Tag Archives: recipe

Chicken Drumsticks Stew

1, Heat a pan, add in 2 tsp oil.

2,When oil is hot, add in chicken drumstick. Mine chicken drumsticks are quite big, I used 3 of them, about 400g.

3, Fry chicken drumstick with low medium heat for a while till slightly golden brown.

4, Set chicken aside. Use the same pan, no need to wash it.

5, Add in chopped 1 onion, 4 cloves of garlic. Stir fry with low heat till onion turns translucent.

6, Add in chopped green chili. You can also choose bell pepper. I just like it to be a bit spicy. Stir fry till aromatic.

7, Add in 1 can of diced tomato, about 400g. Stir fry and simmer for 5 mins.

8, Add chicken into the pan. Pour in stock or water enough to cover all ingredients.

9, Add in 2 tsp sugar, a bit bay leaves. Bring to boil with high heat. Then reduce to low heat and simmer for 40 mins.

10, Off the lid and turn up the heat. Reduce the sauce a bit.

11, Season with salt.

The sauce goes with both rice and pasta.

Sweet Potato Cake Coconut Cake / Kueh

1, Boil 300g sweet potato till fully cooked.

2, Remove the peel and cut into small pieces.

3, Add them into blender with 200ml coconut milk. Blend till smooth.

4, Add paste into a bowl. Add in 2/3 cup tapioca flour, 1/2 cup corn flour, 100 ml water and 1 pinch salt. Whisk well.

5, Boil 300ml water with 1/2 cup sugar till sugar fully dissolved.

6, Add sugar water into the paste. Stir well.

7, Grease cake pan with oil. Pour paste into the pan. Steam over hot water for 15 mins.

8, In a bowl, mix 200g grated coconut with 1 pinch salt. Steam for 5 mins.

9, Cut steamed cake into smaller pieces and roll in coconut flakes.

粽子 Sticky Rice Dumplings With Red Bean Paste Filling

I’ve made zong zi before. This time, I decided to make some with red bean paste filling.

Main ingredients:

big bamboo leaves

sticky rice

red bean paste

kitchen twine

Bamboo leaves should be soaked in water overnight. Cut off the leaf stalk before wrapping. Sticky rice should also be soaked for hours, I usually soak them overnight.

Use bamboo leaves (1 or 2 ) to make a funnel shape at one end. Add into 1 or 2  tbsp rice, then add in red bean paste as many as you want. 🙂 Top with another 1 tbsp rice. Cover it with the rest bamboo leaf and wrap with twine.

Boil them in pressure cooker for 30mins.

Yum! 🙂

I also tried to use sago instead of sticky rice. If you use sago, better not cook them with pressure cooker, cos sago is much easier to cook.

But I like sticky rice more, sticky rice taste more chewy.

Min Chiang Kueh (Apam Pancakes/ 面煎粿/曼煎糕)

Ingredients:

Flour 1 cup

Baking soda 1/2 tsp

Instant Yeast 1/2 tsp

Sugar 2 tablespoon

Egg 1

Water 3/4 cup

Mix all the above ingredients in a bowl. Then cover with plastic wrap and let it rest for 30-40 mins.

For the filling:

Pan-toasted white sesame 1/4 cup

ground peanut 1/2 cup

Sugar 20g

Mix them well in another bowl.

1, Heat a pan on stove. Grease it with oil. Scoop batter into the pan. tilt pan to spread the batter. Keep low heat. Cover the lid for 3-4 mins.

2, Sprinkle   ground peanut & sesame filling in it.

3, Cover the lid for another 2-3 mins.

4, Use a spatula to fold the pancake from one side to the other and press lightly.

I also made one with red bean paste filling.

Muah Chee 麻糍

Ingredients:

Glutinous rice flour 135g

tapioca flour 2 tbsp

water 220 ml

oil 2 tbsp

1, Mix everything in a big bowl. Whisk till very smooth.

2, pour the batter into a pan. Turn to low heat. Keep stirring, kneading and pressing for about 4 mins.

3, It will become a dough.

In another bowl, mix 50g ground peanut and 40g white sugar. Mix well.

Add Muah Chee dough into the ground peanut. Cut into small pieces and roll them to be covered with ground peanut.

 

Kueh Dadar

I’m so obsessed with Malay dessert recently. Today I tried to make Kueh Dadar.

Ingredients:

pandan leaves 40g

water 100ml

flour 100g

coconut milk 250ml

oil 1/2 tbsp

salt

egg 1

gula malaka 100g

coconut flakes (grated coconut) 250g

water 1 1/2 tbsp

Padan leaves knot

1, Cut pandan leaves into small pieces. Put them into blender with water. Blend till smooth.

2, Strain them to get pandan water 100ml.

3, In a big bowl, add in flour, pandan water, coconut milk, egg, oil  and 1 pinch salt. Whisk till the batter becomes smooth. Set aside for later use.

4, In a pan, add in gula malaka (finely chopped), coconut flakes, 1/4 tsp salt and 1 1/2 tbsp water, Also add in a pandan knot. Stir fry with low heat till they are fully mixed and turns brown color and moist.

5, Heat a pan, Brush it with oil. Use a ladle to scoop some batter and pour into the pan. Tilt the pan to spread the batter evenly.

6, Cook till the bottom side of crepe is done. and flip over to cook the other side for several more seconds.

7, Put the crepe on a plate. Add some coconut filling at one side. Wrap it by 3 sides and roll it to the other end.

Taste very nice!

Simple Yogurt Cake

Because all the ingredients I used are for 2 cakes. So please halve the ingredients if you only need to bake 1 cake.

Ingredients:

plain flour 330g

ground almond 60g

baking soda 2 tsp

baking powder 1 tsp

eggs 3 large ones

yogurt 360g

sugar 350g

vanilla 1 tsp

canola oil  1 cup

Preheat Oven to 180 Degree C.

1, Mix all the dry ingredients (flour, ground almond, baking soda, baking powder) in a big bowl.

2,In another bowl, beat in eggs. Whisk well.

3, Add in yogurt, mix well.

4,Add in sugar, oil and vanilla. Stir well before adding the new ingredient.

5, Add batter into the pan.

6, Into the oven for 40 mins. Remember to check with toothpick.

 

Chili Crab

Actually this dish is much simpler than it looks.

Ingredients:

mud crab 1 (mine is very small, about 300g)

garlic 5 cloves

red chili 6

dried red chili 3

shallot 4

ginger 3 slices

sugar 1 tbsp

salt 1/2 tsp

tomato sauce 2 tbsp

egg 1

water 1/2 cup hot

1, Make paste: put garlic, shallot, ginger, chili into blender. Blend till very fine paste.

2. Clean crab and cut into quarters. Dust crab with corn starch.

3, Heat 2 tbsp oil in a pan. Add in crab to fry a bit till red. Then set crab aside for later use.

4, Same pan, add in a little more oil. Fry the paste till aromatic.

5, Add in sugar, salt, and tomato sauce. Mix well.

6, Add in crab, give it a good stir.

7, Pour in hot water. Turn to low heat and simmer for 10 mins.

8, Beat 1 egg into a bowl. Add egg in while stirring.

9, Fry manto (steamed buns) till golden brown.

10, Garnish chili crab with cilantro and serve with fried manto.

Braised Pork with Water Bamboo Shoot

I don’t know the exact English name for this vegetable, cause it said water bamboo choot on the package. In Chinese, we call it 茭白 (jiao bai). And its texture is very similar to normal bamboo shoot.

1, Cut pork into cubes. Peel water bamboo shoot and also cut into chunks.

2, Heat a pan. Add in oil, sear the pork till slightly golden brown.

3, Add in water bamboo shoot, stir fry evenly for 2-3 mins.

4, Add in 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp sugar. Stir fry a bit.

5, Pour in hot water enough to cover all the ingredients. Simmer with low heat for 20 mins.

6, Reduce the sauce by high heat.

7, Garnish with chopped spring onion.

Pig Ear & Cucumber Salad

Pig ear taste very crunchy because it’s full of soft bone. In China, Many people like to make pig ear salad.

  1. Put pig ear into a pot, Add in several ginger slices, 1 tbsp cooking wine and 1 tbsp light soy sauce. Bring to boil with high heat. Then simmer with low heat for about 30 mins. Or until chopsticks can easily poke it through.
  2. Soak in cold water and drain. Let it cool down and cut into slices.
  3. Use the knife to hit the cucumber to pat it a bit flat. And cut into small chunks. Add into pig ear slices.
  4. Chop 4 cloves of garlic and a little ginger. If you want it to be spicy, you can also add in chopped chili.
  5. Heat a pan, add in 1 tbsp oil. Saute garlic and ginger till aromatic. Add in 1 tbsp light soy sauce, 1/2 tbsp oyster sauce, 1 tsp salt and 1 tsp sugar. Mix well.
  6. Pour sauce into the pig ear & cucumber. Give it a good stir.