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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!

元蹄的做法一般就是冰糖或红烧为主,换个做法做这道南乳元蹄。咸香好吃,聚会的时候就着朋友带来的金丝馒头,异常受欢迎呢!

Wednesday, December 28, 2011

Bubur Pulut Hitam (Black Glutinous Rice Dessert)




Black glutinous rice is a very nutritious wholemeal widely consume in Asia. It has 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 helped 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)



Spanish Mackerel is something I grow up eating a lot. It is found in market in Malaysia all year around, fresh and economical. We love it for several reasons, its sweetness, versatility, less bones, thus child safe and of course, reasonable in price!

It could be prepared in many different ways, 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)




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

This summer I harvest the Chinese bottle gourd that I curiously planted in spring, it flourish and gave me two beautiful bottle shape gourds. I mean... really, coca-cola bottle kinda bottle shape... it was amazingly beautiful so I decided to make this beautiful dish, for justification sake! Wink!

Thursday, December 15, 2011

Economical Fried Noodle (经济炒粉)




 Every morning on work day in Kuala Lumpur, the capital of Malaysia. As working people rush toward 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 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 everyday in the city I once called home. Never failed to  satisfy those hungry stomach. God bless that city and its people!

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!


Ingredients:
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

Seasoning:
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

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 chicken Chukka greatly resemble Curry Rendang, it too has very nice coconut fragrance.

But the preparation is a  lot easier, and somewhat healthier as it doesn't call for coconut milk.,the marinated chicken cooked slowly in spices until almost all liquid is gone and the final result covered with thick flavorful gravy.

It is best served with steamed rice! In some cases, it could be a good starter and side dish!

Saturday, December 3, 2011

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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