Tag Archives: Corn Flour

SIGNATURE STYLE CHRISTMAS with Signature Pork Cutlets with Honey GUINNESS Foreign Extra Stout Sauce Recipe

Guinness 4
Signature Pork Cutlets with Honey GUINNESS Foreign Extra Stout Sauce

A simple cooking during the festive can be such a therapeutic joy and can be part of relaxation from the daily routine. As to create a Signature Style Cooking this Christmas, I will definitely be showcasing my favourite golden pork cutlets that comes with a fantastic all time favourite honey GUINNESS Foreign Extra Stout Sauce. This recipe of mine is truly simple to make and it takes less than 45 minutes to prepare. By having a glance of mine, you know you will be slivating for a piece. Bless you ! :)

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Homemade Salmon and Potato Patties

pattie1

Love cooking, love my grocer-ing. Even though I love eating out so much and having constant food reviews, I always make sure that I do some cooking once awhile at home. Dishing out food at your private time can be such a blessing and defintely a peace theraphy. Cooking can be as good as conducting meditation. So this time I managed to recycle the left-overs in my fridge, the pan fried salmon and also the potatoes tucked quietly at the corner of the fridge. I decided to have something simple and tasty, making patties. Mashed them up, balled them up, flatten them and gave them a slow pan fried till golden brown.

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MWDU : Deep Fried Petite Pomfret with Fresh Thai Green Chilli Sauce

My weekend dishing up

I just love cooking and haven’t been doing enough, Since I am gearing for it might as well that I share it with you. My first weekend recipe that I had tried out is this deep fried petite pomfret and to be eaten with this delicious tangy and hot fresh Thai green chilli sauce. It is a simple dish and came within my budget with was less than RM10 (USD2.50). This petite pomfret is truly abundance here in the night market, wet market and even at any supermarket and what’s more, it is very affordable. I had my chilli sauce prepared in advance and kept them in the bottle for few days in the fridge. While I attacked the fish just before dinner.

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Chef Bong 1

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Chef Bong 2

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

Chef Bong 3

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

Chef Bong 4

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Chef Bong 5

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

Chef Bong 6

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Foodies usher in the year of the Tiger

KungFu
“The Boys Ushering in The Tiger”

It had been a great start this year for us and with many more potential food projects in making. We had been eating around while ushering in the year of the Tiger and this great idea came to play in my mind for sometime now. With the help of my close buddies in the food scene we went on without stopping in order to achieve this wonderous mission, my dream is to produce photo covers with my bunch of great buddies and this Chinese New Year celebration was a great opportunity. So gathered, the camera man, the foodies and the venue! :)

The first photo we had inline was Ah Bok, Lionel and Sunny to do the Kung Fu pose, boys in action, ushering in the Tiger while we were all laughing behind the scene, it was awesomely funny! Strike a Pose!

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 1

Lai Po Heen Chef Bong Jun Choi

It had been awesome and I had make up my mind to start featuring a series of cooking posting of many great Master Chefs in Kuala Lumpur. For the first posting I would love to share the secrets from Master Chef Bong Jun Choi with you, of course with the consent of the chef himself. Master Chef Bong Jun Choi is a very well known chinese chef in Kuala Lumpur and had trained many fantastic chefs. Currently he is attached with the award winning Chinese restaurant Lai Po Heen at The Mandarin Oriental Kuala Lumpur. As we are going to celebrate the Chinese New Year, Chef Bong himself had created a few delicious recipes for us. In part 1 we will learn on how to create Steamed Chicken and Abalone Bao & Hand Rolled Aromatic Duck.

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CHARCOAL BAMBOO ROULEAU | BIG BOYS OVEN SWEET DESSERT

Tonight, I dreamt of being famous and having my own fan club . . . . but in fact I don’t have one! I guess I am not famous, just normal compared to some . . . . . . what can I do as I don’t have fans. I guess I can’t when I can’t even afford the best wine in town, and how can I even afford having bottles of champagne but I do enjoy the present of caviar. Holding private parties at my humble residence were just an illusion. Do you think I deserve having my own fan club?

I guess as for now I don’t need one as I can’t afford to have one but it will be fun to have one in time, but will you be my fans?Maybe for now I can only afford to have some bamboo charcoal. Well, don’t under estimate the bamboo charcoal as it can do so much amazing things and miracles. It has a strong absorption of toxin which helps to remove waste in our system. I was told it able to strenghten our bowel movement and improves the digestion of food. Bamboo charcoal infact promotes health and improves liveliness. I am sure you have seen bammboo charcoal being used in breads but I decided to make some rouleau with it and here is the recipe that I would love to share with you, charcoal bamboo rouleau.

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Stuffed Crab Shell

Whenever I visit the wet market, I will make sure of getting some of this small crabs. Sometimes my friends wonder why am I buying such crabs as they don’t contain much meat and it seems to be useless. Well, the shell is the gem and I use it for my dish. I will use a mixture of meat and stuff it into the shells and deep fried them. The taste is absolutely divine.

Firstly I will have a dozen of the shell by removing the meat. I will use fish paste, prawn paste and crab meat minced together and stuffed them into the shell. Deep fry them.

Ingredient

12pcs Crab shell(small)
200gm Fish paste
200gm Prawn paste
50gm Crab meat
1tsp Oyster sauce
1tspn Sesame oil
a pinch of salt
a pinch white pepper
Corn flour
Oil for deep frying

1. Clean and wash the crab shell.
2. Mix the fish, prawn and crabmeat together.
3. Season with oyster sauce, sesame oil, salt and pepper.
4. Stuff the mixture into the shell.
5. Cover the shell with a thin layer of corn flour.
6. Deep dried the stuffed shell till golden brown.

Looks good and taste good . . . Steven Cheng

Fusion with Angel Hair Pasta II

Steam Chicken with Chinese Mushroom, Salted Fish on Angel Hair Pasta


Salted fish is some thing either you hate or you will adore and eat it. As for me, oh, I will melt with them. It is something I can’t describe about. They are so unattractive, ugly and looks so aging. But if the are well pampered and cooked well, they are gorgeous, a dish fit for a king . . . like myself and yourself! My mum like to cook them with vegetable over a thick coconut gravy of curry. Trust me this is something to die for.


Ingredient

250gm chicken breast
5 pieces of chinese mushroom
6 thin slices of prime meat of a salted fish (mackerel “tenggiri” fish)
5 thin slices of ginger
1 Tbspn oyster sauce
1 tspn fish sauce
1 tspn dark soya sauce
a dash of white pepper
a dash of salt
a dash sesame oil
a dash of corn flour
Angel Hair Pasta

Method

Marinate chicken, pre soaked chinese mushroon, salted fish with ginger, oyster sauce, fish sauce, dark soya sauce, white paper, salt, sesame oil and corn flour.
Steam for about 25 minutes.

Cook the angel hair pasta(to the amount desired) in a pot of hot water.
Once the angel hair pasta is cooked and drained. Top the cooked angel hair pasta with the steam chicken, mushroom and salted fish.

This is yet another simple and easy fusion dish to make. I am sure once you try those juicy chicken, you will hunger for more. Hope you like this one . . . Sidney

Red Wine Baby Pork Ribs

I love red wine, they are lovely to drink and also lovely to cook with. I still remember when I was in Ireland, few yers back, I consumed red wine just like drink grape juice or to be precise, like drinking water…..lol. I guess it is not easy to consume red wine as often as I want since I am back now in KL as they are expensive, oh, very expensive. So I decided to make this dish called Red Wine Baby Pork Ribs.

Recently my blogging pal, East Meets West Kitchen posted about her new venture into vegetable and fruit carving and I too decided to knife out a gold fish using tomato, cucumber and red chilly tip. I used tomato for the head and body, cucumber for the fins and red chilly tips for the eyes.

Back to the Red Wine Baby Pork Ribs, I firstly used chinese wine and pineapple juice to marinate the baby pork rib for over night. Then add some red food colouring. Once properly marinated then draining off the excess liquid. Add egg, corn flour and seasoning to the baby pork ribs. Deep fried them till they are cooked. As the baby ribs are getting cooked, you can now make the sauce. Fry garlic and onion, then add red wine and sugar. One the sauce reach the boiling stage, add your cooked baby pork ribs. Tossed them and then transfer them to your serving dish. Add the garnish.

300gm baby pork rib
100ml pineapple juice
30ml chinese wine

2cloves crushed garlic
1/2 medium size onion(chop finely)
50ml red wine
1 teaspoon sugar

Well this red wine baby pork ribs dish is really gorgeous and serve well with a bowl of steam white rice.

Hope this dish will give you some inspiration to try them out in your kitchen for your special guess or even for a romantic dinner for two.

From Steven Cheng

A Damn Good Cheesecake

It looks like it is going to be another relaxing weekend and time to catch up with reading and doing some blogging. But I was wrong, one local call and another from Singapore requesting a cheesecake (9″x9″) each for birthday dinner party on saturday night. Sounds great but hmmm… means no rest and no relaxation or no do spa. Jak requested the same cake that he requested a month ago. Therefore without any choice I have to bake this marble cheesecake for Jak and Jeremy. I stumble upon this design when I visited the Jam Bakery. Jam Bakery is located in Hong Kong and run by two young lovely ladies Anita Chow and Sanny Kee. Both of them even had written a dual language cake book named “Everyday Treats”. I really like their marble cake design as it looks so LV.
For this cheesecake I used oreo biscuit, butter and toasted almond bits for the crust. As for the cheese, I used cream cheese, sugar, eggs, hazelnut syrup, corn flour and sour cream. Keep a bit of the creamcheese and mix it with chocolate syrup to make the star design on the surface of the cake. Once done, it is ready for baking.

I went through the fridge and took out all the fruits and start doing the cake decoration. Once complete, next be the glacing. Glacing the surface is to give the cake itself a fresher look. Lastly will be piping the greetings. This cake looks lovely and weights about 2.5kg.

Later that Saturday night, I got a SMS from Jeremy, “A damn good cheesecake which worth waiting for”.

Thanks Jak and Jeremy !!!

Sid xxx

My First Serious Baking

I just really can’t wait till 1st June and better get it done now.

Till now I still wonder how this baking passion got started. Now I remember, it was when I exchanged my bonuslink points for a Faber cake mixer and next came a new Zanussi electric oven. After a couple of months, as the portion get bigger so does the mixer and end up having a Kenwood major classic mixer, a big freezer and a chiller.

I have this huge interest and bit thingy about cheesecakes. Not sure why but I guess it might be the hunger for a piece of thin crust and top with huge thick aroma soft creamy cheese. My first cheesecake writer that I came across is Mary Crownover and she is a real knockout. After doing an extensive reading on her books, I decided to embark on baking a cheesecake with a local flavour.

I would call it “Gula Melaka Pecan Oreo Cheesecake”. For the crust, crushed Oreo biscuit, pecan bits and butter are being used. As for the thick creamy topping, whisk cream cheese, gula melaka, eggs, corn flour, sour cream and fold in whisked whipping cream.

This cheesecake looks great and refreshing. The beautiful brown creamy cheesecake with dark Oreo crust will make you love it. The aroma smell of the gula melaka and toasted pecan gives me the fondest memory of little town Melaka.

Sid xxx 
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