepared during the holidays with my family and relatives. It has been quite some time since I saw some of my uncles and aunties residing in Sweden and Singapore and it was great to get to know my cousins as well. At times I must admit it was kinda awkward but family bond is truly a magical thing. During the last day before I departed, we exchanged emails and vowed to keep in touch and I can't helped but wonder how fantastic the internet have brought us somehow closer with each other.

Ingredients
3 lb Squids - cleaned and sliced into 1/2" wide rings
5 CilipadiCilipadi
(Bird Chili) - sliced into small pieces
2 stalks of Curry LeavesCurry Leaves
- sliced in half
3 cloves of GarlicGarlic
- sliced
2 tbsp salted Butter
Salt to taste
Black Pepper to taste

Directions
1] To clean squid, remove purplish skin, separate the head from the body.
2] Wash the inside of the squid body and dry it on paper towels.
3] Cut squids into 1/2" wide rings and leave tentacles uncut.
4] Heat butter in pan and stir-fry garlic till fragrant.
5] Add in squids and stir-fry for about 30 secs.
6] Add cilipadi and curry leaves.
7] Add salt and black pepper.
8] Stir-fry for another 1 min.
9] Serve hot with steamed rice.

Note: Cut down on the Cilipadi for a milder version.

Technorati Tags: recipe, fusion food, spicy squid, seafood recipe

CNY Eve Reunion Dinner Montage

2007-02-18T18:29:00.000+08:00

Just wanted to share last night's family reunion dinner before I set off on my journey back to my hometown. I would like to take this opportunity to wish all my Chinese readers a very Gong Xi Fa Cai and everyone else have a safe and joyful holiday ahead.

Sadly I would not be able to update this beloved blog of mine while I'm away for the next few days but I shall be back soon. Cheers!

Happy Valentine's Day to All

2007-02-15T02:53:00.000+08:00

Howdy everyone! Hope everyone had or is having a steamy Valentine's Day!

I was supposed to cook a special dinner for the both of us but my better half insisted we go out for a nice romantic dinner instead. It's been a while since we wined and dined on this lovely occasion thus I agreed and she totally deserved it for putting up with me... LOL!

Anyhow... I would like to direct your attention to a very special article and blog for your reading pleasure to commemorate this year's lovers day:

Valentine's Day Carnival of the Recipes by Morning Coffee & Afternoon Tea

It is truly special to me since my blog was featured.

Happy Reading!

Traditional Kung Pao Chicken

2007-02-13T03:05:00.000+08:00

On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.

As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.

Ingredients
1 1/2 lbs Boneless Chicken Breast - cut into small cubes
3 stalks CeleryCelery
- sliced
1 large Red or Green PepperRed or Green Pepper
- sliced
1/2 cup Cashew NutsCashew Nuts

3 cloves GarlicGarlic
- minced
3 Dried ChiliDried Chili
- crushed
1 stalk of ScallionsScallions
- cut into 1/2 inch pieces

Sauce Ingredients
4 tbsp Rice Wine
4 tbsp Hoison Sauce
2 tbsp Bean Curd Paste
1 tbsp Black Bean Sauce
2 tbsp Red Wine Vinegar
1 1/2 tbsp Sugar
1 tbsp Cornstarch
1 tbsp Red Pepper flakes

Marinade Ingredients
2 tbsp Cornstarch
2 tbsp Rice Wine
2 tsp Baking Soda

Directions
1] Slice and chop all necessary ingredients in advance.
2] Mix the marinade and then mix it with the chicken cubes.
3] Allow to sit for at least 1/2 hour.
4] Prepare the sauce by combining the wine and cornstarch
5] Wait until the cornstarch is incorporated then mix in the remaining ingredients together in a bowl.
6] Heat about 3 tablespoons of oil and stir fry the chicken until just cooked.
7] Set aside.
8] Heat 3 tablespoons of oil and stir fry the cashew nuts for about one minute.
8] Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes.
9] Add in the chicken and stir fry an additional minute.
10] Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken.
11] Toss to coat chicken and veggies with sauce.
12] Serve with steamed rice.

Technorati Tags: recipe, chinese food, kung pao chicken

Barbecued Pork Spare Ribs

2007-02-10T01:20:00.001+08:00

Firstly I would like to thank everyone for their comments this week and also apologize for the lack of post as I was travelling due to the coming Chinese New Year. Upon my return this afternoon I decided to cook up something a little more unique in the spirit of Chinese New Year.

Preparing this Barbecued Pork Spare Ribs took quite some time but definitely worth the wait. It oozes tantalizing sweetness to any meal and in my opinion best served right out of the oven (or in my case Microwave Oven). It tasted so much different and tender as compared to purchasing it from the coffee shop where it is hung for most likely hours already.

Ingredients
600g Pork Spare Ribs
1/4 cup Soy Sauce
2 tbsp Honey
2 tbsp Hoisin Sauce
2 tbsp Vinegar
1 tbsp Rice Wine or Japanese Sake
2 cloves GarlicGarlic
- minced
2 tbsp Chicken Stock
1 tsp Sugar
1/4 tsp of White Pepper
Black Pepper to taste
Salt to taste

Directions
1] Mix all ingredients (except the Spare Ribs) in saucepan.
2] Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.
3] Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.
4] Drain excess fat.
5] Brush sauce over partially cooked ribs.
6] Continue roasting ribs 35 to 45 minutes, basting with the sauce every 10 minutes.
7] My be served hot or at room temperature with Steamed Rice.

Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side.

Technorati Tags: recipe, chinese food, bbq pork, spare ribs

MeMe: 5 Things You Don’t Know About Me

2007-02-07T00:45:00.000+08:00

Wow... 2 of my blogs got tagged today with a totally different type of meme... very honored to say the least. Over here I had the pleasure to be tagged by my dear neighbour PabloPabla of Delicious Asian Food. I took nearly half of the day to ponder upon what I am going to share about myself and also the other blogs I would be tagging along on this ride. I just found out that some of those cool blogs I frequent have already been tagged earlier which shows just how unique they are but nevertheless I am going to tag just one of them again cause I love her blog so much... more on her later.

So without further ado... here goes:

1] I loved cooking since my childhood as my grandmother and mom are great cooks. My grandmother in particular have the gift to modify already awesome tasting dishes and making it even tastier. I remember one day I bought some dried indian curry chicken and upon tasting it, she knew exactly what ingredients required. She then cooked an improved version a week later and till this day I still crave for it every time I go back to Penang.

2] After I returned from my overseas studies I got involved in sales in the IT industry and after 3 years I decided to follow my passion and started my own restaurant at Batu Ferringhi, Penang by the beach. It was called Wood Fire Pizza Corner as that was our specialty. After about 6 months I opened up another nearer to the main road to attract local diners to balance the revenue during the off-peak tourist season. It was such tremendous joy to provide good food to people and making friends from all over the world during my time there. After 2 years I sold both of the restaurants and moved to Kuala Lumpur for 2 reasons... I fell in love and partly working 16hrs a day has taken its toll on me physically. So here I am today and still very much in love in my personal life and with cooking.

3] During my time at my restaurant, one of my staff accidentally poured carosine near the pizza stove and suffered 2nd degree burns on the right side of his body and face. I rushed him to the nearest hospital which is about 25mins away with my car. During the trip there were 2 things that will forever stay engraved in my memory. Firstly his crying and shouting due to the pain and secondly the pungent smell of brunt skin and hair. After that ordeal he went back to his hometown and I never saw him again since my visits to the hospital.

4] I am a diehard fan of online gaming since about 4yrs ago. The game I am totally devoted to currently is World of Warcraft. I have more time to concentrate on blogging these past few weeks cause I am unable to grab a copy of the new expansion here locally. Those who have some stocks are asking for double the retail price so I am just gonna wait till the next shipment arrive.

5] Besides cooking, playing online games, watching movies and travelling... my other secret passion is singing although I'm more of a singing in the shower type of person. When I was high school I entered the Penang inter school singing competition as a solo entry and came in 3rd. I lost to 2 very talented female singers and both of them were from Convent all girls school. Nowadays this passion of mine is confined to showers and in the car. Unfortunately I'm a little old for Malaysian Idol or else I might consider... LOL!

Alrighty then... drum rolls please... the following blogs are tagged with my sincere compliments for providing great recipes and fun quality content:

Rasa Malaysia - sweet lady with a great taste for food and carrying the Malaysian flag in the US of A! She really deserves another tag for her beautiful blog!

The Culinary Chase - charming Canadian lady residing in Hong Kong and boy can she cook and tell a story!

Singapura Daily Makan Photo - crazy Keropok from Singapore whose passion for food knows no boundaries! LOL!

Meanwhile, Back in the Kitchen - Inspirational Ms. Julie blessed with great taste and a wonderful writing skills.

Italian Food Recipes - Sweet tooth Elena for fueling my cravings for Italian food every single day. This one is also specially for you Pablo... since you love Italian food so much.

Time for bed... err... YaWn!

Curry Mayonnaise Dip

2007-02-06T00:56:00.000+08:00

I had to do some travelling these past few days which explains the lack of cooking and posting on my part. I might be going south again sometime late this week for another business trip which I hope will prove fruitful. I did manage to update some of my other blogs while at the hotel but those doesn't require cooking so it was easy.

Today's recipe is a fusion dip I made since I had lots of vegetables left in the fridge. This Curry Mayonnaise Dip was prepared in less than 10mins and was enjoyed while I watched recorded American Idols Season 6 I missed on Fri and Sat. The beauty of this dish is you can add almost any other vegetable ingredients to it and it would still taste superb, so do give it a go.

Ingredients
1 can Mayonnaise
2 tsp Lime Juice
1 tbsp Curry PowderCurry Powder

Coriander LeavesCoriander Leaves
- finely chopped

Directions
1] Mix Coriander and mayonnaise well.
2] Combine all other ingredients and stir until mixture is smooth.
3] Serve with vegetables snacks, sandwiches, chips or as salad dressing.

Note: Will stay fresher if refrigerated.

Technorati Tags: recipe, fusion food, side dish, dipping sauce

Succulent Lamb Kebabs

2007-02-01T01:18:00.000+08:00

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.

Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.

Ingredients
1 lb boneless Lamb - wash & cut into cubes
2 small OnionsOnions
- finely chopped
1 inch pc GingerGinger
- chopped
5 cloves of GarlicGarlic
- chopped
1 tsp Red Chili PowderRed Chili Powder

1 tsp Cumin PowderCumin Powder

4 Green ChiliesGreen Chilies

3 cups plain Yoghurt
Salt to taste

Directions
1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well.
2] Set aside while you thread the meat cubes into the skewer.
3] Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces.
4] Let it marinate for about 4-5 hours.
5] Then roast this in a hot grill until golden brown.
6] Serve hot with pickled onions, mint sauce or raita.

Note: You may add slices of green pepper and onions in between the cubes for extra flavors.

Technorati Tags: recipe, indian food, main dish, lamb kebab

Creamy Healthy Cucumber Raita

2007-01-30T02:17:00.000+08:00

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.

Ingredients
1 cup plain Yoghurt
1/2 cup finely chopped CucumberCucumber

Salt to taste
1 tsp chopped Coriander
1/8 cup Cumin PowderCumin Powder

Salt to taste
Pepper to taste
Red chili Powder to taste

Directions
1] Whisk the yoghurt with little water.
2] Add the cucumber.
3] Season with salt, pepper & cumin powder and mix well.
4] Sprinkle the red chili powder on top

Note: You may use some chopped coriander as garnishing.

Technorati Tags: recipe, indian food, side dish, vegetarian

Homemade Penang Nyonya Sambal Belacan

2007-01-28T00:12:00.000+08:00

Just got back home not too long ago and I am so tired. It was a wonderful event though I must say and glad to see some of them whom I rarely kept in touch with doing well. One of my old executives who was in my team is now residing in Hong Kong and getting married end of the year. She was indeed the highlight of the day as she met her husband to be on a flight to Hong Kong and he kept returning to Malaysia (on the pretext of business... lol) to see her. Well the good news is that he turned out to be a very very very wealthy businessman who was married to his business till he met her. So yeah... life is like a box of belacan huh?

Speaking of belacan, my friend called me so early in the morning today and asked me if I could make some homemade Penang Sambal Belacan for the event cause he thought it would go well with his dish. So I quickly went to buy some fresh red chilies at Jusco (nearest option) and made it for him. So today's recipe is a simple but treasured one... hope you guys enjoy it too.

Ingredients
10 fresh Red ChilliesRed Chillies

2 tsp Belacan (Shrimp Paste)
1 tsp Lime Juice

Directions
1. Pound the fresh red chillies.
2. Add in Belacan (shrimp paste) and just continue Pounding to mix.
3. Stir in the Lime Juice and serve.

Note: Notice the word 'Pound'? Cause thats the best way to make it instead of a blender.

Technorati Tags: recipe, nyonya food, sambal belacan, shrimp paste, homemade, penang food

Tender Chicken Satay with Peanut Sauce

2007-01-27T00:25:00.000+08:00

My kitchen is in a mess today as I am preparing for a potluck gathering tomorrow at my friend's house. All of us ex-colleagues from our time working with an e-commerce company years ago met up for drinks on Wednesday evening and throw types of food which we wanted to eat during the day. Each of us then pulled out the recipe from the glass and I got Satay. Oh well... thank god I didn't get Chicken Cordon Bleu which I nominated for.. Hahaha!

As I finished preparing and wrapping it all up to be refrigerated, I decided to cook a dozen for an early supper as I couldn't control myself (tak boleh tahan leh). Sadly I grinded the peanut sauce a little too fine as I prefer it to be chunkier but its already all prepared so what the heck... I'll do better the next time for sure.

Ingredients
1 1/2kg Chicken - deboned and cut into bite size pcs
1/2 tsp Cinnamon Powder
10 ShallotsShallots
- diced
1 stalk Lemon GrassLemon Grass

2 tsp Cooking Oil
Bamboo Skewers

Tip: Soak the Bamboo skewers in water overnight to prevent the sticks from burning.

Seasoning Ingredients
1 tsp Cumin SeedsCumin Seeds

1 tsp Coriander SeedsCoriander Seeds

1 inch pc Turmeric
2 tsp Roasted Peanuts
1 tsp Sugar to taste
1/2 tsp Salt to taste

Peanut Sauce Ingredients
300gm Roasted Peanuts - pounded
1 inch pc GalangalGalangal

2 stalks Lemon GrassLemon Grass

1 inch pc GingerGinger

1 Large OnionLarge Onion
- sliced
3 tsp Ground Chilies
1/2 cup Tamarind Juice
Salt and sugar to taste

Directions - Prepare Satay
1] Grind the seasoning ingredients together but not till its too fine.
2] Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
3] Thread 5 pieces of chicken on each skewer and place on grill
4] Brush chicken occasionally with oil until cooked and tender
5] Serve hot with peanut sauce, cucumber and onion slices.

Directions - Prepare Peanut Sauce
1] Fry onion slices till fragrant.
2] Add ground ingredients, ground chillies and tamarind juice.
3] Stir well.
4] Add salt and sugar.
5] Add peanuts and stir constantly until sauce is thick.

Technorati Tags: recipe, malay food, satay, chicken, peanut sauce, grilled

Eurasian Tomato Chicken

2007-01-25T00:51:00.000+08:00

Today I prepared Eurasian Tomato Chicken, therefore I would like to share a little about Eurasian Food. I am proud to say that the food of the Eurasian community represents the deepest blending of the cultures of Malaysia, including the influences of Malay, British East Indies, Dutch, Portuguese, Indian, Chinese and Nyonya cooking which like the country itself is so diverse and harmonious. The meat loving Eurasians seem to like their food hot and spicy as reflected by the many recipes using chilies and spices.

Nevertheless, today's recipe is definitely more on the mild side and healthier too. We had this dish for dinner earlier with just steamed rice and no other accompanying dishes.

Ingredients
1 medium sized Chicken - cut into big pieces
3 tbsp Chili PowderChili Powder

1 tsp Turmeric PowderTurmeric Powder

1/4 cup Water
2 Medium OnionsMedium Onions
- sliced
5 Star AniseStar Anise

1cm pc CinnamonCinnamon

1cm pc GingerGinger
- minced
1/2 cup Tomato Puree - mixed with 1/4 cup water
Oil
Salt to taste

Directions
1. Mix together the chili powder and turmeric powder with 1/4 cup water to form a paste.
2. Heat a saucepan with oil and fry the onions, star anise, ginger and cinnamon till fragrant.
3. Add in chicken pieces and stir fry until chicken changes color.
4. Add in the tomato puree mixture and bring to the boil.
5. Then reduce heat and cook gently until chicken is tender.
6. Season to taste and dish out to serve.

Note: You can add some fresh tomatoes as garnish.

Technorati Tags: recipe, eurasian food, tomato chicken, chicken

Spicy Beancurd | Szechuan Tofu

2007-01-22T23:54:00.000+08:00

Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.

The dish I am featuring today is the Spicy Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.

Ingredients
3 Beancurds - cut into small cubes
250 g minced Chicken
150 g peeled Prawns - cut into three
20 cc Chicken Stock
CapsicumCapsicum
- cut into small strips
Red ChiliesRed Chilies
- chopped finely
GarlicGarlic
- crushed
GingerGinger
- grated
Spring Onions - cut diagonally
1 tbsp Light Soya Sauce
2 tsp Cornflour
Sesame Oil

Directions
1] Heat the oil and fry the garlic and the ginger.
2] Add the minced chicken, prawns and the capsicum, fry until it changes colour.
3] Add the chillies, then pour in the chicken stock and the light soya sauce
4] Bring to a boil.
5] Add the diced bean curd and gently bring to a boil.
6] Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens.
7] Splash a little sesame oil over the top and add the spring onions.
8] Serve hot.

Technorati Tags: recipe, chinese food, beancurd, chicken, tofu, spicy beancurd

Proud to be Malaysian - Search Malaysian Blogs

2007-01-22T00:32:00.000+08:00

I didn't have the opportunity to do much cooking this few days due to a close friend's wedding this weekend, so your patience is much appreciated. I will definitely be posting tomorrow for sure.

Upon returning home this evening, I browsed through Project Petaling Street for the latest hot Malaysian topics and found a post about Malaysian Blogsphere Search which totally blew me away. What a concept indeed! Now I can search not only other Malaysian posted recipes but also other topics from my fellow Malaysian bloggers both old and new. I strongly agree that there are many many interesting Malaysian contents out there and being able to search them is indeed a blessing.

I also took a few minutes to incorporate their search database to this blog on my sidebar which I'm sure my visitors will find very useful instead of the normal Google search I had earlier.

Well I guess I shall spend a few hours reading up... till tomorrow then! Cheers!

Technorati Tags: blog search, malaysian, malaysia, blogsphere

Vegetarian Biryani

2007-01-20T00:36:00.000+08:00

Today I'm featuring two recipes, the Vegetarian Biryani and Tomato Chutney which recipe I posted just before this. I'm not sure whats gotten over me this week going healthy all of a sudden but anyways it can still be delicious no doubt.

While preparing these two dishes my kitchen was like an aromatic musical show starring all the herbs and spices. At the end I was kinda sad to have finished cooking but so hungry that I can't wait to dig in. The Tomato Chutney I prepared is a little thick which is the way I like it but you can add more water to your liking.

Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 CarrotCarrot
- sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 OnionsOnions
- chopped
1 pc CinnamonCinnamon

3 tsp Cardamom SeedsCardamom Seeds

1 tsp Cumin SeedsCumin Seeds

1 tsp Red Chili PowderRed Chili Powder

5 tbsp Ghee
3 ClovesCloves

Chopped Coriander LeavesCoriander Leaves

Salt to taste
Water

Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with any kind of salad, mint, chutney and curry.

Technorati Tags: recipe, indian food, vegetarian, biryani, kerabu, appetizer

Thick Tomato Chutney

2007-01-19T23:59:00.000+08:00

Ingredients
1 OnionsOnions
- chopped
3 TomatoTomato
- chopped
4 GarlicGarlic
flakes
5 Red ChiliesChilies

1/4 tsp Mustard SeedsMustard Seeds

1/2 tsp Bengal GramBengal Gram

Salt to taste
Oil

Directions
1] Heat 1 tablespoon of oil in a pan and fry the 1st four ingredients for 5-10 minutes
2] Fry until transparent and moisture is absorbed.
3] Then add salt and grind it into a smooth paste.
4] Heat 2 tsps of oil in the same pan and put mustard seeds.
5] When it starts to pop add bengal gram,
6] When it becomes brown add the ground paste
7] Fry till the mixture becomes thick and changes it's color.
8] Serve either hot or at room temperature.

Technorati Tags: recipe, indian food, tomato, chutney, appetizer

Mango Kerabu Salad

2007-01-18T00:47:00.000+08:00

I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.

If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.

Ingredients
1 small Green Mango - skinned and shredded
5 ShallotsShallots
- sliced finely
10 CilipadiCilipadi
- sliced finely
1/2 CucumberCucumber
with soft centre removed - shredded
1/2 CarrotCarrot
- shredded

Seasoning Ingredients
3 tbsp Lime Juice
2 tbsp Sugar
1 tbsp Fish Sauce
1 tbsp Sesame Oil
Dash of pepper

Garnishing Ingredients
Coriander LeavesCoriander Leaves

Mint LeavesMint Leaves

Directions
1. Combine seasoning ingredients in a mixing bowl.
2. Stir in all shredded ingredients.
3. Place unto serving bowl and sprinkle garnishings.
4. Serve with any seafood curry meals, fried chicken or grilled fish.

Note: You may also use Grinded Peanuts for garnishing.

Technorati Tags: recipe, nyonya food, mango, salad, kerabu, appetizer

Yam Burger

2007-01-16T23:51:00.000+08:00

It's a pampering day both at work and at home except roles being different. My short stint with my present company is coming to a close this week and everyone is wishing me well which can be quite awkward at times. Nevertheless I look forward to the next chapter in my Food Packaging career with a much more solid company next month.

Back home awaits my beloved half who is feeling better and demanding a good tasty dinner. I didn't want to go overboard considering her condition, so I decided to compromise a little by making her a unique Yam Burger. With a healthy theme in mind I decided to go with Rice buns instead and kept extra toppings for myself... LOL!

Ingredients
300g Yam, sliced
1 pc Chicken Breast (about 300g) - minced
2 tbsp Corn FlourCorn Flour

1 EggEgg
- beaten
Some Breadcrumbs

Seasoning Ingredients
1 tsp Salt
1 tbsp Oyster Sauce
1 tsp Five Spice PowderFive Spice Powder

A little Sesame Oil and Pepper to taste

Directions
1. Steam yam until soft and mash into puree.
2. Combine minced chicken, corn flour, seasoning, yam puree in a mixing bowl and mix well.
3. Divide into 8 balls and press lighly into 0.5cm thick.
4. Dip into beaten egg and coat with breadcrumbs.
5. Heat up oil for deep-frying, put in yam burgers and deep-fry until golden brown.
6. Dish and drain.
7. Serve hot with a burger bun or on its own.

Technorati Tags: recipe, chinese food, yam, chicken, burger, yam burger

Homemade Five Spice Powder

2007-01-16T23:45:00.000+08:00

Ingredients
4 tbsp Szechuan Peppers (or you can substitute other peppercorns)
4 tbsp Whole Cloves
4 tbsp Broken Cinnamon Sticks
4 tbsp Fennel Seed
12 whole Star Anise

Directions
1. Grind each ingredient separately in a spice mill or mortar.
2. Combine and mix well.
3. Store in an airtight container in a cool, dark place.

Technorati Tags: recipe, chinese food, homemade, ingredients, spices, five spice powder

Century Egg Porridge

2007-01-16T01:21:00.000+08:00

My better half is feeling under the weather today and I rushed back from work earlier to tend to her. To be honest I did not have any peace of mind knowing she is by herself at home for the first time since she moved in with me. On my journey back I thought that some hot porridge would do her good.

Upon reaching home I cooked up a plain chicken porridge (congee) for her and set aside some other ingredients to make Century Egg Porridge for her friend who came over and myself. I guess I shall keep it slightly short today and tend to her needs.

Ingredients
150g rice - wash and soak for 1 hour in clean water
700ml chicken stock soup
150g chicken meat - marinate with 1 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil and a dash of pepper
3 century eggs - shelled and diced
1 cooked salted egg - shelled and diced

Seasoning Ingredients
1 tsp chicken stock granules
1 tbsp garlic oil
1 tsp sesame oil
Salt to taste

Garnishing Ingredients
Chopped spring onions
Chopped Chinese parsley
Young ginger - cut into fine strips

Directions
1. Cook rice in the stock for 50 minutes over medium flame.
2. Steam the chicken meat for 10-15 minutes.
3. Leave to cool slightly, then shred the chicken meat.
4. Add in both types of eggs and seasoning into the congee.
5. Mix in the shredded chicken meat.
6. Prepare a serving bowl.
7. Add some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl.
8. Dish out the congee into the bowl and add some garnishing and a dash of pepper.
9. Serve hot.

Technorati Tags: recipe, chinese food, chicken, century egg, congee, porridge

Spicy Stuffed Fish

2007-01-15T00:51:00.000+08:00

Yesterday evening we were invited by a close friend to a BBQ at his place to celebrate his birthday and he asked me to bring a dish. I thought long and hard when I was at the market earlier that morning on what is suitable to cook as I wanted to do something unusual.

After a nice chat with the seafood lady seller, she gave me the idea of Grilled Stuffed Cencaru. I quickly bought the ingredients which she advised and modified a little as well. This dish is very famous amongst the Malay community especially during lunch as they would use their hands to eat this with rice and various vegetables. If I do not have any appointments for the day I would also join them.

I decided to make 24 pcs for the event and wrapped it in banana leaf to be grilled over the BBQ pit. During the evening itself, by the time I finished chit-chatting with everyone and greeting old friends, all the fishes was gone. Luckily my better half kept one which we had to share but we had a blast of a time.

Ingredients
6 Torpedo Scad Fish (Ikan Cencaru)
Banana Leaf for wrapping

Stuffing Ingredients
5 Dried ChilliesDried Chillies
- soaked and remove seeds
5 Red ChilliesRed Chillies

2 OnionsOnions

1 GarlicGarlic

1 thumb size Tumeric
3 Candlenuts
3 Lemon GrassLemon Grass

1 piece Belacan
Generous amount of Tamarind paste mixed with water
Salt and Sugar to taste

Directions
1. Remove fish scales, clean and cut a small pocket along both sides (away from the stomach) of the fish.
2. Grind all the stuffing ingredients above till fine.
3. Stir fry until fragrant.
4. Then, add the tamarind juice, salt and sugar.
5. Keep stirring until the paste is very dry.
6. Stuff paste into the side of fish.
7. Wrap the fish body in Banana Leaf.
7. Grill the fish.
8. Serve with Steamed Rice.

Technorati Tags: recipe, malay food, fish, seafood, spicy, grill

Salted Fish Fried Rice

2007-01-13T00:57:00.000+08:00

Some weeks can be quite demanding and for me... this was the week. Thank god Friday is here and I just can't wait to rest for the next 2 days. It is during these times when I try to cook smart and with that I mean using similar ingredients which stays fresh for a few days or cook in larger quantities.

One of the easiest to prepare in large quantity would be Fried Rice and last week I made the aromatic Salted Fish version which fed us for 3 meals. Coming back late in the evening with tons of paperwork and blogging to do, this seem like a good solution. To be honest I personally didn't get tired of it although I must say eating it hot off the wok was the most delicious as the salted fish was crispy.

Ingredients
3 bowls of Cooked Rice - preferably 1 day old as not to be too moist
1 piece of Chicken Thigh or Breast - diced into small cubes
2 stalks of Green Onions - finely chopped
1 inch grated GingerGinger

2 EggsEggs

1 small piece of Salted Fish - chopped
Lettuce - cut into fine shreds
2 tsp of Light Soy Sauce
Salt to taste
Oil

Directions
1. Heat oil in wok or pan.
2. Add chicken cubes and cook for 3-4 mins.
3. Remove chicken and drain oil.
4. Add eggs and a pinch of salt
5. Scramble the eggs and when cooked remove it.
6. Add chopped Salted Fish and grated Ginger and cook for 10-15 secs.
7. Add cooked rice and shredded lettuce on to the pan. Stir well.
8. Add the cooked chicken and scrambled eggs.
9. Add light soy sauce and stir fry for 2-3 mins.
10. Serve hot.

Technorati Tags: recipe, chinese food, fish, rice, fried, fried rice

Asam Prawns

2007-01-12T02:48:00.000+08:00

Today I shall feature another of my mother's speciality which is the Asam Prawns. She usually cook this dish to accompany her Nasi Lemak. Everytime I think of her cooking brings back happy thoughts of relative gatherings and catching up with one another when I was much younger.

Now with my life at what I would consider the half way mark, I ponder upon those good old days when the world was not as complicated and daily lives is simpler. So much has happened for me in these past 10 years and it can be quite daunting just to reflect on it all but as I prepare this dish, it reminds me of how lucky I am to be surrounded by people I cherish and love so dearly. In a way this is what cooking means to me... nourishing and making people happy.

Ingredients
600g Medium or Big Prawns, shelled

Ground Ingredients
2 1/2 tbsp Chilli Paste
3 ShallotsShallots
http://i55.photobucket.com/albums/g136/vectorian/Food/Ingredients/onions_shallots.gif" />
1 tsp Belacan Granules
4 Candlenuts

Seasoning
Juice from 2 Large LimesLarge Limes
http://i55.photobucket.com/albums/g136/vectorian/Food/Ingredients/lemon_limes.gif" />
1 tbsp Sugar
1/2 tsp Salt
1 tsp Anchovy Stock Granules
4 tbsp Oil

Directions
1. Heat oil and saute the ground ingredients until fragrant and oil separates.
2. Add the prawns and stir well to mix.
3. Add seasoning and cook for five to seven minutes until gravy is thick.
4. Serve with Nasi Lemak (Coconut Rice) or steamed rice.

Technorati Tags: recipe, chinese food, prawn, seafood, asam

Homemade Rasam Powder

2007-01-10T03:00:00.000+08:00

I'm kinda short of time today with a tight schedule which I apologize, so I thought of posting this quick homemade rasam powder recipe I use all the time on many Indian cuisines.

Ingredients
6 Red Chilies
1 tbsp Thoor Dhal
1 tbsp Coriander Seeds
1/2 tbsp Cumin Seeds
1 tsp Whole Black Peppers
1 tsp Dried Curry Leaves
1/2 tsp Ghee

Directions
1. Heat the ghee in a pan and slightly roast all the above ingredients.
2. Grind them into a fine powder. Store it in an airtight container.

Spicy Vegetable Cutlet

2007-01-09T01:28:00.000+08:00

Had a little family gathering at my house with my relatives from Sweden during the afternoon last Saturday and I wanted to prepare a light snack as we have dinner reservations later. After going through my fridge I found some of the leftover frozen vegetables for our usual quick Fried Rice lunches. I ran quickly down to the sundry shop and bought some potatoes which is a crucial ingredient to make my Spicy Vege Cutlet.

We had a blast chatting about their businesses in Sweden and exchanging their family stories with us. I rarely meet my 5 cousins who are mostly half my age and am shocked when they called me uncle when they arrived. I just thank god we are all in good health and got the opportunity to get to know each other better.

Ingredients
2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of Rusk Powder
Oil

Directions
1. Steam the chopped vegetables & peas in a pressure cooker.
2. Heat oil in a pan.
3. Fry ginger & green chili paste for few minutes
4. Add onions fry until golden brown.
5. Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
6. Mix garam masala & salt to the vegetables and saute well.
7. Remove from heat and let it cool.
8. Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
9. Put this in the veg mixture, add 1/4 cup of rusk powder and mix well.
10. Make lemon sized balls out of this mixture and coat with rusk powder.
11. Flatten this into thin patties.
12. Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
13. Repeat this until all the cutlets are fried.
14. Place cooked cutlets on napkins to drain oil.
15. Serve hot.

Note: Mint & Tomato Ketchup makes a good accompaniment.

Technorati Tags: recipe, indian food, vegetable, vegetarian, spicy, fried

Sweet and Sour Pork

2007-01-07T23:59:00.000+08:00

The day of rest always reminds me of my mom's cooking and just how much I miss it and her as well. Today I thought of cooking one of her many main dishes which I always look forward to during my journey back to my Penang hometown.

My dutch friends here in KL loves this dish too. Its hard to cook for them cause they do not consume as much rice as we asians thus I have to prepare large portions of main dishes to satisfy their hunger. The pork version is crispier and crunchy as compared to chicken or fish. I personally love the sweetness of the pineapple garnishing which compliments the sour taste of the meat. Some of my friends shared that this dish goes very well with fruit tea or ice cold Cola and since I do not a big fan of carbonated drinks, I shall leave it to you guys to give that a try.

Ingredients
500 gm Pork Tenderloin
1 tbs Cornstarch
1 small Fresh GingerFresh Ginger
- sliced
1 tin of Pineapple Chunks
1 Green PepperGreen Pepper
- cored & seeded
1 tbs white Sugar
2 tbs Vinegar
1 tbs Soy Sauce
2 tbs Tomato Paste

Directions
To Prepare Meat
Cut the tenderloin into bite sized pieces
In a bowl, place pieces and mix with cornstarch
Heat oil in deep pan and fry meat until golden brown
Set aside

To Prepare Sauce
Add oil and ginger slices
Make a sauce from the sugar, vinegar, soy sauce, green pepper, pinapple (or beet, for cool colour) juice and tomato paste
Mix well

To Serve
In the same pan, add meat and pineapple chunks and stir well
Simmer to reduce the sauce
If need, add cornstarch to make it thicken

Note: You can subsitute pork with chicken or fish.

Technorati Tags: recipe, chinese food, pork, sweet, sour, pineapple

Lamb Vindaloo

2007-01-07T00:31:00.000+08:00

I had dinner with an ex-colleague last week at a classy Indian restaurant in the heart Kuala Lumpur town. Needless to say we were very excited and we ordered all our usual favourites with garlic naan and rice on the side. After the delightful dinner we both agreed that the Lamb Vindaloo was just heavenly. Over coffee at Starbucks later at the nearby shopping mall we both set a challenge to see who can cook the best Lamb Vindaloo to be judged by our individual partners.

So tonight I was to start the ball rolling with my version before we taste his next weekend. It was a successful evening it seems but I am curious about how he would do considering he is a good cook as well. I decided to make my version slightly with a thicker sauce which everyone said went better with the instant butter naan I heated up. The red Australian wine he brought over was the toast of the evening because it really brought out the best of the dish.

Ingredients
1 lb Lamb (washed & cut into cubes)
1 Small OnionSmall Onion
(finely chopped)
6 crushed cloves GarlicGarlic

2 cups Coconut MilkCoconut Milk

1 tsp Red Chili PowderRed Chili Powder

1/2 tsp Turmeric PowderTurmeric Powder

1 tsp Cumin PowderCumin Powder

1 tsp Red Wine Vinegar
1 tbsp Grainy Mustard
3 tbsp Oil
Salt to taste

Directions
1. Add the cumin powder, turmeric powder, mustard, red chili powder, vinegar and salt in a cup and mix well.
2. Heat the oil in a pan and fry the onion until brown.
3. Add the garlic and stir-fry for few seconds.
4. Add the spice paste and stir-fry for a minute.
5. Add the lamb cubes and fry for 5 minutes.
6. Pour the coconut milk and 1 cup of water and bring it to a boil.
7. Cover and lower the heat and cook for an hour.
8. Serve hot with naan bread, steamed rice or Biryani rice.

Devil Curry

2007-01-06T00:07:00.000+08:00

My mom always said when I was young that should find myself an Indian girlfriend due to my love for curries but who are we to question love huh? Since my beloved better half is not... guess the obvious solution is for me to do the cooking. In fact she doesn't like curry very much, whoever said opposite attracts got it spot on right there.

Today's feature is a HOT one. Devil Curry is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from China to the west passes through. This recipe has been brought down from generations after generations just like the Curry Kapitan featured earlier. If you would like a milder version I suggest toning down on the chilli powder to your taste or double the amount if you want to give your mother-in-law a dinner she will never forget.

Ingredients

1/2 lb Chicken

4 tbsp Oil

2 tbsp Chilli PowderChilli Powder

2 tbsp Turmeric PowderTurmeric Powder

2 tbsp Mustard

4 tbsp Vinegar Salt and Sugar to taste

Ground Ingredients

2 Large OnionsLarge Onions

12 ShallotsShallots

7 cloves GarlicGarlic

2.5cm pcs GingerGinger

1 Candlenut

Directions

1. Heat oil and fry the ground ingredients till fragrant.

2. Add chicken and salt and fry over high heat for a few minutes.

3. Mix the chilli powder and turmeric powder with a little water to form a smooth paste.

4. Add it to the meat.

5. Stir well, add a little water and cook over low heat.

6. When just about cooked add in the mustard, sugar and vinegar.

7. Stir and simmer for another 10 minutes.

8. Serve with steamed rice.

Note: For the meat, you may use Turkey as substitute.

Technorati Tags: recipe, eurasian food, chicken, turkey, spicy, curry

Best Blog of the Day Award

2007-01-05T00:51:00.000+08:00

My beloved blog just won the Best Blog of the Day Award! I'm like oooh MY GOD! This truly is a HUGE motivation and I shall strive to make it more informative and easier navigation for all my treasured visitors. I hope all of you enjoy these recipes as much as I enjoy blogging them to you. God Bless!

Kuih Talam

2007-01-05T00:16:00.000+08:00

I think its about time I make some dessert today for lunch rather than the usual fresh fruits which my better half never seem to get tired of. Exploring south of Malaysia to the historical state of Melaka where is the birth place of Nyonya and Eurasian cuisine brings to mind the unique Kuih Talam.

The appearance is really striking being two toned and add the sweet Pandan (screwpine) aroma to it makes it irresistible. This salty and sweet dessert is prominent during functions and festivities with leading hotels here serving it too on their buffet selections.

Ingredients
[ Lower Green Layer ]
175g Rice Flour
350g Sugar
750ml Water
15pcs Pandan LeavesPandan Leaves
(extract juice)
1 tsp Alkaline Water

[ Upper White Layer ]
50g Rice Flour
50g Tapioca FlourTapioca Flour

350ml Coconut MilkCoconut Milk

1/2 tsp Salt
100ml Water

Directions
1. Mix all the lower green layer ingredients evenly.
2. Heat the plate (diameter 260mm) in a steamer.
3. Pour the green layer mixture into the heated plate and stir until it becomes a thick and shiny dough.
4. Steam for 30 minutes.
5. Mix the upper white layer ingredients.
6. Pour onto the cooked green layer.
7. Steam for another 20minutes.
8. Cool the kuih well.
9. Slice into small diamond-shaped pieces with a wet knife for smoother cuts.
10. Serve it at room temperature or chilled.

Technorati Tags: recipe, nyonya food, nyonya, kuih, dessert, talam

Indian Curry Crab

2007-01-04T00:33:00.000+08:00

Of all the curries I have tasted in my life thus far, crab curry has an unbeatable aroma which just tantalizes the taste buds. I just love getting my hands dirty eating it and more so with a group of good friends cracking the shells on the table.

Crab curry comes in many variations and influences but today I shall feature an Indian Crab Curry which is the most flavourful in my opinion due to the spices used which truly is a culinary delight.

Ingredients
15 oz Whole Crab
2 Big PotatoesBig Potatoes

2 OnionsOnions

2 ClovesCloves

2 CardamomCardamom

0.5 inch stick of CinnamonCinnamon

3 inches GingerGinger

5 cloves GarlicGarlic

1 medium sized TomatoTomato

2 tsp Cumin PowderCumin Powder

1 tsp Red Chili PowderRed Chili Powder

2 tsp Salt
1 tsp Sugar
Mustard Oil

Directions

1. Clean the crab.
2. Mince the ginger and garlic into a paste.
3. Chop onions fine.
4. Peel and chop potatoes, and wash them.
5. Heat the oil.

6. Put in cardamom, cloves and cinnamon and fry for a minute.

7. Put in the crabs and fry at high temperature.

8. When crabs are fried, take them out and put them aside.
9. Fry the potatoes for 2 minutes.

10. Add the minced onions. Fry till the onions are well done.

11. Put in the ginger and garlic paste and cook for a minute.

12. Now put in the chopped tomatoes.

13. Add cumin powder, chili, salt and sugar.

14. Fry, occasionally adding water to prevent burning until the oil seperates.
15. Put the crab back in and mix well.

16. Add water enough to drown the mixture and boil for 15 minutes.

17. Serve with steamed rice and enjoy it while its hot.

Technorati Tags: recipe, indian food, curry, crab, spicy

Homemade Curry Powder

2007-01-03T16:25:00.000+08:00

Ingredients

1/2 tbsp Red Chili PowderRed Chili Powder

1 tbps Coriander SeedsCoriander Seeds

1 tsp Cumin SeedsCumin Seeds

1/2 tsp Turmeric PowderTurmeric Powder

Directions
1. In a heavy-bottomed pan fry all the ingredients for 5 minutes over medium heat.

2. Remove from heat.

3. Grind all the roasted ingredients together to a powder.

4. Store in an airtight container.

Asam Laksa

2007-01-03T03:14:00.000+08:00

The famous Asam Laksa is extremely popular, especially among ladies for its spicy, sweet, and sour taste. This is strictly a hawker fare, as one is unlikely to find great laksa in any fancy restaurant. It is basically coarse rice noodles in a sour based fish soup with assam, sprinkled with garnishings and topped with prawn paste.

My hometown Penang is definately the best place to find Asam Laksa especially the corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau houses the most popular laksa stall.

Ingredients
1 packet white Laksa Noodles
1kg Ikan Kembung (Mackerel)
2 stalks Lemon GrassLemon Grass
, smashed
5 Kesom Leaves (Polygonum)Kesom Leaves

2 stalks Bunga Kantan (Pink Ginger Buds)Bunga Kantan

5-6 tbsp Chilli Paste
2 OnionOnion

2 cm cube BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
Tamarind Juice, Asam Keping (Dried Tamarind Skin)Asam Keping
and Salt to taste

Ingredients for Garnishing
shredded Cucumber
sliced Red ChilliesRed Chillies

sliced Large OnionLarge Onion

chopped Pineapple
Mint LeavesMint Leaves

Directions
1. Soak laksa in hot water for a few minutes and drain.
2. Boil fish and debone. Drain fish stock.

3. Pound or blend fish meat. Pound bones.

4. Add two cups of warm water and strain. Keep aside.
5. Pound onions with belacan.

6. Cut bunga kantan into quarters.

7. Place everything except the laksa into a pot.

8. Add water to get the gravy thickness preferred. Bring to boil.
9. Place the laksa with the garnishing in individual bowls. Pour over the gravy.
10. Serve with Prawn Paste which has been mixed with a little warm water.

Technorati Tags: recipe, nyonya food, nyonya, laksa, spicy, asam, fish

Boneless Steamed Fish Fillet

2007-01-02T13:41:00.000+08:00

After the past few days of Christmas parties and ushering in the brand new year, I think a little fast home cook food is the order of the day. Today is still a national public holiday for us here and my hangover head figured a simple quick lunch will do.

Searching my fridge, I found a tempting piece of Dory I bought on New Years eve and my mother's recipe came to mind. It is tasty with a tangy taste of ginger which goes extremely well with steamed rice. Since it's a little too much portion for the both of us, I decided to invite my bachelor neighbour over to join us. After lunch we ended chit chatting for hours... nothing goes better with a delicious lunch than good company eh?

Ingredients
200g Dory Fish Fillet
1/2 tsp Salt
Pinch of White PepperWhite Pepper

2 tbsp Chopped Young Fresh Ginger
2 tsp Chopped GarlicGarlic

1 tbsp Oil
2 tsp Soy Sauce
1 tbsp Chopped Spring Onion

Directions
1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.
2. Place the fish in a plate (or tray) for steaming.
3. Rub the fish with the salt.
4. Add pinch of pepper on it.
5. Sprinkle the chopped ginger on top.
6. Steam the fish fillet in a pre-heated wok for about 6 minutes.
7. In a non-stick pan, fry and brown the chopped garlic with 1 tablespoon oil
8. Pour the oil and fried garlic on to the fish when it is cooked.
9. Add soy sauce to the fish and sprinkle the chopped spring onion.
10. The fish is ready to be served.

Note: Codfish can be used instead of dory. Add another two minutes when steaming.

Technorati Tags: recipe, chinese food, fish, seafood, steamed, dory

Roti Jala

2007-01-01T02:59:00.000+08:00

Brand new Day and a brand new Year... moments like these harbours renewed hope and new promises. Such moments I recall are also felt at weddings which leads me to this delicious little appetizer.

During Malay weddings, I often find myself looking forward to partake on some Roti Jala (Net Bread or Lace Pancake). It is a simple delicate dish, served with curry, normally chicken curry but others will do just fine as well. Roti Jala is made from a thin batter poured through a multi-funnelled mould onto a flat pan or wok. This is gently cooked, fold into quarter circles and served on a dish, one piled on top of the other.

Ingredients
1/4 kg FlourFlour
, sifted
1 EggEgg
beaten with 2 tsp salt
5 oz Cooking Oil (for greasing pan)
1 1/2 pints Water

Directions
1. Make a well in the centre of sifted flour, and pour in beaten egg and 1 tsp oil.
2. Gradually add in water, stirring gently to make a fine batter.
3. Grease a flat skillet or pan. Pan must not be too hot.
4. Half fill Roti Jala Mould (or u may make one as mentioned below) with batter.

5. When pan is hot, swing the mould about 6 rounds in circular motion onto the pan.
6. When the batter begins to leave the pan, lift onto plate.

7. Fold and arrange on a serving dish.

8. Serve with Curry of your choice.

Making your own Roti Jala Mould/Cup
1. A clean empty Tin Can, (eg. a 12oz can of corn)
2. Using a hammer and a 0.2 inch nail, make 5 or 6 holes (evenly spaced on the bottom of the can)
3. Hammer out any sharp edges

Technorati Tags: recipe, malay food, curry, appetizer, bread, roti jala

Pineapple Prawn Curry

2006-12-30T18:34:00.000+08:00

With the coming of new year its time for some reflections and contemplating. So much has happened this year throughout the world and life gets more complicated as it always does with progress. My next recipe would reflect the unity and bonding of all of us who share this great earth together... may we all understand through our differences that we are all interlinked somehow. Its a fusion of west and east in particularly my time spent in Hawaii where pineapple is as common as curry over here.

Hope you guys enjoy this and Happy New Year and Peace to one and all!

Ingredients
400g Large Prawns, keep shells intact if preferred
200g Half-Ripe Pineapple,

Spice Ingredients:
1 1/2 tbsp Chilli Paste
1 tbsp Fish Curry Powder
1/4 tsp Turmeric PowderTurmeric Powder

2cm slice GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
1 stalk Lemon GrassLemon Grass

3/4 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks stock granules
4 ShallotsShallots

2 cloves GarlicGarlic

2 tbsp Oil
250ml Coconut MilkCoconut Milk

1/2 tsp Salt to taste
1/2 tsp Fish Stock granules
1/4 tsp Sugar (optional)

Directions

1. Heat oil in a saucepan.

2. Fry ground spice ingredients until fragrant.

3. Add pineapple cubes and thin coconut milk and bring to a boil.

4. When the pineapples are soft add prawns and cook for two to three minutes.

5. Add thick coconut milk and seasoning and allow to boil for two to three more minutes, stirring to prevent curdling.

6. Dish out and serve, garnished with mint leaves.
7. Serve with steamed rice or bread

Curry Puffs

2006-12-25T15:44:00.000+08:00

Eurasians in Malaysia are generally referred to a community of people with mixed parentage, Caucasian and Asiatic. This includes later colonial occupants, after the Portuguese, of the Dutch and British. A diversity of cuisines has inevitably proliferated from this colorful historic and ethnic tapestry. Eurasian food, in general, is an amalgamation of European cuisines - Portuguese, Dutch and British especially British East Indies, with local ingredients and influences by Malay, Indian, Chinese and Nyonya styles of cooking.

Afternoon tea is a daily routine adopted by the Eurasians from the British tradition of teatime and snacks are prominently featured. One of those famous snacks is the Curry Puffs. It is a small pie consisting of specialised curry with beef or chicken and potatoes in a deep-fried pastry shell. Curry Puffs can be baked instead of deep fried but please do remember to brush curry puffs with an egg wash before baking for a nice golden brown color.

Ingredients for Pastry
2 cups FlourFlour

1 tsp Salt
1 tsp Baking Soda
3 tbsp GheeClarified Butter
Made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. It is then spooned off, taking care not to disturb the milk solids on the bottom of the pan.
1 EggEgg
, lightly beaten
Water

Ingredients for Meat filling
1 lb lean Beef, minced or chopped (may be substituted with Chicken)
6 oz PotatoesPotatoes
, finely diced
3 OnionsOnions
, finely chopped
3 tbsp Curry PowderCurry Powder

1-2 tbsp Chili PowderChili Powder

1 tbsp Worcestershire Sauce
1 tbsp Soy Sauce
1 tbsp Vegetable Oil
1 cup Water
Salt and Pepper to taste

Directions

1. Sieve together flour, salt and baking soda
2. Using your fingers, rub ghee [clarified butter] into the sifted flour until it resembles fine crumbs
3. Mix egg in, add water gradually, press into a ball
4. Knead dough by pushing away, using the heel of your hand till smooth
5. On a floured surface, roll out dough, cut into rounds 3 inch in diameter
6. Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling
7. In a small bowl, add 2-3 tsp water to the beaten egg
8. Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal
9. Brush the tops of each curry puff with the egg wash
10. Preheat oven to 350F degrees oven. Bake curry puffs until light golden brown, about 20-30 mins
11. Serve hot or at room temperature

Technorati Tags: recipe, eurasian food, curry puff, snack, spicy, beef, chicken

Cendol in Coconut Milk

2006-12-22T00:41:00.000+08:00

With our the hot and humid weather, cravings for something cold and refreshing in a typical Malaysian afternoon is common. Well now with all the convenience stores at every corner it's pretty easy to go in and buy something that will do the trick but back about 10-15 years ago in Penang, it is the famous Cendol for all of us.

The most famous of them all is the stall located at Penang Road which still exist today. Crowds can be seen lining up (or sometimes more like shoving and pushing) to get their orders taken from the lady seller. I can recall the many brain freezes I had as I'm writing this... lol

Anyways here is a very complete Cendol recipe which I hope that some of the ingredients are easily obtainable wherever you may be from.

Ingredients

For the green bean flour droplets

10 Screwpine Leaves (pandan leaves)

A few drops Green food colouring

1/2 tsp Alkaline Water (kan sui)

250ml Water

250ml extra Water

65g Green Bean Flour

For the gula Melaka syrup

350g Palm Sugar (gula Melaka)

100g Castor Sugar

250ml Water

3 Screwpine Leaves (pandan leaves)

For the coconut milk

2 grated Coconuts

1 litre cooled Boiled Water

1/4 tsp Salt to taste

Directions

To obtain pandan juice, chop the pandan leaves and blend them in an electric blender with 250ml water.

Use a muslin cloth to squeeze out the juice then mix with the green colouring and alkaline water.

Pour the pandan juice into a saucepan and bring to a boil.

Blend green bean flour with the extra cup of water into a smooth batter and add to the boiling pandan juice, stirring all the time until the mixture is transparent and thick. Remove immediately from the heat.

Place a cendol frame over a basin half-filled with ice-cold water. Put a little cooked mixture on the frame. Press the cooked mixture through the frame to form little droplets of cendol.

Leave the cendol to set in the ice water till firm. Add more ice cubes to the water to set the cendol faster. Drain in a colander and refrigerate till ready to use.

To prepare the palm sugar syrup, boil palm sugar, sugar, water and screwpine leaves until both sugars have dissolved completely. Strain and allow to cool completely.

For the coconut milk, add water to grated coconut. Squeeze in small handfuls using a muslin cloth. Add salt to the coconut milk.

Serving Instructions

1. Add the desired amount of cendol into serving bowls.

2. Add some crushed ice and pour on some coconut milk.

3. Add 1 tablespoon palm sugar syrup or to taste.

Spicy Fried Chicken Wings

2006-12-20T12:38:00.000+08:00

Ahhh... chicken, the staple food of Malaysians as Malaysia has one of the highest per capita consumption rates in the world for chicken. Its truly a wonder how we never get tired of eating them... I guess it's due to the many ways we cook it.

Anyways as the holidays are just around the corner... I'm sure a lot of hosting will be done at home or potluck to attend, thus I'm sharing this easy to prepare recipe which will surely be snapped up upon serving. If you are considering preparing for more people, just multiply the ingredient accordingly and to taste.

Ingredients
4 pcs Chicken Wings / Drumsticks
Oil for Deep-Frying

Marinade (pounded finely)
5 Shallots
4 Cloves of Garlic
1/2 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Turmeric Powder
1 tsp Chilli Powder
1 tsp Salt
1 tsp Pepper

Directions
1. Combine pounded ingredients with coriander powder, cumin powder, turmeric powder, chilli powder, salt and pepper.

2. Rub marinade all over the chicken and leave aside for at least 1 hr.

3. Heat oil in a wok over medium heat.

4. Deep-fry the marinated chicken for 4 mins or until crispy and golden brown.

5. Drain oil.

6. Serve while its hot!

Chilli Boh

2006-12-19T20:08:00.000+08:00

Ingredients
20g Dried ChilliesDried Chillies
, soaked in hot water, seeded and drained
4 fresh Red ChilliesRed Chillies
, halved and seeded
A pinch of Salt

Directions
1. Process dried chillies and red chillies in an electric blender or food processor (you may need to add a little liquid or water).
2. Add salt to the blended chilli boh and keep in an airtight container in the refrigerator.
3. Use when needed.

Beef Rendang

2006-12-19T19:48:00.000+08:00

Ingredients
600g beef topside, cubed

Grind together:
4 tbsp Chilli Boh
7 ShallotsShallots

5 cloves GarlicGarlic

4cm piece GingerGinger

2 Large OnionsLarge Onions

4 stalks Lemon GrassLemon Grass
, Finely Sliced
3cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
1 tbsp Cumin PowderCumin Powder

1 tbsp Fennel PowderFennel Powder

1 litre Coconut MilkCoconut Milk

1 litre Water
1/2 cup Toasted Grated Coconut (Kerisik)Toasted Grated Coconut

1 tbsp finely-shredded Lime LeavesLime Leaves

Seasoning:
1 tsp Salt (to taste)
1 tsp Brown Sugar (to taste)

Directions
1. Combine beef, coconut milk, water and ground ingredients in a deep saucepan.

2. Simmer over low heat for one and a half to two hours until beef turns tender.

3. Add Kerisik and continue to cook until the gravy turns thick and dry.

4. Add seasoning and Daun Limau.

5. Cook until beef is almost dry.

Fish Otak-Otak

2006-12-18T07:44:00.000+08:00

Ingredients
1/2kg Fish Fillet (chopped into thin cubes)
2 small Onions

1 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
2 stalks Lemon Grass
2cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
3-4 Red Chillies
1 tsp Turmeric Powder
1 Egg
Sugar to taste
1 tbsp Cornflour
180ml Thick Coconut Milk
Salt to taste

White Pepper to taste
Banana Leaves

Oil

Directions

1. Pre-heat oven to 180C

2. Season fish slices with salt and a dash of white pepper

3. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric and mix well.

4. Mix in the fish paste, egg, sugar, salt and cornflour.

5. Beat the mixture until smooth.

6. Cut the banana leaf to fit a 16 cm ovenproof dish.

7. Scald the leaf and rub some oil over it.

8. Place the leaf in the dish and pour the fish mixture over.

9. Bake fish until firm to touch. (Approx 15-20 minutes.)

10. Cool it down slightly before cutting and serving.

Sambal Sotong

2006-12-17T16:08:00.000+08:00

Ingredients
500g small Squid (sotong)
2 tbsp Tamarind Pulp
1 stalk of Lemongrass, peeled and sliced
1 Garlic Clove, crushed
4 Dried Red Chilies, soaked and drained
1 tsp BelacanShrimp Paste
It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks
1 Onion, chopped
2 tbsp Peanut Oil
1/2 tsp Salt to taste
2 tsp Palm Sugar or Brown Sugar to taste

Directions
1. Clean the squid and cut the tubes lengthwise

2. Use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through.

3. Cut into 5cm squares and set aside, with the tentacles.

4. Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes.

5. Knead to dissolve, then strain the tamarind water and set aside.

6. Grind, pound or blend the lemongrass, garlic, drained chilies, blachan and onion together to make a paste.

7. Heat a wok until hot, then add the oil. When the oil is hot, add the chili paste and stir-fry for 2 minutes.

8. Add the tamarind water, salt and sugar and stir-fry for 3 minutes.

9. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.
10. Serve this spicy, substantial sambal with a bowl of steamed rice and a platter of stir-fried green beans, as part of a shared Malaysian meal.

Mutton Korma

2006-12-16T18:29:00.000+08:00

Ingredients
1 kg Goat Meat

1.5 inch piece Ginger

8 pods Garlic

3 (medium chopped) Onion

0.5 tsp Black Cumin Seed

2 tblspn Red Chili Powder

4 Cardamom

1/2 inch piece Cinnamon

6 Cloves

6 whole Peppercorns

0.5 tsp Saffron

5 tblspn Yogurt

1 1/2 tsp Salt

20 Sliced Almond

2 tblspn Cream

2 tblspn Cooking Oil

1 Small Cup Water

2 tbsp Ghee

Directions

1. Clean and wash meat and cut into 1 inch pieces.

2. Grind ginger, garlic and cumin seeds into a fine paste.

3. Grind cardamom, cinnamon, cloves and pepper corns to a coarse powder.

4. Heat, crush and soak saffron in 2 table spoon hot milk.

5. Mix together yogurt, red chili powder, sugar and the paste from Step 1 and smear on meat pieces.

6. Heat ghee and oil and fry onion chopped finely to light brown.

7. Add powdered spices and cook for 1/2 minute.

8. Add marinated meat and cook on slow fire with occasional stirring till meat is tender and oil starts separating.

9. Add 1 cup hot water and cook till the meat becomes tender and the gravy thickens.

10. Add saffron, almonds and cream.

11. Mix well and cook covered for about 5 minutes.

12. Serve hot with rice or Naan.

Hainan Chicken Rice

2006-12-16T18:13:00.000+08:00

Ingredients
1 1/2 kg Whole Chicken
2 cups Long Grain Rice
14 Shallots
12 pcs Garlic
½ inch Long Ginger
1 tsp Salt
½ tsp Pepper
4 tbsp Cooking Oil

Ingredients for Chicken stock
250 gm Chicken Bones
750 ml Water
Salt to taste

Ingredients for Chilli Sauce
5 red Chillies
4 pcs Garlic
1 Fresh Lime
1 tbsp Sugar
½ inch Long Ginger
¼ tsp Salt

Garnishing Ingredients
1 Cucumber
1 Tomato
1 Spring Onion
2 tsp Sesame Oil
2 tsp Light Soya Sauce

Preparation of Ingredients
Boil chicken bones with water to obtain chicken stock. Add salt to taste.
Smash 8 shallots, 6 pips garlic and ginger.
Clean the chicken and stuff the inside with the smashed ingredients. Rub the skin with salt and pepper.
Finely slice the remaining shallots and chop the remaining garlic.
Pound red chillies, ginger and garlic together. Extract lime juice. Add lime juice, sugar and salt to the pounded ingredients. Set aside mixture.
Finely slice the cucumber and tomato.
Cut the spring onions into 2 cm lengths.
Mix the sesame oil and light soya sauce together.
Wash the rice grains.

Directions
1. Heat oil in wok.
2. Fry the chopped garlic and sliced shallots until golden brown.
3. Then add in the washed rice grains and continue to fry until fragrant.
4. Transfer the fried rice grains into a rice cooker.
5. Add in the chicken stock and continue to cook until rice is done.
6. Steam the chicken in a wok or steamer for about 20 minutes or until the chicken is tender.
7. Once the chicken is cooked, remove from heat and cut into bite-size pieces.
8. Arrange the cucumber and tomato slices around the edge of a serving platter.
9. Then place the chicken pieces in the centre of the same platter.
10. Sprinkle the spring onions over the chicken and pour the mixed sesame oil and light soya sauce over it.
11. Serve chicken with the steamed rice and chilli sauce.

Curry Chicken Kapitan

2006-12-16T15:35:00.000+08:00

Ingredients
1.5kg chicken
4 tbsp oil
2 onions sliced/diced
2 tsp salt

Ground Ingredients
15 red chillies
15 shallots/small onions
4 cloves garlic
2cm piece turmeric root or about
1heaped tsp of turmeric powder
10 buah keras/candlenuts
1tbsp(5cmx2.5cm piece) belacan/dried shrimp paste
4 stalks lemon grass
1 grated whole coconut + water to make 1cup thick milk & 3cups thin milk or
2tins coconut milk
Juice of 1 or 2 limes

Directions
1. Cut chicken down to bite size pieces or quarters.
2. Heat oil in wok or pot & lightly add sliced onions with salt.
3. Add ground ingredients & fry till fragrant.
4. While stirring, add a little coconut milk to make a paste & prevent the spices from burning.
5. Add in chicken & fry for a few minutes stirring & coating chicken pieces
6. Pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender.
7. Add in thick coconut milk before serving & once it comes back to the boil.
8. Remove from heat & pour in lime juice
9. Serve with rice or roti jala or toasted bread.