Fried Sambal Stuffed Fish

This is a authentic Chinese Hokkien dish, Fried Sambal Stuffed Fish. One of my favourite dish since small.

Ingredients:
2 mackerel fish

Sambal Paste:
2 fresh red chilies

10 shallots

5 dried chilies

1 tbsp belacan (shrimp paste)

2 cloves garlic

1 tsp sugar

1 tsp salt

1/2 tbsp tamarind juice

Method:
1. Clean and rinse fish with water.

2. Cut a deep slit from the back of the fish along the bone. Repeat the same on the other side.

3. Blend red chillies, shallots, dried chillies, belacan and garlic together

4. Heat up wok with 3 tbsp oil, add in sambal paste and stir-fry with low heat until aromatic.

5. Add tamarind juice and continue to stir-fry. Do not over stir fry, paste should be moist.

6. Season to taste with salt and sugar. Dish out and let cool.

7. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.

8. Heat up oil in a wok, deep fry the fish until cooked.

Serve hot

Ezi Orange Cake

This is a easy orange cake recipe that can be completed within an 1hr.

Ingredients:
125g butter, softened

¼ cup milk
¼ cup orange juice
2 eggs1 cup caster sugar
1½ cups sifted self-raising flour
2 tablespoon finely grated orange rind

Method :
1.Combine all cake ingredients and beat thoroughly for 3minutes
2.Pour mixture into a greased 20 cm x 10cm loaf tin
3.Slightly lift up tin and drop it back on table to remove air bubbles
4.Bake in centre of 160C oven for 20-30 minutes or until inserted skewer comes out clean
5.Turn into wire rack and allow to cool before slicing
6.Serve with a cup of hot tea

Cabbage, Carrot & Pork Balls Soup

How about a bowl of nice warm soup for this coming cold rainy days.









Ingredients:

300 grams of pork spare ribs

1/2 tbps peppercorn - slight press it with spoon

1/2 cabbage - wash & cut small

1 carrot - cut into cubes

20 pork balls

Salt

Method:

Bring to boil 3 bowl of water in a pot
Once boil, put in pork ribs and let it cook.
When cooked strain the soup, remove the fat completely by cooling and straining.
Boil the soup again and add cabbage, carrot & peppercorn
Boil till cabbage and carrot soft
Add in pork balls and boil for another 5mins
Add salt to taste
Serve hot

Note: Some pork balls are salty so don't add too much salt. Make sure you taste the soup first
before adding salt.

Korean Glass Noodles - Jap Chae

Sorry for the long absence, been away for a while to settle some urgent matters. Now I'm back with more recipes.

Here's a recipe using glass noodles, this is not the normal glass noodles, its Korean Glass Noodles.

Korean Glass Noodles are much thicker version and more tangy. Its available in all supermarkets for RM10 per pack. One pack can serve 4-5 people.

Ingredients:

Spring onions - cut into 3cm long

3-4 cloves garlic - chop fine

Carrot - cut into strips

200gms Dry prawns - wash and chop fine

1pkt of Korean glass noodles - soaked till soft

200gms beans sprout

Salt

2tbsp Soy Sauce

Pepper

Method:

Soak glass noodles in cold water till soft.

If you find it difficult to submerge glass noodles into water, use a bowl to weight it down.

Once soft it will turn transparent.

Heat up wok with oil.

Stir fry garlic, dry prawns & carrot strips till fragrant.

Add in glass noodles, and mix thoroughly.

Then add in spring onions, beans sprout, soy sauce & pepper.

Mix all together and finally add salt to taste.

Dish out and serve.

HOMEMADE "BAK KUA"

BAK KUA seems to be a 'must have' during great festivals like Chinese New Year. In Malaysia, it's easy to just buy this from the shops, as it's available in lots of places. But for us who live in Melbourne... BAK KUA is a luxury here! It's expensive, and does not taste as good as those in Malaysia. Thus, I've decided to make my own. Turns out...yummy. :P

Ingredients:

500g pork mince, with some fats

Seasoning:

1 1/2 tbsp fish sauce

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp shaoxing wine

3/4 cup sugar

Method:

Put pork mince in a big bowl. Add in seasoning.

Use chopsticks to stir in one direction until the meat becomes gluey.

Put some gluey minced meat on a piece of baking paper. Cover with a layer of cling wrap, and then roll it with a rolling pin, to 2mm thick. (Do not use aluminium foil as the meat would stick to the foil!)

Put baking paper with minced meat onto a baking tray.

Bake in pre-heated oven at 125'C for 20minutes.

After that, increase oven temperature to 180'C and bake for further 10 minutes. Keep monitoring the progress as it burns easily.

Take it out, and flip is over to another piece of baking paper. Bake for another 10 minutes at 180'C.

Once done, take it out to cool. And then cut into pieces.

Sam Pui Kai 三杯鸡

This is a Taiwanese delicacy. Love it when I first tried it in a Taiwanese restaurant in Desa Sri Hartamas KL, named Fong Lye. So I have been searching for this recipe and attempted it myself. YUMMY!

Ingredients:

3 pcs of chicken thigh fillet

1 tbsp cooking oil

1 tbsp sesame seed oil

1 tsp light soy sauce

1 tbsp dark soya sauce

50g basil leaves

2 tbsp tomato sauce

3 tbsp shaoxing wine

100g ginger slices

5 cloves of garlic (chopped)

1 tsp sugar (or rock sugar)

2 red chili for garnishing (optional)

some spring onion for garnishing (optional)

Method:

Heat up cooking oil, add the chicken thigh fillet and stir fry for 3 minutes. Dish out and set aside.

Heat up sesame seed oil, add ginger slices and garlic.

Add tomato sauce, light soy sauce, dark soya sauce and sugar. Stir to combine all.

Add chicken and simmer on slow heat.

Add the shaoxing wine (this must be done only with slow heat)

Let it simmer till the sauce thickens, add the basil leaves and stir fry.

Add red chili and spring onion for garnishing. Serve hot.

by Aggie

LOR MAI KAI (Malaysian Glutinous Rice with Chicken)

Lor Mai Kai is one of the favourite items while having dimsum breakfast. This is a Malaysian style glutinous rice with chicken, which tastes so good, when served with a pot of chinese tea.

Ingredients:

400g glutinous rice (rinsed and soaked for at least 5 hours or preferably overnight)

200g chicken thigh fillet, cut into bite-sizes

1 chinese sausage (Lap Cheong) (sliced)

2 chinese mushrooms (soaked and halved)

3/4 tbsp chopped garlic

1/2 tbsp chopped ginger

1 tbsp sesame oil

3/4 cup water

Seasoning:

2 tbsp oyster sauce

1 1/2 tbsp light soya sauce

2 tsp thick soya sauce

1 tsp Shao Hsing Hua Tiau wine (chinese cooking wine)

Salt and pepper to taste

3/4 tsp sugar

Method:

Drain soaked glutinous rice.

Heat sesame oil, fry ginger and garlic until fragrant.

Add chicken, mushrooms and seasoning.

Stir well, add glutinous rice and combine. Pour in water and stir until water is well absorbed into the glutinous rice.

Arrange a few slices of chinese sausage into each rice bowl. Spoon the glutinous rice into the bowl, press lightly with a spoon to flatten the surface.

Steam the glutinous rice over a medium heat, or in a steamer, for 40 minutes, or when the rice is done. Turn out the rice onto a plate, and serve while it's steaming hot. :)

*This can make 6 bowls of Lor Mai Kai.

by Aggie

Samurai Eggs

Konichiwa! This recipe is my own version of Deviled Eggs of the East. I called it Samurai Eggs. Give it a try, sure you would like it.




Ingredients:
6 Eggs
1 1/2 Tbsp Mayonnaise
1 Tbsp Wasabi sauce
pinch of salt
Black pepper & Parsley for garnishing

Method:
Boil eggs for about 4minutes
Remove and put in cold water to cool it down
Peel shell off eggs, cut into half and remove all egg yolks
Place egg whites on a plate
Mash egg yolks and mix mayonnaise, wasabi and salt until smooth
Use a pastry bag and pipe filling into egg whites
Garnish with black pepper and parsley
Voila...yr samurai eggs are ready


Note: You can chill for 1hr before serving