Ayam Percik Kelantan

Cooked this once quite sometime back. It's THIS
Needed to retry as it didn't turn out as I wanted to be. Perhaps next time

This time using another recipe from HERE with my own adjustment as my kids do not fancy anything spicy😅

What you need:

1  whole chicken, discard the head and the feet, also the excess fat and chicken, and spatchcock it
400ml coconit milk
1 stalk of lemongrass, bruised

1tbsp tamarind paste, remove the seeds
2tsp salt
1/2tsp pepper
2tsp sugar

Blend into paste:
6 cloves of garlic, peeled and halved
6 shallots, peeled and halved
a big thumb size ginger, peeled and cut
1 stalk lemongrass, chop
1cup water

Method:

1. Rub paste all over the chicken and place in a wok or pot. Leave it for at least 30mins
2. Pour half of the coconut milk and lemongrass. Cook over medium heat for 15mins, add in tamarind paste, salt, pepper and sugar, flip the chicken and continue  ooking for another 15mins
3. Remove chicken. Continue cooking the liquid over small fire. Add in the remaining coconut milk. Stir until boiling and thickened. Check the taste, off fire and put aside
4. Brush chicken on both sides using the gravy and grill either by broiling in the oven until browned or like what I did using my Happycall grill pan. Serve warm

Ampang Yong Tau Fu

Recipe source: The MeatMen with my own adjustment

What you need:

3blocks tau kwa, halved diagonally and slit each half at the center
1 bittergourd, sliced 1inch each and remove seeds
6 large chilis (red or green as you prefer), make a center slit, remove seeds
1 eggplant, sandwich sliced
6 lady's finger, make a slit at each center
enough oil to deep fry

Fish paste:
200g minced prawns
200g toman fillet
1/2 tsp salt
1/2 tsp pepper
1tbsp light soy sauce
1tbsp corn starch
50ml water

Sauce:
2tbsp oil
1tbsp garlic, minced
1/4 cup light soy sauce
1/2 cup water
1tbsp oyster sauce
1tbsp black bean sauce
2tbsp sugar
2tbsp cornstarch mixed with 2tbsp water

Method:

1. For the fish paste: blend everything in the food processor until smooth
2. Fill the slits in tau kwa, bittergourd, chilis, eggplant and lady's finger with fish paste
3. To make the sauce: heat oil in a pan, sautee garlic until fragrant. Add in soy sauce, water, oyster sauce, black bean sauce and sugar. Bring to boil, add in cornstarch slurry, mix briefly until the sauce thickened and off fire
4. Just before serving, deep fry all the vegetables and tau kwa. Drain and place on a serving plate and pour sauce over

Terengganu Roti Paun

Straight dough method, dough is very easy to handle
Soft buns and still stay soft the next day with a bit of warming up

Recipe is from Sonia from Nasi Lemak Lover


What you need:
(for 18 small buns)

375g bread flour
40g caster sugar
1/2 tsp fine salt
30g egg white
80g cold water
100g cold milk
1 tsp instant yeast
40g salted butter

Butter sugar filling:
100g butter, room temperature
80g coarse sugar

Method:

1. For the filling, mix in butter and sugar. Stir until well mixed. Keep in the refrigerator to harden it before use
2. In a breadmaker pan, pour in egg white, water, milk and followed by flour, sugar, salt and lastly in separate corner the yeast
3. Let the machine starts kneading. After 5minutes, add in butter
4. Continue kneading and also the first proofing
5. Remove dough from breadmaker and transfer into a lightly floured surface
6. Divide dough into 18 (@about 36g), shape into small balls. Rest for 10mins covered with damp cloth to prevent them from drying
7. Spoon about 1tsp of butter sugar filling and wrap inside the small dough ball
8. Place dough balls in a lined 9inches round cake pan (removable base) - I prefer not to grease the base as during baking it will melt and leak through dough, as a result the buns will have greasy bottom
9. After all completed, set aside to rest for 30mins
10. Bake at preheated oven at 190degC for 20-25mins, rotate tray if necessary for even browning
11. Once done, remove from oven and brush the top with butter 

Hainanese Pork Chop

Cooked this long ago, this time I used another recipe, minus the ingredients I didn't have :)

Recipe adapted from travellingfoodies

What you need:

500g pork loins, thin sliced
about 15pcs cream crackers, blend into breadcrumbs texture
2 eggs, beaten
2 cloves of garlic, minced
1 red onion, cut according to preference
about 2 scoops of ladle frozen vegetables (mine is a combo of carrot, peas and corn)
about 1cup of canned pineapple, diced
2tbsp tapioca starch
2tbsp water, stir together with tapioca starch
vegetable oil for deep frying

Marinade for the pork, mix together:
2 cloves of garlic
1tbsp cornstarch
2tbsp water (mix with cornstarch)
2tbsp light soy sauce
1 heaped tbsp sugar
1tsp sesame oil

Drizzling sauce, mix together:
1tbsp worchestershire sauce
3tbsp ketchup
1tbsp sugar
1tbsp light soy sauce
1/2tsp pepper
sprinkle of salt
1cup water

Method:

1. Pound sliced pork with meat tenderizer
2. Put them in a bowl with cover. Add in marinade mixture and mix well. Set aside
3. Heat oil in a pan. Sautee garlic for awhile followed by red onion, stir until soft and fragrant
4. Add in frozen vegetables and pineapple, stir
5. Add in drizzling sauce, stir and bring to boil
6. Pour in tapioca starch mixture, stir continuously until you get the thickness you like
7. Now to fry the pork, heat oil in a pan enough to submerge the pork slices
8. Dip each pork slice one at a time into beaten egg, then transfer to cracker crumbs until well coated
9. Deep fry until golden brown. Drain and transfer into a plate with kitchen towel
10. Serve immediately with the sauce

Crispy Banana Fritters with Spicy Soy Dipping Sauce

I have been eyeing on trying this snack during MFF - Johor when I saw the fritters made by Gertrude of My Kitchen Snippets
I found it's an odd way of eating banana fritters dipped in spicy soya sauce. To me, soya sauce and anything with chilli are not to mix with any sweet treat
Anyhow, curiosity won me over and I gave it a try. My thought was, in any case, if I can't eat them together, I just use the dipping sauce to eat grilled fish or chicken :)
So, here it is...

 

 

Recipe is from My Kitchen Snippets

(she made a combination of banana and sweet potato fritters)

 

What you need:

 

For the batter:

(blend everything together)

200ml water

110g plain flour

25g rice flour

50g butter, room temp

1/2 tsp turmeric powder

3/4 tsp salt

4 bananas (I used pisang raja), sliced

oil for deep frying

 

For the dipping sauce:

2 bird eye's chillies

1 clove of garlic

1 tsp sugar

enough of dark sweet soya sauce

 

Method:

1. Heat oil over medium heat
2. Dip sliced bananas into the butter and then put into hot oil. Fry til golden. Remove from oil and drain on paper towel
3. Making the dipping sauce: Grind bird eye's chillies , garlic and sugar using chopper, transfer into a small bowl. Pour in dark sweet soya sauce and mix well. Serve with fritters

 

First bite, I was like no, it's not for me. Second bite, third bite..actually, it's not that bad. It's a kind of blending pretty nicely inside your mouth, sweet and salty plus some spiciness all in one

Ask me whether I will eat banana fritters this way again in the future, I honestly say it's not my personal preference. But it's a good experience though, I'm glad I gave it a try :)

 

 

I like these banana fritters. Crisp on the outside, sweet and juicy on the inside. Nice!

 

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this post

Sabah Burnt Bottom Rice Vermicelli In Pork Gravy

This dish is so yummy and loved by my family :)

Recipe is from Wendy's site

What you need:
(1 serving)

50g rice vermicelli
2 eggs, lightly beaten (I added a pinch of salt)
1 shallot, sliced
1 clove of garlic, minced
80g pork slices (I used minced pork)
3 tbsp oil

Marinate pork with:
1 tsp soya sauce
pinch of sugar
few drops of sesame oil
1/2 tsp corn starch

Gravy: (mix together)
2 tsp corn starch
1 cup water
1 tsp oyster sauce
salt, pepper and soya sauce to taste

Method:

1. Soak rice vermicelli in hot water til soft, drain
2. Heat 2 tbsp oil, pour the beaten egg like when u make omelette
3. Immediately arrange rice vermicelli on the egg, fry til the base of the egg is golden brown
4. Flip the omelette and fry the other side with rice vermicelli til it takes on some colour
5. Dish out the omelette, place it on a deep serving dish, omelette side up
6. Heat 1 tbsp oil and sautee shallot, followed by garlic. Add in minced pork and stir fry til cooked. Pour in the gravy mixture, bring to boil
7. Adjust the taste and the thickness as desired
8. Pour the pork gravy on the omelette and serve immediately

The next time I cook this dish again, I will mix in some mushrooms and vegetables too
Only pork is a too plain to me :)

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Fried White Mee Hoon

Very similar with Tuaran Mee I cooked the other day. As delicious, too
This time I used chicken meat and fish cake slices

Recipe is from Mary from A Pepper's Love

What you need:

150g seafood (I used chicken breast, diced and marinate with salt and pepper)

300g thick rice vermicelli (soaked in hot water til soft)

4 cloves of garlic (I used 7)

1/2 big chili (I didn't use)

1 egg (I used 2)

1-2 stalk of choy sum or gau choy (I used half packet of chye sim)

1/4 carrot (I used 1/2 - julienned)

1/2 big onion, sliced

1 tsp chicken stock (I used powder type)

3 tbsp chicken soup (I used 7 tbsp)

2 tbsp oil

1 tbsp light soya sauce (I added)

 

Method:

1. Heat the wok with 2 tbsp oil. Put meat and fishcakes to fry for few seconds. Add garlic followed by carrot and onion
2. Add eggs, stir briefly, immediately add in mee hoon and stir fry for few seconds and finally add chye sim
3. Add chicken stock & chicken soup and light soya sauce, then continue to stir fry for few second
4. Serve hot

 

After I made my Tuaran Mee the other day, I read a blog post by Kelly from Kelly Siew Cooks, sharing her cooking the noodle

I just realized that one important element in the dish is to let the egg coat the noodles.

So I tried on this dish I cooked today, but I guess I still didn't do a good job in that

I shall try again :)

 

 

 

This post is for Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Chicken Rice Parcels (Linatan)

I was intrigued to try this dish, but I wasn't too sure if my family accepted it
I was pretty sure they like it, but at the same time I was certain they'd think it's too bland
Indeed I was right, that's what they said when they tried on this dish. No taste, that's what they said :)
But overall, this is a dish they don't mind having :)
For me, I personally love this dish. Yes, a little bland but it's really tasty and fragrant too :)

Recipe is from Wendy from Table For 2..... or More and I cooked the rice using Happy Call pan inspired by Veronica from Peng's Kitchen


What you need:

400g chicken (I used half chicken, deskinned the breast, thigh and wing)
300g rice
700ml water (I added a little)
1/2 tbsp salt
banana leaves, wash and blanch in boiling water to soften
5 cloves of garlic, minced (I added for extra taste)

Method:

1. Rinse rice and soak for 30 mins
2. Heat up Happy Call pan. Place chicken pieces, meat side down onto the pan. Let it sizzle for a whileover medium heat, add in water and salt. Bring to boil. Cover pan and simmer on lowest heat for 10mins

3. Drain the rice and put it in the simmering chicken broth. Stir to distribute the rice evenly. Bring to boil
4. Cover pan and let it simmer on the lowest heat for 10mins until the liquid is absorbed and rice is cooked
5. Turn off heat and let the rice sit for another 30mins
6. Remove chicken from the rice and shred it
7. Spoon a few tbsp of warm rice onto prepared banana leaf, top with some shredded chicken and fold like a parcel
8. Preheat steamer and steam the rice parcels for about 30 minutes (I did this but it's optional)

See the dish below.. It's sambal stir fry chayote prepared by my mum to eat with the rice parcels for extra kick. Eat them together with onion crackers was really a fulfilling meal. Yum! :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Fried Turan Mee (Egg Noodle)

Simple and delicious dish and loved by the family

 

 

Recipe is from Mary from A Pepper's Love

 

What you need:

(modified a little)

 

seafood - I used prawns (halved) and fish slice (I used tilapia fillet, but after stir frying the slices became small pieces LOL)

3 cloves of garlic - minced

bokchoy - cut

eggs (I used 2 medium eggs)

1 pack egg noodle

2 tsp chicken stock

5 tbsp chicken soup

1.5 tbsp black soya sauce

vegetable oil

 

Method:

1. Cook the noodle according to the package instruction
2. Once cooked, drain and dip in icy cold water for a while
3. Heat oil and put in prawns and fish slice, stir fry for a few seconds til change color
4. Add in garlic and followed by egg
5. Add in noodle and stir fry for awhile til evenly mixed
6. Add in chicken stock, chicken soup, black soya sauce and finally bokchoy
7. Toss around for awhile til evenly mixed
8. Serve immediately

 

 

 

I love eating this dish with hot chilli sauce and prawn crackers :)

I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Sabah Meat Egg Rolls (Hakka Chun Ken)

This dish is very similar, if not the same, with a dish my mum used to cook for me during my childhood. There are a few difference in the making process and the ingredients used, though
And my mum used to serve this egg rolls in soup, with chicken stock, carrots, spring onion and cauliflower
Sometimes, my mum would slice the egg rolls and pan fry the slices, and eat them with soya sauce and cut bird's eye chilli mixture
That was one tasty snack, too :)
I cooked the dish once, the whole family enjoyed it :)
 When I saw this meat egg rolls is included in Malaysian Food Fest - Sabah month, I was like oh, I have to make this :)

 

Recipe is from LilyAnette with some modification

What you need:

400g pork loin cut, minced and beaten with mixer of kneaded by hand til sticky (I used 300g minced pork)
1 clove of garlic (I added)
2 shallots (I added)
2 egg whites (I added)
1/2 tsp salt
1 tbsp. light soya sauce
1 tbsp. sesame oil
1/2 tsp sugar
1 slice of ginger, finely minced (I didn't use)

For the egg wrappers:
4 eggs, lightly beaten
4 pinches of salt
1 tsp cornstarch mixed with 3 tbsp water

extra cornstarch and water mixture to be used to 'glue' the egg rolls

Method:

1. Process garlic and shallots in the food processor til smooth
2. Mix minced pork, garlic and shallots mixture, egg whites, salt, light soya sauce, sesame oil and sugar. Mix well and set aside
3. In a medium bowl, mix eggs, salt, and cornstarch mixture. Make omelette on frying pan over medium low fire (I got 5 omelettes, and I found mine were still too thick, hence the wrinkly appearance). Let cool the omelette
4. Spread meat mixture over the omelette and roll up like rolling swiss roll, away from you
5. Tighten it, and seal the end with corn flour mixture
6. Wrap each egg roll tightly with cling wrap and steam for 30 minutes
7. Remove from steamer and let cool
8. Once cool, keep them in the fridge for at least an hour before cutting (this will be really helpful when doing the cutting)

 I am submitting this post to Malaysian Food Fest, Sabah Month hosted by Mary from A Pepper's Love

Akok Kedut Kelantan

Intrigued to try this snack when I saw Wendy's post on this, I finally did today
The whole family love it, pretty addictive treat I must say. Not so friendly to the waistline though LOL

 

 

I had 14 pieces following Wendy's recipe. Perhaps I should have poured the batter a little lesser. Mine needed to bake 5 minutes longer, and when cooled, I found they're not dry enough. Should have baked them a little longer

Nevertheless, it's really tasty with great custard like texture

 

What you need:

 

125ml water

150g palm sugar, chopped

2 screwpine leaves, snipped

5 eggs

30g plain flour

1/8tsp salt

200ml coconut milk

 

Method:

1. Preheat oven to 200degC. Oil muffin pan and put in the oven to preheat together
2. Bring to boil in a pot water, palm sugar, screwpine leaves and let simmer for 5 minutes. Liquid will be about 160ml
3. Whisk eggs vigorously (I used hand held mixer). Stir in plain flour and salt. Mix well
4. Strain in coconut milk and palm sugar mixture. Mix well
5. Fill in muffin pan til 2/3 full. Bake til golden brown for 12 minutes (mine was 17 minutes)

 

I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets

 

 

Kelantan Cek Mek Molek

I love sweet potatoes. So when I saw Wendy made this, I immediately jotted down this recipe in my to do list for Malaysian Food Fest - Kelantan month
So I finally did this morning, and I really enjoyed it, so was my family, except the kids :P
It's really delicious and addictive, a little too sweet to my liking, though. I'd reduce the sugar filling the next time I make this again :)

What you need:

500g sweet potatoes (weight after steamed and mashed)
100g plain flour
sugar for filling
oil for frying

Method:

1. Mix sweet potatoes while still hot with flour til well blended
2. Weigh into 30g dough each and shape into balls
3. With hands lightly floured, flatten each ball and spoon 1 tsp of sugar into the centre of the dough and seal it up, shape like an oblong with pointy ends
4. Heat oil in frying pan and fry over medium heat til a crust forms on the outside
5. Drain and let cool before serving

Note:
*Do not fry over high heat as it will take shorter time to cook and the sugar filling inside won't melt
*Fry soon after forming the dough. Don't wait too long cos sugar will melt upon contact with moisture from the dough


I'm submitting this post to Malaysian Food Fest - Kelantan month, hosted by Gert from My Kitchen Snippets