Salmon Mango Yee Sang - Chinese Lunar New Year 2011

Another dish that's a must for Chinese Lunar New Year.  Raw fish translated to Chinese is Yee Sang means good fortune. Tossing Yee Sang is believed to stir up good fortune and also bring luck. Today i prepare this Salmon Mango Yee Sang, I find that it is a very good combination especially added with roasted sesame seed, five spice powder and roasted peanut plus the super delicious sweet and sour plum sauce. Nobody can refrain from this !!!

Well arrange shredded ingredients on a big serving platter 

Pour the plum sauce mixture over the Yee Sang and sprinkle five spice powder, roasted sesame seeds and roasted peanut

Ready, Get  set & Loh Sangggggg!!!

Toss, toss, toss, higher and higher, this part was FUN !!!

    Ingredients   :

    100  g   Jicama or ( white radish), shredded                        

    100  g   Mango     (half ripe), shredded

    100  g   Papaya     (green but abit orangy in color), shredded

    100  g   Pamelo     (peeled wedges)

    20    g   carrot        shredded

    15    g   sweetened ginger pickle, shredded
    15    g    sweetened green papaya, shredded

    3      slice ginger, shredded 

    3/4    cup jelly fish, thinly slice and squeezed some lemon juice

    1       pickle onion, thinly slice

    1       teaspoon shredded lime leave

    1       cup crispy strips

    1       teaspoon toasted sesame seeds

    1/4    cup toasted peanut, slightly smashed

    1/4    five spice powder

    1       sprig cilantro

    

    

    130 g   salmon fish or (any kind of raw fish at you wish)

  *marinated with 1/2 sesame oil, 2 teaspoon lemon juice, dash in five spice powder and pepper powder

    and pinch of sugar.

    Sauce dressing   :

    1/2    lemon, squeezed out juice

    1/2    sesame oil

    1/2    teaspoon sugar

    21/2  teaspoon plum sauce

    3       tablespoon water

    Method    :

   Assembly and arrange all the ingredients in a big flat plate with the salmon fish arranged in the middle.

   Sprinkle with sesame seeds, peanuts, five spice powder, fried crispy strips and cilantro.

   Pour in the sauce dressing and toss together.

    

    

    

    

    

    

Stir-Fry Leek With Yam (Sunn Punn Chee)

Stir-Fry Leek With Yam (Sunn Punn Chee)

Crab Meat With Chicken Soup (8 Poh Kann)

Crab Meat With Chicken Soup (8 Poh Kann)

Crab Meat With Chicken Soup (8 Poh Kann)

Butter Cookie

Butter Cookie

Steamed Lap Mei ( Waxed Duck, Pork And Chinese Sausage)

Steamed Lap Mei ( Waxed Duck, Pork And Chinese Sausage)

Stir fry chiku and potato with roast pork ( siew yoke)

Stir fry chiku and potato with roast pork (siew yoke)

    Ingredients    :

    4          large potato, peeled and cut slice

    4          chiku, peeled and cut slice

    2          sprigs cilantro, wash, trim and cut 3-inches lengths

    1/3       pound roast pork ( siew yoke) cut small pieces

    2          cloves garlic, peeled and cut thin slice

    5          ginger slice

    2          teaspoon oyster sauce

    1/2       teaspoon dark sauce

    1/2       teaspoon sugar

    1/2       cup water

    2          tablespoon cooking oil

    1          teaspoon soy sauce

    3          dash pepper powder

    1/2       teaspoon corn starch, mix with 2 tablespoon water, set aside

    1          teaspoon cooking wine ( i use VSOP)

    

     Method    :

     Soak potato and chiku in salt water for 15 minutes, removed and drain.

     Heat the wok to high, pour in the oil, add ginger slice and garlic to fry. Add in potato and chiku to

     fry for 1 - 3 minutes. 

  

     Add in the roast pork( siew yoke), continue to stir-fry, add in the water, oyster

     sauce, pepper powder, soy sauce, sugar and dark sauce. Fry and splash in the cooking wine.

     Close lid and let it simmer for 3 - 5 minutes. Open lid, stir in the corn starch mixture, mix well and 

     add in cilantro, stir fry and dish up when is ready.

      Enjoy!!!

     

    

    

Chinese New Year - Wang Choy Jau Sau

During Chinese New Year, the traditional specialty foods are symbolic either the foods are good in names for fortune and luck. In Chinese culture, everyone wants to be wealthy and healthy.

Fatt Choy Ho See literally means successful businesses in the New Year. Fatt Choy( black moss), Ho See (Dried Oyster). Although i am not a big fan of this dish however i've made this for the family, i hope will bring us some fortune and luck too.

Wang Choy Jau Sau

   Ingredients    :

   11/2        pound pig hand/leg

   5 - 8        ho see ( dried oyster)

   2             ounces  dried scallop 

                  some fatt choy ( black moss)

   21/2         teaspoon oyster sauce

   1              teaspoon salt

   1/2           teaspoon sugar

   3              dash pepper powder

   2              stalks green onion ( wash and cut the roots)

   1              quart water ( i use chicken broth)

   2              pieces of anise star

   2              teaspoon corn flour ( mix with 2-3 teaspoon water)

                   cooking oil for frying the pig hand/leg

   Marinate   :   

   2              teaspoon light soy sauce

   1/2           teaspoon dark soy sauce

   2              dash pepper powder

   1/2           teaspoon salt

   Method   :

   Wash the pig hand/leg and wipe it with paper towel, marinate with the above marinated ingredients for

   1 hour or leave it over night in the fridge.

   Remove the marinated pig hand/leg from the fridge and let it thaw for a while.

   Heat up the wok to high and deep fry the pig hand/leg until both sides are golden brown. Remove from  wok. Prepare a slow cooker and set to low heat, first put in the green onion, then the pig hand/leg and add all the ingredients except the corn flour and let it cook for  5 hours ( i leave it over night). Stir in 

   the corn flour mixture, this is to thicken the gravy. Serve the whole pig hand/leg in a bowl or plate with some Fatt Choy Ho See on the top.You also can also put broccoli, cauliflower or bok choy by the side of the plate. Yummy Wang Choy Jau Sau is serve. Gong Xi Fa Chai !!!

      

Sweet Lotus Seeds Dessert - Lean Chee Pak Hup Tong Sui

Sweet Lotus Seeds Dessert - Lean Chee Pak Hup Tong Sui

    Ingredients    :

    1         dried persimmons, thinly slice

    5   g    agar-agar strand, optional

    6         hard boil quail eggs, optional

    30 g    dried lily bulb, soak in water for an hour or more

    50 g    sweet potato, thinly slice

    50 g    lotus seeds, remove the bitter flavored germ of the seed

    50 g    gingko nuts, smashed and removed shells and skins

    50 g    barley, wash soak in water for an hour or more

    50 g    longan

    2         liter water

    1         pack rock sugar, for sweeter add some castor sugar

    

    Method    :

     Wash all ingredients, in a pot boil water with barley, lotus seeds, dried lily bulb and gingko nuts for 

     45 minutes. 

     Add rock sugar, dried persimmons, agar-agar strand, sweet potato and longan and boil for another

     15 - 20 minutes. 

     Can be serve hot or cold. 

     Enjoy!!!

    

    

    

Arrowhead Chips ( Nga Ku Peang)

Arrowhead Chips, in Malaysia they call it "Nga Ku", in US we call it  "Chi-ku", i thought i won't be able to have "Nga Ku Peang" this year cause the other day i went to the Chinatown there is no sign of any Arrowhead yet. One of my friend is very kind to buy me some yesterday. I personally find that this chips is tastier than and any other chips, don't want to mention about the brands. It is very easy to make this, just need to peel, wash and fry. it only takes me less than an hour to fry everything. There is something you must know is Arrowhead are only available during Chinese New Year, it is a goodie to me, what about you? I will be using the leftover Arrowhead to cook Stir-fry BBQ Pork, coming soon!!!

Arrowhead Chips  ( Nga Ku Peang)

Arrowhead Chips  (Nga Ku Peang)

Chocolate Cookie

Orange Cookie

These cookie are especially made for my dearest niece, she loves Orange Cookie very much. It is a very simple and unique recipe to try, i modifier it  from my corn flakes cookie recipe. I hope you will like it too.

Orange Cookie

Orange Cookie

Orange Cookie

Mini Spicy Shrimp Roll

Mini Spicy Shrimp Roll

This year I decided to make some spicy shrimp roll, it is very popular in Malaysia and for what i know it's very expensive nowadays due to the price increase. I didn't made a lot, just about 120 pcs, cause it is quite spicy and don't forget it is very heaty too. I think i better boil some herbal tea to standby due to Chinese New Year with lots of goodie and cookies. I hope you will like it too.

Mini Spicy Shrimp Roll

Kuih Bangkit

Kuih Bangkit

Kuih Bangkit

Kuih Bangkit

Almond Cookie

Almond Cookie

Almond Cookie

Cornflakes cookie

Cornflakes Cookie

Cornflakes Cookie

Chinese New Year Treats - Peanut Puff

Peanut Puff - Kok Chai

Peanut Puff

Chinese New Year Treats - Bee Hive (Kuih Ros)

Another traditional aromatic, crispy and addictive Chinese New Year cookie, Bee Hive/ Kuih Ros/ Kuih Loyang whatever you want to call it as. This is definitely one of my favorite but I find that a bit greasy but if is only once in a while especially during Chinese New Year, no problem I thought hehe!!

Chinese New Year Cookie - Bee Hive

Ingredients    :

   3              eggs
   2              can coconut milk (800ml)
   180 - 200 gm sugar
   2              tablespoon flour
   180          gm rice flour
   1              tablespoon corn flour

   Need to prepare   :

   1 0r 2           Bee Hive mould
   1 pair           Wooden Chopsticks
   21/2             Cup Vegetable Oil ( for frying)


    Method     :

    Use mixer to mix-well all the ingredients till becomes watery batter. Sieve to prevent lumps. Put it
    aside for 1/2 hours or more. Scoop some batter mixture into a small bowl.

    Heat up the wok to medium heat, pour in the vegetables oil, preheat mould inside the hot oil ( must be
    hot enough for the batter cling on the mould) and use the mould to dip into the batter. Immediately put
    the mould with batter covered mould into the hot oil. Make sure the batter not coats on top of the
    mould. Slightly shake the mould a little bit, the batter will detached from the mould, if not, use a
    chopstick to help to remove it. Be patient the first  few of the bee hive is a little difficult to detached
    from the mould, need to use chopstick to help to releasing it.

    Fry until golden brown, repeat with all the batter until it used up.
    Leave it to cool completely before store in containers.

    Enjoy!!!
  

Bee Hive Cookie

  

Chinese New Year Treats - Peanut Cookie

Chinese New Year Treats - Peanut Cookie

Loong Yoke/Bak Kwa aka BBQ Dried Pork

Bak Kwa aka Loong Yoke is meant for all occasions especially during Chinese New Year. It is very suitable to be sent as gift to relatives and friends. Today i made the 1st batch of Loong Yoke just to get the Chinese New Year mood started. In Ipoh, people call it "Loong Yoke" when i moved to KL another name was heard Bak Kwa which i also don't know what is the meaning, probably in Hokkien they call it as Bak Kwa, i am a big fan of Loong Yoke but no matter how much i like it, i only make it once a year, and it would be around Chinese New Year.

BBQ Pork

    Ingredients    :

    600   gm   mince pork ( 1/2 fat 1/2 lean)

    400   gm   mince pork ( regular meat)

    250   gm sugar

    11/2  teaspoon salt

    5       dash pepper powder

    51/2  teaspoon fish sauce      

    2       teaspoon light soy sauce

    21/2  teaspoon wine ( i use V.S.O.P)

   Method         :

   Ready a mixing bowl, put all the ingredients in it and mix well. 

   Let it marinate for 3 hrs or more ( i leave it overnight in the fridge)

   Apply it on aluminum foil, around 0.5cm or thinner.

   Dry it in the oven or under the sun, cut into square sizes.

   Fry it with non stick pan with 2 -3 drops of oil or barbeque grill, need to flip it frequently so that

   the meat won't get burnt.

   Gong Xi Fatt Chai !!!

  Good Luck !!!