Sweet and Sour Shrimps

Tomato sauce adds a kick in many dishes. It affects the kids by wanting them to eat it more. My daughters requested me to cook this today cause it's one of their favorite dish. Not only eating it while it's fresh, even heating it up in the microwave as leftovers it still has the same taste and it's delicious. My 2nd daughter is obsessed with this dish. After eating, she will lick all the sauce on her dish before putting it into the sink. Not only this dish, she licks all the sauce especially when i cook curry! She is a licker for all dishes with sauce. LOL

Sweet and Sour Shrimps

   Ingredients   :

   1       lb  medium to big shrimps, clean and deveined 

   1/2    cup chopped green or red pepper

   1/2    cup chopped onion

   1/2    cup chopped tomato

   1/3    cup tomato sauce 

   2       tablespoon water

   2       tablespoon corn starch

   11/2  tablespoon sugar

   1       teaspoon vinegar 

   1/2    teaspoon salt

   1       fresh red chili, deseeded and cut slice

   enough to deep fried the shrimps

   Method   :

   Mix tomato sauce with water, sugar and vinegar, set aside. Sprinkle salt into the shrimps.

   In a wok, heat up the oil on high. Dip the shrimps in corn starch and gently slide into the oil to fry 

   until golden brown. Fry the shrimp in three different batches. Remove and let it drain out oil.

   Scoop out the oil from wok, remain 2 tablespoons of oil in the wok, adjust heat to low. Pour in the tomato sauce, let it cook for 1/2 minute and add green pepper, onion and chili. 

   Add in the pre-fried shrimps and stir and combine everything in the wok until the shrimps has coated with all the tomato gravy. Dish up and add garnishing and serve.

    Enjoy!!!

   

 

Sweet and Sour Shrimps

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

One of my favorites, Golden Sand Crab....emmmm yummy yummy!!. Its finger licking good. I can just sit back and eat this all by myself. Make sure no one disturb or cell phone ringing, hehe! hands are full and too busy for anything else. My favorite part of eating this crab was licking and sucking the crab shell before eating it because the egg yolk and curry leaves are so aromatic. Now i'm talking about the aroma makes me drool over the crab. Trust me, it was soooo good.

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

   Ingredients    :

   2      Dungeness crabs, cleaned and chopped into pieces

   5      salted egg yolks, steam cook the egg yolk for about 3 minutes and smashed it

   2      stalks curry leaves

   5      chili padi, cut into small pieces

   1/2   cup potato starch

   31/2 tablespoon butter

   2      teaspoon sugar

   1      teaspoon salt

   3      tablespoon milk

   2      dash of pepper powder

   enough oil to fry the crab

   Method    :

    Pat dry the crab and dip it into the potato starch and deep-fry until golden brown. Remove from oil 

    and set aside.

    Add butter in the wok and add in the egg yolk, keep stirring to prevent burning. Let the egg yolk

    combined with the butter.  Add the curry leave, chili padi, salt and sugar, milk and dash in the pepper

    powder.

    Add the pre-cooked crab and continue to stir-fried until the crabs are fully coated with the oil and 

    gravy. Dish up and serve.

    Enjoy!!!

   

   

  

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Mommy's Nyonya Chang

Mommy's Nyonya Chang

Mommy's Nyonya Chang

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutious Rice Dumpling / Bak Chang

Roast Pork - Siew Yoke

Siew Yoke

Roast Pork - Siew Yoke

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)

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

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

Lotus Root Soup

Lotus Root Soup

Braised Chicken Feet Mushroom And Sea Cucumber

Another dish for Chinese New Year, Braised Chicken Feet With Mushroom And Sea Cucumber.  My whole family is a huge fans of chicken feet including all my girls. Chicken feet is very high in protein and i personally think that it is really very scrumptious.

Braised Chicken Feet  Mushroom And Sea Cucumber

   Ingredients    :

   22                chicken feet  ( claws cut off)

   200              gm sea cucumber ( cut 3-inches)

   150              gm pork belly ( cut 3- inches)

   20               chinese dried mushroom (presoak overnight)

   2-3              petals anise star (8 kok)

   7-8              cloves ( ting hiong)

   3                 cloves garlic

   2                 stalk green onion ( cut off the roots)

   3                 slices ginger

   3                 dash pepper powder

   3                 teaspoon oyster sauce

   1                 teaspoon sugar

   1                 teaspoon salt

   1                 quart chicken broth

   1/2              dark soy sauce

   1/2              teaspoon corn starch ( mix with 3 teaspoon water)

                      some black moss ( optional)

                      some abalone slice (optional)

    *  Preparation for the mushroom, pork belly and chicken feet  :-

    Presoak the chinese dried mushroom for several hours or overnight.

    Mix the pork belly with 1/2 teaspoon light soy sauce and 1/2 teaspoon sugar. Deep fry for 2 

    minutes until golden brown. Remove form wok and drain out the oil. Set aside.

   Wash and cut off the chicken feet claws and wipe it with paper towel, add 2-3 teaspoon light soy

    sauce and 2 -3 teaspoon vinegar. Let it marinate for 1 - 2 hours or overnight in the fridge.

    Remove from fridge and thaw for a while before deep frying. Deep fry the chicken feet for about 5-6 

    minutes until golden brown. Remember to cover the wok lid to prevent oil from splattering.

    Remove the chicken from the wok and put it in the cold water to soak the chicken feet for 1hr. Drain

   

    Method    :

    Heat up the wok with 2 - 3 teaspoon cooking oil, add in the ginger, garlic, green onion and chinese   

    dried mushroom and fry for  1 minute and pour in the chicken broth, dump in all the above ingredients

    except the sea cucumber and corn starch. Let it cook for about an hour on medium to high heat or 

    you can transfer it into the electric crock pot and cook it on high for 1 hour. Add in the sea cucumber

    and let it simmer until chicken feet are tender or gravy thicken. 

    Stir in the corn starch mixture and mix it well. 

    Fantastic Braised Chicken Feet Mushroom And Sea Cucumber is serve.

    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!!!

    

    

    

Chocolate Cookie

Steamed Rice Cake/ Fatt Koh

I would like to wish everyone a Happy Chinese New Year. Today i steamed Fatt Koh for the kids, i need to test on the "Chow Peang" that i've made and put in the fridge earlier. Luckily it is still good, so i will be able to have nice and rise high  Fatt Koh this year . When heard my friends mention Fatt or Fat, then reminds me of making this earlier just to make sure the yeast is still good........I've made 13 Fatt Koh today, the kids wacked 8 of it, will make some again on the Chinese New Year Eve. I like making Fatt Koh cause it is so fluffy and it is like smiling to me. "Fatt" means prosperity, once again i  want to wish everyone "Gong Xi Fa Chai"!!!

Fatt Koh/Huat Koh

   Preparation for the rice mixture  :

   250  gm cooked rice

   1      teaspoon wine biscuit

   11/2 teaspoon water, add 1 teaspoon sugar

   (mix all above ingredients and put into a air-tight glass container for 2 days, REMEMBER! must

    keep in a warm place( i put it in the garage), when is ready the mixture should be watery sometimes

    with bubbles

   

    Method   :

   Boil 2 rice bowl (300gm) water with 11/2 cup sugar. Leave it to cool, set aside.

   Use 14 ounces of rice flour to mix combine with the cold sugar water.

    Into a blender add in the mixture of 100gm cooked rice and sugar water and blend it on high speed, 

    add in 11/2 teaspoon Eno and food coloring. Mix well and steamed it for 25 minutes.

    Enjoy!!!

Fatt Koh / Huat Koh

Steamed Rice Cake

Stir-fry leftover chicken and roast pork

Chinese New Year is approaching, i think it is not too late to post up this recipe cause i'm pretty sure every family will have blanch chicken and roast pork for dinner on the Chinese New Year  Eve. Not only that, on the second day of Chinese New Year "hoi nin" we need to blanch chicken too. Which means we will be having a lot of leftover chicken and meat.What do you like to do with the leftover meat? As for me, my mom use to cook this for us with all the leftover meat. It is only meant for leftover meat, not advisable to make this with fresh chicken. The other day i've made Hainanese Chicken therefore i have some leftover meat to make this dish. I hope this will  give you some idea to cook your leftover meat during this festive season.

Stir-fry leftover chicken and roast pork

   Ingredients   :

   Leftover Chicken/Roast Pork ( or mixed together)
   4 - 5       Clove Garlic ( peel and mince)
   5 - 6       Ginger          (peel and cut slice)
   1 - 2       Stalk Green Onion ( wash & cut into 3-inch piece)
   20          gm cilantro    ( wash & cut into 3-inch)
   1 - 2       teaspoon sugar
   2            teaspoon water (can use chicken soup if have)
   1 - 11/2  teaspoon light soy sauce
   1/2         teaspoon dark soy sauce
   2            teaspoon cooking oil



   Method    :

   Heat the wok or skillet to high, pour in cooking oil, add ginger and stir-fry for awhile,
   add in the garlic, stir-fry for another 1/2 minute, and dump in all the leftover meat, continue to
   stir-fry the meat for another 1-2 minutes, add water or(soup), light soy sauce, sugar, dark soy sauce,
   keep stirring for another 1/2 minute. Add green onion and cilantro, mix well and scoop it up to a bowl
   or plate. Serve while its hot. This is like another fresh cook dish made from leftover meats. Let's try.


   Enjoy!!!

   

Turnip Cake/ Daikon Cake ( Loh Pak Koh)

Radish Cake ( Loh Pak Koh)

   Ingredients    :

   600      gm turnip (peeled and shredded)

   14        ounces of rice flour

   1/3       pounds chinese sausage (diced)

   60        gm dried shrimp (diced)

   5          cups of water

   1          can of chicken broth

   1/2       teaspoon of pepper powder

   1          teaspoon of salt

   1/2       teaspoon of sugar

   2          tablespoons of cooking oil

   Method   :

   Use a big mixing bowl to mix rice flour, water and chicken broth. Set aside.

   Heat cooking oil into a deep non-stick skillet and add sausage and dried shrimp then saute for

   1-2 minutes or until aromatic. Add shredded turnip and stir fry for another 1-2 minutes.

   Stir in the mix of rice flour mixture and reduce the heat to low, keep stirring for approximately 

   8-10 minutes until the batter becomes thick.

   Place the mixture in a 9-inch round greased cake pan and steam over high heat for 1 hr.

   Let it cool completely before cutting. I pan fried with one or two drops oil cooking oil.

   It is good to serve with chili sauce.

   Enjoy!!!

   

   

   

Soy Sauce Shrimp ( Kon Chein Har Loke)

Soy Sauce Shrimp (Kon Chein Har Loke)

    Ingredients    :

   1         pound large shrimp with head (wash and deveined)

   2 1/2   teaspoon light soy sauce

   1/2      teaspoon dark soy sauce

   11/2    teaspoon sugar

   1/4      teaspoon salt

   3         dash pepper powder

   1/2      oyster sauce

   1         knob ginger (peel and cut slices)

   2         bulb shallot (peel and cut slices)

   5         ounces cilantro (cut into 2-inch)

   2         stalk green onion (cut into 2-inch)

   1         fresh red chili ( remove seed and cut into slices)

   Prepare some cooking oil to fry the shrimp

  

   Method    :

   Sprinkle some salt on the shrimp before frying, use a small bowl to mix light soy sauce, sugar,

   dark soy sauce, salt, pepper powder and oyster together.

   Heat the wok, pour in the cooking oil and fry the shrimp until the shells turns into orangy color.

   Dish up the shrimp from the wok and start to cook the sauce.

   Remove some oil from the wok and leave only 2 - 3 teaspoon.

   Pour back in the shrimp that previously fry, add pour in the mixture and fry for 1/2 minute and 

   add in the ginger & shallot.

   Continue to fry for another 1/2 minute, dish up on a serving plate and garnish with fresh cut chili.

   Enjoy!!!

    

Tong Yuen ( Glutinous Rice Dumpling)

Tong Yuen

   Ingredients    :

   Dough  ( Rice Dumpling)

   2 1/2       cup glutinous rice flour

   8 - 10      oz water

   2 - 3        types of food colorings ( i use white, pink and green)

  

    Syrup            :

    13/4        cup water

    1             cup sugar ( you can use palm sugar if desire)

    2 - 3        pandan leaves (screwpine leaves)

    Method          :

    Prepare syrup by boiling water in a pot, add in sugar and let it boil for 3 - 5 minutes, 

    add in the pandan leaves and let it boil for another 3 - 5 minutes.

 

    Prepare a big mixing bowl, mix glutinous flour with water, add in water little by little

    Knead and form it as soft sticky dough but not stick to your hand.

    Divide to 3 portion and prepare mix with the food colorings, add in 2-3 drops of each color

    to each portion of dough.

    Roll a small dough into tiny ball and shape it with your palms. Use some glutinous flour to

    flour a flat plate. 

    Bring a large pot of water to boil, put in the rice dumpling to boil, whenever you see they float

    means already. Get ready a bowl of room temperature water which is already cook. Take out the

    rice dumpling from the pot and put it in the room temperature water. Serve it in a bowl and scoop

    in the syrup,sweetness on your wish.  Enjoy!!