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Sunday, August 16, 2015

Easy Leche Flan Recipe...

Yummy dessert...

   I learnt to make Leche Flan from my Filipino's auntie since I was in primary school. If I am not mistaken, I was just 10 years old when I first make my very own Leche Flan. The original recipe that my aunt had taught me was just using few simple ingredients. All I need are granulated white sugar, a dozen of eggs and a can of evaporated milk. I've been using the same recipe for years until today... No worries, it is still one of the easiest custard dessert ever; just substitute sugar with condensed milk and walla.....

   So, these are the ingredients used to make this yummy dessert:

  • granulated white sugar (for caramel sauce)
  • 8 nos of eggs (whole eggs. I'm using grade A)
  • 1 can of evaporated milk
  • half can of condensed milk
  • pure vanilla extract 

  • Place all the eggs in a big bowl then gently stir them using a fork or egg beater.
  • Add condensed milk and mix thoroughly.
  • Add evaporated milk and mix well
  • Add vanilla extract.
  • In a saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and stir until it caramelized. Quickly pour the caramel in a mold until it evenly covered on bottom. Set aside to cool.
  • Pour the eggs mixture into the mold.
  • Steam in low heat for 45mins to 1 hour. The size and thickness of the mold affect cooking time. Make sure the water in the steamer is boiling..
  • Set flan mold aside to cool..
  • Unmold the flan by simply run a knife around the sides. 

Mix whole eggs and evaporated milk

Leche Flan with Caramel

The not-so-perfect Leche Flan.... but yummy guaranteed! 

Let's indulge...

* All images are taken using smartphone's camera

Emelda Shabelle

Chu Kiok a.k.a Pig's Trotter in Black Vinegar + Ginger (Non-Halal)

Cooked with love for Aaron's birthday dinner...

   Other than beef stew, 'Chu Kiok' is one of my favourite dish to prepare during family pot-luck. Basically my recipe is a combination of recipe shared by a friend and my mum (using Hong Kong Mix ginger). 

   Bdw, this dish is one of the famous dishes during confinement. I only knew about this when I attended my friend's son fullmoon. He told me that it was prepared by a confinement lady that took care of his wife. I 'googled' for it and this is the info I get:-

   "Black Vinegar purifies the blood, Old Ginger drives out wind, and Brown Sugar puts a check on "dampness". Pig's Trotters are said to provide collagen which is good for strengthening joints & lumbar. Sesame Seed Oil is also to promote blood circulation and the eggs for nourishment. This is a dish cooked for postnatal moms"...

   Oh... no worries!! Whether confinement or not, we still can eat this anytime... 

   Let's check on the Ingredients.....

Pig's Trotters (approx 2kg)
1kg Old Ginger, skinned & smashed lightly
4 bulb of garlic
1 bottle (~4cups) sweetened Black Vinegar
Hong Kong Mix Ginger (1 bottle)
3-4 cups water
Half cup sweet dark soy sauce
3-4 tbsp oyster sauce.
*Rock sugar

Hong Kong Mixed Ginger will gives a taste of sweetness to the dish. Substitute with *Rock sugar if you can't get it.

1) Cut trotter into small sections. Rinse the pig trotter in clean. Remove all the hair carefully. 
2) Boil water in a large pot and cook the pig trotter for 2-3 minutes. Transfer out and wash under running water. This process can help to remove the odd taste as much as possible.

The purpose of blanching is to clean the meat from unwanted dirt. It also wash away some of the fats.

3) In a pressure cooker, add all the garlic, ginger and Hong Kong ginger mix. Then, cover pig trotter with  vinegar, water, and dark soy sauce.

Ginger , Garlic, and Hong Kong Mix Ginger

4) Bring to a boil and leave to simmer for 1/2 an hour.
5) Add water and continue to simmer until soft & tender (approx. 2hrs)

*This dish tastes better upon standing for days!
*You may add hard boil eggs.

After 2 hours cooked in pressure cooker

"Selamat mencuba"....

Emelda Shabelle

Monday, August 3, 2015

Deep Fried Chicken Wings with Red Fermented Bean curd.

Deep fried red fermented bean curd

  Have you guys try chicken wings with red fermented bean curd before? Taste is yummy and my son, Aaron loves it so much.  The main ingredient for this recipe is preserved bean curd.

Image from Google

Ingredients (A):
  • 1 dozen Chicken Wings
  • 4 pieces Red Bean Curd
  • 2 tbsp. Red Bean Curd Sauce (from the same bottle)
  • 1 tbsp seasoning powder (Tumix or Maggie)
  • Oil for deep-frying

Ingredients (B):
  • 2 eggs
  • Corn flour/Tempura Flour
  1. Marinate the chicken wings with ingredients (A) for minimum of 5 hours. preferably overnight in a fridge.
  2. Dip the chicken wings in beaten eggs and coat every piece with thin layer of corn flour/Tempura flour.
  3. Heat the oil in a frying pan and fry chicken wings in batches until golden crispy. Drain on a paper towel.

Marinate with 'Fu Chung'...

Dip in beaten eggs

Coat with corn flour or Tempura flour

Deep fry Fu Chung Chicken Wings

Emelda Shabelle

Sunday, August 2, 2015

Bambangan pickles, anyone???

So, is it Bambangan season already? 

Image from Google

  I was following newsfeed on Sandakan Kini when I saw someone selling Bambangan fruits. I never seen Bambangan in Sandakan before (seriously), so I got excited when I saw the post. The seller willing to do COD (cash on delivery) too and most importantly, it was cheap!!! 

 For RM10, I managed to get 5 pieces of big size Bambangan. At first, I planned to cook Pinasakan with the raw Bambangan but after a week of keeping it, it has turn half-ripped and not suitable for Pinasakan. 

  It's a waste of money to throw it away. So, I try to recall on how to make a Bambangan pickles. I remember helping my late grandma grating the Bambangan seeds and slowly the ingredients popped out. Yea, sometimes we tent to forget the simplest things in life huh...

Bambangan's seed. Image from Google

And... here my first ever Bambangan pickles .. and I'm keeping the recipe here for my future reference (just in case)..

Use gloves or hand cover when cutting the Bambangan's skin

1) unripe Bambangan
2) Bambangan's seed
3) Salt
* Bird's eye chilies

Half riped Bambangan cut into cubes

Grated Bambangan seed

1) Cut the Bambangan into small cubes
2) Grate the seeds
3) Mix Bambangan + grated seed + salt together
4) *Add Bird's eye chilies and keep in a container for a week. 

Close-up of Bambangan mixture

Yeah, this is my very own Bambangan pickles...

Can't wait to try my own Bambangan pickles...

Emelda Shabelle

Chicken Rice (Organic Brown Rice)

Hi Peeps,

It's been so long since my last recipe sharing. I always wanted to update my blog but tent to forget about it or, my bad for being procrastinator..

So, yesterday (yup, this is yesterday's home-cooked) while preparing my Chicken for our late lunch, I promised to myself that I will share the recipe IF it turn out to be good, after all it was my first attempt to cook this steam+deep fry chicken. 

This is my first time preparing Chicken rice using these techniques.. Worth trying coz the chicken meat was so tender and juicy...

Steam + Deep fry Chicken

So these are the ingredients I use to prepare the chicken:-
1) 2 chicken thigh (with skin) 
2) 2 spoons of Oyster sauce
3) 1 spoon of dark soy sauce
4) 2 spoons of honey
5) 1 spoon of sesame oil
* seasoning

Marinated chicken

Steamed for about 30 minutes or more

1) marinate chicken with all the ingredients for a day (keep it in the refrigerator)
2) use aluminum foil to cover the chicken (together with the sauces)
3) Steam the chicken for at least 30 minutes (depend on the size of chicken)
4) once done, put aside the chicken and keep the chicken stock (for the rice)
5) Deep fry chicken for 2-3 minute...

Deep fry for 2-3 minutes

Ingredients to prepare the Rice:-
1) 2 1/2 cup of organic brown rice 
2) Ginger
3) Garlic
4) Chicken stock
* Chicken cube
* Pandan leaves

Chicken stock 

1) peel ginger and garlic and crush or smash it with the back of knife
2) add crushed ginger, garlic, chicken stock,*chicken cube and pandan leaves into the brown rice. 
3) cook...

Organic brown rice with Chicken

Since I didn't prepare the soup and sauce, so I sauteed vegetable + eggs to complement the dishes.. Usually, chicken rice is serve with ginger+garlic+cili sauce and chicken soup..