Ayam Percik Madu

Bahan-bahan:

1. Serai

2. Kunyit

3. Bawang merah

4. Bawang putih

5. Halia

6. Lengkuas, cili kering (optional)

Arahan:

Blend semua bahan di atas.

Panaskan kuali, masukkan bahan yang dah di blend.  Tambah air, serbuk kari, ayam cube, dan gula.

Optional: daun pandan and serbuk cili

Masukkan ayam yang dah digaul dengan garam and lada putih.

Masak sehingga ayam setengah masak. Panggang ayam atas arang atau dalam oven, sapu sedikit madu dan kuah.  Panggang sehingga ayam masak sepenuhnya.

Untuk kuah, tambah 1 kotak kecil santan dan madu dalam lebih kuah tadi, masak sehingga pekat.

Hidang dengan nasi tomato.

1st try: 5 Jan 2025

Braised chicken feet with black beans

Ingredients:

- fried chicken feet, soaked in cold water for 1 hour

- salted black beans

- Chillies

- mushrooms

- sugar

- oyster sauce

- soya sauce

- onion

- garlic

- ginger

- cinnamon sticks 

- cooking wine

Optional:

- 5 spices

- corn flour

- fragmented tofu

Method:

Combine everything and stew in a slow cooker overnight or until the chicken feet are soft.

Pak Lo Pork

Ingredients:

500 g pork
3 cups water
3 tbsp black rice vinegar
1/2 tsp salt
3/4 tbsp 5 spice powder
2 tbsp vegetable oil
2 clove garlic and 1 (3 inch ) galangal pounded
3 tbsp dark soy sauce
4 tbsp light soy sauce
4 tbsp sugar or to taste
1/4 tsp salt or to taste
6 cups hot boiling water


Method:

Clean pork knuckles by plucking-off hair and scraping the surface of rind to remove dirt; set-aside.

In a pot, boil 3 cups of water with 3 tbsp vinegar, blanch pork knuckle thoroughly for few minutes, drain and set aside.

In a bowl, mix together 1/2 tsp salt and five spice powder, rub the mixture all over the pork knuckle and allow to marinade for at least few hours.

Heat 2 tbsp oil in a wok over medium high heat.

Add-in the pounded garlic and galangal, saute till aroma.

Add-in dark soy sauce, light soy sauce and sugar, continue stirring till fully incorporated.

Add-in pork, turn to evenly coat with gravy and shrunk slightly.

Add-in hot water, allow to simmer for 3 hours or till pork is tender and cook thoroughly and the gravy is thicken (turn occasionally).

Add-in salt and ready to serve.

Note: this recipe is best cook with duck meat

Stuffed Ash Gourd

Ingredients:

• Small size ash gourd
• Minced meat
• Pepper
• Garlic
• Ginger
• Light soy sauce
• Salt
• Mushroom

Methods:

1. Marinate the minced meat with your choice of herbs and spices. I use those list on the ingredients.
2. Cut the top part of the ash ground and clear the seed.
3. Cut the mushroom into small pieces and place it in the ash gourd.
4. Stuff the marinated meat into the ash gourd.
5. Add in some broth or water to fill up the ash gourd.
6. Steam until it is cooked.

Pork Burger

Ingredients

4 slices cheese
Lettuce
1 clove garlic, minced (or garlic power)
1 pound ground pork
Salt and pepper
4 burger buns, split
Unsalted butter, softened, for spreading

Directions

Combine the ground pork, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add in the garlic. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, 5 to 6 minutes. Turn and grill until patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.

Serve the patties on the buns; top with cheese slices and lettuce

Optional: Mayonnaise, ketchup, chillies sauce, fresh tomatoes.

Marmite Chicken

3/4 pound of chicken breast or thigh - cut in big cube sizes

Marinade
1 TBSP Oyster sauce
1 tsp light soy sauce
1/2 tsp pepper
1/2 tsp salt
1/2 egg
3 TBSP cornflour

Sauce
2 TBSP of Marmite
1 TBSP honey
1 TBSP light soy sauce
100ml water
1 TBSP maltose (optional - add this for richer dark colour)

Oil for deep frying

Steps :

1. Marinade the chicken for minimum 1 hour.

2. Heat oil for deep frying. Put in chicken one by one and make sure they don't stick to each other. Once deep brown, remove and drain oil.

3. Heat saucepan. Add all the sauce ingredients into pan. Mixed well. In medium heat, let the sauce thicken. Add in the fried chicken and coat well for 1 minute. Add in some chopped scallion if desired. ready to serve.

1st trial : August 2013

Moussaka

Ingredients (serves 6)

• 2 large eggplant, thinly sliced
• Olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 800g lamb mince
• 420g can crushed tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 
• 1 teaspoon brown sugar 
• wine (optional)

White sauce
75g butter
1/3 cup plain flour
2 cups milk

Topping (use any of these):

1 1/2 cups freshly grated Parmesan cheese

scrumbread  

egg yolk

 

Directions

1. Lay the slices of eggplant and sprinkle lightly with salt; set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
3. Meanwhile, make the white sauce. Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
4. Arrange a layer of eggplant in a greased baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

1st Trial (August 2012)

- I add in some fresh tomatoes -> nice.

White sauce in the making

tada...my 1st Moussaka

King Ribs

Ingredients:

• 350g Pork Ribs or Pork Chops

Marinade:

• 1 egg
• 2 tablespoon Oyster Sauce
• 1/4 teaspoon Salt
• 1/2 teaspoon Sugar
• 1/2 teaspoon Baking Powder
• 1 tablespoon Corn Flour

Sauce:

• 1 1/2 tablespoon A1 Steak Sauce
• 1 1/2 tablespoon HP Sauce
• 1/2 tablespoon Worcestershire Sauce
• 1 1/2 tablespoon Sugar
• 5 tablespoon Water
• 1 tablespoon Corn Flour
• add in same some vinegar for a bit of sour taste (optional)
• add in sesame seed (optional)

How to do it:

1. Marinate pork in the marinade for at least an hour.
2. Deep fry the pork till cooked.
3. Mix sauce well and pour into a wok.
4. Bring to a gentle simmer.
5. Add in the pork and toss to coat well with sauce.
6. Dish and serve.

 *original recipe from wokkingmum

Fried Chicken with Coconut Milk

Ingredients:
1 kg chicken, cut into pieces
400 ml coconut milk from 1 piece of coconut
Oil for frying

Spices, ground :
8 cm galangal (lengkuas)
2 cloves garlic
1 lemongrass, use the white part
1 tsp white pepper
2 cm tumeric
1 tsp coriander, *fried without oil
1 tsp sugar
2 tsp salt

Cara Membuat :
1. Simmer the chicken together with spices and coconut milk until dry.
2. Then deep fry the chicken together with the left over spices.

*Recipe originated from Indonesia

Chicken Curry

Ingredients:

• 3/4 - 1 pound chicken breasts, boneless, skinless, cut into chunks about 1 1/2 inches
• 2 potatoes, peeled, chopped into chunks
• red onion + garlic + ginger (to be ground or blended)
  
• 2 tablespoons oil for stir-frying
• 2 tablespoons curry paste
  
• 1 teaspoon granulated sugar, optional
• 1 cup coconut milk (tambah air kalau dah lebih kuah/cair)
  
• 1/2 teaspoon salt, or to taste
• Freshly ground black or white pepper, to taste
• Ground coriander, optional

Preparation:

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the ground paste. Stir-fry until translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the chicken and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.

Add coconut milk.

Add the potatoes. Stir for a minute and add the sugar, salt, and pepper.

Cover and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked.

Braised Pork with Oysters

Ingredients:

12 dried oysters
4 dried black mushrooms
2 tablespoons vegetable oil
¼ cup boneless pork butt, cut into ½-inch cubes
1 clove garlic, crushed
2 cups chicken or beef broth
3 tablespoons cold water
2 teaspoons cornstarch
1 teaspoon soy sauce
Salt and pepper, to taste

Directions:

1) Soak oysters and mushrooms in two separate small bowls of water to cover until soft. Drain and set aside.

2) Heat oil in a large skillet over medium. Add pork, cook for 5 minutes, stirring occasionally.

3) Add reserved oysters and mushrooms; stir well.

4) Add broth to skillet; bring to a boil over high heat. Reduce to a low simmer, cover, and cook 1 hour.

5) Combine water, cornstarch, and soy sauce in a small bowl; whisk well. Add to pork mixture; stir well until thickened, about 3 minutes. Season to taste with salt and pepper; serve.

original recipe :http://www.porkrecipes.net

Pork Ribs and Lotus Root Soup

Ingredients:

1 lb lean pork ribs
1 lotus root
2 dried honey dates
8-10 dried red dates
6 cups water
Salt to taste

Method:

Cut the pork ribs into short lengths and set aside. Peel off the skin of lotus root and cut into slices. Soak the dried honey dates and dried red dates in warm water for 5 minutes. Bring the pot of water to boil and add in all the ingredients. Cover the pot and simmer for 1 hour or until well cooked. Add salt to taste.

source: http://rasamalaysia.com

Pai Kentang / Shepherd's Pie

Kulit pai

Sekilo kentang yang sederhana besarnya, direbus hingga empuk

Lenyek kentang yang dah direbus ya, dan masukkan sesudu the garam, sesudu teh mentega dan sesudu teh lada hitam, sedikit mayonise (optional)

Gaul bersama hingga sebati.

Asingkan.

Inti pai

2 – 3 biji kentang dipotong dadu. Lagi halus lagi baik.

1 peket mince beef/ chicken

Bawang besar dihiris halus

Sedikit halia (ditumbuk dan digaul bersama beef/chicken – elak hanyir)

Sesudu lada hitam

Sesudu besar tepung jagung

CARA-CARA :

Goreng suku bawang besar yang telah dihiris dahulu sehingga naik baunya.

Masukkan mince beef/ chicken, kentang dadu, kicap cair (sesudu besar), sesudu teh lada dan goreng sehingga kentang empuk.

Ambil sesudu besar tepung jagung dan cairkan, selepas itu, masukkan di dalam bahan tadi.
Acuan pai dilapis dengan mentega keseluruhannya dan ratakan sebahagian kentang lenyek di dalam nya dan di tepi acuan.

Masukkan beef/ chicken yang telah digoreng tadi dan ratakan di dalam acuan. Selepas itu tutup dengan kentang lenyek tadi (ratakan)

Sapu kuning telur atau taburkan cheese di atas adunan

Masukkan dalam oven, panaskan sehingga adunan kelihatan keperangan.

1st trial Nov 2010

• Daging RM6
• Kentang 3 biji
• Bawang besar 1 biji
• minus egg and cheese - kalau ada pasti lagi sedaap!

Serunding

Bahan:
1 kg of beef (clean and cut into small pieces)
500 ml of thick coconut milk
Sugar and salt to taste

To be blended
15 dried chilies (soak in hot water)
8 shallots
2" of ginger
4 cloves of garlic
1" of galangal (lengkuas)
2 lemon grass
1 tsp of tumeric powder

Cara :
1. Boil the meat with some water until it is tender ( about 2 hour )
2. Shred the meat into small pieces with your fingers and set aside
3. Dry roast the blended ingredients until aromatic
4. Add in the coconut milk
5. Bring it up to a boil and put in the meat
6. Add in salt and sugar to taste
7. Stir and cook until dish is really dry

Pandan Chicken

• Pandan leaves
• 2 pieces skinless and boneless chicken breast
• 1/8 teaspoon sesame seeds
• 1 teaspoon soy sauce
• 1/2 teaspoon oyster sauce
• 1/8 teaspoon sesame oil
• 3 dashes white pepper powder
• 1/4 teaspoon sugar
• 1/8 teaspoon fish sauce
• 3 shallots
• 1/2 tsp ground turmeric
• 2 cloves garlic
• 3 dried chillies, soaked
• 1 tbsp corn flour
• 3 inches fresh ginger (grated and squeezed for juice)
  
• 2 Lemon Grass
  

Method:

1. Mix the chicken pieces with all the seasonings above.
2. Add the ginger juice and marinate for 1 hour.
3. Wrap two pieces of chicken with a pandan leaf.
   
4. Hold tight with a tooth pick.
5. Deep fry until the golden brown.
6. Dish out and serve hot.

Kailan Beef

200 to 300 gm of sirloin or tenderloin beef, thinly cut seasoned with
1 tbsp of light soya
1 teasp of sesame oil
1/2 teasp of salt and pepper
1 heaped teasp of corn flour

1 bunch of kailan, washed and cut
carrot, washed and cut
1 tbsp of shallot, sliced and roughly minced
3 - 4 pcs of ginger
2 tbsp of shaoxin cooking wine
salt to taste

1) With a pot of boiling water with 2 tbsp of cooking oil and 1 teasp of salt added, blanch the kailan dan carrot very quickly. Don't cook through the veg at this stage. Drain and set aside.

2) In a wok, with 2 tbsp of cooking oil, stir fry the ginger and shallot til fragrant. Bring to high heat, add seasoned beef, stir fry and loosen the meat if they are sticking together. Add 2-3 tbsp of water.

3) When the meat turns 80% pale, add pre-blanched kailan, stir fry till both meat and veg are well mixed. Add salt or oyster sauce (optional) and cooking wine.


1st trail: 22 May 2010

Chinese Braise Pork Belly / Stew Pork

Serves 3 – 4
Ingredients
300 - 400 grams of pork belly, thickly sliced

Seasoning for pork belly:
2 tablespoons of light soy sauce
Pinch of grounded white pepper

2 tablespoons of cooking oil (*for sautéing of pork belly)

Ingredients for braising sauce "Lu Shui Zhi":
2 cups of water (about 500ml)
3 star anise
4 dried cloves aka Syzygium aromaticum
1 cinnamon stick
2 cloves of garlic, lightly crushed and coarsely chopped
2 tablespoons of fish sauce
1 tablespoon of light soy sauce
2 tablespoons of dark soy sauce
1 tablespoon of rice wine or *Mirin (Japanese rice wine, preferred)
1 tablespoon of sugar
1 teaspoon of sesame oil
Dash of grounded white pepper

Pinch of salt (Optional)

Method
1) Slice pork belly into chunks, rinse and season with the listed condiments. Marinate overnight , or at least 1 hour on the same day. Keep it in the refrigerator before use.

2) Heat wok with oil over medium-high fire. Pat dry marinated pork belly a little, using kitchen towel, to minimize the splashing of oil when place it into heated oil. Sauté pork belly on both sides till lightly browned. Remove from wok, wash and drain.

3) Place the pork belly into the croak pot, followed by adding of all listed ingredients of braising sauce. Braise it in slow cooker for at least 5 hours, or until pork belly turns soften.

4) Add some salt, if preferred.

Fung zhao @ chicken feet

Ingredients:

• 1 kg medium-sized chicken feet
• 1 clove garlic
• 2 medium pcs onions
• 1 tsp chopped ginger
• 1 tbsp or 12 g iodized salt
• 200 ml tomato sauce
• 70 ml tomato paste
• 1/2 cup or 125 g refined white sugar
• 1 tbsp or 12 g white pepper
• 2 tsp or 12 g chili powder
• 2 small pcs red bell pepper
• 1 tbsp or 20 ml sesame oil
• 1 can or about 235 ml black beans
• 1/2 bar butter

Steps:

1. Put the chicken feet in a pressure cooker and add 3 cups of water seasoned with 2 tsp of salt. Boil for 15 minutes or until tender. You can use a casserole if a pressure cooker isn’t available, but cooking will take a longer time (about an hour).
2. When the chicken feet are tender enough, drain them and set aside, but keep the drained stock.
3. White waiting for the chicken feet to cook, mince the garlic and onions, and chop the ginger to make a teaspoonful. Also prepare all the other ingredients.
4. Once all the ingredients are set, put the butter on the wok or skillet and use medium heat to melt it. Saute garlic, onion and ginger, then add the chicken feet. Since they are already tender, you just need to stir-fry them for 5 to 10 minutes.
5. After a few minutes, stir in the tomato sauce and tomato paste using the wooden ladle. Continue mixing gentle.
   
6. Then add 1 cup of stock. Simmer for few minutes. Add the remaining ingredients and season to taste. The sauce should have a sweet and salty blend.
7. Simmer until the sauce thickens slightly.
   
8. When the sauce is thick enough turn off the stove and put the dish iis ready to be served.
   

*My fav feet, must learn how to cook them, although my hubby wont touch them all, I'll just have to enjoy them by myself :)

Meat Roll

Serve 2-4 persons

Ingredients:
250gm mince meat
Bean curd sheet
1 egg
corn flour
salt & pepper to taste
Carrot (optional)

Simple Chicken Soup

Chicken Soup is easy to prepare and my family love it too.
Simple Chicken Soup ingredients that I usually use:

1. Potato + Carrot + mushroom
2. Pumpkin
3. White raddish
4. Sayur masin
5. Lotus root
6. Ash pumpkin/white gourd
7. Sweet corn + potato + carrot
8. Peanuts
9. Red dates
10. Tomato
11. Vege