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Apam Balik / Peanut Pancakes
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Sambal Udang Petai & Rebung Madu
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Stir Fry Clams with Fermented Salted Bean
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Mei Cai - Wu Hua Rou & Pork Belly
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Mei Cai -Wu Hua Rou
Mei Cai Pork Belly
Mui Choy Pork Belly is another of my mum favourite dish. This is a traditional Hakka dish the meat is so tender and flavourful. Different households have their own methods of preparing and cooking this dish. You may use Pork Belly or Wu Hua Rou. Ontop of this I am using a combination of sweet and salted mui choy (preserved mustard green) just to balance so it is not too salty. This savoury sweet and salty dish pairs very well with a bowl of warm or porridge. And even more flavorful afters being cooked for more then 6-8 hours.
STIR FRIED MIXED VEG WITH CHICKEN FILLET
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KUNG PAO PATIN FISH FILLET
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BLACK VINEGAR PORK TROTTER
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CRISPY CHIVES PRAWN FRITTERS -VIDEO
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GOLDEN CHICKEN NUGGET
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Hey foodies! Today's recipe is Kids favorite chicken nuggets.
It's a very tasty and popular snacks. Homemade chicken nuggets are healthier and tastier than the frozen or fast-food options. Make them in a large batch and freeze for later and quick use . Here's how to make chicken nuggets at home from minced chicken....
LOK MEI CHICKEN SOUP
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Lok Mei Soup comprised of 6 flavour combination, can be cooked serve as a dessert, cooling drink or savoury soup. They are a traditional enhancer used to improve digestive functions, enhance appetite, increase vitality and reduce heatiness. Today I share my mum way as she prefer to boiled Lok Mei with chicken meat instead of Pork meat.
PRAWN LEMONGRASS DRY CURRY
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AYAM GORENG BEREMPAH
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Ingredient A
- 3 Chicken whole drum stick
- (Cut into 2 Upper and Lower thigh)
- 1 tbsp Baba curry powder
- 1 tsp Baba turmeric powder
- 1 tsp Baba Chilly powder or Chili Boh
- 1 tsp salt
- 1 tbsp chicken granules.
2 stalk of curry leaves
Sufficient cooking oil for frying.
- 5 shallots
- 3 garlic
- 1 inch ginger
- 2 stalk lemongrass
- (Cut estimate 3 cm long from upper portion)
- Combine ingredient A and B until well combine.
- Set aside for 4 hours.
- In a wok add in sufficient cooking oil for deep fried chicken till evenly golden fried. Set aside.
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| Ingredient for seasoning chicken thigh |
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| Chicken Thigh cut into 2 pieces each (Upper & Lower thigh ) |
 |
| Marinating Chicken with seasoning |
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| After frying |
Ingredient C: To be blended - For making Lemongrass Floss
- 10-12 lemongrass
- (use upper portion, Cut 1 lemon grass cut into 3 pcs @ estimate 2-3 cm each )
- 4 shallots
- 2 garlic
- 1 inch ginger
- Salt and chicken granules to taste.
- (Use a blender to blend. It is not suitable to pound using mortar cos lemongrass are not easily pound.)
Heat up sufficient cooking oil in a wok & add blended ingredient C for frying until crispy and flossy. Dish up and set aside.
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Combine chicken and Lemongrass floss
Add in curry leaves saute till fragrant .
Add in fried chicken and then lemongrass floss mixed until well combine.
Dish and serve.
STEAMED RICE PUDDING/ CHWEE KUIH
Steamed Rice Pudding
Ingredient A
150 g rice flour
25 g wheat starch
1/2 tsp salt
2 tbsp sugar
200 ml plain water
500 ml boiling water
1 tbsp corn oil
Ingredient B- Topping
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soya sauce
1 tsp sugar
Ingredient C -Additional topping -Own preference
30 g Meat Floss
20 g toasted sesame
20 g Peanuts chunks
Sliced Spring onion
Fried Crispy shallot
Tomato or and Chili sauce
Method
- In a mixing bowl mix rice and wheat starch flour, sugar, salt with 200 ml plain water till well combine,
- Bring 500 ml g water to a full boil ...boiling hot. Slowly pour boiling hot water into flour mixture evenly yet quickly stirring continuously to get a smooth and lump free texture. Set aside to rest so the batter will incorporate evenly.
- Preheat steamer till boiling.
- Brush a little oil onto the mould, I am using chinese teacup. Allow it to preheat for 3 minutes and stir the batter before pouring into mould about 3/4 full.
- Since my teacup is quite big I manage to get 10 teacups only.
- Steam for about 15 - 20 minutes.
Ingredient B- Topping
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soy sauce
1 tsp sugar
4 tbsp cooking oil
100 g minced pork belly
15 g pounded dried prawn
30 g sweet preserved radish (own preference either sweet or salty or both combine)
1/2 tsp chilli paste (Optional)
3 chop mince shallot
1/2 tsp chicken granules
1/2 tsp dark soy sauce
1 tsp sugar
4 tbsp cooking oil
Note:
- Rinse radish under running tap water briefly. Use your hand to squeeze out the excess water from the radish.
- Heat up a 4 tbsp oil in a frying pan. Add in chop shallots fry till lightly brown add in mince meat stir fry.
- Add in preserved radish stir fry. add seasoning stirring occasionally, cook over low heat for about 20 minutes till cook and fragrant. Dish up. set aside to cool.
- Serve a rice pudding in a plate and sprinkle topping as per desire
CHICKEN FLOSS SAVORY CUPCAKES
CHICKEN FLOSS SAVORY CUPCAKES
Ingredient
- 3 eggs ( Grade A)
- 100 gm sugar
- 100 gm Superfine cake flour
- 1/2 tsp baking powder
- 1 tbsp Vanilla Essence
- Sufficient :
- Chicken floss
- Kewpie dressing roasted sesame
Preheat Oven
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
180c 20 minutes
Baking time
180 c - 35-40 minutes
Oven brand Used: KHIND OT 52R
- In a mixing bowl hand mixer- beat eggs lightly till slightly foamy
- Add sugar in 3 stages beat until fluffy like meringue.
- Sieve cake superfine flour and baking powder into meringue in 3 batches until well combine.
- Add in vanilla combine well.
- Batter should leave a ribbon trail consistency yet not runny, that's is what we are looking for.
- Pour in batter into 6 - 8 paper cups. Tap lightly a few times to release any air bubbles.
- Place baking tray on the lowest level using steam bath in oven to bake
- Remove from oven and allow it to cool down.
- Spread/brush Kewpie toasted sesame mayo and dip and tap tap on chicken floss.
- Garnish green and red cherry as per own preference.
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| Cupcakes out from oven |
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Brush kewpie Roasted sesame on the surface evenly and dip cupcakes in chicken floss as much as possible.
|
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| Garnish with red and green cherry. and that's it |
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