Luncheon Meat Maison

Ingredients:

300g Pork Belly (五花肉).

Seasoning: 

1 tbsp Tapioca Flour 

1/2 tbsp Soy Sauce 

1/4 tsp Salt  (optional)

1 Chicken cube

1/2 tbsp Garlic (Mashed) 

1 Egg White 

1 tbsp Water 

1/2 tbsp Oil 

1/2 tbsp Sugar 

A dash of Five Spice Powder  (五香粉)

A few dash of White Pepper

1 tsp Ground Red Yeast Rice powder (红菊米) :I did not use. 

Method:

1.  Grind pork belly at least 3 times

2. In a bowl, mix together all seasoning.

3. Add in grinded meat. Stir the mixturein one direction (circular movement, clock wise/ anti clock wise) until the mixture become sticky and gluey. 

4. Prepare the non stick baking tin (I greased a glass container), transfer 2 tbsp (at a time) of the grinded meat to the prepared container, use a spoon to gently press it downwards to get rid of the trapped air.   

5. Use aluminium foil to cover the top. Gently press to fit. Steam for 15-20 minutes. 

Poulet grillé à la sauce de noix de coco (Ayam percik)

Ingredients

To marinate:

• 4 chicken breasts ( or  one bird cut into 4 pieces) 
• 5 pcs of shallot*
• 5 pcs of garlic*
• Ginger thumb size*
• Sprinkle of salt and pepper

For the gravy:

• 1 cup of diluted coconut milk*
• 4 stalks of lemon grass*
• 1 thumb size ginger*
• 1 thumb size galangal*
• 20 pcs dried chilies * (soaked in hot water )
• 1 cup of water*
• 5 tbs sugar
• salt to taste
• 2-3 pcs of asam gelugur (Garcinia atroviridis)
• Thick coconut milk

Methods

To marinate:

1.  Pound all ingredients marked * with mortar and pistil.

2.  Make incisions on the chicken flesh.

3.  Sprinkle with salt and pepper.

4.  Pour the pounded ingredients to the chicken flesh and mix well.

5.  Put in a refrigerator for an hour.

For the gravy:

(Prepare while the chicken is marinating)

1.  Blend all ingredients marked *

2.   Pour the blended ingredients into a pot, use low fire to heat.
3.   Add asam gelugur.
4.  Add thick coconut milk.
5.  Add sugar and salt to taste.
6.  Simmer until the gravy thicken.

The grill:

1.  Place the marinated chicken flesh into the shimmering gravy.

2.  Remove the chicken flesh when they are half cooked to on to a grill pan.

3.  Leave it for an hour, then place it in an oven.

4.  Broil at 250°C for 20 minutes or until charred marks appear.

The grill:

1.  Removed the grill flesh on to a plate.

2.  Pour gravy over the chicken and serve.

Ancient Sauce BBQ ribs and Nordic Village slaw

The Ribs

Ingredients:

Meaty pork ribs                         500 g

1.

Sweet soy sauce                             2 tbsp

Soy Sauce                                       1 tsps

Brown sugar                                   2 tbsp

Black pepper powder                     2 tsps

Water                                              1 cup

2. 

BBQ sauce                                      2 tbs

Worcestershire sauce                       1 tsp

Mashed garlic                                  3 cloves

Salt                                                  1 pinch

Apple cider vinegar                         1 tbsp

Brown sugar                                    1tbs

Black pepper powder                      1 tbsp

3.

Bay leaf                                           1 pc

4.

Honey                                              to glaze

Method

1. Place all ingredients 1 into a pot.

2. Put in the ribs

3. Add water  until the ribs is submerged

4. Heat the pot until the water boils.

5. Remove the ribs to a suitable container and let it cools until room temperature.

6.  Add in ingredients 2 and mix well.

7.  Place it in the refrigerator for 30 minutes.

8.  Transfer the ribs into a PPC, use bake mood for meat.

9.  Removed the ribs from PPC , glaze with honey on all surfaces.

10.  Put a piece of bay leaf underneath the ribs.

11.  Grill it in an oven, 280 degree celsius, for a good 20 minutes.

The Ancient sauce

Ingredients:

1.  Oyster sauce/Hoisin sauce                     1 tbsp

2.  Worcestershire sauce                             1 tsp

3.  Sugar                                                      1 tbsp

4.  Black pepper powder                             1 tbsp

5.  Soy sauce                                               1 tbsp

6.  Water                                                      1 cup

Method

1.  Mix all ingredients in a pot and bring it to boil.

The Nordic village slaw

Ingredients:
1.  Cabbage
2.  Coral cabbage
3.  Carrot
4.  Sesame seeds
5.  Apple cider
6.  Salt
7.  Sugar

Method
1.  Julienne all vegetable.
2.  Mix all ingredients in a salad.
3.  Apple cider, salt and sugar are added to taste.
4.  Fridge it for 30 minutes.
5.  Serve with a generous spray of sesame seeds.

Radish Cake 萝卜糕

Ingredients:

Radish                                       500 g
Rice flour                                  400 g
Dried shittake mushroom          3 or 4 pcs
Dried shrimps                             200 g
Dried scallops                            3 or 4 pcs (I didn't put)
Chinese was sausage                  1 pc
Chinese was bacon                     1 pc buy less amount than sausage (I didn't use)
Salt                                              to taste
Pepper powder                            to taste

Method:

1.  Shred radish,
2.  Soak dried shrimps, scallops and shittake mushroom in hot water. Shred when soft.
3.  Stir fry sausage and bacon.
4.  Add in shrimps, bacon and mushroom. continue frying.
5.  Add radish, continue frying.  Add water if needed.
6.  Add salt and pepper. Stir fry till radish turn soft.
7.  Off fire, let cool.
8.  Put the mixture into a mold.  Steam for an hour.
9.  When cooled, pout out and cut into desired pieces.
10.  Deep fry in hot oil till golden brown.
11.  Drain oil and ready to serve.

Claypot Sesame Oil Ginger Chicken 沙煲麻油姜鸡

Ingredients

Half a chicken cut into small pieces
Garlic (minced)           15 g
Ginger (julienned)      50 g
Goji berries 枸杞        20 g
Sesame oil                     2 tbsp
Shao Xing wine             2 tbsp
Scallop sauce                 1 tbsp
Thick soy sauce             1 tbsp
Water                         300 ml


Marinade ingredients

Shao Xing wine             2 tbsp
Scallop sauce                 2 tbsp
Light soy sauce              2 tbsp
Ginger (julienned)        15 g


Method

1.  Marinate the chicken for at least 1 hour.
2.  Soak the goji berries in hot water for 10 minutes.
3.  Pour sesame oil into the claypot, heat until hot, put in garlic and ginger.
4.  When fragrance is released, put in the chicken.
5.  Add in the remaining ingredietns.
6.  Pour in water and stew for 20 minutes with low fire.

Kam Heong Crab 甘香螃蟹

Ingredient （A）

3 medium size crabs，cut into 4 pieces each

Ingredient (B)

50g dried shrimps, soaked and chopped.

4  chilli padi

4 stalks curry leaves

1 tbsp chopped lemon grass

4 cloves chopped garlic

5 bulbs chopped shallot

1 egg

Seasoning:

1/2 tbsp fermented soya bean paste

1 tbsp light soy sauce

1 tbsp sugar

1／2 tbsp curry powder

1 tsp chicken stock granules (i don't use)

1 tbsp kicap manis

1 tbsp scallop sauce

50ml water

2 tbsp ShaoXing wine

Method:

1.    Deep fried crabs for about (4-5 mins depending on the size of the crab)

2.    Heat up 2 tbsp oil, sauté ingredients B until fragrant. Add in seasoning and stir fry 

     until aromatic.

3.    Put in crabs and stir fry until fragrant. 

4.  Beat up an egg and pour into the crab, stir until no more watery sauce.

5.  Serve hot.

Kuih Tok Aji Serban a.k.a Sri Kaya

Ingredients:

1 1/2 cup          Glutinous rice
1 piece             Gula Melaka
1 tbs                 Sugar
1 pinch             Salt
5 pcs                 Eggs
300 g                Santan


Method:

The bottom layer

1.  Wash and soak glutinous rice for an hour.
2.  Rinse off water of the glutinous rice and put into a 8 inches tray.
3.  Dilute 200 g of santan to 2 cups of mixture and pour into the tray.
4.  Add sugar and salt, mix well.
5.  Place it into a steamer and steam for 30 minutes.
6.  Let cool.

The top layer

1.  Melt the gula melaka in a little water and let cool.
2.  Beat up 5 eggs, add in the remaining santan and the melted gula melaka.
3.  Mix well.

The assembling.

1.   In the tray, press the glutinous rice till firm.
2.   Sieve the eggs mixture onto the glutinous rice.
3.   Place the tray into the steamer and steam for another 20 minutes.


Note:

Eggs mixture can add 2 pcs of clove.
I pcs of daun pandan can be added to the glutinous rice while steaming