Ayam Goreng Berempah (Spices Fried Chicken)

Ingredients (C) :

1/2 a chicken - cut into small pieces

2 tbs curry powder for meat

Chilli powder (optional)

salt to taste

Afew pieces of kafir lime leaves - cut into small stripes (can be omitted) 

Cooking oil for frying

Ingredients to be milled (A):

2 tbs aniseed

1 tsp fennel seeds

1 tsn cumin

Ingredient to be blended(B):

6 pcs shallots

2 cloves of garlics

2 inch ginger

2 inch galanga

2 inch turmeric (Can use turmeric powder)

2 lemon grass

Method:

1.  Wash the bird, cut into small piece and drain dry.

2.  Put all ingredients from (A) and (B)  and (C) into a container.
3.  Mix well and leave it a least one hour before frying.  It is better to leave over night in a fridge.

4.  In a frying pan, put in enough oil to submerge the chicken meat.  Fry with medium fire until the meat and the herbs turn dark brown.  Turn the meat on and off.

5.  Scoop up the meat and the herbs together, drain off excess oil and place into a serving dish.

6.  Serve while hot.

Bananuts Bread Pudding in Brandy Sauce

The pudding

Ingredients:
1/2 baugette
3 eggs
1 1/2 cup of creamer.
1 tablespoon brown sugar
1 tablespoon sugar
10g walnuts
10 g raisin
2 banana
1 piece of 1 cm thick butter
1/2 tsp Vanilla extract

Method:
1.  Beat  3 eggs with vanilla extract, sugar and  brown sugar.
2.  Pour the mixture into a 20 cm x 20 cm baking tray.
3.  Tear up baugette  into chunks and put into the tray.
4.  Crush  walnuts and raisin and add into the tray.
5.  Cut the banana into thin slices and add into the tray.
6.  Pour in the creamer and mix all the ingredients.
7.  Cut the butter into small piece and place evenly on the mixture.
8.  Place in the oven at 150^OC  for 20 minutes.
9.  Take out from the over, spread top evenly with shredded cheddar cheese. 
10. Continue baking  for another 15 minutes at 170^OC or until the cheese turn brown.

The Brandy Sauce

Ingredients:
1 cup of creamer
1 piece of 1 cm thick butter
1 tablespoon of brandy

Method
1.  Melt the butter in a pot
2.  Add in the creamer and mix well.
3.  When the mixture simmer, put in a tablespoon of brandy (or to taste).
4.  Bring the mixture to boil.

Toufu in Pumpkin Soup 黄金豆腐

Ingredients:

300 g         Ripened pumpkin (diced)
20   g         Dried shrimps (wash and soak in hot water)
20  ml        Creamer
1/4 cube     Chicken stock
1 tbs           Cooking oil
2 cloves     Garlic (minced)
300 ml       Water
1/4 tsp       White pepper powder
                  Salt (to taste)
                  Sugar (to taste)

Method:

1.  In a pot of water, boil the diced pumpkin until soften.
2.  Drain off the water a let the pumpkin cool down.
3.  Using a blender, add the creamer and blend the pumpkin into paste.
4.  In a cooking pan, add cooking oil.
5.  Saute the garlic and the dried shrimps until fragrant.
6.  Pour in the pumpkin paste, use the 300 ml water to wash down the paste.
7.  Low fire heat till soft boil.
8.  Add pepper powder.

Pumpkin Stew

Ingredients:
200 g        pumpkin (Diced)
3 pcs         smoked ham (Diced)
30 g          dried shrimps
2 gloves    garlic (Diced)
3 bulbs      shallots (Shredded)
1/4 tsp       salt
1 cup         water
                  black pepper powder
                  olive oil ( cooking oil can be used)


Method
1.  Wash the pumpkin, cut out the amount needed and keep the remainder.
2.   Peel clean the piece of cut pumpkin
3.  Dice the pumpkin to preferred size.
4,  Dice the smoked ham.
5.  Put a tablespoon of olive oil and heat up a pan.
6.  Put in the garlic, add salt, fry till brown.
7.  Add dried shrimps and smoked ham fry till fragrant
8.  Add in the pumpkin and fry till a change of texture.
9.  Add in water, with pan open, bring to a boil with big fire.
10. Lower the fire to medium,  sprinkle the black pepper, with pan covered, stew for 20 minutes.
11.  Transfer into  serving dish.
12.  In the same pan, fry the shallots till brown.
13.  Sprinkle the fried shallots on to the pumpkin
14.  Serve.

Steam lime clam and calamari

This is a dish from Café la ten d'Pengly

Ingredients
200 g  clams (Locals called la la)
100 g  medium size calamari
5  pcs  limes, extract juice
1  pcs  red chilli
1/2 tbsp  sugar
1/2 tsp    salt


Methods
1.  Wash thoroughly the clams and the calamari.
2.  Cut the red chilli into small pieces.
3.  Place all ingredients into a big plate.
4.  Place into a steamer, steam for 15 minutes.
5.  Garnish with parsley
4.  Serve.

Pasta Cremosa de Mariscos

Ingredients

         50 g linguine, cooked to al dente. (read instruction on the box) I used spaghetti.  

         10. large shrimps, peeled.

         12 pieces clams

      6  medium size calamari, cut into rings.

          ½ cup chopped plat leaf parsley

         1 small yellow onion, minced

         1 teaspoon minced garlic

         2 tablespoons butter

         2 tablespoons olive oil

         ½ cup dry white wine (I used red wine)

         2 tablespoons AP flour

         1 cup fresh milk

     1 tsp black pepper powder

     2 pcs cheddar cheese

         ⅓ cup parmesan cheese shredded

     

Instructions

1.    Arrange the cooked linguine in a serving plate.

2.    Make the white sauce by melting the butter in a sauce pan.

3.    Add the AP flour, stir and then cook for 1 minute in low heat.

4.    Pour-in the milk and continuously stir until the texture becomes soft. Set Aside.

5.    Heat olive oil in a pan.

6.    Sauté onion and garlic

7.    Add the shrimp. Cook for 2 minutes.

8.    Put-in the clams  and calamari. Cook for 3 minutes.

9.    Pour-in the white wine and let boil.

10. Pour-in the white sauce. Stir and then add the parmesan cheese and the cheddar cheese. Continue cooking for 1 minute.

11. Top the sauce and seafood over the linguine. Garnish with chopped parsley.

12. Serve. 

Braise Chicken Claws

Ingredients:
15 pcs               Chicken feet
5 pcs                 Dried Shitake mushroom (soaked)
4 slices              Ginger
1 tsp                  Minced garlic
1 pcs                 Cinnamon stick
5 pcs                 Star anise
4 pcs                 Dried chilli
4 pcs                 Codonopsis （党参）
500 ml              Water
1 tbsp                Cooking oil

Seasoning
2 tbsp                Oyster sauce
2 tbsp                Soy sauce
15 g                   Rock sugar
2  tbsp               Dark soy sauce
1 tbsp                Chicken stock
2 tsp                  White pepper powder
2 tbsp                Cooking wine ( add last)


Method
1.  Wash clean the chicken feet, remove all scales and cut into halves.
2.  Stir fry the mince garlic and the ginger in 2 tablespoon of oil until fragrance.
3.  Add in the chicken feet and fry till well oiled.
4.  Put into a pot, add in all other ingredients except cooking oil.
5.  Add in all seasoning except cooking wine.
6.  With lid on, big fire cook until boil.
7.  With lid on, lower the fire and cook for 40 minutes.
8.  With the lid slightly open, simmer until the chicken feel are soft.
9.  garnish with some spring onion before serving.

Note:
Beside chicken feet, I also add 5 hard boiled eggs, gizzard and liver.

Acar Awak

INGREDIENTS

A

• 3 chilli peppers (fresh)
• 4 chilli peppers (dried)
• 4 shallots
• 3 garlic cloves
• 3 centimeters turmeric (fresh)
• 1 candlenuts
• 3 centimeters galangal
• 5 grams shrimp paste (belacan)
• 1 teaspoons tamarind paste
• 1 lemon grass stalks
• salt
• sugar

B

• 80 grams cauliflower
• 180 grams carrots
• 180 grams cucumbers
• 90 grams chinese cabbage
• 5 strands long beans
• half a pineapple
• 10 g sesame seeds
• 30 grams peanuts
• 3 teaspoons vinegar

all vegetable in B are cut into 4 cm length.

Method

1. Mix carrots and cucumber pieces with 2 tsp of salt. Store in the refrigerator.
2. Blend chilies, shallots, shrimp paste (belacan), galangal, garlic and lemon grass until smooth.
3. Boil a pot of water with 2 tsp of vinegar. Blanch cabbage and french beans. Remove once they are slightly wilted.
4. Preheat oven at 60 degrees Celcius.
5. Dry carrots, cucumbers, cabbage and french beans with paper towel. Optional: Add pineapples.
6. Place all vegetables on a tray/baking pan and heat in the oven for 40 minutes.
7. Cook  paste from A with 2-3 tbsp of oil until fragrant/changes colour into a darker shade of red.
8. Add 200 ml of water to the  paste along with the tamarind paste. Cook at medium heat.
9. Once the paste begins to boil, lower the heat and add shrimp paste, sugar and vinegar.
10. Mix well before adding the crushed peanuts. Remove the pan of vegetables from the oven and add them into the pan of chilli paste. Sprinkle in the sesame seeds at the end of cooking.
11. Serve or store it in a clean and dry bottle. If kept refrigerated, it can last up to one month.

Papaya White Fungus Soup 木瓜雪耳滋润汤

Ingredients

300 g          spare ribs ( I didn't use)
150 g          lean meat ( I doubled the amount)
700 g          green papaya
30   g          white fungus
1/2 tbsp      sweet almond (南杏)
1/2 tbsp      bitter almond  (北杏）
4 pcs           red dates
8 bowls       water



Method:

1.  Rinse and scald spare ribs and lean meat, then rinse again.
2.  Cut few lines on the green papaya to remove the sap and hence reduce the bitter taste.
3.  Peel the papaya and cut into serving pieces about 2 cm thick
4.  Soak and trim the white fungus, Cut into smaller pieces and clean it.
5.  Wash the sweet almond, bitter almond and red dates.
6.  Place all ingredients into a pot, pour in water, cook over big fire until it boils.*
7.  Reduce to small fire and cook for another 2 hours. *
8.  Add salt to taste.

* I use pressure cooker.



This soup is nutritious; it helps to prevent lost of calcium, improves detoxification functions, beautify skin, removes dark spots, burn fats, prevents bacteria infections, expel heatiness and improves the functions of the spleen.

Kochabi Claypot Chicken Rice 古早味砂锅鸡饭

Ingredients

6 pcs          chicken (fleshy part)
2 pcs          dried Chinese mushrooms (soaked until soften, stems removed)
1 cup          brown rice (original rcp> fragrant rice)
2 cups        water
6 leaves      blanched siu pak choy
1 pcs           size A chicken egg
1 pcs           3/4 cm mackerel salted fish



Seasoning

1 tbsp          light soy sauce
1/2 tbsp       thick soy sauce
1 tbsp          cooking wine
1 slice         ginger (I forgot to put)
1 tsp            corn flour (I use tapioca flour)
1/2 tsp         white pepper powder
1 tbsp          caramel soy sauce

Method

1.  Mix chicken with seasonings and marinate for 30 minutes in the fridge. (I didnt put into the fridge)
2.  Wash rice and place in the claypot. Pour in water and bring to boil.
3.  Cook over small fire for 15 minutes.
4.  Crack in the egg onto the rice
5.  Arrange the chicken and the mushroom on top, cover and continue cooking  for 12                                minutes or until the chicken is cooked.
6.  Pour in the caramel soy sauce and served with the blanched siu pak choy.