tag:blogger.com,1999:blog-64999278445648072562024-02-06T19:35:36.876-08:00Easy Asian Food RecipesThis food blog features quick and easy Asian home cooking especially Malaysian home-cooked recipes encapsulating Chinese, India, Malay, Nyonya and Thai cuisines.Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-6499927844564807256.post-89317689579636928242010-03-02T00:07:00.000-08:002020-04-12T04:39:47.962-07:00Low-Fat Cooking for Healthy Eating<div class="subtitle">
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Cooking for a family can be difficult, as you have to satisfy a range of different needs and tastes. How can you reduce the amount of fat in your daily diet? What does it mean to make healthy choices? If you frequently asking yourself above questions, then the recipes in this 101 Healthy Easy Food Recipes website will help to translate all the confusing advice into real food and well-balanced meals. <br />
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The art of cooking is by nature a very personal things. What I find intriguing about cooking isn't so much the cooking itself, but the science behind the cooking - the cooking styles that you can actually tweak to cater for individual tastes and needs, the ratio of the ingredients that do the magic to your finished dish, the heat control that ultimately gives the wow factor to the dish. The most important factor besides this "oomph" factor is you are liberal to add a "healthy" touch to your piece of culinary art! Try these easy, low-fat, low-carb and low calories recipes, you can be inundated with low-fat dishes without compromising on taste, and may your low-fat regime last!<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-80384465366334932072009-12-18T00:27:00.000-08:002020-04-12T04:40:01.535-07:00Organic Meat & Steak and Cheese Pie RecipeIf you are a host of this coming <i>Christmas</i> party, sticking to the mantra "more than enough" is always the safest bet. One of the worst thing that could happen to any good host is is finding out that you're running low on food when the party is just getting into full swing. Steaks in fact, are good choices to kick start your next soiree. Easy and hassle free, this also encourages friendly conversation, being less structured than a sit-down meal and at the same time, your guests would appreciate the gradual build-up of different nuances, smoky aroma and flavors.<br />
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Instead of throwing a shrimp on the grill or barbecue, how about slices of delectable, perfectly marbled and always tender beefy parts like rib eye, porterhouse, tenderloin, <i>New York</i> strip, flatiron, bavette, skirt or hanger steaks? If you relish the idea of sinking your teeth into these bizarre bits, then you can browse through Healthy Red Meat Recipes to get the recipe ideas. If you aren't much of a beef steak connoisseur, you can opt for tender and flavorful porks, sweet, mild, naturally tender and never gamy lambs or distinctive flavor poultry.<br />
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As an environmental and health-conscious consumer, I reckon it's essential to buy organic meat. You can contribute to the well-being of your community by supporting local, sustainable and organic farms that raise livestock traditionally in an ethical manner and caretake the environment. Farms that support healthy and ecological neighborhoods ensure the animals have the space, not confined and spend time outdoors in the fresh air and sunlight needed to live natural lives. Animals raised organically are not allowed to be fed antibiotics, added hormones, other artificial drugs or any genetically modified foods, hence they're always significantly healthier than their industrially-raised counterparts. Animal products certified as organic can not have their genes modified and their diet tends to be more well-rounded. Hence, these “free-range” and “ranch raised” livestock that are raised in a more humane way produce more purer, flavorful and healthier cuts of meat. Moreover, contrary to the synthetic pesticides and fertilizers used on industrial farms which tend to contaminate groundwater and soil, these free range animals graze as they are inclined and not fed with food containing pesticides, hence the amount of persistent pesticides in their fat is reduced. Eating organic animal fat reduces your exposure to these chemical residues and lead you to a more healthier life.<br />
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Organic meat topic aside, I will share steak and cheese pie recipe in this blog entry to help you indulging your guests without having to compromise on taste. Here we go, <i>Christmas</i> party on tap!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EFIDd7z-XItSDcH49AIvt95eilR2vnijCkT56vpYYoDiB1FdMmUoYwE4NIMpegrbCDbCbPo4gSm2mP9tkm63O8ZW8xzOmjzItnM__7JyDVMgqOVwfyf4jn0K9-YGx7AKny1Obdoj5E6_/s1600-h/Steak+and+Cheese+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Steak and Cheese Pie" border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4EFIDd7z-XItSDcH49AIvt95eilR2vnijCkT56vpYYoDiB1FdMmUoYwE4NIMpegrbCDbCbPo4gSm2mP9tkm63O8ZW8xzOmjzItnM__7JyDVMgqOVwfyf4jn0K9-YGx7AKny1Obdoj5E6_/s320/Steak+and+Cheese+Pie.jpg" /></a></div>
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<i>Steak and Cheese Pie</i></div>
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<b><i>Ingredients :</i></b><br />
3 red onions, sliced<br />
3 tbsp oilve oil<br />
1/2 tsp salt<br />
1/2 tsp ground black pepper<br />
1 sprig of rosemary<br />
3 cloves of garlic, minced<br />
1 tbsp butter + more for greasing pie plate<br />
2 sticks celery, finely sliced<br />
2 carrots, peeled and sliced<br />
200g brown mushrooms, quartered<br />
1kg beef brisket, cubed<br />
2 cups dark beer or stout<br />
1 1/2 tbsp plain flour<br />
1 cup beef stock<br />
200g shredded cheddar cheese<br />
500g frozen puff pastry<br />
1 egg, beaten<br />
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<b><i>For the filling :</i></b><br />
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1. Pre-heat oven to 180°C.<br />
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2. In a deep, heavy ovenproof pot, saute onions over low heat with olive oil, salt and pepper until slightly browned, about 10 minutes. <br />
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3. Stir in rosemary and garlic. Add 1 tbsp butter, celery, carrots and mushrooms. Add beef brisket.<br />
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4. Pour in beer or stout and stir.<br />
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5. In a small bowl, mix flour with 2 tbsp of beef stock to form a paste. Add to the pan and stir in to blend. <br />
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6. Pour just enough beef stock into the pan so that the liquid barely covers the beef and vegetables.<br />
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7. Put in the oven and cook for 1 hour. Take the stew out and give it a stir, and then cook for another hour. Stir in cheese and set aside to cool. <br />
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8. To make the pastry, pre-heat oven to 190°C. Thaw frozen puff pastry and then roll out to 5mm thin.<br />
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9. Grease a pie dish with some butter and line its bottom with the puff pastry. Bake blind for 20 minutes.<br />
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10. Roll out the rest of the pastry and cut in a circle to fit the top of your pie dish. Set aside in the fridge until ready to use.<br />
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11. When 20 minutes is up, remove pie dish in the oven, fill with cooled stew filling and carefully place the circle of pastry over the top, pressing down on the diameter of the pie to seal it.<br />
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12. Brush egg over the pastry and make a small slit in the centre of the pastry. Bake for 25 minutes.<br />
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<b><i>Tips : </i></b><br />
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To bake blind, line pastry in the bottom of the pie dish, then cover with a piece of foil or baking parchment. Fill with pie weights, uncooked rice or beans and bake. This will help to weigh the pastry down so that it doesn't rise.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com7tag:blogger.com,1999:blog-6499927844564807256.post-22306213696936386052009-12-01T18:31:00.000-08:002020-04-12T04:39:25.585-07:00Casserole Roasted Chicken with Garlic, Lemon and Watercress Salad Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UKy-0ceQD4CxVmakUUae4s5ZOaU_rvrYmR-n2LQTPsm1w1uxJh0vYxlnsPEAS7lGBeTIq8Zckbrol4sXlwWc0duXQrmZRfx6rG97LU7Hegp27Idm5qufhRAm0ndwitn17Y4eKU7onWNW/s1600/Julie+and+Julia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UKy-0ceQD4CxVmakUUae4s5ZOaU_rvrYmR-n2LQTPsm1w1uxJh0vYxlnsPEAS7lGBeTIq8Zckbrol4sXlwWc0duXQrmZRfx6rG97LU7Hegp27Idm5qufhRAm0ndwitn17Y4eKU7onWNW/s320/Julie+and+Julia.jpg" yr="true" /></a></div>
I came across this comedy-drama film <b><i>Julie & Julia</i></b> while scouring the<b><i> </i></b>world wide web sometimes ago and it did pique my interest to find out more about the film. Written and directed by <i>Nora Ephron</i>, the film depicts events in the life of chef <b><i>Julia Child</i></b> in the early years in her culinary career, contrasting her life with <i>Julie Powell</i>, a frustrated secretary, who aspires to cook all 524 recipes from <i>Child</i>'s cookbook, <i>Mastering the Art of French Cooking </i>during a single year, 2002. <i>Powell</i> then blogs her daily experiences and gaining a loyal following along the way. Though separated by time and space, both women are at loose ends until they discover that with the right combination of passion, fearlessness and butter, anything is possible.<br />
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<i>Meryl Streep</i> has received many positive review for her performance as <i>Julia Child</i> in the film. At her beguiling best, <i>Meryl Streep</i> is playing our idea of <i>Julia Child</i> more elusively and more truthfully. If you are Julia Child's fan but yet to watch the movie, you can preview this Julie and Julia movie trailer provided by <i>Columbia Pictures</i> below.<br />
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<i><a href="http://www.clevver.com/movies/video/233272/julie-andamp-julia-trailer.html">Source</a></i></div>
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On another occasion, chef <i>John</i> from <a href="http://foodwishes.com/">http://foodwishes.com/</a> demonstrated <i><b>Julia Child</b></i>'s casserole roasted chicken in remembrance of <i>Julia Child</i>, a world renowned <i>American</i> chef, author and television personality who introduced <i>French</i> cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs. Check it out!<br />
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<object height="364" width="445"><param name="movie" value="https://www.youtube.com/v/6Wk2cYarjOI&hl=en_US&fs=1&border=1"></param>
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<i><a href="http://foodwishes.blogspot.com/">Source</a></i></div>
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<i>"You wanna be haunted by Julia Child? I don't think so."</i> This really got a good chuckle out of me. <br />
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This recipe is from <b><i>Julia Child</i></b>'s cookbook, <i><b>Cooking with Master Chefs</b></i>, from the chapter with <i>Jeremiah Tower</i>, an author of New <i>American</i> Classics, teacher at the California Culinary Academy and prestigious <i>James Beard</i> Award-winner who emphasizes the use of locally grown ingredients to elevate simple dishes to fine delicacies. The recipe goes like this. Bon appetit!</div>
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<b><i>Ingredients :</i></b> <br />
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<b><i>For the Chicken :</i></b><br />
A 5 pound roaster chicken<br />
Salt and freshly ground pepper (to taste)<br />
Olive oil (as needed)<br />
3 lemons, halved crosswise <br />
2 sprigs rosemary<br />
4 sprigs thyme (optional)<br />
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6 cloves garlic, crushed, unpeeled<br />
1 onion, sliced<br />
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<b><i>For the Salad :</i></b><br />
2 tbsp walnut or hazelnut oil<br />
Salt<br />
Freshly ground pepper<br />
2 bunch watercress<br />
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<b><i>Special Equipment Suggested :</i></b><br />
A covered casserole or roaster just large enough to hold the chicken comfortably<br />
A bulb baster<br />
A pastry brush<br />
An oven-proof serving platter <br />
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<b><i>Timing :</i></b> <br />
Total 2 hours. 1 hour for covered roasting, 1/2 hour for browning, and a 30-minute rest before carving. <br />
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<b><i>Preparing the Chicken :</i></b> <br />
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Preheat the oven to 375 F. Place all ingredients and equipment beside your main work area on a large tray or newspapers, and plan to dispose of and/or wash everything (including your hands) thoroughly with soap and hot water when you are through. <br />
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Remove the packet of giblets in the cavity, and reserve for something else. Remove any visible clumps of fat from inside the cavity, wash and dry them in paper towels, and set aside. Wash the chicken both inside and out under cold running water; dry thoroughly with paper towels. <br />
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Salt and pepper the cavity lightly, pour in a spoonful of olive oil, and stuff in a handful of garlic, thyme and rosemary. Squeeze in the juice of a lemon, and add the lemon halves. Truss the chicken, brush with olive oil, sprinkle with salt and pepper, and set it breast up in the casserole. Flatten the reserved pieces of chicken fat with your fist and lay them over the breast. Smash the rest of the garlic cloves with the flat of your big knife and lay them also over the chicken along with the remaining rosemary and thyme. Squeeze on the rest of the lemons, tossing the squeezed halves into the casserole. <br />
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<i><b>Note:</b></i> <br />
The chicken is now ready for the oven, and may be prepared to this point two hours ahead. <br />
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<b><i>Roasting the Chicken - 1 1/2 hours:</i></b> <br />
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Set the covered casserole in the lower third of the pre-heated oven. Basting is really not necessary, but a quick peek now and then is useful just to see how things are going. You may also desire a quick basting with the accumulated juices, using a bulb baster. <br />
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After an hour, remove the cover and turn the thermostat up to 400 F. Continue roasting and letting the chicken brown. <br />
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When is it done? The thighs will be fairly tender when pressed; the drumsticks will move up and down in their sockets fairly well. When the bird is lifted, the last juices to fall from the vent end will be clear yellow with no trace of rose. <br />
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Remove the chicken to the serving platter, cut off the trussing strings, and return the chicken to the turned-off oven, leaving the door ajar. <br />
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<b><i>Preparing the sauce and serving the roasted chicken and salad :</i></b> <br />
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Drain the juices from the casserole through a sieve. Using a ladle, push the garlic to extract juice from it as well. Skim the fat off the surface in the remaining juices of the strained liquid. Whisk in the walnut oil and season to taste with salt and pepper. Toss the watercress into the sauce to coat well. Place the seasoned watercress around the chicken and drizzle with any remaining sauce.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com5tag:blogger.com,1999:blog-6499927844564807256.post-43011681699770794832009-11-27T18:05:00.000-08:002020-04-12T04:29:47.146-07:00Vegetables Gingko In Belachan Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<b><i>Home-cooked Vegetables Gingko In Belachan</i></b></div>
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A twist to our traditional and contemporary ways of preparing kai lan (a.k.a <i>Chinese</i> broccoli or <i>Chinese</i> kale). Instead of having kai lan stir-fried with ginger and garlic, or boiled (or steamed) and served with oyster sauce, a little of local flavor and piquancy thrown in by introducing a bit of Malaysian shrimp paste (<i>belachan</i>) and chilli boh (blended chilli paste). This <i>Malaysian Chinese</i> home-cooked dish is speckled with tiny dices of red chilli peppers (cayenne peppers) and dried shrimps whilst <i>Chinese</i> cabbage (a.ka.a <i>Napa</i> cabbage) serves to mellow it all out. Sweet snow peas (or alternatively sugar snap peas) add some deletable crunch, vibrantly delicious flavor, wonderful texture and packed with a wealth of health-promoting nutrients. To round out the dish with more nutrition, fresh ginkgo nuts which is touted and well recognized for its postive effect on brain functioning, are added in.<br />
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Below is the how-to recipe for home-cooked vegetables gingko in belachan. This is a healthy vegan dish which is packed with a great nutritional values. </div>
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<b><i>Ingredients :</i></b></div>
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1 packet of fresh gingko nuts (鲜白果或銀杏)</div>
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100g kai lan (a.k.a. <i>Chinese</i> broccoli or <i>Chinese</i> kale) (芥兰)</div>
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50g <i>Chinese</i> cabbage (a.k.a. <i>Napa</i> cabbage), cut into pieces (大白菜,黃芽白或津白)</div>
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50g sweet snow peas (or alternatively sugar snap peas) (甜豆)</div>
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1 red chilli pepper (a.k.a cayenne pepper) (红辣椒), cut into pieces</div>
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Some dried shrimps (虾米), soaked, chopped</div>
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A bit of shrimp paste (locally known as <i><a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">belachan</a></i>) (峇拉煎), about 1cm</div>
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1/2 tbsp chilli boh (blended chilli paste but not sambal)</div>
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2 pips garlic</div>
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1 tbsp oil</div>
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1 tsp tapioca flour (薯粉), mix with 1 tsp water</div>
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<b><i>Seasoning :</i></b></div>
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1 tsp light soy sauce</div>
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A pinch of sugar</div>
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50ml water</div>
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<b><i>Method :</i></b><br />
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1. Sweet snow peas better to be trimmed off the ends before cooking. Pinch off the stem and then pull the string down the full length of the pod. Repeat the procedure on the other side. If desired, you may leave the strings intact. Some have a calyx and that should be removed for aesthetic as well as practical reasons. A quick snap of the wrist with or without a paring knife will do the trick.<br />
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2. Heat up a pot of hot water, blanch all vegetables for a while. Remove for later use. Drain on a sieve to discard excessive water. </div>
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3. Heat up a wok (or skillet) with some oil, add in minced dried shrimps, stir fry until fragrant. Add in belachan, chilli boh and all seasonings, stir fry over low heat until fragrant and boiled.</div>
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4. Return vegetables, stir quickly over high heat, keep stirring while pouring tapioca flour mixture. Stir till gravy thickens. Serve with steamed white rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-77877690002914706822009-11-26T17:26:00.000-08:002020-04-12T04:30:00.249-07:00Crispy Juicy Chicken Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<b><i>Home-cooked Crispy Juicy Chicken</i>香脆西汁鸡</b></div>
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Too often, we extol the virtues of the posh restaurant even as we eventually give the thumbs up to our favourite local hawker's stalls or home-cooked meals, when we have to choose. Admittedly, it's less painful on our wallet as sometimes we can whip them right out of our own kitchen without breaking a sweat and savor a simpler but equally exquisite western fare. Dunk this succulent chicken cubes which is wrapped in crispy skin in the savory sauce before shovelling into your mouth, each bite is simply palatable. <br />
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This is the how-to home-cooked recipe for you to recreate this easy-to-prepare crispy chicken morsels at your own abode.<br />
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<b><i>Ingredients :</i></b><br />
1/2 chicken, deboned and cut into few large chunks<br />
some tapioca flour<br />
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<b><i>Marinade :</i></b><br />
1 egg<br />
Dash of sugar<br />
Dash of salt<br />
Some rice wine (白米酒)<br />
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<b><i>Seasoning :</i></b><br />
1/2 tbsp <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">sour plum sauce</a> (酸梅酱)<br />
2 tsp light soy sauce<br />
2 tsp sugar<br />
Some sesame oil<br />
1 tbsp <i>Lea & Perrins</i> sauce (李派林酱油)<br />
1/2 tbsp chilli sauce<br />
1/2 tbsp tomato sauce<br />
3 tbsp water<br />
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<b><i>Method :</i></b><br />
<br />
1. Remove bone from chicken. Mix with marinade and marinate for 15 minutes.<br />
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2. To prepare gravy, heat up a wok (or skillet), add in all seasoning, cook till boiled, when the gravy reduced, dish up onto a plate for later use. <br />
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3. Heat up wok with oil again, coat chicken with corn flour and deep fry till crispy. Cut chicken into pieces and arrange on prepared gravy.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-20377680843357580432009-11-24T19:53:00.000-08:002020-04-12T04:30:14.500-07:00How to Make Ikan Assam Pedas (Spicy and Sour Tamarind-Flavored Fish) | Easy Asian Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq46t2sH94FvnxzTB38fkUSYbLXwQj5ME9UnrXE4nj6mWD22UI2dVYhyxWby1azl5u9EmfjAmLX0joL1OUTIsggZe9jRmNr9ZZYImtHzQewYgEh8NEeDrpsCEErQgQUBGwchGA0r7G-_C/s1600/Ikan+Assam+Pedas+%28Spicy+and+Sour+Tamarind-Flavored+Fish%29+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Ikan Assam Pedas(Spicy and Sour Tamarind-Flavored Fish)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUq46t2sH94FvnxzTB38fkUSYbLXwQj5ME9UnrXE4nj6mWD22UI2dVYhyxWby1azl5u9EmfjAmLX0joL1OUTIsggZe9jRmNr9ZZYImtHzQewYgEh8NEeDrpsCEErQgQUBGwchGA0r7G-_C/s400/Ikan+Assam+Pedas+(Spicy+and+Sour+Tamarind-Flavored+Fish)+1.jpg" yr="true" /></a>Yesterday I made this <i>Nyonya</i> dish as a weekday night dinner. Once I sank my teeth into this bowl of ikan assam pedas, I was mesmerised and overwhelmed. Yeah, for those who adore <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/penang-asam-laksa-sour-fish-based-soup.html"><i>Penang</i> asam laksa (sour fish-based soup with noodles)</a>, you will definitely head over heels in love with this. Tastewise, both bears a strong resemblance, which flavor is predominantly perked up by ginger flower and polygonum. My hubby is not much of tamarind-soured soup addict, so he can't vouch for its taste. Well, it's up to you if you are going to believe my verdict or not.<br />
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Ikan assam pedas (literally translated as spicy and sour tamarind-flavored fish) is one of the epitome of Malaysian fare. While the saltwater fish (<i>Chubb</i> mackerel, <i>Spanish</i> mackerel, Threadfin or Stingray are commonly used) is the centerpiece of this dish, others secret ingredient are polygonum (daun kesum 加沙叶), ginger flower (bunga kantan 加沙花), lemongrass (香茅), red chillies, shallots and fresh turmeric (黄姜). To make the soup more tangy and savory, shrimp paste (belachan) and tamarind skins (assam gelugor 阿叁皮) are added. <br />
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Now here's the how-to recipe for ikan assam pedas (spicy and sour tamarind-flavored fish). Suffice it to say, it's such a appetite-whetting dish that leave you asking for more. Enjoy!<br />
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<b><i>Ingredients :</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihURlJlbQ9dXdrBQtVskVHUDKTJexdq5XG0GBu9PDPrLgBynyEW-Lu4gfyEgfYo0Y4TMQN6NsV1ToZesdwKGdBsA69YZrlnbxTedGA4vtzT-zAPmSUy6RE5hH9aM2bNuYqZ4tKkY97g-rg/s1600/Ingredients+for+Ikan+Assam+Pedas+%28Spicy+and+Sour+Tamarind-Flavored+Fish%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ingredients for Ikan Assam Pedas (Spicy and Sour Tamarind-Flavored Fish)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihURlJlbQ9dXdrBQtVskVHUDKTJexdq5XG0GBu9PDPrLgBynyEW-Lu4gfyEgfYo0Y4TMQN6NsV1ToZesdwKGdBsA69YZrlnbxTedGA4vtzT-zAPmSUy6RE5hH9aM2bNuYqZ4tKkY97g-rg/s640/Ingredients+for+Ikan+Assam+Pedas+(Spicy+and+Sour+Tamarind-Flavored+Fish).jpg" yr="true" /></a></div>
4 <i>Chubb</i> mackerel or Indian Mackerel (ikan kembong)<br />
or <i>Spanish</i> mackerel (ikan tenggiri)<br />
or Threadfin (ikan senangin)<br />
or Stingray (ikan pari)<br />
2 pcs tamarind skins (assam gelugor or assam keping 阿叁皮)<br />
4 stalks <i><a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">polygonum</a></i> (a.k.a Vietnamese coriander, daun kesum in <i>Malay</i> or known locally as laksa leaves 加沙叶)<br />
1 <i>phaeomaria</i> (a.k.a <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">ginger flower</a> or bunga kantan in Malay 加沙花)<br />
3 rice bowls of water<br />
1 tsp salt (to taste)<br />
1 tsp sugar (to taste)<br />
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<b><i>Soup base ingredients, to be blended (or pounded) :</i></b><br />
6 shallots<br />
2.5cm fresh turmeric (kunyit 黄姜), skinned<br />
1 stalk lemongrass (serai 香茅), sliced finely<br />
5 fresh <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">red chilli peppers</a> (fresh cayenne peppers) 红辣椒<br />
3cm <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">shrimp paste</a> (belachan) 峇拉煎<br />
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<b><i>Method :</i></b><br />
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1. Clean fish and discard gills and intestines, set aside.<br />
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2. Wash polygonum (daun kesum or laksa leaves), discard stalks, set aside.<br />
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3. Cut phaeomaria (ginger flower or bunga kantan) into quarter (lengthwise), set aside.<br />
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4. Using a blender or food processor, blend all the soup base ingredients until fine. Alternatively, you can use pestle and mortar to pound them into a fine paste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIARLM9IXjhV87f7Wzhoqi9IV4LE5EDuogiZvxoX1wykTUBsl0LqdwwaQnMC-Da1pnJ6UwwJ0CiOqUU2KdWDf-Mlx_JJiAsAbnO4WxAET9ai_Rq_M_py05txJlWfn3DhUlV9o1teA8-_a/s1600/Ikan+Assam+Pedas+%28Spicy+and+Sour+Tamarind-Flavored+Fish%29+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ikan Assam Pedas(Spicy and Sour Tamarind-Flavored Fish)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIARLM9IXjhV87f7Wzhoqi9IV4LE5EDuogiZvxoX1wykTUBsl0LqdwwaQnMC-Da1pnJ6UwwJ0CiOqUU2KdWDf-Mlx_JJiAsAbnO4WxAET9ai_Rq_M_py05txJlWfn3DhUlV9o1teA8-_a/s640/Ikan+Assam+Pedas+(Spicy+and+Sour+Tamarind-Flavored+Fish)+2.jpg" yr="true" /></a></div>
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5. Now pour in 3 rice bowls of water into a stockpot. Add in all the blended mixture (or pounded paste), tamarind pieces, <i>polygonum</i> and <i>phaeomaria</i>, stir well with a ladle. Bring to boil for a few minutes until the soup is fragrant.<br />
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6. Add sugar and salt to taste. Stir well. Then add fish into the soup. When the soup reaches rolling boil again, reduce to low heat and simmer for another 5 minutes. Serve hot. This hot and sour fish soup goes well with steamed white rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com2tag:blogger.com,1999:blog-6499927844564807256.post-60979640976866660322009-11-23T16:50:00.000-08:002020-04-12T04:30:31.579-07:00Photography accessory : Star 8 Filter (Cross-Screen Filter)Star 8 filter, a photography accessory? Yeah, you read it right, above title deviated from my usual line-up of topic on culinary. I interrupted my regular recipe-sharing and interspersed with bits and pieces of photography in between. For me, food writing and photography should go in parallel, good photography skills is required to justify good food. I think this explain why the provocative term <i>food porn</i> has become particularly prevalent in food-related blogs, as both elements above boast a spectacular visual presentation of cooking or eating. <br />
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Well, before I digress further into <i>food porn</i>, I must admit I am a rookie at photography. As a self-confessed noob cook and budding photographer, I picked up some fundamental skills from my hubby and constantly made some progress on my photography learning curve. Photography accessory is not a necessity but sometimes it does contributes some intoxicating effects that exceeded what you are anticipating. At other time, I just like to unwind myself and experiment with some photography accessories apart from kitchen stuff.<br />
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Do you ever seen night scene photos with a very pleasing star burst pattern on the light source or bright objects? For example, night street scene with all the street lights emitting a star burst pattern. Well, my hubby bought a <i>TianYa rotating star 8 point filter</i> weeks ago and to experiment with the star burst effect, he waited for nightfall and captured some night scenes of our condominium garden.<br />
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<a href="http://www.myphotoaccessory.com/store/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star burst effect by light source using a TianYa star 8 filter (cross-screen filter)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOKNYsGWHNnN8IcprLqftMWQ3AWdUJAD3Jtd5LTthBRt4TpXFTedGLezaM2ivjPDpWnXQcpbr_-CH8InzP_1k4WHokPpSQ5F17TOifokcvfbSNTKWUkb3VMpgQMjx3X8nax6lNIl7L3WL/s640/Star+Burst+Effect+By+Light+Source+Using+TianYa+Star+8+Filter.jpg" yr="true" /></a></div>
<b><i>Star burst effect by light source using a TianYa star 8 filter (cross-screen filter)</i></b></div>
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How is it done? Well, there're two options, stepping down the lens or using a special effect filter called cross-screen filter (a.k.a star filter). <br />
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<div style="text-align: left;">
<a href="http://www.myphotoaccessory.com/store/" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="TianYa Star 8 Filter (Cross Screen Filter)" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjtRGdsj4BOB_x_DcgW5k88eweIyfIH01JCImaGivAgDaXts0NcDZgMw4Cu5toMruAOHMDWMCNEAEaCJi3i5YsTh5kHqLog0QxuIv5yAaBHI8xQ_HpMBJkRn33V1LKHuXkzudZXlhX8pR/s400/TianYa+Star+8+Filter+(Cross+Screen+Filter).jpg" yr="true" /></a>Stepping the lens requires the lens aperture to be stepped down, for example using a smaller aperture, say f/16 or f/32. However, there's limitation to this approach. Common issue via stepping down is that most lens tend to step down too much and resulted in soft image (i.e. image not sharp). Also the number of star point depends on the number of aperture blade, a lens with 7 aperture blade will yield star with 14 point. This means that for a given lens, you're stuck with the number of star point.</div>
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A cross-screen filter, commonly known as a star filter, creates a "star" pattern, in which lines radiate outward from bright objects. The star pattern is generated by a very fine diffraction grating embedded in the filter. The number of stars varies by the construction of the filter, as does the number of points each star has. The naming of the filter is pretty straight forward, for example a star filter that produces 8 points star, is know as "<i>Star 8 Filter</i>". Most star filter also allows user to "rotate" the star orientation.<br />
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Thumbs up for <i><b>Star filter from TianYa</b></i> (well-known for making the another affordable Cokin P-Series compatible square filter). With an affordable price of only RM40, you can experiment with rotating star burst effect!<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-76731026805392757832009-11-22T20:22:00.000-08:002020-04-12T04:30:50.822-07:00How to Make Sambal Belachan and Sambal Petai | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAbdvKGO5F99nmvtlDRSs0yGbXTUHVl04q-FduAI9CkPmn3hUQlhKYjlIWYtzNoEPFvzYhnqHw3IGr1GgMY65LQ4wWO-mwaSLvRpnuHLIuXKaES7Vt-xC0g2Q2LqrCCCFSnvam6FPkUz/s1600/Sambal+belachan+and+Sambal+Petai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Home-cooked Sambal Belachan and Sambal Petai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbaAbdvKGO5F99nmvtlDRSs0yGbXTUHVl04q-FduAI9CkPmn3hUQlhKYjlIWYtzNoEPFvzYhnqHw3IGr1GgMY65LQ4wWO-mwaSLvRpnuHLIuXKaES7Vt-xC0g2Q2LqrCCCFSnvam6FPkUz/s640/Sambal+belachan+and+Sambal+Petai.jpg" yr="true" /></a></div>
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<b><i>Sambal Belachan and Sambal Petai</i></b></div>
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Whilst my hubby and I found this irresistable famous nyonya cuisine intriguing, some detest petai bean due to its stinky and peculiar smell. Well, petai is like durian, whether you adore it or abhor it, there's no ambivalent or in between. Luckily we both are on the same wavelength on the tastebuds, else one'd have to tolerate with the other's preference when it comes to meal preparation.</div>
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The dish highlights the petai in itself by pairing it with this spicy sambal belachan, a stinky but luscious <i>Malaysian</i> condiment made from shrimp paste, red chilli peppers (fresh or/and dried), shallots, garlic, dried shrimp, lemongrass and also some tamarind juice to flare up the sourness. Just a reminder, hours after the petai, your excretions will have a very pungent petai odor - stinky urine, smelly breath or burp, strong-smelling flatulence et cetera. Despite this, it should not serve as a deterrent for not taking petai bean. If you take a look at its medicinal values, perhaps you'd give petai a second look you are musing! This stinky bean regulates blood pressure and reduce the risk of stroke as it's high in potassium yet low in salt, cure depression, treat PMS (premenstrual syndrome), cure anaemia and among others, overcome the problem of constipation and the list goes on. </div>
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If you fancy, you can add some medium to large shrimps (trimmed and shelled) for a more substantial dish, which is known as sambal petai udang, or mingle it with tempeh (fermented soy bean cake that originates from <i>Indonesia</i>). Well, it's actually up to individual preference, you can just tweak it to suit your tastebuds. One thing good about home-cooked meal is, the approach is never rigid. Sometimes, you'll find that coming up with unusual dishes is akin to creating a piece of modern art, which rejuvenate your artful imagination. </div>
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Here's the how-to recipe for home-cooked sambal petai. Let's meld tangy and savory with this easy recipe.</div>
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<b><i>Ingredients :</i></b></div>
<div style="text-align: left;">
150g petai bean, skinned and cleaned, split the bean into two with a paring knife (to isolate the bean with worms that burrow their way into the heart of the petai)</div>
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<b><i>Seasoning :</i></b></div>
<div style="text-align: left;">
1/2 tsp salt</div>
<div style="text-align: left;">
1/2 tsp sugar</div>
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<b><i>For Sambal Paste :</i></b></div>
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5 fresh <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">red chilli peppers</a> (fresh cayenne peppers), seeded 红辣椒</div>
<div style="text-align: left;">
5 dried red chillies, seeded 干辣椒</div>
<div style="text-align: left;">
150g dried shrimp, soaked and drained 虾米</div>
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2 cm turmeric (kunyit in <i>Malay or</i> 黄姜 <i>in Chinese</i>)</div>
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5 shallots 葱头子</div>
<div style="text-align: left;">
5 pips garlic 蒜头</div>
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1/2 tsp tamarind paste (asam jawa in <i>Malay</i>) </div>
<div style="text-align: left;">
1cm <i>Asian</i> shrimp paste (known as <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">belachan</a> locally) 峇拉煎</div>
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1 stalk lemongrass (serai in <i>Malay</i> or 香茅 in <i>Chinese</i>)</div>
<div style="text-align: left;">
80ml water</div>
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<b><i>Method :</i></b></div>
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1. Mix tamarind paste with water and squeeze out tamarind juice, set aside.</div>
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2. Half-fill a pot of water and boil, blanch all the petai with boiling water. Then dish up and drain on a metal sieve. </div>
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3. Peel shallots and garlic. Pound shallots, garlic and dried shrimp using a pestle and mortar. Then add in red chillies and dried chillies, pound again until fine. At this point, add in turmeric, belachan and lemongrass, pound until the mixture becomes a smooth paste. Alternatively, you can use blender or food processor to blend the ingredients instead of pestle and mortar.</div>
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4. Heat up 4 tbsp oil and saute the pounded paste until the paste emanates a fragrant smell. Add in petai and stir-fry for 1-2 minutes. Then add in water and tamarind juice, then bring to a simmer. Add in seasoning and serve hot with steamed white rice. </div>
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<b><i>Home-cooked Sambal Petai</i></b><br />
<b><i><br /></i></b>
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com2tag:blogger.com,1999:blog-6499927844564807256.post-80525100463647714952009-11-21T18:21:00.000-08:002020-04-12T04:31:39.229-07:00How To Make Tom Yum Soup With Shrimp and Fish | Easy Asian Cooking<div style="text-align: justify;">
Remember <a href="http://gladyskockhomeculinary.blogspot.com/search/label/Tom%20Yum">tangy Thai <i>Tom Yam (Tom Yum)</i> fish</a>, a clear, spicy and sour soup? Well, the lingering aftertaste was haunting me and my big cravings was kicking in early this morning - I still remember how's the creeping chilli hot awaken my lethargic appetite that day. Whilst it's still early to whip up a dish at the crack of dawn, I just scoured the video from YouTube hoping to find a good <i>Tom Yum</i> soup recipe to satiate my gluttonous mind, at least. And voila! I found this <i>Tom Yum</i> soup video with a nice and rejuvenating background song - <i>"Right Here Waiting"</i> by <i>Bryan Adams</i> (<i>Written by</i> : <i>Richard Marx)</i>. Enjoy!<br />
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<b><i>Ingredients :</i></b></div>
Chicken stock or chicken powder<br />
1 stalk lemongrass <br />
4 kaffir lime leaves (sold fresh or frozen at Asian food stores)<br />
12 medium or large raw shrimp, trim off shrimp head, rest intact<br />
1 white meat fish (any type, e.g. black pomfret et cetera), cut across into 2 or 3 portions<br />
3 tbsp of tom yam paste (or alternatively 1 tsp chilli paste with soy bean oil (辣椒膏))<br />
2 tbsp fish sauce <br />
5 red or green bird's eye chillies (quantity adjusted to your preference), finely sliced <br />
1 tomato<br />
6 fresh shitake mushrooms, sliced thinly<br />
1 lime, squeeze out the juice<br />
Coriander leaves (cilantro), chopped, to be sprinkled on top of the soup<br />
Spring onions (scallions), sliced finely, to be sprinkled on top of the soup<br />
1 red chilli pepper (Cayenne chilli pepper), seeded and sliced (optional)<br />
1 lime, cut into wedges, for serving (optional)<br />
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<b><i>Method :</i></b><br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-81191450027370336922009-11-20T02:50:00.000-08:002020-04-12T04:31:56.321-07:00Penang Asam Laksa (Sour Fish-based Soup with Noodles) Recipe | Easy Asian CookingAs <em>Penang asam laksa</em> (spicy noodle soup from Peranakan culture, usually served with thick rice noodles) top my food craving list, I always scout for this recipe online and today I am ecstatic to find this <em>Penang asam laksa</em> video from <em>YouTube</em> which traces its origin back to trymasak.my. Since the recipe was written in Malay, I translated it into <em>English</em> for a wider reach. <br />
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There're two variants of <em>laksa</em>, namely <em>curry laksa</em> and <em>asam laksa</em>. <em>Curry laksa (</em>coconut-based curry soup with noodles) is more commonly known in <em>Kuala Lumpur</em> or <em>Singapore</em> whilst <em>asam laksa</em> (sour fish-based soup with noodles) is more popular in <em>Penang</em>. Between the two, I'd veer on the latter version which acquires the sour taste from tamarind (or asam in <em>Malay</em>) which right away aroused my taste buds bringing forth a subtle drool. Having said so,<em> </em>I'm going to feature this <em>Penang asam laksa</em> recipe from <em>TryMasak</em> here in no time.<br />
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<strong><em>Ingredients :</em></strong><br />
<br />
1 packet of dried laksa<br />
500g mackerel (ikan kembung in <em>Malay</em>), poached and then flaked.<br />
<em>4 sprigs of <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">polygonum</a> leaves (a.k.a Vietnamese</em> coriander, laksa leaf or daun kesum in <em>Malay</em>)<br />
4 shallots, skin peeled off <br />
1 <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">ginger flower</a> (bunga kantan in <em>Malay</em>), quartered (lengthwise)<br />
4 slices of dried tamarind (asam jawa in <em>Malay</em>)<br />
6 bird's eye chillies (cili padi in <em>Malay</em>)<br />
1/2 palm sugar slice (to taste) (gula melaka in <em>Malay</em>)<br />
1 tsp of fried shrimp paste (<em><a href="http://gladyskockhomeculinary.blogspot.com/2009/11/my-basic-kitchen-seasoning-and-spices.html">belachan</a></em> goreng in <em>Malay</em>)<br />
A pinch of salt (to taste)<br />
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<strong><em>Method :</em></strong> <br />
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1. Half-filled a stockpot with water. When it reaches rolling boil, pour in the dried laksa noodles (thick rice noodles) and boil until the laksa noodles soften. At this point, remove the laksa noodles and drain the dripping water on a metal sieve. Set aside. Alternatively, commercially available wet laksa can also be used, if you opt for this, then cut down your boiling time. <br />
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2. In a blender or food processor, blend shallots, bird's eye chillies, fried shrimp paste (belachan goreng) with some water added in until it reaches a homogenous paste. Then pour this mixture into a stockpot and top it up with water until the pot is half-filled. Heat up the pot and stir the soup well. Then add in <em>polygonum</em> leaves (a.k.a. laksa leaf), ginger flowers (which is cut into 4, lengthwise) and dried tamarind slices. <br />
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3. Now back to the blender or food processor. Add in the poached and flaked mackerel (with fishbone discarded), blend until fine. Then add this blended fish paste into the stockpot followed by palm sugar. Stir constantly until the mixture is homogenous and boil. Reduced the flames and let it boils for another 15 minutes. Add some salt to taste. <br />
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4. The laksa is now ready to serve. Place the laksa noodles in a bowl, topped with cucumber strips, some fresh greens, <em>polygonum</em> and some chopped bird's eye chillies. You can also add half of the hard-boiled egg for a more substantial noodle soup if you fancy. Then topped with thick sweet shrimp paste (also known as petis udang in <em>Malay</em> or 蝦羔 in <em>Chinese</em>), mint, pineapple slices and thinly sliced onion. Well, it really goes with the rhythm of your desire.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-83621361095911256102009-11-18T05:52:00.000-08:002020-04-12T04:32:17.354-07:00Stir-fried Bean Curd with Minced Meat Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<strong><em>Home-cooked Stir-fried Bean Curd with Minced Meat</em></strong></div>
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A variant of <a href="http://gladyskockhomeculinary.blogspot.com/2009/08/steamed-bean-curd-with-minced-meat-and.html">steamed bean curd with minced meat and preserved radish</a>. Instead of steaming the beancurd (tofu) with minced meat and preserved radish toppings, this recipe is calling for beancurd to be deep-fried for delicious crispiness before topped with minced meat and shitake mushroom mixture which is mingled well with seasoning and reduced for a scrumptious sauce. Texturally different, you'll have a soft, crumbly and squishy bean curd interior and crisp-tender exterior, which is nicely balanced by the richness of the accompanying lumpy sauce and the earthiness of shitake mushroom and minced pork belly. Sprinkling of chopped spring onions add a final green touch to the dish, making the dish a feast for the eye and the palate. <br />
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Here's the how-to recipe to help you embark on the realm of bean curd. Here you go! 葱香肉松豆腐食谱<br />
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<strong><em>Ingredients :</em></strong><br />
1 box <em>Chinese</em>-style soft bean curd (soft tofu)<br />
1/2 onion, chopped<br />
1 <em>shitake</em> mushroom, soaked and chopped<br />
100g pork belly, chopped<br />
2 pips garlic, chopped<br />
Some spring onion, sliced<br />
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<strong><em>Seasoning :</em></strong><br />
1 tbsp oyster sauce<br />
1 tsp dark soy sauce<br />
1 tsp light soy sauce<br />
Dash of sugar (to taste)<br />
A pinch of pepper powder<br />
120ml water<br />
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<strong><em>Method :</em></strong><br />
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1. Cut bean curd into 2 pieces. Dip into boiling water for a while, pat dry with kitchen paper towels and set aside. Heat up oil in a non-stick skillet, slowly slide in bean curd, keep a watching eyes while deep-frying, turn to the other side to avoid burning. Dish up when the bean curd turn to golden brown. Arrange the deep-fried bean curds onto a serving plate.<br />
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2. Remove oil and leave about 2 tbsp oil in the skillet. Saute onion and garlic until fragrant, then add in pork belly and mushroom, stir well and add in seasoning. Stir-fry quickly till gravy is reduced and become thicken. Dish up and pour over the bean curd, then sprinkle with chopped spring onions to garnish.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-16870134302468321742009-11-17T18:09:00.000-08:002020-04-12T04:32:51.203-07:00Vietnam-style Fried Shrimp Paste Chicken (Har Jiong Gai) Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<strong><em>Vietnam-style Fried Shrimp Paste Chicken ("Har Jiong Gai")</em> 虾酱鸡</strong></div>
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Fried chicken goes global. From <em>Korean</em>-style garlic fried chicken, <em>Japan</em>-style toriniku tatsuta-age, <em>Indonesian</em>-style ayam penyet, <em>Thai</em>-style fried chicken to <em>Vietnam</em>-style "har jiong gai 虾酱鸡" (fried shrimp paste chicken), the crispy skin and moist white meat literally make the world go round. <br />
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I used to have <em>belachan</em> (stinky but luscious <em>Malaysian</em> shrimp paste) fried chicken in <em>Super Tanker</em> hawker centre situated in <em>Penang Lip Sin</em> <em>garden</em> and the acquired taste resembled this home-cooked <em>Vietnam</em>-style fried shrimp paste chicken, with a very distinctive pungent and briny shrimp paste flavor. The secret of this flavorful fried chicken relies heavily on the shrimp paste marinade, a brownish-grey-colored condiment made from fermented shrimps (scroll down to see shrimp paste photo). You have to let it marinates for minimum 2 hours and long enough to allow the mixture of strong salty taste of the shrimp paste, ginger juice, rose wine and sugar to seep into the chicken, giving it a distinctive aroma and flavor. The flour (tapioca flour and plain flour mixture in the ratio of 1:1) coating adds a light crispy crust to the exterior, providing a delightful crunch while you chomp on it in your mouth. This fried shrimp paste chicken (<em>"har</em> <em>jiong gai"</em>) is simply leaving my hubby and daughter went nut for it, it's such a plate-sweeper! <br />
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This shrimp paste chicken can commercially be found in many <em>Hong Kong</em>-style restaurants in <em>Singapore</em> and <em>Malaysia</em>. I'm going to lay out <em>Vietnam</em>-style fried shrimp paste chicken (<em>"har jiong gai</em>" or 越南式虾酱炸鸡) recipe here. If the pictures above make you coveting and ravenous with hunger, why not try to lay your hand to make this <em>Vietnam</em>-style fried chicken in your own kitchen? It's an easy home-cooked recipe without require you to break a sweat.<br />
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<strong><em>Ingredients :</em></strong><br />
1/2 chicken, cleaned and chopped into bite-sized pieces<br />
Enough oil for deep-frying<br />
Calamansi limes, sliced tomato or sliced cucumber, for garnish<br />
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<strong><em>Chicken Marinade :</em></strong> <br />
5cm length of ginger, grate and squeeze to get 1 1/2 tbsp ginger juice<br />
2 tbsp <em>Chinese</em> rose wine (玫瑰露酒)<br />
1 <span style="font-size: x-small;">1/2</span><span style="font-size: small;"> tbsp <em>Chinese</em> shrimp paste (<em>Cantonese</em> pronounced as <em>"har jiong"</em>, 虾酱)</span><br />
1 tbsp rice flour<br />
1 tsp sugar<br />
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<strong><em>For Coating :</em></strong><br />
50g tapioca flour (木薯粉)<br />
50g plain flour<br />
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<strong><em>Method :</em></strong><br />
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1. Grate ginger and squeeze to get 1 <span style="font-size: x-small;">1/2</span> tbsp ginger juice. In a large bowl, combine ginger juice with rose wine, shrimp paste, rice flour and sugar. Add chicken and mix well. Cover airtight with cling film wrap and let marinate, refrigerated for at least 2 hours and up to 6 hours, preferably overnight. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdFY_aQQpLFUa6kOdOVOdXCYevTXs9gkG-InSWGcmupnUBTjS7KvuMufTiIpvku-7hgERnI9hIdDVgcczt1UxX3REPMdBIjLAlPpfcPwEUy52BQW2P_NOf0F_xfXt0uiHM0KnOiUj94UA/s1600/Vietnam-style+Fried+Shrimp+Paste+Chicken+(Har+Jiong+Gai)+Ingredients+and+How-To.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vietnam-style Fried Shrimp Paste Chicken (Har Jiong Gai) : Ingredients and How-To Steps" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdFY_aQQpLFUa6kOdOVOdXCYevTXs9gkG-InSWGcmupnUBTjS7KvuMufTiIpvku-7hgERnI9hIdDVgcczt1UxX3REPMdBIjLAlPpfcPwEUy52BQW2P_NOf0F_xfXt0uiHM0KnOiUj94UA/s640/Vietnam-style+Fried+Shrimp+Paste+Chicken+(Har+Jiong+Gai)+Ingredients+and+How-To.jpg" yr="true" /></a></div>
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<em><strong>Vietnam-style Fried Shrimp Paste Chicken (Har Jiong Gai) : Ingredients and How-To Steps</strong></em></div>
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2. Heat oil until it shimmers and a light haze forms. Sift both tapioca flour and plain flour together onto a plate, and dredge chicken pieces in flour mixture to coat lightly but thoroughly. Shake off excess flour.<br />
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3. Fry chicken a few pieces at a time until golden brown and cooked through, 6 to 8 minutes per batch. Drain in a metal sieve. Drain briefly on kitchen paper towels and serve immediately, garnished with cucumber, tomato slices and cut limes.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com2tag:blogger.com,1999:blog-6499927844564807256.post-25614240236541241502009-11-16T21:14:00.000-08:002020-04-12T04:33:06.434-07:00Ordinary Kitchen Helpers That Do Household Wonders | Easy Asian CookingKitchen confidential unveiled! I stumbled upon these kitchen tips from <em>food & travel magazine</em> and found them noteworthy. We might never thought of some ordinary kitchen regulars could boost such an extraordinary fix-it powers hidden inside. Have a good read! <br />
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Below are the some common products that can work wonders in your home, from polishing silverware to shining your shoes.<br />
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<strong><em><span style="font-size: large;">Lemon</span></em></strong><br />
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Try this refreshing lemon trick to remove the eyesore of tough food stains on your light wood and plastic cutting boards. First, slice the lemon in half, squeeze and rub against the soiled surface. Let it stand for about 20 minutes and rinse. With this, you'll get a clean and citrusy-smelling board. <br />
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<strong><em><span style="font-size: large;">Baking Soda</span></em></strong><br />
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With this highly versatile kitchen regular, you can polish your silverware to blinding shininess. Start the polishing regime by washing the items and then placing them on aluminium foil in the bottom of a large pot. Drop this baking soda solution of 1/4 cup baking soda, a few teaspoons of salt and 4 cups of boiling water, then cover for a few seconds. Wipe dry and be delighted with the shiny results. <br />
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Besides polishing silverware, who knew you could boost your dishwashing liquid with a few spoonful of baking soda, then see it cut through grease like a hot knife!<br />
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<strong><em><span style="font-size: large;">Vegetable Oil</span></em></strong><br />
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Put your best foot forward by shining your leather pumps with vegetable oil. Begin by using a damp cloth to wipe away dirt. Thereafter apply a small amount of oil on your shoe with a soft cloth and gently rub to remove scuff marks.<br />
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<strong><em><span style="font-size: large;">Lint Roller</span></em></strong><br />
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For those hard-to-reach corners in the kitchen, running a lint roller around those areas should bust the dust bunnies. Furthermore, with the sticky adhesive rounding them up indefinitely, you can be sure your kitchen passes the white-glove test.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-36275866616751566502009-11-15T14:53:00.000-08:002020-04-12T04:33:23.013-07:00My Basic Kitchen Seasoning and Spices | Easy Asian CookingWhat is flavor without spices and seasoning? From zesty American to Malaysian cuisine, be wowed by the vast number of seasoning and spices that make our culinary world bursting with flavors. Making all the fundamental seasoning ingredients handy at kitchen, you can add more than an epicurean touches to dishes at any time when you have a sudden whim for cooking. Take a sneak peek at my little <em>Malaysian</em> kitchen with basic seasoning ingredients.<br />
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<strong><em><span style="font-size: large;">Basic Kitchen Seasoning :</span></em></strong><br />
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<strong><em>Oyster Sauce 蚝油 Light Soy Sauce 生抽 Dark Soy Sauce 老抽 Hoisin Sauce 海鲜酱</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyrGUM87VVpRvo8J_kX6Ht4K05-uDytK2-0NKNdmd0O3e8l-zGqWIzToChIBe6sb7NZNdtTF7UeCCfYaufC5iRNP_fo6wTFZJbCOQ_UNPbPO4BQuVSc9K2Vo3gJUWAlqwARFPkaKQHmL8/s1600-h/Oyster+Sauce+%E8%9A%9D%E6%B2%B9.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Oyster Sauce 蚝油" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyrGUM87VVpRvo8J_kX6Ht4K05-uDytK2-0NKNdmd0O3e8l-zGqWIzToChIBe6sb7NZNdtTF7UeCCfYaufC5iRNP_fo6wTFZJbCOQ_UNPbPO4BQuVSc9K2Vo3gJUWAlqwARFPkaKQHmL8/s200/Oyster+Sauce+%E8%9A%9D%E6%B2%B9.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9TK4bew62R2kT3KNB1yNO2jmvH865L4weLNiaOd2CfpxejPGqhOR2IjO2DXvsfcsOYFVqKhxwB-xU8Sxm-b1m8LGDVayno6ar3LVVSMNrp940lYDSyH-IrnB8Zh8cdYqJ0Y3L0hzyCud/s1600-h/Light+Soy+Sauce+%E7%94%9F%E6%8A%BD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Light Soy Sauce 生抽" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9TK4bew62R2kT3KNB1yNO2jmvH865L4weLNiaOd2CfpxejPGqhOR2IjO2DXvsfcsOYFVqKhxwB-xU8Sxm-b1m8LGDVayno6ar3LVVSMNrp940lYDSyH-IrnB8Zh8cdYqJ0Y3L0hzyCud/s200/Light+Soy+Sauce+%E7%94%9F%E6%8A%BD.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk7WWvbwqKllvw_QCoXKiOg8JHBrtS2xBHdA1yOuWKZaBz54_QodZYuCsAb4BA4FQTiccSTEknQ2XJVu2FoD-JO31mkNmB8DAZSL3b_eOzi7dlZaqNBvgaFCfuTERAd7uMa1cvsXy113Z/s1600-h/Dark+Soy+Sauce+%E8%80%81%E6%8A%BD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dark Soy Sauce 老抽" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqk7WWvbwqKllvw_QCoXKiOg8JHBrtS2xBHdA1yOuWKZaBz54_QodZYuCsAb4BA4FQTiccSTEknQ2XJVu2FoD-JO31mkNmB8DAZSL3b_eOzi7dlZaqNBvgaFCfuTERAd7uMa1cvsXy113Z/s200/Dark+Soy+Sauce+%E8%80%81%E6%8A%BD.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2nnkarjO_To7QJvP-ZLscefFM1BplyYZ30VqjnAt2plRzOCkadORsc1QnwRybdVB3K5eahQdXU2HEH-NFVD72wsuQVZtjR1f2ggMY-NC5pBattloRXaNF32I14MBLlGZIc2c6f23w9vR/s1600-h/Hoisin+Sauce+%E6%B5%B7%E9%B2%9C%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img alt="Hoisin Sauce 海鲜酱" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2nnkarjO_To7QJvP-ZLscefFM1BplyYZ30VqjnAt2plRzOCkadORsc1QnwRybdVB3K5eahQdXU2HEH-NFVD72wsuQVZtjR1f2ggMY-NC5pBattloRXaNF32I14MBLlGZIc2c6f23w9vR/s200/Hoisin+Sauce+%E6%B5%B7%E9%B2%9C%E9%85%B1.jpg" /></a> <br />
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<strong><em>Tomato Ketchup 番茄酱 Sesame Oil 麻油 Rice Vinegar 米醋 Spiced Vinegar 黑醋</em></strong></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqbCnYjtTHpEJvsF-Vp-I2GnPV1s_k_laJxNtZ7EvI1FTsRumo4Trl6a0M7PfOWk3C3DiYWQAkAUrvGdG2VomHqTWekcGDbXFqJUqVBZj-qGLMb2InHu2CeHEA0VXffMDzhQ_nAWQ-h8Q/s1600-h/Tomato+Ketchup+%E7%95%AA%E8%8C%84%E9%85%B1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Tomato Ketchup 番茄酱" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxqbCnYjtTHpEJvsF-Vp-I2GnPV1s_k_laJxNtZ7EvI1FTsRumo4Trl6a0M7PfOWk3C3DiYWQAkAUrvGdG2VomHqTWekcGDbXFqJUqVBZj-qGLMb2InHu2CeHEA0VXffMDzhQ_nAWQ-h8Q/s200/Tomato+Ketchup+%E7%95%AA%E8%8C%84%E9%85%B1.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvcBGmOLvzvcYQ2FyzEBuHiMIO-ex6I0JMlmro2qsRG84p3E9TmUALThtHqAToCG9l_IrBhLwIjBf_UYj0qrgZRhTQgkrbA9OXS1Mip4YHouUqTZcYRAyLPrIAkYQ6DFRw2wnOBMePq7B/s1600-h/Sesame+Oil+%E9%BA%BB%E6%B2%B9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sesame Oil 麻油" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfvcBGmOLvzvcYQ2FyzEBuHiMIO-ex6I0JMlmro2qsRG84p3E9TmUALThtHqAToCG9l_IrBhLwIjBf_UYj0qrgZRhTQgkrbA9OXS1Mip4YHouUqTZcYRAyLPrIAkYQ6DFRw2wnOBMePq7B/s200/Sesame+Oil+%E9%BA%BB%E6%B2%B9.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW65nlM8fDGG_MItOHauW6H0qJXDOuvY2uU8sUweyAP7rZvp8dV7JKcSnSLJS0MbeZiJHepTRBAMI7z5rRElVf53-bsQk8Rg8DKFVFRu7kWPT6l76hc80UGR0fgBp-MkxnivI2867Hcne/s1600-h/Rice+Vinegar+%E7%B1%B3%E9%86%8B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rice Vinegar 米醋" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidW65nlM8fDGG_MItOHauW6H0qJXDOuvY2uU8sUweyAP7rZvp8dV7JKcSnSLJS0MbeZiJHepTRBAMI7z5rRElVf53-bsQk8Rg8DKFVFRu7kWPT6l76hc80UGR0fgBp-MkxnivI2867Hcne/s200/Rice+Vinegar+%E7%B1%B3%E9%86%8B.jpg" /></a> <img alt="Spiced Vinegar 黑醋" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiui5mNixbSD-WjatrcitjtG87xtpY5eePi0693hfjHL5iBWfyWGwG17jPxhlcSinaR2s5YndJGqv5LAdz9RaVLUMKdjoncuZK94saRyJYFl1DGSYMFEHFfkUe8dcN3_t5g1hCZRnZ5foAf/s200/Spiced+Vinegar+%E9%BB%91%E9%86%8B.jpg" /><br />
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<strong><em>Chinese Shrimp Paste 虾酱 Beancurd Paste 豆酱 Chicken Stock 浓缩鸡精 Coconut Milk 椰浆 </em></strong><strong><em> </em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-mZjwoAgheByI8B-Mgh1KfG9Uv3cY5MsedCRESxzZ0v9cJx52xW5MWEoPPLe_lO6GS_9_MTZRiWARhqHR7XQNSifYtIzPYdbN-8QTQDZlXp1-16CosmdLadQQym8LOuyO99GV44YpgMs/s1600/Chinese+Shrimp+Paste+(Har+Jiong)+%E8%99%BE%E9%85%B1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chinese Shrimp Paste (Har Jiong) 虾酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-mZjwoAgheByI8B-Mgh1KfG9Uv3cY5MsedCRESxzZ0v9cJx52xW5MWEoPPLe_lO6GS_9_MTZRiWARhqHR7XQNSifYtIzPYdbN-8QTQDZlXp1-16CosmdLadQQym8LOuyO99GV44YpgMs/s200/Chinese+Shrimp+Paste+(Har+Jiong)+%E8%99%BE%E9%85%B1.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUy1d5vJjSjDv8LLSYtHIrVhRHsOLMyPmMxThjjN8GQOwSZz7KcSFE_vRn4uDl74JTS7SB5ZJOheW_vmFkUi8CNA7PeLmhl51PNiuBKRCzUbgoH8AXTPJbKmD-aQCOrgI_2rMp-azpNyH/s1600/Beancurd+Paste+%E8%B1%86%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beancurd Paste 豆酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUy1d5vJjSjDv8LLSYtHIrVhRHsOLMyPmMxThjjN8GQOwSZz7KcSFE_vRn4uDl74JTS7SB5ZJOheW_vmFkUi8CNA7PeLmhl51PNiuBKRCzUbgoH8AXTPJbKmD-aQCOrgI_2rMp-azpNyH/s200/Beancurd+Paste+%E8%B1%86%E9%85%B1.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiccUqlLm06yYogZyKBD1PVlFBTsf5ofnUqe7a5KJ9YHSc16hMxcCrt_pYgLO1jU1WXoaYwXib7R89hAZ3YgxoEZZTbiHte7AFAkhzoMMZ41UdFpe68rbwNK2v_7cT5ETyUlAKn1WdJ-k/s1600/Concentrated+Chicken+Stock+%E6%B5%93%E7%BC%A9%E9%B8%A1%E7%B2%BE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Concentrated Chicken Stock 浓缩鸡精" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikiccUqlLm06yYogZyKBD1PVlFBTsf5ofnUqe7a5KJ9YHSc16hMxcCrt_pYgLO1jU1WXoaYwXib7R89hAZ3YgxoEZZTbiHte7AFAkhzoMMZ41UdFpe68rbwNK2v_7cT5ETyUlAKn1WdJ-k/s200/Concentrated+Chicken+Stock+%E6%B5%93%E7%BC%A9%E9%B8%A1%E7%B2%BE.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKklimC5miJ7yib9ZJK7X8xMbNG0JoMHbdoIP7R_EzM10BOp_eA3A_5YHeU9yx385GNb3gfRzInunFLNWCg7_HPXDiaUEE6XfNhAXt5eSF2Rp2pHPoz5skyRnkIuQczj2lQLFZfQQOmeNO/s1600/Package+Coconut+Milk+%E6%A4%B0%E6%B5%86.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coconut Milk 椰浆" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKklimC5miJ7yib9ZJK7X8xMbNG0JoMHbdoIP7R_EzM10BOp_eA3A_5YHeU9yx385GNb3gfRzInunFLNWCg7_HPXDiaUEE6XfNhAXt5eSF2Rp2pHPoz5skyRnkIuQczj2lQLFZfQQOmeNO/s200/Package+Coconut+Milk+%E6%A4%B0%E6%B5%86.jpg" yr="true" /></a><br />
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<strong><em>Preserved Beancurd 腐乳 Salted Black Beans 黑豆酱 Abalone Sauce 鲍鱼汁 Plum Sauce 酸梅酱</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWj-hIyEMo0XXsav3NtUucEG0nqiuTFIDgjB4-71i3W66WETKmUYukLtQXnmdqDU3d0rMReiO5G2jXtgenXBe5H-ZQaH_Ndcht4aUdDVmrZve9o_NhNZY9kR6pRi8xlNVluKmEzIUZ16cE/s1600/Preserved+Beancurd+%E8%85%90%E4%B9%B3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Preserved Beancurd 腐乳" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWj-hIyEMo0XXsav3NtUucEG0nqiuTFIDgjB4-71i3W66WETKmUYukLtQXnmdqDU3d0rMReiO5G2jXtgenXBe5H-ZQaH_Ndcht4aUdDVmrZve9o_NhNZY9kR6pRi8xlNVluKmEzIUZ16cE/s200/Preserved+Beancurd+%E8%85%90%E4%B9%B3.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxoybE2bDsVTjhHG1M5ijRwWTOvK7Zmb9y-YYJniweUQuXjTKKhrllcjG8eCg81vfJmb1kv-crkzxDrrkA2RipQzHIOhWolwuEnFzSyCnhBe-bt3mIjfS5-MLRxabjDoLjFo680Ke1ghZ/s1600/Salted+Black+Beans+%E9%BB%91%E8%B1%86%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted Black Beans 黑豆酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxoybE2bDsVTjhHG1M5ijRwWTOvK7Zmb9y-YYJniweUQuXjTKKhrllcjG8eCg81vfJmb1kv-crkzxDrrkA2RipQzHIOhWolwuEnFzSyCnhBe-bt3mIjfS5-MLRxabjDoLjFo680Ke1ghZ/s200/Salted+Black+Beans+%E9%BB%91%E8%B1%86%E9%85%B1.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZJ6oDfEhZmyvH5fBwJ45qedQ78UtbAXH9wmi3MSWK5lomRFDDfvNJ7QdQYA9D6SpZLC7LISYYCQp5Nipnu__aj6W5MFrv8MfNnqp2NIt6_xgeqbgajWL-9HA0inBPvrWXiRh73CIH-ls/s1600/Abalone+Sauce+%E9%B2%8D%E9%B1%BC%E6%B1%81.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Abalone Sauce 鲍鱼汁" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZJ6oDfEhZmyvH5fBwJ45qedQ78UtbAXH9wmi3MSWK5lomRFDDfvNJ7QdQYA9D6SpZLC7LISYYCQp5Nipnu__aj6W5MFrv8MfNnqp2NIt6_xgeqbgajWL-9HA0inBPvrWXiRh73CIH-ls/s200/Abalone+Sauce+%E9%B2%8D%E9%B1%BC%E6%B1%81.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOgBVeRKwn1lZ0KxjQZGmO8Q6hh9a4QSxQSQriHVrD6LzjgmY4lvHERamHXqFuAVqtnidGP0itkCmTCkVy3_KIQ4O2uZGSK3JqcqR3SskRsE1jv1XLxlpiuMWBCrTJ-JXE1QwO5ao7H3o/s1600/Plum+Sauce+%E9%85%B8%E6%A2%85%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plum Sauce 酸梅酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOgBVeRKwn1lZ0KxjQZGmO8Q6hh9a4QSxQSQriHVrD6LzjgmY4lvHERamHXqFuAVqtnidGP0itkCmTCkVy3_KIQ4O2uZGSK3JqcqR3SskRsE1jv1XLxlpiuMWBCrTJ-JXE1QwO5ao7H3o/s200/Plum+Sauce+%E9%85%B8%E6%A2%85%E9%85%B1.jpg" yr="true" /></a><br />
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<strong><em>Salted Plum 咸水梅 Thai Tom Yam Paste 泰国冬炎酱 Rose Wine 玫瑰露酒 Chilli Sauce 泰国辣椒酱</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5uVdssVq_hnWS0iam6Pn5lDGAPdkXfiCcaYNhlqScKRsGd8ddcDtOrAaGfwwVRD67ad7K6z_kZyogcHMhfaqXqR-l5cfoFYOsZrltINsxgw69TR0QoNDRMC-bVviBaewtbz7DV9l1-zW/s1600/Salted+Plum+%E5%92%B8%E6%B0%B4%E6%A2%85.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Salted Plum 咸水梅" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy5uVdssVq_hnWS0iam6Pn5lDGAPdkXfiCcaYNhlqScKRsGd8ddcDtOrAaGfwwVRD67ad7K6z_kZyogcHMhfaqXqR-l5cfoFYOsZrltINsxgw69TR0QoNDRMC-bVviBaewtbz7DV9l1-zW/s200/Salted+Plum+%E5%92%B8%E6%B0%B4%E6%A2%85.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJujyC9hsIdCPgU40fVbKa2xbOtbsPEMLextno-XcETaEN7H5_7BIa_61pNR8OHXOdC6OKsT40LdjpD5PDDCqPvtV4GKWiuM9vsVCXNa8cBMEQD6hw7yFYC_Bfn5knsH-Uy3wDGyzI68Cr/s1600/Thai+Tom+Yam+Paste+%E6%B3%B0%E5%9B%BD%E5%86%AC%E7%82%8E%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Tom Yam Paste 泰国冬炎酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJujyC9hsIdCPgU40fVbKa2xbOtbsPEMLextno-XcETaEN7H5_7BIa_61pNR8OHXOdC6OKsT40LdjpD5PDDCqPvtV4GKWiuM9vsVCXNa8cBMEQD6hw7yFYC_Bfn5knsH-Uy3wDGyzI68Cr/s200/Thai+Tom+Yam+Paste+%E6%B3%B0%E5%9B%BD%E5%86%AC%E7%82%8E%E9%85%B1.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL92LICVwbwEbnFxUDPhdRQ4ko1JJO6M2tLu5jq0GeHP1wxneNbHpprnVvKdWp-slHulDIfoOgshyzUub5UCg7ojfrryBAiG9xl3Y9Zotp7q1MiJ0d32QeKwCdt3ncqm8pCoMLG5pmWVUB/s1600/Rose+Wine+%E7%8E%AB%E7%91%B0%E9%9C%B2%E9%85%92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Rose Wine 玫瑰露酒" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL92LICVwbwEbnFxUDPhdRQ4ko1JJO6M2tLu5jq0GeHP1wxneNbHpprnVvKdWp-slHulDIfoOgshyzUub5UCg7ojfrryBAiG9xl3Y9Zotp7q1MiJ0d32QeKwCdt3ncqm8pCoMLG5pmWVUB/s200/Rose+Wine+%E7%8E%AB%E7%91%B0%E9%9C%B2%E9%85%92.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LFXzkASnwD1ANtPuTVSOmMux71hfFdVViXIsCJs0CgFYMifgsbWhsLZxP0rfC-A2NHZlrd3U5-A6p7tQdZbdzNh_vYVONf4x1wqwuRBxpMgDw7MFVFgRmb6K-5c0-zJoxPqwNv3oIVzc/s1600/Thai+Chilli+Sauce+%E6%B3%B0%E5%9B%BD%E8%BE%A3%E6%A4%92%E9%85%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Chilli Sauce 泰国辣椒酱" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LFXzkASnwD1ANtPuTVSOmMux71hfFdVViXIsCJs0CgFYMifgsbWhsLZxP0rfC-A2NHZlrd3U5-A6p7tQdZbdzNh_vYVONf4x1wqwuRBxpMgDw7MFVFgRmb6K-5c0-zJoxPqwNv3oIVzc/s200/Thai+Chilli+Sauce+%E6%B3%B0%E5%9B%BD%E8%BE%A3%E6%A4%92%E9%85%B1.jpg" yr="true" /></a><br />
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<strong><em>Shaoxing Wine 绍兴花雕酒 Glutinous Rice Wine 糯米黄酒 Honey 蜜糖 </em></strong><br />
<strong><em>Fish Sauce 鱼露</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nrlc5BOKus-BT4b9iYTMWK_KgoaclFr0I5jYXbFZBYrvKqGpz_fMy6r2lCL6dLGsA66OKk6W4EiyjElvwedux_p6MHubjsZmbFOALFRgpOkL4jrESLmlahKBZAmNyFR98ANY6he5Oibr/s1600/Shaoxing+Wine+%E7%BB%8D%E5%85%B4%E8%8A%B1%E9%9B%95%E9%85%92.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Shaoxing Wine 绍兴花雕酒" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9nrlc5BOKus-BT4b9iYTMWK_KgoaclFr0I5jYXbFZBYrvKqGpz_fMy6r2lCL6dLGsA66OKk6W4EiyjElvwedux_p6MHubjsZmbFOALFRgpOkL4jrESLmlahKBZAmNyFR98ANY6he5Oibr/s200/Shaoxing+Wine+%E7%BB%8D%E5%85%B4%E8%8A%B1%E9%9B%95%E9%85%92.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp-sXQJXMHQvCS7-aAKlrIj0ONBcsZECTsW6w-eLILX5TFI4zqKYIx3at8nev9leOrek9DtL-P6W_mo-fq965FGDJjArAVy5RMNzwo3UgRuJFtoXIfBWS7g30LJtlHS6QMdG-Pkd3pmGB/s1600/Glutinous+Rice+Wine+%E7%B3%AF%E7%B1%B3%E9%BB%84%E9%85%92.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Glutinous Rice Wine 糯米黄酒" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp-sXQJXMHQvCS7-aAKlrIj0ONBcsZECTsW6w-eLILX5TFI4zqKYIx3at8nev9leOrek9DtL-P6W_mo-fq965FGDJjArAVy5RMNzwo3UgRuJFtoXIfBWS7g30LJtlHS6QMdG-Pkd3pmGB/s200/Glutinous+Rice+Wine+%E7%B3%AF%E7%B1%B3%E9%BB%84%E9%85%92.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5u27KYhExbUttnensQHNUmbDf7MdDSjcNMzfehxkf4cPvnN9P429-Kx39XK2OffObJD12uzYS787LPbNoVqiYom3ZWdIbEE0NyxFjOUQE0_Pg6k_9gv8xf22JCBNivY8yiEABm7xwgpT/s1600/Honey+%E8%9C%9C%E7%B3%96.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Honey 蜜糖" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5u27KYhExbUttnensQHNUmbDf7MdDSjcNMzfehxkf4cPvnN9P429-Kx39XK2OffObJD12uzYS787LPbNoVqiYom3ZWdIbEE0NyxFjOUQE0_Pg6k_9gv8xf22JCBNivY8yiEABm7xwgpT/s200/Honey+%E8%9C%9C%E7%B3%96.jpg" yr="true" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-hsaqf5e4SCidTpL0EB3pNnOarOJ_fhIPPml2jI3PlpJFp9j4FUTQTzPUM30J_TrMXxydXlz99MXRjqGS8DcfyEgeUqZM8AL6isRjZ9L6rkQMoBj5GasdarzCKnqD4jD5Yle-qdtnSTn/s1600/Fish+Sauce+%E9%B1%BC%E9%9C%B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fish Sauce 鱼露" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-hsaqf5e4SCidTpL0EB3pNnOarOJ_fhIPPml2jI3PlpJFp9j4FUTQTzPUM30J_TrMXxydXlz99MXRjqGS8DcfyEgeUqZM8AL6isRjZ9L6rkQMoBj5GasdarzCKnqD4jD5Yle-qdtnSTn/s200/Fish+Sauce+%E9%B1%BC%E9%9C%B2.jpg" yr="true" /></a><br />
<br />
<strong><em>Shrimp Paste (Belachan or Belacan) 峇拉煎 </em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s5H6CGs_YImFFFFBG2RyQGyq-A2XJiTKyighvFnGLe7GmtKddKLJPBVqPCfuH354aBGW9OSWOQCx1qyFNUpcgLs-R5i0tVvVfixlOD6kNDDTj_Wf55s9IbBRVRK5R8BynybPE32Rwnaw/s1600/Package+Shrimp+Paste+(Belachan+or+Belacan)++%E5%B3%87%E6%8B%89%E7%85%8E.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Shrimp Paste (Belachan or Belacan)峇拉煎" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s5H6CGs_YImFFFFBG2RyQGyq-A2XJiTKyighvFnGLe7GmtKddKLJPBVqPCfuH354aBGW9OSWOQCx1qyFNUpcgLs-R5i0tVvVfixlOD6kNDDTj_Wf55s9IbBRVRK5R8BynybPE32Rwnaw/s200/Package+Shrimp+Paste+(Belachan+or+Belacan)++%E5%B3%87%E6%8B%89%E7%85%8E.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3s5H6CGs_YImFFFFBG2RyQGyq-A2XJiTKyighvFnGLe7GmtKddKLJPBVqPCfuH354aBGW9OSWOQCx1qyFNUpcgLs-R5i0tVvVfixlOD6kNDDTj_Wf55s9IbBRVRK5R8BynybPE32Rwnaw/s1600/Package+Shrimp+Paste+(Belachan+or+Belacan)++%E5%B3%87%E6%8B%89%E7%85%8E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0Md6Gt9jWtgRKSsu6H_2sgV0OOXmDmjNmHt7Sx0snz06ETHumyOTd6_jWCkVZ937uRyg0cDPpIQ0IzJLK3Pv_3-hy9qlPPKafxvgz1i7-MY4v70Q8U5-WmmWvk9PDIA4l6dUkPt2abwr/s1600/Shrimp+Paste+(Belachan+or+Belacan)++%E5%B3%87%E6%8B%89%E7%85%8E.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shrimp Paste (Belachan or Belacan)峇拉煎" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL0Md6Gt9jWtgRKSsu6H_2sgV0OOXmDmjNmHt7Sx0snz06ETHumyOTd6_jWCkVZ937uRyg0cDPpIQ0IzJLK3Pv_3-hy9qlPPKafxvgz1i7-MY4v70Q8U5-WmmWvk9PDIA4l6dUkPt2abwr/s200/Shrimp+Paste+(Belachan+or+Belacan)++%E5%B3%87%E6%8B%89%E7%85%8E.jpg" yr="true" /></a><br />
<br />
<br />
<strong><em><span style="font-size: large;">Herbs and Spices :</span></em></strong><br />
<br />
<strong><em> Rosemary Herbs Oregano Herbs Thyme Herbs White Pepper Powder </em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvnvZxKPV0Wv6c8p8vusb9j5jTNyicQzXB6iOl5_qiAaxyGmg0BFp1_2BwbIh8BpD8eVjaLcB4xx8WR3acdVaam5sePChuuJWQfg6dI5aFLVxrOQlTvRGxND-oOAeA-fR3T4kFSUmTgWM/s1600-h/Rosemary+Herbs.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Rosemary Herbs" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvnvZxKPV0Wv6c8p8vusb9j5jTNyicQzXB6iOl5_qiAaxyGmg0BFp1_2BwbIh8BpD8eVjaLcB4xx8WR3acdVaam5sePChuuJWQfg6dI5aFLVxrOQlTvRGxND-oOAeA-fR3T4kFSUmTgWM/s200/Rosemary+Herbs.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YBo99HlRi0jYQC6j_G7QiNLHvgW1UMkwo4_ul2cCiNWdjazp_dfJZZlCqFPCUMKGz5OvETq-kQZ-_v3rntoQy3yczplC0I_IDPV6Z0ChAkrdypvyiWMLBVbyDR-bZFN01E-XfZjhsI47/s1600-h/Oregano+Herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Oregano Herbs" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9YBo99HlRi0jYQC6j_G7QiNLHvgW1UMkwo4_ul2cCiNWdjazp_dfJZZlCqFPCUMKGz5OvETq-kQZ-_v3rntoQy3yczplC0I_IDPV6Z0ChAkrdypvyiWMLBVbyDR-bZFN01E-XfZjhsI47/s200/Oregano+Herbs.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKa_hytUauedxhgWKwp1bl8NzZ2KxsIG38ab_r5YvX6VfLXRQ1nO1uH3Vr-XqobhzbrWPMeBwlWR0yq35-baMLIaD2DoAew6Oq3NubDl6D2TIV90WKXuyAkf8qb61TvJT4QGhbwfwot4U/s1600-h/Thyme+Herbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thyme Herbs" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKa_hytUauedxhgWKwp1bl8NzZ2KxsIG38ab_r5YvX6VfLXRQ1nO1uH3Vr-XqobhzbrWPMeBwlWR0yq35-baMLIaD2DoAew6Oq3NubDl6D2TIV90WKXuyAkf8qb61TvJT4QGhbwfwot4U/s200/Thyme+Herbs.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFXyu22Ewd3peCnU4SNIBVth2Y4MUNAXJm-ycoBXxqHEJwa1xVmbBf1-88rePDmO8wpOhkgK4qUjGbQ88bklLQXM5nFRXO8e33YIHzY_2QyCBQuJZFHbW4flstT-vsMe4KDgbYpeS4Y1y/s1600-h/White+Pepper+Powder+%E8%83%A1%E6%A4%92%E7%B2%89.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Pepper Powder 胡椒粉" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQFXyu22Ewd3peCnU4SNIBVth2Y4MUNAXJm-ycoBXxqHEJwa1xVmbBf1-88rePDmO8wpOhkgK4qUjGbQ88bklLQXM5nFRXO8e33YIHzY_2QyCBQuJZFHbW4flstT-vsMe4KDgbYpeS4Y1y/s200/White+Pepper+Powder+%E8%83%A1%E6%A4%92%E7%B2%89.jpg" /></a><br />
<br />
<strong><em>Black Pepper 黑胡椒粉 White Pepper胡椒粉</em></strong><br />
<div align="left">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9z2BkbRYSxNDbkNqbteflryURmQVSw3inIt0NpbrD9NgyzybopNvNXjxPhh9Oc9tYJjTbm39ozMcI50L8e0UAZba5LyoLA7sW5DpAcTrvWulnX-Lm84q_iKuJRL1LGzYNZb_fCT8UEcdZ/s1600/Black+Pepper+Grinder.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Black Pepper 黑胡椒粉" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9z2BkbRYSxNDbkNqbteflryURmQVSw3inIt0NpbrD9NgyzybopNvNXjxPhh9Oc9tYJjTbm39ozMcI50L8e0UAZba5LyoLA7sW5DpAcTrvWulnX-Lm84q_iKuJRL1LGzYNZb_fCT8UEcdZ/s200/Black+Pepper+Grinder.jpg" yr="true" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9DIVY4Qo34spb-56kkhMSjxT5g6CpT3MjuweJravzK_OLxfhUFNJ-RDpk2LG80twVz5SeKdcLQjU_X57GdfIJy6OULgiVZ4HxxaBhg3CbFjEwmWnXiAhiUSrSnwaTUa4ITuAEa1RBn1i/s1600/White+Pepper+Grinder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="White Pepper 胡椒粉" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk9DIVY4Qo34spb-56kkhMSjxT5g6CpT3MjuweJravzK_OLxfhUFNJ-RDpk2LG80twVz5SeKdcLQjU_X57GdfIJy6OULgiVZ4HxxaBhg3CbFjEwmWnXiAhiUSrSnwaTUa4ITuAEa1RBn1i/s200/White+Pepper+Grinder.jpg" yr="true" /></a></div>
<br />
<strong><em><span style="font-size: large;">Fresh Ingredients :</span></em></strong><br />
<br />
<strong><em> Bird's Eye Chillies 指天椒 Water Chestnuts 马蹄</em></strong><br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80k5v7hYDzI2HD5lYddBmf9G99nse8wztT7Fenw6Fdjp1eEwMLTRQJUKFwMT2r-QLUZlcyyRjs-QBKWyCLgqT1GQnSr3Pk7E_HIweAM4qLQERNaLKUZr5keuHSRaB8mQ4myfB6fpElqeu/s1600-h/Bird's+Eye+Chillies+%E6%8C%87%E5%A4%A9%E6%A4%92.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Bird's Eye Chillies 指天椒" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80k5v7hYDzI2HD5lYddBmf9G99nse8wztT7Fenw6Fdjp1eEwMLTRQJUKFwMT2r-QLUZlcyyRjs-QBKWyCLgqT1GQnSr3Pk7E_HIweAM4qLQERNaLKUZr5keuHSRaB8mQ4myfB6fpElqeu/s200/Bird's+Eye+Chillies+%E6%8C%87%E5%A4%A9%E6%A4%92.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98-0IUAw31UBzDIi-fpe9657n54R9WbPYtG5A6h0y4Zg-do32_lIl4Vfp-VPZKiDSndSATRo-W62meOmQWOJhHHIVBPAfDJ-G4-P0RGqYpjdgELtyqy2SBtRXUoItiRr_oCBGfqh3H1-V/s1600-h/Water+Chestnuts+%E9%A9%AC%E8%B9%84.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Water Chestnuts 马蹄" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98-0IUAw31UBzDIi-fpe9657n54R9WbPYtG5A6h0y4Zg-do32_lIl4Vfp-VPZKiDSndSATRo-W62meOmQWOJhHHIVBPAfDJ-G4-P0RGqYpjdgELtyqy2SBtRXUoItiRr_oCBGfqh3H1-V/s200/Water+Chestnuts+%E9%A9%AC%E8%B9%84.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<strong><em>Calamansi lime Ginger flower 姜花</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR09oQozUFJNS4v5vr2uOg4i8GBykZAo3QynaWHmEUHbv271RsWPHJV092XMXa1Dzk05sySD1UOpoICahMS3GoM_higGZnD1KL8fZog5clN859_BkE_XihoMGlCoPu98hhArjfHHcQpdY7/s1600-h/calamansi+lime.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="calamansi lime" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR09oQozUFJNS4v5vr2uOg4i8GBykZAo3QynaWHmEUHbv271RsWPHJV092XMXa1Dzk05sySD1UOpoICahMS3GoM_higGZnD1KL8fZog5clN859_BkE_XihoMGlCoPu98hhArjfHHcQpdY7/s200/calamansi+lime.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmswXBPiv-ZeI6UDZR9dBLdkW936G_VAV1Ims29Fy0dSLnoJzz2DilRkJKqWABASUvhf5mipUXFSh5lki9mJpEgRh3ybLW2-189uSoyRARdVcLYfF26eJFxJ4Gq9UjcNBBlMz-IFyhp57h/s1600-h/Ginger+flower+(Phaeomaria)+or+bunga+kantan+%E5%A7%9C%E8%8A%B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ginger flower (Phaeomaria) or bunga kantan 姜花" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmswXBPiv-ZeI6UDZR9dBLdkW936G_VAV1Ims29Fy0dSLnoJzz2DilRkJKqWABASUvhf5mipUXFSh5lki9mJpEgRh3ybLW2-189uSoyRARdVcLYfF26eJFxJ4Gq9UjcNBBlMz-IFyhp57h/s200/Ginger+flower+(Phaeomaria)+or+bunga+kantan+%E5%A7%9C%E8%8A%B1.jpg" /></a></div>
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<strong><em>Daun kesum or daun laksa (Polygonum)</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgjL1kwS0KNm2N5UqJ4G6kYygcWI-LRgnTRcsIfYg-73_joZQ6NQlCjfGzW8R8zCCYY_2SsPwv1aK7P5ewxCmsuoyFROWB4n2ixGRmEWF72D_v_ZUzhrT8qeeYpfiU6BeLcYQLDSBpwDX/s1600-h/Polygonum+(daun+kesum+or+daun+laksa).jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Daun kesum or daun laksa (Polygonum)" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgjL1kwS0KNm2N5UqJ4G6kYygcWI-LRgnTRcsIfYg-73_joZQ6NQlCjfGzW8R8zCCYY_2SsPwv1aK7P5ewxCmsuoyFROWB4n2ixGRmEWF72D_v_ZUzhrT8qeeYpfiU6BeLcYQLDSBpwDX/s200/Polygonum+(daun+kesum+or+daun+laksa).jpg" /></a></div>
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<strong><em> Red Chilli Pepper Fresh Lotus Seed </em></strong></div>
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<strong><em> (Cayenne Pepper) 鲜莲子</em></strong></div>
<strong><em> 红辣椒</em></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvx3yDTgMIGFpBiYKZRsCY1NMyYrxL8TIeQfZusT3QsZQTYew4N-n-d6LtZuDmS0PcHl_9vgpeJKmnIWNSV089W-Btfog8cGht6OkfcQsgRGvZMpJm1eol52Nm4L_TKbAffIgP12jqbcTO/s1600-h/Red+Chilli+Pepper+(Cayenne+Pepper)+%E7%BA%A2%E8%BE%A3%E6%A4%92.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Red Chilli Pepper (Cayenne Pepper) 红辣椒" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvx3yDTgMIGFpBiYKZRsCY1NMyYrxL8TIeQfZusT3QsZQTYew4N-n-d6LtZuDmS0PcHl_9vgpeJKmnIWNSV089W-Btfog8cGht6OkfcQsgRGvZMpJm1eol52Nm4L_TKbAffIgP12jqbcTO/s200/Red+Chilli+Pepper+(Cayenne+Pepper)+%E7%BA%A2%E8%BE%A3%E6%A4%92.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu2KzAOgfTpG_6rCyQSeTA-00c1roOkZLoPNn-AaUpLZSHpYeyfGyAOgUAeHf3S90U1ZFJJFR3nloUQBcEXEdYwvrAPwhE5XDoneFrn7oOuyer5Vo3lo_uvtRKNMqEfaKS0GM5SWnW7Ej/s1600-h/Fresh+Lotus+Seed+%E9%B2%9C%E8%8E%B2%E5%AD%90.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fresh Lotus Seed 鲜莲子" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinu2KzAOgfTpG_6rCyQSeTA-00c1roOkZLoPNn-AaUpLZSHpYeyfGyAOgUAeHf3S90U1ZFJJFR3nloUQBcEXEdYwvrAPwhE5XDoneFrn7oOuyer5Vo3lo_uvtRKNMqEfaKS0GM5SWnW7Ej/s200/Fresh+Lotus+Seed+%E9%B2%9C%E8%8E%B2%E5%AD%90.jpg" /></a><br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-46738683183135562592009-11-13T18:07:00.000-08:002020-04-12T04:33:45.688-07:00Spare Ribs In Mayonnaise Recipe | Easy Asian Cooking<a alt="Home-Cooked Spare Ribs In Mayonnaise" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hajWGn8tzPfZf6rYgoj5daL8K3-pZdzzrLGl40vs_uxKvQrpOMXrVVkKNHenAcCGLxzrRHOHsY21oK4znIHL1sqdMwgYPVlZxc8H2VcC6ICmXlUccEts4UL3kg302KYMTHaWbsyie0EA/s1600-h/Home-Cooked+Spare+Ribs+In+Mayonnaise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9hajWGn8tzPfZf6rYgoj5daL8K3-pZdzzrLGl40vs_uxKvQrpOMXrVVkKNHenAcCGLxzrRHOHsY21oK4znIHL1sqdMwgYPVlZxc8H2VcC6ICmXlUccEts4UL3kg302KYMTHaWbsyie0EA/s640/Home-Cooked+Spare+Ribs+In+Mayonnaise.jpg" /></a><br />
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<strong><em>Home-Cooked Spare Ribs In Mayonnaise</em></strong></div>
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Doused with rich mayonnasie, condensed milk, orange juice and lime juice mixture, these butter pan-fried spare ribs is bursting with buttery flavors. The dish is topped with chopped coriander leaves which is perfectly complements the rich flavors of the spare ribs. For those on a tight purse string but wish to satiate your craving for sumptuous meal, why not recreate a fine-dining experience at home and indulge in this no-frills, stripped down, simple home-cooked fare instead? It may not knock your socks off or promise an extravagant dining experience as exactly what you have in a cozy restaurant, but for me, sometimes enjoying culinary adventures at our own abode and serving our love one is more fulfilling and satisfying, at least, the dish is cooked with heart and soul. <br />
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Here's the how-to recipe for spare ribs in mayonnaise (鲜果排骨) to step you through. <br />
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<strong><em>Ingredients :</em></strong><br />
1 spare ribs (400g) (排骨)<br />
1 orange (peeled, diced) (鲜橙,去皮,切粒)<br />
1 small stalk coriander, chopped (芫茜)<br />
1/2 tbsp butter (牛油)<br />
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<strong><em>Seasoning :</em></strong><br />
6 tbsp mayonnaise (美乃滋)<br />
1/2 tbsp condensed milk (甜奶)<br />
1 tbsp orange juice (橙汁)<br />
1/2 tbsp lime juice (酸柑汁)<br />
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<strong><em>Marinade :</em></strong><br />
A pinch of salt<br />
1/2 tbsp sugar<br />
1 tbsp flour<br />
1 egg<br />
2 tbsp water<br />
2 pips garlic, minced<br />
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<strong><em>Method :</em></strong><br />
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1. Clean well spare ribs, chop into pieces and put into a big bowl. Add in marinade and mix well, let them stand in fridge for 3 hours.<br />
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2. Heat up wok, add in butter, cook till melts. Pan fry both sides of spare rib over low heat till cooked. Remove for later use.<br />
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3. Mix well all seasoning with orange and pour over cooked spare ribs. Sprinkle with coriander leaves and serve.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-58615923037169543802009-11-11T21:56:00.000-08:002020-04-12T04:34:06.046-07:00Steamed Ginger Paste Fish Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepdWzx_IsOraszPDmcPPs5yt33MgjVLhAHqTAYb9ZRxRMN6gbzAaH7gN6bY2wIae-jagEV97oXCvNs0_zupU0D0HsLUq8vswKK3RV0_glFrVNctFE9Dd4Jgh0wUgcl0D_PV77nORww8jM/s1600-h/Steamed+Ginger+Paste+Fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Steamed Ginger Paste Fish" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepdWzx_IsOraszPDmcPPs5yt33MgjVLhAHqTAYb9ZRxRMN6gbzAaH7gN6bY2wIae-jagEV97oXCvNs0_zupU0D0HsLUq8vswKK3RV0_glFrVNctFE9Dd4Jgh0wUgcl0D_PV77nORww8jM/s640/Steamed+Ginger+Paste+Fish.jpg" /></a></div>
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<strong><em>Steamed Ginger Paste Fish</em></strong></div>
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For those who adore ginger and seafood, here's another gingery treat for you when your big cravings kicks in, besides <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/fried-prawn-with-ginger-sauce-recipe.html">fried prawn with ginger sauce</a>. It doesn't matter if your gluttonous mind rules your belly or the other way round, as long as your taste buds being titillated, your spurts of cravings being satiated and you're inundated with intoxicating steamed fish treat at the end of your day! Make sure your fish slabs are uber fresh and steamed until its texture is soft but not mushy, then every spoonful you'll be delighted with meaty sweetness of the fish and pungency of the ginger, making it a blissful meal of the senses.<br />
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Here's the how-to recipe for you to steam ginger paste fish at home. Enjoy your home-cooked dish!<br />
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<div style="text-align: left;">
<strong><em>Ingredients :</em></strong></div>
<div style="text-align: left;">
2 thick slices fish fillet (any meaty fish)</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<strong><em>Gravy :</em></strong></div>
<div style="text-align: left;">
80g finely chopped matured ginger</div>
<div style="text-align: left;">
2 tbsp ginger marinade</div>
<div style="text-align: left;">
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<strong><em>Seasoning :</em></strong></div>
<div style="text-align: left;">
1 tbsp oyster sauce</div>
<div style="text-align: left;">
2 tbsp sugar (or to taste)</div>
<div style="text-align: left;">
1/2 tsp pepper</div>
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1 tbsp <em>Shaoxing</em> wine (绍兴酒) (optional)</div>
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1 tbsp rose wine (玫瑰露酒) (optional)</div>
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<strong><em>Garnish :</em></strong></div>
<div style="text-align: left;">
1 tbsp chopped spring onion</div>
<div style="text-align: left;">
1 stalk coriander leaves, sectioned</div>
<div style="text-align: left;">
1 tbsp shredded young ginger</div>
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1 tbsp shredded carrot</div>
<div style="text-align: left;">
1 tbsp sesame oil</div>
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<strong><em>Method :</em></strong></div>
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<div style="text-align: left;">
1. Combined gravy and seasoning ingredients in a small bowl, stir well.</div>
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2. Clean fish slices and pat completely dry, then place on a heatproof dish. Spread the combined mixture (in Method 1) over the fish slices. Steam over high heat for 12-15 minutes or until fish is just cooked through.</div>
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3. Add sesame oil to the steamed fish and garnish with chopped spring onion, coriander leaves, shredded ginger and carrot before serving. Serve hot with steamed rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-46832397034148496582009-11-10T20:45:00.000-08:002020-04-12T04:34:30.068-07:00Stir-fried Sweet Potato Leaves with Taucheo (Fermented Yellow Soybean Sauce) Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<strong><em>Home-cooked Stir-fried Sweet Potato Leaves with Taucheo</em></strong></div>
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Just like many affectionate parents who tend to shower us with heaps of goods the moments we are about to bid farewell, my mother-in-laws packed some sweet potato leaves to be brought back with us to Penang sometimes ago when we back to Negeri Sembilan. There're aplenty of homegrown sweet potato leaves by a close relative which just been freshly plucked and partially ended up in our car. Without mulling the next morning, sweet potato leaves were dimidiated, half portion was stir-fried with taucheo (fermented yellow soybean sauce or taucu, 豆酱) and sliced red chilli peppers (cayenne pepper), and the other half stored back into the fridge to be cooked with sambal belachan (stinky but luscious Malaysian shrimp paste) later.<br />
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This green veggie, with leaves that wilt as easily as spinach while the stems retain a nice crisp-tender bite, are perfectly paired with salty and savory taucheo, with sliced red chilli peppers impart a hint of spiciness. Though the ingredients may seem too simple, it made a quick satisfying meal and a great companion to go with fluffy steamed rice. Whilst oftentimes I like to imagine myself lavishing in exotic or elaborate dishes, sometimes I just like my dish to be plain, easy-to-prepare and homey. <br />
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For health-conscious, nutrition facts of sweet potato leaves may interest you. This simple vegetable is packed with nutrition, low in saturated fat and very low in cholesterol. It is also a good source of <em>vitamin E</em>, <em>niacin</em> and <em>phosphorus</em> and also very rich in <em>dietary fiber</em>, <em>vitamin A</em>, <em>vitamin K</em>, <em>thiamin</em>, <em>riboflavin</em>, <em>vitamin B6</em>, <em>folate</em>, <em>magnesium</em>, <em>potassium</em> and <em>manganese</em>. Sweet potato leaves, according to <em>Chinese</em> belief, replenish blood and as a diabetes diet. It is also suitable to those who embrace the vegetarian lifestyle as potato leaves is the only vegetable with <em>Iodine</em>, a common substance found in seafood.<br />
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Here's the easy recipe for stir-fried sweet potato leaves with taucheo. (番薯叶炒豆酱与红辣椒)<br />
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<strong><em>Ingredients :</em></strong><br />
Some sweet potato leaves (番薯叶), washed, trimmed and drained<br />
2 <span style="font-size: x-small;">1/2 </span><span style="font-size: small;">tbsp of taucheo (fermented yellow soybean sauce or taucu, 豆酱)</span><br />
1 red chilli pepper (cayenne pepper, 红辣椒), deseeded and sliced thinly<br />
2 pips of garlic, skin removed and minced<br />
2 tbsp of vegetable oil<br />
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<strong><em>Method :</em></strong> <br />
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1. Heat 1 tbsp of vegetable oil in a non-stick skillet, saute the minced garlic until it turns slightly brown. Add in potato leaves and turn to high flame, do a quick and brisk stir, then add in sliced red chilli pepper (cayenne pepper) and taucheo (fermented yellow soybean sauce). Stir well to mix. Sprinkle some water to keep it moist. Turn off the flame after 2-3 minutes and serve hot with steamed rice. No need season with salt or soy sauce as the taucheo itself is salty enough to flavor the dish. <br />
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<strong><em>Home-cooked Stir-fried Sweet Potato Leaves with Taucheo</em></strong><br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-23309433561111101652009-11-09T20:12:00.000-08:002020-04-12T04:34:44.414-07:00Braised Chicken in Fragrant Sauce Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<strong><em>Home-cooked Braised Chicken in Fragrant Sauce</em></strong></div>
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Remained unrivalled in taste, this dish is reminiscent of "<em><a href="http://gladyskockhomeculinary.blogspot.com/2009/10/bak-kut-teh-pork-bone-tea-soup.html">Bak Kut Teh</a></em>", a nourishing herbal soup that <em>Malaysian</em> proclaim as our national fare. The rich broth is flavorsome with mishmash of aromatic herbs and spices essence, dominated by sweet licorice aroma of the star anise and licorice (or liquorice). This hodgepodge of sweet-woody fragrance of cinnamon stick, pungent-sweet aroma of cloves, aromatic-astringent aroma of cardamons, bitter taste of dried tangerine peel, citrusy-earthy aroma of the galangal, spicy heat of white peppercorns, unique lemony aroma of Szechuan peppercorns are nicely imbued with sweet touch of rock sugar, are all harmonized into a distinctive taste which is perfectly subtle on the tongue, providing a lingering after-taste. The chicken is falling-off-the-bone tender and has been soaking up all the herbal goodness from the broth. Simply nourishing!<br />
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Here's the recipe for braised chicken in fragrant sauce for you to replicate the store-bought "<em>Bak Kut Teh</em>" pre-mixes. The recipe is calling for one whole chicken, but if you don't have such a big appetite or only have limited number of guests or family members to serve, then you should consider to prepare the chicken proportionally. <br />
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<strong><em>Ingredients :</em></strong></div>
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1 whole chicken, approximately 1.2kg, cleansed</div>
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3 eggs, cleansed thoroughly</div>
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A dash of sesame oil</div>
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<strong><em>Stock ingredients :</em></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkrF1hvFuDWaZmG64pocKUpE2QQDbFEdUVOu7YDO6O30Ct_YfrUjmu0bVyMrZeJV_XVtcvsFrW6AHWKQ-u8HNKnk56TWS4b-04W3chFLJu99lcD42YGQFM6UYkjWrnfhqDoBkMjZ860f4/s1600-h/Ingredients+for+Braised+Chicken+in+Fragrant+Sauce+-+Star+Anise,+Cardamoms,+Cloves,+Cinnamon+Sticks,+Galangal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Star Anise, Cardamoms, Cloves, Cinnamon Sticks, Galangal" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkrF1hvFuDWaZmG64pocKUpE2QQDbFEdUVOu7YDO6O30Ct_YfrUjmu0bVyMrZeJV_XVtcvsFrW6AHWKQ-u8HNKnk56TWS4b-04W3chFLJu99lcD42YGQFM6UYkjWrnfhqDoBkMjZ860f4/s400/Ingredients+for+Braised+Chicken+in+Fragrant+Sauce+-+Star+Anise,+Cardamoms,+Cloves,+Cinnamon+Sticks,+Galangal.jpg" /></a></div>
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5cm cinnamon stick (桂皮)</div>
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2 star anise (八角)</div>
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8 cloves</div>
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3 cardamons, lightly smashed</div>
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2 slices licorice / liquorice (甘草)</div>
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2g dried tangerine peel (陈皮)</div>
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2.5cm knob galangal (南姜), smashed [Substitute : 2 times amount of fresh young ginger]</div>
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2cm knob old ginger, smashed</div>
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4 cloves garlic with skin, lightly smashed</div>
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1 tsp white peppercorns, smashed</div>
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1 tsp <em>Szechuan</em> peppercorns (四川花椒)</div>
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25g rock sugar</div>
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150ml light soy sauce</div>
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1 tbsp dark soy sauce</div>
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2 tbsp oyster sauce</div>
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2 litres water</div>
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<strong><em>Method :</em></strong></div>
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1. Bring half a wok of water to a rolling boil. Hold the chicken by the legs and head and dip into boiling water. Allow the water to seep into the chicken cavity, then the water being pour back into the wok. Repeat this 4 to 5 times to thoroughly clean the cavity. Discard the water.</div>
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2. Combine all stock ingredients in a deep stockpot and bring to a boil. Put in the chicken and 3 eggs. When the stock reach a rolling boil, reduce the heat and simmer over a medium heat for 1 hour or until the chicken is tender. Remove the egg halfway through, crack the egg shells and then return the eggs to the stock. </div>
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3. Leave the chicken to soak in the stock for another 20-25 minutes, then turn off the flame. Remove the chicken and leave it to cool before chopping into bite-sized pieces. Then halve the eggs. To serve, pour some stock over the chicken and drizzle a dash of sesame oil over.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-49273760870775822212009-11-08T18:48:00.000-08:002020-04-12T04:35:33.005-07:00Braised Spare Ribs with Chinese Sausage and Yam Recipe | Easy Asian Cooking<div class="subtitle">
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<strong><em>Home-cooked Braised Spare Ribs with Chinese Sausage and Yam</em></strong></div>
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When there're moments of brain drains of what to cook for the next meal, sometimes rehashing what's worked before is a good idea, without breaking a sweat or slipping out of a comfort zone. This spare ribs dish is an alteration of previous poultry dish, <a href="http://gladyskockhomeculinary.blogspot.com/2009/09/clay-pot-chicken-with-chinese-sausage.html">clay pot chicken with chinese sausage</a>, with different pairing ingredients to go with <em>Chinese</em> sausage (<em>lup cheong</em>). <br />
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There's something just so delectable about biting into sliced lanky <em>Chinese</em> sausage (or <em>lup cheong </em>as it's locally called) which is slowly braised with spare ribs, dried prawn and fried yam in a sweetish (with a hint of salty) sauce, predominantly redolent of <em>Shaoxing</em> wine. Not absolutely for the health-conscious, these waxy sausage render the unique umami flavors that carries hints of sweetness and smokiness to the dish as a whole. Yam pieces, on the other hand, bearing a taste and texture contrasting to <em>Chinese</em> sausage, are braised until they're soft and provide a melt-in-your-mouth sensation. Despite the slight salty, shrimpy flavors imparted by dried prawns, spare ribs retained their earthy flavors and not been overpowered by the sauce mixture after braising. <br />
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Here's the how-to recipe for home-cooked braised spare ribs with <em>Chinese</em> sausage and yam (腊肠芋头排骨). Enjoy!<br />
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<em><strong>Ingredients :</strong></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGxzs5LRU37iQ30lrBgDraEAeiVQJBabBAl9nGn3aHPxnpmGcpHz4qFZ-ppCq1v5MHP0w4NaPhG-ypoBuQWQRYmA9SATcIrouvfRgHnY-D_i5yZXVEwL-MlSkCNTpjkCbeZSQYY0Sqbte/s1600-h/Chinese+Sausage+(Lup+Cheong).jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGxzs5LRU37iQ30lrBgDraEAeiVQJBabBAl9nGn3aHPxnpmGcpHz4qFZ-ppCq1v5MHP0w4NaPhG-ypoBuQWQRYmA9SATcIrouvfRgHnY-D_i5yZXVEwL-MlSkCNTpjkCbeZSQYY0Sqbte/s320/Chinese+Sausage+(Lup+Cheong).jpg" /></a></div>
300g yam, cut into thick slices<br />
1/2 tbsp chopped garlic<br />
2 tbsp dried prawns, soaked<br />
1 pair <em>Chinese</em> sausage, sliced<br />
500g spare ribs<br />
3 cups oil for deep-frying<br />
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<strong><em>Seasoning :</em></strong><br />
1 tbsp oyster sauce<br />
1/2 tbsp light soy sauce<br />
1/2 tbsp sugar, 1/2 tbsp salt<br />
1 tbsp <em>Shaoxing</em> wine (绍兴酒)<br />
Dash of sesame oil and pepper<br />
400ml water<br />
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<strong><em>Method :</em></strong><br />
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1. Heat up oil in a skillet for deep-frying, deep-fry the sliced yam until golden brown. Dish up and drain on kitchen paper towels.<br />
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2. Leave 1 tbsp oil in skillet, saute chopped garlic and dried prawns until fragrant. Add in sausage, spare ribs and stir-fry until aromatic. Add in seasoning and bring to a boil. Lower the heat and simmer for 30 minutes.<br />
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3. Add in the pre-fried yam and simmer for another 15 minutes. Dish up and serve with steamed rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-90276971473966101602009-11-07T17:23:00.000-08:002020-04-12T04:36:20.164-07:00Fried Prawn with Ginger Sauce Recipe | Easy Asian Cooking<div class="subtitle">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeratDX1WXWsAcLgJRxULmrA4ycVriwinxa5vjYRKVqd9Ha5xCZghDRYwUMa8PuS3GcPBpRLv4wReLWN_ZqTjrBqos3gkf8yv62jG1Jc94NZRExY69O8vlBZQWLwrYgHEuZ6y5UIZ1TLd5/s1600-h/Home-cooked+Fried+Prawn+with+Ginger+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Home-cooked Fried Prawn with Ginger Sauce" border="0" sr="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeratDX1WXWsAcLgJRxULmrA4ycVriwinxa5vjYRKVqd9Ha5xCZghDRYwUMa8PuS3GcPBpRLv4wReLWN_ZqTjrBqos3gkf8yv62jG1Jc94NZRExY69O8vlBZQWLwrYgHEuZ6y5UIZ1TLd5/s640/Home-cooked+Fried+Prawn+with+Ginger+Sauce.jpg" /></a></div>
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<strong><em>Home-cooked Fried Prawn with Ginger Sauce</em> (姜茸虾碌)</strong></div>
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What a gingery indulgence! For those who adore pungent, spicy, sweet gingery aroma, you'll find this dish intriguing. As counterpoint to plumpy, opulent sweetness of prawns trapped inside the shell, the outer coating which is concocted from juicy ginger puree and biting bird's eye chillies, is hot enough to make you experience more than a tingling tug at your taste sensation! </div>
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Here's some trick to perfect this shrimp treat! Oil must be hot enough during deep-frying to ensure prawns are thoroughly cooked to preserve its juiciness and crispiness. Then under deft fire control, coat the fried prawns with ginger puree and bird's eye chillies mixture briskly and dish up in no time, to prevent them from over-cooked. </div>
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Here's the how-to recipe for you to cook <strong><em>fried prawn with ginger sauce</em> (姜茸虾碌)</strong> at home. </div>
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<strong><em>Ingredients :</em></strong><br />
500g medium sized prawns<br />
5 cups oil for deep-frying<br />
150g young ginger, skin removed, mix with 50ml water and blend into puree<br />
1 tbsp chopped bird's eye chillies<br />
3 tbsp chopped spring onions (scallions)<br />
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<strong><em>Seasoning :</em></strong><br />
1 tsp salt<br />
1/2 tbsp light soy sauce<br />
1 tsp sesame oil<br />
2 tbsp <em>Shao xing </em>wine<br />
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<strong><em>Method :</em></strong><br />
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1. Deep-fry prawns until golden brown. Dish up and drain on kitchen paper towels to discard excess oil.<br />
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2. Leave 1 tbsp oil in wok, saute ginger puree and bird's eye chillies until fragrant. Add in seasoning, prawns and stir-fry at high heat until well-mixed. Stir in chopped spring onions (scallions) and stir briskly, dish up and serve with steamed rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-52866161190754767382009-11-06T17:47:00.000-08:002020-04-12T04:36:50.865-07:00Braised Spare Ribs with Bean Curd Stick Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<b><i>Home-cooked Braised Spare Ribs with Bean Curd Stick</i></b></div>
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Ever wonder what dried beancurd stick (bunched tofu skin or 腐竹) should be paired with when you found it laying in the kitchen cabinet just begging to be cooked? Well, I did few days ago. For mom, one of her favourite dish she is hounded to make again and again is frying this dried bean curd stick until it is firm and crispy, then stir-fry with assorted vegetables and turned it into vegan treat. For me, I am not going to replicate this contemporary fare and always on the look-out for alternative recipe to turn this bean curd stick into something else. When I chanced upon this recipe from Amy Beh and with all the trimmings come in handy, I made this dish into our lunch yesterday.</div>
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Bean curd stick is soaked until it's pliable, then braised together with spare ribs, dried chillies, star anise and cinnamon stick. The sauce mixture after braising is redolent of Shaoxing wine (绍兴酒, or <i>Chinese</i> sweet fermented rice wine), distinctive licorice taste from star anise, pungent taste from cinnamon stick and also tinged with heat and sweetness from dried chillies. Whilst the sauce flavors is seamlessly harmonized, I found the spare ribs' texture a bit hard to the bite, I reckon it's due to insufficient of braising liquid which is enough to cover the spare ribs (I only poured in 250ml of water to mix with sauce mixture) and maybe need to prolong the braising time to one hour. Despite this, the dish did satiate our taste buds. </div>
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Here's the how-to recipe for braised spare ribs with dried bean curd stick. 支竹(腐竹)焖排骨食谱</div>
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<b><i>Ingredients :</i></b><br />
500g spare ribs, cut into pieces<br />
2 star anise (八角)<br />
4cm cinnamon stick (桂皮)<br />
5 dried chillies, cut into pieces<br />
3 pieces of dried bean curd stick (支竹或腐竹), soaked and cut into pieces (a.k.a tofu skin, bean skim, yuba)<br />
1/2 tbsp oil<br />
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<b><i>Seasoning Mixture :</i></b><br />
2 tbsp <i>Shao xing</i> wine (绍兴酒)<br />
1 tbsp light soy sauce<br />
1/2 tsp salt<br />
1 tsp dark soy sauce<br />
1 tbsp oyster sauce<br />
400ml water<br />
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<b><i>Method :</i></b><br />
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1. Heat up one or two tbsp oil in a skillet, saute star anise and cinnamon stick until fragrant. Then add in dried chillies, spare ribs and stir well. <br />
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2. Add in seasoning and simmer at medium heat for 30 minutes. Add in the soften bean curd stick and simmer for 15 minutes or until spare ribs are tender. Dish up and serve hot with steamed rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-41438742819356551812009-11-05T15:26:00.000-08:002020-04-12T04:37:15.094-07:00Stir-fried Chicken and Beancurd with Crispy Ginger Shreds Recipe | Easy Asian Cooking<div class="subtitle">
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<b><i>Home-cooked Stir-fried Chicken and Beancurd with Crispy Ginger Shreds</i></b></div>
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With shreds of crispy gingery goodness spread on top of the dish, this reminiscent of postpartum meal I had two years ago. Resting beneath this mound of deep-fried ginger shreds is heap of tender chicken morsels mingled with deep-fried firm beancurd cubes. With crackly-crunchy deep-fried basil leaves and some sliced red chillies interspersed within, the dish is redolent of heady fragrance of basil and the right amount of piquancy in the sauce which is rounded up together with sweet and salty notes. Homey, dainty and absolutely scrumptious!</div>
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This easy to prepare dish is also served as a confinement meal. You can adapt it the way you fancy. Just add an extra amount of ginger for its wind-dispelling goodness, then you are good to go. Here's the how-to recipe for you to cook stir-fried chicken and beancurd with crispy ginger shreds at home.</div>
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<b><i>Ingredients :</i></b><br />
200g deboned chicken thighs, cubed<br />
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2 pieces firm beancurds / tofu (known as <i>taukua</i> in <i>Hokkien</i> dialect), cubed</div>
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140g ginger, shredded</div>
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2 sprigs basil leaves, stems discarded</div>
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2 red chillies, sliced diagonally</div>
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2 tbsp oil</div>
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1/2 tsp sesame oil</div>
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A pinch of salt</div>
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Oil for deep-frying</div>
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<b><i>Chicken Marinade :</i></b></div>
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1/4 tsp salt</div>
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1/2 tsp chicken stock granules (optional)</div>
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1/2 tsp pepper</div>
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1 egg white</div>
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3 tbsp corn flour, for dusting</div>
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<b><i>Seasoning (Sauce) :</i></b></div>
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1 tbsp oyster sauce</div>
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1 tbsp sesame oil</div>
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1 tbsp fish sauce</div>
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3/4 tsp sugar (or to taste)</div>
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1 tsp pepper</div>
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1 tsp chicken stock granules (optional)</div>
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1 tsp minced bird's eye chillies</div>
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100 ml water</div>
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<b><i>Thickening agent :</i></b></div>
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1 tsp potato flour mixed with 2 tbsp water</div>
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<b><i>Method :</i></b></div>
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1. Marinate chicken with marinade for 15 minutes. Sprinkle a pinch of salt on the beancurd and set aside.</div>
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2. Heat oil in a deep skillet and deep-fry beancurd until golden. Dish up and drain on several pieces of absorbent kitchen paper towels. With the remaining oil, deep-fry half portion of ginger shreds until golden crispy. Then put in basil leaves and deep-fry for 10-20 seconds. Remove and drain off the excess oil using a fine steel sieve.<br />
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3. Reheat the oil and fry the chicken until lightly golden brown. Drain excess oil using an absorbent kitchen paper towels. <br />
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4. Then heat up 2 tbsp of oil and 1/2 tsp of sesame oil in a clean skillet. Add the remaining half of the ginger shreds and saute under low heat. Add in chillies, sauce mixture, pre-fried chicken and beancurd. Bring to a quick boil and then simmer for 1-2 minutes. Thicken with potato flour mixture. Dish up and garnish with pre-fried crispy basil leaves and ginger shreds. <br />
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<b><i>Home-cooked Stir-fried Chicken and Beancurd with Crispy Ginger Shreds</i></b><br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-91645906597131024072009-11-04T15:29:00.000-08:002020-04-12T04:37:56.977-07:00Fish Head Curry Recipe | Easy Asian Cooking<div class="separator" style="clear: both; text-align: center;">
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<b><i>Fish Head Curry </i></b></div>
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I have been wanting to cook fish head curry for awhile but at the other times I was so engrossed with other activities that I put this on hold. This was until a whirlwind wet market tour last weekend when I caught a glimpse of the commercially available instant fish head curry paste in local groceries stall. It attracted me in no time, awakened my sudden whim to make fish head curry for brunch and bought it back unhesitatingly, even though this dish is not included in my initial weekly meal planning list.</div>
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Fish head curry is a classic Penang-style spicy and tamarind-soured fish head stew with eggplant (a.k.a. brinjal or aubergine), tomatoes, okras (lady fingers) and a handful of bird's eye chillies to add an extra spicy kick. The reddish gravy is thick with chillies, hot enough to make us break out in a sweat. Instead of stirring in coconut milk for final touch, I added in tamarind juice which is sour enough to gear up our stomach juices. As I placed a spoonful of steamed rice caressed by curry, I can feel the twitch of my tongue. Utter bliss! I then soothed my throbbing tongue with another spoonful of white rice to go with <a href="http://gladyskockhomeculinary.blogspot.com/2009/11/stir-fried-chicken-and-beancurd-with.html">stir-fried chicken and beancurd</a>. Then another spoonful of fish head curry again. What a vicious cycle!<br />
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Here's the simple how-to-cook recipe for fish head curry. With fish head curry instant pack (which costs me merely RM 3.30 per pack), you don't have to take the trouble into pounding your pestle and mortar or grinding with food processor to transform fresh herbs and spices (chillies, spices, onion, garlic and curry leaves) into curry paste. You can come out with a bowl of piping hot fish head curry in a jiffy!<br />
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<b><i>Ingredients :</i></b><br />
<br />
1 pre-packed instant <i>Indian</i> seafood curry paste (I used A1 brand)<br />
1 big fish head, cut into big chunks<br />
2 tomatoes, cut into wedges<br />
7 okras (lady fingers), cut across into half<br />
1 eggplant (a.k.a brinjal or aubergine), cut into wedges<br />
6 bird's eye chillies, retain whole (you can adjust the amount according to your preference)<br />
2 onions, cut into wedges<br />
Tamarind juice or 120ml coconut milk<br />
400ml water<br />
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<b><i>Ingredients for Fish Head Curry </i></b></div>
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<b><i>Method :</i></b><br />
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1. First, steam sliced okras and eggplant separately for roughly 10 minutes until the textures soften.<br />
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2. Pour instant <i>Indian</i> seafood curry paste into a clean wok. Add in onions, bird's eye chillies and tomatoes. Stir-fry using medium heat for one minute. Pour in 400ml water and bring to a boil. Then add in steamed okras and eggplant and slightly stir until all are drenched in the curry. <br />
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3. Then add in fish head. When the curry is about cooked, pour in some tamarind juice or coconut milk, serve hot with steamed rice.<br />
(Make sure fish head is added last and not over-cooked, else it'll become mushy with fishy odour)<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com0tag:blogger.com,1999:blog-6499927844564807256.post-55452724907142247852009-11-03T02:43:00.000-08:002020-04-12T04:38:37.816-07:00Stir-fried Ginger Kale (Kai Lan) Recipe | Easy Asian Cooking<div style="text-align: center;">
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<b><i>Stir-fried Ginger Kale (Kai Lan)</i></b></div>
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Sometimes I come across stuff in life that bring great exhilaration and are worth mentioning at least once, this is one of them. Hubby and I used to dine in one of the small <i>Chinese</i> restaurant in Sg. Nibong (I forgot the name of the restaurant) and were really impressed with the way kale (kai lan) was cooked. Instead of usual stir-frying or steaming that most <i>Chinese</i> eateries offer, kale leaves was shredded, deep-fried and topped with a generous sprinkling of crispy silver fish, cuttlefish shreds, scallops shreds and ginger shreds. Lying beneath this mound of deep-fried shredded melange were strips of blanched crispy kale stems smothered in sweetish sauce. This ethereally light dish leaving us with a nice crunchy chomp and pleasant crisp-tender bite, was the ultimate deep-fry green making us almost deliriously happy.</div>
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I replicated the dish today referring to <i>Amy Beh</i> recipe. This plate of stir-fried ginger kale really reminisces of the dish we're having at that restaurant. There is nothing more enjoyable and cozy than preparing this frugal meal, recreating our own fine-dining experience and enjoying our meal at the tranquility of our own home.</div>
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Here's the how-to recipe for stir-fried ginger kale (kai lan).</div>
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<b><i>Ingredients :</i></b><br />
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250g kale (kai lan), rinsed 芥兰</div>
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2 tbsp ginger, shredded</div>
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1 dried scallop, steamed for 10 minutes and shredded finely</div>
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5g shredded cuttlefish, rinsed</div>
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1 tbsp chopped garlic</div>
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1 tbsp small white bait (silver fish), washed</div>
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1 tbsp sesame oil</div>
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Enough vegetable oil for deep-frying</div>
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<b><i>Ingredients for Stir-fried Ginger Kale (Kai Lan)</i></b></div>
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<b><i>Seasoning :</i></b></div>
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1 tsp oyster sauce</div>
<div style="text-align: left;">
1 tsp light soy sauce</div>
<div style="text-align: left;">
1/8 tsp pepper</div>
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A splash of <i>Shaoxing</i> wine (optional)</div>
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1/2 tsp corn flour</div>
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4 tbsp water</div>
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<b><i>Method :</i></b></div>
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1. Separate kale (kai lan) into leaves and stems. Dab leaves completely dry and cut into fine shreds.</div>
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2. Heat enough vegetable oil and add a tsp of sesame oil to a deep skillet. Deep-dry shredded kale leaves until crispy. Dish up and drain off excess oil using a fine steel sieve. With the remaining hot oil, deep-fry ginger shreds, shredded scallops, white bait (silver fish) and cuttlefish shreds until golden and crispy.</div>
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3. At the meantime, blanch kale stems in boiling water for 20 seconds. Remove and put on a serving dish. To prepare sauce, heat sesame oil and saute garlic until fragrant. Add seasoning ingredients and bring to a boil. Then pour the sauce over the blanched kale stems.<br />
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4. Sprinkle the pre-fried shredded kale on top of stems, followed by cuttlefish shreds, ginger shreds, shredded scallops and white bait silver fish. Serve hot with steamed white rice.<br />
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Gladys Kockhttp://www.blogger.com/profile/11307997277862157002noreply@blogger.com1tag:blogger.com,1999:blog-6499927844564807256.post-14339100141965568102009-11-02T01:11:00.000-08:002020-04-12T03:43:00.464-07:00Braised Duck with Yam Recipe | Easy Asian Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMq4SIBGFA4sdrhuMX3iMm5vtcH-EDja9GFEoYxX9qhwz66I7yEwWQjYYhLuSZkTP4NKX13kGLjb7xQazQBNtiwXLWeHu06z3vE6XroMr35O2aRe3OJjFb5aBOEu6dzohipJswjjPN5Q3w/s1600-h/Braised+Duck+with+Yam+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMq4SIBGFA4sdrhuMX3iMm5vtcH-EDja9GFEoYxX9qhwz66I7yEwWQjYYhLuSZkTP4NKX13kGLjb7xQazQBNtiwXLWeHu06z3vE6XroMr35O2aRe3OJjFb5aBOEu6dzohipJswjjPN5Q3w/s400/Braised+Duck+with+Yam+1.jpg" vr="true" /></a><br />
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I never cook duck dishes due to my abhorrence for duck, even though I know my hubby has been longing for this. A delinquent wife huh? But it doesn't matter as my hubby has earlier espied this recipe from the cookbook, found his way into the kitchen and came out with this dish one fine weekend. As long as there're other staple dishes to fill up my tummy, the presence of this braised duck is negligible for me.<br />
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Whilst I detest intense fowl-flavored duck dishes, I do not deter those mild fowl-flavored duck which flavors have been diminished after deep-frying. Due to this, I had waited with bated breath for its appearance, hoping that it was not the former case. Guess what? It turned out to be what I had anticipated. The savory duck is deep-fried for delicious crispiness and therein had assuaged the strong fowl-flavor. Then it was braised together with pre-fried yam until the yam became feathery soft and provided the melt-in-the-mouth sensation whilst the duck is tender yet retain a slight resistance when it is chewed. By consuming more than two pieces, I reckon I have had conquered the duck that made me cringe as a child. Not bad huh? *wink*<br />
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Learn how to cook braised duck with yam (芋头鸭) with below recipe. <br />
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<strong><em>Ingredients :</em></strong><br />
<div style="text-align: left;">
1/2 duck (about 1/2 kg), cut into pieces</div>
<div style="text-align: left;">
8 cups oil for deep-frying</div>
<div style="text-align: left;">
300g yam, cut into pieces</div>
<div style="text-align: left;">
1 tbsp chopped garlic</div>
<div style="text-align: left;">
1 tbsp chopped shallot</div>
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<strong><em>Marinade :</em></strong></div>
<div style="text-align: left;">
1 tsp salt</div>
<div style="text-align: left;">
1 tbsp light soy sauce</div>
<div style="text-align: left;">
Dash of pepper</div>
<div style="text-align: left;">
1 tsp corn flour</div>
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<strong><em>Seasoning :</em></strong></div>
<div style="text-align: left;">
1 tbsp oyster sauce</div>
<div style="text-align: left;">
1 tsp light soy sauce</div>
<div style="text-align: left;">
1/2 tsp salt</div>
<div style="text-align: left;">
1/2 tsp sugar</div>
<div style="text-align: left;">
Dash of sesame oil and pepper</div>
<div style="text-align: left;">
750ml water</div>
<div style="text-align: left;">
Some shredded spring onions and coriander leaves for garnishing</div>
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<strong><em>Method :</em></strong></div>
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1. Combined duck with marinade and marinate for at least one hour. When the duck pieces are ready, half-fill a deep skillet with oil, when the oil turns swirling hot, deep-fry the duck until golden brown. Dish up and drain in kitchen paper towels. <br />
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2. Then deep-fry yam pieces until lightly brown. Dish up and drain in kitchen paper towels. <br />
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3. Heat up 1 tbsp oil, saute chopped garlic and shallots until fragrant. Add in duck, yam, seasoning and bring to boil. Lower the heat and simmer until the duck is tender and gravy is thick.<br />
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4. Dish up, sprinkle some chopped spring onions and coriander leaves on top and serve with steamed rice. <br />
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<strong><em>Braised Duck with Yam</em></strong></div>
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