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.

Related Recipe :

1) http://peteformation.blogspot.com/2008/11/authentic-penang-lobak-5-spice-meat.html

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

Blanch 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

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

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!

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.

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!