Friday, June 26, 2009

Stuffed pan cake "Jing Long Pao"

I have been looking for this recipe long time ago, finally I found in My Kitchen Snippets.., immediate I give a try, the result was so good, exactly like that one I use to buy in pasar pagi (market). My daughter love this pan cake so much, keep asking me to do it, as we can't find that stall in pasar pagi anymore, don't know when it gone missing ....I don't know how to call this pan cake in Mandarin, Felvinc told me it called as "jing long pao"..






Recipe (I made little changes to My Kitchen Snippets's recipe)
** denote changes made

300g high protein/bread flour ** (original recipe use all-purpose flour)
1/2 tsp salt
130 milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss ** ( my kids tasted few type of fillings, but they prefer chicken floss)
- You may choose your own preference filing e.g peanut, red bean paste & etc

Steps:-
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth.
4. Leave to prove until double in size.
5. Divide the dough into small balls, and put in the filling. Set aside and rest.
6. Pan fry in a non-stick pan, use low heat. ** (original recipe add cooking oil, but I didn't)
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.

p/s This bread does not requires oven, so if you don't have a oven, you can bake this too..
Million Thanks to My Kitchen Snippets for this great recipe..

Thursday, June 25, 2009

Superior stock 上汤 steamed Lala (clams)

Bought this Lala(clams) from the nearby wet market, and it just cost me RM5...and this is so simple to cook.If you take this at the outside restaurant, it will cost you much much more than this...

-before steam



-after steamed


Recipe to share

1. Wash and clean the Lala(clams).

2. Add in Superior chicken stock (I use the instant Maggi brand chicken stock), shredded ginger, light soy sauce, "Hua Tiao Chew" Chinese wine, sugar, salt, garlic oil, shredded red chili, chili padi (optional), spring onion and ground pepper.

3. Steam for 5mins and serve hot.

Wednesday, June 24, 2009

那是你爸!!Sambal Petai Nasi Lemak

" 那是你爸 ", why i called this name, because this Sambal Petai Nasi Lemak was prepared by my husband on the Father's day, so I can not call it as "那是你妈" (direct translation from Chinese), hahaha......




-For those who do not know what is Petai, learn more from this link http://en.wikipedia.org/wiki/Parkia_speciosa




- My husband proposed himself to cook this sambal petai, he really just cook it only, because all those ingrediants e.g homemade chili paste, prawn, petai, onion & etc are prepared by me...I'm became the assistant to the Cook on that day... Anyway, I admit that he cooked quite well on this dish..




- My kids gave him thumbs up on this dish...


-In return, I prepared this Mango Lassy for him. I use the mango imported from India(bought from Jusco), this India mango is super sweet and very aroma.

Mango Lassy recipe:-
1 big mango
Natural Yogurt
Fresh Milk
ice
-just blend all above ingrediants




Please link here for Nasi Lemak recipe ...

Monday, June 22, 2009

Nyonya Chang (dumpling)

This was my last weekend big project. I have been planning to prepare this Nyonya dumpling since a month ago, but couldn't start it because I couldn't find the Butterfly Pea Flower (Bunga Telang) which is the most important ingredients for Nyonya dumpling. I'm respect to the original recipe, so I didn't want to substitute it with the artificial blue colouring
I prefer this Nyonya Chang than the normal Hokkian Bak Chang, because this chang is not so oily and I like the aromatic from the spices, and also like the little sweetness from the candied winter melon.

Read this link if you are curious about the Baba Nyonya's background... http://www.mysinchew.com/node/21625




- I managed to find this blue flower from a nearby housing area (curi-curi pluck)



-Blue colour juices extracted from the flower



-Ingredients of the Nyonya dumpling



-Ready to wrap


- steps to wrap dumplings



- ready to cook




- Since this was my first time to wrap dumpling, I still can not get the perfect shape, need to try few more times.


Recipe to share

Makes about 20 dumplings (medium size)

650g glutinous rice, soaked overnight
Blue colouring (extracted from butterfly pea flower (bunga telang)

Filling
500g pork ( cut into small cubes)
50g dried prawn, soaked and chopped coarsely
10 dried Chinese mushrooms, soaked and cubed
85g candied winter melon, chopped coarsely
5tbsp coriander powder (ketumbar) , add water make to paste
2tbsp preserved bean paste (tau cheow)
2 garlic and 4 shallots, chopped
1/2 cup of cooking oil
1tsp of dark soy sauce
1tsp of pepper
3tbsp of sugar, or to taste
2tsp of salt, or to taste

pandan leaf, cut into small pieces
dried bamboo leaves, washed and soaked overnight
string for tying
2tbsp salt

Steps:

Prepare glutinous rice
1. Remove 100g of soaked glutinous rice and mix with blue colouring, set aside
2. Balance of rice, add 1tsp salt and mix well, set aside

Prepare filling
1. Heat oil, saute garlic and shallot, add in dried prawn, fry until fragrant
2. Add bean paste and coriander paste and continue fry.
3. Add in pork, mushrooms and winter melon, mix well.
4. Add some water, season with soy sauce, pepper , sugar and salt.
5. Cook till dry, dish out and set aside

To wrap dumplings
1. Form a cone using 2 bamboo leaves
2. Line the cone with a little blue coloured glutinous rice, and follow by plain rice
3. Place filling over the rice, top with a small piece of pandan leaf
4. Cover with extra plain glutinous rice
5. Wrap the dumpling and tie tightly with string

To cook dumplings
1. Bring a large pot of water to boil
2. Add 2tbsp of salt
3. Immerse the dumplings in the rapidly boiling water
4. Boil for 2 hours


Saturday, June 20, 2009

Hutan Lipur Lentang, random shots

Since I ever became blogger, I enjoy taking pictures, these are some random shots during the short trip to Hutan Lipur Lentang.

- managed to catch this scene with two pretty ladies who relaxing on the rock...



- morning sun in the forest








- since became blogger, anything can become my model, even this dried leaf, hehehe...






-on the way back, we discovered this nice Condominium which situated on the hill ...




- this view was very awesome, whole row of pine trees ( not sure whether or I name it correctly)surrounded the condominium. ...












Thursday, June 18, 2009

Hakka Braised Fermented Pork with black fungus

Even we are not a Hakka people, but we like to eat this popular Hakka dish. This dish is easy to cook but just need longer time to braise it. If you dont want to braise, just eat the deep fried Hakka meat, also a good choice.







Recipe to share

Marinate Pork belly with:-
1. red fermented bean curd
2. five-spice powder
3. pepper
4. light soy sauce
5. dark soy sauce (for coloring)
6. sugar
7. shao xing wine
8. sesame oil

Egg
flour

garlic
black fungus (soak first)
red fermented bean curd
bean sauce (Tau chu)
salt
sugar

Steps:-
1. Marinate pork belly for few hours, coat with egg and flour, deep fried till golden brown and set aside.
2. Saute garlic, put in red fermented bean curd and bean sauce, then add in black fungus.
3. Add in enough water and fried pork meat, bring to boil, lower the heat, continue simmer for 45mins or until meat is tender, tasted with salt and sugar.
4. Dish out and serve.
** This dish taste even better if keep it overnight....

Tuesday, June 16, 2009

Japanese-style of sweet bun

Discovered this great recipe from my old recipes collection, immediately I gave a try today.
Why it called as Japanese-style of sweet bun, I think because it consists of few Japanese ingredients. This bun is full of flavours, sweet, sour and salty...you should give a try..










Recipe to share

Bread Dough
1. refer to sweet bun recipe

Filling
1. shredded Japanese cucumber
2. shredded carrot
3. shredded cabbage
4. Japanese mayonnaise
5. salt
6. sugar
7. wasabi ( optional)
8. lemon juice
- mix well, and drain excess water before fill into dough

Topping
1. Japanese seaweed
2. Egg

Steps
1. Ready the sweet bun bread dough and rest well.
2. Divide the dough into small ball shape, fill it with the filling, and keep aside to rest until double size.
3. Cut Japanese seaweed into small rectangular size, brush with egg and place on top of the bun.
4. Bake in pre-heat oven at 200c for 15mins.

I managed to bake 12 buns and kids finished 10 buns in just few hours and keep 2 buns to bring to school tomorrow morning, so you can imagine how nice is this bun !!

Sunday, June 14, 2009

Nasi Lemak Picnic at Hutan Lipur Lentang, Bentong, Pahang

We found this interesting place when we on the way back from The Elephant Santuary the other day and to keep our promise, we brought our kids to this place during this short school term holidays.




- We purposedly reached there early morning, so we can enjoyed breakfast there.


- After the breakfast, kids immediately jump into the cool water and enjoying bathe..
The water was pretty cooooool....


-Few areas have a lot of rocks and stream was flowing quite rapidly... not very safe for kids swimming near this area.






My husband even set up tent for the kids... but too hot for them to stay inside long...



- Desmond dared to play the swing and actually he did quite well.



-We also enjoyed our lunch there, our favorite Nasi Lemak and some fried stuffs.





-Lucas enjoying his favorite Nasi Lemak




- My little cute wet look Desmond....



Direction: Look out "Hentian Hutan Lipur Lentang" sign board along the Karak highway, turn your left when you see this sign board if you come from KL....We took about 1 hour to reach there from Klang.

Thursday, June 11, 2009

Batu 8 Kapar Seafoods Restaurant

Sometime I need to show you what meals I taken in outside restaurants, otherwise it will be too boring just talking on the same topic of what I cooked and baked right?

This is our usual seafood restaurant and it is located very near to my house.


-My favorite crab, very nice stir-fried salted egg crabs


- Lucas's favorite butter prawn



- My husband's favorite steamed Lala (clams) , that day the lala was a bit small, sometime they do have big lala. The stock was so sweet and contains very strong wine aroma. My husband even said this is better than that one serve in Lala Chong Seafood Restaurant.




- Our favorite Salted Pepper Mantis prawn


- normal stir-fried " Shi Cai Choi", tapioca leaves





- This restaurant is situated right inside the kampung, quite hard to find if you are not familiar with Klang




Restoran Makanan Laut Batu 8 is located at:-
162, Kg. Perepat, Batu 8, 42200 Kapar, Selangor.
Tel : 03-3250 8326, 012-31866465, 012-2218044

** for this meal, total bill came up to RM 110 ( included rice, drink and meals), 4 adults and 2 kids, reasonable isn't it?

Wednesday, June 10, 2009

Spinach Pan Mee (pasta)

The other day saw Felvinc posted on 辣椒板面, then realized that I have a pan mee (pasta) making machine which I have not used it for quite a long time, immediately I cook my kid's favorite spinach pan mee which I have not cooked for long time.

- Spinach pan mee



- To accompany with a bowl of sayur manis soup with fish balls.




- I also prepared the dried chili paste and added hard-boiled egg which are the hot items from the 辣椒板面 shop.
** Due to camera run out of battery, this photo was taken using mobile phone, sorry for the poor quality of photo.



Recipe to share

Spinach Pan Mee (pasta)
- making dough with
1. Flour (500g)
2. Spinach water - 50ml
3. Water- 150ml
4. Egg- 1
5. Salt ( 1 tsp)

Dried Chili paste

1. Cut dried chili into 2-3 pcs and wash clean.
2. Dry under hot sun.
3. Heat oil, quick fry dried chili (change colour), set aside to cool.
4. Blend fried dried chili coarsely, tasted with salt and sugar.
5. Add little chili oil and ready to eat with pan mee.
* I never tasted 媚姨的辣椒板面 dried chili paste before, this was cooked using my own imagination, but it tasted really good.

The rest of toppings- cooked minced pork meat, blanched bean sprout, fried ikan bilis and fried shallots.

Tuesday, June 9, 2009

Apple Cinnamon Muffin

This was baked earlier and it was my first time tried baking muffin, taste was good, the texture not really like muffin, but very close to scone, so I dont think you need this recipe...






p/s I will try to bake again, and will share recipe if I manage to get good muffin.
Blog Widget by LinkWithin