Saturday, February 13, 2016

Hokkien Style Fried Minced Pork Meat Balls

Hokkien Style Fried Minced Pork Meat Balls

Firstly, I am taking this opportunity to wish all my family, relatives, friends, colleagues and
everybody a very happy Chinese New Year! Wishing you good health, great joy and
happiness, abundance of wealth and longevity.

For this year's reunion dinner, all my sisters in law including myself planned to cook 
two dishes from each family. Yeap! There were a lot of home cooked dishes on the table.
My mother in law has seven sons and two daughters. Gosh... imagine those food on the table.
I cooked this dish (Hokkien Style Minced Pork Meat Balls) and

This recipe is from my mother and I am very happy with the result.  My husband also
said delicious when I did the trial run.  Hope you will enjoy this dish with your
family and friends.  Happy cooking!

316g Minced Pork (RM5.00)
58g Minced Fish Paste
58g Water Chestnuts (I used Chinese Turnip / Jicama)  chopped finely
50g Carrot (chopped finely)

1tsp Sesame Oil
1tsp Chinese Five Spice Powder
1tsp Salt
1tsp Pepper
1tsp Light Soy Sauce
1 tbsp Tapioca Flour
*the above seasonings are to taste

 1) Combine well the ingredients and seasoning in a bowl until all stick together.
2) Once well combined, slap the meat against the bowl several times until sticky.
3) To make balls, take handful of the meat in the palm and squeeze it out 
between your thumb and index finger into a meat round ball.
*Well, after squeezing a few balls, I opted using an ice-cream scoop (medium size)
which faster and less hassle.
4) With high fire, heat up the cooking oil and fried all those balls into batches with medium fire.
5) Absorb those oil with cooking paper towel.
6) Serve while it is warm.

It is more delicious and refreshing to eat when you wrap the ball with romaine vegetable.
This ideal was from my dear husband.

I am submitting this dish to
"Cook & Celebrate : Chinese New Year 2016" event

Sunday, November 15, 2015

Cheesy Garlic Bread (Cheesy Garlic Pull Apart Bread)

Cheesy Garlic Bread
(Cheesy Garlic Pull Apart Bread)
We just love cheese.
Had this for our breakfast for consecutively two weeks.
Bad for our waist...but yummy.  You won't say no to yummy food.

1 Crusty Loaf
1 cup of shredded Mozzarella Cheese
1 cup of Cheddar Cheese
100g of Butter
1 tablespoon of Garlic Powder
1/2 cup of finely chopped Cilantro

Note : 
Slice the bread vertically but do not cut all the way through.
Once the Butter has softened, mix with Garlic Powder and finely chopped Cilantro.
Mix together the Mozzarella Cheese and Cheddar Cheese.

 Spread the Butter mixture to the bread.
Stuff the cheese mixture (Mozzarella and Cheddar) into the bread.
Put some of the cheese mixture and butter mixture on top of the bread.
If you have some balance of the chopped cilantro, do put on top of the bread looks nicer and prettier. Cover with aluminium foil and 
bake at 190 Degree Celsius for 15 minutes of until the cheese is
melting and then take away the aluminium foil and
bake further 15 minutes.

Isn't it is yummy?

By now everyone has heard about Paris, France under terror attack.
100 over innocent people has died.
May their souls rest in peace.
Our prayer and thoughts are with the deceased family.

Eiffel Tower looks so calm and strong.
Same goes to France.

Sunday, November 1, 2015

Braised Tow Fu Pok

Braised Tow Fu Pok with Fish Paste
My dear husband and I love to eat this dish.
Same goes to my kids.
Whenever we eat out at any Yong Tow Fu Restaurants,
without fail, we will definitely order this dish.
Mark my words, it is just yummy, inexpensive and easy to cook.
In fact, both of us had this dish for our lunch last weekend.
This dish was cooked last few months ago when my son 
came back for summer holiday.

Click this link for the recipe :-

Have an enjoyable week.

Quote of the day :-

Saturday, October 17, 2015

Kuih Keria (Fried Sweet Potato Donut)

Kuih Keria 
(Fried Sweet Potato Donut)
Kuih Keria is a very popular Malaysia snack which you can
get it from any Malay stall selling all types of kuih.
You can get it RM1.00 for 3 pieces. 
When ever my company's cafe sell it, definitely I will buy it.
It is a very simple snack consist of sweet potato, flour and sugar
and I just love the sugar coated outside the fried sweet potato.


Ingredient and Method :-
826g Sweet Potato (peel and roughly cut)
Some Flour (I used 1/3 cup twice + little bit)
Pinch of Salt

To coat the Kuih Keria :-
1/3 cup of Caster Sugar
2 tbsp of Water

1) Steam the sweet potato until soften.

2) Mash until finely.

3) Mix Sweet Potato with 1/3 cup of Flour and Salt.
Add another 1/3 cup of Flour and some little bit of flour.
(Please be reminded that adding flour into the sweet potato
depends on individual texture due to difference of sweet potato
and flour.  You just knead along the way and feel the texture with
your hand and eyes.  As long as it is smooth and clump together and not 
sticking to your hand)

4) Shape into a ball and flatten it with your palm and make a hole
in the middle and shape it like a donut shape.

5) Heat up cooking oil and deep fry over medium fire.
(I suspected that my fried Kuih Keria not that nice looking because 
I did not mash the sweet potato until finely and smooth but great to know 
that the texture is still nice to eat.

 1) Mix the sugar and water in a medium fire and
let it boil slightly.
2) Quickly add the fried sweet potato and stir until you see
all the sugar coated well to the fried sweet potato.

This is the easiest snack that I made.
After making it,  I sat down and had 3 pieces with my hot green tea.
What a nice day afternoon tea time for my tummy and same goes to my dear husband.

Enjoy your weekend.

Wednesday, October 14, 2015

Creamy Mushroom Soup

Creamy Mushroom Soup
Whenever my family asked me to cook or bake  this
and take, I try my best not to disappoint them.
Last few weeks ago, my daughter is sick and 
requested for mushroom soup.  Even though came home late
from work, still cook for her to perk up her mood since
I have all those ingredients inside the fridge.

Ingredients :-
150g Brown Mushroom (wash and slice roughly)
150g White Mushroom (wash and slice roughly)
100g Chinese Shiitake Mushroom (soak, wash and slice roughly)

1/4 cup Butter
1/4 cup Flour
2 cups Chicken Broth + 1 cup Water or Chicken Broth
1/4 cup cooking Cream 
Salt and Pepper

Method :-
1) In a pot, melt butter and flour over medium fire.
Stirring until well combined and then add slowly the chicken broth
(around less than 1 cup) and stir until there is no lump.
Add the balance of the chicken broth slowly and stir until well combined.
2) Add all mushrooms and cook until soften.
3) Use the hand held blender and blend until smooth.
4) Add cream and stir until well combined.
5) Lastly add salt and pepper to taste and turn off the fire.

Note : Item No. 1 - Do remember there is no lump so that your
soup will be smooth.

After seeing this Creamy Mushroom Soup,
am I the best mother?

I feel happy when my family and friends are happy, healthy and contented.

Sunday, October 11, 2015

Fried Chinese Spring Rolls (Fried Po Piah)

Fried Chinese Spring Rolls
(Fried Po Piah)
I told myself that I do not wish to post any recipe for this weekend
because I'm kind of feeling down.
But after some thought, I told myself "why am I drowning with sadness?".
I'm just going to write about it while blogging about my recipe.

It is about the company I'm working for.
It is finally confirmed that our company will be handed back to the
state government after all these years of fighting.
Last few days ago, all of us (around more than 3,000 staff) has or will be receiving 
their letter of transfer either to the new company (Group 1) or stay behind (Group 2).
I am in Group 2.  I'm not feeling down because I am in Group 2.
It's because some of my colleagues will be leaving us after 
we've been working together for more than ten years 
(yeap..I have worked more than 10 over years under 2 different lady bosses).  
All these colleagues are very nice, cooperative and humble. 
It's been nice working with them.  

I have called some colleagues to wish them the best and 
to take it as a challenge and that I'm feeling the same way. 
We cried and laugh over the phone.
Well, life goes on and I would like to take this opportunity to wish all my
dear colleagues in Group 1, bon voyage, all the best luck and take care!


Ingredients :-
1 medium size Yambean / Jicama / Sengkuang (667g)
1 handful or 260g French Beans
2 cubes or 196g firm Bean Curd
340g Prawns (after cleaning, add some salt and pepper to marinate)
306g Carrot

Note : Clean and cut as per above photos.

Some frozen spring roll skin wrapper.

 Method to cook the ingredients :-
Heat 3 tablespoons of cooking oil and pan fried the bean
curd and  prawns (separately) and set aside.
With the same wok, cook the french beans and then add
the yam bean and carrot and cook until soften.
Lastly, add the prawns and bean curd and stir fry until well combined.
Season with salt and pepper and set aside.

Note : Took half of the filling and made around 16 pieces.
Kept the balance of the filling and wrapper frozen.

 Method to roll and fry :-
Thaw the spring roll wrapper to room temperature.
(place a wet tea towel covering the spring roll wrapper while thawing it)

Place 1 piece of the wrapper on top of any board.
Place 2 tablespoons of the cooked filling and roll  as per photo above.
Leave unroll some 2 inches and seal with wet flour at the side of the 2 angles.
(wet flour - 2 tablespoons mix with 2 tablespoons water)
Then roll to the end.

Fry with hot cooking oil until brown with medium fire.

Note : Took half of the filling and made around 16 pieces.
Kept the balance of the filling and wrapper frozen.

This Fried Chinese Spring Roll (Fried Po Piah)
was crispy on the outside and very flavourful inside.
Just like my dear colleagues leaving us ....
their lives will be full of flavour in the future.

Sunday, October 4, 2015

Chicken Broth (Soup)

Chicken Broth (Soup)
Making Chicken Broth is very easy.
After making it, you just need to keep into individual
container, freeze it and when you wanted to use it, just need to thaw it.

 420g Chicken Carcass and 1 Whole Chicken Leg
260g Celery
230g Yellow Onion (my pantry short of Yellow Onion,
thus I used Red Onion)
220g Carrot
1/2 tbsp Black Peppercorn
4 liters Water

(Note : It is ok, if your ingredients are plus or minus (+-),
just ignore it, don't freak out.)

1) Wash the ingredients and cut into pieces. (sizes doesn't matter).
2) Heat up 1/2 cup of cooking oil and pan fried the chicken.
(I prefer this method because I found out that not much scum
appears while boiling. Choice is yours. If not, then skip this method.)
3) Add all the rest of those ingredients and stir for a few minutes.
4) Add all the water and black peppercorn and boil at high fire for
30 minutes.
5) Boil further at medium fire for another 1 1/2 hours. 
6) Strain with colander (I used colander and muslin cloth for smoother broth).

Note : No need to add salt because you will add salt later
in another dish when you are using this chicken broth.

4 containers of 500 ml (+-) for each containers.
Cool at room temperature and keep in the freezer
for later use.


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