[Your Daily Sweets: What Are You Making and Baking? (2015 – 2016)]

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).

[Chinese Dessert]

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

 

 

[Using garlic/ginger in stirfrys]

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

 

 

 

[How to cook rendang]

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

 

 

[Satay]

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

[Satay]

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/

 

[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)

 

[Your Cooking, and How You Began]

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.

[Tofu]

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

[Your Daily Sweets: What Are You Making and Baking? (2015)]

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.

 

 

 

[Lunch! What'd ya have? (2014–2015)]

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.

 

[The Cheesecake Topic]

Just made a cheesecake- use Kraft Philadelphia.

 

Recipe here, 

http://tasteasianfood.com/?p=1351

 

Would love to here your comments

 

 

["Off-label" Uses for Ramen Noodles]

Ramen soup noodles for breakfast.

 

[Freezing Meatballs]

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.

 

[Dinner 2015 (part 4)]

Here is another common chicken dish in Malaysia - Chicken Korma.

 

An authentic Malaysian dish.

 

[Lunch! What'd ya have? (2014–2015)]

[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.

 

[Dinner 2015 (part 4)]

I will cook stir-fry mixed vegetables for dinner tonight.

No meat, but still very tasty.

 

[Do you discard the meat on bones (for stock)?]

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.  

[Lunch! What'd ya have? (2014–2015)]

Have the wonderful Hainanese Chicken with rice for lunch

 

[What cooking oil do you use?]

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.

[Cooking axiom or not? On not pressing burgers while they cook.]

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.

[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. 

[Breakfast! 2015]

One of the most common breakfast in Malaysia: Fried noodles + coffee or tea.

[What cooking oil do you use?]

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.