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Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Monday, 5 December 2016

AYAM MASAK MERAH




Ayam masak merah
is the 1st Malays dish that I learn to cook

I was attracted to its colour
and then the taste

There are many ways of cooking this dish
depending on the various spices used
but
I prefer this simple method

Ayam Masak Merah

1 chicken thigh, chopped into bite size & marinate with turmeric

Seasoning:
1 big onion, chopped finely
1 serai, sliced thinly
1 Tbsp chili sauce, spicy type
1 Tbsp tomato sauce
1 tsp soya sauce
1-2 tsp tamarind, pressed & soaked in 1/4 cup water, & seeds removed
1/2 tsp sugar
salt to taste

1. fry chicken pieces in oil until dry & slightly brown, remove
2. heat up 1-2 Tbsp oil in the wok, tumis onions & serai until fragrant
3. combine the rest of the seasoning sauce in a small bowl
4. pour the seasoning into the wok & allow to cook through
5. add chicken pieces & salt if necessary
6. remove from heat & allow chicken to soak in the sauce until serving time



Sunday, 4 December 2016

PUMPKIN CRACKERS


Crackers are always welcomed
They are basically made with Tapioca flour

One drawback is that
it needs to be deep fried!

This is made with simple ingredients 
 kneaded together
steamed
sun-dried
and deep fried!

Long procedure but easy to manage, right?


Pumpkin Crackers
500g steamed & blended pumpkin
400g tapioca flour
1/2 tsp salt
1/8 tsp white pepper

1. knead together in bread machine for 15min
2. shape into logs as shown, and place on oiled tray
3. steam for 1 hour 10min  until well cooked, leave to cool
4. de-hydrate in the fridge overnight
5. slice thinly across & put in hot sun to dry (3-4 days)


6. keep in air-tight container until required
7. put in hot sun for an hour or so before deep frying to create the extra crisp



PAK TONG KOH



When I was small
I love to eat Pak Tong Koh.

It is a sweet white rice kuih
called Pak Tong Koh in Cantonese.
Suppose to be a Nonya Kuih but what is the Hockien name?

I think it is more appropriate to call it Honey Comb Kuih
because of the honey comb apprearance.

When Gula Melaka is used to replace the sugar
it becomes 
'Wong Tong Koh' in Cantonese
meaning yellow colour kuih. Haha!


I have adapted this recipe from:  Rose Kitchen

Pak Tong Koh
90g sugar
4 pandan leaves, knotted
1/4 tsp salt
300g water (divide into 2 portions of 150g each)
140g rice flour
1/2 tsp instant yeast, mix with 1 tsp water
1 tsp oil (I forgot to add in before steaming)

1. In a pot boil sugar, 150g water, salt & pandan leaves until sugar dissolves
2. In another pot, combine flour & 150g water. stir until no lump
3. add sugar solution (when cooled) to batter, mix well
4. mix yeast with 1 tsp wate, stir into the flour batter as well
5. cover with a wet towel & leave aside for 2 hours
6. after 2 hours, bubbles appear on the batter.
7. pour batter into an oiled 6" square pan & steam on HIGH heat for 25min






Wednesday, 30 November 2016

GREEN TEA MILK BUNS






This is a lightly sweetened, milk rich soft buns
with 
Green tea added for extra flavor
and
filled with red bean paste 
to imitate the Japanese Soft filled Buns

A recipe adapted from
Goh NgaiLeng's Sweet Milk Buns

Green Tea Milk Buns

175g (1 egg+fresh milk)
20g condensed milk
3/4 tsp instant yeast
225g bread flour
20g cake flour
5g green tea powder
40g sugar
1/4 tsp salt
30g butter

Filling: 200g red bean paste
Topping: fresh milk for brushing & black sesame seed as topping

1. all ingredients into the bread machine, bread dough cycle 1.5Hrs
2. punch down & divide into 9 portions, shape into balls
3. wrap each dough with filling & place on a parchment lined 18cm square pan
4. let rise 60min, or until double in size
5. wash with fresh milk & decorate with black sesame seeds
6. bake in preheated oven 170'C for 30-35min
7. transfer to wire rack to cool

Sunday, 27 November 2016

FOOCHOW BOK CHOW GEA


BOK CHOW GEA


This is a popular dish
among the Foochow community in Sitiawan

My mom who is 86 years old,
cooked this dish for us
although she has not been cooking for quite awhile!

We meant to help her,
but 
she insisted that we need to learn her traditional way!

I have specifically noted down 
her instructions and explanations for your reference...


1 kampung chicken
1/4 cup old ginger, minced
2 Tbsp sesame oil
1 Tbsp corn oil
2 Tbsp rice wine residue
1/4 cup rice wine
soya sauce, pepper & sugar to taste

1. cut chicken into bite size pieces so that the flavour can go right into the meat
2. heat wok, add 2 types oil & fry ginger.  Ginger must be fried until fragrant 
    & a bit brown to get the most flavour
3. add chicken pieces, tossing & frying until meat shrinks
4. add rice wine residue & continue frying.  At this stage add 1 cup water,
    washing down from the sides of the wok! Stir fry & cover the wok, 
    allow to cook for awhile.
5. open the cover to check if the water has been absorbed. If so, add another
    1/2-1 cup water. add soya sauce & pepper to taste. Salt is optional. 
    Cover and cook again.
6. If the chicken is cooked, add sugar to taste & pour in the rice wine. Dish up.

Note:
1) sugar is not added with the seasoning because she does not want it to caramel
    & change the taste of 'Chow'
2) wine is added last so that it does not evaporate so much, so you will get 
    the taste of red rice wine!





FOOCHOW FRIED MUANG NGI


Foochow Poo Muang Ngi



Fuzhou people like to eat shark and sea eel, better known as Muang Ngi

These are sometimes 
salted and used in Foochow Delicacies, usually soups

As such,
many of the local Foochow also cook these,
especially those elder generations

Muang Ngi is yellow in colour
 as shown in the cut chunk in my photo below.

As the name implies
these sea eels are long & weigh from 4-10 kg.
So, normally they are sold in chunks in the market.

Muang Ngi is meaty,
with a lot of bones.
Fortunately, these bones are long and can be easily removed.

Foochow people in China
scrape the meat from the sea eels to make into paste.
Thereby, use it to make the famous 
Foochow Fish Balls 

These Fish Balls are special
because it has pork filling inside!!

Another popular way of cooking the sea eel 
is to fry it in rice wine residue or 'chow'.

If you are lucky
you may still be able to order it,
 in a few of the restaurants in Sitiawan

A simple dish
but loved by many of us.



Poo Muang Ngi
1 chunk muang Ngi
chow (rice wine residue)
salt & pepper to taste
corn flour for coating

1. remove the centre bone. Slice the muang Ngi lengthwise so that you will not
cut across the bones. This way the bones will remain long and can be easily removed
while eating. Cut into the size of your fingers.
2. marinate fish with chow, salt & pepper to taste, leave aside.
3. heat up 1 cup oil for frying
4. coat fish pieces with corn flour, shaking off the excess flour. Fry in hot oil,
    turning to make sure it cooks evenly.
5. remove when cooked, serve.

DOUBLE CHOCOLATE BROWNIE


Brownies
are easy to make and nice to eat
whether on its own
or
warmed & added a scoop of ice-cream

My grand daughter's all time favourite

I have adapted the recipe from Asiya Gal's


Double Chocolate Brownie
A: 200g dark chocolate, chopped
     80g salted butter

B: 2 large eggs
    120g brown sugar
    1/2 tsp vanilla essence

C: sifted together
    86g plain flour
    34g cocoa powder
    1/2 tsp baking powder

1) double boil (A), stir until chocolate has dissolved, let cool
2) beat (B) until creamy
3) slowly add (A) to egg mixture
4) slowly fold in sifted ingredients (C)
5) spread evenly in 6" lined square pan and bake in preheated oven
    of 160'C for 40min.  Leave brownie in oven with oven door slightly
    ajar for another 10min 
6) cool well before cutting


THOUSAND LAYER PAU


Steamed Paus 
are popular among the Foochow community in Sitiawan

Be it plain, savory or sweet
they like them all alike

The most popular one is no doubt 
Pillow Pau 
枕頭包
which is shaped like a pillow
with filling inside
http://my-humblekitchen.blogspot.my/2015/02/jianau-pau-pillow-bun.html

Another popular sweet pau is

Thousand Layer Koh
千層糕 or 千葉糕

When spoken in Foochow
'Ching Aik Koh'
Sounds like 
親熱糕

Today, they are fondly called
'moh moh'
where more types of filling are added


These paus are only out of the steamer after 2 pm everyday,
but usually sold out before Tea Break ends!

Sonia has shared her recipe here




Dough
350g pau flour
1 tsp double action baking powder
1 tsp instant yeast
40g sugar
10g shortening
200g water, adjust accordingly

Filling: 
125g roasted peanuts, ground
40g sugar
60g melon strips, chopped
10g corn oil

Method:
1) all dough ingredients go into bread machine, knead for 15-20 min
    until smooth, let rest 15 min
2) divide dough into 5 parts of 100g each
3) roll flat each ball into a square to fit the base of a lined 6" square pan. 
4) spread 1 square onto the base of the pan, fit the corners well
5) spread 1/4 of the filling onto this 1st layer of dough
6) cover the filling with a new layer of dough, top with 1/4 filling again
7) repeat step 6 until all the dough has been laid into the pan
8) put the pan into the steamer and let rise 20-25 min until double 
9) steam over high heat for 25-28min from cold water
10) turn off gas, and leave in steamer for 5min before removing 






Tuesday, 15 November 2016

CHRYSANTHEMUM TEA


Chrysanthemum Flower
is used in ancient Chinese medicine

It is a natural coolant
that helps in lowering the body temperature
besides quenching thirst
and 
detoxifying the body

Some believe that it helps to strengthen the immune system
yet others 
say that it improves the complexion 


Chrysanthemum Tea
50g chrysanthemum flowers
1 litre water
honey 

1. bring to boil the flowers & water
2. brief simmer for 5 min, let cool

3. strain & sweeten with honey



1st Steep



2nd Steep

You may also add boiling water to chrysanthemum buds and wolfberry
as shown in the 2 pictures above
and leave aside to steep

It is a remedy for tired eyes
and it will also clear stickiness in the eyes
of elderly










GROWING OLD GRACEFULLY

Growing Old is not always well accepted
Many dread to be at this stage of life
It is like approaching the finish line
There is nothing one can do
but slowly being dragged into it!

Old is said to be at a stage of unproductivity
How true is this, in this advancing society?
Why the retirement age has been raised?
Do you realize that your contribution still matters?
So, let us prepare ourselves to face the new phase of life

Look at the world. Is it dwelling on the past? No!
No one likes to hear your past achievements,
neither do they take your regrets into consideration
The windscreen is meant for you to see clearly what is to come
while the rear mirror is just a reflection of the past

If you think that your age is your 'Pass' to gain respects & rights
Think twice! Some may think you are a hindrance
Be grateful if you have somebody offering a seat on trains
Give yourself a pack on the back & accept it with a word of thanks
Appreciating that there is somebody aware of your presence

Having struggled through so many fruitful years of
Living and working hard for your family,
Isn't it time to live for yourself now?
Embark on something that you have dreamed of doing
And live life to the fullest, enjoying what you may have missed.

Your children are all grown ups now and have families of their own
They are busy with their commitments just like yours before
So, do not burden them with your problems like health & relationship
Take good care of yourself & extend help whenever required
Let this saying  家有一老、如有一宝 be realized

Grandchildren are gifts from God,
They are for us to enjoy, strengthening the bond with their families
Refreshing the relationships that we once had with their parents
The closeness created gives us the sense of belonging
Blood is thicker than water afterall....