BEEF RENDANG

500 grams sirloin or tenderloin cut into cubes
1 cup thick coconut milk
1/4 cup toasted coconut
1/4 cup canola oil
2 kaffir lime leaves
*(but since I don't have it 3/4 teaspoon of lime zest will do)
1 teaspoon muscovado sugar
1 teaspoon of tamarind paste or powder
2 large onions chopped
1 inch ginger sliced
2 stalks lemon grass or 1 teaspoon lemon grass paste
3 cloves garlic sliced
1/2 teaspoon dried chilli pepper
1 teaspoon gram masala
1/2 teaspoon curry powder
1/8 teaspoon coriander powder
1/8 teaspoon turmeric powder
dash of granulated cloves
dash of cumin powder
2 1-inch sized cinnamon
1 star anise
1/8 teaspoon cumin seeds
1/8 teaspoon fennel seeds
2 cardamons
salt and pepper to taste

In a food processor or blender, put the onions, garlic, ginger, lemon grass, 2 tablespoons water, and dried chilli
pepper. Blend well till paste consistency and set aside.
In a skillet on low heat, put 1 tablespoon of oil and stir fry the cinnamon, star anise, cumin seeds, fennel
seeds and cardamons for a minute.
Then add in garam masala, curry powder, coriander powder, turmeric powder, granulated cloves and cumin powder.
Stir fry for a minute.
Now add in the paste mixture from your blender, then add the rest of the canola oil. Stir fry for 7-10 minutes.
Add in the beff and stir well. Simmer for 2 minutes.
Add in the coconut milk, sugar, lime zest, tamarind paste.
Stir and let it simmer for 45 minutes, or until the beef
is tender with constant stirring.
You can add 1/4 cup beef stock if you find that your beef needs more time to get tender.
When beef is tender, add in toasted coconut and stir well.
Simmer for another 5 minutes with stirring constantly.
Beef Rendang should be darker and dry at this time.
Season with salt and pepper.
Turn off heat and discard the cinnamon, star anise, and cardamons before serving.
Serve with jasmine rice and a slice of lime.
Enjoy!

*Beef Rendang is quite complicated and time consuming to cook.
But this dish is guaranteed packed with flavor!
Originally from Indonesia.
And it has been my favorite from the first time I tasted it!
Challenge yourself and give it a try! Cheers!

                        

ADOBONG MANI

 1 kilo peanuts (with or without skin)
15-20 cloves of garlic sliced thinly
2 cups cooking oil
salt (kosher or iodized salt)
granulated garlic (optional)

Wash peanut and drain excess water.
* this makes peanuts crunchier.
In a wok on low to medium heat, pour cooking oil.
Add in slices of garlic, fry till slightly brown with constant stirring.
Remove from oil and set aside.
In the same wok, add in peanuts and fry for about 12-15 minutes.
Remove from oil and transfer to a bowl with paper towels.
Add in the garlic chips, salt and granulated garlic.
Stir well. Serve. Enjoy!

*This is such a simple recipe. And amazingly...a request! 
  We love to watch movies at home, and we gotta have
  something to nibble while watching.
  ABODONG MANI is just perfect!

DINUGUAN (Pork Blood Stew)

1 kilo pork belly sliced into small pieces
6 cloves garlic minced
1 large onion minced
1 teaspoon minced ginger
5-6 cups pork blood
1/4 cup vinegar
2 tablespoon soy sauce
1 bay leaf
dash of dried oregano
1 teaspoon sugar
salt and pepper to taste
few green chillies
cooking oil for sauteing
1/4 cup water or stock

Pour pork blood into a blender add 2 tablespoon vinegar and a teaspoon of salt. 

Blend till smooth. Set aside.
In a skillet on medium heat, add cooking oil. Saute ginger, onions, garlic for 2 minutes.

Add in bay leaf and pork belly, soy sauce, pepper and oregano. 

Stir fry for 2-3 minutes then add in water or stock. Stir.
Simmer till pork is tender with little amount of stock left.
(Add a little amount of water from time to time if needed).
Add in vinegar and simmer without stirring for a minute or two.
Then add the pork blood. Add sugar. Simmer for 20-30 minutes with constant stirring. 

Season with salt and pepper to taste.

Add in green chillies. Simmer for another minute and serve.
Enjoy!

Tag photoAdd locat

GENERAL TSO

500 grams chicken breast cut into bite pieces
all purpose flour
cooking oil
3 cloves garlic minced
1 medium onion sliced
1 tablespoon thinly sliced ginger
1/4 cup chicken stock
2 teaspoons sugar
2 tablespoon hoisin sauce
1 tablespoon vinegar
2 tablespoon sesame oil
1 tablespoon dark soy sauce
1 tablespoon corn starch
salt and pepper to taste

Season the chicken with salt and pepper.
Dredge in flour and fry. Set aside.
In a bowl, add chicken stock, sugar, hoisin sauce, vinegar, sesame oil, dark soy sauce, corn starch and pepper. Mix well.
In a skillet on medium heat, saute ginger, onions, garlic for few minutes. Add in the sauces mixture and bring it to a boil while stirring, until it thickens. Bring the heat to low and add in the chicken. Mix well and make sure the chicken is well coated with the sauce. Remove from heat. Serve. Enjoy!
* I added some sliced green bell pepper for additional flavor and
color. And you can garnish it with chopped spring onions too!
It's just that I don't have it at the moment. 
Easy, quick and delicious recipe!

                           

BUFFALO WINGS

1 kilo chicken wings
cooking oil for deep frying
1 tablespoon baking powder
granulated garlic
granulated onion
cayenne pepper
paprika
1 teaspoon red wine vinegar
hot sauce (any chili sauce you prefer, I used Sriracha and Tabasco)
2 tablespoon tomato catsup
1 teaspoon brown sugar
3 tablespoon butter
salt and pepper to taste

Clean chicken wings well. Chop into two parts, drumettes and wings. Discard wing tips. 

Season with salt, pepper, baking powder and garlic powder. 

Mix well. Set aside for 15 minutes in the fridge.
In a frying pan on medium heat, add cooking oil, enough to cover chicken wings. 

Fry for about 2-3 minutes both sides. Do not over cook. Set aside and drain in paper towels.
In a skillet on low heat, add butter, hot sauce (depends how spicy you want), catsup, dash of cayenne pepper, dash of paprika, sugar, garlic powder, onion powder, salt and pepper to taste. 

Mix well till sugar is dissolved. Add vinegar and stir for another minute.
Remove from heat and add the fried chicken wings and toss well.
Make sure all to coat 'em evenly.
Serve. Enjoy!

*Best serve with some vegetable sticks with bleu cheese or ranch dressing.

CUSTARD PUDDING

For Caramel:
4 tablespoons sugar
1 tablespoon water
1-2 tablespoon hot water
butter

Butter individual pudding moulds.
In a small pot, put sugar and water.
Simmer on low heat without stirring, just give it a swirl
occasionally until color turns golden brown.
Immediately off the heat and tilt the pot and add a
tablespoon or two of hot water, and swirl.
Then put caramel into your moulds or ramekins.
I used a microwaveable safe cup!

CUSTARD PUDDING:
2 large eggs
1 1/4 cup evaporated milk
4 tablespoon sugar
few drops of vanilla extract (optional)

In a pot, warm milk then add sugar, stir until sugar dissolves.
Do not boil.
Slightly beat eggs into a bowl and slowly add the milk and sugar  mixture while constantly stirring.
Strain and pour custard mixture equally as possible into your ramekins. 

Scoop out some bubbles on top of the mixture.

Cover each ramekins with aluminum foil.
Steam for 20-25 minutes.
Or you can do like a hot water bath on stove top, just like
what is shown in the picture. Just make sure to keep the water
below boiling point and place a kitchen towel underneath the moulds.
Cover.
Once cooked, let 'em cool, and pop in the fridge for few minutes.
Transfer pudding into a plate and serve. Enjoy!!!

          

                     

HAINANESE CHICKEN RICE

INGREDIENTS:

1 whole chicken

kosher salt
a handful of sliced ginger
6 stalks of spring onions
1 lemon grass stalk crushed
5 cloves garlic (whole)
sesame oil
1 teaspoon peppercorns
1 teaspoon fish sauce
Jasmine rice or any long grained rice
(washed and soaked in cool water for 15-20 minutes. Strained).
minced garlic
minced ginger
finely chopped medium sized onion

Clean the chicken with a handful of kosher salt by rubbing
all over and inside the chicken as well. Rinse well.
Drain chicken for few minutes then season well with salt
inside and out. Stuff chicken with ginger, lemon grass and
spring onions.
Place the chicken in the big pot and add water just enough
to cover the chicken.
Add in cloves of garlic, fish sauce, peppercorns and
1 tablespoon of sesame oil. Bring the pot to boil over high heat for about
20 minutes and turn heat to low and simmer for 15 minutes.
This depends on how big your chicken is. So, adjust accordingly.
Prepare a basin or a pot filled with cold water.
When chicken is cooked, turn off heat and carefully remove chicken
from the pot using 2 big slotted laddles and place it in
basin with cold water.This will stop the cooking process.
It'll keep the meat softer and juicier, also makes the skin
firmer. Discard chicken stuffing. Don't throw away the chicken broth.
We will use it to cook rice.
When the chicken is totally cooled down, drain the chicken.
Slice 'em into serving pieces and place it in a platter.

Let's cook the rice!
In a pot on low to medium heat, put 2-3 tablespoons of
sesame oil, add in minced ginger, onions and garlic.
Saute for few minutes or until fragrant.
Add in the rice. Stir for few minutes or until rice is slightly toasted.
Add in the broth, make sure to strain it.
1 1/2 cups of broth to a cup of uncooked rice, that's
how I measure, but sometimes it all depends on the type
of rice.
Bring to a boil, then cover and reduce heat to low.
Simmer till rice is cooked.

Season the broth with salt and pepper. Sprinkle some
finely chopped spring onions and that'll be your soup!

Serve with some chilli sauce (Sriracha), minced garlic and ginger,
sweet dark soy sauce, cilantro, spring onions and cucumber.
Enjoy