Fried WonTons

Rated : Absolute yum-in-the-tum

As I scoured the net for ideas, I stumbled on this wonderful foodblog, which I'm sure everyone knows about, but me. I followed her fried wonton recipe, but of course, had to tweak it! Yea..my fingers so itchy one!

Ingredients
200gm Minced meat
1 finely diced carrot
5-6 waterchestnuts ... cannot resist..I love water chestnuts so much
4-5 thinly sliced chinese mushrooms/shitake
Salt, pepper, sugar, sesame oil,
1 tsp cornflour

Method
1. Mix them all up with your god-given hands. Oh..the feeling of mushiness is so luscious!
2. Put a small dollop of mixed minced meat into a wonton skin. See Rasa Malaysia on how she does it!

3. Fry babies FRY!!!!!!!!!!!

4. Take sedap picture this doesn't do justice...sorry!

4. Pop it into your mouth..and CRUNCH! YUM!!!!!!!!!!

Mee Siam

Rated : Absolute yum-in-the-tum



I never knew how much work Mee Siam was. Frankly, I never really cook mihun in big scale before...so I had no idea the amount of arm strength that was required for this! Get ready for the upper body workout!!!!

This is a recipe by Mrs. Lam Geok Soan

600gm rice vermicelli (mihun)
900gm small prawns, shelled and reserve shells and heads
3 fistfuls of beansprouts, rootends removed
115ml oil

Pound/blend together
50-60 dried chillies, softened by water first
300gm shallots
5 x 5 cm piece shrimp paste/belacan

2 tbsp preserved salted soya beans (paste type)
1 coconut, grated and squeezed with 2 3/4 cups water for 3 1/3 coconut milk.
2 tbsp tamarind paste (assam pes) soaked and mashed in 340ml (1 2/3 cupts) water to strain for 340ml tamarind water
1/2 chicken buillion cube
salt and sugar to taste

Garnishing
5 hard-boiled eggs, sliced
2 soya bean cakes, sliced and fried till crisp
Chives
2 green chillies, deseeded and sliced
3 red chillies, deseeded and sliced
15 local limes, halved and deseeded.

Method

a) Prepare Mihun
1. With the reserved shells and head, fry dry them. Pound them and put into 1.5 litre of boiling water. Add 1 tsp salt. Bring to boil and simmer for 5 mins. Strain stock.
2. Bring strained stock to a boil and add Mihun to scald for a minute or two. Drain. Use this inverted bowl method. Prevents the noodle from soaking all the moisture..



b) Prepare Mihun
1. Heat oil in wok. When hot, fry the pounded ingredients till fragrant. Add 1 tbsp grd preserved salted soya beans and fry thoroughly. Stir in 1 tsp sugar. Remove 1/3 of the fried ingredients and set aside.
2. Add 75ml (1/3) coconut milk, 75ml tamarind water and the 1/2 pc chicken buillion cube into the remaining fried ingredients in the wok. Bring to a boil.
3. Include beansprouts and Mihun and stir fry over high heat using a pair of chopsticks and a frying slice till the gravy is absorbed. Lower heat and continue to fry till Mihun is light and fluffy. Remove to a large serving platter.
4. Put 1 tbsp of reserved fried ingredients from (b)(1) and 1 tsp of grd preserved salted soya beans in the wok to stir fry till fragrant. Add prawns and mix thoroughly then add 2 tbsp coconut milk and 1 tbsp tamarind water. Once cooked, arrange prawns over the Mee Siam.

c) Prepare sauce
1. Stir fry the remaining fried ingredients, grd preserved salted soya beans. Add remaining coconut milk, tamarind water and sugar to taste. Allow gravy to simmer for 3-5 minutes. Put in separate bowl to serve with Mee Siam.

Garnish the Mee Siam with sliced hard-boiled eggs, fried soya bean cakes, chives, green and red chillies. Serve with lime halves.

Sedap tak? Sure sedap one!...After so much work..it better be sedap!

Grilled Pandan Chicken

Rated : Absolutely yum-in-the-tum!



This is the original name. But because I've tweaked it so much, it's no longer the actual grilled pandan chicken. Think I'll only do the real grilled pandan chicken, if I ever get a BBQ grill..if not, why grill when you can bake?

The original recipe..with my tweaks in italic.

600gm deboned chicken thigh (cut into 7 x 5 cm pieces)

Pound /blend together
1 clove garlic 5-6 cloves
2 shallot 8 shallots
4cm piece fresh ginger
1 tablespoon chopped coriander root
2 stalks lemon grass
2 sprigs coriander leaves
2 inch turmeric
2 cm galangal/blue ginger
10 dried chillies
4-5 candlenuts

Seasoning
5 tsp sweet chilli sauce
10 tsp Worcestershire sauce
5 tsp grated palm sugar/gula melaka
1 tsp salt
1/2 tsp pepper
2 tsp grd coriander

1/2 coconut, grated and squeezed for 115ml(2/3 cup) first milk
pandan leaves, softened by scalding.

Method.
1. Mix well the pounded/blended items with seasoning and milk.
2. Marinate the chicken well for min 2 hours. Overnight for the tender-est chicken
3. Wrap each piece of chicken with pandan leaves
4. Grill over charcoal fire for 10 min till fragrant and cooked. I baked in an oven 220c for min 35minutes.

Smell it and eat!

Resaune (pronounced Ra-sum)

Rated : Never tried.

I'm not sure why but most Chinese people don't like this. I love it to bits (toether with fried bitter gourd). When I'm at the Banana Leaf Restaurant, I always ask if they have this. Most of the time, they won't have it. But when I was working, I would go to this place which always ALWAYS has this. Man, I'd practically drooled when I see them scooping it into little bowls.

I actually asked my friend's mother, Aunty Susan for this recipe..unfortunately, I misplaced it in my wide world of junk. So, remembering bits and pieces and basing it on a recipe from "The Malaysian Cookbook 2 by Vista"..here goes. Please let me know if I have missed out something.

Pound together
4 small onions
1 piece ginger
4 pips garlic

Soak and squeezed for juice
2-3 tbs tamarind
1 1/2 pt. water

2 sprig curry leaves
4 dried chillies
2 tbs ghee/cooking oil

Heat ghee in pot. When hot, fry curry leaves and pounded items until fragrant...ohhh..can you smell it? Add dried chillies and fry for 1-2 mins. Add tamarind juice and bring to boil, then simmer.

I think you can take it hot or cold...up to you..I love it either way. Droooolllllll...slurp slurp slurp

Foo Chow Fish Balls

Rated : Never tested..but am gonna soon!

Ah! Finally! Foo Chow Fish Balls! My paternal granma used to make this whenever we go to her place for dinner. Now, she's diagnosed with moderate Alzheimer's and is staying with my aunt. So, I no longer get to taste this delectable dish...unless I muster some courage up to cooking it. Plus, I'm half Foo Chow, so I gotta know this recipe right?

Amy Beh actually provided this recipe, but as I was reading it (today), I realised that whoever followed this recipe word for word is doomed for failure. I'll tell you why after I post this recipe.

100gm minced pork
400gm fish paste, preferably Spanish Mackeral (ikan tengirri)

Seasoning (A) - for pork

1/4 tsp pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp sesame oil
1/2 tsp corn flour

Mix it all up with minced pork and wrap with cling wrap, cylindrical style..like a sausage! Chill until it sets.

Seasoning (B) - Fish

1/2 tsp pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp tapioca flour
1/2 egg
4 tbsp water.


Add marinade (B) to fish paste and mix until it is sticky. Put aside.

Cut the well-chilled pork filling into small diced pieces. Take a tablespoon of marinated fish paste and wrap around the small pork filing. Roll into neat ball. Soak them in salt water.

Boil 3 cups of fresh chicken stock (Chicken bones, Celery, Bombay Onions). When stock comes into boil, add balls and cook until it floats. Add salt to taste. Add lettuce to soup and serve.

~ end of amy beh's recipe~

Ok..here's my take on this. If you are a geniune foodie, you would do the fish paste yourself, instead of buying. Only because buying it means you're also eating heaps of chemical..stuff that makes the fish ball bouncy/springy.

My mom, after many experiments, successfully makes a mean fish ball. The secret? First you gotta have a mortar and pestle. Very important. The fish? Get "Paan Yu" ( a type of Spanish Mackeral )...if don't have, forget it. Now, the technique... you pound the paste together with the seasoning in the mortar..until it leaves the sides of the mortar. It takes a long time..good upper arm workout... but do it and you will get the most springiest balls ever! Trust me.. it works everytime!!!!!!

I gotta stop salivating, get my butt off the couch and do some cookin' !

Pasta/Spaghetti with meatballs

Rated : Never tested

On top of spaghetti,
All covered with cheese,
I lost my poor meatballs,
When I had to sneeze...

If anyone knows the full lyrics, please let me know, OK?

Meatballs :
300gm minced beef
1 large onion, finely diced
2 cloves garlic
1 tbsp minced garlic
50gm breadcrumbs
2 eggs
Salt and pepper

Sauce :
2 tsbp olive oil
3 cloves garlic
2 large onions, chopped
6 large tomatoes, chopped
2 stalks celery, chopped
1 small can tomato puree
Salt and pepper

Pasta :
1/2 packet pasta/spaghetti (250gm) cooked al dente!

Place the Meatballs ingredients in mixing ball and mix lah! Add the salt and pepper and make into tiny balls.

In frying pan, heat oil HOT HOT and fry balls until brown.

In a saucepan, heat up oil and add garlic and onions. Cook till tender. Add tomato paste, chopped tomatoes. Add salt and pepper and add meatballs.

Serve pasta with meatball sauce... nice or not? Let me know!!!

Kid's Shepards Pie

Rated : Tried, tested, OK!

Very easy to do this. But you must have a little toaster oven...no need BIG TIME OVEN! Also no need to do the pastry pie crust!

For topping :
1-2 All purpose potatoes or U.S. potatoes - boil or steamed till soft
A slab of butter
Huge dollop of cream cheese
Warm milk
Pinch of salt (since cream cheese isn't very salty)

When potatoes are soft, mash them together with butter, cream cheese, salt. Add warm milk until it reaches a consistency of creamy mash.

For filling :
2 shallots - sliced
2-3 matchstick box size mince chicken/beef/pork.
Diced carrots
Frozen peas/corn
Some tomato ketchup (Heinz or Del Monte...cannot Maggi or someother chap-a-lang brand!)

Fry shallots in hot oil. Add carrots and peas/corn until soft. Add in Tomato Ketchup and then the meat. Stir fry until all cooked and whack into a metal bowl.

Slather on the potato mash and smoothen. Sprinkle with some grated cheese (optional). Put inside the little toaster oven for like a couple minutes or wait till you see the top becoming golden brown. Serve!

Phhoooowwahhhhhh... See ? Easy Peasy..no need pie crust!

Children's Creamy Pasta

Rated : Tried, tested, OK!

Another easy peasy dish. Cannot go wrong with this dish. Fattening but nutritious..plus, if you have boys like me, they will burn it off easily!

2-3 White/Brown mushrooms - diced
1-2 Chopped up Shallots bulbs
Diced carrots
Huge dollop of cream
2-3 matchbox size of minced chicken/pork
Pinch of salt, pepper

Fry shallots in hot oil. Throw in the carrots and add some water, till they soften abit. Throw in the mushrooms and let them sweat it out. Add pinch of salt and pepper. Add meat and the huge dollop of cream (this depends on whether you want it really creamy or slightly dry). When cooked, add to the al dente pasta.

Everything-got-lunch!

Rated : Tried, tested, Ok!

This is a homemade version of the cantonese braised rice. I find this dish to be exceptionally easy and nutritious to cook. Not many places cook this dish except for this little shop in Ampang Park (1st Floor). I think this meal is great for kids because it has everything ~ proteins, carbs, iron, omega 3, fibre, vitamins and minerals!

2 matchbox size of minced chicken/pork
A fistful of green leafy vege (choy sum-mustard green, broccolli, or pak choy)
Some chopped up garlic
1 egg
Pinch of salt, sugar, pepper and light soya sauce
Another alternative is using oyster sauce, omit the salt, sugar and light soya sauce.

Fry garlic in hot oil. Throw in vege, stir fry for a while. Add some water to cover vege. Season it according to your kids' taste. Add the meat, after a while add in the egg and stir it around (like the cooks who make the cantonese hor fun!). Make it gravy-like so it can be eaten with hot piping white rice.

Hakka Stewed Pork Belly (Char Yoke)

Rated : Never tested.

My maternal granma, Popo, used to make it heaps and I love this stuff! When I was younger I used to hate the black fungus...but now..I LOVE IT TO BITS! I think your taste buds really develop as you grow older. When she found out that it was one of my favourite dishes, I remember she calling me in office (and this happens each and every time she calls). First a nervous "Hello?", upon confirming it was me, she would yell, "I made the char yoke, you better come and collect it TODAY! DON'T BE LATE! YOU BETTER GET HERE BY 5PM!" (in cantonese, nothing less).

Well, Popo is now fairly forgetful and slightly immobile and ..sigh..boy! I sure miss the way she cooks this dish. So, I managed to copy this recipe of a Hakka Recipe Book and hope that when I simply whack this dish, it'll be the way I remember it to be.

2 kg pork belly (Um fai yoke - 5 layer pork belly)
50g black fungus - add more if you're like me...loving it!
1 kg oil for deep frying - ahhhh! Cholesterol !!!!!! but so delicious!

Marinate these babies
2 pc (more more more! for more taste) fermented red bean curd
1/2 tbsp salt
2 tbsp sugar
2 tbsp ginger juice
1tbsp shallot juice
1 tbsp garlic juice - what the ??? what's all this juice juice juice? where got time?
1 1/2 tbsp five spice powder - ng hiong fun
2 tsp sesame oil
1 egg
3 tbsp plain flour

1. Wash pork belly (lovingly?) and drain. Add marinade for AT LEAST 1 HOUR! Ok..maybe just marinade it overnight for infused taste.
2. Rinse and soak black fungus in water.
3. Heat up oil for deep frying. Deep fry until golden brown and crispy (drooool.........)
4. Bring 1 litre water to boil
5. Add in fried pork belly and bring to boil
6. Add in black fungus and simmer for 1 hour until tender.

Success tip - add more garlic pips in the gravy.......Yummmmmmmmmmmmmmmmmmmmmm

French Beans Egg Omelette

Rated : Tried, tested and eaten!

Don't laugh! It's my very first "UNBROKEN" Egg Omelette. Everytime I fry this dish, it breaks up. WHY? Because I panic about the underpart getting burnt and in my haste, I ALWAYS break the damn omelette up. But this time, I did it. And had to take a picture of my achievement! It was very hard to eat this perfect omelette, but the hunger got better of me and half of it was gone in half a minit. AHEM!

The recipe to THIS unbroken French Beans Egg Omelette :

5-6 French Beans ( I usually put too many..I think that's why it keeps breaking..too heavy!) - sliced thinly
1 Choy Yin (Free range) Chicken egg
1 Large Chicken egg

Both eggs are beaten together, with salt and pepper added. See Yau (Soya Sauce) is optional, I added it in coz I love the taste of it.

Fire up gas stove (HIGH HEAT). Add oil when you think it's freaking hot! Fry beans until slightly cooked. Throw in beaten egg. Swirl around the non-stick teflan pan until coated evenly. Lower heat (half heat also can).....wait until you think it's getting burnt. Try your bestest to flip it over without breaking...with your spatula. Use two (spatulas) if necessary.

If it breaks... just eat it la. If it doesn't...do a jig and tell yourself what a marvellous cook you are..and then eat it.