PICKLE PAPAYA
1 Green unripe papaya, seeded, skin removed and cut into halves and grated in slices.
1 tablespoon salt
6 bird’s eye chili
1/2 cup vinegar
1/2 cup sugar
Method :
Sliced /Grate papaya thinly as preferred.
Mixed with 1 tbsp salt for 15 minutes or more until papaya turn soft. then wash away the salt water.
Drain excess liquid away water from papaya till completely dry.
(very important step)
Put the pieces of papaya in a clean mixing bowl.
Mixed papaya with vinegar, sugar and cili padi into a bowl
Allow to marinate for about 5-6 hours before jarring.
Store the pickle in the fridge for an extra crunchy taste.
Note:
Best to be eaten at least 24 hours and if you find not sour or sweet enough please add according to preferences.
and cut and sprinkle assam boi on the pickle papaya and chill it back in the fridge 15 -30 minutes before eating.
CHESTNUT OR BUAH BERANGAN
Chestnuts are the large edible fruit of the chestnut tree and are a popular food in
Europe and China. Chestnuts work well in savory dishes. and have a mildly sweet taste and can easily be added to a variety of different dishes especially our Chinese Glutinous rice dumpling. In Malay we called it Buah Berangan.
I bought this chestnut from Tesco for the first in my life..hahaha never buy raw chestnut before one of the customer told me it is good.. So I have a try ..and oh gosh it is nice.. Next time I will roast it instead of boiling.
Wash away the dirt from the chestnut. In a saucepan bring water to a boil and add in chestnut to boil for 20 minutes.Scoop out and set aside to drain away the water. Just use a chopping knife to chop into halves and enjoy.
PAJERI NENAS
1 Ripe Pineapple
Ingredient A (to be blended)
2 Big Onion
5 garlic
2 inci ginger
2-3 Cinnamon stick
3 biji lawang
2 -3 cloves
4 -5 cardamom
Ingredient B
5 tbsp baba's fish curry powder
1 cup thick coconut milk
2 tbsp kerisik
1/2 pcs gula melaka
sedikit udang kering (soak in a small bowl of water to soften )
1) In a wok heat up 4-5 tbsp oil add in Ingredient A and stir fry till fragant
2) Add in curry paste, dry prawns fry till fragant
3) Add in water wait till boil and add in pineapple ..
4) Add in santan, kerisik gula melaka.
5) Simmer till cook
BBQ HONEY TURMERIC CHICKEN
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Honey turmeric chicken is a great recipe, it is moist, juicy, delicious, golden in color, with an intense aroma and absolutely mouthwatering. It’s really delicious. Turmeric stains easily so make sure you do not spill on your shirts. The yellow color root, belongs to the ginger family, is anti-inflammatory, anti-oxidant, has wound healing and other medicinal benefits. |
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3 pieces of 3cm turmeric , 4 shallots and 4 garlics 1 tsp sugar. 4 cm ginger juice |
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This is how it looks like after pounded |
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Pounded turmeric 1 tsp of chicken stock granules and 1 tsp of salt. |
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Marinate turmeric paste with the chicken for at least 8 hours |
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Lay the chicken on a aluminium foil on a baking tray . Preheat oven to 200c for 45 minutes.. Monitor the chicken turn to avoid burn. |
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10 minutes before ready glaze honey on to the chicken . That's it |
- 2 chicken thigh
- Ingredient A
- 3 pieces of 3cm turmeric
- 4 cm ginger
- 4 shallots
- 4 garlics
- Seasoning
- 1 tsp sugar
- 1 tsp of salt
- 1 tsp Shao Hsing wine
- 1 tsp of chicken stock granules and 1 tsp of salt.
- ( To add or reduce as per own preference )
Methods.
Pound all ingredient A and marinate with chicken
(best overnight or at least 8 hours)
To bbq in the oven lay the chicken thigh on a aluminium foil on a baking tray .
Preheat oven to 200c for 45 minutes. (depending on own preference how burn you prefer.
Keep turning to turn to avoid burn.
10 minutes before ready glaze honey on to the chicken.
That's it
HAINANESE STEAM CHICKEN
I never really know how to steam chicken until I was married to my hubby. My MIL would always prepare this dish as one of Chinese New Year dish occasion I love to eat steam chicken and I learn hard to pick up how to steam chicken with the help of my hubby tips.An Important heritage dish for our family now. Both my children loves this too.
BONELESS CHICKEN & BEANCURD SWEET & SOUR SAUCE
Boneless Chicken & beancurd sweet sour sauce
Recipe attached.
Ingredient A - Chicken to marinate
1 chicken beast cut into chunk small size.
(marinate with oyster sauce) for at least 4 hours
then coat with tapioca flour ..ready to deep fried the meat until it is crispy and golden brown.
Ingredient B - bean curd to marinate
3 pieces of bean curd a cut into small cubes
(marinate with a little salt) for at least 1 hour
then coat with tapioca flour ..ready to deep fried until it is crispy and golden brown.
Ingredient C - Veg Cucumber and Onions
Sliced cucumber and onion . Sprinkle with salt toss to coat set aside for 15 minutes.
wash away after 15 minutes drain well. pat dry
Meanwhile, for dressing stir vinegar and sugar, in bowl until sugar is dissolved
Add cucumbers to dressing and stir to blend.
Refrigerate at least 15 minutes and up to 2 hours.. serve cold.
Ingredient D - The sweet sour sauce
Tomato ketchup 100 g
Thai chili sauce 50 g
Lemon juice 2 teaspoons (10 ml)
50 g water
Method
Heat up wok .. pour Ingredient D ( the sauce ) wait to boil add stir fry chicken and tau kua for a minute.
Stir-fry quickly until the sauce is thickened and dish up
Add ingredient C on the topping. also can add some spring onion for garnishing
Dish up to serve
Note
You could add pineapple or mango optional
PORK JERKY /BAK KWA
Pork Jerky my first project for Chinese New Year 2018 snack . Popular snack indeed during Chinese New Year.
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