tag:blogger.com,1999:blog-6564326416811127812024-03-08T11:00:51.582-08:00SeasaltwithfoodA journey beyond delicious Asian gastronomic delights!Unknownnoreply@blogger.comBlogger1114125tag:blogger.com,1999:blog-656432641681112781.post-10149183074502437242021-02-20T13:59:00.001-08:002021-02-20T17:28:56.042-08:00How To Make Hakka Abacus Bead/Seeds 客家算盘子<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNHrWBjdirq7jS8yf9Yk8EejESdVWoSoQhnQe-tRUWSxi_6jB7SeKywEh03oJetFGvpdmnhyphenhyphenzA4ImFcm_dFcEobfeXZNP3Xc4yaqOykHtZLihyaOgLB8sX1IYWI-S_Ae4Qmkfs17orcQ/s2048/DSC00027.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1406" data-original-width="2048" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNHrWBjdirq7jS8yf9Yk8EejESdVWoSoQhnQe-tRUWSxi_6jB7SeKywEh03oJetFGvpdmnhyphenhyphenzA4ImFcm_dFcEobfeXZNP3Xc4yaqOykHtZLihyaOgLB8sX1IYWI-S_Ae4Qmkfs17orcQ/w640-h440/DSC00027.jpg" width="640" /></a></div><p></p><p>Today I’ll be sharing with you one of my childhood favourites. My
grandmother would often make this dish on special occasions, in
particular during the Lunar New Year. Hakka Abacus Beads (客家算盘子) is a
traditional Hakka dish that is made with taro/yam. The ingredients used
are similar to that of Gnocchi, but instead of potato, we use taro/yam!
Growing up, we were told that much like the name, each “bead” is meant
to signify prosperity and wealth. You can prepare the “beads” in a
variety of ways, but in this recipe, I’ll be showing you how to prepare
it the way my grandmother did!
</p><span><a name='more'></a></span><p><span class="style-scope yt-formatted-string" dir="auto">How To Make Hakka Abacus Beads (QQ Texture) </span></p><p><span class="style-scope yt-formatted-string" dir="auto">About 790 to 800 grams Peeled Taro/Yam, cubes </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 Large Shallots, peeled & sliced </span></p><p><span class="style-scope yt-formatted-string" dir="auto">1/2 tsp Sea Salt </span></p><p><span class="style-scope yt-formatted-string" dir="auto">1 Tbsp Peanut or Vegetable Oil </span></p><p><span class="style-scope yt-formatted-string" dir="auto">4 Cups of Boiling Water </span></p><p><span class="style-scope yt-formatted-string" dir="auto">1 Bag/400 grams of Tapioca Starch </span></p><p><span class="style-scope yt-formatted-string" dir="auto">This recipe yields about 1.25 kg of Taro Abacus Beads/Seeds </span></p><p><span class="style-scope yt-formatted-string" dir="auto"> </span></p><p><span class="style-scope yt-formatted-string" dir="auto">Stir-fry Abacus Beads with Minced Meat</span></p><p><span class="style-scope yt-formatted-string" dir="auto">1/2 Recipe Hakka Taro Beads/Seeds </span></p><p><span class="style-scope yt-formatted-string" dir="auto">1 1/2 Tbsp Dried Shrimps, soaked in boiling water, drain & chop (reserve liquid) </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 to 3 Dried Shitake Mushrooms, soaked in boiling water, drain & chop (reserve liquid) </span></p><p><span class="style-scope yt-formatted-string" dir="auto">100 grams Minced Pork or Chicken </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 Large Shallots, peeled & slice </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 Cloves Garlic, peeled & chop </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 to 3 tsp Light Soy Sauce (adjust accordingly) </span></p><p><span class="style-scope yt-formatted-string" dir="auto">1 Tbsp Dark Soy Sauce (adjust accordingly) </span></p><p><span class="style-scope yt-formatted-string" dir="auto">2 tsp Oyster Sauce </span></p><p><span class="style-scope yt-formatted-string" dir="auto">A Small Bunch of Chinese Celery, chop </span></p><p><span class="style-scope yt-formatted-string" dir="auto">3 to 4 Tbsp Boiling Water of Reserved Liquid from Mushrooms or Dried Shrimps </span></p><p><span class="style-scope yt-formatted-string" dir="auto">White Pepper </span></p><p><span class="style-scope yt-formatted-string" dir="auto">Sea Salt, to taste </span></p><p><span class="style-scope yt-formatted-string" dir="auto">Serves 3 to 4 as an appetizers or 2 as Main Dish</span></p><br />
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/A_llkDHtaOE" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-50997335258347734092021-02-09T20:29:00.003-08:002021-02-09T20:34:51.480-08:00Steamed Kaya (Coconut Jam)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y8pgJxyhs7j4VeKV5HdBEyXL4cV88ISZn5JMCPgG_4nkCJ5_LpV-lLxHnhyZ3mYIk9ARUBucrmCXgO0WKd_v1KqlbBkyZjggmahT2ZSi8z91Aw3KTjp1qT5UHwRd-GbHVz63G7E8jRg/s2048/IMG_9598.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y8pgJxyhs7j4VeKV5HdBEyXL4cV88ISZn5JMCPgG_4nkCJ5_LpV-lLxHnhyZ3mYIk9ARUBucrmCXgO0WKd_v1KqlbBkyZjggmahT2ZSi8z91Aw3KTjp1qT5UHwRd-GbHVz63G7E8jRg/s320/IMG_9598.JPG" width="640" /></a></div><p></p><p><br /></p><p>Hi everyone! Today I’ll be sharing with you an easy way to make kaya
jam. Rather than stirring, we’ll be steaming it instead! This is an easy
recipe that’ll only take 30 minutes to prepare, and tastes exactly like
it would if you were to stir the Kaya (although, if you would prefer
the full kaya jam recipe, the link to that video is here: ( <a href="https://youtu.be/5x129pWGtrM">Coconut Jam</a>) I hope you’ll give this thick, silky and smooth Kaya recipe a go! </p><p>Lastly, I would like to wish you all a very Happy Chinese Lunar New
Year! Gong Xi Fa Cai! May this Lunar New Year of the Ox bring you great
health, happiness and an abundance of prosperity! </p><p>Ingredients</p><p>3 Duck Eggs (About 250 grams) </p><p>150 to 180 grams Cane Sugar </p><p>250 ml/grams Coconut Milk </p><p>2 Pandan Leaf, cut into smaller segments </p><p>Caramelized Sugar, 50 to 80 grams Cane Sugar
<iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/47OEbfKLHXI" width="560"></iframe></p><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-13235552171135330022020-08-20T20:11:00.001-07:002020-08-20T20:11:20.833-07:00Corn Fritters (Cucur Jagung)<p> </p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2IwAbeYc-WgDeXZ9LRmoTgFx4SlwS-5waDFN1tfPUgi9W3ViokJsrgLVJr25EsnGZRRmJ1bBxA88hKXczM6tGcg5BFWZrfwVyVeduO8qM-jG8BovFhMXsVj0LwxxcOhvC0W0i4pLfU8/s2048/IMG_8119.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2IwAbeYc-WgDeXZ9LRmoTgFx4SlwS-5waDFN1tfPUgi9W3ViokJsrgLVJr25EsnGZRRmJ1bBxA88hKXczM6tGcg5BFWZrfwVyVeduO8qM-jG8BovFhMXsVj0LwxxcOhvC0W0i4pLfU8/s640/IMG_8119.JPG" width="640" /></a></div><p>If you’re looking to whip up a quick snack, try these delicious Corn Fritters! The list of ingredients may seem a tad bit long, but I guarantee it’s easy to prepare and put together! <br /><br />Enjoy these with some homemade Malaysian-style sweet chilli sauce. You can find this recipe below the post.</p><span><a name='more'></a></span><p>Cucur Jagung</p><p>Ingredients<br /><br />2 Corn on the cobs, removed kernels<br />120 grams Peeled Prawns, diced<br />1 Medium Red Onion, diced<br />50 to 60 grams Chinese Chives, cut into 1 to 1/2 inches segments<br />2 Green Chilies, chopped<br />1 Large Egg<br />6 to 7 Tbsp (about 180 grams/1/2 can) Can Cream Corn<br />1 tsp Sea Salt<br />1/2 tsp Baking Powder<br />1/4 tsp Turmeric Powder<br />180 grams All-Purpose Flour<br />3/4 Cup Water<br /><br />Vegetable Oil, for deep-frying<br /><a href="http://www.seasaltwithfood.com/2017/05/homemade-sweet-chili-sauce-malaysian.html">Sweet Chili Sauce</a><br />Cucumber<br /></p><p><br />Method<br /><br />Combine the corn kernels, onion, chives, chilies, prawns, flour, baking powder, egg, turmeric and salt into a mixing bowl. Add water and mix well, to make a fairly thick batter. <br /><br />Heat the oil in a saucepan over medium-high heat. Spoon a heaped tablespoon of batter and gently drop it into the oil, and fry until golden brown in color. Drain fritters on paper towel. Cool for 5 to 10 minutes before cutting fritters into smaller pieces, and served warm with some cucumber and Sweet Chili sauce.<br /></p>
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pQy77DYGDI8" width="560"></iframe>
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<br />
Today, I’m going to show you an easy, shortcut version on how to make authentic Hakka Rice Pin Noodles (a.k.a Loh Shee Fun or Rat Tail Noodles)! Traditionally, rice pin noodles are made with soaked grinded rice, similar to the method I showed in a previous video about how to make “rice cakes.” This recipe consists of only two ingredients, rice flour and water, and you’ll be surprised with the results: soft, bouncy, and chewy noodles! This video will showcase two different methods. The first method is kneading and shaping the dough manually and the second, is mixing the dough with a machine and pushing the dough with the heel of your hand. Although the end result of one may look better than the other, both results are equally good in taste and texture! You can use these noodles in a variety of ways from stir-fry to soup or even mixing it in with a savory meat sauce (as shown in one of my videos which I will link in the in the YouTube description box!) Enjoy!<br />
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<a name='more'></a><br />
<br />
How to make Rice Pin Noodles (Loh Shee Fun)<br />
<br />
Ingredients<br />
<br />
400 grams Rice Flour<br />
600 ml Water<br />
Additional 80 grams of Rice Flour <br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/W_IPLRjJ9cE" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-81734290694723041932020-04-13T19:09:00.000-07:002020-04-13T19:09:03.237-07:00Banana Bread With Chocolate Chips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDcWQxP02VmrkwrUPP9Gv8jBWD4MqUHxQbapDZQ525IqVxJUQdIJALf_XwkCobSOL0ReTt0eo8q8xP1J6u8dpJDBj7hVzSGvAai_AheO7h5DAkkefSgj31f_SWyRJ3-JZ3VaNpF3ZxS0/s1600/SSWF-BananaBreadChocChips.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671726675327150418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDcWQxP02VmrkwrUPP9Gv8jBWD4MqUHxQbapDZQ525IqVxJUQdIJALf_XwkCobSOL0ReTt0eo8q8xP1J6u8dpJDBj7hVzSGvAai_AheO7h5DAkkefSgj31f_SWyRJ3-JZ3VaNpF3ZxS0/s800/SSWF-BananaBreadChocChips.jpg" style="cursor: hand; cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
Here's my family's favorite Banana Bread. I'd like to share this quick and easy recipe with you this evening. The bread tastes so good as it also contains a small splash of rum and lots of melted chocolate chips in it. Yummy!<br />
<span id="fullpost"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqoI90m8-wX5z1432jj_K0WW9YNOLsyF36OiFpLGdGkv5qJd5exwoemgdXzJpcCf9XmPZLlin-iaJ5w_HgAUmCuXXN_NPppYM0e1K6FBUUpIQi8exv1ix8SC_w61n3xwjjJ2CLgr2Wt4/s1600/SSWF-BananaChocChips1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5671726680821209874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqoI90m8-wX5z1432jj_K0WW9YNOLsyF36OiFpLGdGkv5qJd5exwoemgdXzJpcCf9XmPZLlin-iaJ5w_HgAUmCuXXN_NPppYM0e1K6FBUUpIQi8exv1ix8SC_w61n3xwjjJ2CLgr2Wt4/s800/SSWF-BananaChocChips1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<span style="font-weight: bold;">Banana Bread With Chocolate or Chocolate Chips</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<br />
<span style="font-style: italic; font-weight: bold;">Dry Ingredients</span><br />
1 ½ Cups (225 g) All-Purpose Flour<br />
¾ tsp Baking Powder <br />
¼ tsp Fine Sea Salt <br />
½ tsp Baking Soda<br />
<br />
<span style="font-style: italic; font-weight: bold;">Wet Ingredients</span><br />
3 Ripe Bananas (about 635 g/yield 440 g) <br />
½ Cup (80 g) Light Brown Sugar<br />
1/3 Cup (75 g) Unsalted Butter, melted<br />
1 Tbsp Dark Rum<br />
1 tsp Vanilla Extract <br />
1 Large Eggs <br />
3 Tbsp Plain Yogurt<br />
½ Cup (100 g) Semi-Sweet Chocolate Chips, melted<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/QwGoZGx6vlE" width="560"></iframe><br />
<br />
<span style="font-weight: bold;">Method</span><br />
<br />
Preheat the oven to 350˚F/180˚C. (Middle rack) <br />
<br />
Butter an 8.5 x 5–inch loaf pan.<br />
<br />
Sift together the flour, baking powder, sea salt and baking soda. <br />
<br />
Mash the bananas in a large bowl. Then mix in sugar, melted butter, rum, vanilla, egg, and yogurt with a rubber spatula. Lightly fold the dry ingredients into the wet ingredients until just combines. Pour in the melted chocolate, and fold into the banana mixture, about 5 gentle folds. Scrape the batter into the prepared loaf pan and bake for 1 hour to 1 hour and 10 minutes, or until the top of the bread is golden brown and springs back when you press it in the middle. Place on a wire rack to cool for 10 minutes, and then remove the bread from the pan. Let cool completely before serving.</span><br />
<br />
*Previously posted on 11/05/2011<br />
<span id="fullpost"><br />
</span><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-656432641681112781.post-71865654525101452252019-06-17T03:43:00.001-07:002019-06-17T03:43:24.945-07:00Deep-Fried Vegetable Spring Rolls (popiah Goreng)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsETRTfIEOxlct3neSEjLBi4Ei7ytK4Lk3wvcYEFeJ1xOUSYqhpiuUNw_UvcZqoEWGutn5uzlf9vZHSnFAmcxlFr6DkKxZ5eaNg0vevQwAJKRnHo23-Py4sWhTX4xjLHjqHM1KxF4uN4/s1600/DSC00056.jpg" imageanchor="1"><img border="0" data-original-height="1058" data-original-width="1600" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsETRTfIEOxlct3neSEjLBi4Ei7ytK4Lk3wvcYEFeJ1xOUSYqhpiuUNw_UvcZqoEWGutn5uzlf9vZHSnFAmcxlFr6DkKxZ5eaNg0vevQwAJKRnHo23-Py4sWhTX4xjLHjqHM1KxF4uN4/s640/DSC00056.jpg" width="640" /></a><br />
<br />
These are deep-fried vegetable spring rolls, also known as Popiah Goreng in Malaysia. They are crispy and delicious.<br />
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<a name='more'></a><br />
<br />
Deep-Fried Vegetable Spring Rolls<br />
<br />
Ingredients<br />
<br />
30 (8-inch) Frozen Spring Roll Pastry, thawed<br />
Vegetable Oil for deep-frying<br />
Chili Sauce for dipping<br />
<br />
Vegetable Filling<br />
2 Medium-sized Jicama/Yam Bean, peeled and shredded<br />
8 Medium-Sized Shallots (about 150 g), peeled and slice<br />
1 Bunch of Scallions/Green Onions<br />
300 grams Long to French Beans, sliced<br />
2 Medium-Sized Carrots, peeled & shredded<br />
1 Packet (350 grams) Pressed Bean Curd, sliced<br />
2 Pieces Bamboo Shoots, sliced<br />
2 Cups Water<br />
2 Tbsp Sugar, or to taste<br />
1 Tbsp Light Soy Sauce<br />
2 1/2 tsp Sea Salt, or to taste<br />
4 Tbsp Vegetable Oil<br />
<br />
Glue<br />
2 Tbsp All-Purpose Flour<br />
1 Tbsp Water<br />
<br />
Method <br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Utez43dgeFQ" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-17042322924788477392019-03-11T23:32:00.001-07:002019-03-11T23:44:49.592-07:00Pan Fried Meat Buns (生煎包)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbM3diEd421PU-NbJFGi5PxWdT0VmONJVtGjH5ZHdKUc9nCBNm-dmLkz9LAqtDtJXViMed8mqZ0zAbVDBFw1e3bfq3Nj7d1GIum-DYjlrfs6lnH3qyi9aVTxT2zuv06tDqZtwmYtq0yJI/s1600/DSC00014.jpg" imageanchor="1"><img border="0" data-original-height="1071" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbM3diEd421PU-NbJFGi5PxWdT0VmONJVtGjH5ZHdKUc9nCBNm-dmLkz9LAqtDtJXViMed8mqZ0zAbVDBFw1e3bfq3Nj7d1GIum-DYjlrfs6lnH3qyi9aVTxT2zuv06tDqZtwmYtq0yJI/s640/DSC00014.jpg" width="640" /></a><br />
<br />
This is a delicious Pan-Fried Meat Bun recipe for all you meat-lovers out there. These buns are soft, the meat filling is succulent & juicy, the bottom of the buns are brown and toasty. It is perfect for a simple breakfast, lunch, or as snacks.<br />
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<a name='more'></a><br />
<br />
Pan Fried Meat Buns (生煎包)<br />
<br />
Ingredients<br />
<br />
Filling <a href="https://youtu.be/EJsc-dGGnuE">(Video</a>) <br />
200g Ground Pork<br />
100g Prawns, finely chopped<br />
200g Napa Cabbage, finely shredded<br />
1 stalk Scallions, finely minced<br />
80g Chives, finely chopped<br />
20g Ginger, finely minced<br />
2 Tbsp Soy Sauce<br />
1 1/2 Tbsp Sesame Oil<br />
1 1/2 Tbsp Sake or Chinese Cooking Wine<br />
1/2 Tbsp Sugar<br />
1 1/2 tsp Ground White Pepper<br />
1/2 Tbsp Corn Starch<br />
3/4 tsp Sea Salt<br />
<br />
Dough <br />
260 to 280 grams (2 Cups ++) All-Purpose Flour<br />
3/4 Cup Warm Water<br />
2 tsp Sugar<br />
1 tsp Active Yeast or 10 grams Fresh Yeast<br />
1 1/2 tsp Vegetable Oil or 1 tsp of Lard<br />
<br />
Dipping Sauce *Optional (<a href="https://youtu.be/EJsc-dGGnuE">Video</a>)<br />
2 Stalks Scallions/Green Onions, chopped<br />
4 Tbsp Soy Sauce<br />
2 Tbsp Vinegar<br />
1 Tbsp Sesame Oil<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="428" src="https://www.youtube.com/embed/LZdcclVAabc" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-6408688304430269182019-03-08T13:39:00.001-08:002019-03-08T13:39:33.427-08:00Kuih Ketayap (Labu/Kabocha/Japanese Pumpkin)/Dadar Gulung<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuu5Sn0Ux8po2TrcRev8AI_eWJL6wXbau2K8_UQD-zeT3-VaSJV1iVlixBhaqOGBdw15f-IDFD_9Xw409eEg9xSfoydVs70UaCshqemEv7IBWAdD8Sw2_7wNYJevWfhWF2Zccxlbk2PA/s1600/DSC00023.jpg" imageanchor="1"><img border="0" data-original-height="525" data-original-width="800" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCuu5Sn0Ux8po2TrcRev8AI_eWJL6wXbau2K8_UQD-zeT3-VaSJV1iVlixBhaqOGBdw15f-IDFD_9Xw409eEg9xSfoydVs70UaCshqemEv7IBWAdD8Sw2_7wNYJevWfhWF2Zccxlbk2PA/s640/DSC00023.jpg" width="640" /></a><br />
<br />
This Kuih Ketayap crêpe is made with Japanese pumpkin, instead of Pandan infused flavoured. They are wrapped with sweet coconut filling, made from grated coconut, and cooked in palm sugar. It's a simple snack, and yet they are very delicious.<br />
<br />
<a name='more'></a>Kuih Ketayap (Labu/Kabocha/Japanese Pumpkin)/Dadar Gulung<br />
<br />
Ingredients<br />
<br />
1/2 Recipe <a href="https://youtu.be/b_wQnEreDuo">Sweet Coconut Filling</a><br />
<br />
Batter/Crepe<br />
100 Grams Steamed Japanese Pumpkin (Kabocha)<br />
200 Grams All-Purpose Flour<br />
1/2 tsp Sea Salt<br />
1 Large Egg<br />
1 tsp Vegetable Oil<br />
100 ml Coconut Milk<br />
200 ml Water<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/GElOp093z_k" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-27937396161244514332019-03-01T17:45:00.002-08:002019-03-01T17:45:37.386-08:00Kuih Koci Pulot Hitam (Kuih Koci With Black Glutinous Rice)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-MomWU15ZzlfMLsg0b18EncfkX5teAkLcD82SuD6iS_rcoO7XbvTADBR1u72sp4DxHBWVjoiD3XXBE0eLWaAL5iqZ7hyLOfuZlYo1vxMyAbuq4eiMh3LkxJSrcTNrtCT4iDZr9WRYs0/s1600/DSC00008.jpg" imageanchor="1"><img border="0" data-original-height="1064" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-MomWU15ZzlfMLsg0b18EncfkX5teAkLcD82SuD6iS_rcoO7XbvTADBR1u72sp4DxHBWVjoiD3XXBE0eLWaAL5iqZ7hyLOfuZlYo1vxMyAbuq4eiMh3LkxJSrcTNrtCT4iDZr9WRYs0/s640/DSC00008.jpg" width="640" /></a><br />
<br />
Kuih Koci is a traditional kuih (dumpling) in Malaysia, and can be found across Southeast Asia with different names. They are made with white glutinous flour: infused with Pandan juice or a combination of both black and white glutinous rice flour. The dough is stuffed with coconut filling, cooked in palm sugar (aka. Gula Jawa or Melaka). The result is a sweet and delicious snack that can be served at anytime. <br />
<br />
<a name='more'></a><br />
<br />
Kuih Koci Pulot Hitam (Kuih Koci With Black Glutinous Rice)<br />
<br />
Ingredients<br />
<br />
1/4 recipe Coconut Filling : https://youtu.be/GpVpb0Wu3yU<br />
<br />
Coconut Sauce:<br />
1 Cup Coconut Milk<br />
A Pinch of Sea Salt<br />
1 Tbsp Rice Flour<br />
<br />
Dough<br />
240 grams (2 Cups) Glutinous Rice Flour<br />
3 Tbsp Black Glutinous Rice Flour<br />
200 ml Water (less than 1 Cup)<br />
<br />
Banana Leaves<br />
A Steamer<br />
<br />
Makes 20 pieces of Kuih Koci Pulot Hitam<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="426" src="https://www.youtube.com/embed/b_wQnEreDuo" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-88674191775726427912019-02-17T22:57:00.002-08:002019-02-17T22:57:35.599-08:00Kaya Puff (咖椰角)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTeHk_t8-6wF5wDC88IM8AjB7ZH3UdPfYZ4-7PPv4xQ1bDrBSI3Ip-iXvlmZ9cH0D3seNghDF5bLHmqaEFZijh5LyhuarNdCHiplP0eg4pySaYtW-S7EMWuh9FXttR5ynWY3olgIgW_E/s1600/SSWFKayaPuff.jpg" imageanchor="1"><img border="0" data-original-height="727" data-original-width="1024" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUTeHk_t8-6wF5wDC88IM8AjB7ZH3UdPfYZ4-7PPv4xQ1bDrBSI3Ip-iXvlmZ9cH0D3seNghDF5bLHmqaEFZijh5LyhuarNdCHiplP0eg4pySaYtW-S7EMWuh9FXttR5ynWY3olgIgW_E/s640/SSWFKayaPuff.jpg" width="640" /></a><br />
<br />
This is a traditional-style Kaya Puff, or Kaya Kok, made with pure lard and filled with homemade coconut jam (kaya). <br />
<br />
It's a popular Chinese snack in Malaysia and one of my childhood favourites as well. If you're not keen on lard, substitute it with either vegetable or peanut oil, or a combination of soften butter and oil. <br />
<br />
You can also find the Kaya (Coconut Jam) recipe link in the ingredients list. <br />
<br />
I hope you’ll give this classic, delicious snack a try! Thank you for all of your continous support and kind comments!<br />
<br />
<br />
Kaya Puff (咖椰角) Kaya "Kok" Coconut Jam Puff<br />
<br />
Ingredients<br />
<br />
Homemade Kaya https://youtu.be/zBRXBvLaQRE or https://youtu.be/5x129pWGtrM (Store in the fridge)<br />
<br />
Dough #1<br />
1 Cup (128 grams) All-Purpose Flour<br />
2 1/2 Tbsp (30 grams) Lard or Shortening<br />
1 Tbsp Sugar<br />
4 to 5 Tbsp Water<br />
A Pinch of Salt<br />
<br />
Dough #2 (Oil)<br />
3/4 Cup (100 grams) All-Purpose Flour<br />
4 Tbsp (50 grams) Lard or Shortening<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7sPIkYIkZlE" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-75637967540853584732019-01-30T16:42:00.000-08:002019-01-30T16:42:58.216-08:00Peanut Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsiKDy4_UdnwnIhUlI2tYRlE7W_x22kY1gqM4YB6ZbCefzs51ck8Cub7od-X7gx1y2t172UJ135EePSxfy6uVXLkMNjA0-Gr97YpWWJp1aJBAUtbS7S-9BiJwNI9Beqp950lz4VtE7Ww/s1600-h/SSWF-PeanutCookies2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435015675419303010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsiKDy4_UdnwnIhUlI2tYRlE7W_x22kY1gqM4YB6ZbCefzs51ck8Cub7od-X7gx1y2t172UJ135EePSxfy6uVXLkMNjA0-Gr97YpWWJp1aJBAUtbS7S-9BiJwNI9Beqp950lz4VtE7Ww/s800/SSWF-PeanutCookies2.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
I think Peanut Cookies must be one of the easiest cookies to make. All you need is roasted peanuts, sugar, flour, peanut oil, a pinch of salt, and a couple of egg yolks to glaze the cookies. Sounds simple, right? Well, it is and I do hope you will give this recipe a try.<br />
<br />
<a name='more'></a><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0H7Krd-rPrSC3DglQoKwOkm8j7BFM9Y3MtU91CGA8IAnq3hUCPFBABmPdvoODfvJ9j9k2MA8Vu9Suh-jw67dRwSCHfVgtV7YZyigaCXOVFj-P76lfIBpbzSdCSJtg7p36XDELSz_VEw/s1600-h/SSWF-PeanutCookies1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435015665167836626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0H7Krd-rPrSC3DglQoKwOkm8j7BFM9Y3MtU91CGA8IAnq3hUCPFBABmPdvoODfvJ9j9k2MA8Vu9Suh-jw67dRwSCHfVgtV7YZyigaCXOVFj-P76lfIBpbzSdCSJtg7p36XDELSz_VEw/s800/SSWF-PeanutCookies1.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<br />
*This is an updated post with a video cooking guide. (Previously posted on 02/06/10)<br />
<br />
Peanut Cookies<br />
<br />
Ingredients<br />
<br />
300 g Roasted Peanuts, ground finely<br />
150 g Sugar<br />
350 g All-Purpose Flour<br />
A pinch of Sea Salt<br />
200 ml Peanut Oil<br />
2 Egg Yolks, beaten (for glazing)<br />
<br />
Method<br />
<br />
Preheat the oven to 325˚F.<br />
<br />
In a large mixing bowl, combine the ground peanut, sugar, flour and salt.<br />
<br />
Add the oil to the dry mixture and mix well with a wooden spoon. Then combine the mixture with fingers to form crumbly dough.<br />
<br />
Pinch about 15g of the dough and shape into cherry-sized balls. Then use a chopstick to make a shallow dent. Brush the dough with the beaten egg yolks.<br />
<br />
Bake the cookies for about 22 to 25 minutes. Let cool completely before storing in an airtight container.<br />
<br />
Makes about 90 pcs.<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/yb6on8IQ-eQ" width="560"></iframe><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4ocLloM-YXcplSZq_B2PnUljF1-ksAkg6VfZEtuDSr8e0T8A7exixUT8EmlHMPBFcGCHwuhaLs_-K40tMvAm4MLplf2bcAG0-ajLXlHCcbVfvw8PxdKoCf1tFRNNON_Ez-u3jCDCymc/s1600-h/SSWF-PeanutCookies.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435015651264967074" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4ocLloM-YXcplSZq_B2PnUljF1-ksAkg6VfZEtuDSr8e0T8A7exixUT8EmlHMPBFcGCHwuhaLs_-K40tMvAm4MLplf2bcAG0-ajLXlHCcbVfvw8PxdKoCf1tFRNNON_Ez-u3jCDCymc/s800/SSWF-PeanutCookies.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-656432641681112781.post-2543143481232428972019-01-29T12:23:00.000-08:002019-01-29T12:23:35.057-08:00Almond, Coconut, And Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WUs8yLHhzxOo3FC2pEnYZapUHGUSuzP70QPb9CIBAiU39pPJJpna0sxy74J61nA80RPpJyYRO_PZgkTg6gSIDTFulvZEExVZB-0eAK2N9IAA7YsnAXUOW7smsIyXzwYtA5xs6IoCG2E/s1600/SSWF-AlmondCoconutChocChip.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580486214320501586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WUs8yLHhzxOo3FC2pEnYZapUHGUSuzP70QPb9CIBAiU39pPJJpna0sxy74J61nA80RPpJyYRO_PZgkTg6gSIDTFulvZEExVZB-0eAK2N9IAA7YsnAXUOW7smsIyXzwYtA5xs6IoCG2E/s800/SSWF-AlmondCoconutChocChip.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
<br />
<br />
*This is an updated post with a video cooking guide. (Previously posted on 03/05/11)<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/rf5wF6esOuc" width="560"></iframe><br />
<br />
<br />
<a name='more'></a><br /><br />
<span id="fullpost"><span style="font-weight: bold;">Almond, Coconut, And Chocolate Chip Cookies</span><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
<br />
1 Cup (100 g) Almond Meal (Ground Almond)<br />
1 Cup (145 g) All-Purpose Flour<br />
3 Tbsp (30 g) Powdered Sugar<br />
¼ tsp Sea Salt<br />
1 Stick (1/2 Cup) Unsalted Butter, cut into small pieces<br />
1 tsp Vanilla Extract<br />
1 Large Egg Yolk<br />
¼ Cup (20 g) Desiccated Coconut<br />
Chocolate Chips<br />
<br />
<span style="font-weight: bold;">Method</span><br />
<br />
In a large mixing bowl, combine the almond meal, flour, sugar, and sea salt. Mix the dry ingredients well with a whisk.<br />
<br />
Rub the butter into the flour mixture with a pastry cutter, until it resembles coarse sand. Then add the vanilla and egg yolk. Use a wooden spoon or a rubber spatula and mix until the dry ingredients are almost entirely moistened and add the coconut and mix until just combined. Cover and refrigerate the dough for 1 hour.<br />
<br />
Preheat the oven to 325˚F (170˚C). Line a cookie sheet with a piece of parchment paper.<br />
<br />
Pinch about 12 to 13g of the dough and shape into cherry-sized balls. Place the cookies 2 inches apart on the cookie sheet. Bake the cookies for about 18 to 20 minutes. Remove the cookies and push the chocolate chips into each cookie. Let cool completely before storing in an airtight container.<br />
<br />
Makes about 35 cookies<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BJx62vFsheyPcYUc18ynbvBo34DZ7rtTre4iusUpt5D6kbbXUOyx-kiGiS9CIhuY5kETRncRXXk_Xb8ZqpY_JmqNbsZX3MMg082PaYwPvDsx5_gCXrHZdMx_HC0QtN0zCxUDMwaFJ2U/s1600/SSWF-AlmondCoconutChocChip1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5580486211256700050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BJx62vFsheyPcYUc18ynbvBo34DZ7rtTre4iusUpt5D6kbbXUOyx-kiGiS9CIhuY5kETRncRXXk_Xb8ZqpY_JmqNbsZX3MMg082PaYwPvDsx5_gCXrHZdMx_HC0QtN0zCxUDMwaFJ2U/s800/SSWF-AlmondCoconutChocChip1.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a></span><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-656432641681112781.post-18685566657034575532019-01-15T13:16:00.003-08:002019-01-15T13:16:35.558-08:00Rice Porridge With Seafood 干海鲜 稀饭 Dried Seafood Congee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fzfwgvnPXrYIXPiJBJMrKO9EqyQ72JNBXnjd7XxkY-5w8tJvz9kQ0Y7aBxb8sXwXzoemDrKAX4wafyD55bB-E_62fUejsYkItD_o2swA-quvQWORgDKd9Kfsw5jwf-bJy3lMLzBSE6E/s1600/DSC00292.jpg" imageanchor="1"><img border="0" data-original-height="657" data-original-width="1024" height="411" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1fzfwgvnPXrYIXPiJBJMrKO9EqyQ72JNBXnjd7XxkY-5w8tJvz9kQ0Y7aBxb8sXwXzoemDrKAX4wafyD55bB-E_62fUejsYkItD_o2swA-quvQWORgDKd9Kfsw5jwf-bJy3lMLzBSE6E/s640/DSC00292.jpg" width="640" /></a><br />
<br />
<a name='more'></a><br /><br />
Rice Porridge With Seafood 干海鲜 稀饭 Dried Seafood Congee<br />
<br />
Ingredients <br />
<br />
4 Cups of Boiling Water <br />
1 Cup of Overnight Rice <br />
1/2 Cup of Dried Seafood (shrimp, scallops, oyster) <br />
1 tsp Light Soy Sauce <br />
Sesame Oil <br />
White Pepper Sea Salt, to taste <br />
2 to 3 Stalks Scallions/Green Onion, chopped<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/mtAEgzdwH7E" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-70828924690284405702019-01-15T13:13:00.001-08:002019-01-15T13:16:54.463-08:00Best Beef Loh Shee Fun recipe (lo shi fun/rice pin noodles)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexMOn4ywb738w_T81d4kTqEqt00KFt4-tCIaJqyPr0omO220MmF00aEHFU8zT2u55oRFnzHwltMSjvlzKXBR20lZaJ1YJELVaniH6TFQFOknmpQH44Ow-PEZeCzJM9Giu01oHYsMsOZ8/s1600/DSC00120.jpg" imageanchor="1"><img border="0" data-original-height="1064" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexMOn4ywb738w_T81d4kTqEqt00KFt4-tCIaJqyPr0omO220MmF00aEHFU8zT2u55oRFnzHwltMSjvlzKXBR20lZaJ1YJELVaniH6TFQFOknmpQH44Ow-PEZeCzJM9Giu01oHYsMsOZ8/s640/DSC00120.jpg" width="640" /></a><br />
<br />
<a name='more'></a><br /><br />
Best Beef Loh Shee Fun recipe (lo shi fun/rice pin noodles)<br />
<br />
Ingredients <br />
<br />
600 to 800 grams Fresh Loh Shee Fun (Rice Pin Noodles) <br />
A bunch of Choy Sum/Mustard Greens <br />
Scallions <br />
Peanut Oil, for cooking <br />
<br />
Meat Sauce <br />
500 grams Beef Skirt Steak <br />
10 (150 grams) Shallots <br />
5 to 6 Cloves Garlic <br />
1 tsp Sugar <br />
1 to 2 Tbsp Light Soy Sauce <br />
3 to 5 Tbsp Dark Soy Sauce <br />
1/2 tsp Ground White Pepper <br />
2 tsp Fish Sauce 3 Cups of Water <br />
1 to 1 1/2 tsp Corn Starch mix with 2 Tbsp of Water<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/VlDsrFmqp9Q" width="560"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-83580824327343536152019-01-15T13:08:00.002-08:002019-01-15T13:16:45.722-08:00Green Mango Salad With Dried Shrimps<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8rUpoS4CWuDWBswkDMeQPnp8J9de0A3N2CkedWbCETkYHWLZwWtfPgfyygawQpVkVww0V6x5QMo7hOxuf-4xycX-fHYAz23AGeQT65nVNE9XKEW5vmuWA8uRHgiQptp5-9T9krFexxU/s1600/SSWF-MangoSaladWithDriedShrimps.jpg" imageanchor="1"><img border="0" data-original-height="531" data-original-width="800" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp8rUpoS4CWuDWBswkDMeQPnp8J9de0A3N2CkedWbCETkYHWLZwWtfPgfyygawQpVkVww0V6x5QMo7hOxuf-4xycX-fHYAz23AGeQT65nVNE9XKEW5vmuWA8uRHgiQptp5-9T9krFexxU/s640/SSWF-MangoSaladWithDriedShrimps.jpg" width="640" /></a><br />
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Green Mango Salad With Dried Shrimps<br />
<br />
Ingredients <br />
<br />
1 Large Green Mango, peeled & shredded <br />
1/2 Cup Dried Shrimps, soaked for 20 minutes, drain & pat-dry <br />
2 Shallots, peeled & thinly sliced <br />
A Handful of Mint Leaves A Handful of Coriander Leaves <br />
1 Tbsp Crispy Shallots Dressing <br />
2 1/2 Tbsp Fish Sauce <br />
4 Tbsp Lime Juice <br />
1 Clove Garlic, chopped <br />
2 Tbsp Sugar <br />
2 Thai Chilies, chopped<br />
<br />
Method<br />
<br />
<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/i1afatQF5S8" width="560"></iframe><br /><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-20200413609171828092018-12-22T19:46:00.000-08:002018-12-22T19:46:27.100-08:00Yam/Taro Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVqdROs7q10jgdOnvq4JHTPzeYnbIC1SGIIfukHwA-O7y1Yu5HA24oR5BYfiiRV-ReIOgDXQbcDs3IPtsZU95QOpqH75Fc7qkDlH9oLjGkBcf9KWdR2G2CFNdc0byp3g4WAuQ6YT0Aik/s1600-h/SSWF-YamRice.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426776558378862674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJVqdROs7q10jgdOnvq4JHTPzeYnbIC1SGIIfukHwA-O7y1Yu5HA24oR5BYfiiRV-ReIOgDXQbcDs3IPtsZU95QOpqH75Fc7qkDlH9oLjGkBcf9KWdR2G2CFNdc0byp3g4WAuQ6YT0Aik/s800/SSWF-YamRice.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
Today I am posting Yam or Taro rice. It is a popular savory rice dish with Malaysian Chinese. The rice is cooked with yam, dried shrimps, shallots, and Pandanus leaves. It is very important to use long grain rice so that the rice cooks to perfect fluffiness. So, do try the recipe and I hope you will like it.<br />
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<a name='more'></a><br />
*This is an updated post with a video cooking guide. (Previously posted on 01/14/10)<br />
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<iframe allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/xQpdqogXGEc" width="560"></iframe><br />
<br />
Yam/Taro Rice<br />
<br />
Ingredients<br />
<br />
1 (500-520g) Yam/Taro, peeled and cubed (yield about 400g)<br />
2 Cups (400g) Long Grain Rice, washed and drained<br />
5 Shallots, peeled and thinly sliced<br />
40 g Dried Shrimps, soaked (5 minutes) and drained<br />
3 ¾ Cups Chicken Stock<br />
3 Pandanus Leaves, washed and knotted<br />
5 Tbsp Peanut Oil<br />
Fresh Cilantro<br />
Sea Salt to taste<br />
Fresh Ground White Pepper<br />
<br />
Seasoning<br />
1 Tbsp Soy Sauce<br />
2 tsp Dark Soy Sauce<br />
1 Tbsp Oyster Sauce<br />
½ tsp Ground White Pepper<br />
<br />
Method<br />
<br />
Heat the oil in a wok and cook the shallots on moderate heat until golden brown. Remove the shallots with a slotted spoon and set aside. Pour the oil into a bowl.<br />
<br />
Turn the heat on medium, add in the rice and stir for about 2 minutes. Remove the rice into a rice cooker.<br />
<br />
Then return the oil to the wok. Turn the heat on high and cook the dried shrimps until crispy. Remove and set aside.<br />
<br />
Mix in the yams and give it a quick stir. Then add the seasoning, half of the shallots and dried shrimps, chicken stock and bring the mixture to a boil. Switch off the heat and pour the entire mixture into the rice cooker together with the pandanus leaves. Season the rice mixture with sea salt and pepper if necessary.<br />
<br />
Cook the rice as per the cooker instructions. Serve the rice with crispy shallots, dried shrimps and top with some coriander leaves.<br />
<br />
Serves 4<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NXCDqlrGtJkZN3vibhGBfzRxIbvLE6hGRf0a6m0MYKNcIFTLAvYi3UFOXlXg2p-ZJlNnDdclBM33YqnKohEfp-mnIEM506hdmLdYcm-d0A9ixCsS7k8UJLheNDgQbJdcq4sROwc3mhs/s1600-h/SSWF-YamRice2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5426776549182443474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NXCDqlrGtJkZN3vibhGBfzRxIbvLE6hGRf0a6m0MYKNcIFTLAvYi3UFOXlXg2p-ZJlNnDdclBM33YqnKohEfp-mnIEM506hdmLdYcm-d0A9ixCsS7k8UJLheNDgQbJdcq4sROwc3mhs/s800/SSWF-YamRice2.jpg" style="cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-656432641681112781.post-81955617318889344602018-09-11T21:07:00.001-07:002018-09-11T21:07:12.714-07:00How to make Tofu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFbFyhFHOltRsSzux7NotrCtZ2Bn9bQP1IuExa0YPhc9tz4rFXZJ-4ShsKe2mmnxFiraPOlhf-aRamoioG_kq9aGdGpp5LtE6bbmjB-_yYexc2ZdYQCn2WcoR10mf_hidpqn6nST4QH8/s1600/SSWF-HowToMakeTofu.jpg" imageanchor="1"><img border="0" data-original-height="1054" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisFbFyhFHOltRsSzux7NotrCtZ2Bn9bQP1IuExa0YPhc9tz4rFXZJ-4ShsKe2mmnxFiraPOlhf-aRamoioG_kq9aGdGpp5LtE6bbmjB-_yYexc2ZdYQCn2WcoR10mf_hidpqn6nST4QH8/s640/SSWF-HowToMakeTofu.jpg" width="640" /></a><br />
<br />
<br />
This is by far the easiest way of making tofu at home. Epsom salt is used as a coagulant and a bit of salt to flavor the bland tofu. I found this method through a YouTube gardening channel called <a href="https://www.youtube.com/channel/UCbsmRMHLiGeecgxBMuEIBqA">OAG</a>.<span id="goog_1760530700"></span><span id="goog_1760530701"></span> This is a very informative channel on gardening and some simple home cooking too. <br />
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How To Make Tofu (Easy)<br />
<br />
Ingredients<br />
<br />
1 1/2 Cups (300 grams) Organic Soy Beans, soaked for 10 to 12 hours)<br />
1 tsp Sea Salt with 1/2 cup of Warm Water<br />
1 tsp Epsom Salt with 1 Cup of Warm Water<br />
<br />
A Tofu Box<br />
or <br />
Stainless Steel Colander<br />
Wet Cheese Cloth or Flour-Sack Cloth<br />
<br />
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="422" src="https://www.youtube.com/embed/Uu-KNLt0wpw" width="640"></iframe><br />
<br />
<br />
<br /><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-33642911361268628232018-08-17T23:45:00.002-07:002018-08-17T23:45:33.536-07:00Kerabu Timun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkB8QLfW5OEL6e7-r1hv9Eba1SKFbQUpUGmgoaT7Xg_erhKKG155GkUr4KJUjVr4KCjeotR8o7EXckyYiqZNpmvhw95XHyaX9FXO5fYgysg_e9xFiRJfkexa8hBqlKadmiTlzqe-2C7I/s1600/SSWF-KerabuTimun.jpg" imageanchor="1"><img border="0" data-original-height="668" data-original-width="1024" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbkB8QLfW5OEL6e7-r1hv9Eba1SKFbQUpUGmgoaT7Xg_erhKKG155GkUr4KJUjVr4KCjeotR8o7EXckyYiqZNpmvhw95XHyaX9FXO5fYgysg_e9xFiRJfkexa8hBqlKadmiTlzqe-2C7I/s640/SSWF-KerabuTimun.jpg" width="640" /></a><br />
<br />
This is a simple and packed-full of flavor cucumber appetizer. In this recipe, I used homegrown cucumber, shallots, and chilies.<br />
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<a name='more'></a><br />
Kerabu Timun/Cucumber<br />
<br />
Ingredients<br />
<br />
2 Medium-Sized Cucumbers, peeled & sliced<br />
2 tsp Sea salt<br />
1 to 2 Fresh Red Chilies<br />
2 Tbsp Dried Shrimps, soaked in boiling water for 10 minutes, lightly pounded<br />
4 Shallots<br />
1 to 2 tsp Sugar, or to taste<br />
<br />
Sambal Belacan<br />
3 Red Chilies, chopped & pounded<br />
2 Green Chilies<br />
2 to 3 Thai Bird's Eye Chilies, pounded<br />
1 tsp Toasted Belacan/Shrimp Paste, pounded<br />
Bog Pinch of Salt<br />
Kalamansi of Lime Juice<br />
<br />
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="418" src="https://www.youtube.com/embed/_x3mmJ2vXKA" width="640"></iframe><br />
<br />
Method<br />
<br />
Mix cucumber with salt and marinate for about 15 minutes. Then pat-dry with towel.<br />
<br />
In a mixing bowl or a large plate, combine the cucumber, pounded sambal belacan, shallots, dried shrimps, and mix well. Toss well and season with sea salt and lime juice. <br />
<br />
<div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-48879136180727443252018-08-15T20:36:00.003-07:002018-08-15T20:36:42.346-07:00Pepper Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomoKVQa8UrumZPifWf27_UKqnZJd468Vehgzeapeql1fsKiitQaUVW0IRsQl-TFn-nqEZjrOnlyzRIVjWN7B3pUtH1aP_BlcYIgOWLSAbRkYLdqNVIwK6nOUSXXVsFsomb7q65NLgi2A/s1600/Pepper+Pancakes.png" imageanchor="1"><img border="0" data-original-height="1025" data-original-width="1600" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomoKVQa8UrumZPifWf27_UKqnZJd468Vehgzeapeql1fsKiitQaUVW0IRsQl-TFn-nqEZjrOnlyzRIVjWN7B3pUtH1aP_BlcYIgOWLSAbRkYLdqNVIwK6nOUSXXVsFsomb7q65NLgi2A/s640/Pepper+Pancakes.png" width="640" /></a><br />
<br />
Welcome to my new Garden to Table series, where I will be showcasing a number of delicious recipes with ingredients used from my garden. I started my little vegetable garden last Fall, and whilst it has its challenges, I very much enjoyed learning and seeing my empty garden bloom into what it is today! Although my garden may be small, I’ve somehow managed to pack it full with all different kinds of delicious edibles and flowers (they’re used as both insect deterrents and pollinators!) <br />
<br />
I hope to inspire those who are looking to start a garden but are limited by space, and of course, share recipes made from the day’s pickings!<br />
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<a name='more'></a><br />
See the link below for a mini tour of my garden! <br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="410" src="https://www.youtube.com/embed/MMMTFPgiP4Q" width="640"></iframe><br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="410" src="https://www.youtube.com/embed/fUx0BF1Pb9o" width="640"></iframe><br />
<br />
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="410" src="https://www.youtube.com/embed/JrYCECDOARc" width="640"></iframe><br />
<br />
<br />
In today’s episode we will be making Pepper Pancakes using Japanese Shishito peppers. Contrary to popular belief, shishito peppers are not spicy and go very well with this Chinese style pancake. Without further ado, please enjoy my very first episode of my garden to table series! <br />
<br />
Pepper Pancakes<br />
<br />
Ingredients<br />
Dough<br />
220 to 230 grams Wheat Flour<br />
1/4 tsp Sea Salt<br />
120 ml Lukewarm Water<br />
<br />
Filling<br />
15 to 20 Shishito Peppers<br />
1/4 tsp Sea Salt<br />
Peanut or Vegetable Oil, for frying<br />
<br />
Method<br />
<br />
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="410" src="https://www.youtube.com/embed/OlVnI_6SQzg" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-79541414287987870232018-08-14T00:06:00.002-07:002018-08-14T00:07:02.446-07:00Braised Meat Over Rice (Lu Rou Fan)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjXdYIO9E_EkeIGgoMp4h7XDmNxIRuljnDqatGuqv0tOpxn4UN2WNJtX3kEhbleiNDjfRNGCWFHA01kWiXNVXQ376tU9kMLm1wfN0v22Gya820ArR07fc3gugsNDGv3cvqc-JdsCfb5E/s1600/SSWF-LoRoFun.jpg" imageanchor="1"><img border="0" data-original-height="1064" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjXdYIO9E_EkeIGgoMp4h7XDmNxIRuljnDqatGuqv0tOpxn4UN2WNJtX3kEhbleiNDjfRNGCWFHA01kWiXNVXQ376tU9kMLm1wfN0v22Gya820ArR07fc3gugsNDGv3cvqc-JdsCfb5E/s640/SSWF-LoRoFun.jpg" width="640" /></a><br />
<br />
This is my version of the Braised Meat Over Rice, or also known as Lu Rou Fan, in Taiwan. This popular Chinese styled braised pork recipe is very delicious and addictive. Serve it up with lots of steamed rice and enjoy the tasty slow cooked meat that just melts in your mouth! I would also recommend adding a simple salted scallions to enhance the flavor of this meal. So, do give this recipe a try and enjoy! <br />
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<br />
<a name='more'></a><br />
Braised Meat Over Rice (Lu Rou Fan)<br />
<br />
Ingredients<br />
<br />
600 to 650 grams Pork Belly, cut into smaller pieces (as shown in the video)<br />
4 to 6 Hard-Boiled Eggs<br />
5 Tbsp Fried Shallots<br />
3/4 tsp 5 Spice Powder<br />
3 Slices Kam Cho/Liquorice Sticks<br />
2 tsp Sugar<br />
3/4 to 1 tsp White Pepper Powder<br />
5 Tbsp Shaoxing Wine<br />
5 Tbsp Light Soy Sauce<br />
4 Tbsp Dark Soy Sauce<br />
2 1/2 Cups Water or Pork/Chicken Stock<br />
Peanut Oil for cooking<br />
<br />
Optional*<br />
Salted Scallions <br />
180 grams Scallions/Green Onion, chopped<br />
1 tsp Sea Salt<br />
<br />
Method<br />
<br />
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="413" src="https://www.youtube.com/embed/4HBrYAO5SbE" width="640"></iframe><br />
<br />
Blanch pork belly in a pot of boiling water, for about 8 to 10 minutes. Remove, wash, dry and let them cool down for about 20 minutes. Slice into thin pieces and then cut into thin strips.<br />
<br />
Heat a large wok or saucepan over high heat. Add about 1 1/2 to 2 Tbsp of peanut oil. When the oil is hot, add the meat. Cook and stir-fry for about 6 to 8 minutes, or until the meat is light golden brown in colour.<br />
<br />
Then add the wine, follow with light soy sauce, dark soy sauce, 5 spice powder, sugar, liquorice pieces, an white pepper. Stir-fry until fragrant, about 2 to 3 minutes. Mix in fried shallots, and give it a quick stir. Then add the water, and bring it to a boil. Cover with a lid and turn the heat to low, and simmer for about one and half hour. Then add the hard-boiled eggs, and continue to simmer for another hour.<br />
<br />
Meanwhile make the Salted Scallions: Mix chopped scallions with salt and marinate for about 10 minutes, or longer.<br />
<br />
Serve the rice with salted scallions, some meat sauce, and the hard-boiled eggs.<br />
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Serves 4 <div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-87016869154772075762018-07-09T23:30:00.001-07:002018-07-09T23:30:04.325-07:00Sweet And Sour Fish<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUz6FIScuWStvlnf2C_C2t_j0EhHzMHz_6T02z1fC1-oynWN5UczXVG__wSDcJBgc0k6CAk4CwpzfKMmRxFfjXc7GPyZq3OMHqymJIStOvIpTEhu68vp6fRJN72BEuXuv_Xj8Hq0lpgY/s1600/DSC00098.jpg" imageanchor="1"><img border="0" data-original-height="1033" data-original-width="1600" height="413" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQUz6FIScuWStvlnf2C_C2t_j0EhHzMHz_6T02z1fC1-oynWN5UczXVG__wSDcJBgc0k6CAk4CwpzfKMmRxFfjXc7GPyZq3OMHqymJIStOvIpTEhu68vp6fRJN72BEuXuv_Xj8Hq0lpgY/s640/DSC00098.jpg" width="640" /></a><br />
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This delicious sweet and sour fish will have your family asking for more. The combination of the deep-fried halibut fillets, and the slightly sweet, spicy, and tangy sauce is a perfect combination and delicious with a bowl of hot steamed rice. <br />
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Note: *The sauce will continue to thicken once the fish is added.<br />
*If you are going to serve the dish later, then mix in the fried fish just before serving.<br />
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Sweet And Sour Fish<br />
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Ingredients:<br />
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350 Grams Halibut or any firm white Fish Fillets<br />
1/2 tsp Sea Salt<br />
2 tsp Shaoxing Cooking Wine<br />
Corn Starch, for coating<br />
1/2 inch Ginger, Chopped<br />
3 to 4 Cloves Garlic, chopped<br />
1/4 Green Pepper<br />
1/4 Red Pepper<br />
1/4 Cup Pineapple<br />
1 Medium Sized Tomato, quartered<br />
1/4 Red Onion<br />
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Sauce<br />
4 Tbsp Ketchup<br />
3 Tbsp White Vinegar<br />
1 Tbsp Sugar<br />
1 tsp Light Soy Sauce<br />
8 Tbsp Water<br />
Pinch of Salt<br />
1/2 tsp Corn Starch<br />
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Video Tutorial:<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="413" src="https://www.youtube.com/embed/oo4nHZibixY" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-44665071697757388652018-06-30T00:02:00.002-07:002018-06-30T00:29:43.973-07:00Braised Potatoes With Minced Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfyfim6FuCHC8LuBrPSwaAIybRGRduYIKSkLi-eCLHY9_Jf8QIYLAKlpgXsv7r67_uGEb_MOv8JWvbA3Tjr4-UBpQSzDZBY-ZcRL-FHgxyaH8liA97vQIaW7p9fljy1wu3DcW6kCTCB0/s1600/DSC00028.jpg" imageanchor="1"><img border="0" data-original-height="1064" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfyfim6FuCHC8LuBrPSwaAIybRGRduYIKSkLi-eCLHY9_Jf8QIYLAKlpgXsv7r67_uGEb_MOv8JWvbA3Tjr4-UBpQSzDZBY-ZcRL-FHgxyaH8liA97vQIaW7p9fljy1wu3DcW6kCTCB0/s640/DSC00028.jpg" width="640" /></a><br />
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You'd be surprised at how easy it is to prepare this humble potato dish. It's appetizing and tastes really good too. <br />
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Braised Potatoes With Minced Chicken<br />
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8 (about 750 grams) Medium-Sized Potatoes, cut into bite-sized pieces<br />
200 grams Minced Chicken<br />
4 Cloves of Garlic, chopped<br />
1 tsp Oyster Sauce<br />
1 1/2 to 2 Tbsp Light Soy Sauce<br />
1 Tbsp Dark Soy Sauce<br />
1 1/2 to 2 Cups of Chicken Stock or Water<br />
1/2 Chicken Bouillon (if using water)<br />
1 tsp Corn Starch mixed w/1 Tbsp of Water<br />
3 to 4 Scallions, finely sliced<br />
White Pepper<br />
Salt, to taste<br />
Peanut Oil, for cooking<br />
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Method<br />
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Heat a wok or pan over high heat. When the pan is hot, add about 4 Tbsp of peanut oil. Fry potatoes in 2 batches, until golden but still firm. Remove, drain on a plate lined with paper towel. Set Aside.<br />
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After frying the potatoes, switch off the heat. Then remove some of the oil, reserve about 1 1/2 Tbsp in the pan/wok. Switch the heat to high and cook the meat until golden brown, Lower the heat to medium and mix in the chopped garlic. Stir-fry until fragrant and the garlic are golden in colour. Season with pepper, oyster sauce, light and dark soy sauce. Give it a good mix and add the chicken stock or water (add chicken bouillon) and the reserved potatoes. Bring the sauce to a boil, add corn starch mixture. Then lower the heat and simmer until the potatoes and chicken are fully cook, about 6 to 8 minutes. Adjust the thickness or the sauce and seasoning, if desired. Serve immediately with some steamed rice.<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="426" src="https://www.youtube.com/embed/b_BcviLSW2o" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-23687455004712102472018-06-19T01:18:00.002-07:002018-06-19T01:18:29.238-07:00Ayam Goreng Serai {Fried Lemongrass Chicken)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDBwygqxOwqVb5TVAes_GZvzuW_9cYx8dvueG38aiit5ntN41ZtPZsJ1o38uq3XGcQph7fsIh1FZj46vcYrZ5TvjbG6wq56zMzdd26beahvacVSJco-JfcnISQ3o7GSV99iEGrQB6TKY/s1600/DSC00014+copy.jpg" imageanchor="1"><img border="0" data-original-height="851" data-original-width="1280" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDBwygqxOwqVb5TVAes_GZvzuW_9cYx8dvueG38aiit5ntN41ZtPZsJ1o38uq3XGcQph7fsIh1FZj46vcYrZ5TvjbG6wq56zMzdd26beahvacVSJco-JfcnISQ3o7GSV99iEGrQB6TKY/s640/DSC00014+copy.jpg" width="640" /></a><br />
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I would like to wish all my Muslims readers Selamat Hari Raya Aidilfitri. May this Eid al-Fitr bring you an abundance of joy, luck, happiness, and great health! <br />
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This is Ayam Goreng Serai or Fried Lemongrass Chicken. The fried chicken is crispy on the outside, aromatic, moist, and tender on the inside. <br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="451" src="https://www.youtube.com/embed/Mulek414QM4" width="640"></iframe><br />
<br />
Ayam Goreng Serai (Fried Lemongrass Chicken)<br />
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Ingredients<br />
<br />
6 Pieces (600 grams) Boneless Chicken Thighs <br />
1 Tbsp Lime Juice<br />
1 1/4 tsp Sea Salt<br />
1 Small Egg, beaten<br />
1 Tbsp Corn Starch<br />
Peanut or Vegetable Oil, for deep-frying<br />
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Lemongrass Paste:<br />
4 to 5 Stalks Lemongrass, chopped<br />
2 Shallots, chopped<br />
1/2 inch Ginger, chopped<br />
2 Cloves Garlic<br />
1/2 tsp Turmeric Powder<br />
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Method<br />
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Marinate the chicken pieces for about 2 to 3 hours in the refrigerator. Bring it back to room temperature before frying.<br />
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Heat oil in the wok over high heat. When ready, turn the heat to medium high. Fry the chicken in 2 batches, until golden brown, crispy and aromatic, about 8 to 10 minutes. Drain well on paper towel. Serve warm or at room temperature.<div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-51796183875561206142018-01-21T13:26:00.003-08:002018-01-21T13:27:43.438-08:00Baked Salted Chicken With Dan Gui<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6EeeOn1O-ZCnwteHC2yFPzVekDpzA0VVKRezlgw_D7vWP5-_35TaNWey5xMMKYvw84KGed5FkSM6pZL6D6sFcXiffjryHrHIu8kk_zWXMrArk8QIiSBif4uZqmBDIcirH-6NeK5yC20/s1600/DSC01323.jpg" imageanchor="1"><img border="0" data-original-height="722" data-original-width="1024" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6EeeOn1O-ZCnwteHC2yFPzVekDpzA0VVKRezlgw_D7vWP5-_35TaNWey5xMMKYvw84KGed5FkSM6pZL6D6sFcXiffjryHrHIu8kk_zWXMrArk8QIiSBif4uZqmBDIcirH-6NeK5yC20/s640/DSC01323.jpg" width="640" /></a><br />
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This is a delicious baked salted chicken, seasoned with Chinese medicinal herbs and spices. It's great with steamed rice and served with some ginger and scallion sauce. Do give this recipe a go and leave me a comment below. Thanks :-)<br />
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Baked Salted Chicken With Dan Gui<br />
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Ingredients<br />
<br />
1 Whole Chicken (2 1/2 to 3 lbs)<br />
6 Slices of Ginger<br />
4 Stalks of Green Onions/Scallions<br />
15 g (4 to5 pieces) Dan Gui/Angelica Roots<br />
1 tsp 5 Spice Powder<br />
2 tsp Sea Salt<br />
1 tsp Chicken Powder<br />
1/2 tsp White Pepper<br />
Peanut or Shallot Oil<br />
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Checkout the video below for the step-by-step cooking guide.<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="451" src="https://www.youtube.com/embed/IwO9rESC0jU" width="640"></iframe><div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-656432641681112781.post-52829428202489619452017-12-31T00:23:00.000-08:002017-12-31T20:03:08.133-08:00Assam Prawns<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJJ1HYvYQrHjFSF75fUuL4mFOoslvsej1G1o8qBO_-eDK8_SqhBOefX1MWMeJoEHjAPbnGeg5AnJ-GQ6_3ISiTZzvXKWnTUdeRjlJ7s8eKJqIHz2OwMmq6TsTZblrDOHO9UNRPedT1ng/s1600/SSWF-AssamPrawns.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5509977685743523330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJJ1HYvYQrHjFSF75fUuL4mFOoslvsej1G1o8qBO_-eDK8_SqhBOefX1MWMeJoEHjAPbnGeg5AnJ-GQ6_3ISiTZzvXKWnTUdeRjlJ7s8eKJqIHz2OwMmq6TsTZblrDOHO9UNRPedT1ng/s800/SSWF-AssamPrawns.jpg" style="cursor: pointer; display: block; height: 420px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a><br />
Assam Prawns is one of my family’s favorite assam dishes. Great when enjoyed with just some steamed rice. One of the key ingredients in this mouth-watering dish is the fresh “bunga kantan” or torch ginger flower. Unfortunately, whenever I cook this dish in Vancouver, I had to substitute it with frozen or dried torch ginger flowers instead as it’s not available over there. I took the opportunity to cook-up this Assam Prawns using fresh torch ginger flowers which are available everywhere here in Kuala Lumpur. Simply fantastic!<br />
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*This is an updated post with a video cooking guide. (Previously posted on 08/27/10)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGBJMfPUlBYc8WYIe_QNWMqJypF30_hixt7TmG5G98AaApEEWFwBj6596ejxvFjIbPkQq6AeRdKGPo0mS3IMDh2Iw8YkbBmQYUhIMI6tRz4ERVMaLrDPetH4ioL46Os9tFLRRBT3PuqU/s1600/SSWF-AssamPrawns1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5509977677592263042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGBJMfPUlBYc8WYIe_QNWMqJypF30_hixt7TmG5G98AaApEEWFwBj6596ejxvFjIbPkQq6AeRdKGPo0mS3IMDh2Iw8YkbBmQYUhIMI6tRz4ERVMaLrDPetH4ioL46Os9tFLRRBT3PuqU/s800/SSWF-AssamPrawns1.jpg" style="cursor: pointer; display: block; height: 420px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a><br />
Assam/Asam Prawns<br />
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Ingredients<br />
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Spice Paste<br />
20 g Dried Chilies, soaked in boiling water and drained<br />
3 Fresh Red Chilies, seeded<br />
100 g Shallots, peeled<br />
15 g Fresh Turmeric, peeled<br />
4 Candlenuts<br />
2 tsp Shrimp Paste (Belacan)<br />
<br />
4 to 5 Tbsp of Peanut Oil<br />
80 g Polygonum Leaves<br />
3 Fresh Ginger Torch Flowers (Bunga Kantan), halved<br />
50 to 80 g Tamarind Pulp + 3 ½ Cups of water<br />
2 to 3 Tbsp of Sugar<br />
6 to Large River Prawns or 800 g Large Prawns<br />
1 medium Red Onion, sliced<br />
12 Okra (lady fingers)<br />
2 Tomatoes, quartered<br />
1 Cup Freshly cut Pineapples<br />
Sea Salt to taste<br />
15g Fresh Mint Leaves<br />
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Method<br />
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<iframe allow="encrypted-media" allowfullscreen="" frameborder="0" gesture="media" height="420" src="https://www.youtube.com/embed/tgOsmDoZYHs" width="640"></iframe><br />
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Finely grind the spice paste ingredients with a little water in a blender or food processor.<br />
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In a large wok or saucepan, heat the peanut oil over low to moderate heat. Cook the spice ingredients until fragrant (about 5 minutes)<br />
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Then add the torch ginger and polygonum leaves. Cook the mixture for about 4-5 minutes. Turn the heat on high and mix in the tamarind water and sugar. Bring it to a boil and let it simmer for about 20 minutes.<br />
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Then add the prawns, onions, okra, tomatoes, and pineapple. Bring the mixture to a boil again and reduce the heat to simmer until the prawns and vegetables are cooked. Season the Assam prawns with sea salt and sugar, if necessary. Serve immediately with some fresh mint leaves.<div class="blogger-post-footer"><p><a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml"><img alt="" style="vertical-align:middle;border:0" src="http://www.feedburner.com/fb/images/pub/feed-icon16x16.png"/></a> <a href="http://feeds.feedburner.com/Seasaltwithfood" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></p></div>Unknownnoreply@blogger.com11