Nyonya Acar (Acar-Awak)

Variants of acar include acar awak or Nyonya acar, and Malay acar. Acar awak is more elaborate, containing other vegetables such as eggplants as well as aromatic spices in the pickling mix. 

Acar is commonly served as a condiment to be eaten with a main course.

In Indonesia, acar is commonly made from small chunks of cucumber, carrot, shallot and
occasionally pineapple, and marinated in a sweet and sour solution of sugar and vinegar.

Some households add lemongrass or ginger to spice it up.

Ingredient A
800g cucumber (remove core & striped   |  300g carrots (peeled & striped)  |
3 red chili (striped)  |  250g cabbage (sliced)  |  200g long bean (striped)  |

Ingredient B (pickle paste)
150g chiliboh  |  100g shallots  | 50g garlic  |  6 chili padi  |  40g galangal  |
3 stalks lemon grass  |  1 ginger torch  |  6 candlenuts  |  20g belachan  |
1 tablespoon turmeric powder  |  5 tablespoons peanut oil

Ingredient C
300g peanuts (fried until golden & ground)  |
3 tablespoons sesame (fried until golden)  |

seasoning
5 tablespoons vinegar  | 160g sugar

method (vegetables)
blanch all vegetable into boiling water for 30 seconds except cucumber. drain and squeeze with
a towel, set aside.

add 2 tablespoons salt to cucumber strips mix well and marinate for 1 hours, soak into cool water for
a moment, drain well and squeeze with a towel. add in 2 tablespoons white vinegar, 2 tablespoons sugar and marinate for another hours, drain well and squeeze. set aside.

method (pickle paste)
blend all the ingredient B.

heat up 5 tablespoons peanut oil, add in ingredient B, saute until fragrant (10 minutes) add in vineger and sugar stir for another 5 minutes, set aside, leave it cool.

Add all vegetables into pickle paste mix well. add in ground peanuts and sesame seeds,
stir to mix well.  keep in fridge for over night.

Hokkien Mee

The dish commonly referred to as "Hokkien mee", depending on the locality, can mean either
Hokkien hae mee or Hokkien char mee. For example, Hokkien mee in Kuala Lumpur refers to Hokkien char mee.  

Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and
the surrounding region.

It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, prawn
and chinese spinach or cabbage as the main ingredients and cubes of pork fat fried until crispy.

Hokkien mee refers to fried noodles cooked in Hokkien (Fujian) style. Hokkien mee is served in many Southeast Asian countries (mostly Malaysia and Singapore) and was brought there by immigrants from Fujian province in southeastern China.

Ingredients   
600g thick yellow noodles (soak in the water for 1-2 hours and drain off water)  | 
150g pork fillet (sliced)  |  150g prawns (shelled)  |  2 squids (sliced)  | 
150g chinese spinach (cut into 3-4cm lengths)  |  1 tablespoon minced garlic  | 
100g pork lard (diced and fried until golden and crispy)  |

500ml chicken stock  | 

Seasoning
2 tablespoons light soy sauce  |   3 tablespoons dark soy sauce  | 
1 tablespoon oyster sauce


Method
Heat a little oil in a wok and saute the prawns and squid for a while. Dish out and
set aside.

Heat up oil and saute the minced garlic until fragrant.

Add in the pork fillet (or chicken) and saute while adding in the chicken stock.
Follow up by adding in the seasoning and boil.

Add in noodles and chinese spinach, stir well and let it simmer for 10 minutes.
(In between, stir occasionally to prevent it from sticking the wok.)

Add in the prawns and squids, stir well, then add in the pork lard and dish out.

Sweet Potato Soup

According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list,
the common potato.(NCSPC)

In Malaysia, sweet potato is often cut into small cubes and cooked with yam and coconut milk (santan) to make a sweet dessert called bubur caca. A favourite way of cooking sweet potato is deep frying slices of sweet potato in batter, and served as a tea-time snack.

In houses, sweet potatoes are usually boiled. The leaves of sweet potatoes are usually stir-fried with only garlic or with sambal belacan and dried shrimp by the Malaysian Chinese.
 

Sweet potato soup a type of Chinese tong sui (sweet soup) that is served during winter consists of boiling sweet potato in water with rock sugar and ginger.

Ingredients   
1kg orange sweet potato (peeled and chopped into bite size pieces)  | 
2,000ml water  |  4 pandan leaves  |  40g ginger (slice)  |

Seasoning
160g sugar 

Method
bring water to boil add in sugar and pandan leaves boil for 2 minutes.

add in sweet potato simmer with lowest heat for 15 minutes.

serve hot.

 

Herbal Chicken

Ingredients   
1 Kampung Chicken 1.8kg   

Seasoning
1 teaspoon salt  |  300ml water  |  1 teaspoon sugar  | 
1 tablespoon oyster sauce  |

Herbs
10g Dang Gui  |  2 slices Bei Qi  |  20g Goji (1 tbsp)  | 
5 slices chuānxiōng  |  6 stalks dǎngshēn (5cm each)  |  10 hóng zao  

Marinades
half a tablespoon dark soya sauce  |  half a teaspoon salt  |

Method
Bring water, herbs and seasoning to boil with lowest heat for 10 minutes.
(from when the heat starts) and leave to cool.

Marinate the chicken with half a tablespoon of dark soya sauce and
half a teaspoon of salt.

Stuff all the herbs into the chicken and wrap it with glass paper, and wrap again with aluminium foil.

Steam at medium heat for 3 hours.

 

(红枣) hóng zao, Jujube, red date or Chinese date, is a species of Ziziphus in the buckthorn family Rhamnaceae, used primarily for its fruits.

The fruits are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress.

(枸杞子)  “Goji Berry is mostly used to treat kidney, liver, eye, and skin problems, diabetes, tuberculosis, anxiety, and insomnia. It also helps to lower the blood pressure and cholesterol levels. They are known to improve the state of health, strengthen the immune system and increasing the longevity and vitality of the human kind”.

(当归）Dang Gui , Angelica sinensis or "female ginseng" is an aromatic herb that grows in China, Japan and Korea. It is used to regulate the menstrual cycle and to treat menopausal symptoms caused by hormonal changes. Even though it is good for women, it also helps treat the heart, spleen, liver and kidneys that help both men and women. The effect of the herb in treating menstrual cramps is explained by the compounds that help relax the muscle tissue and relieves pain.

Dang Gui also stimulates the central nervous system, which can remedy menstrual weakness and headaches.

(党参) dǎngshēn, Codonopsis pilosula, also known as dang shen or poor man's ginseng, is a perennial species of flowering plant native to Northeast Asia and Korea and usually found growing around streambanks and forest openings under the shade of trees.

The roots of CCodonopsis pilosula (radix) are used in traditional Chinese medicine to lower blood pressure, increase red and white blood cell count, cure appetite loss, strengthen the immune system, and replenish qi. The roots are harvested from the plant during the third or fourth year of growth and dried prior to sale.

（川芎) chuānxiōng, Ligusticum wallichii is a flowering plant in the carrot family best known for its use in traditional Chinese medicine where it is considered one of the 50 fundamental herbs.

And I call it Warmest Parcel : )

Steamed Chicken

My mother is a fussy person when comes to food. And this is what she taught me about getting a nice chicken.

Normally, we will return to the same supplier who sells live chickens at the wet market. My mother will then look through all the chickens and choose the most active one, so not to pick a sick chicken. But, up till now, I'm still in denial of what she taught me because I feel bad if I have to point out a chicken, and have it slaughtered. So, I will always ask the supplier to choose a good one for me, and then pick it up later.

However, she still thinks that her own bred chickens are the best.

Another person who loves to eat steamed chickens is my grandmother. Although she is no longer with us, the family will still prepare steamed chickens as offerings for her on big days and major Chinese festivals.

Ingredients A   
1 kampung chicken (1.8kg - 2kg)  |  1/2 teaspoon Salt (for marinate)  |

Ingredients B
1 tablespoon Sesame oil  |  1/2 teaspoon Salt  |

Method
Place Chicken in a bowl and add salt, and allow to marinate for half an hour.

Steam in rapid boiling water, for 5 minutes maximum heat and 25 minutes medium heat.

After that just stay for another 5 minutes then only remove the cover.

Mixed the ingredient B and apply on the chicken.

Serve hot with the parsley paste.

Parsley is known as best cleaning treatment for kidneys and it is natural!



Parsley Paste

Ingredients    
40g shallot (minced)  |  40g Young Ginger (minced)  |  100g Parsley (minced)

Seasoning
1 tablespoon oyster sauce  |  2 tablespoon cooking oil

Method
Heat up oil and saute minced shallot until fragrant.

Add in minced ginger stir for a few seconds, add in the oyster sauce, off the heat and add in the parsley saute with the remaining heat.

Serve with steamed chicken.

Red Bean

In China, the corresponding name (Chinese: 小豆; pinyin: xiǎodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (紅豆; hóngdòu) and chidou (赤豆; chìdòu), both meaning "red bean", because almost all Chinese cultivars are uniformly red. In English-language discussions of Chinese topics, the term "red bean" is often used (especially in reference to red bean paste), but in other contexts this usage can cause confusion with other beans that are also red. In normal contexts, "red cowpeas" have been used to refer to this bean.

Red Beans have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber. Beans are also high in protein, complex carbohydrates and iron.

Chenpi is sun-dried tangerine (mandarin) peel used as a traditional seasoning in Chinese cooking and traditional medicine. They are aged by storing them dry. They have a pungent and bitter taste.

Some “tong sui” desserts such as red bean soup will use this occasionally.



Ingredients
300g Red beans  |  1 Dried tangerine peel  |  6 blades pandan leaves (knotted)  |
2,500ml Water  |  200g Sugar  |  

Method
Rinse the red beans and soak in water for at least 4 hours or overnight.

Drain the Red Bean and bring a pot with 2,500ml of water to a boil, add in the red beans and tangerine peel, Simmer with lowest heat for about 1 1/2 hour.
  
Once the beans are tender, add the sugar and Stir until dissolved. Serve hot.

1.11 My Birthday ; )

   

Misua are cooked during important festivities, and eaten in China as well in Taiwan, Malaysia, Indonesia, Singapore, Vietnam, Brunei, Thailand, and the Philippines. Misua signifies long life and lucky in Chinese culture, and as such is a traditional birthday food. It is usually served topped with ingredients such as eggs, pig's fillet, dried mushroom, beef, shallots, or scallions, and roasted nuts.

Cooking misua usually takes less than 2 minutes in boiling water, and sometimes significantly less.

   

Ingredients (fish stock)

100g Ikan Bilis  |  3 litre water  |

Ingredients B
5 bundles misua (flour vermicelli)  |  10 hard-boiled eggs  |
8 dried Chinese mushrooms (soak, and diced)  |
150g Pork fillet, sliced  | 1 tablespoon minced garlic  |
2 tablespoon fried shallots  |

Seasoning
1 tablespoon ligh soy sauce  |  half tablespoon Oyster sauce  |  1 tablespoon fish sauce (for soup base)

Method
Boil the Ikan bilis with water  for 40 minutes, season with 1 tablespoon fish sauce
and pepper to taste. set aside.

Heat up 1 tablespoon oil to saute the garlic until fragrant.
Add in the sliced pork and mushroom quick stir for 3 minutes,
add in 1 tablespoon spoon light soy sauce, half tablespoon oyster sauce
and little bit of thick soy sauce and set aside.

To make individual portions of misua, landle 500ml of the fish stock into a small pot
and allow to boil. Add a bundle of misua, stirring well and let it cook for about 2 minutes.

Pour into a soup bowl and top with some of the fried pork, fresh onions,
and fried shallots. Add in a pair of hard-boiled egg to each bowl.

Serve Hot.

Nyonya Chicken Curry

Nyonya cooking is not only about the blending of pungent roots but also the long marinating of meats and seafood before it is cooked.

Fresh herbs such as lemongrass, galangal, torch ginger and turmeric root are pounded, more often than not, by hand using a granite mortar & pestle. Chilies, shallots, candlenuts and belacan are a must in most Nyonya dishes.

Aromatic leaves such as kaffir lime leaves, pandan leaves, fresh bay leaves and turmeric leaves...

Ingredients A
1 chicken (2kg, choped in pieces)   |  6 blades pandan leaves (knotted)  |
6 kaffir lime leaves  |

Ingredients B (Grind into paste)
150g shallots  |  6 stalks lemon grass  | 1 ginger flower
50g old ginger  |  20g garlic cloves  |  40g fresh galangal  | 
3 table spoons Chilih paste  |

Ingredients C
500ml coconut milk  |

Marinate
1 tablespoon curry powder  |  half teaspoon salt  |
1 teaspoon soy sauce  | 

Seasoning
1 tablespoon salt  |  3 tablespoon Gula Melaka  |

Method
Marinate chicken for 1 hour.

Heat up 5 tablespoon oil and and fry Ingredient B for 10 minutes untill fragrant.
Add in chicken stir well, Add in the remaining ingredients A and seasoning,
simmer for 15 minutes then add in coconut milk simmer another 20 minutes.

Serve with steamed rice or Nasi Lemak.

Sambal Petai

The beans are an acquired taste, but are popular in Laos, southern Thailand, Burma, Malaysia, Indonesia, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are gathered from the wild, or from cultivated trees, They are exported in jars or cans, pickled in brine.

I like petai very much, infact my family members are love too!
They are best when combined with other strongly flavoured foods such as
garlic, chile paste, and dried shrimp, as in "sambal petai".

Ingredients A
150g peeled petai  |  150g prawns  |

Ingredients B
40g dry shrimps (soak and chopped)  |  40g shallots (chopped)   
20g garlic (chopped)  |  40g chili boh (around 2 tablespoon)
2 1/2 tablespoon oil (50ml)  |

Seasoning
1 teaspoon ground toasted Belacan  |  3/4 tablespoon sugar  |
2 tablespoon water  |

Method
Heat up oil and saute dried prawns until fragrant. Add in shallots, garlic and
stir-fry until aromatic. Add in the remaining ingredients and seasoning,
stir-fly for 2 minutes.

Add in fresh Prawns have a quick stir.

Add in water and Patai, then turn the heat on high and
have another quick stir until gravy is dry.

Serve with steamed rice or Nasi Lemak.