Shanghai cabbage fried dumpling

Holidaying at Shanghai-China a few years ago for the first time, on a winter night with my whole family, atracted by the long queue at dumpling store there, bought some , tried it, love it so much.
beberapa tahun yg lalu saat liburan keluarga dan berkunjung untuk pertama kalinya ke kota Shanghai di China, pada malam musim dingin , tertarik dengan antrian panjang di toko pangsit, jadi latah ikutan antri dan mencobanya... Wow rasanya bener2 enak dan sesuai selera.


You need:
30pcs wonton wrapper (original is not using wonton wrapper)
Ingredietns:
110 g Chinese cabbage leaves, cubed finely
275 g mince meat ( pork, Chicken or beef)
30 g spring onion, cut finely
30 ml light soya sauce
5 m ginger juice
1 tsp sesame oil
pinch of white pepper powder
1 tbsp corn /potato/tapioca starch

Oil for deep fried( if you wish to deep fried them)


Dipping sauce :
Black Vinegar
ginger - finely shraded

Method :
1. Mix well all the ingredients above, sit in the refrigerator for 30 minutes.
2. divide the filling into 30
3. spoon the filling onto the centre of the wrapper
4. pleat one side of the dumpling leaving the other edge straight
5. seal the half moon edge with water
6. you can boil it, steam it ,panfry it and for me ==> fried it
serve hot with dipping sauce


untuk membuatnya siapkan
30 kulit pangsit, (aslinya bukan pakai kulit pangsit)
bahan2 :
110 g sawi putih, iri memanjang ,potong kotak kecil2
275 g daging giling ( sapi, ayam atau babi)
30 g daun bawang, iris halus
30 ml kecap asin encer
5 ml perasan air jahe murni
1 sdt minyak wijen
lada sedikit
1 sdm tepung jagung (boleh di ganti dengan sagu atau tepung kentang)

Minyak banyak untuk goreng (jika suka dengan goreng)

saos celup :
cuka hitam
jahe, iris halus memanjang


Caranya:
1. campur semua bahan kecuali kulit pangsit ==> daging, sawi, daun bawang , kecap , air jahe,
dan lain2, aduk hingga tercampur rata, diamkan 30 menit agar rasanya menyatu.
2. bagi2 semua bahan isi menjadi 30 bagian yg sama
3. isi bagian tengah kulit pangsit
4. lipat hanya di satu sisi ( seperti di foto)
5. lem dengan menggunakan air
6. setelah semuanya selesai, boleh di rebus, di stim, di panggang di atas kuali, dan saya sukanya ==> di goreng.
sajikan panas dengan dengan saus celup

Mee suah luffa soup

The luffa, or lufah (from Arabic لوف)is grown, harvested before maturity, and eaten as a vegetable when the fruit is young and the sponge has yet to become tough, popular in Asia. I love to perpare it as breakfast.Oyong, bahasa Inggrisnya Luffa, berasal dari bahasa Arab Lufah, sayuran ini tumbuh dan di panen sebelum buahnya menjadi matang dan serat buah belum terbentuk, makanan populer di Asia. Saya menyajikannya sebagai sarapan pagi. Menu halal bagi umat Islam.

serving 4 person
you need
1/3 box of mee suah
1 young Luffa, skinned, cut the meat into small triangle shape

In a chopper, chop together all in greadients listed below, sauteed with 1 tbsp cooking oil:
1 garlic
2 shallots
20 g dried prawn, soak in hot water for 30 minutes, rinse with cold water, set aside.
1/2 tsp salt
750 ml water
fried shallots (option) for garnish.



Method :
1. boil the water, add in the sauteed ingredients, let it boil for 5 minutes
2. add in cut luffa
3. add in mee suah, stir till the soup start boilling again, garnish with fried shallots if you like it and serve hot

Porsi 4
siapkan :
1/3 kotak mi sua
1 oyong muda, buang kulit, cuci, potong isinya dalam bentuk segitiga kecil.
Bumbu halus, tumis dengan 1 sdm minyak sayur :
1 siung bawang putih
2 bawang merah
20 g ebi (udang kering) , rendam dalam air panas selama 30 menit, cuci dengan air dingin, tiris
1/2 sdt garam halus
750 ml air bersih
bawang goreng, untuk tabur (kalau suka)

caranya :
1. didihkan air, masukkan bumbu halus yg telah di tumis, biarkan mendidih selama 5 menit.
2. masukkan oyong yang telah di potong2
3. terakhir masukkan misua, aduh hingga sup kembali mendidih, angkat sajikan panas, tabur bawang goreng kalau suka.

Bon appétit.

Fried Mee Sua 炒面线

Mee Sua is a very thin variety of salted Chinese noodles made from wheat flour. It is originated from Fujian, China. But as a Teochew, my family also love this noodle so much. In Chinese culture, mee sua signifies long life, serves as traditional birthday food.
In this recipe I am not using traditional mee sua, but using fried mee sua instead.
In Singapore fried mee suah is easily found at any noodle and tofu stall at the wet market.
To prepare it, cook mee suah separately from the topping.

serve 4
You need :
1/2 packets of TeohMai sapo mee suah, soak in water for 30 minutes, rinse with cold water, set aside.
1 tsp chopped garlic
1 tsp chopped shellot
10 pcs small fresh prawn, peel the shell and devein , leaving the tail on, Then make a deep cut along the belly of the prawn add 1/8 tsp of salt, mix it softly, rinse, keep in the fridge for 15 minutes, the result ? crunchy prawn meat.
1 tbsp oil
1 tbsp light soya sauce
1 tbsp sweet soya sauce, I use ABC sweet sauce

Ingredients:
1 tsp chopped garlic
1 tsp chopped shallots
1/2 green paprika/ capsicum, cubed
1/2 red paprika/ capsicum, cubed
6 pcs dried Shiitake mushroom, soak in hot water for 30 minutes, to soften,sliced into 6 each.
50 g chicken meat, sliced thinly, add potato you may substitute with corn starch or tapioca starch, 1/8 tsp white pepper and 1 tbs light soya sauce, marinated for 15 minutes.
salt to taste
10 cooked fishballs, cut into two
2 chinese cabbage, slice thinly

Method:
= for noodle =
1.Heat oil in a wok, fry the garlic until fragrant. Add in mee suah, stir follow by light soya sauce n sweet soya sauce, stir for 5 minutes, add in fresh prawns , stir for another 5 minutes, or until all the prawn well cook. switch off the stove

= for topping =
1. In another wok heat oil in a wok, fry the garlic until fragrant. Add sliced mushrooms, dust with salt, stir until fragrant, then add in sliced marinated chicken meat, stir for 5 minutes, add in all the cut capsicum, fishballs, Chinese cabbage , stir-fry for another 5 minutes or until all chicken meat are cooked.

2. Add the cooked noodles, stir and mix well, and serve.

Bon Appétit

Deep fried stuffed flower crabs

Flower crabs are amount my favourite seafood, the meat is sweet, select the fresh, alive n kicking one.
for this deep fried stuffed flower crabs, take out the flower crabs shell, keep the shell to be use later, clean the carapace, steam and take out the meat.

prepare :
6 cleaned small flower crabs shell
100 g crabs cooked meat
100 g prawn meat,minced
100 g mince meat,(pork or chicken)
2 shallots, finely chopped
1 garlic, finely chopped
1/4 tsp salt
1/8 tsp white pepper powder
1 tsp sesame oil
2 tbsp water
1 tbsp potato starch (can be substitute with tapioca starch or corn starch)
Oil for deep fried

Method :
1. Mix all the above ingredients thoroughly
2. divided into 6 equal part and stuff it into the Flower Crab Shells.
3. heat the oil, insert a pair of bamboo chopstick, if bubble appear, stuffed crabs can be lower down.
4. deep fried the stuffed crabs in a low to medium frame for 15 minutes until the colour turn into golden brown, or when the shell floats.
5 garnish with cilantro or coriander leaves.

Rajungan, salah satu makanan laut kesukaan ku. dagingnya manis, pilih yang masih segar dan hidup.
Untuk mengolah rajungan goreng ini, pisahkan cangkang rajungan, cuci bersih, sisihkan untuk digunakan kemudian, cuci bersih bagian badan , kaki dan capit, kukus selama 15 menit. ambil dagingnya.

Bahan2 :
6 cangkang rajungan yang etlah di cuci bersih
100 g daging rajungan yang telah matang
100 g daging udang , cincang halus
100 g daging ( ayam atau babi) cincang halus
2 butir bawang merah, cincang halus
1 butir bawang putih, cincang halus
1/4 sdt garam halus
1/8 sdt bubuk lada putih
1 sdt minyak wijen
2 sdm air minum
1 sdm tepung kentang, (bisa di ganti dengan tepung tapioka atau tepung maizena)
Minyak banyak untuk goreng terendam.
Caranya :
1. aduk semau bahan2 diatas, hingga tercampur rata, banting adonan 5 kali .
2. bagi adonan ke dalam 6 bagian yang sama besar, lalu isi ke dalam cangkang rajungan
3. Panaskan minyak, masukkan sepasang sumpit bambu kedalam minyak panas, bila terbentuk gelumbung2 kecil sekitar sumpit bambu , berarti minyak siap digunakan, masukkan rajungan yang telah di isi tadi.
4. goreng rajungan dengan suhu rendah hingga menengah selama 15 menit, sampai warna coklat ke emasan, atau hingga rajungan terapung di atas minyak.
5. Hias dengan daun ketumbar, dan sajikan panas.

Pumpkin Custard

The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".


Ingredients for pumpkin custard
1 small pumpkin, weight about 1 kg
70 g egg yolks
65 g sugar, add more if you prefer it sweeter
150 ml fresh milk, can be substitute with coconut milk
1/8 tsp salt
Bahan2 untuk Puding labu kuning:
1 buah labu kuning dengan berat sekitar 1 kg
70 g kuning telor, kira2 dari 5 butir telor utuh
65 g gula pasir, boleh tambah jika suka lebih manis
150 ml susu murni, kalau sudah didapatkan susu murni, boleh di ganti dengan santan kelapa
1/8 sdt garam

Method: Cara membuatnya:

1. Cut a hole on pumpkin at the top with a diameter of 5-6 cm
1. potong melingkar bagian atas dari labu kuning dengan diameter sekitar 5-6 cm












2. by using spoon, remove all the seeds and the stringy insides

2. gunakan sendok untuk mengeluarkan semua isi bagian dalam daripada labu kuning

3. Rinse the pumpkin under the tap
3. Cuci bagian dalam labu kuning dengan air kran.


4. turn it upside down to dry out the water for 30 minutes
4. tengkurapkan labu kuning dan tiris selama 30 menit, agar kandungan air didalamnya benar2 kering

5. cut the bottom side of the pumpkin, to enable the pumpkin to seat evenly during steaming process
6. Whisk egg yolks, sugar and salt by using a balloon whisker until foamy, you may also use an electric mixer . Add fresh milk , stir until well mix
5. Iris merata bagian bawa dari labu kuning, tujuannya agar labu kuning bisa diletakan denagn rata apda saat proses pengukusan
6. Kocok kuning telor, gula dan garam hingga mengembang, boleh menggunakan kocokan tangan ataupun kocokan listrik, tambahkan susu murni aduk hingga tercampur rata

7. Pour mixture into the pumpkin
8. Bring water to boil in a steamer and steam the pumpkin for 1 hour . Remove and leave to cool
9. Chill in fridge for 4 hours and cut into thick slices as if it were a pie
7. tuangkan adonan kedalam bagian tengah labu kuning
8. siapkan air untuk proses pengukusan. Kukus labu kuning selama 1 jam. angkat dan biarkan dingin, biarkan utuh dan jangan di potong dulu karena puding nya belum stabil.
9. masukkan ke kulkas dan dinginkan selama 4 jam, potong besar seperti ukuran memotong Pai.

Petai Kentang Manis/Stinky beans with potatoes

It is said that Pete contains three natural sugars -sucrose, fructose, glucose and natural source of antioxidants. I love to prepare it only during weekend or holidays, because Petai has a rather peculiar smell, its strong smell is very pervasive. It lingers in the mouth and body. It contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption.. The beans are popular in Indonesia, Singapore, Malaysia,Laos, southern Thailand, Burma, and northeastern India, and are sold in bunches, still in the pod, or the seeds are sold in plastic bags. Pods are mostly gathered from the wild and Organic.
Dikatakan bahwa Petai mengandung 3 gula alami, sukrosa, Frotosa dan glukosa, serta emrupakai sumber anti oksidan alami. Saya selalu meneydiakan Petai pada akhir pekan atau hari libur, karena baunay yang sangat khas, sehingga dia dikenal dengan sebutan buah "busuk", baunya bertahan di mulut dan air seni selama 2 hari. Petai sangat terkenal di Indonesia, Singapur, Malaysia, Laos, bagian utara Thailan, Birma dan India. Umumnya di jual dalam bentuk renceng, atau di jual telah terkupas rapi dalam kantong plastik. Petai umumnya di tanam liar dan organik.
Here is how to prepare :
200 g Petai seeds
400 g potatoes, skinned, cubed, fried
4 shallots, thinly sliced
1 tbsp cooking oil
5 tbsp sweet soya sauce
1/2 tsp salt
Bahan2:
200 g Petai yang telah di kupas
400 g kentang, buang kulit, potong dadu dan goreng
4 butir bawang merah, iris tipis
1 sdm minyak sayur untuk tumis
5 sdm kecap manis ABC
1/2 sdt garam dapur

Method :
1. Heat the oil in a wok, saute sliced shallots for 1 minutes, under high heat
2. pour in Petai seed, stir for 5 minutes then add in skinned, cubed, fried potatoes. stir for another 3 minutes
3. add in salt, stir well and pour in sweet soya sauce, stir for another 2-3 minutes. Serve with hot steam rice.
Cara memasaknya :
1. Panaskan minyak di wajan, tumis bawang merah selama 1 menit, api besar.
2. Masukkan Petai, aduk selama 5 menit, lalu tambahkan kentang yang telah di olah. aduk lagi 3 menit
3. Tambahkan garam, dan tuang semua kecap manis, aduk sekitar 2 sampai 3 menit lagi. matikan kompor, tata di piring. Makan dengan nasi panas mengepul.