Pineapple Curry Pork Rib

Marination

Without the flash

Ingredients:

• 5 shallots (cut to slices) - A


• 4 cloves of garlic (cut to slices) - A


• 1 inch of lemon grass (cut to slices) - A


• 8 pieces of dried chilli (seeds removed) - A


• 1 tablespoon of pomfret fish sauce - for marinate


• 2 tablespoon of hoi sin sauce - for marinate


• 1 tablespoon of maggi seasoning sauce - for marinate


• 1 tablespoon of curry powder - for marinate


• 2 tablespoon of corn flour - for marinate


• 1 teaspoon of salt - for marinate


• 1/8 teaspoon of pepper - for marinate


• 250g of pork rib (wash cleanly)


• 1.5 cups of water.


• 12 cubes of pineapple (can type) with 2 tablespoon of the sweet brine


• 10 pieces of curry leaves (wash clean and dry)


• 2 tablespoon of peanut oil


• 1 cup of chopped parsley.

Steps:

1. Blend all the A ingredients and pour in to a mixing bowl.


2. Add in all the marinate ingredients to it.


3. Add in the pork rib and mix evenly till all pork is covered with the marinate. Marinate for at least 4 hrs (I have mine for 6).


4. Heat the oil and saute the curry leaves till fragant.


5. Stir in the pork with all the marinate ingredients.


6. Stir fry to seal the juice pork and add in water after few mins.


7. Leave it to cook at low fire for about 35mins.


8. Pour in the pineapple and the sweet brine and stir. Cook for another 10mins.


9. Add in the parsley and off the fire. Stir the parsley evenly. Dish and served.

http://www.grouprecipes.com/29634/pineapple-curry-pork-rib.html

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

Grilled Cabbage with Spicy Sour Sauce

• 1/2 cabbage, sliced side way (bout 50g)


• 1 table spoon of cubed cheddar cheese


• 1 tablespoon of butter (sliced to small pieces)


• 1/2 bombay onion - chopped


• 1 egg


• aluminium foil to grill the cabbage


• 1 kaffir leave (cut to small slices)


• 2 teaspoon of thai chilli paste with smoked fish - for sauce


• 2 teaspoon of sukiyaki sauce - for sauce


• 1 teaspoon of plum sauce - for sauce


• 2 teaspoon of evaporated milk - for sauce

1. Mix all the sauce ingredients evenly and leave it aside.


2. Place onion on the aluminium foil. Top with cabbage, butter and cheese.


3. Grill for 30mins.


4. Top the cabbage with creamy fried egg and the sauce.

http://www.grouprecipes.com/13541/grill-cabbage-with-sour-spicy-sauce.html

Lai Mien

Today went to Comic Cafe to try out since the cab driver said that the food there was quite good. Indeed, the recommendation was right.

There is this China guy there doing lai mien (pull noodle, i.e.: hand made noodle). Really with skill and taste good. The noodle is pulled quite thinly, does not stick together and taste better than yellow noodle. However it is not as springy as those instant noodle, but that is good, at least not so much of chemical....

My Beef Noodle, taste good, not too thick, but still fill with taste. The beef is so tender...

The pulling performance:

To view the video, go to Pull Noodle Performance.

Photos of Food

Just remembered that I have pictures of food that I had taken during my trip back to KL in June that I have not posted:

Hot Chocolate at The Curve, Damansara (cant remember restaurant name, I think it's some Emperor something):

Chicken Pie (same place in The Curve):

Malaysians' National Breakfast, Nasi Lemak, in Pandamaran, Port Klang:

Fried Fish @ Tmn Sentosa, Klang:

Another type of fried fish @ Tmn Sentosa, Klang:

Fishball soup with taufu @ Tmn Sentosa, Klang:

Tonight's Dinner - Nasi Lemak

Saucy Drumstick

• 1 piece of chicken drumstick with thigh



• 5 pieces of garlic (chopped in chunk)



• 1 table spoon of chilli paste (mixture of garlic, ginger, onion, shallot, dry chilli, fresh chilli, grounded and stir fry till dry)



• 1 teaspoon of soy sauce



• 1 teaspoon of oyster sauce



• a pinch of pepper



• 1 teaspoon of dark soy sauce



• 1 teaspoon of oil



• 20ml of water

1. Saute garlic till fragant.



2. Add in chili paste.



3. Mix in soy sauce, oyster sauce, pepper, dark soy sauce and water.



4. Add in chicken drumstick.



5. Simmer till cook.

http://www.grouprecipes.com/8373/saucy-drumstick.html

Grill Chicken

• 2 pieces of chicken drumstick
• 2 teaspoon of sesame oil
• 2 tablespoon of soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of sugar
• 1/4 teaspoon of salt
• 1/8 teaspoon of pepper
• 1 tablespoon of oyster sauce

1. Marinate the chicken with all the ingredients. If you have the time to spare, marinate it overnight.
2. Grill the chicken in oven at 200 degree celcius for 45 mins, turn the chicken at 20mins time.

Grilled Chicken @ Group Recipes

Noodle Soup

• One piece of dried noodle


• Two pieces of sausage (cut to 4 pieces each)


• Five pieces of chestnut (boiled and skin removed, halved)


• Two teaspoon of miso paste


• 200ml water (four soup)


• 200ml water (for cooking the noodle)


• One small piece of lotus root (sliced)


• One teaspoon of soya sauce


• Four pieces of chinese date


• Few leave of lettuce


• A dash of pepper


• Parsley for decoration

1. Boil 200ml water. Add in noodle when the water is boiling. Leave it for a few minute till the water re-boil again. Drained off the water and let some cold water run over the noodle. Set aside.


2. Boil another 200ml of water. Add in lotus root, chestnut and red dates. Leave it to boil for about 2mins.


3. Add in miso paste, soya sauce and sausage.


4. Stir in the noodle and lettuce.


5. Dish out to serve. Decorate with parsley and dash on some pepper.

Noodle Soup @ Group Recipes

Beetroot Soup Noodle

Beetroot Soup Noodle By Dailypatnews Tagged with beetroot soup noodle

Suitable for someone that craves for something special anddifferent, yet healthy.

Cook Time: 15

Prep Time: 10

One piece of small size beetroot
Two pieces of dried noodles (I choose spinach flavored)
Two stalks of shallot stalk (cut to one inch length)
One bunch of choy sam or any other green veg
One tablespoon of miso paste
Two cloves of garlic (chopped)
One piece of shallot (chopped)
Some pepper and soy sauce for flavoring
One bowl of water

Cut beetroot to bite size cube.
Saute the shallots and garlic to olden brown.
Stir in the beetroot to lightly fry it.
Pour in the water.
Add in miso paste and the noodle.
Leave it to boil. Then add in the veg and the shallot stalk.
Flavor it with some pepper and soy sauce.

From http://www.grouprecipes.com/