Monday, August 30, 2010
Shark, 3 pcs, cut into 1” chucks
Fish Curry powder, 3 tablespoons, add water to make a paste
Serai (lemongrass), 2 pcs, crushed
Onions, 1 pc, cut into slices
Ginger, 5 pcs, cut into strips
Salt to taste
Coconut milk (santan kelapa), 5 tablespoons (optional)
Put around 3 tablespoons of oil in a hot wok and sauté the onions until fragrant. Add in the serai (lemongrass) and ginger. Pour in the curry paste. Stir fry for a short while. Add in the shark and coconut milk. Fry until the shark meat is cooked. Add salt to taste and serve while still hot. The curry shark is best eaten with steamed rice.
Saturday, August 28, 2010
Lotus roots, 1 large section, cut into rings and marinate with salt
Groundnuts, ½ cup
Chinese Dates (Ang Cho), 10 pcs
Pork Ribs, 500 gms or Chicken Carcass, 1 bird
Fun Kok (Arrowroots), 5”x3”, cut into big chunks
Salt to taste
Water 7 bowls
Pour water into a pot and bring to a boil. Add groundnuts, pork ribs, Chinese dates and Fun Kok. Boil for 45 minutes to 1 hour or more if you want the groundnuts to be soft. Add salt to taste. Serve hot with steamed rice. Thanks Smallkucing Mama for the cooking tips!
Friday, August 27, 2010
Wednesday, August 25, 2010
The original Penang Fruit Rojak sauce is made from Or Cheo (Black Sauce), Tnea Cheo(Sweet Sauce, Gochujang), Heh Ko (Otak Udang, direct translation Prawn Brain, ha ha ha!, actually it is a black pungent sauce made from prawns and mantis prawns), chilly, toasted belachan (fermented shrimp paste) powder, sugar and peanut. However, it is not easy to find Or Cheo and Tnee Cheo in KL. In fact, many vendors in the market in Penang are not selling these sauces anymore. In view of that, I have to improvise the Penang Rojak Sauce with the ingredients that I have. This is a rather simple rojak sauce but it can satisfy my cravings for Penang Rojak until my next trip back! LOL!
Gula Melaka (Palm Sugar), 2 blocks
Dark Soya Sauce, 1 teaspoon
Har Ko (Otak Udang), 1 tablespoon
Toasted Peanut, 1/3 cup, crushed
Chilli Padi (Bird Eye Chilli), 3 pcs, chopped finely
Put a little water in a pot and use slow fire to melt the Gula Melaka. Don’t use too much water. Keep on stirring the mixture until all the sugar is melted. Turn off the heat. Add dark soya sauce, har ko and chilly padi. Let the Fruit Rojak sauce cool down to room temperature. Cut pineapple, sengkuang(turnips), unripe mango, cucumber and unripe papaya into bite sizes. Pour the sauce over the fruits and garnish with crushed peanuts.
Tuesday, August 24, 2010
Tamarind juice, around 3 tablespoons
Deep fry the tempeh in hot oil until it turned golden brown.
PS : You can also add anchovies and roasted peanut to this dish.
Check out my special Stuffed Boneless Chicken Recipe.
Sunday, August 22, 2010
My youngest son waiting for me to take him to see the Kotai. He is all dressed up, donning his Michael Jackson hat while holding a microphone and his favourite MJ cds. He kept on insisting of going up the stage to sing MJ most popular song, Beat It! ha ha ha ha!
The Yue Lan (Hungry Ghost) committee in my area organized their 5th hungry ghost festival recently. I can see there number of participants growing tremendously from year to year. My kids would wait for me to reach home everyday to take them to see the Chinese Opera show and also Kotai (live concert). My daughter loves to help out in folding gold and silver paper money, while my youngest son took the opportunity to run around all over the festival wide areas. Everyday the hired cook would prepare tasty mixed ingredients porridge , fried bihun and nice tong sui (Dessert). I see this festival as a time for the people in my community to get together and work hand in hand to make it a success. It is time to remember the dead too; Buddhist nuns are hired to chant for the soul of the dead. The hungry ghost festival is a part of our colourful Chinese culture which I believe should be carried on to the next generation to come. The Chinese spent generously whenever there is such festival. Some of the money collected is donated to the Chinese School in my area. With the large amount of cash spent on food and prayer, no wonder the Chinese economy is always vibrant. You need money in the economical system in order to make it move healthily. The is why no matter where in the world the Chinese community settle down, you can see businesses booming in that area!
Oppps, kotai singer too sexy......censored! ha ha ha!, Actually the lights were too bright!
Friday, August 20, 2010
Thursday, August 12, 2010
Wednesday, August 11, 2010
Tuesday, August 10, 2010
Pork Soft Ribs, 600 gms
Hongzao (Red Dates), 5 pcs
Kei Chi (Qizi, Lycium barbarum), 1 table spoon
Yuk Chuk, 10 slices
Tong som (Dang Shen), 5 x 1” pcs
Tong Kwai (Angelica Sinensis), 1 pc
Chinese Shao Shing Chiew, Cooking Wine, 1 table spoon
Soya Sauce, 2 table spoons
Salt to taste
Water 8 bowls
Put water in a pot and bring to a boil. Put all the ingredients into the boiling water. Turn the heat to low and let it simmer for around 1 hour or until the pork ribs turned tender. Garnish with parley and serve hot with white rice.
Benefits of Chinese Herbs 1) Hongzao (Red Dates, Ziziphus jujuba) – Improve Qi (vitality), nourishes the blood and reduces stress. 2) Yul Chuk (Polygonatum root, Polygonatum odoratum) – Moisturises our internal organ, balances Yin energy, clear wind and softens the sinews. 3) Tong Kwai (Angelica Sinensis Root, Radix Angelicae sinensis) – Stimulating effect on the uterus, tonic for blood and regulating menses, lubricate the bowels, improve immune system, antioxidant, protect digestion system and improve blood circulation. 4) Tong Som (Dang shen, Salvia Root, Dang Shen (Radix Codonopsis Pilosulae)) – Tonic for the blood, spleen, stomach, Qi, lungs and lowers blood pressure. It also can increase our white blood cells count. 5) Kei Chi (Lycium Berries, Lycium Barbarum) – Brighten the eyes, moistens the lungs and enriches Yin energy.
Monday, August 9, 2010
Saturday, August 7, 2010
Address : Kedai Biskut (Biscuit Shop) Sin Guan Hoe 23, Jalan Pasir Bedamar,36000, Teluk Intan,Perak Darul Ridzuan, Malaysia
Tel : 056215094
Friday, August 6, 2010
Thursday, August 5, 2010
Address, Restoran Le Kwang 1 Jln USJ 2/2C, Subang Jaya
(Opening hours 7.30am - 8.30pm)
Map to Restaurant Le Kwang
Wednesday, August 4, 2010
Grouper Cut, 3 pcs
Light Soya sauce, 2 tablespoons
Garlic, 3 pcs, chopped finely
Sugar, 1 teaspoon or to taste
Ginger (optional), cut into strips
Oil for deep frying
Spring onions for garnishing
Deep fry grouper cut in hot oil until crispy. Remove and put aside. Pour the deep frying oil in to a storage container but leave a little of it in the wok. Sauté garlic and ginger with the remaining oil until they turned golden brown. Pour in a little water and then add in the soya sauce. Bring to a boil and add in the sugar. Pour the sauce on the deep fried fish and garnish with spring onions.
Tuesday, August 3, 2010
Japanese Cucumber (Cucumis sativus), Yau Char Kwai (Chinese Cruller) and Turnips (Sengkuang) Salad Recipe
Japanese Cucumber, 1 pc, cut into bite size
Turnips, 1 small, cut into bite size
Tomato, 1 pc, cut into cubes
Yau Char Kwai, 1 pc, cut into 1cm width
Salad Dressing Thousand Island Salad Dressing, 5 tablespoons
Extra Virgin olive oil, 1 tablespoon
Cream Cheese (optional), 2 tablespoons, break into small pieces
A dash of pepper
Mix all the salad dressing ingredients thoroughly. Put Japanese cucumber, turnips and tomato in a salad bowl. Pour the dressing into the vegetables. Place the yau char kwai on top of the salad.