Gon Jin Ha Look ????This is my mum's Cantonese dried fried prawns with garlic we called gon jin ha look. Simple and so tasty. We always used very large king prawns (about 5 - 6 " long) and always with the shell and head on. Shells and heads are so [...]
Garlic fried prawns ????
Posted by yanti on Thursday, March 31, 2011
More about → Garlic fried prawns ????
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Ayam Pongteh
Posted by yanti on Tuesday, March 29, 2011
Ayam pongteh is nyonya braised chicken with shitake mushroom and potato. This is a popular nyonya dish eaten at most festivals or celebrations. This dish is normally not spicy (unless chilli is added) but quite rich in flavour enriched by lots of shallots, [...]
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Sambal belacan
Posted by yanti on Monday, March 28, 2011
Sambal belacan is pungent and delicious. This paste is used a condiment or sauce for many Malay or Nyonya dishes including curries, vegetable stir fries or salad (kerabu).I have already posted two recipes for sambal belacan previously on this post (raw) [...]
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Perkedel - Indonesian potato cakes
Posted by yanti on Sunday, March 27, 2011
Fried potato cakes make great snack anytime. Perkedel I think is an Indo-Dutch fusion. There are various spellings all mean the same potato cake if you ever come across them.perkedel = berkedel = bergedel = bergedilThis is home cooking make perkedel [...]
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Kung Po Chicken ????
Posted by yanti on Friday, March 25, 2011
Finally got the laptop back after a week. Phew!Kung po or kung pow chicken (gong bao ji ding ????) is probably the most famous Sichuan chicken dish outside China. It is listed in nearly all Chinese restaurants or takeaways menu worldwide. There are many [...]
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Blog now open to view
Posted by yanti on Wednesday, March 23, 2011
Apology to all readers. I have problem with the computer and my hmtl. My computer is still on repair. I have to use the library service.I have managed to open the blog to view again. Thank you for your suppo [...]
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Making Tempeh
Posted by yanti on Wednesday, March 16, 2011
Growing my own tempeh has been on my list of things to try. I have recently received a free sample of tempeh starter from Tempeh Info. So way I go to give it a try. I was a bit nervous to keep a constant temperature of around 30deg C to incubate the [...]
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Fried tofu and egg braised in sauce - Guo ta dou fu ????
Posted by yanti on Sunday, March 13, 2011
Guo ta dou fu ???? is from Shandong. It's fried tofu pieces coated with beaten egg then cooked in a sauce. If you like tofu this is a lovely light dish.To prepare this,Take 2 - 3 pcs of firm tofu, cut into 1cm thick. Marinate with pinch of salt , a dash [...]
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Steamed chicken with fermented chilli and black beans ??????
Posted by yanti on Saturday, March 5, 2011
I made a couple of jars of fermented chilli few months ago, there is still some in the fridge in good condition no sign of mould or smelling bad. It has lasted longer than I thought. This chilli has a great flavour and is very spicy hot due to the added [...]
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Imperial yogurt ????
Posted by yanti on Wednesday, March 2, 2011
Yogurt was not common years ago in China. Yogurt has been and still eaten mainly by the upper northerners, Mongolia area or muslim population who raise sheep/goats and goat milk yogurt is quite common and traditional among them. Today many bigger cities [...]
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Masak lemak labu & udang (Creamy pumpkin and prawn curry)
Posted by yanti on Tuesday, March 1, 2011
If you ask me what do I cook most, my answer will probably be Chinese and Malay food. I love the rich and aromatic Malay/Nyonya curries, salad, cakes and cookies. I can get most of the spices, herbs and other Malay ingredients over here to make almost [...]
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