Salmon , cucumber and potato sticks in pumpkin / almond dip

                 Salmon, cucumber and potatosticks in pumpkin /almond dip
Ingredients:
1 or 2 blocks of salmon ( cut into strips and seasoned with pinch of salt )
100 gm thin bacon strips
1 piece of cucumber ( cut into strips)
2 Russet potatoes ( cleaned and cut into long sticks or wedges)
300gm pumpkin (De skinned and cut into big cubes to be steamed till soft)
3 or 4 tbsp of fienely chopped almond
salt to taste

Wrap the seasoned salmon strips with bacon, pan fry in a non stick pan . Dish out and grill in oven till brown and crispy.
Deep fry the potato wedges till brown. Spribkle with salt.
Blend steamed pumpkin to a paste add ground almond and pinch of salt . The pumpkin dip is ready.
Assemble the fish, wedges and cucumber on a plate. Serve with the pumpkin dip

Salmon fried rice

 Salmon fried rice  

                                                                                                                                                                       

Ingredients: ( For 2 person )

1 or 2 slices of salmon block ( De boned and de skinned, salted  , keep the skin for deep frying )
2 or 3 bowls of rice
1 onion ( Cut into thin slices )
2 eggs  ( scrambled )
3 tbsp of mixed vegetable (optional) Can be substituted with chopped long bean  ( one string ), carrot and capsicum cubes.
2 stalks of spring onion  ( Chopped  finely )

Pour cooking oil into a heated wok. Pan fry the seasoned salmon till cooked . Remove from wok and mashed one block of salmon and keep 2 slices for topping  set aside. Deep fry the seasoned , corn flour coated salmon skin till crispy Set aside for rice topping.
Heat 1 tbsp of cooking oil in wok add onion , fry till fragrant , push to the side of wok pour in the beaten eggs fry for 1 minute add rice and vegetable . Stir to mix well , add the salmon mash. Add seasoning accoding to taste.
Served topped with salmon slice, crispy salmon skin and chopped spring onion

Simple fried yellow noodle with thick black soy sauce

Fried yellow noodle with thick black soy sauce

Ingredients ( For 3 persons )

500 gm yellow or egg  noodles

Fish cakes ( cut into slices )

Chicken breast meat ( Cut into thin slices and seasoned with light soy sauce )

Chinese chives ( Cut into 1 inch lenght )

 Cai sim (Mustard green , cut into 1 inch lenght )

4 cloves garlic ( chopped finely )

2 tbsp cai po ( salted radish chopped finely - Optional )

2 eggs ( Beaten with a pinch of salt )

3 or 4 bird eye chilli  ( chopped )

Bean sprout ( Optional)

Cooking oil

Thick sweet black soy sauce (caramel )

Seasoning

Scald the yellow noodle to remove the oil .

Pour 2 tbsp of cooking oil into a heated wok . When oil is hot add. chopped garlic and cai po , fry till fragrant.

Add the seasoned  chicken meat. Stir fry till meat is cooked Add the scald noodle and fish cake .Stir well to mix. Add thick sweet black sauce , sizzle with half a both of water or stock.Simmer and add the eggs. Lastly add vegetable (chive, cai sim and bean sprout) . Stir well to mix .Serve with cut chilli

Sting ray in tamarind / chilli gravy ( Ikan pari asam pedas )

Sting ray in tamarind / chilli gravy  (Ikan pari asam pedas )

     Ingredients :

Sting ray  600 gm

1 onion ( sliced )

2 clove garlic ( sliced )

3 or 4 stalk of polygonum ( daun kesum )

1) 30 pieces of dried chilli (soaked )

2) 5 shallots

3) 3 cloves  garlic                                                         

4) 1 inch ginger                                                              

5) Half inch belacan / shrimp paste ( Optional )

6) Half inch turmeric root

Blend Nos 1 to 6 finely and saute until mixture is fragrant and oil float to the surface, Leave aside .

3 big spoon of tamarind paste ( mix with 3 cups of water and filtered  )

3 leaves of salted cabbage / kiam cai  ( shredded and soaked in water )

Half a bowl of cherry tomatoes or tomato wedges

Seasoning

Sugar (optional )

Clean fish , season with salt and leave aside.

Heat oil in wok and stir fry onion and garlic until fragrant. Add the blended fragrant mixture. Pour in the tamarind water. Bring to a boil add salted cabbage and tomatoes , add the seasoned sting ray and sugar, let it simmer till fish is cooked  Lastly add polygonum leaves Serve with hot white rice

Spaghetti with salmon wrapped in streaky bacon

Spaghetti  with grilled  salmon wrapped in streaky bacon

Ingredients :

Spaghetti enough for 2 person

Prego Pasta sauce

Olive oil

Pamesan cheese

Basil leaves ( chopped finely)

Baby tomatoes ( Cut to slices , optional )

2 slices of salmon fillets ( De skinned , cut into 8 pieces, seasoned with salt)

Salmon skin of the above ( Optional , salted and coated with corn flour )

8 thin strips of streaky bacon

Coriander leaves ( Optional )

Slices of lemon (Optional )

Boil spagehetti for about 8 to 9 minutes with a pinch of salt and quarter tsp of olive oil. Combine Prego Tomato Pasta sauce , chopped basil leaves and olive oil in a large bowl. Drain the boiled spaghetti dry. Pour into the bowl and stir well to mix. Sprinkle pamesan cheese (  optional  )

Heat up a non stick pan drip a few drops of olive oil , spread the oil evenly. Spread the seasoned , coated salmon skin on the pan , pan fry it till crispy. Set aside.

Wrap the streaky bacon round the salmon pieces. Pan fry the wrapped fish in the non stick pan until semi cooked , transfer to the oven and grill until it turns brown . Serve the cooked salmon with the spaghetti topping with the crispy skin and wrapped salmon , tomato slice and coriander leaves  . Squeeze the lemon juice onto the salmon .

Fried rice

                                             Fried rice

Ingredients : ( For 2 persons )
2 bowls of  cooked white rice
5 or 6 medium size prawns  ( de shelled, de vined , cut into 1 cm size and seasoned with salt )
1 big  onion ( Cut into thin slices )
1 stalk of spring onion ( chopped to 1 cm size )
2 eggs  (beaten add a pinch of salt)
1 stick of Chinese sausage ( De skinned and cut into thin slices )
1 tbsp of fried shallot ( optional )
3 tbsp cooking oil

1) 3 clove garlics
2) 2 shallot
3) 2 bird eye chillis )
4) 1 tbsp  dried shrimp
Blend No, 1 to 4 finely to a paste

Heat wok.add 1 tsp cooking oil. Fry the beaten eggs . Shred and set aside.
Use the remaining oil to fry the blended mixtures until fragrant add onion slices, sausage and prawns. Pour in the rice and half the fried egg , stir well .  Add seasoning according to taste. Serve the fried rice garnished with fried egg , shallot and chopped spring onion

Mixed vegetables in rich gravy ( Vegetable curry)

                                 Mixed vegetables in rich gravy

Ingredients :
2 potatoes ( De skinned , diced into big cubes  boiled with 4 bowls of water until cooked set aside with water )
5 to 6 okra ( cut off the tail end , cut into 2 inches lenght )
10 long beans ( cut into 2 inches lenght )
Half a cabbage ( tear into bite size )
2 pieces brinjals ( cut into 2 inches size)
10 pieces tau pok
Fish cake or fishballs
1) 10 gm dry shrimp
2) 5 cloves garlic
3) 4 shallot
4) 2 inches dry, salted treadfin fish
5) 4 bird eye chilli
3 tbsp curry powder
Half a tin of evaporate milk

Blend items marked 1 to 5 finely with some water , add curry powder  mix well. Fry the mixture with 4 tbsp of oil until fragrant add cabbage, and long beans  continue to fry until vegetable is coated with the blended mixture. add the boiled potatoes and its water . let it simmers  for 10 to 15 minutes add okra and brinjals. Simmer until  the vegetables have soften add fishball / fish cake , tau pok , evaporated milk and seasoning . Serve with  white rice or fried / boiled  noodle .

Fish slices with leek

                                         Fish slices with leek

Ingredients:
200 gm Spanish mackerel fillet ( de skin , sliced and seasoned with salt set aside in fridge )
100 gm leek ( cleaned and cut slanting about an inch lenght )
2 bird eye chilli ( cut )
2 slices of ginger
2 cloves of garlic ( chopped finely )
Fish sauce
1tsp corn flour
Oil  for cooking
Seasoning
Half a cup of boiling water

Pan fried fish slices ( preferably on non stick pan ) set aside.
Heat wok add 1 tbsp cooking oil . saute chilli , ginger and garlic. add leek stir fry for 2 min  add fried fish slices. Stir gently so as not to break the fish slices.  Add fish sauce and corn flour mix. Sizzle boiling water at the side of wok .
Serve the dish with hot white rice.

Stir fried bitter gourd with minced meat and egg

                          Stir fried bitter gourd with minced meat and egg

Ingredients:
200 gm bitter gourd  ( sliced thinly)
1 tomato ( sliced into wedges )
2 bird eye chilli ( chopped finely )
30 gm minced meat ( chicken breast or pork , seasoned with soy sauce and pinch of corn flour )
2 eggs ( beaten , add salt )
3 cloves garlic
Seasoning
1 tbsp cooking oil

Scald the bitter gourd if you prefer it less bitter set a side.
Heat oil in wok when hot add garlic and chilli , stir fry until fragrant add minced meat saute until meat is semi cooked.
Add  bitter gourd, stir well then add tomato and egg, stir to mix well . Sizzle half a cup of water add the side of wok . Add seasoning according to taste. Served with warm white rice.

Fried fish fillet in Tomato sauce

 

                                     Fish fillet in tomato sauce

Ingredients :
200gm  fish fillet  ( de skinned and cut into bite size , season with salt and coat with corn flour)
2  tomatoes (cut into wedges )
Red capsicum ( cut into wedges)
Yellow capsicum ( cut into wedges )
Green capsicum ( cut into wedges)
1 big onions ( cut into wedges )
2 bird eye chillis ( cut )
2 cloves garlic ( chopped finely)
Oil  for cooking
5 tbsp tomato sauce ( Maggi )
1 tbsp sweet chilli sauce (Maggi )
1 tbsp sugar
2 tbsp lime juice or vinegar
Corn flour

Deep fry seasoned and coated fish fillet, set aside .
Discard oil. Fry the garlic add onion when fragrant add chilli, capsicums and tomatoes.
Add the fried fish , pour in tomato and chilli sauces, stir to mix well.  Add sugar,lime juice soy sauce and half a bowl of water with cornflour in it , stir until gravy thickens. Serve with white rice.

Mi Hoon Kueh (Pulled dough in soup )

                                     Mi Hoon Kueh  ( Pulled dough in anchovy fish soup  )

 Ingredients ( For 2 person )
Anchovy stock ( 2 big bowls )

Cai sim
Fish cake ( fried and sliced thinly )
Meat ( cut into bite size and seasoned with soy sauce and corn flour )
Prawns
Anchovy fish                        )
Shallot (sliced thinly )            )Fry anchovy fish and shallot till fragrant add soy sauce, put aside for topping
Soy sauce
Chilli ( For topping  optional )

                    Fried anchovy fish with shallot (on the left)                 
                    2 lumps of dough  ( on the right )                   

(For making the dough
250 gm flour                               
1cup water
1 egg
Pinch of salt
1 tbsp cooking oil
Put all  the above together,  knead it to form a firm dough. Put the dough covered in the fridge.

Bring the stock to a boil , lower flame pull the dough and slip them into soup. Repeat until dough finishes, add seasoned meat , prawns cai sim and fish cake. Serve in big bowls topped with cut chilli and fried shallot/anchovy.
                                                       PULLING THE DOUGH
( Starters may not be able to pull the dough fast enough as the soup is boiling so pre pulled the dough or roll it out with a rolling pin then pull , it will be easier. This is an old traditional Hokkien dish, pulling it manually will give the authentic feel to the texture of the cooked dough .

                                     

 

Chow mein / Wet yellow mee

                                      Wet yellow mee

Ingredients : ( For 2 person )
Half a kg yellow mee (  Scald to remove the oily coating of oil )
200 gm meat ( sliced and marinate with light soy sauce  and corn flour )
Fish cake (  Fried and sliced thinly )
Fishballs  ( Good wolf herring fishballs )
2 eggs (Beaten )
Cai shim ( Chinese cabbage )
Garlic ( chopped finely )
1 tbsp dark sauce
Fish sauce
Chicken or anchovy fish stock

Heat 2tbsp cooking oil in a wok.. Stir fry garlic. Add seasoned meat . Saute meat until half cooked. Add pre-scald yellow mee , then 2 tblsp of dark soy sauce, fish sauce and eggs. Stir to mix thoroughly, throw in the cut fish cake, fishballs and cai shim. Add stock and bring it to a boil. Add seasoning according to taste . Serve mee topped with cut red chilli.

Steamed eggs with crab sticks

                                                                                                    

                                     
                                                         Steamed eggs

Ingredients:
1 century egg ( De shelled and cut into cubes )
1 salted egg   ( De shelled and yolk to be cut into small pieces , save the egg white )
2 normal egg ( De shelled and beaten with the egg white of salted egg
2 or 3 crab sticks ( Cut into 1 cm lenght )
100 ml  water
Seasoning
Coriander

Mix everything together in a ceramic or stainless steel bowl.
Heat water in a steamer  or wok. When water starts  to boil put in the bowl of egg mixture to steam for 10 to 15 minute. When the mixture has harden it is ready.

    The inner portion of steamed eggs ( century egg, salted egg yoke, and crab sticks)

Mee rebus

                                           Mee rebus

Ingredients: (For 5 to 6 persons )
1 kg yellow mee
4 pieces of tauhu/bean curds (cut into half inch cubes and deep fried )
5 or 6 eggs ( hard boiled and de shelled )
Bean sprout ( nip off the tail )
Fresh chillis ( cut to 1 cm pieces )
Spring onion ( cut to 1 cm pieces )
Fried shallot
Shredded cucumber
   
         ( For the gravy )

1. 50gm  dry prawns ( washed and soaked )
2. 1 piece salted fish ( 3 inches )
3. 15 pieces of shallots
4. 6  clove of garlic
5. 20 pieces  dry chillis
6. 5cm temuric
7. 2cm galingal
8. 2 tblsp taucu
9. 2 tblsp sugar  ( according to taste )
10. 400 gm white sweet potatoes or potatoes ( grated coarsely )
11. Thick coconut milk
12. Cooking oil

  Blend ingredients No 1 to 7 to a fine paste.  Pour oil into a heated wok. When oil is hot pour in the blended ingredients. Saute until fragrant. Add 8 bowls of water and grated potatoes.  Let it simmer until gravy thicken and oil float to the surface, add taucu, thick coconut milk , sugar and salt.
Scald yellow mee in boiling water.  Scald the bean sprout. Serve yellow mee in a bowl or deep plate with the thick gravy and  topped up with egg, cut chilli, spring onion, shredded cucumber, fried tauhu and fried shallot . Mee rebus is best eaten warm.

Egg dumplings in cabbage stew

                                       Egg dumplings in cabbage stew     

Ingredients;

1. Half a bowl of minced meat ( pork or chicken)
2. Half a bowl of de shelled prawns ( minced )
3. 5 pieces of water chestnuts (de skinned and chopped into fine cubes )
4. 2 or 3 mushrooms ( soaked and chopped into fine cubes )
5. I onion (chopped into fine cutes )
6. 1 egg
7. Seasoning 
8. 1 tbsp Corn flour                    
9. * 3 big eggs ( beaten , add a pinch of salt ) -For the dumpling skin

 (For the stew )
Beijing cabbage (washed and cut into 2 inch length
3 or 4 mushrooms ( soaked and cut into bite size )
Spring onion ( cut into 1 inch length )
Carrot ( Sliced )
4 clove of garlic (chopped )

MIx items  1 to 8  thoroughly  in a bowl.
Press and throw the mixture against the side of bowl 3 or 4 times .
Shape the mixtures into big ping pong ball size, leave a side.
Pour in a tbsp of oil into the heated wok.
Pour in a big soup spoon of * beaten egg into the hot oil.
Place a " ping pong ball " mixture on the side of egg , flip the egg to cover the ping pong ball .  An egg dumpling is done. Scope out the dumpling, repeat with the remaining beaten egg and mixtures to make more dumplings.
Stir fry garlic, when fragrant add carrot  mushroom and Beijing cabbage, add stock , let it simmers for 10 to 15 mins.  Add the dumplings. Simmer for  5 mins.  Garnish with spring onion.

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