Recipes recipes

Sambal Prawns

Ingredients:
300 g prawns meat
1 onion (peeled and shredded)
2 tbsp oil

Sambal Paste:
3 tbsp chopped shallots
2 tbsp chopped dried pranws
1 tsp belacan powder
2 tbsp chili paste

Seasoning:
1 tsp sugar
1/2 tsp salt

Method:
Heat up 2 tbsp oil and sauce sambal paste until fragrant. Add in seasoning and stri well.
Add in onion shreds and stir-fry until aromatic. Add in prawn meat and stir-fry until cooked. Dish up and serve.

Ku Low Yok

Ingredients:
300g pig strip loin
1 egg
Corn flour for coating pork
1/2 green capsium and 1/2 red capsium
1 onion
1/2 cucumber (wedge)
* (can add pineapple and tomato if u have)

Marinade:
1/2 tsp salt
1/2 tsp sugar
1 tsp oyster sauce
1/2 tsp sesame oil
1 egg
1 tbsp shaxing wine,
1 tsp bicarbonate soda
*(Meat can be marinated 1 day in advance, the taste will be more nice)

Sauce:
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
11/2 tbsp sugar
1 tsp salt
1/2 tbsp white rice vinegar
100 ml water

Method;
Coat pork cubes with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
1 tbsp oil in wok, stir-fry capsium, onion and cucumber until fragrant. Pour in sauce and bring to cook until thick.
Add up deep-fryed pork and mix well. Dish up and serve.

Deep-Fried Mayonnaise Chicken Wings

Ingredients:
4 chicken wings (cut to 2)
5 cups oil for deep-frying

Marinade:
1 egg
1/2 tsp salt
1 1/2 tbsp corn flour
1 1/2 tbsp plain flour

Sauce (Mixed):
5 tbsp mayonnaise
1 tbsp tomato sauce
2 tbsp chilli sauce
2 tsp sugar
1 tsp lime juice

Method:
Combine chicken with marinade and marinate for 30 minutes. Deep-fry in hot oil until golden brown and cooked. Dish and drain.
Heat up 1 tbsp oil, put in sauce and chicken and stir-fry until well mixed. Dish up and serve.

Apple Ribs Soup

Ingredients:
2 apples (green and red)
12g Yu Zhu
10g Dang Sheng
350g ribs
1500ml water

Seasoning:
Dash of salt

Method:
Apple seeded and cut into pieces, wash yu zhu and dang sheng; blanch ribs in boiling water, wash and drain.
Boil water in pot, add in all ingredients and bring to boil.
Turn to low heat and simmer for 2 hrs. Season with salt.

Braised Chicken with Chinese Sauge and Nga Gu

Ingredients:
1 tsp chopped garlic
5 slice ginger, shredded
1/2 chicken, cut into pieces
1 pair chinese sausage, sliced
5 nga ku, peeled and sliced

Seasoning:
250 ml water
2 tbsp abalone sauce
1 tsp dark soy sauce
1/2 tsp sugar
1/2 salt

1 stalk spring onion, cut into strips
1 tbsp corn flour, mixed with 2 tsp water, for thickening

Method:
Heat up 1 tbsp oil, saute chopped garlic and ginger until fragrant. Add chicken, chinese sausage, nga gu and stir-fry until well mixed.
Add in seasoning and bring to boil at high heat. Lower the heat and simmer for 20 minutes.
Add in spring onion and stir well. Thicken with corn flour water. Dish up and serve.

Old Cucumber Soup

Ingredients:
1 old cucumber
600 ribs
1 dried squid
10 pcs red dates

Seasoning:
Dash of salt

Method:
Wash and seeded old cucumber, cut into large size (skin remained)
Blanch ribs in boiling water, soak dried squid and remove the membrane; red dates seeded.
Boil 2 litre water in pot, add in all ingredients and bring to boil. Turn to low heat and simmer for 3 hrs. Season to taste.

Honey Glazed Spare Ribs

Ingredients:
250 g spare ribs
21/2 cups oil, for deep frying
1/2 tsp chopped garlic
1/2 tsp toasted white sesame seeds

Marinade:
3/4 tsp salt
3/4 tsp sugar
1/2 egg (beaten)
1/2 tbsp corn flour

Seasonings:
2 tbsp honey
2 tbsp water
3/4 tsp dark soy sauce

Method:
Mix spare ribs with marinade and marinate for 30 minutes.
Heat up oil for deep-frying, deep-fry spare ribs until golden brown cooked. Dish and drain.
Leave 1/2 tbsp oil in wok, saute chopped garlic until fragrant. Add in seasoning and cook at low heat until the sauce is thick. Add in fried spare ribs, toasted sesame seeds and toss well. Dish up and serve.

Stir Fried Bean Curd with Seafood

Ingredients:
2 Japanese beancurd
1 fresh squids (sliced)
8 fresh prawns (shelled)
2 pips garlics (peeled, sliced)
1 stalk spring onion (sectioned)

Seasoning:
1 tsp chicken stock granules
Dash of sugar
Dash of pepper
300 ml water
1/2 tbsp oyster sauce
1 tsp cornflour (mix with water)

Method:
Separate white and green part of spring onion. Cut Japanse beancurd into 6 parts, deep fry until golden brown, for later use.
Blanch assorted seafoods in a wok of hot water for a while, remove for later use.
Heat up wok with little oil, saute garlic and spring onion (white part) until fragrant. Pour in water together with beancurd, seafoods and other seasoning. Braise with low heat until cooked and flavoured. Add in spring onion (green part) and cornflour solution, stir fry immediately and ready to serve.

Pork Chop in Orange Sauce

Ingredients:
400g pork chops
3 tbsp oil

Marinade:
1/2 egg
1/2 tsp salt
1/2 tbsp sugar
1 tsp shaoxing wine
Dash of sesame oil and pepper
3 tbsp water
1 tsp bicarbonate of soda

Suace:
1 orange (squeezed out juice)
2 tbsp sugar
5 tbsp water
1/2 tsp salt

Method:
Cut pork chop into 1 cm thick slices and pound with back of knife until tender. Add in marinade and mix throughly, until meat has absorbed all the water.
Heat up oil, pan-fry pork chop until both side are golden brown.
Pour in sauce and cook until the sauce is very thick. Dish up and serve

Golden Butter Chicken

Ingredients:
1 chicken thigh (boneless)
Some curry leaves
2 bird eyes chillies (chili padi)
1/2 tbsp butter
200gm evaporated milk

Seasoning:
1/2 chicken stock granules
1/2 tsp sugar
Pinch of salt
1 egg
Adequate cornflour (mix with water)

Method:
Chop boneless chicken meat into dices, add in egg and mix well. Coat with cornflour.
Heat up adequate oil till boiling hot, deep fry coated chicken thigh until crispy for late use.
Heat up wok and add in butter, curry leaves and bird eyes chilli, saute until fragrant. Pour in evaporated milk and seasoning, bring to cook until boiled. Mix in corn flour solution.
Return chicken thigh into wok and stir well.

Deep Fried Prawn in Tomato Sauce

Ingredients:
300 gm Prawn
2 Tomato (wedged)
1 Onion (wedged)
2 sliced ginger (minced)

Tomato Sauce:
4 tbsp tomato sauce
1 tbsp sugar
1/2 salt
1/2 tsp vinegar
1/2 cup water

Thickening:
1 tsp cornflour

Method:
Deep fry prawn in hot oil, drain well.
Heat up 2 tbsp of oil, saute ginger sliced and chopped garlic, add in onion, tomato sauce bring to cook until sauces is thickening. Return prawns and tomato, stir fry till cooked. Serve.

Oyster Prawns

Ingredients:
(1) 300 gm medium sized prawns
(2) 1 pc ginger (sheredded)
(3) 2 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
1 tbsp light soy sauce
1 tbsp thick soy sauce
some water
(4) a little cornflour

Method:
Heat some cooking oil and stir fry (1) until cooked and turn red, remove and set aside.
Heat sesame oil and stir fry shredded ginger until fragrant. Add in (3) until cooked.
Add in prawns, stir fry evenly, stir in (4) and serve.

Toblerone Mud Cake

Ingredients A:
100 g sugar
240 g water
500 g butter
200 g Toblerone milk chocolate

Ingredients B: (sifted)
320 g plain flour
1 tsp baking powder
50 g cocoa powder

Ingredients C:
4 eggs

Method:
Cook A in a saucepan over low heat. Stir until toblerone chocolate is melted.
Fold in sieved B and stir well. Add in egg one at a time and beat well.
Pour the mixture into a baking tin.
Bake in a preheated oven at 170°C for 30 minutes or until cooked.
Leave to cool and chill for 15 minutes before cutting.

Honey Glazed Stuffed Chicken Wings

Ingredient A:
4 chicken wings
1/2 tbsp butter
1/2 tbsp honey

Ingredient B:
30 gm minced chicken meat / pork meat
2 button straw mushroom (minced)
1 tsp coriander leaves (chopped)
1 shallots (minced)
1/2 tsp oyster sauce
1/2 tsp sesame oil
1/4 tsp five spice powder
Salt and pepper to taste

Ingredient C:
10 pieces cling wrap

Method:
Combine B together to make filling.
Debone chicken wings, leaving skin and meat intact.
Stuff the chicken wings with filling. Cut off the bottom. Roll chicken wing with 2 layers of cling film. Tie knots at the two ends to seal.
Boil in boiling water for 10 minutes.
Heat pan with butter and pan-fry chicken wings until golden colour, add honey and pan-fry further to coat chicken wings with honey.

Camomile Apple Soup

Ingredients:
6 Honey Dates (蜜棗）, Chrysantanum （菊花）, 3 red apples (cut to 4 for each apple, with skin and cored), 6 dried figs （無花果）, 3500 ml water

Method:
1 Clean all the ingredient, each apple cut to 4 and cored.
2 Put all the ingredient into boil water, boil at high heat for 20 minutes.
After that turn to low heat boil for 2 hrs.
3 Serve.

Deep Fried Crispy Nori Rolls

Ingredeints:
Nori
Wan ton skin, cut each into 3 strips
A little egg white

Filling:
150 g fish paste
150 g minced meat
100 shelled prawns, minced
6 waterchestnut, peeled and finely chopped
3 tbsp chopped spring onion
1/2 tsp salt
1 tsp sugar
Dash of sesame oil and pepper
1 egg
1 tbsp corn flour


Method:
Filling: Put all ingredients into a mixing bowl and stir in one direction until very sticky.
Place some filling onto nori sheet and roll up neatly. Cut into 3 pieces.
Spread a little egg white onto wan-ton skin and stick on the centre of nori roll.
Heat up oil for deep-frying and depp-fry nori rolls until golden brown and crispy. Dish and drain. Serve with chili sauce.

Crab Sticks Prawn

Ingredients:
300 g prawn meat (minced)
Crab Sticks
Breadcrumbs

Seasoning:
1/2 tsp salt, 1/2 tsp pepper
1/2 tsp light soya sauce

Method:
Put minced prawn meat and seasoning into a mixing bowl and stir well.
From into prawn balls.
Stuff a crab stick into a prawn ball and coat with breadcrumbs.
Heat up oil for deep-frying, deep-fry crab sticks in prawn ball until golden brown and crispy. Dish and drain.

Thousand Island Crispy Beancurd

Ingredients:
300 gm soft beancurd
200 gm fish paste
100 gm prawn paste
2 eggs
4 waterchesnut (chopped)
1/2 carrot (chopped)
3 stalks spring onion (diced)
Some crispy flour
Some thousand island sauce

Seasoning:
1 tbsp corn flour
Some pepper
2 tsp salt
1/2 sugar
1 tbsp oil

Method:
Mash the soft beancurd to mix with the fish and prawn paste. Add in seasoning with chopped waterchesnut, carrot, spring onion dices and eggs to mix well.
Pour into lined with glass paper/plastic sheet tray to steam for 15 minutes.
After that let it cool, then cut into square pieces.
Mix the crispy flour with water and oil. Coat the beancurd pieces with flour mixture to deep fry till golden brown.
Put the thousand island on top of beancurd. Serve.

Mushroom Chicken with Chinese Sausage

Ingredients:
1 whole big drumstick chicken meat (cut into pieces)
6 button mushroom
1 pair chinese sausage (sliced thickly)
3 pips garlic (removed skin)
3 shallots (removed skin)
1 rice bowl water
1 tbsp oil
2 stalks spring onion (cut into 4 cm length)

Marinade for Chicken meat:
Light soy sauce, a bit dark soy sauce, 1 tbsp shaoxin wine, a bit pepper and sesame oil

Seasoning:
2 tbsp light soy sauce
2 tbsp shaoxing wine
1 tbsp sesame oil
1 tsp dark soy sauce
1 tbsp oyster sauce

Method:
Heat up 1 tbsp oil in wok, saute garlic and shallots until fragrant. Add in chicken meat and stir well.
Add in chinese sausage, button mushroom, water, seasoning and bring to boil.
Lower the heat and cook for 15 minutes. Thickening with corn flour water and add in spring onion and mix well. Dish up and serve.

Homemade Prawn Onion Fritters

Ingredient A:
10 tbsp plain flour, sifted with 1 1/2 tbsp baking powder
2 eggs
180 ml water

Ingredient B:
2 tbsp dried shrimps (soaked and pounded)
small prawn
1 red cilli (chopped)
2 stalks spring onion (chopped)
2 onion (chopped)
1 tsp salt or to taste

Method:
Mix A in one direction until a smooth batter is formed.
Add B and mix until well combined. Taste
Heat up oil, spoon mixture into hot oil and deep fry with medium heat until golden brown. Dish and drain.
Served hot.

Caramel Chicken Wings

Ingredients:
4 Chicken Wings, 1 cm young ginger (Chopped), 2 tsps fish sauce (to taste), pinch of black pepper, 1/2 cup water

Caramel Ingredients:
21/2 sugar, 60 ml water

To make caramel:
1 Heat sugar over medium to low heat in a small saucepan until sugar starts to melt, stir to prevent burning
2 Once sugar starts turn to brown, quickly add water & stir to dissolve any crystalized bits. Set aside.

Method:
1 In a wok over medium heat, add oil & saute ginger until fragrant, add wings, stir for a few seconds over high heat.
2 Lower heat, pour in caramel, black pepper, fish sauce, 1/2 water & cover with a lid.
3 Cook over low heat stirring occasionally until wings are tender & sauce sticks to wings approximately 15 minutes.

Crispy and Spicy Chicken

Ingredients:
Chicken whole leg, deboned and cut into small pieces
2 red chilies, cut into small pieces
10 shallots, peeled and cut into chunks

Marinade:
1/2 tsp salt
1 tsp chilli powder
Dash of Pepper
1/2 egg white

Batter:
1 egg, 1/2 tsp salt
2 tbsp plain flour
1/2 tbsp rice flour
1 tbsp corn flour
3 tbsp water
1/2 tsp salt

Sauce:
3 tbsp Thai chilli sauce
1 tbsp plum sauce
50 ml water

Method:
Mix chicken with marinade and marinate for 30 minutes.
Heat up oil for deep-frying, dip chicken into batter and deep-fry until golden brown and cooked. Dish and drain.
Bring sauce to boil, add in fried chicken and stir well quickly. Dish up and serve.

Thousand Island Prawn Toast

Ingredient A:
200 g prawns
1 tbsp corn flour
1/2 tbsp oil

Ingredient B:
4 pc white bread (put in fridge to freeze it, remove and use flower or others mould cut into the shape)

Seasoning:
1 tsp salt
1/2 ysp sugar

Sauce:
Some thousand island sauce to taste

Garnishing:
Some chinese celery (pluck only leaves)

Method:
Drain away water from prawns, mix well with the rest ingredients A and seasoning, stir to form prawn filling, keep in fridge for 2 hour.
Remove prawn filling from fridge, chopped until fine, stuff on top of piece of cut white bread, place 1 leaves of chinese celery on top.
Heat up a bit oil on pan, low heat fry till golden brown.
Dish into plate, drizzle thousand island sauce on top and serve.

Fried Fish Fillet with Apple

Ingredients:
1 piece frozen dory fillet, cut into chunks
1 green apple, cut into pieces

Marinade:
1 egg white
1 tsp salt
Dash of pepper and sesame oil
1 tbsp corn flour

Sauce:
5 tbsp plum sauce
1 tbsp sugar
Dash of salt
50 ml water

Method:
Mix fish with marinade. Deep fry in hot oil until golden brown. Dish and drain.
After that cook sauce until thickened. Add in apple, fish and stir well. Dish up and serve.

Homemade Deep-Fry Flovours Spring Rolls

One of my favourite homemade food, everytime my mum fried these, sure i can eat a lot, now i dont need wait when i back Johor only can eat, i can make myself, coz she teach me how to do this :-)

Ingredients:
RM6 Minced Meat
8 Water Chestnut (chopped)
8 Cloves Garlic (chopped)
10 Shallots (chopped)
1/2 Carrort (chopped)
300g shelled prawns (chopped)
4 stalks spring onions (chopped)

1 egg
1 tsbp corn flour

1 beancurd sheet (cut into 5 or 6 pieces)


Seasoning:
1 1/2 tsp salt
1 1/2 tsp five spices powder
1/2 tsp pepper

Method:
Mix all ingredients till well combined. Then add in corn flour and egg, stir until sticky. After that add in seasoning, stir until well combined.
Wrap each piece of beancurd sheet with a portion of filling mixture. Roll up.
Bring water to boil, high heat and steam for 5 minutes.
After steam let it cool. (if u dun wan fry yet, put in a plastic bag separate, then put in fridge (top), can keep for 1 week
Heat up oil for deep fry in hot oil until golden brown (low heat). Dish and drain.