Stir Fried Yam and Chicken Rice

Stir Fried Yam and Chicken Rice

Yet wok soak dish.......


1 1/2 cup of rice ( cooled rice ) 


1 medium size yam preferably local yam - cut into cubes 
1/2 cup dried shrimp
1/2 Yau Yee See ( dried sliced squid )


1 tbsp garlic puree
1 tbsp mince tauchu
1 cup of diced chicken
1 cup o diced long beans 


1 tbsp oyster sauce
1/2 tsp brown sugar
Pepper
Salt 




Heat up the wok , add 3 tbsp of grapeseed oil 
till its really hot ( can see some smoke hehhehe , 
this is to avoid it from sticking to the wok while frying - 
for stainless steel wok )





Stir fry the cubed yam till cook & brown, once ready remove it and place it on a plate with kitchen towel to soak the access oil out.


Remove half of the oil out from the wok, wait till its reall hot add the dried shrimp and fri them till crispy an brown.
Once done remove it place it ontop of a kitchen towel too.




Add in the yau yee see and fry it till crispy and 
add in the garlic puree and minced tauchu.
Medium heat and stir fry till fragrant.


Then add the diced chicken stir fry till they are cook and 
add the long beans....plus 1/2  a cup of 
chicken stock / water


Add the oyster sauce , pepper , sugar and salt ....
not too much salt because of the minced tauchu


Add the rice and stir fry till well mixed and add the fried yam and plus the dried shrimp and mix all well.


Ta da .....serve hot and its nice to add some fried shallots on top !!!!!


Enjoy .........

Sticky Date Pudding......

Sticky Date Pudding 

This is one of my favourite and everbody's favourite.....its so yummie to enjoy it while its still warmmmmm.....


What you could do its warm up the sauce cut a slice and place it 
into the microwave for less then 20 seconds , pour the hot sauce ontop and enjoy!!!!!! 

Top up with a scoop of vanilla ice cream.....huffff  


Ingredients




A
Chopped Dates 185gm
250ml Hot Tea ( Carmomile Or Jasmine Tea X 1 packet  )
Soda Bicarbonate 1 tsp


B
Butter 90gm
Natural Molasses Sugar 115gm
Vanilla  1 tsp
Eggs 2 biji 


1. Place chopped dates into the hot tea for 25 mins 
and let it cool . Add Soda bic and mix well


2. Beat butter and molasses ugar till soft and creamy


3. Add eggs gradually


4. Fold in sifted flour and soaked dates alternately


Ta da .....9" tin 180C  35 - 40 mins




Here comes the juicy one , the sauce


Natural Molasses Sugar 230gm
Cream 250ml
Butter 90gm
Chopped Dates 40gm
Apricot 40 gm ( Thinly sliced - optional )
Pinch of salt


Mix all the above and cook under slow fire till it thickens 


Brandy 1 tbsp - optional ( to add only once the sauce is done )

Spread - Strawberry Jam

Strawberry Jam / Spread 

My sister and my mum went to Cameron Highlands and 
I requested them help me to buy
some strawberries because 
I wanted to make home make strawberry jam......


Ingredients




A
400gm Sugar
500gm strawberry ( wash and dry )
20g Lemon Juice


B 
100 gm strawberry  ( wash dry & cut into half )


How to 


Marinade the washed and dried strawberry with 200gm sugar for 3-4 hours


Once done place the marinated strawberry into 
a thick stainless steel pot or a good non stick pot
POur n the remaining 200gm sugar and lemon juice.


Under slow fire stir to cook the jam .
Keep stirring for at least half and hour and add B.


Keep srtirring and stirring till it thickens....do not stop .
Please remember under slow fire to prevent it from burning....


Ta da....


I used it to spread on hot waffle with butter yummmmmmm


Homemade strawberry jam nice as a Christmas or Easter Gift...


Enjoy

Spread - Kaya

Kaya 

Kaya,  bila sudah makan 
jadi kaya raya hehehhehhehhe


Ingrediends


400gm Coconut Milk ( I usually use the packet - Ayam brand )
12 egg yolks
300 gm sugar 
7 tsp of pandan juice

Using an electric beater, beat the eggs at medium speed slightly. 



Add sugar and beat at full speed till all mixed well.

Add the coconut milk and beat full speed 

to mix thoroughly till sugar dissolved.

Pour into a clean stainless steel pot and cook it over a slow

fire with CONSTANT STIRRING! 

Tak boleh malas or even take a 2 mins break...hehhehhe

If you have to stand there stirring for an hour or more, 

you have too.

Keep stiring to prevent the bottom from burning....

Best use none stick pot or a good and thick stainless steel pot.

Slowly the kaya will turn to olive green .......

and when it thickens its ready.

Let it set a side & pour into desire container & 

keep fresh in the fridge.

My dear friend use the same recipe and 

came up with a great cooking method : double boil it !!!!!

With this cooking method surely TAK ter bakar ......

Thanks Puan Siti Hajjar for the great tip.......

Claypot Chicken Rice - Homemade with rice cooker

I love claypot Chicken rice, I decided to cook it at home but I dont have a claypot???


Its ok I used the rice cooker and it still turn out very tasty and delicious....


RECIPE for 6 pax


First cook 3 cup of with 2 3/4 cup of water




A
Half a chicken - cut to small pieces
1 tbsp of oyster sauce
3 tbsp of caramel big sauce
1 tbsp chinese cooking wine 
1/2 tsp of salt
1/2 tsp brown sugar


Mix all the above to marinate the chicken for 3 hours


B
1 tbsp of puree ginger 
1 tbsp of puree garlic
7 tbsp of caramel black sauce
2 cups of chicken stock or water if you dont have the stock
1 tbsp of POTATO starch
Salt ,Pepper  and sugar to taste
1 stick of lap cheong sliced thinly


Get the wok ready
add 2 tbsp of grape seed oil medium heat 
and add the pureed garlic and ginger
Stir fry till fragrant
Add in the marinated chicken
Stir fry till half cook and add in the 7 tbsp od caramel black sauce 
Add in the 2 cups of chicken stock
Cook the chicken till fragrant and take half a cup of the sauce out 
Add the 1 tbsp of potato starch into it, mix well and after which
pour it back into the wok stir it till the sauce thicken slightly.
Add pepper salt & sugar to taste . 
Once done collect the chicken out and pour the sauce into another bowl.

5 Minutes before the rice is cook pour all the sauce 
into the rice and quickly mix well .
Lay the lap cheong ontop and followed by the chicken.....
and cover the rice cooker and 
press cook - to re-cook the rice mixture again.....


Ta da once done scoup & serve ....
best eat with the ginger sauce....


Enjoy...!!!!

Food Venture!!!

I got to know this restaurant by a friend in FB , 
they serve seafood noodle ....in curry gravy , tom yam and clear seafood soup !!!!! 
YUmmmm....


Restaurant YU AI 
PJ SS2 Branch 
No 58 Jn ss2/10 
47300 PJ 
Tel 03-78778117


and 


No 42 Jln Seambut Utara 
51200 KL 
012-3355563

Sauce - Ginger Salted Fish Sauce

Simple yet power sauce......you can pre-prepare thie and keep in the fridge. 
Very nice to enjoy with Claypot Chicken Rice , 
Chicken Rice and use it to steam fish.....


Recipe from the heart.....


Ingredients 


1) Old Ginger 
( any amount you wished , I usually make lots to keep in the freezer as and when we need it ta da its there hehhehehhehhe )
Puree it


2) Salted Ikan Tengiri 
( again its up to you how strong you want the salted fish to be - add more or less )
De - bone it and mince it finely


3) Sesame Oil


Prepare the wok , once hot add 2 tbsp of Grape Seed Oil and 2 tbsp sesame oil , add ginger 
& stir fry it you smell the aroma of the ginger / fragrant . 


Add the salted fish bit buy bit till fragrant & taste.....
add more salted fish if required .
( You may not want the salted fish to be overpowering just lightly will do .... )

Continue to stir fry till fragrant. If you find it too dry add 

more sesame oil bit buy bit......till fragrant.

Once its done ( to your taste ) add a bit of brown sugar....

You can spice it up by add green Mince Chllie padi , 

the amout is the same up to your preference.....

Enjoy....

This is one sauce my IL lovesssssss.........

Claypot Chicken Rice Recipe Next!!!