Showing posts from February, 2010

Mango Salsa

February 27, 2010
Mangoes ~ my all time favourite ... 'tired' of mango? Not me... never !!! We have a lot more fruits~  and its cheaper...this summer.  I was at Wanneroo market... and saw this whole box of mangoes for $20... I was like ' Wow' ... chose the best looking mangoes...Buy first and worry later where to store them....   Ray  who was busy stacking the mangoes boxes up add few more mangoes into my box .... I was like... yay!! 'Good On ya, Ray ' ... :)...excellent...  50 mangoes in a box... Within a week... nothing left...we slobber over mangoes...yummy mangoes....  Ripe mango (not the mushy ones.... ) - skin off and diced grape tomatoes - halved red onion - thinly sliced mint and coriander leaves - chopped optional - thinly sliced chilli salt olive oil Mix all in a mixing bowl and serve with grill or barbeque salmon steaks... :b...


Vietnamese Beef Pho

February 24, 2010
Malaysia has 'Beehoon Soup' ~ vermicelli serve with beef broth, while the Vietnamese has Beef Pho, rice sticks ( kway tiow ) serve with beef broth as well. The difference would be in the spices used for the broth.  Vietnamese Beef Pho has the tinge of sweet spices in clear broth, tender chunky beef, the tangy lime juice and crunchy fresh beansprout... and not to mention the chilli paste..and the hoisin sauce. Beef Pho will definitely whet our appetite.... Stock... 1kg chuck bones 500g gravy beef 6 peppercorn 8 whole star anise 1 stick cinnamon 1 teaspoon fennel seeds 6 coriander seeds 6 cloves 2 bay leaves 1 brown onion - cut into wedges 5cm ginger - cut into 2 cm 1/3 cup fish sauce 2.5 litre water Garnishing... 1 packet dried rice sticks or kuey teow - soaked beansprouts cut up chillies hoisin sauce chilli sauce or chilli paste basil leaves - chopped coriander leaves - chopped spring onion - chopped lime Place the beef, chuck bones, fish


Watermelon, Feta and Mint

February 22, 2010
I was watching one of Nigella Bites episode on TV few years back... she made this mouthwatering watermelon, feta and mint in one her summer series...and decided to give it a try (few times eversince). The combination of the 3 ingredients is superb... every bite of the sweet juicy watermelon mix with salty~ish feta cheese and the refreshing mint...Amazing!!! When I was younger, I used to enjoy my sliced watermelon with soy sauce (kicap)... don't know what 'Feta' is at that time, never heard off and definitely, not available in any shops!!!  Tease the palate with sweet taste of watermelon with salty taste of soy sauce... (I re-lived my childhood moment again...)  Watermelons are abundant and much cheaper this year... so give it a try (Nigella version of course but no harm done trying my childhood version.. if you dare..hehehe). You can also try this typical Malay dish using watermelon 's skin...  Cut up watermelons chopped some mints crumble some reduced


Cucoq Keria

February 20, 2010
I thought of Kuih Keria  (after enjoying so much  'rich' food... Chinese New Year is all about eating and visiting and eating again.. ~ 8days to  Chap Goh Mei !! phew... kilos will pile on... diet will be next on my menu ...).  Kuih Keria  will not make its appearance on this auspicious occasion...It is a humble not too rich kuih...   Made from mashed sweet potatoes... form into ring ... like doughnuts...deep fried and coat with caramelised/ crystalised sugar. A lovely afternoon snack or breakfast and serve with kopi-O ( Malaysian local coffee) The Dough: 600g sweet potatoes - 1/2 cup to 1 cup of flour salt Steamed or microwave the sweet potatoes, mashed and leave it to cool. Mix in the flour.... until the dough is not too sticky and able to form an 'O'. Careful not to add too much flour... you'll end up with a 'floury' taste kuih keria just like the one sold commercially in the market or pasar malam ( night market !!). Deep dry until gold


Kerabu Perut/ Tripe Salad

February 19, 2010
We take a break from Chinese cuisine... Kerabu Perut is a typical Malay side dish. Its an acquired taste... some may find it tasty and some may find it offensive... depends on which way you look at it...  Nowadays, tripes sold in supermarket (in Malaysia) are washed, pre-cooked and ready to use, no doubt there are still 'uncooked' tripes available especially in smaller town wet market. It is quite a task to clean the 'cow's stomach' , one need to scrub and scrub then boil for quite a long time until it is tender. The 'cooking' part is usually the one that will put you off... as the smell (of the boiling tripes in the pot permeates the whole house) ... can be really offensive to some... I will not describe it here... but to reduce the ' smell ', just throw in galangal in the boiling pot...  that should solve any ' smelly ' issues.... 2 cups of cooked tripe - thinly sliced 2 cups of bean sprouts - give a quick blanch 2 red


Lor Ark / Chinese Braised Duck

February 17, 2010
Mr H  thought of cooking something different this year...for our dinner on Chinese New Year eve. We still had our usual Steamboat and  Sang Choy Bow . But this year, he wanted to try ... to cook a whole duck... Mr H did all the cleaning, preparing and cooking Lor Ark or Chinese Braised Duck Teochew style ... the way his mom used to cook for CNY ...  I raised my 'white flag'  as I have never cook duck...nor had my mom...(pre-cooked duck from IGA..did not count!!) and am clueless on this matter!!! I guess, its better to stay ' clueless'.... ignorant is a bliss...yay!! (... so I dont have to cook duck next CNY..sshhh) My role... was to take photos... hmmm... that was the toughest part ... : p 1 whole duck 2 inch ginger - crushed 6 shallots 5 cloves of garlic- crushed 3 teaspoon 5 spice powder 3 pcs star anise 3 teaspoon thick soya sauce rock sugar salt and pepper cinnamon stick oyster sauce Wash, clean and marinate the duck with 5 spice powder fo


Bak Kua / Chinese Sweetmeat

February 15, 2010
Photo courtesy ~ Miss E The first time I  had Bak Kua  was 10 years ago in Kuala Lumpur....  Its the same as Beef Jerky but Chinese version of meat jerky ... Its an acquired taste for me.. And for Mr H , its a delicacy that he had during Chinese New Year only (in his younger days)... as Bak Kua can only be found in Kuala Lumpur... It is the most popular items to be included in the 'Goodies Bag' to hand over as 'gifts' while visiting relatives... Just to kick in the Festive Mood... we made some Bak Kua last Thursday... about 1 kg of chicken mince and 1 kg beef mince... Seems a lot...right??...But ~ It was all gone by the first day of Chinese New Year ... :) 1 kg mince meat - chicken, beef or lamb 1/2 tablespoon honey 200g sugar 3 tablespoon fish sauce 1 piece nam yu 1/2 teaspoon pepper 1 teaspoon salt 1/2 tablespoon oyster sauce 1/2 tablespoon soy sauce Optional :  1 1/2 tablespoon of chinese wine  Preheat the oven 100C. Mix all the seasoning w


Gong Xi Fa Cai

February 13, 2010
Have a wonderful and Prosperous Year...


Kuih Bangkit

February 12, 2010
Kuih Bangkit is one of many traditional Chinese New Year cookies. Some used tapioca flour in their recipe while others used arrowroot flour. An excellent and good Kuih Bangkit  will  'melt in your mouth' ... but it is not easy to achieve... The word ' Bangkit ' in my Kedah  slang would mean 'get up or arise or awake' . My mom used to say 'Kuih Tidur '  ( tidur means asleep) whenever we could not get it right... Her analogy makes some sense... 'Kuih Bangkit' will awaken all your senses especially the palate while enjoying that ' melting ' moment... I had tried many times and this is the near 'success' batch... but still lack that utmost oomph ~ 'melt in the mouth' ... so it is 'Kuih Tidur' for me too ... :(  Anyone has a good recipe of Kuih Bangkit  and willing to share his/her recipe with me (and my blog)?, email me....much appreciated... Thank You.. 400-450g tapioca flour 100g icing sugar 2 egg


Kung Pow Chicken

February 10, 2010
Food preparation for the 'Chinese New Year's Eve ... family gathering dinner '...    can be a laborious task...from preparation to cooking... variety of dishes ... plus so many things to do around the house... ie give the house a thorough cleaning from top to bottom (a simple task like sweeping the floor on the First Day of new Year is a big  NO !! you'll sweep away the 'good luck' and many more do's and don'ts )... Hence Kung Pow Chicken..might be an answer to a quick and tasty dish to serve....  3 chicken breasts - diced into 2cm bite size and coat with 1 tablespoon of plain flour 1 small leek - thinly sliced 1 brown onion - cut into wedges 3 dried chillies - washed and cut into 2cm sugar snap peas - cut into 2cm 2 cm ginger - julienne 2 garlic - crushed 2 tablespoon lite soya sauce 2 tablespoon dark soya sauce some sugar salt to taste 3/4 cup cashews (or peanuts) Heat up the wok with 2 tablespoon of cooking oil. Stir the dried chi


Peanut Cookies

February 08, 2010
6 more sleeps to celebrate Chinese New Year!! The kids are excited and looking forward to Chinese New Year (CNY).... I think... they are really looking forward to  'what's in the red packet' ...  'Red ' packet from daddy is worth a lot more than from mom's!!...hehehe .... Peanut cookies is one of the 'must have' cookies ... My late mother-in-law used to make these cookies every CNY.... now Mr H and Miss E took over ... and made these cookies yesterday for the forthcoming celebration.... 300g roasted peanuts - finely grounded 200g castor sugar - more if you have 'sweet tooth' 250g plain flour 100g arrowroot flour 200 ml canola oil (may require less than this.... ) eggwash (egg yolk - lightly beaten) cut up peanuts for decoration Mix the grounded peanuts, plain flour, arrowroot flour, sugar and half the oil in a large mixing bowl. Check the consistency of the dough... Add oil bit by bit until the dough is pliable and doe


Ais Kacang/ Shaved Iced Dessert

February 06, 2010
Perth's weather has been hot and sticky ... to have a bowl of Ais Kacang  would be so ' heavenly '. The ' goodies ' in this dessert varies from State to State. Ais kacang in my hometown, Alor Setar , would be like that one in the picture below... The Penangites will have theirs with grated nutmeg and a lot more brown sugar syrup. Coconut milk is used (instead of evaporated milk) in Port Dickson . Some would serve with a scoop of ice-cream...Thanks to  Sunbeam Avalanche Ice Shaver ... we can enjoy Ais Kacang ...yay!!!eventhough the ice shavings is coarser than the Original Ais Kacang in Malaysia.... Beggars can't be choosers ... Ice cubes grass jelly (black and green)-diced creamed corn evaporated milk palm seeds - drained the thick syrup red beans - soaked and boil with added sugar to make it sweet Dark brown sugar syrup syrup with red colouring roasted peanuts Grass jellies, red beans, creamed corn and palm seeds can be found in the A


Egg with Tangy Tamarind dressing

February 05, 2010
A very simple dish ...sneak peek at the ingredients ... manageable right? The only 'not so good' thing about this dish ...is to deep fry the eggs....make sure the eggs are dry (use kitchen towels/paper), otherwise it'll splatter...and you'll ended up with extra work of cleaning up the mess.... 8 hard boiled eggs - deep fry until golden (optional: shallow fry) Golden fried shallots Fresh corriander leaves for garnishing Tamarind dressing: 3 tablespoon of tamarind extract 2 tablespoon of fish sauce 1/2 cup water 1/3 cup of sugar Mix all in a small pan or saucepan, bring to boil and let it simmer for 5 minutes until slightly thickened. Cut eggs in half and drizzle with tamarind dressing. Garnish with fresh coriander and deep fried shallots. Serve with steam rice or have it as entree... ~source 'Authentic Thai'


Mint and Garlic Prawns

February 03, 2010
Our barbeque burner has to worked overtime during summer... comes winter it will go into 'hibernation' !! Our 'usual' BBQ spread will definitely have sausages and other meats... BBQ is not BBQ without the red meat  ~ according to the 'boys' in the house... the ladies aren't too keen on meat... so you can call this 'Ladies' choice' BBQ... marinated prawns (below),  chicken lychee salad  , fish cutlets and caramelised carrots.... 48 uncooked prawns 2 tablespoon of fresh mint - chopped 3 cloves of garlic - chopped olive oil salt and pepper 12 bamboo skewer - soaked overnight Mix chopped mint, garlic and olive oil. Marinate the prawns with the mint mix. Add some salt and pepper. Leave it overnight. Cooked on the BBQ until prawns turned pink....


Chicken, Lychee and Orange Salad with Ginger dressings

February 01, 2010
Lychees (canned in my younger years and fresh lychees nowadays) always reminded me of Chinese New Year...not too sure why... it could be in those days.. we lived in a 'multi cultural' kampung  (village). When our neighbours celebrated Chinese New Year, they would send 'Chinese New Year goodies ' ... among other items - a canned of lychees...I love lychees. Needless to say that I love this lovely combination of sweet lychee, with a tinge of citrus and ginger taste salad. Had this salad with our 'usual' Barbeque.... a week before we left for Albany. 1 cup cooked chicken - shredded 1 canned lychee - drained the syrup 1 orange - segmented (with a bowl underneath to catch orange juice) 1 red capsicum- julienne 1 yellow capsicum - julienne cos lettuce Ginger dressing: grate 2cm ginger into the orange juice. Add some olive oil. Mix the salad with ginger dressing. Season to taste.