Gula Melaka Huat Kueh

Gula Melaka Huat Kueh

Ingredient
200g self raising flour
1 tsp baking powder
140g gula melaka sugar
200ml coconut milk
75ml of water
Pandan leave - for cooking the sugar syrup

Method
1. Sift the flour and baking powder in a big bowl.
2. Melt the gula melaka, water and coconut with pandan leave in a pot until the sugar melt completely.
3. Cool the sugar syrup a little.
4. Mix the sugar syrup with the flour.
5 Pour into individual cup cake mould or a bigger cake mould.
6. Steam on high heat for 20 min or till the skewer came out clean.


Afternote:
If making bigger huat kueh, steam for longer hour and fill up the cupcake to the brine. The "explosion" effect will be better. If you find the huat kueh too boring, you can add a drop of red colouring on top. 

• 
• 
• 
• 
• 

Fried maggie mee

Fried Maggie Mee

Ingredient
2 packs of dried vegetarian maggie mee
2 big stalks of Cai xin
Fish ball or fish cake - thinly slice
bean sprout
shredded carrot
2 eggs

Seasoning
1 tbsp Fish Sauce
1 tbsp Black soya sauce
1 tbsp oyster sauce
pepper

Method

1. Boil a pot of water to cook the dried maggie mee. Do undercook the maggie mee, it is best to keep the noodles a little be tough as we need to fried the noodles with other ingredients later. Set aside
2. Heat the wok with oil, stir fry all the vegetables (cai xin, bean sprout and shredded carrot) and the fish ball or fish cake. Season with fish sauce. Set aside.
3. Heat the wok, stir fry the garlic, add egg and scrambled the eggs. Add in the noodles, season the noodles with oyster sauce, black soya sauce.
4. Mix the noodles well with the seasoning. Add in the pre-cooked vegetable and mix well. Lastly, dashed half a tbsp of fish sauce around the side of the wok to give the noodles the aroma before dishing out the noodles. 

Afternote:

I'm not a big fan of noodles but suddenly I have the urge to let the kids try something different beside fried bee hoon. I remembered my husband enjoyed fried maggie mee more than fried yellow noodles which is very hard to handle. I must say the dish turn out very well (given that it was my 1st try) and hubby ate alot. 

I chose the vegetarian dried maggie noodles. You can use any maggie noodles but always remember not to overcook the noodles during the 1st cooking with the hot water. The tip is to undercook the noodles. 

• 
• 
• 
• 
• 

腐乳红槽炸肉

腐乳红槽炸肉

Ingredient
300g lean pork - slices

Seasoning
2 tsp fermented beancurd
1 tsp oyster sauce
2 tsp ang chao paste
2 tsp sugar
1/2 tsp salt
1/2 five spice powder

Frying
Potatoes flour

Method

1. Slice the lean pork thinly, if you not able to slice thinly you can use a meat pounder to tenderize the pork.
2. Season the pork slices with the seasoning and marinate it for 1hr or longer
3. Heat up the wok, coat a layer to potatoes flour on each of the slices and deep fried till cook. 

• 
• 
• 
• 
• 

All about Cheese

We love cheese and I happened to chance upon this wonderful website all about dishes with cheese.

Let go shopping cheese at super market.

FOR ALL THE CHEESE LOVERS

• 
• 
• 
• 
• 

Fruit Enzyme Drink

Ingredient

1.5 kg of fruit consist of the following.

Pineapple - remove skin

Red Apple - remove core and seed

Green Apple - remove core and seed

Lemon - remove skin and seeds

4 liters of filter water

1 kg of cane sugar

Equipment:

10 liters Eco Paradise pail

Method:

1. Wash apples and lemon with water and 1 tsp of vinger a day or 2 ahead. Air dry the fruits
2. On the actual day, remove the pineapple skin, seed and core and cut the pineapple into slices.
3. Remove the apple core and seeds and slices the apples into 0.5cm thickness.
4. Remove the lemon skin and slice the lemon.
5. Layer the pail with fruit and sugar. 
6. Add 4 liters of water into the pail and cover it for fermentation.
7. Each day, open up the pail and stir the mixture with a clean ladder. Do it for 3 to 4 days.
8. Harvest the enzyme drink on 4th or 5th days. 

• 
• 
• 
• 
• 

Thai Lemon fish

Ingredients

1 fish

2 slices galangal

5 slices lemon

Dash of salt

Sauce

4 stalk coriander

2 tbsp chopped red chilli

2.5 tbsp minced garlic

1 tbsp minced galangal

2 tbsp fish sauce

1 tbsp sugar

 1/4 cup stock

Method 

1) Rinse coriander, chop the stalks and leaves and leave the coriander roots aside.

2) Rinse fish ans cut slits in the flesh where it is thick. Rub with a little salt.

3) Place fish on a steamer, add coriander roots and galangal slices. Bring water to boil, steam fish over high heat for 10 min.

4) Pour out the steaming liquid and mix well with the sauce ingredients. Pour over the fish and steam for another minutes. Remove.

5) Scatter over chopped coriander and serve with lemon slices.

• 
• 
• 
• 
• 

Curry puff

Ingredient

Dough

200g plain flour

100g butter

Pinch of salt

Water

Method:

1) Shift the flour n salt.

2) Cut the butter into small piece. Rub the butter into the flour.

3) Add water a little at a time to form a dough.

4) Rest the dough for 30min.

 

 

Filling (sardine)

Sardine

Onion

Chili

Lemon / Lime Juice

 

1) Cube the onion.

2) Stir fry the onion till it caramelized and add into the mashed sardine.

3) Squeeze some lemon or lime into the mixture.

4) Wrap the filling into the round cut dough skin

5) Heat up a wok with oil and deep fry the puff till golden brown.

Sardine Puff

Filling (potatoes)

Potatoes - cube

1 onion - cube

Curry powder

Sugar

Salt

 

1) Cube the onion and potato, stir fried in the wok till the onion caramelize and the potatoes is cooked.

2) Add the curry powder and the rest of the seasoning.

3) Cool it before wrapping.

4) Wrap the filling into the round cut dough skin

5) Heat up a wok with oil and deep fry the puff till golden brown.



Potatoes Curry Puff



• 
• 
• 
• 
• 

Curry Prawn

Curry Prawn

Ingredients

500g prawn

chopped shallots

tomatoes

Curry leaves

1 stalk of lemon grass

corn flour 

Oil for deep frying

Seasoning

1 tbsp of curry powder + 1 tbsp of water to make into paste

1/2 tsp of salt

1 tbsp of sugar

1/2 of oyster sauce

500ml of milk

Method:

1. De-vein the prawn and coat the prawn with a thin coat of corn flour.
2. Heat the wok and oil, add curry leave and  deep fried the prawn till just cooked.
3. Heat up the frying pan, add shallot, lemon grass and curry paste.
4. Add the rest of the seasoning and lastly the milk to mix well.
5. Add in the prawn and coat each of it with the sauce.
6. Dish up and serve.

Afternote:

I have my preserved when cooking chinese dishes with milk. I dun know will it still have the milk taste aftertaste. Fortunately, the curry taste cover up the milk taste and it turn out to be a delicious curry sauce. I added an extra spoonful of my Chilis Ulek that I made a week earlier because I want the sauce to be turned up the heat a bit. 

My hubby said the sauce will go well with fish head, because he doesnt really take prawn. Mother in Law said the same thing too so overall the dishes is still well received. 

• 
• 
• 
• 
• 

Stew pork belly with peanut

Stewed pork belly with peanut

Ingredient
500g pork belly
150g of peanut
10 cloves of shallot
Black soya sauce
Oil for deep frying

Seasoning
1 tbsp of soya bean paste
2 tbsp of soya sauce
1 tbsp of sugar
1 tbsp of black soya sauce
2 litres of water

Method:

1. Wash the peanut and cook the simmer the peanut under low heat for 10 min. Take out and set aside
2. Wash the pork belly, blanched in the pot of boiling water for 10 minutes. 
3. Remove the pork belly and rub it with black soya sauce.
4. Heat up the wok for deep frying the pork belly till golden brown.
5. Remove the pork belly and slice it 1cm thick.
6. In a stewing pot, fry the shallot (whole) and peanut. Add in the seasoning and stew it for 1hr.
7. After 1hr, add the slices pork belly and continue to stew for 1hr or till the meat are soft and tender. 

Afternote:

I have many recipe books on my shelf and I will browse through my books to find recipe to introduce new food for the family. This is my 1st time trying and it was popular with Janelle. She loves pork and she find the sauce not too salty and interesting to have peanut to go along with pork. The only troubleshoot part is deep frying the pork belly because it can be messy and dangerous to deal the oil. 

• 
• 
• 
• 
• 

Mummy Gong's Sambal Ulek

Mummy Gong Sambal Ulek

Ingredient

43 red chillis - 460g

16 green chillis - 125g

30 chillis paid - 45.5g

Galangal - 18g

Belachan - 50g

3 lemon grass stalk

5 tomatoes

23 garlic

5 medium size onion

Salt

Gula Melaka

Belachan - A better grade belachan that I got from the market. Lighter in tone, doesnt smell so pungent compare the the cheaper version. I roasted the belachan over my frying pan to bring out the aroma. 

All the ingredients need to be cooked over the fire to bring in more aroma and bring down the pungency.

Yes, this Ulek recipe contains tomatoes and you will be amazed by the effect that the tomatoes will bring to the chili later. It mellow down the heatness a little and give a sour and sweet after taste.

I pan fried the tomatoes to soften it and tomatoes released the good properties of vitamin when contact with heat and oil. 

Did I say all ingredient but be cooked once? Yes, chili too. Infact it is easier to blend the chili and the rest of the ingredients because they have all turn softer. 

For this recipe, I wanted to add some green chilli for a change. Some recipe calls for green chilli padi which can be very spicy. Mine is just the normal big size green chili which is usually more crunchy and sweet.

I forgotten to take a picture of the blended chili and the pictures while I frying the chili. Yes after blending the chili, cook the chili in a deep pot with 1 cup of oil till it thicken as show below. It was dangerous cooking chili. 

• 
• 
• 
• 
• 

Korean Army Stew (Budae jjigae)

Korean Army Stew (Budae jjigae)

Ingredients

Soup base

750ml low sodium chicken broth

1 tbsp rice wine

1 tsp sesame oil

1 tsp fish sauce

2 cloves of garlic, minced

Seasoning paste

2 cloves of minced garlic

2 tbsp gochujang (chilli soy paste)

1 tsp gochugaru (chilli powder)

1 tsp sesame oil

1 tsp fish sauce/ Soya sauce

1 tsp sugar

Make seasoning paste

Combine the seasoning paste ingredients. Mix well. 

Stew

Thin slice pork belly / shoulder

Hotdogs

½ tin of Spam, sliced

3 sausages, cut into thirds

1 cube of tofu, sliced

½ onion, sliced

1 bunch of spring onions, chopped

6 button mushrooms, sliced

1 cup of kimchi

1 tin of baked beans

1 slice of cheese

Cabbage

Watercress

Leeks

Rice Cake

1 packet of Korean instant ramen

Instructions

1.     Bring chicken stock to boil in a medium soup pot.

2.     Combine gochujang, gochugaru, rice wine, sesame oil, fish sauce and garlic in a small bowl.

3.     Add soup base ingredients to the boiling stock and stir. Turn off the flame and set aside.

4.     Arrange stew ingredients (except cheese and ramen) in a flat bottom claypot or casserole.

5.     Add prepared soup base to the claypot and bring stew to a boil over medium heat.

6.     Reduce heat and simmer covered for 10 minutes.

7.     Add a packet of korean ramen (without the flavourings) to the stew.

8.     Simmer uncovered for another 3-5 minutes.

9.     Add cheese and simmer till cheese melts.

10.  Serve hot with rice.

• 
• 
• 
• 
•