GENERAL TSO'S CHICKEN

Nothing special about this.It's just a sticky chicken.Not much to my liking.Seen everyone raved about it and cooked at home,I decided to give it a try.The taste is sweet,sour and sticky because of the added corn starch.Maybe too much corn starch was added? Marinate with corn starch,coated with corn starch and again corn starch in the sauce.How sticky this chicken bites can be?Maybe I should have add less starch so that it won't be that starchy?

Recipe taken from an internet source,but forgot whose one.I forgot to bookmark it.

Ingredients:

MARINATE;

350g chicken chunks

1 egg white
1 tbsp dark soy sauce
1 tbsp light soy sauce
4 tbsps shaoxing wine
2 tbsps corn starch

COATING:

1/3 cup plain flour
1/3 cup corn starch
1/2 tsp baking soda
1/2 tsp salt

SAUCE;

1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsps shaoxing wine
11/2 tbsps white vinegar
3 tbsps water
3 tbsps sugar
1 tsp sesame oil
2 bsps tomato sauce
1/2 tsp corn starch

STIR-FRY INGREDIENTS;

2 tbsps cooking oil
2 tsps garlic chopped
2 tsps thin sliced ginger
some green onions
5 dry chillies(optional)

OIL FOR DEEP-FRYING;

1.Cut chicken into chunks.Marinate the chicken with the marinate ingredients for one hour.

2.Drain the excess liquid away from the chicken and coat with the ready mixed dry flour.

3.Pour enough cooking oil into the wok for deep- frying the chicken.Deep-fried until it turns brown and cooked through.

4.Then when it is cooked,dish out the chicken onto a plate.

5.Mix the sauce together until well-combined.Set aside.

6.Next,stir-fry the garlic,ginger,dry chillies and green onions until fragrant.Pour the sauce to a pan and cook until mixture becomes translucent.Then turn off the heat.Add the deep-fried chicken into the sauce and mix thoroughly through.

7.Serve hot with rice.

FINGER CHEESE HAM ROLLS WITH SPRING ROLL WRAPPERS

Look at this! Don't they look yummy?I sprinkle lots and lots of parmesan cheese to add to the flavours.You can also go with mayonnaise if you don't have parmesan cheese...Or dip it in plum sauce.
It is the same as the chicken ham roll,but this is without chicken.
Above all,it is very easy to make.
This is great for party!

Ingredients for making:

10 pieces turkey ham slices
10 pieces popiah/spring roll wrappers

1 beaten egg 
1tsp salt

For Dusting:
1tsp five spice powder
1tsp garlic powder(optional)
50g plain flour 

Oil for deep-frying

Parmesan Cheese

Method:

1.Gather salt,five spice powder,garlic powder and flour       together.Mix it well.
2. Roll the ham.Place the ham roll diagonally across the spring roll or popiah wrappers.Roll it up and seal the edges wet with the beaten egg and then dung the wrapped into the beaten egg to get a wet finger roll.Then dust it with the flour.Do the same with the rest until you had all the desired 10 rolls.


3.In a wok,pour about 3-4 cups of oil.When smoke comes out,put   the rolls in to fried.Deep-fried until golden brown and crispy.


4.Take it out onto the plate.Sprinkle some parmesan cheese all over or eat it with plum sauce.Parmesan cheese can be substitute with mayonaise.You can either eat it without adding any sauce.

Note: For "Chicken Ham Roll" visit: https://cocomintt.blogspot.com/2015/09/chicken-ham-roll.html

Very Easy To Make Banana Crackers

Pisang Ranggup

I always wanted to make this myself at home instead of buying.They are not getting any nicer compare to before.Nowadays,they made it very hard and it's very difficult to bite with my soft teeth.
My daughter complained that the one I bought is very hard and has no taste,not nice.So,when I made it at home,she was enjoying it with every crunch.I made it more thinner and crunchier too.It was very easy to make.I'm sure everyone can make it too.

For this,you have to use the unripe green bananas instead of the ripe one.Ripe bananas won't do.

INGREDIENTS;

Green bananas

Lots of cooking oil for deep-frying

Some sugar or pinch of salt

Slicer to slice the bananas


Peel the skin of bananas,Then using the slicer,slice the bananas either into a plate or straight drop into the hot oil.Once it turns crisp and slightly brown ,take it up into a big deep bowl.Sprinkle sugar or salt in to mix.When it is cooled,store it in an air-tight container.

KUEH CARA SARAWAK

MINI MINI SPONGE KUEH

INGREDIENTS;

2 large eggs

100g sugar

90ml coconut milk

10ml pandan juice

120g plain flour

1 tbsps tapioca flour

11/2 tsp double action powder

1/2 tsp salt

2 tbsps corn oil

Method:

Mix all ingredients in a mixing bowl with whisk except corn oil.Mix until sugar has dissolved.

Then add in the corn oil.Stir and mix well.

Brush the mould with oil.Give the mixture a good stir.Spoon the mixture over to the mould.When 

bubbles start coming out,cover the mould.Cook over low heat.

When the surface is dry it is cooked.Take one by one out with a satay stick or toothpick.leave to

cool for a while before enjoying the kueh.It will look like a honeycomb cake.

Here's another version of Kueh Cara.Pictures and recipe below.

Another version of Kueh Cara a bit different from above.This one uses a lot of coconut milk.If you don't like too much coconut,try the other recipe.This version smells of coconut.

Recipe:

2 cups flour

3 cups santan/coconut milk

2 eggs

6 pandan leaves-cut small

pinch of salt Method:

.Blend the pandan and santan together.

.Strain thru a sieve.

.Mix all the ingredients in a clean blender.Pour the pandan mixture over and blend till smooth.

.Oil the mould with brush.

.Pour the mixture slowly into the oil mould.Sprinkle some sugar over the kueh cara.

.Cover to allow it to cook faster.

Take the kueh out with a toothpick .Enjoy!

UPDATE KUEH CARA RECIPE: 

After trying many other mini sponge cake recipes, I found that I like the below recipe the most. It is much softer and spongy. Although it is not really the Sarawak version, they are all equally the same. Perhaps each recipe lies in a person's hand skills. When it is done right, you'll yield a better

result. Cheers!

INGREDIENTS;

100G all purpose flour

50G tapioca flour

180G sugar

120G coconut milk

80G Pandan Juice(10 screwpine leaves)

1/2 tsp Sait

2 Eggs

dash of apple green colouring(optional)

METHOD;

Provided your blender is big enough to fit in,you can pour everything in the blender to blend,but first you must prepare some pandan juice first.

Cut the pandan leaves small.Blend with some water in the blender,Strain 80g of juice out.Then after obtaining the pandan juice,you can now blend all the ingredients in the blender.You can also mix all the ingredients in a bowl.

Remember to oil the mould with a brush before putting in the batter.Pour 3/4 full.Cover the top and check to see whether it is done and take out with a toothpick.

NOTE; I do not wish to confuse you with so many recipes,but you can pick any one of the recipes and try yourself out.Maybe your skill are better than mine?

Midin Belacan

My stir-fried midin with shrimp paste/belacan.

Want to know what is "midin" read here:  https://dayakdaily.com/midin-more-than-a-wild-fern/

Ingredients:

A bundle of midin(grams not known)

(A)
1 tbp dried shrimp                     
1/2 tsp shrimp paste or belacan
1/2 chilly(seeds thrown)
1 tsp garlic
1 tsp onions

salt to taste
a bit of aji-no-moto or sodium glutamate to taste(optional)

2 tbsps of cooking oil

Method:

1.  Break each stalk of midin short and throw away the hard bottom part.Wash it in a coriander.

1.  Pound (A) ingredients using pestle and mortar.You can also use mixer to mince it small.

2.  Pour oil into the wok.

3.  Fry the pounded paste.

4.  When the paste is brown and aromatic,put in the midin to stir-fry until the stalks has softened and thoroughly cooked thru.

5.  Dish it up onto a plate and serve with rice.

Sarawak Laksa Paste

The Sarawak Laksa Paste

Whoever want to try making the Sarawak laksa paste can follow this recipe below:It is close to the original.

Ingredients:

10 shallots,coarsely chopped

5 single bulbs garlic,chopped

1 large galangal,chopped

10 fresh chillies,cut into chunks

1/2 cup dried red chillies,soaked in hot water for 20 mins,drained

5 stalks lemongrass-white parts only

50g candlenuts

1/2 cup sesame seeds,toasted

3/4 cups roasted peanuts

3 tbsps cumin seeds,toasted and ground

1/2 cup coriander seeds,toasted and fround

6 pcs star anise,toasted and ground

6 pcs cloves(bunga cengkih,toasted and ground

1 tsp ground nutmeg

10 cardamon pods

2 cups soybean oil

5 tbsps salt

1/4 cup palm sugar/sugar

1/2 packet of tamarind pulp,mixed with 1 cup boiling water

Preparations:

o Put inside the blender to blend until smooth paste is formed.Blend in batches because the blender could not hold a large amount.

o Add the 2 cups of soy bean to a wok and cook the paste under medium heat,stirring constantly.

o When oil starts to separate,add in the tamarind water,salt and sugar.Continue stirring constantly
for another 20 mins.

Kek Lumut Sarawak

Sarawak Moss Cake

This is a steam version cake.Nestum replaces the flour.

(A)

1tsp vanilla

454g anchor butter

3/4 glass castor sugar

(B)

10 eggs

1 small tin kaya

5 glasses Nestum cereal

1 bottle pandan paste

1/2 tin condensed milk

1 glass horlick powder

Method:

1.  Beat A till white and creamy,

2.  Add in egg one by one till all eggs are finished.

3.  Add in condensed milk.Continue beating.

4.  Add in horlick and nestum powder.

5.  Lastly,add in kaya and pandan paste.Combined well.

6.  Pour the batter into a 8"x 8" baking tray.Cover the top with aluminium foil Steam the batter for 4 
     hours using medium heat.Refill the water in the steamer every few hours as the water will           decreased faster.

Wait till the cake is completely cooled then cut the cake.I have opted out putting one whole bottle of
pandan paste to my cake.Hence,the colour is not so green.

Black Sesame Bread-Soft Soft Bread

 Bread Machine Black Sesame Bread

 Bread machine Soft Bread.Recipe adapted from mymindpatch.The link is below.

205g cold whole milk
20g beaten egg
30g fine sugar
1/2 tsp salt

20g cold unsalted butter

280g bread flour
20g rice/top flour
30g black sesame seeds
3/4 tsp instant dry yeast

Whole milk for grazing

1.Roast black sesame seed in oven for 10 mins at 150°C.
2.Let cool down for 3 mins.Place in plastic bag and use roling pin to crush.Set aside.

Instructions:

Put all ingredients into the bread maker.Let the bread machine does the bread.After the machine has stop spinning the dough,remove the blade.You won't want a big hole at the bottom of the bread.
After it double it's size,glaze with the whole milk first before putting it to bake.

If not using bread machine,follow mymindpatch instructions of how to do the bread.

http://mymindpatch.blogspot.com/2015/07/black-sesame-seed-bread.html

Crispy Seaweed Fish Strips

Crispy,crispy snake that even children can make.Very easy.

What you need:

Nori Sheets

Fish Strips

Water

Cut seaweed into strips.Cut half.

Take about 4 fishstrips.Bend into half.Take seaweed wrap round it.
arrange on baking tray.Bake at 150°C for 12-15 minutes until crispy.If not crispy enough bring back to oven,but take care not to burn.

I hope you find it easy to make.

Crispy Honey Cornflakes

This honey cornflakes is so easy to make.No extra fuss.Mix and stir and bake in a few minutes and you are done.Cool it and then serve to eat.It is perfect for all occassions like Hari Raya,Chinese New Year,Deepavali,,Hari Gawai and many other festive seasons including Christmas.It is a crispy snack.
Adding honey made it a perfect combination.Joy to all.

Ingredients:

40g Butter

1.5 Tbsp Honey

25g Caster Sugar

150g Cornflakes

1.. Mix all the ingredients in a saucepan.

2..Wait until the butter and sugar are melted,then add in the cornflakes.Stir and mix well.

3..Bake at 150°C for 10 mins.Take out from the oven and leave to cool before storing in an airtight container.