Deep Fried Prawns with Salted egg yolk

I took four homemade salted eggs out from the fridge after kept it for 10days to making this dish, deep fried prawns coated with salted egg yolk. This dish also can be served in Chinese New Year Re-union dinner..

Egg yolks (before steam) from homemade salted eggs..

Just eating this deep fried prawns alone, also very yummy..

What to do with the leftover salted egg white? I use it to steam with minced pork, another simple and yummy steamed egg dish..

Deep Fried Prawns with Salted egg yolk
(recipe source: by Sonia aka Nasi Lemak Lover)

350g medium or large prawn, (peeled, devine, cleaned and pat dried)
1/2tsp salt
1tsp light soy sauce
1 egg white
1tbsp cornstarch
A dash of white pepper

50g corn flour, for deep fry
4 salted duck egg yolks, steamed and mashed

1 sprig curry leaf
1 small chili, chopped
2 cloves garlic, chopped

Green vegetables for garnishing

Method
1. Mix prawns with salt, light soy sauce, egg white, cornstarch and pepper and marinate for 1hour.
2. Heat enough oil in a wok, dust marinated prawn with corn flour, deep fry over high until golden brown (less than a minute, do not overcook).
3. Pour excess oil from the wok, clean the wok, add back 2tbsp of deep frying oil over high heat. Saute chopped garlic, chili and curry leaf till fragrant.
4. Add salted egg yolk, stir constantly to prevent mixture from burning. Once the mixture bubbles, add deep fried prawns. Stir-fry briskly to coat with the sauce.
5. Place some green vegetables on a plate, arrange salted egg yolk prawns on top and serve immediately. Enjoy!

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Homemade Chinese Pork Jerky (Bak Kwa) 肉干

This is the 1st time I did Bak Kwa (Chinese Pork Jerky), amazing how easy to make this at home...Bak Kwa is a popular snack for Chinese New Year..

very easy, just blend minced meat and seasoning together

stage 1 ( bake till cooked and cut to desired size)

stage 2 ( grill over high heat till golden brown and slight burnt)

Do you want some?

Homemade Chinese Pork Jery (Bak Kwa) 肉干
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

Asam Chai Ber ( Braised Sour Roast meat with Chinese mustard) 菜尾

I would considered this Asam Chai Ber is one of the Chinese New Year dish. This is a dish that using leftover roasted meat (pork, chicken, duck, lamb , beef & etc) especially during Chinese New Year, and braise with Chinese mustard (Kai Choy), a lot of tamarind peels (that why this dish called Asam means sour) and dried chilies..You will be wondering why i can cook this Chai Ber since another 2 weeks only we celebrating CNY..Because I have a lot of leftover roasted lamb from a party which was held in my house on last Sunday.

I use this type of Chinese mustard (kai choy).

Very easy to cook but taste yummy!

I can just take this one dish with a lot of rice..

Asam Chai Ber ( Braised Sour Roast meat with Chinese mustard)
(recipe source: by Sonia aka Nasi Lemak Lover)

1kg leftover roasted meats (chicken, duck, pork, lamb & etc), I use roasted lamb this time
1 head (~ 700g) Kai Choy (Chinese mustard)
5 dried chilies, soak for 10mins and cut
1 tomato, cut into wedges
1 big carrot, cut into chunks
4pcs tamarind peel (asam keping)
2 pickled sour plums
2” ginger, mashed
½ whole garlic

1250ml water

1tsp salt
1tbsp light soy sauce
1tsp sugar

Method
2. Combine all ingredients, except Chinese mustard, tomato and seasonings in a large heavy-bottom pot.
3. Add water to cover ingredients. Boil over high heat, then simmer over low heat with cover for 30mins.
4. Add Chinese mustard and tomato and seasonings, continue to cook over low heat for about 25mins till mustard is well-braised, but not overcooked or mushy.

** The taste of my Asam Chai Ber is quite mild as i need to suit my kid's taste. You may adjust the amount of tamarind peel (asam keping) , pickled sour plum (replaced with tamarind peel if you can't find this) and dried chili to suit your taste. Anyway, we still prefer this dish to cook with roasted pork or chicken instead of lamb.

I am submitting this post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) which is hosted by Wen's Delight.

Red Velvet Cupcakes with cream cheese frosting

How was your New Year celebration? I supposed you all have a wonderful New Year celebration.
Today school has just started, all my 3 kids going for morning class this year, so i have more free time in the morning and i can start to do baking after i have abandoned baking for almost a month..I was thinking what to post for my 1st post in 2012, something that bring "Ang Ang and Ong Ong " (good luck in Hokkien) ^_^, and Red velvet cake pop up in my mind since Chinese like red as the auspicious colour. Also this is a recipe that i wanted to make for a longer time.

Also because i have some leftover cream cheese frosting after i made a big batch of carrot mini cupcakes for a small party in my house on the New Year.
I altered a bit of the recipe, reduce sugar and slightly increased the butter. Even i have increased the butter, this cake not tasted oily, and the texture was soft, light and full of cocoa aroma, very nice cake indeed! And enjoy with cream cheese frosting, just perfect!

Before put into oven, the red colour was not that obvious.

Red Velvet Cupcakes with cream cheese frosting
Adapted from To Food With Loves with minor changes, cream cheese frosting from my previous post
*makes 17 mini cupcakes

150g cake flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80g unsalted butter, at room temperature
120g caster sugar
1 large egg
1/2tsp vanilla extract
1/2 cup buttermilk, at room temperature (I substituted by combine 1/2cup milk +1/2tbsp lemon juice, set aside for 5mins)
1 tbsp liquid red food coloring
1/2 tsp white distilled vinegar ( I use white rice vinegar)
1/2 tsp baking soda

Method

1. Preheat oven to 180C. Place cup cake liners on a baking pan.
2. Sift flour, baking powder, salt and cocoa together in a bowl. In a jug, stir the red colouring into the buttermilk. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract until the mixture is smooth.
4. With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour. Mix until evenly combined.
5. Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.
6. Pour into the prepared cupcake liners and bake in the oven on the middle rack for 25mins or until a skewer inserted comes out clean.
7. Remove from oven and let it cool a wire rack.
8. Apply cream cheese frosting and serve.

Cream Cheese frosting
150g cream cheese, at room temperature
40g butter, at room temperature
70g icing sugar, sifted
1tbsp lemon juices
Finely grated lemon zest from 1 lemon

Method
1. Beat cream cheese and butter till light and creamy.
2. Add in icing sugar and mix well on low speed.
3. Add in lemon juices and lemon zest, combine well.
4. Store in fridge for later use.

My favourites 2011 , and Happy New Year 2012

Just thinking to do a short recap/review of what i have cooked/ baked for the past one year in 2011 before New Year 2012 knock our door tomorrow. This recap is based on what my family's favourite food. Actually there are too many of our favourites, i have hard time to choose which post to include in this post..First thinking to choose only 10 favourite posts but it ended up with 15 favourite posts, hehehe..
And looking back through my posts for past one year, and i know why every of my New Year resolution to get slimmer never happen, look at all food that i have prepared and eaten, hahaha...
Thank you to all who dropping by my blog, you have motivating me to continue striving for greatness in the kitchen!

** this is the place that i do my blogging **

My Favourites 2011, enjoy !!

Vietnamese Spicy Lemongrass Chicken 越式香茅鸡

 Cotton cheesecake with blueberries filling 

 Homemade fluffy Pancake with maple syrup 

 Minced meat & baked bean with rice 

Spongy Banana Cake

Egg tart with frozen puff pastry

Kung Pao Chicken 宫保鸡丁

 

Choux with durian cream (cream puff)

Spiral Curry Puff 螺旋咖哩角

Carrot cake with cream cheese frosting

Shanghai Jiaozi (Dumplings) 饺子

Croissant

Korean Kimchi fried rice

Easy French Bread / Baguette

Banana and Chocolate Rice Cupcakes

Wishing all a blessed New Year 2012 !!

Homemade salted eggs 鹹蛋

Today we enjoyed our lunch with the salted eggs that i made for the first time. Before i share with you this recipe, first let me introduce you the owner of this recipe, she is Yan with her blog "Simple Menu". She is one of my blogger friend that i keep in touch almost daily (we chat thru MSN). I encouraged her to create this blog as she always preparing simple dishes since she is staying alone. She has another blog called "Bakeling" which she is sharing maily on photography...i also learnt photography tips from her too.

I getting the "kampung" type of duck eggs from this type of stall that only selling all kind of eggs..fresh eggs, preserved eggs & etc..

The owner of the shop told me to use those duck eggs with slightly green shell as it has better aroma..

Very simple to make, just need patience to wait!

fill eggs in the jar till full, do not leave empty space in the jar, otherwise eggs will be floating on the top..

My son Lucas helped me to mark the date and put a cute duck sticker ^_^ ! So today is the best day to enjoy this homemade salted eggs which need 14days to get the right saltiness..

Next time i will try to reduce the salt amount as I found not all salt could be dissolved.

This is our yummy lunch today...salted egg is best to serve with a bowl of plain porridge/congee..

Please visit to "Simple Menu" and give your support to Yan to encourage her to share more simple dishes with us, Thank you..

Homemade Salted eggs
(recipe source : adapted from Yan of Simple Menu)

15 duck eggs
400g coarse salt
1litre water

1. Wash and clean duck eggs under running water by rubbing with a piece of cloth and immediately rub it dry (Do not soak the eggs in water).
2. Cook salt and water till boiled, stir from time to time, cook till salt dissolved as much as possible, set aside to cool. Take out the salt water.
3. Place duck eggs in a clean glass jar, add in salt water. Close the lid and mark the date.
4. Store in room temperature for 14 days.
5. Boil salted eggs for 10mins before serving.