Friday, July 31, 2009

Great (Green) Wellesley Restaurant – Former Cinema in Chai Leng Park Butterworth


G. Wellesley Restaurant...............................................chicken wings for the kids!
Claypot tofu.............................................................Kailan with starchy gravy!
Penang Tuapan or Ying Yong...................................Curry Fish head
I used to hang out in this cinema during my teenage days. The cinema is not in operation anymore and it has been turned into a restaurant. They also converted a section of the cinema in to a wedding banquet hall. The makeshift extension next to the cinema is a hawker centre and they serve real good food there. (See post http://peteformation.blogspot.com/2008/10/kim-sun-great-wellesley-foodcourt-chai.htmlteformation.blogspot.com/2008/10/kim-sun-great-wellesley-foodcourt-chai.html) .

Anyway, I took my parents to Great (Green) Wellesley restaurant (Great Wellesley is the name of the old cinema, so the name stuck in my head liao) when I was back in Butterworth recently. Apart from Chinese cuisine, they also serve western food. There is a smoking section outside the restaurant and it also caters for western food diners. I ordered some chicken wings for the kids so that they have something to fill their stomach while waiting for the food to be served. Since my dad likes curry fish very much, I ordered curry fish with slices of fish fillet. The other dishes that we ordered are fried kailan, yin yong, fried rice and claypot tofu. The thick gravy of the curry fish is very nice and creamy. The tuapan (yin yong) is cooked in the way that I like nice thick starchy gravy with aromatic flat wide kuey teow! Unfortunately, I forgot to take picture of the fried rice and they were all gone when I finally realized it. So, I guess that I don’t have to mention how the taste is like for a dish that has been eaten so fast by diners! LOL Complimentary fruits like water melon and papaya were served as dessert! Overall the total bill for 6 adults, 2 children including drinks and white rice came up to be RM86.
The old Saturday midnight show signboard is still there........ha ha ha!
Address : Great Wellesley Restaurant Jalan Kurau Chai Leng Park 13700, Prai, Butterworth Map to Great Wellesley Restaurant, Chai Leng Park

Tuesday, July 28, 2009

Chinese Style Spicy Coca Cola Chicken (CSCCC) Recipe

After hearing so much about Coca-cola chicken, I did some web search and decided to cook up one to see how the taste is like. My guess was, coca-cola itself will not add much aroma to the dish, so I have to use sesame oil to enhance it a little bit. The acid in Coca-cola will help to soften the chicken and provide some sweetness to the dish. However I found that cooking the chicken this way is a little bit funny, so is the taste! The sesame aroma is stronger than the coca-cola. Ha ha ha! This recipe needs some modification!

Ingredients
Chicken Ribs, 3 pcs
Dark soya sauce, ½ teaspoon
Light soya sauce, 1 tablespoon
Coca-cola, 1 cup
Sesame oil, 1 teaspoon
Pepper, a dash
Chili powder, 1 teaspoon
Lemon juice from ½ lemon
Lemon zest
Salt to taste

Marinade the chicken with all the ingredients for around three hours. Coat the chicken with a little corn flour and then deep fry it. Use the leftover marinade to make the sauce. You can thicken it using corn flour and water mixture. Serve while still hot! P.S. Since I am a fan of Michael Jackson, I should have used Pepsi Cola instead and name the dish MJ Fried Chicken! Ha ha ha!

Monday, July 27, 2009

Meeting with ‘Da Boss’ 2, Opps not Again!

This is the sequel to my post Dinner with ‘Da Boss’ at Bangsar Seafood Garden Restaurant. I was ‘invited’ to meet ‘Da Boss’ again, this time for a half day meeting in HQ, Kuala Lumpur. When I was told about this meeting, my mind began to wonder, what will the meeting be about? My business partner told me straight away, ‘sure kena lecture wan’ ! Oh oh! Not me, not me, I have not been ‘very naughty’ these days! Anyway, I arrived early and found that some of the management staff was already in the lobby waiting for ‘Da Boss’. We were supposed to have lunch first before the meeting starts. Then everyone hopped over to Hard Rock cafe. I have not been back to Hard Rock cafe for quite some time already, ever since I left my last job in engineering. We all settled down to look at the menu. As it was lunch time and there will be a long meeting ahead, I decided to order something light. The food servings in Hard Rock Cafe are rather large, even the normal sandwiches can be really huge. I zoom in on a set lunch that has German Sausage, a cake dessert (I think it was Tiramisu), French Onion soup and coffee. This set sounds not too heavy, so I guessed it was the right choice. ‘Da Boss’ ordered sandwiches as he wanted something quick and simple. Boy, when the food arrived, the sandwiches portion can feed at least three persons! ‘Da Boss’ fhinished his meal so fast, while I was still struggling with my German sausage. I guess, I was rather full already after eating the starter of French Onion Soup. It turned out that the German sausage was rather different from the Bratwurst sausages that I used to eat. I have a good German friend who stays and operates a restaurant in Rayong, Thailand. Some of the food in his restaurants like sausages are directly imported from Germany. He used to bring me frozen German Bratwurst sausages which are very nice and juicy. After everyone had their lunch, we went back to the HQ boardroom for the meeting. Then ‘Da Boss’ brief us on the agenda of the meeting. Luckily, not ‘lecture session’. It was a brain storming session. I guess there is no free lunch......ha ha ha! These are the pictures that I secretly took with my HP. Sorry it is not clear because of the low intensity lighting in Hard Rock Cafe.

Sunday, July 26, 2009

Penang Five Spice Honey Steam Roast Chicken Recipe

I love cooking with five spice powder. There are many types of five spice powder and although the basic ingredients are the same, the percentage and quality of spices used determine the outcome of the final taste. I normally use Penang five spice powder which have quite a pungent smell but it can really enhance the aroma of the dish. I steam roast a whole chicken which has been dry rub with five spice powder. The main idea of steam roast is to collect the nice chicken essence that drip into the oven dripping pan. To do that, you just have to add a little water in the dripping pan and make sure that it doesn’t dry up while you are roasting the chicken. The steam from the water also helps to tenderize the chicken, makes the meat moist and juicy!

Ingredients
Chicken, whole
Five spice powder, 1 teaspoon
Salt to taste
Lemon zest, just a little
Lemon juice, 2 table spoons
Pepper, ½ teaspoon
Light soya sauce, 2 table spoons
Honey for glazing

Marinade the chicken with all the ingredients except the honey. Pat dries the chicken skin and roast in preheated oven at 180 deg C for 80 minutes. Glaze the chicken with the honey and continue roasting for 10 minutes.

Friday, July 24, 2009

Roast Pork Trotters Recipe – Fusion of French, German and Malaysian Cooking!

I was actually trying to make roast pork trotters that is tender in the inside but have crispy skin outside. I need to roast it for quite long in the oven in order to do that but my kids are getting hungry so I did not manage to get the result that I want. Anyway it was a good try and the pork trotter was quite tender, including the skins too. I guess if I fry the pork trotters, it will be easier to get a crispy skin, but then the hot oil will splatter all over my kitchen if I fried the wet port trotters. Therefore, I have to use an oven to roast it instead.

Ingredients
Pork Trotter, ½

Marinade
Five spice powder, 1 teaspoon
Light Soya sauce, 2 table spoons
Bouquet garni (French for garnished bouquet), 1 pc (consist of parsley, thyme, celery and 1 bay leaf) (managed to get fresh thyme at Tesco)
Pepper, ½ teaspoon
Salt to taste Sugar, 1 teaspoon
Corn Flour, 2 teaspoon
Lemon Juice from1/2 lemon
Marinade the pork trotter and put aside for around 30minute.

Use a pressure cooker to cook the pork trotters so that will be very tender. Throw away the bouquet garni but keep the celery. Put the gravy and celery in a blender. Blend until fine. Put the gravy aside. Then arrange the pork trotter on the roasting rack. Pat the skin dry and rub some salt on it. Roast in oven at 180 Deg C for one and a half hour. Pour the gravy over the pork trotter and serve.

Related Post 1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html 2) http://peteformation.blogspot.com/2009/07/authentic-malaysian-chinese-barbecued.html

Extra Spicy Curry Fish Head with Prawns Recipe – Without Santan (Coconut milk)

One of my favourite fish is the Garoupa. Normally, I would buy the whole fish from the wet market and have the fishmonger cut it into pieces for me. Garoupa head has lots of flesh and it is a good choice of ingredients for cooking fish head curry. I added some prawn into the curry to give it more natural sweetness so that it will not be too spicy. Check out this recipe!

Ingredients
Garoupa Fish head, 1 pc (alternatively you can also user red snapper, white snapper or kurau fish)
Prawns, 8 large pcs. Cleaned and trim legs
Fish Curry Powder, ½ cup, mix with water to make into paste
Cumin, 1 teaspoon
Coriander, ½ teaspoon
Chili paste, 2 table spoon
Onions, 2 large, blended
Lemon grass (serai), blended
Lady Fingers (okra), 7 pcs
Tamarind paste, 1 table spoon, mix with water to extract the juice
Salt to taste
Vegetable oil, 4 table spoons

Heat up wok; add oil and sautéed onions until it caramelize a little. Add in the curry paste and keep on stirring the mixture to avoid burning the dish. Add cumin, coriander, lemongrass and chilli paste. Put in some water and add in the lady fingers (okra) when the gravy boils. Add tamarind juice and salt to taste. Put in the fish head and let it simmer until it is cooked. Add the prawns and boil for a short while. Serve with white rice or puri!

Related Post
1) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
2) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html
3) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html

Hainanese Style Chicken Chop Recipe – Good start in the morning!

Chicken Chop is one of my son’s favourite foods and I made this for his breakfast. I marinated the chicken over night, which resulted in an even distribution of tasty marinade ingredients inside the chicken meat. I just used the normal ingredients and spices available in my house; therefore the recipe below differs a little bit from the original Hainanese Chicken Chop recipe. Here is my version of Hainanese Style Chicken Chop.

Main Ingredients Chicken Drumsticks, 5 pcs, deboned

Marinade
Worcestershire sauce, 1 table spoon
Salt to taste
Pepper, A dash
Hickory Barbecue sauce, 1 table spoon
Corn flour, 1 table spoon

Side Dish
Potato, 3pcs, diced ½”x1/2”x1/2” size
Carrot, 1pc, cut into small pieces

Sauce
Leftover marinade, thicken with corn flour and water mixture. Add in some fried onions

Marinade the chicken with Worcestershire sauce, salt, pepper, corn flour and Hickory BBQ sauce. Leave it for at least half and hour. Fry the chicken in hot oil until golden brown. Put the potato and carrot into the boiling sauce. Let it simmer until the potato turned soft. Arrange the chicken, potato and carrot in a plate and serve.

Related 1) http://peteformation.blogspot.com/2009/07/chinese-style-beef-steak-for-breakfast.html

HL Pau (Chinese SteamedBuns) at Chong Hwa Independent High School Jalan Ipoh KL

HL Truck, a common sight outsite Chong Hwa Independent High School

Kaya and Leng Ngeong pau hot out from the steamer!

Kaya pau (RM1.30) and Char Siew pau.......yummy!
If you pass through this area around 1pm on weekdays and Saturday, you will see HL Pau Truck parked outside the Chong Hwa school compound. Mr Liew has been selling pau in this area for a number of years and most of his pau will be sold out by 5pm. Apart from the normal types of pau, there are also Loh Mai Kai (chicken glutinous rice) available. I normally buy the Char Siew (sweet bbq meat, RM1.40), Sang Yoke (fried pork, RM1.40) and Leng Ngeong (lotus paste, RM1.10) pau. Generally, all the pau that Mr. Liew sells are bigger in size compared to many other vendors in KL. I like the soft and fluffy pau skins. The pau is filled with generous amount of tasty fillings and it is worth it for the price paid. After 5 pm he would go home to restock more pau before going out again to make rounds around housing estates in this area. So, next time if you are in this area, check out the HL pau. For large orders of pau you can contact Mr. Liew at this number: Mr Liew 0123604532 Outside Chong Hwa School (1pm to 5pm)

Malibu Rum with Orange Juice Cocktail

I ran out of fresh orange, so I used concentrated orange syrup from Sunquick for my Malibu cocktail mix. Anyway, both make a wonderful mixture and I love the strong orange flavour with a tinge of coconut aroma from the Malibu rum. I added lots of ice to this nice drink and indeed it has a very nice cooling effect to bring down the body temperature during a hot sunny afternoon. Wish you a nice weekend, while I enjoy my Mailbu Rum Orange juice cocktail.........sipping it slowly! Cheers! LOL!

Thursday, July 23, 2009

My Second Attempt at Making Crispy Roast Pork - Yay, successful!


This is my second attempt in making Crispy Roast Pork. The last roast pork I made did not turn out that well because I couldn’t make the skin crispy. (see post http://peteformation.blogspot.com/2008/11/my-first-attempt-to-make-chinese-crispy.html)
Anyway I found a nice large slab of pork at the Kepong Baru Wet market last week. I paid around RM12 for it. This time I managed to make the skin crispy and nice. Yum, yum, my family had a taste of nice homemade crispy roast pork over the weekend!

Ingredients
Large slab of pork with skin intact, preferably one with a layer of fat below the skin
Five spice powder, 1 teaspoon
Salt to taste
Mak Ngar Tong, (wheat sugar) 2 table spoon

Make some deep cuts on the meat part of the pork. Then use a very sharp knife and make some shallow cuts on the skin. Rub five spice powder, salt and mak ngar tong on the meat part of the pork. Pat dry the pork skin and rub some salt on it. Preheat oven to 180 Deg C and roast for one and a half hour or until the skin is crispy. Open the oven door occasionally to let air so that the skin can be crispy. Scrape away any burned part with a sharp knife. Use a large chopping block to cut the roast pork using a large knife to avoid the crispy skins from falling off the meaty part.

Peteformation Authentic Mamak Curry Lamb Recipe

I came across some nice lamb ribs at Tesco yesterday and bought around 400gms of it. At first, I thought of cooking Hakka Namyee Lamb with it but then I changed my mind to try out Mamak style curry lamb instead. I used some spices like cinnamon, star anise and cloves to rid the strong lamb smell. One thing I like about lamb is that no matter how you cook it, it will always turn out nice! Here is the recipe of Peteformation Authentic Mamak Curry Lamb.

Ingredients
Lamb ribs, 400gms
Star Anise, 2 pcs
Cinnamon stick, 1 pc
Cloves, 3pcs
Curry powder, ½ cup, made into paste
Onions, 2 pcs, chopped finely
Potato, 3 pcs, cut into large dices
Vegetable oil, 3 table spoon
Salt to taste

Saute onions in vegetable oil until fragrant. Add star anise, cinnamon and clove. Add in curry paste and stir fry for a short while. Put in the lamb and add some water. Let it simmer for around 2 hours to soften the lamb. Use low heat. Then add potato and let it simmer for another half and hour. Add salt to taste.

Related post
1) http://peteformation.blogspot.com/2009/05/papa-tan-instant-curry-paste.html
2) http://peteformation.blogspot.com/2008/09/simple-recipe-curry-chicken-without.html
3) http://peteformation.blogspot.com/2009/05/puri-with-beef-curry-rendang-tok-pete.html

Malaysian Chinese Style Durian Pie Recipe

I made dessert for my daughter’s birthday party recently. I wanted to have something different from all the dessert that I normally prepare for parties. Since I have some durians in the fridge, I decided to use them as one of the main ingredients in my pie. The pie turns out ok and my guest, especially my brother in law liked it very much! I used the same pie base just like the one that I have posted before this. The base ingredients for the filling are almost the same as the one for egg tarts but with fresh durians added. Here is the recipe of authentic Malaysian Durian Pie....yum, yum to all durian lovers!

Pie Pastry
Flour, 4cups
Butter, 150gms
Salt to taste
Sugar to taste
Iced cold water
Vanilla Essence, 1 teaspoon
Baking Powder, 1 teaspoon

Fillings
Eggs, 3 pcs
Durian paste from fresh durian, ½ cup
Brown Sugar, to taste
Fresh Milk, ½ cup

Mix flour and butter. Then put in, vanilla essence, salt, baking powder and sugar to taste. Slowly add in the iced cold water. Put the dough in the fridge for around half and hour. To make the durian fillings, put all the ingredients in a blender and blend them until very fine. Take out the pie dough mixture from the fridge, make it flat and press it onto your pie baking tray. Bake for 10 minutes in preheated oven at 200 Deg C. Take out the pastry and pour the filling mixture into it. Bake for another 10 minutes at 200 Deg C.

Related Post 1) http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html 2) http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html 3) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html 4) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html 5) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html 6) http://peteformation.blogspot.com/2009/07/nice-apple-pie-for-light-and-easy.html

Tuesday, July 21, 2009

Curry Chicken Bread XXXXL! – Recipe

I made this extra large (xxxxxL) curry chicken bread during my daughter’s birthday. The dough was a little too soft and the supposedly donut shaped bread turned out to be a large oval one! (Actually I wanted to make it in the same shape as Bread Roll with Chicken Meat & Sausage Filling aka Enfanada Although it did not turn out exactly in the shape that I wanted it to, the taste is quite good. Even my little toddler enjoyed eating the curry chicken bread. I am amazed that he can eat hot and spicy food! Must have been very hungry! Bread 3 cups of Flour 1 teaspoon of dry yeast mix in water, a tablespoon of sugar, ½ teaspoon of salt and a little flour, to wake them up! Curry Chicken Fillings Chicken meat, 300gms Potato, 3 pcs, cut into small cubes Onions, 1 pc, chopped finely Curry powder, 3 table spoons with a little water to make a paste Salt to taste Knead the flour and yeast mixture for at least five to seven minutes. Put aside for the dough to rise. Heat a little oil in wok and sautéed the onions until fragrant. Add curry paste and potato. Then add in the chicken meat. Fry until all the ingredients are cooked. Add salt to taste. Let the fillings cool down a little. Use a rolling pin to flatten the dough. Pour the fillings into the dough and make it into a large donut shape. Bake in preheated oven at 200 Deg C for 20 minutes.

Stir Fried Spicy Chicken Liver Recipe


This is a spicy chicken liver dish. Well, I am not into eating chicken liver but sometimes it is a waste to throw them away. This dish has nice aroma and taste good with steamed rice.

Ingredients
Chicken liver, 5 pcs, cleaned and cut into small pieces
Lemongrass, 2 stalks, bashed
Onions, 1 large, cut into small pieces
Chili paste, 3 table spoons
Salt to taste
Sugar to taste

Heat up wok and add 2 table spoons of vegetable oil. Sauté the onions, chili paste and lemongrass until fragrant. Then add in the chicken liver. Fry for a short while. Add a little water if it is too dry. Put in some salt and sugar to taste. Stir fried for a short while and serve!

Eggs Tarts (Than Dak) Recipe – Taiwanese Style

I bought some egg tarts baking trays from Tesco when they tag these goods as offer items. So, I got to try to make some egg tarts using these baking trays. The first batch of egg tarts turned out very nice but I burned the second batch when I set the timer too long and went to take my bath....oh oh! Luckily I still have the first batch that is nicely done and tasty too, especially when they are hot out from the oven.

Pastry
Flour, 4 cups
Butter, 125gms
Milk powder, 3 table spoons
Castor sugar, ½ cup 1 egg, slightly beaten
Baking soda, ½ teaspoon
Vanilla Essence, 1 teaspoon
Iced cold water

Mix the flour, vanilla essence, baking soda and butter. Knead the mixture until it turned into granules form. Add milk powder, castor sugar and egg. Continue to knead the dough until they are evenly mixed. Add a little cold water to the dough. Mix well and then put the whole dough in the fridge for 10 minutes Fillings Eggs, 3pcs Castor Sugar, ½ cup Salt, a pinch Custard flour, 1 teaspoon Fresh Milk, 1 cup Mix all the ingredients and stir until the sugar dissolves. Take dough, the size of a ping pong ball and use a rolling pin to flatten it. Press the flatten dough into the baking tray and cut away excess dough. Bake in preheated oven at 180 Deg C for 10 minutes. Take out the tray from the oven. Then pour the filling mixture into the pastry. Bake in preheated oven for another 10 minutes. The egg tarts are ready to eat!

A nice bowl of Lam Mee For Breakfast after Gall Stones Removal Program - Recipe

I was so hungry after going through a gall bladder stones removal program which I have to drink apple juice three times a day for five days. After that, on the sixth day I have to fast after 4pm, drink a teaspoon of Epsom salt with warm water at 6pm, 8pm and then extra virgin olive oil with lemon juice mixture at 10pm. I was very hungry the whole night through and cannot sleep very well. Anyway, I was wide awake at 2am to make myself a hot Milo drink and ate a piece of Pong Peah (Chinese biscuits). Then, I woke up early in the morning to cook a nice breakfast of Lam Mee which I ate to my heart content! I don’t have yellow egg noodles in stock that time so I just used Bihun (rice vermicelli). Here is the recipe of my quickie Lam Mee or rather Lam Bihun!LOL!

Soup
Chicken Carcass, 1pc
Prawns, 5 large ones
Light Soya Sauce, 2 table spoons
Dark Soya Sauce, 1 table spoon
Salt to taste
Water, 4 bowls

Bring water to a boil and put in all the ingredients. Let it simmer for a round half and hour. Then thicken the soup with a little corn flour and water mixture.

Noodles and Bean sprouts
Mee (Chinese Yellow Egg Noodles), 400gms
Rice Vermicelli (bihun), 1/3 packet
Bean sprout (Ngar choi), 1 bowl

Blanch every each of the above ingredients in boiling hot water and drain away any access water.

Garnishing
Eggs, 3 pcs,
Hard Boiled (see Cooking Hard Boil Eggs Using Rice Cooker – Hassle Free and Easy Way! )
Shallots, 5pcs, fried until golden brown

Take some of the noodles and rice vermicelli, place them in a bowl. Then put the bean sprout, and hard boiled eggs on top of the noodles. Add soup to the bowl. You can garnish the dish with fried shallots and chopped spring onions before serving.

Related Post 1) http://peteformation.blogspot.com/2008/11/quickie-ee-mee-egg-noodles-recipe-halal.html 2) http://peteformation.blogspot.com/2008/10/fried-teo-chew-mee-tiau-noodles-without.html 3) http://peteformation.blogspot.com/2008/12/authentic-penang-assam-laksa-recipe.html 4) http://peteformation.blogspot.com/2008/09/authentic-penang-curry-mee-recipe.html 5) http://peteformation.blogspot.com/2008/11/authentic-penang-lobak-5-spice-meat.html 6) http://peteformation.blogspot.com/2008/10/authentic-penang-hokkien-mee-prawn-mee.html

Monday, July 20, 2009

Cute Tortoise Toy for My Little Toddler –Beware of the Catchy Tune!

video

I bought this cute tortoise toy for my little toddler from Tesco Mutiara. I can’t really remember the actual price but I think it was RM19.90. He likes it very much. It is an intelligent toy too, being able to move away whenever it touches an object or the wall. The led lights on it are pretty attractive. He let out a naughty grin when he saw this cute toy. At first he was quite rough when he handles this new toy, probably out of curiosity but after a while he learns to appreciate what it can do. Anyway, now I am going a little bit ‘crazy’ after hearing the tune from the electronic tortoise over and over again. So I am sharing it with you........it goes like this ‘Fishes, fishes where are you’........... Do you know what song is it?

Sunday, July 19, 2009

Mini Rempeyek (Malaysian Traditional Peanut Cookies)

Occasionally, while watching my favourite show in AFC, I would be munching away snacks like rempeyek (Malaysian Traditional Peanut Cookies) or maybe some kacang (nuts). Rempeyek round flat base is made from rice flour with some spice like cumin, coriander and fennel added to it. Then toasted peanuts and anchovies (ikan bilis) would be placed on top of the flat disc like dough which is around 3 inches in diameter. This is then deep fried in hot oil until crispy. Some rempeyek has thin crust but some has thick ones. The thick crust ones normally have peanuts toppings and the thin crust rempeyek has peanuts and anchovies (ikan bilis) toppings. I bought this mini size rempeyek from the biscuits vendor I frequent at Kepong Baru Market. It is very fresh and not oily. This mini size rempeyek has only peanuts toppings. Since it comes in bite size, I just pop the whole piece in the mouth without have to worry about scraps falling all over the place. Yum, yum.....I am going to eat my crunchy and tasty rempeyek now! Cheers!

Thursday, July 16, 2009

Classic Chinese Claypot Chicken Rice Recipe

This is another dish I would cook whenever I am a little lazy to prepare a complete meal for my family. I just have to marinade the chicken and then put them on top of the rice. Then I can serve the food for my family to eat within half and hour. For additional taste I actually fried some fried Chinese Sausage to go a along with the Claypot Chicken. It would taste better with the addition of crispy fried salted fish but I don’t have any in my fridge at that time.

Ingredients
Chicken, 10 pcs
Rice, 1 ½ cup, add water until 1cm above the rice before cooking

Marinate
Light soya sauce, 2 tablespoons
Dark soya sauce, 1 teaspoon
Sesame Oil, 1 teaspoon
Salt to taste
Pepper, a little
Five spice powder, 1/2 teaspoon
Chinese cooking wine, 1 teaspoon
Oyster sauce, 1 tablespoon
Corn flour, 1 table spoon
Marinate the chicken for around 10 minutes.

Meanwhile, cook the rice in claypot until the water almost dried up then put the marinated chicken on top of it. Cover up the claypot and continue cooking the rice until the chicken is cooked. Garnish with spring onions and serve.

Authentic Malaysian Chinese Barbecued Char Siew Recipe

Opps, to much red colouring! But the taste is nice!
My regular pork supplier had some nice fresh pork belly and I snapped them up without actually planning of what to do with it! Anyway it was a weekend and I decided to fire up my ‘small’ barbecue pit to grill some nice Char Siew from the pork belly. I let the charcoal turned into amber first before I start barbecuing so that the meat would turn out nice. By the time I finished cooking the Char Siew and cut them into slices, my kids already started eating them nonstop and left half of it for dinner! So, I guess it must have turned out ok or they were very hungry waiting for me to barbecue the char siew! Ha ha ha!

Ingredients
Pork Belly, 1 cut
Five Spice powder, 1 teaspoon
Sugar, 3 table spoons
Light soya sauce, 2 table spoon
A little red food colouring (optional)
Chinese cooking wine, 1 teaspoon

Marinade the pork belly for at least one hour before you BBQ it. Barbecue the pork belly using charcoal that has turned into amber until well done. Alternatively you can use oven to roast the pork belly, 180 Deg C for 1 hour. Eat with rice cooked using chicken stock!

Related Post
1) http://peteformation.blogspot.com/2009/07/my-second-attempt-at-making-crispy.html
2) http://peteformation.blogspot.com/2008/10/wong-kee-pudu-hailam-chicken-rice-and.html
3) http://peteformation.blogspot.com/2008/09/bbq-restaurant-jalan-ipoh-kuala-lumpur.html

Paprik Style Fried Prawn Recipe

This is one of my favourite dishes whenever I eat at Malay stalls. I think paprik style of cooking originated from Thai. Chicken, beef, sotong (squid), prawn or even fish meat can be cooked using paprik style. Kaffir lime leaves additional flavour to the spicy and sweet paprik gravy. I tried to guess what they actually put inside the paprik dish and came out with this recipe.

Ingredients
Prawns, 200 gms, cleaned
Onions, 1 pc, cut into slices
Lemongrass (serai), 2 pcs
Kaffir lime leaves, 5 pcs
Chili paste, 3 table spoon (use bird eye chili if you want this dish to be spicier)
Vegetable oil, 2 table spoons
Long beans, 3 pcs, cut into 1 inch length
Cabbage, 3 leaves, cut into small pieces
Salt to taste
Sugar to taste
Nampla (Thai Fish Sauce), 1 teaspoon

Heat up wok and put in the vegetable oil. Add onions, lemongrass, chilli paste, nampla and kaffir lime leaves. Stir fry until fragrant and then add in the long beans and cabbage. Then put in the prawns, add salt and sugar to taste. Serve with white rice!

Peteformation Chocolate Cake Recipe


This is the way to melt and cook the chocolate toppings I like chocolate cake very much and happened to come across blocks of chocolates being sold at Tesco Mutiara shelf at the baking section. I am not good at baking but since I have successfully bake butter cake, I guess I can modify the recipe a little bit to make chocolate cake. What I am trying to do is to make chocolate cake from using basic ingredients and not using fancy ingredients. This is not a moist type, but the cake turns out quite ok! I did not put too much sugar in it because my wife doesn’t like cake that is too sweet! Next time around I will try to insert some frozen chocolate chips into the cake to see how it will turn out. Here is my recipe for chocolate cake.

Cake
220 gms Self Raising Flour 4 cups,
sifted Castor Sugar, 80gms (more if you want it to be sweeter)
Baking powder, 1 teaspoon
Eggs, 4pcs
Vanilla Essence, 1 teaspoon
Cocoa powder, 7 table spoons

Chocolate Cream Toppings
Cooking Chocolate, 1 block
Butter, 4 table spoons
Sugar to taste
Vanilla Essence, 1 teaspoon

Beat butter and castor sugar mixture until they are soft and fluffy. Slowly pour in the eggs, baking powder and shifted flour while beating the mixture at the same time. Add vanilla essence and cocoa powder to the batter. Pour batter in baking tray and bake in preheated oven at 180 Deg C for 20 minutes. To make the chocolate cream dressing, use a wok and put some water in it. Then put a metal bowl in the water and add in the chocolate block. When the chocolate melt, add butter, sugar and vanilla essence. Let the mixture cool down a little bit and apply them on the cake before it hardened.

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Shat Kei Ma (Crispy Egg Flour with Molasses Biscuit) bought From Kepong Baru Wet Market

Ipoh is famous for its’ Shat Kei Ma biscuits. Nowadays you can buy Shat Kei Ma, virtually in most places in Malaysia. Shat Kei Ma (Crispy Egg Flour with Molasses Biscuit) is made from eggs, salt, sugar, baking powder and flour, shaped into flat strips that are fried until crispy. Then they are bound together by molasses and then made into blocks. In the olden days, lard is actually added into the Shat Kei Ma. I am not sure the one I bought from Kepong Baru wet market has lard added or not but it is very tasty, crispy and fresh! Eight blocks of these Shat Kei Ma cost me RM3.30. One thing about Shat Kei Ma, once you start eating, you can hardly stop! So, get a packet Shat Kei Ma and try it out when you visit Ipoh, next time! Related Post 1) http://peteformation.blogspot.com/2008/10/penang-roti-tapai-biscuits.html 2) http://peteformation.blogspot.com/2008/11/beh-teh-soh-roti-gula-putih-hiong-piah.html 3) http://peteformation.blogspot.com/2009/04/pong-piah-and-hiau-piah-chinese.html 4) http://peteformation.blogspot.com/2009/07/malaysian-attap-chi-attap-palm-fruit.html 5) http://peteformation.blogspot.com/2009/07/sheng-hiang-tambun-biscuit-biskut.html 6) http://peteformation.blogspot.com/2009/07/mini-rempeyek-malaysian-traditional.html

Wednesday, July 15, 2009

Nice Apple Pie for a Light and Easy Sunday Morning Breakfast – Recipe

Apple pie hot out from the oven.............................Yummy, the first piece! Almost gone..............................................................Cooking the fillings for the apple pie! I learn this recipe from picking up bits of pieces of information while watching AFC. The apples that I bought from Tesco have been sitting for quite some time in my fridge and they have turned a little bit dry. One fine Sunday morning, everyone wakes up quite early and I decided to make an apple pie from these apples. As this is the first time I bake an apple pie, I am really not sure how the taste would turn out to be. Thank god, it turned out quite nice and really tasty when hot out from the oven. My family had a very nice breakfast of apple pie and my little toddler son loves it so much, especially the pie pastry! Here is my Apple Pie recipe

Pie Pastry
Flour, 7 cups
Butter, 170gms
Salt to taste
Sugar to taste Iced cold water

Apple Fillings
5 apples cut into big chunks
Brown Sugar to taste
Cinnamon powder, ½ teaspoon
Butter, 2 table spoon

A little water Mix flour with butter, sugar and salt until it turned into granules liked form. Add cold water a little bit the time to the dough. You don’t to end up with a pie pastry that is too soft to work with. Knead the dough until all the ingredients in it are well mixed. Put the dough in the fridge and then continue to work on the fillings. Heat up a little water in saucepan. Add butter, apples, brown sugar and cinnamon. Let the fillings ingredients simmer in the pan until thick liquid caramel form. Then turn off the heat. Take the dough out from the fridge and make the base for the pie. I actually use my hand to shape the dough instead of using a rolling pin because I wanted to have the ‘chunky’ and uneven effect to make the pie looks tastier. Pour the filling into the pie pastry base. Cover it up with the leftover dough. Poke some hole on the top to release the hot steam when it cooks in the oven. Bake in preheated oven at 200 Deg C for 20 minutes or until pastry turned dark golden brown.

Related Post 1) http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html
2) http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html
3) http://peteformation.blogspot.com/2009/07/peteformation-chocolate-cake-recipe.html
4) http://peteformation.blogspot.com/2009/07/peteformation-marble-cake-recipe.html
5) http://peteformation.blogspot.com/2008/09/simple-recipe-muara-cawang-indonesian.html

Round Soft Mi Ku – Red Tortoise Bun

The original Red Vegetarian Red Tortoise Bun – Ang Mi Ku looks like this. modified version............. Round soft miku, a little bit compressed!, after I brought it back to KL all the way from Butterworth!
Over the years someone came up with a new version of mi ku which is softer and fluffier than the original one. I bought these round miku from Chai Leng Park wet market, Butterworth during my last trip back home. Normally miku will be available during Chinese festival seasons or at the 15th or 1st of Chinese Lunar calendar days. The texture of this mi ku is very nice and smooth. They even have the bakery name (Delight Confectionery) and contact number printed on the paper below the miku. After steaming the miku in the morning I ate them with roast pork that I bought from my favourite stall in the same wet market as well! Posted about this roast pork stall in Chinese Roast Pork, Chai Leng Park Wet Market, Butterworth. Speaking of roast pork and miku, I am very hungry now and will soon be eating the HL Char Siew Pau that I bought this afternoon from Jalan Ipoh, KL, for supper!
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