PRAWN PASTE CHICKEN WINGS

A common dish 

in

Chinese Restaurants and 'ju chow' eateries

When deep fried, these wings are extra crispy and fragrant.

A healthier version is done in the oven 

To get the best of both worlds

baked in the oven 

and 

just before serving, deep fried to get the extra Ump!

I have adapted this recipe from:

                                                                         Diana Gale 's

expressing special thanks to her.

Prawn Paste chicken
6 chicken wings
1 tsp prawn paste
1/2 tsp sugar
salt, pepper & oyster sauce to taste

Coating: 1/4 cup plain flour mixed with
               1/4 tsp baking powder

1. season chicken wings with the rest of the ingredients for 2 hours or more
2. heat oil in a wok
3. dip chicken wings in coating & deep fry until golden brown
4. if oven bake, arrange coated chicken wings on a wire rack, spray chicken wings with oil
and bake in preheated oven 200'C for 10 min. Turn the wings over, spray oil again & bake another 10-15 min until done.
5. serve chicken wings with chili sauce

CRISPY CRAB STICK

 Some like it thin

some like it thick

but everybody likes it crispy and nice

A good snack for a gathering

I bought this DoDo brand

because it was recommended by my Facebook friends

Yes, indeed it is delicious

1. unwrap these crab sticks and peel into strips

2. either air dry or chuck in fridge over night

3. when dried, heat up oil for deep frying

4. fry in medium heat, until slightly brown

5. remove & drain well

6. keep in air tight containers

LEMON CHEESE CHIFFON

Cheese Cakes?

Some like to firm, others like it spongy.

Which ever you like,

you still like it with strong cheesy flavour!

I have adapted this recipe from

Melissa Ho Lee Cheen's Cream Cheese Chiffon Cake

Lemon Cheese Chiffon

(A) 100g cream cheese

       80g milk

       5 egg yolks

       50g sugar 

       75g oil

       2 tsp lemon juice

       1/4 tsp salt

       90g cake flour +10g corn flour, sifted

       lemon zest from 1 lemon

(B) 6 egg white

      60g sugar

      1/4 tsp cream of tartar

1. double boil cream cheese with milk until dissolved, remove from heat

2. whisk egg yolks and sugar until sugar dissolves

3. mix (1) & (2)

4. add oil & lemon juice to (3)

5. fold in sifted flour & lemon zest, leave aside

6. in a clean bowl, whisk egg white until foamy, add cream of tartar

7. whisk to soft peak before adding sugar in 3 batches, whisk to stiff peak

8. fold 1/3 meringue to egg yolk mixture, gently fold in the remaining 2 batches

9. ladle to either 22cm tube pan or 2 loaf pans. Lift & drip pan gently on counter to release air

10. bake in preheated oven 150'C for 55-60 min

11) once baked, invert pan immediately to cool before unmoulding.

BARLEY GINGKO NUT DESSERT

Barley Gingko Nut Tong Sui

Much has been said about this tong sui

Good because of the effects of barley that cleanses the body,

gingko nuts that improve memory

soya bean rich in vitamin

However, not too much of gingko, according to some people.

Barley Gingko Nut Tong Sui

1/2 cup barley

1 cup gingko nut, cracked & peeled

1 soya bean sheet, the dissolve completely type

3-4 pandan leaves

rock sugar to taste

1. all ingredients except sugar into the pressure cooker, slow cooker or over the gas

2. add sufficient water & cook until soft
3. remove pandan leaves

4. add sugar & serve warm or cold

SOURDOUGH MILK LOAF

Soft & fluffy bread

not like those airy type

I have adapted the recipe from Jeannietay's 

Sourdough Milk Loaf

(A) 250g Japanese Bread flour

      200g refreshed leaven

      20g castor sugar

      1/2 tsp salt

      10g milk powder

      100g fresh milk

(B) 30g corn oil

1. remove sourdough from fridge & feed with 1:1 ratio of water & bread flour.
    Leave at room temperature until double.
    Drop some sourdough into a glass of water, if it floats it is ready for use.

2. all ingredients except oil, into the bread machine,
    Knead for 5 min before adding oil & continue kneading for another 10min

3. shape it into a ball & leave to proof until double in size.
    Because no commercial yeast is used, it requires long proofing time of 2 hours.
    Can leave the dough in fridge at this stage &
    remove it the next evening to thaw & proof in room temperature.

4. once it is doubled, divide into 3 parts & gently roll each part like you would a swiss roll
    & place into a greased loaf pan 8X4X4"

5. cover,  allow to proof until 95% full before baking in preheated oven 170'C for 40-45 min.
    Tent top once it has turned golden brown to avoid burning.

6. unmould immediately & allow to cool completely on a wire rack before slicing.

LEMON SWISS ROLL

I like Swiss Roll

both healthy & light

I adapted this recipe from

Jeannietay's Basic Swissroll 

from jeannietay.wordpress.com

Swiss Rolls 

if you master the skill of rolling

it is a breeze to make it 

You can have any filling

ranging from simple jams

to luxurious cream and fruits

However you fill it

it is still soft & fluffy as you have always like it to be

Lemon Swiss Roll

(A) 5 egg yolks

      30g oil

      50g milk

      20g sugar

      1 tsp vanilla

      lemon zest from 1 lemon

(B) 5 egg white

      60g castor sugar

      1 tsp lemon juice

(C) 80g cake flour sifted with

      1/8 tsp salt  

1. mix (A) & whisk until combined, set aside

2. beat egg white until foamy, add lemon juice.

3. add sugar gradually & beat to stiff peak

4. add sifted flour into egg yolk mixture

5. fold in 1/3 meringue, mix until smooth

6. add another 1/3 meringue, then final 1/3, gently mix after each addition, until blended

7. pour into a 9" X 11" lined pan, smooth out the top by shaking the pan

8. bake in preheated oven 175'C, on higher rack, for 25-30min until brown

9. remove cake immediately & invert on a piece of clean parchment paper

10. peel off bottom paper lining & gently roll the cake up together with the clean parchment paper

11. leave it to cool before unrolling & applying filling, then re-roll back again.

Filling:

Lemon curd from here

LEMON CURD

Lemon Curd

is both sweet and sour

and has the fragrant of lemon

It can be used as filling

or

pour over any dessert

or even eat it on its own

Yummy!

I have adapted this recipe from thedomesticgoddesswannabe.com

Lemon Curd

(A) 150g freshly squeezed lemon juice (from 3 lemons)

       225g sugar

       2 eggs

       2 egg yolks

(B) 60g butter 

      grated lemon zest from 2 lemons

1. put all ingredients (A) into a metal bowl over a pot of simmering water

2. whisk the mixture

3. once the mixture begins to thicken, continue stirring with a spatula

4. when the mixture has thickened (it should leave a path after each stir),

    remove from heat.

5. stir in butter, in 2 additions, until butter has completely dissolved

6. add zest of lemon, and leave to cool

FOOCHOW HOON NGAN

Soupy Huchiew Hoon Ngan

is a common staple food

to the Foochows

Hoon Ngan or Beehoon

comes in 2 sizes

Thick one is used here in this traditional dish,

whereas the thin ones are commonly used by other dialects

To the non Foochows

it may not be as popular as the Foochow Mian Sian

but 

it is surely welcomed in most Foochow homes

Its pinkish colour

comes from the little Foochow Rice Wine residue

which is added while cooking this traditional dish

My mother is very particular of the type of beehoon used.
She insists that this beehoon from Fijian, China
is good
because it does not break easily
and
able to remain in shape when soaked in the soup for long hours!

During Festive occasions,
My late mother-in-law usually cooked a big pot
and left on the counter
for us to dish out as much as we want!

As the family members came home at different hours
for the Celebration,
the last group was still able to get its share of
delicious hoon ngan!

Indeed,
this is particularly popular
for gathering of large group of people
who come in different timing
and
yet able to enjoy a bowl of warm hoon ngan.
(although not steaming hot, still tastes nice)

Cooking this Hoon Ngan is no fuss at all.
Just cook it as you will when cooking any type of noodles
with added
Foochow Rice Wine Residue
to give its pinkish colour

CORN SOUP

A nice clear soup

with

4 ingredients

Double boiling produce clear soups

This is how I get this soup clear and nice

1/4 kampong chicken or thigh, cut into bite size

1 pc ginger, smashed

few pieces carrots

1/2 corn, cut into smaller pieces

salt & pepper to taste if necessary

1) all ingredients into a double boiler bowl, add enough water

2) double boil for 2 hours & you will get a nice, sweet soup

3) I always omit salt & pepper 

GOD IS IN CONTROL

Let God be in control

Life is not without its ups and downs. Trials and tribulations come and go. As imperfect beings, we often struggle in relationships, with pride as the main culprit. Lack of humility, thinking that we are the gifted lot, eventually leads us to disappointments and regrets.

As human beings we are weak, but God is strong! We are not able to control every situation. No, but God can! God is the only all-powerful one! Compare to the one who laid the foundations of the Earth, we are like the pebbles along the beach!

Then, you may ask,: Are we not at the mercy of God?

Always remember that our God is a good God. He loves us so much that He gave His one and only Son to die for our sins, to reconcile us back to Him! So that whoever believes in Him shall have eternal life! Can anyone fathom the depth and width of His great love? He has all the good and best gifts laid out for us. He even calls us His sons. How can we still doubt Him, and not trust Him, after seeing the anguish and pain that He has gone through to redeem us?

God's favour is always upon us! Run to Him as you would to your Father. Surrender your problems, your fear and difficult situations to God. He will gladly hear you and take control of the situation if you let Him. Remember our God is big, bigger than all your problems! To Him nothing is impossible!  He is able to cause good to come out of every situations, for His love always protects and never fails, amen.

SOYA SAUCE PRAWNS

Prawns are served during Festive Celebrations

be it poached, stir fried or deep fried

all are welcomed

There are sea prawns like the photo above

or 

life river/fresh water prawns

This is one simple dish can be done quite easily

7-8 big prawns

1 Tbsp minced ginger

1.5 Tbsp garlic, minced

few stalks of spring onions, cut into 1" 

oil for frying & cooking

Sauce: mix together

            1 Tbsp soya sauce

            1 tsp sugar

            2-3 Tbsp water

            pepper to taste

1. heat up 3 Tbsp oil, fry prawns until change colour, dish out prawns

2. add ginger & garlic to the oil in the wok, fry until fragrant

3. pour the prawns back into the wok & add the sauce & spring onions

4. Toss & turn, remove

FOOCHOW DIALECT

Foochow Dialect

The common comment from those who heard 

spoken Foochow Dialect 

is

" Are they arguing or quarrelling?"

Here is one quite out of the ordinary!

Share if you know the dialect

Somebody asked: How to call 'a river' in your dialect?

I replied: Ore

She repeated: How do you say 'river' in Foochow?

I said: Ore

Quite disappointed, she asked again: How do you call prawns in the sea?

I said: Ha

She repeated: How to call?

I said: Ha

Desperately, she asked again: Then, how do you call the ducks in the river?

I said: ark (lower sound)

She repeated: How?

I said: ark (lower sound)

She looked at me sympathetically, and said: You look good, so unfortunate to be dumb! 

TRADITIONAL TAPIOCA CAKE

A relatively simple recipe 

with only 4 ingredients

 Some like crispy top

(can still be more crispy)

spread a little melted butter on top will add more flavour & crisp

 My mom likes soft top

and less sugar like this

The top 2 photos show pandan flavour 

while this one below is made from yellow tapioca

Ingredients:

1 kg tapioca (1) grated or blended FINELY,
                     (2) squeeze out the juice and left aside to settle,

                     (3) bring the settled starch back to the lot & throw away the bitter water

220g sugar

300g santan

1/2 tsp salt
some melted butter, for added flavour (optional)

Method:

1) mix all ingredients & pour into oiled baking pan

2) bake @ 175'C for 1 hour 15min until cooked

Note:
1) The mixture should be wet
2) you can also steam on High for 45min to 1 hour until cooked
3) alternatively, you can steam 30min & bake another 30min @180'C

Variation:

1) grease pan with butter will give aroma of butter when baked

2) if tapioca is white, add pandan juice will give colour & pandan smell.

ABC SOUP

ABC Soup 

is a common soup in most household

The ingredients are simple

and easily available

Most of time

I cook this soup because I have most of the ingredients 

left over after cooking other dishes

e.g. 1 potato, 1/2 carrot, 1 tomato & 1 big onions

Bring them together

add some chicken pieces

like this

and you gonna have a nice and hot soup

If you like a thick soup like the photo above, boil it for an hour or more

If you like a clear soup, double boil it!

COCONUT JELLY

A nice cooling dessert
on a hot day

Easily made
and nice to eat

Simple ingredients

texture, up to you to decide
sweetness, you decide too

sounds interesting? Good

Coconut Jelly
Coconut water from 3 young coconuts
add enough water to make up to 1300g liquid

Young coconut meat, shredded or cut into strips
1 pkt agar-agar powder, either red or clear
200-250g sugar, adjust to taste

1. add sugar & agar agar powder to liquid, mix well
2. boil to dissolve agar agar & sugar granules
3. add shredded coconut
4. pour into cups and leave to cool, set in refrigerator

DIMSUM PORK BUNS

 餐包

Pretty & Puffy Buns in a row 

Dim Sum 

a Chinese Treat, originated from Hong Kong 

has a variety of dainty dishes that satisfy your taste buds
but will not fill your stomach

There are of course 

some buns and well prepared carbohydrates that can 

let you call it a meal!

This 'Meal Bun' 

is one that will satisfy both your taste buds and your stomach

I have adapted the recipe from Miki's 

Poolish Starter Soft Bun

Poolish Starter - mix together all ingredients & leave aside for 10 hrs @ room temperature

125g bread flour

125g water

1/4 tsp instant yeast

Main Dough

all of the poolish starter

140g milk

1 egg

60g unsalted butter

8g salt

280g bread flour

80g cake flour

25g milk powder

60g sugar

1 & 3/4 tsp instant yeast

1. all ingredients into the bread machine, knead & allow to proof until double

2. punch down & divide into 20 or more balls

3. wrap each ball with 1.5-2 Tbsp filling and shape into a bun

4. let proof 45min

5. egg wash the buns & sprinkle some sesame seeds as topping 

6. bake in preheated oven 175'C for 12-15min until golden brown

Filling:

300g pork belly, cut into small cubes or minced

2 big onions, cut into small cubes

2 Tbsp oyster sauce

2 Tbsp char siew sauce

1 Tbsp black sauce

1 Tbsp minced ginger

2 Tbsp roasted sesame seed

3 Tbsp spring onions, cut finely

salt & pepper to taste

thickener, corn starch + water

1. heat some oil in the kuali

2. fry onions & ginger until fragrant, add pork

3. add all seasoning & some water for gravy

4. add thickener to thicken the gravy

5. dish out & let cool, refrigerate while waiting for the bread to proof

6. before using, add roasted sesame seed & spring onions, mix well

Note:

1. Do not over proof bun at 2nd proofing as the buns will spread when baked

2. certain amount of water is added while cooking filling so that the bun can be juicy

IPOH FRIED FOO PEI

Ipoh famous fried liew

is not complete without these crispy foo pei.

Of course, 

if you are worried about the amount of oil used in deep frying these crispy sheets

you may as well refrain from eating any of them

Yet, many cannot resist these crispy foo pei, or bean curd

You will be surprised

how easy it is to fry these foo pei

if you are not burdened with the cleaning of kitchen 

after frying, I mean!

I have this recipe to share with you:

Ipoh Fried Foo Pei

200g fish paste, store bought

1 beancurd sheet, cut into 1/2 A4 size, or smaller

1) spread 2-3 tsp fish paste onto one side of the bean curd sheet

2) fold the other side over & seal the edge

3) deep fry until cooked, let cool

4) before serving, heat up oil & fry until golden brown

5) serve warm with chili sauce

ORANGE LEMON CHIFFON

Chiffon Cakes come in different flavours

add or replace any ingredients

as you like it

Here, I have this Lemon orange Chiffon shared by 

Melissa Ho Lee Cheen

Orange Lemon Chiffon

A) 5 egg yolks

     50g sugar

     80g oil

     1/8 tsp salt

     100g fresh juice from orange & lemon

     1 tsp lemon zest

     1 tsp orange zest

     100g cake flour sifted with 1 tsp baking powder

B) 5 egg white

     1/4 tsp cream of tartar

     50g sugar

1. combine ingredients in (A) except the flour

2. fold in sifted flour & mix well, leave aside

3. preheat oven to 160'C

4. whip egg white, add cream of tartar

5. add sugar in 3 additions, whip until medium peaks

6. mix 1/3 meringue to egg yolk mixture, mix until combined

7. add the remaining meringue in 2 additions

8. pour into an 8" baking pan & bake for 45-50min until done

COPYCAT KFC FRIED CHICKEN

I love KFC, do you?

Thank you Simon Leong for this ' KFC clone Fried Chicken'

Copycat KFC

Flour mix - combine together

67g all purpose flour

33g rice flour

33g corn flour

2 tsp salt

1/2 tsp ground thyme

1/2 tsp ground basil

1/2 tsp ground oregano

1 tsp black pepper

1 tsp dried mustard

1 tsp garlic powder

1 tsp ginger powder

2 tsp white pepper

2 tsp paprika powder

1 beaten egg for soaking chicken pieces

1. season chicken pieces with salt & pepper for 30min

2. after 30min, soak chicken pieces in beaten egg

3. heat oil & maintain @ medium heat about 180'C

4. coat chicken in flour mix & fry for 6-10min until golden.

Note:

Do not fry chicken for too long, it will not be juicy anymore!

If you want to complete the meal, try

Copycat KFC Potato Wedges

and 

Copycat KFC Coleslaw

IPOH SAR KOK LIEW

Sar Kok Liew or Yambean Fritters 

is a very much loved hawker treat in Ipoh

hence the name

Ipoh Sar Kok Liew

Earlier it was served with a bowl of hot soupy noodle,

but now many prefer to eat it on its own

because it is crispy and flavourful.

Sonia aka Nasi Lemak Lover has this recipe to share with us.

Ipoh Sar Kok Liew

Filling:

600g yambean or jicama, cut into small cubes

200g fish paste, store bought

1 Tbsp fried shallots crisps

1.5 tsp salt

1 Tbsp sugar

1/2 tsp 5-spice powder

1/4 tsp pepper

90g plain flour, to adjust stickiness

1 beancurd sheet, foo pei, cut into 2 pieces A4 size

2 tsp plain flour+3 tsp water, mixed to used as glue

oil for deep frying

1. combine all ingredients in the filling, mix well

2. add plain flour slowly to bind the filling ingredients, may not use up all the flour,

    depending on the wetness of the yambean. Refer to the photo on top

3. pour 1/2 the filling onto one side of the A4 size beancurd skin

4. roll up tightly as you would a swiss roll, press the filling firmly together

5. seal the edges with 'glue'

6. leave on a greased steaming pan

7. steam on High heat for 20min

8. Leave to cool & allow the beancurd skin to dry in fridge for easy handling

9. slice rolls 1/2" thick & deep fry until golden brown

10. serve warm with chili sauce

Ipoh Sar Kok Liew after steaming