Recipe No. 16

CHICKEN STEW

INGREDIENT

Half a chicken (cut into pieces)
2 cinnamon stick
3 star anise
1 large onion (cut into wedges)
2 potato (cut into big pieces)
1 tsp corn floor
dash of black soya sauce
1500 ml of water
1 tbsp of oil
salt to taste


METHOD OF PREPARATION

1) Use a nonstick saucepan, fry the cinnamon stick and star anise till fragrant
2) Add in the chicken pieces, stir fry the chicken until almost cooked
3) Add in the water
4) Add in the potato and onion
5) When the stew is boil, put in salt to taste, lower the heat , continue to simmer for 30 minutes
6) lastly add in the corn floor and dash of black soya sauce and simmer for 10 minutes
7) The stew is ready to serve

Recipe No. 15

FISH HEAD MUSTARD TUBER SOUP

INGREDIENTS

1 big red snapper fish head (cut into 4 pieces)
150 gm of mustard tuber
1 packet of soft taufoo
1 carrot
1 tomato
4 cm ginger (crush)
1 tsp of whole white pepper corn
3 shallots ( thinly sliced)
1500 ml of water


METHOD OF PREPARATION

1) Fry the sliced shallots with some oil, dish up and set aside
2) Slightly fry the pieces of fish head with some oil
3) Dish up the fish head and put into a cooking pot with water, add in the fried shallots
4) Slice the mustard tuber and carrot 0.3 in thickness
5) Cut the tomato into wedges
6) cut the soft taufoo into cubes
7) Put the mustard tuber, carrot, tomato, ginger, and pepper corn into the cooking pot
8) Boil the soup for 20 minutes then add in the taufoo
9) Lower the heat and continue to boil the soup until the mustard is soft
10) The soup is then ready to serve

Recipe No. 14

PORK CURRY

INGREDIENTS

250 gm of lean pork meat
6 shallots (sliced thinly)
2 stalks of curry leaves
200 ml of coconut milk
2 tbsp of curry powder
1 tsp of chilli powder
4 cm cinnamon stick
3 star anise
3 cardamoms
3 tbsp of cooking oil
salt to taste


METHOD OF PREPARATION

1) Slice the meat into thinly pieces
2) Stir fry the shallots till slightly brown
3) Add in the curry leaves, cinnamon stick, star anise and cardamons. Stir fry until fragrant
4) Mix the curry powder and chilli powder with some water and stir into the fried ingredients
5) Continue to stir the mixed ingredients until fragrants
6) Put in the meat and fry for 3 minutes, then add in the coconut milk
7) Bring to the boil, simmer for 20 minutes until the gravy thicken
8) dish up and serve hot

Recipe No.13

STEAM PORK RIBS

INGREDIENTS

350 gm of pork ribs
1 tbsp of soya bean taucu
1/2 tbsp of black bean taucu
2 tbsp of minced garlic
6 chilli padi (cut into small pieces)


METHOD OF PREPARATION

1) Wash the pork ribs and put them in a plate for steaming
2) Put the soya bean and black bean taucu, spread them evenly on top of the pork ribs
3) Add in the minced garlic and chilli padi
4) Steam the pork ribs for one hour

Recipe no 12

SWEET SOUR FISH WITH COCONUT MILK (MOLLY)

INGREDIENTS

2 big slices of red snapper

200 ml coconut milk

4 lady fingers

4 chillie padi

2 green chillies

1 tomato

2 tbsp of tamarind juice

Salt and sugar to taste

2 tbsp of

BLENDED INGREDIENTS

2 cm fresh turmeric/ kunyit

4 shallots

1 stalk lemom grass (serai)

METHOD OF PREPARATION

1) Deep fry the fish until slightly brown

2) Dish up and set aside

3) Saute the blended ingredients and chillie padi

4) Pour in the coconut milk

5) Add in the lady fingers,  green chillies and tomato

6) Put in tamarind juice, salt and sugar and simmer until boil

7) Lastly put in the fish and simmer for another 2 minutes 

Recipe no 11

SWEET SOUR FISH

INGREDIENTS

1 big red snapper

4 chillie padi

1 red chillie (thinly sliced)

3 cm young ginger (cut into strips)

4 cloves garlic (thinly sliced)

3 shallots (thinly sliced)

1 tbsp light soya sauce

1/2 tbsp brown sugar

1tbsp apple cider vinegar

METHOD OF PREPARATON

1) Deep fry the fish until slightly brown

2) Dish up the fish and put on a plate

3) Sauté chillie padi ,red chillie, ginger, garlic and shallots with some oil

4) Add in some water

5) Add in soya sauce, sugar and apple cider vinegar and simmer for 1 minutes

6) Dish up the gravy and pour over the fish

Recipe no 10

PUMPKIN CREAM SOUP

INGREDIENTS

800 ml water

250 gm pumpkin (peel skin and cut into pieces)

25gm fresh shiitake mushroom (slice)

50 gm big onion (slice)

80ml soya milk

2 tbsp  grape seed  oil

½ tsp salt

½ tsp vegetarian seasoning powder

METHOD OF PREPARATION

     1)      Bring water to boil and add in the pumpkin pieces

     2)      Boil over low fire until the pumpkin are soft

     3)      Cooked pumpkin and leave to cool (retain pumpkin stock for blending)

     4)      Pour grape seed oil into a pan and sauté onion until fragrant

     5)      Add sauté onion and pumpkin stock to cooked pumpkin and blend till smooth

     6)     Pour the blended pumpkin mixture into a  pan, add in mushroom, soya milk, salt and seasoning          and leave to boil for 5 minutes

     7)     Serve with toasted bread

Recipe no 9

PICKLED MIXED VEGETABLES (ACAR)

INGREDIENTS

150 gm long bean

100 gm French bean

250 gm cucumber (remove the seeds)

250 gm carrot

250 gm cabbage

250 gm radish

10 small onions

400 gm groundnuts

200 gm sesame seeds (dry fried)

250 gm brown sugar

2 tbsp apple cider vinegar

Salt to taste

2 tbsp oil

BLENDED INGREDIENTS

50 gm dried chillies (soak in hot water)

100gm turmeric /kunyit

METHOD OF PREPARATION

      1)      Cut the long beans and French beans lengthwise 2.5 cm long

2)      Cut the cucumber, carrots and radish into  2.5 cm length and ½ cm thickness

3)      Tear the cabbage into big pieces

4)      Fry the groundnuts without oil until fragrant, discard the skin and pound coarsely. Put aside

5)      Bring  water to a boil and scald the long bean, French bean, cucumber, carrot ,radish, cabbage and onions for a while

6)      Remove and drain

7)      Place the oil in a pan and sauté the blended ingredients until fragrant, add in sugar, salt. Remove from heat

8)      In a mixing bowl put in scalded vegetables, add in the blended ingredients , apple cider vinegar, sesame seeds and groundnuts and  mix well

9)      Leave the mixed vegetables in the refrigerator for at least 30 minutes before serving

Recipe no 8

LOHAN CHOY (MIXED VEGETARIAN DISH WITH FERMENTED RED SOYA BEAN CURD)

INGREDIENTS

5 pieces of fermented red bean curds (mix with some water to make into a paste)

20gm of black ear fungus

40 gm of glass noodles

50 gm of dried mushrooms

30 gm of dried lily buds (wash and tie into a knot)

4cm of old ginger (crush)

50gm of fatt choy (hair vegetable)

200 gm of pak choy

200 gm of cabbage

40 gm of peanuts

5 pieces of wet fucuk (vegetarian dou bao)

5 pieces of tau pok (cut into half)

6 pieces of garlic (crush and chop finely)

2 tablespoon of oil

1 litre of water

METHOD OF PREPARATION

1)      Soak all the dried ingredients until soft

2)      Slightly fry the wet fucuk to prevent breakage and set aside

3)      Boil the peanuts until rather soft, drain and set aside

4)      Heat oil and fry the garlic until fragrant

5)      Add in the red bean curd

6)      Put in the pak choy and cabbage and fry

7)      Add in water

8)      Add in all the other ingredients except fatt choy and lily buds

9)      Simmer under low fire, stir occasionally until soft, then add in the lily buds and fatt choy and cook for another 15 minutes

10)  Dish up and serve

Note: this dish is best leave overnight in the refrigerator and heat up and serve the next day, taste more delicious

Recipe no 7

KURMA CHICKEN

1 chicken (cut into pieces)

3 tablespoon oil

3 tablespoon kurma powder (mixed with water to form a paste)

3 candle nut/buah keras (finely pounded)

1.2 litter coconut milk (from 1 coconut)

2 slices of dry assam (dry tamarind skin)

3 medium size potatoes (peel and quarter)

2 tomatoes (quarter)

2 large onions (quarter)

2 green chillies (cut lengthwise and remove the seeds)

2 red chillies (cut lengthwise and remove the seeds)

DRY SPICES

3 cloves

4 star anise

4 cardamoms

4cm cinnamon stick

BLENDED INGREDIENTS

8 shallots

4 clove garlic

2cm ginger

1 large onion

METHOD OF PREPARATION

1)      Heat oil and saute the dry spices for 2 minutes

2)      Add in the blended paste, stir until light brown

3)      Mixed in the kurma paste and candlenuts

4)      Stir for a while until the oil rises to the top

5)      Put in the chicken pieces and mix well

6)      Then pour in the coconut milk

7)      Stir occasionally until the gravy boils, add in the assam slices, potatoes and salt to taste

8)      Simmer for a while and when the potatoes are almost tender then add in the tomatoes, green and red chillies

9)      Cook until the oil rises to the top and the chicken are fully cooked

10)  Dish up and serve

Recipe no 6

RED SPICY CHICKEN (AYAM MASAK MERAH)

Ingredients

1 chicken (cut into pieces)

1 tablespoon curry powder

½ teaspoon turmeric powder

Salt and sugar to taste

200ml oil

2 tablespoons chilli paste

4 red tomatos (blend with 150ml water)

400ml coconut milk (from 1 coconut)

Dry spices

5 cloves

5 cardamoms

5cm cinnamon stick

Blended ingredients

2 large onions

6 clove garlic

4cm ginger

Grounded ingredients(dry fried)

2 teaspoons fennel seeds

1 teaspoon cumin seeds

½ teaspoon black peppercorns

Method of preparations

1)      Marinate chicken pieces with curry powder, turmeric powder and some salt for 1 hour

2)      Heat oil and deep fry the marinate chicken till half cook, remove and set aside

3)      Remove half of the oil and saute the dry spices for 2 minutes

4)      Put in the blended paste and stir fry until fragrant

5)      Then add in the ground ingredients, chilli paste and blended tomato puree

6)      Cook for around 5 minutes until the oil rises to the top

7)      Pour in coconut milk, then put in the chicken pieces, season to taste

8)      Simmer and stir occasionally till the mixture boils and the gravy thicken

9)      Dish up and serve

Recipe no 5

MAKING OF PINEAPPLE TARTS

As the Chinese lunar new year approaching soon, I would like to feather this delicacy cookies that are loved by all as pineapple signify good luck and prosperity. 

Ingredients  for the pineapple tarts jam

4 medium size ripe pineapples

100 gm rock sugar

150 gm brown sugar

20 gm clove

Method of preparation

1) Cut out the skin of the pineapple

2) Then cut the pineapple into pieces

3) Put the pieces of pineapple in a blender and blend

4) Drain out excessive pineapple juice

5) Cook the blended pineapple pulp under low fire,add in rock sugar and brown sugar and clove

6) Stir continuously to avoid burn

7) Cook the pineapple until rather dry, set aside to cool down

Ingredients for the pastry

200 gm of wheat flour

120 gm of butter

1 egg York

Egg white to brush on top of pineapple tarts

Method of preparing the pastry

1) Put the flour into a tray

2) Add in the butter and mix together like bread crumbs

3) Add in the egg York, mix well and knead into a dough

4 ) Put the dough on a board and use a rolling pin to roll flat around 0.3cm in thickness

5) Use the pineapple tart mould to cut the shape require

6) Put the pineapple jam and finally brush the top of the tarts with egg white

7) Bake the tarts in an oven over 220°C for 20 minutes

The above pastry measurements can make around 45 pieces of pineapple tarts.

This is how it will look like when they are fully baked.

Recipe no 4

LOTONG(MIX VEGETABLE COOK WITH COCONUT MILK)

Blended ingredients

6 shallots

1cm turmeric/kunyit
2 stalks lemon grass

Gravy ingredients

1 litre coconut milk(from 1 coconut)

1 carrot

40 g cabbage

30 g fermented soya bean cake(tempeh)

8 french beans

1 piece of soya bean skin/fu chok( soak till soft and cut into require size)

20 g of glass noddle(soak till soft)

4 chilly padi(small spicy chilly)

6 quail eggs

200 g of fish paste

Method of preparation

1) Stir fry the blended ingredients and chilly padi with some oil

2) Stir in coconut milk

3) Add in carrot, cabbage, French bean, fermented soya bean cake,soyabean skin and glass noddle

4) Bring the gravy to a boil

5) Add salt to taste

6) Lastly add in the fish paste(make into fish ball) and quail egg

7)  Let the gravy boil for another 4-5 mints until the fish ball is cooked

8) Dish up and serve with rice or ketupat/compressed rice

Recipe no 3

HOMEMADE YONG TAU FU

Ingredients

300 gms of fish paste

1 brinjal

1 bitter gourd

4 lady fingers

3 red chillies

3 green chillies

1 soya bean sheet/fu chok

Method of preparation

1) Stuff the above vegetables individually by sliting vertically /horizontally accordingly,as for the chillies slit and take out the seeds first

2) As for the soya sheet,wet it,cut into the require size and roll the fish paste in it

3) After you stuff all the vegetable and soya rolls ,slightly fry them

4) Take out and put aside ,arrange in a plate.

Preparation of gravy

In a frying pan sauté some garlic, add a table spoon of miso paste and sauté , then pour some water.

Bring the gravy to a boil , add so brown sugar to taste, a bit of chillie powder(optional) and finally add some cornstarch.

Pour the gravy over the yong tau fu and they are ready to serve

Completion photo

Recipe no 2

STEAM TAU FU WITH FISH CAKE

Ingredients

A packet of soft tau fu(soya bean curd)

100gm of fish paste

A stalk of spring onion

Soya Sauce and seseme oil to taste

Some fried shallot together with fried oil

Method of preparation

1) Put the tau fu on a steaming plate and mash the tau fu

2) Add in the fish paste and mix

3) Sprinkle some soy sauce and seseme oil

4) Steam the fish cake tau fu for 4 to 5 minutes

5) Take out from steamer and garnish with spring onion and fried shallots

Recipe no 1

HOME MADE FISH PASTE

Ingredients

3 to 4 pieces of fishes(preferably tenggeri fish)

salt and pepper

Method of preparation

1) slice open the fish

 

 

2) use a spoon to scrap out the fish meat

 

3) Put the fish meat on a chopping board and use a chopping knife , chop the fish meat,sprinkle a bit of salt

4) Prepare a bowl of salt water and as you chop and turn over the fish meat, use your left hand, dip into the salt water and turn over the fish meat paste.Continue chopping  the fish meat until the fish meat  doesn’t  stick to the knife

5) Sprinkle some pepper to the fish meat

6) Dip both hand to the bowl of salt water and toss the fish meat a few times

7) Even up the fish meat and cut into the required pieces and store in the refrigerator accordingly

For my initial recipes,I will show a few recipes using the homemade fish paste

There are  a few recipes that can be used to prepare healthy and nutritious dishes using the fish paste

Introduction

hello ,

there will be updated on home-cook  food recipe soon