Saturday, 29 March 2014

Steamed Stingray In Aluminium Foil

Steamed Stingray In Aluminium Foil

 Recipe source : Doris Choo @ Sumptuous Flavours

This steamed stingray dish is very appetising. The cherry tomatoes lent a sourish flavour to the hot chilli padi and the savoury bean paste. This goes very well with rice. It is simple to prepare for everyday meal and steaming food is by far the easiest method of cooking, almost effortless.

You can place the fish onto a shallow plate and just steam it as it is without the aluminium foil. 

Personally, I prefer packaging it in aluminium foil as all the flavours and goodness are all encased in the aluminium foil during the steaming process. 

I love the burst of aroma and flavour when the aluminium foil is opened. 

Ingredients :

500g stingray
2 tbsp chopped garlic
1 tbsp ginger strips
2 tbsp fermented soy bean
4 bird's eye chili
2 stalks spring onion
100g cherry tomatoes, cut into halves
1 piece of aluminium foil, 45 cm x 45 cm



1.  Wash the stingray and pat dry with a kitchen towel. Set it aside
2.  Roughly chop up the fermented soy bean and mix them with the chopped garlic, chillies and ginger strips.
3.  Trim and wash the spring onion. Cut the white parts of the spring onion into 4 cm sections and slice the green parts into small pieces.
4.  Spread the fermented soy bean mixture evenly over the piece of stingray.
5.  Place the stingray onto the piece of prepared aluminium foil.
6.  Place the white parts of the spring onions on top of the stingray.
7.  Arrange the cherry tomato halves on top and around the stingray.
8.  Wrap up the aluminium foil and secure the edges.
9.  Steam over boiling water for about 30 minutes or until the fish is done.
10. Unwrap the aluminium foil and sprinkle with the sliced spring onion to garnish.

Thursday, 27 March 2014

Shredded Chicken Congee 鸡丝粥

Shredded Chicken Congee 鸡丝粥

Recipe source :  Doris Choo of  Sumptuous Flavours

The other night I was contemplating as to what to do with some leftover steamed chicken when SK suggested that we boil some congee and add in the shredded chicken pieces. Well, kai  see chook or shredded chicken congee is a popular hawker fare. It has been some time since we last had kai see chook at our favourite hawker haunt. 

Just thinking about it makes me salivate. So I promptly proceeded to prepare some frozen rice for boiling the congee the next day. I have been a firm believer in using this method of preparing congee ever since my first successful attempt. We like the smooth texture of congee boiled this way using frozen rice.

Ingredients ( serves 2 to 3 )

150g rice
3 litres water, depends on how watery you want the congee to be
1 stalk spring onion, chopped
some chicken meat, shredded
some garlic oil
some ginger oil and ginger crisps
some shallot oil
some sesame oil
pepper to taste
salt to taste

 Preparation for rice :

1.  Wash the rice the night before and soak with enough water to just cover the rice.
2.  Put the rice into a container and freeze the contents overnight. 

Note : It is believed that the cooking time to boil the congee would be cut down and the texture of the congee would be smoother.


1.  Place the frozen rice and ice together into a large pot.
2.  Add in water and boil. Once it comes to a boil reduce to medium flame and continue to simmer for 1 to 1 1/2 hours.
3.  Stir the contents occasionally to prevent sticking to the bottom of the pot.
4.  It is done when the rice grains have broken and the consistency is smooth and gluey.
5.  Add salt and pepper to taste.
6Top with some shredded chicken pieces.
7.  Add sesame oil, ginger oil, shallot oil and garlic oil to enhance the taste. 
8.  Garnish with chopped spring onion. 

Sunday, 23 March 2014

Papaya as a home remedy (木瓜)

Papaya as a home remedy (木瓜) 

SK seldom buys papayas because as a child, he had a bad experience eating papayas that were not very ripe and as a result there was a certain bitterness in the papayas. For me, I love papayas and I was surprised to see three ripe and juicy papayas waiting for me on my dining table when I came home last Friday. According to SK he bought them because there were so fresh and ripe. Immediately after dinner we cut open the papayas and had a good time sinking our teeth into the sweet and juicy flesh and we really enjoyed eating them. 

YS our youngest boy commented that after eating the papayas it helped him to pass motion with great ease. It is not only true that papayas help to lubricate the digestive system but can help relieve piles as well. I was told by a practitioner of traditional Chinese medicine that eating the dark seeds and the upper part of the flesh of the papayas can relieve piles. But  you need to refrain from drinking water for about 4 hours for it to be effective.

 Look for my other post on relieving piles here.

Fresh and juicy papayas

  Just mouth-watering!


Ripe and sweet

Friday, 21 March 2014

Fruity Konyakku

Fruity Konyakku

Recipe source :  Doris Choo of Sumptuous Flavours

I was setting out the ingredients to make fruity konyakku when my youngest son walked into the kitchen. He was restless and needed a break from his homework. He offered to cut the fruits. Then he requested that he be allowed to decorate the fruits in the bowl. I had wanted to present these fruity konyakku in glasses but my son said dessert bowls would look better. So he brought down these bowls from the cabinet. Once the liquid jelly was ladled into the dessert bowls, he dashed out to get his ipad to snap the pictures!

That's not all. He has another request. That I should give him credit for his creativity!

Well, well, I have to give credit where credit is due because all I did was boiled the konyakku jelly. 


10g konyakku powder
100g sugar
Lemon juice, from one lemon
900ml water
 200g strawberry, cut into halves
1 pear, cut into cubes
5 kiwi fruits, cut into thick slices or cut into cubes


1.  Place cut fruits into dessert bowls or glasses
2.  Dissolve konyakku powder in water and boil together with sugar and lemon juice.
3.  Remove from flame and ladle spoonfuls of liquid konyakku over the fruits in prepared glasses.
4.  Allow to cool and set. Chill in refrigerator. 
5.  Serve chilled.  

Thursday, 20 March 2014

Deep-fried Prawn Fritters 大葱糕

Deep-fried Prawn Fritters 大葱糕

Recipe source :  Y3K Magazine, Issue No. 26, 9/10 - 2005

Prawn fritters are an all-time favourite among Malaysians. There are many variations to making this lovely and very tasty fritters. It is popular among all races locally and is usually eaten dipped in chilli sauce. There is another version whereby one single large prawn is placed in the centre before deep-frying. Even the batter has many variations. Some recipes use bean sprouts while others use spring onions and yet there are recipes which use chives. Any of those variations in ingredients taste good!  I find them all very appetising and very delicious!

Don't forget to dip them in chilli sauce!


Ingredients A

250g plain flour, sieved
50g cornflour, sieved
1 tsp baking powder
2 eggs
220ml - 250ml water
1 tsp salt                                   ( I added salt for flavour )
oil for deep-frying

Ingredients B

50g anchovies, deep-fried and coarsely pounded    ( I did not add this )
200g shrimps, shelled
3 fresh red chillies, diced
3 fresh green chillies, diced
2 big onions, diced
2 spring onions, diced


1.  Combine ingredients 'A' in a mixing bowl. Add in 220 ml water. Mix well and check the consistency of the batter. If it is too thick then add the remaining water. The batter should be of a dropping consistency.
2.  Add ingredients 'B'. Mix gently.
3.  Heat several inches of oil in a wok and heat until hot.
4.  Scoop one tablespoonful of mixed batter into the hot oil and fry until golden.
5.  Remove and place on absorbent paper to soak up excess oil.
6.  Serve with chilli sauce.

I am linking this post to Little Thumbs Up


The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

I am also linking this to Cook-Your-Books #10

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Organised by Joyce of  Kitchen Flavours


Sunday, 16 March 2014

Honey For Health 蜜糖的好处

Honey For Health 蜜糖的好处

A kind elderly lady once shared with us that honey is very soothing to the intestinal tract and it cools down the body naturally, without side effects. However, she cautioned that one must ensure that the honey is genuine, otherwise it does not work.

So how do we know whether we have bought the real McCoy? 
While visiting the honey bee farm - Panyu, in Guangzhou we were taught on how to differentiate real honey from fakes. 

First, you pour some honey onto a flat surface of a large plate. Add some water and swirl the water around. If the honey dissolves instantly, then it is not genuine. For genuine honey, the swirling effect of water will leave a honeycomb pattern on the patch of honey.

 When drinking honey, make sure the utensils you use are made of either porcelain, ceramic or glass. DO NOT use metal utensils as it is believed that honey will lose its potency once it comes into contact with metal. Therefore, do not use metal spoons, cups or bowls when drinking honey. Secondly, make sure the water you use is at room temperature. You must not use hot, warm or ice-cold water. 

Use a porcelain spoon to mix the honey drink

I am sharing this because pure honey works effectively for me and my family. Every time when I have a headache or sore throat caused by over indulgence of hot and spicy food, a drink or two of pure honey would cool me down. I do not have to take painkillers or antibiotics to cure the headache or sore throat.  

Of course, honey works slower than painkillers. But if there is a natural remedy for my ailments, I would prefer the natural way, always. 

A soothing and cooling drink without side effects

Sunday, 9 March 2014

Babi Guling (Balinese Roast Pork) 巴厘岛烧肉

Babi Guling (Balinese Roast Pork) 巴厘岛烧肉

Recipe source :  Adapted from Mad About Food by Sylvia Tan

I always thought of babi guling as the spicy version of the Chinese roast pork. I had tried this many years ago but the the skin was not crispy. Anyway, to the best of my knowledge, the roasted skin of babi guling is comparatively not as crispy and crunchy like the Chinese-style siew yoke or roast pork. I may be wrong but this is my personal view. 

Bearing this in mind, I set out to roast babi guling again with adaptations to the method as well as the ingredients to suit my own taste. I followed the Chinese method of roasting Chinese-style siew yoke  by pricking the skin with sharp skewers about fifteen to twenty minutes after roasting it. I used the old fashion mortar and pestle to pound the spice ingredients instead of using modern gadgets. Of course, it took me much effort and much longer time to pound and pound, but let me assure you that the extra effort was well worth it!

The aroma from the roasting pork belly wafted through the whole house and possibly through a few neighbouring houses as well! The fragrance emitted from the mixed spices was just too wonderful to describe! I kept salivating during the entire roasting process and the spicy aroma nearly drove me crazy with anticipation!

I did not make any accompanying sauces because the spices from the marinade had infused into the meat and made it very tasty. My family liked it as it is, i.e. in its naturally baked flavour without any sauces. As I have mentioned, I personally view this babi guling as akin to the Chinese version of siew yoke.   

I am very happy that this time round, the babi guling was a smashing success!

It's just too good to resist!


1.5kg pork belly
2 tbsp salt
1 tsp turmeric powder

Ingredients For Spice Paste

3 stalks serai, use white parts only - sliced
5 kaffir lime leaves
1/2 tbsp belacan
2 candle nuts or buah keras
1/2 cup shallots
4 cloves garlic
4 cm piece ginger
3 chilli padi or bird eye chillies
4 cm piece fresh turmeric

Put everything into a spice grinder or use a mortar and pestle to pound all the ingredients together to form a paste. 

Top row :  Serai or lemon grass
Second row from left : galangal, turmeric and ginger
Third row from left : chilli padi, candlenuts and kaffir lime leaves
Botton row from left : shallots and garlic

Ingredients of the spice paste pounded together using a mortar and pestle

Other Ingredients

1/2 tsp coriander powder
1/2 tsp pepper
1/2 tsp salt
1 1/2 tsp oil


1.  Use a skewer to prick holes all over the meat side of the pork belly.
2.  Then use a sharp knife to score the meat side. 
3.  Add other ingredients to the grounded spice paste and mix everything to blend well. 
4.  Then use this blended spice paste to rub onto the meat side of the pork belly.
5.  Turn the meat side over so that the skin faces upward. Mix 2 tbsp salt and 1 tsp turmeric powder together and rub this mixture all over the skin side of the pork belly.
6.  Place the pork belly into the refrigerator and let it marinate overnight in the fridge.

 Rub the blended spice paste on the meat side of the pork belly

Grilling the pork belly

1. Preheat over at 180 degree C.
2.  Place pork belly skin side up and roast for 20 minutes.
3.  Remove from the oven and use a sharp skewer to prick holes all over the skin.
4.  Turn the meat side up and put back into the over and roast for 30 minutes.
5.  Remove from the oven. Turn the skin up side and put back into the oven. Increase the temperature to 250 degree C and turn knob to top heat using the grill function.
6.  Grill 20 to 25 minutes to crisp the skin.


 Mouth-watering Babi Guling

I am submitting this post to Asian Food Fest  :  Indonesia 


I am also linking this to Cook-Your-Books #10

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Organised by Joyce of  Kitchen Flavours


Friday, 7 March 2014

Top Hats (Kuih Pie Tee) 派迪/高顶帽

Top Hats (Kuih Pie Tee) 派迪/高顶帽

Recipe source :  Adapted from Flavours magazine, Vol 7, Issue 2 No. 24 Dec 1999 - Feb 2000

Kuih pie tee is a popular Peranakan snack. The crispy tart shells or cases are made from flour deep-fried in hot oil while the filling is made of shredded yam bean, carrots and prawns. The dainty shells look  very pretty once filled up with shredded savoury vegetables. 

Many local and Thai restaurants serve them as appetisers while waiting for the main course to be served. They are meant to be appetisers yet we always ended up placing extra orders for more pie tee because they are very tasty and addictive! 

Another family favourite of ours!

Ingredients for batter

100g plain flour
1 tsp rice flour
1 egg, beaten
1 cup water
A pinch of salt
Oil for deep-frying

Ingredients for filling

1 tbsp oil
3 cloves garlic, chopped
250g prawns, diced
500g yam bean, shredded
160g carrot, shredded
30g Chinese parsley
pepper to taste
1/2 tsp salt
1 tsp sugar
2 tsp light soy sauce
2 chilli padi for garnishing, sliced

Yam bean, Chinese parsley, chilli padi and carrot


Making the shells

1.  Put both flour into a mixing bowl. 
2.  Add beaten egg, water and salt. Mix well.
3.  Whisk the batter until smooth and strain through a sieve.
4.  Pour the batter into a mug.
5.  Heat oil until hot with the pie tee mould in the oil.
6.  Turn down the heat to medium.
7.  Remove the mould from hot oil and dip the mould into the batter so that it is thoroughly coated almost to the brim.
8.  Allow the excess batter to drip off and place the mould into the hot oil.
9.  Let the shell cook until light brown or golden.
10. Store in an air-tight container.

 Pie Tee mould

 Close-up view of the pie tee mould

 Heat the pie tee mould in hot oil

 Then dip the mould into the batter in the mug. 
Make sure the batter reaches a few mm below the top of the mould

 Lower the mould into hot oil. 

Jiggle the mould lightly up and down to dislodge the cooked batter.
 The shell will dislodge and stay afloat

Use a pair of chopsticks to flip the shells to make sure all the sides are thoroughly browned.

A shell which has dislodged and remained afloat

Cooking the filling

1.  Heat oil and saute the chopped garlic until fragrant.
2.  Add prawns and stir-fry for one minute.
3.  Add in the shredded yam bean and carrot and stir-fry until soften.
4.  Add salt, pepper and sugar to taste and cook for a further 5 minutes.
5.  Lastly, add in the chopped Chinese parsley.
6.  Allow to cool before filling up the shells.


1.  The mould should not be too hot. The batter should not sizzle when the mould is immersed into it.

 2.  Make sure the batter coats the base of the mould.
Otherwise the shells will end up with holes underneath!

3.  Allow the batter to fry a while until slightly harden before dislodging the shells
This is to ensure the shells retain their shapes.
If the shells are dislodged too early, the batter will be soft and unable to hold its shape.

To serve

1.  Place some cooked filling into the shells.
2.  Garnish with Chinese parsley and sliced chilli padi.
3.  Serve with chilli sauce

Cooked filling, ready for serving

Empty pie tee shells
Just fill them up. Yummy!

I am linking this post to Little Thumbs Up


The theme for March 2014 is Prawn

Hosted by Moon from Food Playground

I am also linking this to Cook-Your-Books #10

  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

Organised by Joyce of  Kitchen Flavours


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