Hakka yong tau foo recipe

Ingredients:
500g fish paste
250-300g minced pork
1 head of garlic, cloves separated
6 spring onions, white part only chopped

Marinade for fish paste:
1 tbsp oyster sauce
1 tbsp fish sauce
1/2 tsp salt
1 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp garlic oil
2tbsp cornflour
2 tsp baking powder in 1/8 cup water
1/2 tsp pepper

Marinade for mince pork:
1/4 cup (62.5ml) icy cold water
1/2 tbsp oyster sauce
1/2 tbsp fish sauce
1/4 tsp salt
1/2 tbsp sugar
1/4 tbsp sesame oil
1/4 tbsp garlic oil
0.625 tsp baking powder
1/2 tsp pepper
1 tbsp cornflour

Sauce (for 10 pieces):
1-1 1/2 tbsp taucheo
3 cloves garlic, chopped
5cm knob ginger chopped
1 shallot chopped
1 tbsp chopped spring onions, white part only
1 tbsp sesame oil
1 tbsp wine
1 tbsp oyster sauce or to taste if too sweet
1 tbsp soy sauce or to taste if too sweet
3 tbsp hoisin sauce
1/2 cup stock
dash of pepper
Corn starch slurry for thickening sauce

For vegetables and tofu preparation:
Slice tofu pok (bean curd) through the center or poke a hole in the center to form a pocket to tuck in the stuffing paste later.

Slice bitter gourd into ½ inch thick slices, remove white core. This leaves an empty ring in the middle to be stuffed with stuffing paste later.

Cut Chinese eggplant [aubergine or brinjal] into 1½ inch slices. Then cut across in the middle with even thickness to form an opening for stuffing later, be careful not to slice all the way through .

Slit ladies fingers and red chilies lengthwise in the middle, remove seeds and veins (for stuffing later), be careful not to slice all the way through.

Chopped spring onions, garnish

Method:

1) Pound garlic and spring onions into a paste and set aside.

2) For fish paste, pound it and dip your pestle into the fish sauce and continue pounding until it becomes sticky. Combine the marinade ingredients except baking powder and water and add to fish paste. Stir in one direction until sticky. Microwave a small piece and adjust seasoning.

3) Oil hands and form balls and throw them back into the bowl to remove air until they are nice and firm.

4)Add baking powder to water, mixture will foam and add to fish paste. Set aside.

5)For mince pork, mince the pork in a food processor then pound it until a paste is form. Add 2.5 Tbsp water (a Tbsp of water at a time) to get a smooth paste. Stir in one direction.

6) In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.

7) Remove the pork paste from the food processor and put in a big bowl. Pour the liquid mix to the pork paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork). Oil hands and form balls and throw them back into the bowl to remove air until they are nice and firm.

8)For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

9) Combine the minced pork, fish paste, garlic and spring onions and mix them together. Stir in one direction until sticky. Refrigerate at least 2 hours.

10)Rub some water or oil onto palm of hands and spoon and stuff the vegetables and tofu pok with paste. Make sure it is neat and clean with butter knife.

11) Heat up some oil in a wok on medium heat and deep fry the yong tau foo pieces until golden brown. Drain on paper towels,

12) For sauce, heat up some oil and saute garlic, shallots, green onion and ginger until fragrant. Add the sauces and stir until aromatic. Pour in the chicken stock and bring to boil. Simmer for 5 mins. Adjust seasoning.

13) Thicken with corn starch slurry. Add in the yong tau pieces. Let it braise for about 15 mins on low heat. Dish out and serve hot garnished with spring onions.

Chinese red bean pancake

What it is suppose to look like:




The first time I tried a similar recipe, it didn't turn out well. In fact, it was a major disaster. The red bean fillings burst in the wok and the pancake unfolded. And the batter wasn't crispy at all. I was quite disheartened with the final product of the dish and really envied those fine dining Chinese restaurants which served up scrumptious crispy red bean pancakes during reunion or wedding dinners.

This time, I spotted another recipe which was more promising. I attempted it again but this time, I made my own red bean paste using a pressure cooker which helped save a lot of time. I was really delighted by the taste and texture of the red bean paste. It's not as refined or smooth since I used an immersion blender as compared to the traditional method of passing it through a fine sieve. However, I think the texture is quite favourable as you get to chew on the grainy red bean bits in the paste. I think I could have improved on the batter as I could have made it thinner and thus it would have been more crispy. The outside edges were very crispy but the inside was more of a soft doughy 'ham chin peng' texture. But at least my red bean filling was generous; or maybe I was being a bit too greedy and overstuffing the mixture. It was a much better improvement compared to my first attempt so hopefully I can refine this recipe in the future.

Ingredients:

Batter
50g plain flour
1 tbsp cornflour
1 tbsp custard powder
130ml water
1 egg, lightly beaten
Filling
6 tbsp (approx 120g) red bean paste, divided into 2 equal portions
20 pinenuts, toasted (optional)

Method:
Combine all batter ingredients in a mixing bowl. Mix with a hand whisk until well blended and is a thin runny consistency. Divide the batter into two equal portions.

Meanwhile, take one portion of the red bean paste and place it between 2 pieces of clingwrap. Then, with a rolling pin, lightly roll it into a flat square piece and put aside. (optional step).

Lightly grease a large flat non-stick pan with a little cooking oil. Pour in one portion of the batter. Turn and tilt the pan to allow the batter to run evenly to the edge to form a thin layer of pancake. Cook over a gentle low heat for 2 minutes or until the pancake is cooked. Do not allow the pancake to brown.

Use a turner/spatula to lift pancake onto a plate. Do the same for the other portion of the batter to make a second pancake.

Spread one portion of red bean paste across the centre of each pancake. Remove one side of the clingwrap and flip the red bean paste onto the centre of the pancake, and peel off the other side of the clingwrap. (optional step).

Scatter pinenuts over the red bean paste, if used. Fold the near end of the pancake over the filling. Tuck in both the sides. Smear a little beaten egg along the edge and fold the remaining flap over to seal the pancakes.

Deep-fry the pancakes in hot oil until golden brown and crispy. Once they puff up, do not move them around to prevent them from bursting. Remove the pancakes with a perforated ladle and drain on several layers of paper towels.

Cut the pancakes into slices and serve hot.

Red bean paste recipe

Ingredients:

450g red beans, washed (can be soaked at least 3-5 hours or overnight, cover with water, to shorten cooking time)
3 screwpine (pandan) leaves, shredded and knotted
1 litre water
3 tbsp cooking oil/lard (?75-150ml)
550g castor sugar

Method:

Cook red beans and water in a pressure cooker for 35-40 minutes until beans have softened. Remove beans and drain. Process the beans in a blender until smooth.
Heat oil in a wok or deep saucepan and add in the sugar. When the sugar has melted a little, pour in blended bean paste.
Cook on low heat, stirring constantly until the sugar has dissolved completely. (Melt lard and heat it till hot in a wok, stir-fry 1/4-1/3 of the sugar till melted. Then, add in the bean paste and stir-fry/mixing in the remaining sugar little by little till incorporated. Continue stir-frying till the paste becomes thick and can stand in peaks).
Keep cooking and stirring the paste until it is thick and dark brown and the paste leaves the sides of the pan. Cool and use the red bean paste as required.
Note: Stir constantly as the red bean paste may burn.

Acar awak recipe

Acar awak recipe adapted from Florence Tan

This recipe is absolutely tantalizing and bursting with the aroma of spices. It is a Nyonya pickled vegetable dish that can be eaten with rice or on its own as an appetizer. The dish is very pleasing on the palate and you get a combination of sweet, sour, salty, spicy and the crunch from the roasted peanuts. Furthermore, it can be stored in the refrigerator for about 1 week so any leftovers are not wasted. The only downside is the prep; it involves cutting up the vegetables, making and frying the rempah and blanching/scalding each vegetable separately in a vinegar solution. Nevertheless, the outcome is extremely rewarding so I'll definitely be making this again.

Ingredients:

225g cucumber, seeded and cut into 0.3cm wide strips of 3cm length (425-500g) -rub with 1tbsp salt into the cucumber strips and leave aside for 1 hour. Place marinated cucumber strips on a piece of muslin cloth and squeeze out as much liquid as possible. Spread the cucumber out on a try and sun for 2-3 hours. This makes it crunchy. (optional)
185g carrot peeled and cut into 0.3cm wide strips and 3cm length
350g cabbage, cut into small pieces/2.5cm squares
250 cauliflower florets
10 long beans cut into 3cm
15 french beans stringed and cut into 3cm
1 red chilli halved lengthways and seeded
1 green chilli halved lengthways and seeded
100g dried shrimp soaked in water and finely chopped
2 1/2 tsp salt
175g sugar (This was way too much, I added about 3/4 and even extra vinegar at the end)
75ml vinegar (I used about 125ml)
275g peanuts, roasted and coarsely pounded
4 tbsp sesame seeds, roasted

Scalding liquid:
600ml water 400ml vinegar 2tbsp salt 2tbsp sugar

Spice paste (finely grounded):
20 dried chillies, soaked in water and drained (I used 23) 20 shallots 3 cloves garlic (1 bulb) 3.5-4cm turmeric 3.5-4cm galangal 2 tsp belacan 3-4 stalks lemongrass 6 candlenuts

Method:
1)Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, one type at a time: 1 min for turnip, 45 secs for cucumber (?2-3 secs for cucumber, 8-10 secs for other veg), 3 mins for carrots, 30secs for cabbage, 1 minute for cauliflower, 1 minute for long beans, 1 min for French beans, 15secs for chillies. Squeeze the cucumber and cabbage to get rid of excess water. Drain vegetables at once in a colander and set aside to cool.

2) Heat the cooking oil and sauté the dried shrimp until fragrant. Remove and drain.

3) In the same oil, sauté the spice paste until fragrant. Add the dried shrimp. Season with salt, sugar and 75ml vinegar. Adjust seasoning. Bring to boil and switch off the heat.

4) Add blanched vegetables, half of the peanuts and sesame seeds. Stir well and leave to cool.

5) When thoroughly cool, stir in the remaining peanuts and sesame seeds. Put in airtight container and store in the refrigerator.

Ayam percik recipe

Nasi lemak and accompaniments:








This well loved Malaysian grilled chicken is first simmered in curry and then grilled in a hot oven. I didn't have a charcoal grill so I used the oven broiler for a similar effect. The chicken was absolutely tender and so flavourful and the gravy was delicious to be mopped up with coconut rice/nasi lemak and other accompaniments such as ikan bilis, hard boiled egg, cucumbers. It's a well balanced meal that can easily feed a family of 4-5. I am definitely going to make this recipe again.

Recipe adapted from Chef Wan's Spicy Grilled Chicken/Ayam Panggang Percik

Ingredients:

1 litre / 32 fl oz / 4 cups coconut Cream (Santan Pekat) (I used 650ml)
1 kg / 2 lb 3 oz Chicken, cleaned and halved lengthwise (mine was 1.075kg, I marinated it also with 1/4 tsp salt, 2 tsp sugar, few grinds of pepper and 2 tbsp soy sauce)
2 Lemongrass (Serai), bruised
½ tsp Turmeric Leaves, finely sliced
1 Tbsp Cumin Powder
1 Tbsp minced Garlic (I used 1 bulb)
1 Tbsp minced Ginger (I used about 3 tbsp)
1 cup water
2 Tbsp Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain (I used about 3 tbsp extra assam jawa)
Salt to taste (about 1 3/4 tsp, also added about 3 tbsp soy sauce)
Sugar to taste ( used about 4tbsp)
(I also added 2 cubes chicken stock)

Spice Paste Ingredients: - to be Finely Grounded

2 Tbsp dried Chili Paste (Sambal Cili Kering) – soften 6 dried Chilies in hot water, drain, and blend (I used 21 dried red chillies)
4 Shallots (Red Onion), peeled (275g shallots to thicken sauce)
3 Garlic cloves, peeled (1 bulb)
2.5 cm / 1 inch Ginger, peeled
6 cm / 2½ inches Galangal (Lengkuas or Blue Ginger), peeled, sliced and bruised
3 Lemongrass (Serai), sliced
10 Candlenuts
1 tsp Fenugreek Seeds
2.5 cm / 1 inch Turmeric, peeled
2 tbsp belacan, toasted (I added this)


Method (I differed slightly from the original recipe):
Marinade Chicken with minced Ginger, minced Garlic, salt, pepper, sugar and soy sauce for 1 hour.

Heat oil on medium heat and fry Spice Paste in a large pot until fragrant, about 15 mins or till oil separates from rempah.

Add in Chicken, Lemongrass, Cumin Powder, Turmeric Leaves, and Tamarind Juice and increase heat to medium, and stir until well coated. Cook chicken, stirring and turning occasionally for about 10 mins.

Add in Coconut milk. Stir through simmer for 30 minutes or until gravy thickens, stir frequently.

Add a little water to prevent sticking, but liquid level in the pot should always be as low as possible.

Remove Chicken from Gravy and charcoal or oven, and grill(broil) it for 10 minutes, basting frequently with Gravy from the pot.

Place Grilled Chicken on a serving plate.

Return pot to the stove and lower the temperature of the remaining Gravy to medium-low heat, stirring constantly, until it thickens.

When the Gravy is ready, remove from the heat and spoon over Chicken.

Garnish as desired with Turmeric Leaves and serve immediately.

Teriyaki mushroom lettuce wraps

This vegetarian lettuce wrap dish is relatively simple to put together and serves as an appetizer. I used king oyster mushrooms as I like the meaty texture of the mushrooms. You can serve the mushrooms separately and are great with just steamed rice or spoon them over some lettuce cups and drizzle some additional teriyaki sauce on top. Bon appetit!


Recipe:

1/2 lb king oyster mushrooms, sliced
3 cloves garlic, chopped
3 shallots, chopped
1/4 cup teriyaki sauce ( 1/2 cup if you like it saucier)
few grinds of pepper
iceberg lettuce leaves, separated

Teriyaki sauce:
2 tbsp soy sauce
2tbsp honey
2 tbsp mirin
2 tbsp sake
1 tsp corn flour in 1 tsp water, mixed (to thicken sauce if necessary)

Method:

1) Bring teriyaki sauce ingredients to boil together and whisk them in a small saucepan. Simmer on low heat for 1 minute until thickens slightly,

2) Bring a pan to a stove on medium high heat and saute the garlic, shallots until fragrant. Add the mushrooms and saute until just caramelizing, about 2 minutes.

3) Pour in 1/4 to 1/2 cup of the teriyaki sauce and reduce heat to low. Simmer to reduce and thicken, about 1 minute.

4) Pour 1-2 tbsp mushrooms on lettuce cups and garnish with chopped spring onions and serve immediately.

Fragrant fried chicken/prawns

I was entranced by this recipe when I first read it. The sweetness from the honey, the tanginess from the lemon/assam juice and the spicy kick from the tom yam paste along with the other fragrant aromatics made this dish seemed so enticing. I was especially intrigued that the recipe incorporated mayonnaise which I guess gave the dish a hint of creaminess. Overall the dish was easy to put together (as I cheated and used store bough tom yam paste)and great for a weeknight meal.

Recipe adapted from Chef Wan

Ingredients:
4 chicken breasts, skinned, boned and cut into strips or 1kg prawns cleaned, gutted, peeled. Leave the heads intact.
cooking oil for deep frying and 1 tbsp
2 stalks lemon grass (I used 3)
1 torch ginger bud, finely sliced
10 bird's eye chillies, sliced (I used 8)
1 bulb garlic, cloves separated and chopped (I added this)
10 shallots, chopped (I added this)
3-5 kaffir lime leaves, finely sliced
2 tbsp tom yam paste/1 packet of Tean's gourmet tom yam paste
4 tbsp water/stock (I used 7 tbsp stock for a bit more gravy)
1 tsp honey (I used 1 tbsp)
1 tbsp fish sauce
1 tbsp oyster sauce
1 1/2 tbsp mayonnaise (I love the dish to be a bit more creamy so I added about 4 tbsp mayo)
1 tbsp lime/assam juice (I added 2 tbsp)

Marinade:
1 1/2 tbsp oyster sauce
pinch of salt
few grinds of pepper
pinch of baking soda (I find it does make the chicken tenderer)
1 medium egg, beaten
3 tbsp corn flour
1 1/2 tbsp brown sugar (I added this)

Method:

1) Combine the marinade ingredients in a large bowl. Add chicken and set aside for 15 mins or preferably overnight.

2) Heat oil for deep frying. The oil should me medium low. Deep fry chicken in batches until golden brown and crisp, roughly 3 mins. Drain on paper towels.

3) In a clean wok on medium heat, pour in some oil and saute the chopped shallots, garlic, lemon grass, torch ginger bud, kaffir lime leaves, chillies until fragrant about 5-10 mins. Don't burn it!

4) Add the tom yam paste and continue to saute until fragrant about another 10 mins.

5) Add stock/water and simmer sauce. Add in your seasonings and adjust to taste. Toss in the chicken and stir fry on medium heat about 10 mins for the chicken to absorb the flavours.

6) Remove from heat and stir in lime/assam juice and mayonnaise. Taste to adjust seasoning. Garnish with finely sliced kaffir lime leaves, bunga kantan petals and coriander leaves.

Tribute to masterchef Australia-Claire's fried masterstock chicken with Chilli Caramel and Orange Salt

Sorry for the extremely late update as I have been busy over the past few months, working feverishly hard to pursue my career in medicine and I am glad to say that I have finally graduated as a doctor. HOORAY! Now, I'm just waiting to attend my graudation ceremony in August which means I have ample time to relax and embrace my hobbies and passions; one of which is cooking. I've also been recently hooked on Masterchef Australia and I really like some of the talented contestants on the show especially Alvin Quah who is coincidentally a Malaysian. I like his extremely likable and genuine character not to mention his quirky and comical personality on the show. His character and Chinese Malaysian upbringing is greatly reflected in the dishes he invents and he states that most of his foods are a tribute to his mother who has instilled in him a passion and love to culinary arts. I think he was most noted for his drunken chicken and bruised salad which highlighted the sort of homely asian cuisine he so inspires to cook in his future restaurant. He uses familiar ingredients like pandan leaves, shaoxing wine, star anise, cinammon bark, yam cake etc which is nothing spectacular to a typical Malaysian but nevertheless awes and amazes the ang-moh. Apart from him, there are a few other contestants who really shines and I was a bit disappointed when Marion was booted off the show as she clearly was the favourite to win Masterchef and has shown the greatest potential. Finals are next week and I am eagerly awaiting who will Masterchef but I do admit that I'll be a bit sad once the show is over. The show was voted #1 reality tv show in Australia and its absolutely no surprise given the avid characters and the unexpected twists and turns the show brings.

Anyway, I tried this recipe off Claire (taken from the official Masterchef website) and it did turn out really well. I added some extra ingredients but no doubt I'll be making this soon.

Fried Masterstock Chicken with Chilli Caramel and Orange Salt


Ingredients
1 x 1.6kg chicken
Vegetable oil, for deep frying

600ml light soy sauce (I used 1 cup)
½ bottle sake (I used 1 cup shaoxing wine)
1 tsp ground star anise (I used 4 star anise)
1 ½ cinnamon sticks (I used 2)
1 large knob ginger, chopped
4 garlic cloves, chopped
2 cups caster sugar (I used 150g yellow rock sugar)
½ orange, pared zest(substituted with 2 dried mandarin peel)
I added 1 1/2 litres water, 1 large knob of ginger sliced and 2 green onions

1 cup caster sugar
2 tsp dried chilli flakes
1 cup master stock

1/2 orange, zest finely grated (I skipped this)
1 tbs rock salt

Step 1: Preheat oven to 65°C.

Step 2: For the masterstock, add all ingredients to a large saucepan with 4.5L water, bring to the boil and simmer 20 minutes.

Step 3: For the chilli caramel, heat sugar and 1 cup of water in a small saucepan over medium heat until sugar dissolves, brushing down sides with a pastry brush dipped in water. Increase heat to medium-high and bring the mixture to a boil, cooking until it is a light caramel. Add chilli flakes and dilute with a little of the masterstock.

Step 4: For the orange salt, dry the orange zest in the oven for 1 hour, then pound with rock salt in a mortar and pestle until fine.

Step 5: Quickly blanch the chicken in boiling water and transfer to the master stock saucepan. Cook chicken in masterstock, turning after 20 minutes. Turn again after another 5 minutes, then sit in stock for a further 15 minutes with the heat off and the lid on. Remove chicken from the master stock and cut in half. Pour enough oil into a wok until it is one third full. Heat over medium-high heat. Once hot, deep fry the chicken, basting constantly until the skin has turned a caramel brown, drain well and drizzle over chilli caramel. Cut chicken with a cleaver Chinese style through the bones and meat.

Step 6: Serve with chilli caramel and orange salt.

Serves 4