Ingredients
2 pieces of young bamboo shoots (about 300g each)
30g of dried shrimps
1 tsp of chopped garlic
4 tbsp of parmesan cheese
1 tbsp of cooking oil
1 tbsp cornstarch solution
500 ml of water
Method
Cut bamboo shoots into half, remove the flesh in the middle neatly so that all the 4 parts of the bamboo shoot will look like a hollow boat. Cut the flesh into bitesize and set aside.
Heat oil in a wok, add dried shrimps and chopped garlic and saute to fragrant. Add water and bamboo shoot flesh, bring to a light boil and let it simmer for about 8 minutes till water almost dry up. Stir in the constarch solution and off the heat.
Scoop up the bamboo flesh and divide evenly into the hollow bamboo shell then spread parmesan cheese on top of the bamboo flesh. Preheat oven and bake for 10 minutes with 220º-240ºC. Serve hot.
Do not add salt or seasoning to the dish because bamboo shoots itself has natural sweetness and dried shrimps and cheese provide enough of saltiness.
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Ingredients
4 slices of chicken breat fillet (450g)
1 egg (beatten)
2 mangoes (peeled and cut into pieces)
some flour and breadcrumbs
Marinades
1 tbsp ginger juice
1 tbsp cooking win
1 tbsp light soy sauce
pinch of pepper
a dash of sesame oil
sugar and salt to taste
Method
Rinse and pat dry chicken breast, slit open fillets. Chop and tenderize fillets with back of a chopper and marinate for 15 minutes.
Stuff mango flesh into chicken fillet, coated with little flour and dip into beaten egg. Roll fillets in breadcrumbs and deep-fry in warm oil till fillet turn golden and crispy on the out side. Drain excess oil and cut each fillet into half and serve.
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You don’t have to use the expensive abalone to get the ablone flavor, a combination of abalone sauce and fresh prawns blend in well with each other will give you the perfect effect.
Ingredients
200 g medium size prawns (shelled and cleaned)
2 tbsp of abalone sauce
50 g red bell pepper (diced)
50 g celery (peeled and sliced)
40 g cashew nuts (roasted)
1 clove chopped garlic
1 tsp minced ginger
1 tsp cornstarch mixed with 4 tbsp water
2 tbsp chili sauce
1 tsp dark soy sauce
1 tsp light soy sauce
1 tsp tomato sauce
2 tbsp cooking oil
Method
Heat oil in wok, saute ginger, garlic and pepper to fragrant. Add vegetables and prawns, stir- fry with high heat for 2 minutes then add in all the sauces and stir to mix well. Add roasted cashew nuts, dish up and serve.
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What I am going to show you here is not a hand made noodles recipe because for a family of 4 or 5 person, it is not really worth the effort to make your own hand made noodle unless you are making a bigger quantity. There are quite some brands of hand made noodle which you can pick up from the super-market and it taste as good.
Ingredients
3 serves of hand made nooldles in packet
300 g minced pork
1 tsp chopped ginger
1 tsp fermented soy bean paste
1 tbsp chopped garlic
1 tsp sugar
300 ml water
1 tbsp dark soy sauce
3 tbsp of pork lard
3 tsp of Thai fish sauce
3 tbsp ikan bilis (anchovies)-deep-fried till crispy
3 tbsp cooking oil
1 tbsp light soy sauce
Chopped spring onions for garnish
Method
Heat oil and saute chopped ginger and garlic to fragrant. Add fermented soy bean paste and sugar, mix well then add mince pork, dark soy sauce and continue to Stir fry for 2 minutes. Add water and seasoning to the dish and bring to a light boil. Dish up and set aside.
Boil 3 serves of noodles in boiling water for about 3 minutes or until noodles soften. Drain well and transfer to a large bowl, add pork lard, fish sauce, light soy sauce, mix well and split into 3 serves in separate bowls. Spread minced pork and ikan bilis into each bowl and garnish with chopped spring onion. Served hot.
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What you need?
300 g rump steak (cut into strips)
1 tsp vinegar
2 tsp soy sauce
1 egg white
3 tbsp cooking oil
3 shallots (sliced)
6 slices of ginger
3 sticks of celery (thickly sliced diagonally)
2 tsp of cornstarch
100 ml water
1 tsp dark soy sauce
1 tsp cooking wine
1 tsp oyster sauce
1 clove chopped garlic
Direction
Marinate beef with vinegar, soy sauce sauce and egg white, cover and let it stand for 1 hour. Heat oil in wok and stir fry beef for 20 seconds, dish up and set aside. Add celery, shallots, ginger and garlic in remaining oil, sautee to fragrant then add beef and toss well. Combine water, cornstarch, cooking wine, dark soy sauce and oyster sauce, add to wok and stir-fry until sauce thicken and dish look shinny. Dish up and serve hot.
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Wanton wrapper or Wanton skin is widely used in Chinese cooking. You can use it to wrap Wanton, Dim Sum, Dumplings, Spring Rolls and many other Chinese delicacies. After all it is not too difficult to make this pastry. Keep this recipe in your cook book just in case you need it one day.
Ingredients
2 cup of plain flour
1 egg
pinch of salt
180ml of water
Method
- sift flour and salt into a mixing bowl and add small amount of water gradually to make a stiff dough.
- Adjust the amount of water or add little extra sifted flour for easy handling.
- Roll dough on a clean flat table top until it become paper thin.
- Cut wrappers into your desire sizes with a sharp knife.
- Dust each wrapper lightly with flour if you are stacking it for future use.
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Ingredients
1 kg pork spare ribs
4 tbsp barbecue sauce
4 tbsp honey
4 tbsp black vinegar
1 tbsp Chinese chili sauce
pinch of five spice powder
3 tbsp of Chinese cooking wine
2 tbsp of light soy sauce
1 clove crushed garlic
1 tbsp of grated ginger
Method
Boil spare ribs in a big saucepan with water for 20 minutes to remove the excess fat. Mix barbecue sauce with honey, vinegar, chili sauce, five spice powder, cooking wine, soy sauce, garlic and ginger. Place spare ribs in a baking dish and Pour sauce over the spare ribs. Turn occationally and let it marinate for 1 hour. Bake in oven with moderate heat for 1 hour or until meat is tender, baste pork with sauce frequently.
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Ingredients
2 whole chicken breast
4 slices of ham
4 sping roll skin
pinch of five spice powder
1 egg
2 tbsp milk
1 clove chopped garlic
pepper and salt to taste
corn starch for coating
cooking oil for deep-frying
Method
Divide chicken breast into 4 fillets. Pound breast fillets until very thin pieces but not to tear the meat. Spread seasoning and chopped garlic onto the pounded meat and top with sliced ham. Roll up the chicken and ham firmly and secure ends.
Coat rolls with cornstarch and then dip into conbine beaten egg and milk. Place roll on a piece of spring roll skin and fold up neatly with end seal by egg mixture.
Deep fry rolls in warm oil until golden brown and crispy. Drain oil and cut into bite size diagonally.
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Sambal Prawns Petai or Sambal Udang Petai has been one of the most popular dish from the Nyonya kitchen but not everybody will like the stinky taste of this bright flat nut shaped beans with a peculiar smell. Just like durian, it’s either you love it or hate it. For the petai lovers, some will just take it raw with a dip in the sambal paste but most people will cook it with prawns and sambal. Petai is also known to be good for health especially help in treating diabetes, depression, obesity, constipation and blood pressure.
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This dish is very common in Malaysia and I believed each ethnic group will have their own version of this Asian salad or Asian Coleslaw. But what makes the Nyonya Acar stand out to be the most popular among all? I personally feel that Nyonya version not only has many variety of veges, but also in it’s unique way of preparing it. It is a mixture of pickled, freshness, spices, toasted nuts and seeds. Take a look at the recipe here.
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