1. Heat large wok until smoking hot. Add lard and fry garlic (till light brown). Add rice noodles and bean sprouts.
Add in salt water mixture and dark soya sauce. Stir-fry for 1/2 minute.
2. Add 4 tablespoons lard and scramble eggs. Mix scrambled eggs into noodles .
3. Add chilli sauce.(see below)
4. Add sausages, and stir-fry for another minute. Add lard to sides of wok if necessary to avoid sticking.
5. Make space in centre of noodles. Add cockles and cover with noodles. Add in chives and sweet thick black sauce. Toss for 1/2 minute. Serve hot. Chilli Sauce:
1. Heat lard in a small saucepan. Fry garlic and shrimp paste till brown. 2. Add [B]. Bring to boil gently for 5 minutes.
1. Wash and drain prawns. Remove heads and keep aside. 2. Cut pork fat into small cubes and fry in pan till brown . Remove to a bowl . 3. Stir-fry prawn heads with 2 tablespoons oil for five minutes till colour turns red . Set aside in a bowl, for soup. 4. Cook unshelled prawns for 2 minutes in basin with 4.5 litres water. Remove prawns, shell and slice into halves, lengthwise. 5. Return prawn shells to saucepan, add [A] and prawn heads. Cook over a very high heat for 10 minutes. Reduce heat to low and let soup simmer for 1 to 1 1/2 hours. 6. Strain soup. Return pork ribs and tail to soup. 7. Slice lean pork and set aside. Garnish:
1. Boil a saucepan of water.
2. Dip a handful of bean sprouts, water con- volvulus, noodles, and rice verrniceili in the boiling water, using a wire-mesh ladle. Drain and place in bowl .
3. Add boiling soup and a few pieces of pork ribs , tail , sliced lean pork and sliced prawns to each bowl .
4. Garnish with crispy shallots, lard-oil and crispy fat cubes. Sprinkle with pepper. Serve with sliced chillies and light soya sauce .
Note: Only very fresh prawns make a sweet soup. (12 servings)
1. Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-in. wide. Slice each piece of steak horizontally into 2 or 3 pieces. Stack the slices and cut into 1/4-in. strips. 2. Add the cornstrach to the steak and toss to coat. Place the steak in a bowl and sprinkle over the sugar and soy sauce. Set aside. 3. Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper and carrot. Cook, stirring, until crisp-tender. 4. Add the mushrooms and cook, stirring, about 30 sec. longer. Add the bean sprouts and stir-fry for a few sec. longer. 5. Remove the vegetables with a slotted spoon and set aside. 6. Add the remaining oil to the wok or skillet. When it is very hot, add the ginger and garlic and cook, stirring, for a few sec. Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1-2 min. 7. Return the vegetables to the wok and toss quickly over high heat, then serve. Yield: 4 Preparation
1. Heat iron wok till smoky. Put in 2 tables- poons oil , and fry onion slices till soft and transparent.
2 . Lightly toss in tomatoes and Chinese cab- bage .
3 . Add bean sprouts and noodles and stir for 1 minute . 4. Toss in [A] and mix well .
5. Push noodles to one side of wok. Add 2 tablespoons oil and scramble eggs (two at a time) with a sprinkle of light soya sauce. Mix egg and noodles thoroughly.
6. Add paste for noodles (see below) according to taste. Stir mixture over a very high heat. for 1 minute . Remove to serving plate .
7. Garnish with crispy shallots, and local limes .
Paste For Noodles :
1. Grind [C] till fine. 2. Heat 115 ml (4 fl oz) oil in pan ; fry ancho- vies over a moderate heat till crisp . Drain and pound coarsely. 3. In a clean pan, heat remaining oil. Stir in [C] and fry till fragrant and oil comes through. Add B. Lower the heat; add the pounded anchovies. Cook for 2-3 minutes, remove to a bowl. Use as required. Store the remainder in a freezer.
Note: Fry noodles over a very high heat to keep the bean sprouts crunchy and to prevent the noodles from becoming soggy.
1. Mix [A] together into a bowl with 12 fl oz of water. Kneed into a smooth dough. Cover bowl and leave dough overnight.
2. Divide dough into 4 equal portions. Roll out thinly on an oiled marble top (or glass cutting board). Spread liberally with ghee. Fold and shape into balls. Cover dough with a damp cloth. Set aside for 1/2 hour.
3. Roll out each dough picee into a thin rectangle. Place filling evenly in centre of dough. Pat lightly beaten egg over meat. Wrap dough over meat to form a square. Fry in hot ghee till brown on both sides. Serve hot.
The Filling :
1. Fry [B] in a little oil. Set aside for later. Fry [C] in 2 tablespoons oil for 2 minutes. Mix in [B] and [D] season to taste.
1. Soak tamarind in 16 fl oz of water. Squeeze and sieve into a saucepan. Repeat 3 times with the remaining water.
2. Grind [A] to a fine paste. Boil tamarind water with [A] and [B] for 10 minutes.
3. Add in fish and let gravy simmer for 15 minutes (until fish is cooked).
4. Set aside fish to cool, remove bones. Set asid flaked fish meat for later use.
5. Simmer the tamarind gravy for 1 hour. Then discard the polygonum and phaeomaria. Add the flaked fish into the gravy, bring to boil. The Garnish:
Bring a saucepan of water to a rapid boil. Scald the rice vermicelli and drain.
Place a small handful of scalded rice vermicelli in a medium-sized bowl.
Put hot tamarind gravy and fish over it. Top with garnish, and 1 teaspoon of the thinned prawn paste Serve.
Note: Dried coarse rice vermicelli can be substituted for fresh. Boil rice vermicelli till soft but not soggy; about l5 minutes. Rinse in cold water and drain. Only verv fresh fish is suitable for this dish.
1. Pound [A] to a smooth paste.
2. Fry [B] over low heat for 5 minutes , till fragrant . Pound to a fine powder while still hot . 3. Mix [C] in a bowl and add to pounded paste (from step 1).
4. Rub paste mixture into the beef. Sprinkle the coriander and cumin powder over the beef and mix thoroughly. Marinate beef for 1 hour. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over char- coal fire or under hot grill . Baste with oil and water mixture to keep beef moist . Peanut Sauce
1. Pound [D] to a fne paste.
2. Boil pounded peanuts with 900 ml (32 fl oz) water over low heat till thick. Stir constant- ly for about 1/2 hour. Set aside .
3 . Heat oil in wok and fry pounded paste (step 1) till fragrant and oil seeps through the paste.
4. Add paste to peanut mixture. Add [E]. Boil sauce over a low heat for 5-7 minutes till sugar is dissolved , stirring constantly. Cool peanut sauce and serve separately with bar- becued beef and garnish .
Garnish : 2 cucumbers, cut into wedges 2 onions, cut into wedges
Note: If lemon grass is not available use 1 teaspoon grated lemon rind.
1. Shell boiled eggs and soak in slightly salted water for 20 minutes. Dry eggs on a trav. 2. Deep-fry the eggs in hot smoking oil till light brown, stirring in pan till surface of eggs is slightly blistered all over. Remove to a plate. 3. Remove oil from pan and fry thawed paste over low heat till oil bubbles through. Add the rest of the ingredients, stir well for 1 minute and pour over egg , Serve hot or cold .
Preparation of Ingredients:
In a pot, bring water to a boil.
Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later.
In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remaining salt. Continue to stir fry for another 30 seconds.
Remove from heat and toss into the pot of hot boiling water.
Allow the consomme to boil on high heat for 10 minutes. Then reduce the heat and allow it to simmer for 1 to 2 hours or until the meat is tender.
Dish consomme onto a serving bowl. Garnish with fried crispy shallots and Chinese crispy crullers.
By Sudha Mohan
Grind into a paste the galangal, turmeric root, shallots, dried chillies and coriander seeds. Sauté the paste with enough oil. Once the aroma rise add in the light coconut milk, lemon grass, salt and sugar. Lower the flame and simmer for 5-10 minutes. Finally add in the tofu puffs and curry leaves.
To serve, assemble individual portions of noodles in a bowl, top with the various garnishing and scoop enough gravy on top. Serve it hot. (Do not substitute dried chillies and turmeric root with chilli powder or turmeric powder. Cook the noodles/vermicelli/spaghetti in rapid boiling water and sieve in running tap water before serving in a bowl. For those you could not get tofu pok use shredded boneless chicken).
1. Mash tamarind pulp with boiling water to soften. Add salt. 2. Shell and devein prawns, keeping heads and tails intact. 3. Marinade prawns in tamarind pulp for 1/2 hour. 4. Heat oil and fry a prawn at a time until brown and crispy on both sides. Drain on kitchen or brown paper while frying the rest of the prawns.
This dish can be served on its own as an appetiser/entree, with a bowl of steamed white rice and sliced cucumber or with a range of other dishes. If prawns are left unshelled, they will be much crunchier and perfect as nibblies @happy hour!
1. Cut chicken down to bite size pieces or quarters. 2. Hea oil in wok or pot & lightl;y brown onions with salt. Add ground ingredients & fry till fragrant, stirring & adding a little coconut milk to make a paste & prevent the spices from burning. 3. Add in chicken & fry for a few minutes stirring & coating chicken pieces, pour in thin coconut milk & cook over low heat for about 30mins or until chicken is tender. Add in thick coconut milk before serving & once it comes back to the boil, remove from heat & pour in lime juice & serve with rice or roti jela.
Recipe by Amy Beh
Plain soup stock:
Tomyam soup stock:
Plain soup stock: Bring water to a rolling boil in a stock pot. Add the chicken carcasses and spring onion, and bring to a boil. Then lower the heat and simmer for 1 1/2 to 2 hours. Then add seasoning and strain the stock into the steamboat.
Tomyam soup stock: Bring water to a rolling boil in a stock pot. Add chicken carcasses, lemon grass, galangale, cilipadi, coriander roots and tomatoes. Let the soup boil again. Lower the heat and simmer for one and a half to two hours. Then add kafir lime leaves, lime juice, tomyam-flavoured chicken stock and seasoning. Strain stock into steamboat.
Note: If the steamboat comes with dual compartments for soups, you can have both types of soups in the steamboat at the same time. If it comes with only a single section, you can opt to have the plain soup first followed by the tomyam soup later.
Arrange all accompanying ingredients neatly on a platter. To serve, bring the stock to a boil in the steamboat. Add in your desired ingredients. Cover and bring to a boil again.
Dish out in individual soup bowls and serve with the sauce dip. Last to serve will be the glass noodles or the wantan noodles or any fresh yellow noodles.
To prepare the fresh wantan noodles: Scald the noodles in boiling water. Remove, dip into a basin of cold water. Strain and place on a plate. Add a dash of light soy sauce and sesame seed oil.
To prepare the dip sauce: Combine all the dip sauce ingredients in a mixing bowl.
Cook’s Note : Enche Kabin [spelling varies: Inche Kabin or Inchee Kbin] is reminiscence of old Colonial days in Malaya – served as a popular cocktail snack.
Variation : Substitute whole chicken with chicken wings or drumsticks.
In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins best overnight in the refrigerator Discard ginger slices and scallions stalks Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken pieces a few at a time carefully [without crowding them]
Deep-fry until golden brown and cooked, turning often to color evenly Drain on metal rack or paper towels When all the chicken pieces have been deep fried, increase heat until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or paper towels Lightly salt the chicken pieces Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top [like a ‘fan’] Serve hot or cold, with a hot chili sauce for dipping!
In red to be ground…
Heat 3 tbsp of vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min
Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or Miso paste, stir-fry for about 5 mins
Add 2 cups water, sugar and season with salt and pepper; bring to a boil, then reduce heat and simmer for 15-20 mins
Add potatoes, scallions and dried shitake mushrooms
Cover, simmer until chicken is cooked, potatoes are tender and the sauce thickens slightly
Serve with steamed rice – and if preferred, a side of hot chili sauce for dipping
Cook’s Note : This recipe is great for when you need a break from hot, spicy foods. This easy to make recipe is popular with kids too.
Cook’s Note : haeko [pronounced ‘hey-ko’] [spelling varies] or Prawn Paste [Otak Udang, in Malay] is made much like belacan; but is different in consistency and tastes a little sweet. It’s black in color with a thick consistency like molasses.
To Prepare Gravy : Using a mortar & pestle or blender, grind garlic, lemongrass, fresh turmeric, shallots, chili paste and belacan into a paste Soak tamarind in 8 oz of warm water, squeeze and sieve into a saucepan – repeat 3 times with the same water, pour into a stockpot Bring tamarind water to a boil, add ground paste, sugar, laksa leaves, wild ginger buds, asam gelugur [dried tamarind slices], season with salt and pepper, boil rapidly for 15 min Add cleaned whole fish, immediately reduce heat to low, simmer gently until fish is cooked, about 15 min Carefully remove fish from stock, let fish cool, remove & discard bones, flake the fish meat, set aside Simmer stock uncovered for 20-30 mins to reduce and intensify flavor Remove and discard the laksa leaves, wild ginger buds and dried tamarind skins [assam gelugur] Add the cooked flaked fish meat to the stock [with the fish meat added, it should be a light gravy-like consistency] Taste for salt and add accordingly. Keep gravy hot on low heat, for serving
[Items to be ground or blended in red]
Using a mortar & pestle or blender, grind onion, shallots, lemongrass and galangal into a paste Wash clams under cold running water, drain Heat oil in wok on high, add ground paste, chili paste, belacan and sugar Stir-fry until quite toasted and oil starts to ooze from paste – do not burn! Add clams, lime juice and 3-4 tbsp water, stir-fry well to coat Cover wok, cook briefly until clams open Remove cover, add cornstarch slurry, stir well to coat, taste for salt, add accordingly Serve immediately Cook’s Note : The type of clams used in this recipe are locally harvested on the shores of Malaysia. It’s the type of clams you usually find in cans, marketed as ‘Baby Clams’ – imported from Southeast Asia. You can use any type of clams available to you – cherrystone clams, little neck clams, quahogs or manila clams.
Cuisine: Chinese Type of Dish: Central Dish Cooking Method: Boil
MethodMince fish. Add salt, pepper, water and tapioca flour. Stir in one direction to get a sticky paste with a springy texture.
Stuff the paste into the vegetables, beancurd and tau fu pok. These stuffed vegetables can be used for the yong tau foo soup.
To obtain thick tamarind paste, soak 2-3 tsp tamarind pulp with 3-4 tbsp hot water, mix thoroughly with fingers, strain, discard seeds In a hot dry pan, crumble and toast the dried shrimp paste for 1-2 mins In a small saucepan, add chili paste, tamarind paste, belacan, oyster sauce, brown sugar, water, stir to mix thoroughly Cook over low heat till brown sugar dissolves, sauce thickens slightly Set aside to allow to cool completely Place all the cut up fruits in a salad bowl Stir in sauce, sugar, crushed peanuts, sesame seeds, Thai Bird chilies [optional]. Toss lightly, refrigerate to cool if you wish, and serve as a snack or as exotic salad or appetizer!
[Items in red to be ground or blended ]
Cook’s Note : Clay-pot dishes are the Oriental version of the American casserole. The main difference is that it’s cooked on top of the stove rather than in the oven. Food cooked in a clay pot retains high nutritional value, maximum flavor, and is visually appetizing! The dish can go straight from the stovetop to the dinner table – and it’s good retention of heat keeps food hot much longer.
Soak dried shitake mushrooms in 1 cup of boiling hot water to reconstitute, slice into strips; reserve liquid for cooking Blanch bamboo shoots briefly in hot water, drain Using a mortar & pestle or blender, grind shallots and garlic into a paste Heat vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min Add mashed preserved soy beans or Miso paste and coriander powder, stir-fry for another min Add pork belly and dark soy sauce, stir-fry on high for about 5 mins Transfer pork belly into a clay pot [no preheating], add star anise, sugar, reserved [shitake] liquid and additional water [to cover the meat], season with salt and pepper Bring to a boil, add shitake mushrooms and bamboo shoots Cover, reduce heat to a simmer, stir occasionally, until pork is very tender, about 45 mins to 1 hr Serve with Chinese crullers [a light fried dough bread] or steamed rice and if preferred, a side of hot chili sauce for dipping
Method1. Pre-heat oven to 180C
2. Grind the onions, belacan, lemon grass, galanggal and red chillies with coconut milk to a fine paste. Add the turmeric. Mix well.
3. Mix in the fish paste, egg, sugar, salt and cornflour. Beat the mixture until smooth.
4. Cut the banana leaf to fit a 16 cm ovenproof dish. Scald the leaf and rub some oil over it. Place the leaf in the dish and pour the fish mixture over.
5. Bake fish until firm to touch. (Approx 15-20 minutes.) Cool before cutting.
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