Monday, August 31, 2015
I made Wonton Mee & My Special Gon Loh Sauce few days back with my homemade Chicken Char Siu, a variation of the Char Siu which is commonly made with pork.
This Char Siu Chicken turned out delicious and very good looking, the secret to the beautiful red color is my homemade Ang Chow, which is a very healthy alternative to food dye, those who have not tried it, should explore and see!
Sunday, August 30, 2015
I tried so many different combinations of sauces and search through the net for the recipe of a good plate of gon loh mee for the longest time.
I have to say all my attempts turned out OK, not the same, just OK. I can't seems to figure out what is missing and I don't like to settle for OK, not for something I really liked at least.
So the next time when I visited Malaysia, I made sure to pay extra attention to the way wonton mee is made when I visited my favourite store. I figured out the shallot oil the pork lard and the pepper powder part, but never quiet able to learn the secret of that pot of dark sauce they used.
I resolve to find a formula that pleases my palate and it should be close enough to called it authentic gon loh mee. It took me so many close, not quiet close and very close attempts to finally come up with a Gon Loh Sauce that tasted like the gon loh mee I liked back in Malaysia!
I must say one thing ahead though, the sauce is not the only thing to a good plate of gon loh mee, crispy pork lard, shallot oil and the pickled green chilies are all key ingredients, one missing, the gon loh mee will not be the same.
I am sure many fellow Malaysian will agree with me on this.
Thursday, August 27, 2015
I planted 5-6 varieties of tomato at the back yard this year, they were all growing very well and gave us good harvest. My toddler AS likes to go to the raised bed with colander and collect ripe cherry tomatoes everyday and snacked on them. But then he started getting tired of it so we keep collecting tomatoes and fridge it until it took up most of the drawer space in the refrigerator.
I have used the fresh tomatoes in as many dishes as I could think of, yet we still have more than we can consumed!
It is high time to make some homemade canned tomato paste!
Achar is a classic Nyonya or Peranakan food accompaniment, whoever has visited the historical town of Melaka will not feel foreign about this side dish.
One could not forget the experience of having this chilled, spicy, sweet and sour pickled vegetable during hot afternoon.
This Achar makes a good vegetable dish and could be stored well in the refrigerator for months. I normally make a couple of bottles and use it whenever I am making traditional Malaysian meals.
Wednesday, August 26, 2015
Back in my hometown, many people grow sweet potato at their backyard, not for the potatoes but the leaves. It grow so fast and spread like crazy that sometime they have to harvest and share it with neighbors! I too planted this vegetables at my backyard every year, only that it has a very short growing season in summer.
Sweet potato leaves are high in nutrients, low in calorie, a good source of anti- oxygen. It is also an excellent sources of Vitamin A and C and fiber. The common way to make this delicious and healthy vegetable is to stir fry it with Sambal Tumis, it is a spicy, tasty vegetable dish that goes well with rice!
Saturday, August 22, 2015
I liked Taiwanese cuisine for a very obvious reason-- it is very close to Hokkien cuisines and relatively light in its seasoning. I also like the taste and fragrance of fried shallot and shallot oil in many of its dishes.
This Taiwanese braised pork is normally made with minced pork here in many restaurant, the first time I had it with cubed pork was a box given by a good friend Wendy who is originally from Taiwan. Since then, I will take my time to cubed the pork belly whenever I make this dish the taste and texture is simply incomparable.
I have also tried many different recipes for this dish after years of trying and testing, I concluded that the best recipe for this braised pork is the simplest of all, just good amount of shallot and a little shallot oil with good soy sauce is enough for give authentic and unforgettable flavour to this dish.
Here is my version of Taiwanese braised pork, goes well with rice and noodle, very handy on busy days, have a pot of it in the fridge and dinner could be ready under 10 minutes!
Saturday, August 15, 2015
My son AS probably get it from me, he too, loves soft boiled egg, whenever I don't feel like cooking, especially in winter time，I will pick him up from the daycare and go straight to a nearby ramen store and shared a good bowl of ramen with him, with one extra Ajitsuke Tamago.
Talking about that ramen store, it is currently closed for renovation, I am really hopeful that they will make it in time to re-open in winter so that I can have my hearty bowl of ramen again!
Tuesday, August 11, 2015
I made this Scissor noodle for Arjun when I made Pan Mee/Mee Hun Kueh, this noodle is made using scissor, much easier to shape than pan mee, and it is just nice in size for a toddler to scoop or handle.
He loves this meal so much that he keep pointing to the noodle when I fed him!
Thursday, August 6, 2015
Some called it "Min Hun Kueh" Some called it "Ban Mee". It has dried and soupy version, some like one more than another, but I have yet to come across any Malaysian who doesn't like Ban Mee!
Oh well of course beside my cousin Jeisry who hates literally anything made with flour... well but THAT is exceptional!
Saturday, August 1, 2015
Shallot oil and fried Shallots are two essentials in many of the Malaysian and Singaporean dishes, it was a tradition brought forward from China generations ago by the Min Nan clan from Fujian province. It is so important that many families actually keep a bottle of this oil in the kitchen all the time.
The Taiwanese and Thai too use fried shallots in their cuisine, but they use more of the fried shallot itself and like it crunchy and crispy, thus the oil and fried shallots are stored separately to retain crispiness. We Malaysian used it more for its potent fragrance, thus it is almost always stored together with the oil.
I normally make this fried shallot and oil in small batches as I don't need big quantity in cooking. When I do need it in bulk though, I will slow fry it in wok. More often than not, I "fry" it using microwave, it is fast and easy, resulting in same if not better fried shallots!