Ayam Percik Kelantan

My first post for Malaysian Food Fest Kelantan
Saw this in Gert from My Kitchen Snippets and was drooling over it, furthermore no spices, my kids would eat :)

I took photos before dinner time, since I cooked this dish for dinner. Worst time of photo taking... I know... So pardon the no quality photos here LOL

The chicken was indeed tasty, and the sauce just made it better
I also cooked garlic butter rice to eat with it, and it went so well together
My kids loved eating the rice mixed with a little of the sauce :)

I boiled my chicken with pressure cooker. It was soft after boiling, but I was not so sure why it turned out a little tough after baking. I only could think that I over baked it, but timing wise it was even lesser than recommended time, and my oven temperature is usually at the lower side
Nevertheless, we enjoyed this dish :)

Recipe can be viewed HERE
I doubled up the ingredients to boil the chicken since I used whole free range chicken

For garlic butter rice, I sautéed a few cloves of crushed garlic with butter, added in overnight rice, sprinkled some garlic salt and garlic oil, and that's it :)


I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets

Johor Style Pork Kway Teow Soup

My first dish for Malaysian Food Fest - Johor
A hearty delicious and tasty soup I first saw at Sonia's site - Nasi Lemak Lover
This is a kind of dish my family loves

 

What you need:

For the stock:
500g spare ribs, briefly blanched in hot water (I used 300g)
1 jicama, peeled and cut big pieces
¼ round cabbage, tear big pieces
1 small bowl of ikan bilis (anchovies)
1 large onion, halved
water, salt

Method:

Once water boiled, add in all ingredients and boil over low heat for 2hrs. Season with salt

Toppings:

100g pork slices (marinate with salt, pepper, tapioca flour)
200g minced pork (marinate with salt, light soy sauce, pepper, rice wine and tapioca flour)
a small piece of pork liver, slices, optional (I didn't use)
green leafy veggies ( I used endives)
spring onion and corianders, chopped
dried seaweed (I didn't use)
preserved salty veggie or Tong Choy
pork lard with oil (fry pork fat cubes in a wok till oil released) (I threw away the oil)
fried garlic oil (use pork lard oil to fry garlic) (I used store bought bottled garlic oil)

500 kway teow or flat noodles

To serve:

1. Blanch kway teow in hot water for few seconds (to get rid of oil)
2. Add some stock in a saucepan. Once stock boiled, add in pork slices and minced pork  boil for a minute or so
3. Add in kway teow, tong choy, veggies, cook for few seconds. Pour into a serving bowl
4. Garnish with chopped spring onion, coriander, pork lard and garlic oil, serve hot with bird's eye chillis and soy sauce dipping sauce

I'm submitting this post to Malaysia Food Fest - Johor hosted by Annie from Annielicious Food

Fried Fish With Chillies

This dish was gone in minutes during dinner time :)
The fish was so delicious and with the chillies, it's just perfect
But the star was the chillies! It's so tasty and after some adjustment, the spiciness was just nice for me to endure enjoy :)

Recipe is from Wendy's site

What you need:

1 medium tilapia (I used black tilapia), cleaned and scored
1 tsp turmeric powder
1/2 tsp salt

1pc asam gelugor
1/2 cup oil (I used less than 1/4 cup)
salt

Blend together:
1 red onion
3 red chillies (I used 5 large red chillies)
10 bird's eye chillies (I used 7 red bird's eye chillies)
1 inch ginger
4 garlic

Method:

1. Marinate fish with turmeric powder and salt for about an hour
2. Heat oil and fry fish on both sides til golden and crisp
3. Remove fish from pan
4. Sautee the chilli paste with the remaining oil and asam til fragrant and glossy. Season with salt
5. Smear the paste on both sides of the fish. Serve immediately

The next time I cook this dish again I will double the chilli paste
It's so good I can eat it just with plain rice! :)

I'm submitting this post to Malaysia Food Fest, Negeri Sembilan month hosted by Hody of Cook 4 you & me

Seremban Hakka Mee

Such a simple dish to prepare yet so yummy
My family loved this dish to the bit!

 

 

Recipe source: Kelly Siew Cooks

 

What you need:

 

2 pcs Cintan brand flat noodles (so happy to be able to find this noodles in NTUC, it's really good!)

3 pcs shitake mushroom, sliced

100g minced pork

3 garlic, minced

1 tbsp cooking oil

1 tbsp fish sauce

1 tsp light soya sauce

1/2 tsp chicken stock

approximately 150 ml water

a few drops of sesame oil

2 spring onion, chopped

pickled green chillis (I used store bought)

 

Method:

1. Boil a pot of water, add a few drops of sesame oil, cook noodles for 3 minutes or til al dente. Drain on a colander and pour cold water over it
2. Heat oil (both types), fry garlic til fragrant
3. Add in minced pork, stir til changed color and then add in mushrooms
4. Add in water, fish sauce, chicken stock, soya sauce and simmer for 10 minutes
5. (add water if necessary)
6. Top noodles with minced pork and gravy and spring onion
7. Eat with pickled green chillis

 

I'm submitting this post to Malaysia Food Fest, Negeri Sembilan month hosted by Hody of Cook 4 you & me

Fried Sweet Potato Balls

Such a delicious and addictive snack and so easy to prepare
I definitely will make this again, soon :)

I used Vietnamese sweet potatoes. It has purple skin but apparently, even though it's also sweet, but the flesh inside is more to yellowish in color
As shared by Wendy, purple flesh sweet potatoes usually has sticker with purple background and those with white background sticker have yellow flesh
I was not aware of that. All along I just grab those look nice to me and whether it has yellow or orange or purple flesh, as long as it's sweet it doesn't matter to me LOL
It's good to get some new information, though. It can be very important and useful at times
Like making this snack, appearance wise, orange flesh sweet potatoes will give the best result :)

Recipe is from Lena's site but I used half plain flour and half sago flour to get some chewiness, which I didn't regret, i even found it's not chewy enough LOL

Very tasty, indeed. You won't be able to stop at one, or two, or more :)

I am submitting this post to Malaysian Food Festival: Pahang month hosted by Wendy of Table for 2...or More

Guangxi Style Steamed Chicken

It's been a week since the last time I updated my blog
Not that I didn't do any cooking and/or baking, not that I couldn't access internet
It's just I had no mood to blog, even though I did do a little blog hopping and was always online in FB
Well, it does happen to me from time to time, blogging blue LOL

Okay, now talking about this chicken dish
My family loves steamed chicken, so when I saw Wendy posted this dish, I knew I would make it, especially she introduced the steam bake method using oven, which I never did before

Oh how I love the steam bake method! The texture of the chicken was perfect! Juicy, flavourful and tasty, and yes, the texture of the skin is really great!

And nam sauce, something new to me too, was just the perfect companion for the chicken, really delicious!
Unless you don't eat chinese chives, you definitely will love it!
A bowl (or more) hot fluffy rice is all you need to eat this hearty dish :)

Recipe is from Wendy

What you need:
(I adjusted according to my family preference and what I had in my fridge)

1 kampong chicken (medium size)
2 tbsp shaoxing wine
1 tsp salt
2 spring onion

For nam:
100g chinese chives
40g ginger (after peeled)
a little less than 1/2 cup canola oil
8 tbsp light soy sauce
2 tbsp sesame oil

1. Rub salt and wine all over chicken, inside out. Prepare oven proof dish and place chicken, fold spring onion and place underneath the chicken
2. Cover dish. I used round pyrex with no cover, so I used aluminium foil, sealed around the sides and made roof on top of the chicken so it didn't touch the skin, lightly oiled the foil facing down (the one in facing the chicken)
3. Bake in preheated oven of 160degC for 45 minutes
4. Leave it in the oven for 30 minutes, remove and let cool (still covered)
5. Chop when already cooled

To make nam:

1. Wash chinese chives, shake water, spread the chives and put on a clean cloth, cover with another clean cloth and press gently til no longer wet. Slice thinly
2. Slice ginger into 1 cm thick slices, smash and chop finely
3. In a dry pan, dry fry til smells good, remove from pan and put in  a heatproof bowl
4. Put 2/3 of the sliced chives over ginger
5. using the same pan, heat oil til very hot. Put in the other 1/3 chives, gently stir around and immediately pour this boiling oil into the raw 2/3 of chives and fried ginger
6. Let sit for approximately 30 seconds and gently stir after that
7. Add in sesame oil and soy sauce

Serve chopped chicken with nam sauce separately or pour nam over it

I am submitting this post to Malaysian Food Festival: Pahang month hosted by Wendy of Table for 2...or More

Fried Fish Cake (Lempiang Ikan)

My second dish for Malaysian Food Fest: Kedah Perlis, also a dish I know the whole family will love
And it's a good way to make my kids eating fish, hence I divided the batter into two parts, one used chilli and the other one did not
One thing I forgot was the lime leaves used
The supposedly nice fragrant was apprently not well received by them
After a few bites they complained about the 'lemony' taste
Noted that the next time I make this I will omit the lime leaves too for them (but not for me LOL)

This yummy dish tastes really similar to Thai fish cake, even the chilli dip
Recipe is from My Kitchen Snippets' site

What you need:

300g fish paste (I blended tilapia fillet til smooth)
2 long beans - finely chopped
3pcs kaffir lime leaves - finely chopped
1 spring onion - finely chopped
1 small egg
1 red chilli - finely chopped
1 tbsp chilli paste
1 tbsp oyster sauce
salt (I didnt use cos the chilli paste I used had salt in it)
1/2 tsp pepper
1/2 tsp sugar
cornstarch to coat

1. Mix everything except long beans and cornstarch
2. Add in long beans and keep in the fridge for 30 minutes
3. Shape into balls, flatten into disc and coat with cornstarch
4. Fry both sides til golden brown

Sauce:
2 fresh red chillis - ground into paste (I used 1 tbsp chilli paste)
3 tbsp white vinegar
6 tbsp sugar
4 tsp cornstarch
200ml water
salt

1. Mix all ingredients in a pot and bring to boil
2. Simmer til thick

Serve immediately. Dip the fried fish cake into the sauce. Yum!

I am submitting this to MFF: Kedah Perlis hosted by Table for 2...or more

Mango Kerabu (Kerabu Pelam)

This is one dish from Nothern part of Malaysia caught my eyes for this month's Malaysian Food Fest - Kedah & Perlis
Never know any of their dish, I just followed what others made and this is one of my choice that finally I could make time to prepare

It's very similar to my favorite Thai mango salad
I didn't put cut red bird's eye chilli cos my mum can't take too spicy and I don't mind not having it in this dish, either
I didn't put crushed peanuts cos we don't really fancy having it in this salad

Sour, sweet, so refreshing! Best eaten chilled and after keeping it at least an hour in the fridge to let the dressing absorps well

Recipe from Phong Hong with some modification I made

What you need:

2 young mangoes, peeled and grated
10 cherry tomatoes, halved
5 shallots, thinly sliced
2 red bird's eye chillis - chopped (I didn't use)
2 tbsp dried prawns, soaked, drained and fry til crisp and golden in color

Dressing:
juice from 3 large limes
2 tbsp fish sauce
1 tbsp plum sauce
5 tbsp light brown sugar (I added)
1 shallot, thinly sliced

Garnish: crushed peanuts (I didn't use)

1. In a bowl mix all dressing ingredients, set aside
2. In a large bowl, mix all salad ingredients 
3. Pour dressing over the salad
4. Keep in an air tight container and refrigerate for at least 1 hour
5. Serve chilled

I am submitting this to MFF Kedah Perlis Month hosted by Table for 2...or more

Terengganu Braised Chicken & Stir Fry Loofah & Chinese Cabbage

The first Terengganu dish I cooked and not only me buy the whole family enjoyed it
Very delicious with a bowl of rice, and you do not need anything else, trust me
But for the sake of eating some portion of vegetables daily, I served this with a vegetable dish :)

Recipe is from Phong Hong's site

Here's the recipe with my modification...

What you need:

half chicken, I deskinned and cut
200g pork loin, pounded to tenderize, cut
6 hardboiled eggs
15 shallots, halved
3 cloves of garlic, halved
2 tbsp tauchew (preserved soya bean paste)
2 tbsp dark sweet soya sauce (kecap manis)
2 tbsp dark soya sauce
1/2 palm sugar
1 litre water

1. Blend shallots, garlic and tauchew til smooth
2. Sautee the blended paste with a little oil til fragrant
3. Add in pork slices, fry for 10 minutes
4. Add in water, dark sweet soya sauce, dark soya sauce, palm sugar and eggs
5. Bring to boil and simmer for 30 minutes
6. Add in chicken and simmer til chicken tender and water lessened and thickened abit, around 30 minutes

And this is the vegetable dish, stir fry loofah and chinese cabbage

What you need:

1 loofah, peel and cut
1/4 chinese cabbage, cut
3 cloves of garlic, thinly sliced
3 cm ginger, lightly pounded
1 lemongrass, lightly pounded
2 tbsp tauchew (preserved soya bean paste)
1/4 tsp sugar
1 spring onion, cut
400ml water
a little oil

1. Heat oil in a wok, sautee garlic til fragrant
2. Add in ginger, lemongrass, and sautee til soft
3. Add in tauchew, sugar and spring onion, sautee til soft, remove from wok
4. Using the same wok, bring to boil water, add in the sauteed seasonings
5. After the water boils again, ad in loofah
6. After loofah turns soft, add in chinese cabbage
7. After the water boils again, remove from heat
8. Serve immediately

I'm submitting the yummy chicken dish to Malaysian Food Fest (Terengganu Month) hosted by Lena of Frozen Wings

Sarawak Kek Lapis Chocolate Horlicks

I have planned to make this cake for this month's Malaysian Food Fest
But due to many commitment with other events, fulfilled my kids'requests, busy running errands, and lastly, my boy fell sick, he still is now, but more stabilized - I couldn't make time at all and finally today I made this, at the very last day before deadline... ooppss!! :)

This cake is so soft, smooth and moist - too buttery for my liking, due to so much butter used, but I guess it helped in getting the best texture of this cake. Right amount of sweetness to me. Not too intense chocolate flavour, but it's alright to balance with the horlick layers. Delicious steamed cake loved by my whole family
Forget about diet for a day won't do me any harm, I guess, unless if it's being said in daily basis LOL

Recipe source is from HERE

What you need:

250g butter (I used unsalted butter with 1/4 tsp salt)
1/2 cup icing sugar
5 large eggs
200g sweetened condensed milk
70g horlicks
30g cocoa powder
1 sdt vanilla essence
1/2 cup hongkong flour

1. Heat up steamer over medium heat, wrap the cover with clean cloth
2. Grease 20cm round pand and line with baking paper
3. Beat butter and sugar til creamy
4. In low speed, add in eggs one at a time, add in vanilla essence and mix well
5. Gradually, add in sweet condensed milk  alternating with hongkong flour til well mixed
6. Divide the batter into 2 parts, one part mix with horlicks, the other part mix with cocoa powder (use spatula)
7. Spread a layer at a time in the pan (I scooped 5 heaped tablespoons for each layer), and steam each layer for 6 minutes
8. After spreading the last layer, steam for further 30 minutes

I was out of sweetened condensed milk - realized that at the very last minute
I googled and made homemade version from HERE

What you need:
(makes 300g)

1 cup full cream milk powder
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted butter
a pinch of salt

1. Blend everything til smooth and keep in the fridge

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Sarawak Tomato Kway Teow

All along what I know everytime I see this kind of dish is only Singapore Hor Fun
I didn't know that Sarawak also has similar dish
My family always loves hor fun, so I knew that I had to try this dish when I saw Veronica from Peng's Kitchen cooked this dish

What you need:

900g fresh kway teow
2 tbsp dark sweet soya sauce (kecap manis)
300g chicken breast, diced
300g squid
1 big carrot, peel and slice
100g bokchoy, cut
150g fried fishcake, sliced
2 tbsp chopped garlic
2 tbsp chicken stock powder with 2 cups of water
3 tbsp cornflour mixed with 2 cups of water
2 tbsp tomato sauce
1 tbsp sugar
1 tbsp oyster sauce
2 tsp dark sweet soya sauce (kecap manis)
1 tsp pepper
dash of sesame oil

To marinate the chicken and squid:
1 tsp salt
1/4 tsp pepper
1 tsp wine

1. Marinate chicken and squid and set aside
2. Prepare kwayteow by separating with cold water
3. Heat oil and fry kway teow briefly on high heat
4. Add in kecap manis and mix evenly til brown, remove from wok and set aside
5. Heat 1 tbsp oil and half of the garlic, fry til fragrant
6. Add carrot and stir fry for around 2 minutes
7. Add fishcake and bokchoy, stir fry til tender, remove from wok
8. Heat 1 tbsp oil, add balance of the garlic, fry til fragrant
9. Add chicken, stir fry for around 2 minutes
10. Add squid, stir fry briefly
11. Add stock water and seasonings, bring to boil
12. Add cornflour, bring to boil til thick

To serve:

1. Place fried kwayteow on a serving plate
2. Garnish with some vegetables and fishcake
3. Scoop over chicken and squid with the gravy

Overall, we love this dish, but yes, it's rather to the sweet side a little

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Sarawak Kolo Mee With Palm Sugar Charsiew

I was looking for recipes to make homemade charsiew (barbequed pork) and found some
Due to limited time I had, I decided to choose the simplest one, from Lena
It's indeed simple to make, and yes it's true that I ate better charsiew, but this one is a delicious dish I really enjoy, too :)

 

 

Instead of pork belly, I used pork loin and I lightly pounded them and cooked a little longer to get soft texture

 

Here's the recipe...

 

What you need:

(adjusted to my preference)

 

1 tbsp oil

2 cloves of garlic

250g pork loin, lightly pound on both sides

 

Seasoning:

3 tbsp light soya sauce

40g palm sugar

400ml water

1. Heat up oil and stir fry garlic til fragrant, add in pork and stir well
2. Add seasoning, bring to boil. Lower the heat and cook til very thick (around 45 minutes) until there is around 3 tbsp of gravy left
3. Remove from heat and let cool. Cut to serve

 

I used the charsiew to cook kolo mee, a dish I and my family always enjoy - outside, since I never cook the dish at home

This month Malaysian Food Fest (MFF) is Sarawak, so I guess it's the good time to give this dish a try :)

 

 

 

 

As you see, it's far from the original dish I usually buy. Ah and I forgot to garnish with spring onion LOL

Taste wise, though similar, was not up to the expectation. My guess was the type of noodles I used - I used wanton noodle instead, since I couldn't find kolo noodle. Also I replaced lard with mixture of sesame oil and shallot oil

Nonetheless, the whole family enjoyed the dish :)

 

Original recipe is from HERE

 

What you need:

 

200g wanton noodle

100g minced pork

 

Garnish:

6 cloves of garlic, finely chopped

6 tbsp of canola oil

spring onion, finely chopped

fried onion

some baby chye sim, blanched

barbecued pork, sliced

 

Seasonings:

3tsp fish sauce

1/3 tsp salt

1 tsp light soya sauce

5 tbsp lard

1/2 tbsp vinegar

1/3 tsp chicken stock powder

a couple of dashes of white pepper powder

 

Marinade (for minced pork):

2 tsp fish sauce

1 tsp light soya sauce

a couple of dashes of white pepper powder

1 tsp corn flour

 

Marinade minced pork for at least 1 hour

 

Bring a pot of water to boil. Cook noodles as per instruction. Run through cold water and drain. Set aside

Heat oil in a wok over medium high heat. Stir fry garlic til golden and crisp. Remove fried garlic, set aside

Using around 2 tbsp of the garlic oil, stir fry marinated minced pork til completely cooked

Sprinkle some water while stir frying to prevent burning. The minced pork should be just moist after cooking without gravy. Remove and set aside

In a large bowl, add all seasoning and stir well. Add noodles and stir til evenly coated by the seasoning

Arrange noodles on serving plate, add some cooked minced pork and garnish with barbecued pork, blanched chye sim, fried garlic, fried onion and spring onion

 

I added some homemade fried wanton, too - just like when we eat kolo mee outside

Recipe is from HERE

 

I definitely will cook this dish again - with lard, and hopefully I can find the real kolo noodle :)

 

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Hainanese Pork Chop & Malacca Pengat Pisang - Blog Anniversary Giveaway!

My last submission for Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

Before that, let me share this super delicious tasty Hainanese Pork Chop
We did not need anything else to eat this dish, just a bowl (or more) of hot fluffy rice


Very delicious pork chop, crusty on the outside, soft and juicy in the inside

 

The meat inside - juicy and tender

 

I love the sauce, sweet and tangy, such a perfect combination with the pork chop

 

 

Recipe is from Ellena's site with slight adjustment

 

What you need:

 

500g pork loin (8 pieces)

1 cup of saltine crackers (crushed and pulsed in food processor)

oil for deep frying

 

Seasoning:

1 clove of garlic, minced

2 tsp sesame oil

2 tsp cooking wine

1 tbsp light soya sauce

1/4 tsp pepper

1 tbsp cornflour

1 egg

1. I halved each pork loin, lightly pat each piece with meat mallet to tenderise the pork
2. Marinate with seasoning for at least 1 hour in the refrigerator
3. Remove marinated pork chop, coat each piece of pork chop evenly with saltine crackers crumbs
4. Heat oil on a frying pan over medium heat and deep fry pork chop til golden brown, drain well

For the sauce:

 

1 tsp dark soya sauce

1 onion, cut into thin slices

4 cloves of garlic, finely chopped

2 tomatoes, cut into wedges

3 handfuls of frozen green peas

some frehs pineapple cubes

enough chicken stock

tomato sauce, cornflour (diluted with a little water), sugar, a pinch of salt. a little dark soya sauce

1. Saute the sliced onion and garlic with 1/2 tbsp of oil til brown, add in green peas and half of the tomato wedges and continue to cook for 1 minute approx
2. Add in chicken stock, tomato sauce, sugar, salt, mix well
3. Add in the remaining of the tomato wedges, and pineapple cubes and bring to boil
4. Adjust the taste, pour diluted cornflour while stirring continuously, drizzle dark soya sauce while stirring fast
5. Remove from heat, pour sauce over prepared pork chop and serve immediately
 

This dish is a keeper my whole family enjoyed :)

 

 

 



Now, this Malaccan dessert - pengat pisang

A sinful indulgence which is very similar with one Indonesian dessert called 'kolak pisang'

In fact, I did post it quite sometime back, you may view HERE

The ingredients for the flavor are exactly the same only that we do not use sago pearls but jackfruits instead. Some Indonesians like it with sweet potatoes, or even durian :)

Commonly used too is atap seed (atap chee)

 

 

 

 

This is the first time I made pengat pisang and I enjoyed it so much

Recipe is from Love To Cook Malaysia

 

What you need:

 

10 bananas (I used saba bananas, pisang raja will be the best option, though) - cut

200ml thick coconut milk (I used Kara) mixed with 1200ml water (I prefer very diluted coconut milk - not so guilty when eating LOL)

1/2 cup pearl sago

5 tbsp sugar

two blocks of palm sugar

a pinch of salt

2 pandan (screwpine) leaves - knotted

1. Bring to a boil coconut milk mixture and pandan leaves in a large pot
2. Add in sago, sugar, palm sugar, salt
3. Stir til sago is transparent
4. Add in banana, stir well
5. Let boil and off heat

I like to it this dessert chilled :)

 

 

 

So, that's all I can contribute for MFF Malaka this month, I must say I and family do enjoy them so much :)

 

 

Now, as promised - even though one day late, I am now sharing my 2nd blog anniversary giveaway

Yes, I have blogged for 2 years and it feels just like yesterday when I started this blog :) 

 

This time, I have 2 pudding / agar agar mould on the way which I'd like to share with you guys

With this mould, you can make two flavors in one pudding / agar agar, or even a combination of cake and pudding / agar agar

I myself can't wait to give this mould a try :)

 

 

 

 

What you can do is just post a comment in this post and you'll be in the draw

I will ask my kids - Abby and Ian to random pick the 2 winners

This will be closed on Wednesday 5 September 00:00 and the draw result will be announced on the next day, Thursday 6 September

 

The giveaway will be for Singapore and Malaysian participants only, I must apologize, due to the size of this mould :)

Thank you for participating and good luck :)

 

Malacca Hainanese Chicken Rice Balls

I've been to Malacca once, long time ago, and this dish is one of the most memorable dish I enjoyed during my stay there
It's basically the usual chicken rice easily found in Singapore, but rice shaped in balls
But somehow the shape affects the texture of the rice and the overall taste
Nice! :)

Recipe is from Kuali via yummylittlecooks

What you need:
(with slight modification and I didn't make the ginger juice which we don't really fancy)

For the chicken:
1 chicken (about 1 kg)
5 cloves of garlic, crushed
2cm fresh ginger, crushed
1 stalk spring onion
1 tsp salt
1 cube chicken bouillon

For the rice:
2 cups long grain rice, washed and drained
2 tbsp oil
1 clove garlic, crushed
1 tsp salt and 1 tsp light soya sauce
2 pandan leaves, knotted
2 1/2 cups (600ml) reserved chicken stock

Garlic chilli sauce:
5 red chillis
2 red bird's eye chillis
15g fresh young ginger
3 cloves garlic
1/4 tsp salt
2 tbsp chicken stock
juice of 2 limes

1. To prepare chicken: Rub chicken inside out with salt, stuff with ginger, garlic and spring onion. Boil water in a deep pot and put in the chicken. Make sure the water covers the whole chicken
2. Lower the heat and simmer the chicken for 20 minutes. Turn off heat and soak chicken for 45 minutes in the stock. Remove chicken and set aside to cool. Reserve the stock for the rice
3. To prepare the rice: Heat oil and saute garlic til fragrant. Stir in rice and fry for around 3 minutes. Place rice in rice cooker. Add in stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls while rice is still hot. Set aside
4. To make garlic chilli sauce: Pound chillis, ginger, garlic. Mix with salt, chicken stock and lime juice
5. To serve chicken: Cut chicken into serving pieces and drizzle with sesame oil and light soya sauce. Serve with chicken rice balls and garlic chilli sauce and dark soya sauce. Some slices of cucumber will be nice too

I'm submitting this post to Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks

 

Malacca Sambal Prawn Belimbing

The next and last dish I cooked using belimbing fruits, so mouthwatering! Delicious! :)

Recipe is from Joyce's site, and I saw Bee Bee also cooked this dish :)

What you need:
(I modified a little to suit my liking)

20 medium size prawns - deshelled and deveined
50g chilli paste
300g shallots - chopped
2 cloves of garlic - chopped
1 tsp fried belachan (shrimp paste)
15 belimbing fruits - cut into 2 (I used all the balance I had, around 18)
4 pcs lime leaves
1 tomato, sliced to wedges
1 medium onion, sliced to wedges
1/4 cup water, more to add if it's too thick (I did add a little more)
2/3 cup canola oil
2 tbsp tomato ketchup
salt, sugar to taste

1. Blend shallots, garlic, chilli paste, belachan to a fine paste
2. marinate prawns with 1 tsp of sugar, stir well and set aside
3. Heat oil on a saucepan, add blended paste and fry around 10 minutes over medium low heat, stir frequently to avoid burning
4. Add in lime leaves int othe 5 minutes of frying, keep stirring til paste is fragrant and separated from the oil
5. Add in belimbing fruits and stir for 2 minutes, Add in water, stir and simmer for 2 minutes to soften the belimbing
6. Add in prawns, tomato, salt, sugar, tomato ketchup
7. Let boil and stir til prawns cooked through, around 5 minutes
8. Off the heat and serve warm with many bowls of rice LOL

I'm submitting this post to Malaysian Food Fest, Melaka month hosted by Cindy of yummylittlecooks