Pickled red ginger method

ingredients and method

  1. shred 230 g fresh young and peeled ginger root into strands; place them into bowl, spinkle 1 1/2 tsp salt, stir to coat and stand for 30 min. Next, transfer to a clean jar.
  2. In a saucepan,stir in 1 cup of rice vinegar and 1/3 cup of sugar until latter is dissolved. Bring to simmer and pour the boiling liquid over the ginger root shreds in the jar.
  3. Allow the mix to cool and then cap and store in fridge > 1 week to age. The liquid will change to pinkish in colour.
  4. Ready to serve.

DIY Yu Sheng (Chinese Prosperity Toss)

-ingredients

  • 100 g white radish, shredded
  • 100 g carrot, shredded
  • 100 g unripe mango, shredded
  • 75 g pickled papaya, shredded
  • 50 g spring onions, shredded
  • 1 red chilli, shredded
  • 6 pickled leeks, shredded
  • 100 g pomelo wedges, peeled & separated the sacs
  • 4 kaffir lime leaves, finely shredded
  • 20 g young ginger, finely shredded
  • 1 pair yao char kwai (cruller), sliced thinly and deep dried til crispy
  • 100 g sweet potatoes, finely shredded
  • 50 g toasted sesame seeds
  • 70 g roasted peanut, pounded

-sauce ingredients

  • 300 g plum sauce
  • 1 tbsp lime juide
  • 3 tbsp honey
  • 1 tbsp sesame paste
  • 1 tsp sesame oil
  • 1/2 tsp salt to taste
  • 10 g Chinese five spice powder (in red packet)

-method

  1. deep fry shredded sweet potatoes in hot oil until crispy. Remove from oil & drain well.
  2. combine the sauce ingredients in a small saucepan. Bring to a to a low simmer. leave aside to cook completely.
  3. arrange the shredded ingredients attractively on a big round platter.
  4. to serve, pour the sauce over the yu sheng and sprinkle with five spices powder. Add a sprinkle of sesame seeds and roasted peanuts.

other subtitute ingredients

  • seng kuang (chinese turnip)
  • grapefruit (substitutes pomelo)
  • pickled red ginger (recipe)
  • chinese pear
  • water chestnut

Simple meat marinate

-ingredients

  • 1/4 cup soy sauce
  • 2 inch ginger, peeled and grated
  • 3 cloves garlic, chopped
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper (and more for seasoning later)
  • salt

-method

  1. add all the above to mix
  2. add meat to marinate
  3. keep marinated meat refrigerated, > 2 hrs to 24 hrs
  4. remove from fridge to equilibrate to room temperature, 30 min

 

Nasi lemak with dried anchovies sambal

-ingredients

  • coconut rice
  • dried anchovies sambal (see below)
  • cucumber, sliced
  • fried anchovies
  • fried peanuts
  • hard-boiled eggs, halved

coconut rice

-ingredients

  • 400 g (2 cups) rice, washed and drained
  • 3 screwpine leaves (pandan), washed and knotted
  • 1 shallot, peeled and thickly sliced
  • 1 tsp salt
  • 400 ml coconut milk
  • 200 ml water

-method

  1. place all ingredients into a rice cooker
  2. cook as per cooker’s instruction

fried anchovies sambals

-ingredients

  • 50 g deep fried anchovies
  • 1 large red onion (approx 210 g), quartered and sliced thinly
  • 60 to 70 g light brown sugar
  • 15 g tamarind paste mixed with 1 cup of water, discard the sediment later (or strained)
  • 1 1/2 tsp salt
  • 1/2 cup cooking oil

spice paste

  • 100 g shallots peeled and coarsely chopped
  • 1 bug yellow onion, chopped
  • 40 g dried red chillies, soaked in boiling water and drained
  • 1 tsp roasted shrimp paste (belacan)

-method

  1. blend spice paste ingredients
  2. saute in moderate heat with oil
  3. stir until fragrant (and oil separated from paste)
  4. add red onion and stir briefly
  5. mix in tamarind juice, sugar and cook, 20-25 min
  6. mix in fried anchovies and cook for 15 min
  7. season with sugar/salt to taste

Deep frying anchovies

-ingredients

  • dried anchovies (ikan bilis)
  • cooking oil

-method

  1. heat thick bottomed saucepan with 4 to 5 cm cooking oil, 5 to 10 min
  2. test temperature of oil by dropping one or two dried anchovies into the hot oil.
  3. they will ‘float up’ within second
  4. drop in only one handful of dried anchovies to fry each time when oil foam and faint crackling sound is heard
  5. stir with a pair of wooden chopsticks and pick one up to test, 4 to 5 min
  6. drain anchovies of oil

 

Fruit cake

-ingredients

  • 2 cups packed brown sugar
  • 3 cups all-purpose flour
  • 1 tbsp baking soda
  • 2 tbsp ground cinnamon
  • 2 tbsp ground cloves
  • 2 tbsp ground allspice (Jamaican pimenta)
  • 2 tbsp ground nutmeg
  • 4 eggs
  • 2 tbsp lemon zest
  • 2 tbsp vanilla extract
  • 1/2 cup brandy
  • 1 1/2 cup raisin
  • 1 1/2 cup chopped nuts
  • 1 1/2 cup dried mixed fruits
  • 1 1/2 cup butter, melted
  • 1 3/4 cups brandy to age the cake

-method

  1. preheat oven to 110oC
  2. grease and flour pan
  3. in a large bowl, combine all the ingredients
  4. mix thoroughly
  5. pour into pan
  6. bake 1 hr until tester inserted comes out clean
  7. cool in wire rack
  8. coat cake every day for 2 weeks

 

Basic muffins

-ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 4 tbsp butter (or shortening)

-method

  1. preheat oven to 200oC
  2. combine flour, baking powder and salt (A)
  3. melt butter (B)
  4. beat eggs in separate bowl and then add sugar, milk and vanilla to eggs (C)
  5. thoroughly grease and flour muffin pan
  6. Pour in (B) into (C) and stir.
  7. Add the above into (A) and mix but don’t over mix.
  8. Pour batter to pan and bake, 20 min until cooked (brownish)

Traditional white bread

-ingredients

  • 2 units (or 1/4 oz) packages active dry yeast
  • 3 tbsp white sugar
  • 2 1/2 cups warm water (45oC)
  • 3 tbsp butter (or margarine)
  • 1 tsp salt (to taste)
  • 6 1/2 cups bread flour

-method

  1. in a large bowl, dissolve yeast and sugar in warm water
  2. stir in butter, salt and 2 cups flour
  3. stir in remaining flour, 1/2 cup at a time
  4. beat well after each addition
  5. flour board lightly and knead until smooth and elastic, 8 min
  6. oil the bowl lightly, place dough, turn to other side and coat with oil.
  7. cover with damp cloth in warm place until dough double in size, 1 hr
  8. depress dough and place in lightly floured surface
  9. divide dough into 2 equal pieces and form into loaves
  10. place them into two lightly greased loaf pan
  11. cover loaves with damp cloth and let rise until double in size, 40 min
  12. preheat oven 220oC
  13. bake at 190oC for 30 min or until top is golden brown and the bottom of the load sounds hollow when tapped (suggest load risen)

Chinese cruller (yau char kwai)

-ingredients

–ingredient (A)

  • 300 g high protein flour
  • 50 g flour
  • 1/2 tsp baking powder

–ingredient (B)

  • 1/2 tsp sugar
  • 2 tbsp lukewarm water
  • 2 tsp instant yeast

–ingredient (C)

  • 250 ml water
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp alum (pak fun)
  • 1/8 ammonia powder (chow fun)
  • 1 tsp salt

note: alum is K.Al(SO4)2.12H2O or NH4.Al(SO4)2 whereas ammonia powder is NH5CO3. Available from McCormick

–method

  1. mix ingredient (A) with electric mixer.
  2. mix ingredient (B) and allow to froth, 10 min.
  3. combine ingredient (C) together
  4. Mix (B) into (A) well, followed by (C) and beat for 5 min until soft dough forms.
  5. Cover and leave aside to double in size.
  6. turn out dough onto a lightly floured surface and knead until smooth.
  7. roll out into a long rectangle, then cut into strips
  8. place two strips, one atop the other and allow to rest, 5 to 10 min
  9. heat wok with oil until hot. press lightly on the two strips of dough with a satay stick
  10. stretch the strips a little and lower into hot oil
  11. deep fry until puffy and golden brown

 

Thai Massaman chicken curry

The recipe produces dish similar to hai Express Massaman curry.

-ingredients

  • 1/2 to 1 pound (0.45 kg) chicken pieces or chopped chicken breast/thigh
  • 1-2 medium potatoes, cut into chunks
  • 1 unit of 14 oz (or 400 ml) coconut milk
  • 1 small red pepper, thinly sliced
  • 1 medium tomato, sliced
  • 2 tbsp coconut oil (or vegetable oil)
  • 1/3 cup onion, sliced
  • 1 thumb-piece ginger, grated
  • 4-5 cloves garlic
  • 1 red chili, sliced or 1/2 to 3/4 tsp chilli flakes or other alternatives
  • 1/2 cup chicken stock
  • 1 stalk lemon grass, minced
  • 3 bay leaves
  • 1 tsp tumeric
  • 1/4 cup, chopped unsalted roasted cashews
  • 1 tsp ground coriander
  • 1 tsp whole cumin seed
  • 1/2 tsp white pepper
  • 1/8 tsp cardamon
  • 1 tsp tamarind, or substitute with lime
  • 3/4 tsp shrimp paste (belacan)
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or brown sugar

-method

  1. heat wok
  2. add oil and saute onion, ginger, garlic and chilli
  3. stir until fragrant
  4. add the stock and the following: lemonglass, bay leaves, tumeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind, shrimp paste, fish sauce, and sugar.
  5. Stir and bring to a light boil
  6. add in chicken, stir to coat with the spicy liquid, then add the coconut milk and potatoes
  7. stir and bring back up to a boil
  8. reduce heat to low, or just until a good simmer, 30-40 min or until chicken and potatoes are tender
  9. add red pepper and tomato last
  10. taste and season, i.e. fish sauce (salty), chilli (spicy), sugar (if too sour), tamarind (if too salty/sweet), coconut milk (if too spicy).
  11. Add cashew. Mix and serve.