cooking - Hong Bak

Hong bak is a nyonya dish. The key ingredient is cekur, it releases a unique aroma. This is a fushion dish of Malay, Indian and Chinese.

cooking - sambal belacan

Getting myself a granite mortal from Pulau Tikus wet market. Pounded sambal belacan. It was my frequent task during primary school time. Mom loves sambal belacan. Practice makes perfect. Pound the chilies and Belacan with love. One of my friend told me, sambal belacan I gave is finished with one meal. Glad to hear that.

cooking - half boiled egg

cooking - claypot Curry Fish Head Penang Style

Spices: cook 7-8 dry chilies to soft then remove excess seeds. ready to blend with 2-3 fresh chilies with some water, then blend to "chilies giring". Can do more then standby in fridge for cooking. Blend chillies giring, shallot, garlic, ginger, onion, lemongrass n tumeric to spice paste. Tumis this spices with oil & salt till "pecah  minyak". Added fresh green chillies, fresh tomato wedges & lemongrass stick. While stirring, added tamarind water (juice tamarind paste with water). I can see supermarket has tamarind paste in bottle nowadays, can try. Added the rest of vegetable eg. Cucumber remove seed, onion wedges shape, lady fingers, egg plant to the gravy then simmer at low heat. After soften, remove them to a temporary plate so you will have space for fish. Added salt and brown sugar. Time to cook fish head in a separate pot using water, salt and ginger slice. Not more then 2 minutes. Purpose remove the fishy smell in case. Transfer fish head to curry cook for 2 minutes each side. Added coconut milk to the consistency you prefer. (Medium heat). Add soya sauce after tasting. Added back the Vegetable from temporary plate. Then garnished tomatoes, onion sliced in ring shape, limau Kasturi juice, ginger flower n mints leave. Before serve, bring it to boiling point once.  Overall fish head cannot cook more than 12 minutes depends on the thickness. Try out.

cooking - Braised Pork Knuckle with mushroom

Sautéed cinnamon stick, star anise, pepper, garlic & ginger in hot vegetable oil and sesame oil then added rock sugar. Keep stirring till rock sugar melted. Purpose to color the knuckle with caramel of rock sugar. Add in the knuckle (boil with water before that to remove blood) and mushroom. Then add soya sauce, a bit of salt, Chinese cooking wine and water to cover the knuckle. Bring them to boil for 5-10 minutes. Then lower the flame to lowest heat and cover the pot lid. Simmer for two and a half hour.  Check time to time. Time to taste. Add soya sauce or salt if needed. 10 mins before serve added maltose to add the shine of the knuckle skin. After cook remove the knuckle and filter the gravy. Garnish the knuckle surrounded by Pak Choy (boiled in water that added salt, sugar n vegetable oil). Now, reheat the filtered gravy then pour onto the knuckle. Done.

cooking - Sun & Green Pie

cooking - sweet & sour fish