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Pan Fried Fish with Sambal Belacan

I still didn't have the chance to get Asian food or fresh seafood in Chinatown yet!.Still too busy cleaning and raking my yard before seeding.Well, I was looking for boneless chicken in freezer but I found a whole fish sitting at the corner.No wonder I keep hearing someone calling my name!!lol!.I'm debating whether I should cook curry or Assam fish?.But I still have some Masak Lemak Chicken in the fridge.Well.....for simplicity,I better pan fried it .
3 month old frozen fish still taste soft and good!! .
I coated this fish with flour and salt before pan fried in skillet
I must have sambal belacan when eating fried fish but usually when you're living in western country,you don't dare to grill or fry belacan(shrimp paste).Asian store in NYC do sell Penang's belacan in cube.You have no idea when your neighbour going to call 911 to search for death body in your home!!lol!. Funky and pungent smell..
Look at what I found in Penang!!.Yes ,a ready fried Shrimp paste powder (belacan powder)!!.
Of course, we need fresh red chili to complete this side dish.I blended 3 pc shallot,red chili,add in salt,sugar and belacan powder to my taste,too bad I don't have Thai's or bird chili. If not I really get the kick out of it!!Don't forget to eat with white rice.This shrimp paste chili is also suitable to eat with Ulam (Malay salad).
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Deep Frying Tips

Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of
the food quickly while cooking it. That temperature is almost
always between 350F and 375F degrees. To be sure the oil is
right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a
high burning point, and does not detract from the flavor of
the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will
prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot;
it helps reduce splattering. Continue.....To...Read.....More...... Share/Bookmark

A1 Emperor Herbs Chicken

Few days ago I baked 7 pieces chicken whole leg with A1 brand Emperor Herbs.I used the last package of this herbs which I bought in Queen,NY.I also bought few packet of A1 Brand Emperor Herbs Chicken Spices with me when I was in Malaysia.There is 3 ways of cooking this chicken.Usually,whole chicken used for this herbs but I prefer whole leg .The reason,I don't have to chop whole leg like whole chicken!!.Too busy raking and cleaning my backyard,no time to prepare food with nice presentation..Well...
This pix is the finish product of my Emperor Chicken.I add extra Chinese herbs as you can see in my pix on top of A1 brand spices.As usually,I like my food taste stronger.
This is A1 Emperor Herbs ..That $1.75 is USD not RM!!lol!
Ingredients:
7 pc whole chicken leg
1 pack/bag Emperor Chicken Herb spice
2-4 pc Radix Astragali (Bei Qi)
2-4 oz Gojiberry (Gou Qi Zi)
2-4 oz Solomon Seal Rhizome (Yu Zhu)
3 pc Chinese Angelica Root(Dong Qui)
1 tbsp salt
1 cup water
Method:
1:Clean and slit some part of whole leg in a large bowl.Pour the herbs spices and salt onto the chicken ,mixed well.Seasoning for 30 minutes .
2:Preheat oven at 370 F.Prepare aluminium foil on baking deep tray and place the seasoning whole leg onto it.Wash all the herbs with cold water.Lay all the wash herbs on the chicken as shown above.Pour the water onto the chicken carefully.Wrapped aluminum foil tightly all end .
3:Baked for 1 hour or until tender.Serve warm with white rice.
*********************************************
Note:
You can omit the extra herbs if you have don't like stronger flavour.I like my chicken slightly soupy bcoz Mishu like to drink Chinese herbal soup.
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ENO Fried Fish Fillet

Yes,you hear it right!!. ENO. My mom taught me to use ENO as salt to seasoning the fish fillet.It's taste more crunchy and the fish look much better after frying.Eno contains Sodium Bicarbonate and Citric Acid.If you don't have ENO,don't worried ,just use baking powder as substitution.Hence baking powder indeed rise more than Eno. Ingredients;


3 pc fish fillet (cut small)


1/2 tsp Eno


1/2 tsp black pepper


1/2 tsp sugar


1 cup flour


1/2 cup corn flour


1 egg for coating


1/4 cup milk for coating


2 cup oil for frying



Method:


1:Heat oil in a fryer at 350F or at high heat.Seasoning fish fillet with Eno ,sugar,black pepper for 10 minutes.
2:Prepare all dry flour in a flat tray or plate,sprinkle some ENO into it.Prepare egg,whisk with milk in another bowl.Coat fish fillet in dry flour and then coat with egg wash .Repeat the same procedure twice.
3:Reduce the heat to medium and add in the coated fillet.Fry the fillet until golden brown.Serve warm with Tartar sauce .

Dry mixed flour with Eno
Fish Fillet with seasoning.
Mishu love this fried fish,so does Eliot.Usually the regular fried fish will get soggy after sitting for an hour but not this ENO fried Fish!!.It's a ideal meal for party or snack especially for children.
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Tag:Six Word Memoir

I've been tagged by Lings Passion who have a beautiful blog and are a expert in her baking and cooking.Well,before I forget about this MEME at all I better post it now.Pardon for my template appearance,I'm working on my 3 column template which are more difficult than I thought.I'm not expert in HTML thingies ,so it's will take me a while to complete my task..Oh...let play..

So here my Six Word Memoir.........

"Life is Journey Not A Destination"

Rules:
1. Write your own six-word memoir.
2. Post it on your blog (and include a visual illustration if you’d like).
3. Link to the person who tagged you in your post.
4. Tag five more blogs with links.
5. Remember to leave a comment on the tagged blogs with an invitation to play.

I’m tagging the followings to participate in this meme:

Snippets of my Kitchen
Tigerfish
Rainbows
Singirishgirl
BigBoy Oven

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Strawberry Cheesecake Bar

I bake this Strawberry cheesecake bar using Snippets Kitchen recipe.Well,I didn't use the exact ingredient because I don't have light cream cheese and low fat milk.All I have in my fridge is whole milk and regular cream cheese.I also omit lemon zest.
Elliot dislike the lemon flavour.He said between Strawberry and lemon the taste is very confusing!!lol!.I should know he don't like lemon flavor!!
I sprinkle some sugar powder on it after cool down
Ready to bake for 50 minutes
Mine was a bit well done.You can see the Strawberry changed it color.Overall I like this simple recipe.I might bake this cheese cake for my friends when I visit them in the city as a gift.And thanks to Chef Gertrude for sharing her precious recipe..
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Tag:Life is Full of Gratitude

Little Corner of Mine passed me this tag. Everyone has something to be grateful for including me:) Here it's goes....

1:I'm grateful I have 20/20 vision
2:I'm grateful I get inspiration and motivation everywhere
3:I'm grateful I have a wonderful hubby(sometimes lazy) and a hyper daughter
4:I'm grateful I being open-minded and is the key to more knowledge
5:I'm grateful I have a family back home in Malaysia who love me dearly
6:I'm grateful I have have many other talents
7:I'm grateful I have friends who care for me
8:I'm grateful I can wake up in the morning and smile
9:I'm grateful I can cry when watch or read sad stories
10:I'm grateful I can drive on the wrong side of the road

~Start Copy~

In order to be able to achieve and maintain happiness we need to, actively, be able to do two things: Complain and then let go (Dump the baggage, the roadblocks to happiness.) Express Gratitude (The open expression of gratitude promotes happiness.) After all everyone has something to be grateful for and/or something to complain about. If you would like to share, please follow the appropriate link and do so: “Are You Grateful?”, “Complain Complain Complain.”

Add your name to the current List of Contributors: 1-Attitude, the Ultimate Power 2-Max 3-DianaCA’s Metamorphoses 4-Mental Poo 5-My Thoughts 6-Baba Doodlius 7-Wake Up America 8-Life is a Roller Coaster 9-Life is beautiful 10-Pinay Mommy Online 11-Nelle-LucidCreativity 12- Juliana of PinayWahm 13- Juliana’s Lair 14 - Hailey of Hailey’s Beats and Bits 15 – Choc Mint Girl 16- Zooropazoo- 17 Rainbows 18 Little Corner of Mine - Beachloverkitchen
~End Copy~

I'm not going to tag anyone but if you like this MEME ,go ahead..It's FUN!! Continue.....To...Read.....More...... Share/Bookmark

Ayam Masak Lemak

When I was came back from Malaysia,I bought quite a lot of local spices and paste.One of the paste is Masak Lemak.I never try this brand before,so I give it a shot!.Well,of course,I mix this Masak Lemak Powder with my own spices for better taste.....
Ingredient:(A)


1/2 cup Lemak Curry Powder


1 stalk Lemongrass(serai)


10-12 cloves garlic


5 shallot(bawang kecil)


10 dried pepper


2 inch galangal(lengkus)


1/4 cup oil


*All above blended fine*



(B)


10 pc Drumstick


6 potatoes( peel and cut)


1 tbsp Salt


2 tbsp sugar


2 tbsp tamarind powder


1 tbsp chicken stock powder


400 ml coconut milk


200 ml half and half




Method:


1:Heat wok or soup pot at high heat,add in all blended ingredient (A),fry until fragrant.Then add in potato and coconut milk ,cook until soft and tender.
2:Add in drumstick and seasoning.Cook for another 10 minutes before add in half and half milk.Let it simmer for another 5 minutes.Serve warm with rice or roti.

I eat with Roti Paratha for breakfast and for dinner I eat with white rice.Actually ,my Masak Lemak really taste like Curry Ayam Flavour which is not bad at all!!.I notice this powder have a lot of turmeric powder but it work fine for me.Maybe next time,I will cook it with seafood as it suggested on the package.
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Steamed Black Bean Sauce Pork Rib

I bought a big whole rib for grilling.Of course the whole pack sell in supermarket do come with some little pieces underneath .Well,some of the rib are so lean and bony,so here come my idea to do something about it.How about steam it with Black Bean Sauce?..hmmmmm good idea,right?.Here come my very Chinese dish...
I used Lee Kum Kee Black Bean Garlic Sauce Paste and marinate for 20 minutes before steam in boiling water for one hour with cover.
I add some fresh minced garlic,sugar,salt ,water and corn starch .Well,you can omit corn starch if you like your gravy watery .But I just used 2 tsp corn starch ,mixed well with the ribs.It's look better beside taste more soft and tender .
After one hour steaming,I add in cut fresh chili and scallion and steam for another 5 minutes.Wow!!..the lean and fat meat really taste better when steaming,not chewy or rubbery.You can use any meat like chicken or beef .Remember ,when you eat "Dim Sum",this dish happen to be in the pushing cart that go around the restaurant.Give it a try.Just buy LKK Black Bean Garlic Sauce Paste from any Asian grocery store and you're good to go!!.
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Pork Chop Primavera

I bought a family pack pork chop at sale last week.It's been a while I didn't cook Pork Chop for dinner.I love to used a simply method by grilling pork chop on a non- stick pan with cover.

Ingredients:


5 pc pork chop


1/2 lb bay scallop


1 bunch broccoli


2 cloves garlic


1 tsp salt


1 tsp pepper


Ocean Spray Cranberry Sauce


2 tbsp Hoisin sauce


1 tbsp Soy sauce


2 tbsp cooking wine



Method:


1:Rub Pork Chop with some salt and pepper.


2:Seared or grill Pork chop both side on skillet on medium heat until brown for 15-20 minutes with cover to retained the moisture.Remove Pork Chop ,set aside.


3:Meanwhile use a skillet to stirred fried garlic with bay scallop and broccoli.Add in some salt and simmer until soft,about 5 minutes.Removed scallop and broccoli in each plate next to pork chop.


4:Use the same skillet to make sauce,add in hoisin,soy sauce and cooking wine at high heat.Spread the sauce on top of pork chop.Scoop Canberry Sauce to the plate side.Ready to serve warm.


Elliot prefer his Pork Chop without the topping sauce.I guess he not use to Hoisin sauce flavour.Mishu love meat,so she doesn't mind the sauce....Enjoy it!!
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Trenette Meat Sauce Pasta

Yesterday I cooked a quick pasta with minced beef for Elliot.Since I don't eat beef,so I don't taste the sauce but I use my regular measurement,just omit the salt.But Elliot keep praising this Trenette Meat Pasta is the best he have so far!!.Well,I guess he miss my home cooking!!"lol.

Ingredients:


I pack of Trenetta Pasta


1/4 stick butter


2 bottle Ragu Marinara sauce


6 cloves garlic


5 lb minced beef


2 tsp chicken stock powder


1 tbsp sugar


2 tbsp Italian Dry Herbs


Parmesan cheese for sprinkle



Method:


1)Cook pasta as per instruction on the package.Removed and drain pasta after cook.


2:Heat pot with some butter and add in minced garlic.Add in mined beef and all the seasoning,then sauce.Let it simmer until boiled.Remove the pot from heat and serve warm.Sprinkle some Parmesan cheese.



Well,I guess all Italian pasta are same.It's just a fancy name they used.
For me Trenette and Linguine are the same pasta,just fancy name!...Both Eliot and Mishu love this pasta dish.
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Tips for Using Chopstick

How to use Chopsticks:
I remember when I was waitressing in Japanese restaurant,my customer had hard time trying to use chopstick.Usually we tied a rubber band with paper at the end of the chopstick for them.It's called training chopstick or kiddy chopstick!!..Well here are the tips for chopstick beginner......

Place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle fingertip. Bring your thumb forward so that it traps the stick firmly in place. At least two or three inches of chopstick should extend beyond your fingertip. Relax. Now position the other chopstick so that it is held against the side of your index finger by the end of your thumb. Tap the ends of both sticks on the plate, while holding them at a slight angle to the table. Allow them to slide just a little so that the ends line up. Place a little pressure on the top chopstick. It will pivot on your index finger just above the second knuckle. Remember: the bottom chopstick is stationary. The tip of the top chopstick will move towards the tip of the bottom chopstick.Encourage this. Hold those tips together firmly enough to grasp a piece of food and lift it off the plate. Place delicately into your waiting mouth. Although there's no need to stoop, you may wish to lean over your plate a bit during your first attempts. It might save you a clean-up! Continue.....To...Read.....More...... Share/Bookmark

Trader Joe's Matcha Green Tea Cake

Yesterday I woke up at 6.00 am.That right!!.I think I still have the different time schedule in my body and mind..Maybe my mind still thought I'm still in Malaysia time!!lol!.Well,since I woke up so early I decided to bake some cup cake for Elliot.I bought a premix Matcha Cake from Trader Joe's 3 months ago.I just read the instruction on the back of the package.Simply and easy!!.
A quick mix requiring only eggs, butter and water but instead of water I replaced with whole milk.It requires 2 eggs, 1/2 stick of melted butter and 2/3 cup of water.
I decided to top with cream cheese icing
Well,I think I'm out of touch making cream cheese icing this time,not thick enough
You can see the sun rise from my kitchen window..Sorry the icing is quite messy
The Green Tea flavour is quite strong and not really sweet which is good..
Elliot love it!!! that surprised me!
Maybe you can just eat it as it is..Healthy !!..I'm looking forward to make my own Matcha flavour bread and cake which I bought my green tea powder from KL.
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Bunga Telang

I was so excited when I saw this flower at my mother neighbourhood.Do anybody know the name of this flower in English?.As for Malay it's called Bunga Telang.
Usually,we used Bunga Telang to make Kuih like Tatal and Pulut Inti
Don't mistaken this little blue flower for Morning Glory
This little blue Bunga Telang is pretty strong in color and editable.We can dry up and keep for use whenever we want.Too bad,it's won't grow in NY!!
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Pad Thai

I cook my simply version Pad Thai the second day I arrived home from Kay El.Well,since I don't have the time to do my food shopping in Asian store yet,I use some ingredient that I found in my pantry.I have to rush out to local Meat Market to get some eggs,vegetable,milk and bread. Ingredient:
1/2 packet of Pad Thai Noodle
2 tbsp oil
3 eggs
5 cloves garlic(minced)
2 stalk scallion(cut )
2 tbsp oyster sauce
2 tbsp fish sauce
1 tsp chicken stock
1 tsp sugar
1 tsp caramel soy sauce
200 gm boneless chicken breast(sliced)
100 gm cabbage(shredded)
2 handful of crush peanut
Fried shallot
Red Chili(sliced)
Method:
Cook the half packet of Pad Thai noodle in boiling water for 8 min.Sieve and set a set.Stir fried the eggs in scramble,scoop up and set a side.Add the oil and garlic ,fry until fragrant.Then add in chicken and noodle.Add all the seasoning,scallion,cabbage and eggs,fry until well mixed.Lastly,spread some crush peanut and fried shallot on top before serving.
Oh!.I forget to get lime or lemon.Have to eat without it:( .Actually it's not bad,simply and easy dish to cook.
You can get crush peanut from Asian grocery store which make cooking more easy. Continue.....To...Read.....More...... Share/Bookmark

Longan Soy Bean Jello

Just want to make a quick post.Actually this is my last post from Kay El,Malaysia,my mom kitchen.My mom make her speciality dessert few week ago but I don't have the chance to post it.My mom show me how she make her Longan Tofu Jello..She bought a pack of fresh soy bean drink and mix with gelatin to cook until well blend.Look good....hmmmmm?.
After 30 minutes,cooling down my mom bring all her jello into her fridge,then she display some can longan on top of it.
I will see you guys in New York.I'm so sad my vacation in SEA fly so fast.....time wait for no man,that true!!But don't worry,I will post my own recipe when I'm back to my own home.See you there!!
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Spicy Kam Heong Crab

I'm a crab lover,so is my Mishu.We both love crab especially the big fat and meaty fresh crab!!.So Mishu request my mom to cook her spicy crab.Of course ,my mom won't deny her adorable granddaughter request.Both my mom and me shop at Chow Kit road wet market again.We bought 3 big and fat beautiful live crab for RM 28.00.My mom cook spicy "kam heong" sauce crab again.
My mom use her special make "kam heong "sauce
She blended curry leave,dried shrimp,shallot,garlic,fresh chili and chili padi together.Add in curry powder when fry until fragrant.The crab is so fresh and delicious..Mishu keep drinking her apple juice with this spicy crab.I know it's too spicy for her but she keep coming for more!!lol!! Continue.....To...Read.....More...... Share/Bookmark

Homemade Wanton Mee

Few week ago,I visited my friend in Ipoh.We have wanton mee in my friend restaurant.oh my!! her wanton mee really taste good and the texture of her own make noodle is really tender.Of course,my friend immediately and willing pack 20 pieces of her own make wanton mee with wanton wrapper skin for me to bring home.I understand her store is quite famous in Ipoh.Well,look at what my mom do with the wanton wrapper and noodle I brought home for her.
Wanton meat in soup
Dry Wanton Noodles{Kwan loh} with Char Siew and shredded chicken..of course,my mom add in her speciality "ba U bok" to make it taste better!!
Don't forget to add in steam green mustard{sawi) choy sam
Beside that my mom make another batch fried wanton for Mishu...Just add some dark soy,regular soy sauce,oyster,sesame oil and lastly lard oil...
After cooking the noodle in hot water,my mom dip the noodles into a bucket of ice cold water to make the noodles more tender (tan sen)
My friend make her own wanton mee daily...less "kan sui"...so the appearance doesn't look so yellow
Each of us have 2 wanton mee for our breakfastII wish I have the time to learn the art of making wanton mee from my friend but with Mishu hanging around with me,it's very hard..Anyone with children and without a nanny is very hard to attend class or lesson..So,I have to wait for Mishu to grow up fast!!lol!!
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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.