Fish, any kind and I used ikan kembung
2 tbsp ABC saus kecap manis
1 tsp turmeric
1 tsp coriander
5 cloves garlic
1 tbsp olive oil
1. Blend turmeric, coriander, garlic, shallots, candlenut and olive oil till fine like a paste.
2. Marinate the fish with the blended ingredients and ABC sauce kecap manis for an hour.
3. Grill the fish in oven until the fish is completely cook.
4. Serve with white rice and sambal kecap manis as dipping.
I remembered when I am young, hardly there is a shop selling all the music equipment. I wanted to get a violin also hard to find and have to take bus all the way to KL and get it. The music industry has changed and this is a lot of music retail shop mushrooming around here. Sometimes you can even find an affordable yamaha ypt-230 portable keyboard at guitar center!
4 chicken thigh, deboned
4 potatoes, cut into wedges
1 tomatoes, cut into slices
2 big onion, cut into slices
1 small can of green peas
A bit of cornflour for coating
Ingredients for Marinating :
1 tsp soya sauce
1 tsp sesame oil
A dash of pepper
1 tsp cornflour
Ingredients for Sauce :
6 tbsp tomato ketchup
2 tbsp oyster sauce
1 tbsp HP sauce
1 tsp LP Worcestershire sauce
1 cup water
2 tbsp sugar
Some cornstarch for thickening
1. Marinate the chicken thighs with marinating ingredients, preferably overnight.
2. Coat the marinated chicken thighs with cornflour and deep fried till golden brown. Dish up and set aside.
3. Deep fried the potato wedges till soft and golden brown. Dish up and set aside.
3. In a pan, heat a tablespoon of oil. Sautee the garlic and onion till fragrant. Add all the ingredients for sauce except the cornstarch.
4. Let it simmer for about 10 mins or till the onion is soft. Then add in green peas and thicken the sauce with cornstarch solution.
5. To serve, arrange the deep fried chicken thigh, potato wedges and sliced tomatoes on a plate.
6. Pour the sauce over and serve while it is still hot.
A very refreshing herbal tea boiled with watercress.
1 big bunch of watercress, trimmed the end
10 pcs red dates
5 pcs honey dates
2 carrots, peeled the skin
2 litre water
1. Bring the water to boil in a big pot.
2. Add in watercress, red dates, honey dates and carrot.
3. Let is simmer for about an hour over small fire.
4. Remove from stove and let it cool.
2 cups Dashi stocks ( I used icy cold water )
3 tsp Kikkoman soya sauce
1 tsp chicken stocks
Few pieces of crabsticks, cut into small pieces
Spring onion, cut into small pieces
Dried bonito flakes
Dried seaweed, cut into thin stripes
1. In a large bowl, mix all the ingredients with a whisk.
2. Heat up the takoyaki pan. Brush the pan with some oil.
3. Pour the takoyaki batter into the hole till full.
4. Drop in crabsticks and spring onion into the batter.
5. Cook it for about a minute. Use a sharp skewer or a toothpick to turn the takoyaki over. You can check it out the from you tube on the steps. Alternatively you can check out the you tube from Ochikeron and Cooking With The Dog.
6. Cook for another few minutes by turning around the round takoyaki balls till a lightly browned and crispy.
7. Place the takoyaki on a plate. Drizzle with takoyaki sauce and mayonnaise and top with dried seaweed and bonito flakes.
A complete one pot meal.
1 packet of Bak Kut Teh premix ( I use A1 brand )
6 pcs tong kwai ( angelica roots )
A handful of wolfberries
1 whole garlic
600gm pork ribs
500gm pork belly
1 packet enoki mushroom or any types of mushroom
Beancurd skin ( fu chok )
10 pcs taufoo puffs
2 litre water
2 tbsp oyster sauce
1 tbsp dark soya sauce
4 tbsp soya sauce
1. Blanch the pork ribs and pork belly in a pot of boiling water for about 10 – 15 minutes. Rinsed with cold water and set aside.
2. In a pot, add the packet of Bak Kut Teh premix, 2 litre water, tong kwai, wolfberries, garlic, oyster sauce, dark soya sauce and siya sauce.Bring to boil.
3. Once boiled add in pork ribs and pork belly. Let it simmer for about an hour till the pork ribs and pork belly are soft and tender.
4. Add in enoki mushroom, beancurd skin and taufoo puffs. Simmer for another 10 minutes.
5. Serve with white rice and ‘yau char kwai’.
For the Chicken:
1 chicken thigh
A dash of sesame oil
1 tbsp Hsiao Shing wine
1 tbsp Kikkoman soy sauce
For the Rice:
1 cup of long grain rice / brown rice, washed and drained
2-3 slices ginger
2 pandan leaves, knotted
Some chopped garlic
1 tbsp butter
Salt and pepper to taste
1 tsp chicken stock granules
1. Marinate the chicken thigh with sesame oil, Hsiao Hsing wine and soya sauce preferably overnight.
2. Melt the butter in the pan. Sautee the ginger and garlic till fragrant. Add in the rice and stir fried for a minute.
3. Season the rice with salt and pepper to taste. Add in the chicken stock granules and add enough water to cover the rice.
4. Place the chicken thigh on top of the rice and cook over a small fire till the rice is cook.
5. Once cooked give it a stir, and cut the chicken into small pieces with a kitchen scissors.
The printer at home is not working again. Sigh.. at times when you are in the rush to print something important and the printer just can’t work. I think its time to change a new printer again and wonder will there be any printer on sale or any wholesale printer available?