Honey Chicken/Chicken Wing

Chicken

Marinade:
Light Soy Sauce
Pepper
Sesame Oil
Chinese Rice Wine
Grated Ginger

2/3 cup  All Purpose Flour
1/3 cup  Rice Flour

Honey Sauce:
Honey
Light Soy Sauce
Tomato Sauce
Apple Cyder Vinegar

1)  Cut chicken, wash & pat dry.
2)  Marinade the chicken with light soy sauce, pepper, sesame oil, Chinese rice wine & grated ginger. At least 2 hours or overnight.
3)  Heat oil for deep frying. Coated the chicken with the mixture of all purpose flour & rice.
4)  Deep frying the chicken & set aside.
5)  In a separate wok heat the honey sauce mixture till thicken then add in chicken & make sure all chicken coated with honey sauce.

乌打蒸蛋Steamed Egg With Otak-Otak

1 pkt           Fish Otak-Otak
3 nos           Eggs
                   Water ( equil to 3 nos of eggs )
1/4 tsp         Salt
A Dash        Pepper

Mash the otak-otak.
Beat the egg with water, salt & pepper.
Then add in the mashed otak-otak.
Steam it.

汶饭 Braised Rice in Cantonese Style

Ingredients:
 Cooked Rice
 Chicken Stock (Already taste with salt & rock sugar)
 Minced Garlic
 Sliced Pork
 (Marinade the pork with soy sauce, pepper, sesame oil, rice wine & corn flour)
 Peeled Prawn
 Squid
Egg
Green Vegetable
Cornflour mixed with water
 Grapeseeds Oil


1)  Heat oil sautee the minced garlic till fragrant, add in sliced pork, prawn & squid to stir-fry.
2)  Put in chicken stock bring to boil, add in in vegetable.
3)  Last add thicken the the gravy  by cornflour mixture. Off fire frame, beat in two egg & stir-it.
4)  Served with cooked rice.

枸杞叶汤 Kaoi Gei Soup With Fish Ball & Egg

Chicken Stock - already with taste.
Fish Ball
Egg
枸杞叶
Fried Onion

Bring to boil the chicken stock & fish ball.
Then add in 枸杞叶& egg, when the soup reboil off the frame.
Garnish with friend onion.
Served hot.

柠檬冰盒馅饼 Lemon Ice Box Pie

1 (14 ounce) can sweetened condensed milk
2 -3 lemons (9 tbsp)
3 egg yolks
1 graham cracker crust
1/2 cup melted butter (1 stick)

Directions:

1.  Use a food processor or  rolling pin to crush graham cracker.
2.  Combine the graham cracker crumbs with 1 stick of melted butter.
3.  Press into the bottom and sides of a glass pie dish to form the crust.
4.  In a bowl, beat egg yolks.
5.  Slowly stir in milk.
6.  Once mixed, slowly mix in lemon joice.
7.  Pour into crust. Refrigerate about 1 hour to chill and set.

Pear Crumble With Ice Cream

For the filling:
3 medium pears, peeled and sliced
2 teaspoons lemon juice
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
Dash ground nutmeg

For the crumble:
1 pinch salt
90 g brown sugar
3 tablespoons old-fashioned oats
225 g plain flour
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1/2 stckof cold butter

Directions:
1.  Place pear slices in a greased baking dish.
2.  Sprinkle with lemon juice, brown sugar, all-purpose flour, ground cinnamon & ground nutmeg.
3.  In a large bowl, combine the brown sugar, oats, flour, cinnamon, salt and nutmeg.
4.  Cut in butter until crumbly.
5.  Sprinkle over pears & dropped few small pieces butter.
6.  Bake at 350° for 25-30 minutes or until bubbly.
7.  Serve with ice cream.

宫保鲶鱼Cat fish In Gong Po Style

Ingredients:
Cat fish    - Wash, Pat dry & cut in big pieces
Sliced Ginger
Sliced Galic
Big Onion cut in pieces
Spring Onion cut in 1" long
Dry Red Chili - soak in hot water, rinse & dry it
Grapeseed Oil

For Garnish:
Spring Onion
Red chili

Sauce:
Soy Sauce
Dark Soy Sauce
Oyster Sauce
Sugar
Pepper
Sesame Oil

Coated the cat fish with pepper, salt & flour.
Deep-fry the cat fish till golden in color or crispy. Set aside.
Heat oil saute the ginger, garlic, big onion, spring onion & dry chili till fragrant.
Then add in the sauce mixture bring to boil & put in the fried cat in to cook till sauce thicken or thicken the sauce by cornflour mix with water.
Garnish with spring onion & red chili.

Steamed Japanese Bean Curd with Mined Meat or Prawn & Fish Paste

3 pcs              Japanese Bean Curd - Cut in pieces

Marinade the minced meat or prawn & fish paste with:
Light Soy Sauce, if prawn & fish paste replace with salt
Pepper
Chinese Rice Wine
Cornflour

To taste:  Light Soy Sauce & Minyak Bawang
To garnish: Chopped Spring Onion

1)  Make the minced meat or prawn & fish paste in round shape.
2)  Place on top of each pieces of Japanese bean curd & steam for 15 minutes or till cook.
3)  Throw away the water that in the Japanese bean curd.
4) Pour some light soy sauce & minyak bawang & garnish chopped spring onion.

Braised Fish In Fermented Soy Bean

 

1 pc        Whole Fish
4 cloves   Sliced Garlic
1 pc         Sliced Ginger
2 tsp        Fermented Soy Bean (Taucho)
1/4 cup    Water
To taste:   Sugar
Garnish:    Spring Onion & Sliced Red Chilli

1) Wash Fish & dry it.
2) Heat oil pan-fry the fish till cook & crispy.  Set aside.
3) Heat oil in another clean wok add in sliced garlic, sliced ginger, fermented soy bean & some spring onion to stir-fry till fragrant.
4) Pour in water & bring to boil then add in sugar to taste.
5) Last put in the fish & braise for a minutes then add in the spring onion & sliced red chilli.
6) Served it.

Steamed Egg In Tomato

4 nos          Large Tomatoes
4 nos          "Kampong Egg"
To taste :    Light Soy Sauce, Minyak Bawang & Bawang Goreng or sambal crispy small fish
Garnish:      Chopped Spring Onion

1)  Wash tomatoes, dry it & discard the seed.
2)  Put in egg in each tomato & steam it.
3)  Take out from steamer & put in  Light Soy Sauce, Minyak Bawang & Bawang Goreng or sambal crispy small fish.
4)  Garnish with chopped spring onion
5)  Served it.

蒜子炒烧肉Stir-Fry Leek With BBQ Pork or Prawn

    3 cloves           Minced Garlic
500 g                   BBQ Pork or Prawn
    4 stalks            Chinese Leek -  Wash & Cut in pieces
                            Oil
To Taste :             Light Soy Sauce & Pepper

1) Heat oil saute the minced garlic then add in BBQ Pork or peeled prawn to stir-fry.
2) Add in leek to stir-fry.  Last add in pepper & light soy sauce.
3) Served with white rice.

Baked Bean & Egg

1 can            Baked Bean
2 nos            Eggs
2 cloves        Minced Garlic
2 tbsp           Tomato Sauce
1 tsp             Light Soy Sauce
1/2 tsp          Pepper
1/4 cup         Water
                     Oil

1)  Lightly beat egg, heat oil fry & scramble it.  Take out put in a plate. Set aside.
2)  Heat oil, stir-fry minced garlic then add in baked bean, water, tomato sauce, light soy sauce & pepper bring to boil.
3)  Pour on top of the fried egg.  Serve it.

清炒丝瓜和冬粉Stir-Fried Ridge Gourd With Glass Noodle

Ingredients:

   2 no          Ridge Gourd - Peeled Skin, Wash it, Pat Dry & Cut in Pieces (2" Long)
1/4 pc          Carrot - Peeled Skin, Wash it, Pat Dry & Cut in Pieces
   1 pkt.        Glass Noodle - Soak in Water
   3 Cloves    Minced Garlic
                    Salt
                    Water
                    Oil

1)  Heat oil sautee the garlic, then add ridge gourd & carrot to stir-fry.
2)  Add in water bring to boil till ridge gourd soft then add in glass noodle.
3)  Add in salt to taste.  Served it.

炒猪肠粉Stir-Fried Rice Noodle Roll

Ingredients:

10   pcs               Rice Noodle Roll - Cut in 1" Long
  2   pcs               Chinese Sausage  - Diced it
1/2  pcs               Shredded Carrot
  3   nos               Egg
  3   cloves           Minced Garlic
  2   tbsp              Chopped Salted Radish
250 g                   Bean Sprout
    1 tbsp              Dark Soy Sauce
                           Light Soy Sauce
                           Pepper
                           Oil
                           Chopped Spring Onion
                           Chopped Parsley

1)  Heat oil fry egg & break in pieces, dish out set aside.
2)  Heat oil fry Chinese sausages, then add in minced garlic & chopped salted radish.
3)  Add in shredded carrot to stir-fry.  Lower the fire frame then add in  rice noodle roll.
4)  Add in dark soy sauce, light soy sauce & pepper to taste.
5)  Put bean sprout to stir-fry follow by the fried egg.
6)  Dish out garnish with chopped spring onion & chopped parsley.
7)  Serve in hot.

炸猪大肠Deep-Fried Pork Intestine

Ingredient:

1 kg             Pork Intestine
5 slices        Ginger
2 stalks       Spring Onion
1 pc             Cinnamon Stick
2 pcs           Star Anise
2 tbsp          Rice Wine
2 tbsp          Light Soy Sauce
                    Water
                    Oil For Deep-Frying

1)  Clean the pork intestine & wash it.
2)  In a pot of boiling water add in pork intestine, sliced ginger, spring onion, cinnamon stick, star anise & rice wine to boil for 15 minutes.
3)  Take out pork intestine, wash & cut in piece.  Use kitchen towel to dry it.
4)  Add in light soy sauce & well mixed with the pork intestine.
5)  Heat oil & deep-fry the pork intestine.

卤五花肉,猪大肠,炸豆腐和蛋Braised Pork, Pork Intestine, Fried Bean Curd & Egg

Ingredients A:
Pork                     -  Wash, pat dry & cut in pieces
Pork Intestine       -  Wash & pat dry. Cook in whole piece, will cut in pieces after cook.
Fried Bean Curd   -  Wash & pat dry. Cook in whole piece, will cut in pieces after cook.
Hard Boiled Egg   -  Peel the hard boiled egg

Sauce:
Water 
Light Soy Sauce (Depend on how mush water, slowly add into water if not too salty)
Dark Soy Sauce (1 tbsp)
Rock Sugar (1 small piece)
Whole Garlic (2 nos)
Cinnamon Stick (1 pc)
Star Anise (2 pcs)

1)  Bring to boil the sauce & taste according to your taste.
2)  Add in ingredient A into the sauce & boil for 45 minutes or till the pork & pork intestine soft.

罗望子虾 Tamarind Prawn / Nyonya Assam Prawn

Ingredients:
500 gm         Peeled Medium Prawn
    2 tbsp       Seedless Tamarind Paste
                     (If got pulp add 4 tbsp water to extract the juice)
    2 tbsp       Sugar
    2 tbsp       Light Soy Sauce
    1 tsp         Dark Soy Sauce
    4 tbsp       Oil (Must more oil, the prawn will turn out better)

1. Mix the tamarind pulp with 4 tablespoons water. Extract the juice from the tamarind by pressing the pulp. Usually I use seedless tamarind paste.
2. Remove the shell of the prawn(Keep tail). Devein the prawn by slitting the back. Rinse prawn with water and pat dry with paper towers.
3. Add the tamarind juice and pulp, sugar, light soy sauce and dark soy sauce into the prawn and mix well with your hand. Marinate for overnight. Remove the tamarind pulp before cooking.
4. Heat up a wok and add cooking oil. As soon as it’s heated, drop the prawns into the wok and pan fry until cooked and sauce thicken. Dish out and serve immediately.

干烧明虾 Dry-Fried Prawn

500g          Big Prawn 明虾

3 slices      Minced Ginger 姜末

2 cloves     Mince Garlic 蒜碎

1 tbsp        Chopped Sacllion葱花

4 tbsp        Oil 油

2 tbsp        Sugar 糖

1 tsp          Salt 盐

1/3 tsp       Light Soy Sauce 酱油

2 tbsp        Rice Wine绍兴黄酒

Oil for deep-frying

1.  Cut, clean & pat dry the prawn.

2.  Coated the prawn with some cornflour & deep-fry it till crispy. Then set aside.

3.  Heat oil stir-fry the minced ginger, minced garlic & chopped scallion till fragrant.

4.  Add in sugar, salt, light soy sauce & rice wine bring to boil, taste it before add in prawn.

5.  Stir in the prawn with sauce & dish out fast if not the prawn not crispy.

沙姜鸡 Rendang Ayam Cekor

Ingredients A:
1 bowl          Small Onion (best if more onion)
1 no              Garlic

Ingredients B:
1 pc              Fresh Turmeric
1 pc              Galanga
1 pc              Ginger
6 pcs            Lemon Grass

2 nos            Chicken - cut, wash & pat dry.
1 pkt            Chilli Paste (Cili Boh)
1 tsp             Dry Cekor Powder (do not put more, it will bitter)

3 pcs             Lemon Grass for frying. 
To Taste : Salt, sugar & monosodium glutamate (MSG) - Ajinomoto

1) Blend ingredients A & B separately.

2) Heat oil stir-fry the lemon grass till smell come out.

3) Add in ingredients A to cook till fragrant then add in ingredients B.

4) Add in chilli paste continue to cook till nice colour come out, put in dry cekor powder & keep stir-fry till fragrant.

5) Then add in chicken to cook till tender.

6) Last, add in salt, sugar & monosodium glutamate (MSG - Ajinomoto) to taste.
    Must put ajinomoto, do not add chicken stock if not the taste will run.

7)  Best served with yellow glutinous rice.

This recipe like Rendang Chicken but it no coconut milk, it more healthy.

Steamed Stingray In Assam Pedas

Ingredients A:
   1 kg       Ikan Pari
1/2 pkt      Assam Pedas Paste

Marinade the ikan pari with assam pedas paste for at least 2 hours.

Ingredients B:
1 no           Diced Big Onion
3 cloves    Sliced Garlic
5 nos        Chilli Padi
5 pcs         Lime Leaves
1 no          Diced Tomato
1 pc          Shredded Ginger
1 pc          Shredded Galanga

Combine all the ingredients A & B.  Steam for 20 minutes.

蛋炒日本小黄瓜 Stir-Fry Japanese Cucumber With Egg

Ingredients:
3 no             Eggs
1 tsp            Light Soy Sauce
A Dash       Pepper
2 nos           Japanese Cucumber cut in pieces
3 cloves       Minced Garlic
3 tbsp          Grapeseeds Oil
1/4 tsp         Salt
1/4 cup        Water

1)  Beat egg with light soy sauce & pepper.  Heat oil pour in egg mixture to pan-fry it.  Break the egg in pieces. Set aside.

2)  Heat oil add in minced garlic to sautee till fragrant.  Then add in Japanese cucumber to stir-fry.  Pour some water to cook the Japanese cucumber till medium soft.  Dish out & mix with the pre-fried egg.

3)  Served it.

焖伊面 Braised Yee Mee

Ingredients:
    4 pcs                  Yee Mee
    1 Big Bowl         Chicken Stock (Already taste with salt & rock sugar)
    5 Cloves             Minced Garlic
 1/4 bowl                Sliced Pork
                              (Marinade the pork with soy sauce, pepper, sesame oil, rice wine & corn flour)
 1/4 bowl                Peeled Prawn
 1/4 bowl                Squid
250 gm                  Green Vegetable
    1 tbsp                Grapeseeds Oil
    1 tbsp                Dark Soy Sauce

1)  Heat oil sautee the minced garlic till fragrant, add in sliced pork, prawn & squid to stir-fry.

2)  Put in chicken stock bring to boil, add in yee mee & dark soy sauce to braise until the noodles is cook & soft.

3)  Last add in vegetable.  If too much chicken stock, you can thicken the gravy with cornflour.

4)  Served with sambal belacan.

上汤 Chicken Broth

Ingredients:
300 g                 Chicken Tight Bone
 5 stalks             Celery                         - Wash, pat dry & cut in 3" long
 1 pc                  Carrot                         - Peel, wash, pat dry & cut in big pieces
 2 nos                Big Onion                    - Peel, wash, pat dry & cut into 2 pieces.
 1 no                 Whole Garlic                - Wash & pat dry.
 2 stalks            Spring Onion                - Wash, pat dry & cut in 2" long
 2 stalks            Parsley                         - Wash, pat dry & cut in 2" long
 5 slices            Sliced Ginger                - Peel, wash, pat dry & slice it
 1 pc                Rock Sugar
 2 tbsp             Salt
 3 lit.               Water

1) Place chicken tight bone into a pot fill with cold water, bring to boil.  Once water start boiling off the frame.  Take the chicken bone out & rinse it.  Set aside.

2) In a clean pot fill in 3 lit. water & bring to boil.  Then add in chicken tight bone, celery, carrot, sliced ginger, spring onion, parsley, big onion, whole garlic & rock sugar boil for 3 to 4 hours in low frame.

3) Add in salt to taste.

Baked Rice

INGREDIENTS:

1          bowl              Rice

6          slices            Bacon cut in cube

1          no                   Big Onion

2          cloves            Garlic

2          pcs                 Bay Leaves

2          tbsp               Olive oil

1         can                  Mushroom Sauce

1/2      can                  Button Mushroom

1/4      lit.                     Chicken Broth or water

1/2      lit.                     Low-fat milk

1/2      can                  Ideal Milk

 For topping:   Mozzarella & Cheddar Cheese

To taste :  Kosher salt, Freshly ground black pepper (Chicken Stock Powder - Optional)

1)   Cook rice & set aside.

2)   Mince the onion and garlic; finely chop the button mushroom.

3)    Heat the oil in a large saucepan over medium heat.  Saute the bacon then add the shallot, garlic, bay leaves & black pepper; cook for 3 minutes or till the fragrant come out.  Then put in button mushroom.   Add in mushroom sauce & well mixed.   Pour in chicken broth, milk and ideal milk.  Reduce the heat to medium-low & keep stirring frequently, until the sauce is slightly thickened.  Season with salt and pepper to taste.

4)   Place rice in the lasagne bowl spoon in some sauce then spread the top layer with mozzarella & Cheddar Cheese evenly.

5)   Baked  in the pre-heat oven & baked for 15 minutes or till the cheese light golden brown.

豉油鸡 Braised Chicken In Soy Sauce

材料：家鸡一只（1000g 毛重）- Chicken (1 kg)
配料：八角(Star Anise)，桂皮(Cinnamon Stick)，生抽(Light Soy Sauce)，老抽(Dark Soy Say)，姜(Sliced Ginger)，葱(Scallion)，蒜头(Garlic)，片糖(Rock Sugar)，酒(Rice Wine)。

方法：
1. 用油炒香姜葱蒜头。
(Heat oil stir-fry ginger, scallion & garlic till fragrant.

2. 生抽和老抽下锅，比例约 3：1
(Add in light soy sauce & dark soy sauce, 3:1)

3. 下清水，八角，桂皮，一片糖，酒。
(Add water, star anise, cinnamon stick, rock sugar & rice wine)

4.待糖完全溶解之后，下鸡泡煮，十分钟，关火泡一小时。
(Bring to boil the above sauce till the sugar melt & fragrant out.  Then put chicken to cook for 10 minutes.  Then fire & let continue to cook for another hour.)

5.汤汁煮浓稠。
(Thicken the sauce)

6.卤好的鸡放凉之后斩件上碟，淋上浓汁即可。
(Cut the chicken in piece and serve with the sauce)

家庭自制米酒 Homemade Chinese Rice Wine

家庭自制米酒的做法：

1、准备材料：1000g糯米，15g甜酒曲；
 
2、糯米洗下，泡水12小时；
 
3、蒸熟米饭，摊开，凉到不烫手，38度左右；
 
4、均匀拌入甜酒曲，装入密封盒；
 
5、压实米饭，加冷开水，没过米饭2cm；
 
6、密封好，放在温暖的地方~ 空调或暖气旁；
 
7、24小时后，糯米饭逐渐浮起，底部出现了一层米酒；
 
8、两天后，糯米饭层变薄，酒更多咯，可以闻到淡淡的酒香；
 
9、三、四天后，甜酒就成熟了，酒香扑鼻。吃剩的米酒要放进冰箱贮存。

Not try yet must confirm the recipe with my sister-in-law's mom.

Ginger Wine

(Recipe From Annie)



750ml X 4 Water
600gm Old Ginger
2/3 packet Rock Sugar
6 nos. Saccharomyces cerevisiae酒饼

A.  Wash ginger & pound it.

     Boil water, ginger & sugar for more than 1 hour.

     Lets cool.

B.  Next day  pound 酒饼 put in bottle follow by the ingredient A and close thigh.

C.  Put a side for 1 month don't move it.

     After 1 month sieve and the ginger wine and put into bottle.

Nyonya Curry Paste

A: 6 nos                  Lemon Grass
    1 pc                     Fresh Tumeric
    1/2 pc                  Galangar

B: 1 1/2 kg              Big Onion
    1 1/2 Big nos      Garlic

C: RM1.00             Dry Chilli

1.  Blend the above ingredients separately.

2.  Heat oil stir-fry 1 tbsp of dry chilli till the color come out but no burnt.

3.  Add in ingredient A to stir-fry for about 3 minutes following by add in the ingredient B.  Continue to fry till fragrant come out.

4.  Last put in dry chilli. Must in very low frame & it will take about 2 to 3 hours to fry till the paste dry.

5.  When the paste ready taste it with salt.  Cool, separate to 5 portions & freeze it till you use.

Cucuk Pisang

2 cups Mashed Banana
1 cup Brown Sugar
3 cups All Purpose Flour
1 tbsp Milk Powder or 1/2 cup of Milk
1 tsp Baking Soda
1 tsp Bicarbonate Soda
1 tsp Salt

Mix all the above ingredients and use spoon to drop the batter into hot oil to deep fry it.

Pan-Fried Salmon Fish Head in Teriyaki Sauce

Ingredients:
1 whole Salmon Fish Head - Wash & cut in pieces
2 tablespoons of graspeseed oil (for sautéing)

For Teriyaki sauce:
5 tbsp   Japanese soy sauce
5 tbsp   Mirin
5 tsp     Brown Sugar
1 tsp     Sake (Japanese rice wine), or just normal rice wine 
1 tsp     Vinegar


1)  Wash, cut in pieces and pat dry Salmon head. Set aside.

2)  Boil Japanese soy sauce, mirin and brown sugar in low fire. Stir to mix well, until sugar is  almost dissolved then add Sake wine and vinegar, and stir to mix well. Taste check, before heat off.  Remove whole pot from stove and set aside till cold.

3)  Mix the teriyaki sauce with the salmon fish head & marinade for at least 2 hours. (Save some teriyali sauce for rice)

4)  Heat a non-stick pan with grapeseed oil over high heat.  Reduce fire to medium fire.

5)  Place the salmon fish head & pan-fry it with the skin side down on pan first, until skin is lightly     crisped and browned.  Then, flip over Salmon gently to pan-fry another side till browned.

6)  When the fish is cooked and well-browned, return the sauce that you marinated the salmon fish head into the pan (perhaps you may leave some behind for dressing later).  Let it simmer till the sauce is bubbling, and finally thicken.

7)  Transfer Salmon to a serving dish together with the remaining thickened sauce.

8)  Top with more teriyaki sauce which you have left aside just now, if desired. Serve with Japanese steamed rice.