Friday, April 30, 2010
Thursday, April 29, 2010
The sweet and neutral Fox Nut (Brown and white) is good for our kidneys, spleen and appetite. Fox Nut is the fruit of a type of waterweeds that grows in lakes and swamps. The other herbs that are found in Lab Bi are Polygonatum Root (Yuzhu, Polygonatum odoratum, for wind and prevent internal dryness), Longan Fruit (Yanrou, Euphoria Longan, nourishes the blood and spleen), Lily Bulbs (Baihe, Lilium Brownni, stops cough, removes heatiness and settle the mind), Dioscorea Yam (Huaishan, Dioscorea opposita, Strenthen Digestive system, increase Qi, good for lungs and kidneys). The Lotus seeds (Lianzi, Nelumbo nucifera) that are used in this herbal combination are with the brown skins intact. The ones that are used for Tong Sui would have this brown skin removed. Lotus seeds nourish the kidney and spleen.
I normally buy these herbs separately and mix them whenever I want to cook this soup.
Fox nut, 2 table spoons
Polygonatum Root, 10 pcs
Longan Fruit, 10 pcs
Lily Bulbs, 10 pcs
Dioscorea Yam, 4 pcs
Lotus Seeds, 20 half seeds
Chicken Carcass, Bones or Pork Ribs, 300 gms
Water, 6 bowls Salt to taste
Put water in pot and bring to a boil. Add in all the ingredients and boil in slow heat for around 45 minutes to 1 hour. Add salt to taste. Serve with steamed rice.
PS : This is a savoury version which you eat with rice. Some people would omit the bones and salt. They would put in sugar to make it into a dessert.
Wednesday, April 28, 2010
Chicken essence is good for people who are weak because one bowl of it contains all the goodness from one chicken. Many pregnant mothers who had difficulties during their pregnancies have benefited from this wonderful chicken essence soup. My mom thought me how to make chicken essence when my wife was pregnant with our first child. Now, I would make chicken essence occasionally for my family. It provides my kids with extra nutrition during their growing years. It is actually not very difficult to make chicken essence; you just need some time to cook it over slow fire. Ingredients Chicken (preferably free range kampung (village) chicken), 1 whole, removes skin
Clean chicken and make a cut along the breast area. Use a pestle to smash all the bones so that all the nutrition from the bone marrow would flow out when the chicken is cooked. Place a rice bowl upside down in a porcelain pot. Put the chicken on top of the rice bowl. Cover up the porcelain pot and put in a metal pot filled with water for double boiling. Cover up the metal pot and double steam (dan, 炖) for 3 hours. The chicken essence would flow into the rice bowl. Serve while still hot. The chicken meat would be tasteless but you can use it to make bak hu (meat floss) I didn’t manage to take a picture of the pure chicken essence because my kids drank all of it before I could do so! Sweet and nice! This is Pete's Essence of Chicken!LOL!
Tuesday, April 27, 2010
Flour, 3 cups
Olive oil, 2 table spoons
Sugar, 2 table spoons
Yeast, 1 teaspoon
Egg, 2 pcs
Salt, 1 teaspoon
Rosemary, 1 tablespoon
Raisins (or olive), ½ cup
Mix flour, sugar, yeast and salt evenly. Pour eggs and olive oil in the middle of the flour. Mix well and knead the dough. Add a little water if it is too dry. Leave the dough aside for the yeast to do its’ work! After around 2 hours, give the dough a punch.....hiyaaa! Add rosemary and raisins to the dough. Mix well. Flatten the dough into a leaf shape and cut the sides using a sharp knife. Brush the top of the bread with eggs. Bake the bread in preheated oven at 200 Dec C for around 15 to 20 minutes.
Jacket Fish, 1 pc
Light Soya Sauce, 2 table spoons
Sawi (Chinese Mustard Green), 1 bunch
Garlic, 5 pcs, chopped finely, fried until golden brown
Sesame oil, 1 table spoon
Sugar, ½ teaspoon
Deep fry the jacket fish until golden brown. Put it aside. Arrange the sawi (Chinese Mustard Green) on plate. Add sesame oil, light soya sauce and sugar. Steam the sawi over high heat for 2 minutes. Put the fish together with the steamed sawi, garnish with fried garlic and serve.
Monday, April 26, 2010
Pork Bones with little meat, 600 gms (or you can use tender ribs)
Five Spice Powder, 1 table spoons
Light Soya Sauce, 2 table spoons
Pepper, 1 teaspoon or less if you don’t want it to be spicy
Salt to taste
Brown Sugar, 2 table spoons
Lemon, 1 pc, juiced
Tomato Sauce, 2 table spoons
Garlic, 1 whole bulb
Honey, 3 table spoons
Marinade the pork bones with all the ingredients except the honey. Put pork bones in roasting pan and cover the top tightly with aluminium foil. Roast in preheated oven at 180 Dec C for 2 hours or you can use a pressure cooker as well. Remove the aluminium foil and glaze the pork bones with honey. Continue roasting without the aluminium foil cover for another 30 minutes.
Sunday, April 25, 2010
Sweet Potato, 1 pc
Luncheon Meat(or bacon), 1 pc, cut into cubes
Onions, 1 small, minced
Olive oil, 1 tablespoon
Salt to taste
Pepper, a dash
Friday, April 23, 2010
My Aunt gave me a bottle of home made pickled salted vegetable. In addition to the salted vegetable (ham choy), there are cili padi, garlic, bits of chillies, sugar and ginger inside the jar which is filled up with vinegar. I like to take these pickled vegetable with porridge or rich and oily food. I always like sour and spicy food, so it really suits my taste! Recently, I cooked steamed Claypot Chicken Rice and ate it with the sour picked vegetables. I scooped out a serving portion and drenched it with light soya sauce to take away a little of the sour taste. The final verdict?.......Nice combination! Writing this post really makes me drool! Ha ha ha! LOL! Have a nice weekend! Check out my Claypot Chicken Recipe at: Claypot Chicken Rice Recipe
Thursday, April 22, 2010
Figs (Wuhua guo, Ficus Carica) and Frittilaria Bulb (Chuangbei, Fritillaria Cirrhosa) Tong Sui Recipe – Nourishing the Lungs
Traditional Chinese Medicine practitioners believe that the lungs are responsible for the defence system of the body. The lungs are very sensitive to the air in our environment. A weak lung would have low resistance to flu, cold and cough. This recipe uses Figs (a sweet fruit, Wuhua guo, Ficus Carica) which moisten the lungs and clear excess heat from the body. Frittilaria bulbs (Chuangbei, Fritillaria Cirrhosa) are good for dissolving phlegm and lily bulbs (Baihe, Lilium Brownni) are good for stopping cough. For an extra flavour and sweetness, I added in some mutt cho (preserved Chinese Dates).
It is believed that when the lungs are healthy, our breathing improves, the skin and complexion would be healthy as well, and therefore drinking this Tong Sui can be part of your ‘beauty’ program too! Ha ha ha!
Figs, 10 pcs Frittilaria Bulb, ½ cup
Lily Bulbs, ½ cup
Mutt Cho, 6 pcs (large)
Water, 6 bowls
Rock Sugar, to taste
Put water and all the ingredients in a pot. Boil for around 1 hour. Add rock sugar to taste. Serve chilled or warm.
Wednesday, April 21, 2010
Restoran Yat Mun 47 & 49 Jalan Puteri 1/6, Bandar Puteri , 47100, Puchong, 47100, Puchong, Selangor Tel : 014 3696233, Tel 03 80636117
Hou Moon Restaurant 34 & 36, Jalan Hip Hing, Off Jalan Goh Hock Huat 41400, Klang, Selangor Tel : 03 33430467
Restoran Yat Mun (BBK) Sdn Bhd 16 & 18 Ground Floor, Jalan Tiala 2D/KU1 Pusat Perniagaan BKK, 41150, Klang, Selangor HP 016 9005679
Map to Yat Mun Puchong
Yesterday, after an appointment with my customer and dropping by the office to settle some issues, I went over to Tesco Mutiara to shop for my household groceries. I caught a whiff of something familiar when I reached the vegetable section. I was grinning from ear to ear when I saw some durians on sale! LOL! They were selling 4 packets of durians for RM10 (USD 3) and I immediately grabbed 4 nice packets before anyone does! Muahaaha ha haha aha! Actually I wasn’t feeling well and have a little bit of sore throat. Durians are very heaty, so I guessed only my wife and daughter would be enjoying all of them! Then, I quickly went home and drank lots of water. I only had one durian last night. Sob sob sob! Luckily my sore throat went away today and..........I had some nice creamy sweet durian with rice for lunch! Mmmmmmmm, simply delicious! Taste good with sambal belachan! Ha ha ha!
Rice, 1 cup
Pork, 200 gms, cut into slices or minced,
Corn flour, 2 teaspoons
Salt to taste
Pepper, a dash or more
Light Soya Sauce, 3 table spoons
Marmite, 1 teaspoon
Parsley and spring onions for garnishing
Wash rice, add around 4 bowls of water and slow cook it over the stove. Add salt to the rice so that the rice texture would be smooth. Marinade the meat with corn flour, pepper, light soya sauce and marmite. When the porridge is cooked, put in the marinated meat. Boil for a short while. Garnish with parsley, spring onions and roasted peanuts before serving.
Monday, April 19, 2010
Mee (noodles) or Bihun (Rice Vermicelli, soften by soaking in water), 1 bowl
Shallots, 3 pcs, cut into slices, deep fried until golden brown
Cabbage, 3 leaves, cut into bite sizes
Tomato sauce, 7 table spoons
Onions, 1 pc cut into four
Prawns, 5 pcs
Chicken Meat, 100 gms
Egg, 1 pc Corn flour and water mixture to thicken the soup
Salt to taste
Parsley and Lettuce for garnishing
Put around 2 bowls of water into a pot and bring to a boil. Add chicken meat and cabbage. Put in the tomato sauce, onions, prawns and corn flour water mixture. Bring to a boil and put in the egg. Don’t stir the soup because the egg is suppose to stay whole inside it. Put in the noodles or rice vermicelli. Add salt to taste and tau pok. Garnish with deep fried shallots, parsley and lettuce before serving. Happy Cooking! I am off to cook Char Kueh Teow for supper! LOL!
I made these chicken pies last week and my wife took one plate to share with her colleagues in the office. For the pie fillings I used chicken meat with oregano and thyme as the main herbs. I also made some egg tarts with the left over pie dough. My son finished off all the egg tarts in one sitting! Boy, teenagers can really eat! LOL
For Pie Crust Recipe, please refer to my previous post, http://peteformation.blogspot.com/2009/06/tuna-fish-pie-recipe.html
Chicken Pie Fillings
Chicken Meat, 400 gms, cut it strips
Frozen Vegetables (green beans, carrot, corn mix), 1 cup
Onions, 1 pc, chopped finely
Oregano, 1 teaspoon (dried)
Thyme, 1 teaspoon (dried)
Potato, 6 pcs, boiled until soft and remove skins
Worcestershire sauce, a dash
Hickory Barbecue sauce, 2 table spoons
Salt to taste
Heat up frying pan and put in a little olive oil. Sauteed onions until fragrant. Then add in the chicken meat. Fry until it is cooked. Add frozen vegetables, oregano, thyme, potato, salt to taste, hickory bbq sauce and Worcestershire sauce. Put the filling in the pie dough, cover up and bake in oven at 200 Dec C for 20 minutes.
Egg Tarts Recipe: http://peteformation.blogspot.com/2009/07/eggs-tarts-than-dak-recipe-taiwanese.html
Sunday, April 18, 2010
Prawns, 400 gms
Shallots, 5 pcs
Serai (lemongrass), 1 pc
Curry powder, ½ cup, add water to make a paste
Chilly powder, 3 table spoons. add water to make a paste
Fenugreek, 1 teaspoon
Okra (lady fingers), 7 pcs
Tofu pok (optional), 5 pcs
Curry leaves (optional), 3 stalks
Santan (coconut milk), from 1 coconut
Salt to taste
Sugar to taste
Put serai and shallots in a blender. Blend until they are fine. Heat up wok and add in around 4 tablespoons of vegetable oil. Fry serai (lemongrass) and shallots mixture until fragrant. Add in the fenugreek, curry paste, curry leaves and chilly paste. Stir it for a short while and pour in the santan. Add a little water if the mixture is too dry. Throw in the prawns and okra. Bring to a boil and add tofu pok. Add salt to taste and a little sugar.
This nasi lemak (coconut milk rice) stall is located right across the 7 Eleven outlet near the old Lim Kok Wing College in Taman Mayang Jaya. My sister bought some pre packed nasi lemak from the Indian stall owner for us and everyone in my family, especially my wife loves it very much. Somehow the nasi lemak sambal tastes a little different from the others. I guess it has the right combination of ingredients that suit our taste buds! As usual, the nasi lemak comes with a quarter half boiled egg, anchovies, sambal (chilly) and roasted peanuts. The friendly Indian lady sells the nasi lemak for only RM1 (USD0.30). Nowadays, after tasting the nasi lemak from this stall, I always look forward to my next weekend breakfast! Address and Map : Indian Nasi Lemak Stall, Jalan SS26/9, Taman Mayang Jaya, Petaling Jaya, Selangor, Malaysia GPS Latitude +3° 6' 55.69", Longitude +101° 36' 14.66"
Friday, April 16, 2010
Pork Belly, 400 gms (alternatively, you can also use chicken meat)
Fermented Red Bean Curd (Nam Yee), 1 pc,
Mashed Pepper, a dash
Corn Flour, 4 teaspoons
Salt, a dash or to taste (Nam yee is already very salty)
Wine for cooking, 1 table spoon
Light Soya Sauce, 1 teaspoon
Lemon juice, 2 table spoons
Sugar, 1 tablespoon
Cut pork belly into 2 inches length.
Marinade the pork with all the ingredients. Heat up wok and add oil. Fry the pork until it is golden brown in colour. I used non stick pan so that I can cut down on the oil usage. Cut the deep fried pork into bite sizes and serve with steamed rice.
Thursday, April 15, 2010
Duck, 1 whole
Five Spice Powder, 1 teaspoon
Ginger Juice, 2 table spoons
Shao Shing Chiew, 2 table spoon
Light soya sauce, 1 tablespoon
Sichuan Peppercorns (花椒), 5 pcs, crushed
Salt to taste
Marinade duck with the above ingredients and leave it for around 30 minutes
For Duck skin bath
White Vinegar, 1 cup
Maltose (Mak Ngah Tong), 1 table spoon
Salt, 2 teaspoon
Star Anise, 2 pcs
Ginger juice, 1 tablespoon
Red Colouring, (optional, I did not use this), a little
Put ingredients in a pot and bring to a boil. Bath the duck skin with the boiled ingredients. Hang up the duck to dry for around 3 hours. Heat up oven to 180 Deg C and roast duck for 1 hour or until the skin turn crispy.