Scrumptious BBQ Chicken Wings

Time really flies, another year has gone by. Now I am back again to continue where I have left off, sharing  my knowledge on culinary skills.  
This  is a  BBQ chicken wings recipe.  A simple and easy dish that you all will definitely want to try.  Just marinate the chicken for a few hours and bake in the oven for about 20-30 minutes.  The dish is ready to serve.  If you wish to hold a party, you can prepare the BBQ in advance and heat them up in the oven before serving.

Ingredients

10 pcs of chicken wings

some honey for brushing

Marinade -  Mix all together in a bowl

2 tsp of aromatic spice

1/2 pc of nam yee  南乳

1 tbsp of chili paste

1tbsp coriander powder 芫荽粉

2tbsp brown sugar 

1 tsp fish sauce

1/2 tbsp black vinegar 浙醋

Method 

1. Clean the chicken wings and marinade with the ingredients for 4 hrs or overnight.
2. Preheat oven to 200°C 
3. Arrange chicken wings onto  baking tray lined with alluminium foil.  Bake for  about 20 mins or till done.   Turn the chicken wings in between till golden brown.
4. Last 5 mins of baking, brush honey on both side of the wings for the glossy shine.
5. Serve. 

ENJOY AND HAVE A GREAT DAY 

Charity Cooking Demo At Spastic Centre on Korean Fried Chicken & Cheesy Tuna Puff

I have neglected my blog for the year 2015.  I am in the verge of giving up blogging as I have encounter problem  on missing blog posts and even  photos are missing.   Hope I can gather enough energy and IT knowledge to tacle the problem.  

My main purpose of this post is to share the recipe of my yummylicious Korean Fried Chicken and Cheesy Tuna Puff which I demonstrated at Spastic Centre on their monthly cooking demo event on 22nd August 2015.
The  monthly charity cooking demonstration is organize by Women's Auxilliary of  Spastic Centre, Petaling Jaya, headed by Datin Faridah. The funds collected will  be channel to the centre for the spastic Children.  Every month I will  post the event details on my facebook.  

Only during these 2-3 years I shared my culinary and some baking knowledge (I am just a home chef cooking for my family, and I did not go for any professional training) through charity cooking demonstration, namely Spastic Centre, Ti-Ratana, and Shelter Home 2.  During these journey of returning back to society and community, in return I gain more knowlege of culinary and enjoy every moment of it.  

So, Ladies do make a date with Spastic Centre, PJ every month.  (Normally the is the last Saturday of every month  and subject to change).

A big thank you to my friends came to support the event.  We have a  record of close to 50 participants.

Now lets the photos do the talking.  I have no chance to take  any photos myself while demonstrating,  photos taken are courtesy by others.  A Big Thank you.

The Korean Fried Chicken Wings

These Korean Fried Chicken Wings prepared for my family prior to the demo.

Cheesy Tuna Corn Puff -  Will share the recipe in my next post.

Updated on 14th Sept.15 -  

A write out on the event by Sin Chew Daily星洲曰報 Metro Edition 大都會 12th Sept 15 Saturday write out on the Charity Cooking demo that I did the demo Spastic Centre, PJ on 22/8.

Aromatic Spicy Golden Pumpkin 甘香金瓜

This is  a must try recipe for all home chef out there..  I am pretty sure all family member will give their thumbs up  for your efforts.  I used to cooked  this dish using chicken as the main ingredients.  This time I used pumpkin instead.  The end result is fantastic.  Everyone love the dish with  1st bite.  My eldest daughter Pearly she does not  fancy chicken meat, before entering the house after works, the aroma of the dish,  hmm.... she frown.... mom cooked chicken again!  But end  up she is the one eat the most of the pumpkin.  Yeah!  Thumbs up to me!

 Its looks more like a meaty dish!  Right?     Look very tempting, right? 

Vegetarian Dish ~ Fried Mushrooms with Nestum Cereal 麦片 鲍鱼菇

This is one of my 'almost'  vegetarian dish, as I used butter instead of margarine as I don't have it in my pantry.  Its turned out good.  Trying my best to go vegetarian with less meat.  Its  easy but I will try!  And...... my fridge is full of meats!   Hahaha......

Ingredients

300 gm abalone mushrooms
5 sprigs curry leaves
4 -5 chlli padi, chopped
1 red chilli, sliced 

Seasoning
1 tbsp margarine ( I used butter)
1/2 tsp sugar
salt to taste
1 tbp of vegetarian oyster sauce.
1 tbsp of cooking wine

Appetizing Fish Fillet with Orange Sauce 橙汁鱼柳

After months of  disappearance on my blog, I am back in action in my very own kitchen!  

During  these period,  I accompany my daughter Tammie to  settle  down in  Melbourne to further her study at University of Melbourne.  For the past 1 ½  months, my task is marketing at the famous Queen Victoria Market and prepare meals.  During the last few days  in Melbourne I cooked and packed cooked food and marinate meat to be kept in the freezer for her.  And I believed these food will be enough to feed her for  weeks.  That is the least  a mom  can do for her beloved daughter. 

Here I would like to take the opportunity to thank Zoe of Bake for Happy Kids to take time off from her  busy schedule to buy me coffee at Brunetti , Lygon Court. I enjoyed the short time we chat and look forward for future meet up.  When the time comes I would like very much to taste yr bakes instead of bakes from Brunetti!   Hehe......

And of course, not forgetting  a big thank you to Jenny who came all the way from Springvale and brought me the giant fresh fruits, fish and 'live' abalone.   They are super sweet and tasty!   Till me meet again, Jenny!


An appetizing dish for everyone to enjoy!

 

Soy Milk Prawn Fritters (Susu Soya Cucur Udang)

Here is my 4th post with Soya Milk as one of the ingredients which I am linking to Zoe's Little Thumbs Up event for October month.  My two other posts are Sea Cucumber Fish Maw Bean curd Soup and Bean Curd Cake with Black Sesame .

Soya Milk Prawn Fritter  (cucur udang) a popular snack among Malaysian.  They are many pre-mix  prawn fritter (cucur udang) with different brands are easily obtain off the supermarkets and grocery shops.

Ajinomoto (Malaysia) Berhad had sponsored a Charity Student Development Program  initiated by Fuzi Magic for Orphanage.  The program consist of 3 cooking demonstrations between June to August 2013, it was a great success.  I  am proud to be  one of the volunteer for this  charity program.    Prawns  Fritters ( cucur udang in Bahasa Malaysia) is one of the dish taught.  I would like to take this opportunity to thank Chef Kak  Baiyah of Ajinomoto for the great recipe.

 Don't worry there are still many crispy prawns behind the scence!

Spicy Black Pepper Beancurd 錦綉黑椒豆腐

The original recipe adapted from Famous chef Madam Margaret Cheng, one of the main committee member from the Spastic Center, Petaling Jaya.  The charity organization organized charity cooking demo every last Saturday of each month, with famous chef to committee member to demonstrate  and share their cooking with skills to the public.  Addmission is RM15.00 or more to be donated to the Spastic Center.  

Sharing with you this appealing dish which I had made some amendments.

 Simple ingredients transformed into a premium dish can be served during big occasion, main dish or side dish.  

Ingredients

3-5 pieces savory bean curd (or plain bean curd)  cut into 6

2 cups of oil for deep frying

a little cornflour to sprinkle on bean curd before deep frying

1 tbsp chopped garlic

1 red chilli, seeded and chopped

1 chilli padi chopped ( add more or omit)

1 stalk spring onion chopped

Appetizing Thai Style Steamed Fish 开胃泰式蒸鱼

A wholesome hearty meal  ~  Appetizing  Spicy, sweet and sour steamed fish in fragrant spicy sauce with  a touch of Thailand essence.

Recipe adapted from Famous Chef Amy Beh with some amendments.

Ingredients 

1 slice of grouper fish  石斑鱼  (2cm thick, about 250 gms)
1 stalk of  lemongrass, smashed.

Seasoning A
some salt
some pepper

Spicy Sauce

2 tbsp  Fish sauce
2 tbsp Asam jawa juice
2 tabsp Lime juice
3-4 shallots, chopped finely
1 tbsp finely chopped lemon grass
3 chilli padi, chopped
1 tbsp chopped coriander leaves and stalks
sugar to taste

Method

Lightly season fish with seasoning (A).  Place fish and lemon grass on a plate.
Steam over high heat for 8-10 minutes or until cooked.
3.  Throw away excess water from the fish
Combine fragrant sauce (B) in a bowl.  Pour sauce over the fish and serve immediately.

Spicy Mixed Vegetables 四大天王

After all the Huu Huu Haa  Haa before and after the Chinese New Year Celebration, and now entering into the month of March de;  times really flies!
Baking new year goodies and feasts for entire family and friends to enjoy.  With the extra  weight in our body, its times to settle down to get rid of the extra calories.  Would you like to share your diet plan here?  ^_^

Anyhow,  here I am sharing this spicy dish  with all vegetables to entice you! 

In Chinese this dish is name 四大天王 literally  means 4 kings.  The vegetables namely brinjal(aubergine), lady fingers, long beans and 4 angled beans. An appetizing dish for those who love spicy food.

 My spicy Mixed Vegetable only have 3 veges,  as I missed out the 4 angled beans when I do my marketing!  Sooorrry!

Ingredients
Recipe adapted from  Y3K recipe issue  59

A
1 brinjal   茄子 (cut into pieces)
abt 10 lady fingers 羊角豆  - cut into angle
100 gms long beans 豆角  - cut into sections
150 gms 4 angled beans  四季豆

Deep fried  the above separately.

B. Blend together
6 red chillies
3 pips garlic
50gms shallots
1 tbsp belacan (toasted)
1 tbsp dried shrimps (soaked, drained)
100 ml water

Seasoning
Salt to taste
sugar to taste
½ tbsp fish sauce

1 fresh red chilli - cut into rings

Method

1.  Heat oil in work , turn to medium heat and saute ingredient (B) till oil seeps out, add in seasoning and mix  well.
2.  Add in all the vegetables and the cut red chilli, keep frying and  mix well.  Dish up and serve.

Golden Pumpkin 雜錦黃金

I learned this chinese new year dish at Spastic Center, Petaling Jaya, on one of their Charity cooking demonstration. For those who are living within klang valley and interested to learn some cooking tips and participate on charity for the Spastic children are welcome to attend the cooking demo once every month on the last saturday of each month. I will post the date and time of the charity cooking demo on facebook from time to time. Dont  just pass by, do leave your foot  print before leaving.   hehe.....    Thank you in advance and God Bless You!

A big thank you to Chef Ricky Ng for this interesting cooking demo.
 

Guangxi Steamed Chicken 广西白切鸡 - Malaysia Food Fest - Pahang

Guangxi Steamed Chicken

Recalling that I 1st tasted this Guangxi Steamed Chicken, not in Pahang, nor  in Guangxi, China, but in a food court in Sdyney during my recent trip in Australia.   ^_^   The texture of the chicken is soft and tender compliments with the condiments and the aroma of sesame oil, it was superb.  At that moment was telling myself my try out the recipe when I am back in Malaysia.  And  I'd summed up the condiments is the combination of  spring onion, ginger,  garlic/shallots and sesame oil. until I came across the dish prepared by  Wendy of Table for 2,  prepared the dish, then only realizied it is kuchai  (chinese chives) and not spring onion or is it spring onion!!??   Haha...    I am a bit blur to differentiate!  ^_^ 

 This  steamed chicken is to pair with the curry mee to become a set meal.   The set cost A$9.90

 The bowl of curry laksa with the tender chicken is  A$8.90.  With A$1/- extra one get the set meal of the above.

Anyway that is all for the meal in Australia.  

Sarawak Kachangma Chicken - Confinement Dish

This post is specially for Malaysia food Fest event. - Sarawak Food Fest -  September 2012.

Told a facebook friend Adeline Ong  from Kuching about this event, she immediately randomly name few of the dishes that are popular in Sarawak.  But I prefer something easy and simple.  She strongly recommend me this Kachangma Chicken that passed down by her late grandmother.  I believe most of us from Peninsula know little about these herbs.  Kachang ma in English is  motherwort.  You may take a look at the image of the   Kachangma .

 This dish was 'born' in my blog, practically er....... I was under some pressure to cook this dish, as the main ingredient,  said to be only can be found in Sarawak,  the kachangma was sent to be by post laju, further more with photo of Kachangma farm plus the original recipe from her grand mother.  How to said NO to prepare the dish??   Aiyo!  A BIG thank you to Adeline lo!    ^_^

 The authentic 'Hakka" dish that is served during confinement time for new mothers or for ladies have menstruation pain during their periods as clarified by a friend Wendy Gwen from Kuching.   Unlike the 'Pat Chan" 八珍  which is consumed after the menstruation period. 

Most Sarawakians will have their own version of cooking the kachangma.  Most are similar in nature.  The herbs can be found  in most wet markets, supermarkets and some in their own gardens. Please correct me if  the information on  the herbs are wrong.  

The dish was well accepted by my daughter and I le!  

But the comments I received from Sarawakian friends on my facebook posting  that it suppose to have a lot of soup, (I still have plenty of soup in the pot le!  ^_^ ) and I thought otherwise, that  explain why  my dish is a bit dry.   Hehehe..... My apology!  

Nyonya Cincalok Omelet (Hay Ya Kay Nui) 虾酱煎蛋

Cincalok  ~  A typical and popular  Melaka products  made from shrimps. 

Adding  cincalok and kaffir leaves  to simple fried eggs  will definitely enhance the  dish for that extra ordinary taste to tempt everyone to go for more. 

This was prepared 2 days ago, my eldest daughter just love the aroma of the kaffir leaves.

Recipe source from Northern And Southern Nyonya Cuisine by Chef Ricky Ng

I have made some amendments to the origin recipe.

Ingredients A

3 eggs

3 tbsp oil

Malaysian Delights - Rendang Ayam 冷當鸡

Eeeeee......Errr.......Hmmmm........  Really having a big problem on how am I going to write this recipe on this Malaysia famous cuisine -  Rendang Ayam!  I would not  like to claim credit  on the preparation of this  authentic dish of Chicken Rendang  which is suppose to be time consuming with lot of  tedious chore - peeling, pounding, preparing of the Kerisik and so and so on............ But the finish product of the dish is worth the effort  with everyone enjoy the dish with  extra cooked rice.  (Tambah Nasi)   ^_^
I took the short cut to serve  this unresistantable drooling  dish on the dinning table. 

 Practical everyone is drooling in front of the screen when I posted this photo on my facebook!

How about you?      Wooooohhhuuu.........

As for me,  I enjoyed watching hubby enjoy the dish.  It is really finger linkin' gooooood..........

CONFESSION   -  I just bought a packet of Rendang paste and follow the instruction, and the scrumptious Chicken is born.   In addition I add on few stalk of smached lemon grass (serai), if you have the daun limau purut to add on 'lagi' best!  But I omitted the " Kerisik".  Kerisik is made from  grated coconut  toast  in a dry pan over low heat. Stir constantly until the coconut becomes golden brown,  pound the toasted coconut while it still hot till oil appeared.

 Ready to cook Rendang paste.   Do not under estimate this packet of rendang paste, it really do wonders leh!  At the same times minus all the messy chores in the kitchen.  I enjoyed it,  hope you and your family will enjoy it too!       Wheeee..................

At the same times don't forget to try my another  spicy chicken dish  Tumeric Chicken   黄姜鸡 which is a hit too leh!

You may leave your comments in Chinese or English for me to improve my cooking !  TQ! 

Beef with ginger and spring onion (姜葱牛肉)

Beef with ginger and spring onion (姜葱牛肉)-  A very common dish on most Asian  dinning table.  A dish worth to record down for the benefit for the new wife or mother to cook for the family to enjoy.  

Most dishes that passed down from my late mother has no black and white record, but through memories,  and there is no fix amount of measurement of ingredients either by spoon or by weight, all are agak agak (estimate).  Whatever it is, with all the agak agak,  all dishes that my mom laid  on the dinning table are perfect and super delicious, even a simple fried egg or fish!  It's  the taste of Love!  

 

 Love these dish with lots of spring onion,  the meat is so tender and juicy, Yum Yum!

Sashimi Salmon Salad (Thai Style) 泰式三文鱼沙拉

 

A very appetizing dish to start with a meal

 Cut Salmon into small cubes

Marmite Spare Ribs 妈蜜排骨

(Recipe adapted from Y3K Recipes #42)

Ingredients

600g ribs (cut into pieces)   排骨 -   斩件 

Marinade    腌料    

1 cube name yee /fermented red beancurd   南乳一块   

1/2 tsp sesame oil  半茶匙麻油

1 tsp sugar  一茶匙糖

2 tsps custard powder    两茶匙蛋黄粉  

1tsp aromatic spice

1 tsp baking soda    一茶匙苏打粉

 

Sauce ingredients

1tsp marmite  妈蜜 
2 tbsp rock sugar (milled fine)    (I omitted this)
1 tbsp maltose or mak ngah tong     1 汤匙麦芽糖   

2 tsps sugar       2 茶匙糖
2 tbsp hot water          2 汤匙热水
 

For  coating    沾粉 

Some Rice flour ( I used cornflour)  少许粘米粉/栗米粉

3 Cups Chicken (Taiwanese Style) 三杯鸡

 

 3 cups chicken, a Taiwan signature dish.  This dish requires three main ingredients,  Chinese cooking wine, soy sauce and sesame oil in the ratio of  1:1:1 .  With plenty of basil leaves and ginger, add some dried chili to localize the dish to make chicken dish a heavenly spicy  meal!  Most children do not like the smell of the basil,  so you may dish out some cooked chicken meat  for the children to enjoy before you add the basil for other to enjoy!

Royal Chicken 貴妃鸡

 A simple and easy to prepare dish for the family.  Hubby, my youngest daughter Tammie and I are chicken lovers.  We love to eat chicken,  especially the Kampung Chicken (Farm chicken).  We prefer plain steamed chicken ( steamed with few pieces of Tong Kwai, chinese cooking wine and Kei Chi).

Traditional Stir Fried Pork Belly with Ginger

 Grandmother's  old fashion recipe!

This traditional home cook dish is my family all times favorite during our childhood time.  Luckily I managed to learn  this  tasty recipe from mom when I was young!  

And now  is for my own family to enjoy the dish!  Whenever this dish to be served on dinning table,  its a must to cook extra rice.  (^_^)

Children will go for the fatty and lean meat, as for me have to settle with the lean meat without feeling guilty!