Four Varieties with Belachan

(From Y3K Recipes Issue No.5 – March/ April 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
5 preserved turnips/ cai pu
100g long beans
2 tbsps anchovies/ ikan bilis
70g peanuts

Seasoning:
1 tsp sugar
1 tsp light soy sauce
2 tbsps sabal belachan*

Sambal belachan*:
30g belachan
5 dried chillies (soaked)
40g red chillies
100g shallots
150ml oil

Method:
1. Sambal belachan: Blend or pound dried chillies, red chillies and shallot separately. Toast belachan in wok over low heat and mash it. Heat oil and saute shallots. Add in dried chillies and red chillies, fry till fragrant. Add in belachan to fry for a while. Remove to cool.
2. Cut cai pu into small pieces. Deep fry anchovies and peanuts separately. Parboil long beans in warm oil. Set aside.
3. Heat up 1 tbsp oil. Add in cai pu and fry till fragrant. Add in 2 tbsps sambal belachan. Add in long beans, peanuts and anchovies. Add in seasoning and mix well. Dish up.

Crystal Seafood Platter

(From Y3K Recipes Issue No.5 – March/ April 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
1/4 large squid
1/2 portion chicken
1/2 can top shells
8 crab filament sticks
10g agar-agar powder
500ml water

Ingredient B:
1/4 red apple (diced)
1/4 green apple (diced)
1/2 carrot (diced)
4 water chestnuts (diced)

Stew Ingredients:
Some red rice
200ml water

Seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp chicken powder

For Garnishing:
Mayonnaise/ Thousand Island sauce

Method:
1. Stew squid with stew ingredients for 15 minutes. Remove and shred.
2. Rub chicken with 1/2 tsp of salt. Steam till cooked. Shred meat when it is cool.
3. Cut each crab filament stick lengwise into 4 pieces.
4. In a bowl, arrange in sequence of squid, ingredient B, top shells, ingredient B, chicken, ingredient B and crab filament sticks.
5. Boil agar-agar powder and water. Pour over (4). Chill in fridge when cool. When it coagulates, turn the bowl upside-down onto a plate.
6. Spread some mayonnaise or thousand island sauce onto it.

Kerabu Crispy Belly Pork

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
300g belly pork (sliced thinly)
1/2 onion (sliced)
3 chilli padi (chopped finely)
3 tbsps lime juice
5 tbsps oil

Marinade:
1/4 tsp salt
A pinch of pepper
A little dark soy asuce

Seasoning:
1 1/2 tbsps sugar
1/2 tsp salt

Method:
1. Scald belly pork with boiling water. Wipe dry. Add in marinade and marinate for 1/2 hour.
2. Heat up 5 tbsps oil. Shallow fry (1) till crispy. Dish up.
3. Add in other ingredients and seasoning. Stir well.

Spicy Rack of Lamb

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
10 pieces lamb chops
2 pieces kacang botol (four angled beans)
Some onion and red chillies (sliced)
Eggplant’s skin

Marinade: For Blending
1 tbsp garlics
1 tbsp shallots
1 tbsp celery
1 tbsp carrots
1 tbsp lemon grass /serai
5 tbsps water

Sauce:
5 tbsps A1 sauce
5 tbsps HP sauce
10 tbsps L&P sauce
1 tbsp black pepper
4 tbsps hoisin sauce
2 tbsps light soy sauce
2 tbsps chilli sauce
6 tbsps sugar
2 tbsps chicken powder
6 tbsps Japanese BBQ sauce
200 ml canned longan juice

Method:
1. Clean lamb chops. Marinate with marinade for at least 2 hours.
2. Heat up 3 tbsps butter in a pan. Fry the chops till cooked. Place onto a plate.
3. Pour away the butter oil. Add in sauce and bring to a boil. Pour over the lamb chops.
4. Boil 1/2 pot of water. Drip a few drop of oil and a little salt. Blanch four angled beans and sliced. Place at the side of the plate with chillies and onions.
5. Coat onions with flour paste*. Deep fry till golden. Roll around with shredded steamed eggplant’s skin. Serve together with the lamb chops.

Sesame Chicken

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 chicken
2 tbsps sesame seeds
1 egg white

Marinade:
1 tsp five spices powder
1/2 tbsp salt
1 tsp chicken powder

Colouring Ingredients:
1 tbsp maltose
200ml vinegar
500ml water
1/4 tsp red food colouring

Spicy and Sour Sauce:
2 tbsps sour plum sauce
250ml warm water
2 red chillies (minced)
4 pips garlic (minced)
Some coriander (minced)

Method:
1. Mix well marinade. Rub the chicken with marinade internally and externally. Leave it for 1/2 hour.
2. Boil the colouring ingredients.
3. Bath the chicken continuously with no.(2) for 5 minutes. Dry in an airy place for 3 hours.
4. Spread a layer of egg white. Coat sesame seeds all over chicken skin. Bake at 250 degrees celsius for 45 minutes.
5. Slice whilst hot. Pour spicy and sour sauce over.

Deep Fried Stuffed Rambutan

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
10 canned rambutans
150g red bean paste
100g German rice vermicelli

Method:
1. Stuff 15g red bean paste into each rambutan.
2. Soak vermicelli for a while till soft. Drip off excess water and wrap in no.(1).
3. Heat oil. Deep fry no.(2) in a basket till light yellow in colour. Remove.
4. Sprinkle some icing sugar on top.

Tips: Red bean paste is available at baking ingredient shops. German rice vermicelli can be substitute with shredded spring roll skin.

Salad Prawn with Assorted Fruits

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
600g big prawns (shelled)
1 can longans
1 apple (cut into diamond shapes)
1 piece honey dew (cut into diamond shapes)
1 tbsp sesame seeds (fried)

Marinade:
1 tsp salt
1 tsp sugar
1 egg yolk

Flour For Deep Frying:
150g tapioca flour

Salad Sauce:
250ml Mayonaise
250ml Thousand Islands
4 tbsp sweeten condensed milk
1 lemon juice
50g caster sugar

Method:
1. Marinate prawns with marinade for 10 minutes. Coat with flour and deep fry till cooked. Remove and drip off excess oil. Place onto a plate.
2. Mix well salad sauce ingredients. Add in longans, apple and honey dew. Mix well.
3. Pour (2) over prawns. Sprinkle sesame seeds.

Deep Fried Prawns with XO Sauce

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
3-4 prawns
100g potatoes
15g water chestnuts (diced)
15g carrots (diced)
15g celery (diced)

Home-made XO Sauce:
100g Chinese ham (soaked, shredded)
3 dried scallops (soaked, shredded)
3 pips garlic (minced)
3 shallots (minced)
A little chicken powder
1 tsp sugar
1 tsp Hua Diao wine/Chinese cooking wine

Method:
1. To prepare XO sauce: Heat 2 tbsps oil. Saute shallots and garlic. Add in ham and scallops. Add in chicken powder, sugar and wine. Mix well and set aside.
2. Cut the prawns lengthwise from the back. Stuff in XO sauce. Pierce a piece of bamboo stick.
3. Shred potatoes into long thin strips. Wrap up the prawns with these.
4. Heat up enough oil. Deep fry prawns till golden in colour. Set aside.
5. Heat up 1 tbsp oil. Stir-fry water chestnut, carrot and celery. Add in 1 tbsp XO sauce. Dish up.

Baked Curry Stingray

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 stingray (about 600g)
1 piece banana leaf
1 piece aluminium foil (2 feet long)

Seasoning:
1 tbsp chilli powder/ serbuk chili
1 tbsp turmeric powder/ serbuk kunyit
1 tbsp curry powder/ serbuk kari
1 tbsp kurma powder/ serbuk kurma
2 stalks lemon grass/ serai (diced)
1 bunch curry leaves
2 tsps ikan bilis stock granules
200ml concentrated coconut milk
1 tbsp tamarind paste/ assam Jawa
125ml water

For Garnishing:
1/2 pineapple (cut into strips)
1 red chilli (shredded)

Method:
1. Clean stingray.
2. Heat up 2 tbsps oil. Mix well seasoning and stir-fry till fragrant. Turn off heat.
3. Place aluminium foil below banana leaf. Then place stingray onto banana leaf. Pour over (2).
4. Wrap up and tuck in both ends.
5. Bake at 250 degrees celcius for 20 minutes.
6. Garnish with pineapple and chilli.

Deep Fried Gold Coin Puffs

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe provided by Datuk Lim Bian Yam, Master Of Chefs

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
570g mashed beancurd (approximately 10-12 pieces)
4 tsps tapioca flour
1 tsp lye water/ alkaline water
4 eggs (approximately 55g each)

Method:
Mix all ingredients together. Use a tablespoon to drop mixture into hot oil. Deep fry till it becomes golden brown.

Dipping Sauce:
5 chillies (seeded, cut into 1/2 and blanch)
7g ginger (minced)
5-6 pips garlic (pounded)
1 tsp salt
1 tsp sugar
2 tsps light soy sauce
8-10 tbsps stock or water
2 tbsps groundnut oil/prawn oil
You can blend the above sauce.

Deep Fried Gold Coin Puffs

(From Y3K Recipes Issue No.5 – March/ April 2002 and Y3K Cookbooks Vol.10 - Lim Bian Yam's Favourite Recipes On International Cooking 林棉炎大师厨艺经典)

Ingredients:
570g mashed beancurd (approximately 10-12 pieces)
4 tsps tapioca flour
1 tsp lye water/ alkaline water
4 eggs (approximately 55g each)

Method:
Mix all ingredients together. Use a tablespoon to drop mixture into hot oil. Deep fry till it becomes golden brown.

Dipping Sauce:
5 chillies (seeded, cut into 1/2 and blanch)
7g ginger (minced)
5-6 pips garlic (pounded)
1 tsp salt
1 tsp sugar
2 tsps light soy sauce
8-10 tbsps stock or water
2 tbsps groundnut oil/prawn oil
You can blend the above sauce.

Loh Mai Xiew Ngaab

(From Y3K Recipes Issue No.5 – March/ April 2002)

Recipe provided by Datuk Lim Bian Yam, The Master Of Chefs
Copyright of Y Three K Publisher. All rights reserved.

(A)
(1) 430g glutinous rice, wash and soak with water and 1 tbsp black soy sauce for 4 hours or overnight.
Drain and steam for 15 minutes. Marinade with 150-170g water and steam till tender. Cool.
(2) Season with: 1 tbsp sugar, 2 tbsps light soy sauce, 1/2 tsp pepper, 1/2 tsp V’sin.
Mix by hand to homogenise.
(3) Heat: 2 tbsps lard.
Add: 1 tsp Hua Tiaw wine.
Stir in: 1 pair blanched and cubed Chinese sausage till heated through. Blend in steamed and seasoned glutinous rice, fry to well mix.

(B)
(1) 230-280g boned meat of roasted duck, sliced.
Season meat with: ½ tsp five spice powder, 1 tsp salt, 1½ tbsp sugar, ½ tbsp black sauce, 1 tbsp lard, ½ tsp pepper, ½ tsp V’sin
(2) Blend in: 2-3 water chestnuts, cut match stick style.
(3) 5-6 fresh Shitake mushrooms, sliced and stirfried. Sandwich A & B, 3 layers pulut and 2 layers duck mixtures in a 20cm casserole dish.
Top with one layer of raw Shanghai flatcabbage ( xiao bai cai).
Steam for 15 minutes before serving.

(C) SAUCE
In a bowl mix: 2 tbsps soy sauce, 1 tbsp black sauce, 1 tsp oyster sauce, ½ tsp sesame oil, 1 tbsp sugar dissolve in 2 tbsps hot water, 3 tbsps lard.
Could garnish with chopped toasted groundnuts or raw pine nuts if desire.

Loong Har Chok

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe provided by Datuk Lim Bian Yam, The Culinary Master.
Copyright of Y Three K Publisher. All rights reserved.

(A) PORRIDGE
(1) Wash and drain 280g Japanese rice. Use after 1 hour.
(2) Bring 5.5L water to the boil.
Add (3) Rice, 55g cutter fish, toasted for flavour, rinse.
(4) 5-6 pieces whole dried scallops.
(5) 1 pc. black fungus, plumb and cut in strips. Add to porridge after 45 minutes. Simmer till stage. Add extra water when necessary.
(6) Season with 4 pieces Ikan Bilis cubes - salt to taste.
(7) 10 pieces fresh Shitake mushrooms, cut in thick slices. Add to porridge at end of cooking.

(B) PRAWN PREPARATIONS
(1) 2-3 prawns per person.
(2) Shell - keep heads and leave tails intact, butterflied.
(3) Season lightly with:
2 tsp oyster sauce, a little pepper, 1/2 tsp sugar, marinade for 15 minutes.
(4) Mix in: 1/2 egg white and 1 tsp corn flour lightly.
(5) When require, stirfry in oil.


PRAWN OIL
Separate top shells and soft bottom legs and fry in 80g and 80g lard, 1 stalk of spring onion and 1 slice ginger till fragrant. Strain. Store in fridge.

(C)GARNISH WITH:
Diced Chinese celery and spring onions, dash of pepper before serving.

Indonesian Layered Cake

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe by Catherine Chia, Renowed Cooking Instructor.
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
300g butter
60ml condensed milk

Ingredient B:
15 egg yolks (grade A)
110g superfine flour
1 tsp baking powder
1 tsp cinnamon powder
1 tbsp Brandy (optional)

Ingredient C:
7 egg whites ( grade A)
180g icing sugar

Method:
A
1. Beat ingredient A with a mixer till soft and fluffy.

B
2. Gradually add in egg yolks one at a time. Beat well after each addition.
3. Mix in sieved ingredients. Mix well.
4. Add in cinnamon powder (and brandy). Mix well and set aside.

C
5. Beat ingredient C with a mixer.
6. Beat egg whites till stiff but not dry.

D
7. Pour (C) into (B).
8. Fold in both mixtures to form a smooth batter.

E
9. Prepare a 9 inches square detachable base baking mould. Brush a layer of oil on the base. Lay a piece of grease proof paper.
10. Scoop 1 ladle of (D). Pour into the mould and spread evenly with a spatula. Bake in preheated oven at 180 degrees celsius (upper heat) for 5 minutes till golden colour.
11. Cover with a piece of greaseproof paper. Press the cake surface with a flattener till it is firm and flat to remove air bubbles.
12.Repeat step 10 and 11 till batter is used up.

Attention: The oven heat temperature may vary due to different brands and sizes. Please readjust the temperature if necessary.

Traditional Rice (Fragrant Glutinous Rice)

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 kg glutinous rice
20 dried oysters (soaked, halved)
10 mushrooms (soaked, shredded)
2 tbsps dried shrimps (soaked)
2 cups oil

Seasoning:
1/2 tsp salt
2 tsps sugar
2 tbsps superior quality dark soy sauce

For Wrapping:
1 piece cling film
2 pieces grease-proof paper
1 raffia string
Clay (stiff tenacious soil)

Method:
1. Soak glutinous rice for 1/2 hour. Rinse and drain off excess water.
2. Put glutinous rice, dried oysters, mushrooms and dried shrimps into a wok. Pour in oil and mix well. Stir-fry till rice is half cooked. Drain off excess oil.
3. Remove rice to cool. Add in seasoning, mix well with hands till even.
4. Wrap (3) with cling film. Follow by a layer of grease-proof paper. Tie with raffia string.
5. Mix water with yellow soil to form clay.
6. Spread out a piece of grease-proof paper on the floor. Apply clay and place (4) onto it. Cover with clay and wrap up.
7. Bury the rice into the hot ash for 4 hours.
8. Unwrap and knock off the crust. Serve hot.

Remarks: For homemakers to prepare this recipe, substitute the wrapping ingredients with aluminium foil. Bake in oven at 180 degree celsius for one and a half hours. However, the taste will be different from the original recipe.

Traditional Fish

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 mackerel fish
2 stalks of Chinese celery (minced)
6 shallots (minced)
3 red chillies (minced)

Seasoning:
1 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
3 tbsps corn flour
A little sesame oil
A little pepper

Method:
1. Slit open the fish from the belly to the tail. Remove bones. Scrap the flesh with a spoon (be careful not to damage the skin).
2. Keep the skin aside for later use.
3. Mince the fish flesh. Add in other ingredients and seasoning. Mix well. Beat to a sticky paste.
4. Roll (3) into a long strip. Stuff it into the fish skin. Secure the opening with some corn flour solution.
5. Heat up a lot of oil. Deep fry the fish till crispy and golden in colour. Remove from the wok and sliced. Serve hot.

Beggar’s Pig Trotter

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 pig’s trotter (request butcher to debone it)
20 pips toasted garlic (leave skin on)

Seasoning:
1 tsp salt
1 tbsp superior quality dark soy sauce

Chinese Herbs:
4 pieces Dang Sheng
4 slices Dang Gui Tou
10 red dates (soaked, pitted)
1 tbsp Qi Zi (soaked)
4 pieces Huai Shan
5 pieces Bei Qi

For Wrapping:
1 piece cling film
2 pieces grease-proof paper
1 raffia string
Clay (stiff tenacious soil)

Method:
1. Clean trotter. Blanch in boiling water for 5 minutes to remove unpleasant smell. Remove and keep aside.
2. Rub the trotter with seasoning.
3. Clean Chinese herbs and stuff into the trotter.
4. Wrap with cling film. Follow by a layer of grease-proof paper. Tie with raffia string.
5. Mix water with yellow soil to form clay.
6. Spread out a piece of grease-proof paper on the floor. Apply a layer of clay. Place (4) onto it. Cover with clay and wrap up.
7. Bury the trotter into the hot ash for 4 hours.
8. Unwrap and knock off the crust. Serve hot.

Remarks: For homemakers to prepare this recipe, substitute the wrapping ingredients with aluminium foil. Bake in oven at 180 degrees celsius for one and a half hours. However, the taste will be different from the original recipe.

Beggar’s Chicken

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 kampong hen (approx. 1.5kg)

Seasoning:
1 tsp salt
1/2 tbsp superior quality dark soy sauce
1 tbsp Shao Xing wine/ Chinese Cooking wine

Chinese Herbs:
4 pieces Dang Sheng
4 slices Dang Gui Tou
10 red dates (soaked, pitted)
1 tbsp Qi Zi (soaked)
6 pieces Yi Zhu
4 pieces Huai Shan
5 pieces Bei Qi

For Wrapping:
1 piece cling film
2 pieces grease-proof paper
1 raffia string
Clay (stiff tenacious soil)

Method:
1. Clean kampung hen. Mix well seasoning. Rub seasoning all over the chicken (internally and externally).
2. Clean Chinese herbs and stuff into the chicken’s cavity.
3. Wrap chicken with cling film. Follow by a layer of grease-proof paper. Tie with raffia string.
4. Mix water with yellow soil to form clay.
5. Spread out a piece of grease-proof paper on the floor. Apply clay and place (3) onto it. Cover with clay and wrap up.
6. Bury the chicken into the hot ash for 4 hours.
7. Unwrap and knock off the crust. Serve hot.

Remarks: For homemakers to prepare this recipe, substitute the wrapping ingredients with aluminium foil. Bake in oven at 180 degrees celsius for 1 hour. However, the taste will be different from the original recipe.

Fried Spicy Pucuk Paku

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
600g pucuk paku

Sambal ingredients for blending:
1 tbsp dried shrimps (soaked till soft)
1/2cm belachan
8 dried chillies (soaked till soft)
5 shallots
5 pips garlic

Seasoning:
1/2 tsp salt
1/2 tsp chicken powder

Method:
1. Pick only the soft tips of pucuk paku. Rinse and set aside.
2. Plain fry the belachan without oil. Pound into a powder form.
3. Heat up 3 tbsps oil. Saute dried shrimps and belachan. Add in dried chillies, shallots and garlics. Fry till fragrant.
4. Add in pucuk paku and seasoning. Stir-fry over high heat till cooked. Dish up and serve.

Sambal Petai Prawns

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
250g shrimps (shelled the centre part)
100g petai (halved)

Seasoning:
1/2 tsp salt
1/2 tsp sugar

Sambal Ingredients:
5 red chillies (seeded)
5 dried chillies (seeded)
2 cm fresh turmeric (kunyit basah)
5 shallots
5 pips garlic
1/2 tbsp tamarind paste
90ml water
1 cm belachan
1 stalk lemon grass/serai (shred finely)

Method:
1. Mix well tamarind paste with water and sieve. Blanch petai with boiling water.
2. Peel shallots and garlic, then blend them. Add in red chillies and dried chillies. Blend till fine. Add in turmeric, belachan and lemon grass. Blend till it becomes a smooth paste.
3. Heat up 4 tbsps oil. Saute (2).
4. Add in prawns and petai and stir fry for 1-2 minutes. Add in tamarind solution, simmer till it boils. Add in seasoning and serve.

Ince Kebin

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1/2 chicken (cut into large pieces)

Marinade:
8 shallots
2 lemon grass (serai)
2 candle nuts (buah keras)
1/2 cm belachan
1 tbsp chilli giling
1/2 tsp salt

Special Sauce:
10 chilli padi (minced)
2 shallots (minced)
2 tbsps Lea & Perrin sauce

Method:
1. Blend the marinade ingredients.
2. Marinate chicken for 2 hours.
3. Heat up 500ml (2 cups) oil. Rinse the chicken and wipe dry. Deep fry the chicken till it is crispy. Remove and drain off excess oil.
4. Serve together with special sauce.

Chicken Pongteh

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
600g chicken (cut into 10 pieces)
300g yambean (cubed)
A few pieces cekur leaves/ kencur leaves
250ml water

Spices (pound ingredients)
10 shallots
2 cm galangal (lengkuas)
1 cm turmeric (kunyit)
4 candle nuts (buah keras)
4 cm cinnamon bark (kayu manis)
4 pips garlic

Seasoning:
2 tbsps tauchu
1 tbsp sugar
1 tsp salt
1 tsp dark soy sauce

Method:
1. Heat up 3 tbsps oil. Saute spices till oil surfaces.
2. Add in chicken and yambean. Stir-fry over high heat till it becomes dry. Add in water and cekur leaves.
3. When it boils, add in seasoning and serve.