Recipe :- Banana peanut butter ice cream

 

 

Banana peanut butter ice cream

I would like to share a simple way of making your own ice cream without using ice cream machine.

 

Ingredients

1 kg sweet ripe bananas

3 tbsp creamy peanut butter

 
Procedure

Cut banana into equal bite size.

Arrange pieces of banana in an air tight container.

Freeze the bananas.

Remove from freezer.

Place the cut bananas in the food processor and blend till smooth.

Add creamy peanut butter.

Serve immediately or refreeze.

Enjoy! 






cut bananas

 

Frozen bananas

banana puree

Frozen banana peanut butter ice cream


 

Recipe - "Kiam Beh" (Savoury Porridge)

‘Kiam Beh’ (Savoury Porridge) Recipe

‘Kiam Beh’ is a Hokkien dish. ‘Kiam’ means salty and ‘Beh’ means porridge.

In Hokkien, salty means savoury.

I always turn to my comfort food during cold weather and porridge is one of them.

As a tribute to my grandma, I would like to share one of her signature dishes which is ‘Kiam Beh’. Others are ‘Mee Hoon Kueh’, Popiah, Dry Wan Tan Mee and Sambal belacan. You may click the link below for the other four recipes listed at the end of this page.

 

Ingredients

Chicken, shallots, garlic, dried squid and dried prawns

 

1 cup white rice

300 gm chicken/pork (cut into small pieces)

30 gm dried prawns

6 shallots (sliced)

2 tsp chopped garlic

1 dried squid

3 tbsp shallot oil/vegetable oil

2 litre chicken stock

4 chicken thigh (drumstick – skin remove)

2 to 3 pieces of firm bean curd (tau kwa)

Spring onions for garnishing

Crispy fried shallots for garnishing

 

Seasoning

3 tbsp light soy sauce

1/8 tsp dark caramel sauce

½ tsp white pepper powder

 

Procedure

Marinade chicken/pork with 1 tsp soy sauce, a dash of white pepper and ¼ tsp corn flour. Set it aside.

As for the dried prawns, remove skins. Soak in water. Drain and rinse two times. Slightly pound it. Set it aside.

Rinse rice and set it aside.

Soak the dried squid in hot water. Cut into thin strips when it soften. Deep fry and set it aside.

Cut ‘tau kwa’ into small cube sizes. Pan fry it and set it aside.

Prepare a wok with vegetable or shallot oil. Saute the shallots. When it is about to turn brown add in garlic. Fry both till golden brown. Add dried prawns. Combine and fry until fragrant. Add chicken. Once chicken is cook, add rice. Fry and combine all the ingredients. Drizzle all the seasoning. Mix everything. Turn off heat.

Boil the chicken stock in a large pot. Add in chicken drumsticks and the rice with all the ingredients that you just fried.

Boil the rice in medium heat. Stir occasionally until you are satisfy with the texture of your porridge. Once satisfied, taste it. Normally, I will add some light soy sauce if it is not tasty. Lastly add the crispy fried squid and fried ‘tau kwa’ cubes into the pot and give a quick stir.

Dish and garnish with chopped spring onion, crispy fried shallots (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ) and some pepper powder. Serve immediately.

 

 

 Recipe for mee hoon kueh : -

(http://5foodway.blogspot.com.au/2015/06/recipe-making-mee-hoon-kueh.html)

 

Recipe for popiah filling :-
(http://5foodway.blogspot.com.au/2015/09/recipe-popiah.html )

 

Recipe for dry wan tan mee :-
(http://5foodway.blogspot.com.au/2014/06/recipe-dry-wan-tan-noodles.html)

Recipe for sambal belacan :-
(http://5foodway.blogspot.com.au/2015/06/recipe-making-sambal-belacan.html )

 

Recipe - "Lemon Meringue Pie"

Lemon Meringue Pie in Muffin Tins

These individual Lemon pies are set in biscuits crumbs with a lemon filling that’s wonderfully tangy, finished off with a sweet meringue.

 

Ingredients

6 muffin tins

Base

50 gm biscuits

40 gm butter (melted)

 

Filling

2 tbsp plain flour (sifted)

2 tbsp corn flour (sifted)

¼ cup caster sugar

½ cup water

1 medium size lemon (1/4 cup juice, 1 tbsp rind)

45 gm butter

2 eggs yolk

 

Meringue

2 eggs white

1/3 cup caster sugar

 

Procedure

Preheat oven to 180 C. Line 6 holes of a muffin tray with papers.

Smash biscuits in a bag or in a food processor until you have fine crumbs.

Mix in melted butter and divide crumbs between the muffin trays.

Combine sifted flour and sugar. Add water. Blend till smooth before applying heat.

Stir over heat until boils and thickens.

Reduce heat, add lemon rind and lemon juice and stir for 2 minutes.

Remove from heat. Stir in butter and yolks. Stir until blended and melted.

When slightly cool, pour the blended mixures into muffin papers, over biscuits base.

Beat egg whites on medium high until soft peaks form. Gradually add sugar. Beat well until shiny peaks.

Using a table spoon, scoop the meringue on top the filling. Seal to the edges.

Bake for 5 to 10 minutes until lightly brown.

Let it cool and refrigerate it.

 

 

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.