Sweet and Sour Pig Maw 酸甜猪肚-en

Hi all, sorry for not updating my blog for almost 2 months. Just realized that my blog also celebrate 10th years anniversary this year. After 10 years , time for me to slow down . I still cooking and baking, mostly bake sourdough , my new favourite ^_^. I still trying out new dishes and new cakes sometime. Like this simple sweet and sour pig maw, a dish that was inspired from a restaurant located at Klang.

For this dish, you have to use cooked pig maw. So the best way is when you cook Pig Maw pepper soup , you can cook more and save some to cook this dish, or use the leftover. So this dish best  to cook during CNY ^_^.

It will be nice if you also add some fresh pineapple (something like sweet and sour pork ). I omit it this time because i was lazy to go out to get the pineapple , Lolz ..Anyway, anything cooked with sweet and sour sauce, will not go wrong, yum yum!

Sweet and Sour Pig Maw 酸甜猪肚

1 cooked pig stomach ~260g, cut into pieces

1 small cucumber, cut small chunks

1 red chili, cut into few pieces

1/4 onion, cut into pieces

2 garlic, chopped

2 slices ginger

For sweet and sour sauces

1 and 1/2tbsp chili sauce

1tbsp Tomato ketchup

1tsp Oyster sauce

1tsp white vinegar

1tsp Sugar or to taste

1/2tsp Salt or to taste

5tbsp water

Method

1.Mix all ingredients for sweet and sour sauces in a mixing bowl, set aside.

2. Saute garlic and ginger till aroma,  add in cooked pig maw , stir fry for a while.

3. Pour in sweet and sour sauces, bring to boil.

4. Add in cucumber, chili and onions , continue stirring till sauce thickens and all ingredients well coated with the sauces.

5. Dish out and serve hot or warm with steamed rice.

Sweet and Spicy Prawns 嘻哈大笑 (干煎虾碌)-en

This prawn dish is sticky and fragrant, one can't help licking the sticky and yummy sauce coated on the prawn. And this prawn dish also a common dish that very often served during Chinese New Year as in Cantonese, the word for prawn is Ha (虾); or in Mandarin, it sounds like 哈, which means laughter and happy, Hi Ha Tai Siew .

This prawn dish is easy to cook and taste delicious !

Sweet and Spicy Prawns嘻哈大笑 (干煎虾碌)-en

350g prawns , medium or large, clean and devine, snip off the sharp points

1/2” ginger , chopped

3 cloves garlic, chopped

1/4 onions , chopped

1tbsp sweet chili sauce

1/2tbsp oyster sauce

1tsp light soy sauce

1/2tsp dark soy sauce

1/2tsp sugar

1/4tsp chicken stock powder

1tsp Shaoxing wine

1/2 fresh red chili, dice

1 spring onions , dice

Method

1.Heat cooking oil in a wok over high heat, add in prawns, deep fry till almost done.

2.Remain 1tbsp frying oil in the wok, sauté chopped ginger, garlic and onion till aroma.

3. Add in oyster sauce , light soy sauce, dark soy sauce , chili sauce , chicken stock powder and sugar, stir to mix.

4.Add in fried prawns, few tablespoon water and chopped chili, stir fry to mix and cook for 1min.

5.Last add in wine, then add in chopped spring onions, mix well and dish out.

Golden Salted Egg Yolk Cornflakes 黄金鹹蛋黄玉米片-en

Salted egg yolk, butter,  curry leaves and chili padi are perfect combo. Any recipe won't go wrong when using these ingredients.  When i saw my friend made this, what a brilliant idea, combine all these ingredients with cornflakes. These cornflakes are so addictive , crunchy, salty, sweet, curry aroma and a hint of spicy, so good !

Using homegrown curry leaves and chili padi, so aromatic!

Make sure you mash the steamed salted egg yolk as fine as possible so it can evenly coated on cornflakes. I didn't mash it fine still look coarse like below, then i noticed my cornflakes still have some bits of salted egg yolk left with it.

I used cornflakes that bought from bakery ingredients shop.

The original recipe didn't include the step of baking cornflakes. I decided to bake the cornflakes so it taste more crispy .

This snack is very additive ! can't stop munching it! perfect to enjoy during CNY!

I find the taste a bit sweet, maybe due to the type of cornflakes i used. If you prefer less sweet, you may reduce sugar amount (~20g). Also if you prefer stronger salted egg yolk taste, you may increase 1-2 more eggs.

Golden Salted Egg Yolk Cornflakes 黄金鹹蛋黄玉米片-en

400g Cornflakes

200g butter (salted)

12 salted egg yolks

30g-40g curry leaves

30 small chillies

140g coarse sugar

Method

1. Steam the salted egg yolks for about  15 minutes. Once steamed, mash the yolks with a fork till fine and set aside.

2. Melt butter in a wok over medium heat, add in steamed salted egg yolk, stir constantly till foamy.

3. Add in curry leaves, small chillies and sugar , continue to stir and fry till aroma.

4. Add in cornflakes, gently stir to mix well.

5. Spread salted egg yolk cornflakes on a baking tray (thin layer and do it in few batches), bake at preheated oven at 170C for 8-10mins or till slightly golden brown, stir once during baking.

6. Let cornflakes to cool down in room temp (not too long to avoid lost crispiness). Store in air-tight container. Enjoy!

Waxed Meat Claypot Rice (Lap Mei Fun) 腊味饭 CNY dish_金猴报春-en

The best time to enjoy Lap Mei Fun is during CNY time, as we can easily get good quality of imported waxed meats especially from Hong Kong. I got some good one during my recent short visit to Ipoh.

Also very easy to prepare this one pot rice..-en

 

You can cook it using rice cooker too, but using claypot, you can only get this burnt rice, so smoky and nice.

Waxed Meat Claypot Rice (Lap Mei Fun) 腊味饭

*serve 5-6

2 and ½ cup rice ( I used Jasmine new rice, so add less water), soak for an hour

3 cups water

2 pcs Chinese pork sausages

2 pcs of Chinese duck or goose liver sausage

1 pc of waxed duck thigh

Seasonings (mix together)

1tbsp dark soy sauce

1/2tbsp oyster sauce

1/2tbsp light soy sauce

Spring onions, for garnishing

Method

1. Remove fat from waxed duck, soak in hot water for 5mins as to remove oil and reduce saltiness. Chopped into small bite-size pieces.
2. Soak Chinese sausages and liver sausages in hot water for 5mins, then remove the skin, and slice thinly.
3. Add rice and water in the claypot, arrange waxed duck on top, close with lid and bring to boil (~5mins).
4. Once boiled, open the lid, stir the rice to mix well. Then lower down the flame, close the lid and continue simmer for around 10mins, or water all absorbed and rice is cooked.
5. Place both Chinese sausages on top, sprinkle seasoning sauce on top, turn off the flame, cover the lid and let it simmer for another 5mins.
6. Garnish with spring onions, stir well the rice before serve. You can serve together with green vegetables and a bowl of soup .

Pineapple Chiffon Cake 凤梨戚风蛋糕_金鸡报春

I have some leftover pineapple filling from making pineapple tarts , so just simply use it to try out a chiffon cake. Surprisingly it turned very nice, moist and especially like the small bits of  pineapples (i used homemade pineapple filling, so not sure you can have same effect if use store-bought pineapple filling).

Pineapple Chiffon Cake 

凤梨戚风蛋糕

*makes 8” chiffon cake

4 egg yolks (A size)

60g corn oil

60g water

50g pineapple filling ( I used homemade )

80g cake flour

4 egg whites (A size)

70g sugar

1tsp lemon juices or 1/2tsp cream of Tartar

Method

1. Lightly whisk egg yolks, add in corn oil, mix well.

2. Add in water, stir well then add in pineapple filling , combine well.

3. Add in cake flour, stir and fold till well combine.

4. Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until close to peak formed.

5. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.

6. Fold in 2/3 or meringue and use a spatula, fold with egg yolk batter till combined.

7. Pour into chiffon tins, bake at pre-heated oven at 170c for 40mins ( I put at lower rack).

8. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Recipe by Sonia a.k.a Nasi Lemak Lover

Crumble Salted Egg Yolk Cookies_CNY2017_ 香脆咸蛋黄饼干_金鸡报春

A totally new recipe from me ! Why it called as crumble cookie , because this cookie has bread crumbs, an ingredient hardly see in cookie making. These cookies are crumbly, buttery, salty and sweet, so aromatic ! And it is easy to bake too.

Crumble Salted Egg Yolk Cookies 香脆咸蛋黄饼干

*makes around 80pcs

150g butter (salted)

80g icing sugar

30g salted egg yolk (steamed and mashed)

120g all purpose flour

1/2tsp baking powder

1/4tsp baking soda

55g bread crumbs

Black sesame seeds, for decoration

Method

1. Sift flour, baking powder and baking soda together, set aside.
2. With an electric hand mixer, beat butter and icing sugar till fluffy and light.
3. Add in salted egg yolk, mix well.
4. Add in flour mixture, combine well. Then add in bread crumbs, mix well.
5. Scoop a small teaspoon of batter on a lined baking tray, leave some gap between as cookies will expand while baking. Sprinkle some black sesame seeds on top.
6. Bake at preheated oven at 180C for 15-20mins at middle rack.

Recipe by Sonia a.k.a Nasi Lemak Lover

Homemade Chinese Pork Jerky (Bak Kwa) New recipe_2017 CNY_ 肉干_金鸡报春

After made this Bak Kwa several years, see old recipe here . I have simplified the recipe and have less seasonings. Now i prefer this new recipe instead.

Simple packing as a gift for relatives and friends ( inside use aluminium foil to wrap the Bak Kwa, so it is easy for the receiver to store them straight away into the fridge or freezer)

Homemade Chinese Pork Jerky (Bak Kwa) 肉干

*makes 18pcs, 2x tray size  13”x13” (4mm height)

900g minced pork ( with a bit fat (don't too much), mixed with softer meat like Mui Yok)

200g sugar

1tbsp oyster sauce

1 and 3/4tsp salt

2tbsp light soy sauce

1/2tbsp Chinese rice wine

1tsp dark caramel soy sauce

4tbsp golden syrup (you can replaced with honey)

Method

1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks (I used KA mixer this time). Blend and stir the mixture in one direction until the meat becomes gluey (very important to stir till gluey otherwise meat will break out during baking). Store in the fridge for at least one hour or overnight.

2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).

3. Bake at pre-heated oven at 160C for 15mins ( 2^nd rack from top). Remove from oven. Increase the oven temperature to 240c for grill function ( top heat only).

4. Wait it to slightly cool down, cut into your desired size and shape using scissor, knife or pizza cutter, place them back (bottom on top) in the same baking tray.

5. Grill each side at 240C for 10mins, from time to time, rotate the tray to have even browning.

6. Remove the pan from oven, immediately transfer Bak Kwa to another clean tray or serving plate, otherwise it will stick to the tray once cool down.

7. This Bak Kwa can store in room temp for 3-4 days, later than this, store in the fridge or freezer for later consumption.

Recipe by Sonia a.k.a Nasi Lemak Lover