Recipe - "Chye Kueh" (Steamed Vegetable Dumplings)

"Chye Kueh"

 

Chye Kueh (Steamed Vegetable Dumplings)

‘Chye Kueh’ is easy to make. You can use Yam bean (bangkuang) or Chives for the fillings. The skin should be translucent after steaming. I prefer the skin texture a little chewy. Allow me to share with you this recipe using Yam bean as the main ingredient.

Ingredients

Fillings

400 gm yam bean (julienned)

1 carrot (julienned)

3 shallots (sliced)

30 gm dried shrimps (soaked, drained and roughly chopped)

2 tbsp oil

Salt and pepper to taste

 

Dough/Skin

100 gm wheat starch flour

100 gm tapioca flour

½ tsp salt

1 tbsp shallot oil (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html )

200 ml hot boiling water

 

Procedure

Fillings

Heat a wok or pan.  Add oil. Saute sliced shallots till lightly brown. Add dried shrimps and saute till fragrant.

 

Add in Yam bean. Fry for a few minutes and then add carrots. Mix and stir well. Cook it in low heat for about 15 to 20 minutes. Season it with salt and pepper.

 

Remove the dish and set it aside to cool.

 

 

 

 

 

 

 

Dough/Skin

Mix wheat starch flour, tapioca flour, 1 tbsp of shallot oil and salt in a mixing bowl. Pour in hot boiling water and mix it thoroughly.

Cover with a piece of damp cloth and let the dough rest for 10 minutes.

 

Roll out the dough into long shape and cut into pieces. Using a rolling pin, roll each piece of the dough to form a thin circle. (Use a small bowl to cut out thin circles as to standardise the size)

Place 1 tbsp of fillings into the centre of the skin. Fold it in any shape you like.

 

Brush some oil on the surface of the steamer plate and brush some shallot oil on top of each dumpling.

 

Steam the dumplings on high rapid boiling water for 10 minutes.

 

Serve hot with sweet sauce (http://5foodway.blogspot.com.au/2014/08/recipe-sweet-sauce-tim-cheong.html ) and chilli sauce.

 

 

Recipe - "Enchi Kabin"

"Enchi Kabin"

Enchi Kabin (Nyonya Fried Chicken) Recipe

“Enchi Kabin” is made up of deep fried chicken cut into pieces marinated in spices and coconut cream. The main difference between “Enchi Kabin” and other fried chicken is “Enchi Kabin” is fried twice in order to make it extremely crispy. In addition to that, there is a special dipping sauce that goes with it.

Ingredients

Chicken (1.2 kg, cut in pieces)

Seasoning

3 shallots

2 cloves garlic

2 tbsp coriander powder

1 tsp fennel powder

1 tsp cumin powder

¼ tsp turmeric

½ tsp chilli powder

¼ cinnamon powder

½ tsp clove powder

1 tsp salt

1 tsp black pepper

½ tsp curry meat powder (Baba’s brand)

3 tbsp coconut cream (Kara brand)

Seasoning

Dipping sauce

 

6 tbsp Lea & Perrins (Worcestershire sauce)

1 red chilli

1 tsp mustard powder

1 tsp soy sauce

1 tsp sugar

1 tbsp lime juice

1 tbsp water

 

Procedure

Marinade chicken with seasoning. Leave in the refrigerator overnight.

 

Marinated chicken

Deep frying

'Enchi Kabin' - after 1st round frying.



'Enchi Kabin' - after 2nd round frying.

Prepare pot or wok with sufficient oil. Deep fry the marinated chicken till cooked.

 

Remove and drain on kitchen paper towels.

When you are about to serve, deep fry the chicken again until golden brown and crispy.

Remove and drain on kitchen paper towels. Serve warm with dipping sauce.

My family loves it.

Recipe - "Crispy Fried Banana Fritters"

Crispy Fried Banana Fritters Recipe

Fried banana fritters or also known as “Pisang goreng” in Malaysia. It is a snack food made of bananas being deep fried in hot cooking oil. In Malaysia, “pisang goreng” is usually sold by street vendors.

In Sydney, it is now “banana season”! The prices of bananas have gone down to as low as 80 cents a kilogram.

I have bought some and decided to make fried banana fritters for tea. I prefer to have my fritters crispy. Please allow me to share with you this simple recipe.

Ingredients

1 cup rice flour

2 tbsp corn flour 

2 tbsp butter 

½ tsp salt

½ to ¾ cup of cold water

 

Oil

½ tsp ammonium bicarbonate

 

Procedure

Mix rice flour, corn flour, butter, salt and water. Whisk the batter till smooth without lumps.

Prepare a wok or pot. Add sufficient oil for deep frying.

Once the oil is ready for frying, add 1 tbsp of hot oil and ammonium bicarbonate (for crispiness) into the batter. Stir and mix well.

 

Coat both sides of banana fritters in the batter and deep fry until light golden brown.

Remove and drain on kitchen paper towels. Serve warm.

Recipe - "Chicken Kapitan Curry"

"Chicken Kapitan Curry"

Chicken Kapitan Curry

Chicken Kapitan Curry is a Peranakan dish. It is richer and thicker version as compared to chicken curry.

 

'Ingredients'

Ingredients

Blend into paste

8 to 10 red chillies (finger length)

10 shallots

3 cloves garlic

5 gm fresh turmeric or ¼ tsp turmeric powder

10 gm galangal (lengkuas)

4 candle nuts (buah keras)

½ tsp belacan granules (shrimp paste)

 

Others

1.2 kg chicken (cut)

2 sticks lemongrass

6 kaffir lime leaves

Salt to taste

1 tbsp lime juice

1 chicken cube (seasoning)

6 tbsp coconut cream (kara brand)

oil

water

Procedure

Heat a wok over medium heat. Add oil. Saute kaffir lime leaves and lemon grass. Add  blended spice paste and fry until fragrant.

 

 

 

 

Add chicken. Stir well. Add some water. Use lid to cover the wok. Simmer it. Occasionally open the lid to stir.

Pour in coconut cream and mix well. Cook till chicken is tender. Add lime juice and lastly season to taste with salt and chicken cube.

Serve with rice or fried noodles.

Recipe - "Assam (Tamarind) Prawns"

Assam Prawns

Assam (Tamarind) Prawns

My mum taught me how to cook Assam Prawns. A fairly large or medium size prawns are used for this dish. During my childhood days, my mum cooked this dish only on special occasions because large prawns were expensive. My late dad, my siblings and I love this dish. This dish is easy to prepare.

 

Ingredients

 

 

Ginger and garlic

 

thick caramel sauce



500 gm large or medium prawns (deveined and washed)

65 gm tamarind paste

1 tsp soy sauce

¼ sugar

1 tbsp thick caramel sauce

Pepper

3 cloves garlic (sliced)

4 slices ginger (cut into smaller pieces)

1 tbsp oil

 

Procedure

 

In a bowl, add some water to tamarind paste. Mash paste with water till evenly mixed.

Use a sieve to remove the pulp. Set the tamarind juice aside.

Heat a wok. Add oil. Saute ginger and garlic till golden brown.

In low heat, add prawns, soy sauce, thick caramel sauce, a dash of pepper, sugar and tamarind juice. Stir and mix well.

Cover the wok with a lid. In between cooking, stir the prawns.

Cook till prawns are crisp, caramelised and aromatic.

Dish out and serve with rice.

 

Recipe - "Tomato Rice"

"Tomato Rice"

Tomato Rice recipe

 

We had “Tomato Rice” for dinner a few days ago. It was my first attempt cooking it and my family enjoyed it.

I am pleased to share with you the ingredients and procedure here.

Ingredients

2 cups basmati rice

20 gm unsalted butter

2 big brown onions (blended)

1 tsp garlic (finely chopped)

3 cardamom seeds

2 star anise

3 cloves

1 inch cinnamon stick

2 pandan leaves

3 fresh tomato pulps (blended)

3 tbsp tomato puree

½ cube (chicken seasoning)

1 tbsp plain yoghurt

½ tsp salt

Water

Procedure

Rinse and soak basmati rice for 30 minutes. Drain and set aside.

Heat a wok. Add butter. In low heat, saute melted butter with cardamom seeds, star anise, cloves and cinnamon stick till fragrant. Add brown onions. Fry until light brown, add chopped garlic. Fry both onions and garlic till golden brown.

Add blended fresh tomatoes, tomato puree and pandan leaves. Stir for 2 minutes. Sprinkle salt. Add basmati rice. Fry all the ingredients in the wok for another 2 minutes. Lastly add plain yogurt and mix well.

Transfer all the mixture into the electric rice cooker. Add water and let the rice cook.

Instead of having plain white rice, this tomato rice itself goes well as an accompaniment to several dishes.

Recipe - "Making 'Roti Jala' Pandan (Net Crepe) and Chicken curry".

"Roti Jala" Pandan with Chicken curry

‘Roti Jala’ Pandan (Net Crepe) and Chicken curry recipe

The name ‘Roti Jala’ is derived from the Malay word “roti” (bread) and “jala” (net). A special ladle with five-hole perforation used to make the bread looks like a fish net. It is usually eaten with a curry dish.

 

Roti Jala

Ingredients

2 cups all purpose flour

2 eggs (beaten)

2 cups coconut cream (kara brand)

¾ cup water

2 drops of pandan essence

½ tsp salt

Non-stick pan

Butter for brushing

Procedure

Sift all purpose flour into a mixing bowl. Set it aside.

In a separate bowl, whisk coconut cream, eggs, salt and pandan essence. Pour the mixture into the mixing bowl. Pour water gradually while whisking. Add into the mixture of  flour and continue to whisk until the batter is smooth without any lumps.

Strain the batter using fine sieve. Set it aside.

Heat a non-stick pan. On low heat, grease or brush some butter on it.

 

'Roti Jala" mould

'Squeezy bottle'

Two devices that you can use to form your roti jala -either the mould or the squeezy bottle. I prefer to use the latter because it is less messy.

Transfer the batter using  a funnel to the squeezy bottle. Squeeze the bottle and scribble a net of the batter into the pan. When the batter is set, fold them in any shape of your choice. Serve warm with curry dishes.

The usual curry dish that is served with “roti jala” is the chicken curry. I would like to share with you an easy way of making chicken curry.

 

Chicken curry recipe

 

'Ingredients'

Ingredients

1 kg chicken (cut into pieces)

2 washed potatoes (cut into chunks)

1 brown onions (finely chopped)

2 tbsp vegetable oil

4 sprigs curry leaves

1 chicken cube (seasoning)

1 packet chicken curry paste (Chilliz brand)

4 tbsp kara coconut cream

1 tsp sambal (refer recipe : http://5foodway.blogspot.com.au/2014/09/recipe-for-making-sambal.html )

Salt to taste

Water

 

Procedure

Heat a wok or pot. Add oil. Saute brown onion till brownish in colour. Add curry leaves and a tsp of sambal. Add curry paste and keep on stirring to prevent burning until the oil separates from the paste.

Pour some water and coconut cream. Add potatoes. When potatoes are half cooked, add in chicken. Stir well. Add chicken cube. Use a lid to cover the wok or pot. Simmer it. Occasionally open the lid to stir. Add a little water if the curry appears to be drying up. The chicken curry is ready to be served once the chicken is tender and the potatoes are soft. Lastly, add salt to taste. Enjoy your “roti jala” with chicken curry.

"Chicken curry"