Yaki Onigiri

Got the recipe from http://momofukufor2.com/2010/01/yaki-onigiri-recipe/

Ingredients
cooked Japanese rice (i dont have stock of this, I used bario rice)
water
soy sauce
oil

Directions
1. Shaped hot rice into desired onigiri shapes.
2. Grill in a lightly oiled medium-low pan until all sides form a crispy crust.
3. Brush all sides with soy sauce and re-fry all sides.

Sambal Sotong + Stir Fy Mushroom

Chicken Puff

This is not the crispy type of puff, but is those fluffy and soft one.. just like dumpling. It was made with the failed dough for my pao... hubby says it taste good.



Flatten the dough, wrapped some marinated chicken fillet


The wasabi mayo sauce to go with it...

Potato Rice Cake

Sophie is such a fussy gal, she needs lots of variation to her food and they need to taste nice (to her standard of course). She has not been taking porridge for a while coz she refuse to eat them. So I had been giving her ABC rice or some time mashed potato, home made burger patties, etc...

Last week, I made potato rice cake for her... no fix measurement for the ingredients, all based on estimate and just dump in:

- a handful of steam potato
- 1 tablespoon of chopped carrot
- 1 tablespoon of chopped spring onions
- a handful of cooked rice
- 1 tablespoon of onions
- 1 tablespoon of minced pork
- 1 tablespoon of flour
- pinch of corn flour
- olive oil for frying

Mixed everything together in a blender. Heat up the pan with olive oil. Scooped with spoon, place it on the pan, press it down and once one side is cooked (after bout half a min), flip over. Ready to serve....

Deep Fried Squid

Ingredients:
2 Squid , cut ring
3 tablespoon of flour
1 pinch of salt
1 pinch of pepper
1 teaspoon of curry powder
1 tablespoon of ice cold water
1 egg
enough oil to fry

Steps:
1. Add the egg to the cold water. Lightly beat it.
2. Mix flour, salt, pepper and curry powder in plastic bag.
3. Dip the squid in the egg and drop it into the plastic bag. Shake off excess powder and dip into preheated oil to fry.
4. Dish out when it is light golden brown.

Semi Vegetarian Fried Beehoon

Semi Vegetarian fried beehoon... served with crispy ikan bilis (not deep fried, just microwaved)...

Triagular Deep Fried Wanton

Stir Fry Pork with Preserved Beancurd

• 50g pork, lean meat and cubed


• 1/2 teaspoon of soy sauce - marinate


• 1/2 teaspoon of oyster sauce - marinate


• pinch of pepper - marinate


• 1 cubed of preserved spicy beancurd


• 1/2 teaspoon of oil

1. Marinate the pork over night.


2. Heat up the oil and add in the pork plus marinate.


3. Cover the pan/wok and let it cook for 5 mins.


4. DIsh it on a small bowl and mix it with the beancurd till all cubes are evenly covered with the beancurd.


5. Served with rice and french beans.

http://www.grouprecipes.com/30580/stir-fry-pork-with-preserved-beancurd.html

Golden Garlic Fried Rice

• 2 cups of cooked rice


• 4 tablespoon of thinly sliced garlic


• 2 tablespoon of olive oil


• 1 egg


• 1/8 teaspoon of salt

1. Heat the oil, add in the garlic.


2. Fry till golden, add in the rice and fry for 2 mins.


3. Leave a hole in the middle and beat the egg to it.


4. Cover the egg with rice. Stir after 30 seconds and mix well till the egg coat almost all the rice.


5. Constantly stir till the rice is dry and can pop on the wok.


6. Ready to serve.

Golden Fried Rice @ Group Recipes

Fried Rice

Cant remember the contect of the dish (poor memory), served with chicken boxing (ta pau from office)

Lor Mai Kai

• Quarter chicken cut to bite sizes (700g)


• 1 tablespoon of oyster sauce - marinate


• 1 teaspoon of five spice powder - marinate


• 1 teaspoon of pepper - marinate


• 2 tablespoon of rice wine - marinate


• 1 tablespoon of soy sauce - marinate


• 1 teaspoon of teriyaki sauce - marinate


• 2 tablespoon of corn flour - marinate


• 3 cups of glutinous rice - soaked for about 4hrs


• 1 cup of water


• 5 tablespoon of garlic


• 2 teaspoon of shallot


• 1 tablespoon of oil


• 4 chinese dried mushrooms (soaked and sliced)


• 50g sliced pork


• 1 pinch of salt - pork marinate


• 1 pinch of pepper - pork marinate


• 1 teaspoon of hoisin sauce - pork marinate


• 1/2 teaspoon of soy sauce - pork marinate


• 9pcs of dried musssels


• 2 tablespoon of dried shrimps


• 1/2 tablespoon of oil


• 9pcs of aluminium bowl


• 3 cups of water for steaming

1. Marinate chicken with the marinate ingredients for 4hrs.


2. Marinate pork sliced with pork marinate ingredients for 4hrs


3. Saute shallot for 1mins and add in garlic. Fry till almost golden, add in glutinous rice.


4. Fry the mixture for 2 mins, add in water and steam till water fully absorbed. Set aside.


5. Use the 1/2 tbsp oil to fry the dried shrimps. After 1min, add in dried mussels. Fry for 2mins and set aside.


6. Lay chickens, mushrooms, pork, dried mussels and dried shrimps on the aluminium bowl.


7. Cover it with the glutinous rice.


8. Steam over boiling water for 20mins.


9. When serving, cup the aluminium bowl over a plate and the lor mai kai will come off. Served with chilli sauce.

http://www.grouprecipes.com/23245/lor-mai-kai-glutinous-rice-chicken.html

Mam Mam @ Jln Alor

These pictures were taken sometime in Aug when we were back in KL.

Pork + Prawn Burger

• 500g of pork (lean meat)




• 50g of prawn




• 1 pinch of pepper




• 1 pinch of salt




• 6 pieces of button mushrooms




• 1 teaspoon of dried fish flake




• 1 shallot




• 1 egg




• 2 teaspoon of corn flour




• 3 tablespoon of peanut oil for frying

1. Blend all the ingredients except for corn flour, egg and oil till well mixed.




2. Add in egg and flour and blend for another 20 seconds.




3. Scoop one and half tablespoon and formed to a burger patty.




4. Fry the burger patty on the pan till both side is golden brown.

http://www.grouprecipes.com/21538/pork-prawn-burger.html

Char Kuew Tiow

• 1 tablespoon of oil


• 4 cloves of chopped garlic


• 1 bunch (300g) of kuew tiow - blanched with hot water for 3mins


• 2 tablespoon of kicap manis (sweet dark soy) - A


• 1 tablespoon of chilli paste - A


• 2 tablespoon of soy sauce - A


• 4 prawns


• 1 egg


• 1 dash of pepper


• 1 bunch of parsley

1. Saute garlic with prawns.


2. Once the prawn is cook, set aside.


3. Add in kuew tiow, and stir fry for few mins.


4. Add in all the A ingredients and stir well.


5. Break the egg and cover the kuew tiow with it.


6. Keep stirring, season with pepper.


7. Dish and serve with prawn and parsley.

http://www.grouprecipes.com/19692/char-kuew-tiow.html

Steam Okra with Fried Vege Topping

• 3 pieces of okra, cut to slice (bout 1cm thickness)





• A pinch of salt





• 1 egg





• 1/2 cup of scallion





• 2 pieces of crabstick, cut to 1cm thickness





• 2 vegetarian meatball (cut to slices too)





• 1 tablespoon of chopped bombay onions





• 1 teaspoon of soy sauce





• 1 teaspoon of oil.





• Pinch of pepper





• 2 cups of water

1. Steam the okra over boiling water for 5mins with the pinch of salt.





2. Mix all other ingredients together except for onions and oil.





3. Saute onion till fragrant.





4. Add in the mixture and fry till egg is cooked.





5. Served on top of the steam okra.

http://www.grouprecipes.com/13607/steam-okra-with-fried-vege-topping.html

Fried Taufu Paste

• 2 pack of soft taufu (white) - cubed



• 2 tablespoon of chopped scallion



• 2 tablespoon of chopped mushroom (cubed)



• 1/2 cup of chopped vegetarian meat ball (cubed)



• 1 tablespoon of chopped bombay onion



• 2 tablespoon of corn flour (sift)



• 5 tablespoon of flour (sift)



• 1 pinch of salt



• 1 pinch of pepper



• 1 egg



• 1 cup of oil for frying

1. Mixed the corn flour and flour with taufu till even. Add in scallion, meat balls, onion, and mushroom. Mix till even.



2. Add in egg and mix again.



3. Oil the pan with one tablespoon of oil.



4. Take a spoon, scoop the mixture and place it on the pan. Press the mixture so it becomes a flat piece.



5. Once one side is brown, turn the piece and fry till golden. Repeat till all the mixture is used up.



6. Served with mayo dip (up next)

http://www.grouprecipes.com/13394/fried-taufu-paste.html