Showing posts with label Chinese.. Show all posts
Showing posts with label Chinese.. Show all posts

Saturday, April 12, 2014

Karipap Ayam

One of the great things about living in Malaysia is that you have an abundant choices for meals, there are delicious foods and snacks from the day and night markets, malls, restaurants and street food stalls. And if that wasn't enough, sometimes, the vendors even come to you.

In the morning, you may hear echoes of vendor selling Roti, newspapers even gas cylinder as they go through your back street. In the afternoons, you may hear a lady shouting out "Karipap...... karipap" as she cycles through your street. Best to have your coin purse handy and with you at all times as you would have to bolt out the door and chase her down the street to get to the yummy snacks. This is pretty normal for most suburbs. 

Life in Malaysia can be harsh and hard. These sellers sell their wares for a pittance price, so if you do come across them, don't complain about the price or try to get them cheaper. Support them and be happy and be thankful that you can have their delicious snacks, handmade with love from someone's home. 

Today I live in a land far away, and so I have make these things in my own kitchen. I am lucky that I have resources from the Internet for recipes that I could recreate my fond memories of yummy snacks in Malaysia. My mother is a great cook, she would make all the delicious Nyonya kuihs for us. I love her steamed yam cake, chiffon cake, and bubur cha cha. There's always something on the table for us. And when she wasn't feeling up to it, we would buy ready made food and snacks. Oh God, now I have Hainanese chicken rice on my mind and I should be writing up this blogpost. 

Here's the link to where I found this easy to follow instructions with photos. I am a visual learner, so I found this was pretty easy to follow. Spiral Curry Puffs

Spiral Curry Puff
Water dough outer, center is oil dough
Spiral Curry Puff
Chicken Curry
Spiral Curry Puff

Karipap Ayam

Saturday, February 23, 2013

Asian Beef in Lettuce Cups

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Hi all, yours truly has been very lazy since Chinese New Year and all. Sadly, it was not because I was busy with baking or cooking a banquet, truth be told, it was that damn CANDY CRUSH game on Facebook. I was hooked, lined but I sunk, coz I totally suck at it and I gave up! So hopefully, I shall return to my blogging soon as.

This recipe is a very easy and tasty meal to prepare, adapted form the sang chow bow, instead of mince, all you need is some premium beef steak, a lettuce head and some marinades that can be easily found in your pantry. I shall have you eating these, in no time at all, with your fingers, hooking into the beef wrapped in lettuce. It is basically like an Asian Beef Tacos ;) so it can get very messy! I put my lettuce cup in a bowl so I can show off my Japanese bowl, isn't it pretty?

Number of serving: 1 steak per person, you can have as many you want. There are no rules in my kitchen! For this post, the marinades are for one steak, increase the amount of ingredients accordingly to your number of servings.

Ingredients
  • One Iceberg lettuce head
  • One prime rump cut steak or porterhouse with fat trimmed off
  • 2 tablespoon cooking oil
  • 1 teaspoon minced garlic
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chilli powder. ( I normally used Indian chilli powder or Thai brand, extremely hot)
  • A dash of grounded black peppercorns
  • A sprinkle of salt to taste - optional
  • A drop of sesame oil for flavour, and to tease your senses!
  • Coriander leaves for garnish.
  • Chopped peanuts or sesame seeds for garnish, whatever you can find in your pantry.
Method
  • Wash the lettuce head in salty water, this will remove all alien inhabitants. Rinse well.
  • Break off lettuce cups and pat dry, taking care not to break or damage any cups.
  • Set aside in bowls or plates.
  • Marinade steak/s in the ingredients. (soy, garlic, hoisin, black pepper, salt- optional)
  • Leave marinated steak alone for half hour.
  • Break out the skillet from your cupboard and put her on high heat on the stove, once the skillet is hot enough, put the steak on, a few minutes each side, just to seal off the steak, if you like your steak rare. Or you could barbeque the steaks and sliced them after.
  • Once your steak is cooked, rare, medium or done (urgh!), you'll need to slice it and put them into the lettuce cups.
  • Dress them up with your garnish of choice, whatever you can find in your pantry. Your kitchen, no rules.....it can be those packets of crispy fried noodle snacks, or crushed peanuts or roasted sesame seeds and a sprig of coriander leaves to make it pretty!

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Monday, October 8, 2012

Night Noodle Market Hyde Park, Sydney


It was a very warm Spring evening when hundreds or even thousands descended into Hyde Park for this pop up event, Night Noodle Market which is part of the CRAVE Sydney International Food Festival.

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Meals are cooked to order and only the freshest ingredients are used by JackieM Malaysian Restaurant. I can see a lot of other stalls are prepping up for the rush, and the vendors are cooking their meals away whilst hungry and patient patrons line up and wait to order their meals for the evening. For some, the aroma reaches the nose before the foods can reach the mouth. It must be quite torturous, the waiting.

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For me, it was worth the wait. After tasting every morsel of the char kway teow which was a generous portion by the way with its fine wok breath, one can almost feel like one have been transported back to the street stalls of Malaysia. I also visited Mamak stall, for my all time favourites; satay. I could happily lived on satays alone if I were to give up carbs...but not tonite ;) because that char kway teow is just stupendous!

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And this is exactly what Noodle Night Market is all about. The park is transformed into a Street style hawker center,  just like ones, you see in Asia when you traveled. Here are the various stalls that are participating this year.

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NNM_map-stalls.pdf

Every year, for the month of October, the beautiful City of Sydney brings you CRAVE International Food Festival and the Night Noodle Market has become one of the regular event. Because of its success in the past, this year, the event has been extended to thirteen nights.

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I love this event and was sad to leave. I am already planning my next vacation, October next year and I will be staying longer to visit with this beautiful city of Sydney.

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*** To note, something quite different for this year; is the Noodle Lounge. For $79.95 per person, this includes your drink on arrival plus full menu – entr矇e, main, dessert and you get to lounge around and catch up with friends after work and eat fabulous hawker fare without the lines. How good is that? Drinks are provided by The Morrison Bar and there is a live jazz music to keep your feet tapping.*****

Where: Hyde Park North

When: October 3-5, 8-12, 15-19; 5-10pm

Sunday, July 8, 2012

Fish ball paste

This weekend; after an epic fail in baking, Baking 1: Jackie 0. Feeling very defeated, far worse than when my macaron fail....like seriously guys, how could I get baking a premix wrong??? Pfffttttt! I am officially a baking retard!




So, I've decided to make my own fishballs. The reasons being

  1. I couldn't be bothered with driving to ACT for a Chinese grocery run. I usually buy commercial bulk pack.
  2. It doesn't involved baking. 
  3. It's my favourite snack on stick
  4. It's simple easy recipe, no Science degree required
  5. Oh, have I mentioned? It doesn't require baking, no oven involved!!!
  6. I can have it with my laksas during winter..
  7. And whaddaya know... NO BAKING!!!!!

Preparation time: 20 minutes
Rapid cooking time: 15 minutes
1 lb. white fish (pollock)
1/2 cup arrowroot starch (can be substituted with tapioca starch or cornstarch)
Egg white from 2 eggs
3 ice cubes (about 1-inch square)
1 teaspoon salt
1/2 teaspoon white pepper
Cut up the fish into 1/2-inch cubes. Put all the ingredients except for the ice cubes in a food processor and blend for about two minutes or until smooth. Then add the ice cubes and continue to blend for another three minutes or so. The paste should be very thick with a lot of elasticity. The finished paste should be very smooth with no solid pieces of fish. Scoop the paste into a bowl and refrigerate for about an hour before using.

And what the heck is a pollock??? I used fresh Basa. I like Basa. It is very sweet and white and NON fishy taste. Nothing I hate more than a fish that is overpowering in smells and taste. 





So basically, keep the paste in the fridge for at least an hour. Once it is chilled and firm, or when you are ready to cook them, you can use the paste in just about anything. As you can see, I have stuffed some fish paste into some red chillies like yong tau foo. You can do that with tofu, peppers, beancurd sheets, rolled into balls for noodles, it can be deepfried and serve with chilli sauce or as a snack on a stick. You can even steam it for dimsum. Boil it in soups. It is up to your imagination, the possibilities are endless. 

Mmmmmmm.... fishballs for me ;) Yippppeeeeee
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