A popular Cantonese-style recipe for hairy gourd (mao gua) stir-fried with garlic and fried dried shrimps, and braised in delicious stock with mung bean vermicelli (tang hoon) until soft and tender. (Adapted from 'Reviving Local Dialect Cuisine' by Madam Pang Nyuk Yoon)
What is Confinement? It is a postnatal practice aimed at helping a new mum recover from pregnancy, labour and birth. It also means the new
INTRODUCTION This is a long awaited post on prawns and some of the picture were a few months ago. This is a special post on Chinese ways of preparing prawns for cooking purposes and including one tamarind prawn recipe. Prawns are one of the major ingredients in Malaysian and Singaporean Chinese cooking. Due to the […]
Now you can make delicious congee with slow-cooked flavor from scratch in 20 min? This exciting technique cuts the usual congee cooking time in half or more!
One of the leading food and travel blogs in Malaysia.
Teochew steamed fish with salted vegetable, salted plums, tofu, shiitake mushrooms and tomato.
Two or three years ago, I organised a cook out on Heritage food in Singapore among the bloggers. At that time I chanced upon a recipe that I remembered eating often when young. It was Hakka Orh Ku kueh (黑龟糕) that was shared by our Hakka neighbour. He is a very good cook and we are often blessed with him sharing all this goodies. All was forgotten as I had trouble finding Ramie leaves (粗叶), which is a key ingredient, in Singapore. Thanks to a friend who so kindly gave me one pot. Anyway back to my 客家粗叶黑龟糕, for the last few months, I was worried that the ramie plant will died on me just like the mulberry plant that my aunt gave me. Luckily after placing it under some shade, the plant flourished. Now it is time to try making this Hakka Orh Ku Kueh 黑龟糕 on my own. From the internet, I only managed to come across a few bloggers who tried making this the traditional way as in the dark hue. Things didn’t go smoothly for this experiment. I grew desperate when out of the 350g ramie leave puree, I only yield 12g from my 26 petal of leave. I called my friend for help thinking that I can go to their in law’s garden to fill the remaining. To my dismay, they actually gave me their one and only pot! Totally touched by this gesture and totally lost too. Asked around and either no one heard about this leaves or I have to go JB to buy them. If you want to know more about Ramie benefit, here is the video that explains better. Left with no choice, I decided to just quarter the recipe and pray for the best. Findings: : These 5 babies didn’t turn out too badly. The colour that came out was a deep intense green. Due to the lack of ramie paste, thus the flavour didn't come out at all. Next time, I make sure my plant is bushy and tall before I even think about these kueh. This blogger is the closest to what I can recall. What you need: Sweet bean fillings 300g mung bean without skin 180g fine sugar (adjust to your liking) Method: Soak mung bean overnight. Steam until soft and puree to form paste. Heat wok with 2 -3 tbsp oil. Add in mung bean puree and sugar and cook until sugar is melted. Cool and divide into small balls (20g) Ramie paste Ramie leaves (stem removed and yellow leaves removed) (I think 500g fresh ramie leaves will be sufficient) Method: Wash the leaves. Boil water to a brisk and put in the ramie leaves . Bring to a slow simmer and simmer for ½ hour. The longer you cook the more fragrant. The water will turned into golden colour, ramie leaves once soft, removed and drained. Rinsed with cold water and squeeze dry. Process leaves to form a paste. Skin 350g Ramie paste 40g fine sugar (adjust to your liking) 150ml hot water (adjust as you mixed) 250g glutinous rice flour 50g oil for glazing Method: Mix all ingredients to form a smooth dough. Cover with damp cloth for 10 mins. Wrap fillings (skin 18g and fillings 20g) . Press into mould and place on greased banana leaves. Steam on medium heat for 6 mins. Brush with oil. You like it?
Recipe: Steamed Herbal Chicken 药材鸡 Serves: 2 - 3 Ingredients ...
I'm not a TeowChew obviously. But I do steam my fish in this way when I saw a nice Pomfret at the market. I just simply love the sour and ...
Updated post on 23-1-2017 Upload of new pictures and add a bit more dark soya sauce. This is a famous dish of Guangxi (广西）or Hakka (客家）。Until now, there is no fixed and clear rule as to which cuisine should it belong to. Possibly since a lot of Hakka originate from the Guangdong （广东） which has […]
INTRODUCTION My boy has a very good memory of the food that he liked when he dined at restaurant. He will reminding me on and off to cook the food that he liked. He has been asking me to cook this Hakka yellow wine chicken since June 2016 when we were having our holiday at […]
INTRODUCTION My boy has a very good memory of the food that he liked when he dined at restaurant. He will reminding me on and off to cook the food that he liked. He has been asking me to cook this Hakka yellow wine chicken since June 2016 when we were having our holiday at […]
INTRODUCTION My boy has a very good memory of the food that he liked when he dined at restaurant. He will reminding me on and off to cook the food that he liked. He has been asking me to cook this Hakka yellow wine chicken since June 2016 when we were having our holiday at […]
關於烘焙,料理,麵包,西點,貓咪的網誌
Do allow me to introduce you another delicious local dish. This kind of braised tofu is available almost every corner of Chinese food stal...
INTRODUCTION This is long awaiting post. Hiding in my list of recipes to be issued for more than 2.5 months. I told myself that I shall not hold on this recipe anymore. Fish soup bee hoon is very c…
INTRODUCTION My boy has a very good memory of the food that he liked when he dined at restaurant. He will reminding me on and off to cook the food that he liked. He has been asking me to cook this Hakka yellow wine chicken since June 2016 when we were having our holiday at […]
Updated post on 23-1-2017 Upload of new pictures and add a bit more dark soya sauce. This is a famous dish of Guangxi (广西）or Hakka (客家）。Until now, there is no fixed and clear rule as to which cuisine should it belong to. Possibly since a lot of Hakka originate from the Guangdong （广东） which has […]
This Chinese herbal chicken soup recipe helps to nourish our health and is good for overall well-being.
Everyone is waiting for this recipe. It looked easy by looking at the photo. I mean... c'mon! It's just salted steamed chicken! But let me t...
Popiah (Malaysian spring rolls) has sauces, meat and vegetable filling, and garnishes all wrapped in a neat and tasty parcel.
There is a common saying amongst folks who are health-conscious that "Healthy food is seldom tasty, and tasty food is seldom healthy." Generally speaking Chinese people eat for the sake of taste, but this does not mean they do not eat for health at...
What to eat during confinement period is a frequently asked questions among mothers. What is the recommended list of confinement food after childbirth? Let us first understand the importance of confinement meals and the food to avoid during confinement.
Hakka cuisine may be described as outwardly simple, but tasty. The ingredients are generally seasonally available in the market. Pragmatic a...
INTRODUCTION I prepared some Hakka Abacus Seeds yesterday and I have some left over yam paste. I therefore decided to use these yam pastes to prepare the Teochew famous dessert – Or Nee. I don’t ac…
Chinese sweet and sour fish ready in 20 minutes. No deep-frying needed. Visually appealing and balanced in flavour.
Szechuan Hakka Noodle Momo Recipe is a lip smacking momo which is filled with a spicy noodle filling that is tossed in Szechuan sauce. The filling is made by sautéing the vegetables and then tossing it with cooked noodles into it. The noodles are flavoured with Szechwan paste, salt and pepper to keep it simple and spicy inside. This way you can innovate and try out new stuffing of your choice. You can even change the way the momos are pleated and can try out some different shapes as well. Serve the Szechwan Hakka Noodle Momo along with Thai Green Papaya Salad Recipe as an appetizer or starter for parties. If you liked the Szechwan Hakka Noodle Momo recipe you can find more momo recipes below. Mushroom Dumpling Recipe With Potatoes (Momos) Vegetable Ragi Momo Recipe - Finger Millet Dumplings/ Dim Sum Recipe Shanghai Mantou Recipe (Pan Fried Filled Momo Recipe)
Mee Rebus is a hugely popular noodle dish in Malaysia, Singapore and Indonesia. Made with fresh yellow egg noodles and a thick and tangy sweet potato gravy. Delicious and surprisingly simple to make at home!n
Everyone is waiting for this recipe. It looked easy by looking at the photo. I mean... c'mon! It's just salted steamed chicken! But let me tell you, to make this right, you need abit of patience here. This is my grandma's dish. My mom continues the dish. Recipe I'm sharing here is the same as the one my grandma taught. But I improve the cooking method to achieve better tenderness of the chicken after me and my mother talked about it. As shared by my grandma, there are two types of Hakka Salted Chicken. One was the Hakka Baked Salted Chicken. Another one, is Hakka Steamed Salted Chicken. Correct me if I'm wrong, but that's I was told. This.... I cooked this 2 years ago. Using eunuch chicken (太监鸡) that I got from Malaysia. Thanks to my mom for arranging that. The meat is muscular and flavorful, and the color of the skin is *fwohhh* I can eat this everyday! And this, I used Kampong Chicken (甘榜鸡) that I got from Sheng Siong Supermarket, as that is the best chicken I can get at that point of time, and I brought this salted chicken dish to Edith's place for gathering. They love it! And this, I used Malaysia imported bald neck kampung chicken (光径甘榜鸡), bought from one of the farm market in Choa Chu Kang Farm Mart. Very nice texture. Worth my trip to Choa Chu Kang for sure. My mom's steamed salted chicken always tastes the most comforting. With the simplicity of this dish, the quality of chicken used is really important. Free-range or Kampung Chicken is a must. I make this dish for many times, and I never get sick of it. They may looked ordinary, but I guarantee you that this is really yummy to eat. To make this dish, you need a good bird as a whole. As you can see, there's a difference in results when you use different types of chicken. I would not want you to buy the ordinary fresh white fat chicken for this dish. When the dish is simple, you need to ensure that the ingredients used are the best. Be fearless my friend. Just buy the whole chicken and give this a shot! Ingredients 1 whole bird of good Kampong Chicken, weight about 1.5kg 60 grams of Sea Salt (or 50g table salt) 2 stalks of Spring Onions 3 to 4 thick slices of Ginger Enough water to cover the chicken, Probably 2.3L to 2.5L, depends on the size of your pot. Method Wash and trim away visible fats from the chicken. Chop away the chicken feet. Stuff ginger and spring onions into the cavity of the chicken. Find a slim and tall pot that can fit in a chicken nicely. Bring water to a boil. Once water is boiled, hold the chicken head (refer to photo), soak the chicken body into the boiling water. With your hand still holding the chicken head, lift the chicken up, and soak it into the boiling water again. Do this for 4 times before you release the chicken head and let the chicken submerge into the water completely. By doing this, water will go into the chicken cavity, and hence, the whole chicken will be well cooked. Water level must completely cover the chicken. Immediately turn the fire into dead low and slow, lids on, and leave it there for 5mins. Remember to set timer. Do not go over 5 mins. After 5 mins, heat off. Leave it there untouched. Set timer for 1 hour. Walk out of the kitchen and go watch your TV show. If your chicken is 1.7kg or anything bigger than 1.6kg, please make it another 10mins or so. You have to gauge the time yourself. For 1.6kg chicken, yes... 1 hour is just nice. Use a pair of chopsticks, carefully and gently remove the chicken from the pot and place the chicken to the big tub, and fill with running tap water to cool down the chicken. Try your best not to bruise or tear the chicken skin. When the chicken is cooled down abit on the surface, put the chicken into a tub of ice-cold water to further cooling process until chicken is completely turned cold. Drain. Chop away chicken neck. And then chop chicken into half (refer to photo). And then, apply both halved chicken piece with generous amount of sea-salt evenly on the chicken until all sea salt is used up. Salt the chicken neck too. They can be eaten. But I don't encourage you to eat the skin for the chicken neck tho. Do not get freaked out by the amount of salt I use. Be adventurous. Just do it. Leave the chicken sit on the tub or a plate. Let the chicken sit there uncovered to air-dry while it gets marinated for at least 12 hours. Things to note.... I usually leave the chicken sit on my table top for upto 4 to 5 hours. And then, I cling-wrap it and keep it in the fridge until tomorrow. When tomorrow comes, I just take the chicken out of the fridge, chop it into pieces, arrange it on a plate. If you are eating the chicken neck, remember to remove the chicken neck skin before chopping them. My grandmother will steam the chopped chicken for quite a number of minutes before she serve the chicken to us. But the chicken will shrink and over-cooked and not so nice looking in presentation. Chicken juices will also released from the chicken too. So, I've modified this method. Instead of steaming it over brave fire, I steam the chicken without fire. It means, I bring the steamer into a boil. Off the fire, put the chicken into the steamer, covered, and let the remaining heat from the steamed water to warm the chicken for 3 to 5 minutes. Remove the chicken dish and serve with some spring onions as garnishing. The chicken is just warm, and nice to eat. Infact, this dish can be served under room temperature. When I'm feeling lazy, sometimes, I will skip the steaming process, since the chicken is already cooked. Chicken piece will remain juicy and tender. 1.6kg chicken vs 60 grams of sea salt sounds like a horribly salty drama. But I assure you, this is just right. You need to have enough salt to marinade the chicken for at least 12 hours. During marinating process, some salt will drop and end up on the plate. In short, you are not eating 60 grams of salt for sure. It will kinda diminish over the marinating time. Marinating upto 12 hours is to ensure you produce deeply flavored salted chicken. But if you are making it on the same day, please prepare it early in the morning and you can have it for dinner too. Bear in mind, sea salt taste better and less salty. Ordinary table salt is saltier and I don't like it. Please take note - Do adjust the salt usage and the cooking time according to the size of your chicken. This recipe is simple and homely. It doesn't require complicated ingredients. I urge you to try it at least once. You will then know why I kept repeating this dish at home. It's convenient as it allows me to prepare this dish ahead. Sometimes, I cook the whole chicken on day 1, eat half of the chicken on day 2, and freeze the other half of the chicken for another day. It's convenient. For my friends who adore my Spring Onions and Ginger Oil as an optional accompaniment to this dish. Thanks for loving it. My grandma's recipe do not have this optional accompaniment to go along with this steamed salted chicken. Because I love it, that's why I prepare it to go along with the chicken. It's absolutely optional. And now, here's the recipe. Spring Onions and Ginger Oil 100g Old Ginger 25g Spring Onions (or more), chopped 2 tbsp Cooking Oil 1 tbsp Sesame Oil ½ tsp Salt, or more to taste ½ tsp Sugar, or more to taste Blitz ginger into paste in a food processor. Heat up 2 tbsp oil and 1 tbsp sesame oil on a frying pan. When the oil is hot enough, add in ginger paste. Fry well for 2 to 3 mins. Add in spring onions, sugar and salt. Give it a quick stir. Heat off, set aside to infuse. Easy! On a side note, I know and I foresee, after I posted this recipe, there will be alot of readers will ask me about the cooking time. Ask me if the chicken will be cooked completely, since I'm just letting the chicken sit in the boiled water for 1 hour only. If you followed my recipe before, you will know that I do not share something that doesn't work on me. If you follow exactly what I said, the chicken will gives you well cooked, juicy and tender meat result. But if you are new, not adventurous, and still cannot trust me completely about the cooking time, then, I would suggest you to slightly overcook the chicken. There's nothing right or wrong. It's just your own preference. Happy Cooking!
recipe adapted with modifications/食谱经调整取自于: Awayofmind Bakery House ingredients abacus seeds 600g steamed yam 275g tapioca flour 1/2 tsp salt 165ml boiling water 1 tbsp shallot oil other ingredients 2 tbsp...
