Abalone Rose

Happy Chap Goh Mei !

15 Fifteen days of Chinese New year 2009 ends at today 9th Feb 09. (argh, means back to rabbit food? no more carnivorous ? )

Anyways, I love making food into roses, same to this abalone. Just slice as thin as possible (obviously my knife-skill is bad enuff) and make roses for starter! drizzle with sauce and serve it to your beloved guests ;)

Wish you all have an "Ox-picious" year & Happy forever! luv, Denise

*I used less than half abalone to make a medium rose. so If you can slice thinly, I think 1 abalone can make 4 roses! * and guess what? the best is, no cooking is required! :)

Prawn and Pomelo Salad

Don't understand why, my hormone can never sated , not until I had enough Tangy Spicy & Savoury food! I feel like bang myself to the wall !

Prawn and Pomelo Salad (Adopted from HerWorld, Volume 74)
Ingredients:
10 fresh medium prawns
2 cups of pomelo puls
2 tbsp roasted peanuts
1 finely shredded daun kesum (Vietnamese mint or laksa mint)
1 red chilli ( I used bird-eyes chillie! more TANG!)

Dressing:
2 tbsp fish sauce
2 tbsp rice vinegar ( I substitute with Lemon juice)
2 tbs sugar

Method :

1. Peel and devein prawns. Poach the prawns for 2-3 minutes in a boiling water , set aside.
2. Combine dressing ingredients in a bowl and mix until the sugar is dissolved
3. In a large bowl, toss the pomelo with dressing to mix well. Add all the other ingredients and continue tossing until well combined.
4. Mix well with prawns and serve immediately.

Pick Tiger prawns with Good stripe!

I really like this!! the Chillies & the Lemon sauce & bit of savoury from Fish sauce give good combination . My tongue is begging for more, weird, In fact is the spiciness around my tongue that calls for 'more water'! hahahahha


Joke from Father-In-Law yesterday

A guy (Name protected - ASK ME! I will whisper to U) went into his office for a while, and walked out
so I go in FIL office later on
me: (I'm squeezing my nose) Hey it's stink!
FIL : huh ? my breath? ?
me: NO! That guy's perfume!!!
FIL : *Giggle* U know what Denise, If you like that person, whatever they use, U will love it
me: oh.... obviously I don't like that person

both laughs

Deep Fried Choux Pastry 沙 翁

I think eversince blog was introduced , people over the world starts to blog about their life, food, family, the best is, recipe !

Blog saved my wallet ! I don't have to buy recipe books nowadays ! even u try to get 1 from bookstore, there're just too common and u hardly can get personal opinion / tips that some bloggers will be happily enough to share & discuss !

I was more than happy when I found this Deep Fried Choux Pastry , A light-snack that I used to eat during my high-school ! I always demand my mum to buy from Damai ! and it's not cheap though ! ( RM 1.20) for a pastry is expensive alrite . and somehow i find that those Kueh-stalls never sell this anymore !!! why? May be I should start one !

I 'm over-the-moon when I see this honeycomb in my pastry! yeah!! that's what I want ! I like the texture, the eggy-soft texure and slightly hard of outside with sprinkle of sugar, just made my day ! ; )

*sweet*... but not cloyingly sweet !


Ingredients
Water 100ml
Butter 30 g
Egg 2 nos
Plain flour 60g
Fine sugar ( for dipping)

Method

1. Heat up the pan, melt the butter in the water, until u see side-bubble, turn off the fire
2. Quickly stir in the flour into the mixture, stir well
3. Let it completely COOL down ( takes about 20 mins) before u add in the eggs. ( this is to avoid egg curdle)
4. When the batter is cooled, add in the egg mixture slowly. ( I split into 2 parts)



Dont get panic when ur batter looks like "does'nt want to go together" after add- in the egg mixture . slowly stir it ! U will be alrite ! until smooth batter like picture no.4



After a smooth batter is done, Use a Tablespoon to scoop into woK for deep fried, until golden brown. Sprinkle with sugar after fried.



* Anyone has UFO tart recipe ??????? *

Prawn Balls Family

I spent 1 hour in the kitchen, from Chopping to Steaming plus washing & Photography session.

I made 4 types of prawn balls + 1 fried rice.

Hahaha, I'm too hungry from Office, so I decided to make some fried rice with my balls ! & eat with my mum~ haha

~ All these are created in conjunction to Chinese New Year celebration !heheh

发 财 虾 丸
cantonese: Fatt Choi Ha Yuen
Mandarin: Fatt Chai Prawn balls
English: Sure Win Prawn balls
Hidden meaning : Fatt Choi lah! =p won in Gambling =p



~ This is for monster

喜 事 虾 丸
cantonese: Hei Xi Ha Yuen
Mandarin: Xi Shi Prawn ball
English: Cheese Prawn Balls
Hidden meaning : Happiness Prawn balls





旺 窝 虾 丸
cantonese: Wong Worr Ha Yuen
Mandarin: Huang Wo Prawn ball
English: Prosperous Prawn Ball Nest
Hidden meaning : Very "Prosperous" prawn ball


I learnt from mistake! I should have fried this Item 1st, or I should have changed my oil ! tu lah, LAZY ppl like me...hahahaha... ee I Hate, now u see, make my "nest" so dirty~ hahah


金 发 蒸 虾 丸
cantonese: Gam-Fa-Jin-Ha-Yuen
Mandarin: Jin-Fa steam balls
English : Gold Bars & Hair steam balls
Hidden meaning : Today will Rich steam balls



Cilla, I cannot " Imagine " if you're really my Cuz-in-Law !hahahahhahahhahahaha
I m smiling from ear to ear oredi =p~


* Today my FIL says " Wow, nice [ thing ] on ur ... He pointed my cardigan "
me : THING ? I HATE when u say THING !
FIL : *giggle*

THIS IS CARDIGAN OK =p RM 129 , and pls dont call it THING anymore ~! DUH!

Snow Balls

*Lolz* AM I late for making these? hahahahahahha


Alright .. today got off from office earlier & made these


I was inspired by Tony Hii's Lovely wifey recipe ! At first I thought Dang Yuen should be served with any soup one! I never know, we can make a dry version! hehehehhe
I told him That reminds me of Ondeh-Ondeh ! ( A Malay Kueh , bursting with Sweetness of Gula Melaka when u give 1 bite)

A. Steam the grated coconut with pandan leaf & 1/4 teaspoon of salt for about 15 minutes .

250ml lukewarm water
300g glutinous rice flour



B. I didnt use pandan juice o! hahahahha... I used coloring !

Chicken Mushroom RoLL

" Fu Zhuk Guen" ( BeanCurd Skin Roll)
Anyways, my "stuffings" are chicken mushroom ! so I named this as " Chicken Mushroom Roll"!

Ingredients
1 Cup minced chicken
1/2 cup diced mushoom shiitake
1/2 cup sliced soft black fungus
1 tea spoon oyster sauce
1 tea spoon light soya
1 tablespoon cornflour

Methods
Marinate everything in a bowl!
Stir fry a bit , until half-cooked
ready your beancurd skin & start rolling!
After finished rolling, glue the end with plain water will do
Deep fried for 2 ~3 minutes~ or until golden brown

When I was studying college in KL, I realised most west malaysian like to eat beancurd skin roll! with different kinds of stuffings! meesoup , or especially their steamboat! I still think KK steamboat is better, more "authentic". Haha ! May be I used to eat steamboat with more flesh ingredients, rather than with deep fried dumplings , types & types of beancurd rolls , even plain fried beancurd skin!

Tofu Balls

I had Chowtime's recipe with me AGES ago, I kept in my file for almost 5 months! Now, I took it out, and make a Deep-Fried-Tofu-Balls as a snack !
easy as ABC !
Ingredients
1 firm white tofu ( not those soft in package one)
1 stalk spring onion
salt & pepper
1 teasp fishsauce
1 T lightsoya
salt & pepper
1 egg
1/2 cup cornflour for coating

Method
1. Drained & SMASH (ops, is mash) hahahah, your tofu. ( suggested not to mash until "paste" form, just few squeeze using hand/ fork, until u can still see tiny cubes of tofu. cuz when u eat it, gives u better texture. unless u like soft , mushy, fruitjam- paste thingy. hahahah

2. mix with salt&pepper & all sauces. Mix well
3. mix in chopped onion.
4. Use a spoon to scoop a ball out , coated with egg, & coated with flour. (becareful here, u might mess around with this step. )
5. Deep fry until golden brown.

Banana Fried Shrimp

Everytime Pisang Goreng only... bored of it! Now, something New to me!!
Deep Fried Banana with Shrimp paste. Thanks to ChowTimes!!!!

Ingredients
2 Bananas
5 big prawns... (or 10 medium prawns)
2 Tablespoon cornstarch
1 egg white
some bread crumbs
seasonings
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cornstarch

Methods

1. Clean the Prawns, "PAK" the meat using side of chinese cleaver on the chopping board, mince a bit, mix with salt,pepper,cornstarch... set aside and chill in the fridge.


2. Cut the banana into an angle, 0.5cm thin, coat with some cornstarch.


3. Use two (2) thin slice of banana, sandwich with 1 tablespoon of prawn paste. (like the pic)


4. Coat the "banana sandwich" with egg white and breadcrumb.


5. Deep fry until golden brown.

my potato sis non-stop saying " 好 吃! 好 吃! " .... hehehhehehe....
yeah... the banana is very soft & mushy... and the shrimp paste is Springy & Tasty!!

Deep Fried Fragnant Five Spice Pancake [ Harm Chim Paeng ]

"Harm Chim Paeng" ... after I made it, I decided to BUY it next time! * Lolz *... so much work to do la.. so time consuming... just a piece of paeng only ma..hahahha, next time I will just spend 80 cent to buy at Foh Sang la! hahahahha * Thanks to Amy Beh's Recipe *

Ingredient A (overnight)

80g plain flour

80ml water

1 Tablesp white vinegar

Ingredient B (15 minutes)

1 Teasp sugar

½ Teasp instant yeast granules

1 Teasp plain flour

2 Teasp lukewarm water

Ingredient C (2 hours)

250g high protein flour

110 g plain flour

¼ Teasp bicarbonate of soda

A pinch of Ammonia

70g sugar

1 ½ Teasp salt

240ml water

Ingredient D

Some sesame seeds

1 Teasp Chinese five spice powder

1 Teasp fermented red beancurd (namyee)

¼ Teasp salt

1 Teasp corn oil

1. Combine flour, water, vinegar in a small container, cover and leave aside overnight at room temperature.
   
2. Dissolve sugar in lukewarm water and add in yeast granules. Sprinkle flour over and stand for 15 minuteus or unti yeast turns frothy.
   
3. Sift high protein + plain flour into a large mixing bowl. Add bicarbonate of soda, Ammonia ( I REPLACE AMMONIA WITH CREAM OF TARTAR....) , sugar and salt to mix. Pour in combined Ingredients A, frothy yeast liquid and 240ml water. Mix & knead into a smooth dough. Cover and leave asideii for 2 hours to rise or until the dough doubles in bulk.
   
4. Roll out the dough onto a lightly floured table top into a rectangle.
5. Mix Namyee, salt+oil into a smooth paste. Brush the paste on the rolled out dough and sift the five spice powder evenly over the surface. Roll up into a Swiss roll and cut into equal slices. Dust the palm of your hands with flour and lightly press each piece of dough on a floured board into a slightly flat round disc. Sprinkle some sesame seeds and press down.
   
6. Heat oil until hot & deep fry. Turn over frequently until golden brown. Remove and drain on seveeral pieces of kitchen paper towels & serve.
   

Tips:

• Do not add too much of Cream of Tartar... otherwise, ur Chim Paeng become BISCUIT!
• Try to reduce the water, let say 200ml.... then add in more if too try.
  
• Mix some Dark Soya Sauce into the Namyee paste for better colouring.
  

* Smile *

Herbal Tea Egg

The other day, Karen asked, what can she make? nah, I said " Char-Yeah-Dan"! ahhahah.... Then I told her our secret recipe... ( which given by Erina Chin).. I thought It was some how Erina's Home recipe... mana tau the other day I go to Popular Book Store, OMG! really got such recipe one la.... * Lolz *
Ingredients
3 Tablespoon LIght soya
3 Tablespoon Dark Soya
2 Teaspoon 5-Spice Powder
Few Tea Leaves

1. Bring Eggs to boil until cooked. Then Crack the Eggs. ( Pls Crack as Much as possible)
2. Bring to Boil with all the above ingredients, for 45 minutes or more... then simmer for a night? Even better la, so the flavour will be infused. * Tips, Dont use Slow Cooker........* use Pot on stove to boil



The other day I added extra Salt! AHhahahha, ended up quite salty! AHhahahha, my mum said " Why your egg so salty one o..." Ah Tng: Then why you still eat two eggs? =p
Tips: DONT ADD extra Salt, as the longer u boil, the thicker the sauce =p