Orange Poppy seed Muffin

My friend AN gave me a few pack of muffin premix, have to finish them before it expire, its something new for colleagues whom have not ate or heard of poppy seed before.

Thank AN;)

Pork ribs with Huai Shan, Lotus seed & Fig soup

Recently the weather is not so good, it can be so warm in the day and very heavy rain at night. I think better boil some soup to strengthen the body.
Besides the herbs, I also like to add carrot to the soup, so that the kids can have more vegetable which they usually lack in their meals.

Ingredients:
300g loin bone
2 carrots
4 figs --white color, available in medical hall
1 piece of dried orange peel
38g huai shan ( 淮山)
38g dried lotus seed (莲子)
Method:
Method:
1. Rinse pork bone. Scald in boiling water for 3 min.

2. Rinse figs, huai shan, lotus seeds. Soak them in water for 30 min. Rinse dried orange peel.

3. Rinse and remove skin of carrot. Cut into pieces.

4. Put all ingredients into a pot. Add about 2 litre water. Bring to the boil. Reduce to low heat and cook for 2 hours. Serve.

Homemade Char Siew

Learn this dish at Chef yong's class, was thinking that should get the rose wine before trying out the dish, well...since its optional item, will leave it out till next time. After tasted the original recipe, thought that its not sweet enough for char siew, so I added a little more sugar to it.

Stir fry Tofu in Sambal

This dish was done some time ago. Actually I wanted to cook ma po tofu with some balance prawns from other dish, but then I realise there wasn't any spicy bean paste in the fridge. So I twist the dish...

Coat the tofu with some flour, then deep fried it, dish and set aside. Saute 1 tbsp of garlic, follow by fry the sambal chilli paste (any brand per individual preference), add a little sugar to taste, then add in prawn and fry till prawn change color, lastly add in the tofu and 1-2 tbsp of water, stir awhile and dish.

Nasi Lemak

Saw discussion on nasi lemak at m4m about cooking nasi lemak using ice cream soda or coconut water. Since I have yet tried doing nasi lemak so I did it for weekend dinner, I adjusted the original recipe by add some coconut water, the rice turn out very fragrant with a little sweetness, the sweetness taste blends very well with the rice. The kids ate the recipe with non-spicy fried fish and soup, Kenny and I ate the rice with sambal kang kong, sambal prawn and fried peanut mix with fried ikan billis. Recipe from Leong Yee Soo's book.

Nasi Lemak
(10 serving)

Ingredients:
680g(24oz) thai rice
625g(22oz) grated coconut
455ml (16fl oz) water
1 ½ tsp salt
6 pandan leaves, tie into a knot
200ml coconut water

Method:
1. Wash the rice and soak it in water for 2 hours. Drain before use.

2. Use a piece of muslin to squeeze 225ml (8fl oz) No.1 milk from the grated coconut.

3. Add 455ml water and squeeze for No. 2 milk. Measure, then add water to obtain 740ml(26 fl oz) No.2 milk. (I replace 200ml of milk with 200ml coconut water)

4. Place rice in the rice cooker, stir in the No.2 milk, pandan leaves and the salt. Boil till rice is dry.

5. Rake the rice with a fork, add the No.1 milk and stir lightly to mix.

6. Leave the rice in the cooker to absorb the milk for another 20min. Serve warm.

Note:Stir rice once or twice whilst boiling. Do not stir any more when the rice is dry. Stir again only when adding the No.1 milk.


Sambal Prawn (Recipe from Local Delight)

Ingredients:
40g tamarind paste
100ml water
50g dried chilli (soak till soft)
150g shallot
50g garlic
10g shrimp paste (belachan)
2 candlenuts
300g medium prawns (shelled)
salt and sugar to taste

Method:
1. Mix tamarind paste with water. Strain to obtain tamarind juice.

2. Grind dried chillies, shallots, garlic, shrimp paste and candlenut together.

3. Heat 5 tbsp oil in wok till hot. Stir fry ground ingredients till fragrant. Toss in prawns. When cooked, pour in tamarind juice. Cook till gravy is thickened. Seasoned with salt and sugar to taste.

Stir fry Spicy Top Shell

There was a can of top shell sitting in the kitchen cabinet for a long time. I wanted to cook it but not sure what combination goes well, so to be safe I make it spicy with my own combination.

Ingredients:
1 can of top shell – drain and slice
2 red chilli - chopped
4 shallot – peel and slice
2 pip of garlic – minced
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp sugar
coriander, chives

Method:
1) Blanch top shell in hot water, drained dry.

2) Heat wok with a oil, sauté shallot till brown or fragrant, add garlic and chilli, stir fry a while, add in top shell, fish sauce lime juice and sugar. Stir till well combined.

3) Off the fire, add some coriander and chives or spring onion, stir till combined and dish up.

Grilled Honey Chicken Wings

The dish was created from my friend's recipe, I just add some more marinade to give it a better taste.

Ingredients:
500g mid wings
juice of half lemon
1 tbsp ginger juice
1 tsp salt
1 tbsp sugar
1 tbsp paprika
1 tsp ground black pepper

Glaze:
1tbsp honey
1tbsp mirin

Method:
1) Rinse chicken wings. Marinade the wings with the rest of the ingredients in a bowl for a few hours in the fridge.

2) Preheat oven till 200°C, place wings over roasting rack, and grill for about 10mins, meanwhile mix the balance marinate in bowl with honey and mirin. Brush the honey mixture on the wings and grill for 5 min, flip the wings over and brush honey mixture and grill another 5min. Remove from oven and place wing on plate. Serve.