Diner with Aileen's Family

冷盘 :
 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 
Japanese Octopus
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

红烧元蹄 :
1 no            Pork Trotter            -  Blanch in boiling water or 2 minutes, rinse it & pat dry.
                                                 -   Deep fry it.
3 slice         Ginger
1 stalk        Scallion
8 cloves     Garlic
500 ml       Water                      -  Put all the ingredients into a big pot & boil for 45 minutes.
1 stick       Cinnamon Stick       -  Then transfer to a bowl & steam for 1 1/2 hours.
2 pcs         Star Anise
1/4 cup      Soy Sauce
1 tsp          Dark Soy Sauce
50 ml         Chinese Rice Wine
1 small pc  Rock sugar

阿三蒸鱼 :
1 no                        Fish - marinate with soy sauce, pepper & rice wine
1 pkt                       Instant Assam Fish Paste
3 stalks                   Chinese Parsley Root
3 slices                   Ginger
1 slice                     Galangar
1 clove                    Sliced Garlic
1 no                        Sliced Onion
1 stalk                     Sliced Lemon Grass
5 pcs                       Lime Leaf

Mix all the ingredients & spread on top of the fish then steam for 20-25 minutes. Serve with parsley leaves.

麦片虾 :
1 kg                       Prawn  -  Wash, dry it & pat with flour & deep fry it. Set aside.
5 tbsp                    Butter
1 tbsp                    Oil 
3 cloves                 Minced Garlic
5 stalks                  Curry Leaf
3 no                       Chilli Padi
3 no                       Egg Yolks  
1 pkt                      Instant Prawn oat Paste

Melt butter with oil, put in egg slowly & keep string in high frame, then add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant & till the egg become golden brown in color.  Off the fire mix in instant prawn oat paste & prawn.


炒鲜杂菇 :
1 pkt each               Mixed Fresh Mushroom
2 tbsp                     Oil
1 tbsp                     Minced Ginger
2 cloves                  Minced Garlic
1 no                        Choped Red Chilli
1 tbsp                     Abalone Sauce 
1 tbsp                     Chinese Rice Wine   

Heat  oil stir-fry minced garlic, ginger & chilli till fragrant then add in fresh mushroom.
Put in abaline sauce & rice wine to taste.

清炒青菜 :
Season Vegetable
Oil
Garlic
Salt

Heat oil stir-fry garlic till fragrant then add in vegetable.
Put salt to taste.