Hi peeps !!!

I'll be back soon ... stay tuned =)

Yam Cheesecake (Or Nee Cheesecake) 24 Oct 2011 1:20 AM (13 years ago)

I love cheesecake. I just can't resist this sinful & yummy dessert from my diet :)

I first came across this yam cheesecake recipe in one of our local newspaper The Star last year. For my love & passion in baking, I straight cut down the article & keep the recipe until I found sometime to try it out few months back. I didn't snapped much picture & blogged about it then on my first bake. My kids they love it so much. I would like to thank Sherie Lee's for sharing her recipe of this Yam Cheesecake. The sour cream + coconut milk's topping was a great combination to this cheesecake. I'm loving it !!! I never taste a cheesecake with a truly asian touch & here it is.. hehe. I just love how all the flavors blends so well together :)

To cheesecake lovers out there, this is a must try recipe. Yeah, thumbs up from me!!

Recipe adapted from : Sherie Lee of maameemoomoo

Yam Cheesecake (Or Nee Cheesecake)

(Ideal for 8" cake)

Crust/Base

Oreo cookies - 150g (cream removed*)
Butter - 70g (melted)

Here you go:

Crushed & finely ground the oreo cookies. Pour the melted butter onto the ground cookies and toss well to coat the mixture with butter. Press into an even layer on the bottom of the cheesecake pan. Freeze for at least half an hour.

While freezing the base, proceed to make the filling of the cheesecake.

Filling/Cheesecake

500g cream cheese (room temperature)
120g castor sugar
2 1/2 eggs (I use 3)
150ml whipping cream
1/2 tsp salt
1 3/4 cup yam (peeled, cubed, steamed & pureed)
4-5 tbsp (steamed coarse yam chunks - if you prefer the bites of yam in the cake)*
few drops of purple coloring - optional*

What to do :

Beat cream cheese & sugar until creamy. Add eggs one at a time, mixing until it is just incorporated. Gradually add in whipping cream, alternate it with mashed yam & lastly add in salt.

Note: don't over mix because we want to incorporate as little air as possible to prevent cake from cracking *

Pour the cream cheese mixture on top of the freezed oreo base cake pan. Bake at 150c for 60 - 75 minutes or till the edge of the filling is set & center is slightly wobbly.

Topping

1 cup Sour Cream
2 tbsp sugar
1 1/2 coconut milk

Hand whisked together all the ingredients in a bowl. Mixed well & spread on top of the baked cheesecake. Bake 5 minutes at 150c.

Note: Gently whisk it to prevent air bubbles forming **

Cool cheesecake completely in pan on rack, 1-2 hours preferably

Cover cheesecake & chill in the fridge until cold for at least 4 hours or more. It is best to chill it over-night.

Note :

* Bake the cheesecake in water bath. If you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. Alternately, you can just slide in a tray filled with water just beneath the rack.

HAPPY BAKING !! ＾＾

Best Regards,

AMY ONG

Home-made Hainanese Chicken Rice (海南鸡飯) 22 Oct 2011 4:51 AM (13 years ago)

Ever since my beloved father passed-away I've been busy. Clean & rent out my parent's home. Now, it's my turn to take care of my mom. My father used to help me fetch my kids from tuition classes or school when I'm half-way baking or cooking but now no one is there to help me anymore :(

I'm sorry to readers who've leave me message. I've got 58 unanswered message in my message inbox and I just realized that I have abandoned this Cooking Crave blog for more than 6 months. I promised will go thru all the message & answer it one by one when I'm free. I'm so sorry for those who really have waited my reply.

From now on, I will try to make sometime to continue blogging and share my recipe with all of you. Thank you so much for being such a loyal follower of my blog. It really put a smile on my face & cheer up my day !! ~

Yeah, today I cooked chicken rice for lunch. There are 2 types of chicken rice available or sold at "kopitiam". Some chicken rice come with roasted chicken & boiled chicken. Normally I will have the roasted type when we dine outside.

For me, I still prefer the steamed chicken type when cook it myself at home. Less oily, juicier & it's very easy to prepare it. At least it won't messed up our kitchen, less work to clean all the oily stuff.. hehe. If you're chicken rice lover, do try this out ... I bet you'll fall in love with it ... haha !!! It smells heavenly too .. yums!!

Hainanese Steamed Chicken Rice Recipe

Ingredient for Rice :

4 cup thai fragrant rice

(can be replace with any type of rice of your choice)

chicken broth

(enough for rice cooking)

1 piece of ginger - about 2-3 inch size

(skinned & smashed)

8 gloves garlic

(lightly smashed with skin intact)

5 cardamom (buah pelaga)

1 cinnamon (kulit kayu manis)

- about 2 inch in size

5 cloves (bunga cengkih)

p.s : don't be greedy, too much of cardamom, cinnamon & cloves will ruin the taste of the rice, just add it accordingly.

6-8 pandan (screwpine) leaves

washed & tie into knot

some salt to taste

1 spoon of margarine

(for stir-frying)

How to cook:

Heat the wok & add in margarine, saute smashed ginger and garlic till fragrant.
Add in cardamom, cinnamon & cloves. Continue to saute till it is fragrant.
Add in washed rice and saute till rice is coated well with the oil.
Add salt to taste (about 3/4 teaspoon is enough).
Stir until it is well mixed.
Place the rice with all the ingredients - spices, ginger & garlic into rice cooker.
Add in the pandan (screwpine) leaves.
Add in chicken broth instead of your usual water.
Cook the rice as usual.

Ingredient for Chicken :

5 chicken drumstick with the upper thigh

(can use 1 whole kampung chicken)

1 tbsp light soy sauce

1 tbsp sesame oil

some pepper

5 gloves garlic

(skinned & chopped)

- stir-fried it with some oil - garlic oil for garnishing the cooked steamed chicken

some ginger

(skinned & sliced)

coriander leaves (daun ketumbar)

(for garnishing)

What to do :

Clean the chicken, remove the excessive fat and blood. Keep the skin intact.
Place the chicken into a metal plate. Sprinkled ginger slices on top of the chicken, add in soy sauce, sesame oil & pepper.
Place the chicken into the hot boiling pot or wok & steamed for about 35-40 mins. (make sure the water already boiling hot before put the chicken to steam)
In a small pan, heat some cooking out and saute the chopped garlic until it is golden brown. Remove the garlic together with the oil into a small bowl. Set aside.
After 40mins, remove the cooked chicken from the wok. Chopped the chicken into biting size and arrange it nicely into a plate.
Garnish it with garlic oil & chopped coriander leaves.

How to make Sauce for rice:

In a bowl, add 3-4 tbsp oyster sauce, 1/2 tbsp sugar & some soy sauce. Stir to mix before add in some chicken broth. If it is too salty, adjust by adding some sugar to taste. Bean paste, chillies, garlic & coriander leaves can be added too. As my kids they don't like all those ingredients, I didn't add it. (this is my lazy method of making sauce, you can always make your own sauce to eat it with the rice.. hehe)

Ingredient for Ginger Chili Sauce for chicken:

5-6 red chillies, stem & seeds removed

1 inch ginger

5-6 glove garlic, skinned

4-5 limes, juiced

6-7 tbsp chicken broth

What to do :

Blend all ingredients till smooth ... that's it !!

P/S : For the left over chicken broth, I add in some white radish & carrot, continue to boil it for few minutes. Here we have chicken rice served with a bowl of radish soup .. Just in case, you get choked when eating too fast .. hehehe

HAPPY COOKING

Amy Ong

Simple Stir-fry Lady Finger with Oyster Sauce 26 Mar 2011 8:07 AM (14 years ago)

A simple & easy dish that's very appetizing ... will share how to cook this soon !!

AMY

Salted Egg Yolk Chicken Breast 11 Jan 2011 7:41 AM (14 years ago)

I use to cook crabs & prawns with salted egg yolks. While browsing some of the cooking blog for new recipe, I stumbled across this recipe at Elin's blog. After gone thru the recipe and her yummy pictures I decided to try this recipe. Guess what, all my 3 kids they love it so much. For those who have kids at home shall try this yummy recipe :)

Salted Egg Yolk Chicken Recipe

I piece chicken breast - sliced into smaller pieces

some salt

pepper

1 egg white

tapioca starch

oil for deep frying

Seasoned chicken with salt and pepper and mix in egg white. Marinate for at least 30mins. Coat pieces of chicken with tapioca starch. Dust off extra starch and deep fry chicken pieces until golden and crispy. Set aside.

1 tbsp margarine (I use planta)

2 springs curry leaves, remove from stem, leaves only

1 or 2 bird’s eye chilli, sliced

3 salted egg yolks, steamed and mashed

2 tbsp or more evaporated milk

1 tsp cooking oil

1/3 tsp salt

½ tsp sugar

3 pips of chopped garlic

Heat wok, put in oil and butter. When butter has melted, add in chopped garlic, sliced chilli and curry leaves. Stir till it's fragrant, add in mashed egg yolks. Flatten the yolks and cook until it look bubbly and fragrant. Lower the heat, add milk, salt and sugar. Cook for a little while and put in chicken and toss until well coated.

HAPPY COOKING!!

AMY

Crispy Cashewnut Cookies 11 Jan 2011 5:48 AM (14 years ago)

In less than one month's time we'll be celebrating CNY. As usual I will bake some cookies & cakes for this special occasion. For the love of baking, I prefer to bake my own cookies to share with my family & friends. Here are my first batch of cookies baked by me - Crispy Cashewnut Cookies, one of the must have cookies for CNY. My kids they just love it so much. A very crispy & buttery taste cookies topped with cashewnut. Yummy!!

Crispy Cashewnut Cookies's Recipe
- adapted & editted from Agnes Chang's Baking Made Easy

Ingredients A:

240g butter/margarine (I use Golden Churn Butter)

100g castor sugar

1 egg yolk

1/2 tsp vanilla essence

1/2 tsp salt

Ingredients B (sifted):

350g plain flour

20g custard powder

Decoration:

100g cashewnuts, halved

1 egg, mixed with pinch of salt, beaten

Method:

Cream A till just combined. Mix in B to form into a pliable dough.
Place dough in between 2 sheets of plastic, roll into 1/2 cm thick. Cut into the shapes you preferred using a cookie cutter.
Place onto a baking tray lined with baking paper. Press a half cashewnut on top of cookies and glaze it with beaten egg.
Bake cookies in pre-heated oven at 180c for about 20mins till golden brown. Remove from oven.
Cool completely before storing.

p/s : The cookies are soft when it's still warm. Make sure it's completely cool before remove the cookies from the baking tray.

AMY

Happy New Year 2011 31 Dec 2010 7:00 AM (14 years ago)

Fried Chicken Wings 30 Dec 2010 9:04 AM (14 years ago)

more pics & will share the recipe soon :)

Chicken Congee 29 Nov 2010 1:55 AM (14 years ago)

Congee or Rice Porridge is boiled in more amount of water for a longer period until the rice breaks down and becomes a fairly thick white porridge. Some people will served congee as breakfast and is often eaten with fried bread sticks known as youtiao. Congee are served to the unwell as it is easier to digest and are one of the nutritious food for young infants.

Today, I'm going to share my Chicken Congee recipe here. My girl has been complained to me her toothache and not able to eat rice. She request me to cook her congee instead and she finished 5 bowls (*the bowl that I use in my pic) of congee just for her lunch. " Mommy, your congee are yummy!!!", I'm glad that she loves it so much. I seldom cook congee because I don't really love congee. I will only cook congee when I'm not feeling well (*touch wood!!!) hehe ... Anyway, for congee lovers out there .. do give it a try !! It's easy to prepare and very yummy :)

Ingredients :

2 cup rice

water for cooking congee 3 liter (more or less)

1 piece chicken breast

Average amount of chicken bones - for stock

5 - 6 dried scallops

1 carrot - sliced into smaller piece

1 tbsp "dong cai" - 东菜

small piece of ginger - smashed

Seasoning :

sesame oil

light soy sauce

some dark soy sauce - for color

pepper

***(adjust the seasoning to taste)

some green onion for garnishing

Wash & clean the chicken bones from fat & chicken blood.
When the water boiling add in the chicken breast & chicken bones for chicken stock (approx: 15-20mins)
Remove the cooked chicken breast & chicken bones from the stock.
Wash the rice & add into the chicken stock. Add in sliced carrots, scallops, "dong cai" & smashed ginger.
Increased the heat & bring the congee to boil (approx: 30mins)
When the congee starts to thicken. Lower the heat & continue cook till all the rice breaks & turn soft (*time depend on the congee texture preferred)
Season the congee to taste.
Serve warm with shredded chicken meat floss (*from the cooked chicken breast) & some green onions.

HAPPY COOKING ! :)

AMY

Banana & Cranberries Butter Cake 28 Nov 2010 3:17 AM (14 years ago)

I'm not a fan of banana fruit and I don't like to banana unless it was made into banana fritters, banana muffins or banana cakes. I've baked banana chiffon cake, banana muffins, banana bread before and I admit that I just can't get enough of bananas .. hehe!! I just like to try out other recipes that banana was used as the main ingredient. Today, while browsing thru some baking blogs online.. I came through this "Banana Walnut Butter Cake" recipe from My Sweet Hut. Cynthia's Blog banana cake recipe required 100gm finely grind untoasted walnut, since I didn't have grind walnut in my pantry I just replace it with 100gm of self raising flour. I add dried cranberries in it for extra berries flavor to my liking. I really love the texture of this banana cake, it's really soft - very buttery taste - not oily at all and I love the sweet banana's aroma all over my house at the time I baked it in the oven :) Below are the recipe of the cake which I've slight edit to suit my taste buds and easier way method of preparing it - Have a look at the ingredient & start bake one now !!! - - ->>>

Ingredients needed :

230gm butter (room temperature)

2 tbsp honey (can omit this if don't have honey at home)

1/2 tsp vanilla essence

4 large eggs (room temperature)

150gm castor sugar

270gm self-raising flour

1/4 tsp bicarbonate of soda

1/4 tsp salt

(shift the 3 ingredients - flour/bicarbonate of soda/salt together)

240gm ripe bananas (mashed)

2 tbsp of dried cranberries

The original recipe in Cynthia's Blog requires whisk eggs & sugar in another mixing bowl. I skipped this step and just mixing all the ingredients the traditional butter cake way. Surprisingly, the cake turn out soft and moist with the simple method I use :)

How I bake this cake :

Preheat oven at 170c. Lined the base of two 8"x3" loaf pan or 7" square pan with baking paper (Do not grease the side)
Cream butter, honey & vanilla essence until pale & creamy. Add in sugar and beat till it's fluffy.
Add in egg one at a time. Slowly beat till it's well mixed. (*Crack the eggs in a bowl first before add into the butter mixture)
Fold in 1/2 portion of the sifted dry ingredients (flour+soda+salt) to combined before fold in the mashed bananas. Followed by the remaining dry ingredients, dried cranberries & mixed till well combined.
Pour batter into lined baking pan and bake in a preheated oven for 50mins or until the skewer inserted in the middle of the cake came out clean.
Leave to cool on the baking rack before un-mould it and cut.

HAPPY BAKING!!!

AMY

Moist Chocolate Cupcakes - A MUST TRY !! 16 Nov 2010 9:59 PM (14 years ago)

It has been a while since I last bake anything. My beloved father passed-away suddenly and left me with some stuff follow up and my mom are now staying with me. All this while, when I spent my time baking, my father are the one who help me to fetch my kids to & from school and I can just concentrate on my baking work. Now, I really have to planned for the time and make sure the whole process of baking can be done on time or it will ruined everything I do.. hehe ~

I really miss the time when I can just bake anything I want without worrying that I have to fetch my kids ... I miss my dad a lot, he was such a good daddy & helps me whenever I need a helping hand. Since the school holiday have started, I can now steal some of my time to starts baking again... I think I will soon get addicted to baking again hahaha.. Once started, don't feel like stop it!! Today, I bake some moist chocolate cupcakes. My kids they love chocolate cupcakes so much. I already have few recipes on Moist Chocolate Cakes and this time I'm going to try the recipe I got from Ann Journal - what attracts me is the word "A MUST TRY!! " so, why not try it out?? lol ...

Did all of you notice that my cupcakes look so odd? The batter spilled all over the paper liners?? Actually this recipes will make 18 cupcakes, I only filled it into 12 paper liners and I filled it too full for the reason I don't want to waste the remaining cake batter. Lesson learned - do not fill your cup too full or it's end up the odd looking cupcakes like mine ... hehe!! But, it still taste extremely yummy, cake are soft and moist with chocolatey aroma. Not too bad ya?? haha

Ingredients: (Makes 18 cupcakes)

100g butter, softened

200g castor sugar

2 eggs

3/4tsp vanilla essence

1/2 cup milk (125ml)

1 tsp baking soda

1/2 cup hot boiling water (mix with 1tsp Nescafe Instant Coffee Powder)

190g flour

1/4 salt

3tsp baking powder

40g cocoa powder

Method :

Sift flour, salt, baking powder and cocoa powder in a big bowl. Dissolve baking soda in milk.
Cream butter and sugar until light. Add in vanilla essence and eggs, continue beating.
Add in the rest of the ingredients (milk, coffee liquid and the sifted flour mixture) Beat till it's smooth.
Spoon batter into greased paper liners 3/4 full.
Bake in a preheated oven at 160c for about 20mins or until the skewer inserted to the center of the cake comes out clean.
Leave it to cool on rack before icing.
Decorate with whatever type of your preference icing or dust lightly with icing sugar.
It's best to chill first before consumed the cupcakes.

Look at my odd shapes chocolate cupcakes ... although it's odd but taste extremely YUMMY!!

HAPPY BAKING !:)

AMY

Home-made Meat+Prawn Balls & Tofu Seaweed Soup 16 Nov 2010 10:05 AM (14 years ago)

My kids they love soup very much and this Tofu Seaweed Soup with home-made meat + prawn balls are one of their favorite. Recently, it has been raining everyday and I like to have a bowl of hot soup at this period of time. I can finished one small bowl of rice with just this soup alone.

This soup are very easy to prepare Unlike most chinese soup which require a longer time to simmer, the actual cooking time of this soup is under 15 minutes. Just get all the ingredients ready and boil the whole things together before season it with some salt & pepper. Yeah, the soup are ready to be serve !!

Ingredients :

1.5 liter water

1 piece of 20cm diameter dried seaweed (紫菜) - cut into smaller pieces

300gm pork belly - minced

200gm shrimp - un-shell & minced

3 tubes of japanese egg tofu - sliced into smaller piece

1 Knorr Ikan Bilis cube - optional

Marinade ingredients (A)

1.5 tbsp light soy sauce
1.5 tbsp corn starch
1.5 tsp Chinese cooking wine
1 tbsp sesame oil

1 egg white
dash of white pepper

Methods:

Marinade the minced pork & shrimp with ingredients (A) for 30mins. Shape it into individual meat balls (each about 1 tbsp size). Set aside.
Bring water to boil, add in the Knorr Ikan Bilis cube (if available). Add in the meat balls one at a time and make sure they are not stick together. Let it cook for 3 mins.
Rinse the seaweed on running tap water before add it into the soup, cook for a few second.
Lastly, place in the egg tofu and turn off the heat.
Season it with some salt & pepper to taste.
Garnish it with some green onion & serve warm.

AMY

Simmered Pork Belly in Dark Soy-Sauce with Boiled Eggs (Non Halal) 16 Nov 2010 10:01 AM (14 years ago)

I grown up eating "Tau Yu Bak" - this is how we call this dishes in "Hokkien" dialect. My late granny from my father's side used to cook this for us (my bro & me) when we are young. Normally this dish are cook in bigger portion. My granny love to add hard boiled eggs in the thicken "Tau Yu" (dark soy sauce) for us. The left over of this dish will be keep refrigerated and to be consumed again the next day. This dish taste even better when kept over-night and it is yummy when eaten with sambal belacan. Today, this dish are my kid's favorite. They love the hard-boiled eggs in it and each time when I cook it, I will add more eggs for them. I omit the chinese mushroom in this recipe as my kids they don't like it.

Ingredients:

500gm pork belly with skin (cut into pieces)
15gm chinese mushrooms (soaked, cleaned - squeeze till it is dry)
2 nos star anise - 八角
4 garlic cloves with skin (flatten)
1 liter water

Seasoning:

1 1/2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp "Shaoxing" cooking wine
2 tbsp dark soy sauce
1 tsp sugar

dash of pepper
salt to taste

6 hard-boiled eggs

Method:

Marinade the pork belly pieces with the seasoning for at least 30mins.
Heat up 3 tbsp oil, fragrant garlic cloves until golden in color. Add in star anises, stir-fry briskly until aromatic.
Add in the marinade pork belly pieces, stir well until the color of the pork changes. Add in mushrooms pieces and water, bring it to boil.
Cover up, lower the heat and simmer for 1 hour until the gravy is thicken. Add in hard-boiled eggs.
Season it with some pepper & salt to taste. Dish up, serve hot.

AMY

Chinese Herbs Soup 16 Nov 2010 9:58 AM (14 years ago)

AMY

Curry Prawn & Lady Fingers 16 Nov 2010 9:54 AM (14 years ago)

Will post the recipe soon.. !

AMY

Stir-fry Baby Kailan with Prawns 16 Nov 2010 9:51 AM (14 years ago)

Watercress Soup (西洋菜汤) 16 Nov 2010 9:49 AM (14 years ago)

Stir-fried Squid In Dark Soy Sauce 16 Nov 2010 9:45 AM (14 years ago)

My mom's signature dish - Squid In Dark Soy Sauce is our favorite. We don't take squid quite often. Once a while mom will pamper us with her tasty squid dishes. This Squid In Dark Soy Sauce are one of the must have dishes when it come to the festive seasons like CNY. Now, my son too enjoy this dishes very much :)

Ingredients:

10 medium-sized squids

Marinate:

Dark soy sauce

Light say sauce

Sugar

White pepper powder

Garlic (minced)

Oil for stir-frying

Method:

Marinade the cleaned squids with dark soy sauce, light say sauce, sugar and white pepper powder for at least 30mins.
Heat the wok with some oil and add in the minced garlic. Cook till the garlic turn golden in color.
Add in the marinade squids, fried till cooked and the sauce thickening.

H.A.P.P.Y. . .C.O.O.K.I.N.G. . ! . ! . !

AMY

Old Cucumber Soup - 老黄瓜汤 16 Nov 2010 9:44 AM (14 years ago)

My family members, especially my 3 kids they all love soup. I think the best way to make sure we drink enough water everyday is by boiling some nutritious soup. This"Old Cucumber Soup" are one of my favorite ... If you haven't try this before, please go to HERE for the recipe of this yummy soup :)

HAPPY COOKING !!!

AMY

Bitter Gourd Omelette 16 Nov 2010 7:06 AM (14 years ago)

Bitter Gourd/Bitter Melon are one of my favorite but non of my 3 kids enjoy it. Sometimes, I will just cook it and share it with my mother. We both love bitter gourd - bitter gourd omelette, stir-fry it with roasted pork or chicken meat & black bean paste. I love bitter gourd soup too which can help to reduce our body heat. There are 2 types of bitter gourd, one are the smaller in size, the darker green color which is very much bitter. It was use by the diabetic people to make it into juices and the other one are bigger in size where most people use it for cooking. Always choose the ripe bitter gourd as it will taste less bitter, choose the bitter gourd which has bigger bumps and pale in color - that's the ripe one !!

Ingredients:

1 medium bitter gourd - cut into half and remove the seeds.

1 tsp salt (for marinade the bitter gourd)

5 large eggs - beat lightly

1 clove garlic chopped

salt and pepper to taste

oil for frying

Method:

Wash the halves bitter gourd. Slices the bitter gourd thinly and marinade it with 1 tsp of salt. Set aside for at least 10 minutes.

Squeeze the marinated sliced bittergourd, to remove as much liquid as possible.

Wash the bittergourd under tap water and drain dry.

Heat wok with 2 tbsp oil. Add in the chopped garlic, stir-fry until it become golden color.

Add in the sliced bitter gourd and continue to stir-fry it until the bitter gourd is soft & cooked.

Add salt and pepper to taste into the beaten eggs. Stir to mix it throughly.

Pour eggs over bittergourd and fry until the eggs are set and golden brown.

Serve hot with steamed rice/porridge.

How do you all like bitter gourd?? or any of your don't like it?? Please share with me more recipes on bitter gourd, would love to try it !!

Wish all my blog readers ... SELAMAT HARI RAYA AIDILADHA & HAPPY HOLIDAY !!

AMY

Taugeh With Beancurd & Salted-Fish 10 Sep 2010 6:29 AM (14 years ago)

AMY

开胃汤 . . . 10 Sep 2010 6:20 AM (14 years ago)

AMY

Stir-Fried Potatoes & Chicken Breast 10 Sep 2010 5:25 AM (14 years ago)

Each time when I ran out of idea on what to cook for my 3 little monkeys at home. I'll came out with this simple and yummy dishes like this. I just cook it with what available and it turn out great. My kids they just love it... the ingredients used are just potatoes, chicken breast meat & some ginger. Seasoned it with some dark soy sauce, light soy sauce, sugar & pepper. It's just that simple !! :P

Ingredients :

1 medium piece of chicken breast (sliced into thin slices)

5 - 6 potatoes (peel it's skin & cut into smaller pieces)

some ginger (cut into thin stripes)

Seasoning :

Dark soy sauce

Light soy sauce

Sugar

Pepper

Salt (please omit this if dish taste salty already)

some sesame oil for stir-frying (can replace it with cooking oil)

Method:

Heat wok with sesame oil and add in the ginger strips. Stir-fried till it's golden brown.
Add in sliced chicken breast, stir-fry it for a little while before add in the potatoes.
Seasoned it with dark soy sauce & light soy sauce.
Add in about half cup of warm water and cover up the wok. Lower the heat & let it simmered for about 5 mins or till the potatoes turn soft.
Cook till the sauce thickened. Season it with some sugar, pepper & some salt if it's not salty enough.
Serve hot with steamed rice or bread.

AMY

Acar Hu -"阿扎鱼"(Acar Fish) 20 Aug 2010 6:33 AM (14 years ago)

"阿扎鱼" or Acar Hu (pickled fish in turmeric vinegar sauce) My favourite fish since childhood days :) I can finished 2 plate of rice with just this one dish. A dish that's very easy to prepare and cook. This dish taste even better if we keep it overnight. YUMMY!!

Ingredients needed:

(A)

500g Ikan Kembung (or any other type of fish) - cleaned

1 tbsp turmeric powder

1 tsp salt

enough oil for deep-frying

(B)

100g fresh turmeric (shredded)

50g ginger (shredded)

(C)

300ml white rice vinegar

100ml water

6tbsp sugar (or to taste)

(D)

10 or more pips garlic (removed skin and sliced)

3 red chillies (sliced) - optional, for decoration purpose

3 green chillies (sliced) - "

6 - 8 small spicy chillies (if u prefer it a bit spicy)

2tbsp white sesame seeds (toasted) - optional

METHOD:

(A): Rub fish with turmeric powder, salt and marinate it for 1 hour. Heat up oil for deep-frying. Deep-fry the fish until crispy. Dish and drain.
(B): Leave about 3tbsp oil in wok, saute shredded ginger, turmeric until fragrant. Remove from heat and leave to cool.
(C): Cook all ingredients into saucepan until boiled. Remove from heat and leave to cool.
(D): Blanch all ingredients D in boiling water for about 1/2min. Dish and drain.
Mix A,B,C and D, leave aside for at least 5 hours or overnight. Sprinkles toasted sesame seeds on top and serve.

Tips to share: Prepare B & C one day ahead so that they are totally cool before adding in fish and D. The dish can be kept longer this way.

Out of idea on what to cook??? TRY THIS OUT!

HAPPY COOKING!

AMY

Penang Hokkien Mee - Har Mee 6 Aug 2010 11:12 PM (14 years ago)

Penang Hokkien Mee or "虾面" are one of my favourite hawkers' food. We can easily buy & eat this yummy noodles here at any kopitiam or place that sells hawker food. I didn't cook this often unless there are guest or friends come to visit me at home until one day I chatted with a friend of mine in Facebook who stays in USA. He can't get to eat nice "虾面" there, even those he can get at Malaysian Restaurant there tasted not as nice as the one in Malaysia. I promised to share my recipe here and for those who stays oversea can maybe try this out :)

I followed the recipe from "Penang Nyonya A-Ma Secret Recipes" by Chef Plilip Yoong and edit it to suit my taste buds...

Ingredients:

PRAWN SOUP:

1.5kg medium size prawns (washed before we removed it's shell, keep it for soup)

3tbsp oil or lesser

2tbsp chopped garlic

2tbsp chopped shallot

2500ml water

(A)

300g pork's bone

300g pork ribs

1/2tbsp peppercorns (crushed)

(B) - pounded/blend together

25g dried chillies (soaked for 10mins, use less if you can't take it too spicy)

150g shallots (removed skin)

75g garlic

1cm belacan

3tbsp oil

some salt to taste

SEASONING

30g rock sugar

some salt to taste

600g yellow mee

200g mee hoon

300g bean sprouts

300g kangkung

some fried shallots

3 hard boiled eggs (shelled and cut into wedges)

Chilli Sauce For Serving (mixed)

150g chilli boh

75g minced garlic

1/2 tsp salt

1 tbsp white rice vinegar

50ml boiling water

METHOD:

Prepare the soup: Heat up 3 tbsp oil in a work, saute chopped garlic and shallot until fragrant. Add prawn shell and continue to fry at low heat until it's dry and aromatic. Pour in water, add in ingredients A and bring to boil. Simmer at medium low heat for 30 minutes.
Heat up 3 tbsp oil, saute pounded B until it's fragrant. Add some salt to taste. Leave about 1 tbsp chilli paste in the wok, transfer the rest into boiling soup. Simmer the soup for another 20 minutes. Strain the soup to another pot. Add in seasoning and taste it.
Stir-fry the prawns in chilli paste until cooked. Dish up and set aside.
Blanch yellow mee, mee hoon, bean sprouts, kangkung in boiling water seperately.
To assembling the "虾面": Put some mee, meehoon, bean sprouts and kangkung into a serving bowl. Arrange ribs, prawns, eggs on top. Pour boiling soup over and sprinkle with fried shallots. Serve with chilli sauce.

HAPPY COOKING!

Wish all of you have a nice day!!

AMY ONG

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