Monday, June 25, 2007

Seafood Crab Meat Roll with Cheese, Fresh Milk Prawn with Pumpkin Paste

2 dishes learn from Geylang Seri cc on 25/06/07
from Gim Tim Restaurant Chef Lai Yong Ming

Seafood Crab Meat Roll with Cheese

Fresh Milk Prawn with Pumpkin Paste

Friday, June 22, 2007

Claypot class on 22/6/07 at cairnhillcc

Vegetable Combination Deluxe aka Loh Han Chai

Yellow Fungus Mushroom Watercress Soup

Serai Chicken Soup

Tuesday, June 12, 2007

Sambal Chilli (for nasi lemak)

Sambal Chilli (for nasi lemak)


100g shallots
50g garlic
5 buah keras
30g belacan (Penang brand)

6 tbsp chilli boh aka chilli paste (ah chew brand)


7 tbsp sugar
salt to taste
50g assam paste mixed with 100 ml water & strain


1. Blend ingredients-1 except chilli paste together into paste.

2. Heat up the wok, (wok hot, oil cold) add 7 tbsp of oil, then pour in the blended ingredient-1 (except chilli paste) to fry until change color, add in chilli paste, to fry, until smell of chilli, turn to low fire, keep on stirring.

3. Fry until chilli paste till fragrant, use strainer to pour in assam water to the wok, stir well for 5 mins., see oil floating around the wok, off fire.

4. Add salt & sugar to stir in while the wok is still hot but no fire.

**salt & sugar to add last, sugar cant cook too long it will turn sour.

Belachan Chilli

Belachan Chilli


50g chopped shallots (abt 10 pieces)
25g chopped garlic
50g dried prawns, soaked, drain dry
15g chopped belacan
30g chopped candlenuts
100g chilli boh aka chilli paste (ah chew brand)

To put last
a pinch of salt
1 tbsp sugar

150ml oil for frying
standby extra oil to be added


1. Blend shallot, garlic, dried prawns, belacan, candlenuts together into a paste.

2. Heat up the wok, add in 150ml of oil, add in the paste to fry until change color, add in chilli boh to stir fry continues if the paste getting drier, add oil as and when required.

3. Until oil floated around the wok then off fire to add in sugar & salt.

4. Stir fry even though the fire is off.

Belacan chilli can be kept up to 14 days under room temperature.

Friday, June 01, 2007

Rice Wine Residue aka HongZhao chicken - pic

6 tbsp of red rice wine residue (home-made)
500g chicken leg (chop into bite-size)
3 tbsp of chopped ginger (old ginger with skin)
3 tbsp of sesame oil
1/2 tsp salt
1 tsp sugar
1/8 tsp pepper
1 stalk of chinese parsley
1. Season the chicken with a bit of salt, then set aside for 1/2 hour.
2. Heat up the wok with 2 tbsp of oil, then add in sesame oil, then add in chopped ginger to fry until fragrant.
3. Add the red rice wine reside, add chicken to fry in low fire, add sugar, salt, pepper to stir fry until fragrant, add some red rice wine (or chinese wine), then cover it. (at this stage, you can transfer it to the claypot to let it simmer slowly)
4. Let it cook until almost dried up, off fire, remove and serve.

Chicken Feet in Slow Cooker

Chicken Feet in Slow Cooker

20 pcs red dates (seedless)
200gm peanuts
12 pcs of chicken feets (claw chop off)
1 pc of dried orange peel skin (soak water, scrap off the internal white skin)
4 pcs of dried mushroom
2 slices of ginger (old ginger with skin)
2 pcs of honeydates (no sugar coated)
8 bowls of water

salt to taste

1. Chop off chicken feet claw, blanch in hot boiling water for 10 mins.

2. Blanch peanut, once water boiled off fire, drain dry.

3. Soak dried orange peel skin in water 10 mins, then once it soft, scrap off the internal white skin.

4. Pour hot boiling water into the slow cooker, then cover, once it boiling, add in the chicken feet, orange peel skin, ginger, red dates, peanuts, dried mushroom, honeydates. After adding all the ingredient, make sure the water-level must be about 2.5cm below the cover of the slow cooker. (then it will not overflow)

5. Turn to high, then let it cook for 3 hours.

Chicken feet are good gel and tonic for limbs of the body
Peanuts are good in water circulation, cooling of lungs, remove phelgm
Ginger are good for detox, remove coolness in the body