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Friday, December 15, 2017


This is a Thai creamy curry with coconut milk and blends well the yellow curry paste which is easy to make yourself.  Just combine all the ground spice powders  with the blended curry  paste ingredients into a smooth paste.
Vegetable curry cooked with coconut milk is one of my favourite curries but add the palm sugar sparingly otherwise  you may find the curry a bit on the sweet side.  This curry isn't spicy and you can increased the amount of chilli powder.
Just this curry with rice is enough for me to enjoy a good meatless meal for the day.
Recipe adapted from ‘500 Curries’ with modifications
Ingredients For Yellow Curry Paste
1 tbsp freshly chopped galangal or ginger
2 tbsp chopped lemongrass
1 tbsp chopped garlic
4 shallots – chopped
1 tsp lime rind or zest
2 tsp hot chilli powder or more
2 tsp coriander powder 
 2 tsp cumin powder
1 tsp turmeric powder
Other Ingredients
150 gm long green beans – cut 1 inch lengths
100 gm baby corn [I suggest to use canned baby corns]
1 medium zucchini – sliced ½ cm thick
1 small brinjal – sliced 1 cm thick
1/2 tbsp palm sugar to taste
2 tbsp Thai mushroom ketchup [I used mushroom flavoured oyster sauce]
salt to taste
2 tbsp oil
150 ml thick coconut milk
400 ml water
  1. Place all the curry paste ingredients in a blender with 2-3 tbsp water.  Blend into a smooth paste.
  2. Heat oil in a non-stick pan, add in curry paste, palm sugar and stir fry until aromatic.  Add in the thick coconut milk and gently cook for 8-10 minutes or until the mixture starts to separate.
  3. Add in the vegetables [except the zucchini], stir fry to mix well for 5-10 minutes, then add in the zucchini.
  4. Pour in water or thin coconut milk.  Bring to boil, cover to  cook gently until vegetables are tender.
  5. Add in the seasoning to taste. 
  6. Garnish with chopped coriander leaves.  Serve hot with rice or blanched noodles.

Thursday, December 14, 2017


I think every Chinese knows what Char Siew is.  Recently, I came across a Char Siew recipe and the English name is Marinated Meat Fillet.  There is no mention in the recipe that it is Char Siew. 
Anyway, the recipe looks simple and easy to follow and quick cook by roasting instead of pan frying, braising etc.  As you know, I love trying simple and easy recipes, and hoping that the result is acceptable.  Again, must say, this recipe is worth trying because it tastes good.  The meat is tender, not overly sweet but tasty.
The portion in the pictures is for 250 grams pork belly.

500 gm pork belly [skin removed] or lean pork* - cut thick strips
[* ask the butcher for what type of pork is suitable to make char siew]
Some grated ginger and garlic
Some spring onions - cut sections
2 tbsp soy sauce
2 tbsp sugar [I used Jaggery sugar]
1 tbsp oyster sauce
1/2 tbsp cooking wine
1/2 - 1 tsp Chinese 5 spice powder
a pinch of orange food coloring 

  1. Mix all spices and ingredients with the pork slices.  Leave to marinate in the fridge for a day.
  2. Roasting Char Siew - line a roasting tray with parchment paper.  Arrange meat slices on the tray without the marinade.
  3. Roast meat in a preheated oven at 200 degrees C for 10 minutes.  Flip the meat slices over and continue to bake for another 10 minutes and slightly charred [you will see the fats oozing out].
  4. Remove to cool a little before slicing.  Serve.

Wednesday, December 13, 2017


Simple, delicious and appetising side dish that you can prepare for your family.  Thought of not sharing this dish but should be good to keep this recipe here for future reference.
The original recipe is fried tumeric tempeh served with a savoury, sourish and sweet chilli dipping sauce.  I have modified it by replacing the dipping sauce with some freshly shredded cucumber, onions, carrots and a sweet, spicy fragrant sauce.  
My family loves this dish.

1-2 pieces tempeh - cut thin slices
1-2 tsp tumeric powder
1/2 tsp salt
oil for frying
Some shredded cucumber, onions and carrots - rinsed with cold water and drain
Dressing Sauce [Combine]
2 tbsp each of tomato sauce and sweet chilli sauce
1 tbsp Worcester sauce
some toasted sesame seeds

  1. Coat tempeh slices with tumeric powder and salt.
  2. Line serving platter with shredded vegetables.
  3. Combine dressing sauce in a small bowl.
  4. Pour oil in a non stick pan, add in tempeh slices [fry from cold oil] until tempeh slices are golden brown and crispy.
  5. Dish up and place over shredded vegetables.
  6. Scoop dressing over tempeh slices.
  7. Serve immediately.

Tuesday, December 12, 2017


For this pau recipe, the Taro Filling is easy to prepare, fragrant and tasty, but I am not too happy with the look of some of the triangular paus after steaming. I think, I took too long to wrap the paus thus over proofing some of the paus. 

The pau skin recipe below is 50% more of the original recipe.  I should have use the actual recipe and make only 16 small paus.  Anyway, the pau skin is chewy with a QQ texture.  Doesn't look pretty but overall they taste good for home consumption.
I have added some toasted sesame seeds to the filling.

Recipe adapted from the book ‘Paus By Coco Kong’ with modifications

Ingredients for Skin Dough
[makes 20 paus]
300 gm pau flour
45 gm wheat starch [tang mian flour]
150 gm steamed taro – mashed while still hot
50 gm icing sugar
1½ tsp double action baking powder
3 tsp instant yeast
120-160 ml water [depending on the steamed taro]
1½ tsp vinegar
30 gm shortening

Ingredients For  Taro Filling
200 gm steamed Taro [yam]  mashed while still hot till smooth
65 gm castor sugar
½ tsp salt
40 ml corn oil
80 ml coconut milk
20 paper cases – flattened
  1. For Filling – combine filling ingredients in a non stick pan.  Stir fry until mixture has a  thickened consistency [takes about 15-20 minutes].  Turn off the heat, stir until smooth.   Dish up to cool.
  2. For Skin – Combine all the dry ingredients and steamed taro in a mixing bowl.  Gradually, add in the water and knead at low speed until well combined. 
  3. Add in the shortening and knead at medium speed until dough is soft, smooth and shiny.  Shape into a ball, cover with a damp cloth and leave to proof for 20-30 minutes or double in size.  Gather the dough before dividing it into 20 equal portions [35 gm].
  4. To Shape – Make [2] into a round and flatten it, ensuring that the center is thicker than the sides.  Place a piece of filling [about 1 tbsp] in the centre, pull the centre up to seal edges.  Hand shape it into triangular pieces with the sealed edges facing up.  Use a chopstick to dot the side surfaces with some colour dots. Repeat process.
  5. Place on flattened paper case in a steaming tray. Proof for 20-30 minutes.
  6. Bring water to a rapid boil, place steaming tray over boiling water, cover and steam for 10-12 minutes.  Off heat and leave the paus in the steamer for another 2-3 minutes before removing the lid and paus.

 Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #24 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively   

Monday, December 11, 2017


The Chef of this dish mentioned that Burmese cuisine is influenced by its' neighboring countries, China and India.  Soy sauce and noodles are obviously the result of Chinese influence but curry is definitely an Indian invention.  According to the chef, Burmese curries are much lighter.  I am not sure if she meant this curry but I find this curry rather spicy, perhaps it is the dried chilli species which I used.  It's rather spicy hot.
Anyway, this curry is quite different from many of our Malaysian style curries but tastes good especially after resting and reheating.  You can cook this curry dry or with some gravy, it is still as good.
Recipe adapted from ‘500 Curries’ with slight modifications

500 gm pork with some fats or pork belly [– cut into big size pieces
Garnish - Some blanched green beans or shredded cucumber and chilli shreds 
3 tbsp tamarind juice
3 shallots – finely chopped
1 tbsp chopped garlic
2 tsp turmeric powder
1 tbsp fish sauce
1 tsp sugar to taste
1 tsp dark soy sauce
Ingredients For Curry Paste
8 dried red chillies – soaked
1 inch piece ginger – cut small pieces
2 lemongrass – finely chopped
1 /2 tbsp galangal- chopped
1 tbsp shrimp paste or belacan granules
2 tbsp soft dark brown sugar

  1. Blend ingredients for curry paste in a blender until fine.
  2. Heat a non stick pan,  add in the pork pieces and fry continuously for 1-2 minutes or brown.  Add in the curry paste and stir fry to mix and coat pork slices with the curry paste.
  3. Cook the meat over low heat, stirring occasionally until the meat has changed colour or until aromatic.
  4. Add in the dark soy sauce and turmeric powder, stir to mix well.  Add in some water, cover to simmer over low heat for 30-40 minutes are until pork pieces are tender.
  5. Lastly, add in the seasoning, shallots, garlic and tamarind juice.  Stir to mix well until gravy boils.
  6. Dish up, serve with red chilli shreds, shredded cucumber or blanched long green beans.

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