PeteFormation Foodie Adventure: June 2009

Tuesday, June 30, 2009

How to Repair Your Astro Remote Control Unit

Note: Sorry for not taking pictures of the internal parts of the remote control unit. It never came across my mind to post about this repair until I have finished putting it back together

My little toddler likes to play with the Astro remote control unit and sometimes he will just throw it on the floor. As the result, two of the transmitters in front of the remote control unit came off. Since it is already spoiled, I decided to open it up to check out the stuff inside. There are no screws holding the whole unit together so you have to use a small flat head screwdriver to pry open the cover slowly. First take out the batteries from the compartment. Then use a small screw driver to pry open the black coloured plastic in the front that house the transmitter. Then slowly pry the whole remote cover. The casing is tightly held together, so it requires some effort to open it. It is a bit tricky to open the casing but you can do it easily by prying different positions in each section of the casing.

After you have opened the casing, take out the PCB board. The two transmitters in the front portion looks like led lights. It must be an infra red transmitter.
I soldered back these two transmitters using a soldering iron. At first, I am not sure about the orientation and which transmitter is for which leg, but my brilliant wifey tried it out using some sticky tapes to stick them together. Then we marked the legs of the transmitter and I soldered them back in place.
My soldering is not perfect, as it has been some time since I last did it, but the unit works fine now!

My American Friend Celebrates Chinese New Year with Ah Lian and Family

It has been quite some time since the last time I posted jokes about my American friend, John, adventure or you can say misadventure in Malaysia. Well, John was visiting Ah Lian family in Kg Chempaka, Petaling Jaya during the Chinese New Year celebration this year.

Ah Lian : John, our family would get together during the first day of Chinese New Year and exchange red packets (Ang Pau).

John: What are red packets?

Ah Lian : Aiya, is those red envelopes with money inside. Married couples are supposed to give Ang Pau to children and unmarried relatives.

John: Gosh, luckily I am not married yet. So, how many Ang Pau can I collect from your house? What should I do to get one?

Ah Lian : Just greet the elders ‘Kong Hei Fatt Choy’, and then they will give you ang pou lorrrrr!

John: Ok, dokey!

Ah Lian : John, this is my daddy. Everyone calls him Uncle Loong.

John : Hi, Uncle Long, ‘Kong Hei Fatt Choi’............

Uncle Loong : Good, good.....here one Ang Pau for you!

John : Wah, so big......your ‘Big Ear Hole’ aka ‘Tai Yee Long’ business must be doing well eh?

Ah Lian : Choi choi choi, @x&*#@ my daddy not Ah Long larrrrrrr. Loong is Chinese is Dragon.........not that Ah Long lohhhhhhh!

Note : ‘Big Ear Hole’ or Tai Yee Long, term contribute by my buddy Bringing Back The Good Times
Tai Yee Long is a Cantonese term for illegal money lending business owners!

Related Posts on Jokes about my American Friend
1) Jokes – My American Friend got Chased Out from a Restaurant.
2) Jokes – My American Friend in the Pub.
3) Jokes – My American Eats Satay at Kajang.
4)Jokes – A Lady Whacked My American Friend with an Umbrella.
5)Jokes – My American Friend Watched Tiger Show in Pattaya, Thailand.
6) http://peteformation.blogspot.com/2008/12/my-american-friend-went-out-for-date.html

Restaurant Nasi Kandar Pelita SS2 Petaling Jaya, Roti Canai

This is my favourite hangout with my buddy, Tham during tea time. There is one Restaurant Nasi Kandar Pelita in my hometown in Chai Leng Park, Butterworth that I used to frequent. This is the first Pelita restaurant, opened in 1995. The mee (yellow noodles) rebus (local Indian Muslim noodles, with spicy gravy) at the Pelita in Chai Leng Park taste nice but the mee rebus in Pelita SS2 somehow tasted different. I don’t know why they cannot maintain the same standard as the one in Chai Leng Park.

However, I like the roti canai in the Pelita Restaurant in SS2. The roti itself is ok only but the curry is nice. I like to mix the dhal curry with fish curry, the result........very yummy! Sometimes, I would drop by here to have nasi kandar (spicy curry rice) for my lunch, with my lunch buddy, of course!

Address: Nasi Kandar Pelita SS2No. 1, Jalan SS 2/64, 47300 Petaling Jaya, Selangor Darul Ehsan.Tel/Fax : 603-7874 9072

Pelita have many outlets throughout the country, even one in Chennai, India!
Here is the list of Pelita restaurant, taken from their website.

PERAI

Nasi Kandar Pelita, Chai Leng Park, Perai

Nasi Kandar Pelita (Berlian), Taman Nagasari, Kawasan Perusahaan Perai

Pelita Nasi Kandar, Jalan Perusahaan Highway Auto City, Juru

BUKIT MERTAJAM

Nasi Kandar Pelita (Samudra), Bukit Mertajam

Nasi Kandar Pelita (Mahkota), Bukit Minyak, Bukit MertajamAyam Pelita Sdn. Bhd., Taman Industri Beringin, Bukit Mertajam

KULIM

Nasi Kandar Pelita (K.K), Kulim

SUNGAI PETANI

Nasi Kandar Pelita (Terkenal), Bukit Mertajam

Nasi Kandar Pelita, Jalan Ibrahim, Sungai Petani

PENANG

Nasi Kandar Pelita (Pertama), Macalister Road, Penang

Nasi Kandar Pelita (Termasyur), Bayan Baru, Penang

Nasi Kandar Pelita, Sungai Dua, USM, Penang

Nasi Kandar Pelita, TESCO, Penang

Nasi Kandar Pelita, GIANT Hyper-Market, Penang

IPOH

Nasi Kandar Pelita, TESCO, Perak

KUALA LUMPUR

Nasi Kandar Pelita, Bangsar, Kuala Lumpur

Nasi Kandar Pelita, Jalan Ampang, Kuala Lumpur

SELANGOR

Nasi Kandar Pelita, SS2 Petaling Jaya, Selangor

Nasi Kandar Pelita, Klang, Selangor

Nasi Kandar Pelita, Subang Jaya, Selangor

Nasi Kandar Pelita, Ampang Point, Selangor

Hotel Palm Inn, Ampang Point, Selangor

INDIA

Pelita Nasi Kandar International PVT. Ltd, Chennai, India

Sunday, June 28, 2009

Hakka Namyee (Fermented Bean curd) Beef/Lamb Recipe

This famous Hakka dish is normally cooked using lamb but I decided to try it out using beef instead. It turned out ok, but I think Hakka Namyee lamb still taste better. I bought 300gms of topside beef from Tesco stores in Mutiara Rini and cut it into large chunks. The beef is a bit tough and I have to let it simmer for a while in the pot to soften it!

Ingredients
Beef, 300gms (I recomend that you use lamb, it taste nicer!)
Cinnamon, 1 stick
Dried chilli, 2 pcs
Dried Bean curd strips, 2 pcs, soak in water to soften, cut into 2 inches length
Sweet Snow Peas, 5 pcs
Carrot, 1 pc, cut into small chunks
Namyee (preserved bean curd), 1 pc
Garlic, 3pcs
Salt to taste
Rice wine, 1 table spoon.

Heat up 1 table spoon of oil in wok and sautéed garlic until fragrant. Then add in the beef and stir fry until it caramelized. Add two bowls of water. Then add in the cinnamon, dried chillies, bean curd strips, rice wine and namyee. Let it simmer until the beef is soft. Put in the snow peas and carrot. Add some corn flour mixture in water to thicken the stew! Add salt to taste. Serve this dish in a clay pot.

PS : Lamb would taste better!

Friday, June 26, 2009

Michael Jackson and Farrah Fawcett Died in Los Angeles, USA

What a Friday, a black Friday (Malaysian Time) indeed. I woke up this morning to read the news about two of my favourite superstars, Michael Jackson (50 years old) and Farrah Fawcett (62) died in Los Angeles.

Michael Jackson
Michael Jackson of the famous Jackson Five dies in UCLA Hospital. He is the well known ‘King of Pop’. His death stuns fans across the globe and everyone. At the moment, autopsy is being carried out to find the cause of his death but his brother told the press that he might have died from cardiac arrest.
Michael Jackson is the seventh child of the Jackson family and to me he is the most talented one! His music videos Beat It, Billie Jean and Thriller transformed the music industry in the 80s. These music videos are a real work of art and Michael Jackson won 8 Grammys in the 1984 Grammy Award. He popularized a few unique dance techniques, such as the famous Moonwalk.
My kids also love Michael’s music. I remember how my eldest son who is now 13 years old would dance to Michael Jackson’s music when he was just about one and a half years old. Now, my youngest son who is about the same age is picking up these dancing skills. He would watch and dance to Michael’s music at least 3 to 4 times a week!
Gonna miss him and his music!

Farrah Fawcett
Farrah Fawcett was one of the famous Charlie Angels’ (John Forsythe) girls in 1976. She was diagnosed with cancer 2006. Her long time companion for 17 years, Ryan O’Neal was at her side.
She was well known for her layered feathered blond hairstyle and sexy smile! Her picture in a red swimsuit was a hit in the 70s. Do you still have this picture?

RIP to Michael and Farrah!

This a beautiful song by Michael Jackson, I Just Can't Stop Loving You

A tribute to Michael Jackson, a Malaysian Soya Bean and Cincau (Bean Jelly Drink) named after him, Black or White!

Post Related To MJ Drink, Named by Malaysians

1) http://peteformation.blogspot.com/2008/12/my-american-friend-went-out-for-date.html

Crab Meat and Minced Pork Wrapped with Pig’s Caul Linings (Chee Mong Yaw) Recipe

Whole bunch of Chee Mong Yaw.......................This is how the net looks like!

Fillings for the Chee Mong Yaw Rolls.............................All wrapped up!

This is how it looks like after deep frying!

Pig’s caul linings (in Cantonese, Chee Mong Yaw) are lacy white membranes that lined the pig’s stomach. This membrane is thin and transparent, with white fibre like net, is very ideal wrapper for spiced minced meat with crab meat. Normally, the Chee Mong Yaw (caul linings) have to be pre ordered from the butcher but one weekend I happened to chance upon it being sold by a pork seller in the Kepong wet market. I got the whole bucket full for only RM2, more than enough for me to use to wrap my mixed spiced minced meat and crab meat.
I first saw this membrane was used for cooking when I visited my classmate in Lenggong, Perak more than 20 years ago. As far as I can remember, her mom makes the best spiced crabmeat rolls using Chee Mong Yaw as a wrapper.
Well, I don’t have the actual recipe, but this is my modified version.

Ingredients
Chee Mong Yaw (caul linings), 20 pcs, washed and cleaned

Fillings
Crabmeat, 1 can
Pork, 600gms, minced
Five Spice Powder, 1 table spoon
Salt to taste
Sugar, 1 table spoon
Corn flour, 2 table spoons
Water Chestnut, 5 pcs, skinned and cut into small pieces
Cilantro or Chinese Coriander, 1 stalk, chopped into small pieces
Pepper, ½ teaspoon
Onions, 3 pcs, chopped finely
Carrots, 1 pc, chopped finely

Mixed all the ingredients for fillings well. Scoop some fillings onto the Chee Mong Yau and wrap it up just like wrapping five spices meat rolls. Deep fry the Chew Mong Yaw rolls in vegetable oil until golden brown. Cut into bite sizes and serve. Best eaten with white rice.

Thursday, June 25, 2009

Chicken Wantan Mee (fresh egg noddle) Recipe – Halal

Won Ton, Wan Ton, Wanton, Wantan or Wontan, whatever you call it, is one of the local favourite hawker fast food. Wantan mee (egg noodles) are made from flour, alkaline water and eggs. The mee itself taste nice and there are a few ways to cook this very versatile noodle. The normal one served at a hawker stall is the dry type with black and light soya sauce. Then it is garnished with springs onions, char siew (sweet roast pork) and sawi (choy sum, vegetable).
Every weekend, whenever I go to the wet market, I would buy some fresh wantan mee (egg wantan noodles) and keep them in my fridge. Somehow, kids love to eat wantan mee and I like to prepare it at home as supper for my kids instead of buying it from hawker stalls. This is my ‘modified’ version of the local Malaysian hawker wantan mee using chicken meat instead of barbecue pork.
I make it with a little bit of soup and I found it to be tastier that way!

Ingredients
Wantan noodles, 1 serving

Gravy
Garlic, 3 pcs, chopped finely
Light soya sauce, 1 table spoon
Dark Soya Sauce, ½ teaspoon
Salt to taste
Chicken meat, 100 gms, minced
Vegetable oil, 1 table spoon
Sesame oil, 1 teaspoon
Oyster sauce, 1 teaspoon
Spring onions for garnishing, 1 stalk, cut into small piece

Blanche wantan noodle in boiling water and then put in cold water for a short while. Then blanch it again with boiling water and put aside.
Put vegetable oil in wok and sautéed garlic until golden brown. Add a little water, light soya sauce, dark soya sauce, salt, chicken meat, sesame oil and oyster sauce. Add a little corn flour mixed with water to thicken the gravy a little. Pour the gravy over the noodles and mixed well. Garnish with spring onions and serve.

Related Post on Wantan Mee :
1) http://peteformation.blogspot.com/2009/04/wantan-mee-mall-jalan-putra-kuala.html
2) http://peteformation.blogspot.com/2008/09/wantan-mee-one-utama1u-food-court-halal.html

Chili Dried Salted Sting Ray with Cauliflower and Long Beans Recipe (Resipi Sambal Ikan Pari Kering Dengan Bunga Kobis and Kacang Panjang)

Dried and salted Sting Ray.........(pic 2) Sambal Ikan Pari dengan Bunga Kobis and Kacang Panjang

My neighbour gave me a packet of dried salted Sting Ray that he bought from Kuantan. Dried sting ray can be eaten with sambal belachan and it is very tasty. Since I have some long beans and cauliflower left in my fridge, I decided to try out a new recipe by frying with the salted sting rays. First I fried the sting ray until crispy and then pound finely. Then I make the sambal goreng without belachan (prawn paste), because I felt that the salted stingray can replace the belachan. Then I fried the cauliflower and long beans with the sambal. The dish turned out quite tasty. Another spicy and yummy dish for my dinner!

Ingredients
Dried Salted Sting Ray, 1 piece, deep fried and pounded until fine
Onions, 2 pcs, chopped finely
Chilli paste, 1 table spoon (add cili padi (bird eye chili) if you want the dish to be more spicy)
Long Beans, 5 pcs, cut into 1 inch length
Cauliflower, ¼ of whole
Salt to taste
Sugar to taste
Tamarind Juice from 1 teaspoon of tamarind

Put hot oil in wok and then sautéed the onions until fragrant. Add chilli. Fry for a short while. Add salt, sugar and tamarind juice. Put in the cauliflower and long beans. Fry until the vegetables cooked. Then add in the dried sting ray. Serve with white rice!

PS: I think by adding some prawns, the taste of this dish would be enhanced further.

Related post on Sting Rays
1) http://peteformation.blogspot.com/2009/01/fried-stingray-recipe.html
2) http://peteformation.blogspot.com/2008/10/curry-stingray-yong-tau-foo-chap-sheet.html
3) http://peteformation.blogspot.com/2009/07/bbq-sting-ray-recipe-ikan-pari-tuka.html

Saturday, June 20, 2009

Grouper with Special Soya Sauce Recipe

Sometimes, in order to get my kids to eat some green vegetables, I would cook up a special dish for them. They will be very happy and excited to see a well decorated or nicely presented dish.
I used a Grouper fish tail cut and I sliced the flesh, separate it from the bones until the end part of the tail. With the meat still intact to the tail portion, I make some angled cross cut on the fish flesh. I then coat the fish with some corn flour and deep fried it until golden brown.
I then put the fish aside and work on the vegetables. In this dish I used cilantro, tomato, celery, French beans and Hong Kong Kailan. I blanched the French beans and Hong Kong Kailan in boiling water for a short while and then drain away excess water.
To make the sauce, I fried some garlic until golden brown. Then I scoop out some fried garlic from the wok and put aside. With some of the garlic left on the wok, I added in half a cup of water, 5 table spoons of light soya sauce, sesame oil and a little sugar. The sauce is then made thicker with the addition of some corn flour in water mixture. Pour the sauce over the fried fish, sprinkle the fried garlic over it and then serve with steamed rice!

Ingredients
Garoupa Tail cut, coat with corn flour and fried until golden brown
Garlic, 5 pcs, chopped finely or cut into thin slices
Hong Kong Kailan, 7 stalks
Tomato, 1 pc
Cilantro or Chinese parsley, 5 stalks
French beans, 5 pcs
Celery, 1 stalk, cut into small pieces
Soya sauce, 5 table spoons or to taste
Sesame oil, 2 table spoons
Sugar to taste

Eggroll from Leftover Spaghetti Sauce

My son loves spaghetti very much and would eat spaghetti for lunch and tea time. Spaghetti sauce is rather easy to prepare, therefore I always make my own spaghetti sauce using minced beef, tomato puree, onions, garlic and pepper.
I would make spaghetti sauce eggroll for dinner whenever there is leftover sauce for my spaghetti bolognaise. I just have to fry some eggs and put in the sauce to make spaghetti sauce eggroll.

Ingredients
Eggs, 3 pcs, lightly beaten
Soya Sauce to taste
Pepper to taste
Spaghetti sauce
Vegetable oil, 2 table spoons

Add the soya sauce and pepper into the egg. Fry eggs in vegetable oil using nonstick pan. Make the diameter of the egg as big a possible. Take the fried egg out of the pan and put it on a large plate. Pour the spaghetti sauce on the eggs and roll it up. Cut the eggroll and

Thursday, June 18, 2009

Chong Hwa Independent High School, Jalan Ipoh KL, 90th Anniversary Academic and Extracurricular Exhibition

Chung Hwa Independent High School, Jalan Ipoh Kuala Lumpur is a well known Chinese school that has excellent academic results. Chong Hwa being a Chinese Independent school is a non profit institution. The school expenses are supported by the fees collection from students, contributions from Alumni, well wishers, Board of Directors and sponsors.

Their ex students are much sought after by institution of higher learning and also employers that are looking for quality staff. Apart from that, the students also participate actively in various extra curricular activities the school has to offer.

The details of this exhibition are as follows:

Venue: Chung Hwa Independent High School
Jalan St. Thomas, Batu 31/2, Jalan Ipoh, 51100
Kuala Lumpur
Tel: 03 62587935, 62587946, 62588560 Fax : 03 62570758
Date : 20-6-2009 (星期六 Saturday) 21-06-2009 (星期日 Sunday)
Time: 20-6-2009 (9:00am - 4:00pm) 21-06-2009 (9:00am - 3:00pm)

More information and map to Chung Hwa Independent School, Jalan Ipoh, KL are available from Chong Hwa website, http://www.chonghwakl.edu.my.

Here are some of the pictures of Chong Hwa Students’ public performance at Desa Park City, Kuala Lumpur during Chinese New Year celebration this year.

Chong Hwa famous 24 Season Drum Team. They have travelled and performed in many Asian countries!

Various type of Dances

Wushu, martial art!

Chinese yoyo, diablo

Chinese Musical Instruments!

Magic Show

Of course, there are many more other curricular activities in this great school. Drop by this weekend to find out!

Wednesday, June 17, 2009

Peteformation Pork Ribs Goulash

Beef Goulash is Hungary's national dish. It is actually a meat stew flavored with paprika and caraway seeds. I do not have caraway seeds in my kitchen, so I have to do away with this ingredient. I have actually modified this recipe a little bit to suit our locals’ taste buds. Instead of using beef, I used pork ribs. I have also put in some celery to add in a little colour to the dish. Anyway, it turned out not very far out in taste from the original goulash.
Ingredients
1 kg of Pork Ribs, cut into 1-inch pieces
Paprika, 1 table spoon
Butter, 1 table spoon
Pepper ½ teaspoon
Onions, 1 large, chopped finely
Garlic, 1 clove, crushed
Potato, 2 pcs, diced
Bay Leaves, 2 pcs
Oregano, 1 teaspoon
Tomato, 1 large, chopped finely
Canned tomato, 1 cup
Lemon Juice, 1 tablespoon
Basil, 5 leaves
Salt to taste

Heat up 2 table spoon of olive oil in pot and add in the onions and garlic. Stir fry until fragrant and then add in the pork ribs. Add in butter, salt, paprika, oregano, basil and pepper. Fry the mixture until the pork ribs caramelize. Add 4 cups of water and bay leaves. Simmer until pork ribs are soft. Add in fresh tomato, potato and canned tomato. Add salt to taste.

Tuesday, June 16, 2009

Fishing????? At Desa Park City Carpark????/

One Sunday afternoon.......................................

Is this man fishing at the field next to Desa Park Citys' commercial center carpark? Looks like he has caught a big fish! Come on, reel in slowly, release the drag, don't let the line breaks! Here comes the big one! Someone please get a landing net. The fish is fighting and making a last minute dash to escape!...............wait, he is actually not fishing............

He is flying a series of large Malaysian Flags kite. Wow, what a way to fly a kite! Using a fishing rod! LOL!

Sunday, June 14, 2009

Baked Mashed Potato, a.k.a Suituapui Style

I learned to cook this potato dish from Suituapui, Start Me Up recent post. Coincidently, I have the required ingredients like bacon, potatoes and cheese in my house.
I skinned 3 potatoes and boil them until they turned soft. Then I put them in a blender and mashed them up. I oiled my baking tray and put in the mashed potatoes. I got some leftover lettuce which I chopped into small pieces and add into the potato, a way to make my kids eat some greens. I added some crispy fried bacon and onions. I got my daughter to help me fry the bacon and onions. This is the first time she helps me to cook and she is so excited about it. Then, I got her to line some cheddar cheese on top of the potato and pop the whole tray in the oven. We baked it at 180 Deg C for 20 minutes. Yummy, the baked potato (aka Suituapui Style) tasted so good, but more importantly, I was spending quality time with my little daughter!

P.S : Check out video on funny prank to take away your Monday Blues at my funny video blog
http://funnycrazyhappyvideo.blogspot.com/2009/06/funny-interview-prank-guy-with-super.html
I just couldn't stop laughing after watching this video!

Related Post :
http://peteformation.blogspot.com/2009/07/oregano-baked-potato-with-luncheon-meat.html

Deep Fried Stuffed Tofu Pok Ball Recipe

I have cooked this tofu pok balls quite some time ago and actually forgot to post it until recently, when I happened to eat tofu balls at a function and remembered it.
This is a very cute dish to have as finger food during parties. It might be a little oily because the tofu soaked up much oil but the final taste is real good! They are normally stuffed with cabbage and carrot but I have modified the recipe a little bit to suit the taste of my children.

Ingredients
Tofu Pok, 10 pcs

Stuffing
Prawn, 200 gms, shelled and cut into small chunks
Garlic, 3 pcs, chopped finely
Flour, ¼ cup
Corn Flour, ¼ cup
Sesame oil, 1 table spoon
Egg, 1 pc
Carrot, 1 small pc, cut into small strips
French beans, 5 pcs, cut into small slices
Salt to taste
A little water for the stuffing mixture

Mix all the ingredients for stuffing and make it into a paste. Make a little incision on the tofu pok and turn it inside out. Put the stuffing in the tofu pok and deep fry it in hot oil until golden brown. Taste good with garlic chilli sauce!

Stuffing for the tofu pok all mixed up and ready. A piece of tofu pok

Tofu pok, turned inside out!..................................Put in the fillings!

Deep frying the tofu balls........................................Draining away excess oil!

Steamed Unicorn Jacket Fish (Barat Barat), Tomyam Style Recipe

One jacket leather fish without the head...................Steamed Jacket fish, Tomyam style

It is easier to steam jacket fish rather than to fry it because it sticks easily to frying pan. The jacket fish has lots of natural sweetness and the flesh is firm but nice. Jacket fish do not have many bones and it is very easy to separate the meat from the main bones. There are many ways to cook this tasty fish. I like to steam the jacket fish with some kaffir lime leaves, a little like the Thai Tomyam style.

Ingredients
Jacket fish, 1 pc
Lime juice from 3 limes
Onions, 1pc, cut into thin strips
Kaffir lime leaves, 5 pcs
Salt to taste
Sugar to taste
Vegetable oil, 1 teaspoon
Serai (Lemongrass), 2 pcs, smashed
Tomato, 1 pc, cut into four

Arrange all the ingredients in a steaming tray. Steam the jacket fish in high heat for 25 minutes. Serve with white rice.

Related Post :
http://peteformation.blogspot.com/2009/06/yellow-finunicorn-leather-jacket-fish.html

Saturday, June 13, 2009

Hot and Spicy Kam Heong Prawns Recipe (Spicy Curry Flavoured Prawns)

Kam Heong style seafood is one of the favourite dishes in many Chinese restaurants. There are kam heong lala (shell fish), kam heong crab, kam heong chicken and many more!
I have got some leftovers prawns for steamboat in my freezer and decided to cook kam heong prawns just to clear the foodstuff from my fridge.

Ingredients
Prawns, 600 gms, cleaned and cut away a small part of the head and tail.
Oyster sauce, 2 table spoons
Light Soya Sauce, 2 table spoons
Dark Soya Sauce, 1 teaspoon
Ginger, 2”x2”x2”, cut into thin strips
Shallots, 5 pcs, chopped finely
Serai (lemongrass), 2 stalks, bashed
Dried Prawns, 2 table spoons, soak in water and bashed slightly
Curry powder, 2 table spoons
Curry leaves, 3 stalks (optional)
Chili paste, 2 table spoons
Corn Flour, 2 table spoons, add with a little water
Salt to taste
Vegetable oil 3 table spoons

Heat up wok and add in the vegetable oil. Sautéed gingers, dried prawns, serai, curry leaves and shallots in hot oil until fragrant. Add curry powder, chili paste, oyster sauce, light soya sauce and dark soya sauce. Stir the mixture for a short while. Add in the prawns. Fry for around 2 minutes. Add corn flour and salt to taste.

Related Post
1) http://peteformation.blogspot.com/2009/07/kam-heong-tilapia-fish-fei-chow-yee.html
2) http://peteformation.blogspot.com/2008/10/kam-heong-lala-recipe-spicy-curry.html
3) http://peteformation.blogspot.com/2009/07/kam-heong-barebreast-jack-fish-ikan.html

Ayam Golek (Malaysian Rotiserie Roast Chicken, yang tidak digolekkan!) Recipe

Ayam Golek (Malaysian Roast Chicken), in my oven!

I used to buy Ayam Golek during the Ramadan month from the Ramadan market near my house. My daughter loves to eat Ayam Golek and I tried to cook it for her. Some Ayam Golek recipe uses Coconut milk (santan) but I did not add this ingredient.
Instead of letting the Ayam ‘golek’ (turn) in my oven Rotisserie, I cut out the chicken, butterfly style to reduce the roasting time. Therefore, my ayam golek (turn over and over chicken) did not actually bergolek! Ha Ha Ha!

Ingredients
Chicken (Ayam), 1 whole

Marinade
Kunyit, 1 teaspoon
Ketumbar (Coriander) Powder, 1 table spoon
Cumin (Jintan Manis), ½ table spoon
Ginger, 1x1x1, crushed
Serai (lemongrass), 2pcs, blended
Garlic, 3 pcs, blended
Lemon juice from ½ lemon
Sugar, 2 tablespoon
Salt to taste
Pepper, 1 teaspoon

Marinade the chicken overnight or at least 1 hour. Roast chicken in oven at 180 Deg C for one and a half hour. Actually it will taste better if you barbecue the chicken with charcoal. Serve with garlic chili sauce. Best eaten with white rice!

Wednesday, June 10, 2009

New Way to Cook/Eat Maggi/Instant Chicken Mee (Noodle), Sour and Spicy!

Ayam Maggi Mee, lime, bird eye chillies..........One packet of Extra hot chilli padi (bird eye chilli)

Put all the ingredients in a plate...........................The final result, sour and spicy mee!

Actually, I have been cooking Chicken Maggi Mee this way for quite some time already, ever since my wife’s cousin thought me this recipe. Maggi mee is one of the favourite instant noodle brand in Malaysia and many parts of Asia.
This recipe will only suit the taste buds of those who love sour and spicy food. I used super hot chilli padi which originated from Australia for extra kick! I like the sour and spicy taste of instant noodle cooked this way. No wonder, I cannot put on weight, maybe I ate a little too much of sour and spicy food!

Ingredients
Maggi Chicken Mee, 1 packet
Lime, 2 pcs, squeeze out the juice
Bird Eye Chilli (Cili Padi), 2 pcs, chopped finely or sliced thinly

Boil a bowl of water and put in the instant noodle. After 2 minutes, take out the mee (noodle) and drain away excess water.
Put the lime juice, chicken stock and chilli padi (bird eye chilli) on to a plate. Add in the cooked mee (noodle) and mix well.
Get ready a class of cold water before you eat this mee, sour and very spicy!

Related Post
1) http://peteformation.blogspot.com/2009/05/quickie-fried-maggi-mee-recipe.html
2) http://peteformation.blogspot.com/2009/07/nissin-tomyam-instant-noodle.html
3) http://peteformation.blogspot.com/2009/08/maggi-mee-assam-laksa-with-bacon-and-fu.html

Monday, June 8, 2009

Saturday Night Dinner at Home Cook Recipe Restaurant, Puchong

Pork Trotters............................................................Assam Stingray

Steamed Eggs with minced pork.........................Kerabu Paku (Fern shoots, sayur paku)

Lotus roots soup.....................................................Bangkuang Char (Jui Hu Char)

Bak Kian (Meat rolls).................................................Chendol

I was in Subang Jaya area last night and my brother in law took me to this family restaurant that serves home cook Penang Nyonya food. It was around 7.30pm when we arrive at Home Cook Recipe Restaurant which is located in Puchong. There is already a good crowd in the restaurant and the few big round tables were occupied. We have to settle for two wooden table joined together to seat five adults and 3 children. There are many restaurants in this new row of shop lots which are located on the slip road that connects to the front of Puchong Giant. Home Cook Recipe Restaurant is actually located not far away from the Telok Pulai Bak Kut Teh Restaurant.
We ordered Kerabu Paku Chai (Chili Fern shoots, RM6), Bangkuang Chai (Jiu Hu Char, Fried Turnips, RM6), Assam Stingray (RM15), Pork Trotters (RM16), Steamed Eggs (RM5), Lotus roots Soup (1 serving, RM5.50), Bak Kian (Meat roll, lorbak, RM10), 4 x chendol (Coconut milk dessert) for dessert and 7 big rice. They have small servings of dishes; therefore you can try many varieties of food here.
The Kerabu Paku is fresh and I taste the natural sweetness of the vegetable. The bangkuang char (fried turnips) tasted ok only but the Assam Stingray (Tamarind chilli Stingray) is good. I like the sours and spicy taste of this dish!
The pork trotters were cooked with white radish and they are very tender. I enjoy gnawing at the tendons at the trotters’ joints.
The steamed eggs are for the kids. It has minced meat in it and I can taste the natural sweetness from this meat. My daughter needs to have soup with her rice so we ordered the lotus root soup for her. I didn’t try this soup, so can’t comment!
The bak kian taste a bit like the crab meat rolls. I can taste the cilantro used and it has a nice aroma.
The chendol which was accompanied by sweet corn, red beans and sprinkle with kacang (ground peanuts) taste good after the hot and spicy meal. They normally serve the chendol before the dishes, so it you want it as your dessert then you will have to inform the waitress.
The total bill came up to be RM91.50.

Address :

Home Cook Recipe Restaurant
No.28 Jalan Puteri, 5/2,
Bandar Puteri,
47100 Puchong
Selangor Darul Ehsan
Tel : 03 80632933

Opening Hours : 11.30am to 3pm, 6pm to 10pm

Map to Home Cook Recipe Restaurant, Puchong

Sunday, June 7, 2009

Cookies for my 18 Month’s Old Toddler

I have been cooking for everyone in my family and almost forgot to cook something for my little 18th month’s old toddler. Well, he already has almost a full set of teeth and his favourite pastime is going around biting things or anyone that comes close to him!
I made these simple butter cookies for him a few weeks ago and he was very happy the whole day munching them away. It took me around 45 minutes to make these cookies.

Ingredients
Butter, 125gms
Flour, 3 cups
Baking powder, ½ teaspoon
Castor Sugar, ¾ cup (or to taste)
Milk powder, 3 tablespoons
Vanilla essence, ½ teaspoon
Iced cold water

Mix flour with butter, vanilla essence, milk powder, baking powder and castor sugar. Add in the iced cold water. Mix well. Take a pinch of the dough and roll it to a round shape the size of a marble. Then gently squeeze it to form the dome shapes as in the picture. Bake it preheated oven at 180 Deg C for 10 minutes.

Stir Fried Aubergine with Dried Prawns (Eggplant, Brinjal, Terung Goreng)

The eggplant or more commonly known as Brinjals belongs to the Nightshade family or family Solanaceae, originated from India. Most plants that belongs to the nightshade family are poisonous especially the green part and unripe fruits. But there are also other species that have edible fruits. Because of its’ relationship to the Nightshade family, the eggplant was once mistakenly to be poisonous. Other edible Solanaceae plants are tomato and potato.
Today, eggplants are cultivated commercially for food and it a good source of folic acid, potassium and free radicals. It is also known to be effective in lowering blood cholesterol level. Although eggplant contains nicotine, the level is very low compared to smoking tobacco!
There are many varieties of eggplant in terms of colours and shape. The most common ones are purple, green, reddish purple, yellow, white, orange or black in colour. It also comes in many shapes and sizes. Some are round, some are long and narrow and some are short and wide.
I tried to stir fried the eggplant with prawn and oyster sauce. This is the first time I cook eggplant this way and surprisingly my daughter love it! Well here is the recipe.

Ingredients
Eggplant, (One long purple), cut into 2” strips
Dried prawns, 1 table spoon
Garlic, 5 pcs, chopped finely
Oyster sauce, 1 table spoon
Dark soya sauce, ½ teaspoon
Salt to taste

Heat up wok and 2 table spoons of oil. Sautéed the garlic until golden brown and then add in the dried prawn. Put in the eggplant and stir fried until it turns soft. Add water and let it simmer for a while. Add salt to taste. Serve with steamed rice.

Saturday, June 6, 2009

Yellow Fin/Unicorn Leather Jacket Fish (Ikan Barat-Barat, Ayam Ayam, Scientific Name : Aluterus Monoceros )

Fish the 'leather jacket' on....................................with 'jacket' off!

Yummy plain fried Jacket Fish

The name of this fish sounds like a rock band or maybe big biker’s gang name! Anyway, the Unicorn Leather fish (scientific name, Aluterus Monoceros ) or locally known as Barat Barat is commonly seen in stalls that sell grill fish. Due to its’ large eyes and ugly looking features, this fish although commercially available, they are rather inexpensive. The Unicorn Leather jacket fish is full of flesh and does not have small bones. So it is relative easy to eat.
The outer leather like skin of the fish is grey in colour and normally the fish vendor will peel this skin off before displaying it for sales. The inner skin is white in colour and is very thin. The flesh has nice natural sweetness and is very tasty.
Make sure that the fish liver is removed completely, or not it will leave a strong ‘fishy’ smells on the meat.
Since the inner skin is rather thin, it is real hassle to fry the fish using a normal wok. It will stick to the wok even if you use lots of hot oil. To avoid this from happening, you can use nonstick wok instead to fry this fish. I like to steam the fish, tomyam style or just fry it plain.

http://peteformation.blogspot.com/2009/06/steamed-unicorn-jacket-fish-barat-barat.html

Tuna Fish Pie Recipe

This is my first attempt at baking a pie. Actually, I am quite inexperience when it comes to baking pastries and cake but the pie turned out quite nice. My kids ate all the pie in one sitting. My daughter loves the flaky pastry, she ate all of it but she gave all her tuna fish to her brother!

PIE PASTRY
Flour, 5 cups
Butter, 170gms
Salt to taste
A little sugar
Iced cold water

Mix the flour, salt and water with the butter until the mixture turn ‘granules’ like. Add iced cold water slowly to the pastry and let it rest in the fridge for 30 minutes.

PIE FILLINGS
Tuna fish, 1 can
Onions, 2 pcs, chopped finely
Chillies, (optional) 2 pcs, cut into slices

Heat up nonstick wok and add 3 table spoons of oil. Then sautéed the onions until fragrant. Add in chillies and take out the fillings from the wok, to cool it down.

Take half of the dough and make it into a round ball. Use a rolling pin to shape it to the size of your round baking tray. Put the dough it to the baking tray and then add the precooked pie fillings on top of it. Take the rest of the dough and roll it to the shape of the baking tray. Put it on top of the tuna fillings on the baking tray and seal the sides of the bottom and top dough together. Make two or three cuts on the top pastry to let the steam out when the pie is in the hot oven. Bake in a preheated oven at 180 Deg C for 20 minutes.

Seng Lee Claypot Bak Kut Teh, Bukit Maluri, Kepong, Kuala Lumpur

I have passed by the Seng Lee Claypot Bak Kut Teh stall many times but have not eaten the food this stall has to offer. Every time, whenever I am in this area, I always ended up eating at Tuck Kei Dim Sum Restaurant.
My son and I had our dinner at this Bak Kut Teh stall in Bukit Maluri recently. We ordered Claypot Bak Kut Teh, Tau Pok, Yau Char Kwai and vegetable (sawi).
The Bak Kut Teh soup is not the strong herbal type, it might not be the best BKT but the taste is ok for me. It was served with generous amount of shitake mushroom. The Tau Fu Pok is tender and full of flavours, having soaked up all the bak kut teh soup. The vegetable portion is quite large for one person. It is crunchy and the fried shallots provide extra flavours to this simple dish. My son ate most of the Yau Char Kwai (Chinese crullers). He loves dipping them into the bak kut teh soup. Overall the bill including 2 iced Chinese Pu Err teas came up to be RM19.80. The price is quite reasonable! No wonder, this place has a good dinner crowd every night!

Seng Lee Claypot Bak Kut Teh
Jalan Burung Jentayu,
Taman Bukit Maluri,
Kepong, 52100 Kuala Lumpur

Map to Seng Lee Claypot Bak Kut Teh, Bukit Maluri, Kepong, Kuala Lumpur

Friday, June 5, 2009

Thab Thim Krab (Ruby Water Chestnut with Coconut Milk) Thai Dessert Recipe

Thab Thim Krab (Chestnut with coconut milk, Thai Dessert)

I used to dine at many restaurants when I was working in Oil and Gas Engineering line, entertaining visitors from overseas and also clients. One of my cheeky Engineers would always joke with the waitresses at Thai Restaurants whenever it was time to order dessert. He would always ask for ‘Chest nuts with milk please’ in a very playful way. Most of the waitresses would get the meaning of his joke but there were some who couldn’t understand what he meant. They must have thought that we were crazy laughing away at the name of a dessert!

This is another recipe I learned from watching Jaymee Ong’s, Asian Food Channel, Just Dessert show. Hah, the sexy Jaymee Ong again huh! Actually, I also learned to make the Pong Tai Hai Dessert Pong Tai Hai dessert from this very programme.

Ingredients
Water Chestnuts, 6 pcs, remove skins and cut into small pieces
Coconut Milk, from 1 coconut
Sugar to taste
Tapioca flour, 3 table spoons
Red artificial colouring (optional), I used the natural juice from Red Pitaya (Dragon fruit)Screwpine leaves (pandan), 5 pcs

Pour a little red colouring (or Dragon Fruit juice) onto the water chestnut. Coat the water chestnut with tapioca flour and put them in boiling hot water for 2 to 3 seconds. Take it out and drain away excess water. Cook coconut milk with 5 cups of water and screwpine leaves. You must keep stirring the mixture while it is cooking. Bring to a boil and add sugar to taste. Let the coconut milk cool down to room temperature. Then chill it in the fridge. To serve take 2 table spoons of the water chestnuts and add two ladles full of coconut milk. Enjoy your ‘Chestnut with milk!’. ROLF!
(Have to go and 'wash brain' liao!)

Water chestnuts.......................................................cut into pieces

Use the juice from Dragon fruit to dye the water chestnuts

Water chestnuts coated with tapioca flour that have been blanched in boiling hot water. Looks like Ruby!

Penang Style Tuapan (Wat Tan Hor, Braised Wide Rice Noodles) at Kedai Kopi (Coffee Shop) Yat Ka, Manjalara, Kepong, Kuala Lumpur

Yin Yong (Kueh Teow with Bihun) and Wat Tan Hor (Penang Tuapan)

The hawker food that I missed the most ever since I moved to KL is Penang Tuapan. Most of the KL type of Tuapan aka Wat Tan Hor noodle do not have the aromatic ‘wok hei’ smell like Penang type of Tuapan.
There used to be a restaurant, Nibong Tebal Porridge (branch) in Manjalara, Kepong that served Penang Tuapan, nice sambal belacan and also the famous Nibong Tebal Crab/Fried/etc porridge. This restaurant has since closed down due to shortage of manpower and the boss actually relocated to a stall in Kedai Kopi Yat Ka around 300 metres away from the original place. Since this is just a small hawker stall, the items in the original menu has been drastically cut down to around 6 to 7 type of dishes. Kedai Kopi Yat Ka is located just before Wisma Fiamma, on the ground floor of a multi storey building. The parking at the basement is free for one hour, so make sure you get your ticket stamped at the coffee shop counter before you leave the place.

The noodle they used is a wide variety of kueh tiaw (rice noodle) which is similar to the one in Penang. The noodle has a nice aroma and the starchy gravy is rich in flavours. It is served with fish cake, fried slices of fish, pork, liver and sawi. Yummy.....just like the Tuapan in Penang!

GPS : Latitude 3°11'43.44"N, Longitude 101°37'59.66"E

Map to Kedai Kopi (Coffee Shop) Yat Ka, Manjalara, Kepong, Kuala Lumpur

Monday, June 1, 2009

The Latest Hong Kong TVB Burning Flame III Trailer

TVB Drama serial, Burning Flame III is about the life of firefighers and their live....and also love chasers.....ha ha ha! The main stars of the show are Kevin Cheng (as Fire Team Leader, Wong He (assitant Team Leader), Myolie Wu, Helen Ma, Elaine Yu, Aimee Chan and Bosco Wong. Episodes scheduled to run from July 6th to August 15.
This is the trailer for Burning Flame III.

Any download links website?

Full Theme Song From Latest TVB The Threshold of a Persona Drama ID精英

The Treshold of a Persona is a current running TVB Serial Drama about the life of Hong Kong Immigration officers and personnel. The stars of the show are Roger Kwok, Yoyo Mung, Claire Yu, Toby Leong, Natalie Tong, John Chiang, Patrick Tang, Kenny Wong, Raymond Cho, Quennie Chu, Power Chan and Shermon Tang.
The Treshold of a Persona show schedule are as follows
June 1 - June 4, Episode 1 — 4
June 8 - June 12, Episode 5 — 9
June 15 - June 19, Episode 10 — 14
June 22 - June 26, Episode 15 — 19
June 29 - July 3, Episode 20 — 24
July 4, Episode 25 — 26
July 5, Episode 27

Here is the Full Theme song for The Treshold of a Persona