Chilli Coconut Fish ( Ikan Bali)

Fish is my favourite seafood after crabs. Snapper  This dish is a really spicy dish. However if you can take spicy that well, i suggest to  use half of the chilli only. This chilli can be served with Fish, Grilled Chicken, Prawns, Squids or eggs. You can store this chilli in a container and freeze it and use it for later.

Chilli Coconut Sauce

Ingredient:

2 Stalks of Lemon Grass

300 gr Chilli

3 candlenuts

5 cm ginger

1 Onion

4 Cloves of garlic

3 pieces Tamarind Skin (Asam Kulit)

1 can of coconut cream which about 425ml

2 tea spoon Salt

6 table spoon of Oil.

Method:

1. Blend lemongrass, chilli, candlenuts, ginger,onion and garlic until smooth.

2. Heat Pan with 6 table spoon of oil and add in the blended chilli, asam kulit.

3. Cook until fragrance for about 3 minutes then add in the coconut cream

4. Cook in medium low heat for about 15- 20 minutes. Stir it constantly.

5. Add in the salt and cook until the chilli become thick then turn off the heat.

Chilli Coconut Fish ( Ikan Bali)

Ingredients :

Oil for Frying

1 Snapper Fish
1/2 teaspoon of salt
1/2 teaspoon of pepper
Method :

1. Heat a wok with lots of oil. Rub salt and pepper all over the snapper. Put in the fish when the oil is hot.

2. Fry the fish until brownish colour.

3. Transfer the fish to paper towel plate. Pat dry the fried fish using paper towel.

4. Then transfer to serving plate then pour the chilli on top of the fish.

Crispy Noodle with Egg flour gravy ( Yee Mien)

This crispy noodle with egg flour gravy can be found in any Malaysia/ Singapore Hawker Center. It's called Yee Mien ( 伊麵) in Chinese. This noodle is a really easy noodle to do. You just need to cook the egg flour gravy sauce and pour on top of the noodle and it is ready to serve. You can put any meat , seafood or vegetables that you like. In this case i have use fishcakes, pork ball and sliced pork meat for the main ingredient and some vegetables.

Crispy Noodle with Egg flour gravy
Serves 5

Ingredients :

1 pack of Yee Mien which you can find in any oriental shop
1 pack of fish cakes, sliced
1/2 cup of pork balls, sliced
100 gr sliced pork meat and marinate with 1/4 tea spoon salt and pepper for 30 minutes.
1 cup of brocolli
2 stalks of Baby Bok Choy cut into half stems
2 Eggs
4 table spoon of Corn flour & 50 ml water
1 tea spoon of sugar
2 tea spoon of salt
1 tea spoon of pepper
1 table spoon of oyster sauce
2 table spoon of fish sauce, optional
1 litre of chicken stock
500 ml water
6 Tablespoon of Sesame oil


Method :

1. Steam brocolli and Baby bok choy on steamer until half cook.
2. In  wok pour chicken stock, water cook until boil.
3. Add in pork meat onto it and cook for 4 minutes before add in the fish cakes and pork balls.
4. Add sugar, fish sauce, salt, pepper and oyster sauce in the pan.
5. Add broccoli and Baby bok coy and cook for another 1 -2 minute.
6. Add the egg onto it and slowly stir it few times.
7. In a clean bowl, add corn flour with 50ml water stir until well mixed.
8. Add in the corn flour mixture on to the wok and make sure you stir the wok.
9. Stir for another 1 minutes before add some sesame oil and turn off the heat.
10. Stir well before pour the gravy on top of the noodle.

Choi Pan ( Chai Pao / Chai Kueh )

This Chai Kueh is a snack that i always love and will never get bored to eat for afternoon snacks. There are so many version of Chai Kueh around. This is the one that i always have in my hometown. Chai Kueh is a vegetable dumpling which cook with dried shrimp or you can omit dried shrimp for vegetarian dumpling. In Jakarta, the filling of the Chai Kueh will only be jicama only stir fried with garlic. However in my home town, Malaysia and Singapore, they normally put jicama, carrots and string beans.

Chai Kueh 

Filling Ingredients :

1 yam bean ( Jicama)  medium size, grated ( make sure that you grated thicker)
2 Carrots medium size, grated ( make sure that you grated thicker)
250 gr String Beans, sliced thin diagonally
6 Teaspoon grinded dried shrimp
2 teaspoon Salt
1 table spoon Sugar
2 teaspoon Pepper
5 cloves garlic
3 table spoon corn oil

Method:

1. Heat a wok, pour in oil when the wok is hot enough.
2. Stir in garlic until fragrance then add dried shrimp and string beans for few minutes.
3. Add carrot and stir for another 1 minute before add the jicama.
4. Add salt, sugar and pepper and stir for another minute before turn off the heat.
5. Strain the vegetables to make sure there is no more liquid.
6. Let it cool aside

Dumpling Skin

Ingredients:

1 Kg Sweet Potato
375 gr Tapioca Flour

Method:

1. Steamed the sweet potato until cooked through.
2. Let the sweet potato cool until look warm before mashed it.
3. Add the tapioca flour until well mixed.

Chilli Sauce

Ingredients:

8 Small Red Chilli
3 cloves garlic
2 table spoon of Fish sauce
3 table spoon of sugar
2 table spoon of  white vinegar
1/2 cup of water

 Method :

1. Steamed chilli and garlic for 5 minutes
2. blend all ingredients.


Assembly for Chai Kueh :

1. Grease your hand with a bit of oil.
2. Grease the steamer tray with oil.
3. Roll out the skin pastry into a circle with about 8 cm diameter.
4. Add 1 table spoon of the filling onto the pastry and fold it.
5. Steam for 10 minutes.
6. Transfer to a greased plate to let it cool and serve it with the chilli sauce.

Durian Pancakes

Durian is the fruit you either hate it or love it. People whose hate it will only have one reason to hate it which will be the smell. Durian has really unique strong smell where the smell will go all over your house when you eat it. However in Asian countries, majority of them loves it. I am among those people who are the fans of Durian. I had this pancakes on the Indonesian Restaurant last week and i fall in love with it and i try to find the recipe in the internet and make my own Durian pancakes. This is an easy pancakes to do. I am using frozen Durian where you can find it in Frozen Section in Oriental Shop. Or if you don't like Durian, you can use other fruits like Banana or Mango.

Durian Pancakes

Crepe Ingredients :
( Adapted from Nibble Dish )

200gr Plain Flour
3 Eggs
3 table spoon Sugar
1 tea spoon salt
400 ml milk
70 gr butter, melted
3/4 teaspoon Vanilla Essence

Method:

1. Mix all Ingredients in a bowl until well mixed.
2. Sieved the batter to ensure that there is no flour plup.
3. Cover and put in the fridge for at least 45 minutes before use.
4. Heat up a non-stick flat based pan on medium heat and grease it with some butter. Pour the Batter into the heat pan and cook until golden brown.
5. Let it cool.

Durian Filling Ingredients:

Whipped Cream
Frozen Durian , thawed / Defrost


Method to assemble Durian Pancakes:

1. Mashed the Durian and throw the seed away if the Durian that you have is not seedless.
2. Put 2 teaspoon of whipped cream near the edge of the crepe near your side.
3. Add 2 teaspoon of  mashed Durian.
4. Fold the crepe.

Double Chocolate Cookies

I was browsing over Martha Stewart webpage and i found out this double chocolate cookies recipe.  I was so craving for chocolates too at that time. Therefore i decided to make this Double Chocolate Cookies. You will notice that I have change the measurement from US metric to grams as because i have used to grams.

Double Chocolate Cookies 
( Adapted from Martha Stewart Webpage )

Ingredients :

128 gr Plain flour
65 gr unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
115 gr good-quality milk chocolate
100 gr Chocolate Chunks ( I use Dark Chocolate Bites )
115 gr unsalted butter
300gr cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Method :

1. Preheat Oven to 175 degrees Celsius. Mix plain flour, cocoa powder, baking soda & salt.
2. Melt the milk chocolate and butter in microwave for 1 minute  ( Depend on your microwave). Let it slightly cool.
3.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low;gradually mix in flour mixture.
4. Fold in the Chocolate Bites.
5. Use 2 Small spoon. Spoon the mixture into round size into baking paper in a baking tray. Make sure there is some gap between the cookies.
6. Bake until the cookies are flat and surfaces crack.
7. Cool in rack and store it once it cool in airtight container.