Tuesday, September 21, 2010

[Creative Healthy] Sweet Olive Konnyaku Jelly Moon Cake

It has been long time that I don't made the moon cake. For this, I have prepare this  Sweet Olive Konnyaku Jelly Moon Cake and wishing everyone of you Happy Mid-Autumn Festival. ^^

10g Konnyaku Powder
1 Liter Water
70g Caster Sugar
2 Tbsp Lycium Chinese
2 Tbsp Sweet Olive

Soak the sweet olive in a hot water for 10 minutes, drain and keep aside.Mix well the konnyaku powder and caster sugar together, keep aside.Bring the water to a boiled.
Pour in the mixture of konnyaku powder and keep on stirring until it boils.Add the sweet olive and string for a moment, turn off the heat.Pour the konnyaku mixture into the mold for 90% full. Add some lycium chinese for each mold. Let them cool to room temperature and keep them into refrigerator to set about 20 minutes.

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Sunday, September 12, 2010

My First Cookbook (Malaysia Local Flavour) is available now!

I am pleased to announced that my first cookbook is available now. Should you interested of this cookbook, you can get it from Borders and myNews in Malaysia.

Here are the list of cuisine from this cookbook
  1. Turmeric Rice (Nasi Kunyit)
  2. Chicken Rendang Curry (Rendang Ayam)
  3. Spicy Fish Cake (Otak-otak)
  4. Curry Fish Head (Kari Ikan Kepala)
  5. Sambal Dried Shrimp (Sambal Udang Kering)
  6. Dried Anchovies Peanuts Chili Paste
  7. Tomato Rice (Nasi Tomato)
  8. Curry Mutton (Kari Kambing)
  9. Cuttlefish Water Spinach (Sotong Kang Kong)
  10. Pig's Organ Soup With Preserved Cabbages 
  11. Yam Rice
  12. Tamarind Prawn (Assam Udang)
  13. Pepper Pig's Mesentery Soup
  14. Bo Bo Cha Cha (Sweet Potato In Coconut Milk)
  15. Yam Paste with Gingko Nuts (Orr Nee)
  16. Kampung Fried Rice (Nasi Goreng Kampung)
  17. Pattaya Fried Rice (Nasi Goreng Pattaya)
  18. Satay Chicken (Satay Ayam)
  19. Penang Assam Laksa
  20. Dhal Curry  (Parippu  Kari)
  21. Fresh Spring Roll (Popiah)
  22. Teochew Braised Duck (Lo Ack)
  23. Claypot Chicken Rice
  24. Nasi Lemak (Rice With Coconut Milk)
  25. Curry Wild Boar Pork
  26. Nyonya Achar (Spicy Pickled Vegetable)
  27. Loh Bak (Five Spice Pork Roll)
  28. Sambal Prawn (Sambal Tumis Udang)
  29. Fried Pork with Honey
  30. Fried Coral Crab with Egg
  31. Red Vinasse Chicken
  32. Peanuts and Lotus Root Soup

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Monday, August 16, 2010

My First Cookbook - Malaysia Local Flavour

I am pleased to announce that my first cookbook will be available soon. Should you interested of the latest update, please drop email to me at lhheah@gmail.com. I will keep you posted once it is available. 

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Monday, August 9, 2010

[Home Cooked Meal] Teochew (Salt Vegetable) Steamed Pomfret

Steam Fish Xuan Cai (6).jpg
In order to cook a delicious steamed pomfret, it is important to get the fish as fresh as possible.

Pomfret, Cleaned and Gutted
1 Tomato, Cut into wedges
Salted Vegetable, Cut into strip
1 Teaspoon Garlic
1 Ginger, Cut into fine strip
1/2 Teaspoon Salt

Defrost the fish from refrigerator and clean it.Cut 3 to 4 slice on the fish body.Add salt on the body.
Add the rest of ingredient on the fish.Add the boiled water in to wok to save time on heat up water.。Steam it for 10 minutes over low heat. Dish up and serve with rice.

3 2 1 Camera

Sunday, August 8, 2010

[Malaysian Cuisine] Curry Fish Head

It is always nice to have the mint leaves when serve the curry fish head. With the instant seafood curry paste, it is easy to prepare the curry in an hour time.

1 Instant Seafood Curry Paste
1 Grouper Head (The Weight is About 1kg )
200g Lady's Finger, Cut Into Pieced
2 Tomato, Cut Into Pieced
2 Onion, Peeled & Sliced
40g Tamarind Paste
120ml Water
120ml Coconut Milk
400ml Boiled Water

1/2 Teaspoon Salt
1/2 Teaspoon Sugar
20g Mint Leaves
1 Teaspoon Chopped Torch Ginger Bud

Rinse the grouper head and drain, keep aside.Add the tamarind paste in the water and mix well, removed seed and keep aside.Heat up the frying pan, add the curry paste and onion.
Stir-fry the onion till semi-tranparent.Pour in boiled water and bring to a boil.Add the fish head and lady's finger.
Add the tomato and simmer for 15 minutes.Pour in tamarind water and simmer for 5 minutes.Add the seasoning to taste. Dish up and garnish with torch ginger bud and mint leaves. Serve hot with rice.

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Thursday, August 5, 2010

[Home Cooked Meal] Watercress and Pork Spare Rib Soup

The watercress and pork spare rib soup is one of the best option in case you just wish to prepare a single meal in a day.
300g Pork Spare Rib, Cut in pieces, rinsed & drained
300g Watercress, Cut into pieced, rinsed and drained
5 Garlic Cloves, Peeled
2 Liter Boiled Water
1/2 TspSalt
1/8 Tsp White Ground Pepper
Bring a pot of water to a boiled, boil the spare rib for 3 minutes. Remove and rinse under running water. Drain and keep aside.Pour in the boiled water into a soup pot, add the spare rib and garlic and bring a boiled, simmer for 60 minutes over low heat.Add the Watercress and simmer for 15 minutes.Add the seasoning to taste. Dish up and serve it hot with white rice.

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Tuesday, August 3, 2010

[Favorite Home Cooked Meal] Pork Braised in Soy Sauce (Tau Yu Bak)

"Tau Yu Bak" is one of the well known home cooked meal. Every mothers always like to cook this meal for their kids. It is not difficult to prepare and you can made it whenever you like to have it.

400g Pork Belly, Cut into Bite Size
1 White Galic
1 Cinnamon
3 Star Anise
1.5L Water
4 Hard Boiled Egg

2 Tbsp Dark Soy Sauce
3 Tbsp Light Soy Sauce
1/2 Tbsp White Sugar
1/4 Tsp Ground White Pepper

Add the water, garlic and both soy sauce into a soup pot and bring to a boiled.Add in the pork belly, cinnamon ,star anise and bring to a boiled, simmer it for 30 minutes over low heat.Add in the hard boiled egg and simmer for anohter 10 minutes. Add the seasoning to taste. Dish up and serve it rice.

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Wednesday, July 21, 2010

[Comfort Food] Potato Salad

This potato salad is the best salad that I like ever. All the ingredients are commonly found in market and you can made a delicious salad easily as well.  

300g Potato, Peeled and cut into pieces
2 Green Onion, Cut into small portion
2 Chinese Parsely, Cut into small portion
2 Tbsp Mayonnaise

1/4 Teaspoon Salt

Steam the potato for 10 minutes or until it tender.Let the potato cool down to room temperature. Mix well with mayonnaise. Add the chinese parsely & spring onion and mix well. Add the seasonig to taste. Keep in refrigerator for 2 hours and ready to serve.

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[Baking] Chocolate Banana Muffin

Chocolate and banana are absolute good combination of making muffin. Should you have left over banana which unable finish it in time, you can use it to made this muffin instead.

250g Butter
300g Low Gluten Flour, Sieved
220g Caster Sugar
5 Eggs
1.5 Teaspoon Baking Powder
1 Teaspoon Salt
50g Chocolate Powder
300g Banana Flesh
200ml milk
1 Tablespoon Medium Gluten Flour, Sieved
2 Ripe Banana, Peeled & Sliced 4mm

Mashed the banana with salt, keep aside.Photobucket
Cream the butter and sugar in the mixing bowl and beat until light and fluffy.Photobucket
Add the beaten eggs gradually and beat tills well combined.
Add the milk and mix well.Photobucket
Sieved and stir in the low gluten flour and baking flour until the ingredients are just combined.Photobucket
Add the chocolate powder and mix well.Photobucket
Add the mashed banana and mix well.Photobucket
Add 1 tbsp flour into banana slice and mixed well.Photobucket
Fill the muffin cup with butter mixture about 70% full . Adding a banana slice on top of mixture.Bake at 170 degree Celcius for 35 minutes.Photobucket

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