3 cup Frog Leg

Frog leg is one of Randal's favorite food, so when we came across skinless frogs he will urge me to buy it. This time I tried to do a different version on the frog leg instead of the usual frog leg porriage. He doesn't like too spicy food so kong pao frog leg is out, so I did 3 cup version and luckily my trial turns out good enough for him..LOL

3 frogs - chopped into smaller pieces

a few slice of ginger
2 cloves of garlic - chopped

Marinate:
a few slice ginger
1 tbsp wine
1 tbsp light soy sauce
1 tsp sesame oil

Sauce:
2-3  tbsp sesame oil
2 tsp dark soy sauce
1 tbsp light soy sauce
2 tbsp wine
some water

1 red chilli - sliced
2 stalk of spring onion - cut into long strips

Method:
1. Rinse frog parts, marinate with the marinade for at least 15min to get rid of the fishy smell.

2. Heat wok with some oil, stir fry ginger and spring onion, add in frog parts, stir fry awhile. Add in sauce ingredients, stir fry awhile. Lastly add in chilli slice and spring onion, dish up and serve.

Stuffed Doughstick with Fish Paste

Thought of doing an easy dish, this dish came to mind, this dish was commonly know to stuff with squid paste, all preferred to use fish paste instead of squid paste, thats good as just bought the fish paste from of the shelf else squid paste have to do from scatch.

Cut youtiao(doughstick) into 3 pieces lengthwise. Mixed some chopped corinder into the fish paste and stuff sufficient amount into doughstick, pan fry till the side with fish paste is slightly brown. It can be dip with chilli sauce or mayo.

Potato with Minced Meat Patties

There were some left over minced pork which was not really enough for dishes like wanton, so I mix it with some grated potato and create another dish. Idea of the dish was from yum yum magazine.

Ingredients:
500g potatoes, peeled and grated
100g minced meat
half onion, chopped
1 egg yolk,
½ tsp salt
dash of ground black pepper
100g plain flour

Method:- Combined all ingredients and mix well. Form into small ball, flatten the balls and pan-fry in hot oil until golden brown. Dish and drain.

Moon Shape Fish Cracker

Instead of the usual fried wanton, I change the shape. Reference recipe from yum yum issue 59.

Filling:
200g fish paste (available at supermarket)- original recipe uses prawn
100g minced pork or chicken - marinade with some soy sauce, pepper, cooking wine, sesame oil & cornstarch
1/2 tbsp chopped corinder leaves

Ingredients:
Dumpling skin (available in supermarket & wet market)
1 cup oil for deep frying

Method:
1. Combined fish paste, mince meat and corinder leaves and mix well.
2. Scoop 1 tablespoon filling and place onto a dumpling skin. Cover with another piece of dumpling skin and flatten it. Repeat the same method unitl all fillings or dumpling slin are finished.
3. Heat up oil for deep frying, deep fry fish cracker until golden brown. Dish and drain. Serve with chilli sauce. Serve warm.

Note: Do not let the cracker rest too long before serving as it will run out of crispiness.

Sambal Chilli

This recipe was from Danny Cheok's Nasi Lemak Class. I didn't want to waste the chilli paste, so I add in the whole packet of chilli paste and end up its a bit too spicy for my taste. As it was bit too spicy for everyone, so I tried ground some dried shrimps and fried with half portion chilli paste, end up the hae bee hiam was perfect and everybody like it.

Ingredients A:
100g shallots
50g garlic
3 buah keras (soak in water and cut)
10g belacan (Pulau pinaug) from Penang
2 ½ tbsp chilli boh (Rabbit brand)

Ingredients B:
5 tbsp sugar
Salt to taste
50g assam paste mixed with 150 ml water and strain

Method:
1. Blend ingredients A together into paste. Add cooking oil for easy blending.Heat oil and stir fry chilli paste till fragrant. Add in ingredients B and bring to boil. Use small fire and cook until oil separated from chillis.

Hashbrown

Learn this dish a few weeks ago at chef yong's class, so attempt making it on Saturday, manage to yield 2 portions, so keep 1 for Sunday's breakfast. As the dish was easy to do, so I never follow chef yong's recipe exactly, due to availability of some ingredient, the recipe is based on what I have at that moment...

Ingredients:

4 Russet potato

200g streaky bacon

2 tsp parsley flake

dash of black pepper

oil for frying

Method:

1. Wash the potatoes, put in pot of water, boil till fully cooked, make sure skewer can go thru the potato when insert into it. Drain away the hot water, peel the potatoes when its still hot. Let it cool a little, grate it using a course grater. Set aside.

2. Cut streaky bacon into small pieces. Pan fry it till fragrant, remove it onto a strainer to filter the excess oil of the bacon.

3. Add the bacon to the potatoes, add parsley flake, mix with hand lightly.

4. Heat up pan with some oil, place desire portion of potatoes in pan, fry for about 5min then flip it over to the other side and fry, fry till both sides are brown.

Hae Bee Hiam (Fry dried shrimps with dried chilli)

Once in a long while I will do this dish, either is craving for the dish or just need it for other dishes.

Recipe was based on estimation of how I did the dish...

Ingredient:

30 dried chillies (I just take a plastic bag and use one hand to grab the amount, never check how much I bought...use less of the chillies if want it to be less spicy)
3 or 4 slice of ginger (each slice about 3mm thick)
about 6tbsp of water
500 gram of dried shrimps
50gm buah keras (candlenut)
about 6-8 shallot
about 6-8 garlic
oil for fying

Mehod:

1) Soak the dried chillies in tap water for about 2hours or till soft. Cut into smaller pieces, remove the seed. Drain away the water. (I did not have enough time...so never remove)

2)Soak dried shrimps for 1hour with tap water, just to soften it abit. Drain away the water.

3)Put half the dried chillies and 2 slice of ginger into blender add some water and blend into smooth paste, must be very fine paste, pour it into a bowl and blend the remaining half chillies with ginger and water till paste.

4) Use a food processor, use the chopper, scope about 1/3 of the dried shrimps and a few shallot and garlic and a few table spoon of chilli paste. Grind till fine, the shrimps should be very fine. Scope it into a big bowl. Repeat till finish all the shrimps. The hae bee hiam should be dry not wet.

5)Heat up wok, pour about 1 cup of oil, put the uncooked hae bee hiam in it and fry it over medium low fire, too high heat will burn the hae bee. In between may need to add more oil in case the hae bee hiam looks too dry. It take about 20min to fry the dish. Fry until it turns draker red color, then should be ok.


Note:

-Although garlic and shallot gives very nice fragrant but don't put too much cause it contains water and it will make the hae bee hiam not lasting and easily spoilt.
-if cannot finish the dish, just keep in the fridge and fry again next day(no need or use little oil), the taste will be even better.