Authentic Malaysian Cuisine & Food Recipes

Steamed Egg Custard with Pork

2008-02-03T15:35:00.000+08:00

It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!

Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely

Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies

Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.

Technorati Tags: recipe, chinese food, egg custard, minced pork

Fried Sweet and Sour Spareribs

2007-05-24T08:38:00.000+08:00

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water

Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.

Technorati Tags: recipe, chinese food, sweet and sour, spareribs

Penang Trip Food Gallery

2007-05-09T00:10:00.000+08:00

I went back yesterday to my hometown for a short business trip and took the opportunity to partake on some of my all time favorite food with a colleague of mine. I must say we returned back with our stomach full to the brim and mouth lingering with an unforgettable array of delightful tastes.

Luckily I remembered to take my faithful camera with me this time and here is a montage of good old Penang food for your viewing pleasure:

Technorati Tags: penang food, indian food, food pictures

Aromatic Chicken Masala

2007-04-26T02:20:00.000+08:00

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!

Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil

Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.

Technorati Tags: recipe, indian food, main dish, chicken masala

My Friend's Cooking Supplies Online Store

2007-04-24T01:11:00.000+08:00

I had the pleasure of rekindling my friendship with Lawrence which is an old school mate of mine recently via her blogger betterhalf Erina. I got to know that they running an online store selling baking and cooking supplies straight from my hometown Penang.

So today I thought of sharing his humble store with all of you in case if you ever need any supplies, you can just pop by their store. At the time of writing, I can tell you that their strength lies in Bakery ingredients and utensils featuring items such as premixes and flavorings to various shapes of cake moulds.

All major credit cards are accepted at their store but in regards to delivery, I believe they are focused to within Malaysia for the ingredients but other non-perishable items should be worldwide.

One particular thing I love about their site is that they feature videos of cooking demos which are surely worth viewing. To find out more, head over to their store named Cooking Island.

Soto Ayam with Rice Noodles

2007-04-06T10:57:00.000+08:00

Once again I apologize for the lack of updates as life have kept me extremely busy both offline and online. I will not neglect this beloved blog and hobby of mine but updates will not be as frequent as before.

That being said, whenever I do update, it will be a unique recipe for sure such as today's Soto Ayam recipe or chicken soup with rice noodles. This is a delicacy among the Malay community and one of my favorite too for its tantalizing rich taste. I have tried cooking this in the past with all sorts of noodles which you can also do so according to your preferred choice.

Ingredients
2 Medium sized Onions - chopped coarsely
3 Garlic ClovesGarlic Cloves
- chopped finely
1cm GingerGinger
- chop finely
1 tbsp Macademia Nuts - chopped finely
1 tsp Coriander PowderCoriander Powder

1 tsp Chili Paste
500g Chicken parts - bite-size pieces
6 cups Water
1 tsp Salt
1/2 tsp ground White PepperWhite Pepper

2 cups Rice Noodles - cooked
2 cups Bean SproutsBean Sprouts

2 Hard boiled EggsEggs
- sliced into half
Spring Onions - for garnishing
Oil

Directions
1] Heat oil in wok and fry onions, garlic and ginger until fragrant.
2] Add macademia nuts, coriander powder and chili paste.
3] Stir fry for 3 minutes.
4] Add chicken parts and stir fry for 5 minutes.
5] Add water, bring to boil and simmer for 45 minutes.
6] Remove chicken parts, strip meat from bones, discard skin and bones.
7] Strain stock and return to boil.
8] Add salt and pepper to taste.
9] Place noodles, bean sprouts and chicken meat in bowls and pour soup over.
10] Garnish with spring onions and egg.
11] Serve hot.

Note:
- If ingredients are followed exactly, this should be perfect for 4 person.
- You can also use fried shallots and cut red chilies as garnishing.

Technorati Tags: recipe, malay food, chicken soup, soto ayam

Savory Char Hor Fun

2007-03-27T12:36:00.000+08:00

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.

Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side

Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.

Technorati Tags: recipe, chinese food, char hor fun, hawker

Spicy Baked Ginger Chicken

2007-03-21T13:18:00.000+08:00

Firstly I would like to apologize for the lack of updates as I was busy with my other blog projects in my attempt to earn money online which has been quite interesting. I've also not been cooking much lately with my better-half travelling overseas to participate in exhibitions but I did managed to whip up a snack yesterday for some friends who came over my place for a mahjong session.

This Spicy Baked Ginger Chicken recipe is for me a Malaysian version of Buffalo Wings but in this instance I used a whole chicken instead of just wings although you can just use wings if you prefer them. The secret to this recipe is not to be stingy with the sauce during baking but be wary not to make it too wet cause I find it tastier by having it slightly more on the dry side.

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil

Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.

Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Tangy Garlic Chutney

2007-03-21T13:10:00.000+08:00

A quick delicious chutney to go with Biryani Rice or indian snacks.

Ingredients
5 Garlic ClovesGarlic Cloves

1 medium TomatoTomato

5 Red ChiliesRed Chilies

Salt to taste
Oil

Directions
1] Fry the 1st 3 ingredients in little oil.
2] Add salt and grind into a smooth paste.
3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.
4] Serve hot or cold.

Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Penang Char Koay Teow

2007-03-08T03:56:00.000+08:00

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste

Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.

Technorati Tags: recipe, chinese food, char koay teow

Vegetarian Potato Curry

2007-03-05T14:27:00.000+08:00

Today's featured recipe is vegetarian Potato Curry which I made to accompany some frozen roti canai my swedish uncle bought during his visit during CNY. I didn't want to waste it cause it has been sitting in the freezer for quite some time. This dish is very rich in flavor and can also be served with rice. I actually wanted to add Jalepeno Peppers in as an experiment cause I think the spicy and sour taste will enhance the dish but unfortunately I couldn't get my hands on any. Anyways here is the recipe I ended up using:

Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil

Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.

Technorati Tags: recipe, indian food, vegetarian, potato curry

Carrot Cake for My Birthday

2007-03-02T00:32:00.000+08:00

I just turned 32 on the 27th Feb and celebrated with my relatives at my auntie's house. I have to admit it is quite a rare occasion to spend my birthday not being with my friends for dinner but it was a refreshing change. My aunt baked for me a grand Carrot Cake apparently her specialty which she has been proclaiming during the CNY holidays.

Although I am not a carrot kinda guy although under the chinese zodiac I'm a rabbit but I must admit this taste heavenly perhaps due to the sweet raisins. I really appreciate the effort it must have taken her to bake this and since I have not baked much myself, I believe it must have taken a lot of work. So I quickly ask her for the recipe so I can share it with all of you this recipe and in part acknowledging just how darn old I am. Cheerio!

Ingredients
1 cup Vegetable Oil
1 tbsp Baking Soda
1 cup Sugar
1 ts Salt
1 cup Brown Sugar
1 tsp Baking Powder
1 tsp Vanilla
2 tsp CinnamonCinnamon

4 EggsEggs

3 cups CarrotsCarrots
- shredded
2 cups Flour
1/4 cup RaisinsRaisins

1 cup WalnutsWalnuts
- chopped
1/3 cup Dry milk

Directions
1. In large bowl, blend oil and both sugars until well mixed. Add vanilla.
2. Beat in eggs, one at a time, blending well after each addition.
3. Stir together dry ingredients and add to egg mixture until well blended.
4. Stir in walnuts, raisins and carrots.
5. Pour batter into well greased and floured 10 inch tube pan or fluted pan.
6. Bake at 350f for 50-60 minutes.
7. Cool in pan, then top with powdered sugar or frosting of your choice.
8. Serve immediately or refrigerate especially if frosting is added.

Technorati Tags: recipe, international food, carrot cake, dessert, baking

Kitchen Equipments and Supplies Galore

2007-03-01T00:50:00.000+08:00

As an avid cook, I sometimes lose myself in a home depot store browsing through the latest kitchenwares and equipments or hunting for bargains. I quite often find myself staring at a new item and imagining ways of using it to either simplify or improve the cooking process. I was recently introduced to an online store called Instawares.com and boy was I amazed by their super large selection of kitchenwares and supplies.

I would say Instawares primarily focus are more towards commercial usage like restaurants or hotels but consumers can also purchase from them too. Not only do they carry the usual kitchenwares but disposables and even janitorials too from some very notable brands.

Purchasing from Instawares is made much easier with the many payment options accepted including the new Google Checkout. The only setback in my opinion is International consumers like myself are not able to purchase from the site directly but instead have to call in order to make a purchase. I'm sure the cost from making a lengthy phone call purchase would be equivalent to purchasing an item itself.

Spicy Buttered Squid

2007-02-26T03:31:00.000+08:00

Firstly I would like to apologize for my long absence due to my holiday. Today's simple and quick Spicy Buttered Squid recipe was prepared during the holidays with my family and relatives. It has been quite some time since I saw some of my uncles and aunties residing in Sweden and Singapore and it was great to get to know my cousins as well. At times I must admit it was kinda awkward but family bond is truly a magical thing. During the last day before I departed, we exchanged emails and vowed to keep in touch and I can't helped but wonder how fantastic the internet have brought us somehow closer with each other.

Ingredients
3 lb Squids - cleaned and sliced into 1/2" wide rings
5 CilipadiCilipadi
(Bird Chili) - sliced into small pieces
2 stalks of Curry LeavesCurry Leaves
- sliced in half
3 cloves of GarlicGarlic
- sliced
2 tbsp salted Butter
Salt to taste
Black Pepper to taste

Directions
1] To clean squid, remove purplish skin, separate the head from the body.
2] Wash the inside of the squid body and dry it on paper towels.
3] Cut squids into 1/2" wide rings and leave tentacles uncut.
4] Heat butter in pan and stir-fry garlic till fragrant.
5] Add in squids and stir-fry for about 30 secs.
6] Add cilipadi and curry leaves.
7] Add salt and black pepper.
8] Stir-fry for another 1 min.
9] Serve hot with steamed rice.

Note: Cut down on the Cilipadi for a milder version.

Technorati Tags: recipe, fusion food, spicy squid, seafood recipe

CNY Eve Reunion Dinner Montage

2007-02-18T18:29:00.000+08:00

Just wanted to share last night's family reunion dinner before I set off on my journey back to my hometown. I would like to take this opportunity to wish all my Chinese readers a very Gong Xi Fa Cai and everyone else have a safe and joyful holiday ahead.

Sadly I would not be able to update this beloved blog of mine while I'm away for the next few days but I shall be back soon. Cheers!

Happy Valentine's Day to All

2007-02-15T02:53:00.000+08:00

Howdy everyone! Hope everyone had or is having a steamy Valentine's Day!

I was supposed to cook a special dinner for the both of us but my better half insisted we go out for a nice romantic dinner instead. It's been a while since we wined and dined on this lovely occasion thus I agreed and she totally deserved it for putting up with me... LOL!

Anyhow... I would like to direct your attention to a very special article and blog for your reading pleasure to commemorate this year's lovers day:

Valentine's Day Carnival of the Recipes by Morning Coffee & Afternoon Tea

It is truly special to me since my blog was featured.

Happy Reading!

Traditional Kung Pao Chicken

2007-02-13T03:05:00.000+08:00

On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.

As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.

Ingredients
1 1/2 lbs Boneless Chicken Breast - cut into small cubes
3 stalks CeleryCelery
- sliced
1 large Red or Green PepperRed or Green Pepper
- sliced
1/2 cup Cashew NutsCashew Nuts

3 cloves GarlicGarlic
- minced
3 Dried ChiliDried Chili
- crushed
1 stalk of ScallionsScallions
- cut into 1/2 inch pieces

Sauce Ingredients
4 tbsp Rice Wine
4 tbsp Hoison Sauce
2 tbsp Bean Curd Paste
1 tbsp Black Bean Sauce
2 tbsp Red Wine Vinegar
1 1/2 tbsp Sugar
1 tbsp Cornstarch
1 tbsp Red Pepper flakes

Marinade Ingredients
2 tbsp Cornstarch
2 tbsp Rice Wine
2 tsp Baking Soda

Directions
1] Slice and chop all necessary ingredients in advance.
2] Mix the marinade and then mix it with the chicken cubes.
3] Allow to sit for at least 1/2 hour.
4] Prepare the sauce by combining the wine and cornstarch
5] Wait until the cornstarch is incorporated then mix in the remaining ingredients together in a bowl.
6] Heat about 3 tablespoons of oil and stir fry the chicken until just cooked.
7] Set aside.
8] Heat 3 tablespoons of oil and stir fry the cashew nuts for about one minute.
8] Add the celery, garlic, scallions and red pepper and continue stir frying for three minutes.
9] Add in the chicken and stir fry an additional minute.
10] Reduce the heat and add the sauce and allow to simmer for about 1 to 2 minutes to thicken.
11] Toss to coat chicken and veggies with sauce.
12] Serve with steamed rice.

Technorati Tags: recipe, chinese food, kung pao chicken

Barbecued Pork Spare Ribs

2007-02-10T01:20:00.001+08:00

Firstly I would like to thank everyone for their comments this week and also apologize for the lack of post as I was travelling due to the coming Chinese New Year. Upon my return this afternoon I decided to cook up something a little more unique in the spirit of Chinese New Year.

Preparing this Barbecued Pork Spare Ribs took quite some time but definitely worth the wait. It oozes tantalizing sweetness to any meal and in my opinion best served right out of the oven (or in my case Microwave Oven). It tasted so much different and tender as compared to purchasing it from the coffee shop where it is hung for most likely hours already.

Ingredients
600g Pork Spare Ribs
1/4 cup Soy Sauce
2 tbsp Honey
2 tbsp Hoisin Sauce
2 tbsp Vinegar
1 tbsp Rice Wine or Japanese Sake
2 cloves GarlicGarlic
- minced
2 tbsp Chicken Stock
1 tsp Sugar
1/4 tsp of White Pepper
Black Pepper to taste
Salt to taste

Directions
1] Mix all ingredients (except the Spare Ribs) in saucepan.
2] Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.
3] Roast ribs on rack in shallow pan in preheated 350 degree (175 C.) oven for one hour.
4] Drain excess fat.
5] Brush sauce over partially cooked ribs.
6] Continue roasting ribs 35 to 45 minutes, basting with the sauce every 10 minutes.
7] My be served hot or at room temperature with Steamed Rice.

Note: If grilling, partially cook ribs as directed above, baste with sauce and grill 20 minutes on each side.

Technorati Tags: recipe, chinese food, bbq pork, spare ribs

MeMe: 5 Things You Don’t Know About Me

2007-02-07T00:45:00.000+08:00

Wow... 2 of my blogs got tagged today with a totally different type of meme... very honored to say the least. Over here I had the pleasure to be tagged by my dear neighbour PabloPabla of Delicious Asian Food. I took nearly half of the day to ponder upon what I am going to share about myself and also the other blogs I would be tagging along on this ride. I just found out that some of those cool blogs I frequent have already been tagged earlier which shows just how unique they are but nevertheless I am going to tag just one of them again cause I love her blog so much... more on her later.

So without further ado... here goes:

1] I loved cooking since my childhood as my grandmother and mom are great cooks. My grandmother in particular have the gift to modify already awesome tasting dishes and making it even tastier. I remember one day I bought some dried indian curry chicken and upon tasting it, she knew exactly what ingredients required. She then cooked an improved version a week later and till this day I still crave for it every time I go back to Penang.

2] After I returned from my overseas studies I got involved in sales in the IT industry and after 3 years I decided to follow my passion and started my own restaurant at Batu Ferringhi, Penang by the beach. It was called Wood Fire Pizza Corner as that was our specialty. After about 6 months I opened up another nearer to the main road to attract local diners to balance the revenue during the off-peak tourist season. It was such tremendous joy to provide good food to people and making friends from all over the world during my time there. After 2 years I sold both of the restaurants and moved to Kuala Lumpur for 2 reasons... I fell in love and partly working 16hrs a day has taken its toll on me physically. So here I am today and still very much in love in my personal life and with cooking.

3] During my time at my restaurant, one of my staff accidentally poured carosine near the pizza stove and suffered 2nd degree burns on the right side of his body and face. I rushed him to the nearest hospital which is about 25mins away with my car. During the trip there were 2 things that will forever stay engraved in my memory. Firstly his crying and shouting due to the pain and secondly the pungent smell of brunt skin and hair. After that ordeal he went back to his hometown and I never saw him again since my visits to the hospital.

4] I am a diehard fan of online gaming since about 4yrs ago. The game I am totally devoted to currently is World of Warcraft. I have more time to concentrate on blogging these past few weeks cause I am unable to grab a copy of the new expansion here locally. Those who have some stocks are asking for double the retail price so I am just gonna wait till the next shipment arrive.

5] Besides cooking, playing online games, watching movies and travelling... my other secret passion is singing although I'm more of a singing in the shower type of person. When I was high school I entered the Penang inter school singing competition as a solo entry and came in 3rd. I lost to 2 very talented female singers and both of them were from Convent all girls school. Nowadays this passion of mine is confined to showers and in the car. Unfortunately I'm a little old for Malaysian Idol or else I might consider... LOL!

Alrighty then... drum rolls please... the following blogs are tagged with my sincere compliments for providing great recipes and fun quality content:

Rasa Malaysia - sweet lady with a great taste for food and carrying the Malaysian flag in the US of A! She really deserves another tag for her beautiful blog!

The Culinary Chase - charming Canadian lady residing in Hong Kong and boy can she cook and tell a story!

Singapura Daily Makan Photo - crazy Keropok from Singapore whose passion for food knows no boundaries! LOL!

Meanwhile, Back in the Kitchen - Inspirational Ms. Julie blessed with great taste and a wonderful writing skills.

Italian Food Recipes - Sweet tooth Elena for fueling my cravings for Italian food every single day. This one is also specially for you Pablo... since you love Italian food so much.

Time for bed... err... YaWn!

Curry Mayonnaise Dip

2007-02-06T00:56:00.000+08:00

I had to do some travelling these past few days which explains the lack of cooking and posting on my part. I might be going south again sometime late this week for another business trip which I hope will prove fruitful. I did manage to update some of my other blogs while at the hotel but those doesn't require cooking so it was easy.

Today's recipe is a fusion dip I made since I had lots of vegetables left in the fridge. This Curry Mayonnaise Dip was prepared in less than 10mins and was enjoyed while I watched recorded American Idols Season 6 I missed on Fri and Sat. The beauty of this dish is you can add almost any other vegetable ingredients to it and it would still taste superb, so do give it a go.

Ingredients
1 can Mayonnaise
2 tsp Lime Juice
1 tbsp Curry PowderCurry Powder

Coriander LeavesCoriander Leaves
- finely chopped

Directions
1] Mix Coriander and mayonnaise well.
2] Combine all other ingredients and stir until mixture is smooth.
3] Serve with vegetables snacks, sandwiches, chips or as salad dressing.

Note: Will stay fresher if refrigerated.

Technorati Tags: recipe, fusion food, side dish, dipping sauce

Succulent Lamb Kebabs

2007-02-01T01:18:00.000+08:00

I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.

Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.

Ingredients
1 lb boneless Lamb - wash & cut into cubes
2 small OnionsOnions
- finely chopped
1 inch pc GingerGinger
- chopped
5 cloves of GarlicGarlic
- chopped
1 tsp Red Chili PowderRed Chili Powder

1 tsp Cumin PowderCumin Powder

4 Green ChiliesGreen Chilies

3 cups plain Yoghurt
Salt to taste

Directions
1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well.
2] Set aside while you thread the meat cubes into the skewer.
3] Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces.
4] Let it marinate for about 4-5 hours.
5] Then roast this in a hot grill until golden brown.
6] Serve hot with pickled onions, mint sauce or raita.

Note: You may add slices of green pepper and onions in between the cubes for extra flavors.

Technorati Tags: recipe, indian food, main dish, lamb kebab

Creamy Healthy Cucumber Raita

2007-01-30T02:17:00.000+08:00

I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.

Ingredients
1 cup plain Yoghurt
1/2 cup finely chopped CucumberCucumber

Salt to taste
1 tsp chopped Coriander
1/8 cup Cumin PowderCumin Powder

Salt to taste
Pepper to taste
Red chili Powder to taste

Directions
1] Whisk the yoghurt with little water.
2] Add the cucumber.
3] Season with salt, pepper & cumin powder and mix well.
4] Sprinkle the red chili powder on top

Note: You may use some chopped coriander as garnishing.

Technorati Tags: recipe, indian food, side dish, vegetarian

Homemade Penang Nyonya Sambal Belacan

2007-01-28T00:12:00.000+08:00

Just got back home not too long ago and I am so tired. It was a wonderful event though I must say and glad to see some of them whom I rarely kept in touch with doing well. One of my old executives who was in my team is now residing in Hong Kong and getting married end of the year. She was indeed the highlight of the day as she met her husband to be on a flight to Hong Kong and he kept returning to Malaysia (on the pretext of business... lol) to see her. Well the good news is that he turned out to be a very very very wealthy businessman who was married to his business till he met her. So yeah... life is like a box of belacan huh?

Speaking of belacan, my friend called me so early in the morning today and asked me if I could make some homemade Penang Sambal Belacan for the event cause he thought it would go well with his dish. So I quickly went to buy some fresh red chilies at Jusco (nearest option) and made it for him. So today's recipe is a simple but treasured one... hope you guys enjoy it too.

Ingredients
10 fresh Red ChilliesRed Chillies

2 tsp Belacan (Shrimp Paste)
1 tsp Lime Juice

Directions
1. Pound the fresh red chillies.
2. Add in Belacan (shrimp paste) and just continue Pounding to mix.
3. Stir in the Lime Juice and serve.

Note: Notice the word 'Pound'? Cause thats the best way to make it instead of a blender.

Technorati Tags: recipe, nyonya food, sambal belacan, shrimp paste, homemade, penang food

Tender Chicken Satay with Peanut Sauce

2007-01-27T00:25:00.000+08:00

My kitchen is in a mess today as I am preparing for a potluck gathering tomorrow at my friend's house. All of us ex-colleagues from our time working with an e-commerce company years ago met up for drinks on Wednesday evening and throw types of food which we wanted to eat during the day. Each of us then pulled out the recipe from the glass and I got Satay. Oh well... thank god I didn't get Chicken Cordon Bleu which I nominated for.. Hahaha!

As I finished preparing and wrapping it all up to be refrigerated, I decided to cook a dozen for an early supper as I couldn't control myself (tak boleh tahan leh). Sadly I grinded the peanut sauce a little too fine as I prefer it to be chunkier but its already all prepared so what the heck... I'll do better the next time for sure.

Ingredients
1 1/2kg Chicken - deboned and cut into bite size pcs
1/2 tsp Cinnamon Powder
10 ShallotsShallots
- diced
1 stalk Lemon GrassLemon Grass

2 tsp Cooking Oil
Bamboo Skewers

Tip: Soak the Bamboo skewers in water overnight to prevent the sticks from burning.

Seasoning Ingredients
1 tsp Cumin SeedsCumin Seeds

1 tsp Coriander SeedsCoriander Seeds

1 inch pc Turmeric
2 tsp Roasted Peanuts
1 tsp Sugar to taste
1/2 tsp Salt to taste

Peanut Sauce Ingredients
300gm Roasted Peanuts - pounded
1 inch pc GalangalGalangal

2 stalks Lemon GrassLemon Grass

1 inch pc GingerGinger

1 Large OnionLarge Onion
- sliced
3 tsp Ground Chilies
1/2 cup Tamarind Juice
Salt and sugar to taste

Directions - Prepare Satay
1] Grind the seasoning ingredients together but not till its too fine.
2] Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
3] Thread 5 pieces of chicken on each skewer and place on grill
4] Brush chicken occasionally with oil until cooked and tender
5] Serve hot with peanut sauce, cucumber and onion slices.

Directions - Prepare Peanut Sauce
1] Fry onion slices till fragrant.
2] Add ground ingredients, ground chillies and tamarind juice.
3] Stir well.
4] Add salt and sugar.
5] Add peanuts and stir constantly until sauce is thick.

Technorati Tags: recipe, malay food, satay, chicken, peanut sauce, grilled

Eurasian Tomato Chicken

2007-01-25T00:51:00.000+08:00

Today I prepared Eurasian Tomato Chicken, therefore I would like to share a little about Eurasian Food. I am proud to say that the food of the Eurasian community represents the deepest blending of the cultures of Malaysia, including the influences of Malay, British East Indies, Dutch, Portuguese, Indian, Chinese and Nyonya cooking which like the country itself is so diverse and harmonious. The meat loving Eurasians seem to like their food hot and spicy as reflected by the many recipes using chilies and spices.

Nevertheless, today's recipe is definitely more on the mild side and healthier too. We had this dish for dinner earlier with just steamed rice and no other accompanying dishes.

Ingredients
1 medium sized Chicken - cut into big pieces
3 tbsp Chili PowderChili Powder

1 tsp Turmeric PowderTurmeric Powder

1/4 cup Water
2 Medium OnionsMedium Onions
- sliced
5 Star AniseStar Anise

1cm pc CinnamonCinnamon

1cm pc GingerGinger
- minced
1/2 cup Tomato Puree - mixed with 1/4 cup water
Oil
Salt to taste

Directions
1. Mix together the chili powder and turmeric powder with 1/4 cup water to form a paste.
2. Heat a saucepan with oil and fry the onions, star anise, ginger and cinnamon till fragrant.
3. Add in chicken pieces and stir fry until chicken changes color.
4. Add in the tomato puree mixture and bring to the boil.
5. Then reduce heat and cook gently until chicken is tender.
6. Season to taste and dish out to serve.

Note: You can add some fresh tomatoes as garnish.

Technorati Tags: recipe, eurasian food, tomato chicken, chicken