FRIED FOUR ANGLE SAMBAL BELACAN

I specially choose fresh vegetable since they are in season in wet market this morning.

 

Sambal Belacan , shallots and fresh prawns

In a wok add in 4 tbsp cooking oil to heat up and add in shallot saute, add in prawns and sambal belacan ..stir fry till well blend. Add seasoning salt, sugar and 1/2 tsp chicken stock granules powder to taste according to own preference.

Four angle veg are crunchy vegetable and do not need to over fried it. Actually they can be eaten by itself with cooking .

Serve while hot ..Yummy crunchy.. delicious..

ROASTED PORK BELLY

 

HAINANES CHICKEN

FRIED SPINACH

Spinach.... When you eat spinach  you will absorb higher levels of vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron. I fried my spinach in so simple way ..with added garlic. Easy and fast.

RED BEAN PASTE

NESTUM CEREAL BUTTER PRAWNS

 

DRUNKEN COCKLES WITH CHILLY SAUCE

 

Drunken cockles with garlic sauce

Ingredient (to be blended)

• 6 red chilli
• 5 garlic
• 3 cm ginger
• 2 chilli padi, ( optional)
• 1 tsp fish sauce
• 1/4 pcs of a round gula melaka
• 1 tsp sugar
• 2 tsp vinegar
• 3 tbsp water

2 stalks of chinese parsley, finely sliced

Method

• Add blended ingredient in a bowl and add chinese parsley.
• Mixed well and taste sweet and sour according to preference
• Done and set aside

INGREDIENTS

• 1 kg  raw cockles
• 4 tbsp Shaoxing wine

Method

• 1. In a steamer with hot hot boiling water, place the cockles on a heat-proof dish.
• 2. Drizzle on 3-4 tablespoons of Shaoxing wine immediately close the lid.
• 3. Steam for one minute.
• 4. Transfer cockles to clean serving dish, discarding the residual liquid from steaming.
• 5. Drizzle the garlic sauce  over the steamed cockles. Serve immediately.

CRISPY THAI FRIED CHICKEN

 This is Crispy Thai Fried Chicken just like from street vendors. It does features a crispy thin coating, moist and juicy with a flavor that reaches deep into the meat unlike those fried chicken with thick coating flours. 

Best eaten by itself or simply pair with Thai sweet chili sauce for dipping..🤭😋👍💞

Adapted  recipe from :
Rasa Malaysia.com link

https://rasamalaysia.com/thai-fried-chicken/2

TOMYAM SEAFOOD

BREAD BUNS

KILLER TOAST BUNS 

INGREDIENT
260 g Bread flour (sieve)
100 g Castor Sugar
1/2  tsp salt
1 tsp instant  dry yeast
150 - 160 ml warm milk =(1 tbsp dry powder milk + 160 ml  warm water )

30 g butter
1 egg + water lightly beaten and sift.
40   g bread flour for dusting

Note: 
Use 5 tbsp warm milk to combine with instant dry yeast, 1 tsp sugar, 1 tsp flour mixed till dissolve and set aside for 10 minutes till reach foamy bubble)


DIRECTIONS
In a mixing bowl combine bread flour, sugar, salt and yeast mixed with a wooden spoon till well combine and dough ball is formed..

You may find it very sticky ..continue to knead with your hands dusting some bread flours bit by bit until you reach a soft smooth  and add in your butter .

Continue to knead till it is incorporate and passed the "window pane test"and  form a round ball dough.

Place the dough in a lightly greased mixing bowl, cover with a damp cloth and set aside to rise proof till double in size. 
(take around 1 hour)

After 1st proofing
Take the dough and push gently to deflate the gas from the dough,   
knead into a stretchable and smooth dough.   

Cut into 12 equal pieces about 50 g each and form into small balls.
roll each dough using your palm n roll in circle on the table top until smooth 

Lightly grease a chiffon aluminum foil mould and place the dough ball inside leaving 5 cm gap between the balls. 


Cover with a damp cloth and set aside to rise proof till double in size. 
 (take around 1 hour)
Brush the surface with egg wash and  it's ready to be baked.

Preheat oven to 180°C.  

Place buns into the preheated oven and bake for about 25-30 minutes or until buns are cooked through.

Transfer the buns onto a wire rack to cool.

Serve warm or at room temperature.