2011 Chinese New Year Reunion Dinner

Cold Dish
Acar Sayur :
A )  2 kg       Cucumber  -  Wash with salt then rinse & dry it.
      1 kg       Carrot            Cut all ingredient A into 1" long.
      5 no       Red Chilli
      5 no       Green Chilli
Pickle the ingredient A with :(at least 24 hours in the refrigerator then separate
                                                the vegetable and juice(save it) & set aside.
      375 ml              Vinegar
          3 rice bowl    Sugar
B )    1/2 kg       Cabbage
        1/2 kg       Long Bean
Wash the ingredient B, dry it & cut into 1" long.
C )      1 kg               Big Onion
      200 g                 Garlic
          1 pc               Fresh Turmeric
          1 pc               Galanga
          3 pcs              Lemongrass
          1 pkt              Chilli Paste (Cili Boh)
          1 tbsp             Shrimp Paste (Belacan-optional)
Blend big onion, garlic, turmeric, galanga, lemongrass & shrimp paste, saute it then add in chilli paste stir-fry till fragrant.  Add in the vinegar mixer that you saved continuous to cook & taste with salt or ajinomoto or chicken stock power.  Off the fire & stir in the ingredient B.  Let it totally cold.  Then add in ingredient A and mix well.  Put the acar in a container & chill it in the refrigerator.
Serve with :
Ground Nuts & Sesame Seeds 

Prawn & Potatoes Salad:
Boiled Prawn
Boiled Potatoes
Mayonnaise
Lemon Juice

Homemade Cold Jelly Fish:
150g        Jelly Fish Skin - Soak jelly fish skin till salty taste no more.
                                         Blanch in boiling water for 2 minutes then
                                         soak in cold water with ice cubes then
                                         cut it.
3 tsp        Vinegar
4 1/2 tsp  Sugar
1 1/2 tsp  Sesame Oil
a dash      Fried Sesame Seeds
1/4 tsp     Salt
1/2 tbsp   Plum Sauce
Mix all the ingredients into a jar & chill it in refrigerator.
 
Homemade Drunken Chicken:
4 pcs       Whole Drumstick  -  Rub salt into the chicken drumstick. Roll in a cylinder shape
2 tbsp      Salt                          & wrap with aluminum foil.  Steam for 1/2 hour.
1 pkt       Chinese Mixed Herb  - Put Chinese mixed herb & water into a small pot & boil for
500 ml     Water                         1/2 hour. Add in salt & chicken stock to taste. Cool it.
1 bowl     Chinese Rice Wine      
To Taste   Salt & Chicken Stock 
Put cooked chicken,  herbal stock & rice wine into a glass container & chill for 24 hours. Slice the chicken & serve it.

Century Eggs With Pickled Ginger

Steamed Fish In Soy Sauce
1 no                    Whole Fish
4 slices                Ginger
1 stalk                 Scallion
1 stalk                 Parsley
2 tbsp                 Soy Sauce
1 tsp                   Sesame oil
1 tbsp                 Rice Wine
Mix all ingredients & spread on top of the fish.  Steam for 20-25 minutes.
Serve with scallion & parsley.

Braised Sweet & Sour Mustard Plant with BBQ Pork & Roasted Duck
Mustard Plant
BBQ Pork
Roasted Duck
Tamarind Sauce
Dried Tamarind Slices
Dried Red Chilli
Tomato Sauce
Water
Gula Melaka
Salt
Boiled the above ingredients till tender.

Stir-Fried Mixed Vegetable
Mixed Vegetable
Oil
Garlic
Salt Heat oil stir-fry garlic till fragrant then add in vegetable.
Put salt to taste.  

Deep-Fried Tempura Prawn
 Japanese Tempura Flour
Cold Water
Prawn
Oil

Stir-Fried BBQ In Garlic & Soy Sauce
BBQ Pork Slices
Oil
Minced Garlic
Soy Sauce
Saute minced garlic with oil till fragrant then add in BBQ pork slices to stir-fry.
Last add in soy sauce to taste.

Stir-Fried Squid In Curry Powder
Squids
Sliced Garlic
Sliced Ginger
Curry Leaves
Curry Powder
Salt
Oil
Soy Sauce
Marinade squids with curry powder & salt.
Saute sliced garlic, sliced ginger & curry leaves with oil till fragrant then add in marinated squids to stir-fry.
Last add in soy sauce if not enough taste. 

Deep-Fried Fish Otak-Otak
Ready Packed Fish Otak-Otak
Oil