Prawn mee ( soup )

                                            Prawn mee ( soup )


Ingredients:
*Prawn Stock
Medium prawns ( De shelled and de vine )
Meat ( Lean pork or chicken breast )
Fish cake ( sliced thinly )
Fishballs
Taugeh ( Bean sprout )
Kangkong
Fried shallot and the oil
Rock sugar
Yellow mee
Bee hoon
Soy sauce


Bring prawn  stock to a boil add rock sugar, salt and soy sauce.
Put in meat and simmer for 5 to 10 minutes. ( Cook meat in a whole chunk , slice when serving )
Add prawns and fishballs and simmer until cooked to the right texture.
Scald taugeh and kangkong.
Boil yellow mee and bee hoon in boiling water .
Divide the noodle into equal portion . Topped each bowl with the sliced meat, prawns,  sliced fish cake amd fishballs.
Garnish with taugeh kangkong , fried shallot and few drops of the shallot oil
Pour in stock.. Serve prawn mee with chopped chilli in soy sauce or sambal .

*Save the shells of prawns to make prawn stock. Heat wok when it is hot  add 1tsp of oil.  Stir fry the shells until fragrant add hot water and let it simmers for 5 to 10 minutes  ( If you have not enough prawn shells  throw in some dry prawns)

Healthy fried kway teow

                                                    Healthy  fried kway teow


Ingredients: ( For 3 persons )
 Half  kg  kway teow (Flat rice noodles)
1 tbsp of shrimp paste ( See recipe in  Claypot Chinese mustard rice )
1tbsp sambal (chilli paste )
12 to 15 medium size prawns
Half a bowl of chicken meat ( cut into strips and season with soy sauce )
1 piece of fish cake ( sliced into strips)
1 Onion,
4 pip garlic
3 colour capsicum ( one wedge each  shredded )
1 stick carrot ( de skinned and shedded 0
Handful of bean sprout  ( nip off the tail)
Chinese chives (wash and cut into 5 cm length)
2 stalk cai sim  (mustard green)
3 eggs (Optional . Do eggs sunny side up)
Lime ( Optional )

Clean prawns , slit an incision throught the bottom to the back of prawns. Pass the tail through the incision and straighten it ( so that it looks like knotted) Season with a pinch of salt. Rub with corn flour. Pan fried and set aside.
Use the same oil to stir  fry the chopped garlic and onion.
Add shrimp paste.
Scald the kway teow to remove the oily coating
Add meat and saute for 1 minute add fish cake.
Add carrot,  capsicums,  cai sim and kway teow. Stir well to mix.
Add bean sprout, and chive .
Add  seasoning according to taste
Serve kway teow topped with prawns , fried egg and lime.

Chicken Kurma

                                                        Chicken kurma

Ingredients

2 kg chicken (cleaned and chopped to serving size, marinate with salt and kurma spices)

100 gm kurma spices Mix with water to form a paste)

1 clove garlic  (Blended )

15 pieces shallot  (Blended )

5 slices ginger ( Blended )
1stalk of lemon grass (Blended )

8 pieces potatoes (washed and boiled with jacket)  (Save the water to be used in cooking later on )

8 pieces okra

6 eggs ( boiled, de shelled and deep fried cos the fried texture of the egg white in kurma  gravy taste super )

150 gm Bejing cabbage
! grated coconut ( save a cup for ground toasted coconut , add 3 cups of water to the remaining coconut to extract coconut milk )

Heat oil in wok.
Add the  kurma paste, and all the blended items.
Stir fragrant until fragrant add seasoned chicken . Cook for 1 to 2 minutes.
Add a quarter of the coconut milk , let it simmer for 1 minute, add cabbage and okra .
Mix the chicken, cabbage and okra thoroughly, add the remaining coconut milk and ground toasted coconut and salt according to taste.
The  kurma is ready. Serve with hot white rice or toast.

The chicken, cabbage, okra and eggs must be mixed thoroughly , add coconut milk cover lid and let it simmers

Soto chicken

Soto chicken

 Ingredients:

Prepare rice cake (nasi hempit )

Chicken meat

Toasted peanut ( for garnishing )

Chopped spring onion

Scald bean sprout (Optional)

Fried shallot ( for garnishing)

Potato/meat nugget ( for garnishing ) * see below how to make nuggets

Chicken stock 

3 bags of Soup spices (Available in market , packed in small cloth bag )

If the above is not available pack your own (pack these spices in a piece of cloth and tie it)

2 star anise

1 cardamon

1tsp pepper

1 tsp coriander

Half tsp fennel

Half tsp cummin

Ginger

Garlic

Onion

Add the bags of soup spices,ginger, garlic and onion in the chicken stock and boil it in low fire with the lid covered so the fragrant will not escape.Add seasoning according to taste.

Cook chicken meat in soup. When it is cooked shred the meat and set aside.

Prepare potato/chicken nuggets

Mash steamed  potatoes add minced chicken, chopped onion ,  beaten egg,, pepper and salt . Stir to mix well. Shape mixture to form flattened ping pong balls . Deep fry the nuggets.

Serve the cut rice cake topped  with shredded chicken , fried shallot, shredded chicken, bean sprout, peanut and potato/chicken nuggets . Pour in boiling hot soup.

Blend chilli/ garlic /sugar and add it with some lime juice and thick soy sauce . This will  make a super best sauce to go with the SOTO .

Rendang chicken

                                                       Rendang chicken

Ingredients :

2 kg chicken (chopped  and seasoned with salt and rendang spices)

Items to be blended:
2 cm galingale
2 cm ginger
2 cm turmeric
1 stalk lemongrass
10 pcs shallos
6 pcs garlic
6 pcs of dried chillis ( cut, soaked and boiled )

2 tbsp coriander seeds  ( Toasted and pounded or use a chopper to grind coarsely )
1 big turmeric leaf ( cleaned and shreded)
20 gm rendang spices
1 coconut ( Seperate 1 cup to make ground toasted coconut,  add  3 cups water to extrract coconut mik with rest of coconut )

Mix the blended items with the rendang spices to form a paste.
Heat oil in a wok. When oil is  hot add the above mixture and saute until fragrant .
Cook chicken in the mixture for 5 minutes. Add coconut  milk. Cook until gravy is thick add coriander powder, turmeric leaf and  ground toasted coconut . Stir to mix well..

Serve rendang chicken with hot white rice or nasi lemak

Multi-purpose chilli sauce /sambal

                            * Sambal p prawn with petai (Recipe at the bottom )

Ingedients:
1) 100 gam dry chilli (cut and soak in water for 2 hours )
2) 20 pcs shallots
3) 3 big onion
4) 3 cloves garlic
5) 2 inches turmeric
6) 5 pcs candle nuts
7) 1 stalk lemongrass
8) Shrimp paste (belacan) optional
   Tamarind juice (optional)
   Salt and sugar
   Cooking oil

Boil and soak chilli for 3mins. Discard the water and seeds.
Blend chilli with items No. 2 to 8 in a chopper until very fine.
Heat 250 ml cooking oil in wok.
When oil is hot pour in the blended mixture. Saute in low fire, stir
the mixture so that it will not stick to the bottom of wok. Cook until
red oil floats to the top. Add salt and sugar according to taste.

This multi purposes chilli sauce/paste takes time to prepare so it is wise to do in bigger quantities and store it in jars in the freezer. I keep about 6 month stock in small microwavable boxes in the freezer. This is
a very useful sauce/paste for people who like to cook spicy food. It can be used for cooking many dishes eg sambal for nasi lemak, mee siam, sambal belacan kangkong, sambal petai, sambal prawn, assam pedas fish , spread over barbecue sting ray / mackerel


 *RECIPE  FOR SAMBAL PETAI

10 gm petai (clean the beans by splitting it open then soak in water for 10 min)
 2 onions (sliced)
 100 gm  de shelled prawns
  4 tbsp of the chilli paste above
  1 tbsp sugar
  3 or 4 tbsp of tamarind  water ( add  water to tamarind paste to obtain the mixture )

Heat wok add 2 tbsp of oil. When oil is hot  add sliced onion stir fry for 2 min. Add chilli paste, prawns, stir and cook mixture for 3 minutes add  tamarind water , salt , sugar.and  lastly  petai. Let it simmer for 1 minute.  It is done. Serve with hot rice or fried noodles

Wantan (dumpling)

Raw wantons ( Can be left in triangular shape or seal the 2 sides together )

                                                     Fried and boiled wantons


Ingredients :

1. Minced meat ( pork or chicken )
2. Prawns  ( de shelled  and cut into small pieces )
3. *Onion or spring onion ( Cut into fine pieces )
4. Water chestnuts ( De skinned and cut into fine cubes )
5. Egg
6. Wantan skill
7. Pepper
8. Seasoning
9. Oil for frying

  Mix No.1  to 4 together .
 Add pepper , seasoning and egg.
 Wrap mixture/fillings 1 tsp with each wanton skin by placing fillings in the center of skin.
 Fold to form a triangle. Bring the 2 ends of  triangle together and secure it with a dap of beaten egg.
 Wrap likewise until you have finished all the fillings.
 Deep fry in hot oil until golden or boil in boiling water .
 * If the wanton is to be deep fried use onion Wanton can also be served boiled (for people who do not like
     fried food ) then replace onion with spring onion

Steamed Very spicy sting ray

                                                               Steamed sting ray



Ingredients:

Sting-ray or red sanpper ( Sting-ray is my preferance )
Bird eye chilli
5 to 6 pips of garlic
3 cm ginger
Fish sauce
Soy sauce
Lime juice (Optional)

Season sting-ray with fish sauce and optional lime juice.
Chop garlic, ginger and chilli
Fry half a portion of the chopped garlic and ginger
Spread the raw garlic, ginger and chilli on the seasoned fish .
Add 3 to 4 tbsp of water + soy sauce to the base of plate .
Bring water to a boil in a wok or steamer.
Place the dressed plate of fish over the boiling water.
Cover lid. Steam for about 7 to 8 min.
Serve fish hot, topped it with the fried garlic and ginger.

Note: I prefer to steam my fish in a stainless steel plate,

Fish fillet soup with glass noodle

                                                       Fish fillet soup with glass noodle

Ingredients: ( For 2 persons)
200 gm fish fillet ( Snapper , sea bass  or groupa ) cut into slices marinate with  a pinch of sugar, salt and pepper
10 pieces of fish balls
2  bowls of  anchovy stock
Spring onion ( chopped )
Coriander  ( chopped )
Fried garlic and ginger
100 gm Glass noodle  ( accoding to appetite )
Salt to taste

Rinse noodle.
Bring the stock to a boil..
Put in the marinated fish fillets.
Add fishballs.
Allow to boil for 1 - 2 minutes.
Stir in seasoning and noodles .
Serve with chopped spring onion and coriander leaves
Topped with fried garlic and ginger

The fish fillet soup can be served with yellow mee, Kueh tiau  or rice vermicelli.

Claypot Chinese mustard rice (with other alternatives)

 

Claypot Chinese mustard  rice

Ingredients :  ( For 2 person )

* Make a common shrimp /garlic /shallot paste to be used in all the vegetable  rice

A)  100 gm of  dried shrimp

B)  1 big clove of garlic

C)  6 shallots

light soy sauce

Pound /chop /blend A, B, and C to a paste.

Saute until crispy or fragrant , switch of fire.

Sizzle light sauce.

Save this paste which can be used in many dishes such as all vegetable rice, fried noodle, fried rice, spinach porridge, stir fry sweet potato leave, kang kong, long beans, okra etc.

When using this paste for stir frying  kang kong , long bean etc add chilli paste it becomes sambal dry prawn .

Claypot rice with vegetable  

 1 cup of rice

200 gm Chinese mustard wash and cut into bite size

Half a bowl of meat ( belly pork, chicken or beef slice the meat and season with soy sauce)

1 tablespoon of the above *

Heat up wok. Add cooking oil. When oil is hot saute meat add half a spoon of the shrimp paste*.

Add the rice stir fry until it is dry. Scoop it into claypot. Add water , cook the rice on low flame.

With the other half a spoon of shrimp paste*  stir fry the mustard add salt or soy sauce . Stir the boiling rice pour the mustard into rice cover the pot . Cook until rice is done keep lid covered . Top up your plate of rice with fried shallot.

Vegetable rice is best eaten with sambal belancan and lime juice

 Chinese mustard can be replaced with other vegetables like pumpkin. yam, long beans or Chinese cabbage.The ingredients used are the same just change the vegetable of your choice.  If you are using pumpkin cut it into cubes,  long beans cut into 1cm pieces, and it it is cabbage shredded. A combination of long bean and Chinese cabbage is nice If cooking cabbage in rice reduce the water or else it will turn out soggy.

Here is my pot of pumpkin rice in claypot .

Claypot pumpkin rice