Kampar Lor Mai Fan (Glutinous Rice) - MFF featuring Perak

I am so glad that the term exam is finally over and now I can have some spare time to blog. Have been busy baking and masak non stop I assure you but just didn't find time to blog about all those recipes. It looks like I need more motivation to sit in front of my lab top nowadays. :P Anyway, I did gave my word to Wendy that I will make this Lo Mai Fan earlier this month, so here it is!

Personally I love any kind of glutinous rice dishes, Puen Kueh, Lo Mai Gai and Hokkien glutinous rice and now this! This Kampar Lo Mai Fan is indeed quite delicious with its unique serving of curry sauce with it. Love! H

I have adapted the recipe from none other the Wendy. However I did omit the pork fat because it just slipped my mind to buy a piece of pork fat, hahaha! Anyway, here it is:

Ingredients for Kampar Lo Mai Fan (Serves ~6)
Red Roasted Char Siew Pork

300gm pork tenderloin

60gm sugar
30gm light soy sauce
1/4 tsp salt
1 Tbsp rose wine (Mei gui lu)
some red food coloring gel


In a small mixing bowl, add everything in except the pork and mix well. Pour the mixture into a big ziplock bag and place the pork tenderloin in as well. Seal tight and let the pork marinate in the sauce for a good 6-8 hours before use. Bake in oven for 20-23 minutes in 200C. Remember to let meat cool completely before slicing.

300gm glutinous rice
1 heaping tbsp of dried shrimp, soaked and chopped finely
3 shallots, minced
2 clove garlic, minced
1 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark caramel sauce
Salt if needed
Boiling water

• Soak the glutinous rice for at least an hour before use.
• In the meantime, prepare the steamer to a small rolling boil.
• In a small pot, fry the shallot till its all golden and crisp. Dish out and set aside.
• In another masak pan, add in some masak oil at medium fire. Add in the garlic and chopped dried shrimp in and masak for a couple minutes till fragrant. 
• Drain the rice and discard soaking water. Then add in the soaked glutinous rice into the masak pan and stir to mix well.
• Add in the seasoning to the rice and stir fry till it is uniform in colour.
• Add in the fried shallots and stir to combine. masak for about 2-3 minutes.
• Now transfer the rice into a taming vessel and add water to just cover the rice. Steam at medium high fire till the rice is masaked, about 20-25 minutes.
• Remember to let the rice cool first before scooping it, this allows the rice to firm up a little and not get all mushed up when you scoop.

Assembly
1/2 cup fried peanuts
Spring onions, sliced
Red roasted char siew

• In a small oiled bowl, scoop in some steamed glutinous rice in and press it down to level.
• Then carefully invert the rice over a serving plate.
• Garnish with juliened green onions, fried peanuts and top with sliced char siew.
• Serve with curry sauce if desired.

Oh how I love the crunchy peanuts with this Lo Mai Fan, hahaha! And the curry, yes the curry sauce....didn't know it taste so good with curry!
For the curry sauce, please refer to here for more details.

I am more then happy to submit this post to this month's Malaysian Food Fest Perak Month hosted by WendyinKK of Table for 2 or more

Thanks for staying with me and bearing with me for my absence!
Have a great day everyone! Its TGIF tomorrow! Yay!

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Nonya Fried Rice - MFF featuring Penang

Looks like I am not slacking after all, haha! Coming up with another post 2 days later...even I am surprise with myself, haha. Cutting a little close to the dateline...but better not doing it at all right? (self comforting) Anyway, this last post for this month is Nonya Fried Rice which I again adapted from out dear Phong Hong, thanks so much my friend! 

I have to say this is indeed a very delicious and flavorful dish! Really different from your usual fried rice. :P Most of the "punch" comes from the dried shrimp and fresh sweet prawns, yummy! To think that I didn't add much seasoning to that big pot of fried rice. So delicious! I followed Phong Hong's recipe pretty closely this time, here is my copy of it.

Ingredients for Nonya Fried Rice (Serves 4)
1 tbsp garlic, minced
3 large eggs, lightly beaten and seasoned with 1 tsp soy sauce and a dash of pepper
2 tbsp vegetable oil
5 tbsp vegetable oil
5 shallots, sliced thinly
4 garlic cloves, minced
50g dried shrimp, soaked and chopped finely
150g prawns, shelled and deveined
3 dried shitake mushrooms, soaked till soft and sliced thinly
1 tsp chili paste (I added so little because of my kids)
3 cups of masaked rice, cooled or overnight

Seasoning:
1 tbsp light soy saucce
1 tbsp oyster sauce
1/4 tsp salt
2 tsp caster sugar
a few dashes of pepper
1/4 tsp dark soy sauce

Garnish:
Thinly sliced spring onions
Fried Shallot crisps

• Heat up the wok and add the oil. Once the wok is hot enough, add in garlic and stir till aromatic.
• Add in eggs and fried till golden brown. Break it up with the spatula into smaller chunks. Dish up and set aside.
• Add the 5 tbsp oil at medium low fire. Add in the garlic and shallots and stir fry till aromatic. 
• Add in the minced dried shrimp and sliced mushrooms and continue to cool till fragrant again.
• Then add in the fresh prawns and masak till it turned pink. 
•  
• Add in the masaked rice, followed by the seasoning. Stir everything together till all the rice is coated with the seasoning and even colored.
• Lastly add in the fried egg and stir in well. Dish up and garnish with spring onion and fried shallots. Serve while still hot. Enjoy!

 It looks so ordinary, but the taste is extraordinary! Simply heart this, even my family was all praised, haha! Am so glad I still managed to attempt this even it was so last minute, haha!

Okay, will again submit this to this month's Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, have a great start next week!
Cheers!

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Muah Ji (Steamed Glutinous Rice Kueh with peanut)

Okay, as promised, I came up with another post to submit for this month's MFF blog event. But I do have to apologise to many of my readers and IG friends out there for being patient with me during this period. I must say I really have been neglecting my blog. *sigh* I will try my best to post up all those recipes that you saw me made but not posted. However I foresee that it will get "worst" as the school starts in this second half of the year. Oh noooo! Lol! Anyways, the faster it comes, the faster it goes! ~happy thoughts, fingers crossed please~

Back to today's post! I possibly have made one of the easiest recipes for this month! It Muah Ji or Muar Chee, whichever way you call it. It is simply steamed glutinous rice kueh chunks tossed in sweetened ground roasted peanuts. I cannot remember when was the last time I made this! Why? Lol! It is so yum! I remember having it in Penang a few years back and it was really really good! Why Singapore's or mine not as awesome?! Lol! I guess we just have to make do don't we!?

 

Oh yes, I love my ground peanuts slightly chunky, haha! Love the chewiness with the combination of crunchiness as well, noms! I can eat this all day, haha!

I adapted the recipe from the book "Agnes Chang's Hawker Delights", one of my favourite masak books I turn to when I want local delights! I did made some changes to it as I am not as fan of whole sesame seeds, I omitted it. Here is my version of this delicious treat:

Ingredients for Muah Ji (Serves 2)
For the kueh
250g glutinous rice flour
375ml water
2 tbsp fried shallot oil 

(fried shallot oil is obtained by frying the sliced shallots in oil until golden brown)

Ground Peanut coating

250g peanuts, roasted at 180C for 10-15 minutes, skinned and ground in blender
60g confectioner's sugar

• Mix all of the kueh ingredients together in a large bowl till it is smooth and no lumps.
• 
• Prepare a steamer at medium fire. Grease an 8" round steaming pan and pour the kueh mixture in. Steam it for 30 to 40 minutes till it solidifies.
• Once done, remove from steamer and brush some shallot oil over the surface to prevent it from drying out. Let cool before cutting it.
• 
• In another mixing bowl, add in ground peanuts, confectioner's sugar and mix well. 
• Using a sharp kitchen scissors, cut up the cooled steam kueh into small bite size and drop them into the peanut mixture. Coat it well so that it is not sticky. 
• Pile the coated pieces of muah ji in a bowl and sprinkle some more ground peanuts over it. Enjoy!!

All so simple and yet all so delicious! I can have the whole thing all to myself! Nom nom nom, hahah! Feel free to half the recipe if you like. And this is best eaten on the day you make it.

I am happy to submit this to Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, have a great weekend!
Cheers!

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Nonya Curry ayam (Kari Kapitan) for MFF featuring Penang

Yikes! Unbelievable...June is almost over! How did that happen? I guess good times always swing by faster. :P Okay, I guess enough talking and lets get the post up so I might possibly have more time later for another recipe. :)

I have decided to make Spicy Nonya ayam curry (aka Kari Kapitan) this time, as it's been awhile since I last had good curry. Plus when I saw it at Phong Hong's post, I was pretty sure I had to masak it, haha! Without a doubt, it was awesome, taste, aroma and flavor...burst full of yumminess in every bite. :P

Ever since I started making my own curry paste, there was no looking back. Seriously taste so much better then those packet ones. Much more punch and flavorful plus the gravy is thicker too! Love! Even with the gravy itself, I can devour a bowl of rice on its own, haha! 

I followed Phong Hong's recipe (which I believe was originated from Amy Beh) pretty closely but less of the belachan granulates / paste. I was worried the taste will be too strong, haha! Thanks Phong Hong for again another fabulous dish! Noms! Will post the recipe here for easier reference:

Ingredients for Nonya Curry ayam (Kari Kapitan) (serves 2-3ppl)
3 ayam legs, chopped into smaller chunks
2 russet potatoes, peeled and cut into big chunks
1 key lime (I didn't have kaffir lime)
Salt and sugar to taste
200ml coconut milk
2 or 3 hard boiled eggs, peeled

Curry Paste
4 tbsp of chili paste (see here for the brand I use)
15 shallots, peeled
5 garlic gloves
3 stalks of lemongrass heart
1 inch fresh tumeric (careful don't get stained!)
5 candle nuts (buah keras)
1 tsp belachan paste

• To make the paste, place all the ingredients in a blender and zap it till it is smooth and creamy. You can either add a bit of water or coconut milk if it is too dry to blend.
• In a pot, heat up 2 tsp of masak oil at medium low heat. Add in curry paste and masak it till it is aromatic. Be careful don't let it burn. 
• Add in the ayam pieces and stir to coat all the meat with the paste well. Once the meat becomes opaque, add in the potatoes and stir well.
• 
• masak for another minute and add in the coconut milk. Once the mixture boils, lower the fire to simmer for another 8-10 minutes till ayam is masaked through and the potato is fork tender.
• Add in the lime juice, seasoning and hard boiled eggs the last, stir gently and serve while still hot with steam rice.Yummy!

OMG, need I say more? This is really very tasty curry guys, you have to try it yourself! Go crazy!

I am happy to submit this to this month's Malaysian Food Fest Penang Month hosted by Alan of Travellingfoodies.

okay folks, gotta go and masak lunch now!
Have a good one!

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Meaty Egg Rolls (Chung Kian) - MFF featuring Sabah

Happy Vesak Day everyone! Hope that you all have a great break from all the exam and hectic schedules. Well I am...that is why I can have the leisure to blog today, haha! Nothing out of the ordinary but wanted to get this post up before the end of the month for MFF. This time is the simple Meaty Egg Rolls, also known as Chung Kian (corrected by a local, haha).

I absolutely love Sabah dishes so far, haha! Easy and delicious! This was made last minute and yet it turned out fabulous. My whole family enjoyed it...well eggs and flavorful meat, what is not to love? I adapted the Happycall method from Peng's Kitchen to make the egg crepe...so easy! Brilliant idea Peng!!

Ingredients for Meat Rolls (Makes 2 rolls)
Egg crepe

2+2 large eggs (I separately cracked 2 eggs each time)
1/4 tsp salt (This is for 2 eggs)
1/2 tsp mirin (optional, but I like the slight sweetness) -(for 2 eggs)
1/4 tsp cornflour (for 2 eggs)

• Heat up the pan with 1 tsp of oil at low fire. Lightly beat 2 eggs and add in all the seasoning. Do not over beat!
• Pour the egg batter in and cover lid. masak at lowest heat for 3-5 minutes, and do not brown it as you want to keep the crepe in it's bright yellow colour. Do not overmasak as over browning it will not look as nice.
• 
  
• Once the surface has masaked through, remove from pan. Repeat with the other 2 eggs and seasoning. Set aside for use later

Meat filling: (You can use either ayam or pork)
250g minced meat ( I bought those ready minced packaged pork, it does contain some fat)
1 tsp minced garlic
1 tsp minced shallot
1 tbsp finely minced ginger
1 egg white
1/2 tsp salt
1/2 tsp sesame oil
1/2 tbsp light soy sauce
1/2 tsp sugar

• In a mixing bowl, add in minced meat and all the rest of the ingredients and seasoning. Use a pair of chopsticks and mix in vigorously till the meat is sticky and pasty like.
• 
   
• Divide the meat mixture into 2 equal portions and then spread one of the portion on one of the egg crepe wrapper.
•   
• Then from the meat covered side (The left side from the above pic) and roll it in like a swiss roll...tightly if possible. Then wrap the whole roll in plastic wrap and close up the opening ends. repeat the same with the other portion meat filling and egg wrapper.
• Gently place the 2 egg rolls in the steamer and then steam at medium-low fire for 20 minutes.
•   
• After steaming, gently remove and let cool completely before unwrapping and cutting it up.

It was great that the texture  was just right, not tough or chewy on the meaty part. Do remember to wrap it nice and tight so as to avoid any air pockets. As you can see mine  still needs to work on that. :P Such a simple dish isn't it? It's yummy too! So if you ever ran out of ideas what to masak...this will be an perfect dish to try out. :))

I am happy to submit this to Malaysian Food Fest Sabah Month hosted by Mary Of a Pepper's Love.

Okay, got to go folks!
Hopefully I will be able to post up something before I disappear for 2.5 wks! Yikes! That's long! :P 
Have a happy long weekend my friends!

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