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Tuesday, 9 January 2018

SAMBAL LADIES’ FINGERS


Sambal Ladies’ Fingers
is a common dish among the locals here.

We can order this dish in most of the 'ju chow' or 'siou chow' shops.

It may be considered a Nonya dish 
because of the Sambal used for cooking this dish.

Nevertheless, the taste of the dish depends a lot on the Sambal used.

There is no special skill required to cook this dish
but a good Sambal is necessary.

I have a good Sambal recipe to share with you if you are interested.

Beside cooking with lady fingers,
more types of vegetables can be added and it becomes

'Si Tai Tin Wong'

4 types of vegi, namely lady's finger, brinjal, long beans and petai,
fried together with Sambal Belacan.

FRIED TOMATO EGG


Fried Tomato Egg

I have heard so much about this dish
but never get to cook it
because I worry that it may not be nice.

Tomato, soft and juicy,
how can it be nice when it is fried with egg?

It has proved me wrong!
It has in fact make the fried egg, juicy and nice instead.

If you think like what I have thought,
do try it one day.

It is easy to cook.
First, dice tomato, big onions & spring onions.

Heat up some oil in the kuali,
fry the diced onions until fragrant,
add diced tomato and spring onions.

Pour in beaten egg which has already been flavoured with salt & pepper.

Turn the omelette over to cook the other side when set.
Soon, you will have a fragrant, juicy egg omelette on the table.

Enjoy!

PINEAPPLE JAM


Pineapple Jam

is often used as filling for tarts.

This recipe is by Sonia a.k.a. Nasi Lemak Lover.
I find this recipe easy and need minimum ingredients.

Pineapple Jam
3 pineapples
250g sugar
4 Tbsp lemon juice

Method:
1. cut pineapple into chunks & blend in a food processor
2. strain and remove some of the juice (too much juice takes longer time to cook)
3. cook blended pineapple in a pot over medium heat, no need to stir all the time.
4. when most of the juice has evaporated, add sugar
5. continue cooking, and stir occasionally until it has become a thick paste
6. reduce heat and add lemon juice, continue cooking until jam is thick
7. cool the jam before use.

Note:
1) total cooking time is about 50min
2) can store in freezer, if not using within 2-3 days

Tuesday, 2 January 2018

MANGO STICKY RICE


'Khao Neow Ma Muang'
is an authentic Thai Dessert.

In Thai,
Khao Neow is sticky rice and Ma Muang is Mango.

Combining these 2,
Mango and Steamed Sticky Rice,
we have this colourful and yummy dessert,
Mango Sticky Rice Dessert.

You can order it in expensive Restaurants, 
Specialty Dessert shops 
and 
also in Food-courts.

Of course, the difference is how elaborate it is served.

Mine is simple, 
with minimum decorations.

I have eaten some with scoops of coconut ice-cream,
piped whipped cream,
decorated with shaved ice & mint leaves,
and
laced with thick coconut cream.

The list is endless as how it is presented.
So, just let your imagination run wild
and 
come up with a personalized dessert.

These we ate at 'Mango Garden' Bangkok


Served with black sticky rice and ice cream



Served with whipped cream and ice cream


Preparation
1) soak some glutinous rice overnight
2) drain, and steam until cooked (cut pandan leaves may be added for sweet smell)
3) mix some salt into coconut milk, & sprinkle on the rice when it is almost done
4) keep the rice warm until ready to serve
5) serve with sliced mango

Notes:
1) blue pea flowers may be added when soaking the rice to get the blue colour
2) buy sweet mango like mango susu 

Monday, 1 January 2018

GINGER PASTE




Ginger Paste

A sauce that is suitable for steaming
both fish or chicken pieces
or
even the whole fish.

You can also use it as a dipping sauce!

This is cooked & freezed until required.

One time preparation
and
can use few times,
up to 3 months if kept in the freezer

Ginger Paste
280g young ginger, cut & blended
1 Tbsp oyster sauce
2 Tbsp garlic oil
1/2 Tbsp light soya sauce (optional, for colour. If not used, add more salt)
1/2 tsp chicken granules (optional)
1/2 Tbsp corn starch
1 tsp sesame oil
1/2 tsp salt, can be increased
1 tsp sugar
2 Tbsp Water

1. Combine all ingredients and cook until boiling, turn off heat
2. Let cool & freeze in bottles

Tuesday, 26 December 2017

STEW PIG'S TAIL AND PEANUT


Soft and juicy peanuts
in thick, dark porky gravy,
do you like it?

Peanuts take long hours of cooking, 
so normally it is  soaked overnight,
and
boiled until almost done before adding the pig's tail.

Well, what is the ratio?
No fixed ratio, depend on how big is the tail that you bought
and how much peanuts you have in the pantry!

Simply smash a piece of old ginger and add to the boiling stew.
This is a must to remove the smell from the pork.

The rest of the seasoning includes
ground pepper, both dark & light soya sauce, sugar and salt.
Of course, for added flavour you may add herbs like clove, star anis and cinnamon sticks.

To achieve that thick gravy,
opt for long hours of slow cooking.

Enjoy

SOYA SAUCE DRESSING


This Soya Sauce Dressing
looks like any of the store bought soya sauce.

There is not much difference in colour & thickness,
but 
the taste has been greatly improved!

Thank you Jeffrey Fong for sharing this marvelous sauce recipe,
that can be used on any dishes.
Simply pour it on boiled vegetables, chicken, pork or fish
and it brings out the taste wonderfully.

You can even use it as a dipping sauce.
Cooking meat? 
No problem, just use it as seasoning in stew.



The ingredients are simple.
Get a good quality soya sauce, Maggi seasoning sauce and some rock sugar.

Here is the recipe provided by Jeffrey Fong:

1 bottle Superior light soya sauce (640ml)
250g rock sugar
1 Tbsp Maggi seasoning soya sauce
1100ml water

1) boil water & rock sugar until sugar is dissolved
2) turn off fire and let it cool completely
3) stir in the rest of the ingredients, and bottled up
4) leave in the fridge until required.
5) when using, no need to re-boil, just pour onto the food
6) add some garlic oil, shallots oil or sesame oil
7) some crispy fried shallots or garlic will add more flavour to the dish.
8) enjoy

BOILED VEGETABLE


Boiled Vegetables

Often times we wonder why we cannot maintain the colour of greens after cooking.

When stir frying, we tend to over cook it.
When boiling it, we tend to leave it in the hot water for too long.
So, the problem is over cooking!


These are some of the tips to boil vegetables:

1) ratio of water to vegetable should be about 2:1, 
    as too little water will bring the temperature down when vegi is added
2) bring the water to rolling boil 
3) drain the vegetable well while waiting for the water to boil
4) add some oil & salt to the boiling water prior to adding the vegetable
5) do not turn down the flame when vegi is added, continue on high heat
6) when small bubbles appear by the sides of pan, it is ready to dish out the vegi!
7) pour sauce & oil over the vegetable to cool down
8) serve warm


Monday, 25 December 2017

SAMBAL HAEBEE - HAEBEE HIAM


Sambal Haebee
gives a finishing touch to whatever food that you are having.

I express my special thanks to my Facebook friend
Ding Mee Ling
from Sitiawan
for this Classic Nonya recipe

It may be time consuming to prepare
but it really worth the trouble.
Remember, never reduce the amount, you will regret cooking too little!

Ingredients:
500g dried shrimps, soaked & chopped 
600g shallots, peeled & sliced
1 bulb garlic, peeled & sliced
10-15g dried chilli, soaked & sliced
5-10 fresh chilli, big
5-10 chilli, spicy type
3" fresh turmeric
1" belacan
1 ball assam jawa. add water & squeeze out juice
10 limau perut leaves, torn 1/2 (optional if you do not have)
brown sugar & salt to taste

1. blend shallots, garlic, all chillis, turmeric & belacan together
2. heat kuali and fry chopped dried shrimp until dry, remove
3. heat 2-3 cups oil in the kuali, add the blended ingredients & fry until fragrant 
4. when oil emerge from the chilli, add the fried dried shrimp
5. add limau perut leaves, if used
6. add assam jawa juice, brown sugar & salt to taste
7. leave to cool before storing in bottles

SINGLE PROOF PANETTONE


Single Proof Panettone



I tried Iginio Massari’s panettone recipe
Found in wildyeastblog.com. 
The panettone was so flavourful, nice and spongy, 
even though I did not get it done properly.

The 1st dough rose beautifully.
I thought maybe I could do something to shorten the waiting time
by incorporating some of the ingredients in the Final dough to it.

However, I still have to build The Stiff starter as stated in his recipe, no short cut!
This recipe yields 3 nos. 5.25” panettone.
Sharing with you this Single Proof Panettone adapted from Iginio Massari's recipe:-

Step 1
To build The Stiff Starter:
Sourdough is fed frequently & maintain at room temperature
to render it less acidic than a typical sourdough.
1. Convert SD to 50% hydration over several days
2. Once converted, continue feeding 4 hourly
3. Final feeding should be given 4 hours before mixing the dough

Method
1. convert sourdough from 100% to 50% hydration over several days.
2. Once achieved,
     mix 20g of 50% hydration sourdough with 20g flour & 20g water, ferment for 4 hours
3. Repeat feedings at 4 hour intervals,
     each time discarding all but 20g starter, and feed with 20g flour & 10g water
4. For nightly feeding before going to bed, use only 10g starter with 20g flour & 10g water
5. For last feeding (4 hours before mixing the dough),
     feed with 40g starter, add 40g flour & 20g water

INGREDIENTS

(A)  346g bread flour
        190g water
        1/2 tsp instant yeast
        83g sugar mixed with seeds from 1/2 vanilla pod
        55g egg yolk
        1.5 tsp diastatic malt powder
        83g salted butter, at room temperature
        86g stiff starter
        Zest from 1/2 orange

(B) 100-120g raisins, sultanas & orange peels

Glaze (optional)
83g granulated sugar
2 tsp ground almonds
1.5 tsp vegetable oil
1 Tbsp corn flour
1,1/8 tsp cocoa powder
30g egg white

Topping (optional)
Powdered sugar
Swedish pearl sugar
Whole Blanched almond

Special supplies
Three 5.25” paper panettone mold
6 bamboo skewers to skewer through the molds

Method
1. Build sweet starter over a period of several days. Final feeding should be given 4 hours before mixing the 1st dough
2. In a stand mixer, combine all ingredients (A) and mix for 14-15min.
3. At the last 1 min of mixing, add the dried fruits & continue mixing until the mixer stops.
4. Divide and shape dough into 3 portions. Place into the panettone molds to Proof.
5. Proof for 5-6 hours,
     until the top of the dough dooms & the sides are about 1” below the top of molds.
6. Preheat oven 175’C with lower rack in the oven.
7. If glazing the panettone, whisk together all glaze ingredients.
     Brush generously over the top of the loaves.
     Sift powdered sugar generously over the top,
     then sprinkle with pearl sugar & garnish with blanched almond.
8. If not glazing, use scissors to snip an X on the top of the loaf & tuck a pat of butter inside.
     You can also leave it plain as shown in the photo above
9. Place loaves on the oven rack & bake for 35-40min until the tops are brown.
     Tent bread if the tops get too dark.
10. While the panettone is baking, set up the hanging apparatus.
       When bread is done, hang them as quickly as possible.
       Hang for at least 4 hours, up to overnight.