Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Loh Mai Fan ( Ipoh style)

   Ingredients     :

   11/2   cup glutinous rice, washed and soaked for 2 hours

   200    g pork belly, cut strips 

   1        whole garlic, peeled and mince

   2        tablespoon oyster sauce

   11/2   tablespoon thick soy sauce

   11/2   tablespoon sugar

   1        teaspoon salt

   1/2     teaspoon light soy sauce

   1/2     teaspoon pepper powder

   2        eggs, beat, add pinch of salt

   1        bulb shallot, peeled and thinly slice

   1        stalk green onion, trim and cut

   1/4     cup vegetable oil

  ( use partially of the ingredients to marinate pork belly, the remaining mix with the glutinous rice)

   

   Method     :

   Marinate pork belly for 1 - 2 hours with 1 tablespoon sugar, 1/2 teaspoon light soy sauce,  1/2 teaspoon

   thick soy sauce and all the mince garlic.

   Heat the wok, add in the vegetable oil and fry the shallot until golden brown. Remove from the oil, set

   aside. Keep the oil for later use. Fry and swirl the pan to make thin omelette, thinly slice and set aside.

   Into a non stick pot, cook the marinated pork belly on medium heat for approximately 1 hour. Stir it 

   occasionally. Set aside.

   Steamed the glutinous rice for approximately 1/2 hour. Remove from steamer, add in all the cooked

   pork belly, shallot oil and all the remaining of the ingredients from above except the eggs and green 

   onion. Mix and combine with a spatula until everything coated with oil and gravy.

   Put everything into the steamer and steam for another 20 minutes. Remove from steamer, garnish with

   omelette strips and green onion. Serve !!!

   Enjoy!!!

Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Cheung Fun with Mushroom and Chicken Slice Sauce

This is the 1st meal i made since i came home from M'sia yesterday. Absolutely a Ipoh style of chee cheung fun.  I almost forgotten this mushroom sauce until i saw my elder sister make it the other day. An simple and easy to make breakfast. I hope you will like it, like i did.

Cheung Fun with Mushroom and Chicken Slice Sauce

  Ingredients     :

  1      pound cheung fun 

  5      stems dried mushroom, soak and cut slice

  80    g  chicken breast, cut slice

  2      bulbs shallot, peel and thinly slice

  1      stalk green onion, wash and mince

  1      cloves garlic, peel and mince

  11/2 cup chicken stock

  1/3   cup water

  3      dash pepper powder

  1/2   teaspoon sugar

  1/2   teaspoon salt

  1      teaspoon corn starch, mix with 2 tablespoon water

   Method   :

   Fry the shallot until golden brown, remove from wok. 

   Preparing mushroom sauce :

   Heat the stove and boil the chicken stock, add in the water, mince garlic, chicken slice and mushroom.

   Reduce heat and allow it to simmer for about 10 minutes. Add in pepper powder, sugar and salt. Stir in

   corn starch mixture, mix and combine everything. Keep warm.

   Steam or microwave the cheung fun before cutting into cubes. Place it in a plate, pour the sauce over the cheung fun, sprinkle fry shallot and green onion.

    Serve while its hot.

Cheung Fun with Mushroom and Chicken Slice Sauce

Fried Chewy Golden Meatballs

I miss the Kampar crispy fried balls. Not only the fried balls, actually you can find a lot of yummy licious food in Kampar. Most of their fried " liew" were freshly fried upon ordering. During my visit last year I purposely go to Kampar just to eat their "liew fun"," loh shi fun" fried "kuey teow" and "chee cheung fun" at  the morning market, Medan Selera Kampar. After breakfast we carry on with our makan trip is to stop by, I forgot where is that place, is either Gopeng or Manbang Di Awan. But I do remember we have had the most fresh delicious kampung durian, rambutan, langsat and mangosteen. Mmmm! I am drooling now when mention about the names of these tropical fruits.

Today I fried this meatballs is just to imitate the taste of the kampar fried balls. Surprisingly it turns good

is just that it is not as chewy as the original one. I think very soon I will be making another batch of fried balls and this time will make it more chewy.

Fried Chewy Golden Meatballs

   Ingredients    :

   1/3    sweet potato starch

    2      ounces jicama (sarkut), cuts tiny small cubes

   3       ounces fish paste

   1       egg

   11/2  teaspoon salt

   1       teaspoon fish sauce

   1       teaspoon sugar

   1       teaspoon pepper powder

   1       sprigs cilantro, minced

   1       tablespoon all purpose flour

   1       tablespoon water

    Methods   :

    Boil a small pot of water and blanch jicama cubes for 10 seconds. Remove, leave it to cold and 

    squeeze out water.

    Into a big mixing bowl, add in all the above ingredients and combine everything. Add in jicama cubes.

    Heat up the wok, add oil to fry the balls, use a metal spoon to scoop us a small portion of the mixture 

    and gently drop into the hot oil to fry. 

    Fry the balls until golden brown and remove from wok.

    Serve with some chili sauce.

Fried Chewy Golden Meatballs

Springy Deep Fried Fish Ball

I am a fish ball lover, I keep a lot of different types of varieties of fish balls in my fridge. Easily you can find three to five packs of fish balls in my fridge. Some people make fish balls using the market brought fish paste, as for myself I prefer to make my own fish paste at home so that no preserved ingredients is added into the fish paste. Homemade fish paste can make springy and smooth fish balls and fish cakes.

I want to say this is my Dad's recipe, I still remember years ago he taught me how to make springy fish balls. My Dad now is 87 years old, he can't cook anymore but he is still able to give me a lot of cooking tips. My parents are very experienced when it comes to making fish paste, I am their daughter, eventually will learned some of their techniques. I hope I won't let my parents down cause I am their daughter, I have their genes. LOL

A basic tip to make a delicious fish cake is you need a fresh white fish and with firm meat like king fish and mackerel. 

Springy Deep Fried Fish Ball

   Ingredients    :

   300 gm           fish paste homemade-fish paste recipe

   1                     red chili, thinly slice

   1                     dried peeled citrus skin, soak and thinly slice

   1                     teaspoon salt

   1/2                  teaspoon sugar

   1/2                  teaspoon pepper powder

   1                     teaspoon fish sauce

   Oil to fry the fish ball

   Method   :

    Place the fish paste in a mixing bowl and mix with all the ingredients.

    Prepare a bowl, pour in 1 cup of water and add 1 teaspoon salt, set aside.

    Grease hands with oil and take a lump of fish paste, squeeze out the fish paste in between the thumb

    and index finger and form a ball.

    Use a metal spoon to scoop out the fish ball and drop it into the salt water. Leave it soak for 20 

    minutes.

    Steam the fish balls in a grease plate for 15 - 18 minutes. Leave it to cool.

    Heat up the wok with oil and deep fry the fish balls until golden brown.

    Remove from wok and serve it with chili sauce and garnish with some cilantro.

     Enjoy!!!

   

  

Springy Deep Fried Fish Ball

Siew Pao (Baked Char Siew Pao)

There is two kinds of Char Siew Pao, one is steam the other one is bake. Both char siew pao use the same filling. Actually i'm not a big fan of Siew Pao,  if you ask me which one I liked best, my answer is the steam one. It's my favorite. I like it with the white exterior, soft, fluffy and gummy texture of the steam char siew pao. I can eat steamed char siew pao everyday but not baked siew pao. But baked siew pao can make a convenient to go snack cause it can be crispy and crunchy for several hours compare to steam char siew pao, it gets cold and hardened after a while.

I have not tried the original Seremban Siew Pao, I've heard it is very famous and delicious. I definitely will need to give a try one day. Today I only made 8 Siew Pao, it is my eldest daughter favorites, she even reserved two Siew Pao to take to school tomorrow.

 

Siew Pao ( Baked Char Siew Pao)

   Ingredients     :

   Oil Dough

  

   All purpose flour         65 gm

   Shortening / Lard        40 gm

   Water Dough  

   All purpose flour         45 gm

   Bread Flour               100 gm

   Sugar                           20 gm

   Water                           68 gm

   Cooking Oil                 48 gm

   Golden Syrup / Honey   1 teaspoon 

   Egg Yolk                       1 ( for glaze)

   Please refer to the below link to make the filling : -

 Steamed barbeque roast pork (char siew pao)

   Methods      :

   Oil dough - mix flour and shortening/ lard together until it becomes a soft sticky dough. (Divide dough

   into 12 small doughs.  Cover with  plastic wrap and set aside for 25 minutes or more

   Water dough  - dissolve sugar in the water, mix flour, cooking oil, golden syrup/ honey and sugar 

   water together until it become soft dough.  Divide dough into 12 small doughs. Cover with plastic  

   wrap and set aside for 25 minutes or more.

   Flatten or scale out water dough to wrap up oil dough into water dough. 

   Roll out flat and long, like swiss roll.

   Fold it back into half and roll out flat and long, like swiss roll again, repeat 3 times.

   Use palm to press and roll out the dough to round cycle and add in char siew filling.

   Wrap into char siew pao shape and brush with egg yolk and bake on 365 F for 25 - 30 minutes.

   Enjoy!!!

   

  

Siew Pao ( Char Siew Pao)

Ipoh Chay Kuey Teow

Ipoh Char Kuey Teow

Ipoh Char Kuey Teow

Ipoh Sarkut Liew Fun ( Jicama Fish Cubes)

Ipoh Sarkut Liew Fun (Jicama Fish Cubes)

Fried Sarkut

   Ingredients   ;

   1           whole sarkut (jicama) approximately 1 pound

   2           tablespoon fish paste

   1/2        cup fish skin ( any choice of fish skin, chopped)

   1           cup all purpose flour

   2           tablespoon corn flour / starch

   1           tablespoon pepper powder

   2 - 3      bulb shallot ( peel and mince)

   2           stalks green onion ( cut small slices)

   21/2      teaspoon salt

   2           teaspoon sugar

   3/4        cup water

   2 - 3      slices of bean curd skin ( i use frozen vegetarian bean curd skin)

   

   Cooking oil to deep frying

    Method     :

   Mix and combine all the above ingredients except cooking oil in a big bowl. 

   Add in water little by little. If it is too watery add more flour.

   Wrap up the sarkut dough with the bean curd skin and put in a plate to steam, grease the plate with

   some oil. Steam the wrapped sarkut for 20 minutes. Let it cool and cut the sarkut dough to  2-3-inches.

   Heat up the wok and deep fry the sarkut until crispy or golden brown.

   Serve with a bowl of noodle or eat just by itself,  don't forget to dip in chili sauce.

   Enjoy!!!