Friday, April 30, 2010

Sweet Potato and Long Beans Rice Recipe – My Avatar Purple Rice!

This recipe is actually similar to the yam rice that I posted a few months back. I used purple sweet potato to cook this dish and the colour seeps into the rice grain. Gosh, I have been using purple sweet potato in my cooking very often recently, it must have been the Avatar movie after effect on me! LOL! My daughter was a little apprehensive when she saw the purple coloured rice but my son ate a whole plate. It tasted ok to me. So I guess I will need my readers to try it out so I can get a third party opinion.

Ingredients
Rice, 1 ½ cup (serve 4)
Long Beans, 3 pcs, cut into small pieces
Sweet Potato (or yam), 1 pc, cut into cubes
Shallots, 5 pcs, cut into slices
Dried Prawns, 2 table spoons
Chicken Meat (or Pork Belly Meat), 100 gms, cut into small cubes
Oyster sauce, 1 tablespoon
Dark Soya Sauce, 1 teaspoon
Parsley and Spring Onions for garnishing

Heat up wok and put in around 2 table spoons of vegetable oil. Put in the shallots and fry until they turn golden brown. Take out the shallots and put it aside. Put dried prawns and fry for a short while. Add in the chicken meat (or pork belly). Put the rice in the wok and add dark soya sauce. Fry until the rice and dark soya sauce are well mixed. Add salt to taste and oyster sauce. Put in the long beans and sweet potato. Cook the rice in rice cooker or steam it just like cooking normal white rice. Garnish with deep fried shallots, parsley and spring onions before serving.

Thursday, April 29, 2010

Lab Bi (Six Aroma/Flavours, Lok Mei) Soup Recipe – Chinese Traditional Soup to Whet the Appetite

Types of herbs used (clockwise from top middle) : Longan fruit, polygonatum root, Dioscorea Yam, lily bulbs, fox nut and Lotus seeds (halved, with brown skins) You can find pre packed Lab Bi (six aroma/flavours, Lok Mei) herbal combination in most Chinese Medicine Hall. This is a very popular soup among the Chinese and it is known to be able to whet the appetite. As a foodie, I need a lot of this soup so that I can continue eating nonstop, ha ha ha!
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.

Ingredients
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

How to Make Natural Chicken Essence – Recipe for health

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!

Go Green - Lets’ Cycle to School!

Nowadays, whenever you pass by any school during peak hours, you will see scores of private cars ferrying students to and fro from school. Most parents would fetch their kids to school instead of letting them take school bus or public transport. Anyway, our public transport system is also still not up to mark and most parents are also worried about their kids safety. I remember, I had to cycle 10 kilometres to school when I was in form four; that was before I got my motorbike license. I had the choice of taking the public transport but during that time I was actively participating in long distance run and half marathons, so I thought the early morning exercise would help to build my stamina! My daughter was very excited when I told her that I would let her cycle to school, with me accompanying her of course! LOL! She woke up very early this morning and by the time I went down to the porch, she has already got her bicycle out, all ready to go. I walked alongside her as she cycled slowly to school, telling her how she can stay safe while riding along the main road. She was grinning ear to ear when we reached the school and she happily said goodbye to me as she walked into the school compound. Ahhhhh, little things we do to make our little kids happy! She even told my wife that she will pen this memorable event in her diary. Then poor daddy had to ride the ‘small’ bicycle home! Ha ha ha

Tuesday, April 27, 2010

Rosemary Raisins Bread Recipe – Adapted From Laura Calder, French Food at Home

Nano nano, I am alien from outer space.....ha ha ha!
This recipe is adapted from the one that I learned from watching Laura Calder, French Food at Home show in AFC (Asian Food Channel). In the original recipe, she uses Olive but I do not have this in hand so I improvised by using raisins instead. With all the cuts in the dough, the bread is supposed to look like a leaf but the olive bread that Laura made in her show looks very much nicer than the one I made above. LOL! Here is the recipe.

Ingredients
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 (Ikan Barat) with Steamed Sawi (Chinese mustard Green)- A Quickie Recipe

I love to cook jacket fish because it has lots of sweet flesh and don’t have fishy smell. Furthermore the bones are rather large and this makes it easier for my kids to eat it. I would serve jacket fish this way when I have very little time to cook. With this dish my family would have both vegetable and fish at the same time. Further more my little toddler can add the gravy to his rice. You can substitute jacket fish with other types of fish like snapper, grouper, cod and salmon.

Ingredients
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

Tender Five Spice Slow Roast Pork Bones Recipe

I cooked this quite some time back but did not manage to post it until I found the photo sitting in one of my folder. The tough meat that is stuck to the bones is very tasty and we just need to make it tender to enjoy it. You can slow roast the pork bones over the oven or use a pressure cooker to make it tender before roasting it. Actually this dish not really that hard to prepare but we just need time make the meat tender. For best result you can use pork ribs but over here, I used all the bones for soup that I bought in bulk from my butcher. It is very nice to sink our teeth into the succulent, tender and aromatic roasted five spice powder pork bones meat!

Ingredients
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

Baked Sweet Potato Jacket Recipe


I was wondering what to do with the sweet potato and leftover luncheon meat in my fridge, and then suddenly I got the idea of baking it to make jacket potato. First I steamed the sweet potato for around 20 minutes to soften it. Then I cut the potato into halves and scoop up the middle portion. I cut both the middle sweet potato portion and luncheon meat into cubes. Add some onions into this mixture and put them back into the sweet potato cavities. Pour some olive oil over the sweet potato; add a dash of pepper and some salt to taste. Line some cheese on top of the potato. Baked the sweet potato in a preheated oven at 200 Dec C for 15 minutes. I love the sweetness of the aromatic baked sweet potato! Delicious!

Ingredients
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

Pickled Salted Vegetable (Ham Choy) with Chicken Clay pot Rice

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!

Ingredients
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

Yat Mun Restaurant, Puchong – Good New Taste


This is actually a branch of the famous Hou Moon Restaurant in Jalan Hip Hing in Klang. My sister in law introduced me to this place and herein I discovered a few new dishes that I never tasted before. The parking lots were all full when we arrived and after dropping my family in front of the restaurant I have to round the place a few times to find a parking lot near it. Boy, the Majlis Bandaraya (Town Council) should look into the one way street road system in here which is really tough to drive around! Finally I found a place next to Giant Bandar Puteri and I have to walk a short distance to Yat Mun. Anyway, by the time I sat down for just 2 minutes, the first dish was already being served. This really a fast service, in view that most of the table were full with diners on a Saturday night.
The first dish that came was the Seng Kua Tofu (Luffa Acutangula, Petola). Funny, it is always the first dish that tastes the best. Maybe we were too hungry that time! LOL!
Next came the stir fried spinach. The taste is new to me and this is the first time I had spinach fried with dried cuttle fish. The thick gravy is very nice and savoury! Thumbs up!
Then the brinjals (egg plants) with long beans dish was served. The brinjals are fried to perfection and they are very tender in contrast to the crunchy long beans! I can taste the nice aroma of soya sauce and dried prawns! Another thumb up!
I really love the steamed prawns. The gravy is very special and this is the first time I ate prawn that are cooked this way. I was trying to figure out what they put into the gravy by tasting it many time. At last I found they put in century eggs as one of the ingredients! Thumb up again!
We also ordered steam red snapper with salted vegetable. The fish is full of meat and all of us were struggling to finish it because we were quite full by that time. Anyway, with 2 restless kids around, we don’t have the luxury of slowing enjoying our food. The fish is fresh and the gravy is full of nice natural sweetness!
As usual, we would order deep fried sotong (squid) for the kids. Nothing special but they are very crispy!
The total bill for 9 adults and 2 toddlers came up to be RM177.

Address :
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

A Durian a Day, Takes my Sore Throat Away!

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!

Marmite Bak Moi (Pork Porridge) with Pan Roasted Groundnuts – Recipe

Sometimes it is good to take something light so that our stomach can rest a little! I would cook porridge quite frequently because, my wife is a fan of porridge but I am neutral. Last week, I prepared this bak moi (pork porridge) and ate it with roasted groundnuts. Normally I would just buy the groundnuts from the kacang putih (Indian snack vendor) man because frying your own groundnuts can be a little tedious. But then, it is cheaper for me to fry it at home. The portion you see in the picture would have cost me RM6 (USD 1.80) if I would have bought it from the kacang putih man. My cost for the raw peanut is only around RM0.70 plus a little work to fry it until crunchy. Anyway, my wife and kids finished off all the peanuts real fast, especially my little 2 year old toddler, he just love peanuts! Home toasted groundnuts taste sweeter because it is fresher than commercially toasted ones!

Ingredients
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

Peteformation Mee (Noodles) Bandung Special Recipe

This is my wife favourite dish and she would order this whenever we eat at Malay hawker stalls. I was wondering what to cook for supper and she suggested Mee Bandung (Bandung Noodles). I don’t have mee (noodles) in the fridge so I have to improvise by using bihun (rice vermicelli) instead. Then I took some tau pok (deep fried bean curd) from the freezer and cut it into small pieces as additional ingredients. Mee Bandung that is sold by hawker normally comes with thick tomato based gravy, prawns, parsley, tomato, onions, deep fried shallots, cabbage and eggs. It actually tastes a little bit like Mee Jawa except that Mee Bandung don’t have prawn fritters in it. This is my Peteformation Mee Bandung Special Recipe.

Ingredients
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!

Chicken Pie Recipe – One for the Office



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

Creamy Prawns Curry Recipe


You can’t really go wrong when cooking prawn curry as long as your get the spiciness, aroma and saltiness right. The natural sweetness of prawns makes the curry nice and flavourful. It is best to cook curry prawns with the shell intact and also with some creamy coconut milk (santan). I prefer to use long beans but I only have okra in my fridge so I have to make do with this vegetable. Since I have some tau pok (fried bean curd) sitting in the freezer, I just throw them in as well. The spongy liked tau pok would soak up all the nice curry gravy.....mmmmm, yum yum! Check out my curry prawn recipe!

Ingredients
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.

Grouper Fish Cut in Sweet Soya Sauce Recipe

This is another grouper recipe that my kids love. As most of you know, I like to buy a whole Grouper fish and get the fishmonger to cut it for me. In this recipe you can use our normal soya sauce and add some sugar to it or just use Japanese sweet soya sauce. I added garlic and ginger that are fried until golden brown to give the dish an extra aroma and also to reduce any fishy smell. It is easier to fry fish nowadays using non stick pan compared to using an iron or aluminium wok. You can also control the oil temperature without getting oil splattered all over your kitchen or stick on to the wok. Non stick pan take care of all these problems! LOL! However I still use normal wok when I want to fry a large amount of food stuff. Ingredients Grouper or any fish cut, 2 pcs Light soya sauce, 3 table spoons Sugar, 1 teaspoon Garlic, 3 pcs, chopped finely Ginger, 1”x1”x1”, cut into strips Sesame oil, 1 teaspoon Spring onions and parsley for garnishing Deep fry grouper fish until golden brown and put it aside. Remove excess oil from the wok and leave around1 table spoon in it. Sautéed garlic and ginger until fragrant. Add a little water, light soya sauce, sugar and sesame oil. Bring to a boil and our it over the fried grouper fish. Garnish with spring onions and parsley before serving.

RM1 Nasi Lemak (Coconut Milk Rice with Chilly) in Taman Mayang Jaya – My Weekend Breakfast!

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

Easy Hakka Style Deep Fried Nam Yee (Fermented Red Bean curd) Pork Belly Recipe

One thing about being a Foodie who likes to cook is I ended up with a cabinet full of various spices, food seasoning and all sorts of other ingredients. My fridge is also packed to the brim with food stuff and many types of Chinese herbs. Therefore, I have to control my urge to buy any new ingredients whenever I come across them. I always like to use what ever ingredients that I have in my kitchen to cook and try to avoid buying ingredients that I rarely use. The fermented red bean curd has been sitting idle in my kitchen cabinet for almost 2 months, so it is time for me to use it. I always like dishes that are cooked using fermented red bean curd. Sometime I would fry them with Romaine lettuce or just eat it plain with porridge. My kids also like fried Hakka style pork belly, so I ended up cooking this simple dish for dinner.

Ingredients
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)
Chinese Rice
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.

Thank You Wenn

I received a surprised gift from blogger Wenn-Experiences yesterday. Wenn has recently visited Taiwan and she sent me this nice fridge magnet.

Thank you Wenn for this wonderful gift!

Thursday, April 15, 2010

Peteformation Crispy Roast Duck Recipe



I bought uncooked half a duck n my way home yesterday afternoon. I thought of cooking braised duck but then ended up roasting it instead. Since I do not have enough time to hang out the duck to dry after marinating it, the skin was not crispy. Furthermore I could not roast it too long because it would be way pass dinner time and my kids would go hungry! To make the duck skin crispy, we must hang it to dry for at least 3 hours and slow roast it for around 1 hour. By the time I reached home, it was already 4.30 pm so dinner time is only 2 hours away. So, I did not manage to get the skin to be crispy this round. Anyway, below is the recipe of Crispy Roast Duck for you to try out.

Ingredients
Duck, 1 whole

Marinade
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.

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