tag:blogger.com,1999:blog-8987680148232938632024-03-09T03:13:42.762+08:00Sweet Home-ChefsHome Cooking, Recipe Sharing, Tips GivingUnknownnoreply@blogger.comBlogger197125tag:blogger.com,1999:blog-898768014823293863.post-1254707572025534012017-06-19T13:17:00.001+08:002017-06-19T13:17:59.248+08:00Fluffy Cloud Eggs<i><br />" It's so fluffy, I'm gonna die! " - Agnes (Despicable Me)</i><br />
<br />
My feelings exactly. Cottony white cloud eggs are, I daresay, the stuff of foodie dreams from the enthusiasm I saw sweeping Facebook and Instagram a couple of months ago. I don't know if it's still a thing online but we love it here. My husband is an egg-loving person so it was something I had to try. Variety is the spice of life, right? Poached eggs, fried eggs, soft-boiled eggs, now cloud eggs.<br />
<br />
Imagine biting into a savoury marshmallow - the best description I can come up with to give you an idea what this tastes like. Would you believe that it's easy to make?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ26VEW9j9bpywYetxOPh-psGJbiEcMMMztCQ2cRPb7ivlN3dhQmudpdxVAjlYk6FZPrcrwC_SHaxFekjKuOkslJWkmAxcQzCHXIsE_MaxAXV2GsJivKljpj2htA3xgm5Tc-GTGRTe6i5d/s1600/CloudEggs_shc2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="445" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ26VEW9j9bpywYetxOPh-psGJbiEcMMMztCQ2cRPb7ivlN3dhQmudpdxVAjlYk6FZPrcrwC_SHaxFekjKuOkslJWkmAxcQzCHXIsE_MaxAXV2GsJivKljpj2htA3xgm5Tc-GTGRTe6i5d/s1600/CloudEggs_shc2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fluffy Cloud Egg</td></tr>
</tbody></table>
<br />
A hand mixer and an egg is all that is needed to create this. For taste, I top mine with cheese. It goes into the oven for awhile and voila! <br />
<br />
<u><b>Cloud Eggs</b></u><br />
<b>Ingredients:</b><br />
- 1 egg<br />
- 1 tbsp grated cheddar cheese and 1 tbsp grated Vergeer Old Holland cheese (or cheese of choice)<br />
- 1 slice of tomato<br />
- Some chopped spring onions<br />
- A pinch of black pepper<br />
<br />
<b>Method:</b><br />
1) Separate egg white from yolk. <br />
2) Using a mixer, beat egg white until stiff and fluffy.<br />
3) Pour the beaten egg onto a baking tray lined with baking paper. Use a spoon to gently spread the top of the egg white to make a hole in the center, for the egg yolk to sit in.<br />
4) Slide the yolk in. Sprinkle cheese over.<br />
5) Bake in a pre-heated oven for about five to seven minutes until lightly browned.<br />
6) Serve with a pinch of black pepper and the tomato. Garnish with chopped spring onions.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-PPW-tex4UVI/WUL9o73Q3DI/AAAAAAAAKWs/OuiMPlZeFbkAH7aZ32KxO_m4MfjgATzlACLcBGAs/s1600/CloudEggs_shc1b.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="545" data-original-width="500" src="https://4.bp.blogspot.com/-PPW-tex4UVI/WUL9o73Q3DI/AAAAAAAAKWs/OuiMPlZeFbkAH7aZ32KxO_m4MfjgATzlACLcBGAs/s1600/CloudEggs_shc1b.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Cheese, Tomato, Egg Yolk, Spring Onions.<br />
2) Beat egg white until stiff and fluffy.<br />
3) Transfer egg white onto baking tray. 4) Make a hole in the center.<br />
5) Slide egg yolk into the middle. 6) Sprinkle with cheese and bake!</td></tr>
</tbody></table>
<br />
There you go, a delicious cloud egg. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDEGHqAkd2-zF4dHG8W-zK6uPIfzeS_WT7UjpM04AIqhKOvrDGVpNQOlntBqphvvcQj9Z9yttvIugp-jhXpxYCUztNBezGnGXGnuQ9DZ63CfTxU8lW6WfQYWaLCMBY78zltWSZEYsVSY1/s1600/CloudEggs_shc4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDEGHqAkd2-zF4dHG8W-zK6uPIfzeS_WT7UjpM04AIqhKOvrDGVpNQOlntBqphvvcQj9Z9yttvIugp-jhXpxYCUztNBezGnGXGnuQ9DZ63CfTxU8lW6WfQYWaLCMBY78zltWSZEYsVSY1/s1600/CloudEggs_shc4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cloud Egg with Cheddar Cheese and Tomato</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-BbCjLZ1nieo/WUL99hu90_I/AAAAAAAAKXA/tgGcVluBUrcWDngGCzci7iOuiHbc9EbwACLcBGAs/s1600/CloudEggs_shc7.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="388" data-original-width="500" src="https://4.bp.blogspot.com/-BbCjLZ1nieo/WUL99hu90_I/AAAAAAAAKXA/tgGcVluBUrcWDngGCzci7iOuiHbc9EbwACLcBGAs/s1600/CloudEggs_shc7.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy Cloud Egg</td></tr>
</tbody></table>
<br />
Here's one I made with just some Old Holland cheese sprinkled over.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xHsoUuskZ9o/WUL9nBg4huI/AAAAAAAAKWo/wKWtq7lDrDwhKigaJs4Z6VSa-xUxvO-7QCLcBGAs/s1600/CloudEggs_shc10.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="521" data-original-width="500" src="https://1.bp.blogspot.com/-xHsoUuskZ9o/WUL9nBg4huI/AAAAAAAAKWo/wKWtq7lDrDwhKigaJs4Z6VSa-xUxvO-7QCLcBGAs/s1600/CloudEggs_shc10.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Fluffy Cloud Egg</td></tr>
</tbody></table>
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com13tag:blogger.com,1999:blog-898768014823293863.post-40856540850997681322017-03-08T23:27:00.000+08:002017-03-08T23:27:51.076+08:00Penne Rigate With Cream Of Mushroom Soup<br />
A shortcut meal born out of a chilly day with dark clouds and dimmed sunlight streaming through. I heeded the call for quick comfort food to soothe my growling tummy and match the quiet mood. Nothing complicated, I told myself as I pictured me slurping on a hot bowl of creamy soup in my mind.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c_EmgKd24uyf4V9_MD1YnxPs_gM2jWZlNKfn1kKsBzcX492e1OD2GB3zlnBTjRHF93A7mV4bU8ZhNUByuMjkTN9X5_cC9i1WU0BYvyZOSLd7O0gIxVqHte_cf0E6WLDbfWlsngLsy9gF/s1600/CreamSoupPasta_shc1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c_EmgKd24uyf4V9_MD1YnxPs_gM2jWZlNKfn1kKsBzcX492e1OD2GB3zlnBTjRHF93A7mV4bU8ZhNUByuMjkTN9X5_cC9i1WU0BYvyZOSLd7O0gIxVqHte_cf0E6WLDbfWlsngLsy9gF/s1600/CreamSoupPasta_shc1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penne Rigate With Cream Of Mushroom Soup</td></tr>
</tbody></table>
<br />
It was a lazy day. I flipped the kitchen cabinet doors open. There it was - a can of Cream of Mushroom soup staring back at me as though it knew what I was craving for. Pick me, it whispers. Oh, my imagination when I'm hungry! I reach out for it and the Top Shell I'd gotten from a hamper; there began my cooking adventure.<br />
<br />
A bit of pasta, flat-leaf parsley and what I call the Chinese Bacon aka <a href="https://en.wikipedia.org/wiki/Chinese_sausage"><i>lap cheong</i></a> completes the dish. The saying <i>'less is more</i> ' cannot be applied to cooking surely. I think onions would make a nice addition? <br />
<u><b><br />Penne Rigate With Cream Of Mushroom Soup</b></u><br />
<b>Ingredients</b><br />
- 2 cups Penne Rigate (<a href="http://alcenero.asia/"><i>Alce Nero</i></a> Organic Penne Rigate)<br />
- 1 can 470g <i>Campbell's</i> Cream Of Mushroom <br />
- 1 can <i>New Moon</i> Braised King Top Shell in Abalone Sauce (slices) <br />
(Drain sauce into a container for future use. Optional: Slice Top Shell into bite sized pieces)<br />
- ½ yellow onion (chopped)<br />
- 1 to 2 pcs <i>lap cheong</i> / chinese sausage (sliced)<br />
- Flat-leaf parsely (chopped)<br />
<br />
<b>Method</b><br />
1) Cook pasta according to packet instructions or to preference. Keep aside.<br />
2) Use a deep pan. Pan-fry <i>lap cheong</i> without oil until lightly charred. Remove from pan and chop finely. Leave aside.<br />
3) Using the same pan, now left with a little oil from the <i>lap cheong</i>, saute the onions.<br />
4) Add top shell and stir-fry for a bit.<br />
5) Pour in cream of mushroom soup. Then, fill the can to the top with water. Pour the water into the pan. Stir until well combined and simmering.<br />
6) Add the pasta. Stir until the pasta is well coated, inside and out.<br />
7) Finally, switch the heat off and stir the chopped parsley in.<br />
8) Serve sprinkled with chopped <i>lap cheong</i>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-TiKN4368I0I/WMAYU0gchfI/AAAAAAAAKMU/3_R8bHqekjcZV2SgBc8ot-loN_9IO1rWwCLcB/s1600/CreamSoupPasta_shc4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-TiKN4368I0I/WMAYU0gchfI/AAAAAAAAKMU/3_R8bHqekjcZV2SgBc8ot-loN_9IO1rWwCLcB/s1600/CreamSoupPasta_shc4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The Ingredients 2) Pan-fry the lap cheong<br />
3) Saute the onions 4) Add Top Shell and stir-fry<br />
5) Pour in cream of mushroom soup with water<br />
6) Add the pasta 7) Finally, stir in parsley</td></tr>
</tbody></table>
<br />Eat and be comforted.<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com16tag:blogger.com,1999:blog-898768014823293863.post-44663417271918725592017-02-04T17:11:00.002+08:002017-02-04T17:11:27.276+08:00Pan-Fried Breaded Nian Gao<i><a href="https://en.wikipedia.org/wiki/Nian_gao">Nian Gao</a></i> , a sweet sticky cake which sounds like <i>Year High</i> when spoken in Chinese, is said to symbolise reaching new heights in our lives - it is generally a wish for us to have a better year than the last. It is also known as the <i>Chinese New Year cake</i> because it is most sought-after during this festive season.<br />
<br />
Mom-in-law (MIL) gave us some to bring home earlier this week. I was pretty excited about it because I do love the stuff. My mom used to fry it with eggs for us when we were young. I carried the tradition on every New Year. <br />
<br />
Fresh out of the pan, the nian gao is gooey soft and stretches like mozarella cheese. It is always best eaten warm. Since I had some breadcrumbs left over, I thought I'd make my nian gao a little interesting this year. The result is a delicious sticky snack which is easier to handle. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-xhB0jZqCD0M/WJWH95BTODI/AAAAAAAAKHs/lB024mJTsDIz9sjXPgwxytLVTwklLe-UgCLcB/s1600/NianGao_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-xhB0jZqCD0M/WJWH95BTODI/AAAAAAAAKHs/lB024mJTsDIz9sjXPgwxytLVTwklLe-UgCLcB/s1600/NianGao_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Breaded Nian Gao</td></tr>
</tbody></table>
<br />
<u><b>Pan-Fried Breaded Nian Gao</b></u><br />
<b>Ingredients:</b><br />
- 2 x 220g nian gao (sliced)<br />
- ½ cup fine breadcrumbs<br />
- 1 large egg (lightly beaten with a pinch of salt)<br />
- Cooking oil<br />
<br />
<b>Method:</b><br />
1) Dip nian gao slices in beaten egg. Then, coat well with breadcrumbs. Set aside.<br />
2) Heat cooking oil in pan - just enough for a pan-fry.<br />
3) Pan-fry the breaded nian gao in low-medium heat, turning once, until nicely browned. Remove gently as it is soft.<br />
<br />
Best enjoyed warm with tea. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-dTxlVcoDCdk/WJWH4TbDcHI/AAAAAAAAKHk/NxutXIhdqNkKi8oSST9Mo9hSH87meD0qACLcB/s1600/NianGao_SHC6.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-dTxlVcoDCdk/WJWH4TbDcHI/AAAAAAAAKHk/NxutXIhdqNkKi8oSST9Mo9hSH87meD0qACLcB/s1600/NianGao_SHC6.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Three Ingredients - Egg, BreadCrumbs, Nian Gao<br />
2) Dip Nian Gao In Egg<br />
3) Coat Nian Gao With BreadCrumbs<br />
4) Fresh Out Of The Pan Breaded Nian Gao</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-ZN-0JVa7hQ4/WJWH7ANj5pI/AAAAAAAAKHo/OeeKXPr85CAo0-P_2Wp7zXKxdzx9nK-9wCLcB/s1600/NianGao_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-ZN-0JVa7hQ4/WJWH7ANj5pI/AAAAAAAAKHo/OeeKXPr85CAo0-P_2Wp7zXKxdzx9nK-9wCLcB/s1600/NianGao_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Breaded Nian Gao</td></tr>
</tbody></table>
<br />
A Facebook friend suggested that I try it wrapped with popiah skin.
I'm game for anything nian gao related! That will be my cooking project
this week.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ClCHLg8yySVEPSi3sfGvO9TYn8LpuH-mbfeSYSimlDtNJomJvfnC1h0_33ZHCPbOrvDS2QPKgW1cWqLi7N4haD6IE7TRJ3nHgCFIOZ6fzlhgM_s03mlZO4wH3PFJNop-Q7Q-sdEQ_aa/s1600/NianGao_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ClCHLg8yySVEPSi3sfGvO9TYn8LpuH-mbfeSYSimlDtNJomJvfnC1h0_33ZHCPbOrvDS2QPKgW1cWqLi7N4haD6IE7TRJ3nHgCFIOZ6fzlhgM_s03mlZO4wH3PFJNop-Q7Q-sdEQ_aa/s1600/NianGao_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nom nom nom Pan-Fried Breaded Nian Gao</td></tr>
</tbody></table>
<br />
How do you prefer your nian gao?<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com12tag:blogger.com,1999:blog-898768014823293863.post-69208142612888575312017-01-26T08:40:00.001+08:002017-01-26T08:40:48.328+08:00Foil Baked Prosperity Prawns For many Chinese, the Lunar New Year is celebrated with food that carries an auspicious meaning. For instance, uncut noodles represents 'longevity'. Hence the tradition of eating Mee Sua, in my family at least, on the first day of the New Year. It is to wish all of us a long life.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-7mmn9Ru0m3Q/WIjGUM1DyNI/AAAAAAAAKHM/SPxUHIN-dRUfWU0L_DEARAiCCfvKICqBwCLcB/s1600/FoilBaked_Prawns_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-7mmn9Ru0m3Q/WIjGUM1DyNI/AAAAAAAAKHM/SPxUHIN-dRUfWU0L_DEARAiCCfvKICqBwCLcB/s1600/FoilBaked_Prawns_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foil Baked Prosperity Prawns </td></tr>
</tbody></table>
<br />
You must be wondering why I call these Prosperity Prawns. It's because I'm serving 8 in a plate. Here, eight is pronounced <i>'fatt '</i>
in Chinese which means prosperity. I believe one of the best things
about Chinese New Year is the fanciful names you'll hear for
the dishes which is always about wishing friends and family well.<br />
<br />
Other than that, I also find prawns to be a great dish to have for reunion dinners because it is red, a mark of happiness and good fortune. In Chinese, prawns are called <i>' Ha</i> ' . Double it - haha is laughter. Hence, joy. <br />
<br />
This is one of the many dishes I love preparing because it is easy to do and doesn't take up wok space. I need to use the stove for many other dishes so it is good to utilise all the available cooking appliances for better time management and to ensure food is served hot.<br />
<br />
I don't believe we should tire ourselves out or stress over
important occasions. Therefore, my menu often revolves around simple delicious dishes, with most recipes passed down by friends and family or having run through Mom's old recipes books. <br />
<br />
Here's what I did but really, there is no need to follow the recipe to the dot. We have always gone the '<i>agak-agak</i>' (more or less, a rough calculation) way, with several variations from garnishing with spring onions to using Bornean rice wine and more.<br />
<b><br /><u>Foil Baked Prosperity Prawns</u></b> <br />
<b>Ingredients:</b><br />
- 300g prawns or 8 large pieces (deveined, leave whole)<br />
- 6 cloves garlic (chopped)<br />
- 1 thumb ginger (grated, about 1 ½ tbsp)<br />
- 1 tbsp Shaoxing wine mixed with 1 tbsp water<br />
- Pinch of salt<br />
- Fresh coriander and slices of red chilli for garnishing<br />
<b><br />Method:</b><br />
1) Pre-heat oven to 180C.<br />
2) Line baking tray with foil. Place prawns on top. Spoon ginger and garlic over.<br />
Drizzle with Shaoxing wine and sprinkle some salt over.<br />
3) Cover with foil and bake until just done - about 12minutes for me.<br />
4) Plate. Garnish with fresh coriander and slices of red chilli.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-M7_2Kkusvzk/WIjGW1gqVlI/AAAAAAAAKHQ/tq2er0dr_Cw1kanu2xE7m2Bpl0l0j8qFQCLcB/s1600/FoilBaked_Prawns_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-M7_2Kkusvzk/WIjGW1gqVlI/AAAAAAAAKHQ/tq2er0dr_Cw1kanu2xE7m2Bpl0l0j8qFQCLcB/s1600/FoilBaked_Prawns_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top, left to right : The Ingredients, Place Ingredients Onto Foil Lined Baking Tray<br />
Bottom : Prawns Fresh Out Of The Oven</td></tr>
</tbody></table>
<br />
There you go, short work. <br />
<br />
<div style="text-align: center;">
With that, the team at Sweet Home-Chefs wishes you <b>Gong Xi Fa Cai</b> for the Year of the Rooster! </div>
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com14tag:blogger.com,1999:blog-898768014823293863.post-47353217521537144762017-01-06T16:13:00.001+08:002017-01-06T20:15:52.070+08:00Calamansi Lime Juice With Asam Boi<br />
A toast to 2017! Wishing all of us a fabulous year blessed with magical moments that will stay as fond memories for us to reminisce about in time to come. <br />
<br />
Seeing that it's the season for clinking glasses, I thought it would be appropriate to share this delicious drink that we regularly make to enjoy on special occasions and humid days. It's easy to whip up and requires only two ingredients, not counting the water. Some people add sugar syrup for a bit of sweetness. For me, I think it all comes down to the variety of <i>asam boi</i> (dried/preserved plums) that we use. Some are more strongly flavoured than others.<br />
<br />
<i>Asam boi</i> is an acquired taste of sweet, salty and tangy. Also known as <i><a href="https://en.wikipedia.org/wiki/Li_hing_mui">Li Hing Mui</a> </i>, this is the stuff that jolts you awake with one small bite. Hence, I always bring a packet along for road trips. It keeps the person on the wheel awake for the long drive and gives everyone else in the car a burst of energy. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vJ4RTTVt3MLzmAl1G4C4nyG_H9YnA7Fa98xApIka002MIH9CP5RRigjxiMqwVphUR9WiaSyg2IIGTdV5r5ZVSk1E2O70mcKDdjQBX5VPREQaKd2GH4LCalh3P_hMHHoj8zzZL9_tX4kX/s1600/AsamBoi_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vJ4RTTVt3MLzmAl1G4C4nyG_H9YnA7Fa98xApIka002MIH9CP5RRigjxiMqwVphUR9WiaSyg2IIGTdV5r5ZVSk1E2O70mcKDdjQBX5VPREQaKd2GH4LCalh3P_hMHHoj8zzZL9_tX4kX/s1600/AsamBoi_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calamansi Lime Juice With Asam Boi</td></tr>
</tbody></table>
<br />
I often choose the white variety for my <i>asam boi </i>lime drink. It is sweet enough for me not to add any sugar and tastes wonderful.<br />
<u><b><br />Calamansi Lime Juice With Asam Boi</b></u><br />
Makes two glasses<br />
<b>Ingredients: <br /> </b>- 2 cups cold drinking water<br />
- ½ cup hot water<br />
- 3 white asam boi<br />
- 4 calamansi limes (slice into half)<br />
- Some ice cubes<br />
<b><br />Method:</b><br />
1) Add asam boi into hot water. Steep for five minutes. This brings the flavour out.<br />
2) Squeeze calamansi lime juice in, over a small strainer to catch the seeds. Add cold water. Give it a good stir and add ice.<br />
<br />
Serve immediately. <br />
<br />
Note: The amount of lime juice and quantity of asam boi you wish to add is really up to you - a personal preference thing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-mr8VZHowwwY/WG9L2oa-6BI/AAAAAAAAKDg/UaHg4MEQ0AcCU6BFVYJzL8d512059GoMgCLcB/s1600/AsamBoi_SHC1a.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-mr8VZHowwwY/WG9L2oa-6BI/AAAAAAAAKDg/UaHg4MEQ0AcCU6BFVYJzL8d512059GoMgCLcB/s1600/AsamBoi_SHC1a.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All The Ingredients You Need - Asam Boi (From Tesco Malaysia) and Calamansi Limes</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZXyJDlnokxjS1X6lcz-c7je0lm03kovwJhyKA5USXmpQulXN8GUEUe_pkqlm3Dl8FTwFP6-S2sMChabyWeVdf4cQTcHv0w7mLO4Cle148ccY52fSke-R4eTPx0t4NWT2CP98yYUfija0/s1600/AsamBoi_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZXyJDlnokxjS1X6lcz-c7je0lm03kovwJhyKA5USXmpQulXN8GUEUe_pkqlm3Dl8FTwFP6-S2sMChabyWeVdf4cQTcHv0w7mLO4Cle148ccY52fSke-R4eTPx0t4NWT2CP98yYUfija0/s1600/AsamBoi_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calamansi Lime Juice With Asam Boi</td></tr>
</tbody></table>
<br />
That done, I'm off to the balcony - nothing like sitting outside with a delicious
chilled drink in hand, the plants for company and the sky as my TV to
make my day.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_F9FkO83ae9vUl8SKnKRNlMyC6DB53aNMEf9XsYxSOyUBnral1iPk3cdwIXnSy0EN5JheVLYUeXSrxgIsNgsOEgGc24qYGoPo-A-4_E6I-2Rru4ujlKjI2MZns9aAeI4LlQ9gwdpCkj20/s1600/AsamBoi_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_F9FkO83ae9vUl8SKnKRNlMyC6DB53aNMEf9XsYxSOyUBnral1iPk3cdwIXnSy0EN5JheVLYUeXSrxgIsNgsOEgGc24qYGoPo-A-4_E6I-2Rru4ujlKjI2MZns9aAeI4LlQ9gwdpCkj20/s1600/AsamBoi_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Calamansi Lime Juice With Asam Boi</td></tr>
</tbody></table>
Cheers!<div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com8tag:blogger.com,1999:blog-898768014823293863.post-80320700519179270922016-11-17T10:26:00.001+08:002016-11-17T10:26:14.215+08:00Food Discovery: Wajik Sirat<br />
<i>Wajik Sirat </i>is a traditional sweet treat that can be found in many parts of Malaysia. I didn't try it until my recent trip to Melaka where it was abundantly sold in the touristy Dutch Square.<br />
<br />
The word <i>wajik </i>(Malay)<i> </i>means diamond in English. <a href="https://en.wikipedia.org/wiki/Wajik"><i>Wajik</i></a>, a sticky rice snack, is commonly served sliced in the shape of a diamond. That's where it gets its name. <i>Wajik Sirat</i> is similar to <i>Wajik</i> except that the glutinous rice, instead of being used whole, is ground into coarse powder .<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX71M0mJL1TSdkVlEX_Kdjp-ioCQxhPZwg8XFyTpmwFNwvceYO1PW2Hk1ZZREzgT9Z3ngZOSkJ3DFseKXVlE-Da2OeSkIJcSifGbIYiXy5twLbaBNtdDeMUia7jPxL5wkm_sJgBo6Zob6x/s1600/Wajik_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX71M0mJL1TSdkVlEX_Kdjp-ioCQxhPZwg8XFyTpmwFNwvceYO1PW2Hk1ZZREzgT9Z3ngZOSkJ3DFseKXVlE-Da2OeSkIJcSifGbIYiXy5twLbaBNtdDeMUia7jPxL5wkm_sJgBo6Zob6x/s1600/Wajik_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wajik Sirat</td></tr>
</tbody></table>
<i><br />Wajik Sirat</i> is also known by other names such as <i>Kuih Kasirat</i> or <i>Kesirat</i>. A few call it <i>Beras Rendang </i><i>. </i><br />
<br />
There is a risk that treats like these can be too sweet but the ones I bought were just perfect. It had the distinct well rounded flavour of palm sugar. The texture was lovely. It was soft but not overly gluey that it sticks to the teeth. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__8AfOUiEn_80n1w7mGhxS1gdl0sDRuTOGsX8BVoxuCV9im0N5adGST7UteRCLtJdoAB3_XwrZQeSaCweuNgeeFIqRWIohQAPVreKbFpA4uzIiQOFXtHfwCrX7oMMSV1DoiJZGBNtjFJv/s1600/Wajik_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__8AfOUiEn_80n1w7mGhxS1gdl0sDRuTOGsX8BVoxuCV9im0N5adGST7UteRCLtJdoAB3_XwrZQeSaCweuNgeeFIqRWIohQAPVreKbFpA4uzIiQOFXtHfwCrX7oMMSV1DoiJZGBNtjFJv/s1600/Wajik_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wajik Sirat - Soft, Not Overly Sticky</td></tr>
</tbody></table>
<br />
Would you believe that this snack is an easy one to make? There are slight variations from household to household - some cook it with pandan leaves for a more aromatic take, some use brown sugar, some add a little salt into it, some prefer it with toasted coconut paste and so forth. This is the gist of how it's done.<br />
<i><br /></i><b>The basic ingredients: </b>Glutinous Rice, Palm Sugar (Gula Melaka), Coconut Milk<br />
<b><br />Method: </b>First, the glutinous rice is pan-fried without oil. It is then left to cool completely before being blended into a coarse powder. Palm sugar blocks are dissolved with some water in a large cooking pot. The coconut milk is then added. Once the mixture is well combined, the blended rice is added in and cooked into a thick malleable paste that looks like dough. It is then pressed into small containers optionally lined with banana leaf or wrapped in plastic like the ones pictured below.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-io2i435PKyg/WC0FMqikNPI/AAAAAAAAJ-E/hxMB7VKzy00PyMz4cMG1GyvL5bmNfCZgQCLcB/s1600/Wajik_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-io2i435PKyg/WC0FMqikNPI/AAAAAAAAJ-E/hxMB7VKzy00PyMz4cMG1GyvL5bmNfCZgQCLcB/s1600/Wajik_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Packet Of Wajik Sirat</td></tr>
</tbody></table>
Have you eaten this snack before?<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com15tag:blogger.com,1999:blog-898768014823293863.post-11675396671864414282016-11-10T10:13:00.001+08:002016-11-10T10:13:41.608+08:00The 2-Ingredient 'Lap Cheong' Salad<br />
Have you ever googled for a 2-Ingredient salad? I did. The results were not quite what I had in mind. Tomatoes and onions? Several other recipes included dressing that required a further 3 ingredients at least! <br />
<br />
Well, that's not happening here. This really is a 2-ingredient salad. I'm going with <i>lap cheong</i>, a dried Chinese Sausage that is sweet, savoury and packs a punch in any meal. <br />
<br />
Wikipedia describes it as:<br />
<a href="https://en.wikipedia.org/wiki/Chinese_sausage"><i>"Lap cheong is a dried, hard sausage usually made from pork and a high content of fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce."</i></a><br />
<b><u><br /></u></b>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-MgKnNUsSs7Y/WCO3Itdc8OI/AAAAAAAAJ84/BJ779Auzik4XMzpXjkgl5HL7Umr4dMtzgCLcB/s1600/LapCheongSalad_SHChefs1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-MgKnNUsSs7Y/WCO3Itdc8OI/AAAAAAAAJ84/BJ779Auzik4XMzpXjkgl5HL7Umr4dMtzgCLcB/s1600/LapCheongSalad_SHChefs1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lap Cheong Salad</td></tr>
</tbody></table>
<b><u></u></b><br />
<b><u>The 2-Ingredient 'Lap Cheong' Salad</u></b><br />
For this recipe, you'll need:<br />
- <i>Lap cheong</i> <i>/</i> Chinese Sausage (sliced)<br />
- Chilled fresh flat-leaf parsley (roughly chopped)<br />
<b><br />Method:</b> <br />
1) Heat a non-stick pan up without oil. Dry pan-fry the <i>lap cheong</i> pieces. Do this on medium-low heat as it gets burnt easily. Remove the <i>lap cheong</i> from the pan the moment it's slightly charred. <i><br /><br />Note: You can use the oil that has oozed out from the lap cheong during pan-frying to do a quick vegetable stir-fry. I do this immediately after removing the lap cheong.</i><br />
<br />
2) Mix and toss with flat-leaf parsley.<br />
<br />
Enjoy as a side dish with rice or congee. <br />
<br />
Alternatively, you could use fresh coriander but I find this parsley to be a better contrast of flavour and it stays crunchy for a longer period. <div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com8tag:blogger.com,1999:blog-898768014823293863.post-25339970372844981602016-10-05T10:59:00.003+08:002016-10-05T10:59:43.503+08:00Sauteed Shrimps With Golden KiwifruitThe red, gold, and green sauteed shrimps. Am I too early for Christmas? I know I am but the thing is I love festive colours, regularly including green and red into many of the dishes I cook at home - chilli and fresh coriander topping the list of most used ingredients!<br />
<br />
Hubs popped a packet of golden kiwifruit into our shopping basket one Sunday. I was excited by the yellow colour of the flesh of the kiwifruit, and it wasn't long before I started thinking how nice it would be in some sort of salad.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/--wwnZczAasI/V_Ri7xgYHiI/AAAAAAAAJ6E/3opxE224LVcqyjKoER0whcV3wR4xS9zsgCLcB/s1600/ShrimpKiwi_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/--wwnZczAasI/V_Ri7xgYHiI/AAAAAAAAJ6E/3opxE224LVcqyjKoER0whcV3wR4xS9zsgCLcB/s1600/ShrimpKiwi_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed Shrimps With Golden Kiwifruit</td></tr>
</tbody></table>
<br />
Quick and easy, this is what I came up with! <br />
<u><b><br />Sauteed Shrimps With Golden Kiwifruit</b></u><br />
<b>Ingredients:</b><br />
- 200g shrimps (sliced in half)<br />
- 1 large kiwifruit (cubed)<br />
- 4 cloves garlic (pounded or chopped)<br />
- ¼ chilli flakes<br />
- ¼ black pepper<br />
- Some fresh coriander (chopped)<br />
- Salt to taste<br />
- Cooking oil<br />
<b><br />Method:</b><br />
1) Heat 1 to 2 tbsp cooking oil in pan. Saute garlic until fragrant.<br />
2) Add the shrimps and season with salt, black pepper and chilli flakes. Pan-fry the shrimps until cooked. Then, remove from pan and let it cool for a bit before adding the kiwifruit and coriander. Eat!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-lrV5dB8tVlw/V_RjAnGPlLI/AAAAAAAAJ6I/jZvKZlKtbK0wn69q9jfb-5VPi7rfDtwEgCLcB/s1600/ShrimpKiwi_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-lrV5dB8tVlw/V_RjAnGPlLI/AAAAAAAAJ6I/jZvKZlKtbK0wn69q9jfb-5VPi7rfDtwEgCLcB/s1600/ShrimpKiwi_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Shrimps, Golden Kiwifruit, Garlic, Coriander.<br />2) Pan-fry the shrimps.<br />3) Toss to mix. 4) Eat!</td></tr>
</tbody></table>
<br />
Red, gold and green - the three colours that make this a visual treat, for me at least.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-uyMQK6BKUcQ/V_Ri5eYwDLI/AAAAAAAAJ6A/sWY-LAMw_e4tfHz4GSmPv_xkgT2Gp1vGACLcB/s1600/ShrimpKiwi_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-uyMQK6BKUcQ/V_Ri5eYwDLI/AAAAAAAAJ6A/sWY-LAMw_e4tfHz4GSmPv_xkgT2Gp1vGACLcB/s1600/ShrimpKiwi_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed Shrimps With Golden Kiwifruit</td></tr>
</tbody></table>
<br />
Mangoes make a great alternative. Dragonfruit would be nice too but the flavour would then be subdued. The more intense sweet and sour from the kiwifruit give this dish a kick on the taste buds. I like it!<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com10tag:blogger.com,1999:blog-898768014823293863.post-12760127923242635672016-09-18T23:49:00.001+08:002016-09-18T23:49:53.249+08:00Daun Pegaga Masak Lemak (Centella In Turmeric Coconut Gravy)<a href="https://en.wikipedia.org/wiki/Centella_asiatica"><br />Daun Pegaga</a> aka Centella, Gotu Kola or the Asiatic Pennywort is mostly eaten raw in Ulam, a Malaysian rice salad or cooked '<i>masak lemak' </i>style, that is, in coconut milk gravy. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAXFwZjBmZEaBDDFYe-qdQAnZ3t7CRlMxTB8Ojibf89T7hx_BBLTqY8xb5JY4m7Z0qXE4m7faWGCVEbBTfdcl4AegQrESldQDGrzZs8a8OPUCldSJoj9wJDgy5pOMIVihyphenhyphen-AQTHGNVAAJ/s1600/DaunPegaga_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAXFwZjBmZEaBDDFYe-qdQAnZ3t7CRlMxTB8Ojibf89T7hx_BBLTqY8xb5JY4m7Z0qXE4m7faWGCVEbBTfdcl4AegQrESldQDGrzZs8a8OPUCldSJoj9wJDgy5pOMIVihyphenhyphen-AQTHGNVAAJ/s1600/DaunPegaga_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Centella In Turmeric Coconut Gravy</td></tr>
</tbody></table>
<br />
It's also delicious in Urap, an Indonesian salad consisting of steamed vegetables mixed with seasoned grated coconut. I will try it this way one day. For now, I'm having my Daun Pegaga in a yummy coconut gravy with pounded fresh turmeric, strips of dried squid and anchovies. The aroma was tantalising and I felt an urge to eat it fresh out of the pan even before it touched the dinner table. Tsk, tsk!<br />
<br />
Below is a picture of <i>Daun Pegaga</i>. It is a little tougher than most greens I know and is mildly bitter-tasting but not unpleasant. I munched away quite happy with the flavour. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr4ktpRpUOkjNH3sGRT2Sl2b0REV2oqM3B7hRMUkgOklOfFvn6XfudsyCkjQ_2jaROpCnVmtD2blVx29XZPmuVd8MlTP9LEC3dHCU-1ZX4F4IkdOu0UPypu14c33X5ty6ORo25i23rqR_/s1600/DaunPegaga_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr4ktpRpUOkjNH3sGRT2Sl2b0REV2oqM3B7hRMUkgOklOfFvn6XfudsyCkjQ_2jaROpCnVmtD2blVx29XZPmuVd8MlTP9LEC3dHCU-1ZX4F4IkdOu0UPypu14c33X5ty6ORo25i23rqR_/s1600/DaunPegaga_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daun Pegaga / Centella Asiatica / Gotu Kola</td></tr>
</tbody></table>
<br />
<u><b>Daun Pegaga Masak Lemak (Centella In Turmeric Coconut Gravy)</b></u><br />
<b>Ingredients:</b><br />
- 40g daun pegaga (snip roots away, cut in half)<br />
- 1 lemongrass (smashed)<br />
- 1 red chilli (pounded)<br />
- ½ thumb fresh turmeric (pounded)<br />
- 15 dried anchovies (rinsed)<br />
- 1 tbsp dried squid strips (optional) (soaked for 10 mins and rinsed) <br />
- ½ cup coconut milk<br />
- 1 cup water<br />
- ⅛ tsp salt (to taste)<br />
- Half ⅛ tsp sugar (to taste)<br />
<b><br /></b>
<b>Method: </b><br />
1) Heat milk and water in pan. Bring to a simmer, just below boiling point.<br />
2) Then, add lemongrass, turmeric, chilli, dried anchovies and dried squid strips. Cook for a couple of minutes for the flavour to come together. Stir constantly and keep it from boiling.<br />
3) Season with salt and sugar. <br />
4) Finally, add in daun pegaga. Cook until done like you would any green leafy vegetable.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lKDtUDy6ipv-9KvF8MyXlRxL-aluld9CG2eERjOIzqMuvYBtLnnnT9gymy-G5In4vN5OPbH8pIUHEu1HieeEpk7sM8-R8PkU0u9hBfY8s7ex7yVknKBE_Oo4yNBm6cAISnUSgXN9mL7X/s1600/DaunPegaga_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lKDtUDy6ipv-9KvF8MyXlRxL-aluld9CG2eERjOIzqMuvYBtLnnnT9gymy-G5In4vN5OPbH8pIUHEu1HieeEpk7sM8-R8PkU0u9hBfY8s7ex7yVknKBE_Oo4yNBm6cAISnUSgXN9mL7X/s1600/DaunPegaga_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From top-left : Ingredients, Simmer All The Ingredients, Serve!</td></tr>
</tbody></table>
<br />
Best eaten with rice.<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com9tag:blogger.com,1999:blog-898768014823293863.post-56413115098738238182016-09-03T23:15:00.001+08:002016-09-03T23:15:50.045+08:00Prawns With Creamy Salted Egg Yolks Sauce<br />
I'm late! I'm late! I'm late to the salted egg yolks party, but it's a trend that I believe will never go out of style because it is numero uno on the yumness scale! Therefore, any time is a good time to jump on the bandwagon.<br />
<br />
'<i>Sap Ham Dan Har</i>' (Wet Salted Egg Prawns) is a dish hubs and I regularly order at a Chinese restaurant nearby for visiting friends and relatives to try because it puts the oohs and aahs around the dinner table. It has always been on my mind to cook this. However, nothing materialised until I decided to make my own salted duck eggs a month back. When the eggs were ready, I started searching for recipes to use it up.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihba-HleSfmnAuIHzG5GziNzqvqSOVfKj1zr_Ea7i_37ZlwZEDfVbeG8kueWuCj2ckZ2XokCMnDcxGcJf-8yQra-wrAlGVHHfGanSspJS-e8aI2JXdXrVfsm80-e1u4w8Pr5gFl0vVroi/s1600/SaltedEggYolks_PrawnSHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihba-HleSfmnAuIHzG5GziNzqvqSOVfKj1zr_Ea7i_37ZlwZEDfVbeG8kueWuCj2ckZ2XokCMnDcxGcJf-8yQra-wrAlGVHHfGanSspJS-e8aI2JXdXrVfsm80-e1u4w8Pr5gFl0vVroi/s1600/SaltedEggYolks_PrawnSHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawns With Creamy Salted Egg Yolks Sauce</td></tr>
</tbody></table>
<br />
A little googling brought me to <a href="http://liasfoodjourney.blogspot.my/2011/10/prawns-in-salted-yolk-sauce.html"><i>Lia's Food Journey</i></a> blog. It looked closest to the dish I wanted to recreate. I made a couple of changes to suit my palate, of course.<br />
<br />
The result is this dreamy salty-sweetish prawn dish that had us licking the plate clean! <u><b><br /><br />Prawns With Creamy Salted Egg Yolks Sauce</b></u><br />
<b>Ingredients:</b><br />
- 330g prawns (deveined)<br />
- 5 salted duck egg yolks (steamed and mashed with a fork)<br />
- 4 cloves garlic (pounded)<br />
- 1 red chilli (sliced)<br />
- 6 dried or fresh kaffir lime leaves (optional)<br />
- 45g butter <br />
- ½ cup evaporated milk<br />
- 2½ tsp sugar (to taste)<br />
<br />
For frying:<br />
- 4 tbsp corn flour<br />
- 1 beaten egg<br />
- 4 tbsp cooking oil<br />
<b><br />Method:</b><br />
1) Dip prawns in beaten egg, then coat with corn flour. Pan-fry in cooking oil until just done. Remove prawns from pan.<br />
2) Leave about 1 tbsp of the cooking oil in the same pan (spoon out excess). Add butter and garlic. Saute until the butter is melted. <br />
3) Add kaffir lime leaves and the mashed egg yolks. Stir to combine.<br />
4) Then, add evaporated milk and sugar (to taste). Stir until creamy. The sauce is done. Lower the heat or switch it off. <br />
5) Add the prawns back into the pan along with slices of red chilli. Stir until the prawns are all coated with the sauce.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIDurn8sNupz1shvgNL-BC8dz2YNSFJ6MHMmR-pyGJ_eVOdpR0-tRkFtGzJebWgZHXKhSEC2mbCiCPJllSAH5frsaQT9WdqYHwtjIRPuQYVI_xvB81gowehi7BfI-oJ5WoYGCwF7v5PdJ/s1600/SaltedEggYolks_PrawnSHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIDurn8sNupz1shvgNL-BC8dz2YNSFJ6MHMmR-pyGJ_eVOdpR0-tRkFtGzJebWgZHXKhSEC2mbCiCPJllSAH5frsaQT9WdqYHwtjIRPuQYVI_xvB81gowehi7BfI-oJ5WoYGCwF7v5PdJ/s1600/SaltedEggYolks_PrawnSHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The ingredients. 2) Dip prawns in egg and coat with corn flour.<br />
3) Pan-fry the prawns. 4) Heat butter, saute garlic in pan for the sauce.<br />
5) Add mashed salted eggs and kaffir lime leaves. 6) Stir quickly.<br />
7) Add evaporated milk. 8) Finally, mix the prawns together.</td></tr>
</tbody></table>
<br />There you go. Best eaten with rice!<br /><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-_lpD68DmX6k/V8pw3v2ETqI/AAAAAAAAJ3E/9Rv-U8Tu700bQHNWV_bQwdJYC0fdmfZdwCLcB/s1600/SaltedEggYolks_PrawnSHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-_lpD68DmX6k/V8pw3v2ETqI/AAAAAAAAJ3E/9Rv-U8Tu700bQHNWV_bQwdJYC0fdmfZdwCLcB/s1600/SaltedEggYolks_PrawnSHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawns With Creamy Salted Egg Yolks Sauce</td></tr>
</tbody></table>
<br />
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com24tag:blogger.com,1999:blog-898768014823293863.post-6914848133248246762016-08-18T07:38:00.001+08:002016-08-18T07:38:47.825+08:00Garlic Chives Mee Hoon Kueh<br />
The <a href="https://en.wikipedia.org/wiki/Penang_Hokkien">Hokkiens</a> call it <i>Mee Hoon Kueh, </i>the <a href="https://en.wikipedia.org/wiki/Hakka_people">Hakkas</a> know it as <i>Pan Mee</i>. These are easy handmade noodles that can be prepared anytime using basic ingredients that are found in most Malaysian households.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-anOgPNqxf6s/V7QOty2QLVI/AAAAAAAAJ1Y/hMXJAFxjjNk1SrHQk5nLILVxeiQWxz3nwCLcB/s1600/MHK_SHC6.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-anOgPNqxf6s/V7QOty2QLVI/AAAAAAAAJ1Y/hMXJAFxjjNk1SrHQk5nLILVxeiQWxz3nwCLcB/s1600/MHK_SHC6.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Chives Mee Hoon Kueh </td></tr>
</tbody></table>
<br />
Generally, the Hakkas' method of making this is to cut the noodles into straight flat strands using a wooden block. Hence, the name <i>Pan Mee (Board Noodles)</i>. This was how it was done in the old days. Fast forward now, the term is used less strictly with Pan Mee sellers offering a choice of hand-torn noodles too.<br />
<br />
Wikipedia provided an excellent answer to my curiosity :
<br />
<i>"The current style is a mix between the traditional methods of Hakka and Hokkien. The Hakka initially made the noodle by shaving off a dough, whilst the Hokkien would roll the dough into a flat piece then hand-tear into bite-size."
</i><br />
<br />
I learnt to make these hand-torn noodles through an old home cooking magazine I was subscribing to in the 1990s, adding my own twist with chopped garlic chives. Lack of a perfectionist state of mind leaves my mee hoon kueh less prettily shaped. However, there was no compromise on the texture and the taste. I conclude - don't worry about how it looks!<br />
<u><b><br />Garlic Chives Mee Hoon Kueh</b></u><br />
2-Person Portion<u><b><br /></b></u><br />
<b>For the noodles</b><br />
<i>Ingredients:</i><br />
- 165g Tesco enriched wheat flour<br />
- 1½ tbsp chopped garlic chives / kucai<br />
- 1 egg (lightly beaten)<br />
- ½ tbsp corn flour<br />
- ½ tsp salt<br />
- 1 tbsp cooking oil<br />
- 60ml water<br />
<i><br />How-to:</i><br />
1) In a bowl, mix flour, corn flour and salt together.<br />
2) Add the wet ingredients, that is, the egg and oil. <br />
3) Knead into a dough, adding just enough water for all the ingredients to come together. <br />
<i>(I added about 60ml water).</i><br />
<br />
4) Rest the dough for ½ an hour.<br />
<br />
<b>Optional: </b><i>Immerse the dough in water for about 4-5 hours to remove some of the gluten in the flour. <br />Pour the water away and rinse the excess flour out by kneading the dough under light running water (no need to be thorough). The dough will be wet and springy.</i><br />
<br />
5) Knead the chopped garlic chives in. The mee hoon kueh is now ready for use.<br />
6) Blanch the mee hoon kueh in hot water before adding it into soups.<br />
<br />
<i>Boil a pot of water. Oil or wet your fingers. Pinch a small portion of the dough into the pot of hot water. Cook for a couple of minutes or more until done. Strain the water away and add the noodles into soup of choice. Alternatively, just cook the noodles together with the soup.</i><br />
<i><br /></i>
<i></i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc7Rl4KLuq5ilLv6dsZma1DcOSRpJlr1gjdMgVWbLW3HKOcbG3avU1AI7HrQpBDHQkibJOjK4r_5yi6tufE1K958xkTAFKxJc4N3DAlfQR_k8Tfu0uCTCBu9eBacdXvfw7v6Y6RCxaBW9/s1600/MHK_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc7Rl4KLuq5ilLv6dsZma1DcOSRpJlr1gjdMgVWbLW3HKOcbG3avU1AI7HrQpBDHQkibJOjK4r_5yi6tufE1K958xkTAFKxJc4N3DAlfQR_k8Tfu0uCTCBu9eBacdXvfw7v6Y6RCxaBW9/s1600/MHK_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Flour, corn flour, salt, egg and oil. 2) Mix dry ingredients with wet ingredients.<br />
3) Use your hand to bring the dough together. 4) Knead.<br />
5) Immerse in water. 6) Add in garlic chives.<br />
7) Springy dough. 8) A cooked mee hoon kueh.</td></tr>
</tbody></table>
<i><br />Tip: Soup isn't the only way to enjoy mee hoon kueh. It can be 'dry' (as we call it), flavoured with a mixture of soy sauces and chilli..</i><br />
<br />
I had my mee hoon kueh the typical way, that is, with anchovies soup. For the greens - since I was growing some Pak Choi in my little garden, I plucked a few leaves to go with it.<br />
<br />
<b>For the soup</b><i><b></b> <br />Ingredients:</i><br />
<i>- </i>¼ cup dried anchovies (Bilis Jepun/Japanese Anchovy. Rinsed.)<br />
- 2 dried black fungus (Soak in water until rehydrated - about 30 mins. Slice thinly.)<br />
- 3 dried mushrooms (Soak in water until rehydrated - about ½ day. Slice thinly.)<br />
- 6 <a href="https://en.wikipedia.org/wiki/Bok_choy">Pak Choi/Bok Choy</a> leaves or more<br />- A pinch of <a href="http://www.knorr.com.sg/product/detail/861066/ikan-bilis-cube"><i>Knorr Ikan Bilis stock cube</i></a><br />
- Salt and white pepper to taste<br />
- Water<br />
<br />
Garnish:<br />
- A handful of crisp fried onions<br />
- A handful of crisp fried anchovies<br />
- 1 red chilli (sliced thinly)<br />
<br />
<i>How-to:</i><br />
1) In a deep pot, bring 1.5L water to a boil.<br />
2) Add mushrooms, black fungus and dried anchovies along with a pinch of anchovies seasoning cube. Cook on medium heat for at least 5 minutes. Taste and season accordingly with salt and white pepper. Cook for a further couple of minutes or so to allow the flavours to come together.<br />
3) Finally, stir the pak choi greens in. <br />
4) Place the cooked mee hoon kueh into serving bowls. Pour the anchovies soup in along with mushrooms, the greens and black fungus. Garnish with fried anchovies, slices of red chilli and fried onions.<br />
<br />
<i>Note: The soup was done in about 10 minutes. </i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Pqc1G7bzYFM/V7QOxJTPfUI/AAAAAAAAJ1c/IYM4Z7sIHbMnm_a7BAkp4CZuIxqtMbcHgCLcB/s1600/MHK_SHC7.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Pqc1G7bzYFM/V7QOxJTPfUI/AAAAAAAAJ1c/IYM4Z7sIHbMnm_a7BAkp4CZuIxqtMbcHgCLcB/s1600/MHK_SHC7.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The ingredients for the soup. 2) Boil it all. Easy-peasy!<br />
3) Serve garnished with fried onions, chilli and ..</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-tcvInmWLE28/V7QOlbpR80I/AAAAAAAAJ1M/1NNruPwBqpUSnmYtyH7YiW1q98WSIM7lwCLcB/s1600/MHK_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-tcvInmWLE28/V7QOlbpR80I/AAAAAAAAJ1M/1NNruPwBqpUSnmYtyH7YiW1q98WSIM7lwCLcB/s1600/MHK_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Chives Mee Hoon Kueh topped with Crisp Fried Anchovies!</td></tr>
</tbody></table>
<br />
There are several mee hoon kueh recipes on the net with small variations in the method and ingredients, mostly made through a perspective of personal preference. This is a recipe I tried and tweaked out of a magazine and am pleased to report that it rocks!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-MpMLHL811B0/V7QOrj5b2sI/AAAAAAAAJ1U/EzOZDnFeqQo8_BmR-4BZKGaLDLogDShEACLcB/s1600/MHK_SHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-MpMLHL811B0/V7QOrj5b2sI/AAAAAAAAJ1U/EzOZDnFeqQo8_BmR-4BZKGaLDLogDShEACLcB/s1600/MHK_SHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Chives Mee Hoon Kueh. Eat! </td></tr>
</tbody></table>
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com12tag:blogger.com,1999:blog-898768014823293863.post-21549781749531012092016-07-23T09:22:00.001+08:002016-07-23T09:22:46.638+08:00Baked Eggs With Sardines And Cabbage<br />
It was supposed to be a tart. A dreamy <a href="https://en.wikipedia.org/wiki/Diana_Henry">Diana Henry</a> creation of pastry topped with sardines, except that I had planned on adding vegetables and a slice of lemon on the side. As it happened, nothing turned out the way it was visualised in my mind - I didn't have the necessary ingredients on hand.<br />
<br />
My plans to go grocery-shopping and to meet a friend to drop off the BBQ set I had given away was thwarted by car trouble. The old sweetheart wouldn't crank up. There you go, a kink in my otherwise perfect morning.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYcBue_qsSx1sHyDhRahc1_j-T7EbJejrQpJ-SSI0Di5rHKQLTlnPeB0xfLmjrdNkelTT9GszYWXcuSB4ioN77vm0au0Ob1YEOUkKjl2ogR4rPki24BIZdU2rl3Mi1ZSCS8uh962_9MsY/s1600/Fish_Egg_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYcBue_qsSx1sHyDhRahc1_j-T7EbJejrQpJ-SSI0Di5rHKQLTlnPeB0xfLmjrdNkelTT9GszYWXcuSB4ioN77vm0au0Ob1YEOUkKjl2ogR4rPki24BIZdU2rl3Mi1ZSCS8uh962_9MsY/s1600/Fish_Egg_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Eggs With Sardines And Cabbage</td></tr>
</tbody></table>
<br />
So, eggs were used instead and a sunshiny dish was born to bring cheer to an otherwise gloomy-weather day. Someone said it looked like pizza. Surely a good looking one?<br />
<u><b><br />Baked Eggs With Sardines And Cabbage</b></u><br />
<b>Ingredients:</b><br />
- 6 small fresh sardines<br />
- 6 eggs<br />
- 1 red chilli (sliced)<br />
- 2 cups sliced cabbage<br />
- ⅛ tsp salt<br />
- Black pepper (several dashes)<br />
- 1 tbsp cooking oil<br />
- An 11" round baking dish<br />
<b><br />Method:</b><br />
1) Brush cooking oil around the baking dish.<br />
2) Lay the cabbage inside.<br />
3) Beat egg with salt. Pour it around the cabbage.<br />
4) Rub sardines with a bit of salt and place on top of egg/cabbage mixture. <br />
5) Sprinkle chilli slices on top and finish with several dashes of black pepper.<br />
6) Bake at 175C for about 25 minutes.<br />
<i>(Note: Baking time will vary depending on your oven and type of pan.)</i><br />
<b></b><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-gNOMqgNcHyc/V5KnjEW-FoI/AAAAAAAAJxs/6K1AbApJ4RkZf8xghsunnljSie9j5ia3gCLcB/s1600/Fish_Egg_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-gNOMqgNcHyc/V5KnjEW-FoI/AAAAAAAAJxs/6K1AbApJ4RkZf8xghsunnljSie9j5ia3gCLcB/s1600/Fish_Egg_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Lay the cabbage into the dish. 2) Pour beaten egg over.<br />
3) Place sardines on top, decorate with slices of chilli and dashes of black pepper.<br />
4) Bake until the fish is cooked. 5) It's done!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-IOYDtrsmGo8/V5KnrN28vyI/AAAAAAAAJx8/DokyknynGZ0ydrHliyE9r3INJNpW-RojQCLcB/s1600/Fish_Egg_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-IOYDtrsmGo8/V5KnrN28vyI/AAAAAAAAJx8/DokyknynGZ0ydrHliyE9r3INJNpW-RojQCLcB/s1600/Fish_Egg_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Eggs With Sardines And Cabbage</td></tr>
</tbody></table>
<br />
Best eaten on its own paired with ketchup or sauce of preference. <br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com22tag:blogger.com,1999:blog-898768014823293863.post-77270251848846604952016-07-18T12:29:00.001+08:002016-07-18T12:29:46.941+08:00Braised Chicken With Olive Vegetable<br />
A dash of salt, white pepper and some chopped garlic is how I regularly stir-fry vegetables. Things became a little more interesting when I started exploring beyond the norm, trying out various condiments available in our supermarket.<br />
<br />
One of it was a jar of Olive Vegetable. This, I discovered, is really chopped mustard greens with olives and not leaves from olive trees per se as I had initially thought from the name on the jar label. Anyway, it is from then on that I have begun flavouring my french bean stir-fries this way - a teaspoonful of olive vegetable for a plate. A brilliant way to add taste to a dish without the usual seasoning.<br />
<br />
I discovered from the world wide web that it's delicious in fried rice too, but I have yet to try this. Instead, I went further with a braised chicken dish. It turned out to be a finger-licking experiment and I am glad that I made extra!<br /><br />Does this not look yummy?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/--3Xn_vCN8zo/V4xSJ93EtCI/AAAAAAAAJvM/WIpwdpSTQUEdlp9xiFVllYnpsTjzb6sogCLcB/s1600/OliveChicken_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/--3Xn_vCN8zo/V4xSJ93EtCI/AAAAAAAAJvM/WIpwdpSTQUEdlp9xiFVllYnpsTjzb6sogCLcB/s1600/OliveChicken_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Chicken With Olive Vegetable</td></tr>
</tbody></table>
<u><b><br />Braised Chicken With Olive Vegetable</b></u><br />
<b>Ingredients:</b><br />
- 8 chicken wings (slice into two, that is, separate drumettes from wingettes/tips)<br />
- 8 cloves garlic (pounded with pestle in a mortar)<br />
- 1 red chilli (sliced)<br />
- 3 tbsp <a href="https://redmart.com/product/sing-long-olive-vegetable"><i>Singlong </i>Olive Vegetable</a> (using a strainer, drain oil from vegetables, keep oil aside)<br />
- ½ tbsp corn flour (with 1 tbsp water stirred in)<br />
- 2 cups water<br />
- Pinch of salt (optional) <br />
<b><br />Method:</b><br />
1) Heat olive vegetables oil (just the oil!) in pan.<br />
2) Pan-fry the chicken pieces in medium heat until lightly browned.<br />
3) Push the chicken aside. Add garlic and saute for a bit before stirring it together with the chicken.<br />
4) Then add olive vegetables. Stir- fry.<br />
5) Add water, turn the heat up and bring to a simmer. Cook on low heat with the lid on but slightly uncovered.<br />
6) Once the chicken is done (about 15minutes), remove the lid and cook uncovered on high heat until the liquid is reduced by half. Taste and if necessary, season with salt.<br />
7) Switch the heat off. Add the slices of chilli and thicken the sauce with the corn flour mixture. Stir to combine. Done!<br />
<br />
Best eaten with fluffy white rice.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-xtn9_r4P0tk/V4xSD7sxWQI/AAAAAAAAJvE/zbVExjtWDXE9MREatOWe_TsZGaQ9cu1tACLcB/s1600/OliveChicken_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-xtn9_r4P0tk/V4xSD7sxWQI/AAAAAAAAJvE/zbVExjtWDXE9MREatOWe_TsZGaQ9cu1tACLcB/s1600/OliveChicken_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Chicken, Garlic, Chilli, Olive Vegetables + Oil.<br />
2) Pan-fry the chicken, then saute the garlic.<br />
3) Add olive vegetables. 4) Add water and simmer.<br />
5) Lastly, add slices of chilli and thicken with corn flour.<br />
6) Braised Chicken With Olive Vegetable .. Done!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ew-ykK3bH_3wkrZyP_RUX6PzKpAE67D4Jequ0FawwFEvF79zUhD7qHzIbo0WcbU8yjDixzrpw3256UfcfBmX2VSq1g31HUa_dobugUHtfpNw8RHDHDsNKC0I-9Hn_NBlTO3KWON72VkM/s1600/OliveChicken_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ew-ykK3bH_3wkrZyP_RUX6PzKpAE67D4Jequ0FawwFEvF79zUhD7qHzIbo0WcbU8yjDixzrpw3256UfcfBmX2VSq1g31HUa_dobugUHtfpNw8RHDHDsNKC0I-9Hn_NBlTO3KWON72VkM/s1600/OliveChicken_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Chicken With Olive Vegetable. Yum with rice!</td></tr>
</tbody></table>
<br />
There you go, an easy recipe!<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com17tag:blogger.com,1999:blog-898768014823293863.post-79075313216996777762016-07-09T15:22:00.001+08:002016-07-09T15:22:17.911+08:00Pan-Fried Lamb Shoulder Chops With Strawberries<br />
<i>Selamat Hari Raya</i> to our Muslim blog readers! <br />
<br />
6 July marks the end of the fasting month for 2016. I will miss the vibrant Ramadhan Bazaars that were aplenty in my neighbourhood. However, the food scene is no less quieter with makeshift <i><a href="https://en.wikipedia.org/wiki/Lemang">lemang</a> </i>stalls popping up along the roadside, Raya cookies and <i><a href="https://en.wikipedia.org/wiki/Dodol">dodol</a> </i>which we received from friends.<i> Lemang</i> is coconut milk glutinous rice cooked in a bamboo stick over an open fire. I'm aiming to get some this weekend. <br />
<br />
This blog post is nothing to do with local food, however. I thought it'd be a nice change to have lamb for dinner after a month of feasting on traditional eats. It was paired with small strawberries which I bought for a bargain at a supermarket. 'Tis the belt-tightening season. Funnily, it's not just about the finances. My waistline is waging a war with burgeoning love handles. That said, I wish I'd gotten more of the strawberries; it would have been beautiful in a fruit tart too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-_s9dsbb3sP8/V4CLsqSQAKI/AAAAAAAAJtw/XfFOvA11LNkwFlWRN5YWS2oLY88wvyv1ACLcB/s1600/LambStrawberry_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-_s9dsbb3sP8/V4CLsqSQAKI/AAAAAAAAJtw/XfFOvA11LNkwFlWRN5YWS2oLY88wvyv1ACLcB/s1600/LambStrawberry_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Lamb Shoulder Chops With Strawberries</td></tr>
</tbody></table>
<br />
<u><b>Pan-Fried Lamb Shoulder Chops With Strawberries</b></u><br />
<b>Ingredients:</b><br />
- 340g Lamb Shoulder Chops (or 3 pcs)<br />
- 150g small fresh strawberries (leaves removed)<br />
- 2 kiwi fruits (cubed)<br />
- 2 shallots (sliced)<br />
- 3 stalks lemongrass (smashed)<br />
- ½ tbsp cumin seeds<br />
- 2 tbsp coarse salt<br />
- 1 tsp ground nutmeg<br />
- 2 tsp sugar or to taste<br />
- A dash of black pepper <br />
- 1 tsp corn flour (mix in 1 tbsp water)<br />
- 1 tbsp cooking oil<br />
- About ¼ cup water<br />
<br />
- Some boiled broccoli or vegetable of choice, butter and salt (toss together) .<br />
<b><br /></b>
<b>How-to:</b><br />
1) Rub the lamb with coarse salt. Leave aside for about 15 minutes.<br />
2) Boil some broccoli florets in a pot of water. Dunk the boiled broccoli into cool water to stop the cooking process. Immediately toss in butter and a sprinkle of salt. Keep aside.<br />
3) Rinse the salt away from the lamb cuts. Rub on ground nutmeg and cumin seeds.<br />
4) Heat cooking oil in pan. Place the smashed lemongrass into the pan and the lamb cuts on top of it. Pan-fry the meat for a couple of minutes on each side or to a level of doneness of preference. Then, remove the cooked lamb cuts from the pan and leave aside to prepare the sauce.<br />
5) Using the same pan, splash in a tbsp or two of water. Add the onions. Stir-fry it for a bit before adding the kiwi fruit.<br />
6) Cook the kiwi fruit until it looks a little smashed. Add sugar, a little water and a dash of black pepper. Stir to combine.<br />
7) Add the strawberries. Cook until slightly tender.<br />
8) Finally, switch the heat off and stir the corn flour in to thicken the sauce. Add more water if you find the sauce too gooey.<br />
9) Plate the lamb and pour the strawberry-kiwi sauce over. Serve immediately with vegetable of choice.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM04LZQEvTlmgwNbJCtAWg4zKNUIUY1ID-uXaVvqRtHQtvPkNL1lhzwN-YsVcjjSVHIJM1ifLgvgXmpOR0iwFHssi321bXeFiyxV9xT_MFHtW_CaZ5CK_c03C-VBqJ-kIz5CXmscT3yXr/s1600/LambStrawberry_SHC6.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwM04LZQEvTlmgwNbJCtAWg4zKNUIUY1ID-uXaVvqRtHQtvPkNL1lhzwN-YsVcjjSVHIJM1ifLgvgXmpOR0iwFHssi321bXeFiyxV9xT_MFHtW_CaZ5CK_c03C-VBqJ-kIz5CXmscT3yXr/s1600/LambStrawberry_SHC6.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The Ingredients. 2) Pan-fry the spiced lamb pieces.<br />
3) Cook to a level of doneness that is to your liking. 4) Prepare the strawberry sauce.</td></tr>
</tbody></table>
<br />
Taste-wise, the tangy sweet-savoury strawberry-kiwi fruit sauce went very well with the salted spiced lamb. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d2wxamnYIkB2LjWRHMZd-gEqsR9arax4pZVLiLt5c48jAX4SSzf10Y_q939mRbXf_sBbgvfojN7OeB-AJNWClBpJv-sieG3WEPxR5OrAIimGTsma4olbwdhyAAdzvnX865X05c1G2ebt/s1600/LambStrawberry_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d2wxamnYIkB2LjWRHMZd-gEqsR9arax4pZVLiLt5c48jAX4SSzf10Y_q939mRbXf_sBbgvfojN7OeB-AJNWClBpJv-sieG3WEPxR5OrAIimGTsma4olbwdhyAAdzvnX865X05c1G2ebt/s1600/LambStrawberry_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Lamb Shoulder Chops With Strawberries</td></tr>
</tbody></table>
<br />
I've never been one to shy away from experimenting with new flavours. This one worked out wonderful for me.<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com18tag:blogger.com,1999:blog-898768014823293863.post-36027856453867797552016-06-15T10:29:00.001+08:002016-06-15T16:43:57.509+08:00Food Discovery : Ramadhan Bazaar, Jalan Kuching (Kuala Lumpur)<br />
It is the fasting month for Muslims all over the world. The breaking of fast is called '<i>Berbuka Puasa'</i> in Malay. In Malaysia, Ramadhan Bazaars or PARAM (<i>Pasar Ramadan</i>) as we call it for short, begins at 4PM daily around many locations all over the country. This goes on for a month until <a href="https://en.wikipedia.org/wiki/Eid_al-Fitr"><i>Hari Raya</i></a> (Celebration Day) marking the conclusion of fasting days. Ramadhan Bazaars are a food haven for those keen to try local food creations and more traditional eats.<br />
<br />
One of my favourite bazaars is the one located along Jalan Kuching. Roaring with smoke from grills and huge pots of boiling soup, the place is lively with folks taking their time to scour stalls for food to <i>buka puasa</i> and then there's us, the <i>makan </i>(eating) enthusiasts joining the fun.<br />
<br />
"<i>Haaa...mari, mari! </i>" Come, come, the food vendors call out to us to visit their stall.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ8iFzvNt9I85enHysxJnNlHGHl387uTYUxokk4dJ5GVmAiC2jXw-tdBIMHMUg2Po-pJDCnWwlV1UvUDkpuR8drg-pIu0xLka_x8zcq4Q5fiz_RGgtH2E9MyaJWAwJFzxSayjQMEtYEyZ/s1600/Param_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJ8iFzvNt9I85enHysxJnNlHGHl387uTYUxokk4dJ5GVmAiC2jXw-tdBIMHMUg2Po-pJDCnWwlV1UvUDkpuR8drg-pIu0xLka_x8zcq4Q5fiz_RGgtH2E9MyaJWAwJFzxSayjQMEtYEyZ/s1600/Param_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bazaar Ramadhan, Jalan Kuching</td></tr>
</tbody></table>
<br />
<b><i><a href="https://en.wikipedia.org/wiki/Murtabak">Murtabak</a> Maggi</i></b><br />
One of the more exciting finds at the bazaar. It's basically a pancake of Maggi instant noodles cooked with meat, vegetables and egg. The recipe can be found <a href="http://www.maggi.com.my/recipe/69/chicken-maggi-murtabak?gclid=CO6e19C8ps0CFQt0vQodJUEE8g">here</a> at Maggi's website in case you're keen to try it out. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-OXUa-SIZaqA/V1-0hhR7K4I/AAAAAAAAJsM/fuvhBZoxxkcWq-gi6cOZZ_uBOs49qa06gCLcB/s1600/Param_SHC12.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-OXUa-SIZaqA/V1-0hhR7K4I/AAAAAAAAJsM/fuvhBZoxxkcWq-gi6cOZZ_uBOs49qa06gCLcB/s1600/Param_SHC12.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maggi Murtabak, Bazaar Ramadhan Jalan Kuching</td></tr>
</tbody></table>
<br />
<b><i>Kuih Lompat Tikam</i></b><br />
The green layer is made from rice flour
and pandan extract, the white layer from
coconut milk and the red/pink layer consists of lightly salted sticky
rice. A bit of food colouring is used. The whole combination is plain tasting - the flavour comes from
the sweet syrup of gula melaka (palm sugar) which is poured over just
before serving.<br />
<br />
<i>Lompat Tikam</i>, translated literally, means
'Jump Stab'. Folklore has it that long ago, the Sultan of Kelantan was
presented with trays of sweetmeats as a gift from another kingdom. It
was an elaborate occasion and one of the maidens carrying the tray
tripped. This caught the Sultan by surprise, accidentally stabbing her in the process. In memory of the incident, the <i>kuih </i>was named as
such.(Source: <a href="https://sejarahkelantan.wordpress.com/2012/09/25/lompat-tikam-asal-dari-majapahit/">Kelab Pencinta Sejarah Kelantan</a>)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-n05RhDmv-7I/V1-0an6BslI/AAAAAAAAJr8/sGyTzaMQW6UXZcfuY8VfaninDRWpaPbzgCLcB/s1600/Param_SHC11.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-n05RhDmv-7I/V1-0an6BslI/AAAAAAAAJr8/sGyTzaMQW6UXZcfuY8VfaninDRWpaPbzgCLcB/s1600/Param_SHC11.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kuih Lompat Tikam</td></tr>
</tbody></table>
<br />
<b><i>Roti John</i></b><br />
This is a a long piece of bread (soft French loaf) filled with an omelette of minced meat and onions. There are many variations to the filling - Generally, it is onions and minced meat sauteed on a flat pan. Beaten egg is then poured over and a slice of cut open bread is slapped on top. Once cooked, the omelette would have stuck onto the bread. This is flipped over and followed by a drizzle of chilli sauce or mayonaise.<br />
<br />
There's a funny tale as to how this bread masterpiece got its name. It seems that in the 1960s, an Englishman named John asked a Malay hawker if he sold hamburgers. He didn't of course but with a bit of ingenuity, he created this and it was coined <i>Roti John (John's Bread)</i>. More about Roti John <a href="http://eresources.nlb.gov.sg/infopedia/articles/SIP_1663_2010-04-15.html">here</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-x2afh79brXY/V1-0WeJUDGI/AAAAAAAAJr0/7aMpWCoj-y8nNYsYr75gn9IKX7Vb7RT1gCLcB/s1600/Param_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-x2afh79brXY/V1-0WeJUDGI/AAAAAAAAJr0/7aMpWCoj-y8nNYsYr75gn9IKX7Vb7RT1gCLcB/s1600/Param_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roti John</td></tr>
</tbody></table>
<br />
<b><i>Kuih Tepung Gomak / Abok-Abok</i></b><br />
This <i>kuih</i>
(sweetmeat), popular in Kelantan and Trengganu, is a sticky cake that is
made from glutinous rice flour and filled with grated fresh coconut
mixed with brown sugar or gula melaka (palm sugar). The outer layer is usually coated with ground roasted mung beans.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-cS8J2mQNra4/V1-0sFahdmI/AAAAAAAAJs0/hc_fSbHcKrIj9WDsMiuHV8gYrxBSE6HQQCLcB/s1600/Param_SHC7.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-cS8J2mQNra4/V1-0sFahdmI/AAAAAAAAJs0/hc_fSbHcKrIj9WDsMiuHV8gYrxBSE6HQQCLcB/s1600/Param_SHC7.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kuih Tepung Gomak</td></tr>
</tbody></table>
<br />
Pictured below:<i><b><br />Fried Popiah</b> (spring rolls)</i> - a deep fried vegetable wrap that is rolled in chilli sauce with crushed peanuts sprinkled over.<br />
<b><i>Kuih Bakar</i></b> - a baked custard-like cake.<br />
<b><i>Bubur Kacang Hijau</i></b> - sweet mung bean dessert in coconut milk. <br />
<b><i>Bubur Lambuk</i></b> - a savoury porridge of meat, coconut, herbs and spices.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Ebs5uizsFnI/V1-0mCJSSQI/AAAAAAAAJsc/sW994SMPZYk3gikxyqDc4U1rodGXtF6kACLcB/s1600/Param_SHC13.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-Ebs5uizsFnI/V1-0mCJSSQI/AAAAAAAAJsc/sW994SMPZYk3gikxyqDc4U1rodGXtF6kACLcB/s1600/Param_SHC13.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Fried Popiah 2) Kuih Bakar Pandan<br />
3) Bubur Kacang Hijau 4) Bubur Lambuk</td></tr>
</tbody></table>
<br />
Besides cakes, snacks and meat barbecues, one can also find an array of rice and noodle dishes.<br />
<br />
This beef noodles soup seller is a regular at Jalan Kuching's Ramadhan Bazaar. The <i><b><a href="https://en.wikipedia.org/wiki/Soto_(food)">Soto Daging</a></b> </i>comes with a packet of yellow rice vermicelli with cooked beef, spicy soy sauce chilli and beef soup. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhydLJZI6-PpEhilThE27QjRh0L_Mn00EJCbb3pyAWO9UYEExZ_tYPPKfigow8wVX3n9TvNGPC1UDm5htsszmWRQkxY4rsNB1ntLZhBYaiYe4ymPL_o8S-PMcwg1ZBdjntTBZ5mqwX_Ju/s1600/Param_SHC10.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhydLJZI6-PpEhilThE27QjRh0L_Mn00EJCbb3pyAWO9UYEExZ_tYPPKfigow8wVX3n9TvNGPC1UDm5htsszmWRQkxY4rsNB1ntLZhBYaiYe4ymPL_o8S-PMcwg1ZBdjntTBZ5mqwX_Ju/s1600/Param_SHC10.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef and Parts</td></tr>
</tbody></table>
<br />
Drink stalls like the below are a common sight. The varieties are interesting ranging from blue lemon, calamondin lime with preserved plums, yam, dried longan and grass jelly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-5Rpggu3-Qqo/V1-0nsufbRI/AAAAAAAAJsk/bf3Itl7lKBshVb6T1BfQunWLVHS9iehTQCLcB/s1600/Param_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-5Rpggu3-Qqo/V1-0nsufbRI/AAAAAAAAJsk/bf3Itl7lKBshVb6T1BfQunWLVHS9iehTQCLcB/s1600/Param_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drink Stalls</td></tr>
</tbody></table>
<br />
That ends my walk at Jalan Kuching's Ramadhan Bazaar. I bought more than I needed, promptly sharing it away with friends. For more on local <i>kuihs</i>, click <a href="http://www.sweethomechefs.com/2014/07/food-discovery-ramadan-bazaar-kuih-finds.html">here</a> to read our 2014 blog post on Ramadhan Bazaars.<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com22tag:blogger.com,1999:blog-898768014823293863.post-77197040635308959212016-06-08T11:34:00.001+08:002016-06-08T11:36:23.252+08:00Oven-Roasted Baby Potatoes With Curried Pumpkin<br />
I've probably mentioned several times on this blog that we're rice-eating people. Occasionally, I break out of the norm with just potatoes and meat. This is more of a side dish. I needed something to pair with plain roasted chicken.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-QJ5HQA8Up2g/V1eGszIE-fI/AAAAAAAAJqY/vjeKENqke2snFZNTQ7Fb_VHPSDrjzJoOgCLcB/s1600/CurriedPumpkin_SHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-QJ5HQA8Up2g/V1eGszIE-fI/AAAAAAAAJqY/vjeKENqke2snFZNTQ7Fb_VHPSDrjzJoOgCLcB/s1600/CurriedPumpkin_SHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-Roasted Baby Potatoes With Curried Pumpkin</td></tr>
</tbody></table>
<b></b>
<br />
The dish is simply flavoured but no less delicious with pork lard and dried spices to amp things up just a bit.<br />
<br />
<b><u>Oven-Roasted Baby Potatoes With Curried Pumpkin</u></b><br />
For the potatoes -<br />
<b>Ingredients:</b><br />
- 350g baby/cocktail potatoes<br />
- 1/8 tsp chilli flakes<br />
- 1/8 tsp salt or to taste<br />
- 1 tbsp melted pork lard<br />
- Some fresh coriander (chopped) <br />
<b>How-to:</b><br />
1) Mix all the above together (except the coriander). Bake until done. It took about 40minutes at 180C for me. Use a skewer to check.<br />
2) Serve garnished with fresh coriander.<br />
<br />
For the pumpkin -<br />
<b>Ingredients:</b><br />
- 360g pumpkin (remove seeds, wash but leave the skin on)<br />
- 1 yellow onion<br />
- 6 cloves garlic <br />
- 2 tbsp <i>Alagappa's</i> meat curry powder (mix with a bit of water into a thick paste)<br />
- 2 dried cloves<br />
- 1 cinnamon stick<br />
- 4 tbsp cooking oil<br />
- ¼ cup coconut milk<br />
- Some water<br />
- Pinch of <i>Knorr</i> chicken stock cube<br />
- Salt to taste<br />
<br />
<b>How-to:</b><br />
1) Steam the pumpkin until cooked. Spoon the flesh away from the skin and leave aside.<b> </b><br />
2) Blend the onion and garlic. Use a bit of water to get it going, if necessary.<br />
3) Heat cooking oil in pan. Add the blended onion/garlic. Saute until just fragrant.<br />
4) Add the spices and curry powder. Stir for a minute before adding the pumpkin in.<br />
5) Then add ¼ cup water, pinch of chicken cube and salt to taste. Cook into a thick paste.<br />
6) Switch the heat off, stir the coconut milk in. Let it cook for a bit before dishing out.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-VGTAgXFsA5s/V1eGiu126VI/AAAAAAAAJqA/hRstJGTLU0QdQml9Gos5o1EMrUYAbyCFACLcB/s1600/CurriedPumpkin_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-VGTAgXFsA5s/V1eGiu126VI/AAAAAAAAJqA/hRstJGTLU0QdQml9Gos5o1EMrUYAbyCFACLcB/s1600/CurriedPumpkin_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Potatoes, Chilli Flakes, Pork Lard.<br />
2) Mix all the ingredients in 1) and bake!<br />
3) Steamed Pumpkin, Curry Paste and Blended Onion/Garlic.<br />
4) Saute the onion/garlic, add the curry paste and spices.<br />
5) Add the pumpkin.<br />
6) Stir the coconut milk in last. Cook into a thick paste.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-PtOj5EduTTI/V1eGi7OSJVI/AAAAAAAAJqE/fXqjdRxoyjMYOUl0m8a8XEBlmd5jfNbHQCLcB/s1600/CurriedPumpkin_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-PtOj5EduTTI/V1eGi7OSJVI/AAAAAAAAJqE/fXqjdRxoyjMYOUl0m8a8XEBlmd5jfNbHQCLcB/s1600/CurriedPumpkin_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-Roasted Baby Potatoes With Curried Pumpkin</td></tr>
</tbody></table>
<br />
Serve as a side dish with chicken, topped with roasted potatoes. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-_U7K1jQ5dZM/V1eGrIRePHI/AAAAAAAAJqU/yZOJcwUU5rEyO0CW8Oo0k3XXPH3Rp48-wCLcB/s1600/CurriedPumpkin_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-_U7K1jQ5dZM/V1eGrIRePHI/AAAAAAAAJqU/yZOJcwUU5rEyO0CW8Oo0k3XXPH3Rp48-wCLcB/s1600/CurriedPumpkin_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven-Roasted Baby Potatoes With Curried Pumpkin and Chicken</td></tr>
</tbody></table>
<br />
There was way too much pumpkin for two people, so I had whatever was left over for breakfast the next morning. The basics -- spread the curried pumpkin onto an oven-proof plate, make a hole in the center and break an egg in. Then, bake until the egg is done.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Nz3lPF3NS9g/V1eGk1NH8nI/AAAAAAAAJqM/9MtUJtER8rE2q3XW4wnk7Hk4l1rQ4TnVACLcB/s1600/CurriedPumpkin_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-Nz3lPF3NS9g/V1eGk1NH8nI/AAAAAAAAJqM/9MtUJtER8rE2q3XW4wnk7Hk4l1rQ4TnVACLcB/s1600/CurriedPumpkin_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Pumpkin With Egg</td></tr>
</tbody></table>
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com17tag:blogger.com,1999:blog-898768014823293863.post-11341398591511291102016-05-25T11:10:00.001+08:002016-05-25T11:10:20.160+08:00Chrysanthemum Greens With Shrimp Paste (Stir-Fry)<br />
I make it a point to include vegetables into every meal, breakfast being the exception. It's always a hot chocolate malt drink in the morning, occasionally a pastry and then off we go to work or start on our chores. Guilty as charged for rushing through the most important meal of the day!<br />
<br />
<i>Tong Ho</i> or Chrysanthemum Greens as I know it, is one of the many leafy vegetables that receives a lot of love in this household, in the nom nom sense, that is! I would describe the taste as tangy, with a faint peppery flavour plus just a tinge of bitterness coming across.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMebRFDF0HU-gLO1OJttMag92sfHaHAqhPotdlrBFaenDwIv98O4Kp0C_pxK1UU6t0g4vzam3I8kEELHlFLkol8_lVc5t5qdj1J1SKrZvOVmLjYxgoZnMTwdR7HhnZ-rTvHPZ_oV6aLKd0/s1600/TongHo_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMebRFDF0HU-gLO1OJttMag92sfHaHAqhPotdlrBFaenDwIv98O4Kp0C_pxK1UU6t0g4vzam3I8kEELHlFLkol8_lVc5t5qdj1J1SKrZvOVmLjYxgoZnMTwdR7HhnZ-rTvHPZ_oV6aLKd0/s1600/TongHo_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chrysanthemum Greens With Dried Shrimps and Shrimp Paste</td></tr>
</tbody></table>
<br />
This vegetable wilts quickly during cooking. It's best to have everything prepared and close at hand.<br />
<u><b><br />Chrysanthemum Greens With Shrimp Paste (Stir-Fry)</b></u><br />
<b>Ingredients</b><br />
- 200g Chrysanthemum Greens<br />
- 4 cloves garlic (pounded)<br />
- 1 red chilli (sliced)<br />
- 1 tbsp dried shrimps (rinsed and pounded)<br />
- 1 tsp shrimp paste<br />
- 4 tbsp water<br />
- 2 tbsp cooking oil<br />
<i></i><b><br />How-to</b><br />
1) Heat oil in pan.<br />
2) Saute garlic and shrimp paste for a bit.<br />
3) Add dried shrimps and chilli. Stir-fry.<br />
4) Add water and then the greens. Stir-fry.<br />
5) Once the greens wilt, it's done!<br /><br /><i>Note: I didn't have to season this with salt. The dried shrimps provided enough saltiness.</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hLaLj2L5Er_urAets9d7A5hM0yr8oCOTn-_bSjz5OqNsgetcQBYuDfaO6F5NcFxgYjNRwCRoA_1ZYlEyJcz7ssBVW0aEPj0HblULFGo96K0ZzwIdcUjawIM5EYOZEfV0JWvXsa4G7eEZ/s1600/TongHo_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0hLaLj2L5Er_urAets9d7A5hM0yr8oCOTn-_bSjz5OqNsgetcQBYuDfaO6F5NcFxgYjNRwCRoA_1ZYlEyJcz7ssBVW0aEPj0HblULFGo96K0ZzwIdcUjawIM5EYOZEfV0JWvXsa4G7eEZ/s1600/TongHo_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Chrysanthemum Greens. 2) Pounded Garlic and Dried Shrimps.<br />
3) Saute garlic and shrimp paste. 4) Add chilli and dried shrimps.<br />
5) Add the greens and some water.</td></tr>
</tbody></table>
<br />
Best eaten with plain rice.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-063D-8FfOJc/V0UOiJNVASI/AAAAAAAAJmg/5NktsGPGsF8jNIf1ywQR_wWECljWRozIwCLcB/s1600/TongHo_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-063D-8FfOJc/V0UOiJNVASI/AAAAAAAAJmg/5NktsGPGsF8jNIf1ywQR_wWECljWRozIwCLcB/s1600/TongHo_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chrysanthemum Greens With Shrimp Paste</td></tr>
</tbody></table>
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com21tag:blogger.com,1999:blog-898768014823293863.post-75905482238297665632016-05-18T23:06:00.000+08:002016-05-18T23:06:05.787+08:00Chicken Satay Pizza - The Shortcut!<br />
This is easy to make and especially so if you're living in Malaysia where good chicken satay is sold everywhere. Oh, the convenience!<br />
<br />
Lightly charred skewered chicken pieces, grilled over hot charcoal, is the stuff of heaven for locals. The meat is marinated in a blend of herbs and spices usually consisting of lemongrass, ginger, galangal, cumin seeds, fennel and turmeric making it delightfully flavourful. <br />
<br />
If you're looking for a shortcut to a delicious meal, then this recipe is for you. It's something you make when you're not up to doing a whole lot of work for good-tasting pizza. <br />
<br />
My husband enthused after trying this once, "<i>We should think about stocking up on pizza dough ...just in case.</i>" I don't think I need to elaborate on what he means by 'just in case'. It looks like pizza dough is going to be a regular grocery purchase, and we'll be ordering satay takeaways more often! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucjuFpB2eNZ-kbjs2dDUdWf4HGkl2EUGVjM6ud80fQ8vCNTDc6yULk67zmWkKiQJ1A3lp1X9aVFWh53TeC7wpS2wQi5GlkFG8rxl7SFedzbXwF8WEbhL4CB_zZ-AE53aqAhoK7RVMd1GL/s1600/Pizza_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucjuFpB2eNZ-kbjs2dDUdWf4HGkl2EUGVjM6ud80fQ8vCNTDc6yULk67zmWkKiQJ1A3lp1X9aVFWh53TeC7wpS2wQi5GlkFG8rxl7SFedzbXwF8WEbhL4CB_zZ-AE53aqAhoK7RVMd1GL/s1600/Pizza_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Satay Pizza</td></tr>
</tbody></table>
<br />
<b>Chicken satay is typically sold </b>(in Malaysia at least)<b> with spicy peanut gravy, fresh cucumber and onions included. This is all you need to make the pizza topping.</b> For best results, use thick peanut sauce. <br />
<u><b><br />Chicken Satay Pizza</b></u><br />
<b>Ingredients:</b><br />
- 1pc 9" ready-made pizza dough/base (I went with <i>Tricious</i>)<br />
- 8 sticks grilled chicken satay (remove meat from skewers) + thick spicy peanut sauce, fresh onions and cucumber<br />
- ½ packet <a href="https://eshop.tesco.com.my/groceries/en-GB/products/7003107434"><i>Family Favourites</i> 150g pizza topping with mozzarella</a> <br />
<b></b>
<u>Optional</u><br />
- 1 red chilli (sliced)<br />
- 1 green chilli (sliced)<br />
<br />
<b>How-to:</b><br />
1) Place pizza dough onto a piece of baking paper. Spread the spicy peanut sauce on top (s<i>coop on more peanut than the liquid.).</i><br />
2) Top with with chicken satay pieces, the onions, red chilli and green chilli.<br />
3) Finally, sprinkle grated mozzarella pizza topping around.<br />
4) Bake in a pre-heated oven according to instructions on the pizza base box. <br />
5) Eat with chilled cucumbers on the side!<br />
<br />
Don't thank me for being a genius. The credit goes to my close friend Sharmini Segari, who shared the idea with members in our <a href="https://www.facebook.com/groups/sweet.homechefs">cooking group</a> some three years ago<a href="https://www.facebook.com/groups/sweet.homechefs"></a>. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-1Auka97iqHY/VzxJuAy5SRI/AAAAAAAAJls/SDN9uKJX7REWkYpOU8AaCN7hRdkXdfdGwCLcB/s1600/Pizza_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-1Auka97iqHY/VzxJuAy5SRI/AAAAAAAAJls/SDN9uKJX7REWkYpOU8AaCN7hRdkXdfdGwCLcB/s1600/Pizza_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The Ingredients 2) Spread satay sauce on<br />
3) Top with chicken, onion, chilli 4) Sprinkle grated mozzarella around<br />
5) Bake in the oven!</td></tr>
</tbody></table>
<br />
Best enjoyed with friends and family!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SS1C4wbdQmxymWoZWz_E-QYmGR5FS0bl5BG8bvXJXEe29AS_0_64Vg76NSjos9O-_z2gEJqdMGrJMdUqZ6S-T-L0AMvH_Bc8zbY2iHoHTQuqsYGqPdoqD7fVV1d0iENGltMbVy7I0BLh/s1600/Pizza_SHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SS1C4wbdQmxymWoZWz_E-QYmGR5FS0bl5BG8bvXJXEe29AS_0_64Vg76NSjos9O-_z2gEJqdMGrJMdUqZ6S-T-L0AMvH_Bc8zbY2iHoHTQuqsYGqPdoqD7fVV1d0iENGltMbVy7I0BLh/s1600/Pizza_SHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Satay Pizza</td></tr>
</tbody></table>
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com14tag:blogger.com,1999:blog-898768014823293863.post-26018804993701885462016-05-13T21:46:00.001+08:002016-05-13T21:46:43.644+08:00Food Discovery : Rice Crunch, Sekinchan<br />
Sekinchan, a small fishing village in Peninsular Malaysia, is famed not only for its fresh seafood and handmade snacks but also for its picturesque paddy fields. <br />
<br />
Throngs of local tourists flood here during school holidays. The landscape is most beautiful when the paddy plants are at the beginning of flowering stage, carpeting fields with lush greenery. It is a view that relaxes tense shoulders, a sight that will remain in fond memory for a long time. <br />
<br />
I could go on and on about the wonderment of standing in the middle of a paddy field but this post is about a delicious rice snack that I purchased from a stall located behind Sekinchan's well known paddy processing factory. Just because this is a haunt for day-trippers, it doesn't mean it's less special or 'overrated', a label synonymous with anything touristy. For every bite I took, there was a yearning for another. That's the trouble with yummy food. It's hard to stop eating!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-WYHNuf46au4/VzV6F2oY8wI/AAAAAAAAJkI/IZHCzQq_6fAS2EcMZCMsW9DxwvrAG7xwACLcB/s1600/SekinchanRiceCrunch_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-WYHNuf46au4/VzV6F2oY8wI/AAAAAAAAJkI/IZHCzQq_6fAS2EcMZCMsW9DxwvrAG7xwACLcB/s1600/SekinchanRiceCrunch_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Bubble Rice Cracker Hot Off The Wok!</td></tr>
</tbody></table>
<br />
These snacks were made on the spot. <i>Rice Crunch </i>is the name it is packaged under. To us, it is also known as <i>Bubble Rice Crackers</i> or <i>Rice Bubble Bars</i>.<br />
<br />
Two cheerful men, seasoned with making bubble rice crackers, made short work of the snack. They were used to gawking tourists, evident from the way they paid no heed to our clicking cameras. I was amazed by their speed, from cooking to slicing! They worked together in perfect harmony. If only this spirit of teamwork was embodied in every layer of society. <br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/9-EZRclcetU" width="500"></iframe></div>
<br />
You must be curious as to why I'm singing high praises of this rice snack; It's common, can't be said to match the uniqueness of a cronut nor it is as visually exciting as macarons.<br />
<br />
I'm impressed because I have never taken a huge liking to bubble rice crackers before. Overly sticky and sweet rounds up my limited experience. This one, however, is flavoured just right and the delicate puffed rice, held together with a bit of syrup, offers a pleasant crunch with less gooeyness. Great texture! Peanuts and sesame seeds add to the palatable experience. <br />
<br />
Here's a small look at how this is made. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-ImSzxk-9r6Q/VzV9R_daToI/AAAAAAAAJkw/_zhNKpHSo8IchDuQrifSkyLqurAkLIPpgCKgB/s1600/SekinchanRiceCrunch_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-ImSzxk-9r6Q/VzV9R_daToI/AAAAAAAAJkw/_zhNKpHSo8IchDuQrifSkyLqurAkLIPpgCKgB/s1600/SekinchanRiceCrunch_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bubble Rice Crackers In The Making</td></tr>
</tbody></table>
<br />
<i>It starts with syrup fried in oil. Once the mixture begins to
thicken, sesame seeds and peanuts are added. After a good stir, a
bucket of puffed rice was poured in. It is mixed up very quickly
as you can see from the video above. Finally, it is transferred into a
rectangular tray for shaping. </i><br />
<i><br /></i>
<i>The bubble rice mixture
is pressed into the tray with a heavy stone rolling pin.Then, the tray
is turned upside down - a wide rice bubble 'cake' pops out and it is
ready to be cut. A chopper is used to slice it into bite-sized pieces.</i><br />
<br />
I purchased two packets. It was left unsealed since it was still very
hot. The seller advised waiting until the rice bubble crackers had
cooled before tying it up with the twist-ties provided.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-m5v3FzAoAI8/VzV6JWGbwPI/AAAAAAAAJkM/qS4SN2W9PAYMraUcvG05qDSz2uTs6hjmwCLcB/s1600/SekinchanRiceCrunch_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-m5v3FzAoAI8/VzV6JWGbwPI/AAAAAAAAJkM/qS4SN2W9PAYMraUcvG05qDSz2uTs6hjmwCLcB/s1600/SekinchanRiceCrunch_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Bubble Bars / Crackers</td></tr>
</tbody></table>
<br />
The best thing about this snack? There's no artificial flavours, colouring or preservatives! Do I hear cheers? <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-eFk0RVRjrBo/VzW3uLRhXhI/AAAAAAAAJk8/qpfbuCmCAkkrzh9nR1vZDjAmC5h0fz0RACLcB/s1600/SekinchanRiceCrunch_SHC6.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-eFk0RVRjrBo/VzW3uLRhXhI/AAAAAAAAJk8/qpfbuCmCAkkrzh9nR1vZDjAmC5h0fz0RACLcB/s1600/SekinchanRiceCrunch_SHC6.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Crunch</td></tr>
</tbody></table>
<br />
The view behind the food stall.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-F0Gj4P2gCPI/VzV6M8otYPI/AAAAAAAAJkc/8HMWqi3QADwr6W9ln85_iG-H2SvsaB7GwCKgB/s1600/SekinchanRiceCrunch_SHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-F0Gj4P2gCPI/VzV6M8otYPI/AAAAAAAAJkc/8HMWqi3QADwr6W9ln85_iG-H2SvsaB7GwCKgB/s1600/SekinchanRiceCrunch_SHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paddy Field and Factory, Sekinchan</td></tr>
</tbody></table>
<br />
Where to get this: At a food stall located across the road from the back entrance of PLS Marketing's Sekinchan Paddy Processing Factory. Visit http://www.sekinchan.org/paddy-processing-factory.html for directions to this place.<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com19tag:blogger.com,1999:blog-898768014823293863.post-57841716922832411272016-05-07T19:03:00.001+08:002016-05-07T19:03:54.920+08:00Beer-Braised Pork Belly<br />
There's something about beer that turns me on. Thinking about it lifts my spirits. That's silly, I know. I guess I love beer people; the ones I've met are generally a fun bunch. This image of carefreeness is most likely the reason I do things with much gusto when beer is involved. Or maybe it's just a bit of alcohol talking. <br />
<br />
A little beer in cooking does no harm. It's like adding coke into chicken. I'm infusing it into a pork belly dish here. It was so yum that I'm itching to cook this again, but as they say, you can't have too much of a good thing! It's a necessary evil to balance our meals out with healthier meat cuts. Pork belly is high in fat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVRAbWdkymAcL_EXHYwSLIZC3Jz15-i4DkrCZQmRagGApGdW8bty1KQkbD0YVuJDo0IzezNBQ_ZjNcsZDGRvb_MJ376YUuG9kZbqbzER8O-4o-MLHzhf6TNoMsDHaYeH6TeCa7hyphenhyphenQAqqR/s1600/BeerPorkBelly_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVRAbWdkymAcL_EXHYwSLIZC3Jz15-i4DkrCZQmRagGApGdW8bty1KQkbD0YVuJDo0IzezNBQ_ZjNcsZDGRvb_MJ376YUuG9kZbqbzER8O-4o-MLHzhf6TNoMsDHaYeH6TeCa7hyphenhyphenQAqqR/s1600/BeerPorkBelly_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer-Braised Pork Belly</td></tr>
</tbody></table>
<br />
Although I like beer, I have never gone beyond a glass at any one time. I admit to being a lousy beer drinker, but I have always enjoyed things in small doses. <br />
<br />
For this recipe, I went with Carlsberg - a light, pleasant beer. I didn't want it to overpower the dish, but to each her own is my take on this. Use any beer you like! <u><b><br /><br />Beer-Braised Pork Belly</b></u><br />
- 360g Pork Belly (sliced)<br />
- 5 cloves garlic (pounded)<br />
- ½ tbsp dark soy (thick, sweetish variety)<br />
- 1 tbsp jaggery powder<br />
- ⅛ tsp salt (preferably to taste)<br />
- ½ cup beer (Carlberg)<br />
- ½ cup water<br />
- 2 tbsp cooking oil<br />
- 1 to 2 red bird's eye chilli (thinly sliced) <br />
and some spring onions (sliced) for garnishing<br />
<u><b><br />How-to:</b></u><br />
1) Mix pork belly with jaggery and dark soy. Leave aside.<br />
2) Heat oil in pan. Pan-fry the pork pieces for a couple of minutes.<br />
3) Add the garlic. Fry it for a bit.<br />
4) Then pour the beer in along with some water. Cook covered on low heat for about 15 minutes.<br />
5) Remove the cover and cook on high heat until the sauce is reduced to a glaze. At this point, the pork belly is sweetish. Season with salt for a savoury oomph! <br />
6) Give it a good stir. It's done. Serve garnished with chilli and spring onion.<br />
<br />
<b>Best eaten fresh out of the pan</b>, with rice or on its own. It's great with congee too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZ3-ggnTRQcS0vc37Na6DYNVRCJ4VSDADxIBUHvxgW7do8LwpLlnhFdICrhUYdDpcKLETE46wQHevjjg3SNePSLBlII9hqTbaUquDGIgeWUmyI2w86iB4IG4i60pMe7TSUV4FmrvoRUe9/s1600/BeerPorkBelly_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZ3-ggnTRQcS0vc37Na6DYNVRCJ4VSDADxIBUHvxgW7do8LwpLlnhFdICrhUYdDpcKLETE46wQHevjjg3SNePSLBlII9hqTbaUquDGIgeWUmyI2w86iB4IG4i60pMe7TSUV4FmrvoRUe9/s1600/BeerPorkBelly_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) The Ingredients 2) Add jaggery powder and dark soy onto the pork<br />
3) Mix well and leave aside 4) Pan-fry the pork pieces before adding the garlic<br />
5) Finally, pour the beer in!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-Mag7gU-3voo/Vy3EvfqJdDI/AAAAAAAAJi4/UDlKQGszKc0frIFVQ-tVVz_0wIVfjMawgCLcB/s1600/BeerPorkBelly_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-Mag7gU-3voo/Vy3EvfqJdDI/AAAAAAAAJi4/UDlKQGszKc0frIFVQ-tVVz_0wIVfjMawgCLcB/s1600/BeerPorkBelly_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer-Braised Pork Belly garnished with Bird's Eye Chilli and Spring Onion</td></tr>
</tbody></table>
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com18tag:blogger.com,1999:blog-898768014823293863.post-5639925766695016712016-04-27T17:15:00.001+08:002016-04-27T17:15:03.972+08:00Sweet Corn And Pork Soup (Slow-Cooker)<br />
We're going through a heat wave. Water rationing has started in several places. The haze is also back. <br />
<br />
In the news! <i><a href="http://www.channelnewsasia.com/news/asiapacific/haze-hits-kl-selangor-as/2722464.html#.Vx2tEv6-UxA.blogger">Haze hits KL, Selangor as heatwave continues to grip Malaysia</a>: As Malaysia continues to be in the grip of the hottest weather it has ever experienced, parts of Selangor and Kuala Lumpur have now been hit by the haze.</i><br />
<br />
Things are looking pretty gloomy down here but as they say, 'life goes on!' ; it's better to stay focused on drinking more water and at the same time do our best not to waste any, than on moping around. <br />
<br />
In this household at least, there is always soup to look forward to. It's one way of staying hydrated and to me, it's pick-me-up food. You don't need a whole lot of ingredients to make a delicious pot of clear soup. <a href="https://en.wikipedia.org/wiki/Sweet_corn">Sweet corn</a>, red dates and onions is my favourite way of going about it along with either chicken or pork. With a slow-cooker, this is an effortless meal. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-FTbx-7SeD0M/Vx8SGeC97lI/AAAAAAAAJgY/oXdUWg1RgvAKsin0VZHrFzh3snBs_YaAACLcB/s1600/PorkCornSoupSHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-FTbx-7SeD0M/Vx8SGeC97lI/AAAAAAAAJgY/oXdUWg1RgvAKsin0VZHrFzh3snBs_YaAACLcB/s1600/PorkCornSoupSHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Corn And Pork Soup (Slow-Cooker)</td></tr>
</tbody></table>
<br />
I add a dash of soy and sliced chilli onto the meat, spoon it up with rice and be like, <i>"Gosh, this is soooo satisfying..</i>" <br />
<br />
<u><b>Sweet Corn and Pork Soup</b></u><br />
<b>Ingredients:</b><br />
- 380g pork ribs<br />
- 1 sweet corn (slice into 4)<br />
- 1 yellow onion (cut into large slices)<br />
- 10 dried red dates (make a small cut in the middle)<br />
- 1.4L water<br />
- 1/8 tsp salt as a start, and then to taste<br />
- Ground white pepper<br />
- Spring onion to garnish (chopped)<br />
<br />
<b>How-to:</b><br />
1) Place all the ingredients into the slow-cooker. Add water. Season with some salt and pepper.<br />
2) Cook on high for 5 hours. Taste (the soup <i>should be</i> sweetish at this point). Season with more salt (optional) to get a savory flavour.<br />
3) Serve garnished with spring onions.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-pK3BK5fWS1o/Vx8SK2tglXI/AAAAAAAAJgg/cFHsDxwyotoPBcdSNSxEXJbv6NPeWrAIACLcB/s1600/PorkCornSoupSHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-pK3BK5fWS1o/Vx8SK2tglXI/AAAAAAAAJgg/cFHsDxwyotoPBcdSNSxEXJbv6NPeWrAIACLcB/s1600/PorkCornSoupSHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place all the ingredients into the slow-cooker.<br />
Add water, season and voila!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-2Q5B6mQYKU0/Vx8SKOiJK1I/AAAAAAAAJgc/NDv1oQ_rSzAIpUZEbwC1MK5zzCsHtyjqACLcB/s1600/PorkCornSoupSHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-2Q5B6mQYKU0/Vx8SKOiJK1I/AAAAAAAAJgc/NDv1oQ_rSzAIpUZEbwC1MK5zzCsHtyjqACLcB/s1600/PorkCornSoupSHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Corn And Pork Soup (Slow-Cooker) </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
Best eaten on its own or with plain white rice.<br />
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com24tag:blogger.com,1999:blog-898768014823293863.post-45377385300424579772016-04-11T17:23:00.001+08:002016-04-11T17:23:43.909+08:00Sweet Mung Bean Barley Soup (Slow-Cooker)<br />
Soft-spoken and modest, Chan doesn't know it but she was a key figure on my foray into sweet soups during my younger days. She's a friend whom you can share every imperfect bit about yourself; that friend who accepts you as you are. I was reminded of her when I made this. We lost touch when I moved to the city.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-aE-Eee_9mKk/VwtLseWoxqI/AAAAAAAAJfI/efguV7aedaM9wzUU4KWlsFjqalhW9YgCw/s1600/MungBeanBarley_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-aE-Eee_9mKk/VwtLseWoxqI/AAAAAAAAJfI/efguV7aedaM9wzUU4KWlsFjqalhW9YgCw/s1600/MungBeanBarley_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Mung Bean Barley Soup (Slow-Cooker)</td></tr>
</tbody></table>
<br />
It started with my first attempt at making mung bean soup. I told Chan about my upcoming kitchen adventure. Her enthusiasm soared and she started sharing with me various sweet soups she had tried before, from wheat porridge to red bean. I called her a couple of times about the ingredients I would need and the hows. Once I got the basics down to a pat, I began working with various ingredients and flavours to suit my moods and palate. After that, I was well on my way. Many different sweet soups have been made since!<br />
<br />
This mung bean soup is sweetened with candied winter melon. Brown sugar, jaggery, honey rock sugar or just plain sugar is a great alternative. That's the magic of homecooking. It's about being free and easy, tossing this and that into the pot with a happy song in the heart. <br />
<br />
This sweet soup is an effortless dessert that I love making because it's basically about gathering the ingredients and leaving it to cook for a long time. <br />
<b><br /></b>
<b><u>Sweet Mung Bean Barley Soup (Slow-Cooker)</u></b><br />
<b>Ingredients:</b><br />
- 150g sweet potatoes (cut into medium cubes)<br />
- 100g mung beans (wash thoroughly)<br />
- 100g barley (wash thoroughly)<br />
- 100g candied winter melon strips (or to taste)<br />
- 1 knotted pandan leaf<br />
- 6 cups hot water <br />
<br />
<b>How-to:</b><br />
1) Place all the ingredients into a slow-cooker. Add the water. Stir the ingredients.<br />
2) Cook on high until the beans are tender. It took 3 hours for me. <br />
Add more water if a soupier version is preferred.<br />
<br />
Optional: Serve with a splash of coconut milk.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-Y3oTx6vsfO8/VwtLqe0fepI/AAAAAAAAJfE/gRtQOTwcdfwroJbOq6B9enCeUmRM3a3kA/s1600/MungBeanBarley_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-Y3oTx6vsfO8/VwtLqe0fepI/AAAAAAAAJfE/gRtQOTwcdfwroJbOq6B9enCeUmRM3a3kA/s1600/MungBeanBarley_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">4 main ingredients: Candied winter melon, mung bean, barley, sweet potatoes! <br />
Cook until tender.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rBOb0hCJmO8/VwtLual7MxI/AAAAAAAAJfM/Jya3NStD5U862dq1pKnh2UkZgeDGI6lNw/s1600/MungBeanBarley_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-rBOb0hCJmO8/VwtLual7MxI/AAAAAAAAJfM/Jya3NStD5U862dq1pKnh2UkZgeDGI6lNw/s1600/MungBeanBarley_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Mung Bean Barley Soup</td></tr>
</tbody></table>
<br />
Best eaten warm! <br />
<br />
It's good as a chilled dessert too. For this, I would usually add more water as the soup turns out thicker when chilled and I would add more candied winter melon too, not just to match the additional water, but because I find the sweetness a little flat.<br />
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com24tag:blogger.com,1999:blog-898768014823293863.post-42273550217288086482016-03-25T10:50:00.000+08:002016-04-11T17:36:46.872+08:00Braised Red Fermented Bean Curd Chicken <br />
Do you balk at the thought of eating <a href="https://en.wikipedia.org/wiki/Fermented_bean_curd">red fermented bean curd</a>? It looks like it's been left to rot in rusted liquid for a very long time! This fermented tofu that has been soaked in brine with rice wine and red yeast rice. The result is a pungent, winey red bean curd. <br />
<br />
It has the texture of a thick bread spread. Sight and smell combined, I count this as intimidating stuff. It's not very appetising to look at, but it does add 'exciting' to fried chicken. I keep a jar of it around to add into BBQ rubs and marinades too. I love using red bean curd as a flavouring agent in meat dishes in lieu of salt. <br />
<br />
I knew it would work great in a braised chicken dish since I've tasted it in pork dishes before. Here's what I made the other day that had us licking our fingers and going for seconds.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-AwCoGjGnu3Y/VuEds9fGTPI/AAAAAAAAJb4/XmD9w4P57es/s1600/RedBeanCurdChicken_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-AwCoGjGnu3Y/VuEds9fGTPI/AAAAAAAAJb4/XmD9w4P57es/s1600/RedBeanCurdChicken_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Fermented Bean Curd Chicken </td></tr>
</tbody></table>
<br />
The chicken wings turned out flavourful; a rich well-rounded taste. Try it, but be cautious with the portion of bean curd that is going into the dish because it's salty stuff! <br />
<br />
<u><b>Red Fermented Bean Curd Chicken</b></u><br />
- 6 large whole chicken wings (cut into sections: separate drumettes from wings. optional: remove wing tips.)<br />
- ½ cup rehydrated strips of dried black fungus <br />
(this was the quantity I got after soaking 3 dried black fungus in water for about 30 mins. cut into strips)<br />
- 7 garlic cloves (pound in mortar with pestle until semi-fine)<br />
- 1 piece red fermented bean curd (or to taste)<br />
- 1 tsp jaggery <br />
- 1 tbsp corn flour<br />
- 1 tbsp chinese cooking wine/rice wine<br />
- ¾ tbsp thick dark soy (sweetish variety)<br />
- 15 dried cloves<br />
- 1 tbsp chopped spring onion<br />
- 3 tbsp cooking oil<br />
- 1½ cups to 2 cups water (depending on size of pan)<br />
<b><br /></b>
<b>How-to:</b><br />
1) In a bowl, mix chicken (drumettes and wings) pieces with corn flour, rice wine and dark soy. Leave aside. Prepare the rest of the ingredients.<br />
2) Then, add ½ piece red bean curd into the bowl of chicken. Mix well. Heat oil in pan and pan-fry the chicken pieces for about a minute. (Do not pour in the seasoning liquid from the bowl as yet.) Push the chicken aside.<br />
3) Add pounded garlic and dried cloves into the empty corner. Saute for a bit.<br />
4) Then, stir all the ingredients together. Add black fungus, jaggery and the remainder of the red bean curd. Stir to combine.<br />
5) Add water into the bowl that contains the seasoning liquid. Pour this into the pan. Lower the heat and cook covered until chicken is done or for about 20 minutes until the flavour comes together. Then, cook uncovered on high heat to reduce the liquid into a thick sauce / a nice glaze.<br />
6) Serve garnished with chopped spring onions.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-P5SJ_9eyOBk/VuEdoIHIAMI/AAAAAAAAJbw/Ii0Pz96VWjk/s1600/RedBeanCurdChicken_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-P5SJ_9eyOBk/VuEdoIHIAMI/AAAAAAAAJbw/Ii0Pz96VWjk/s1600/RedBeanCurdChicken_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Red bean curd, garlic, black fungus, dried cloves, chicken! <br />
2) Mix chicken with corn flour and dark soy.<br />
3) Leave aside.<br />
4) Pound the garlic.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguNzoHZA0DVBwhvQ9ptCZyT527V_t8F0PgEpXj7pQngJl3XoOel9VIypVX0W4ON8GRxGZLAtdv6uOZYMznu0ioOfCXP7B_26cxNTmwv1ncVzUFOs9pdRkpr8AO7kIrwFKS1Uan4LZG6Ap/s1600/RedBeanCurdChicken_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguNzoHZA0DVBwhvQ9ptCZyT527V_t8F0PgEpXj7pQngJl3XoOel9VIypVX0W4ON8GRxGZLAtdv6uOZYMznu0ioOfCXP7B_26cxNTmwv1ncVzUFOs9pdRkpr8AO7kIrwFKS1Uan4LZG6Ap/s1600/RedBeanCurdChicken_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">5) Behold! Red fermented bean curd.<br />
6) Pan-fry the chicken pieces.<br />
7) Saute the garlic.<br />
8) Finally, throw everything in together. Simmer and voila!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-eSXQNzRDw2M/VuEdq4lHRoI/AAAAAAAAJb0/6m05JX2yLq0/s1600/RedBeanCurdChicken_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-eSXQNzRDw2M/VuEdq4lHRoI/AAAAAAAAJb0/6m05JX2yLq0/s1600/RedBeanCurdChicken_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Fermented Bean Curd Chicken fresh out of the pan!</td></tr>
</tbody></table>
<br />
Best eaten with rice or congee!<br />
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com11tag:blogger.com,1999:blog-898768014823293863.post-23342936838673688252016-02-29T23:30:00.000+08:002016-02-29T23:30:08.813+08:00Blue Pea Flower Quinoa Salad<br />
We're mostly <i>'rice-and-dishes'</i> people. This means having a plate of plain white rice along with various dishes of meat and vegetables, and sometimes soup. Salads make a rare appearance on our table. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJNla7xlsInBMfue-2HzyON6R1qXph9lwelAj-TECbEvqb8Lw29NnU80rburQ5RAMDAEiezvn4CB_uumRM-q25zHza48dztHF7umChX19jOXO3t5rMKKA-yffzdzMLEs7q7hXEYU3U7Rx/s1600/BluePeaQuinoaSalad_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJNla7xlsInBMfue-2HzyON6R1qXph9lwelAj-TECbEvqb8Lw29NnU80rburQ5RAMDAEiezvn4CB_uumRM-q25zHza48dztHF7umChX19jOXO3t5rMKKA-yffzdzMLEs7q7hXEYU3U7Rx/s1600/BluePeaQuinoaSalad_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Pea Flower, Plum, Quinoa Salad</td></tr>
</tbody></table>
<br />
I made this to get an idea what blue pea flowers taste like. For a first try, I wanted to appreciate the flavour of the flower in it's freshest state. Frying it in batter or putting it in an omelette had to wait although I was really keen to have it that way.<br />
<br />
Blue pea flowers, I'm delightfully surprised to discover, carry a mild, pleasant sort of sweetness. Pinch the lower bit of the flower away, eat only the petals. It was quite nice to munch on. Make sure the ones you're having are pesticide free, of course! I plant my own; no worries there.<br />
<br />
Here's how I made this salad, roughly.<u><b><br /><br />Blue Pea Flower Quinoa Salad</b></u><br />
<b>Ingredients:</b><br />
- 8 fresh blue pea flowers (pinch lower tip away)<br />
- ½ cup quinoa (cook according to instructions)<br />
- 4 fresh plums (sliced)<br />
- 1 tbsp balsamic vinegar<br />
- 2 tsp soft brown sugar<br />
- 1 calamansi lime<br />
- 1 tsp sesame oil<br />
- Salt (to taste)<br />
- A handful of fresh coriander (chopped)<br />
<br />
<b>How-to:</b><br />
1) Rub plums with sugar and balsamic vinegar. Roast in a pre-heated oven at 170C for about 15 minutes or until lightly charred.<br />
2) Place cooked quinoa, roasted plums and fresh coriander into a bowl.<br />
3) Squeeze calamansi lime juice over, along with sesame oil and a small sprinkle of salt.<br />
4) Toss to combine.<br />
5) Serve garnished with blue pea flowers on top.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-6kUNGKELP2M/VtO_QMJKLcI/AAAAAAAAJWw/IjbkJww9ge4/s1600/BluePeaQuinoaSalad_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://3.bp.blogspot.com/-6kUNGKELP2M/VtO_QMJKLcI/AAAAAAAAJWw/IjbkJww9ge4/s1600/BluePeaQuinoaSalad_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1) Prepare the plums. Bake these first.<br />
2) Cook the quinoa.<br />
3) Chop the coriander and prepare the rest of the ingredients.<br />
4) Assemble the salad!</td></tr>
</tbody></table>
<br />
This is a salad of robust flavours - from the peanutty taste of quinoa to vinegary plum. The blue pea flowers balances this out a bit. Best eaten with milder-tasting roasted meats.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-BNK3XXwVsnQ/VtPB4KGGF_I/AAAAAAAAJW8/9qZO1WbaSrs/s1600/BluePeaQuinoaSalad_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-BNK3XXwVsnQ/VtPB4KGGF_I/AAAAAAAAJW8/9qZO1WbaSrs/s1600/BluePeaQuinoaSalad_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Pea Flower Quinoa Salad</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
<div style="text-align: left;">
That ends our edible flowers Link-Up event for Little Thumbs Up. We hope you enjoyed the edible flower series as much as we did! Thank you for joining us, be it by linking up, commenting or just dropping by our web page for a read.</div>
<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<br />
<br />
<a href="http://1.bp.blogspot.com/-5xSSlc5D6lM/VqzjQ9ifnkI/AAAAAAAAJM8/d2HZyoKRAnw/s1600/th_littlethumbups1-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-5xSSlc5D6lM/VqzjQ9ifnkI/AAAAAAAAJM8/d2HZyoKRAnw/s1600/th_littlethumbups1-1.jpg" /></a>
This post is linked to<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html"> Little Thumbs Up - Feb 2016</a> which is organised by Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and Doreen from <a href="http://my123favourites.blogspot.my/">My Little Favourite DIY</a>, and hosted by <a href="http://www.sweethomechefs.com/">Sweet Home-Chefs</a>.
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com18tag:blogger.com,1999:blog-898768014823293863.post-68141766568010132392016-02-25T09:14:00.000+08:002016-02-25T09:14:16.005+08:00Baked Egg with Zucchini BlossomsZucchini blossoms? Hah! Plenty of resources on the web about these edible flowers. I had no trouble figuring out how to clean it and had as many tips how to eat it.<br />
<br />
Some people remove the stamen/pistil in the center, some don't. I decided to leave it out of this egg dish. These flowers were purchased from Aeon, Desa Parkcity. I think my heart did a somersault when I saw it displayed on the shelf. I was that excited ..even if it wasn't in freshly-plucked condition. <br />
<br />
"....<i> It's not going</i> <i>to look any prettier once it's cooked.</i>" I put it in my shopping basket and made my way to the cashier.<br />
<br />
Thus, begins another edible flowers adventure. I ate one of it raw to get an idea what it tastes like. I would describe it as something as refreshing as biting into cucumbers except that these aren't crunchy. It was light and pleasant. There is no bitterness or sourness to it, not even an aftertaste. It felt like I was munching on a thin soft lettuce.<br />
<br />
My family loves egg dishes so it was only natural that I found inspiration from the many frittata recipes on the web. This is wholly oven-baked and I used what I had in the kitchen.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-nMT3EIxH9uQ/Vs21WWr4tKI/AAAAAAAAJUQ/z1_8unUbL9Y/s1600/EggZucchiniBlossoms_SHC4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://1.bp.blogspot.com/-nMT3EIxH9uQ/Vs21WWr4tKI/AAAAAAAAJUQ/z1_8unUbL9Y/s1600/EggZucchiniBlossoms_SHC4.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Egg with Zucchini Blossoms</td></tr>
</tbody></table>
<br />
My husband gave it the thumbs up, especially raving about the bits of baked cream cheese. I loved it too! The cheese gave it a nice flavour. The flowers made it appetisingly pretty!<br />
<br />
<u><b>Baked Egg with Zucchini Blossoms</b></u>
<br />
<b>Ingredients:</b><br />
- 6 eggs<br />
- 7 zucchini blossoms (sliced) <br />
- 1 medium-large red onion (thinly sliced)<br />
- 2 medium tomatoes (sliced)<br />
- ⅔ cup chopped celery<br />
- ½ cup cream cheese<br />
- 1 tbsp cooking oil<br />
- Salt and white pepper to taste<br />
- Flat-leaf parsley (optional)<br />
<b><br />How-to:</b><br />
1) Pre-heat oven to 175C.<br />
2) I used an 11-inch round baking tray. Grease tray with cooking oil.<br />
3) Lay tomatoes, onion and celery onto the tray. Scoop bits of cream cheese over. Spread chopped zucchini blossoms around.<br />
4) In a bowl, add the eggs and season with salt and pepper. Whisk the eggs to combine everything. Pour this egg mixture over the ingredients on the baking tray.<br />
5) Bake for 25 minutes at 175C, or until cooked (baking time may vary). <br />
<b>Optional</b>: Place a bit of flat-leaf parsley in the middle about 15 minutes into baking time.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-FuixBKTzerg/Vs21TdRo_rI/AAAAAAAAJUM/Gsa82eVj3GE/s1600/EggZucchiniBlossoms_SHC1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-FuixBKTzerg/Vs21TdRo_rI/AAAAAAAAJUM/Gsa82eVj3GE/s1600/EggZucchiniBlossoms_SHC1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bits of Cream Cheese and chopped Zucchini Blossoms</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-CFAWhQfx8BA/Vs21Qq7aLSI/AAAAAAAAJUE/gMbAPtnheRA/s1600/EggZucchiniBlossoms_SHC2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-CFAWhQfx8BA/Vs21Qq7aLSI/AAAAAAAAJUE/gMbAPtnheRA/s1600/EggZucchiniBlossoms_SHC2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The egg is poured in.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo2UAZTswV2IGNyZ6UTtjULiwdv2TaquectfuB4wD1pWnAChYRqYaXH2VQF85wiYGSo_WXBtfJu9BSD0duGBm1TyE3DWb5_wgOR3KLtUZOr_m-59RLu4MbiTgsshj0Zc1kJ89x7uf2phw/s1600/EggZucchiniBlossoms_SHC3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHo2UAZTswV2IGNyZ6UTtjULiwdv2TaquectfuB4wD1pWnAChYRqYaXH2VQF85wiYGSo_WXBtfJu9BSD0duGBm1TyE3DWb5_wgOR3KLtUZOr_m-59RLu4MbiTgsshj0Zc1kJ89x7uf2phw/s1600/EggZucchiniBlossoms_SHC3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Getting the Bake!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-hXRgRlcbQq4/Vs21dArCF4I/AAAAAAAAJUY/37Pz4YLZ6jc/s1600/EggZucchiniBlossoms_SHC5.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://2.bp.blogspot.com/-hXRgRlcbQq4/Vs21dArCF4I/AAAAAAAAJUY/37Pz4YLZ6jc/s1600/EggZucchiniBlossoms_SHC5.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tadaa! Baked Egg with Zucchini Blossoms and Cream Cheese.</td></tr>
</tbody></table>
<br />
<div style="text-align: center;">
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<br />
<br />
<a href="http://1.bp.blogspot.com/-5xSSlc5D6lM/VqzjQ9ifnkI/AAAAAAAAJM8/d2HZyoKRAnw/s1600/th_littlethumbups1-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-5xSSlc5D6lM/VqzjQ9ifnkI/AAAAAAAAJM8/d2HZyoKRAnw/s1600/th_littlethumbups1-1.jpg" /></a>
This post is linked to<a href="http://www.sweethomechefs.com/2016/01/event-little-thumbs-up-feb-2016.html"> Little Thumbs Up - Feb 2016</a> which is organised by Zoe from <a href="http://www.bakeforhappykids.com/">Bake for Happy Kids</a> and Doreen from <a href="http://my123favourites.blogspot.my/">My Little Favourite DIY</a>, and hosted by <a href="http://www.sweethomechefs.com/">Sweet Home-Chefs</a>.
<br />
<br />
<br /><div class="blogger-post-footer">© 2018 www.sweethomechefs.com</div>Sharon D.http://www.blogger.com/profile/06143887643871180492noreply@blogger.com12