Tag Archives: Boiling Water

Recipe Baby Pork Ribs with Taucu Bean Paste

Baby Pork Ribs with Taucu Bean Paste 2
Baby Pork Ribs with Taucu Bean Paste

I love this dish, it is really nice especially with the present of the aroma of taucu bean paste. I cooked this dish using the pressure cooker and found the sauce retained inside the pot. Therefore I would recommend to reheat it on the stove to reduce the sauce (to thicken the sauce). I think it will be even nicer. The sauce from the pressure cooker itself it also damn tasty too. Another good dish executed perfect, nearly there . . . . . . Sidney Kan

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

read more »

Recipe Tapioca Shoots and Leaves Cooked in Coconut Milk and Bird Eye Chilli

Tapioca Leaves Cooked in Coconut Milk 2
The Ingredients: Tapioca Shoots/Leaves, Coconut Milk, Lemongrass, Fresh Turmeric and Bird Eye Chili

I am damn a fan for this dish and only can me found at most Malay restaurant here in Kuala Lumpur. This vegetable dish tapioca shoots/leaves has a very nice soft and yet crisp biting texture and fragrant with lots of coconut milk aroma and not forgetting the most important a dashing smart fresh turmeric and bird eye chilies.

read more »

Recipe Arrowroot Soup with Pork Ribs and Peanuts

Sidney Arrowroot soup 1
Arrowroot Soup with Pork Ribs and Peanuts

Walking through a wet market can be truly exciting. Looking at the ingredients on sale at each stall can be a discovery. What caught my eye at the SS17, Petaling Jaya morning wet market was this arrowroot “Fun Kot” that looks similar to tapioca. Arrowroot is use make to powder and used as thicken agent in cooking. I had tried this arrowroot in a soup dish and it tasted really nice. Without any hesitation, I bought one and decided to make a go with it in my kitchen.

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

read more »

Luscious Szechuan Wontons by Master Chef Thye Yoon Kong Zing Grand Mellennium KL

Szechuan style hot and sour wanton Master Chef Thye Yoon Kong
Szechuan Style Hot and Sour Wontons

A MASTERCLASS ! At The Epicure Malaysia recently Master Chef Thye Yoon Kong of Zing located at Grand Mellennium Kuala Lumpur demostrates how to make the classic Chinese Dim Sum – Szechuan style hot and sour wontons. The room was 3/4 full, participants were very focus while waiting patiently for the wontons making. I loved wanton, it was eaten even when I was a little boy. It was the ladies favourite dish making in the kitchen. It always come with the egg noodles “wontons noodle” soup and served warm.

Chef Thye Yoon Kong specialising in Dim Sum, introduced larger size of wontons during the class. It was like dumplings. Every wanton skin is filled with 30gm of solid seasoned minced chicken, chuncks of shrimps and chopped mushroom. What make this wontons so delightful? it was the special made sauce recipe created by chef himself, the Szechuan hot and sour sauce. It was very flavourful and tasty. One was truly not enough, maybe a few, it was that good.

read more »

A Perfect Pasta Dish To Die For . . .

BAVETTE CON GAMBRI E ZUCCHINI
THIN SPAGHETTI WITH SHRIMPS, ZUCHINNI SAUTE IN EXTRA VIRGIN OLIVE OIL

DSCN3244

Ingredients

130gm Spaghetti
80gm Tiger Prawns
40gm Green Zuchinni Slice
30ml Extra Virgin Olive Oil
20gm Garlic Slice
2gm Flour
30ml Fish Stock

Bavette1

Method

1. Boil pasta in hot boiling water for 7 mins.
2. Add extra virgin oil in hot frying pan than add slice garlic into it.
3. Wait till garlic is golden brown than add prawn and zuchinni to saute till medium cook.
4. Add flour and glaze with white wine.
5. Add fish stock and season to taste. Simmer 1 min than add pasta to mix.
6. Add pasta is ready to served.

A lovely recipe from Chef Simon Sim

Lemon Grass & Kaffir Lemon Mousse Cake


Prepare a 9inch cake mould and wrap it with aluminuim foil.
Prepare a digestive biscuit cake base.

Cake Base
100g Blended digestive biscuits
50g Melted unsalted butter


Top Layer: Lemon Grass Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
2-3stalk Thinly slice lemon grass

1.5envelops Gelatin leaf
10ml fresh lemon juice
150ml Whipping Cream


Bottom Layer: Kaffir Lime Mousse

Creme Anglaise
180ml Milk
50g Egg Yolk
30g Granulated sugar
3-4 Thinly slice kaffir lime leaves

1.5envelops Gelatin leaf
10ml fresh lime juice
100ml Whipping Cream

Middle Layer: Lemon Jelly

30ml Fresh lemon juice
15g Granulated sugar
135ml Boiling water
5envelopes Gelatin leaf

1.Prepare creme anglaise (Kaffir Lime)
Beat egg yolk witha hand whisk. Add in granulated sugar gradually.
Beat until pale yellow and stiff.
Heat milk with fresh kaffir lime leaves.(Heat infused the kaffir lime leaves flavour into the milk.)
Once flavour infused, strain the kaffir lime leaves and pour the boiling milk into the egg yolk misture and stir well.
Reheat the mixture again to 82C-85C, stir constantly to prevent it from sticking to the saucepan.
2. Add in soften gelatin and stir well. Let cool and leaves for later use.
3. Whisk whipping cream with electric mixer at medium speed until soft peak form.
4. Squeeze fresh lime juice in the whipped cream and fold well.
5. Pour in the creama anglaise and fold well to the mousse.
6. Pour the kaffir lime mousse to the cake mould and refrigerate for 1/2 hour.
7. Make middle layer lemon jelly. Melt granulated sugar and soften gelatin inot boiling water. Add in fresh lemon juice and stir well.
8. When it’s cooled down to around 40C, pour it on top of the cake and refrigerate for 1/2 hour.
9. Repeat step 1-5 to make lemon grass mousee. pour lemon grass mousse into the cake mould and refrigerate for 1.5hours. Decorate with chocolat leaves and lime or lemon peel prior to serving.

Yet another winning recipe. which you should try.

Big Boys Oven

Related Posts Widget for Blogs by LinkWithin