Boxing Enche Kabin

Boxing Chicken is a well-known finger-food for Cocktail Parties and instead of the usual marinate, the Enche Kabin flavor is used. Enche Kabin or Inche Kabin is a nyonya style fried chicken, which is so delicious that it needs no introduction.

Ingredients:

12 chicken drummettes or 6 chicken wings.
Oil for deep-frying

Marinade:
3 tbsp meat curry powder
1tbsp chilli powder(optional)
1 tsp grated ginger
1/2 tsp salt
5 tbsp concentrated coconut cream

Dipping Sauce Ingredients:
(to be mixed together)

1 tsp mustard or mustard powder
3 tbsp Worcestershire or HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chilies, de-seed and cut into small slices
2 shallots, peeled and sliced

Method:

Remove the tips if using chicken wings and cut the remaining into 2 parts.

Loosen the meat from the joint of drummettes and middle wing and push down to form a 'fist' shape. Remove the smaller bone from the centre part of the middle wing.

Marinade with the seasonings for at least 6 hours or preferably overnight, covered, in the refrigerator.

Pan-fry in a wok, stirring all the time until quite dry. Leave to cool.

Heat oil till smoking hot, put in the chicken pieces and fry until sizzling subsides.

Remove chicken pieces and allow the oil to heat up again.

Fry again another two more times until crispy and golden brown.

Serve hot with the sauce

Serves

Sweet And Sour Pork/Gu Lo Yoke

This dish must be older than i am. This will be the first dish that we, as children, will vote for everytime we ate out. Somehow, the craze faded as we grew as there were more choices in the menu. Now, if anyone said to order this dish, we would be scolded and said that this dish is only for 'Kway Lohs". There are endless variations of this quintessential chinese dish but it is always tastes best homemade. This dish is very easy to prepare and the sauce can be adjusted to your taste., unlike what you will get from the chinese restaurants in America where Ping-pong ball-sized pork are laced with red food coloring and the sauce overly sweet.


Ingredients:

1 lb pork butt/shoulder, trimmed of fat and cut into 1-inch cubes

3 tbsp self-raising flour
1 tsp Shaoxing rice wine or dry sherry
1/2 tsp salt
1/4 tsp pepper
1 egg, lightly beaten

2 cups vegetable oil,

1 medium carrot, peeled and cut thinly on the diagonal
1 small cucumber - seeds removed and cut diagonally into 1/2 inch pieces
1 medium yellow onion, cut into 8 wedges and separated
One 8-ounce can pineapple chunks, well drained (about 1 cup)
1 clove garlic, minced

Sauce:

1/2 cup water
3 tbsp tomato ketchup
2 tbsp sugar
1 tbsp cornstarch
1 tsp soya sauce
3 tbsp distilled white vinegar

Method:

In a medium bowl, mix the pork together with the flour, rice wine, salt, pepper, and egg, making sure to coat each piece of pork well. Marinate in the refrigerator for at least 2 hours.

Bring marinated pork to room temperature before cooking.

Line a plate with paper towels.

In a large wok, heat oil over high heat until it reaches 350 F, drop the pork a few pieces at a time into the hot oil, ensuring the pieces don’t stick together. Fry in batches, 7 to 8 pieces at a time, until golden brown and crispy. When done, remove the pork, shaking off excess oil, and drain on paper towels.

Use a wire mesh strainer to remove any debris from the oil and bring oil temperature up to 350 degrees F before frying the next batch. Repeat with remaining pork.

Drain the remaining oil and wipe down the wok with a paper towel.

Heat 2 tablespoons of fresh oil over medium-high heat. Fry the garlic until fragrant.

Toss in the onions and carrots and stir for about a minute. Add the cucumbers and stir-fry until tender-crisp. (If you prefer softer carrots, cook ahead by microwaving or steaming.)
Add the pineapple, give everything a quick stir, remove and leave aside.

Mix the sauce ingredients together and put into wok, bring to a boil over medium heat, stirring continuously. Once the sauce starts to bubble and thicken, reduce the heat to low.

Add the cooked pork nuggets and the cooked vegetable , toss to coat. Dish out and serve immediately with white rice.

Note:

You may deep-fry pork the nuggets ahead of time. Refrigerate or freeze until needed. Then re-heat with a quick dip in hot oil or in the oven. Don’t forget to bring the meat to room temperature first.

Serves

Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-

"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Guideposts.com. Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike"

Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.


Ingredients:

1/4 cup salt

10 Asian pickling cucumbers

3 tbsp Kimchi Sauce
1 tsp sugar

Method:

Mix salt with 1 cup warm water and stir to dissolve.

Wash and slit cucumbers into 4 but do not cut through at one end.

Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.

Soak cucumbers in salt water for 30 minutes.

Remove cucumbers, rince and drain dry.

Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber.

Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.

Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.

Let sit 1 day before serving.

Refrigerate after opening.

Serves

Sharon's Little Wok Apong/Appam

Apong/Appam ready to eat

Pour batter onto lightly greased heated wok, pour in a scoop of batter and swirl it around to coat the sides. The remaining batter will flow down into the center and create the hump. Use very low fire.

Cover with a lid to cook the hump faster.

Cook until the edges are golden brown and the hump is cooked. Scrape the sides to loosen the apong/appam

Fold the 2 sides in to cover the hump while it is still warm in the wok - it cools fast and becomes too crispy to fold.

Remove from wok and cool on a cake rack

The night markets (Pasar Malam) in Petaling Jaya, are always very pleasant to go to, as it is not so hot, when the sun is down.

Designated roads will be closed and hawkers will put up the tables and display their wares, they sell anything under the 'stars'. It's very nice to walk along all the stalls in search for something, anything you fancy. One of my all time favorites is this coconut wafer pancakes. I really missed these pancakes and when my other daughter, Sharon, sent me the tiny wok, i hastily went into action and made some. They were so good but, like any utensil, the virgin run's result will often go to the culinary god. Thanks, Sharon, these pancakes are for you, drool only - sorry.


Ingredients:

1/2 cup + 2 tbsp rice flour

3 tbsp all-purpose flour

1/2 tbsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 tbsp fine granulated sugar

2 eggs

100 ml thick coconut cream

50 ml water

Method:

Sieve the dry ingredients into a mixing bowl and add in the rest of the ingredients and mix well until sugar is dissolved and there are no more lumps in the batter.

Let batter sit for 30 minutes.

Heat the tiny wok on low heat and grease light with oil.

Pour in a scoop of batter(

Cover with a lid to fasilitate cooking.

When the edges are golden brown, scrape the sides and fold in the sides to cover the hump.

Remove on to a cake rack to cool.

Make more apong/appam with the rest of the batter.

Apong/appam is ready.

Enjoy


Serves

Cottage Cheese Pound Cake

I wanted to make a cake which is rich and buttery with a lovely golden brown crust, and, it is the Pound Cake of course. and having made so many sponge cakes lately, which are light and airy, this cake seemed so heavy when held, felt like a ton, perhaps it's the cottage cheese. Most cheesecakes are made from Cream Cheese which is similar to Cottage Cheese but is higher in fat content, cottage cheese being made from skim or nonfat milk is a healthier alternative. This cake tasted better when kept, the crust will be softened and the texture of the cake is richer.

Ingredients:

3 cups all-purpose flour

1/4 tsp baking soda

1 cup/8 ozs butter softened

1 cup cottage cheese, pass through a sieve

1 1/2 cups sugar

6 large eggs, separated

1tsp grated orange rind

1 tsp vanilla extract

Method:

Preheat oven to 300 f (1 use convection 325f)

Grease a 9-inch bundt pan.

Sift flour and baking soda onto wax paper.

Using an electric mixer, beat butter and cottage cheese until smooth and creamy.

Slowly beat in 1 1/2 cups sugar until fluffy.

Beat in egg yolks, one at a time.

Beat in orange rind, vanilla and flour mixture until well blended.

In a separate bowl, beat egg whites until stiff but not dry.

Gently fold the beaten whites into cake batter.

Spoon batter into prepared pan, smoothing top evenly.

Bake for 1 1/2 hours (the cake was done in 1 hr. 5 mins) or until top springs back when pressed lightly.

Cool in pan on wire rack 10 minutes.

Turn out onto rack and cool completely.

Serves

Deep-fried Stuffed Chicken Wings

When i visited my daughter before i moved here, we had lunch and she ordered this Stuffed Chicken Wings. She reminded me about this dish as she has not eaten this since the Vietnamese restaurant in downtown Denver went out of business. I guess that this dish would be Thai, if the stuffing is different but i made my stuffing which is quite similar to the Vietnamese Egg Rolls, so should my version be Vietnamese??. Thai or Vietnamese, this dish is so finger-licking good.


Ingredients:

8 chicken wings

Stuffing:

8 oz minced pork

2 tbsp fish sauce

2 spring onions (scallions), finely chopped

1 tsp sugar

1/2 tsp black pepper

1 small bundle 'tang hoon'/mung bean vermicelli - soaked and cut into 1 inch

1 tbsp chopped carrot

2 tbsp 'wood ear mushroom'/mook yee - soaked and chopped fine

2 dried shitake mushrooms - soaked and chopped fine

1 egg yolk

1 tbsp sesame oil

rice flour or all-purpose flour for coating

oil for frying

Method:

Mix all the stuffing ingredients together and leave in the fridge for 30 minutes.

Cut the chicken wings in two pieces and save the top joint of the chicken for another dish. For this recipe you need just the middle joint and the wing tip.

With a small, pointed knife remove bones from mid-joint. Run the knife around the top of each bone, push the flesh down to expose the bone and carefully twist each bone out.

Fill each chicken wing with mixture but do not overfill or they will burst when steamed. Place the wings on heatproof plates and steam over boiling water for about 7 minutes or until cooked. Leave to cool.

Roll in rice flour or wheat flour and dust off excess. Heat oil in a wok and deep-fry the wings until they are golden brown.

Drain on paper towels and serve with a dipping sauce of choice.

Serves

Banh Beo

" Hi!, I have compiled a list of the top Asian Food blogs, and yours was included! check it out atThe Daily Reviewer." This message came from ted@thedailyreviewer.com and i thank him for recognizing this blog to be in his list of the top Asian Food blogs. Thanks Ted and i hope my readers will be interested to know who the other top Asian Food blogs are. One of them is Andrea Nguyen - Viet World Kitchen from where i learned how to make these Banh Beo. This time i had the proper mould for the thin pancake and it was so much easier to make when the utensil is right. The only thing i added was some Annato seed oil to the shrimp, to give it a better looking orangy color.

Ingredients:

and

Method:

Follow recipe from Mini Woon Chai Koh/Rice Pancake/Banh Beo

Serves