Wednesday, 13 June 2018

Salted Vegetables Duck Soup/ Kiam Chye Ark




Kiam Chye Ark is a popular and traditional Teochew dish that my Pa, a pure Teochew loves. In those days this is an expensive soup to cook and we only have it on special occasions like Chinese New Year. It's a savoury soup cook with salted mustard leaves, pickled sour plums and duck with whole garlic for an added flavour. Some recipe may call for a shot of brandy, it's entirely up to the individual and your preference.

Kiam Chye Ark Soup

Iingredients:

 Half a duck
 500gm kiam chye, slice thickly
 2 tomatoes, quarted
 4 plums
 2 cloves garlic
 6 cups water
 1 tbsp crushed white pepper
Method:

Cut duck into half.
Wash with salt and pluck away any fine feathers.
Blanch with hot water.
Bring 6 cups water or chicken stock to a boil.
Add in kiam chye, garlic, tomatoes, duck, crushed peppercorns and 4 pickled sour plums and cook 2 or 3 hours till duck is soft.
You can also cook in a pressure cooker like above.
It will takes a shorter time to cook.
Serve Soup whilst hot

Thursday, 31 May 2018

Char Siew


Char Siew is a type of Cantonese roasted meat. It is classified as a type of Sui Mei. Collar pork is marinated and left aside for 4 hours or overnight in the fridge. The marinated pork can be Airfried, baked, cook in a wok or stainless steel pot. The result is a sticky yummy piece of Char Siew that you cannot resist. Let it cool and slice to serve with rice or for as an ingredient for frying rice.


Char Siew

Ingredients:

500 gms collar pork, cut into a long strip

Marinade:

2 tbsps light soya sauce
2 tbsps oyster sauce
3 tsps sugar
1 tbsp honey
5 garlics, smashed
1 tsp sesame oil
4 tbsps water

Method:

Marinade the pork in a bowl.
Leave aside for 4 hours.
After 4 hours, heat up a wok and add in 1 tsp of oil.
Pour sauce and pork into work and let the sauce comes to a boil.
Cover the wok and cook pork over medium fire for 5mins.
Remove cover and turn pork over.
Continue to cook pork for 10 mins or till sauce dries up.
Turn pork to the other side to char.
Remove from wok and cool hefore cutting.

Monday, 23 April 2018

Chilli Fish / Ikan Sumbat



Our family dish is this Chilli Fish. We pratically grew up with this dish that my late mother cook for our daily meals. Ikan Kembong or Ikan Selar is normally used for this dish. These two types of fishes are cheap in those days and affordable. So it's always a part of our meals. Some recipes added grated coconut to the chilli but my mother recipe do not add any grated coconut. Only 3 ingredients are use for the stuffing. The chilli stuffing recipe can be fried or stuff as it is. An awesome dish to have with hot rice. I like to spoon the flavourful chilli oil over the rice and eat. So heavenly and finger licking good.

Chilli Fish / Ikan Sumbat

Ingredients:

3 Ikan Selar
I tsp toasted belachan
60 gms red chillies/ 5 chilli padi
50 gms onions
Oil for frying the fish

Method:

Clean the fishes and make a deep slit along the bone on both sides.
Chopped or blend the red chillies, chilli padi, toasted belachan and onions.
Using a spoon stuff the chilli into the fish on both sides.
Heat up the oil and shallow fry the fish till cooked and charred over small fire.
Chilli will burnt if the fire is too big.
Serve with warm rice or eat it on it's own.
It's finger licking good.

Thursday, 16 November 2017

Chilli Tuna Roti John


Roti John is a popular Malay dish or snack. I am not going to repeat the story about how Roti John is invented. Guess everyone already know the story. I added a can of #Ayambrand fiery hot Chilli tuna to the beaten eggs for added flavour. But beware this product is really fiery hot but I love it.

Chilli Tuna Roti John

Ingredients:

2 eggs, beaten and add some white pepper
1 onion, slice
1red and green chilli, slice
1 tin #Ayambrand fiery hot chilli tuna, strained away the liquid
6 slice French loaf

Method:

Add beaten eggs into a mixing bowl, add in sliced onion, red and green chilli and strained tuna.
Heat 2 tbsp oil in a frying pan.
Spoon  mixture onto French loaf and slowly place onto pan.
Fry over medium fire till egg is cooked.
Turn and fry till other side is crispy.
Serve hot. Enjoy you fiery hot roti john.

Wednesday, 15 November 2017

Traditional Steam Glutinous Rice / Luo Mi Fan


Besides the Teochew steam glutinous rice, this dark steam glutinous rice is a traditional dish that is one of my favourite. Dark and light soya sauce are added to give the rice colour. And more ingredients are added. Every dialect have their own version of Luo Mi Fan. This is my own version.

Traditional Glutinous rice / Luo Mi Fan

Ingredients:

300 gms glutinous rice, soak for 30 mins
50 gms dried prawns, soaked
100 gms cooked peanuts
5 mushrooms, soak and sliced
1 lup cheong ( chinese sausage) , thinly
sliced
300 ml water
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Method:

Heat up 1 tbsp oil and fry dried prawns till fragrant.
Add in mushrooms and continue frying for a minute.
Add in rice, peanuts and stir to mix well.
Add in light soya sauce, dark soya sauce, sugar, sesame oil, pepper and salt.
Pour in the water and cook over slow fire till water dries up.
Dish up onto a baking tray and steam for 15 mins.
After 15 mins, use a pair of chopstick to loosen the rice.
Add in the lup cheong.
Steam for another 15 mins or till rice is cooked.
Garnish with fried shallots, chopped spring onion and coriander.

Tuesday, 17 October 2017

Soon Kueh



Bought a jicama from wet market 2 weeks ago. Better cook it before it rots. So made Soon Kueh for lunch/ dinner. Soon Kueh is a Teochew steam snack made from rice flour and tapioca flour
. The filling is a jicama or Mangkuang, carrot and dried prawns Stir Fry. Taste awesome with sambal chilli and sweet sauce.

Soon Kueh

190 gms rice flour
80gms tapioca flour
1 and a half cups water
1/4 tsp salt
Oil for greasing the soon kueh

Method: Mix rice flour and tapioca flour with the salt. Pour in 1 cup of water and mix well.
Pour 1/2 cup of water into a pan and bring to a boil. Add in the flour mixture, stirring with a wooden spoon till the mixture thickens into a dough.
Transfer the dough onto a table top and knead the dough with 2 tbsps of oil until smooth.
Knead the dough thinly and cut out circles. Fill the circle with turnip filling. Brush the soon kueh with oil and steam for 10 - 12 mins.

Filling: 1 kilo turnip/mangkwang (jicama), skinned and cut into strips
1 carrot, cut into strips
50 gms dried prawns (soaked and drained)
1 tsp light soya sauce
 1/2 tsp pepper
1/2 tsp minced garlic

Method: Shred the turnip finely and drained away the water.
Heat up 1 tsp of oil in a pan and fry the minced garlic, add in the dried prawns and fry for a min. Then add in the turnip and mix well with the dried prawns together with the soya sauce and pepper. Pour in 100 ml of water and cook till soft. Add salt and some sugar to taste. Cool before use.


Wednesday, 11 October 2017

Sweet and Sour Fried Tomato Egg

 This recipe is a collaboration with Dancing Chef. I used Sweet and Sour Paste to cook this dish instead of using ketchup. Tastewise, not bad using this premix paste to cook this dish.

Sweet and Sour Tomato Fried Egg

Ingredients:

2 tomatoes, cut into cubes
2 eggs, beat with 1/4 tsp salt and white pepper
2 tbsp oil
75ml water
3 tbsp Dancing Chef Sweet and Sour Sauce / 3 tbsp ketchup
1 tsp cornflour in 1 tbsp water, for thickening

1 spring onion, chopped

Method:

Heat up 1 tbsp oil in a wok.
Pour in the beaten egg and stir till egg is cooked.
Dish up for later use.

Heat up 1 tbsp oil and stir fry half of the chopped green onion till fragrant.
Add in the tomatoes and fry till juices oozes out.
Add in the Dancing Chef Sweet and Sour Sauce / ketchup and water.
Stir to mix well.
Taste sauce, add sugar and salt to taste.
Add cornflour solution little by little to get a runny sauce.
Add in cooked eggs and stir well. Dish up and garnish with the remaining spring onions.
Serve hot with rice.