Fried french beans with pickled olives vegetables

Cook the above dishes to go with porridge.Yummy goes well with porridge.

Minced meat ball with chiku

I use chiku to cook this dish instead of potatoes which usually everyone who cook this will use it tastes good too.

Ipoh Chee Cheong Fun

INGREDIENTS
2 tbsp oil
1 tbsp chopped garlic
200 gm minced meat
4 dried mushroom-soaked and chopped

SEASONING
3 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp salt
1 tsp pepper
1 tbsp sesame oil
1 tbsp dark soya sauce
600ml water

2 tbsp cornflour mixed with
4 tbsp water for thickening

SERVE
10 pieces chee cheong fun
2 tbsp fried shallots
2 tbsp chopped spring onions
4 tbsp dried sambal chilly paste

METHOD
1. Heat oil and fried garlic,addd minced meat and mushrooms fried till fragrant.
2.Add seasoning and bring to boil.Lower heat and simmer for 20 minutes. Thicken with cornstarch.
3. Cut chee cheong fun into pieces and pour sauce over,garnish with fried shallots and spring onions on top add chilly sauce as well.

Steamed Spare-ribs with preserved plums

INGREDIENTS
500 gm spare ribs-cut into bite size

MARINADE
6 preserved plums-mashed
2 slices ginger-choppped
3 tbsp rice wine
1/2 tbsp garlic-chopped
2 tbsp light soya sauce
1 tbsp Lea and Perrin sauce
1 tbsp sugar
1 tbsp sesame oil
1 tsp pepper
1 tbsp cornflour

GARNISHING
1 red chilli-chopped
1 stalk spring onion-chopped

METHOD
1. Mix spare ribs with marinade and leave aside for 3-4 hours to marinade in the fridge.
2. Steam on high heat for 20-25 minutes until cooked.
3. Garnish with chillies and spring onions serve hot.

Baked Peppery Minced Meat Dumplings

Skin A
400 gm plain flour
1/2 tsp instant yeast
2 tbsp sugar
1/2 tsp salt
230 ml water
1 tbsp oil


Skin B
100 gm plain flour
40 gm oil

FILLING(Mixed and divide into 16 portions)

500 gm minced meat
1 tbsp black pepper
150 gm spring onions-chopped
1/2 tsp salt
1 tsp sesame oil
1 tbsp cornflour
1 tbsp shaoxing wine

Some sesame seeds 
1 egg beaten

METHOD
1. Skin A Combine all ingredients except oil mix well. Add oil and knead into a smooth dough.Cover with wet cloth and leave to rest.
2. Skin B Combine all ingredients and mix into a dough.Divide into 16 portions.
3. Divide skin A into 16 portions. Wrap B with A.Flatten the dough, roll up, flatten and roll up again.
4. Roll out dough into round and wrap with fillings. Flatten dough slightly.
5. Arrange dumplings onto baking tray. Glaze with egg and coat with sesame seeds.Cover with wet cloth and rest for 20 minutes.
6. Preheat oven to 190* C. Bake for 20 minutes until golden brown. Serve hot.

Ikan Tempra

 Cook this today after reading the recipes from Mind Your Body paper yesterday.A nice citrus taste fish dish.

INGREDIENTS
3 tbsp oil
3 kembong fish
2 red onions-sliced
1 tbsp dark soya sauce
1 tbsp sugar
5 kasturi limes juices
1/2 cup water
2 kaffir lime leaves
3 red or green chillies

METHOD
1. Heat oil and fry fish till brown on both sides.Leave aside first.
2. Add more oil and brown onions till soften and caramelise.
3. Add soya sauce.sugar ,lime juices and water.Add lime leaves.
4. Bring mixture to boil and cook till sauce thicken.Taste and adjust seasoning i add a pinch of salt.
5. Pour sauce over fish and serve with rice .

Fried Long Beans with Salted Egg Yolk and Daun Limau Perut

After trying this dish from BaliThai i came back and try to replica this dish quite close but not so oily then the restaurant ones i think they deep fried the long beans first before frying with the sambal and salted egg yolk.

INGREDIENTS
1 bundle of longbeans-cut into long strips
8 pieces of daun limau perut leaves (leprous lime leaves)
2 salted egg yolks
Spices Ingredients(to blend all the ingredients together)
5 fresh red chillies
5 shallots
3 pips garlic
1 tbsp belachan
2 tbsp dried prawns soaked till soften

Method
1. Heat up 4 tbsp oil and fry the blended ingredients till fragrant.
2. Add in salted egg yolk and daun limau perut and fry for awhile more till fragrant.
3.Add in long beans and fry till long beans changes colour .
4.Dish up and serve hot.

Braised Chicken

                                            The braise chicken before adding the sauce

                                                     Braised Chicken after adding the sauce
  A very easy to prepare chicken dish and taste good as well recipes taken from Y3K Recipes

INGREDIENTS
3 whole chicken legs
INGREDIENTS for Braising
400ml water
60ml soya sauce
2 tbsp dark saoya sauce
60gm rock sugar
12 pips garlic ( leave skins on)
10 black peppercorns (crushed lightly)
1/4 tsp salt
For thickening (mixed Together)
1 tbsp cornflour
1 tbsp water

METHOD
1. Rince chicken pat dry and rub with a little salt i omitted it .
2. Bring braising sauce to a boil add in chicken and cook over medium heat for 25 minutes with a cover.Turn chicken a few times to ensure they are well-coated in colour.Remove chicken to cool well.Chop into pieces.
3. Thicken sauce and drench over chicken and serve.

Steamed Ginger And Wine Chicken

Ingredients
2 whole chicken legs chopped into bite size pieces
10 gm black fungus
20 medlar seeds
5 pieces dang gui
Seasoning
3 tbsp wine
1 tbsp ginger juice
1 tsp salt
1/2 tsp sesame oil
1 tbsp oyster sauce
1/2 tbsp cornflour

METHOD
1. Place chicken seasoning and black fungus into a big bowl ,mix well.
2. Arrange no.1 on a plate. Scatter medlar seeds on top. Place dang gui on surface.
3. Steam chicken over rapidly boiling water for 15 to 20 minutes till chicken is cooked .Serve hot.


Cook this for lunch, recipes from Y3K book a simple and easy dish to prepare and delicious too.
I use half chicken instead of chicken legs.

                                          Stew Pork Ribs

                                           Assam Pedas Stingray

                                           Curry Chicken Noodles

                                             Japanese Chicken Cutlet Curry

                                            Yellow Wine Chicken Soup
                                          
Cook the above dishes this week.Cook the japanese curry chicken cutlet using the ready curry mix from NTUC tastes quite good too.Curry chicken noodle also use instant curry chicken paste from Penang taste wise also yummy.