Recipe from my 4th Aunt

Coming back from my working trip, I had this cravings of my 4th aunt’s version of ‘assam fish’. So while driving back home, I called her and ask for the recipe. And she’s more than happy to share;

Steamed rice with a sunny side up, and a dash of soy sauce.

Assam Fish with cucumber.

Her version is easy to make, but it doesn’t compromise the taste, in fact, I love it very much. 

All you need is:

1. 2-3 inches of turmeric, a handful (green) cili padi –> all mashed up / blended into paste,

2. 1 tablespoon of rice soaked in hot water, 1 onion, 3 pcs lemon grass, 4-5 pcs of assam keping, 100ml of assam jawa juice, a tablespoon of belachan,

3. ikan kembong – 6pcs (abt 800gm)

4. 1 large cucumber

Method:

1. boil about 2 litre of water, and add in the blended paste and let it simmer for about 35 mins.

2. Add in ingredients #2. and let it simmer for another 20 mins.

3. Add in fish and cucumber (can be replaced with ladies finger too) and let it boil for another 15 mins, and salt to taste.

Simple?

My Sunday Lunch

Winter Melon Soup,

With a handful of anchovies, dried squids, dried oysters, half a garlic and some sesame oil, I had them boiled over 60mins to make the base of the soup.  An hour later, I sieve thru to get clear seafood stock and I add in cuts of chicken and the winter melon. Boil over gentle heat for the next 45 mins and they are ready, with a dash of salt and pepper.

I always prefer my soup to be clear, and sieving helps to keep the soup clear.

And I’ve got some fried rice. Will save some for tomorrow’s lunch at work, since I’ve make quite a lot.

Stir fry sambal French beans

Bought some nice French beans from the ‘pasar malam’ few days ago, and with a twist of my mum’s ‘sambal belachan’ in the fridge, i throw in some minced meat and ‘choy pow’ salted carrots. Fry everything in the hot oiled wok with generous amount of chopped garlic. Simple.

So, that’s my Sunday lunch. What’s yours?

give me my crab

I frequent this place 3 times in 6 weeks. Give me a messy dining table, dirty hands and full load of crabs, I’ll be a happy man.

I’m talking about this fatty crab restaurant in Taman Megah, PJ. 

As usual, from far you’ll spot a crowd sweating while waiting to get a table. There is no first come first basis system, the two experienced lady sort the guess thru the headcounts.

From personal experience, always go there in groups of maximum 4 per table. It’s easier to get a table when you are less than 4 people, cause they have lots of 4-seater tables than bigger ones. Second rule is to maintain regular eye contact with the two aunties so they won’t forget you’re standing in front of the shop waiting and lastly, make sure they take your order before you’re seated, so the food would pop out as soon as you get a table.

So, what do you order when you go to fatty crab:

1. Deep fried chicken wings; this is usually served fast and goes perfectly well as an appetizer.

Fried rice;  how can someone not order our staple food. The fried rice with prawns, carrots, eggs and french beans. All fried to perfection with suffice ‘wok hei’

Now the mains:

Sweet sour chilly crab. No words to describe this. I’ll licking my fingers in front of hundreds of people for this dish. What etiquette?

Look at them, it just scream lick me lick me, hit me with the hammer and take my meat. AAAAAAAaaaaaaaaaaaa

Besides that, I also like this soupy Teochew steamed fish. With generous amount of salted vegetable, I find myself keep drinking the gravy for it’s tangy flavour. A good blend of  plum, salted vegetable, tomatoes and fresh essence from the fish.

Well, having 3 times in 6 weeks can be alarming since i never knew my cholesterol level and etc. But hey, anyone want to meet there in the coming Sunday?

My basic cupcake

110gm of self raising flour

110gm of sugar ( I use 90gm)

110gm of unsalted butter

2 eggs

2 tablespoons of milk

1 teaspoon of vanilla essence

 

Cream up the butter and sugar, add in flour and the rest of the binding agents. Cream up everything.

In a preheated oven, baked for 15 mins at 160’c.

Simple?No?

Last Sunday

It’s 130am now, and while waiting for my chiffon cake, I’ll post up what i had last Sunday.

Running around every weekends (well till mid June) white getting things organized and planning for the choral event burns my fuel and the way for me to recover … is to cook.

I think I’ve mentioned it before, that cooking is therapeutic for me. Now that explains why am I waiting for my chiffon cake in this crazy hour.

So last Sunday I made 3 dishes. A chicken dish, a seafood dish and a veg dish.

With one induction cooker and an oven. I present you a dinner for two:

Garlic and choy sum, fry over hot oily work with garlic and soy sauce, a pinch of salt and a stir of fast ‘chao chao chao’

Decided to make this dish when I was watching Martin Yan’s show on AFC. He made the chicken version, and since I’ve got some of this lovely squids in the freezer, I have it ‘gong POW sotong’

Hot wok with few dried chillies, then ginger and garlic. Then add  the squids in, then add in the sauce mixture of sugar, salt, oyster sauce, vinegar, corn starch, dark soy sauce. Easy right?

Lastly, ‘steamed’ Kampung chicken with wolfberries, ginger and ‘dong quai’ I have it steamed in an oven, covered with foil and a tray of water. Add in some sauce sauce and pepper before serving. Lovely weekend dinner.

Grilling my weekend

The hot weather didn’t deter our BBQ spirit. For a surprised birthday party, for welcoming a return from Canada, for Wesak day, for mothers’ day …  for all you need is just great company of friends and good food.

So we grill our evening away while laughing out laud and chomping down 10 pieces of lamb steak and 20 over pieces of chicken wings.

So, by default I’m the chef of the day and I just enjoy doing it.

Siew yoke for appetizer, and salad with dips, non-basmati Briyani. All these complementing side dishes, all wash down with home made sangria and cold beers.

While waiting for the food.

And so, dinner is meaty, I mean ready !

Setting up the dining table, enjoying the sun set, the gentle breeze and lovely company.

And to end the dinner with a splash as we all wanted to be synchronize swimmers.

F is for friends and food

 

So, it’s a public holiday eve,

and in no particular order there were those: just got back from Netherlands, going buying graphic novel, recently got into a musical castings, flying  to Melbourne, been staying in Klang, THE royal queen of Ghana, fatso who just got back from Sydney,auntie took cab from Shell, and … so we created more reason to celebrate and feast.

Restaurant hoping is fun, after having hearty meals at Fong Lye, we spoke loudly in Alexis while having wine, desserts and coffee. Perfect company to end the day.

Selamat Hari Buruh !

Fong Lye Taiwan Restaurant                                                                   Lot T208 3rd Floor The Gardens Mid Valley City                         Kuala Lumpur Tel No: +603- 2282 8699                                                  (Non Halal. Open daily till 10pm)

Alexis Bistro & Wine Bar                                                                             Lot f209 1st Floor
The Gardens, Mid Valley City
Lingkaran Syed Putra
59200 Kuala Lumpur
Tel No: +603 2287 2281