New Year Ingots 金元宝

Red Hot Seared Pig's Tendons 红烧猪脚筋

Vinegar Pick-&-Mix Style Salad

Vinegar Pick-&-Mix Style Salad

Ingredients:

40g black wood fungus or mok yee

(soaked till softened, torn into small pieces)

1 rib of celery (pared off tough fibres, diced)

4 fresh red cili padi (deseeded, diced)

2 shallots (chopped), 2 pips garlic (chopped)

Dressing A: 

1 tsp salt

1 tsp sugar

Dressing B: (mixed together) 

½ tsp salt

1 tbsp white sugar

4 tbsps black bean vinegar

½ tsp sesame oil

1 tsp soy sauce

Method:

1. Blanch black wood fungus in boiling hot water, add in seasoning (A) and leave in the water for five minutes till cooked. Remove, drain well.

2. Place no. (1) into a platter. Add in remaining ingredients and seasoning (B). Toss together.

Note: Black wood fungus has a lot of good nutrients in it.  It enriches the blood, helps the “chi” flow, nourishes the lungs, stops excessive bleeding when taken regularly.

Homemade Peanut Jam

Ingredients:

300g groundnuts (rinsed, sundried)

2 tbsps butter (double boiled till melted)

5 tbsps caster sugar (milled)

Method:

In an oiless wok, fry groundnuts till cooked and aromatic. Blend till smooth, place in a big bowl. Add in butter and milled sugar, mix well. Use as a spread on bread or plain cookies.

Tips: Use a heavy duty blender to blend the groundnuts for a smoother paste.

Cream Of Chicken Soup

by Catherine Chia

(serves 4)

Ingredient A:

20g unsalted butter

60g big onion (cut into cubes)

30g celery (cut into small)

30g carrot (sliced)

Ingredient B:

1 litre basic chicken stock

1 bay leaf (dried)

Ingredient C:

20g unsalted butter

20g plain flour

Ingredient D:

100ml fresh milk

100ml fresh cream

Seasoning:

½ tsp salt

1 tsp chicken stock granules

Dash of pepper

Condiments:

240g chicken breast meat (pre-cooked, shredded)

Some toasted bread

Method:

1. Heat a wok, add in butter and turn to low heat before adding in remaining ingredient (A). Stir-fry well, add in ingredient (B) and simmer for 30 minutes. Pour out stock, blend or puree well. Strain, discard stock.

2. Heat pot with butter of ingredient (C). Mix in flour until well-incorporated without forming any lumps. Add in no. (1), bring it to a boil.

3. Add in ingredient (D) and seasoning. Incorporate well before dishing out into bowls. Serve with condiments.

Basic Chicken Stock

Ingredient A:

500g chicken meat without skin

4.8 litres water

Ingredient B:

60g onion (cut into pieces)

30g celery (cut into small pieces)

30g carrot (sliced)

1 bay leaf (dried)

⅛ tsp thyme (bottled)

1 tsp peppercorns (crushed)

1 clove

1 sprig fresh parsley stem

Method:

Place ingredient (A) into a pot. Cover and simmer over low heat for one hour. Add in ingredient (B) and simmer for one more hour. Strain stock, discard residue. Can add into other varieties of soup as it is edible, optional choice.

Sambal Ikan Bilis (Y3K Recipes issue no.63)

Ingredient A:
75g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
2 small local limes (express out juice)

Ingredient B:(blended)
100g shallots, 30g garlic
2 fresh red chillies (cut into rings)
1 stalk lemongrass or serai (cut into rings)
12 dried chillies (soaked, drained)
10g yellow turmeric or kunyit basah (sliced)
Some water

Seasoning:
2/3 tbsp white sugar
1/4 tsp salt

Method:
1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.

Tapai Ubi Kayu 酒酿木薯 (Y3K Recipes issue no.63)

from Y3K Recipes - Issue 63 (November-December 2011) page 9

Tapai Ubi Kayu
Ingredients:

700g tapioca (pared off skin, cut into wedges)
4 tsps sweet wine yeast (pounded)

Material needed:
Some banana leaves (scalded till soft)

Method:
1. Steam tapioca wedges for 30 minutes or till soft, no need to drain off water. Cool very well at room temperature.
2. Place no. (1) into a clean and dry bowl. Sprinkle wine yeast over. Clingfilm, rest for 48 hours at room temperature.
3. Wrap-up no. (2) like lepat pisang, serve as a snack or dessert.


取自美厨食谱第六十三期 （2011年11月- 12月）第九页

酒酿木薯
材料：
木薯700克（去皮，切小块）
扁形甜酒饼4茶匙（舂碎）

用料：
香蕉叶适量（烫软）

做法：
1． 将木薯块蒸30分钟或软，取出不需沥干水份，待完全自然凉。
2． 将（1）放入大碗，撒入酒饼，用保鲜纸包好置于室温待发酵48小时。
3． 舀适量（2）在香蕉叶上，包起冷藏享用。