Winter Melon Soup (清凉冬瓜汤)

Recently Penang is getting very hazy, lots of people having throat discomfort or fall sick, try to cook this soup more often, it will help to smooth the throat and cool down the body.


These are what you need .......


Utensils

Pot


Ingredients

600mg winter melon, cut into chunks
300gm pork rib
1 sweet corn, cut into 4 pieces
5 candied date (蜜枣)
Salt to taste
1.5l water


Instructions

Put all the ingredients to the pot except salt, turn high flame bring to boil. After boiled, turn to medium flame boiling for 15 mins. After 15 mins, turn to low flame keep boiling for another 45 mins. Add salt to taste before serving. Now the soup is ready to serve .........

Fluffy Cheese Cake

The usual cheese cake use to have heavy texture, try this recipe that will give you a light and fluffy heavenly feeling.


These are what you need .............


Utensils

Oven
Pot
Electric mixer
Cake pan
Parchment paper


Ingredients

250gm cream cheese
50mg butter
200ml full cream milk
10gm corn flour
50gm plain flour
100gm caster sugar
4 eggs, separate the egg white and egg yolks
A pinch of salt


Instructions

1. Pour milk to pot heat up with low flame, put in butter and cream cheese to melt (do not boil). 
2. Mix 20gm sugar to egg yolks, beat till smooth and light. 
3. When cream cheese and butter completely melted, turn off fire, add in egg yolks slowly and whisk along the way. 
4. Add in corn flour, whisk till no lump. 
5. Add in plain flour, whisk till no lump. Set aside. 
6. Set oven for 160°, ready to use later. 
7. Beat egg white with electric mixer till foaming, add in 80gm caster sugar, carry on beating with high speed till egg white form soft peak (raise the mixer whisk quickly, if egg white manage to form a shape without collapse, it means done). 
8. Take half of the egg white mix with the cream cheese mixture, whisk with zig zag motion, for balance of the egg white just fold in the cream cheese mixture. 
9. Line parchment paper on cake pan, pour the cream cheese mixture in it. 
10. Fill baking pan with water, place cake pan on it, put into oven for 1 hour 20 mins for steam bake. 
11. After 1 hour 20 mins, off the oven, leave door ajar for 30 mins to cool down. 
12. Take out from oven put on grill let the cheese cake cool down completely. 
13. Chill it over night. 

Now the cheese cake is ready to serve........

 

 

      

Loh Bak

This is Penangites all time favorite, hope you all like it too. 

These are what you need .............

Utensils

Frying pan

Air tight container

Ingredients

500mg shoulder pork (夹心肉), cut into long stripes

8 water chestnut, cut into stripes

1 onion, diced

1 bean curb skin, cut into 8"X6" 

Oil

Marinate - 2 teaspoons of salt

                   3 teaspoons of five spice powder

                   2 teaspoons of sugar

                   2 tablespoons of soy sauce

                   2 tablespoons of corn starch

                   1 egg, lightly beaten

Instructions

1. Marinate the shoulder pork stripes in a air right container over night. 
2. Spray little water onto the bean curb skin, in order to soften it for easier wrapping. 
3. Place some shoulder pork stripes, water chestnut and onion onto the bean curd skin then wrap it, seal the edge with some marinating sauce.
4. Heat up the pan with oil, after oil is getting hot, turn to low flame
5. Put in the loh bak to fry, when the bottom become golden brown, turn upside down to fry the other side till golden brown. 

Now the dish is ready to serve ...........

Fried Tofu Cake ( 百 花 豆 腐 )

These are so delicious, crispy outside and soft inside, always love it.




These are what you need .........


Utensils

Wok
Mixing bowl


Ingredients

2 tofu, mashed
200gm shrimp, finely chopped
Spring onion, finely chopped
Coriander, finely chopped
1 1/2 teaspoon of salt
4 tablespoons of corn flour
Pinch of pepper
Oil


Instructions

1. After mashing the tofu in the mixing bowl, add in shrimp, spring onion, coriander, salt, pepper and corn flour, mixed well. 
2. Heat up the wok with oil, scoop up the mixture with a tablespoon, make it into round shape then fry in the hot oil, 
3. When the bottom side is golden brown, turn upside down to fry the other side, 
4. When both side is golden brown, take out from wok and put on a kitchen towel, this is to get rid of excessive oil. 

Now the dish is ready to serve ........

Kerabu Sayur Salumi

Learn this dish from one of my nyonya chef friend, his nyonya cooking is inherent from his 90 years old granny. This is a delicious and appetising dish yet easy to make.

These are what you need ........


Utensils

Big mixing bowl
Non stick pot
Blender


Ingredients

80gm sayur salumi, remove the leave from stem
40gm dried shrimp, soak in hot water for 10 mins, finely blended
2 big tablespoons coconut slice
1 onion, finely chopped
1 or 2 tablespoons sambal, depends on the spiciness you prefer
1 tablespoon fish sauce


Instructions

Toast the finely blended dried shrimp and coconut slice with non stick pot till fragrance and golden brown. Put the sayur salumi, onion, dried shrimp, coconut slice, sambal and fish sauce in the mixing bowl, mix well. Now the dish is ready to serve ........

Fried Snow Peas With Oyster Mushroom (荷兰豆炒鲍鱼菇)

Well, another vegetarian dish again, wonder will the meat eater curse me ???




These are what you need .....



Utensils

Wok


Ingredients

100gm snow peas
150gm oyster mushroom
Oil
Some garlic, finely chopped
Sauce - 1 tablespoon of abalone sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of soy sauce, 2 tablespoons of water, mixed well


Instructions

Heat up the wok with oil, stir fry the garlic till fragrance, add in snow peas and oyster mushroom, stir fry for a while, add in the sauce, stir fry till sauce is thicken. Now the dish is ready to serve ........

Braised Abalone

This is one of the traditional Chinese New Year dish in our family, and also my favourite. Recipe inherited from my beloved
mom.


These are what you need ...........



Utensils

Wok


Ingredients

1canned abalone, after cooked, sliced, keep the water inside for gravy
2 sea chug cucumber, cut into chunk
5 shiitake mushroom, cut into 1/2
Some broccoli
oil
2 cloves of garlic, finely chopped
2 tablespoons of abalone sauce


Instructions

Boil a pot of water, poach the broccoli till cooked, drain the water away, add some oil in it, set aside.
Heat up the wok with oil, stir fry the garlic and mushroom till fragrance, add in the abalone, stir fry for a while, pour in the water from the can of abalone, bring to boil. Take out the abalone, sliced and put in a plate. Add in sea cucumber, braise for couple of minutes till gravy is reduce or thicken, add in abalone sauce, off flame. Now we can start plating, lay the mushroom on the plate, place abalone on top, the sea cucumber should be around the abalone, surround the plate with broccoli. Pour the gravy on top of the abalone. Now the dish is ready to serve ..........

Tips : Do not cook the abalone too long, it will make            it too chewy.
           Oil will make all vege looks shinning and                      fresh. (菜无油，不走青)