Archive for category Asian
The Chicken that seduces Rice
Posted by blurcheryl in 30 minute Quickmeal, Asian, Chicken, My Cook Book, Steam on May 15, 2012
How do you like your steamed chicken? Do you chop it into chunks with bone intact and steam it or do you go for boneless chicken breast? For me I always like to to steam the chicken without chopping it, no de-boning before steaming what so ever. This way its juices sealed inside the chicken and the meat is tender yet juicy.
I bet with this simple dish, your Hubby will eat alot of rice, also if he likes ginger even more rice!!
To begin with, I use half free range chicken for the steaming, enough for 2-3 person. Sprinkle a teaspoon of fine salt on the chicken and leave it. You dont have to rub it on the skin, I am making chicken that is salty and seduces. Wahahhaha joking
Also I fried some julienne ginger, onion, with chinese black mushroom cut in cubes until fragrant with 1 tsp of soy sauce. Set aside.
In a wok, when the water has reached its boiling point, put the chicken to steam. A medium size chicken takes about 15-20 minutes. Turn off the heat and leave it there for another 10-15 minutes to make sure that the heat inside the chicken is still cooking and yet the chicken will not be overcooked. After that, remove it and give the chicken a cold bath for 5 minutes.
Ini ayam suka mandi -oh!!
Do not throw away the steam chicken broth, put it back into the steamer/ wok to keep warm if you like. Chop the chicken into bite size. I like boneless chicken too, so I’ve deboned the chicken except its wing part. Its easier that way too, as after the chicken is deboned, you dont need to use much strength to chop the chicken and the juices and small sharp shards of bone ‘terbang’ everywhere. Less cleanup to do.
Plate up the steam chicken with its broth and fried gingers on top.
Try to make this dish and then you’ll know why I said this recipe of Steamed Chicken seduces rice!!
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Peking Tong Ren Tang – Chinese Medical Hall
Posted by blurcheryl in Asian on April 16, 2012
Have you heard of Peking Tong Ren Tang? It is a Famous chain of Chinese Medical Hall and they have an outlet conveniently located at PJ SS2. The first impression this place gave me was, wow the workers here really come from China as the lady attending to us speak Mainland mandarin and we have a hard time communicating with her. She asked us to write our Chinese Name on the Patient Registration card pulak. Lucky I know how to write my own name at least.
For first timer, you need to pay RM20 for registration. Then the 2nd time I visited I have to pay RM20 again. Maybe I misunderstood the 1st time I visited. This means everytime you come please pay RM20 before seeing the Chinese Medical Doctor. That’s the Doctor Fees.
Then the Chinese Doctor will Diagnose based on seeing the patient’s tongue and pulse other than whatever we think is not right like difficulty in sleeping, sweaty palm, constipation, heaty etc. The doctor checked mine and said I’m stressful in office and easily aggitated. True hehe
After that she will write everything down and pass it to the assistance to prepare and pack the herbs for us.
Look at the amount of herbs!! OMG that much.. its costly.
Still using chinese traditional weighing scale.
Its no fun boiling our own herbal drink. So we let them do it and pack it for us. Just need to wait 2 hours or you can go home, go for a meal, or come back next day to collect it.
Nowadays, seeing the chinese medicine doctor is so convenient, but the price to pay of course is costly too for all the services.
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Mrshomely cook White Cake (bak kao)
Posted by blurcheryl in 30 minute Quickmeal, Asian, My Cook Book, Steam on March 26, 2012
In my childhood years I used to go to Pasar Malam (night market) to buy white cake usually in the form of small bowl. I like the blandness taste of the rice cake and the pairing with salty toppings of preserved carrots made it so delicious to eat.
Last year itsmevivian posted the recipe on how to make the white cake and I didn’t know it was so easy to make. So I followed her recipe for this simple chinese tea time food for a couple of times and the recipe never failed me. Now I can easily cook this dish in less than 30 minutes without looking at the recipe.
I have mastered this recipe.. wahahahhaha I have graduated!
You can browse itsmevivian for the recipe.
So let me show you how I make this simple tea time dish.
I bought a 500gm rice flour, pour half into the pot. Then add water about 500ml. I use whatever I can find to stir the rice flour and water together well. Start the fire, I dont have patience so I use medium to big fire, keep stirring until close to boiling point and reduce heat and keep stirring.
Then when the rice flour mix started to curdle please off the fire. Its okay if it looks ugly, taste the same. This is the lazy ppl method of cooking hehe
Then use a container/ a mould to scoop the rice flour mixture into the mould. I use this rectangular glass that can withstand heat, can use in oven too. I put about a tablespoon of olive oil to coat the glass so that the rice cake doesn’t stick and easier for me to wash later.
Its hot in the kitchen, woohooo!! having a cup of beer to chill while doing the cooking.
Scoop all the curdled rice flour into the mould and add some pepper if you want. Put it into the steamer and steam approximately 20-30 minutes depending.
The next thing to do is to add ice into the beer glass. Ops!! The next thing to do is to prepare the salty and savoury and full of flavours toppings. Ingredients up to you, use whatever in the fridge, meat, onion, chilli, salty vege, fresh vege, salt, anchovies, whatever you like.
Cook the ingredients make sure its enough to compliment and add flavour to the rice cake bland taste.
Serve the toppings with white cake. Add soy sauce - secukup rasa. Up to you lar…
Simple isn’t it. Try making this!!
TweetEasy Sunday brunch of Oatmeal Porridge with Eryngii Mushroom
Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, My Cook Book on August 15, 2011
I have been so occupied and busy lately. I got not much time to cook too and while rushing out for a movie after cleaning the house its time to go for a long- postponed – want to go see movie – Harry Potter and the Deathly Hallows Part 2 (Finally!!)
I made this quick and healthy brunch, like I said I am really rushing and chasing time:
This is a real quick less than 15 minutes prep and cooking time.
First, slice thinly the Eryngii Mushroom, add olive oil, some pepper, some red wine vinegar, a bit of soy sauce and put it into the oven to roast for 10 minutes. I even roasted Garlic at the same time.
[Then I have a quick shower while the oven doing its work]
After that, cook the oatmeal in a pot, bring to boil and cook about 5 minutes until it thickens and resembles porridge.
Serve the porridge with Eryngii mushroom and some baked garlic.
Easy, healthy and Yummy!
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How to Kill a Crab
Posted by blurcheryl in Asian, My Cook Book on August 10, 2011
Today we do a simple tutorial on how to kill a Crab.
First, you go and buy crab.
Give them water so they spit out whatever dirt or impurities in their stomach.
Then you check, which one is Male and Female just for Fun.
This one is female (bulging stomach)
This is one is male.
Then choose your crab. In the picture is the very terrified and struggling male crab on the chopping board.
If this is your first time killing a crab, take a deep breath and take a longer look at the crab. Make sure you make a fast killing and make sure you cook the crab well, so that everything is worthwhile. [God, let Mr. Crab go to heaven please?]
Flip Mr Crab on its back, then open the flap beneath, use a chopstick and stab Mr. Crab right to its heart where the abdomen ends (the tip of the triangle) and kill it almost instantly.
Then Rip the shell off and remove the gills and get rid of unwanted organs.
Keep the roe on its shell!! Okay, not much roe here 
Either cook the crab yourself or bring it to the restaurant and ask the chef to cook it for you.
Easy right? I think I am going to try killing the crab sometime soon. That’s the tutorial by my BIL. I just snap the pics.
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Sarawak Wild Fern, Bilin Paku Pakis
Posted by blurcheryl in Asian, Cuti Cuti Malaysia, My Cook Book, Vegetable on July 14, 2011
Do you know what kind of vegetable is this? If you are not a Sarawakian or never been to Sarawak then you may not tasted this vegetable before. Sarawakian call this as Milin, or Bilin. I call it Bilin because it was the name first introduced to me many years ago when I visited Kuching.
It looks like Paku Pakis (wild fern) here in West Malaysia but different kind. Strangely Bilin grows only in Sarawak, so if you get to eat Bilin in Sabah you know where it came from.
Hubby’s friend from Sabah who now stay in Miri, Sarawak came to KL for Shopping last weekend. So I took 2 days off as a Shopping Centre host a.k.a driver to chauffeur the wife around while the husband go for conference in downtown KL. I ask to help me buy a bunch of Bilin and she bought 3 bunch. Hahaha !
According to the missus she need to drive 1 hour to the market to find it but its not sold early in the morning. She learn from the people at the market that the vegetables are harvested in the morning itself and only available in the mid morning. This is because Bilin cannot be kept overnight and it is easily wilted and turn black. I didn’t know it was such a trouble! Anyway the Husband went to the market again and bought in the afternoon before he heads to the airport.
This is the Bilin I cook. It taste similar to Paku Pakis but much sweeter and crunchier in comparison. I personally prefer Bilin better. I didn’t know how to cook Bilin actually. So I cook it with Pink Belacan that my sister got from Bintulu with some bird’s eye chilli.
So delicious and fragrant. No wonder Pink Belacan is so famous!
Oh, one strange thing is: It is common that when you cook any vegetables ~when it is cooked its colour will turn from light green to darker green. But for Bilin, when it is hot on the wok while I stir fried it the colour turn from darker green to lighter green!
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Cold Noodles with Tuna
Posted by blurcheryl in 30 minute Quickmeal, Asian, Healthy, Noodle, Pasta, Vegetable on July 7, 2011
Hubby ask me what’s for dinner a million time on the way back from work and I replied him bluntly that he should just have cornflakes with cold milk. He of course not happy with my reply but sometimes I prefer to skip cooking dinner so I have to pretend I am in bad mood to get my ways. When we got home and as I reach for the fridge for milk, * SCREAMS* No cold MILK!! Damn Damn Damn.
Hubby of course didn’t know what’s going on so I told him I am such a good wife, eventhough I am moody I will still cook him a nice meal. I have to think of something to cook randomly.
Aiyooooh.. Weather is so hot! What to eat? Porridge make me sweat more. Soup make me sweat too. Spagetti ah? Everyday also spagetti. Have to weigh my options based on weather this time. Hubby said I always on the aircond in the living room and the electricity bill skyrocketed. Cannot blame me what? Its the weather! I am forbidden to open wide the sliding door at the balcony or else all the freaking hateful bloodsucking mosquito would come in and attack the mosquito magnet. (mosquito magnet here refers to my hubby).
Check my fridge and here’s what I have
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A pack of zuchinni bought from Cold Storage for RM5.99
Check the can food section
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Still got Tuna in chilli oil
I still have lots of varieties of noodle left. I always stock up on noodles and if something happen during the Bersih 2.0 I think my supplies can last me for 2 weeks at least. heheheheh
I have to reduce my noodles stock anyway, I decided to make cold noodles. I am not a fan of cold noodles and I hardly order any cold soba when I dine at any Japanese restaurant as I prefer piping hot noodles to burn my tongue so that I dont eat too quickly.
I think cold noodles is a perfect dish for ridicously hot weather, its light and healthy too.
Here’s how I make them.
First, boil a a large pot of water with a couple of salt added. When the water is at boiling point, add the noodles and cook until al dente. Once the noodle is ready, remove it immediately from the salt water and give it a cold ice water bath, ideally. Or you can just leave it aside and add a couple of ice cubes on the noodle and leave it alone to cool at room temperature so that the ice melt or chuck it into the fridge.
Get your can of tuna ready, discard the chilli oil you dont need it. Leave aside
Blanch the sliced carrot and zucchinni with another pot of hot water until slightly soft. Do not overcook it or the texture of the vegetables will turn mushy. Leave the vegetable to cool, or again add ice cubes. Meanwhile, thinly slice onion and you dont need to cook it at all. set aside.
Mix the vegetables and slice onion together, add some olive if you have. Throw in the cold noodles and toss (discard the ice water please).
Then you may add the tuna in chilli, a couple teaspoon of olive oil, a pinch of salt and toss/mix again.
Tadaa!! Cold Noodles with Tuna
To add a bit of zing to your palate on this dish, eat this cold noodle together with the garlic tomato puree!!
TweetKimchi Bibimbap
Posted by blurcheryl in 30 minute Quickmeal, Asian, Chicken, Korean, My Cook Book, Vegetable on June 28, 2011
What’s the most important ingredient in making Bibimbap? Its the Kimchi! You must have these, and it will make all the difference in making the yummiest Bibimbap!
I have 3 kilo’s of Kimchi at home btw, bought from Isetan Korean Fair quite recently. Slice the Kimchi and put aside. Keep the juice also, its a sin to throw away the kimchi juice okay.
Then go find whatever vegetables you have in the fridge, or even better.. leftovers from last night dinner whatever! What I have here are julienne carrots, shitake mushroom, stir fried chicken with leek, seaweed boiled in salt water to soften it, some kimchi and Gojuchang. You cannot make bibimbap without the Korean Hot Chilli Pepper!
Just before serving, if you have sesame oil… oooh lala .. add some. I think maangchi. would have agree to me on this.
The Fun part now! Mix everything together and eat in big mouthful! Yummy! Its even better with Fried Eggs!!
Bibimbap is such a comforting food. You can make this anytime in less than 30 mins. Awesome!
This one is maangchi version. (photo steal from maangchi.bibimbap)
Note: [Its unintentional. We forgot to serve fried egg with runny egg yolk for the bibimbap I made recently. Its not the first time I made Bibimbap, yet we only realised the absence of the fried egg, not right after we finish the meal, but the next day on the way to work. wahahahaha ..slow]
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