Duck- Yummy Duck – Itek Sio

Combined some fried coriader powder (5 tsp until fragrant), sugar, tamarind juice, salt, white pepper powder, dark soya sauce in a mixing bowl.

Cut duck into 4 quarters and mix with the above marinade. Coat them evenly and leave for 30 minutes.

Heat oil in a wok and add the pieces of duck plus the marinade. Stir fry untilthey begin to sizzle. Add water.

Stir regularly and turn the duck pieces over. Simmer until duck is cooked and liquid is reduced to a thick dark sauce.

Serve with rice – great taste of the Nyonya dish.

Yummy Asam Belly Pork/Tamarind Belly Pork

You need: Belly pork – cooking oil – preserved soya bean paste or ‘toa cheo’ – tamarind juice (you can buy them in tins) – water – salt – sugar

Blend the following:

Candlenuts or ‘buah keras’ – presoaked dried chillis – red chillis – onions -belachan. Cook over hot wok – add crushed lemon grass. Keep frying until fragrant.

Fry the bite sized belly pork into the mixture – fry until thye meat pieces are coated with the mixture.

Add tamarind juice, water, salt and sugar -bring to a boil and then reduce heat to simmer until the meat is tender.

Serve with hot jasmine/basmati rice.

Chicken Rice Chilli-Sambal Belachan-Mee Siam – Laksa Paste

You Need:

1. Fresh Chilli – seeded if you do not want it to be too hot

2. Garlic

A. Chicken Rice Chilli:

Blend together – For Chicken rice chilli – Remove the amount you want for sambal belachan. The remainder chilli + Garlic in the blender – add ginger. Blend until fine – add salt, sugar, lemon or vinegar. For immediate use – add hot chicken oil from the boiled chicken. It is ready to be served. If you want it to last longer – cook the chilli mixture and freeze them for future use.

B. Sambal Belachan:

Add Onions to ingredients prepared (1) and (2)

Cook over gentle heat. Add Belachan into the cooking mixture. Be sure you have windows and doors open to let the odour out! Add salt and sugar/cooking stock (e.g.chicken cubes) to make it tasty.

C. Mee Siam Paste:

With the above sambal sauce prepared add ‘hot bean paste’ and cook further. This becomes your basic paste for mee siam.

D. Laksa Paste:

With the Sambal belachan you add ‘daun kesom’ and cook further. Add lemon grass and keep cooking until it is fragrant.

The Famous Satay & Gado-Gado DM’s Style

Beef/Chicken/Lamb

Get the best cut especially in the case of beef.

Marinate Meat:

Cut meat into thin short strips. Marinate meat with tumeric (powder), cumin(powder), garlic (blended), Lemon Grass (finely blended), sugar and salt to taste. Skew meat on bamboo skewers.

Satay Sauce:

Blend few onions, chilli (depending how hot you want), blended garlic. Fry until fragant. Add in ‘belachan’. Keep frying on low heat. Add in few stalks of lemon grass. Add water and Finely blended peanut (use good quality nuts). Stir well. Add sugar, salt and vinegar to taste. Add a can or 2 of coconut milk . Simmer until it is ready (it should not be too thick)- this can be kept in freezer for the future.

Grill the satay on grill (open charcoal) or oven grill.

‘Ketupat’ or compressed rice.

Cook rice with a bit of salt) in microwave with more than enough water until it is soft. Put rice in foil and roll them into ‘tube shaped’. Make several of them. Into a boiling pot of water – put these ‘tube-rice-in foil’ put some weights on the ‘rice’ and keep boling for at least half hour. Cool down and remove foil and cut into squares of rice.

Cut some cucumber and onion to accompany the dish.

  GADO-GADO (A good salad to go with satay)

Blanch carbage (cut into bite-size pieces), bean sprout, French beans or Chinese long beans (or frozen french beans), Boiled potatoes cut into cubes – bite size). Optional ‘Fried Tau-foo’, cut into cubes. Mix them well. Add hard bolied eggs in wedges as garnish.

Gado-Gado Sauce:

Use chunky or smooth peanut butter. Place enough peanut butter in a big bowl – add hot water and chilli powder, sugar, salt and vinegar to taste. Keep adding water to make into a paste (the texture should be like a sauce that can be poured onto the vegetable mix.) Optional crush some prawn crackers into the mixture. Serve with the satay and rice.

Satay and gado gado are great together

DM Beef Rendang

Shin Beef is the best for this dish. Remove as much fat as possible. Get the butcher to cut into reasonable bite size.

Ingredients:

Tom Yam Sauce (One with galanger/lemau perut or keifer lime leaves) The spices as stated on the label would be the ingredients for rendang.

Use the quantity that suits the amount of meat.

Few stalks of smashed lemaon grass

Add more keifer leaves.

Put all into a big pot and boil with some water. Then Add tins of coconut milk – again depending on the amount of meat.

COOK until tender. Add salt and sugar to taste.

Fry some dessicated coconut until brown. Add and stir. Ready to serve.

Deep Fried Stuffed Chicken Wings

Stuffed Chicken Wings

Ingredients
18 chicken wings
100g minced pork
1.5cm ginger, finely chop, corinader leaves and garlic all finely chopped.

Half a tin of Bamboo shoots minced – or amount as you like. Shallots – a few strands – finely chopped. Watercrest about half a tin – minced
1/2 tbspn light soy sauce
1/4 tspn white pepper
pinch of salt
18 toothpick

Using a sharp knife, remove the tips of the chicken wings by cutting through the first joiunt. Trim the knuckle from the base of the wings so that you expose the small bones on either sides. Place the wings in a steamer for like 20 minutes. Set aside to cool before attempting to remove the bones.

Use your thumb and forefinger to gently slide the bones out through the opening at the base of the wings. Return them to the steamer(with the heat off) to keep them warm while you prepare the stuffing.

In a large mixing bowl, work the minced pork and all ingredients with your hands for several minutes until it becomes elastic. Add the ginger, soy, pepper and salt and mixed thoroughly. Begin stuffing the chicken wing using toothpick to seal the ends of the wings.

Bring the master stock to boil and simmer for 5 minutes. Allowed to cool in the stock before refrigerating until ready to serve. Alternately, marinate in soy sauce

Another way is leave out the steaming steps. Remove the bones with a small sharp knife. Marinate the deboned wings with mixture of soya sauce and oyster sauce. Stuff wings as above. Coat it in a bowl of eggs. Then coat with a mixture of cornflour and plain flour (2:1 ratio). If not just coat with self raising flour to give you another effect.
Deep fry the wings until golden brown and serve.

Hainanese 8-Treasured Braised Pork Leg

Hainanese 8 Treasured Braised Pork Leg

A small pork leg. Get the butcher to debone. Keep the shape of the pork leg meaning the skin.

Minced pork, water chestnut, mushroom, shallots, coriander leaves, button mushroom, Chinese five spice, garlic, and nstar aniseed. Salt and pepper. Dark soya sauce, light soya sauce, oyster sauce, rice wine or sweet sherry

Mince all the ingredients together. Aniseed is used in the boiling stock. Make sure the mixture is tasty.

Skew up the ends of the pork leg.

Braised in a hot pan. Turn in the process, until it is brown.

Boil in a pressure cooker with stock – add dark soya sauce, light soya sauce, sherry or rice wine, crushed 1 bulb of garlic, add some sugar. Pressure cook for 30 minutes – 45 minutes.

When soft and tender place in a bowl. Thicken the sauce with corn flour.

Serve with hot rice. Garnish it with lettuce and coriander leaves.

Deep Fried Crispy Skin Chicken

1. Marinate the chicken size 15 with ‘Ng Hiong Fun’ (Chinese five spice – obtained from any Chinese supermarket or medicine shop), salt and pepper.  If you prefer, add honey as well.

2. Rub the chicken outside and inside.

3. Hang out in the sun to dry.

4. When dried, heat wok with oil for deep fry.

5. Fry chicken in hot oil until golden brown.

6. Cut to bite sizes.

7. For the sauce, mix salt and pepper and five spice powder.

Tomato Beef/Chicken Fried Rice

Tomato fried rice is similar to the Malaysian Nasi Goreng.

Ingredients needed:

• Rice (left over rice is the best for fried rice)
• Chicken or rump steak/topside – strips sliced thinly
• Diced tomato pieces/canned peel tomato
• Tomato ketchup, chilli sauce, belachan (or sambal from bottle)
• Onions and fried dried onions purchased from any Chinese market
• Eggs

Method:

1. Fry some eggs into something like scrambled eggs.

2. Mix the rice with the eggs.

3. Add some chicken/beef powder stock to taste.

4. Fry diced onion and beef/chicken.

5. Add diced tomato, some soya sauce, tomato ketchup, chilli sauce (optional) and belachan.

6. Then add the rice and stir and if more taste is needed, add more salt.

7. Garnish with shallots, fried onions and coriander leaves.

Hainanese Chicken Rice

Hainanese Chicken Rice – The Secret of Cooking:

1. What do you put in the rice

2. How you treat the chicken

3. How you make chilli sauce

Are you interested in finding out more? Leave a comment.

A. Cooking The Chicken – Some smashed ginger, salt, some powder chicken stock

1. Boil water enough to cover the whole chicken. Add in the ginger and the powder stock. Once boiled add in the whole chicken. Bring to boil again for about 5 minutes. Turn off the flame. If it is an electric stove – remove the pot from the plate. Let it simmer until no blood oozes out when pierced with a bamboo skewer. If you are in a hurry, then you keep boiling the chicken BUT you have to constantly test with the skewer for the blood. Otherwise the chicken would be overcooked. Once the chicken is ready, soak the hot chicken in a bucket of running cold water. This will help to retain the sweetness of the chicken and also keep it juicy and tender.

Add more chicken fat into the boiling water – you can get the chicken carcasses from the butcher or just buy one or two from the supermarket. This will ensure you have a good stock with a lot of chicken fat.

B. Cooking The Rice

Long grain rice is good – jasmine flavoured rice is better still but a little bit more expensive. Always buy Australian! They are cleaner as well.

Wash the rice and drain dry.

You need a few cloves of garlic – just smash them with a cleaver and remove the skin. Two stalks of lemon grass (Paddan leaves are better if you can get hold of them otherwise the lemon grass is as good)

If you want to fry the rice be sure that the chicken stock is lesser when cooking the rice. Otherwise you use the normal amount of chicken stock – about two thirds of the index finger above the rice.

If frying – you must fry the lemon grass, garlic,and rice together with a chunck of butter for about 4-5 minutes. If you use the other boiling method – add everything in a big plastic bowl. Add add lemon grass, salt, chicken powder stock and butter. Cover the rice with the chicken stock you prepared – use some of the chicken fat from the stock. Add salt to taste. Then microwave it for about 22 minutes.

C. Chilli Sauce

Deseed the fresh chilli. Blend with garlic, and ginger. Add salt. Then add in hot chicken oil from the stock.

Once everything is ready – rub on the chicken skin a mixture of tumeric, sesame oil. Then debone the chicken and place in a plate or bowl. Before serving add some soya sauce. Garnish the chicken with shallots and tomatoes.

If you really want to perfect the technique you can ask for more instructions.

EAT WELL and BE HEALTHY