Mushroom Fried Eggs with Curry Leave 甘香蛋炒菇
Mushroom Fried Eggs with Curry Leave 甘香蛋炒菇
Ingredients:
Fried Egg
Mushroom
Cooking Oil
Soy sauce
Curry Leaves
Oyster Sauce
Oyster Sauce
Salted Fish Steamed Chicken 梅香咸鱼蒸鸡
Ingredients:
Salted Fish
Chicken Meat
Soy sauce
Ginger
Tapioca Starch
Basil Leaves Fried Eggs Soup 蛋+九层塔+炸江鱼仔汤
Tapioca Starch
Basil Leaves Fried Eggs Soup 蛋+九层塔+炸江鱼仔汤
Ingredients:
Basil Leaves
Eggs
Fried Anchovies
Salt
Fried Anchovies
Salt
Homemade Dished - Prawn Sambal mixed with Rice
Ingredients:
1 piece Fried Egg
2 tablespoon Prawn Sambal
1 teaspoon Oil
2 tablespoon soy sauce
1 bowl of rice
Procedures:
1) Mix all the ingredients with warm rice (1 bowl).
2) Serve it with fried egg.
Remark: Prawn sambal is produced by my uncle. (Yummy & delicious)
Ingredients:
1 Cucumber
1 tablespoon Prawn Sambal
1 teaspoon Soy sauce
1 teaspoon Sugar
Procedures:
1) Combine all ingredients and mix well.
2) Let it marinade 30 minutes and serve it with rice.Homemade Dishes 烹饪 - Nyonya Fish Curry
** Nyonya Fish Curry Recipe
2 large slices of spanish mackeral/tenggiri fish (quarter or halve it)
150g lady’s finger2 tomatoes
1 stalk lemon grass
2 tbsp thick tamarind juice
1 cup coconut milk(optional)
Salt and sugar to taste
Pounded
5 dried red chillies
5 red chillies
1in shrimp paste/belacan
½ in fresh turmeric
1) Wash and rinse lady’s fingers.Cut lady's fingers into pieces and tomatoes into quarters.Smash lemon grass with the back of a knife.
2) Heat oil and fry pounded ingredients until fragrant.This will take about 10 to 15mins.Add in 1 cup of water , tamarind juice,salt and sugar and bring to a boil.3) Add in coconut milk if using.Add in lemongrass,lady fingers,and tomatoes.
4) Cook for about 5mins and finally add in the fish.
5) Cook until the fish is soft, for another 5mins and then serve.
This dish is slightly spicy.You can reduce the red and dried chillies into half to lessen the spicyness. Or you can discard the seeds in the chillies.
Read more: http://www.bukisa.com/articles/196557_nyonya-fish-curry#ixzz1hq2jmPBk
Nyonya food, as the name suggested, is the food of the Baba-Nyonya in Malaysia and Singapore. Known also as the Peranakan or the Straits Chinese (Straits-born Chinese), these groups of people are descendants of the very early Chinese immigrants to the Nanyang or 南洋 in Chinese–which literally means the “south sea” region.
The origins of the Baba and Nyonya could be traced all the way back to the Chinese Admiral explorer Cheng Ho, who sailed across the Indian Ocean more than 400 years ago to Melaka, a busy and prosperous trading port back in the early 15th century. Nanyang or 南洋 refers to the the Malay peninsula and the islands of Java.
Nyonya cuisine is generally referred to as the result of inter-marriages between the Chinese immigrants and the local Malays, which produced a unique cuisine where local ingredients such as chilies, belacan (Malaysian shrimp paste) lemongrass, galangal, turmeric, etc. are used. To assimilate to the local culture, these early days Chinese immigrants also adopted local Malay traditions–the men were called Babas and the women were called Nyonyas…
Some historians argued that the inter-marriage was not necessarily the roots of the Baba-Nyonya culture; they claimed that Nyonya is a precisely a word used to describe a Chinese lady who has adopted Malay dressing and cooking while maintaining Chinese culture. This is actually a true statement; my late grandmother who was a Penang Nyonya certainly didn’t marry a local Malay man. In fact, she married my late grandfather who came all the way from China during the Qing dynasty. I heard stories from my late father that he came complete with Qing dynasty’s costume and the signature “Queue” hairstyle: half shaved head with a long pigtail. However, my late grandmother was always dressed in Nyonya kebaya and sarong, with her hair braided neatly in a bun.
Regardless of the history and origins of Nyonya food, making Nyonya food is no simple affair. The unique and highly flavorful cuisine requires abundant amount of time, patience, and skills. A true Nyonya would spend hours and hours pounding her rempah (spices) with batu giling (a flat slab of stone to grind the spices) to cook up authentic Nyonya dishes such as Perut Ikan(pickled fish stomach with vegetables stew), Salted Fish Pineapple Curry(Gulai Kiam Hu Kut in Hokkien), and other scrumptious Nyonya concoctions.
Soy Bean Milk + Grass Jelly Drink
Chinese Hot Spicy and Sour Soup
Ingredients:
Directions:
Malaysian Fish Curry
Ingredients:
4 small eschalots, halved
3 garlic cloves
3cm piece ginger, peeled, finely grated
4-5 large anchovy fillets
1/4 cup (60ml) canola or sunflower oil
4 teaspoon of red chilli paste
1 teaspoon of curry leaves powder
2 teaspoon of paprika powder
4 small eschalots, halved
3 garlic cloves
3cm piece ginger, peeled, finely grated
4-5 large anchovy fillets
1/4 cup (60ml) canola or sunflower oil
4 teaspoon of red chilli paste
1 teaspoon of curry leaves powder
2 teaspoon of paprika powder
2 teaspoon of fish curry powder
1/2 teaspoon of ground turmeric
270ml of coconut milk
2 tablespoon tamarind concentrate
700g of Dory Fish cut into small piece
1 teaspoon of raw sugar
1/2 teaspoon of salt
Method:
1. Process eschalots, garlic, galangal, anchovy and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
Serve scattered with extra curry leaves, with roti canai to dip in sauce.
1/2 teaspoon of ground turmeric
270ml of coconut milk
2 tablespoon tamarind concentrate
700g of Dory Fish cut into small piece
1 teaspoon of raw sugar
1/2 teaspoon of salt
Method:
1. Process eschalots, garlic, galangal, anchovy and 2 tablespoons water in a food processor, or pound in a mortar using a pestle, to form a paste.
2. Heat oil in a wok or large, deep frypan. Add paste, chilli, curry leaves, paprika and turmeric and stir over medium-high heat for 2-3 minutes until moisture evaporates. Add 1/2 cup (125ml) water, coconut milk, tamarind and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until mixture reduces slightly. Add fish and sugar and simmer for 5 minutes or until the fish is just cooked. Adjust seasoning with salt and sugar to taste.
Serve scattered with extra curry leaves, with roti canai to dip in sauce.
Reference: http://www.taste.com.au/recipes/14816/malaysian+fish+curry#null
Bitter Melon with fish meat （古瓜鱼肉）
Ingredients:
Bitter Melon, fish meat (Dory Fish), garlic, oyster sauce (flavour enhancer), black sauce (coloring) and oil.
Consumption Tips
Choose unripe bitter melons that are firm, like how you would a cucumber. Avoid those that have turned orange or have soft spots. Ripe bitter melons can be excessively bitter. Store bitter melons in the vegetable bin in the refrigerator which has the right temperature. It should keep for three to four days.
Clean your bitter melon under cold running water and brush with a soft vegetable brush. To prepare, slice the melon length-wise and scoop out the seeds. To lessen the bitter flavor, soak it in salt water for about half an hour before juicing/cooking.Keeping bitter melons at room temperature or with other fruits and vegetables will hasten the melon to ripen and become more bitter, due to the emission of ethylene gas.
The smaller variety is more bitter than the bigger one. To help make bitter gourd juice more palatable, take it with honey, or add carrot or apple juice. For diabetics, drink the juice with green apple juice.
Caution
Do not consume more than two ounces of bitter melon, or more than two melons a day. Excessive consumption may cause mild abdominal pain or diarrhea. Diabetics taking hypoglycemic drugs will need to alter the dosage of their drugs if they consume bitter melon on a regular basis. Please consult your doctor.
Pregnant women should avoid taking too much bitter gourd or its juice as it may stimulate the uterus that may lead to preterm labor.
Chocolate Cake Mix
Ingredients:
Tesco brand Chocolate Cake Mix
4 Eggs
300g Butter
Cooking Instructions:
1) Pre-heat oven to 180 deg.C around 45 mins.
2) Empty the contents of the cake mix sachet into a mixing bowl and eggs one by one for every 5 mins.
3) Melt 300g of butter and add into the mixture.
4) Pour the better into a greased cake tin and bake for 20-25 mins at 180 degree celcius until a skewer inserted in the centre of the cake comes out clean.
Steamed Tofu with Preserved Duck Egg (豆腐皮蛋)
Ingredients: Japan Tofu, Preserved Duck Eggs and Green Onion leaves
Methods:
1) Cut japan tofu in half along the ' dot line' and remove the packaging and cut it into thin size. Arrange tofu piece on a steaming plate.
2) Steam over high heat for about 5-8 mins.
3) Garnish with chopped spring onions.
Butter Cake Recipe
Ingredients:
250g Salted Butter
250g Shelf-raising flour
7 Eggs (Size: Medium)
220g Sugar
Directions:
- Preheat oven to 170 degree Celsius.
- Beat butter and sugar till soft and creamy.
- Add eggs one by one for every 5 mins.
- In a separate bowl, sift the flour 3 times. Fold the flour into the creamed mixture.
- Pour the better into a greased cake tin and bake for 35 to 40 minutes at 250 degree Celsius until a skewer inserted in the centre of the cake comes out clean.
Prep Time : 10 mins
Potato fried with chicken meat (肉)
Cellophane Noodles Soup Recipe （冬粉汤）
Cook Time : 20 mins
Serving : 1-2 person
Ingredients:
Mustard, Chicken meat, Garlic, Salt and Oil.
Potato fried with chicken meat (肉)
Prep Time : 10 mins
Cook Time : 20 mins
Serving : 1-2 person
Ingredients:
Potatoes, Chicken meat, Garlic, Salt and Oil.
Prep Time : 5 mins
Cook Time : 20 mins
Serving : 1-2 person
Ingredients:
Cellophane noodles, Egg, Tomato, Salt, Oil and water.
* This recipe is learn from my grandmother. It's easy and tasty ^^
Chicken Sausages Chop Recipe （鸡猪扒）
COMMENTS: This chicken sausages chop is delicious and very easy to make. Normally it served with rice. This is my new recipe and would like to share with you all. Hope you like it.
Prep Time : 10 mins
Cook Time : 15 mins
Serving : 1-2 person
Ingredients:
Chicken Fillet, Chinese sausage, Salt, Cooking Oil and Soy sauce.
Directions:
1) Clean and wipe chicken fillet and minced it.
2) Cut the Chinese sausage into small size.
3) Combine chicken mince, Chinese sausage, soy sauce, salt and oil into a plate.
4) Bring water to a boil and steam chicken sausage about 15 mins.
5) Serve it.
