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Monday, October 16, 2017

PINEAPPLE SAMBAL

Looking at this recipe, reminds me of one favourite Malay dish ‘Pajeri  Nenas’ which I used to enjoy during my school days.  I love the sweet and tender pineapple slices and the gravy spread over a plate of hot white rice is so satisfying.  Moreover, it was one of the cheapest dishes at the Malay stall of the school canteen.  Those days, my pocket money was only RM5.00 per week, so at times, need to be frugal and thrifty.

This recipe is a bit different as it has more ingredients, all of which makes this dish as good and delicious.
Ingredients
50 gm anchovies – split and rinsed several times, drain
1 small pineapple – cut wedges and sliced
1 piece tempeh – cut 1cm x 3cm pieces
1 large onions – peeled and sliced
2 star anise
2-3 tbsp blended red chilli
1 tsp belacan granules
Salt and sugar to taste
Juice of 5 calamansi lime
200 ml water

  1. Deep fry tempeh slices until golden brown, dish up.  Using the same oil, fry anchovies until crispy and dish up.
  2. Remove excess oil.  Leave about 2 tbsp oil, sauté blended chillies, star anise, and belacan granules until oil separates.  Add in pineapple slices and onions, stir fry to mix well, add water.  Bring to boil until pineapple has softened, add in seasoning to taste.
  3. Add in fried tempeh and anchovies, stir to mix well.  Taste to adjust seasoning.
  4. Dish up to serve.

Friday, October 13, 2017

FRIED FISH IN SAUCE

This is a fragrant fried fish dish with a twist.  Here again in the recipe, the sauce is splashed over fried fish fillets like for [Splashed Eggs].  But, I didn't do exactly this way.  I splashed the sauce over the hot pan without the fried fish, then quickly pour the sauce on top of the fish fillets.  I thought of enjoying the crispy edges of the fillets with the fragrant sauce. Looks nice, too.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients
[serves 3]
6 slices white fish fillets
Splashing Sauce [Mix together]
1 tbsp each of chopped ginger, garlic, red chillies and spring onions
1/4 tsp salt 
2 tsp sugar
2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp wine
1 tsp sesame seed oil

  1. Season fish fillet with dash of pepper and wine.  Coat with some cornflour before pan frying or deep frying. Fry fish fillets until golden brown.  Dish up on serving platter.
  2. Meanwhile combine sauce ingredients.
  3. Remove excess oil, pour combine sauce into hot pan, then quickly drizzled over the fried fish.  
  4. Serve immediately.
I am sharing this post with Cookbook Countdown Event #22 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, October 12, 2017

THAI GARLIC AND BLACK PEPPER PORK

I can say that this is a very quick stir fry Thai dish yet the result is awesome.  The stir fried pork fillet is full of flavor and aromatic with the fried garlic.
The pork slices are tender but still have a bite, while the sauce is not too savoury.  It is a little spicy because of the black pepper.  Overall,  a delicious dish and not too meaty if you add in some blanched broccoli.  You can omit it and just garnish with some coriander leaves.

I am keeping this recipe as a buffet dish as I believe guests would love it.  Do give this a try and you may discover a dish that you would prepare often and share.
You can substitute pork with beef tenderloin or rump steak which are suitable for quick stir-fry [fry for about 2 minutes].

Recipe adapted from  Home Cooking Magazine – April 2001 with modifications
Ingredients
200 gm pork tenderloin – sliced thinly
2 tbsp chopped garlic
Some blanched broccoli florets or coriander leaves
1-2 tbsp oil
Seasoning Sauce [Combined]
½ tbsp ground black pepper [or 1 tbsp if you like it more spicy]
1 tbsp each Worcester sauce, fish sauce and cooking wine or white wine
2 tbsp honey

  1. Mix sliced pork with a few tablespoons of water and 1/2 tablespoon cornstarch.  Mix until pork absorbs all the water.
  2. Measure and mix together the sauce ingredients.
  3. Heat about 1 tbsp oil in a non-stick wok/pan, sauté chopped garlic until aromatic and slightly brown.  Dish up.
  4. Using the same wok/pan [add remaining oil if not enough], stir fry pork slices over high heat until cooked through [about 2-3 minutes], then add in the sauce and fried garlic.
  5. Give it a good stir to mix well. 
  6. Dish up on serving platter, garnish with blanched broccoli florets or coriander leaves, serve.

Wednesday, October 11, 2017

SPLASHED EGGS

This is a very simple egg dish where hard boiled eggs are shallow fried to brown and splashed with sauce.
According to the chef, ’splashing’ is of the many supportive or auxillary methods of cooking which are no self-sufficient cooking methods.  Splashing is abruptly pour liquids [water, wine or seasoning] over food toward the end of Stir-frying or Shallow Frying.  Because splashing is done when food is very hot, it absorbs the flavor in a special way which makes the taste quite exciting.  Splashing wine [1 teaspoon] towards the end of any stir-frying or shallow frying, it does make the taste different.
Splashing Liquid Over Fried Food 

Another recipe which applies this splashing method was earlier shared [here].
This egg dish is easy and fool-proof yet the result is awesome, yummy, yummy good.   You can cook up to 8 eggs with this sauce.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
Ingredients
[serves 3]
8 hard-boiled eggs
Splashing Sauce [Mix together]
1 tbsp each of chopped ginger, garlic and spring onions [I used more]
½  tsp salt
2 tsp sugar
2 tbsp light soy sauce
1 tbsp black vinegar
1 tbsp wine
1 tsp sesame seed oil [optional]
  1. Peel eggs and split into halves.
  2. Combine sauce ingredients.
  3. Heat a non stick wok with 1-2 tbsp of oil until  hot, swirl the wok to distribute the oil.  Lower to medium heat, place the eggs, cut side down and fry until brown.   Turn and repeat.  
  4. Pour combined sauce over fried eggs, then off heat and dish up to serve.
  5. Serve hot or cold.
I am sharing this post with Cookbook Countdown Event #22 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Wednesday, October 4, 2017

PEACH DOLL MOONCAKE WITH MEAT FLOSS [公仔饼]

The original recipe is from Huang Kitchen [Fish Doll Mooncakes – Kung Chai Peng 公仔饼]. For this recipe, I have used the peach shape mould [AKK mould] as I thought of making bigger size doll mooncakes.
These doll mooncakes are lovely with a combination of nuts, seeds and meat floss. It’s crunchy, sweet and savoury with this combination of ingredients. The sweetness is acceptable to me [not that sweet].  
AFTER AIRING FOR SEVERAL DAYS

JUST BAKED AND BEFORE AIRING
The dough is soft and not sticky, easy to shape and mould.  Mooncakes will be hard and soften only after resting for few days.
Recipe adapted from Huang Kitchen with modifications
Ingredients
[makes 22 pieces]
Ingredients A-Golden Syrup Mixture
375 gm golden syrup
150 gm peanut oil
½ tbsp alkaline water [lye water]
1 tbsp plain flour
Ingredients B-Mooncake Dough Mixture
500 gm plain flour or cake flour
25 gm toasted melon seeds
25 gm toasted white sesame seeds
1/4 cup toasted and chopped walnuts
Ingredients C-Mooncake Filling 
100 gm meat floss
Egg Wash/Glaze - 1 egg yolk + 1 tbsp water



  1. Combine and mix golden syrup, peanut oil, alkaline water and 1 tbsp flour in a deep container. Stir to mix well, cover and set aside for a few hours [I leave it overnight].
  2. Combine all the dry ingredients in a mixing bowl and stir to mix well.
  3. Add slowly into the golden syrup mixture. Mix with a spatula to form a soft dough. Do Not Knead the dough. Cover with lid and set aside for 2 hours [I leave it overnight].
  4. Divide dough into small portions according to the size of the mould used. Roll into balls. Wrap about one teaspoon of meat floss in each dough ball. Pinch dough to secure the seam, then roll again into round shape. Lightly dust a mooncake mould and place rolled dough in the mould and press. Tap gently to dislodge the dough from the mould. Place on a baking tray lined with parchment paper.
  5. Repeat the same with the rest of the mooncake dough. 
  6. Bake the mooncakes in preheated oven at 160 degrees C for 10-15 minutes.
  7. Remove to cool on wire rack for 15 minutes before brushing the top with egg glaze. Brush sparingly. 
  8. Return to oven and continue to bake for another 15 minutes or until just golden brown. Remove to cool on wire rack and leave to cool completely before storing in air tight containers. 
How To prepare egg wash

*Mix 1 egg yolk and 1 tbsp water, then strain through a fine sieve.

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