2012 Chinese New Year

五批冷盘 :


 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


一品锅 :

Herbal Chicken
Roasted Duck
BBQ Pork
Steamed Prawn
Braised Sea Cucumber with Mushroom
Braised Bean Curd
Fried Yam

Boiled Broccoli

 
麦片虾 :

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

Melt butter with oil, add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant then add in fried egg york.  Off the fire mix in instant prawn oat paste & prawn.


清蒸鱼 :

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.


梅菜扣肉 :

16 pcs         Sliced Pork      - Blanch sliced pork in boiling water for 2 minutes. Rinse &
                                              dry it.
 2 tbsp         Soy Sauce       -  Rub soy sauce to the pork & pan-fry it till light brown in color.
             
RM2 each   Sweet & Salted "Mui Choy"
2 tbsp          Oil
2 tbsp          Minced garlic        -  Heat oil saute the minced garlic till fragrant then add in
2 tbsp          Soy Sauce               sweet & salty "mui choy" to fry it.
1 tbsp          Dark Soy Sauce       Put in soy sauce, dark soy sauce & sugar to taste.
1 tbsp          Sugar

2 tbsp          Rice Wine
5 cloves       Whole Garlic
4 slices        Ginger
2 stalks        Scallion
1 stick         Cinnamon Stick

2 pcs          Star Anise

Layer the slices pork into the bowl, follow by the cooked "mui choy" & top with rice wine, whole garlic, ginger, scallion, cinnamon stick & star anise.  Steam for 2 hours.
 

炒青菜 :

Season Vegetable
Oil
Garlic
Salt

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

三八炒臭豆 :

10 cloves   Small Onion
5 no           Red Chilli         - Blend all the ingredients. set aside.
1 tbsp        Shrimp Paste
1 bowl       Dry shrimp       - separate to blend.

Rm10         Petai                - Heat oil saute the onion, shrimp paste & chilli mixer till fragrant. 
4 tbsp        Oil                    - Add in blended dry shrimp & stir-fry it.
1 tbsp        Sugar                - Last put in petai to cook and add in sugar to taste.