Dinner of the day!
Ingredients
# 500g or 1/2 a chicken
# 10g cloud ear fungus (wan yee), soaked and cut into bite-size pieces
# 25g dried lily buds (kam cham), soaked and knotted
# 16g tong sum
# 8 red dates, pitted
# 7g (two thick slices) old ginger
# 2 tbsp sesame oil
# 2 cups hot water
Seasoning (A):
# 1 tsp salt
# 1 tsp sugar
# 1 tsp light soy sauce
# 1 tbsp ginger juice
# 1 tbsp rice wine
# 1 tbsp cornflour
# 1 tsp sesame oil
Seasoning (B):
# 1/2 tsp salt
# 1 tsp sugar
# 1/4 tsp pepper
Method
GUT chicken and wash thoroughly. Scald in hot water for 1 to 2 minutes. Rinse, then drain. Marinate chicken with seasoning (A).
Heat sesame oil in a deep saucepan and fry ginger slices till fragrant. Add tong sum, cloud ear fungus and red dates. Stir-fry briskly.
Add marinated chicken and fry well. Add hot water and seasoning (B). Bring to a simmering boil–covered–for 10 minutes. Lower the heat and cook over a gentle heat for 20 minutes.
Add the lily buds during the last five minutes of cooking. Dish out and serve hot.
**I have omitted the cloud ear fungus**


And own recipe – Stir fry Carrot & Celery

I have a photo album in Facebook where I will post all my recent dishes. I reckon that’s a faster way to show everyone of my latest dish cos I’m a bit slack in updating my blog lately.
I can’t believe that the last time I cooked was last Sunday! I used to cook everyday as you know. I started to get very busy at work now and often have to leave the office no earlier than 6pm. By 4.50pm the sky is dark already cos it’s winter now.
Today I’m going to share with you of the dish that I’ve cooked few weeks ago. I feel very proud. It’s the Loh Mai Kai – Steamed Savoury Glutinous Rice. I used to have this for breakfast back home and it’s really yummy!! Kuali.com is still my top of the top site to get the Malaysian Food recipes.


Ingredients
# 400g glutinous rice, rinsed and soaked for at least 4–5 hours or preferably overnight
# 200g chicken, chopped into bite-sized pieces
# 1 Chinese sausage, sliced
# 2 Chinese mushrooms, soaked and cubed
# 3/4 tbsp chopped garlic
# 1/2 tbsp chopped ginger
# 1 tbsp sesame oil
# 1/2 cup water
Seasoning
# 2 tbsp oyster sauce
# 1 tbsp light soya sauce
# 1 tsp thick soy sauce
# 1 tsp Shao Hsing Hua Tiau wine
# Salt and pepper to taste
# 3/4 tsp sugar or to taste
Method
Drain soaked glutinous rice in a colander. Heat sesame oil and fry ginger and garlic until fragrant. Add chicken, mushrooms and seasoning ingredients.
Toss well to combine. Add glutinous rice to mix. Pour in water and stir until water is absorbed into the rice.
Arrange a few sliced sausages into each deep bowl. Spoon glutinous rice into the bowl until almost full to the brim.
Press slightly. Steam the filled bowls over a medium heat for 30–35 minutes or until rice is done. Turn out the rice and serve immediately.
My food critics is always hub and he’s the only one who has the ‘hau fook’ to taste my cooking. As you can see from the photos, there are more slices of chicken than the glutinous rice which was what hub has commented too. Then I told him, “it was because this is a home-made Loh Mai Kai, unlike outside restaurant who gives you less of chicken and less of glutinous rice“..
I must admit this recipe is superb!!! My first attempt and I did it well! So now you know why I’m proud of myself?
Well not only did I cook this the last few weeks, I’ve also cooked some yummy food here…

Kung Pou Squid

Salt and black pepper prawns

Ling fish with tomato sauce

Stewed pork
Sorry, I don’t have the recipes to share as these are all own recipe, not from kuali..
Happy looking and start drooling
I tried a new dish today and it was taken from kuali.com. I highly recommended this website to whoever who are looking for Malaysian food recipes. You will never go wrong using their recipes!
Ok, back to the topic.
Today’s dinner is FRIED WHITE RADISH CAKE or it’s commonly known as LOH PAK KOH or LOH PAK KOU.
Here’s the recipe from kuali.com and I’ve also put in my own recipes/steps after that.
Ingredients:
# 550g shredded white radish
# 125ml water
# 25g Chinese sausage (optional), chopped finely
# 25g dried shrimps, soaked, roasted and chopped finely
Mix together to make a watery batter:
# 300g rice flour
# 50g ‘tung mien’ flour (or known as wheat starch/flour)
# 650ml water
Seasoning:
# 1 tsp salt
# 1 1/2 tbsp sugar
# 1 tsp chicken stock granules
# 1/2 tsp pepper
# 1/2 tsp ground black pepper
# 4 shallots, sliced thinly and fried till crispy
Method:
1. Combine radish and water in a saucepan and simmer over low heat for 10 to 15 minutes until radish is soft and the liquid has evaporated.
2. Add in dried shrimps, sausage and watery rice batter. Mix in seasoning and shallot crisps and stir the mixture well.
3. Cook mixture for two to three minutes over medium low heat, stirring all the time, until the mixture turns to a thick paste.
4. Pour the paste into a greased 20cm to 21cm square cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 35 to 45 minutes.
5. Remove the cake and allow it to cool thoroughly before cutting into slices.
6. Shallow fry the radish cake slices and serve with chilli sauce.
**************************************************************
If you wish to make it like those Loh Pak Koh available in the Pasar Malam, below are the recipes created by myself.
Ingredients:
# 4 eggs
# 100g dried radish (or you can it as chai poh, in hokkien)
# 5 cloves of garlic, finely chopped
# 6 handful of bean sprouts
# 2 handful of spring onions
# 3 tbsp olive oil
# 4 tsp light soy sauce
# 3 tbsp dark soy sauce
# 2 tbsp chili sauce
# Dash of peppers
Method:
7. Heat oil in a wok. Add in garlic and dried radish, followed by the radish cakes (which already sliced into cubes). Fry for 2-3 mins.
8. Create a space in the middle of the wok and beat in the eggs. Then, stir the eggs together with the radish cakes and continue frying for another 2-3 mins.
9. Add in light soy sauce, dark soy sauce, dash of peppers and chili sauce and fry for another 2-3 mins.
10. Add in bean sprouts and spring onions then fry for another 1 min and it’s ready to serve.
Tips: It tastes better if you fry them in high heat.. But you must be really good in ensuring that you will not over-cooked or burn whatever that’s in your wok.
Step 1 & 2

Step 3

Step 4

Step 5

The texture must be “springy”.


Please let it completely cool down first before slicing into dices. When it’s hot, it’s still sticky so it’s a bit hard to cut them into a proper cube shape.

I didn’t have the patience to wait so you can see why the shape is kinda messy..

This is what you get after step 7 to 10.

More photos?

Woooo~ Steaming..

Gulp gulp…

Nom nom nom.

Ichi ban!











