Abalone Loe Sung

Free, simple & easy Malaysian food recipes, Malaysian recipes, easy malaysian cooking, Malaysia food, free Malaysia online recipes

Ingredients

1 piece fresh New Zealand abalone, cleaned Freshly shredded ingredients (A) 50g carrot 70g white radish 100g yam bean (sengkuang) 50g unripe green mango 40g pickled leek (kew tau) 40g pickled sweetened cucumber 30g pickled ginger 30g pickled sweetened red ginger 3 kaffir lime leaves Garnishing (B) 2 tbsp roasted peanuts, coarsely blended 2 tbsp toasted sesame seeds ½ a small bowl of thinly sliced deep-fried yau char kwai (Chinese cruller) ½ a bowl of pomelo pulp Dressing (C) 3 tbsp plum sauce 1 tbsp fish sauce 1 tbsp lemon juice 1½ tbsp sugar or to taste Seasoning (D) 1/2 tsp Chinese five spice powder 1/8 tsp pepper Dash of salt 1 tbsp orange oil 1 tbsp peanut oil Method Soak shredded carrot and white radish in ice-cold water for a few minutes. Drain and squeeze dry in a piece of clean muslin cloth. Lightly blanch abalone in hot water (do not over-boil water as it will destroy the texture of the abalone). Remove and soak in ice-cold water for 10 minutes. Slice the abalone thinly. Arrange all shredded ingredients around a serving plate. Add garnishing ingredients. Pour dressing sauce over and sprinkle with dressing (C) and seasoning (D). Toss well to mix and serve in individual salad bowls.

Bai Nian Hao H'er (Together Forever)

Ingredients

Syrup (Prepare three hours before starting on glutinous rice flour balls):

1 cup water 5 tbsp sugar 1 pandan leaf Glutinous rice flour balls (soak in syrup for two to three hours): 100g whole lotus seeds, centres removed 100g dried pak hup (dried lily buds) 100g gingko nuts 50g dried longan flesh 300g glutinous rice flour 4 tbsp sugar 220ml water Method To make syrup: Boil ingredients together with pandan leaf until sugar dissolves, then leave to cool. To make glutinous rice flour balls: Boil lotus seeds, pak hup and gingko nuts till soft and tender. Soak in syrup for two to three hours. Drain well. Boil the dried longan flesh until it is fully opened. Mix the glutinous rice flour with the sugar and water to form a dough. Divide into four equal portions and add colouring of your choice to each portion. Place a little of each type of filling, including the boiled longan flesh, into the centre of each portion of coloured dough. Shape into a ball. Cook balls in a pot of boiling water until they float to the surface. Remove with a wire mesh ladle or slotted spoon and soak cooked balls in cool syrup. Drain well, then serve sprinkled with toasted sesame seeds.

Bak Kut Sooi (Sweet, Sour and Spicy Spare-ribs)

Ingredients

1 kg spareribs, chopped into 4cm pieces Grind and combine: 5 cloves garlic 10 dried chillies, soaked and seeded 1 tbsp preserved bean paste (tau cheong) 3 tbsp oil 1 cup water Seasoning: 1½ tbsp sour plum sauce 1 tbsp tomato sauce 1/2 tsp sugar or to taste 1 tbsp light soy sauce Method Heat oil in a wok and fry ground ingredients until fragrant. Add in spare-ribs and stir-fry well. Cover the wok and cook for four to five minutes. Add water and simmer the spare-ribs over very low heat. Cover the wok and cook until the meat on the ribs is tender. Add seasoning to taste and continue to simmer until the gravy turns thick. Serve immediately with plain hot rice or some mantou (plain pau) .

Baked Rice with Cheese in Crab Shell (Chee See Hoi Koi Fan)

Ingredients

5 crab shells 200g fragrant rice, cooked 30g dried scallops, soaked 100g crab meat 3 eggs 200g garlic, chopped and fried 10g sliced cheddar cheese 2 tbsp oil Salt and pepper to taste Method Heat a little oil in a wok. Add beaten eggs. Give it a quick stir and add in the rice. Stir well so that the rice is evenly coated with eggs. Add in crab meat and dried scallops. Stir well and season to taste with salt and pepper. Fry rice for about two minutes and add in crispy garlic. Stir well and dish up. Scoop rice into crab shells. Place cheddar cheese slices on top of the rice to cover it. Bake crab shells with rice for about 15 minutes until cheese melts. Remove and serve hot.

Baked Salmon Fish in Teriyaki Glaze

Ingredients

200 gm Salmon Fish 20 gm Kikkomen Soya Sauce 40 gm Hakutsuri Wine 10 gm White Sugar 20 gm Lemon Sliced 40 gm Asparagus Method 1. Marinate the fish with Hakutsuri Wine, Kikkoman Soya Sauce, White Sugar and sliced lemon for 45 minutes 2. Bake the fish for 8 to 10 minutes. Sauce Prepare separate portion of sauce based on (1) Add in 50 gm of Chicken stock and 50 gm butter, lastly add in a bit of constarch. Pour on fish upon serving

Peanut Pancake

Ingredients
(sift together)

200g self-raising flour ¾ tsp bicarbonate of soda ½ tsp salt 25g castor sugar 160ml water 160ml UHT milk 1 egg 40g butter or margarine, melted 1 1/8 tsp alkaline water Filling ½ cup toasted peanuts, grind coarsely ½ cup coarse granulated sugar Method In a large mixing bowl, add salt and sugar to the sifted ingredients. Beat in the egg, water and milk and stir in the melted butter or margarine. Whisk until mixture is smooth and well combined, then stir in alkaline water. Mix into a smooth batter. Set mixture aside for 50–60 minutes to rest. Cover with a clean tea towel. Heat a non-stick saucepan over a mediumlow heat. Lightly grease the saucepan with a little oil. Clean off any excess oil with a paper towel. Then pour a ladleful of batter into the heated pan. Swirl the pan so that the batter forms a round. Sprinkle some toasted peanut and sugar over it, then cover pan with a lid. Cook until the centre of the pancake is cooked through and the edges turn golden brown. Remove and fold into half, and serve the pancake immediately.

Bird's Nest and Pak Hup

C

Ingredients

15g bird’s nest 100g rock sugar 50g dried magnolia petals (pak hup), soaked for 30 minutes, drained and set aside 400ml water Method Soak the bird’s nest in two cups of boiling water for two to three hours. Drain off water. Add clean boiling water again and soak for another hour. Remove the fine feathers and soak in clear cold water for 15 minutes. Drain well. Put bird’s nest, rock sugar and water into a double boiler. Cover and double boil for three hours over low flame. Add pak hup and continue to double boil for another 15-20 minutes. Serve in a tureen. (Use fresh pak hup if these are available, as they are tastier. Add into the soup at the last 10 minutes.)

Black and White Glutinous Rice Dumplings

Ingredients

300g black glutinous rice 650g glutinous rice 100g split green peas Dried bamboo leaves, boiled, washed and soaked Hemp strings Pandan leaves, washed and cut into 3–4cm long 200g candied winter melon, diced. 100g dried Chinese mushrooms, diced. 75g lotus seeds, soaked for 1 hour 3–4 tbsp oil Filling: 1 tbsp minced shallots 1 tbsp minced garlic 40g dried prawns, pounded 1.5cm cekur roots, cleaned, smashed and pounded 1 tbsp preserved bean paste (tau cheong) 2 ½ tsp coriander powder, mixed with a little water into a paste Seasoning: 1 tsp light soy sauce 2–3 tbsp sugar 1 tsp salt 1 tbsp dark soy sauce 2 tsp pepper Method To prepare rice, soak both types of rice and split green peas separately overnight with an addition of 1 tsp salt to each. Drain and add 2 tbsp oil and 1 tbsp sugar to each type of glutinous rice and set aside. To prepare filling, heat oil in a wok and stir-fry shallots, garlic and dried prawns until golden brown and fragrant. Add coriander powder paste, cekur and bean paste and fry until fragrant. Add mushrooms, winter melon and lotus seeds and mix in seasoning to taste and combine. To wrap dumpling, take two cleaned bamboo leaves and fold at the centre to form a cone. Line cone with 1 ½–2 tbsp glutinous rice mixture. Add in 1 tsp split green peas and 1 tbsp filling mixture. Cover with glutinous rice mixture again and top up with a pandan leaf. Using fingers, press down the rice to make it compact. Fold bamboo leaves over to form a pyramid shape and tie tightly with a length of hemp string. Bring dumplings to boil for 3–4 hours or pressure cook for 50–60 minutes until cooked through. Remove and hang up to dry.

Black Bean Herbal Soup

Ingredients

1 black chicken (600g)
50g black beans, pan-fried without oil Herbs:
15g wai san
15g kei ehee
15g tong sum
15g pak kay
10g dried longan flesh
6 red dates, pitted
600ml hot water

Seasoning:

1 tsp salt (optional) MethodRINSE all the herbs, longans and dates and drain. Gut chicken and wash thoroughly. Cut into four pieces. Rinse and drain. Put all the ingredients into a double-boiler pot. Add the hot water. Cover and double-boil for 2 1/2 to 3 hours. Add salt, if preferred, and serve soup hot.

Black Glutinous Rice with Lotus Seeds

Ingredients

160g black glutinous rice, soaked overnight
1 litre water
100g brown sugar
1/4 tsp salt
2 screwpine leaves
40g dried longan flesh, rinsed
75g frozen fresh lotus seeds
50g dried pak hup, rinsed

Method

Boil glutinous rice in water until rice grains split. Add sugar, salt and screwpine leaves. Stir until sugar dissolves. Combine dried longans, pak hup and frozen fresh lotus seeds in a small plate. Sprinkle a little sugar over them and steam for 30 minutes. Add steamed longans to the glutinous rice and continue to simmer for 5-6 minutes. Dish out this dessert broth and top up with steamed lotus seeds and pak hup just before serving.

Black Pepper Fish and Garlic

Ingredients

600g fish fillet1 tbsp corn flourEnough oil for deep-frying4 cloves garlic, sliced2 shallots1 tbsp black peppercorns, crushed1 tsp chopped bird’s eye chillies3 slices ginger3 tbsp sesame oil1/2 tbsp Shao Hsing Hua Tiau wine50g carrot, cut into slices5 dried chillies, halved2 stalks leeks, use white part only, sliced at a slant Marinade (A)2 tsp light soya sauce1/2 tsp sugar1 tsp Shao Hsing Hua Tiau wine1 tbsp egg white1 tbsp water Sauce (B)2 tbsp light soya sauce1/8 tsp pepper1½ tbsp ginger juice1 tbsp black vinegar (chit choe)1 tbsp sugar1/2 tsp dark soya sauce1 tsp corn flour4–5 tbsp water

Method

Cut fish fillet into 1cm-thick slices. Season with marinade (A) for 15–20 minutes. Just before deep-frying sprinkle with 1 tablespoon corn flour. Heat enough oil in a wok, fry the garlic and shallot slices until crispy and golden. Dish out and drain on crushed paper towels. With the remaining hot oil deep-fry fish slices for 3–4 minutes. Remove and drain from oil. In a clean wok, heat the sesame oil and add the crushed black peppercorns, bird’s eye chillies, ginger and dried chillies. Fry until fragrant then add in sauce (B), carrot and leeks. Stir-fry for 20–30 seconds. Return the pre-fried fish into the wok. Fry briefly until well combined. Drizzle in 1/2 tablespoon Shao Hsing Hua Tiau wine and fry until fragrant. Add garlic and shallot crisps.

Braised Chicken with Chesnuts and Marbled Eggs

Ingredients

500g chicken thigh and drumsticks, chopped into bite-sized pieces
100g shelled dried chestnuts
3 hardboiled eggs, keep shells intact
8 dried Chinese mushrooms, soaked to soften
2 cloves garlic, finely minced
5 slices ginger Seasoning
1 ½ tbsp light soy sauce
1 tbsp abalone sauce
1/4 tsp pepper
1/2 tsp thick soy sauce
1/2 tsp sugar
1 tsp corn flour Sauce
1 tsp sesame oil
1 tbsp Chinese rice wine (optional)
1 tbsp light soy sauce
1/2 tsp thick soy sauce
1 tsp sugar
1/2 tsp pepper
1/4 tsp salt
300ml fresh chicken stock

Method

Marinate chicken with seasoning for several hours. Boil the dried chestnuts in boiling water for 10 minutes. Drain and deep-fry the chestnuts for 1–2 minutes. Remove and set aside. Heat clay pot with oil and sesame oil. Fry ginger and garlic until fragrant. Put in chicken, mushrooms and chestnuts. Pour in combined sauce ingredients, cover and bring to a boil. Reduce heat and simmer for 30–35 minutes. Halfway through cooking, add the cracked eggs and cook for another 15–20 minutes.

Braised Duck a la Szechuan

Ingredients

900g duck or half a duck, cut into chunky piecesSeasoning (A):
¼ tsp salt
¼ tsp pepper
½ tbsp thick soya sauce
60g Szechuan vegetable (char choy), unwashed and sliced thinly
1.5cm piece young ginger, sliced thinly
1 tbsp Life black bean garlic paste
3 dried chillies, soaked and seededChop:
1 stalk spring onion
1 sprig coriander leavesSauce(B):
1 tbsp oyster sauce
1 tbsp black vinegar
1 tbsp cooking rice wine
½ tbsp light soy sauce
½ tbsp sugar
300ml waterThickening (combine):
1 tbsp corn flour
2 – 3 tbsp waterEnough oil for deep-frying

Method

Marinate duck with seasoning (A) for 20 – 30 minutes. Deep-fry the duck pieces until golden brown. Drain and set aside.Heat oil in a wok, fry ginger, black bean garlic paste and dried chillies until fragrant. Add duck, szechuan vegetable and sauce ingredients (B). Bring to a boil, then simmer covered for an hour until duck meat is tender. Thicken with corn flour mixture. Transfer to a serving dish and serve with a sprinkling of spring onion and coriander leaves.

Braised Duck with Chesnuts and Mushrooms

Ingredients

750g or half a duck, skinned and chopped into bite-sized pieces
150g shelled chestnuts, rinsed
Oil for deep-frying
5g ginger, sliced
1 tsp chopped garlic
1/2 tsp shallots
6 medium-sized dried Chinese mushrooms, soaked until soft Seasoning (A)
1 tbsp light soya sauce
1 tsp Chinese rice wine
1/4 tsp salt
1/4tsp pepper
1/2 tsp sugar Sauce ingredients (B)
1½ cups water or chicken stock
1 tbsp light soya sauce
1 tbsp oyster sauce
1/2 tsp dark soya sauce
1/2 tsp pepper
1/2 tsp salt
3/4 tsp sugar or to taste
1 tsp Chinese rice wine Thickening (combined)
1 tbsp corn flour
2 tbsp water

Method

Marinate duck in seasoning (A) for 25–30 minutes. Heat oil in a wok and deep-fry for 1–2 minutes. Remove and set aside. Heat 1 tablespoon oil in a wok, stir-fry the mushrooms, garlic, ginger and shallots for 1–2 minutes or until fragrant. Put in duck and chestnuts and stir-fry for 4–5 minutes. Add sauce ingredients (B) and bring to the boil. Cover and simmer for 35–40 minutes or until duck is tender. Thicken sauce with corn flour mixture.

Braised Fish with Beancurd in Claypot

Ingredients

300g red snapper fish fillet, cut into big cubes
125g sliced ginger
1 tsp chopped garlic
1/2 tbsp oil
1/2 tbsp sesame oil
1/2 tbsp Shao Hsing Hua Tiau cooking wine (optional)
3 pieces soft beancurd
1 egg white
1/2-cup tapioca flour or cornflour
50g chicken meat
75g carrot, cut into shapes
75g button mushrooms, thinly sliced
1/2 cup water or stockSeasoning:
1/4 tsp salt or to taste
1/2 tsp sugar
1/2 tsp chicken stock granules
1/8 tsp pepperThickening:
1 tsp cornflour
1 tbsp waterGarnishing:
100g spring onion, cut into 4cm lengths
1 red chilly, sliced

Method

Marinate fish cubes with a little salt and set aside.Carefully and gently cut beancurd into 4cm cubes. Dip beancurd pieces carefully in egg white then coat with tapioca flour. Deep-fry beancurd until golden brown. Drain well.Shallow-fry fish pieces in a non-stick pan for five to six minutes. (Handle with care so as to keep the pieces intact.)Heat oil and sesame oil in a wok. Stir-fry ginger till fragrant, add garlic and fry until aromatic and golden. Add the wine; when it sizzles, add the button mushrooms and fry for three to four minutes.Add water or stock and bring to a gentle boil. Add the fish, carrots, seasoning and beancurd.Heat a claypot for three to four minutes until hot.Pour cooked dish into the claypot. Stir in thickening, cover for one to two minutes. Add garnishing and serve dish hot.

Cocoa Ping Pei Mooncake

Ingredients

Skin:

600g cooked glutinous rice flour (ko fun)
1/2 litre cold, boiled water
300g shortening
800g icing sugar
15g cocoa powderFilling:
300g desiccated coconut
150g sugar
0.4 litre water
60g custard powder
60g milk powder
2 eggs
120g butter

Method

Making the ping pei skin: Mix icing sugar, water, cocoa powder and shortening well. Fold in ko fun. Mix well into a dough. Divide the dough into 30g portions. Set aside.Preparing the filling: Heat water and melt the sugar. Add desiccated coconut. Stir in the remaining ingredients. Mix well and simmer on low heat for 45 minutes. When cooked, set aside to cool.Mould the filling into balls of 75g each.Assembling the mooncake: Wrap a ball of filling with a portion of ping pei pastry. Roll into a ball and press into a mooncake mould. Knock it out gently and keep in the refrigerator until ready to be served.These mooncakes are best eaten about two hours after refrigeration. They keep well for up to two weeks.

Coconut Mooncake (Yeh yoong mooncake)

Ingredients

600g freshly grated coconut (white part only)
100g cooked glutinous rice flour (ko fun) (A):
150g crystallised candied melon (tung kwa)— chopped
50g melon seeds (kwa chee) — toasted
75g olive kernels (lum yan) — toasted
100g sesame seeds — toasted
50g milk powder (B):
4 tbsp corn oil
4 tbsp water
150g sugar
1/2 tsp saltEgg glaze:
2 egg yolks
1 tsb water
A pinch of salt
A drop of dark soy sauce (for colouring)

Method

STEAM grated coconut for 30 mins until soft then leave to cool. Mix (B) together in a mixing bowl. Stir in coconut and mix well. Add in (A) and stir well to mix. Lastly add in ko fun to combine the ingredients. Divide mixture into equal portions of 110g each. Add a salted egg yolk in the centre of each portion. Wrap up with pastry dough. Seal up the edges. Place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock out the mooncake. Bake mooncake in a preheated oven at 180ºC for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.To make egg glaze: Mix well before use.Preparation of salted egg yolk: Wash the salted egg yolk and roll over in sesame oil. Steam for 2 minutes. Leave to cool.

Crabmeat And Sharksfin Soup

Ingredients

500g crabs
200g prepared sharksfin, washed and drainedBeat lightly:
1 egg white
2 tbsp water
1 slice ginger
1 stalk spring onion
1 tbsp Chinese rice wine
1 tbsp corn oil
2 cups chicken stockSeasoning:
1 tsp salt
1/4 tsp pepper
1/8 tsp sugar, or to taste
1 tsp light soy sauce
1 tsp chicken stock granulesThickening (combine):
1 tbsp waterchestnut powder
3 tbsp waterFor serving:
2 tbsp black vinegar
1 tbsp brandy (optional)

Method

Steam crabs until cooked. Extract crabmeat. Heat oil and saute ginger and spring onion until fragrant. Add wine and pour in chicken stock, and bring to a boil. Remove ginger and spring onion.Add sharksfin and seasoning, and bring to a boil. Add crabmeat and mix well. When soup comes to a boil, add thickening. Lastly, stir in whisked egg white. Dish out and serve with black vinegar and brandy.

Crispy Eggs

Ingredients

3 century eggs, cleaned and quartered
10 quail’s eggs, hard-boiledCrispy batter:
50g plain flour
3 tbsp tapioca flour
1 tbsp baking powder
1 large egg
1 tbsp oil
2 to 3 tbsp water
1 tbsp chopped spring onions
1 tbsp chopped coriander leaves
Pinch of salt
Dash of pepper
1/2 tsp chicken stock granules

Method

Put both types of flour and baking powder into a mixing bowl. Stir in oil and add in egg. Mix well to blend.Add in water and stock granules and mix to form a batter. Add spring onions, coriander leaves and seasoning and set aside to rest for 10 minutes.Heat a wok with enough oil for deep-frying. Dip century egg pieces and quail’s eggs in the batter.Deep-fry until crispy and golden brown.Drain well on absorbent kitchen paper and serve dipped in chilli sauce immediately.

Alfonso Mango Cake

Regent Hotel Kuala Lumpur's pastry chef Alan Yeong makes dressed-up cakes that are wholesome and homey.

Ingredients

Soft Coconut Base:

70g dessicated coconut
30g flour
60g icing sugar
20g cream
2 egg whites
70g castor sugarMango Mousse:
225g fresh Indian Mango (Alfonso), pureed
1 1/2 teaspoons gelatine powder
45g sugar
200g whipped cream
200g mango cubes (optional)

Method

To make Soft Coconut Base: In a bowl, mix dessicated coconut, flour, icing sugar, cream and one egg white to form a paste. In a mixer, whisk one egg white until soft peaks form. Add in castor sugar a little at a time and whisk until mixture is stiff.Fold this into the dessicated coconut paste. Fill the mixture into a piping bag and pipe onto a lined 16cm round baking tray. (This recipe makes two discs.)Bake in a preheated oven at 200°C for 15 minutes. Cool the disc before using.To make Mango Mousse: In a bowl, combine the mango puree and gelatine and allow to soak for 15 minutes.In a pot, combine the mango mixture and sugar and warm to 40°C. Remove from heat and fold in the whipped cream.To assemble: Line the bottom of an 18cm round pan with a coconut disc. Scatter mango cubes, if using, and fill half the pan with the mango mousse. Place a second disc on the mousse and pour the remaining mousse to the rim. Freeze at least 4 hours before serving.