7th Day of CNY 2013

娘惹咖喱鸡 Nyonya Curry Chicken
Ingredients(A):
a)
  2 nos         Lemon Grass
    1 pc         Fresh Tumeric
  1/2 pc        Galangar
b)
    2 nos        Big Onion
    5 cloves    Garlic
c)
  10 nos        Dry Chilli
Ingredients (B):
  1 no          Chicken - cut, wash & pat dry
  4 nos         Potatoes - peeled, cut in cubed then deep-fry it.
200 ml          Coconut Milk
  1 cup         Water
Salt & Sugar to taste.

Method:
1.  Blend the above ingredients(A) 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 to fry till the paste dry.
5.  Add in chicken & well combined with paste.
6.  Mix coconut milk with water, add into chicken and bring to boil then lower the frame.
7.  Pour in the fried potatoes, continuous to cook for 15 to 20 minutes or till chicken cooked.
8)  Taste it with salt and sugar.
9)  Served.

香辣卤猪脚 Braised Spicy Pork Trotter w. Soy Sauce
Pork Trotter    (猪脚)     1 只
Whole Garlic    (蒜头)     3 粒
Dry Chili       (辣椒干)   5 只
Gula Melaka     (椰糖)     4 汤匙
Viniger         (白醋)     1 汤匙
Light Soy Sauce (酱油)   1/3 碗
Dark Soy Sauce  (黑酱油)   1 汤匙
Water           (水)     2/3 碗

1） Wash pork trotter, boil it. Once the water bring to boild off frame & wash it then pat dry.  Set aside.
2)  Heat the pressure cooker with oil, add in garlic & dry chili to stir-fry till aroma come out.
3)  Then add in pork trotter continuous to stir-fry a minute.
4)  Then add in the water, gula melaka, viniger, light soy sauce & dark soy sauce.
5)  Cover & lock the pressure cooker to cook.
6)  Once the pressure is up star count to cook for 10-12 minutes, then off frame.
7)  When pressure no more open the cover adjust the taste according to individual.
8)  Served with rice or dry mee in soy sauce.

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.

Stir-Fried Turnip & Carrot
Ingredients:
  2 nos        Turnip (peel skin using a knife and cut into strips)
  1 pc          Carrot (cut to strips of similar size as turnip)
10 cloves     Garlic (finely chopped)
  3 tbsp       Cooking oil
                  Water
Seasoning
Salt and white pepper powder to taste

Method
1)  Heat oil in wok and saute garlic till fragrant or till garlic begin to brown.
2)  Add carrots stir fry briskly for about 30 seconds.
3)  Add turnips continuous to stir fry till carrots & turnips well combined.
4)  Once turnips and carrots smell fragrant, adding salt and pepper to taste.
5)  Sprinkle water to keep turnips and carrots moist.
6)  Once turnips and carrots dry out, keep repeating step 5.
7)  Cook the turnips and carrots to your desired softness and serve hot.

云吞Wantan
Minced Meat
Minced Ginger
Chopped Scallion
Egg
Pepper
Sesame Oil
Salt
Chicken Stock Powder (Optional)

1)  Marinate the above ingredients for 2 hours.

Wantan Skin (云吞皮）

2) Wrap (1) with wantan skin.
3)  The wantan can serve with wantan noodle, made wantan soup or fried wantan.

Crisp Cereal Prawn

1 kg                       Prawn
2 tbsp                    Butter
3 cloves                 Minced Garlic
5 stalks                  Curry Leaf
3 no                       Chilli Padi
1 pkt                      Instant Crispy Cereal Flour Mix

1)  Wash prawn, dry it & pat with flour (included in Instant Crispy Cereal Flour Mix) & deep fry it. Set aside.
2)  Melt butter, add in minced garlic, curry leaves, chilli padi & stir-fry till fragrant.
3)  Add in pre-fried prawn & off the fire then well mix Instant Crispy Cereal Flour Mix & prawn.