Saturday, December 31, 2011

Trotter in Fermented Tofu Paste 南乳元蹄

There are only so many trotter dishes in Chinese, mostly called for simmering in sweet soy sauce for a long period of time until the trotter becomes completely soft and tender.

This particular recipe uses fermented tofu instead, it gives a very distinctive fragrance and taste. 

I made this dish for our Christmas party the other day, when served with the steamed buns brought by a friend, it was irresistible and everybody loves it!


Wednesday, December 28, 2011

【椰浆黑糯米粥】Bubur Pulut Hitam (Black Glutinous Rice Dessert)


Black glutinous rice is a very nutritious wholemeal widely consume in Asia. It has a good amount of protein, carbohydrate, calcium, phosphorus, iron, vitamin B1 & B2 ect. The Chinese herbal medicine books also believe that black glutinous rice could aid in increasing blood and its circulation, it could also help in preserving or to increase "qi" or energy.

This beautiful grain is normally made into sweet dish in south east Asia. This sweet porridge is one of them!

Monday, December 26, 2011

Pumpkin Ondeh-Ondeh (onde-onde)

Ondeh-Ondeh(or Onde-onde)is a generic term for a kind of dessert in Malaysia and Indonesia. It is a bite size ball with palm sugar fillings and grated coconut coating.

The skin is made of glutinous rice flour and tapioca flour, the taste and color of the skin normally came from ingredients used
sweet potatoes, pumpkin, or Pandan juice.

I love it when the melting palm sugar break out from the balls at the first bite, the sweet taste and flavor of coconut combined with shredded coconut just make eating this dessert a great tropical experience!

Saturday, December 24, 2011

Banana Bread Pudding

Its holiday season and my loving neighbors were sending food to us one after another. It was cheese cake and muffins yesterday and famous New york Levain Bakery's cookies for Santa today.

I am always lucky to have lovely neighbors wherever I go, they are there whenever I need something,and whenever I need some help!

So I decided to bake a simple warm dessert as return of favor!

Wednesday, December 21, 2011

Ikan Masak Taucu (Spanish Mackerel in Fermented Soy bean Gravy) 豆酱马鲛鱼

Spanish Mackerel is something I grow up eating a lot. It is found in markets in Malaysia all year around, fresh and economical.

This fish can be prepared in many ways, it is tasty even as simple as pan fried until crispy and drizzle some light soy sauce, this itself made a wonderful side dish. I could eat it just like that and never got tired.

We also make curry, fish balls, fish paste, fish cake, fish stew out of this beautiful fish. This particular recipe I made today is very common in my house, my mother use to make it at least once a month... it goes well with steamed rice and con-gee. And stays as a sweet childhood memory......



Monday, December 19, 2011

Lauki Ka Kofta (Bottle Gourd Balls in Tomato Gravy) 葫芦素丸子咖喱


I first tried this kofta in India, and was amazed by the taste. It went so well with flat bread, the kofta just melt in my mouth! 

This summer I harvest the Chinese bottle gourd that I curiously planted in spring, it flourishes and gave me two beautiful bottle shape gourds. I mean... really, coca-cola bottle kinda bottle shape... it was amazingly beautiful. 

I decided to use it for this dish, hubby's favourite.



Thursday, December 15, 2011

Economical Fried Rice Vermicelli 经济炒米粉

Every morning on work day in Kuala Lumpur, the capital of Malaysia. As working people rush toward the offices, with traffic moving at snail speed. The city awakes, and slowly get into busy mode.

At the same time, at some obscure corners of all office buildings, you will always find some small breakfast stalls, with those who manage to reach office a little ahead of time, lined up for a quick fix for breakfast and the stall owner busy packing a variety of  simple fried noodles/rice and some sides such as fried egg, luncheon meat, chicken nuggets, fried sausages.

This simple, economical breakfast serving thousands every day in the city I once called home. Never failed to  satisfy those hungry stomachs. God bless that city and its people!



这,就是很典型的马来西亚早晨街景。马来西亚人炒粉喜欢下“黑酱油”,就是略带甜味的老抽,颜色漆黑油亮。一盘火候十足,黑黑亮亮的炒粉再加上一小块午餐肉,或一只煎蛋,就是许多马来西亚人心中简单而实惠的美味 。


Wednesday, December 14, 2011

Paneer Sandwich (Grilled Indian Cottage Cheese Sandwich)

As the weather gets colder, I could only think of warm food in the morning, such as this sandwich.

With a cuppa hot chocolate it not only gives warmth to my stomach, it also kicks start my day with good energy!  It is energizing enough just by thinking of it!

Monday, December 12, 2011

Rempah Ayam (Spicy Nyonya Chicken Dish)

This Nyonya dish is one of my favourite chicken dish, it is spicy, and goes extremely well with rice!

4 pieces of chicken thigh
1 medium size tomato
4 green chilies
1 bombay onion
1 cup of coconut milk
2 pieces of kaffir lime leaves

Grind below into paste:
10 dried red chilies
10 shallots
1 stalk of lemon grass
1/2 inch of ginger

1 tsp coriander powder
1 tsp black pepper powder (or white pepper powder)
1/2 tsp turmeric powder
1/2 tsp cummin powder
1-2 tsp salt

Washed the thigh and toast it in a pan until grease come out, cut onion, tomatoes into pieces and slice chilies side wise.

Add the paste and cook together with chicken for about 5 minutes, and add all the powder but salt in, stir and cook for another 8-10 minutes.

Now add the kaffir lime leaves, stir, add on coconut milk and 2 cups of water, bring it to boil and then simmer at medium heat for about 20 minutes, add salt to taste, before serving, add the tomato, chilies and onion pieces.

Serve hot with rice.

中文版,For Chinese,Click --》 隆巴咖喱鸡

Saturday, December 10, 2011

【椰香干煸鸡块】Chicken Chukka/Sukka(Dry Coconut Chicken)


This delicious dish from Southern part of India reminds me greatly of the famous Malaysian Curry -- Rendang. The taste and texture of it resemble Curry Rendang a lot, it too has very nice coconut fragrance and is very tasty and spicy.

But the preparation of this dish is a  lot easier than rendang and it doesn't call for coconut milk/cream. The marinated chicken cooked slowly in spices and tomato paste until almost all liquids are gone and the final result is chicken pieces covered with thick flavorful gravy.

It is best served with steamed rice and could also work very well as a starter!

Saturday, December 3, 2011

【土豆馅饼】Aloo Paratha (Stuffed Potato Paratha)


If  you ask any Indian from northern part of India about their ideal breakfast... the answer is quiet likely to be "some hot stuffed parathas" !

With some hot spicy masala chai... the best, they said!
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