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Abalone Fried Rice “Fujian Style” Seafood Fried Rice with Whole Abalone

Abalone Fried Rice

 “Fujian Style” Seafood Fried Rice with Whole Abalone

Ingredients A:

  • Abalone – 1 nos
  • Abalone – 1 nos
  • Shrimp Meat – 2 nos
  • Fresh Mushroom Dice – 15 gram
  • Scallop Dice – 1 nos
  • Kale Dice – 10 gram

Ingredient B

  • Rice – 130 gram
  • Egg – 1 nos
  • Chicken Stock – As needed
  • Pepper Powder – As needed
  • Cooking Oil – As needed

Garnishing

  • Shiso & Edible Flower – As needed

Sauce Ingredients

  • Chicken Stock – As needed
  • Sugar – As needed
  • Oyster Sauce – 10 gram
  • Potato Flour – 20 gram
  • Chicken Soup – 200 ml
  • Garlic Chopped – 10 gram

Ingredients B

  • Shao Shin Cooking wine – As needed
  • Kale Julienne – 10 gram
  • Conpoy (cooked) – 10 gram

Preparation and Cooking Method:

  1. Quick fried the ingredients A with warm oil untill cooked . Set aside.
  2. Heat up some cooking oil, stir fried the egg and the rice until fragrant, add in chicken stock, pepper powder , place into the plate
  3. Heat up some cooking oil again, add in garlic, stir-fried until fragrant, add in chicken soup, boiled awhile with low fire, strain out the garlic, add in oyster sauce, chicken stock, sugar for seasoning.
  4. Add in Ingredients A, braised awhile with slow fire, strain out the ingredients A and place on top of rice.
  5. Thickened the sauce with potato flour, add in the conpoy and kale jullinne. Add some shao shin wine for extra fragrant, then place the sauce over the rice.
  6. Garnish before serve.
Chicken Rendang Chicken Rendang Recipe with MALAYSIAN PALM OIL

Chicken Rendang

Chicken Rendang Recipe with MALAYSIAN PALM OIL

Ingredients:

  • Cooking oil
  • 1 whole chicken,  cut into 12 portions
  • 258g red onions, peeled
  • 30g shallots, peeled
  • 25g garlic, peeled
  • 12g turmeric root
  • 80g old ginger
  • 33g galangal
  • 5g kaffir lime leaves
  • 20g lemongrass,  white part only
  • 115g coconut sugar
  • 105g blended dried chilies
  • 12g lemongrass, bashed
  • 16g turmeric leaves, sliced thinly
  • 1kg santan sawit
  • 90g kerisik
  • 2 tbsp salt

Preparation and Cooking Method:

  1. Blend red onions, shallots, garlic, turmeric root, ginger, galangal and lemongrass (white part) until smooth.
  2. In a large, heavy pot, turn on the heat to high and add paim oil. Add blended mixture, dried chilies, santan sawit, salt, kaffir lime leaves,  lemongrass and coconut sugar. Stir well.
  3. Bring mixture to a boil then turn down the heat to simmer. Add in chicken and stir to coat evenly.
  4. Keep stirring as it simmers until the sauce thickens. The whole process will take roughly 90 minutes,  so be patient.
  5. Add half the turmeric leaves and kerisik. Stir for another 5 minutes.
  6. Once ready, place chicken rendang in a serving dish and decorate with balance of turmeric leaves. Serve with lemang, nasi impit, rice, or soft, white bread.
Nian Gao Deep Fried Crispy Chinese Rice Cake (Nian Gao)

Nian Gao

Deep Fried Crispy Chinese Rice Cake (Nian Gao)

Ingredient A (Rice Cake/Nian Gao) :

  • Glutinous Rice Flour – 1 kg
  • Sugar – 800 gram
  • Wheat Starch Flour – 300 gram
  • Coconut Milk – 500 gram
  • Cooking Oil – 100 gram
  • Water – 500 gram

Ingredient B (Frying Batter)

  • All Purpose Flour – 600 gram
  • Glutinous Rice Flour – 300 gram
  • Baking Powder – 70 gram
  • Salt – 20 gram

Preparation and Cooking Method:

  1. Prepare the Nian Gao batter by stirring the ingredients until the mixture is smooth
  2. Steam the Nian Gao batter for 4 hours the chill by keeping the it in the fridge
  3. Prepare the frying batter by mixing all the ingredients together with no lumps.
  4. Remove the Nian Gao from the fridge and cut it into bite size pieces.
  5. Dip the Nian Gao in the frying batter.
  6. Deep-fry Nian Gao until golden brown, about 3 to 4 minutes.
  7. Serve while it’s hot.