Wednesday, April 22, 2015

Smoky the Yorkie War Dog

Another random topic while watching the history channel and then browsing into the internet to find out more, I would like to share the information on Smoky.

Perhaps not many people know about Smoky the brave 8 battle star Yorkshire Terrier dog compare to the widely known Hachiko, the loyal dog by the train station in Japan.

However, Smoky was very different from Hachiko, she was loyal but a total "badass" in terms of surviving the entire World War 2, have her own custom made parachute and chilling by her owner's backpack near the machine guns.

If you are interested, please do read more about the story on Smoky by clicking HERE and Like their facebook page HERE

Sunday, April 5, 2015

Hoisin marinated Baked fish with stuffed leek

Unfortunately, I do not have pictures for this dish that I have made today. \

As times goes by when it comes to cooking, I have stopped planning to make my dishes and got accustomed to going with the flow on the recipes that..... well.. after all the many months of intense practise; these comes naturally now by picking up any goods at the market.

The fish were nice and fresh too today and I've decided to pick one up and then the rest is history. One thing good about buying your groceries from the local wet market is, your food are much more fresher than the ones you see in some supermarkets or, in par with the overly priced premium items.

There wasn't much leek and fish recipes that I find in the internet, therefore I've decided to improvised on my own.

Ingredients for 2 pax:
1 fish - any fish but this time I bought a bigger fish meant for grilling or oven baked.
1 leek
4 pieces of garlic
1 tablespoon of Hoisin Sauce
1 lemon
1 tablespoon of Tilapia fish sauce
1 tablespoon of Butter
1 tablespoon of Olive oil
1 tablespoon of soy sauce


To prepare the leek, first cut off the root and then rinse it in water, then peel off the first layer around it and let it soak for 30 minutes.

Poke randomly into the leek drawing up a pattern of lines before dicing it.

Diced the garlic.

Meanwhile, prepare the marinating sauce by mixing the Hoisin sauce, soy sauce, fish sauce, olive oil and lemon juice, mix well. Coat the fish.

In a heated pan, melt butter and stir fry garlic until golden brown, followed by the diced leek but do not brown them, cook them for a good 2 minutes, remove and reserve, cooling it down later.

preheat Oven for 15 minutes at 350F, make sure you  have well buttered the foil.

Stuffed the fried leek and garlic into fish and baked for a good 15 minutes - this depends on the size of the fish but do not overcook them as it can turn rubbery.

Sunday, March 15, 2015

Kam Heong Lala (Clam) cooking with Worcestershire sauce

When it comes to some of the Malaysian cuisines, there are no English word for it. I seriously don't know how to translate "Kam Heong" to a better word, though, I think it is in Cantonese. If it is then it would probably be 'fragrant clams'.

Kam Heong lala is the easiest dish to make and it takes you no less than 30 minutes, inclusive of preparation to do.

Cooking has always been the most fun and relaxing thing to do for me. Plus, I enjoy experimenting on fusion of tastes that are rather different from the norm, these are my own hybrid of recipes. You may notice I have added a side note of options that even if you do not add them, it is still okay.

First things first, find a really nice meaty clams or else you would just be cooking shells. I frequent the market place a lot and sometimes their produce is different, you may not be able to find certain seafood unless it comes with a season. This time, I decide to grab those clams.

Ingredients for 2 person
500g clams
2 shallots diced
3 pieces of garlic
3 bird eye's red chilli
1 teaspoon of dried shrimps
1 inch of sambal belacan (optional)
1 tablespoon of curry leaves
1 inch of ginger diced
1 tablespoon of Lee Kum Kee chilli bean paste/ alternative - soy bean paste if you don't want it to be too spicy.
1 tablespoon of cooking oil
1 teaspoon of Worcestershire sauce (optional)
1 teaspoon of fish sauce (optional)
2 stalk of spring onions - finely chopped
1 tablespoon of meat curry powder
1 tablespoon of Chinese cooking wine/ alternative - white wine

I clean the clams by soaking them for a good 20 minutes and rinse twice to remove the sands from the shells.

Heat the wok with adding cooking oil and add garlic, stir fry until fragrant. Then add your chilli, sambal belacan, dried shrimps, shallots, chillies, ginger and cook for another 2 minutes.

As the aroma fills your kitchen, add the Worcestershire, fish sauce and your chilli bean paste or soy bean paste and stir fry along with your earlier spices until the paste thickens with the oil.

Pour in the clams and coat them with your paste around them for 1 minute, add wine and curry powder and continue to stir fry until the clams open for another 3 minutes.

Lastly add spring onions and continue to to stir for another 1 minute and it is ready to serve.

Saturday, March 14, 2015

Golden fried rice.

If you are looking for a fast and simple meal to make and at the same time, tasty. I would recommend the golden egg fried rice. There have been some stories around this recipe, though simple but fit for the Chinese Imperial family; that is what I've heard of course or read somewhere.

The total minute need to spend on making this dish doesn't take more 20 minutes. 

Ingredients for 2 pax
2 egg yolks
1 cup of rice
green peas (optional)
dried shrimps (optional)
2 shallots
1 inch of ginger - diced
2 pieces of garlic - diced
2 strip of bacon - bits (optional)

1. Cook the rice first adding 2 cups of water for 1 cup of rice.
2. Dice ginger, garlic and shallots
3. Take 2 strips of bacon and pinch them to make it into bits.
4. Pour 1 cup of boiling water into bowl and add 1 tablespoon of dried shrimps - let it soak

Making the yellow gold rice
1. Once the rice has already been cooked, scoop them into a mixing bowl and only take the yolk of the eggs separating the whites in another bowl. Add the yolk into the cooked rice and gently coat them.

1. Heat up oil into wok - use 1 tablespoon only. Then add the diced garlic, ginger and shallots, stir-fry until golden brown. remove and reserve.

2. Add pieces of bacon bits and stir fry until cook, remove and reserve.

3. Add dried shrimps and peas into the oil and continue to fry for another 3 minutes, leave them in your wok.

3. Your wok would have some remaining oil that has an aroma of bacon and garlic, that would be good to flavour the egg rice. Pour egg yolk coated rice into the wok along with the peas and dried shrimps and stir fry it for another 2 minutes.

4. Once it is finished, served in a plate and garnish it with the earlier browned garlic, shallots and ginger.

Saturday, February 28, 2015

Condiment Calamari (Sambal Sotong)

Today I visited the market to stock up some food and saw that they had the calamaris that was large in its size and decided to buy them to make Sambal Sotong. It is actually the most easiest dish to make, despite the long time spent mostly on cleaning the calamari. I tend to have my own way of cleaning it thoroughly especially removing the skins. 

Ingredients; - prepared for two people
4 pieces of garlic
1 purple onion
1 inch of ginger
4 red chillies 
1 banana leaf
1 cinamon stick
1 dried Garcinia cambogia (dried tamarind piece)
4 calamari
1 inch of belacan
1 piece of star anise
1 table spoon of turmeric
1 tablespoon of cornstarch

1. dice garlics, onions, ginger, red chillies (de-seed the chillies if you want it to be less spicy)
2. Put all into blender to form the paste.
3. Chop calamari into many pieces and use paper towel to dry them.
4. Coat them with salt, pepper and turmeric followed by cornstarch
5. heat up pan and pour a table spoon of oil
6. add blended paste into it and stir until darkened
7. Alternative - either you add 1 tablespoon of sugar or in my case I use cinnamon for its sweet taste.
8. continue to stir for 5 minutes, add star anise and finally the chopped calamaris
9. Fry the calamari and mix with the sauce for a good 5 minutes - depending on the thickness and quantity of chopped calamari cooked into the pan but you should never fry them for too long.

Lastly, served it banana leaf to enhance that rich chilli flavour.