Yakisoba Sauce

Big thank you to Petal Dennise for sharing this sauce recipe. I cooked noodle for lunch with this sauce and kids said that it is nice.

Recipe shared by Petal Dennise:

4 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp worcestershire (locally some know it as Lea & Perrins brand)

1 tbsp rice vinegar

1 tbsp ketchup (tomato sauce)

1 tsp sugar

1 tsp ginger

1 tsp hoisin (optional)

white pepper (if you like, chilli flakes)

Whisk all ingredients and taste, adjust to your liking. Store in a bottle and keep in refrigerator. Good for more than a week.

Mango with Black Glutinous Rice and Glutinous Rice Ball

Last week we went out for dinner and after dinner, we had dessert at a hongkong dessert cafe.  I ordered a bowl of mango with black glutinous rice and glutinous rice balls.  It is a very nice dessert hence today I try to replica it and it is so delicious.

This is the one I ate the dessert cafe

Ingredients:

3 Thailand Mango
40g Sago Pearl
Some Sugar Syrup, (using ratio 1:1[sugar:water])
90ml fresh milk
(NOTE: Sugar syrup and fresh milk adjust to your own preference)

1 small handful of black glutinous rice, soak for few hours in advance
Water to cook
1 pandan leave, tie into knot
rock sugar to taste

Some vanillin glutinous rice flour
Some water
Green food colouring


Method:
1. Soak the black glutinous rice in water for few hours. Then boil with water and pandan leave. Boil till it is soft. Add rock sugar to taste. Set aside.
2. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water. Set aside.
3. Mix the vanilin glutinous rice with water till dough formed. Add abit of green food colouring and mix well. Roll into small balls.
Boil in pot of water till it float up. Dish up and soak in a small bowl of water.
4. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and fresh milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.
5  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.
6. Scoop some black glutinous rice on top.  Place some diced mango and glutinous rice balls at the side.
7. Chill in fridge and serve cold.

Chilli Prawns and Sotongs

Making full use of the rempah I made, today I try out cooking prawns and squids using the rempah.  Even my daughter who still does not take too spicy food also said nice.  She even request me to cook the same dish again on the next day.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg

Ingredients:

2.5 tbsp cooking oil

60g rempah
12 pcs Prawns, remove shells
2 sotongs, cut into ring
Abt 10g gula melaka, crush into small pieces
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in gula melaka sugar. Add in prawns and sotong. Stir to mix well with the rempah.
5. Using med low heat, stir fry till cook. Add salt to taste.

Rendang Chicken

It is time to try out the rempah for Rendang Chicken.  I can said the rempah was really good.  The Rendang Chicken turn out so good.  I made this dish for our Valentine's Day dinner at home.

Recipe for Rempah: http://tiffydelicatessen.blogspot.sg


Ingredients:

2 big chicken thigh (cut into few parts)
2.5 tbsp cooking
80g rempah
60g coconut cream (Ayam Brand Tin Type)
3 Kaffir Leaves
30g Gula Melaka Sugar
Salt to taste

Method:
1. Heat oil in wok.
2. Add rempah into wok and fry under medium low heat.  Keep on stirring.
3. Once the rempah start to be abit darken, add in chicken parts. Stir to mix well with the rempah till chicken begin to brown.
4. Add in coconut cream, kaffir leaves and gula melaka sugar in and mix well with the chicken.
5. Using low heat, simmer the chicken about 25 mins without cover and keep stirring gently untill chicken is fully cook. Add salt to taste.

Rempah

It was my first time cooking Rempah. I choose to use Alan Goh's blog recipe.  It was really challenging as I was not sure whether I will succeed in rempah making.  Everything went fine except grinding the dry chillies took a longer time. As the dried chillies used was not alot, grinding job made it abit difficult.  But once all the cooking finished, the rempah smell so nice.

Recipe adapted from: https://travelling-foodies.com

Ingredients:

10 red chilies, chopped coarsely
20 dried red chilies, soaked in hot water until soft
10 buah keras(Candlenut)
30 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
generous thumb length knob of ginger, sliced
generous thumb length knob of tumeric root, sliced
generous thumb length knob of galangal, sliced
8 stalks of lemongrass, lower 1/3 whitish portion only, sliced finely

1 cup cooking oil(for cooking stage)


Method:
1. Blend all the above ingredients except dried chillies. Then blend the dried chillies separately.
2. Pour oil into a heated wok.  Heat up the oil then pour the blended rempah paste in.
3. Using medium low heat, slow cook the paste till it turn to a nice red colour and glister, and when oil separate from the paste.
4. Off heat and let it cool completely before storing in container and let it chill in fridge or freezer.

Crispy Batter Nian Gao

I was goggling for Nian Gao Batter recipe and come across a website stating Crispy Batter Nian Gao. I decided to give it a try and it is indeed crispy.

Recipe adapted from: https://dayre.me/coasterkitchen

Ingredients:
Nian gao, 年糕
Yam (i did not use)
Kumara/ sweet potatoes( i did not use)

100g rice flour
50g potato/ tapioca starch
25g corn starch
1 egg
1 tsp baking powder
1 tsp cooking oil
1/8 tsp salt
100 - 125ml cold water
1 tsp castor sugar ( I added sugar apart from the website)

Method:
1. Cut the nian gao into equal squares and thickness of about 1cm each. Set aside.
2.  To make the coating batter, add rice flour, potato/ tapioca starch, corn starch, cooking oil, salt and baking powder into a bowl. Mix it evenly.
3.  Then add in the egg and half portion of the water. Mix it well until it becomes a thick yet a little runny batter.
4. The batter should not be too thin until it is not able to coat the nian gao.
Add more water, little bit at a time, to the batter if needed.
5. Heat up pan with oil. Coat the nian gao with the batter and deep fry till golden brown.