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.

Fragrance Ginger Chicken

coming soon ~~~

香浓娘惹椰奶咖喱鸡 Fragrance Coconut Milk Curry Roasted Chicken

这是娘惹式炸鸡，家传秘方。但由于我本身不喜欢油烟四溢，所以选用了烤香。味道香浓，无可自拔 ~

This is one of Nyonya style of fried chicken, but I do not like oil spitting all over my kitchen, so I choose to roast it in oven, kekeke ...

預備食材：
鸡腿, 6支 
蒜颗, 5颗
小葱头, 5颗
咖喱叶, 8叶

Ingredients:
Chicken drumstick, 6 pcs
Garlic, 6 cloves (chopped)
Shallots, 5 cloves (sliced)
Curry leaves, 8 leaves


腌制调味:
糖,一小茶匙
盐,一小茶匙
蚝油,3大汤匙
咖喱粉,5大汤匙
黄姜粉,一小茶匙
辣椒粉,一小茶匙
胡椒粉,适量
橄榄油,3大汤匙
椰奶,150毫升

Marinate sauce:
Sugar, 1 teaspoon
Salt, 1 teaspoon
Oyster sauce, 3 tablespoon
Curry Powder, 5 tablespoon
Turmeric Powder, 1 teaspoon
Chili Powder, 1 teaspoon
Pepper Powder, necessary amount
Olive oil, 3 tablespoon
Coconut Milk, 150ml


步驟 Steps：


1.洗净鸡腿，每支鸡腿用刀划开3条刀痕, 沥干。 加入全部腌制调味料，蒜颗和小葱头也一起加入。搅匀。
2.加入椰奶。
3.搅拌均匀。 腌制大约1个小时。（越久越入味， 但是如果天气热，必须放入冰箱冷藏）

如果刚从冰箱拿出来，先让它不那么冷。把锡纸铺上烤盘，将鸡腿排放在上面，多余的腌制调味料，一样浇在排放好的鸡腿上（如果喜欢干烤的，就不用加入多余的腌制调味料）

烤箱100摄氏，热开。放入烤盘，大约20分钟。不时检查。

完成，上盘。

1. Rise the chicken drumsticks, slice 3 slashes on each of the chicken drumsticks. Dried it. Add all the marinate sauce, shallot and garlic into the big bowl with chicken drumsticks. Mix it.
2. Add coconut milk.
3. Use hand/ spoon to mix all thoroughly. Marinate for about an hour (The longer the better, recommend to put into fridge if weather is hot)

Once you get it out from fridge, make sure it's not too cool.
Lay a layer of cling foil on tray, arrange the chicken drumstick on it. You may pour in the remaining mainated sauce on top of the chicken drumstick (But if you prefer your chicken to be dried, forget it!)

100 celsius heat up the oven, put in the tray. Roast it for 20 min, check on it on and off through the window. (flip the drumstick to have thorough roast)


訣竅提示：
1. 每支鸡腿用刀划开3条刀痕 ，是让调味料更入味。也容易咬嚼。 
2. 咖喱粉是使用马来西亚Babaˊs 牌，或Alagappas牌的。因本人觉得这两个品牌的咖喱粉比较香。
3. 这道佳肴，本来应该是腌制后煎炸至深金黄色。但是本人不喜欢油烟味，就送入烤箱里。
4. 如果要让鸡块更香，可以将鸡块绑上班兰香叶，才煎炸。

Tips:
1. I sliced every drumstick so that the marinate sauce can get into the meat.
2. I use Baba's or Alagapas brand chicken favor curry powder.
3. It's recommend to deep fried the chicken as it's suppose to be, as due to my personal preference not to stain my kitchen with oil, so I choose to roast it in oven.
4. If you want it to be more fragrant, wrap every chicken with pandan leave and deep fried it!


食後感想：
喜欢烤鸡或炸鸡的爱好者，这道佳肴让你有不一样的香浓口味。不管是桌上佳肴，还是宴会主食，都让人垂涎三尺。


這篇香浓娘惹椰奶咖喱鸡已同步發表到我的dodocook，歡迎造訪留言、分享妳的試作成果！