Making of "Popiah" skin

Many of you have asked me how to make "Popiah" skin, so let me share it with you by simply following this short video. Have fun making it!

Recipe - "Tom Yum Glass Noodles Soup"

 

Tom Yum glass noodles soup

 

 

Simple Tom Yum Noodle Soup

Tom Yum soup is spicy, sour, flavourful, refreshing and is perfect for the cold weather. The soup is easy to make using ready made paste.

Chicken, fish cake and prawns



Button mushrooms, tomatoes, fresh chillies, lemon grass and kaffir lime leaves

Tom Yum paste (Penta brand)



Ingredients

2 servings

 

200 gm chicken breast

2 tbsp of Penta tom yum paste

2 tomatoes

3 to 4 stalks of lemon grass (slightly pounded)

6 to 8 kaffir lime leaves

1 to 2 fresh finger length red chillies (seeds removed)

1 litre chicken stock

1 tbsp vegetable oil/shallots oil

 

Other ingredients

6 slices of fish cake

6 medium size prawns (cleaned, peeled, divined)

4 big button mushrooms

(You can also add squid, fish, fish balls and etc…)

 

1 tsp lime juice

1 tbsp of fish sauce

 

Bean thread noodles (glass noodles)

(Bring a pot, let it boil, add noodles. The noodles turn transparent when thoroughly cooked). Remove and place into a bowl.  Set it aside.
Note : Make soup first then cook the noodles.

Procedure

Cut chicken breast into small pieces. Season it with salt, pepper and ½ tsp of cornstarch. Marinade for about an hour.

Season fish cake and prawns with salt and pepper. Set it aside.

Heat up a pot. Add shallots oil. Cook chicken. Add tom yum paste, lemon grass and kaffir lime. Pour about 100 ml of chicken stock, let it simmer for 2 minutes.

Add the balance of chicken stock. When its boil, add tomatoes and all other ingredients except prawns. Let it simmer for 5 minutes, then add prawns and let it cook. Add lime juice and lastly fish sauce. Pour the soup into the noodles, if you like, garnish with coriander leaves. Serve hot.

 

Recipe - "Kung Pao Chicken"

Kung Pao Chicken with rice

Kung Pao Chicken

Kung Pao Chicken is a popular Chinese dish commonly ordered at restaurants in Malaysia. It is a flavourful stir fry dish cooked with a combination of well seasoned chicken, zesty sauce, nuts and chilli pepper.

I used the ingredients below to cook my Kung Pao Chicken and my son loves it.

 

Ingredients:-

500 gm chicken breast/chicken thigh (skinless and boneless)

1 tbsp soy sauce

1 tsp Shao Xing cooking wine

¼ tsp salt

¼ tsp pepper

1 tsp ginger juice

½ chicken cube or ½ tsp chicken seasoning powder

2 tsp cornstarch

 

Sauce

1 tbsp thick soy sauce (Tian Nu brand)

2 tsp soy sauce (Lee Kum Kee brand)

1 tsp Shao Xing cooking wine

1 tbsp white rice vinegar

½ tsp salt

¼ tsp sesame oil

100 to 150 ml chicken broth/stock

1 tsp cornstarch

 

Other ingredients

vegetable oil

1 tsp garlic

3 dried chillies

2 stalk stallion/spring onions (chopped)

½ cup of roasted cashew nuts

Procedure

Cut chicken into small pieces. Marinade chicken with all the spices and leave it overnight in the refrigerator.

In a bowl, mix all the sauces and set it aside.

Heat a wok. Add oil. Cook chicken in high heat for about 3 minutes or until is longer pink. Remove chicken and set it aside.

In the same wok, drizzle some oil. Saute the chopped garlic and dried chillies till aromatic. Add in cooked chicken into the wok. Stir fry briefly. Pour the bowl of sauces into the wok. Give a quick stir and combine everything in the wok. Lastly toss in Cashew nuts. Mix it and transfer to a serving plate. Garnish with chopped spring onions. Serve immediately with rice.

 

 

Recipe - "Making your own 'Tau Pok'"

'Tau Pok'

Recipe making ‘Tau Pok”

 

If you wish to make your own ‘Tau Pok’ from scratch, firstly, you have to purchase soft tofu.

 

Soft tofu

Steps making your own ‘Tau Pok’

 

1.        Freeze soft tofu.

 

2.        Defrost soft tofu. Gently squeeze to drain excess water from the tofu.

 

3.        Cut into cubes. The tofu cubes become spongy.

 

4.        Place on kitchen towels to absorb the water.

 

      5.   Heat wok. Pour sufficient amount of oil. Deep fry until golden brown.

 

Frozen tofu

Cut into cubes

 

Drain excess water from kitchen towels.

The deep fried tofu (‘tau pok’) tastes better than bought from the Asian grocery stores.

 

Recipe - "Melaka Nyonya Gula Melaka Durian Apam Balik"

Melaka Nyonya Apam Balik

 

Melaka Nyonya Gula Melaka Durian Apam Balik (Pancake Fold over)

I remember my childhood days in Melaka where every Sunday I used to buy a variety of Nyonya kueh from Bibik Ong. Bibik Ong operates from a mobile stall parked in front of Hilir Garden, coffee shop. Amongst the Nyonya Kueh, my favourite is Gula Melaka Apam Balik.

I decided to try it out with the following recipe by adding some rich creamy durian flesh. This will make my pancake moist, dense and have some pungent flavour when I taste it.

 

Ingredients

300 gm all purpose plain flour

1 ¼ tsp baking powder

A pinch of salt

 

200 gm palm sugar (gula Melaka)

3 ½ tbsp brown sugar

50 ml of water

3 small pandan leaves

 

60 gm egg (beaten)

300 gm durian flesh (mashed)

 

350 ml coconut cream (Kara brand)

50 ml water

 

Apam Balik pan

 

Procedure

Sift flour, baking powder and salt (A)

Boil palm sugar, brown sugar with 50 ml water with pandan leaves until sugar dissolves. Let it cool. Sift it and set it aside. (B)

Cook durian flesh. Let it cool. Set it aside (C )

In a mixer, adjust to medium speed, mix (A) with beaten egg. Slowly add in ingredient (B) and finally ingredient (C ).

Mix all into a smooth batter with the coconut cream plus 50 ml water.

Heat up pan. Grease the mould lightly with butter. Fill up to ¾ of the mould with batter.

 

 

 

Cook over low heat until Apam Balik turns golden brown. Remove and fold into half. Serve warm. Enjoy!

 

 

Recipe - Kam Heong Prawn Mantis

Prawn Mantis (Kam Heong)

Kam Heong Prawn Mantis Recipe

 

A few weeks ago, while I was shopping in Village Grocer, Atria, I bought a packet of frozen Prawn Mantis meat and I used the following ingredients to cook my dish.

 

Prawn Mantis

 

 

Ingredients

800 gm prawn mantis (defrosted)

1 brown onion (cut into quarter)

6 shallots (sliced)

100 gm dried prawns (skin removed, soaked in water for 8 minutes and then sift)

4 sprigs of curry leaves

6 dried chillies

10 fresh Okra (sliced) optional

Spring onions for garnishing (cut)

3 tbsp oil

Seasoning, dried chillies, garlic, dried prawns, brown onion, shallots curry leaves, okra

Frying batter

5 tbsp plain flour

2 tbsp rice flour

1 egg (beaten)

1 tbsp butter

Pinch of salt

Dash of pepper

Some water

Cooking oil for deep frying

Seasoning

3 tbsp oyster sauce

1 tbsp light sauce

½ tsp dark sauce

 

Procedure

In a mixing bowl, mix the frying batter ingredients into smooth batter.

Prepare a wok or pot with sufficient cooking oil. Deep the prawn mantis into batter and deep fry it until golden brown. Remove and set it aside.

In a clean hot wok, heat 3 tbsp oil and saute brown onions, shallots, garlic and dried prawns until fragrant.

Add in okra, curry leaves, dry chillies and all the seasoning and stir fry until aromatic.

Add in fried prawn mantis into the wok and give a quick stir to mix.

Dish and garnish with spring onions. Serve immediately.