18-AUG-2010
Popiah Skin
Shredded some bangkuang (turnip) and carrot. Added some salt and pepper and stir until cook.
Used the popiah/spring roll skin and wrap ingredients. Deep fry.
12-AUG-2010
Mustard Chicken
Ingredients: 2 chicken whole legs, cut into peices. 2 cupsoil for deep-frying, 1 ts chopped garlic, 3 shallots, removed skin and crushed, 3 slices ginger, 50ml water, 1ts shaoxing wine.
Marinade: 1 ts light soya sauce, 1/2 ts sugar, dash of salkt and pepper, 1 tb water,1 ts corn flour
Seasoning; 1ts Colman's mustard powder, mided with 1 ts water, dash of salkt, 2 stalks spring onion, cut into strips.
Method: Mix chicken with marinade and leave a side. heat up oil for deep-frying, deep-fry marinated chicken until cooked, Dish and drain.
Leave 1tb oil in wok, saute chopped garlic, shallots and ginger until gragrant. Pour in water and bring to boil. Add chicken, shaoxing wine, mustard and stir-fryi until well mixed. Add salt to taste. Lastly add in spring onions and stir well. Dish up and serve.
12-AUG-2010
Kerabu (salad) Mangga (mango)
Sliced a couple of semi ripe mangos, sliced lemon grass (the bottom white bit), chillies, chilli padi, onions.....and the sauce is the same like the fried thai fish with additional oyster sauce....lime juice, sugar, fish sauce....nice ......
12-AUG-2010
Braised chicken feet
Fried the chicken feet first - prior marinate with some soya sauce, oyster sauce and black sauce and salt and pepper (yes I know...lots of `ands').....
Mixed in the feet with the same....and some water. Simmer until the feet is soft....and add in more sauces and salt to taste.....
The lazy way to cook this.....
11-AUG-2010
Yellow Curry Chicken
The same style. This time I used the same brand which I did for the green curry, but it's yellow curry paste. I saute the paste with the coconut (normally we cook curry by frying the paste and the last adding in the coconut so that it doesn't look oily.....), but for Thai curry it's different...
It turned out superb....oo la la...
10-AUG-2010
Thai Style Crispy Fish
Ingredients: 1 soala[ fosj 600g (I used whatever there was in the freezer :D but after deep frying the flesh shrunk...not much meat left...). 1/2 ts salt, dash of corn flour, 2 cups oil for deep-frying, 1 Japanese cucmber, sliced (you may choose to obmit which I did coz I didn't have it with me at that time).
Sauce(mixed) 2 tb sugar, 2 tb lime juice (I used 3 limes), 3 tb fish sauce, 1 red chilli, shredded, 2 onions shredded (yes don't cut down..the onions is really yummy...I swear honestly), 2 chilli padi, chopped, 1 stalk coriendar leaves, chopped (I left this one out as I didn't have the supply)
Method: Wash the fish, drain and rub with salk, Coat with corn flour and deep-fry in hot oil until golden brown and crispy, Dish and drain. Line sliced cucumber onto a servin platter and put fried fish on top. Pour sauce over the fish and serve. (I mixed the sauce and the chilli/onions to give it a good mix....)
Voila..I suppose you can use the sauce also for deep-fried spare ribs/pork...should taste just as good or any other meat like chicken or even prawn fritters....just try...
09-AUG-2010
Deep-Fried Pandan Chicken
Ingredients: 2 chicken whole legs, cut each into 6 pieces. 8 pieces pandan leaf, 8 bamboo sticks, 5 cups oil for deep-frying. Marindade: 2 shallots, removed skin, chopped. 1 ts salt, 1/2 ts curry powder, 1/2 ts sugar, 1/2 ts corn flour, 2 chilli padi, chopped.
Method: mix chicken with marinade and marinate for 3 hours. Tie chicken pieces with pandan leaves and secure with bamboo stick. Heat up oil for deep-grying, deep-fry chicken with high heat until golden brown. Deish and drain. Serve.
09-AUG-2010
Indonesian Curry Chicken
The recipe was for Indonesian curry prawns. I suppose it's ok to substitute with other type of meat. I think I didn't saute the paste long enough ....the paste still tasted a bit raw...nevertheless it's not bad.
Ingredients: 600g medium-sized prawns, 2 cups oil fo deep-frying.
Spice (ground): 3 shallots, 1 pip garlic, 6 red chillies, 2 stalks lemongrass, 5tb thick coconut milk, 200ml water.
Seasoning: 1/2 ts salt, 1/2 tb sugar, 1ts fish sauce, 2 tb dried shrimps, chopped, deep-fried until crispy, 2 peices kaffir lime leaf, shredded.
Method: Deep-fry prawnsin hot oil for 1/2 minute. Dish and drain. Leave 2 tb oil in wok, saute spice until gragrant. Add coconut milk, water and continue to cook for 2 mins until the sauce has thickened. Add fried prawns, seasoning and stir well. Dish onto a serving platter. Sprinkle dried shrimps and kaffir lime leaf on top and serve.
07-AUG-2010
Hakka Lo See Fun With Minced Meat
Recipe: Agnes Chang
Minced Meat: 2 tb oil, 1 tbs chopped shallots and garlic, 250g meat.
Seasoning: 1.tb fish sauce, 1 tb light soya sauce, 1tb oyster sauce, 1 ts sesame oil, 1/4 ts pepper, 1 ts dark soya sauce, 4 tb water
Ingredients: 200g bean sprouts, 500g rice pin noodles (lo see fun), 1tb fried shallot oil for mixing lo see fun, 2 stalks spring onion, diced, 2 tb fried shallots, 2 red chillies, sliced, mixed with 2 tbs light soya sauce.
Method:
Minced meat: Heat up oil, saute chopped shallots, and garlic until fragrant. Add in minced meat, seasoning and stir- fry until cooked. Taste and dish up.
Blanch bean sprout until just cooked. Dish up and drain.
Blanch lo see fun until hot. Dish up and drain. Add in 1 tb shallot oil and mix well.
Place lo see fun, bean sprout onto a serving bowl, add in minced meat and sprinkle spring onion, fried shallots on top. Serve hot with sliced red chillies.
05-AUG-2010
Green Curry Paste
I was craving for green curry after my trip back from Phuket....it tastes nice, not too spicy and sweet :D.....so I tried cooking it.....