Wednesday, June 29, 2016

Malaysian Chicken Satay With Peanut Sauce 马来西亚鸡肉沙爹

Finally, hubby has discharged from hospital on last Sunday afternoon. He's able to celebrate Father's Day at home with all of us. It's such a blessing that he is well now. However, he still need to attend one whole year of monthly check up. Just to make sure that he's totally clear from malaria parasite. For the celebration, I made everyone's favourite .... the Malaysian satay. I actually prepared the meat two days ahead. The meat is much tastier when you've enough time to infuse the flavouring. If you're a carnivore, try using pork meat or beef which is highly recommended. >o<

I have to thank this site for sharing such beautiful recipe, especially the peanut sauce. Absolutely, stunning ! However, I have to go without the grill. I used the oven instead. So, here's what I did.

Ingredients for chicken satay :
500gm  deboned chicken meat
50 pieces bamboo skewer, soaked for an hour before used

Ingredients for blended paste :
5  shallots
4  garlic cloves
2cm  galangal/blue ginger
2 cm  ginger
2 cm  fresh turmeric
2 stalk lemongrass, thinly sliced
2  TB brown sugar
1 tspn  salt
1 TB  cooking oil
(Blend all ingredients into smooth paste)

**Toasted ingredients : 1 TB  cumin powder, 1 TB  fennel powder, 1-1/2 TB  coriander powder


Method :
(1) cut chicken meat into small chunks and set aside.
(2) mix together blended paste and toasted mixed spice till well cooperated.
(3) now, marinade chicken meat with blended paste mixture and keep refrigerated overnight.
(4) thread about 3 pieces of meat onto each bamboo skewers and its all ready to go for grilling.
(5) or bake at preheated oven 220'C till brown, baste & brush the meat with oil mixture once awhile and flip the meat on and off making sure the meat is totally cooked.

Ingredients for brushing oil mixture :
1  candlenut, finely pounded
1 TB  brown sugar
1 TB  hot water
2 TB cooking oil
1 lemongrass, for brushing with the head pounded
(combine all ingredients and mix well)


Ingredients for Satay Sauce :
250gm  toasted peanut, skinned & pound to rough powder form
1/2 cup brown sugar
1/2 cup  thick coconut milk
1/2 cup  cooking oil
salt to taste
30gm  asam jawa paste/tamarind, soaked in 1-1/2 cup boiling water

Ingredients for blended paste :
2   candlenuts, pounded
3   shallots
1   large onion
2   garlic
13 dried chilies, cut & soaked till soft
2cm  galangal, sliced
2   lemongrass, thinly sliced
20gm  dried shrimp, soaked
1/2 tspn  cumin powder, toasted
1/2 tspn  coriander powder, toasted
(blend all ingredients into smooth paste)

Method :
(1) preheat wok or sauce pan with 1 cup cooking oil, stir in blended paste and cook over medium heat till fragrant (takes about 15 minutes). Stir gradually.
(2) next, add in toasted ground peanut and continue cooking for another 5 minutes.
(3) strain asam juice and discharge the seeds.
(4) stir together asam juice, coconut milk, salt & sugar and continue cooking till mixture turns thick. Add in extra water if possible.
(5) finally, off the heat and set aside. However, its best to serve it hot with satay.

The meat doesn't look as glossy due to the usage of oven and also lack of chicken skin. However, it is as tasty ever !

Just how could you resist such serving !!!  Especially with the peanut sauce.
Hope you guys are having a fabulous week ahead. Enjoy & have fun !

Sunday, June 26, 2016

Jewish Potato Latkes 犹太民族的马铃薯饼

For the past two weeks, I hardly have time to prepare meal and yet still have to cook something nice for the kids and hubby who is still in the hospital. He is fine ! Just that the doctor won't allow him to discharge, unless his blood test shown malaria negative continuously 3 days in a roll. Hopefully, he'll be able to come home tonight to celebrate Father's Day !  During this moment, I really need something fast and simple to prepare. And immediately potato latkes floated up in my mind. OK, I'm going to work on that. Latkes is very popular in the European countries and Middle East as well. Latkes is actually potato pancakes and its the traditional Jewish food. It is usually eaten on traditional festive holidays, for example Hanukkah.

This is an easy bitsy simple dish and I pretty sure everyone will love it.

Ingredients :
5 large potatoes, thinly grated
salt & pepper to taste
1 tspn  vegetable granule
2 eggs, beaten
3 TB  all purpose flour

Method :
(1) combine all ingredients and mix well.
(2) preheat frying pan with 2 TB cooking oil, spread 2 TB potato mixture onto frying pan to form a disk like shape, once its ready.
(3) let the potato pancake cook over medium heat till golden brown then flip it over and continue cooking till brown as well.
(4) when done, sprinkle a pinch of salt before serving.

Add a little more cooking oil if you want them really brown.

Gosh, my kids fallen in love with these latkes immediately. So do I ! You may add in some sliced onion as your personal preference but I omitted it. I definitely will make another batch soon. >o< Yumm...Yummm...
Happy weekend and enjoy your day !

Friday, June 24, 2016

BBQ Marmite Chicken Wings 妈蜜烤鸡翅膀

 
I've been extremely busy for the past two weeks cause hubby has admitted to hospital due to malaria fever. He is fine now. However, the doctor still won't allow him to discharge cause he is still a carrier..... malaria positive !  Need to be malaria negative or zero before the doctor allowed him to leave. They want to make sure that the malaria parasite won't transfer to others (through mosquito bite) especially his family members, neighbours or nearby friends. And here's some info regarding MALARIA FEVER.

Since I have a busy schedule routine, I'm still hoping to plan the meal for both hubby & the kids at the same time. I want something simple and easy to manage. So, I guess baking should be the best way. And here I have prepared the marmite chicken wings. Actually, I personally don't really like taking marmite. However, it changed my mind immediately when marmite prepared in a different way. So, here's what I did.

Ingredients :
6 pieces  chicken wings
salt & pepper to taste
2 TB  shao xing wine
1/2 TB light soy sauce
2 tspn  tapioca starch
1 TB  vegetarian oyster sauce
1 TB  marmite / vegemite
1 TB  brown sugar
2 tspn  sesame oil

Method :
(1) marinade chicken wing with salt & pepper then set aside to rest for 10 minutes.
(2) in a different bowl, beat together shao xing wine, soy sauce, marmite and tapioca starch till well cooperated, then stir in oyster sauce, brown sugar and sesame oil till well mixed.
(3) now, marinade chicken wings with the seasoning mixture then keep refrigerated for at least one hour.

(4)  when ready, insert skewer or bamboo stick into chicken wings and bake at preheated oven at 195'C till cooked. Flip chicken wings on & off till its turned golden brown. If possible, brush on the remaining marinade sauce to chicken wings on & off.

Truly satisfying ! Love how the colour turns out. Absolutely gorgeous. My boy finished most of them.>o<

Monday, June 20, 2016

Kuih Pulut Sekaya Terengganu 登嘉楼斯里咖椰娘惹糕点


Among all the kuih-muih of the East, kuih pulut sekaya is quite popular in Terengganu. It looks like seri muka. But unlike seri muka from the West which is smooth, pulut sekaya has rough surface and  the custard layer has to be puff up and collapse. Leaving the custard with plenty of tiny air bubbles and a wavy surface. And no doubt, this is the signature look of kuih pulut sekaya from the East coast of Malaysia.

The kuih turns out exactly what I wanted, packed full of tiny air bubbles and the surface absolutely gorgeous as described. And I BINGO it again !

Ingredients for top egg custard layer :
5 large eggs
200ml  thick coconut milk
100gm  palm sugar/jaggery sugar, chopped
2 TB  water
1 pandanus leaf
1 TB  all purpose flour/rice flour (for gluten-free)

Method :
(1) combine palm sugar, pandan leaf and water into a sauce pot and cook it over low till sugar dissolved completely.
(2) discharged the leaf, then beat in coconut milk & flour till everything well mixed.
(3) next, stir in eggs and whisk till everything well cooperated.
(4) finally, strain mixture.with a sieve and set a side.


And here's the preparation for the bottom layer rice.

Ingredients for bottom layer rice :
250gm   glutinous rice, soaked for 2 hours
100ml   thick coconut milk
100ml   water
1 TB   sugar
3/4 tspn   salt

Method  :
(1) drain glutinous rice then place it to a 7" tray lined with banana leaf. Do not add in water.
(2) steam over high heat for about 10 minutes then add in 1/2 of the coconut milk mixture and steam for another 10 minutes over high heat. Make sure the water lever of the steamer not drying up.
(3) now remove tray from steamer and add in the remaining coconut milk mixture.
(4) when done, flatten the hot rice with something flat or pressing gadget till rice nicely hold together.
(5) now, place the rice tray back to the steamer and pour in the egg mixture. Immediately, cover the lid and steam for 30 minutes over high heat. Make sure it is high heat so that the rice set quickly. This is to prevent the custard layer seep into rice layer.
(6) once its ready, remove tray from steamed and leave to cool completely before slicing it with a plastic cutter.

This is how exactly the cake looks like after steamed. Puff up and collapsed !

I love how the custard layer turns out as well, the tiny bubbles look exactly as required. And the texture is superb. Springy and kaya like aroma ! Hope you guys will have a fabulous week ahead. Have fun !

Thursday, June 16, 2016

Ayam Pachok Terengganu 登嘉楼风味的娘惹烤鸡

Ayam pachok is one of the many popular food which came from the East coast of Malaysia, other than nasi kerabu, sata panggang, roti paung & etc. I remember a couple years back, there's a magazine did make an introduction about the Peranakans (baba & nyonya) of the East. It is said the nyonya food preparations of the East is slightly different from the West. The East coast recipe is more to Malay infusion compare to the West. And this is one of the recipe recommended by Mdm Choon Bee from the Madam Bee's Kitchen.


This ayam pachok is more or less similar to ayam percik except omit the usage of galangal, ginger, lemongrass & garlic on its basic seasoning gravy. But still its added in a plentiful mixture of spices.


This recipe is best to prepare and marinade the meat one day before especially when you've guests coming over.

Ingredients :
3 whole chicken leg including thigh, deboned
salt & pepper to taste
8-9 bamboo sticks, soaked for 30 minutes before used

Method :   Wash and clean up the bamboo sticks then set aside. Now, cut chicken meat into big chunks and then thread about 4-5 pieces of meat on each bamboo stick till everything completed. Then keep refrigerated.


Ingredients for seasoning paste :
20 dried red chilies, halved & soaked for an hour or till soft
1 large onion, sliced
4 shallots,  skinned & sliced
water for blending
1 tspn  cumin powder
1 tspn  coriander powder
1 tspn  fennel powder
1  small cinnamon stick
2 star anise
3 cardamom seeds
3 cloves
250ml  thick coconut milk
1 tspn  salt
1 tspn  vegetable granules
3 TB  brown sugar

Method :
(1)  drain soaked chilies and rinse for a couple of times till seeds are gone.
(2)  place together chilies, onion, shallots & add in some water to blend into paste by using a electrical blender.
(3)  when done, place mixture to a bowl & stir in cumin powder, coriander powder, fennel powder, salt, vegetable granules & brown sugar then mix well.
(4) now, preheat a wok or frying pan with 1/2 cup of cooking oil then add in cinnamon stick, star anise, cardamon seeds & cloves, saute till fragrant.
(5) next, place in the blended paste and cook over medium heat for 5 minutes then stir in coconut milk and continue cooking till mixture turned thick.
(6) when done, cool before marinade to chicken meat.

When ready, marinade chicken meat with 2/3 of the cooked seasoning paste and set aside to rest for an hour or overnight which is the best. Finally, line threaded meat to baking tray which preferably with a steel rack or something to support the meat from touching the baking tray. Finally, bake at preheated oven for about an hour, at 195-200'C or till the meat is juicy brown.

This is highly recommended ! Brush baked chicken with the remaining seasoning paste in every 20 minutes and flip the chicken meat on & off at the same time as well. You may use aluminum foil for lining but I prefer to use banana leaf since I have plenty of them nearby. Banana will produce a very interesting aroma through cooking, grilling, steam & even baking.

 
My boy spotted it and kept asking me if he can have them now !  "Of course, NO ! Its for dinner."  He ate till the very last one of them during dinner time. And not forgetting to lick his fingers at the same time. haha..... Well, do I need to say more ! Hope you guys will love it too. Enjoy & have a wonderful day.

Monday, June 13, 2016

Savory Red Beans Meatless Zongzi @ Rice Dumpling 家翁的传统红豆咸粽

 
I managed to make these dumplings on last Thurday, on Dumpling Festival day ! As hubby & I don't really like meat in our dumplings, so I decided to make my own. Hubby also craving for my father in law homemade dumpling. Its been two years now, since my father in law passing. According to the Chinese tradition, we are not allow to make dumplings or any other new year goodies for the first year after the older family member passing. I am glad its all over now and hubby can finally enjoy the traditional dumpling passing down by his father. I didn't actually learned the recipe from my father in law, its hubby sibling who told me the usage of ingredients. And BINGO !

I made two kilos of glutinous rice that day. One kilo rice without the five spice flavouring and the other one with five spice flavouring. Both hubby and I, neither of us like dark soy sauce rice dumplings. Rice with dark soy sauce normally represent the Hokkien cause its the tradition passing down from their ancestors.

The result is overwhelming ! Love them so much. And here's what I did.

The following recipe is for 20-25 dumplings depend on sizes.

(This ingredient need to be prepared one day before as suggested.)
Ingredients for savory red beans fillings :
300gm  red beans, soaked for 2 hours
water for boiling
1 cup cooking oil
30gm  dried shrimps, soaked
2 TB  chopped garlic
1 tspn  salt
1 tspn  vegetarian granules
1 tspn  5 spice powder

Method : 
(1) wash soaked red beans then drained, place red bean to a big pot then add in water and bring it to boil.
(2) let red bean boil for about 30 minutes over high heat or till soft.
(3) when done, drain red beans and set aside to cool.
(4) now, you may either mashed red bean with hands or gadget to form rough paste
(5) next, drained dried shrimps and preheat a frying pan with cooking oil.
(6) saute garlic and dried shrimps till fragrant then add in red bean paste, stir continuously over low heat.
(7) now, add in 5 spice powder, salt & granules and mix till well cooperated.
(8) then off the heat and leave to cool for storage.

(This ingredient need to be prepared one day before as well)
Ingredients for mushroom & walnut fillings :
150gm   dried chestnut, soaked 2 hours
80gm   dried mushroom, soaked till soft
2 TB  chopped garlic
1 TB  five spice powder
2 tspn  white pepper
5 TB  light soy sauce
5 TB  vegetarian oyster sauce

Method : 
(1) washed walnut a couple of times and discharge skin with toothpick carefully without breaking the nuts. Then boil walnut for 20 minutes over high heat or till soft. And drained.
(2) drain & washed mushroom then diced into pieces.
(3) now, preheat frying pan with 1 cup of cooking oil then saute garlic till fragrant.
(4) next, add in mushroom and walnuts and continue cooking over medium heat for about 10 minutes.
(5) when ready, stir in the remaining seasoning till well mixed over low heat.
(6) off the heat and leave cool for storage.

Ingredients for glutinous rice :
1 kg   glutinous rice, soaked overnight
1-1/2 tspn  salt
2 tspn   vegetarian granules
2 tspn   five spice powder (omit this for white colour rice)
2 tspn   white pepper
3 TB  garlic oil

Method :  
For rice soaked overnight ~ Drain glutinous rice then stir in all the seasoning and mix well. (Cooking time is 3 hours for small size and 4 hour for medium size)                                            
For rice soaked 2-4 hours ~ Drain glutinous rice then steamed for 30 minutes without adding in any water. Finally when done, stir in all the seasoning and mix well and set aside to cool. (Cooking time is 1 hours 45 minutes for small size and 2 hours 45 minutes for medium size)

Note : Extra oil needed for the rice cause NO meat in this recipe which causing lack of animal fat compare to the common meaty dumplings.

You need about 40 pieces of bamboo leaves & a bunch of strings or narrow stalk for binding. Preferably soaked overnight, to maintain the freshness of the leaf itself. Extra leaves needed cause some leaves may not be perfect, you may need to double up the leaf. Clean the leaves one by one with a cloth then drain.

TO ASSEMBLE
(1) fold a piece of bamboo leaf into cone shape.
(2) fill a table spoon of rice then some red bean paste, mushroom, walnuts & salted egg yolk, finally top another 2 table spoon of rice to cover the fillings.
(3) kindly refer here for folding instructions.
(4) when done the folding, secure the dumpling with a string.
(5) now, bring a big pot of water to boil. Then place in dumplings and make sure all dumplings are totally cover with water. Add in extra water every now & then if possible during the cooking stage. Preferably, check the pot every half an hour.
(6) when done, remove dumplings from boiling water and drain to cool.

Note :  Freshly cooked dumplings can be kept in room temperature for at least 24 hours. For durable storage, still the best to keep them refrigerated.

Since the bamboo leaf is limited, I only managed to make one in Hong Kong version wrapping. The HK version needs at least 4 leaves for one wrapping. I personally think its pretty much wasting, so I still go for the common version. >o<

I got about 55 dumplings from my 2 kilos of glutinous rice. I only kept 10 dumplings.for ourselves and gave away most of them. I noticed hubby is very much happy with the dumplings. It brings back a lot of great memories. Hope you guys will love it too ! Enjoy your week ahead everyone & have fun.

Thursday, June 9, 2016

Roti Paung Kuala Terengganu 登嘉楼传统小面包

I spent a half day tour at Kuala Terengganu a couple of days back with hubby. It was one fine sunny day. However, not much photo taken and we only managed to scroll around Chinatown during our few hours stay. Well, at least I tried some lovely local food there.... toasted roti paung Terengganu, the famous pandan egg tart & the local curry noodle. Its actually the first day of the fasting season, so only fast food & Chinese food stall available here during the day (& Kelantan as well). Sadly, not be able to try the local Nasi kerabu !

Terengganu is celebrating Peranakan Terengganu Festival, as I saw banners hanging everywhere around town.

The famous batik of Terengganu and turtle watching.

The entrance of Chinatown, Kuala Terengganu. Just a few blocks away from bus express terminal. I'll have to say, Kuala Terengganu is such a clean city other than Kota Bahru, Kelatan.

This is one of the famous temple in Chinatown, Kuala Terengganu. Though this is just a short trip. I enjoyed every bit of it. I promised myself I'm going to try making the roti paung when I got home. And I did.

Ingredients : (straight dough)
410gm  all purpose flour
2 tspn  yeast
1 TB  sugar
1 tspn  salt
1 cup  water
1 egg, do not beat
60gm   butter, melted
**2 TB  all purpose flour (keep for later use)
**cooking oil for hand coating

Method :
(1) combine flour, yeast, sugar, egg, water, butter & salt into a big mixing bowl,  then stir to form a soft & sticky dough.
(2) now, add in the remaining 2 TB of flour and continue mixing till everything is well cooperated then set aside to rest for an hour or till double in size.
(3) when ready, coat both hands with some cooking oil then press & punch dough to release excess air and continue kneading till smooth.
(4) place dough to slightly floured working table, divide them into 20gm each.
(5) again coating both hands with some cooking oil, then round dough and place them to a 9x13" greased tray.
(6) when done, leave dough to rest for 30-40 minutes.

Finally, bake at preheated oven 190'C for about 18 minutes. Remove from oven once its done then transfer to wire rack to cool.

In Kuala Terengganu, these little buns are normally comes in four to six buns each per serving with a slice of butter and one tablespoon of kaya (coconut egg custard jam). Refer here for homemade steamed kaya.

These are homemade roti paung. Hubby watching me with his big round eyes ! And I told him "Darling you're going to love these because I just polished off 12 of them !"  *wink*   wakakka........

Madam Bee's kitchen is one famous nyonya restaurant here. Off course, this is going to be on my list to do on my next trip. Hope you guys are going to have a great week ahead. Have fun !

Tuesday, June 7, 2016

Hakka ’Ho Po‘ Chives Rice Dumpling 客家河婆韭菜粄

OMG..... FINALLY !!! Finally, I've found it ! The exact dumpling skin texture I've been craving for. Thanks whoever it is from the Chinese site , sharing this wonderful recipe without name or blog. The process isn't as easy as I thought to handle compare to the two dumplings I made earlier. It was sticky.  There's no wheat starch needed on this recipe, therefore, the skin turns out less chewy but soft. And this is just the right one !

Ingredients for Rice dough :
(A)
240gm  rice flour (粘米粉)
35gm    glutinous rice flour (糯米粉)
480ml   boiling water

(B)
90gm   Tapioca flour (薯粉)
2 TB    cooking oil

* Extra oil for coating
* 1/2 cup  Toasted sesame seeds

Chives Filling  :  Please refer here and double the ingredients for this recipe. Best to prepare the filling an hour before used.
                           



Method  :
(1)  combine ingredients (A) into a big mixing bowl and stir till well.
(2)  next, add in ingredients (B) in few batches and knead till smooth then rest for 10 minutes before used.
(3)  for further folding instructions, kindly refer here.
(4)  finally, steamed at preheated steamer for 10 minutes. And garnished with toasted sesame seed before serving.

I'm using silicon sheet for the bottom layer. Just make some holes with the hole puncher. The sheet is reuseable as many times as you like. Simply hassle free.

However, its all worth it. I am so glad I tried this out. I know its good cause I can read through hubby's face. haha..... I'll give this 9.9/10.  Hope you guys will love it too ! Enjoy & have a fabulous week ahead everyone.
Related Posts Plugin for WordPress, Blogger...