Tuesday, April 28, 2009

Nyonya Salad Chicken - Kerabu Chicken

We all love this signature dish of my grandma, it is a typical Nyonya dish and a healthy dish. No fuss of cooking is required here, it is just exactly how we make a salad. The main ingredients are shredded chicken, black fungus and mix in a unique dressing of pounded chilly, roasted shrimp paste and lime juice plus kerisik (fried pounded grated coconut). It is a typical Nyonya salad, taken as an appetizer or act as a dish to be taken with rice.

This is a simple process of making the "kerisik" or roasted grated coconut **

All you need :
  • 1 pc chicken breast meat
  • 3 black fungus (bok nee) - soak and cut into fine strips
  • 10 shallots - cut into fine slices
  • 5 red chillies - pounded with 1 thumbsize roasted shrimp paste
  • 6 lime - extract juice
  • 1/4 grated coconut - roast it and pound **
  • salt to taste

Simple Process :

  1. Steam the chicken and when it is cool, hand shred it

  2. Put all the ingredients for dressing - pounded chilly with shrimp paste, lime juice, slices of shallots and salt - in a big bowl

  3. Mix well the dressing and add in the shredded chicken

  4. Finally, add in the kerisik (pounded roasted grated coconut)

  5. Ready to Serve....

Simple Nyonya Delicacies....enjoy!

Chilly-Plum Sauce Prawns

This is one of my favourite recipe taught by mum for prawns that has been lying for quite a while in the freezer.... :/ this is a good idea to ensure the prawns are still good to taste. It is a simple recipe using grounded chilly and plum sauce to boost up the flavour of the prawns. It is kind of sweet, sour and spicy flavour and it goes well with hot rice.

All you need :
  • 600 gms medium size prawns - with shell
  • 6 red chillies - grounded
  • 1 onion - grounded
  • 4 pips of garlic - chopped
  • 2 Tbs Plum Sauce
  • salt to taste

Simple Process :

  1. Heat the pan with a little oil, saute the chopped garlic and add in the prawns

  2. Lightly stir fry the prawns till it changes color - dish out and set aside

  3. Add a little oil, stir fry the grounded chillies and onions till fragrant, add in 1/4 cup of water, add in the Plum Sauce, bring to a light boil

  4. Add in the prawns and let it simmer for 5 minutes, add salt to taste

  5. Dish out when the gravy has thicken slightly, Serve with hot rice

Enjoy a Happy Meal...

Sunday, April 26, 2009

Apple Chicken

TatTaaraaa! See this beautiful chicken dish....it taste Voila! Well, something different and it is a Kiwi Recipe. Thanks to my buddy who is currently working in NZ for sharing this beautiful recipe with me. When I read the recipe, I feel it "sounds" tasty especially with the addition of apple in the dish, so I decided to give it a go and wow..it taste good. The name of this dish is "Kia Ora Chicken Curry", and since I have done a slight modification to my preference in term of handling the curry powder and also no bay leave was added, I guess I shall "re-label" it. It is not spicy at all, just a good aroma of curry powder, so "no-no curry chicken". Guess, it should named as Ahau-Dee's Chicken dish.. hahaha..^ *

As promised, once I have it cooked, I shall post it in my blog...here it goes....

All you need :

  1. 1/2 chicken - chopped into pieces

  2. 1 green apple - chopped

  3. handful of raisins

  4. 2 onions - chopped

  5. 4 pips of garlic - chopped

  6. 2 Tbs curry powder - mixed into paste

  7. 1/2 litre chicken stock or water

  8. 1/2 lemon juice

  9. 1 Tbs cornflour - mix with 1Tbs water

Simple Process :

  1. Heat the pan with some oil and brown the chicken - when ready set aside

  2. Heat a little oil, add in all the ingredients together that is *marked orange* and stir fry till aromatic

  3. Put in the browned chicken, add the chopped apples, add the lemon juice, some salt

  4. Add the 1/2 litre water or chicken stock, stir well and allow to simmer over medium heat for 30 minutes, stir occasionally.

  5. Add in the cornflour to thickens the gravy, dish it out and serve, add the raisins as toppings

^ * Enjoy a Happy Meal * ^

Saturday, April 25, 2009

Simple Set Meal - Tasty Combinations

I was running out of idea what to cook for the day and decided just to grab whatever I can find in the refrigerator and that would be the meal for the day...haha... I came with this simple idea of serving everything in a plate - A Simple Set Meal. Hmmm...looks good and taste good too.

Early preparation is required :
* steam the rice and let it cool before frying it.
* marinate the cut into cubes chicken breast meat for 1 hour before cooking.

A Simple Set Meal with 3 combinations - Garlic Fried Rice with Cashew Nut Chicken, Fried Egg and Butter Saute Asparagus.

Simple Recipes with Simple Ingredients:

Garlic Fried Rice
  1. 1.5 cups steam rice - let it cool before frying
  2. Chopped 1 big clove of garlic
  3. Heat the wok with some butter or margarine, add in the garlic and stir fry till aromatic
  4. Add in the rice, a few drops of fish sauce, it gives a very nice aroma to the rice (optional) or pinch of salt - to taste, stir well to mix for the next 8-10 minutes
  5. Rice is Ready

Fried Egg

  1. Heat the pan with a little oil
  2. Break the egg into the pan and allow the sides be crispy, stir the yoke a little before folding the eggs into half
  3. Fried Egg is Ready

Saute Asparagus

  1. Heat the pan with a little butter
  2. Put the cut asparagus in and saute it over low heat
  3. Sprinkle some salt and pepper over it
  4. Saute till Asparagus till soften

Cashew Nut Chicken

  1. Roast the cashew nut in oven at 150 degreesC till golden brown - side aside
  2. Marinate the cut into cubes chicken breast meat for 1 hour prior to cooking with dark soy sauce, a little sugar, 1 Tbs of cooking wine, 1 Tbs cornflour
  3. Diced 2 onions and chopped 5 pips of garlic

  4. Next, Cooking the Cashew Nut Chicken

  5. Heat the wok with a little oil, stir fry the garlic till aromatic, add in the marinated chicken and stir well for 2-3 mins
  6. Add a little water and let the chicken simmer at low heat till chicken is cook or till gravy has thickens
  7. Lastly add in the diced onions, 1 Tbs of dark soya sauce and mix well for 1 minute
  8. Serve with the roasted cashew nut

Have a Happy SET Meal !

Wednesday, April 22, 2009

Brinjal in Dark Soy Sauce

I have found a new approach in preparing this brinjal dish, of course modifying a bit from my mum's original recipe. As I dont like my dish to be oily and also partly wanting to eat healthy, I have decided not to fry the brinjal instead I put it in the steamer. I classified this recipe under fast and simple to cook - no fuss at all! It is looks yummy and sure it taste great too. My family loves it, the brinjal is soft, well coated with the thick soy sauce and the aromatic dried shrimps...hmm taste great with hot rice.

All you need : Serve 4 -5

  1. 3 brinjals - cut into lengthwise, half it

  2. some dried shrimps (hae bee)

  3. 6 shallots - slice thinly

  4. a sprig of spring onions, 1 red chilly - for garnishing

  5. 3 Tbs dark soy sauce

  6. sugar - to taste (optional)

Simple Process :

  1. Soak the brinjal in salt water once you have cut it - to reduce brinjal turning dark

  2. Prepare Steamer and steam cut brinjal for 10 minutes - set aside

  3. Heat a little oil, stir fry the slices of shallots, dried shrimps till aromatic

  4. Add a little water, 3 Tbs dark soy sauce, a little sugar and the steamed brinjal

  5. Lower heat, stir well the brinjal in the sauce and let the brinjal simmer in the sauce

  6. When sauce has well coated the brinjal and almost dry, dish it out

  7. Garnish with chopped spring onion, cut chilly and ready to be Served..

Yep....Taste Yummy n have a Happy Meal!

Pork Ribs with Pineapple


This is yummy, the gravy is rich and tangy and goes well with hot rice. I have used the tin pineapples as I could not get a fresh one. I gave the pineapple a good rinse to lighten the syrup as much as possible. This is a simple recipe, easy to cook and great in taste. I have modified mum's original recipe by excluding chinese celery as my kids says "no no" to the pungent smell.

All you need :

  • 800gms spare ribs or 1/2 chickensome
  • pineapples - cut small pieces

  • To Marinate the Meet
  • some light soy sauce
  • few drops of cooking wine
  • 1 beaten egg
  • 1 Tbs cornflour

  • For the Sauce
  • 1 Tbs worcestershire sauce (LP sauce)
  • 3 Tbs tomato sauce
  • 2 Tbs plum sauce
  • 1 Tsp rice vinegar
  • 1 cup water

Simple Process :

  1. Marinate the meat for minimum 2 hours

  2. Deep fry the meat till golden brown, dish out

  3. Cook the sauce and add in the meat, simmer over low heat for about 20 minutes or till sauce thickens

  4. Add in the pineapple and mix well...

  5. Ready to Serve

A Tasty Sour flavour Meat dish.....

Monday, April 20, 2009

Aromatic Spicy Chicken

Look at this beautiful rich coloured chicken. Daddy says its super delicious and it goes very well with hot rice. I called it aromatic spicy chicken. The beautiful aroma comes from the curry leaves which is very important for this dish. The recipe is simple and so is the cooking. I love cooking at home because we can control the usage of oil thus healthy eating promotes healthy living. Care to try?

The curry leaves are obtainable from wet market or hypermarket - Tesco / Giant / Jusco.

All you Need :

1/2 chicken or 2 pieces of chicken breast meat
2 Tbs curry powder for fish
some dried shrimps (hae bee)
2 big onions - chopped
2 Tbs grounded chilly
2 sprig of curry leaves

Simple Process :

  1. Chopped the chicken into pieces and drain it dry

  2. Heat a little oil and stir fry chicken till slightly brown, dish out

  3. Next, add in 2 Tbs of oil in the same wok, stir fry all together the mixture of chopped onions, curry powder, grounded chilly, dried shrimps and curry leaves till aromatic

  4. Put in the browned chicken, add a little water and stir mix the chicken well over low heat, let it simmer till chicken is cook or till gravy has thicken.

  5. Add a drop of dark soy sauce, salt to taste

** Dried Shrimps will add saltiness to the dish, if you prefer the dish to be slightly salty, add salt to taste..

Voila...a simple and easy to cook recipe is ready to serve!

Sunday, April 19, 2009

Delicious Bakut-O


This is one of my grandma's recipe for cooking meat. It is Chinese Stewed Pork Chop or my grandma named it as Bak-Kut-O. It comes with lots of gravy to go with the steam rice. This recipe can be applied for Pork Leg, Pork Ribs or even Chicken. A little extra time is required to cook this dish as it has to be simmered over low heat for 2 - 2.5 hours. I have tried using the slow cooker but I find it taste much better over slow cooking on the stove.

All you need are :

  • 3 Tbs fermented soy bean - minced
  • 1 Clove garlic - chopped
  • 2 Thumbsize ginger - chopped
  • 1 Tbs chinese cooking wine

Simple Process :

  1. Heat a little oil and stir fry all together the chopped garlic, ginger, fermented soy bean till aromatic

  2. Add in the pieces of pork chop and mix well, add 2 cups of water, chinese cooking wine and simmer over low heat for the next 2 to 2.5 hours, stirring occasionally. Add a little water if gravy dries up or if you prefer more gravy. Add salt to taste

  3. Serve with Steam Rice.....

Simple Recipe & Happy Cooking.....

Saturday, April 18, 2009

Yummy Sweet Dessert

This is a yummy sweet dessert (tong sui) and it taste great whether taken hot or cold. I happened to spot this wonderful dessert in one of the blog by "simply-june", thank you so much, I love it. My mum used to cook this sweet dessert without the apples and when I saw this recipe, I thought that would be a brilliant idea to include the apples. The dried longan gives sweetness to the dessert, thus I have omitted the rock sugar (optional). This is a reproduction of what I discovered and I am so delighted, everybody in the family loves it!

The combination of the red dates, dried longan, white fungus extracts provides good nourishment to our body. Accordingly to the chinese physician, red dates and dried longans are rich in iron and it nourishes our blood and as for the white fungus it is nourishing for our lungs - it strengthens our respiratory system.

All you need :

  • 4 red apples - peel off the skin and cut into 6 pcs wedges

  • a cup of dried longan

  • a cup of dried red dates

  • some white fungus - break it into pieces and soak for at least 3 hours to soften it

  • 3 screwpines leaves - knot it

  • 2.5 litres of water

Simple Process :

  1. Put everything in the pot except rock sugar, boil over medium heat for 1 hour

  2. Next, add the rock sugar (optional), reduce to low heat and boil for the next 30 minutes,

  3. Wow...It is ready. It taste good when taken hot.

A Beautiful Sweet Dessert..!

Wednesday, April 15, 2009

Steam Fish Delight

I have found a new recipe to steam this beautiful "red fish" (red snapper - oops...I am not so good in the names of fishes). Got this wonderful idea while eating out at a Chinese restaurant. It is kind of simple and fast to prepare and the sour flavour from the lime blends so well with the raw onions - no fishy-fishy smell. And the most delightful thing, I have saved half the amount to be paid for this steam fish by reproducing this similar recipe at home.

So if you are running short of ideas, happy trying this simple recipe and get this yummy appetizing steam fish on the dining table for your family...

All you require :

  • a medium size red snapper

  • 5- 6 limes

  • 2 big onions - cut into rings

  • some corriander leaves and spring onions - for garnishing

  • salt and chinese cooking wine

All you need to do :

  1. Sprinkle a litte salt and a few drops of chinese cooking wine on both side of the fish

  2. Steam the fish for 20-25 minutes or till the fish eyes "pops-up"

  3. When fish is ready, spread out the onion rings on top of the fish

  4. Squeeze lime on top of the onion rings, garnish with corriander leaves, spring onions

  5. Ready to be served HOT...

Enjoy your Meal and be Happy......

Tuesday, April 14, 2009

Braised Meat with Dark Soy Sauce


This is a beautiful recipe by my grandma and it is a very simple homecook dish. She called it "kong tau yew bak" (braised black soy sauce meat) and it is simply delicious. We love to complement this dish with sambal balacan (local condiment - chilly and dried shrimps paste) and hot rice. The good blend of garlic and pepper produces a wonderful aroma to the dish, the kids love the gravy very much.

These are the ingredients you need :

alternatively - chicken can be used

  • 600 gm lean meat - photo shows marinated meat
  • 2 cloves of garlic
  • 3 potatoes
  • some taufo pok (fluffy fried beancurd)

Simple Process :

  1. Cut the meat into medium size cubes, marinate with 2 Tbs black soy sauce and few dashes of pepper - alternatively, you can used smashed white peppercorn - for minimum 2 hours

  2. Next, put the marinated meat and garlic in a pot with 1 cup of water, bring to boil over medium heat, then lower the heat

  3. Add in the cut potatoes and simmer over low heat for the next 1 hour. Stirring occasionally, add a little water if required to ensure pot is kept wet all the time.

  4. When almost ready, add in the "taufo pok" and finally add 2 Tbs dark soy sauce, stir well.

** You may add 1 Tbs cornflour starch to thicken the gravy - optional. I like ORIGINAL so I leave out the cornstarch. If chicken is the alternative, then simmer for only 40 minutes.

Have a Happy and Healthy Meal........!

Sunday, April 12, 2009

Egg Pudding Delight

Yes! another new attempt by daddy. It is "Por Por" (granny) recipe to make steam egg pudding. We miss Por-Por "ton-tan" very much, she is so skillful. The ones made by her is so soft, smooth and taste so much like taufu-fah. Muaaaachh! to my sister-in-law Ann for sharing "Por Por " recipe with us. I would say it is a good attempt. It taste yummy when it is taken hot.

Accordingly to the Chinese, egg pudding is very nourishing for the body, especially good for skin textures...wow! Care to try?

What do you require :

  • 5 medium eggs
  • 525 ml milk
  • Ginger - about 12 cm length - extract juice
  • Sugar - to taste

Simple Process :

  1. Beat the eggs up lightly together with the milk, sugar and ginger juice till the sugar completely dissolve
  2. Pour mixture into each bowl or cups, cover up to prevent water from dripping in
  3. Put into steamer and steam for about 20 minutes

Enjoy A Nice Hot Egg Pudding......

Saturday, April 11, 2009

Coconut Milk Rice - Nasi Lemak Malaysia

Malaysia Delicacy - Presented in a Home Served style........

Every Malaysian, young and old, loves this "complete meal" in a plate. The locals call this dish Nasi Lemak aka Coconut Milk Rice. It can be taken at breakfast, lunch or even dinner.
There are many ways of serving this delicious hot spicy meal. The photo shows my authentic way of serving this meal with chilly-sour flavour chicken together with fried anchovis (ikan billis), fried beancurd, boiled egg and cucumber slices together with Coconut Milk Rice....

The Chilly-Sour Flavour Chicken

The ingredients to cook the chicken:
1/2 chicken - chopped into pieces
3 stalks lemon grass (serai), 8 red chillies, 4 onions - to be grounded together into a paste
3 Tbs tamarind paste (assam juice) - add with 1/4 cup water

** The knotted screwpine (pandan leaves) are for cooking the coconut milk rice

Simple Process for the Chilly-Sour Flavour Chicken :
  1. Heat the wok with some oil, stir fry the grounded chilly paste till fragrant
  2. Add in the chicken and mix well with the paste
  3. Add the tamarind juice, salt and sugar to taste, allow it to simmer over low heat
  4. Stir occasionally till the chicken meat is cook. The cooked chicken must have some gravy to go with the coconut milk rice

Tip: If you wish to have more of the cooked chilly paste aka sambal (condiment), you can use the same ingredient as above and cooked it separately without the chicken but you can add in cut onion rings

What do you require for cooking the rice :

  • 2 cups rice
  • 1 grated coconut - extract the milk and add sufficient water to cook the rice
  • 3 pieces screwpine (pandan leaves add a nice aroma to the rice)
Tips : how do I know the rice has sufficient water? Simply use your fingertip and touch the rice lightly, the water level should not be more than the 1st segment (fold) of your finger.

Have a Happy Meal!

Wednesday, April 8, 2009

Golden Chicken

One of my favorite grandma's chicken recipes, it is "golden chicken".... It is chicken coated with a rich gravy made of grounded lemon grass, onion, garlic, coriander leaves, lemon juice and a little tumeric powder (kunyit powder). The tumeric powder will give the chicken a beautiful yellow color. I have made a slight modification to grandma's recipe, I have added "lemon juice" and it taste great.

Hmmmm...It smells so good and taste yummy and most importantly to me is...a simple and easy to make recipe. Give a try!

The grounded ingredients are simply these :

3 stalks lemon grass, 1 clove garlic, 1 big onion, some corriander leaves, 1 lemon juice + a little turmeric powder (kunyit powder)

Simple Process :

  1. Chop the 1/2 chicken into pieces
  2. Ground together the lemon grass, onion, garlic and corriander leaves
  3. Take 1/2 portion grounded ingredients to marinate the chopped chicken for 2 hours
  4. Heat a little oil and stir fry till aromatic the balance 1/2 portion of the grounded ingredients
  5. Add in the marinated chicken, add the lemon juice, salt to taste, a little water and mix well
  6. Let the chicken simmer over low heat till the gravy thickens or chicken is cooked
  7. Ready to serve with hot rice.... Yummy!


Tuesday, April 7, 2009

Aromatic Lengkuas Chicken

Lengkuas aka in English as Galangal
A nice aroma root plant belonging to the "ginger family" except it does not have a hot taste. Mostly found in Nyonya or Thai cooking, it produces a nice aroma when cook...

We all love this Nyonya chicken dish especially the tasty gravy, it goes well with hot rice. My grandma call this speciality of hers as Lengkuas Ayam.

It is a simple recipe and very easy to cook just need to simmer it under low heat to extract the fragrance of the lengkuas (galangal). A truly homecook dish.

What you require:

  • 1/2 chicken - chopped into pieces
  • 2 Thumbsize lengkuas - cut into slices
  • some dark soya sauce
  • some pepper and salt to taste

Simple Process :

  1. Put the slices of lengkuas into the pot of hot boiling water - about 500 ml and let it boil for 10 minutes

  2. Add in the chicken, dark soya sauce, pepper, salt and simmer it over low heat

  3. Check occasionally to ensure there is sufficient water, if water dries up, just add a little water. Let it simmer till meat is cooked.

  4. You may add in a little cornstarch to thicken the gravy - your preference.

Enjoy this Nyonya dish with hot rice.....

Monday, April 6, 2009

Nutritious Pumpkin Pudding

I proudly present a sweet dessert prepared by my hubby... ..it was his first attempt and he did it.....Voila! (deco : raisins and mint leaves)

It is : "Yummy, smooth and Nutritious, hmmm...no words can describe how nice it is......you just need to taste it yourself!" It can be eaten hot or cold. I like it cold...

Yes, simple ingredients and simple recipe... Want to try?

What do you require :
1 medium size pumpkin - take out the centre part
5 eggs - beaten
1 cup milk
120gm palm sugar / gula melaka
salt to taste

Simple Process :

  1. Beat the eggs with the sugar till dissolve
  2. Add in the milk and mix well, add a little salt
  3. Pour mixture into the pumpkin, cover it up
  4. Steam on low heat for 1 hour
  5. Slice it up and ready to serve hot or chill it...

Taaaaraaaaaaaa.......................here you are, a Healthy Pumpkin Pudding!

Do you love Pumpkin, if you do, you must try this simple Pumpkin Pudding.....

Friday, April 3, 2009

Japanese Toufu in Spicy Meat


Done within 15minutes........What is the secret????? Let me share with you....

I am going for "speed cooking" and it's done within 15minutes! Yes, it is true, I did it, so can you! Yes....It is a fast to cook and simple recipe to go with hot rice......here you are, lazy mum's new creation to share..... Sometimes, it is good to keep some simple and easy recipes for busy days and still able to enjoy a good and happy meal at home with the family.... Agree? The japanese toufu blends very well with this spicy meat, no salt required.

What do you require :

  • a can of spicy pork cubes
  • a packet of japanese toufu
  • sprig of spring onion - for garnishing

What is next :
  1. Set steamer ready and steam the japanese toufu for 5 minutes
  2. Drain the water in the ready steamed toufu and cut into cubes
  3. Smashed the spicy pork cubes and just spread ontop of the toufu
  4. Garnish with chopped spring onions

Wow! Simple and Easy and it is a good blend......enjoy your meal!