Daily Homecook Meal

(Complete Recipe) Rice Wine Chicken

2018-07-20T00:51:00.000-07:00

Recipe: Rice wine chicken ( Shirley's Homecook)
1/2 Kampung chicken cut into small pieces.
1 big piece of old ginger about 150 gm- half slice thinly into fine strip the half chop finely n squeeze out the juice .keep the residue.
A handful of wan yee/ mok yee - soak till soft.For moo yee cut into thin strip.
3 tbsp sesame oil
1/2 bottle of rice wine + 100 ml rice wine
1 small bowl of water , can use more if you want more soup.

Method:
1.Heat up the sesame oil n saute the strip ginger till fragrant n brown.Put aside
2.Fry the residue from the other half of ginger for a while, add in the chicken n stir fry till aromatic. Pour in the 100ml rice wine n stir fry till almost dry.
3.Add in the bowl of water, cover, use medium heat to cook till chicken meat is tender.Add in the wan yee.
4.Add in the 1/2 bottle of rice wine n the ginger juice n bring to boil. Dish onto a bowl n put the fried crispy ginger on top.Done.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10204442879028165&set=gm.2022526114674980&type=3&ifg=1
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-rice-wine-chicken.html

(Complete Recipe) Gula Melaka Coconut Jelly

2018-07-20T00:48:00.002-07:00

Gula Melaka coconut Jelly for this hot weather.

Recipe: ( Shirley's Homemade)
2 cups water
185g Gula Melaka
1 1/2 tbsp agar agar powder
1 cup Santan
Pinch of salt
Method:
1.Bring the water,Gula Melaka n 1 tbsp of agar agar powder to boil .
Reduce the heat and stir till sugar dissolved.
3.Divide the mixture into 2 portions.
4.Pour 1 portion into a 6" cake tin n set aside until partially set.
5.Return the other portion to boil over medium heat and add in the santan, salt n remaining agar agar powder to boil. Remove from the heat and pour the Santan mixure to the set bottom
layer n set to cool n chill.
6.If you want thicker layer double the recipe.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10204422777845648&set=pcb.2019502954977296&type=3&ifg=1
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: Link back to DHM: https://www.facebook.com/photo.php?fbid=10204422777845648&set=pcb.2019502954977296&type=3&ifg=1 Credit: Shirley Ong Geok Mooi Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-old-school-doughnut.html

(Complete Recipe) Vietnamese Lemongrass Skewer With Nuoc Cham Dipping Sauce

2018-07-20T00:46:00.001-07:00

Vietnamese Lemongrass Skewer With Nuoc Cham Dipping Sauce

400gm minced pork
1 Tbsp pounded ginger
1 1/2 Tbsp pounded shallots
2 Tbsp pounded garlic
1 tsp keffir lime leaves - finely chopped
1/4 tsp pepper
1 Tbsp sugar
2 Tbsp light soy sauce

10 - 12 stalks lemongrass

1) Mix all marinate ingredients together till well combined.
2) Add minced pork. Stir and mix well. Let it marinate for an hour
3) Divide mixture evenly and mould onto the root part of lemongrass
4) BBQ or grill skewers till cooked

Nuoc Cham Dipping Sauce
1 Tbsp sugar
2 Tbsp hot water
2 Tbsp fish sauce
2 - 3 chilly padi, sliced
1 tsp chopped garlic
Juice of 3 limes

1) Mix sugar in hot water till dissolved
2) Add in the rest of ingredients

3) Stir and mix well

Link back to DHM: https://www.facebook.com/photo.php?fbid=1850023971694727&set=pcb.2017601888500736&type=3&ifg=1
Credit: Eng Sze Ch'ng

Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-vietnamese-lemongrass.html

(Complete Recipe) Banana Yoghurt Muffin

2018-07-20T00:44:00.002-07:00

Banana Yoghurt Muffin
Egg 2 (A)
Corn Oil 30g
Banana yoghurt 100g
Salt 1/4tsp
Caster sugar 40g
Cake flour 100g sieve with 1tsp Baking powder

Whisk lightly egg, corn oil, yoghurt, salt and sugar Till well mixed.
Fold in the flour till well mix. ( Don’t over fold, use spatula to fold)
Bake at 180 for 30min (till toothpick comes out clean).

NB: You can reheat using microwave for 10second on the next day to get the same freshness like just out from oven.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10213520662545524&set=pcb.2017217365205855&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-banana-yoghurt-muffin.html

(Complete Recipe) Super Moist Chocolate Cupcake

2018-07-20T00:41:00.004-07:00

INGREDIENTS
160g cake flour
40g cocoa powder (I used Valrhona)
2tsp baking powder
½ tsp salt
60g corn oil
50g brown sugar
200g banana mud /purée/ mash
120g plain yogurt (Farmers Union)
2 Medium eggs (I used kampung eggs)
100g chocolate chips
Muffin cup size 3 1/4 oz - 9pcs

Method
Preheat oven to 180, 2nd lowest rack.
In a medium bowl, sieve flour, baking powder and salt. Set aside.
In a large bowl, whisk lightly egg, sugar, yogurt, oil and banana mud. Fold flour mixture into wet ingredients and mix until just combined. Don’t over fold. Add in chocolate chips gently.
Fill each prepared muffin tin with batter, about ¾ of the way full. Bake for 25 - 30minutes or until muffin tops are are springy to the touch. Let cool in pan for 5 minutes, then transfer to a cooling rack.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10213526371168236&set=pcb.2017678968493028&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-super-moist-chocolate.html

(Complete Recipe) Pandan Cupcakes With Gula Melaka Fillings

2018-07-20T00:33:00.004-07:00

Recipe: ( Shirley's Homemade)
230gm self raising flour
1/4 tsp salt
160 gm castor sugar
140 gm butter
2 eggs
125 ml milk
40 ml concentrated pandan juice
Fillings:
100 gm gula Melaka
5 tbsp water
100 gm grated fresh coconut
Method:
1.cream butter n sugar till light n fluffy.
2.Add in egg 1 by 1
3. Add in flour alternating with milk.Lastly add in pandan juice.
Mix well but do not over mix.
4.scoop batter into paper cups 80% full and bake in pre heated oven at 180°C for 20 - 25 min depending on your oven. Cool the cupcakes.
5.use a fruit scoop or small spoon core the centre of the cake n fill with 1 tsp of coconut filling.
Top with desiccated coconut or cream.
Done.
# Put Gula Melaka n water in a pot .Cook till gula Melaka has dissolved. Add in the fresh coconut n cook till coconut filling is thick n glossy. Cool before using.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10204409017621651&set=pcb.2017583531835905&type=3&theater&ifg=1
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-pandan-cupcakes-with.html

(Complete Recipe) Apam Balik

2018-07-20T00:28:00.004-07:00

Filling: Kids’ fav choco rice Ceres

Recipe:
330g plain flour
3 eggs
70g caster sugar
1tsp instant yeast
1tsp baking soda
420ml water

Method:
1. Put all batter ingredients into a mixing bowl and stir well combined. Rest for 1 hour. Cover with cling wrap.
2. Heat up a non stick pan and rub with a little oil. Pour in some batter and swirl into a round, thin pancake. Cover and cook at medium low heat (for small pan use low heat) for about 1 minute or till you can see many hole like my pic.
3. Remove from heat.
4. Fast action ---> Sprinkle sugar , brush a bit butter and sprinkle choco rice ( you can change to chopped toasted peanuts). Fold into half moon shape. Serve.✌️

Link back to DHM: https://www.facebook.com/photo.php?fbid=10213655690361135&set=pcb.2027237827537142&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-apam-balik.html

(Complete Recipe) Gula Melaka Pandan Huat Kuih

2018-07-20T00:23:00.005-07:00

Ingredients:
200g gula Melaka
200ml water
3pcs Pandan leaves
250g AP flour (All Purpose Flour/ Medium Protein/ Tepung Terigu) I used Superfine Wheat Flour
2 yolks
50g caster sugar
1/2 tsp baking soda
1/4 tsp baking powder
100g corn oil

Boil gula Melaka and water and Pandan leaves just till the sugar dissolves (using low heat). Let it cool (room temperature).
Beat yolks, sugar, BP and BS with high speed till pale. Add in gula Melaka water followed by flour using speed 1 till well mixed. Fold in corn oil (using spatula) till glossy (Pic No.6). Steam for 20min using high heat. Cup No10 can get 8pcs huatkueh. Happy baking and Happy TGIF.

NB: Remember the water must be very hot before you put in your kuih and cover the lid with napkin.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10213500470400733&set=pcb.2015939498666975&type=3&ifg=1
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-gula-melaka-pandan-huat.html

(Complete) Old School Doughnut

2018-07-20T00:20:00.000-07:00

Old pattern doughnut

(thanks to my teacher 25 years ago 😂)

1kg all purpose flour

150g butter

11g yeast

160g sugar

1/4tsp salt

450-460 water

2 large eggs

100g sugar, blended it into sugar powder. Set aside for coating.

1. Mixed flour, yeast, salt n sugar until well combined. Add egg n butter. Mixed all.

2. Add the water gradually (if too wet u still can add more flour), mixed well n knead it until become smooth n non stick to ur hand. (I knead for 30 minutes).

3. Cover the ready dough with big plate for 30 minutes.

4. On table top, roll the dough into 1 cm height. Cut with doughnut cutter n place it on the plate that has been dust with little bit flour. Let it proof until it become double in size. (normally after I done with shaping, I will start to fried ready)

5. Heat the oil by using medium heat only. Fried the doughnut, do not add too much pcs in one shot. Keep flip it n Fried both side until golden brown. Drain it n let it cool.

6. After it slightly cool, coated it with sugar powder. Enjoy...

Remember to use medium heat to fried it, if not it will be burn outside n inside still undercooked.

Link back to DHM: https://www.facebook.com/photo.php?fbid=2086258378068981&set=pcb.2027280894199502&type=3&ifg=1
Credit: Lisa Yip
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-old-school-doughnut.html

(Complete Recipe) Sambal

2018-07-20T00:04:00.001-07:00

Sambal Recipe

7 Pcs Big Onion *
8 Pcs Shallots *
20 Pcs Chillies*
1 Big Glove Garlic*
3 Stalk Lemongrass*
1 inch 4-5 Pcs Tumeric *
3-4 inch Ginger *
3 Tbsp Balacan*
2 Tbsp Chilli Powder*
1 Tbsp Chicken Stock*
2 Tsp Salt*
3-4 Tbsp Palm sugar/sugar..(add last)
5 Pcs Kacang Tumbuk (add last)
1/2 Pcs fm Pic Tamarind soak wt 150ml water(add last)

Method
Blend all the ingredients wt * wt a little of cooking oil, heat the oil in pan wt high 🔥 fire
( I use non stick pan wt lid ) pour the blended Ingredients in pan stir fry wt medium 🔥 until it become thick then add in palm sugar, Kacang Tumbuk n lastly add in tamarind water..done !!
Note : with this amount of ingredients above I can cook for few times..
Note : advise to use non stick wok wt lid..during cooking it will splashing while boiling..time to time stir the under neath to avoid burn.
Gd luck 😁

Link back to DHM: https://www.facebook.com/photo.php?fbid=1697098900356199&set=gm.2014617942132464&type=3&ifg=1
Credit: Swee Khuan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/07/complete-recipe-sambal.html

(Complete Recipe) Kuih Dadar

2018-06-25T10:00:00.001-07:00

Kuih Dadar

Coconut Filling:
250g grated coconut (white part only)
100g chopped gula melaka
70ml water
2pce knotted Pandan leaves
1/2tsp salt

Method:
1. Mix water with chopped gula melaka, knotted pandan leaves,salt in a saucepan, bring to boil until sugar melted.
2. Discard pandan leaves, add grated coconut. Stir fry until slightly dry n well combined. Set aside.

Crepe Batter:

300g all purpose flour
1tbsp tapioca flour
550ml pandan water
100ml coconut milk or fresh milk
2 egg, lightly beaten
1/4 tsp salt

Method:
1. Mix flour n salt in a mixing bowl. Add Pandan water n coconut milk, mixed well.
2. Add beaten egg into flour mixture n whisk till well combine.
3.Sift the batter n set aside for 30 minutes to 1 hour.
4.Fry thr crepe till all batter is finished. N wrapped it with the coconut filling n roll it up like the spring roll. Done

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2007064852887773/
Credit: Lisa Yip
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-kuih-dadar.html

(Complete Recipe) Special Moist Chocolate Cake

2018-06-25T09:56:00.003-07:00

SPECIAL MOIST CHOCOLATE CAKE ( Shirley.s Homemade)
( This is one of my very old collection of recipes which uses cup as measurement. You can use other type of cooking chocolate besides Van Houten)
Ingredients:
(A)
1 ½ cups self raising flour
½ cup Van Houten Cocoa
1 tsp double action baking powder
¼ tsp baking soda
(B)
¾ cup brown sugar
½ cup soft butter
½ cup dairy cream mix with 1tbsp lemon juice to form buttermilk
1 tsp vanilla essence
(C)
2 eggs slightly beaten
¾ cup water
60 gm melted dark Van Houten cooking chocolate
(D)
Chocolate ganache:
200gm van Houten dark cooking chocolate
150 gm butter
1 tbsp cooking oil
Cook all together in double boiler till all the chocolate melt into a smooth consistency. Let it cool to room temperature by lifting the ganache using a ladle.with the right consistency pour the chocolate ganache on top of the cake n let it flow down the side.
Method:
1. Sieve A into a bowl. Add in sugar n stir well.
2. Add in B and mix well. Add in eggs gradually and stir well.
3. Add in water slowly and lastly melted cooking chocolate.
4. Pour into a well lined greased baking tin (23cm x 23cm). I used a Ring Pan for this bake.
5. Bake at pre-heated oven at 160 C for about 40-50 min .
6. Remove from oven and leave to cool
7. Remove from ti n n pour chocolate ganache on top . Let it set.

Pls take Note :
1. Because it contain 3/4 cup of water to produce a moist cake so place baking tin on the lowest rack to prevent crack cake.Adjust temperature according to your oven
2.To make buttermilk add the lemon juice to dairy cream and stir well .It will thicken and turn to buttermilk.
3.To enjoy a moist n soft chocolate cake do not put your cake in the fridge but in a chiller cos temperature of fridge is too cold and then will harden the cake n chocolate. If you don’t have a chiller then leave it in room temperature. It can easily last for 2-3 days.

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2000004506927141/
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-special-moist-chocolate.html

(Complete Recipe) Kai See Hor Fun

2018-06-25T09:54:00.001-07:00

INGREDIENTS :
**A**
2.2kgs Eco Vision chic skinless (less the 2 drumsticks for my own reference)

600gm prawn shells with heads ON
(I've been keeping it for some time from my daily usage, especially those big head with more HarGo that makes the reddish color)

**B**
80gm Soy Bean (soaked till needed)
30gm Rock Sugar (I used big block)
35gm Ikan Bills (rinse and drain)
1 Tbsp Peppercorn
4 Ltr + 200ml hot

GARNISHING :
50sen Beansprout (removed head & root)
2 stalks chives (cut 1")
1 pc chicken breast (I got fr the same chic)
12 prawns
Some fried shallots

7 Tbsp oil (I used Palm Oil)
2 packs Hor Fun (for our family of 5paxs)

SEASONING :
4 tsp salt (I used 50% Sodium Reduction)
Pls feel free to adjust according to your taste ..
4 tsp Seasoning Powder

METHOD :
1) Blanch chic in hot water for 10mins, remove, rinse and drain ..
(place chic in cold water b4 turn on the flame)
2) Heat wok with oil. Put in prawns and fry till aromatic and the oil fr prawns head are released about 10mins ..
3) Combine A & B in a large stock pot add 4Ltr water bring to boil in high flame for half an hour, turn low flame add in 200ml hot water, simmer for at least 1.5hrs ..
(I cooked 3hrs)
4) Strain and discard the residue, reserve the stock ..
5) Add in seasoning and bring to second boil .. taste and adjust accordingly ..
6) Blanch chic breast & prawns in the stock for better flavor .. (shred chic & halved prawn horizontally)
7) Scald hor fun and beansprout in hot water .. remove .. toss dry .. put into bowl .. arrange garnishing and ladle superior stock .. serve with red cut chili in soy sauce 😋

Notes :
Remaining stock can be kept freezer till needed ..
You may use less prawn shells .. min 200gm ..

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2005571653037093/
Credit: Yvonne Ng
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-kai-see-hor-fun.html

(Complete Recipe) Agar Agar Chendul Gula Melaka

2018-06-25T09:49:00.003-07:00

AGAR AGAR CENDUL GULA MELAKA (Shirley’s Homemade )
Ingredients (A)
2 tsp agar agar powder
80 gm gula Melaka
2 tbsp castor sugar (optional)
2 pandan leaves
2 ½ cup water *( if want softer texture add a bit more water)

Ingredients (B)
2 tsps agar agar powder
1 cup thick santan
1 ½ cup water *( if want slightly softer texture add a bit more water)
2 tbps castor sugar
2 pandan leaves
1/8 tsp salt

Ingredient (C)
Cendul ( about 250 gm – 400gm) Mine I used 250 gm .If you want to see more green add more cendul.

Method:
Ingredients (A) Gula Melaka layer
1.Boil gula Melaka, pandan leaves with 1 ½ cup water till all the gula Melaka dissolved.Sieve and leave aside. Add agar agar to the remaining 1 cup of water , boil in slow heat till all the agar agar dissolved. Add the gula Melaka syrup Mix well.( add in the 2tbsp of castor sugar if you like it sweeter)
2.Pour into a 7”x7’ x 3” tray.Leave aside

Ingredient (B) Santan Layer
1. Mix agar agar powder, sugar, water and pandan leaves in a pot and let it boil in medium heat. Add in santan and salt. Mix well.
2. By now the gula Melaka layer would have set. Scratch the surface with a fork , place the cendul on top of the gula Melaka layer , pour the santan mixture on top. let it set . Keep in the fridge for a few hours before cutting.

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2005286673065591/
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-agar-agar-chendul-gula.html

(Basic Recipe) Dhall Curry

2018-06-25T09:46:00.004-07:00

Video 1

Video 2

Ingredients (Dont have exact measurement as all based on estimations)

Set A
Halba campur (mixed herbs)
Curry leaves
Shallots
Garlic
Dried chillies
Green chillies (optional)

Set B
Potato cubes
Carrot cubes
Tomato cubes
Brinjals
Long beans (optional)
Cauliflowers (optional
1 cup of dhall beans (i used Australia dhall) -pre soak for 30mins till beans mushy only if not using pressure cooker)
Curry powder
Salt

Method
Sauteed set A till fragrant in oil.Set half portion of the fragrant fried ingredients aside for garnishing on cooked dhall curry for tastier and fragrant taste.

Leave another half portion of set A in pot and add Set B followed by dhall beans,salt to taste, water and leave to boil until gravy is thick and beans are soft. (i am using pressure cooker,so i did not pre -soak my dhall beans)

Lastly add the half portion of fried fragrant herbs and mix well in dhall curry.(This is for personal preferences as it gives a tastier and fragrant after taste.

Happy trying!

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/2010265542567704/
Credit: Sook Jann Chia
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/basic-recipe-dhall-curry.html

(Complete Recipe) Goulash

2018-06-25T09:42:00.000-07:00

Goulash ( stew)

1 big onion
3 or 4 diced carrots
Mushrooms
Potatoes (if desired )
Diced pork
2 tbs tomato puree
2 tbs flour
1/2 litre dry red wine
1 litre vege stock
Thyme
Bay leaf
Salt and pepper ( i seldom use salt as the vege stock is already salty )

Add oil. Fry the diced pork till brown.
Add onions, carrots potatoes and mushroom.
Add the tomato puree, flour, red wine, vege stock and the herbs.
Cook till meat is tender. If still watery add abit of cornflour to thicken it.

Knödel ( Dumplings )

500g white bread ( preferably 1 day old)
3 eggs
300 ml milk
5 tbs breadcrumbs
Chopped parsley

Mix all together. Form into balls and boil in salt water till they rise for about 20 minutes.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10155116677140855&set=gm.2004397743154484&type=3&ifg=1
Credit: Sue Klaubauf
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.com/2018/06/complete-recipe-goulash.html

(Complete Recipe) Kuah Satay

2018-05-21T05:42:00.003-07:00

Recipe: ( Shirley's Homemade)

Kuah satay:
300gm roasted ground nut, mill roughly
15 dried chilli
10 shallot
1 piece gula Melaka
1 cup cooking oil
2 big onion
3 tbsp tamarind paste mix with 3 cups water.
Salt n sugar to taste.

Method:
1.saute blended chilli n shallots till fragrant .add in blended big onion n continue to saute in slow fire till fragrant .add in ground nut..add in 3 cups of tamarind water.
Add in chopped gula Melaka. Simmer in slow fire .add in some salt to balance the taste.continue to simmer till the kuah pecah minyak.Done.
Satay kuah is sweet in taste. If your 1 piece of gula Melaka isn't enough add sugar. Kuah satay will thicken when it cool down so don't let it thicken too much.
Pls adjust taste accordingly.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10204151276018272&set=pcb.1984528708474721&type=3&ifg=1
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/05/complete-recipe-kuah-satay.html

(Complete Recipe) Sayur Lodeh

2018-05-21T05:40:00.006-07:00

SAYUR LODEH:

Spice below blend into paste
3 tbsp dried shrimps - soak in hot water
2 inches fresh turmeric
5 dried chilli
6-8 shallots
4 cloves of garlic
4 stalk of lemongrass - take white part only.
Ingredients:
5 pieces tofu pok- cut into small pieces
3 dried hard fuchok cut into 1 in length
1 pkt tempe cut into small piece look at the picture.
1/4 cabbage
1 carrot
3 long bean
A handful of vermecelli noodle/ tong fun
200 ml thick Santan
200ml dilute Santan
Salt n sugar to taste

METHOD:
1.heat about 2tbsp of oil in a wok.saute the blended spice paste till fragrant. Add in the smashed lemongrass. Add in the dilute Santan.add in all the veg,tofu pok, fuchok.simmer in slow fire till veg are cooked. Add in thick Santan n vercemilli. Add in salt to taste.Bring to a slow boil.Done.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10204151276018272&set=pcb.1984528708474721&type=3&ifg=1
Credit: Shirley Ong Geok Mooi
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/05/complete-recipe-sayur-lodeh.html

(Complete Recipe) Bubble Rice Crackers

2018-05-21T05:35:00.002-07:00

BUBBLE RICE CRACKER

•Ingredients•
(A)
Oil - 1/2 Tbsp
Water - 650gm
Sugar - 250gm
Maltose - 1/2 Tbsp
Lime Juice - 3/4 Tbsp

(B)
Bubble Rice - 250gm
Peanut - 250gm } pre fry with empty
Sesame - 130gm } wok (I use store bought chunk peanut)

•Method•
1) Boil ingredients (A) till thicken .. (approx 20-25mins depend on your stove flame)
2) Off flame, add in (B) mix well until all coated with caramel ..
3) Pour into 14"×14"×1" tray .. (I use 15"×13"×1")
4) Use rolling pin to press it while it's still warm, once cool it will get harden and will crack .. has to be FHFL at this stage ..
5) Turn upside down on a piece of parchment paper and cut into your desire size ..

Note : With this amount of ingredients above I can make 8-9 packs or 3 standard red cover container ..
Gd luck 😁

Link back to DHM: https://www.facebook.com/groups/dailyhomecookmeal/permalink/1989755871285338/
Credit: Yvonne Ng
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/05/complete-recipe-bubble-rice-crackers.html

(Complete Recipe) Sourdough with Cheddar Cheese

2018-05-21T05:33:00.000-07:00

Classic Sourdough Recipe
350g Bread Flour
245g Cold Water
Mix to autolyse (min 30 mins)

90g Add in Sourdough Starter
Mix well
Add in 7g salt mix well

Transfer to oiled container for bulk proof
Stretch n fold every 30-45 min. (2-3 times)
Continue to proof for another 30min - 1 hour till Puffy.
Preshape to boule..rest the dough for abt 20 mins..
Final shape then put in basket for final proof till dough bounces back slowly when pressed..
(Final step add in cheese or anything yr wish n wrap them then put in basket for final proof)
Tip the dough on baking paper..score the dough and bake in preheated Oven 250°c for abt 20 mins..then 230°c for another 20 mins till cooked..
Happy baking
Gd luck.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1634694843263272&set=pcb.1983735771887348&type=3&ifg=1
Credit: Swee Khuan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/05/complete-recipe-sourdough-with-cheddar.html

(Complete Recipe) Char Siew Chinese BBQ Pork

2018-04-20T01:04:00.000-07:00

Sorry Non Halal, But U Can Use This Recipe For Chicken BBQ

" For Charsiew Lover @ Chinese BBQ
Pork "

CHINESE BBQ PORK @ CHARSIEW
Ingredient

■ 1kg pork belly
■ 5 grated garlic
■ 2 tbsp honey
■ 1/2 tsp red color
■ 1 tbsp soy sauce
■ 1 tbsp hoisin sauce
■ 1 tbsp sesame oil
■ 1 tbsp dark soy sauce
■ 1 tbsp 5 spice powder
■ 2tbsp shao xing ( rice wine )

Method

👉👉 marinate the meat with the
ingredient for at least 3 hour and
for best result can marinate for
overnight.

👉👉 Than bake the meat in the oven
use 160C for about 40 minute or
until it
cooked, cut the meat than
arrange into the plate.

👉👉 Than bring to boil the
leftover marinated sauce until
thicken than pour into the ready
cut meat & ready to serve.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1578703795548787&set=pcb.1977490132511912&type=3&ifg=1
Credit: Alexandria Christina Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/04/complete-recipe-char-siew-chinese-bbq.html

(Complete Recipe) Peanut Satay Sauce

2018-04-20T01:01:00.002-07:00

" Homemade Peanut Satay Sauce "

Ingredient

● 500gr peanut, fried
without oil, peel the
skin & blended
roughly
● 110 ml tamarind
juice
● 180gr gula melaka
@ palm sugar
● 110ml oil ( u can
reduce it )

Blended Ingredient

>> 5 tbsp blended chili
>> 4 stalk lemongrass
>> 3 cm ginger
>> 2 cm galanggal
>> 8 shallot
>> 4 garlic
>> 3 candlenut

Method

👉👉 fried the blended ingredient until
fragrant .

👉👉 add in tamarind juices & blended
peanut. If u think too thick add
some water & mix it.

👉👉 Than add in salt & sugar as u
desire.
Cook with low heat until fragrant &
a bit oily.

👉👉 Turn off heat than ready to serve
with satay & nasi impit @ ketupat
@ cubes rice @ compressed rice.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1577766992309134&set=pcb.1976919485902310&type=3&ifg=1
Credit: Alexandria Christina Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/04/complete-recipe-peanut-satay-sauce.html

(Complete Recipe) Penang Hokkien Mee

2018-04-20T00:58:00.000-07:00

" Homemade Hokkian@Penang Prawns
Mee "

Ingredients. / Bahan. :
PRAWN SOUP
■ 1kg medium size prawns heads and
shells
■ 3 tbsp oil or lesser
■ 2 tbsp chopped garlic
■ 2 tbsp chopped shallot
■ 2000 ml water
■ 30 gr rock sugar
■ some salt to taste
■ 300gr pork's bone or chicken or meat
■ 300 gr pork ribs
■ 1/2 tbsp peppercorns (crushed)

DRIED PRAWNS CHILI PASTE

● One handful of dried prawns, soaked
till soft and not salty , blended or
pounded
● 5-6 shallot, blended or pounded
● 2 tbsp sugar ( u can reduce the
amount )
● 6-7 glove of garlic, blended or
pounded
● One small packet of cili boh or grinded
cili or soak about 20 dried cili in hot
water, remove seeds and stem and
pounded or blended

Method :
Pound or blend all the above with some water. Stir fry in lots of oil. The oil can be removed later. Use enough so that the cili/dried shrimp blended paste does not stick to the bottom of the pan and get burnt. Stir fry until the sambal a bit dry and ready to serve.

Condiment

>> 600 gr yellow mee
>> 200 gr mee hoon
>> 300 gr bean sprouts
>> 300 gr kangkung
>> some fried shallots
>> 6 hard boiled eggs
>> 250 gr lean pork meat or chicken
(boiled and sliced thinly)
>> 250 gr boiled prawns and peeled
>> Fishballs or Fishcakes

Method.
1.Add in all the shrimp heads and shell and simmer on low heat for about 1 hours or longer until the stock becomes cloudy and packs a punch.

2. Strain the prawn heads and shells using a sieve. Remove all visible foam or sediment.

3. Bring the stock to a boil again and add in the chili paste to preference. If you like it spicy, add in more.

4. Add in the blanched pork ribs and let it continue to simmer for another 1 hours.

5. Add rock sugar/salt to taste.

6. To serve, place some noodles, kangkung, bean sprouts in a bowl. You may choose to add the pork ribs too. Ladle the yummy stock over. Top with meat slices, quartered eggs, prawns and fried shallot crisps.

7. Serve immediately with chili paste as a
condiment.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1578622268890273&set=pcb.1977450589182533&type=3&ifg=1
Credit: Alexandria Christina Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/04/complete-recipe-penang-hokkien-mee.html

(Complete Recipe) Steamed Egg with Minced Meat

2018-04-19T23:06:00.003-07:00

" Chawanmushi @ Japanese Steamed
Eggs "
Chawanmushi @ Japanese Steamed Egg

Ingredient

■ 3 whole eggs gred
AA
■ 300-350ml water
( for eggs batter )
■ 2tbsp water ( for
meat )
Salt, pepper
powder & chicken
stock powder
■ 1 stalk spring
onion / coriander
leaves, finely
chopped
■ 3 gloves of garlic,
finely chopped
■ Minced meat
( chicken, beef or
pork )
■1 tbsp Sweet &
salty soy sauce
■1 tbsp Oysters
sauce
■1 tsp sugar

Method

👉👉. Put seasoning
& eggs together
use fork
& beat @ whisk
dont stir until
foamy
seasoning
dissolve.
Add in water
and continue to
beat it until
All ingredient
well combine.

------------------------------------

👉👉 Sieve the eggs
batter into
alumunium
plate
Than covered
with plastic
wrap than
steamed into a
boiling water
with medium
heat for 10-15
minutes.

------------------------------------

👉👉 After eggs
cooked, set
aside first.
saute the
garlic until
fragrant tham
put in meat
and stir
quickly until
meat cooked.

------------------------------------

👉👉 Add in soy
sauce, water,
salt & sugar
stir well until
all dissolve.

------------------------------------

👉👉 Off heat than
add in chopped
spring onion
and stirr quickly
until well
combine, put
into
the steamed
eggs and
serve.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1580923258660174&set=pcb.1978620695732189&type=3&ifg=1
Credit: Alexandria Christina Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/04/complete-recipe-steamed-egg-with-minced.html

(Complete Recipe) Homemade Pork/Chicken Satay

2018-04-19T23:04:00.000-07:00

" Homemade Sweet Pork@Chicken
Satay "

Ingredients:
● 600gr of pork or chicken
● 1 pack puncture satay.

Spices:
■ 6 shallots
■ 4 cloves garlic
■ 2 - 3 tablespoon coriander powder
■ 4 Candlenut
■ 4cm galangal & turmeric
■ 2 stalk lemon grass
■ 2 tbsp of brown sugar or sugar
■ 2 calamansi take the juices
■ 5 tablespoons soy sauce
5 tablespoon sweet soy sauce
■ Salt & pepper to taste

Method:
Wash pork / chicken, drain, then cut into squares being, set aside .

Blend all ingredients (except lemon juice and soy sauce) .

Mix the spices with meat that has been cut, and mix well with lemon juice and soy sauce , Stir well.

Puncture the meat with meat skewers until finish, then marinate the meat with remaining seasoning. Set aside. (preparation can be done the day before and store in the refrigerator) .

Rub the grill with oil (or you can use the oven), and grilled skewers over medium heat until cooked.

Link back to DHM: https://www.facebook.com/photo.php?fbid=1576721879080312&set=pcb.1976400865954172&type=3&ifg=1
Credit: Alexandria Christina Tan
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2018/04/complete-recipe-homemade-porkchicken.html