Tag Archives: Deep Fry

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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Khunthai Restaurant Desa Aman Puri

Khunthai Restaurant Desa Aman Puri
Khunthai Restaurant @ Desa Aman Puri

I just love discovering awesome food here at my nearby neighnourhood. We crawled for more most desireable food and this time we stop at Khunthai Restaurant just next door to MCY Restaurant . Yes we had Thai cuisine this time and we had a great time indulging to the food.

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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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The Way to Indulge A Duck. . . . . !

AROMATIC & CRISPY DUCK

This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.

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Ingredient

4-5lb duck
vegetable oil for deep-frying

Cooking sauce
6cups good stock
6tablespoons sugar
6slices fresh ginger roots
a bunch of spring onion
2/3cup soy sauce
4teaspoons yellow bean paste
6tablespoons dry sherry
6pieces star anise
1/2teaspoon five spice powder
1/4teaspoon pepper

Garnish
cucumber sticks
shredded spring onion
Hoi Sin sauce
pancakes

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Preparation

Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.

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Cooking

Simmer duck gently for 2hours. Remove from cooking liquid and leave to cool. When required to serve, heat oil, place duck gently in oil and fry for 10-11minutes. Drain well.

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Serving

Place duck on large heated platter. Serve by taking meat off the carcass at the table and wrapping it in pancakes together with Hoi Sin sauce, cucumber sticks and shredder spring onion.

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Cooking time: 2hours 10minutes
Serves: 6-8

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Gosh, I got to admit that I can have half of a duck all by myself, you must try this recipe as it is pretty awesoe, simple and yet not difficult at all. You can even prepare it a day earlier, just deep fry when need to serve. If not try at your nearest chinese restaurant or if you are in Petaling Jaya, you can drop by the CUBES . . . . . . yours SidneyK

Teochew Cooking with Master Chef Tony Gao, Guangzhou – Series 4

lAI pO HEEN

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century. The elegant décor is redolent of the great ancestral homes of 19th Century Chinese tycoons, with Asian artefacts and ornate chandeliers. The atmosphere is theatrical, thanks to our hierarchy of Chinese chefs, who showcase their skills in the open kitchen with a display of their culinary skills at their flaming woks. Seven exquisite private rooms allow our guests an intimate ambience for private gatherings.

But wherever you sit, the menu is exquisite – think delicate Crepe Durian Pancakes and Black Pepper Beef Tenderloin

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TEOCHEW COMBINATION PLATTER

A. FRIED PRAWN DUMPLING

Ingredients

450gm Fresh prawns
50gm Water chestnuts
10gm Spring onions
1nos Egg
10gm Flour
1gm Szechuan pepper powder
1tsp Chicken seasoning powder
1/2tsp Salt

Method

1. Cut the prawns into dice and ass to a bowl, season to taste.
2. Add water chestnuts, spring onions and diced chicken breast chopped. Finely mix all ingredient until smooth. Add egg, bread flour and mix well. Shape into round pieces.
3. Heat some oil in the wol and deep fried until golden brown.

B. FRIED MEAT BALL

Ingredients

50gm Diced chicken meat
2pcs Beancurd skin
400gm Diced water chestnut
30gm Chinese celery
1gm Five spice powder
1tsp Chicken seasoning powder
1nos Egg
1/2tsp Salt
200gm Diced white radish

Method

1. Soak the white radish in salt water, drain and set aside.
2. Dice water chestnuts, chinese celery, garlic, diced chicken meat finely and add five spice powder, seasoning and salt. Mix well.
3. To arrange nicely on the beancurd skin. Then roll it.
4. Cut in 3cm pieces and toss in starch, deep-fry until golden brown.

Dine with me……Chef Steven Cheng Part 2

Continuation…..

After the lobster dish, the remainder lobster shell and head were used to braise “yee mee” noodle(mun yee mien). Using the reaminder of this lobster to cook this noodle is marvellous and with the right seasoning, can be very delicious.


I also prepared the eight treasured duck “pak poh ngap” but this time I replaced roast pork with chinese pork sausage. With the right cooking timing and a well prepared ingredient for stuffing, this dish can be a jewel.


Next dish is the Boneless Mackerel “Mo Quet Kau Yee”. A simple mackerel fish with an incredible way of preparation. Firstly the mackerel is being deboned and the flesh is then taken out, leaving the skin. Mix the mackerel flesh together with pork meat and seasoning. The seasoned meat is then being stuffed to the fish skin and deep fry. I finished this fish by topping wih special BBQ sauce.


I will stop here for the time being and will continue the last part in my next coming post.

From Steve Cheng

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