Tag Archives: Teaspoon

Inherited Recipes : Deliciously Hot Green Chicken

It had been a great Saturday, I had been eating and been cooking non-stop this evening for some friends at my studio. So what did I cook, , , , , you may ask? Well I did some recipes that I inherited from my late dad which are amazingly fabulous that can rock your taste buds . . . . . Don’t believe me, do try it yourself . . . . simple and amazingly presentable inside and outside the kitchen. One of them is the this deliciously hot Green Chicken with a fragrantly smell of laksa leaves, seasoning taste of ocean sundried shrimp, a thick sauce of fresh coconut milk , a hint sourness of refreshing lime and the fury hot green bird eye chillies.

Yet another few simple appetising dishes set on the table were the tamarind beef with salted fish, steam garupa fish with mashed ginger, garlic and superior sauce, baby kailan topped with oyster sauce and pan fried garlic . . . follow up with my dessert, moist chocolate cake drizzle with duche de leche.

Hot & Fragrant Green Chicken 2

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Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

Palm Sugar (Gula Melaka) Malay Sponge Cake "Ma Lai Ko"


70ml palm sugar
2 large eggs
100gm castor sugar
160gm cake flour
1 teaspoon baking soda
200ml thick coconut milk


1. Beat egg until bubble then add sugar for 10 minutes (till thick and white)
2. Pour egg mixture into a bowl fold in shifted cake flour and baking soda
3. Blend in palm sugar then the thick coconut milk
4. Cover and rest batter for 20minutes (to get the honeycomb effect)
5. Stir and pour into desire cups or moulds
6. Steam at high flame for 25minutes

I alway find that “Ma Lai Ko” to be eaten and serve while they are soft and warm. This gorgeous “Ma Lai Ko” can be served with ice cream too. Hope you will try this recipe in your own kitchen at your own time and pleasure.

Big Boys Oven

Golden Pumpkin with Crab Meat Sauce

Yet another new and yet a simple dish that I am going to post today.

Pumpkin dish? I guess a lot of people include myself had tried to avoid pumpkin cause do not know what to do with it. It is hard outside and can also be hard inside if it is not ripe. I cannot resist this pumpkin cause I was so attracted to the colour, golden yellow. In Malaysia, we do a lot of frying in our dishes from fruits such as bananas to vegetables such as yams. So I decided to slow fried the slices pumpkin till there are cooked.


While waiting for the pumpkin to cook, I prepare the sauce to top the cooked pumpkin. Here I use fresh crab meat, slice mushroom and sticks of carrot. Heat up the wok with one tablespoon of cooking oil, fry some garlic then add the carrot, mushroom and crab meat.

Add a pinch of salt and white pepper, a tablespoon of oyster sauce, a teaspoon of dark soya sauce, a tablespoon of chinese wine and 4-5 tablespoon of water. Once boiled, add 1 tablespoon tapioca water to concerntrate the sauce.

Once the pumpkins are cooked, place them on a serving plate and top it with the cooked crab meat sauce.


Ingredients:

350g Yellow Pumpkin
100g Cooked Crab Meat
20g Sliced Mushroom
10g Carrot Sticks
1Tspn Oyster Sauce
1tspn Dark Soya Sauce
1tspn Chinese Wine
4-5 Tspn Water
1 tablespoon Tapioca Water
a pinch of salt and pepper

This recipe also can also be view with video at : Eat First Think Later

Yours Steven Cheng

Stir Fried Baby Leek Bulbs with Japanese Seaweed Tofu

Baby leeks

It is another weekend morning marketing at my regular wet market at SS17, Petaling Jaya where I stumbled upon a very interesting vegetable, baby leek bulbs. This is the first time that I had seen such unique and interesting, baby leek bulbs and yet do not know what to do with them. An elderly lady who was standing beside me insisted that I should dry stir fried them with tofu to bring out the full flavour of the baby leek bulbs. She also teached me just to use the bulbs and discard the stems. It really sounded interesting and tasty. She taged way with 2kg of this baby leek bulbs as her son loves them. After overwhelming by her lust, I too immediately bought 1kg of this baby leek bulbs. I also picked up a packed of japanese seaweed tofu from the market.

Japanese Seaweed Tofu


The japanese seaweed tofu looks great, not soft and well suitable for stir frying. I had them cut into cubes and deep fried. By doing this I will able to have a crunchy texture of tofu and also easy to stir fry them within seconds.

Deep fried japanese seaweed tofu
Stir Fried Baby Leek Bulbs with Seaweed Tofu

Ingredients

1kg Baby leek bulbs
1 packet Japanese seaweed tofu
2 cloves Garlic
2 teaspoon Oyster sauce
1/2 teaspoon Dark soya sauce
2 tablespoon Corn Oil
Cut the seaweed tofu into cubes and deep fry them till golden brown. Trim off the baby leek bulbs, leaving about 1 inch of the bulb, wash, clean and dry the bulbs. Heat up the pan with corn oil. Once the oil is hot, throw in crushed garlic.Once the garlic start to turn brown and fragrant, throw in the baby leek bulbs and stir fry them for 2-3 mins. Place the deep fried japanese seaweed tofu into the pan and together with oyster sauce and dark soya sauce. Stir fry them for another 1-2 mins and you dish is ready and scoop them up onto your dish.
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