Archive for the ‘Home Recipe’ Category

Lunar New Year Dessert

March 9, 2007

Most of Malaysian Chinese enjoy their home cooked dessert, called “bubur cacar” on the last day of Chinese new year. This sweet and “lemak” dessert is cooked in coconut milk, with various kinds of ingredients. Everybody can have their own style, with banana, mango, or cashew nuts added in.

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My mom’s home cooked “bubur cacar”. She uses the most basic ingredients consist of yam, sweet potatoes, sagu, and pink jelly made from tapioca flour.

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My Favourite Fried Rice

February 24, 2007

I seldom help out my mom in the kitchen. Just that sometimes play a role as observer rather than an assistant. That’s where I learned the recipe. I never try it out until I got married. After married, I used to cook some simple stuffs like fried rice, fried rice vermicelli, koay teow th’ng, assam laksa, chicken rice, nasi lemak, pasta, and spaghetti during weekends. During weekdays, I will just cook some Chinese cuisine like steam fish, stir fry vegetables, various kind of egg dishes, and several kinds of soups (place all ingredients in the slow cooker before I go to work, and cook for about 10 hours). Occasionally, I will try out new recipe, which I got it from the internet. My hubby like my dishes very much :P.

It’s quite often for me to cook fried rice, as the ingredients can be easily achieve from the fridge.

Recipe for 2 persons:

Ingredients:

  • cooled rice (cooked from 180ml rice)

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  • 4 eggs
  • 5 tbsp oil
  • 3 garlic & 2 shallots (chopped & mixed)

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  • 15 medium size prawns, shelled and cut into 4 piece each

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  • 2 tbsp dried shrimps, soaked cut into small pieces
  • mixed vegetables (optional)


Seasoning

  • 5 tbsp light soy sauce
  • 3/4 tbsp dark soy sause
  • 1 tbsp chili paste

Method:

Heat 2 tablespoons oil in a wok, add the eggs and scramble the eggs until cooked. Dish out and set aside.

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Add remaining oil to the wok. Put in chopped garlic, shallots and sauté for a while. Add dried shrimps and prawns, sauté until fragrant. Add chili paste and 1 tbsp light soy sauce, sauté until fragrant.

Add in rice and mix in dark soy sauce and remaining light soy sauce. Stir briskly to mix the ingredients thoroughly. Return the eggs to the wok and mix well to blend.

Dish out rice to serve.

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My mom’s secret recipe on “moi te”

February 13, 2007

I believe that not many people ever try “moi te”. For those who haven’t got an opportunity to taste the “moi te”, let me introduce it to you. Actually “moi te” is a kind of rice fritters made by ingredients like steamed rice, dried prawns, tapioca flour, etc…..I’m not sure where or how my mom learned about it, or maybe she discovered the method by herself. Any how, since my mom’s cooking experience is about half decade, I strongly believe that she has added her own secret ingredients on the “moi te” to make it tastes more delicious. All my family members, and our neighbours like it very much. Oishidesne!

Here, I would like to share with you my mom’s secret recipe on “moi te”. Kindly take note that my mom is more to “qualitative” rather than “quantitative”. Hence, I’m not able to share with you the quantity of each ingredients, as my mom never measure it before. She is based on her 50-years cooking experience to determine the ratio for each ingredients to taste the best. Feel sorry if you cannot follow.

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“moi te” – Rice Fritters

Ingredients
Steamed rice

(A) Mixed together and sieved

  • Rice flour
  • Tapioca flour
  • Water

Seasoning:

  • Salt to taste
  • Dash of pepper

Ingredients (B)

  • Dried prawns, soaked and chopped coarsely
  • Shallots, sliced
  • Garlic, chopped

Method
1. Heat 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Fry the chopped garlic, add dried prawns and saute till fragrant.

2. Mix ingredient (A), ingredient (B), seasoning and steam rice. Mix well to combine until mixture turns sticky like dough.

3. Heat enough oil in the wok. Divide mixture into small portions and make into balls. Fry in the wok. Flatten the balls become fritters. Fry the fritters until golden brown and crispy.

4. Continue to make as many fritters as possible. Remove the fritters from the wok and drain on a wire mesh.

5. Best served with chili sauce.

Crispy Chips From Ngaku

February 12, 2007

About two weeks ago, as usual, we went to shop at Tesco hypermarket for groceries. Since Chinese New Year is around the corner, new year stuffs can be found everywhere. I noticed that there was a stall attracted a theater crowd. With an inquisitive mind, I joined the crowd. Eagerly wanted to discover what is the item that able to arouse people’s interest. Ehh??!! What is that? It looks like garlic, but the tag was labeled as “China Ngaku”, “Arrowhead”? Hmm…..really no idea what is it for, but feel reluctant to ask the rest because seems like everybody knows it’s usage. Each of them was busy packing the “ngaku” into plastic bag. Some with one full bag, and some even got up to two or three full bags.
China Ngaku

None of my family members know about “ngaku”. After asking around, my sister in law discovered that “ngaku” can be stir fry with meat slice to become a dish. Besides, we can also process it into crispy chips. My sister in law tried it out, and it works. “ngaku” chips taste like potato chips. Crispy, but it’s more solid. Interested to know the methods of making “ngaku” chips? It’s so simple, as per following steps.
1. Cut off the head and tail of the “ngaku”, and peel off the skin.
2. Slice thinly with a slicer.
3. Dip the slices into salt water for about 15 minutes.
4. Drain the water, and dry off the slices.
5. In a wok, heat oil until hot. Deep fry the “ngaku” slices until golden brown and crispy. Drain and cool.
6. Add icing sugar to taste.
Easy, right? Now it’s time to enjoy it.
Crispy “ngaku” Chips

My Mom’s Home Cooked Dishes

January 31, 2007

My mom is a typical tradition Chinese woman. To me, she is highly capable in managing our home. Although she is not highly educated, she is able to do all the daily jobs in her own creative style. Routine, but not boring. She got good culinary skill by self learning on how to cook delicious food. Here, I would like to introduce my mom’s home cook dishes.

Dish 1: Braised Pork with Hardboiled Eggs, Mushrooms & Dried Sotong
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Dish 2: Salted Fish, Clam & Vegetable Curry
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Dish 3: Red Dates, Kei Chi Chicken Soup
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Dish 4: Deep Fried Prawns, Slice Meat and Fillet
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Dish 5: Cabbage & Carrot Stir Fry With Prawns
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Dish 6: Luffa Stir Fry With Prawns & Egg
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