Malay

Malay-Chinese Cuisine at Heritage Row Deep-Frying Questions and Answers

- Chinese Cuisine When you're ready to start deep-frying, try these recipes. 1. Do I need to use a wok for deep-frying? No. Some people feel safer sticking with a deep-fat fryer. If you do use a wok make sure it is securely in place - flat-bottomed woks work best for electric ranges; round bottomed for gas stoves. (Make sure the round bottomed wok is securely in place in the wok stand). 2. How do I put the food into the wok? Carefully sliding in the food will prevent splattering. Also, add ingredients in small amounts and don't overcrowd the wok. Overcrowding will lower the temperature and may lead to splattering or spillage. 3. What is a good temperature for deep-frying? It depends on the recipe, but most suggest you heat the oil to somewhere between 350 degrees and 375 degrees Fahrenheit. (Partly this depends on the size of the food being cooked, as larger items can be deep-fried at a lower temperature). Remember, though, the temperature will drop slightly when you put in the food. 4. What type of oil should I use for deep-frying? Peanut oil is good, as it has a high smoking point and thus does not burn easily even at high temperatures. Vegetable oils such as canola and corn oil are also good choices. Don't use sesame oil - it doesn't have a high enough smoking point. Neither does olive oil - besides, it's too expensive given the high quantities needed for deep-frying. Chinese recipes used to call for lard, but most don't anymore because of the fat content. 5. How much oil should I add? Most recipes will call for a specific amount of oil, although some just list "oil for deepfrying," under the ingredients, while others give a range such as 2 to 4 cups. How much oil to add depends on the item being deep-fried. Make sure the food is completely submerged, but allow space at the top of the wok for the oil level to rise when the food is dropped in. 6. How can I tell when the oil is hot enough? You can always go the traditional route and use a wooden chopstick to check the oil - it's hot enough when bubbles form all around the object. However, it takes a bit of practice to know just when the oil reaches the right temperature. Add to that the fact that you need to adjust for a drop in temperature when placing the food in the wok, and the novice is better off relying on a deep-fry thermometer. If you don't have a deep-fry thermometer a candy thermometer will work also. 7. How can I reduce splattering? The food you are going to deep-fry should be at room temperature. This reduces the drop in the temperature of the oil when you put it in, lessening the chance of splattering. You might want to dry the food with a paper towel before adding it. If the food to be deepfried is in a sauce, use a slotted spoon to let it drain before adding it to the wok. Similarly, if the food is batter-coated, make sure all the excess batter has dripped off before placing it in the hot oil.

8. What if the recipe calls for the food to be deep-fried twice? This is optional, but it does give the food a crisp coating. The difference in texture between the crisp coating and the juicy interior makes a nice contrast. Make sure to recheck the oil temperature before you add the food back into the wok. 9. Can I reuse cooking oil? Yes, you can reuse cooked oil several times. You'll know it has gone bad when it starts smoking at normal temperatures or the color darkens. 10. How can I reduce the amount of fat? First, by keeping the temperature up. Food cooked at too low a temperature will be greasy. Secondly, by not overcrowding the wok, which lowers the temperature, again leading to greasy food. Finally, using a wok actually helps - the unique shape of the wok means that you use less oil to cook with than is the case with a deep-fat fryer.

Easy Chinese Recipes & Meals What makes a recipe easy? Some, like stir-fries, take only minutes to make. Others, such as soups and stews, take longer but still consist of only a few simple steps, leaving you lots of free time while the food is simmering. Many Chinese recipes are quick, easy to make, or both. Some can be made with ingredients that are available at most local supermarkets, while others may require a trip to a Chinese/Asian market or using a substitute. Whether you're new to Chinese cooking or just looking for a recipe that doesn't require spending too much time in the kitchen, here are a number of recipe ideas.

Seasonal Menus and Recipes No Chinese traditional holiday would be complete without a special festive food, from marvelous mooncakes to an intriguing variety of sweet and savory dumplings. But you can also enjoy Chinese food during western holidays and other food-centered occasions. Whether you're looking for standard Chinese festive food or Chinese-inspired recipes, here are a number of suggestions: •

Chinese Spareribs

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Top New Year's Eve Party Recipes

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Super Bowl Finger Food

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From Turkey to Sides – Thanksgiving Recipes

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Leftover Turkey Recipes

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Perfect Picnic Menu

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Picnic and Barbecue Dishes (Grilled Chicken, Salads, More)

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Top 10 Picnic Side Dishes

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Top 4 Grilling Chicken Recipes

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Exotic Asian Ice Cream

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Asian Cocktails

Chinese-Style Fusion Recipes Although the term fusion cooking became trendy in the 80's, it's not really new. Throughout the centuries, creative cooks have experimented with introducing ingredients from other cuisines into local dishes. From Szechuan-spiced guacamole to stir-fried okra, here are a

number of recipes where Chinese ingredients or cooking techniques are incorporated into a popular regional dish. •

Bourbon Chicken

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Chinese Coq au Vin

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Easy Curry Turnovers (Uses Phyllo Dough)

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Italian Style Tofu

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Chinese Potato Salad

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Mashed Potato Salad

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Okra-homa Stir-fry

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Szechuan Guacamole

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Sweet Chili Sauce (with maple syrup)

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Fusion Chocolate Fondue

Planning a Chinese Meal In China, dining is a communal experience; the food is normally served all at once, with everyone helping themselves from the same dish. •

How to Plan a Chinese Meal

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What Do the Chinese Eat for Breakfast?

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Chinese Salads – More Than an Appetizer

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Chinese Desserts

Step by Step Photo Instructions No matter how clearly instructions are written, sometimes it just helps to have a photo. Here are step by step instructions, with photos, illustrating some of the more common Chinese recipes and cooking techniques. •

How to Cook Rice

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How to Make Basic Fried Rice

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How to Cook Noodles for Chow Mein

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How to Fill and Fold Wontons

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How to Make Chinese Green Beans

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How to Make Szechuan Eggplant

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How to Prepare Bitter Melon

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How to Cook Prawn Crackers

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How to Make a Bacon and Water Chestnut Appetizer

Handy Ingredient Substitutions Of all international cuisines, Chinese cuisine is one of the most open to creative solutions borne of need and circumstance. Here are handy substitutions for ingredients commonly used in Chinese cooking. •

Ingredient Substitutions – from Agar Agar to Water Chestnuts

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Chinese Rice Wine Substitute

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Sesame Paste Substitute

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Reduced Sodium Soy Sauce Substitute

Chicken With Almonds

Prep Time: 15 minutes Cook Time: 7 minutes Ingredients: •

1 pound boneless, skinless, chicken breasts

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Marinade:

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2 tablespoons oyster sauce

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1 green onion, chopped

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2 teaspoons cornstarch

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Sauce:

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1/2 cup low-sodium chicken broth

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1 tablespoon Chinese rice wine or dry sherry

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1 teaspoon granulated sugar

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2 teaspoons soy sauce

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Other:

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1 8-ounce can bamboo shoots

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1 cup frozen pea pods, or other green vegetable

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2 slices ginger

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4 tablespoons oil for stir-frying, or as needed

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1/4 cup slivered toasted almonds

Preparation: Rinse the chicken breasts and pat dry. Cut the chicken breasts into thin strips (it's easiest to do this if the chicken is partially frozen). Combine the chicken with the oyster sauce, chopped green onion and cornstarch. Marinate the chicken for 20 minutes. While the chicken is marinating, prepare the sauce and vegetables. To prepare the sauce, combine the chicken broth, rice wine or dry sherry, sugar and soy sauce (a measuring cup works well for this). Set aside. Rinse the bamboo shoots under warm running water and drain. Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok. Heat 2 tablespoons oil in the wok. Add the ginger slices and stir-fry until fragrant (about 15 seconds). Add the frozen pea pods. Stir-fry briefly, then add the bamboo shoots. Stir-fry for 1 minute. Add the sauce in the middle of the wok. Heat to bubbling. Add the chicken back into the wok and mix everything together, making sure the chicken is cooked before removing from the wok. Sprinkle with the slivered almonds before serving. Serves 4.

Bourbon Chicken More Chinese Chicken Recipes Main Chinese Recipes Index Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients: •

1 1/2 pounds chicken thigh meat

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2 tablespoons olive oil

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1/4 cup light soy sauce

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2 tablespoons red rice vinegar or red wine vinegar

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2 tablespoons brown sugar, or to taste (up to 4 tablespoons if desired)

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1 green onion, washed and cut into thirds

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2 slices ginger

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2 cloves garlic, crushed

Preparation: Place the chicken thighs in a shallow 9 X 13-inch baking dish. Combine the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the thighs occasionally to make sure they are entirely coated in the marinade. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, gas mark 4). Bake the chicken, uncovered, with the marinade, for 45 minutes to 1 hour, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of the thigh, or a meat thermometer reads at least 170 degrees Fahrenheit (77 degrees Celsuis) in the same part of the thigh. Serve hot.

To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving. Bang Bang Chicken serves 4

Ingredients: •

1 pound chicken meat (1/2 small chicken or 1 pound of chicken breasts, bone-in)

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1 cucumber

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Salt, as needed, to salt cucumbers if desired (this is optional)

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1 medium carrot

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1/2 - 1 teaspoon roasted Sichuan peppercorn, optional

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Sauce:

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2 tablespoons sesame seed paste (can substitute chunky peanut butter)

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3 tablespoons soy sauce

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1 tablespoon rice vinegar, red or black if possible

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1 tablespoon Asian sesame seed oil

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1 tablespoon granulated sugar

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1 - 2 tablespoons hot chili oil, or 1 - 2 teaspoons chili flakes, both optional

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1 tablespoon shredded scallion (green onion, spring onion), white part only

Preparation: 1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool. 2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible. 3. Peel the cucumber, and cut into slices to match the chicken. (Note: If salting the cucumbers, do this at least 30 minutes ahead of time. You'll find instructions for salting cucumbers in this Cucumber Salad Recipe). Peel the carrot and cut into thin matchstick strips. 4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes. 5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.

aking Nyonya Kuih Pie Tee is a two-step process: 1) the making of the cases/shells, and 2) the preparation of the filling and toppings. Now, please click on my step-by-step guide to making Nyonya Kuih Pie Tee. Notes, tips and tricks are provided at the bottom of the pictures, so be the lookout for them... Recipe: Nyonya Kuih Pie Tee (Make 70-80 cases)

Ingredients: Batter for the cases/shells: 1 cup all purpose flour 1/4 cup rice flour 1 egg (beaten) 1 1/4 water Oil for deep-frying Fillings & Toppings: 2 tablespoons oil 2 lbs. jicama/yam bean (shredded) 1 carrot (shredded) 10 French beans (chopped) 4 oz. shrimp (shelled, deveined, and cut into smaller pieces) 4 garlic (finely chopped) 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon chicken bouillon powder 2/3 cup water Toppings: 1 plain omelet (shredded) Fried shallot crisps Scallions (chopped) 2 red chilies (chopped) Garlic chili sauce or Sri Racha (optional)

Capellini with Cockle Clams and Lemon Butter Sauce Recipe

(Click on the image above to view the complete photoset of 6 pictures)

Remember my Italian sweet basil plant that I told you weeks ago? Thanks to my nurturing hands, it's blooming, growing, and abundant with leaves. Sometimes, I just pluck the leaves and straight away they go into my mouth. They are a quick pick-me-up and great as a palatecleanser especially after some spice-laden Malaysian food. But the highlight has to be my newly "invented" recipe that makes good use of them--complete with my favorite clams!-capellini with cockle clams and lemon butter sauce. I got the inspiration when I went to a cafe with my co-workers a few weeks ago. The capellini dish that I had was topped with shrimp and spinach in butter sauce. I made a slight twist and replaced the shrimp with cockle clams, used sweet basil leaves instead of spinach, and added lemon juice for some extra zest...

This dish was bursting with the briny taste of cockle clams, the freshness of diced roma tomatoes and sweet basil leaves, all happily married in an inviting and light lemon butter sauce. It was really good and I am very happy with my new "invention." If you love capellini, do try out my recipe. :) Related recipe: Angel Hair Pasta with Seafood Recipe: Capellini with Cockle Clams and Lemon Butter Sauce (Serves 2 - 3 people) Ingredients: 2/3 pack capellini (12 oz pack) 1 lb cockle clams 2 small roma tomatoes (diced) 3 cloves garlic (finely chopped) 1 teaspoon lemon juice 1/8 teaspoon salt 1 1/2 stick (6 oz) unsalted butter Dried parsley flakes Sweet basil leaves

Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup)

(Click the above image to view the complete photoset of 10 pictures.)

Before I start writing this post, I have a confession to make. I have an Asian

(Chinese/Malaysian) mouth. In my gastronomic dictionary, it simply means that I can't live without rice and noodles, soy sauce, sambal belacan, spicy and pungent food--the foods of my Chinese-Malaysian root. Just this past week, I had a massive Asian mouth attack. Granted, I savored some of the best French foods--foie gras, cheese, mussels, seafood, duck, terrine, and the list goes on. However, three days into eating meals after meals of immaculate French food, I got bored of it...it's too heavy and luxurious for my cheap taste. No offense to French cuisine connoisseur, I wanted something without cream or butter or sauces or excessive details; I wanted something simple and straightforward such as my Asian rice and noodle dishes--Hokkien mee, fried rice noodles, steamed rice rolls, char kway teow, chicken rice, and especially Penang Assam Laksa.

On the flight back home, I knew that I had to make Penang Assam Laksa to cure my Asian mouth disease and fix my craving. So, I went to the market and assembled the long list of ingredients and made myself a small pot of Penang Assam Laksa, or Nyonya noodles in spicy and tangy fish broth/soup... A staple--and arguably the most famous--hawker food in Penang, Penang Assam Laksa is very addictive due to the spicy and sour taste of the fish broth. Tamarind is used generously in the soup base and hence the word Assam (means tamarind in Malay). In addition to tamarind, assam keping or peeled tamarind is also commonly added to give it extra tartness. Another secret ingredient is Polygonum leaf (marketed as Vietnamese mint leaf in the United States) or daun kesom/daun laksa. While the best Assam Laksa broth is infused with the aromatic ginger flower (bunga kantan), I made without it because I couldn't find this special ingredient in the market. Of course, no Assam Laksa is complete without belacan and dollops of heh ko/prawn paste (the dark paste on the spoon).

Anyway, my Penang Assam Laksa was spot on--hot, spicy, sour, pungent, and full of flavors. It was very delicious

and as good as the ones served by hawkers in Penang. At the first taste of this Penang Assam Laksa, I felt like being home. For now, I declare my my Asian mouth syndrome sorted...*wink* Other "rice & noodles" recipes on Rasa Malaysia: 1. Penang Char Hor Fun (炒河粉) 2. Penang Hokkien Mee (Prawn Mee / Har Meen / Mee Yoke / 福建虾面) 3. Claypot Chicken Rice (without Claypot) 4. Penang Chee Cheong Fun/Steamed Rice Rolls 5. Kerabu Bee Hoon 6. Indian Mee Goreng/Indian Fried Noodles 7. Fried Vermicelli Xiamen Style 8. Indonesian-style Soto Ayam/Chicken Noodle Soup

Recipe: Rasa Malaysia Penang Assam Laksa Ingredients: 1 lb Mackerel fish 8 cups water 5 pieces assam keping (peeled tamarind) 1 pack dried laksa noodles Spice Paste: 12 dried red chilies (de-seeded) 5 fresh red chilies (de-seeded) 8 small shallots 2 teaspoons belacan 1 stalk lemon grass (use only the white part, about 6 inches) Tamarind Juice: Tamarind (about golf ball size) 1/2 cup water (repeat 3-4 times) Seasonings: 1 teaspoon salt 2 tablespoons sugar 1 teaspoon fish sauce Garnishing: 1 cucumber (julienned) 1 bunch mint leaves (use only the leaves) 1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa) 1 bungan kantan (cut into small pieces) 1 red onion (sliced thinly) 1 lettuce (thinly cut)

1 red chili/3-4 bird's eye chilies (cut into small slices) 1 small pineapple (cut into short strips) Condiment: Heh Ko/Prawn Paste Sambal Udang (Prawn Sambal) with Roti Jala Recipe

Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many

different recipes available. The one I love the most is my late mother's sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric's authentic Malay sambal udang tumis (prawn sambal),

which tastes different but equally delicious. Prawn sambal is always my most requested dish whenever I visit F. So, you could imagine how overjoyed I was when F gave me a bottle of her sambal tumis a few weeks ago--all done and ready-to-go in a bottle. Naturally, the first thing I did after I came home from F's was cooking up a nice serving of prawn sambal to go with my favorite roti jala (lacy pancakes)...

Roti jala with sambal udang is a perfect "buka puasa" dish during the month of Ramadan and I wanted to share the following recipe with you. Happy eating! Recipe: Sambal Udang/Prawn Sambal Ingredients: 5 tablespoons sambal tumis (click here for Salt and Turmeric's easy sambal recipe) 1 quarter of a medium-sized onion 10 shrimps (peeled and deveined) Salt to taste Sugar to taste 1 teaspoon tamarind pulp (soaked with 1/4 cup of warm water and extract the juice) 1 teaspoon cooking oil

Pandan Chicken Recipe (Click on the image above to view the complete photoset of 5 pictures)

Apologies for being so irresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon. However, I wanted to share with you a new summer recipe--pandan chicken or fried chicken

wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia to infuse the food or desserts with the sweet and fragrant aroma. In this pandan chicken recipe, the essence of pandan leaves lend a pleasing flavor to the chicken, especially after these pandan chicken are fried. Pandan chicken makes a great appetizer or finger food for your party and they are so easy to make. Just get some pandan leaves, some marinated chicken, toothpicks for the wrapping and you will be in business.

Recipe: Pandan Chicken (Fried Chicken Wrapped with Screwpine Leaves) Ingredients: Pandan leaves 2 pieces skinless and boneless chicken breast (cut into 2 in. x 1 in. cubes) 1/8 teaspoon sesame seeds 1 teaspoon soy sauce 1/2 teaspoon oyster sauce 1/8 teaspoon sesame oil 3 dashes white pepper powder 1/4 teaspoon sugar 1/8 teaspoon fish sauce 3 inches fresh ginger (grated and squeezed for juice)

In China, it's common to finish a meal with fresh fruit. Not that the Chinese don't have a sweet tooth; it's just that sweet and savory snacks are normally consumed between meals, with tea, or during special occasions. Here's a selection of quick, easy Chinese desserts. Some, such as Red Bean Soup, are easy versions of a traditional recipe enjoyed throughout China. Others, such as Almond Cookies and Mango Pudding, began showing up on restaurant menus in

Hong Kong and China's metropolitan areas. As for Fortune cookies, both San Francisco and Los Angeles claim to have invented the crescent shaped cookie. •

Almond Cookies

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Almond Float

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Chilled Melon Fruit Salad

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Mango Pudding

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Red Bean Soup

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Steamed Pears With Honey

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Fortune Cookies (a bit more challenging)

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Five Minute Chocolate-Dipped Fortune Cookies

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Top 6 Easy Chinese Cookies and Holiday Recipes

Easy Chinese Steamer Recipes Steaming is very popular in Cantonese cooking, with its emphasis on using the freshest ingredients and preserving the natural flavor of the food. •

Cantonese Steamed Chicken

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Honey Ham With Asian Pears

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Lemon Chicken

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Steamed Eggplant With Asian Dressing

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Steamed Fish

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Steamed Pears

http://www.rasamalaysia.com/2008/09/roti-jala-with-sambal-udang-prawn.html