Fried Sweet and Sour Spareribs

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

Ingredients
750g Spareribs
1 tsp Rice WineRice Wine

1/4 tsp Salt to taste
2 tsp Flour
3 tsp Dry CornstarchDry Cornstarch

1 tbsp Soy SauceSoy Sauce

1 tbsp VinegarVinegar

2 tbsp Sugar
500ml Vegetable Oil
120 ml of Water


Directions
1. Chop the spareribs into pieces, 1/2 inch wide by 3/4 inch long (13mm by 20mm)
2. Mix with the rice wine and salt.
3. Mix the cornstarch with 1 tbsp water and pour it over the ribs.
4. Stir to coat it well.
5. Mix together the soy sauce, vinegar, sugar , flour and water to make a sauce. Set aside.
6. Heat the oil in a wok over medium heat, or until small bubbles appear around a piece of scallion green or ginger tossed into the oil.
7. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together.
8. Remove and drain well.
9. Serve hot with streamed rice.



Technorati Tags: recipe, chinese food, sweet and sour, spareribs

Penang Trip Food Gallery

I went back yesterday to my hometown for a short business trip and took the opportunity to partake on some of my all time favorite food with a colleague of mine. I must say we returned back with our stomach full to the brim and mouth lingering with an unforgettable array of delightful tastes.

Luckily I remembered to take my faithful camera with me this time and here is a montage of good old Penang food for your viewing pleasure:






Technorati Tags: penang food, indian food, food pictures

Aromatic Chicken Masala

This is definitely one of my all time favorite Indian dish. I love hunting for Banana Leaf Rice shops and have a taste of their Chicken Masala in order to perfect mine. At the end of the day there will always be a few variation but all still taste heavenly. One of the main differences I guess is the use of yogurt as an ingredient. Some Chicken Masala I've tasted uses it and some does not. Anyways this is a version which doesn't which makes it a little on the dry side. Hope you guys enjoy it!


Ingredients:
1 whole Chicken - cut into small pieces.
2 medium OnionsOnions
- chopped.
5-6 TomatoesTomatoes
- cut.
1 1/2 tsp. Salt
1 1/2 tsp. Red Chili PowderRed Chili Powder

1 tbsp. GarlicGarlic
- crushed
1 tbsp. GingerGinger
- crushed

Garnishing
Fresh Coriander LeavesCoriander Leaves
- chopped
4-5 Green Chili
2 tbsp. Coriander SeedsCoriander Seeds

1 tsp. Kalonji
1/2 cup Cooking Oil


Directions:
1. In a large saucepan over medium heat, fry onions till golden brown.
2. Now add the chicken, and stir.
3. Add the remaining ingredients and cook over medium flame.
4. When the oil separates from the chicken cook for additional 15 minutes, and keep stirring.
5. When the meat is cooked, reduce heat and cook for an additional 5 minutes.
6. Garnish with fresh coriander and green chili.
7. Serve with rice, roti or naan.



Technorati Tags: recipe, indian food, main dish, chicken masala

My Friend's Cooking Supplies Online Store

I had the pleasure of rekindling my friendship with Lawrence which is an old school mate of mine recently via her blogger betterhalf Erina. I got to know that they running an online store selling baking and cooking supplies straight from my hometown Penang.

So today I thought of sharing his humble store with all of you in case if you ever need any supplies, you can just pop by their store. At the time of writing, I can tell you that their strength lies in Bakery ingredients and utensils featuring items such as premixes and flavorings to various shapes of cake moulds.

All major credit cards are accepted at their store but in regards to delivery, I believe they are focused to within Malaysia for the ingredients but other non-perishable items should be worldwide.

One particular thing I love about their site is that they feature videos of cooking demos which are surely worth viewing. To find out more, head over to their store named Cooking Island.

Soto Ayam with Rice Noodles

Once again I apologize for the lack of updates as life have kept me extremely busy both offline and online. I will not neglect this beloved blog and hobby of mine but updates will not be as frequent as before.

That being said, whenever I do update, it will be a unique recipe for sure such as today's Soto Ayam recipe or chicken soup with rice noodles. This is a delicacy among the Malay community and one of my favorite too for its tantalizing rich taste. I have tried cooking this in the past with all sorts of noodles which you can also do so according to your preferred choice.


Ingredients
2 Medium sized Onions - chopped coarsely
3 Garlic ClovesGarlic Cloves
- chopped finely
1cm GingerGinger
- chop finely
1 tbsp Macademia Nuts - chopped finely
1 tsp Coriander PowderCoriander Powder

1 tsp Chili Paste
500g Chicken parts - bite-size pieces
6 cups Water
1 tsp Salt
1/2 tsp ground White PepperWhite Pepper

2 cups Rice Noodles - cooked
2 cups Bean SproutsBean Sprouts

2 Hard boiled EggsEggs
- sliced into half
Spring Onions - for garnishing
Oil


Directions
1] Heat oil in wok and fry onions, garlic and ginger until fragrant.
2] Add macademia nuts, coriander powder and chili paste.
3] Stir fry for 3 minutes.
4] Add chicken parts and stir fry for 5 minutes.
5] Add water, bring to boil and simmer for 45 minutes.
6] Remove chicken parts, strip meat from bones, discard skin and bones.
7] Strain stock and return to boil.
8] Add salt and pepper to taste.
9] Place noodles, bean sprouts and chicken meat in bowls and pour soup over.
10] Garnish with spring onions and egg.
11] Serve hot.


Note:
- If ingredients are followed exactly, this should be perfect for 4 person.
- You can also use fried shallots and cut red chilies as garnishing.

Technorati Tags: recipe, malay food, chicken soup, soto ayam

Savory Char Hor Fun

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.


Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

2 SquidsSquids
- cut into slices
20 Medium sized PrawnsPrawns

1 Fish CakeFish Cake
- cut into slices
1 cup Chicken Stock
2 Garlic ClovesGarlic Cloves
- chopped
2 cups Water
1 EggsEggs
- beaten
2 tbsp Light Soy Sauce
2 tbsp Oil
1 ScallionScallion
- chopped
Spinach or your preferred green vegetable
Salt to taste
Pepper to taste
Sliced pickled Green ChiliGreen Chili
- to serve on side


Directions
1] Put 1 tbsp of oil into wok and stir fry 1/2 of the chopped garlic.
2] Add noddles and coat with light soy sauce.
3] Remove from wok and unto serving dish.
4] Place the rest of the oil into wok and stir fry the rest of the garlic.
5] Add 1 cup of chicken broth, then 2 cups water. (add more water if you prefer a watery mixture)
6] Add slices of chicken breasts.
7] Add prawns, slices of fish cakes and squid.
8] Boil till everything is cooked.
9] Add in spinach.
10] Bring everything to a boil again then turn off heat.
11] Stir in egg.
12] Add in salt and pepper for taste.
13] Pour soup over noodles.
14] Garnish with green onions.
15] Serve immediately with pickled green chilies.

Note:
- If its possible, use chinese cabbagechinese cabbage
instead of spinach.
- You can substitute the green chilies with Jalepeno peppers.



Technorati Tags: recipe, chinese food, char hor fun, hawker

Spicy Baked Ginger Chicken

Firstly I would like to apologize for the lack of updates as I was busy with my other blog projects in my attempt to earn money online which has been quite interesting. I've also not been cooking much lately with my better-half travelling overseas to participate in exhibitions but I did managed to whip up a snack yesterday for some friends who came over my place for a mahjong session.

This Spicy Baked Ginger Chicken recipe is for me a Malaysian version of Buffalo Wings but in this instance I used a whole chicken instead of just wings although you can just use wings if you prefer them. The secret to this recipe is not to be stingy with the sauce during baking but be wary not to make it too wet cause I find it tastier by having it slightly more on the dry side.

Ingredients
1 Whole Chicken - cut into parts
2 tbsp crushed GingerGinger

1/2 cup fresh Lemon Juice
2 tsp Red Chili PowderRed Chili Powder

1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Thyme
Vegetable Oil


Directions:
1. Combine crushed ginger in a covered jar with the lemon juice, red chili powder, oil, salt, pepper and thyme; shake to mix.
2. Let it stand for 1 hour, shaking several times every 15mins.
3. Arrange chicken pieces in shallow baking pan in a single layer.
4. Pour mixture over chicken pieces.
5. Bake chicken at 400 degree for 1 hour.
6. Turn chicken and continue baking at 350 degree for 35 to 45 minutes.
7. Serve immediately as snacks or with steamed rice.



Technorati Tags: recipe, nyonya food, spicy, ginger chicken

Tangy Garlic Chutney

A quick delicious chutney to go with Biryani Rice or indian snacks.

Ingredients
5 Garlic ClovesGarlic Cloves

1 medium TomatoTomato

5 Red ChiliesRed Chilies

Salt to taste
Oil


Directions
1] Fry the 1st 3 ingredients in little oil.
2] Add salt and grind into a smooth paste.
3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.
4] Serve hot or cold.



Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Penang Char Koay Teow

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

Ingredients
250 gm Koay Teow (flat rice noodles)
150 gm Prawns - shelled
125 gm Bean SproutsBean Sprouts

5 stalks ChivesChives
- cut into 2cm lengths
100 gm Vegetable Oil
4 EggsEggs

2 Garlic ClovesGarlic Cloves
- chopped
2 tsp Ground ChiliGround Chili
(add more if you prefer it spicier)
2 tsp Light Soy Sauce
2 tsp Dark Soy Sauce
10 gm Cooked Crab Meat
Pepper to taste


Directions
1] Heat oil, add garlic and fry till fragrant in a very hot wok.
2] Add prawns and ground chili.
3] Stir-fry for about 15 secs.
4] Add koay teow, soy sauce and additional oil if neccessary.
5] Mix in vegetables and beansprouts.
6] Push mixture to edge of wok, add a little oil in centre.
7] Add and fry the eggs and then mix everything together.
8] Garnish with pepper and cooked crab meat.
9] Serve immediately when its hot.

Note: From my experience it taste better if cooked individually. Also make sure to use sufficient oil so the koay teow do not stick to the wok.



Technorati Tags: recipe, chinese food, char koay teow

Vegetarian Potato Curry

Today's featured recipe is vegetarian Potato Curry which I made to accompany some frozen roti canai my swedish uncle bought during his visit during CNY. I didn't want to waste it cause it has been sitting in the freezer for quite some time. This dish is very rich in flavor and can also be served with rice. I actually wanted to add Jalepeno Peppers in as an experiment cause I think the spicy and sour taste will enhance the dish but unfortunately I couldn't get my hands on any. Anyways here is the recipe I ended up using:

Ingredients
6 Medium sized PotatoesPotatoes
- cut into quarters
1 cup Fresh Green PeasFresh Green Peas

1/2 CauliflowerCauliflower
- chopped into small florets
2 OnionsOnions
- chopped
1 Large TomatoLarge Tomato
- chopped
3 GarlicGarlic
- crushed
1 small pc of GingerGinger
- grated
1 tsp Red Chili PowderRed Chili Powder

1/4 tsp Turmeric PowderTurmeric Powder

1 tsp Mustard Seeds
1/2 tsp Urad Dhal
Chopped Coriander LeavesCoriander Leaves

Salt to taste
Oil


Directions
1] Heat oil in a pan add mustard seeds.
2] When it pops add the urad dhal and fry until golden.
3] Add ginger, garlic and fry for few minutes.
4] Then add the chopped onions and fry until it is translucent.
5] Add the chopped tomatoes and mix well.
6] Then add the potato pieces and green peas and fry for few minutes.
7] Add cauliflower, red chili powder, turmeric powder and salt.
8] Mix well and pour water until the potatoes are covered. Cover the pan.
9] Lower the heat and cook until the potatoes becomes soft and the gravy becomes thick.
10] Garnish with chopped coriander leaves.
11] Serve hot with steamed rice or roti canai.



Technorati Tags: recipe, indian food, vegetarian, potato curry