蒸眉豆糕

Ingredient

300g 眉豆 - soak overnight or 12 hours
100g dried shrimp - soak till soft
280g minced pork
100g shallot
minced garlic

300g rice flour
5 tbsp tapioca flour
650ml water.
Mix all together n set aside.

Seasoning
1 tsp five spice powder
1 tsp pepper
1 tbsp fish sauce
1 tsp salt

Method
1. Heat a wok to fried the shallot over low fire till cripsy.  Take up and set aside.
2. Using back the same oil. Fry the garlic and add in minced meat and cooked till it was cooked. Take it out n set aside.
3. Stir frily the dried shrimp till fragance then add back the minced pork and 眉豆.
4. Add in all the seasoning and n stir fry to mix well.
5. Add in the rice flour mixture n continue stirring till the mixture form into lump. Off the fire immediately.
6. Prepare a tin. Line the mixture and flatten it.
7. Steam on high fire for 1hr.

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Baked shrimp paste chic wings

Marinade:

1.5-2 tbsp Shrimp Sauce (own preference)

1 tbsp Sugar (own preference) 

1 tbsp Shaoxing Wine

1. Marinate 18-20 wingettes preferably overnight or at least 4 hours. 

2. An hour before baking, coat the marinated chicken wings with 0.5 cup flour, 1 tsp baking powder & 1/4 tsp baking soda. Place wings in a single layer on a prepared rack to air-dry. 

3. Brush some olive oil on the wings just before baking. Bake the wings on the rack over a baking sheet at 200 deg for about 20-25 mins (depends on your oven) until the wings are crispy, turning once halfway.

Note:

1) I'm using Fine Shrimp Sauce from Lee Kum Kee, adjust the marinade accordingly for other brand.

2) The Shrimp Sauce is rather salty, please adjust according to your preference.

Hope you & your family like it :)

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Buah-Keluak Ayam

Buah-Keluak Ayam - Recipe Adapted from Mrs Lee’s Cookbook

1 chicken, cut into small pcs

300gm pork rib bones, in small pieces

20 Buakeluak, scrubbed & washed clean, soaked for 5 days, change water daily

8 rounded tbsp tamarind add 1.5 litres water, strained and use liquid only

3 tbsp sugar 

2 tbsp salt 

Oil for frying the Rempah

Rempah – pounded finely together

12 slices lengkuas

½ thumbsize pc of turmeric

6 candlenuts

30 shallots

10 red chillies

1-1/2 tbs blachan

Add in

1 tsp coriander powder

1 stalk lemon grass – bruised

Preparation of Nuts

Make a small opening by chipping away the smooth portion of the nut

To cook

Heat pan till hot, add cooking oil, stir fry rempah till fragrant and oil separates from rempah.

Add in pork bones and chicken, mix thoroughly till liquid has reduced. Add nuts, fry for 2-3 minutes.

Add tamarind liquid and seasoning and simmer for half an hour.

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菜干汤

Ingredient

Dried vegetable

pork rib

dried octopus

dried oyster

Method

1. Soak the dried vegetable and wash away all the dirt.

2. Blanch the pork rib

3. Add all the ingredient into the pot and boil.

Afternote:

The 1st time trying this soup was at hubby's paternal grandma place. It was really delicious and I never came across the dried vegetable to make soup. It is very easy to make and dried vegetable is easy to get as well. 

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Deep fried pork belly with fermented bean curd extract from UMag

Ingredients

500g pork belly

2 tbsp flour

Marinade

1egg

1 PC fermented bean curd

1 tbsp fermented beancurd juice

1/2 tsp MSG - I dun used

1/2 tsp sugar

1/2 tsp bi soda

1/4 tsp salt, a little minced onion

A little minced garlic

A little cinnamon powder

Method

1. Cut pork belly into pieces and wash clean. Marinate for 6 hours. 

2. Add flour to marinated pork belly and mix evenly.

3. Deep-fry over medium heat till golden brown.

Cooking tips.

Add some Chinese wine to the marinade for better flavor.

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Ham-and-Cheese Waffles by Bon Appetit

Ham ‘n’ Cheese Waffle – inspired by Bon Appetit Recipe
Yield: 6 whole waffles

Ingredients:
1 3/4 cup flour
2 Tbsp sugar
1 Tbsp baking powder
2 lg eggs
1 3/4 cup milk
1/2 cup melted butter, cooled
5 slices of ham, chopped
3/4 cup mozzarella cheese, shredded

Preparation:
In a large mixing bowl combine all wet ingredients together.  Beat until all wet ingredients are well blended.  Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix.

Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese.  Cook until golden brown and the mixture is no longer a wet dough.

You can top with powdered sugar or syrup.

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Cincalok with Sliced Pork extract from UMag

Ingredients

500g pork belly

Marinade

1tsp cornstarch powder

1tsp MSG

1 tsp sugar

A little huadiao wine

Sauce Ingredients

1 tbsp huadiao wine

1tbsp cincalok

1 tsp sugar

1 tsp minced garlic

A little MSG

Method

1. Slice and wash the pork belly. Marinate evenly.

2. Steam for 5 mins and pour away the excess water.

3. Mix sauce ingrdients together.

4. Pour sauce ingredients on top of the pork belly and steam over low heat for additional 5 mins.

Cooking Tips

Add more garlic to conceal the fishy smell of cincalok.

Afternote : I do not use MSG for most of my dishes, you can replace MSG with oyster sauce for more flavors. 

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