Fried Daylily Buds and Oyster Mushroom

This is must eat everytime I go to Cameron Highlands.Now it can buy at some big supermarket.No need wait go to Cameron Highlands only can have this yummy and crisp snack.
It also easy to make.
Try it and I can sure your family will love it.

Here is the recipe....

Ingredients

recipe source : Table for 2....or more

200g fresh daylily buds ( 1 packet )

200-250g oyster mushroom

Oil for frying

Batter

150g rice flour

50g all purpose flour

1tsp baking powder

250ml water

some salt or chicken stock powder

Method

1. Wash lily buds and oyster mushroom and let it dry up.
2. Mix all the batter ingredients and let it sit for 30 min.
3. Heat up oil in wok.
4. Mix the lily buds and oyster mushroom in batter and put into hot oil one by one.
5. Fry until lightly golden and crispy.
6. Serve warm with chilli sauce.

That easy......

 

I am submitting this post to Malaysia Food Fest ,Pahang month

hosted by WendyinKK of Table for 2....or more

Ikan Keli Bakar dengan Air Asam Mangga-Grilled Catfish with Mango Sour Gravy

Many Chinese people won't use this fish to cook.Normally they will use it to boil soup.Black bean and Catfish soup.For me i love this fish very much.It very sweet and less bone.Deep-fry it also yummy.
This is my 1st time grill this fish.

Air Asam Mangga(Mango Sour Gravy)

Here is the recipe :

Ingredients

Recipe source : Book entitled Cita Rasa Malaysia-Kedah by Chef Habibi

( A )

6 catfishs

3tbsp turmeric powder

salt for taste

some tamarind (asam jawa)-mix with some water

( B )-Mango Sour Gravy

5pcs red chilli

10pcs chilli api

1 cup tamarind water (air asam jawa)

1 large onion

some belacan

salt and sugar for taste

mango (chopped)

I using charcoal to grill the fish.You also can use oven to grill it.

Method

1. Clean the fish and soak it into tamarind water.Then wash it again and add in salt and turmeric powder.
2. Grill it over charcoal until cooked.
3. Set aside.

Mango Sour Gravy

1. Blend belacan,red chilli and half of chilli api with tamarind water.
2. Then add in salt and sugar for taste.
3. Finely chopped chilli api and onion.Mix it with blended chilli and add in chopped mango.
4. Pour into a bowl and serve with grilled fish.
5. Garnish with calamansi.

Easy and yummy grilled fish.Must try.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by Wendyinkk of Table for 2....or more

Laksa Kedah

This is my 1st dish for Perlis and Kedah month.Super yummy laksa.This laksa is very different from other laksa.It like Penang Asam Laksa.Sour and spicy.

Here is the recipe :

Ingredients :
Recipe source : Reizanie's Recipe Collections

1kg mackerel
6 pcs tamarind
1 packet dry mee laksa ( you can buy it at supermarket)-soak it and boil it until soft
1 bunch of laksa leaves
3 stem ginger flower-sliced ​​4
sugar and salt for taste

Blend it together

4 large onion
4 Red Onions
15 dried chillies (soaked for a while)
6 red chilli
4cm Shrimp paste

Raw ingredients ( bahan ulam)

3 cucumber (thinly sliced ​​lengthwise)
3 large onions (Sliced ​​Thin)
1 bunch of leaves Selom or Ulam Raja (Sliced ​​Thin)-if both also can not find,replace it with lettuce.i omit it.
5 large eggs (boiled)
3 calamansi
5 chilli Padi or Red Chillies (cut into small pieces)

Method

1. Clean and wash the fish.Boil the fish with 3 pcs of tamarind until the fish is cook.Drain up the fish and set aside. Filters the fish broth.
2. Separate the fish meat from bone.
3. Then put back the fish meat and blended ingredients into the broth.
4. Boil for awhile.If too thick add in some water.
5. Add in ginger flowers,tamarind and laksa leaves.Boil until fragrant.
6. Then add in sugar and salt.Taste it.
7. Turn off the hear and set aside.

Serve

1. Put in cooked mee laksa into a large bowl.Add in the raw ingredients (bahan ulam).
2. Pour in the fish broth.
3. Serve it hot.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by WendyinKK of Table for 2....or more

Telur Rebus Lemak Kuning

This is another Terengganu dish inside the book that i bought.A very simple dish.

Here is the recipe :

Ingredients
Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza

8 hard boiled eggs
1  inch ginger (ground)
1 inch turmeric (ground)
5 red chillies (ground)
6 stalks dried chillies (ground)
3 cloves of garlic (ground)
1 large onion (ground)
1 piece of tamarind
coconut milk from 1 coconut
1/2 cup cooking oil
salt and sugar for taste

Method

1. Heat the oil.Saute the grounded ingredients until fragrant.
2. Pour in coconut milk, tamarind, boiled eggs.Then add in salt and sugar for taste.Stirring constantly so as not 'pecah minyak'
3. When boiling, turn off the heat.
4. Serve.

I am submitting this post to Malaysia Food Fest  Terengganu month,hosted by Lena of Frozen Wings

Sotong Sumbat-Stuffed Squid

This is my Sotong Sumbat.As i know Terengganu Sotong Sumbat or Ketupat Sotong is white in colour.But the book I bought titled Terengganu cuisine,it like rendang.It spicy.

I love this Sotong Sumbat.The glutinous rice is so sweet.Must try it.

Here is the recipe :

Ingredients

Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza

8 big size squid

1 cup glutinous rice ( wash and soak it at least 1-2 hours)

1 stick of cinnamon

3 cardamom pods

3 cloves

1 stalk lemon grass, crushed

1 tbsp chilli paste

1 tbsp kerisik

1 tsp brown sugar

1 liter coconut milk

3 pcs kaffir lime leaves

salt and sugar for taste

3 pcs onion (ground)

1 inch turmeric (ground)

1 inch of ginger (ground)

Method

1. Clean the squid and remove the bones.
2. Stuffed full three-quarters of glutinous rice in the squid stomach.
3. Use the stick to attach the base of the head on the body of the squid.Set aside.
4. Saute cardamom, cloves and cinnamon.Then add in lemon grass, chili paste and blended materials.Saute until fragrant.
5. Pour in coconut milk, brown sugar, salt and squid.
6. Mix well, then add kaffir lime leaves and the kerisik.
7. Turn to low heat and cook until the glutinous rice cooked.
8. Ready to serve.

I am submitting this post to Malaysia Food Fest,Terengganu month hosted by Lena of Frozen Wings.

Kuih Puteri Mandi

Kuih Puteri Mandi......Princess take bath??Sound funny,right?It almost like kuih ondeh-ondeh.Just the filling is outside the kuah.Normally,Terengganu people make this kuah for they'll tea time.It abit sweet,but go with a cup of hot tea or coffee it taste so good.For me it like Tang Yuan....Maybe Tang Yuan Festival can make this.... :p

Ingredients
Recipe source : Dari Dapur Madihaa

Filling
half of young grated coconut
1-2 cup water
salt for taste
1 piece of gula melaka
some sugar-if you think it not enough sweet
2-3 piece of pandan leaf

Dough
300g glutinous rice flour
some salt
enough water to knead

Method

• Prepared the filling.Put gula melaka,water and pandan leaf into a pot.Boil it until gula melaka melted.Then add in grated coconut and salt.Cook until it thickens like filling of kuih koci but don't too try.Set aside.

• Prepared the dough.Put all the dough ingredients into a large bowl.Knead it until become a soft dough.Like knead Tang Yuan dough.
• Pinch off small portions and roll into ball,place on a clean plate.Use finger press a hold on the rolled ball.

• Cook all the small dumplings in a pot of boiling water until they float.Dish out.

• Then mix together with the filling.Serve.

I am submitting this post to Malaysia Food Fest,Terengganu Month hosted by Lena of Frozen Wings

Happy Mid Autumn Festival

Wish everyone have a Happy Mid Autumn Festival.........

Stir Fried Manicai with Eggs

This month is Sarawak month for MFF.I really don't know much about Sarawak.Lucky i found this at Kelly Siew Blog.This is very easy to cook and healthy dish.We love it very much.This vegetable taste sweet.Normally we using this vegetable to cook Pan Mee.It very new to me.So,i give it a try.As Kelly say no disappointed.

Ingredints
Recipe source:Kelly Siew Cook

500g Manicai
3 large eggs (beat)
some garlic
some water
salt and light soy sauce for taste

Method

1. Pick the leaf and wash it.
2. Heat up some oil and put in garlic and cook until aromatic.
3. Then put in manicai and stir it for awhile.
4. Then crack in eggs.When the eggs is set,stir eggs and manicai together.
5. Add in salt and light soy sauce.
6. Serve hot.

Very easy,right?Try it,you will like it.Another way to eat this vegetable.

I am submitting this to Malaysia Food Fest,Sarawak month

Hosted by Sharon of Feats of Feasts

Curry Laksa ( Laksa Lemak )

Nyonya food again...This is my 2nd time make.The 1st time is my mother cook for us.This time is i cook for them but my mother helping.You will asking what is the difference Nyonya Laksa with other Laksa?

The difference is Nyonya Laksa more creamy.They put alot of santan...Once you try,you never forget the taste.Super yummy...... :p

Here is the recipe :

Ingredients

1kg yellow noodle or mee hoon

Laksa Broth

( A )

10++ shallots-bawang kecil (peeled and sliced)

one small piece of turmeric-kunyit (about 8-10cm.skinned)

one small piece of galangal-lengkuas (about 6cm)

8 stalks lemongrass-serai ( sliced )

20 stalks dried chilies-cili kering (soaked until soften)

10 candlenuts-buah keras

10g shrimp paste-belacan

1tbsp coriander powder-serbuk ketumbar

( B )

1 liter prawns or chicken stock

2 cups thick santan

salt to taste

some cooking oil

Garnishing Ingredients

20 pcs tofe puffs (scalded to remove oil)

20pcs Quails eggs (hard boiled)

500g prawns (boiled & peeled)-i skip this because i can not eat prawn

2-3 large fishcakes or you can replace it with fish ball

1 cucumber (julienned)

200g beansprouts (blanched)

1 bunch polygonum leaves-daun kesum

Sambal Ingredients

10 fresh red chilli

10 stalks dried chilli (soaked)

2tsp shrimp paste-belacan

salt and sugar for taste

Method

Sambal

1. Using an electric blender,finely grind the chillies.
2. Heat some cooking oil,saute the chilli paste until fragrant.Then add salt and sugar to taste.
3.  Set aside.

Laska Broth

1. Using an electric blender,finely grind ingredients A to a smooth paste.
2. Heat up some oil and saute the spice paste until fragrant.
3. Add in the stock and bring to boil.
4. Then add in coconut milk,salt and sugar for taste.Bring it to a quick boil stirring continuously.
5. Turn off the heat.

To assemble

1. Blanch noodle/mee hoon in boilling water & drain.
2. Place the noodles/mee hoon in a large bowl,ladle hot laksa gravy over.
3. Top with all garishing ingredients and sambal.
4. Serve immediately.

I am submitting this to Malaysia Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks

Pork Pongteh (Pongteh Babi)

When we say about Nyonya food,the 1st dish i will think is Pork Pongteh.It taste so good eat with white rice.This dish will served during Chinese New Year and Cheng Beng by Baba and Nyonya.This dish similar like Chinese Soy Bean Paste Pork.

I put too many oil....because i forget that the pork belly i bought is very fat.Remember don't put too many oil if you bought a fat pork belly.

Here is the recipe :

Ingredients

1kg++ pork belly ( cut into 2cm slices)

100gm gula Melaka

20 dried shitake mushroom (soaked)

30-40 shallots

6 cloves garlic

2tbsp soy bean paste

3-4 potatos (skinned and quartered)

200-300g turnip (skinned and cut it into same size as potato)

water

some cooking oil

salt to taste

Method

Finely ground shallots and garlic.

Heat up some cooking oil,add in ground shallots and garlic and saute until fragrant.

Add in soy bean paste and stir -fry until oil start to separate.(Pecah minyak)

Add in pork belly and gula Melaka,saute for 5 min.

Add in water and mushroom and bring to boil.

Turn to low heat and simmer for 20min until pork belly is tender.(I using pressure cooker,so i using low pressure for 3min)

Then add in potato and turnip.Add water if necessary if the gravy become thick.

Simmering until potato and turnip is soft.( I uisng low pressure for 3min )

Taste it and season it with salt and sugar.(I didn't add salt and sugar)

Turn off the heat and serve it with white rice.

I am submitting this to Malaysian Food Fest,Melaka month

Hosted by Cindy by Yummy Little Cooks

One Bite Cheese Bread

Almost 3 week i didn't update my blog.Im really busy this few week.Feel so tired.I also long time didn't cook for my family.Feel so sorry.Hope this 2 day i can make somethings for them.

Lucky i got Bread Maker to help me to do the job.It knead the dough and prove it.If not 'Bread' won't in my list.For me making bread it take me a long time.
I found this recipe at Vivian Pang Kithchen and you can get the recipe here.

Here i like to share to you what i have done for this few week.Then you will know why i am so busy and tired.

A birthday cupcakes order from my friend.

9pcs Wedding Cupcakes i make for my friend who married on last 9/6/2012.9pcs mean 长长久久.

Another 9pcs Wedding Cupcakes order from my friend for her friend wedding day.

1st year birthday cake order from my friend for her daughter birthday.She request a rabbit birthday cake.

A Hazelnut Cream Cake order from my friend for her brother 40th birthday.

For some maybe it a easy job but for me it a tired job.Because day time i have to work.Came back from work i have to start another work.Sometime i mould the fondant until mid-night.Even it very tired but i very enjoy it.I don't know they'll like my cakes or not but i feel satisfied with it.

Double-Boil Hashima In Whole Coconut

I just finish drink this desserts.Feel so refreshing and sweet.....I like the taste of coconut water.As i say at last post my presure cooker can double-boil also.So,I using my multifunction pressure cooker to double-boil this desserts.

Here is the recipe :


Ingredients


1 whole coconut - keep the juice,filtered it.
20g Hashima （雪蛤 ) - soak it overnight until it soft. 
12pcs red dates （红枣 ) - remove seeds. 
20gm lotus seed ( 莲子 ) - soak.
50-80gm rock sugar ( 冰糖 )
water


Method

1. Open a hole on top of coconut,pour out the juice.
2. Put all the ingredients into coconut shell and pour 1 cup of the coconut juice and water until 80% full.
3. Cover the coconut with the coconut lid.
4. Double-boil it for 4 hours.(i using slow cook to double-boil it.If you using the usual way,stew in medium heat.)
5. Serve it.

I am submitting this post to  Aspiring Bakers #20 :

 Asian Desserts Buffer! (June 2012)

Hosted by Moon of Food Playground

Herbal Jelly-Sweet Gui Ling Koh

Herbal jelly,in chinese we call it Gui Ling Koh.It a very healthy snack,especially in hot weather and after a spicy meal.For those want beautiful skin,eat more Gui Ling Koh because it a very good detox food.
I like to serve cold.Feel refreshing.It taste sweet and abit bitter.

I make this Gui Ling Koh using my Multifunction Pressure Cooker.I love my pressure cooker very much.It help us alot.Make our life more easy.It easy to use,save cost,time and energy.
Why it call Multifunction Pressure Cooker?Because it not only got high pressure function.It got low pressure,stir-fry,keep warm,steam and slow cook.My mother use it everyday for cooking porridge for the little one and also soup for us.Even double-boil soup i also using my multifunction pressure cooker.Easy,right?No need always check the level of water when making double-boil soup.

Here is the recipe :


Ingredients
Recipe source : Y3K Recipes (60)-5/6-2011 by Eliz Ng


A
15g lui qin cao ( 六琴草）
1 large loh hon guo ( 罗汉果）
12g fu shen (伏神）
810g brown cane sugar (片糖)-about 2 packet
2.5 liter water ( if you not using pressure cooker,you need 3 liter water )


B
(Mix together)
1 packet original taste gui ling koh powder (10 small sachets in 1 packet)
580ml water


Method


Put all ingredients (A) except cane sugar into pressure cooker.Set time at high pressure for 40 min.If you cook using usual way,once it boil turn to low heat and let it simmer for one and half hours.

After 40 min,release the water vapor and turn to stir-fry function.Then add in brown cane sugar and let it boil until the sugar is melted.

Stain out the herbal solution. ( if you not using pressure cooker,make sure there is 2.5 liters of solution or add extra hot water ).Then put it back into pot and add in ingredients (B).Stir all the time until it boil.

Then turn off the heat.Spoon into utensil and leave it cool.Keep it chilled at least 1-2 hours before serve.
Serve it cold.

I am submitting this post to Aspiring Bakers #20 :

 Asian Dessert Buffer ! (June 2012) 

Hosted by Moon of Food Playground