Monday, May 25, 2020

Noodles in Tom Yum Broth

2 serving of dried thin noodles
4 prawns
some thinly sliced pork
2 medium cooked eggs
3 tbsp thai tomyam paste
2 cups water
2 cup chicken stock
salt and pepper to taste

Braised Pork Rib with Leek and Chinese Squash

1 lb pork ribs 
1 chinese squash - cut into thick slices
1 bunch of leek - cut into big slices
few slices of ginger
2 cloves garlic - peeled
1 tbsp vegetable oil
1 cup chicken stock or water

KL Hokkien Mee

 noodles soaked in sweet and dark soy sauce...nondescript looking yet so flavourful and super tasty!
a closeup picture of the pork lard and fish toppings...crispy good!
When you have a cooking hub at home, you can still get to enjoy this super tasty KL hokkien noodles even if you are not in Kuala Lumpur :)

2 servings of fresh thick yellow noodles
8 prawns
1 large piece of pork - thinly sliced
1 large piece of pork lard - fry in hot oil to get crispy pork lard
1 large piece of dried flounder - pan fry over low heat to get crispy fish bites
1 small bowl of sliced cabbage
2 tbsp of sweet sauce
2 tbsp of dark soy sauce
1 tbsp minced garlic
vegetable oil 
1 cup of water

Claypot Chinese Sausage and Cured Meat Rice/ Lap Mei Fan (腊味饭)

Another delish one pot meal by the hub.  Few ingredients yet full of of fiavours!

1 1/2 cup of rice
1 13/4 cup of water
2 pieces of chinese sausage (lap cheong)
4 inches chinese cured meat (la rou)
5 cloves garlic - peeled and lightly smashed 
one small bunch of broccoli - cut into florets

Sunday, May 24, 2020

Steam Chicken with Scallion and Ginger

5 chicken drumsticks
1 inch fresh ginger - peeled and grated
2 stalk scallion/green onion - finely chopped
1 tbsp shallot oil
salt to taste

Grilled Salmon Fillet with Spice Rice

fresh wild salmon fillet
salt and pepper to taste

Spice Rice
1 cup of basmati rice
2 cups of water
1 tbsp coconut oil
1 slice of hutter
1 tbsp turmeric powder
2 tbsp diced onion
1 cardamon pod
10 curry leaves
3 cloves
1 star anise

Saturday, May 23, 2020

Pumpkin and Sunflower Seed Bread

1 cup water 
1 package yeast
2 tbsp oil
1 tsp salt
3 cups unbleached whole wheat flour
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/8 cup white sesame seeds

Friday, May 22, 2020

Korean Fried Chicken

8 chicken wings
cooking oil for frying

Marinade ingredients
2 tbsp rice wine or mirin
1 tbsp minced ginger
1 tsp garlic powder
1 tsp sea salt
1 tsp ground black pepper
2 tbsp milk
2 tbsp cornstarch
1 tbsp water 

For coating
sweet potato starch

2 tbsp vegetable oil
4 cloves minced garlic
3 dried red chillies, remove stalk and cut
2 tbsp soy sauce
3 tbsp gochujang
1 tbsp vinegar
1 tbsp mustard sauce
1 tsp honey
1 tbsp brown sugar
1 tsp crushed red pepper

For garnish
toasted sesame seeds
green onion

  1. Cut chicken wings into halves.  Remove tip.
  2. Marinate chicken wings with seasonings for a few hours.
  3. Heat up 2 tbsp oil in a saucepan.  Fry garlic and red pepper till aromatic.  Add all other ingredients and fry to mix well.  Set aside.
  4. Heat up cooking oil for frying.  Coat the chicken wings with sweet potato starch.  When oil is hot enough, add coated chicken wings into the hot oil and fry till golden brown.  Remove excess oil and set aside.  
  5. Let the oil reach a hot temperature again and do a second fry for a few minutes to make the wings even crispier.
  6. Remove and drain any excess oil.  Add fried chicken wings to the saucepan and coat with the sauce.
  7. Arrange on a serving platter and sprinkle with toasted sesame seeds.
  8. Enjoy the awesome chicken wings immediately!

Sunday, May 17, 2020

Papaya Burdock Root Soup

1 burdock root - peeled and cut into one inch pieces
1 small papaya - peeled, remove pith and seeds and cut into large pieces
2 ginger slices
2 garlic cloves
4 pieces of pork ribs - blanched in boiling water to get rid of scum, then drained
1/3 cup peanuts - soaked in water for a few hours
1/3 cup dried brown lotus seeds - soaked in water for a few hours

Stir Fried Economical Noodles (炒经济面)

 A simple yet nostalgic breakfast dish from hometown.  Recreated by my wonderful stay at home chef for lunch...yummm.... 

2 servings of fresh yellow noodles 
2 fried eggs
pieces of frozen fried fish ball and fish cake - defrost and bake in oven for 10 minutes
handful of beansprouts
sambal chilli
cut green chilli in vinegar
1 tbsp minced garlic
1 tsp minced shallot 
1 tbsp vegetable oil

1 tbsp dark caramel sauce (kecap manis)
1 1/2 tbsp dark soy sauce
1 tbsp light soy sauce

  1. Blanch the noodles in boiling water for 30 seconds.  Drain and set aside.
  2. Add oil to wok.  Heat up oil and fry garlic and shallot till aromatic.
  3. Add noodles and seasonings and fry briskly over high heat.
  4. Add a little water if it is too dry.
  5. Add beansprouts and fry to mix well.
  6. Ladle into a serving plate and serve with fried egg and fish cake pieces.
  7. Dig into this tasty dish immediately with sambal chilli and cut green chillies!