Lontong

Ingredients

1 white round cabbage, chopped
1 carrot, cut into one inch length
5 long bean, cut into one inch length
1 cup of rempah (Recipe: http://bit.ly/2JHohda)
1/3 cup dried shrimp, grounded
2 cups of water
500ml coconut milk
250ml coconut cream
1 tsp chicken powder
Salt to taste
Kerisik (optional)

Method

1. Saute grounded dried shrimps until fragrant.
2. Add rempah, water and chicken powder. Bring to boil.
3. Add cabbage, carrot and french beans. Simmer until softened.
4. Add in coconut milk and coconut cream. Bring to boil.
5. Salt to taste.
6. Serve with rice or nasi impit. Add kerisik.

Honey Rojak

 

Love my Chinese salad - Rojak, but the amount of sugar puts me off! Honey makes a good alternative & taste just as good.

Choice of ingredient is really up to you! Crispy you tiao is most important for me. Do a very hot & quick toast to maintain the soft fluffy inside.

Recipe for rojak sauce (one portion)

• 2 tbsp #HuijiHoney

• 1 tbsp rojak shrimp paste

• 1 tbsp caramel sauce

• 1 tbsp tamarind juice

• 1 calamansi, its juice & zest

• 1 tsp of finely chopped ginger flower

• 2 tbsp finely grounded peanuts

Method

1. Add rojak sauce with grounded peanuts. Mix well. Adjust sweetness & tanginess to taste.

2. Add all chopped ingredients & toasted you tiao. Stir well.

3. Top with more grounded peanut before serving. Enjoy!

Suggestion: Do a 50/50 mix of finely grounded & coarsely grounded peanut. Finely grounded peanut helps thicken the sauce while coarsely grounded peanut gives texture to the dish.

Corn Fritters

Ingredients

1 ear of corn, sliced to remove kernels

1 cloves garlic, finely chopped
10 shallots, sliced

1 stalk spring onions, sliced

1 stalk Chinese parsley, sliced

1 big chilli, removed seeds and sliced (optional)

1 egg

1 tbsp oil

3 heaps of tbsp self raising flour

3 heaps of tbsp rice flour

50ml water (approximately)

1 tbsp fish sauce

Half tsp salt
Half tsp chicken powder

Pepper to taste

Method

1. Mix all ingredients together.
2. Shallow fry at medium heat.
3. Drain oil before serving.

Note: Double fry the corn fritters will give it more crisp.

Watch video below for consistency of batter and how to shallow fry it.

Batang Fish Soup

This recipe make 6-7 bowls of fish soup

Ingredients

Fresh Batang head and bones 

Use a generous amount of fish head & bones. Rinse and pat dry fish head and bones. Spray with oil. Bake in oven at 200 degrees until golden brown. It takes about 45 mins.

Fresh Batang fillet

Do not rinse with running water. Rinse once in a bowl of lightly salted water, slice and chill. Cook straight from the fridge.

2 pcs of Sole fish

Rinsed, pat dry, spray with oil, air fried at 180 degrees until crispy. Grind into powder.

Half a yam, about 8 slices, air fried or deep fried until golden brown 

Half a Napa Cabbage aka Wong Bok, cut into chunks 

Large chunk of old ginger, sliced

Seasoning

Fish sauce

Chinese wine

Salt and pepper to taste

3 garlic cloves, chopped

Fry in a small amount of oil until golden brown

Spring onions, chopped

Chinese parsley, chopped

Fried shallots

Making of fish stock

1. Add fish head and bones, ginger and sole fish powder to boiling water.
2. Boil for 15 mins before simmering for 30 mins.
3. Set aside.

Making of fish slice soup
You can cook one bowl at a time or all at once.

1. Sieve out the soup and discard the fish head and bones.
2. Add napa cabbage, yam, fish sauce, chinese wine, salt and pepper. Cook until cabbage turns slightly softened.
3. Add fish slices and bring stock to a rolling boil.
4. Garnish with spring onions, chinese parsley, fried garlic oil and fried shallots.
5. Serve immediately.

Dipping sauce
Chili padi, chopped
Garlic, minced
Ginger, minced
Soya sauce
Tau Cheo, paste or finely chopped
Water

Hakka Yam Abacus Seed 客家算盘子

When I first tasted Hakka yam seed cooked by Aunty Choo from Sarawak, she shared that the the texture of the yam abacus seed was determined by the quality of the yam, how much flour to add, kneading the hot yam dough before shocking it with cold water.

The challenge of kneading hot dough to develop its texture prompted me to use my stand mixer to do the job. Please note that you must use the right tool and slowest speed to knead the dough, else you could risk damaging your mixer.


Ingredients

For the dough
1kg yam (about 700 gm of yam after removing skin)
230 gm tapioca starch (about 1/3 portion of 700 gm of yam)
Additional tapioca starch
1 tsp salt
2 tbsp oil

For frying the abacus seed
A handful of cuttlefish shreds
A handful of black fungus, sliced thinly
A handful of dried shrimp, rinsed, drained and chopped coarsely
8 dried mushrooms, rinsed, drained and sliced thinly (reserve its soaking liquid)
100 gm pork shoulder butt, minced
10 shallots, sliced thinly
4 cloves of garlic, remove skin and minced

Seasoning
1/2 cup of mushroom water (soaking liquid)
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp soya sauce
Salt and pepper to taste

Garnish
Spring onions, chopped

Chinese parsley, chopped

Fried shallots

Method

Preparing the dough

1. Slice the yam into 5mm thickness.
2. Steam for about 25 mins until very soft. Top up water during steaming to prevent the water from drying up.
3. Transfer hot steamed yam into a stand mixer bowl immediately.
4. Using the lowest speed and K hook, add oil & salt. Mix until the yam become a smooth paste. 
5. Change to dough hook, add tapioca flour gradually. 
6. Gradually, add more tapioca starch when necessary & stop adding once dough is not sticky to hand. 
7. Pinch a small amount of dough and roll into round shape. Press the middle with your finger to form an indentation. 
8. Using a large wok filled with water, bring water to boil. 
9. Cook the abacus seed while gently stirring to prevent sticking. They are cooked when floating on water. 
10. Using a large sieve, rinse the abacus batch by batch in small amount under running tap water before transferring into a bowl of cool water. 
11. Set aside.

Frying the abacus seeds

1. Using small fire and 3/4 cup of oil, fry the shallots until crisp and golden brown.
2. Set aside fried shallots and leave its oil in the wok.
3. Using small fire and shallots oil, fry the dried shrimps, mushrooms, cuttlefish and minced garlic until fragrant.
4. Add abacus seed and seasoning.
5. Stir well and season to taste.
6. Garnish and serve immediately.

• Please ensure that the yam was steamed until it turned very soft for the mixer to mashed it up easily.
• Knead the dough when its warm. It will dry up when its cooled.
• Please use the lowest speed when kneading the dough on stand mixer.