娘惹凉拌辣菜 Ar Chat/ Ar Char

Ingredient A:

Cucumber - 1 pcs (Big size)

White cabbage - half (Big size)

Long bean - 5 pcs

Carrot - 2 pcs

Ingredient B:

Peanut - 3 big bowl

Ingredient C:

Sugar - 3 tablespoon

Salt - 1 talespoon

White vinegar - 1 bowl

Water - 5 bowl

MSG - 1 teaspoon

Rempah (Blended):

Garlic - 5 cloves

Shallot - 5 pcs

Chilli - 5 pcs

Yellow ginger - 1 pcs

How to cook:

1) Cut the ingredient A into small pieces, most of it about 3cm long, 1cm width, except for cabbage slightly bigger as it will become soft easily.

2) Heat up the wok and stir fried ingredient B - peanut with skin, no oil. Till it smell good. Take it out and let it cold, and use your hand to pinch the peanut to peel of the skin. You might need a bit skill here, and the peanut may split into two, but it's ok. After the skin off, blend it to coarse.

3) Heat up a pot of water (5 bowl), add 1 bowl of white vinegar and salt into the water. Add Ingredient A into the water when boiled. When cooked, strain it and let it dry.

4) Heat up the wok, add Rempah to stir fry.

5) Add ingredient A (cooked and dry) to the wok and stir fry together, add sugar, salt and MSG.

6) Add the peanut coarse (1 small bowl) into the wok and stir a bit. (The rest of the peanut you may want to sprinkle it on top of the dish when you serve on your plate)

PS: 

1) Do not pinch your peanut in your kitchen nor under the fan, or else you will have disaster to clean it up!

2) Adjust your chilli to the level of spicy you like

3) Add sugar, salt and MSG after you add in your vegetables. Because if you add it during stir frying the Rempah, it will taste bitter later on.

"Low Ak" (Braised Duck)

Ingredients:
Duck - chop into pieces
Garlic - shredded
Young Ginger - sliced
Soy bean (dao jiao) - 5 table spoon (chopped)
Oil - 3 table spoon
Sugar - 1 teaspoon
Dark soy sauce - 1 table spoon
Water

How to cook:
1) Heat up the wok. Add oil in wok, add ginger to fry till light golden brown. Then add garlic to fry till golden color and smell good, and add soy bean and stir for 1 minute and monitor it to avoid overcooked.

2) Add duck and dark soy sauce into the wok, keep stirring till the duck is cooked. Add water, till it cover the duck.

3) Turn the fire to medium and stir a bit for 1 minute. Then turn to small fire and cover with lid to braise the duck. Add the sugar now.

4) You may want to come back every 15 min to stir a bit, not too much, to make sure the base it not stick to the wok. You will see the water getting less.

5) Check the duck meat by using one chopstick, poke it and see whether it's easy to penetrate. If it's easily to be penetrated, meaning it's cooked!

6) Try a bit the gravy and make sure it's the taste you like. Ready to scoop on plate and time to serve!


PS:
1) Cook the duck together with the skin, so it taste even better. Although the skin will produce more oil later on, but you can take out the oil later if you do not like too much oil.
2) Adjust the soy bean, as it's salty. So you can adjust it to the level you like.
3) You may want to use soy bean paste, it's ok. But I prefer using soy bean, which still have the soy bean pieces soaked in the paste when you take out from the bottle. Chop it and it may be a credit to your gravy.
4) Using chopstick to test the meat is what my mom taught me, you may try other method as you like!
5) Beware of the fire when you stir the garlic and soy bean paste, you need to stir fast to avoid overcooked. Or else, it will taste bitter at the end ~


Enjoy!

Fried Pumpkin with Pork & Garlic

Ingredients:

1 pumpkin (without skin and seeds)

3-5 cloves of garlic

10 pcs of dried shrimp

Pork (slice into pieces with 5cm long, 2 cm width, 0.25cm thick)

Others: 

2 tablespoon of Cooking oil

150ml of boiled water

3 tablespoon of soy sauce

1 teaspoon of sugar

Steps to cook:
1. Add in cooking oil into wok, heat up and put in dried shrimp and garlic. Fried it  till golden brown, and then add in pork and stir fried it till pork cooked.
2. Pour in soy sauce (2 table spoon)
3. Add in pumpkin and stir fried it for 5 min (before dried up), pour in boiled water. Stir a bit to mix well.
4. Wait till it boiled and pumpkin becomes soft, plate it!

娘惹亚叁鲜虾 Nyonya Chilli Assam Prawn

步驟說明:

1. 亚叁(罗望子)膏加水浸泡，软开后，把种子拿出来，剩余的亚叁(罗望子)膏水备用。

2. 锅热，放入搅碎的食材。炒香，快速倒入亚叁(罗望子)膏水。轻轻搅拌，煮滚，倒入大虾和青瓜。加入盐巴和少许糖，如喜欢，可以加入味精调味。

3. 大虾熟透后，就可以关火，完成！

訣竅提示

1）加入亚叁(罗望子)膏水后，要翻炒一阵子，香味出来，才可以放入大虾。要不然香味出不来，就没有那个香浓的味道。

食後感想

满满的香茅` 黄姜和柑叶的味道，很是能够下饭。喜欢酸辣的朋友，不要错过这一道菜肴。口水直流哦 ~~~

Chinese Glutinous Rice Dumpling (Part 2)

Please read Part 1 HERE, so you can know how to prepare the ingredients.

Part 2 version here is cooked in 2014, by my mom.

My sister and I in-charged of wrapping the dumpling!

Tips: fried glutinous rice, by using the gravy of cooking the pork and also with little bit of sugar, MSG, dark soy sauce

Tips: fried this with shallot, soy sauce & oyster sauce

Tips: Soak this with water to soften the dried chinese mushroom, then fried with garlic, shallot, soy sauce and oyster sauce

Tips: Salted duck eggs, suggest to use it into half

Tips: fried this with shallot, soy sauce & oyster sauce

Tips: fried with soy sauce, oyster sauce, dark soy sauce, garlic, 

sieve the gravy and use it to fried the glutinous rice

Tips: Rise the leave with boiling water and make sure the leaves moist all the way when wrapping,

because when it dried, it will tear of easily

Ta daaaaa ....

Chinese Glutinous Rice Dumpling

Year 2012, my sister, my mom and I made these Chinese Glutinous Rice dumpling together.

Well, basically as usual my mom cooked all the ingredients, and I teach my sister how to wrap the dumpling.

Just a few attempts, she can manage to wrap the dumpling without making any single dumpling being "open" while cooking it in the pot.

Last few years, my mom;s neighbor is the one who helped her to wrap the dumpling, but she got to be away for this year. So my mom got no choice but pick me to wrap the dumpling for her. Yeah, she does not know how to wrap, surprisingly, haha!

But she accused me i used to wrap too loose and made some dumpling too loose and it opened when cooking in the pot. I kept denying, because I know I did wrap it tightly.

Finally, I got my name clean!

Not even single dumpling loose and open!!!! Yay!!! ...

My sister and I made 40 dumplings for the first day, and another 40 the next day as my mom got not enough cooked glutinous rice for the first day.

Sigh, tired ... but thank God we manage to finish it all ^^

Mom fried the glutinous rice with dark soy sauce, light soy sauce, a little bit of salt, sugar & MSG

All ingredients were prepared:

1) Fried glutinous rice (as mentioned above)

2) Fried mushroom with dark soy sauce, light soy sauce & garlic

3) Braised pork with dark soy sauce, light soy sauce, sugar, garlic, spices

4) Fried chestnut

5) Fried green bean without shell

Here the dumpling we just finished wrapping, wait to be cooked in a big pot of boiling water!

Tadaaaa!!! Here you are the mouth-watering dumpling after cooked in the hot water

香辣冬炎鸡 Fried Tom Yam Chicken

Ingredients:
(A)
- Chicken (chopped in pieces, sizes depends on your own preference)
- Tomyam paste (3 big spoon)
- Shredded lime leaves

 (B)
 - 3 Lemongrass
- 5 cloves of garlic
- 2 small turmerics
- 5 shallots
- chili (if you want it to be more spicy)

 How to:
1) Add 3 table spoon of oil in the wok, until it hot
2) Add ingredient B in the wok, stir fry it until it smells nice and brownish
3) Add chicken (cut in pieces) into the wok, stir fry it until the chicken cooked 80% (or when it is dry)
4) Add tomyam paste into the wok, stir fried until 100% cooked
5) Add water, water level until cover the chicken, add a small tea-spoon of sugar
6) Wait until it boiled and the chicken becomes soft and fully cooked, and the water level became thick gravy.
7) Switch off the light and serve on plate Ta-daaaaaaa ~~~ muah!

Here you can serve your hot and spicy Fried Tomyam Chicken on your dining table with hot white fragrant rice.