Oneh Oneh

Oneh Oneh

Filling:
3 blocks gula melaka (crushed)
Grated Coconut

Option 2 for the filling
Half pack of grated coconut - steamed it for 5 min with pandan leave.
3/4 block of gula melaka (crushed)- increase or reduce depend on the sweetness u prefer.

Method
1) Heat a saucepan. Add a bit of water then the gula melaka. Wait for the gula melaka to melt then add in grated coconut. Mixed well then take out to cool. 2) Use it as a filling.

Coating
1 grated skinless coconut
pinch of salt
pandan leaves

Coating
1) steam all the coating ingredient for 3 mins then leave to cool

Ingredients:
2 Large sweet potatoes - steamed peeled & mashed
250gm glutinous rice flour (Erawan brand cos more chewy)
150ml warm water
few drops of green colouring if you want

Method
1) Mix well mashed sweet potato, rice flour & food colouring (if needed).
2) add water gradually till a fairly stiff dough is obtained.
3) Knead well, divide dough into small equal portions, form into balls.
4) Make a well in the centre, spoon in the fillings. Seal the hole and reshape the balls.
5) Put a few balls at a into boiling water with pandan leaves. When balls float to surface, remove & roll in coating.

Afternote: This recipe is given to me by a very nice forum mummy when I told her I need to cook something for a gathering. So it is not totally my work but i would like to share with pple who visit my blog.

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Kaya

Kaya

Ingredient

10 eggs
coconut milk from 2 coconuts
400g sugar
panda leave knotted

Method:

1. Beat eggs and sugar well with a hand whisk. Add in the coconuts milk and pandan leaves.
2. Prepare a big pot and a smaller pot to cook the mixture using the double boil method.Put the mixture in the smaller pot over the water. Keep stiring till the mixture till thick.
3. Discard the panda leave when done.

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Spicy sour clear fish soup

Spicy sour clear fish soup

Ingredient
3 Kampung fish
Assam slice - 5
Lemon grass - 2 slightly pound
Red Chilli - 3
Shallot - 5 (pound)

Method

1. Boil a pot of water, add in assam slices, lemon grass, red chilli and shallots and let is simmer for 20 min under small fire.
2. Add fish and cook for 5 min then add salt/fish sauce to taste

Afternote: This is very simple fish soup to prepare and the sourness can really make you wanna have more. Vary the assam and chilli according to you degree of hotness and sourness. I only cooked the fish everytime I need to serve the soup so the fish will not be left overcooked. You can choose other fish. I like kampung fish cos this is the way my mother cooked the dishes and we like the "fishy" taste the fish give to the soup. However, not many pple will enjoy the fish taste.

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Shrimp Paste Chicken (Har Cheong Kai)

Shrimp Paste Chicken (Har Cheong Kai)
This is estimated for 1 Pkt of Chicken Wings

Ingredients:
Chicken Wings - 1 pkt
Lee Kum Kee Shrimp paste - 1 large tblepn
Bake King crispy floor for meat - 1 pkt
Sugar - 2 tsp
Ginger Juice

Methods:

1. Mixed shrimp paste with sugar and ginger juice to neutralised the shrimp taste.
2. Marinate the chicken with the mixtures for 2 hrs.
3. Before frying, mixed 2 tblesp self raising flour with 2tblesp of cornflour and 2 tblesp of bake king flour.
4. Coat chicken with the flour and deep fry.

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Radish & Carrot Soup

Radish & Carrot Soup
(portion for kids, using slow cooker)

Ingredient
1 chicken thigh - chopped
3 small pork rib
1/3 radish - big cube
1/2 carrot - big cube
6 canned button mushroom
800ml of boiling water

Method
1) Wash clean the chicken and pork rib, prepare a pot of boiling water and go over the chicken and pork rib for 3 min.
2) Take out the chicken and rib, set aside.
3) Add boiling water and all the ingredients into the slow cooker.
4) Set it to HIGH and leave it to cook for 2 hrs.




Afternote:
No seasoning is required as the soup will be very tasty and too much salt will not be good for the kids.

If cooking for whole family, you can increase the following ingredient.
- Chicken bone (Chicken bone from 2 chickens)
- $3 of pork rib
- 1 radish
- 1 or 2 carrots
- 1 canned button mushroom
- 1.8ltr or 2 ltr of boiling water.

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Red Wine Chicken Soup

Red Wine Chicken Soup

Ingredients
1.3kg of kampung chicken - chopped into pieces
10 slices of ginger
3 tbsp Ang Chao
0.5ltr Ang Chao wine
3 tbsp Sesame oil
1.5ltr - boiling water
1 tbsp Fish sauce Salt, Sugar

Method
1) Heat the wok with 3 tbsp sesame oil, add ginger and stirred fry till fragrant.
2) Add in Ang Chao and fry till fragrant, then add in the chopped chicken.
3) Stir fry the chicken till it is 1/3 cooked, add fish sauce and Ang Chao wine, covered the wok and simmer for 10 min.
4) Add in boiling water and cover the wok and bring it to boil.
5) Transfer to a deep pot and continue simmer the soup in low fire.
6) Add sugar and salt to taste.





Some variation
You can add white radish, button mushroom, chinese mushroom or bambo shoot into the soup. Afternote: This is a tradition Fu Chou dish. The Ang Chao Wine is very good for confinement mother. It is usually cook with chicken, lots of ginger and sesame oil for women after giving birth to baby. They are believe to nurture the women health after the labour. My mum brews the Ang Chao wine herself and we use the residue (which is Ang Chao) to cook varies dishes. We are very forunate that we still get to eat this. So I told myself that I must learn how to make the Ang Chao Wine from my mother.

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I made some changes to the steamed white bean cake. My eyes must have being playing tricks on me. Dun know why I kept thinking to stir fried onions with dried shrimps instead of garlic. I did not use alkaline water as well.

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