Deep Fried Spring Roll

INGREDIENTS

Spring roll wrappers
1 egg white

FILLING
100g minced chicken
350g cabbages (sliced)
1 medium carrot shreds
50g Su'un (soak into water and toss)
1 stalk spring onion
2 garlic cloves
salt to taste
Dash of pepper powder

METHOD
1. Heat up 1 tbsp oil saute chopped garlic until fragrant. Add minced chicken, stir-fry briskly until aromatic, or until the colour of chicken are changes.
2. Add Su'un, stirring constantly. Add in carrot, cabbages and spring onion. Salt and pepper powder to taste. Stir-fry over high heat until well combined. Remove from heat, set side.
3. Scoop in filling into wrapper, apply some egg white at ends, roll up.
4. Heat up wok, deep-fry rolls until golden brown. Remove and drain well.

Stir Fry Beef With Green Bean

INGREDIENTS

200g beef
150g green bean
30g big onions (wedged)
1/2 tsp chopped garlic
2 tbsp water
1 tbsp apple vinegar

MARINADE
1 tsp oyster sauce
1 tsp light soy sauce
1/2 tbsp tapioca flour
1/2 tsp pepper
1/2 tsp sesame oil
1/4 tsp dark soy sauce

SEASONING
1/2 tbsp light soy sauce
1 tsp sugar

METHOD
1. Cut beef into thinly slices, season with marinade.
2. Heat up 1 tbsp oil in the hot wok to saute chopped garlic until fragrant. Add in beef and water, stir-fry until aromatic, or the colour of the beef are changes.
3. Add in green bean, stir-fry over high heat until well combined. Splash in vinegar, toss well. Dish up, serve at once.

Sambal Tomato / Tomato Dip

This recipe was given by my lovely friend Pn. Mona Eliza. It is so simple to prepare, but yet so delicious to serve with ikan  goreng panas..

INGREDIENT

1 medium tomato (thinly slice)

1 garlic

1 bird eye chili

What you need to do is, crush the garlic using lesung, then crush in the chili. Add the tomato, crush gently. Sugar and salt to taste. Ready to serve.



Beef With Chives And Bean Sprouts

INGREDIENTS
300g beef
100g Chinese Chives (sectioned)
100g bean sprouts
1 tsp chopped garlic

SEASONING
1 tbsp light soy sauce
1/2 tsp sugar
1/2 tsp pepper
1 tsp apple vinegar

METHOD

1. Heat up 1 tbsp oil in the hot wok, saute chopped garlic until fragrant. Add in beef, stir-fry until aromatic, or the colour of the beef are changes.
2. Add in bean sprouts and Chinese chives, toss well.
3. Add in seasoning, stir-fry briskly until aromatic.
4. Next, splash in apple vinegar. Dish up, serve at once.

Talam Ubi

INGREDIENTS

A.
335g  ubi kayu / cassava (grated)
1 tsp tapioca flour
1 tbsp butter
30g dessicated coconut
100g sugar
a drop of yellow colouring

B.
80g rice flour
1/2 tsp salt
400ml coconut cream + 300ml water

METHOD

1. Layer the tin with foil, set aside.
2. Mix ingredients (A) until well combine and transfer to the prepared tin.
3. Steam it for approximately 10 minutes. Using the back of spoon, press the tapioca layer to make smooth surface.
4. Mix ingredients (B) and strain in to a saucepan. Stir the mixture over medium heat until thickened.
5. Pour over the tapioca layer. Steam for another 20 minutes.
6. Leave it to cool for at least 2 hours before serving.

Rhubarb Crumbles

INGREDIENTS

• 10 stalks of rhubarb, rinsed and chopped
• 75g caster sugar

• Crumble topping

• 125g cold unsalted butter, chopped
• 175g plain flour
• 50g brown sugar
• 25g raisins

METHOD

1. Preheat oven to 170°C degrees.
   
2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
3. To make the crumble topping, sift the flour into mixing bowl and rub in the unsalted butter with your fingertips until it resemble coarse breadcrumbs. Stir in the brown sugar and raisins.
4. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins. Sprinkle the crumble mixture on top. Bake for 15 minutes. Serve warm.

Hash Brown

INGREDIENTS

• 5 medium potatoes, peeled
• 2 tbs Potatoes flour 
• 1 egg, lightly whisked
• Pinch of salt
• Tasty shredded cheddar cheese (if desired)
• Vegetable oil, to shallow-fry

METHOD

1. Preheat oven to 120°C. Line a baking tray with paper towel. Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.
   
2. Add the flour, egg, cheese and salt to the potato, and stir until well combined. Divide mixture into equal portions.
   
3. Add enough oil to a large deep frying pan to reach a depth, cook in medium heat . Spoon the portions of potato mixture around the edge of the pan and flatten slightly to form  discs. Shallow-fry  until golden underneath. Turn and shallow-fry for a further until crisp. Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt to serve.

Asam Pedas Fish

Asam pedas is our all times favourite dish. I learned to make asam pedas from my Bapa. Even thoug my father does not really use an exact measurement of inredients, but, to make it more reliable and constant,  here, I am proud to share this recipe with all my friends.

INGREDIENTS

A.
1 fish, about 800g
a bunch of daun kesum

B.
100g shallot
50g garlic
20g dried chilies ( seedless, bring to boil)

C.
1 stalk lemongrass, crushed
1 tbsp seedless tamarind paste
1/4 tsp turmeric powder
1 1/2 cups water
1/2 tsp salt
1 tbsp brown sugar


METHOD

1. Blend ingredients (B) until finely paste and smooth. Remove and keep aside.
2. Heat up 1/3 cup oil, stir-fry blended ingredients (B) in the hot pan over a low heat until the paste begins to release it's fragrant aromas, or until the chili oil is separates.
3. Add in lemongrass, tamarind paste and turmeric powder. Stir about 2 minutes.
4. Add in water, salt, brown sugar and ingredients (A).
5. Add okra and salted mustard if desired, bring to boil until the fish is cooked.
6. Dish up, serve at once.

Sambal Belacan / Shrimp Paste Sauce

INGREDIENTS

20g bird's eye chillies
12g belacan (light grilled)
Juice of 1 lime
salt and sugar to taste

|METHOD
1. Pound the belacan until finely paste.
2. Add the chilies and pound until smooth and well blended with the belacan.
3. Add in the salt and sugar, stir well.
4. Pour the lime juice. Serve with salad or Jering if desire..http://en.wikipedia.org/wiki/Belacan