Step: 1. Add 1 tbsp flour to the ribs, and massage the ribs around to evenly mix. Rinse the ribs in running water for at least 2 times. 2. Soak, Wash and Drain the ribs every 10 minutes for 6 times. Pour out all of the water. The purpose of this step is to remove the blood, unwanted smell. 3. Heat oil and fry half of the minced garlic and black bean until aromatic. Set aside. 4. In a bowl, combine pork ribs with 1 tbsp corn flour. Mix well 5. Add on the remaining minced garlic, 3 tsp sugar, appropriate salt, 2 tbsp ShaoXing wine, 1 tbsp corn flour, 1 tsp fried minced garlic black sauce oil in a big bowl and mix well. Marinate at room temperature for a minimum of 30 minutes. 6. Spread the ribs on the plate. Pour fried minced garlic and black bean on the ribs, add chili slices. 7. Steam over high heat for 15 minutes 8. Garnish spring Chinese parsley, serve hot.
Ingredient B 1. 100g Dried Chillies, Clean several times until the water clean. Soak until soft. Drain, cut into small piece 2. 100ml cooking oil
Ingredient C 1. Salt to taste 2. 200ml cooking oil 3. 1 tbsp sugar 4. 100g Coconut sugar 5. 2x Pandan Leaf, tie them into knot
Coconut milk rice ingredients: 1. 2 cups rice 2. 1 cups water 3. 1 cups coconut milk 4. Salt to taste 5. 2x stalk lemongrass 6. 2x Pandan leaf, tie them into knot
Topping: 1. 3x half boiled eggs, cut into half 2. 1x cucumber, cut into slice 3. 20g Peanut 4. 20g Dried Anchovies, rinse and drain
Cooking: A. Coconut Milk rice 1. Just like making steamed rice. Rinse rice and drain. Add the coconut milk, a pinch of salt, and water. Add the pandan leaves and lemongrass into the rice.
B. Topping 1. Rinse the dried anchovies and drain the water. Fry the anchovies till golden brown and crispy. Set aside. 2. Rinse the raw peanuts and drain the water. Fry till turn light brown and put aside.
C. Sambal 1. Grind ingredients A (except white onion) with 100ml cooking oil until fine paste 2. Grind dried chillies with 100ml cooking oil for better agitation and smooth, until fine paste 3. Pour the Ingredient A mixture into wok with 200ml cooking oil. Remember to put it in the cold oil. The flavor of the sauce will slowly spread out and it will not burn easily. Stir and fry slowly over medium low heat for 20 minutes. 4. Add on Ingredients B chili mixture. Keep stirring in low heat for 30 minutes, pay attention the bottom is easy to burn at this stage. 5. Add in sugar, salt, coconut sugar and Pandan leaf. 6. Add white onion, stir fry until the spicy sauce darkens.
Serving: 1. Serve it on banana leaf to make the dish more fragrant. Rice with boiled egg, fried peanuts, fried anchovies, sambal, cucumber slices.
Ingredients and Preparation 1. 50g pork 2. 200g Winter melon 3. 2x mushroom soak in water for 10 hours. 4. 2x shrimps, devein 5. 2x Conpoy, soak with hot water and leave until softened. 6. 1x egg white, beaten 7. 70ml chicken broth 8. 1 cup mushroom water 9. Appropriate Chinese Parsley 10. 1 tbsp cornflour + water 11. Appropriate salt 12. Appropriate ground pepper
Instructions 1. Cut mushroom into cubes 2. Pork, prawn cut into cubes. Marinate with the marinating sauce, set aside for at least 20 minutes 3. Winter melon cut into cubes. 4. Steam Winter melon cup for 5-7 minutes。 5. Heat up pot, stir fry mushroom. 6. Add pork and prawn cubes, continue to stir-fry. 7. Pour in 1 cup mushroom water, 70ml broth, bring to boil. 8. Shred Conpoy and add in, mix well. 9. Add in the winter melon cubes, on medium high heat till it boils. 10. Add in cornflour water to thicken. Stir to mix well. 11. Add in the beaten egg white to stir it quickly after adding. 12. Add appropriate salt and ground pepper to taste. 13. Pour into Winter melon cup. Garnish spring Chinese parsley, serve hot.
Step 1: Yam Ring 1. Skin off the yam skin, cut into thin slices and steam on high heat until you can easily poke them with a fork, about 15 minutes. Mash the cooked yam while it is still hot. Knead into a dough. 2. Mix wheat starch with hot boiling water. Knead in the wheat starch mixture into the yam dough. 3. Add salt, sugar, ground pepper, sesame oil, five-spice powder, followed by shortening. 4. Knead into a dough until smooth and shiny. 5. Cover with plastic wrap and put into the refrigerator for at least 1 hour. 6. Shape the dough into a ring. 7. Preheat oil (Drop a piece of the yam dough into the oil. If it floats to the top, the oil is just right and you can begin to deep fry the yam ring), lower the yam basket into the oil and fry until golden brown.
Step 2 : Vermicelli 1. Deep fry the vermicelli. Once it starts to float upwards, drain and set aside.
Step 3 : Mix vegetables filling 1. Blanch scallops in boiling water for about 1 to 2 minutes. Set aside. 2. Heat 2 tbsp oil in a wok, sauté garlic until fragrant 3. On high flame, put in the veg (carrot, celery, sweet peas) stir fry 4. When veggie starts to soften, add scallops, add 1 tbsp oyster sauce and appropriate chicken broth. Stir-fry to combine well.
Step 1: Preparation 1. Wash Mushroom, Glutinous rice, Chestnut. Soak in water overnight. 2. Wash Black eyed peas, soak in water 1 hour. 3. Drain Glutinous rice, black eyed peas. Set aside 4. Remove chestnut inner skin 5. Soak the bamboo leaves in a large pot of boiled water for 2 hours. Wash and drain it. 6. Cut pork belly into 16 bite size, add seasoning (0.5 tsp salt, 0.5 tsp sugar, 1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 0.5 tbsp black soy sauce), then marinate for 2 hours 7. Cut Mushroom, salted egg into half 8. Chop Shallots and garlic finely
Step 2: Cooking 1. Blanch chestnuts for 1 hour. Drain it 2. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in dried shrimps, stir-fry until they become fragrant, then add in marinated pork belly and stir-fry for 5 minutes. Remove and dish up.. 3. Heat 1 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in mushroom, chestnuts and seasoning (1 tsp sugar, 1 tbsp oyster sauce, 0.5 tsp five spice powder, 0.5 tsp ground pepper) and stir-fry. 4. Heat 3 tbsp oil, saute 2 tbsp chopped garlic and shallots until fragrant. Add in glutinous rice, and seasoning (1 tsp salt, 1 tsp sugar, 2 tsp five spice powder, 1 tsp ground pepper, 2 tbsp soy sauce, 2 tbsp dark soy sauce)and stir-fry. 5. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in black eyed peas, and seasoning (1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce), stir-fry. 6. Mix glutinous rice and black eyed peas
Step 3 : Wrapping 1. Using two bamboo leaves, place the coarse sides back to back. Fold the leaves into a cone. Pack one spoon of rice in the bottom of the cone. Top with ingredients(pork, dried shrimps, salted egg, mushroom, chestnut). Top up with more rice till it reaches the brim of the cone. Pack everything tightly. Tie with raffia string 2. Place the sticky rice dumpling into the water (make sure the entire bak chang is submerged in water), cover the pot with a lid, and cook over high heat for 2 hours then low heat for another 3 hours. ( Pressure cooker just need 45 minutes) 3. Once cooked, remove and hang them up to remove excess water.
Step 1: Preparation 1. Wash Mushroom, Glutinous rice, Chestnut. Soak in water overnight. 2. Wash Black eyed peas, soak in water 1 hour. 3. Drain Glutinous rice, black eyed peas. Set aside 4. Remove chestnut inner skin 5. Soak the bamboo leaves in a large pot of boiled water for 2 hours. Wash and drain it. 6. Cut pork belly into 16 bite size, add seasoning (0.5 tsp salt, 0.5 tsp sugar, 1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 0.5 tbsp black soy sauce), then marinate for 2 hours 7. Cut Mushroom, salted egg into half 8. Chop Shallots and garlic finely
Step 2: Cooking 1. Blanch chestnuts for 1 hour. Drain it 2. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in dried shrimps, stir-fry until they become fragrant, then add in marinated pork belly and stir-fry for 5 minutes. Remove and dish up.. 3. Heat 1 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in mushroom, chestnuts and seasoning (1 tsp sugar, 1 tbsp oyster sauce, 0.5 tsp five spice powder, 0.5 tsp ground pepper) and stir-fry. 4. Heat 3 tbsp oil, saute 2 tbsp chopped garlic and shallots until fragrant. Add in glutinous rice, and seasoning (1 tsp salt, 1 tsp sugar, 2 tsp five spice powder, 1 tsp ground pepper, 2 tbsp soy sauce, 2 tbsp dark soy sauce)and stir-fry. 5. Heat 2 tbsp oil, saute 1 tbsp chopped garlic and shallots until fragrant. Add in black eyed peas, and seasoning (1 tsp five spice powder, 0.5 tsp ground pepper, 1 tbsp soy sauce, 1 tbsp oyster sauce), stir-fry. 6. Mix glutinous rice and black eyed peas
Step 3 : Wrapping 1. Using two bamboo leaves, place the coarse sides back to back. Fold the leaves into a cone. Pack one spoon of rice in the bottom of the cone. Top with ingredients(pork, dried shrimps, salted egg, mushroom, chestnut). Top up with more rice till it reaches the brim of the cone. Pack everything tightly. Tie with raffia string 2. Place the sticky rice dumpling into the water (make sure the entire bak chang is submerged in water), cover the pot with a lid, and cook over high heat for 2 hours then low heat for another 3 hours. ( Pressure cooker just need 45 minutes) 3. Once cooked, remove and hang them up to remove excess water.
Instructions 1. Marinate minced pork with the marinating sauce and shallots, set aside for at least 20 minutes. 2. Divide the mixture into 9 equal portions and shape into balls. Flatten each ball. Place salted fish on top of patty, both side. 3. Heat 5 tbsp of oil in pan and pan fry the patty till golden brown. ( Do not move the patty after placement, to get a nice light crust on the skin. Flip when first side is golden brown.)
Ingredients 1. 10 big prawn 2. 150ml ShaoXing wine 3. 150ml Rice wine 4. 10x Ginger Slices 5. Appropriate Goji (wolfberry) 6. 4x Jujube (Red Dates) 7. 2 tsp salt 8. 300ml water 9. Appropriate spring onion
Step: 1. Devein prawns 2. Bring a large pan of water to a steady boil. Drop in the prawns, and simmer until they change colour (about 3-4 minutes). Scoop it out and immerse in cold water. 3. In a wok, add all the ingredients ( Water, Ginger, Jujube, Rice wine, ShaoXing wine, salt ) for the wine brine and bring to boil over medium heat. Once boil, transfer the wine brine to a container until it cold. 4. Transfer the prawns into the cold wine brine 5. Cover and chill overnight in the fridge for the prawns to fully absorb the wine brine. 6. Garnish spring onion. 7. Serve chill
Instructions 1. Place a piece of beancurd sheet on your work surface. Wipe with a damp towel to soften. Cut into eight 6" x 8" rectangles 2. Mushroom soak in water for 10 hours. Clean and cut into strips 3. Clean garlic, ginger and shallots. Chop finely 4. Peel and devein the shrimp. Place the prawns on a chopping board, chop it to turn it into mince. 5. Peel water chestnut, then cut into small cube size 6. Spring onion slice thinly 7. Mix everything together with the marinating sauce, set aside for at least 30 minutes. 8. Lay one sheet of pre-cut bean curd skin on a flat surface. Spoon the mixture onto the sheet, fold in the two sides and roll neatly into a cylinder. Seal the edges with the wheat flour water. 9. Preheat oil, carefully lower prepared meat rolls into the hot oil and deep fry turning until golden brown. Drain on on paper towels.
We have tried the rice cooker method and now we are doing the claypot method… oh the rice fragrance ~~~ 😋😋😋 love it so much !
Recipe is here :
Ingredients and Preparation 1. 350g boneless chicken breast, cut into bite size 2. 6 mushroom soak in water for 10 hours. Clean and cut into strips 3. 3 cloves garlic, chop finely 4. 5 shallots, clean and chop finely 5. 1 Chinese sausage, thinly sliced diagonally 6. 1.5 cups rice, 1.5 cups hot water 7. 6cm salted fish 8. Spring onion (Appropriate)
Topping sauce to serve * 6 tbsp water * 1.5 tbsp soy sauce * 1.5 tbsp dark soy sauce * 1 tbsp oyster sauce * 0.5 tsp sugar * Appropriate Chinese Parsley (white portion) * Appropriate Spring onion (green portion)
Instructions 1. Marinate chicken breast with the marinating sauce, set aside for at least 1 hour. 2. Rinse rice a few times and drain. Soak rice for 1 hour. 3. Heat 1 tsp of oil in pan and fry the salted fish till golden brown, and set aside. 4. Heat 3 tbsp oil in a wok, sauté garlic and shallots until fragrant, about 2 to 3 minutes. Add chinese sausages, mushroom, 0.5 tbsp soy sauce, 0.5 tbsp oyster sauce, 0.5 tsp sugar. Stir fry. Set aside. 5. Topping sauce: Heat 1 tbsp oil in wok and sauté chopped shallots, Chinese parsley, spring onion until aromatic. Add water and wait till boil, Then add in other seasoning and mix well, cook in low heat. 6. Drain rice and add 2 cups hot water. Bring to a boil while stirring regularly, until the water is almost absorbed by the rice. 7. Put the marinated chicken, sausage, mushroom and salted fish on top of the rice. 8. Cover the pot, and turn the heat down to the lowest setting. Simmer for about 15 minutes. Remove from heat. 9. After 10 minutes, uncover the pot and pour the sauce evenly over the rice. Cover it back up and simmer for another 3 minutes. 10. Then, open the lid and mix everything together. 11. Garnish spring onion. Serve hot.
Cooking: 1. Trim off pork belly skin, slice 2. Mix well marinating sauce with minced shallots, garlic and spring onion. Add in sliced pork belly and marinate for an hour. 3. One hour later, remove excess minced shallots, garlic and spring onion from meat. 4. Mix plain flour and corn flour together and coat meat with flour mixture. 5. Heat oil in pan and pan fry the pork belly 2-3 minutes each side till golden brown. ( Do not move after placement, to get a nice light crust on the skin. Flip when first side is golden brown.) 6. Slice into bite sizes and serve.
Preparation 1. Slice ginger 2. Mushroom soak in water for 10 hours. Clean and cut into strips 3. Drumstick cut into bite size. Add in sliced ginger, mushroom strip, and marinating sauce. Mix well and set aside for half an hour. 4. Soak dried lily buds until softened. Clean and tie into a knot 5. Soak black fungus until softened. Clean and cut off the hard stems. 6. Red dates cut half and remove the seeds
Instructions 1. Mix together all the ingredients. Steam over medium heat for 20 minutes, or until the chicken is fully cooked. 2. Garnish spring onion. Serve hot.
Missed those days when you can buy one pack of nasi lemak with MYR 1.00 Always my No.1 breakfast 😳
C. Sambal 1. Grind ingredients A (except white onion) with 100ml cooking oil until fine paste 2. Grind dried chillies with 100ml cooking oil for better agitation and smooth, until fine paste 3. Pour the Ingredient A mixture into wok with 200ml cooking oil. Remember to put it in the cold oil. The flavor of the sauce will slowly spread out and it will not burn easily. Stir and fry slowly over medium low heat for 20 minutes. 4. Add on Ingredients B chili mixture. Keep stirring in low heat for 30 minutes, pay attention the bottom is easy to burn at this stage. 5. Add in sugar, salt, coconut sugar and Pandan leaf. 6. Add white onion, stir fry until the spicy sauce darkens.
Serving: 1. Serve it on banana leaf to make the dish more fragrant. Rice with boiled egg, fried peanuts, fried anchovies, sambal, cucumber slices.
Trying to do last week...everything is good except the sambal is not fragrant and spicy enough. Maybe next time I should add more dry chilies and few red cili padi...
This post has been edited by CyFrozenFoods: Jul 26 2021, 09:29 AM
Trying to do last week...everything is good except the sambal is not fragrant and spicy enough. Maybe next time I should add more dry chilies and few red cili padi...
Thanks for letting us how it goes yea add more dried chillies and chili padi if you want more spiciness…. I was sweating already eating this version of sambal eve after I let it cool down a bit before consumption
Preparation Time : 10 minutes Cooking Time. : 25 minutes
【Ingredients】: * Pork Ribs 350g * Ginger x8 * Garlic x4 * Spring Onion x3 * Appropriate Ground Pepper * Appropriate Salt * Appropriate White Sesame Seeds
【Preparation & Cooking】: 1. Rinse pork ribs with water. Drain and marinate with pinch of salt and pepper. Set aside for 10 minutes. 2. Slice 8 ginger. Spring onion (white) cut into 2 inch length. Smash garlic cloves. 3. Prepare sweet vinegar sauce in order, mix well and set aside. * ShaoXing wine 1 tbsp * Light Soy Sauce 2 tbsp * Sugar 3 tsp * Vinegar 4 tbsp * Water / ShaoXing wine 5 tbsp
4. Heat 5 tbsp oil in pan and pan fry the pork ribs 2-3 minutes each side till golden brown. Remove and set aside. 5. Heat a claypot with 2 tbsp oil to stir fry sliced ginger, garlic and spring onion (white) until fragrant. 6. Add in pork ribs, stir fry. Pour in the sweet vinegar sauce. Cover the pot and simmer for 15 minutes in lower heat. ( Flip after 10 minutes to coat the pork ribs with sauce). 7. Garnish with white sesame seeds.
Preparation: 1. Devein 400g prawns 2. Chop 100g ginger, 5x shallots, 5x garlic 3. Appropriate spring onions
Cooking: 1. Heat 2 tbsp oil, stir-fry chopped onion, garlic and ginger until fragrance. 2. Then add the prawns. Pan-fry for 3 minutes each side or until the prawns are cooked. 3. Pour in the 2 tbsp light soy sauce and 1 tbsp ShaoXing wine, 0.5 tsp sugar. Pan-fry for 2 minutes. 4. Garnish spring onion. Serve hot.