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Everything posted by kwankapang

  1. Make the Hong Kong style egg tarts . I use butter for the pastry instead of lard. Mine is good enough but prefers to get it flakier a bit more. Appreciate any advice (not sure if it is flakier to use lard than butter).
  2. Hi All, I have a Chinese dessert recipe to share with you. It is the traditional Hog Kong style egg tarts. Recipe for Egg Tarts here Try this our and let me know if I can offer any assistance. Regards, KP Kwan
  3. Hi all, Great to know there are so many people out there who like to stir-fry bu using a wok. I have written a definite guide on stir-frying and is happy to contribute my understanding on this topic: The Definitive Guide To Stir-fry Hope this article can provide all the questions raised in this foru,. Thanks, KP Kwan
  4. Beef Rendang Rendang took the top position on the list of 50 most delicious foods in the world, according to the survey by CNN based on 35,000 votes in 2011. Here is the authentic beef rendang recipe from the birthplace of rendang- Minang, Indonesia. This is my recipe and would like to know what you think: Beef Rendang Recipe (Rendang Minang) Recipe type: Main Cuisine: Indonesian Prep time: 20 mins Cook time: 4 hours Total time: 4 hours 20 mins Serves: 4 Ingredients 1 kg of beef Beef 600ml of coconut milk 100ml of vegetable oil (A)Seasoning (blend): 4 candlenuts 12 cloves of garlic 300 g of red chili 250g of onions 50g of ginger 50g of galangal 50g of turmeric 1½ tsp of coriander 1 tbsp (15g) of salt 1 tsp of sugar 4 green cardamom 11/2 tsp of cumin 10 cloves (B)Seasonings and Spices: 4 stalks of bashed lemongrass 3 kaffir lime leaves 1 keping assam keping 2 turmeric leaves, tied up Instructions 1. Dice the beef to 2 cm squares. Do not cut the meat too small so that when cooked the meat does not break into smaller pieces. 2. Place the diced beef in a colander to drain the excess water. Let it dry and set aside. 3. Blend all the ingredients in (A), set the blend aside. 4. Remove the green part and the outer layer of the lemongrass. Use only the white portion of the lemongrass. and bash it so that it can easily release the flavor. 5. Heat up the oil, saute the spice paste (A) on low heat until it becomes aromatic. 6. Add the coconut milk and spices (B). 7. Add the beef and cook on medium heat. 8. Stir continuously over low heat until the oil is separated from the spice mixture. 9. Cook on low heat for about 4 hours until the beef fully absorbs the flavor of the spices and the color turns to dark brown. 10. Serve this delicious authentic Minang rendang with steamed rice. Enjoy. There are some additional details about the cooking method that you can view it at http://tasteasianfood.com/beef-rendang-recipe/ KP Kwan
  5. Hi Smithy,it Glad to know you love Malaysian satay. Would love to know the result if you ever want to make from scratch. KP Kwan
  6. Malaysian Satay To those who crave for authentic Malaysian satay, this is the one from my restaurant. Ingredients: Meat (chicken / lamb / beef) 1kg Turmeric powder 4g Sugar 80g White pepper powder 6g Coriander powder 8g Fennel powder 10g Cumin powder 10g Vegetable oil 150g Sweet soy sauce 20g Salt 10g Blend: Lemongrass 70g Onion 110g Garlic 30g Galangal 110g Belacan (shrimp paste) 7g Method: 1. Cut the meat into 1cm cubes. 2. Blend the lemongrass, onion, garlic, galangal, and belacan until it becomes a paste. 3. Add the remaining ingredients and the blended paste. 4. Marinate for at least 2 hours or overnight. 5 Put the meat onto the bamboo skewers. (Soaking the bamboo skewers before using can help avoid burning of the skewer). 6. Baste the satay with oil and grill until golden brown. You can find more about satay (and other Malaysian food) here: http://tasteasianfood.com/malaysian-chinese-recipe/
  7. kwankapang

    Dried shrimp

    I love dry shrimps. if you have not tried it before, I can assure you that the flavor is completely different from fresh shrimp. Here is my Kam Heong Sauce recipe which dry shrimps are the major ingredient. This is a Chinese sauce invented by the local Malaysian. Taste especially well with stir-fried chicken and seafood. Recipe for Kam Heong Sauce (Dry shrimps = main ingredient) Ingredients: 80ml oil 50g dry shrimp 8g garlic 35g shallots 6g curry leaves 5g bird's eye chili 10g curry powder 20g oyster sauce 10g light soy sauce 6g sugar 1/4 tsp dark soy sauce Method: 1. Soak the dry shrimp in warm water for at least half an hour. Wash thoroughly with water to remove any shrimp shells. 2. Chopped the garlic, shallots and bird's eye chili. (Note: remove the chilli seeds before chopping if you prefer to be less hot.) 3. Saute the dry shrimp, garlic, shallots, curry leaves and bird's eye chilli with the oil over a small flame until fragrant. 4. Add curry powder, oyster sauce, light soy sauce, sugar and dark soy sauce to (3). Stir and mix over a small flame for half a minute. You can find the stir-fried chicken recipe by using this sauce here: http://tasteasianfood.com/malaysian-chinese-recipe/ Cheers and hope you like this dry shrimp based recipe. The image is the Kam Heong Chicken (Spicy stir-fried chicken with dry shrimps)
  8. I like to cook since young. I baked my first cake a the age of 15 and cook occasionally during my working life. I started to cook seriously when I started my restaurant business 12 years ago. My interest is in Asian cooking, but also crossover to baking and desserts.
  9. kwankapang


    I would like to add on tempeh, popular in Indonesia and Malaysia.It is similar the Chinese tofu but is harder, Wikipedia: https://en.wikipedia.org/wiki/Tempeh
  10. Baked Char Siu Pao. Char Siu Pao is famous among the Dim Sum restaurants in Southern China and Hong Kong. It is a steamed bun, BUT this version is to bake it instead of steaming it.
  11. Have Rendang Chicken for lunch! A dish cooked with red chilli, shallots, galangal, turmeric leaf, tamarind juice, shredded coconuts and coconut milk It is our favourite over here.
  12. Just made a cheesecake- use Kraft Philadelphia. Recipe here, http://tasteasianfood.com/?p=1351 Would love to here your comments
  13. Ramen soup noodles for breakfast.
  14. I deep freeze the meatballs raw, defrost naturally or in the microwave oven. Pan-fried with some oil and cooked through with Pomodoro sauce for my pasta dish.
  15. Here is another common chicken dish in Malaysia - Chicken Korma. An authentic Malaysian dish.
  16. kwankapang

    Breakfast! 2015

    Just cook Tom Yam bee hoon (rice vermicelli) this morning. Easy to prepare. You can use ready-made tom yam paste bought at any grocery shop.
  17. I will cook stir-fry mixed vegetables for dinner tonight. No meat, but still very tasty.
  18. I only made chicken stock and normally use 10 kg of chicken bone per batch. I normally strain the stock twice and discard the bones.
  19. Have the wonderful Hainanese Chicken with rice for lunch
  20. Palm oil is my choice. Reasons: 1. I use it for deep-frying and it can be reused a few time before it turns bad. 2. The smoking point of palm oil is high and is suitable for Chinese style stir-frying (need to apply intense heat at times). 3. The taste is universal. Peanut oil and olive oil have the distinctive flavor and therefore I try not to use them. I can easily control the flavor of the dish I cook without the interference of the flavor of the oil. What is the favorite oil you use? Love to hear from you.
  21. I made burgers for customers and seriously it does not matter if you press the burger not. Most people will eat the burger with the bun and other ingredients together. But if you want to make the textbook perfect burger, you can well-formed the burger patties before putting it on the grill. In this case, it does not require any pressing. Serious Eats has a number of posts on this topic. You may check it out.
  22. kwankapang

    Chicken Stock

    I operate a restaurant and prefer to have some chicken stock on hand at all times. The chicken stock will be added to most dishes whenever water is supposed to be used. Since my chicken stock is used for so many different dishes, I do not add any salt and spices into it. I am be able to control the flavor and saltiness easily for a variety of dishes. It may be a good way to do this if it is a multipurpose chicken stock.
  23. kwankapang

    Breakfast! 2015

    One of the most common breakfast in Malaysia: Fried noodles + coffee or tea.
  24. How you ever want to prepare Asian / Chinese food at home? The most common cooking oil used by the Chinese is peanut oil and palm oil. The taste of Asian food is more authentic if either one of this oil is used.
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