Penang Assam Laksa (亚参叻沙)

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INTRODUCTION

I have been holding on the preparation of Assam laksa because of 3 herbs and 2 of which create the distinctive flavour as compared to other laksa. These three herbs are laksa leaves (daun kesom) , torch ginger (bunga kantan) and normal mint leaves. Usually, the supermarket are selling a bundle or a package and other than this recipe, I have no idea what to use for the leftover laksa leaves and torch ginger.

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After blogging so many one pot noodle dishes, I have no other reasons to further delay the sharing of this famous Assam laksa.

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If you look at the definition of laksa in Wikipedia, one will know that laksa basically belong to 2 broad categories – tamarind based as in Assam laksa or coconut milk based laksa as in curry laksa. The third category is the Sarawak laksa which is both tamarind and coconut milk based laksa..If you are interested in learning Sarawak laksa you can refer to this post: Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

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If you are interested in the curry based laksa, you can refer to this post: Another Hawker Centre Noodle Dish–Curry Laksa or Curry Mee (咖喱叻沙, 咖喱面)

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This post is to detail the recipe of Assam laksa. Assam is tamarind in Malay and as the name suggest, the noodle dish is slightly tangy and balanced by the sweetness from the fish broth. Unlike the curry laksa of which the broth is mainly prepared from chicken stock, Assam laksa’s tasty broth is prepared from fish.. Besides tamarind, assam laksa will not be much difference from other laksa if not because of the following 2 special herbs. One of them is the bunga kantan or ginger torch  or Etlingera elatior as follows. If you are interested to read more about this aromatic flower, you can refer to : Etlingera elatior – Wikipedia, the free encyclopedia .

Another special herb for this laksa is what is called laksa leaves or daun kesum. Per Wikipedia, it was written that :

Persicaria odorata, the Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking. Other English names for the herb include Vietnamese mint, Vietnamese cilantro, Cambodian mint, hot mint, and laksa leaf.In Singapore and Malaysia, the shredded leaf is an essential ingredient of laksa, a spicy noodle soup, so much so that the Malay namedaun laksa means “laksa leaf.”

Since Wikipedia have a very detailed description of Assam laksa, I am rather reluctant to rephrase the well written description of this unique laksa dish. As per Wikipedia,

“Asam laksa is a sour, fish-based soup. It is listed at number 7 on World’s 50 most delicious foods complied by CNN Go in 2011. Asam is the Malay word for anything that makes a dish sour (e.g. tamarind or kokum). Laksa typically uses asam keping, known as kokum in the English speaking world), which is a type of dried slices of sour mangosteens. The modern Malay spelling is asam, though the spelling assam is still frequently used. The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (torch ginger). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). And topped off with “petis udang” or “hae ko” (蝦羔), a thick sweet prawn/shrimp paste.”

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Though I seldom ordered Assam laksa when I dined out, but it is my wife’s favourite dish as she was educated in the Penang, Malaysia where the state is famous forits Assam laksa…

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The outcome of this adventure is very satisfactory.. I have asked my wife to taste and give objectives comments to the dish as I am afraid that I will be prejudiced.. Asking her if there is anything wrong, her comments was “good”..otherwise, she would not have finished two bowls for dinner.. But I am very happy that my kids who are never exposed to this dish also like the noodle dish.. Of course minus all the garnishes that kids will not like at their age such as big onions, calamansi etc.. Eventually, they only ate the noodles with the gravy and some cucumber.. Haha.

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WHAT IS REQUIRED

Recipe adapted from: Family Recipe for Asam Laksa – Season with Spice

Servings: 4-6 adult servings

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Spice paste (rempah)

  • 6 shallots
  • 5 cloves of garlic
  • 5 cm of fresh turmeric
  • 3 cm of galangal
  • 3 stalks of lemon grass
  • 10 dried chillies , soaked
  • 2 red chillies
  • 1/2 bud of bunga kantan
  • 2 tablespoons of shrimp paste (belachan)

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  • 5-6 mackerel (Ikan kembong)
  • 4-5 stalks of Vietnamese mint (daun kesum)
  • 2 tablespoons of tamarind paste
  • 3 pieces of tamarind peel (Assam keping)
  • 12-15 cups of plain water
  • Pinches of salt
  • 2 tablespoons of white sugar

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Assembly and garnishing

  • 500 grams of laksa noodles or thick rice vermicelli , blanched
  • 1 small pineapple , cut into small pieces
  • 1 red big onion – sliced thinly
  • a handful of mint leaves
  • 1 cucumber , julienned into small stripes
  • 1 red chilli  or 2-3 bird eye chillies, cut into small pieces
  • 5 tablespoons of Heko (Sweetened thick shrimp sauce)
  • 3 calamansi, cut into half
  • Some lettuces , sliced thinly
  • half a bunga kantan, sliced thinly

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STEPS OF PREPARATION

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  • Put all spice mix or rempah ingredients in a blender. Add adequate water to cover the herbs. Blend as fine as possible. Set aside.

  • Put the tamarind paste in a bowl, add 1-2 cups of water, use the hand to squeeze the tamarind paste in the water until all the seeds comes out. Drain the Assam juices and sift them onto another bowl. Throw away the seeds and set aside.

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  • Put the water in a pot. Bring to boil. Once it boils, add the fishes. Boil the fish until cooked which took about 10 minutes.  Off the heat. Take out the fish and keep the fish stock. Debone the fish.

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  • Put the spice mix into the fish stalk followed by tamarind juice, daun kesom and fish meat. Bring to boil. Once it boils, lower the heat to medium and let it simmer for about 20-30 minutes. Add the salt and sugar. Off the heat.

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  • For assembly, have a bowl. Placed some laksa noodles. Pour some soup until it covers the noodles. Garnish with mint leaves, pineapple slices, red chilli, shredded cucumber, sliced red onions, lettuces, bunga kanatan, calamansi and drizzle with the thick shrimp sauce (Heko). Best served warm as a one dish noodle meal.

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CONCLUSION

This is a rather long post. I am happy that my family have finished it all. If these pictures entice your appetite, why not give it a try? Remember that this is a savoury dish, do feel free to adjust to the one that used to eat locally. How about adding a hard boiled egg? 

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This recipe was included in Page 1-3 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

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Hope you like the post today. Cheers and have a nice day.

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Special Compilation of Sarawakian Cuisines

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INTRODUCTION

Since I started my blog about a year ago, I have blogged quite a number of Sarawak cuisines and I will add as and when I have blogged about new Sarawak cuisines. Some of these cuisines are uniquely Sarawak cuisines. Take a look and see what are these cuisines and remember, if you travel to Sarawak, do try these cuisines locally. For those who are interested to read more about Sarawak,

“Sarawak  is one of two Malaysian states on the island of Borneo. Known as Bumi Kenyalang (“Land of the Hornbills“), Sarawak is situated on the northwest of the island, bordering the Malaysian state of Sabah to the northeast, Indonesia to the south, and surrounding Brunei. It is the largest Malaysian state. The administrative capital is Kuching, which has a population of 700,000.Major cities and towns include Miri (pop. 350,000),Sibu (pop. 257,000) and Bintulu (pop. 200,000)”. As of the last census (2010), the state population was 2,420,009.“  (http://en.wikipedia.org/wiki/Sarawak)

As per Sarawak Tourism’s “top 10 iconic food” in 2012 are:

  • Sarawak Laksa (included in this post)
  • Kolo Mee (included in this post)
  • Ayam Pansuh – Chicken cooked in bamboo tube
  • Midin Belacan – Jungle fern fried with shrimp paste
  • Ikan Terubok Masin – A hard to get river estuary fish
  • Umai – Shashimi alike but Sarawak version with different seasonings and condiments
  • Kompia – A traditional Foochow bread that is bagel look alike
  • Terong Dayak Soup – A special breed of yellow brinjal commonly found in Sarawak
  • Dabai – A black colour fruit that local Chinese called is olive and can be preserved to be used as side dish for porridges or rice
  • Kampua Noodle – A type of Foochow noodle which was rather similar to kolo mee as mentioned above but mostly served in plate with slightly different type of noodles and condiments.

Being in Singapore, I have difficulty to blog a lot of the cuisines from my home town due to the lack of raw material. However, the effort continues. If you are keen to learn more about Sarawak Cuisines, you can visit my humble page of Authentic Sarawak Food and History. However, I have to apologize the page had not been updated for quite a while due to time constraints. I also wanted to take this opportunity to invite interested Sarawakian readers who had a passion in Sarawak Cuisines to take over this Facebook Page.

Please click on the pictures or blue colour links to go to the respective recipes.


Noodles Dishes

Sarawak Laksa – Cooking Illustration – A unique laksa that Most Sarawakian will be proud of. You can refer to here where I have written some concise history for ICNN travel report. In this post, I have written a very detail method of preparation for this special laksa dish.

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Sarawak Laksa – Recipe – Most of the Sarawak household have cooked the laksa by using the ready pre-mix laksa paste. Being in Singapore, I have decided to try preparing my own. Overseas readers, if you are keen to prepare your own Sarawak laksa paste, you can read this post and start your own adventures.

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Sarawak Laksa – History . Why Most Sarawakian are very proud of this special laksa dish, but there is a lack of literature write up on the history and evolution of this laksa dish and why is it unique to Sarawak. If you want to go a bit further to understand the history of commercially sold Sarawak Laksa paste, you can read this short history of Sarawak Laksa paste.

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Sarawak Kolo Noodles or Dry Noodles – Sarawak Kolo noodles is rather special type of dry noodles (干捞面)that most if not all Sarawakian will be proud of. A light colour dry noodles and comfortably sits after Sarawak Laksa in the food ranking. As far as my circle of friends are concerned, none have ever rejected this noodles and Sarawakian can have this for breakfast until supper.

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Kolo Beehoon – What if you can’t the special noodles? My wife used to prepare this simplified version of kolo beehoon for our breakfast. Of course the ingredients will depends on what we have in the fridge..

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Tomato Yimin Noodles (茄汁伊面) – This noodle is rather special as it is cooked with tomato ketchup. The original noodles are deep fried noodles. In this illustration, I have used the commercially sold yimin instead. I have always called Sarawak style spaghettis and see if you concur with me.

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Meat Dishes

Motherworts Chicken (益母草姜酒鸡) This is a traditional confinement dish for ladies who just gave birth. Motherwort have been used by midwives for centuries in Europe to assist in delivery, How this special herb become a confinement dish in Sarawak remained unclear, possibly because of the influenced of British during previous colonisation of Sarawak.. Though it is a confinement dish, but it is well liked by all age groups and sexes.

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Pastry, Cakes and Snacks

Chinese Style Citrus Zested Pancake (风吹饼,风筝饼, 烘吹饼) – A rather unique type of snack in Sarawak and lots of Sarawakian Chinese love this snack. As constrasted to this illustration, it is usually round and without sesame seeds . For some Sarwakian Chinese dialect group, this is also another type of moon cake they are having.

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Sarawak Midnight Cake a cake which is full of breakfast beverages ingredients, a rich dense and dark coloured cake usually served during festivals such as Chinese New Year, Hari Raya Aidilfitri and Gawai Dayak etc. It is so dark that I have decided to call it a midnight cake and taste is awesome and rich.

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Horlicks Lapis (好力克千层蛋糕)– Sarawak is famous for it layered cake after introduction from Indonesian in late 1980’s. The lapis or layered cake are many with its special design and flavouring. This is one of the classic household lapis.

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Coffee Peppermint Lapis (咖啡薄荷千层蛋糕)– Another type of lapis for your consideration though the more common type is the chocolate peppermint lapis. This is the healthier version of lapis.

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Sarawak Style Butter Buns – The uniqueness of Sarawak style butter buns is its buttery fillings. Its filling is made from mixing the butter with some flour. Sarawakian craved for this and there are no close substitute of these buns found elsewhere. Any mystery as to why this bun is common in Sarawak but not elsewhere.

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Popiah  – Sarawak Style – Though it may be a generalization, Sarawak style popiah is generally came with dry type of fillings. Unlike West Malaysia or Singapore version, jicama were not simmer until soft. With these drier filling, popiah can be found in stalls selling kuih and other snacks. One can just pick up one and have it on its way to office.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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Devilled Egg- Simplicity Rules…

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INTRODUCTION

I loved eggs. Be it poached, fried, boiled, braised I liked it. My kids loved eggs, be it poached, fried or boiled, they loved it any forms. My whole family loved eggs, we fight for eggs, fried rice will definitely come with eggs. eggs cooked in any form will be appreciated. If I am not baking, on the average, we will need about 40 eggs for a month. If I am baking. we will need about 20 eggs per week.

We cooked eggs in omelette form, like salted turnip omelette, braised tofu and eggs, minced taukwa omelette, steamed tofu and eggs and etc. We use eggs in almost all the noodles dishes like Singapore fried prawn noodles, Sarawak Laksa and etc. We used eggs to cook our vegetable dishes such as braised luffa with eggs, and etc. We also used them for soup dishes such as shark fin melon soup and etc. Therefore, you can see that we used eggs almost daily in the foods I cooked.  However, I never cooked any egg dishes from Western cuisines besides the normal hard boiled eggs or scrambled eggs.

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While I am searching of some eggs recipe, I came across this term devilled eggs! It caught my attention! What is this cuisine? I goggled and managed to get some definition from Wikipedia.

Devilled eggs (US) or devilled eggs or ‘eggs mimosa’ are hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard,but many other variants exist internationally. Devilled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. (Source: http://en.wikipedia.org/wiki/Deviled_egg)

There are many many recipes in the internet and most of which I can’t followed as it utilizes ingredients that I do not have. Therefore, I have decided to prepare my own devilled eggs based on the ingredients that I have.

This is a simple recipe and easily tailored to meet your families taste buds. If you love eggs, you will not be able to reject this simple dish!



WHAT IS REQUIRED

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  • 6 eggs
  • 1 big tomatoes (optional)
  • 1 teaspoon of Italian dried herbs

  • 2 tablespoon of mayonnaise


STEP OF PREPARATION

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  • Hard boiled the eggs and shelled the eggs.

  • Cut off 1/3 top part of the eggs and take out the egg yolks.

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  • Chopped the tomatoes and top part of the egg whites (1/3 portion). Add in the herbs, few drops of olive oil or cooking oil, pinches of salt and mixed well;

  • Scope one table spoon into  your choice of egg holder.

Note, depending on how you want to present your dish, this step is optional if you preferred not to use an egg holder.

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  • Mash the egg yolks with a big spoon and add 2 tablespoons of mayonnaise. Mash until as finely as possible.

  • Add in herbs and mixed well. Spooned the egg yolk into the egg whites portion. Sprinkled with more Italian herbs if desired.

  • Can be served as a party snack

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Notes

You can cut the eggs into half and make 12. However, because my eggs are rather small, therefore I have decided to cut out 1/2 and retained the remaining two third. Otherwise, if you cut into half, you can cut it symmetrically and cut of the bottom to let it “sit” stably in the plate.

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CONCLUSION

It is rather easy to make this dish and have full flexibility of tailoring to meet your family’s taste buds. It is definitely a good choice of party foods due to its simplicity of preparation but elegant presentation!

Hope you like this short post! Have a nice day!

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I am submitting this post to Little Thumbs Up “Eggs” event organized by organized by Bake for Happy Kidsmy little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

Link up your recipe of the week

FOOD PREPARATION SERIES INDEX

 
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The following are temporary indices for all recipes issued by Guaishushu in both https://kwgls.wordpress.com and Guaishushu’s Facebook Page. The index shall be for temporary references only.

 

 

Desserts:

 

Aloe Vera

Some Aloe Vera Sweet Fruit Dessert Just Specially For You, Dear!

Barley Peanut Soup

Easy Peasy Barley Bean Curd Sheets Sweet Soup (腐竹薏米甜汤)

Black Glutinous Rice

What? Having Rice as A Dessert- The Nutritious Black Glutinous Rice Porridge

Sweet Potato Soup

Malaysian Singaporean Chinese Food–Sweet Potato Soup Dessert

Barley/Black Glutinous Rice

X4 – Black Glutinous Rice and Barley Sweet Porridge (血糯薏米甜粥)

Honey Dew Granita

C1 Honey Dew and Cantaloupe Granita  哈密瓜奇异果挫冰

Poached Bosc Pears & Dragon Fruits

X3-Chinese Style Poached Pear and Dragon Fruits Desserts (博斯克梨龙珠果炖冰糖)

Bubur Cha Cha

X5 – Bubur Cha Cha (摩摩喳喳)

 

 

Drinks:

 

Chrysanthemum Tea

Come and have a cup of Chrysanthemum Tea (菊花茶)

Hawthorn Ume Tea

Need A Drink To Repair Your Vocal Cord? Hawthorn Ume Is The Tea For You!

Roselle Tea

 Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

Rhoeo Tricolor Tea

Purple is mysterious, purple is nobly and a purple drink is definitely lovely! – Rhoeo Tricolor Tea (如意兰茶,蚌兰花茶,红竹叶茶)

Hedyotis Diffusa

 Snake Tongue Tea? Gosh.. I Am Going Away……白花蛇舌草罗汉果茶

   

Breads

 

Sarawak Style Butter Buns

Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

Roast Meat Buns

P1 – Roast Meat Bun (烧肉包)

 

 

Cakes/Muffins/Scones

 

Banana Cake

P2 – Banana Cake (香蕉蛋糕)

Butter Cake/Pound Cake

1 Butter + 1 Sugar + 1Egg + 1 Flour + 1 Milk = Mrs. NgSK’s Butter Cake-Guaishushu’s Version

Butter Cake/Pound Cake Hey, My Chick Want To Eat My Zebra Pound Cake !

Chinese Steamed Sponge Cake

The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

Chinese Steamed Sponge Cake My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕) 

Steamed Sugar Cake

P3-Steamed Sugar Cake (白糖糕)

Microwave Mug Cake

Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

Sarawak Midnight Cake

Where is my cake? I Can’t See!–Famous Sarawak Midnight Cake (Cake Seri kaya Sarawak) revisited..

Grapefruit Chiffon Cake

Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

Carrot Muffins

Simple Carrot Muffins for Your Love Ones…

Scones

Basic But Presentable, Basic But Irresistible…Basic Raisin Scones Shared…

Tapioca Cake

CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

Cake Decoration Ideas

From Plain to Eye Catching…From Muffins to Elegant Celebration Cakes

 

 

Cheese Cakes

 

Ferraro Rocher Ice Cream

Simple, Tasty, Elegant …Chilled Ferrero Rocher Oreo Ice Cream Cheese Cake

Durian Cheese Cake

King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

 

 

Cookies

 

Pineapple Tarts

What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

 

 

Puddings

 

Bread Puddings

Who Said Bread Puddings Must Be Prepared As Such…..Bread Puddings “Reinvented”

Cake Puddings P4 – Cake Puddings (蛋糕布丁)

Cookie Puddings

Creative Food Series – Cookie Puddings 1

Cookie Puddings

Cookie Puddings – 2

 

 

Snacks

 

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part I)

Nonya Chang 

Is there any relationship between Dragon in a boat and a Peranakan Women?….The process of making Nonya Chang revisited…(Part II)

Popiah

Malaysian Singaporean Chinese Food–Popiah Sarawak Style

Kueh Pie Tee

Malaysian Singaporean Chinese Food -Kueh Pie Tee

Roasted Peanuts

C2 – Spiced Roasted Peanut (香脆花生)

 

 

Rice and Porridges

 

Chicken Rice

Why Not Cook Your Mother A Meal Of Chicken Rice This Coming Mother’s Day?

Nasi Goreng Aruk

 Are you kidding? You don’t need oil to fry rice?– The authentic Sarawak Cuisine–Aruk Fried Rice

Fried Rice

N1 – Nameless Fried Rice (无名炒饭)

White Gourd Braised Rice

N2 – White Gourd Braised Rice (白莆焖饭)

Pork Porridge

N3- Pork Porridge (肉粥

 

 

Noodles and Pasta Dishes

 

Kolo Beehoon

Food Preparation Series–Kolo Beehoon

Sarawak Laksa

Hey, My Laksa Secret Recipe Was Stolen!!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART I)

Sarawak Laksa

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Sarawak Laksa

Hi, Let Start Cooking the Laksa …. An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (Part III)

Singapore Prawn Noodles

Prawn noodles? Hokkien noodles?… No, it is Singapore Hokkien Fried Prawn Noodles (新加玻福建炒虾面)

Tom Yam Noodles

Bachelor’s Tomyam Noodles–Quick And Nice…

Tomato Yimin Noodles

What I cooked today (家常便饭系列)– 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pasta Sauce

Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch and How He Baked His Pasta….

 

 

Meat and Savoury Dishes

 

Korma Chicken

Special – What I cooked today (家常便饭系列)– 22-7-2013–Korma Chicken (科尔马鸡肉)

Grilled Chicken

M1- Chinese Style Grilled Chicken (中式烤鸡)

Ginger Chicken

M2 – Ginger Chicken (姜丝鸡)

Soya Sauce Chicken

M4- Braised Chicken with Soya Sauce (酱油鸡)

Minced Pork with Taukwa

Creative Food Series–Minced Pork Belly with Taukwa

Miso Pork Belly

M3 – Miso Pork Belly (味增五花)

Meat Rolls

Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

 

 

Vegetarian Dishes

 

Tempeh

Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

Vegetable fritters

Vege Vege Vegetable Fritters–Indonesian’s Bakwan Sayuran

Vegetables

Blanching Vegetables in Chinese Cooking – 利用汆烫准备可口的中式的菜”肴

Chinese Lettuce

V2 – Blanched Chinese Lettuce With Fermented Bean Curd Sauce (白腐乳生菜胆)- Vegetarian

Bitter Gourd & Chinese Mustard

V3- Braised Bitter Gourd With Chinese Mustard (苦瓜焖芥菜)

Shark Fin Melon Soup

S6 – Vegetarian Shark Fin Melon Soup (素鱼翅瓜羹)

 

 

Vegetable Dishes

 

Luffa

D1-Braised luffa/tower gourd with egg* 蛋汁炆丝瓜

Preserved Mustard

D4 – Foochow Preserved Mustard Fried With Minced Meat (福州糟菜炒肉碎)

Winged Beans

D7 – Fried Winged Beans With Minced Meat (肉碎四棱豆)

Kailan with Prawns

V1 – Blanched Kailan With Prawn (芥兰虾球)

Romaine Lettuce Miso

V4 – Blanch Romaine lettuce with miso sauce (味真酱罗明旦)

 

 

Tofu and Egg Dishes

 

Minced Taukwa Omelete

D2 – Minced Taukwa Omelete (豆干蛋饼)

Braised Egg & Tofu

D3 – Braised Eggs and Bean Curd (豆干卤蛋)

Bean Curd Omelete

D5-Beancurd Omelet (豆干蛋饼

Celery Omelete

D6- Celery Omelete (西芹蛋饼)

Steamed Tofu

D8-Steamed Tofu With Eggs (豆腐蒸蛋)

Salted Turnip Omelete

D9 – Salted Turnip Omelete (菜脯蛋饼)素

Devilled Eggs

 Devilled Egg- Simplicity Rules…

   

Soup Dishes

 

Sweet Corn Soup

S1 – Sweet Corn Pork Rib Soup 玉米排骨汤)

Carrot Soup

S2 – White Carrot Pork Rib Soup (白萝卜排骨汤

Double Mushroom Soup

S3 – Double Mushroom Chicken Soup (双菇鸡汤)

Bitter Gourd Pineapple Soup

S4-Bitter Gourd Pineapple Pork Rib Soup (苦瓜黄梨排骨汤)

Chinese Napa Soup

S5 – Chinese Cabbage (Napa) Soup ( 大白菜汤)

Salted Vegetable Duck Soup

Salted Vegetable Duck Soup (咸菜鸭)– A Quick and Easy Way to Prepare This Traditional Soup Dish

 

 

Interesting Cooking Ingredients

 

Chilli

Burnt, Hot, Spicy– I am running away!!!– Understanding Chilli Pepper and Making Of Chilli Sauce

Belachan

Can You Stand The Smell of Belachan (Shrimp Paste)?

Belachan

Z1 – Belachan (Shrimp Paste) – Roasting Belachan

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What I cooked today (家常便饭系列)- 2-8-2013

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On 2-August 2013,

SIAMESE LAKSA

Today, we are having Siamese Laksa for dinner.

First of all, I have to clarify that Siamese Laksa is different from Mee Siam, another common noodle dish in Singapore and Malaysia.

This noodle dish is rather common in Northern Peninsular Malaysia near the border of Thailand. However, it is not common in Southern Peninsular Malaysia, East Malaysia and Singapore. I come from the State of Sarawak, East Malaysia, theoretically I shouldn’t know about this dish. However, it is such a coincidence that one of my secondary school teacher who is also a friend of my late mother is from Penang. She taught my mother how to cook this. Before my mother passed away, she cooked this laksa pretty often and I really love it. If you like Assam Laksa and Curry Laksa, it is something like a mixture of both, creamy and slightly sour and spicy. It is both tamarind base and coconut milk based.

As this dish is not popular in Kuala Lumpur and Singapore, I don’t really ever eaten it besides those that were cooked by my mum. When I do a recipe check, I found out that the ingredients used are common ingredients that were also used by my mum, therefore, the taste should be quite close and similar. My wife who has never eaten this noodle dish before also concurred that the dish is delicious.

What puzzled me now is why is it not popular in Southern Peninsular Malaysia as the taste is not uniquely special. In fact, there is not much information on this laksa’s origin. I am still contemplating whether or not I should share my own recipe. If on the grounds that as long as the food is delicious, whether authentic or not, recipe should be shared then I should share and may be shall I called it Guaishushu’s Siamese Laksa. Haha

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Very briefly, fishes were boiled and flaked. After slow frying the spice mix (galangal, turmeric, lemon grass, shallots, ginger, garlics), fish broth , kafir lime leaves, daun kesom and rojak flower were added and bring to boil under high heat. Belachan, tamarind juice and fish meat were then added to the broth. When boiled, coconut milk were added. It was usually thick rice vermicelli served with julienned cucumbers, pineapples, beansprouts and garnished with mint leaves and lime.


SARAWAK BEAN SPROUT NOODLES

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For lunch, I have cooked this noodle dish for my kids as it is easier to prepare and I knew they would like it. They like it because it is sweet and that is also the reason I like it…Haha

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Sarawak have a very unique noodle dish called bean sprout noodles (豆芽面)。

The basic ingredients can be as simple as only yellow noodles, bean sprout, sweet thickened dark soya sauce, garlic. The thick sweetened dark soya sauce were made of dark soya sauce and nipah palm sugar (Gula Apong). Minced garlic was stir fried until brownish, add in dark sweet soya sauce. Stirred fried until well mixed, add in bean sprout just 1 minutes before you off the heat!

That is the simplest form we have and is called Tauge Mee Kosong (Plain Bean Sprout Noodles). However, with the affluence of the society and influence from West Malaysia, there are more and more variations of the noodles that include eggs, cockles, fish cakes and etc. It resemble the Penang Char Kway tiao. The only difference is that Penang char Kway teow is a savory dish whereas Sarawak Tauge Mee is a sweet noodle dish.


MRS. NGSK’S BUTTER CAKE

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My third cooking adventure of the day is making a butter cake, or more precise Mrs. NgSK’s butter cake from http://wendyinkk.blogspot.sg. This name is rather funny right? Well, most bakers are not able to make a butter cake following traditional butter cake recipes that yields a flat top non crack butter cake. This rather famous blogger take the courage to ask one of her church members why every time her cake is so perfect,  flat and  without any cracks. Apparently, the church member (Mrs. NgSK) is very helpful and provide her the recipe. She followed the recipe and come out the perfect  cake that she wanted. She therefore shared the recipe on her blog and requested this recipe be named as Mrs. NgSK’s butter cake. She concluded that:

“Obviously, I am not jinxed for butter crack cakes. It is the recipe, not me, LOL”

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Early in the day when I looked at my friend’s timeline, one of my blogger friends mentioned about this Mrs. NgSK’s butter cake and the funny name of the cake caught my immediate attention. So, I goggled and find the above blog. I did not read in detail but what really impressed me is her cake, cake that is flat and crack  less. I read the ingredients, nothing special and I want to try whether or not this preparation method can give me a butter cake that I admired.

In the afternoon, I start the preparation but I have chosen not to follow her recipe exactly. I alter the volume of raw  ingredients used. I used the very basic traditional pound cake recipe of 1 butter: 1 egg ; 1 flour : 1 sugar.  However, for the preparation method, I have follow her method by separate beating of egg whites and egg yolks. Everything look perfect even the uncooked batter. From my experience, it is going to be a good cake.

I send the cake into the oven and everything goes well in the first 15 minutes, then it suddenly start to shape like a volcano and with small cracks. The colour is perfect and I thought it is gone because I can’t get a flat top butter cake without cracks. I tested the batter, obviously it is not cooked since the middle is still very wet.  As the middle is still uncooked, I make a wrong decision to up the temperature hopefully it can speed up the process of baking the cake. 5 minutes after when I looked at the cake, the cake was slightly burn in the top, I tested again and it is cooked.

I become very disappointed as I have wasted my half day’s effort. I took it out from the oven and in a matter of 15 minutes, it start to “shrink” and become a flat cake. I shouldn’t have increased the temperature. I am not confident enough that the cake will turn out good. Overall, the cake looks ok, I scrapped off some of the burnt skin and I have decided to share my simple recipe in Guaishushu’s Facebook page later. What do you think? Shall I share the recipe?

Cheers and have a nice day ahead.

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Special – What I cooked today (家常便饭系列)- 22-7-2013–Korma Chicken (科尔马鸡肉)

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UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

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On 22 July, 2013, white rice served with:

  1. Korma Vegetable and Chicken       (蔬菜及鸡肉科尔马)
  2. Blanched Ladies Finger                 (青烫羊角豆)
  3. Chinese Cabbage (Napa) Soup       ( 大白菜汤)

To day, I have decided to cook Korma Chicken and Vegetable to expose my kids to curry dishes. As per my daughter’s request, no additional dishes were needed since she said she liked the dish and they have the Chinese Cabbage (Napa) soup which I cooked for lunch.

I agreed with her and just blanched some ladies finger to go with the Korma dish. If you want detailed pictorial instructions on cooking the Chinese Cabbage (Napa) Soup, you can follow the link above to Guaishushu’s Facebook Page.

 


KORMA CHICKEN AND VEGETABLES

 

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INTRODUCTION

I first tasted Korma chicken during my university days in Kuala Lumpur. It was in a Malay store  and when I take the first bite, I immediately fell in love with it as it is not spicy hot and the chicken is full of coriander fragrances. It had always in my mind because unlike other chicken curry dishes, the curry is beige in colour (depending on the spice mix) as opposed to the reddish yellow colour.

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Korma is actually a dish from South or Central Asia such as India and Pakistan. It is essentially cooked with a variety of spice powders of which the two most important spices are coriander  powder and cumin powder. It differ from the normal curry spice mix in that the ratio of turmeric powder is very small whereas for curry, the major portion of the spice mix is turmeric thus causes the dish to be yellowish in colour. In Malaysia, the Korma was cooked and thickened with coconut milk as compared to India and Pakistan where yoghurt were used. Nuts and peas  (such as cashew nuts and almonds) usually added to further thicken the gravy and enhance the taste.

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WHY THIS DISH

Recently, I found that my kids start to like curry dishes. However, before they eat the curry dishes, they will get ready a cup of cold water, take the curry chicken, dip into the cold water and start eating it. They still cannot take spicy hot food that were cooked with chilli. In view of this, I am thinking of letting them to try some Malay and Indian dishes that were not spicy hot. The first thing that comes to my mind is Korma chicken (ayam kurma in Malay). Therefore, last Saturday, when I frequented one  of the Indian Muslim spice stalls in Geylang Serai Singapore, I asked the same lady who gave me the Sarawak Laksa spice mix to pack me one Korma spice mix. You can read my previous “spice encounter” HERE.

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Another reason that I cooked this dish is for purposes of contributing to a food community in Google Plus whereby members were encouraged to contribute halal dishes during the month of Ramadan.

I love to eat Korma chicken. However, today, I have used more vegetables than meat in my Korma.  As my kids don’t really like to eat meat, hence I have used about 5 vegetables to make the dish. Should it be called a vegetable or chicken Korma is entirely up to you since it have almost equal portion of meats and vegetables in the dish. Smile

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces.

 


KORMA DISHES DEFINED

As per Wikipedia,

Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.

It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

 


WHAT IS REQUIRED?

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  • 1.5 cups of tomatoes cut into big pieces;
  • 1.5 cups of onions cut into big pieces;
  • 1.5 cups of potatoes cut into big pieces;
  • 1.5 cups of carrots cut into big pieces;
  • 1.5 cups of celery cut into big pieces;
  • 750 grams of chicken tights cut into big pieces;

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  • 200 gram of Korma mix (readily available in most Indian provision shops or spices stalls). However, If you can’t get hold of the ready mix Korma spice, the two most spices are coriander powder and cumin powder in the ration of about 4:2. All other spices shall include cardamom, anise powder, fennel powders, turmeric all of which shall need a 1-2 teaspoon only).
  • 1 cup of yoghurt (optional but I have used it as I like the korma to be rich in flavour but slightly sour).
  • 2 cups of fresh coconut milk .
  • 1/2 cups of cooking oil or ghee or butters.

 


STEPS OF PREPARATION

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  • In a big mixing bowl, put the Korma spice powder and gradually add in water until it form a paste.
  • Have about 2-3 big tablespoons Korma spice mix and marinate for at least 15-30 minutes. As the chicken is quite small, therefore 15-30 minutes is deemed sufficient.

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  • In a big pot, put some cooking oils and fried the Korma spice mix until the fragrance starts to permeates the space.
  • Add 3 big cups of water, stir until the spices are well mixed.
  • Bring to boil until high heat. Note that as this is quite concentrated, you have to constantly stir it until it boils. This is to avoid the spice getting burnt in the bottom of the pot. Once boiled, turn the heat to medium or slow heat.

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  • Add in the potatoes, celery, carrots and onions and boiled for about 10 minutes;
  • Add in chicken chunks and boiled for about 20 minutes;
  • Add in tomato and boiled for another 5 minutes;
  • Add in yoghurt and coconut milk, seasonings (salt and sugar). Once boil, off the heat and let it sit in the pot for at least 5-10 minutes to let the ingredients further absorbed the gravy.
  • Garnish with fresh coriander leaves or mint and served with hot rice. Drizzle more yoghurt or coconut milk on top of the dish if necessary.

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CONCLUSIONS

  • Korma dish is a common dish among the Indian households in South and Central Asian. it is equally popular in Malaysia and Singapore especially among the Malay and Indian races. It is a form of curry dishes of which the main spices are coriander powder and cumin. It differs from curry in that the proportion of turmeric is very small and it can be cooked without chilli those making it rather “kids friendly”. The gravy were usually thickened with yoghurt or coconut milks and at times nuts such as cashew nuts and almonds were added.
  • The dish that were illustrated today uses lots of vegetables including celery which is not a common vegetable included in the curry dishes. However, celery is definitely a good choice as it could withstand rather long hours of cooking though the strong celery flavour were masked by the strong Korma aroma. As I have use drumstick meat, it is rather easy to cook and the texture is soft as compared to the breast meat.

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Hope you LIKE the post today and cheers.


 

 

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What I cooked today (家常便饭系列)- 30-5-2013

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On 30-May 2013,

White rice served with:

 

1. Sarawak Laksa Chicken 砂朥越辣沙酱鸡
2. Pak Choi with Oyster Sauce 耗油上海青
3. Three mushrooms chicken soup 三菇鸡汤
4. Seaweed chickens 海带鸡片

Today, I have tried to use the home cooked Sarawak laksa paste to cook the chicken. Overall, the result is satisfactory. It is very much similar to the curry chicken except there were no turmeric in the dish. I have used a lot of coconut milk to cook this dish.

Because the kids don’t really eat the laksa chicken, therefore, I have prepare some seaweed chicken (in a way is a form of “compensation” for them.

The soup is called three mushroom soups because I have used 3 types of mushrooms namely enoki mushroom, shimeji mushrooms and oyster mushroom. As all these mushrooms are very easy to cook, I have used chicken instead of pork rib for the soup based. As usual, the kids are fighting for the mushrooms. Beside egg fanatics, they are mushroom fanatics also, all type of mushrooms…


Yesterday is quite a sad day for me because I have spend lots of time to summarize my dishes and it ended up that what I see is not what I get making the whole post quite “unreadable”. Obviously, I have to constantly remind myself that a lot of excel formats cannot work in HTML. I am still studying it how to best present myself in the internet. However, you can still download  an excel file in the here.

As promised in the post yesterday, I have posted all my dishes cooked in Pinterest http://pinterest.com/kengls under the following boards:

I hope all of you are able to benefit from these summary. Thanks and have a nice day.

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