Fried herb and spice marinated smashed chicken from Indonesia - ayam penyet restaurant recipe

According to this writer, restaurant staff were happy to share the ayam penyet recipe. Though brief, something to start with is better than guessing and digging for trade secrets that other restaurants refuse to divulge. In my travels, I had the opportunity to savour the best fried chicken on earth. Good things are to be shared, so here goes :

http://eats.emedia.com.my/recipe.php?id=262

INGREDIENTS

15 pieces of chicken breast or drumstick
1kg of santan
Ingredient B:
14g coriander (ketumbar)
28g red onions
28g white onions
40g ginger all blended and fried
12g lengkuas
12g daun limau purut
1/2 tsp salt
2 tbsp turmeric (kunyit)
rice flour

METHOD

1. Wash chicken until clean, then add five litres of boiling water and santan. Allow it to simmer for an hour.
2. Meanwhile, prepare Ingredients B, blend and fry it with oil.
3. While frying the blended ingredients, add in the lengkuas, limau purut and turmeric powder.
4. Add these marinade to the chicken and simmer for another hour so the traditional spices can seep into the meat.
5. Remove chicken from pot, allow to cool and coat with rice flour.
6. Fry until golden brown, then smash it so the bones and meat are separated from one another.
7. Serve it with sambal belacan and white rice.

Spicy minced meat sauce noodles - Chinese sphagetti zhajiang mian

Never mind about the debate whether pasta originated in China or Italy. I like both versions of noodles.

There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.


In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.

For the sauce

Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.

Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.

Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!

On the Grill : slow roast pork

This easy and delicious roast wins thumbs up for Christmas entertaining and gathering with family and friends.

Score fat of a few three layer pork belly. Marinate uncut pieces of for at least 2 hours with salt, pepper and good quality vinegar (dark or distilled) or lime juice. Toss over to ensure even distribution of marinade.

Preheat oven at 250 C fan force or set on level 1 grill.

Place fat layer facing upwards on a grill plate. Cook for 20 - 30 minutes till the meat sizzles and crackles but before it turns brown.

Turn down the heat to 200 C without fan and roast for another 30 minutes.

Let the meat rest for 10 minutes before cutting into bit sizes.

Prepare apple sauce or sweet vinegar soy dipping sauce.

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Fuzhou Peaceful Swallow Meat Dumpling Wanton Soup - Rou Yan Pi Recipe

Fancy finding dry yanpi skin made of pork and flour in the suburbs in Australia. It is akin to searching for an oasis in the desert. Count myself lucky to bump into an groceries importer and supplier.

Only in China and some Southeast Asian countries would you have an opportunity to try this home cooked dish, and only if you have good friends who are willing to make the speciality and even share the recipe with you.

Though it was a long time ago but the flavours still linger in your memories, gladly to be revived. A nostalgic trip down memory lane.

This shop named "Tong Li" in Fuzhou city sells traditional "rouyan" (meat swallow)

Here's how we make it at home?

INGREDIENTS

Yanpi : swallow skin made from ground lean pork, potato and flour, rolled into flat sheets and dried in the sun.

Filling : Fish paste, Prawn (peeled), Minced pork,
Water Chestnut

Seasoning : soy sauce, grated ginger, pepper.

Soup : chicken stock, seaweed, fuzhou fish balls stuffed with minced pork.

STEPS

1. Prepare filling using fish fillet, marbled loin pork (wuhua rou), dried shrimp and Chinese celery.

2. Mince the ingredients. You could either pound with a mortar and pestle, chop using a cleaver or simply blend everything in a food processor.

3. Season with soy sauce, pepper, ginger juice and sugar.

4. Cut yanpi sheets into 2 inch square. (Nowadays, some manufacturers make ready cut yanpi in wanton skin sizes)

5. Place a small amount of filling at the centre of a yanpi square. Hold in one palm and fold inwards to create the shape of a flower or pouch, commonly called "little everlasting spring".

6. Put into boiling water and maintain at medium heat.

7. Boil chicken stock and cook seaweed, coriander, seasame oil, beaten chicken or duck egg.

8. Add cooked yanpi wanton. Heat up briefly and turn off the heat. Ready to be served.

You may be interested in checking out other types of wanton too :
http://homecooksecrets.blogspot.com/2010/07/different-types-of-wanton-dumplings.html

XO Seafood Fried Rice

We all had third helpings. That's how yummy this spicy seafood fried rice was.

Ingredients :

- Seafood : yabbies (or prawn) deshelled.
I added leftover oyster omelette to add flavour to the stir fry.

For recipe, please refer to : http://homecooksecrets.blogspot.com/2009/10/oyster-egg-pancake-chaozhou-style.html

- Vegetables : asparagus spears, carrot, mushroom.

- Egg, diced onion (optional)

- Seasoning : soy sauce, salt, pepper, oyster sauce and XO sauce (preferably Lee Kum Kee as it is more concentrated and packed with dried scallops and shrimp with no fishy after taste). Sambal chilli and roast chilli paste can be added for a more spicy version.

- Garnishing : spring onion, cucumber, garlic and onion crisps.

To Cook :

1. Heat oil and fry garlic and shallots. Remove and drain. Do not burn.

2. Fry prawn and asparagus. Add XO sauce and mix well.

3. Mix warmed rice with salt.

4. Fry omelette separately and set aside. Add to the rice when ready.

5. Dish up and serve with garnishing.

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Kaohsiung Food Show - preview of Taiwanese food

The Kaoshiung Food Show is coming to Sydney in early November!

Taiwan is a matured industrialised economy which has built a reputation for quality control of its products. It has captured many exotic tastes from southern Chinese provincial foods in convenient packaging. Many are available in grocery stores all over the world for seasoned foodies and the adventurous.

Here's a sneak preview of some interesting foods from their website which look tasty and titillating. You may want to check out the Kaoshiung food fair when it comes to Sydney and tour of the world. Very handy for home cooks which love to replicate traditional dishes at home with minimal preparation and fuss.

http://www.foodkh.com.tw/en_US/index.html

Aloe Vera paste for vegetables.
XO scallop sauce.
Spicy sauce for noodles.
BBQ / Teppanyaki marinade.
Golden sesame paste.

Red Soy sauce.

Black bean sauce.

Tea leaves.

Taiwanese companies also have product line of sauces for European cuisines. Many Taiwanese have either studied or worked in other countries.

E.g., Italian pasta sauce, peanut butter, garlic mince for bread.

Yummy ...

Registration is required for entry. You may have to show trade or professional credentials. For more information contact : sydney@taitra.org.tw

Food Brighter Vision - halt macular degeneration - Greens, Fish, Nuts, Goji, Flowers

Macular degeneration (MD) affects one in seven persons over the age of 50 in Australia. While the reduction of vision is gradual, it can lead to blindness if not arrested in time.

Younger mypoic teens and adults are not spared. Macular endema which has simlar symptoms to MD can cause vision impairment if they persist to ignore or put up with the symptoms.

The good news is : the risk of developing MD and losing vision can be reduced if one follows a diet that is rich in certain classes of foods.

1. Fish oil
2. Green leafy vegetables
3. Nuts
4. Fresh fruits
5. Lucetin, zeaxanthin and carocarotenoids

Refrain from taking food laden with saturated fats (that includes margarine).

And most importantly, abandon smoking and sedantary lifestyle.
Ensure adequate protection of the eyes and face from sunlight and glare.

What the eye medical specialist and researchers recommend

* The views of opthamologists and consultants whom I've consulted.

* Information as shown on Australian TV Channel 7 two months ago featuring research findings and interviews with medical experts and patients.

Rather than dictate what and how much to eat, it is much easier to make slight modifications to our habits to improve eye health.

INCREASE INTAKE :

Spinach and silver beet are rich sources of lutein. It is important to diversify types of vegetable intake and include some green leafy vegetables at least twice a week.

Steam sweet corn is especially good for protection against M.D. It is a much better substitute to instant noodles or snacking on cookies.

Eat more : multigrains, muesli, oat bran, wheat germ and nuts.
Brazil nuts are said to be most beneficial for macular health. Almonds and cashew are good too.

Traditional herbal and Chinese remedies

Goji berries (枸杞子 Chinese wolfberries or Fructus Lycii) contains antioxidant compounds including zeaxanthin. Cone cells that affect the clarity of central vision, have a high concentration of zeaxanthin.

In TCM, goji is considered a tonic for the kidney which is believed to have a direct impact on eye conditions.

RECIPE

1. Put dried chrystanthemum flowers into a stainless steel tea ball.

2. Wash under running tap water for a few seconds. Tilt and drain the water away but do not open the teaball. Place gently into a tea pot.

3. Sprinkle 2 teaspoons washed goji berries into the bottom of the teapot.

4. Bring distilled water to the boil in a kettle.

5. Pour boiled water into the teapot and let the flowers steep for at least five minutes. The hot water will plump the goji berries which will exude a light fragrance that blends harmoniously with the flower scent.

6. When slightly cooled, pour into tea cup and enjoy.

Honeysuckle flowers are said to be good too but I have yet to research on this remedy.

I followed this chrysanthemum goji tea regimen for two weeks on a daily basis (in addition to adhering strictly to the above five classes of foods and the dos and don'ts). Without any active medical treatment safe for moisturising eyedrops, I had to rely on whatever dietary remedies at my disposal. Fortunately, I was certified to have recovered completely after six weeks by a renowned opthamologist. Of course, this is only a personal experience and may not work for everyone.

If you have symptoms of centre vision blurring, please consult a medical practioner or optometrist as soon as possible and seek more specialised expertise if necessary. Patients with positive prognosis normally take 3 to 4 weeks for complete recovery. Others may take longer or conditions may even deteriorate.

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Different types of wanton, dumplings, wrappers - Shanghai wanton huntun recipe

Cooking dumpling soup for the family is fun, easy and economical.

Small dumplings called "wan ton" in Cantonese and "hun dun" in Shanghai and Beijing may look and sound similar these delicious morsels are quite different, each vying for the top spot.

Larger dumplings are called "gow gee" (in Cantonese) or "jiaozi" (Mandarin) with more filling enveloped in slightly larger round shaped wrappers.

The first main difference between the northern and southern dumplings is in the wrappers (skin, crepe). Cantonese wrappers typically contain egg and alkaline (hence appear yellow in colour). Northern Chinese use plain wheat flour wrappers which do not have any strong taste.

Filling for Wanton
Minced pork
Chopped prawns (deshell and devein)
Waterchestnut (alternatively, use yam bean)
Chinese parsley (coriander)
Seasoning : salt, soy sauce, pepper, oyster sauce (reduce the amount of sauces if deep frying to avoid burning easily)

Filling for Huntun
Pork mince
Chopped prawn

"River Door" small white green vegetable (Kong Moon Pak Choy)OR
Long yellow Chinese cabbage

(Vegetables have to be chopped finely, dry fried with garlic and drained)

[ Proportion of pork, prawn and vegetable should be 3 : 1 : 2 ]

Green shallot (chop finely)
Ginger : slice thinly
Egg
Sesame oil
Seasoning : soy sauce, salt, pepper.

Mix the meat and prawn well, then add vegetables and continue stirring. Add the egg and combine well.

* The same huntun filling can be used for wrapping Fuzhou "yanpi" - a dry paper like skin made from flour and minced pork.

Wrapping : there are basically two methods
Put a little filling (should not cover more than 1/5 of the wrapper).
(1) either bundle and press to seal.
(2) or fold, roll and tuck in towards the back.

To Cook

1. Boil good quality chicken stock.

2. Add a few drops of vegetable or sesame oil so that dumplings do not stick.

3. Gently place prepared dumplings into the soup. Once the dumplings float to the top of the soup and turns transluscent, lower the heat and simmer for another 2 minutes. Be sure to cook the meat well.

* Note : Hundun can be panfried but rarely deep fried. This is different from "guotie" or pot stickers which is made from a floured dough with different types of filling.

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Special Potato Salad with generous helping of greens

Ingredients for Potato Salad

4 medium sized potatoes
1 brown onion : peeled and chopped finely
Green Shallots (1 or 2 stalks) - sliced finely
Mustard powder : ½ tsp
Mayonnaise : 2 TBS
Vinegar or lemon juice (2 tsp)
Chives (English) - cut into 2 mm length
Parsley – chopped finely (can be substituted with dried parsley flakes)
Salt and pepper to taste
Optional : 2 pieces of ham or bacon



1. Bring potatoes to the boil gradually in a saucepan of water. Do not overcook the spuds. Drain, cool slightly, peel and cut into cubes.
2. Fry onion in olive oil till fragrant.
3. If using ham and bacon, fry till cooked and lightly brown.
4. Mix mayonnaise, vinegar (or lemon juice), salt and pepper.
5. Add potato to fried onion, then mix with the creamed salad dressing.
6. Sprinkle ham/bacon, parsley, green shallots. Toss and mix well.

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Homemade Wholesome Yummy Florentine Slice - Quick and Easy

Tea time - I made these delicious Florentine Slices for my group of mates from diversity of backgrounds (over 5 different countries of origin). They loved it. I can't imagine anyone who won't save for those who are watching their weight and have serious medical concerns.  

Ingredients

Mixed dried fruit : 2 cups. Soak in water for 5 minutes and drain.
100 g almond
100 g corn flakes and /or muesli mix
¼ cup plain flour
125 g butter (soften in room temperature)
½ cup honey
2 TBS brown castor sugar
1 egg
200 g coverture cooking chocolate


1. Combine fruit, nuts and flour in a mixing bowl.
2. Cream butter, sugar and honey till smooth. Add beaten egg.
3. Combine cornflake, muesli, fruit with the butter mixture.
4. Prepare a baking tray and line with baking paper. Put mixture into tray and press till an even surface is formed.
5. Bake at 150 degree Centigrade in preheated oven for 20 –minutes till set. Leave to cool.
6. Double boil chocolate in a bain marie with 2 TBS of full cream. Keep stirring but ensure the oil does not separate and water does not get in.
7. When chocolate is smooth and shows a sheen, pour the melted chocolate evenly over the mixture slice. Set aside for an hour to set.
8. Using a sharp knife, cut into square or rectangular pieces.
9. Cover and refrigerate for 2 hours.
10.The slice can keep for two days at room temperate.


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Squid Ink Pasta with Spicy Garlic Scallop

Squid ink pasta is a delicacy highly appreciated by gourmet diners. Though some may be put off by the look of the dark pasta, it can be garnished with other colours while the taste is unique yet pleasant.

Boil water with salt and olive oil and cook pasta till el dante.

Saute chopped onions and garlic in a heavy saucepan with pure olive oil or rice bran oil. Add diced scallops and fry till fragrant. Add a dash each of sea salt and pepper, followed by wine wine.

Throw in some slice green shallot and red chilli.

Toss pasta briefly in the pan. Remove from heat and it is ready to be served. Garnish with chopped parsley.

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Winter Warmer : Russian Borscht Soup

It is winter Down Under and a good way to warm the family's heart and gut is a warm bowl of Borscht. Beetroot is an essential ingredient of this Russian staple. This is a vegetarian recipe that serves four.

Bring plump tomatoes (skin and seeds removed or use canned) and 3 1/2 cups of water to the boil.

Add julienned carrot, beetroot, cabbage and parsnip (optional). When the vegetables are almost cooked, add sliced celery and onion.

Then add a teaspoon of herbal stock granules. Simmer for another 10 minutes. Mix 1 teaspoon of flour with sour cream or use directly into the soup, adding a little at a time and combine well.

Serve with warmed or toasted bread.

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Easy and Delicious Cassava / Tapioca Pudding

Cassava or tapioca is a root vegetable, an unlikely ingredient for making dessert, you may think? But cassava pudding is a very popular Southeast Asian dessert and snack.

I love two styles of cassava pudding - Kueh Bingka (baked Malaysian cake) and Kueh Getuk (steamed Indonesian pudding). I was delighted when a friend shared with us a recipe that fuses the two cakes into one. I have added comments and more ingredients based on my past experimentation and experience with baking similar cakes.

Ingredients :

1/2 kg grated cassava

(thaw frozen pack from Asian grocer in the fridge for 12 hours

OR

grate from freshly peeled tapioca root that has been soaked in water for at least 1 hour)

1 cup of good quality light coconut cream (e.g., ayam or kara)
1 cup brown sugar
1/2 cup chilled grated coconut or dessicated coconut (not rancid)
2 medium sized eggs (lightly beaten)
50 g unsalted dairy butter (softened at room temperature)
1/2 tsp salt (omit if using salted butter)

Method:

Mix all the ingredients, starting with butter and cassava, then add sugar, coconut and egg.

Mix everything together (but save a little bit of egg for glazing later).

When well combined, pour mixture into greased baking tray.
Use a broad base or large surface tray so that the cake will be evenly baked.

Bake in a preheated oven at 180 degrees C for 45 minutes.

Turn the tray around 2 times during baking to ensure even distribution of heat.

Check with skewer if the cake comes clean. If not, bake for another 10 minutes.

Leave the cake in the oven to brown for a while after turning off the heat. Slice the cake when cooled.

This cake can keep at room temperature for 30 hours during spring and autumn seasons.

- Acknowledgement : Mrs SYW for her inputs

Brussel Sprouts - delicious ways of cooking wholesome foods

Most children (and adults too) do not fancy eating brussel sprouts despite coaxing and convincing evidence that the vegetable is packed with nutrients and antioxidants.

Discard old, stale, conventional and boring ways of blanching brussels sprouts. There is no need to precook the brussel sprouts. Here are some easy and novel ways of whipping up delicious brussels sprouts dishes.

Stir Fry B.S. with Carrots, Garlic and XO sauce

Wash and cut brussels sprouts into halves (quarter for larger ones) and remove tarnished leaves.

Peel and cut carrots into cube or thin slices.

Fry garlic lightly in vegetable oil. Increase the heat and stiry fry vegetables quickly.

Put two to three teaspoons of spicy XO sauce * and mix well with the vegetables. Put in XO sauce last as it is already cooked. Turn off heat. Dish up and serve with noodles or warm steamed rice.

* XO sauces can can be bought from Asian grocers and the speciality food aisles of supermarkets. I prefer Lee Kum Kee brand which contains visible and tasty dried scallop and shrimp compared to some other brands that use fish or squid as some of the ingredients. Once open, the bottled sauces is best kept refrigerated.

Stir Fry Brussels Sprouts with Bacon

Sizzle thinly sliced bacon in a frying pan. The meat cooks in its own oil and there is no real necessity to add more oil.

Fry diced garlic in the oil and add brussels sprouts. Increase heat and give it a quick stir.

(My family in the USA provided this recipe,)

Brussels Sprouts Soup

Finally, treat brussels sprouts as you would with cabbage. They make delicious soups when combined with vegetables and beans. Enhance the flavours by adding celery and some julienned ginger.

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Squid Curry Stir Fry

The curry base for this seafood dish is similar to Thai southern curry.

Marinate squid slices with 2 tsp of meat or seafood curry powder and pepper.

Stir fry red curry paste in oil till fragrant. Next fry onions, followed by squid. When almost ready, put a few dashes of dark soy sauce. Add sliced chilli if a spicier taste is desired.

Tip : do not cover the pot or overcook the squid.

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Baked fig in proscuitto wrap

An easy appetizer recipe using sweet and savoury ingredients - fig and prosciutto. Only two main ingredients and two steps. No kidding!

1. Grease baking tray with a thin coat of almond or macadamia oil.
2. Bake in preheated oven at 150 degrees Celsius for 20 minutes.

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Cooking Abalone - festive delicacy

According to Chinese beliefs, abalone symbolises assured abundance. Though canned and vacuum packed abalone are easily available from speciality grocery stores, uncooked chilled abalone tastes superb. If you have a few hours to spare, you are better off cooking abalone dish from scratch than to use precooked processed abalone which contain preservatives and not as yummy.

Preparation : wash away dirt on fresh abalone under running tap. Do not soak as it will dilute the taste of the shellfish.

In an airtight heavy steel pot, cook abalone whole in cool or lukewarm superior chicken stock, preferably homecooked or restaurant grade commercial packed ones. Ensure that the stock adequately covers the the abalone. Never cook abalone in boiling water as it will shrink and toughen the texture. Add dried scallops which have been washed and soaked for at least 2 hours (do not discard the water but add to the rest of the ingredients).

Add a stalk of shallot (white part only), garlic clove (with skin intact) and 2 slices of ginger.

Maintain an even temperature of soft boiling for the entire 3 hour cooking process. Alternatively, double boiling would take more 4 to 6 hours.

When ready, discard the spring onion, garlic and ginger. The soup can be presented as another course, separate from the main abalone dish.

To prepare the gravy, dissolve tapioca or corn starch in solution of water, oyster sauce, pepper and cooking wine (optional).

You may line the base of the serving plate with cut iceberg lettuce. Soft, slightly chewy, and extraordinary flavours!

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Canadian Buckwheat Pancake

This is no ordinary pancake. It is more nutritious and tastier because of the addition of buckwheat flour. I learnt about the existence of many exotic dishes pancake from different ethnic and expatriate communities who attended the school. It can be adjusted to suit many breakfast, dessert and savoury recipes. Though this Canadian family has returned to to their homeland, the recipe remains in our hearts, always.

Gradually add to 1 litre of milk and 1 egg : 1/4 cups each of plain and self raising flour; baking powder, 1/4 cup buckwheat flour; a pinch of salt and sugar. Whisk and ensure that the ingredients are mixed well. Leave it to rest for at least 5 minutes. Meanwhile, heat up the frying pan. Can be prepared a few hours ahead, covered and left in the fridge.

Ladle mixture gently onto a heated frying pan. Cook till both sides are golden brown.

Tip : Adding a table spoon of buttermilk in the batter and a little oil on the frying pan will enhance the crispiness of the pancake if that's your preference.

Serve with whipped cream or butter or ice cream, maple syrup or agave nectar, strawberries, peach slices or blueberries.

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Chinese New Year raw fish salad - yusheng

How to avoid paying more than $20 per person to savour the Chinese New Year raw fish salad (yusheng) speciality? DIY is the way to go and you'll be surprised how easy it is to prepare this festive dish and impress your family and friends. Best of all, you may ajdust the ingredients according to personal tastes and preferences.

After years of sampling different restaurant yusheng in Southeast Asia and Australia, I've come up with this recipe that has received raved reviews. Tried and tested - much better than what restaurants serve, if I may dare say. The serving portion is for 6 persons.

Finely junlienned vegetables :

Carrot, white radish, green mango, yam bean, cucumber, spring onion.
Fresh ginger - peeled and sliced thinly
Japanese green seaweed strands (soaked and drained)

Fresh Fruits :

Dice 1/2 pomelo or 1 large grapefruit into segments
Mango slices

Dried preserved fruit :

kamquat, orange peel, dried or pickled mango, candied ginger, pickled ginger, candied melon, licorice flavoured or assorted plums -- slice these dried ingredients thinly.

Dressing :

Put each of the condiments and sauces in small serving dishes

Wet : sesame oil, garlic oil, plum sauce, lime juice (2 small green lime)

Dry : lightly toasted sesame seed, white pepper, brown sugar, salt, tiny crispy crackers, roast ground peanut powder, kaffir lime leaf (cut into razor thin slices). You may like to put the dry ingredients into red packets (hongbao / ang pow) to enhance the festive mood.

Raw fish :

Thinly slice sashimi grade boneless fish. Any of these could be used : salmon, tuna, trout, yellow tail, or wolf herring.

Arrange fish slices in a fan shape or at the centre of a large platter.

Processed jellyfish - washed and seasoned or you could purchase ready-to- eat packs from the Asian grocery store. (optional)

Tuck In!

When ready to serve, mix all the ingredients and dressing.
Toss with chopsticks and exclaim "lo hei" -- symbol of prosperity and progress.

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Tamarind Mustard with Roast Meat Stew (Gai Choy)

Turn your leftovers from festive gatherings and entertainment into delicious stew without any fuss.

All you need are :
3 pieces dried tamarind peel (assam pei)
2 cloves of garlic (leave whole and unpeeled)
2 dried red chilli
1 tsp of tamarind paste (or soak thumb size tamarind in water & strain)
1 TBS of soy sauce
1 TBS fish sauce
2 tsp of brown sugar
1 tsp of nonya chilli paste (optional)
Mustard green - Gai Choy (washed, drain and cut into half length)

Using frozen or chilled leftovers : It is best to use a combination of roast duck and bones, BBQ pork ribs and roast layered pork. Defrost in the fridge before cooking. Those who yearn for this dish need not wait till the end of festivities but could cook using freshly roasted meat.

1. Dry fry dried chilli, garlic and tamarind till hot and fragrant. Remove from heat.

2. In a deep and heavy well conducted pot, fry meat with a little vegetable oil till sizzling hot. Add all the sauces and stir well.

3. Add mustard green (gai choi) and fry briefly. Cover the pot with a lid and simmer for 20 minutes. Serve with steamed rice.

* The taste is similar but richer than salty and sour preserved vegetables.

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Vietnamese pancake - Ban Xeo

A healthy pancake (sometimes referred to as a pizza) eaten with lots of vegeetables.

This recipe was modified from my reference notes when I studied at a commercial cooking training institute in Thailand some years ago.

The secret lies in making the perfect crispy batter quickly and encasing the vegetables in it.

Mix rice flour, mung bean flour, self raising flour, tumeric powder, salt, egg and coconut cream. It should be a thick and soft consistency.

The filling are : pickled carrot, bean sprouts, steamed mung beans, chopped shallot shoots, sugar and thinly sliced steamed pork, steamed shrimp, ground and pepper. Fry separately in another pan and keep warm. Scoop and distribute evenly at the centre of the batter when it is about to be set before it becomes crispy and brown.

Salad : Lettuce, mint, coriander, basil and kaffir lime leaves added at the side.

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