Frog with Brands Chicken Essence

Steam Frog with Brands Chicken Essence

Recipe adopted from one of my journey to Ipoh, Perak.

After many,...or too many Carlsberg, I ended up some where in Ipoh for supper and I wanted to share this dish. 

Xplore...Eat and Cook ! 

"PG" Parental Guidance, in case you can't take the sight of it !

It was still moving 5mins ago....

Preparation: Cut the Frog into pieces, slice the Ginger, Garlic and Coriander Leaves.

Place the Frog, Ginger and Garlic on a plate.

Sprinkle a dash of Soy Sauce, Pepper, Salt and Rice Wine.

Heat up the steamer, once boiling...place the plate and let it steam for approximately 8-10mins.

Remove from heat and add the Brands Chicken Essence. 

Throw in the chopped Coriander Leaves.

Serve hot with porridge !

Serving for 2 paxs

Ingredients

3pcs Frog
50g Ginger, sliced
20g Garlic, sliced
5g Coriander Leaves, chopped
1btl Brands Chicken Essence
1tbsp Soy Sauce
1/2tsp Salt, to taste
1/2tsp Pepper, to taste
1tbsp Rice Wine

One Corner of the World

Need to get away,... or need a hideout ? Follow this coordinate 3°54'18.6"N 100°42'27.4"E

It will lead you to a place where no one will be able to find you !

Look at that,...not a single soul !

...not even a single creature on the road !

Until you reach...one corner of the world. Check out this place...Restaurant Tuck Tuck Sungai Tiang, Perak. Located in a fisherman village, what's cooking ?...anything catch of the day ! You will see some fishermen come with a bike carrying a pail with 2 or 3 fishs, or even prawn mantis. Fresh from the sea !

Fresh from the sea...best cooking method...just boil it !

Miniature squid. These are the things that we seldom find now a days. Full grown squid with eggs in it...just size of a Tiger bottle cap.

A foot long Prawn Mantis !

Claypot Catfish with Spicy Tamarind Sauce. 

Just behind the restaurant, you can buy fresh and inexpensive seafood. 

XXL Fresh Prawn only less than RM 40 per kg.

Sighted team bsg. 

The restaurant is just a small place for the locals to gather around...enjoy the sea breeze and chill out with a couple of "Tiger" 

It's a place to get away from the city life, do nothing....drink and eat what they have ! 

Simply no expectation....and RELAX !        

Daikon Kimchi (Kkakdugi)

Nyonyachef xplores Korean Food !

My recent trip to Seoul I went food hunting with this guy, my Brother Hwang. Same surname as I am, one born in Korea and the other born in Malaysia. 

I would like to dedicate this post to my Brother Hwang as he took me through a week food marathon and showed me all the food he can find in Seoul. We went xploring all the different types of Kimchi. 

I have xplored, ate it,....and now cook !

  
Check out this joyous,...humorous,...and not forgetting good looking dude !

Preparation: Daikon (cut into cubes), Green Chilli, Red Chilli, Ginger (minced), Garlic (minced) and Spring Onion (chopped finely)

Once the Daikon, Green Chilli and Red Chilli has been diced, marinate with salt and sugar. Set aside for 20mins. The salt will draw water out from the daikon and making it crunchy.

Drain the water, Throw in the Ginger, Garlic and Spring Onion, Korean Chilli Flakes, Fish Sauce and mix them well.

Store them in a jar and leave it aside at room temperature. Let it ferment for 4-5 days. After that put it in the fridge for another 5 days before consume. 

One Kimchi Jjigae, one Kkakdugi and Rice,....perfect meal !

Ingredient
400g Daikon (cubed)
20g Garlic (minced)
10g Ginger (minced)
20g Spring Onion (minced)
2pcs Green Chilli
2pcs Red Chilli
2tsp Fish Sauce
1tbsp Sugar
1tsp Salt
4 tbsp Chilli Flakes

Welcome Brother Hwang Jae Young to Malaysia food xploration !

Lap Mei Fan (Waxed Meat Rice)

From the previous post Chinese Sausages, once you xplored...,ate it,...now cook it !

Check out nyonyachef version of Claypot Lap Mei Fan ! 

Blanch the Pork Sausage and Goose Liver Sausage in boiling water for 3mins. Remove and put aside.

Heat up the claypot. Fry the Sausages for couple of minutes and remove. With the oil from the Sausages, fry the minced garlic till fragrant. 

Rinse the rice and drain it. Throw in the rice and cover with water. Cook in low to medium fire for 15 to 20mins. Slice the Pork Sausages, Goose Liver Sausage and Waxed Duck, arrange them on top of the rice and continue cooking till the rice is fully cooked.  

In a small bowl mix the Soy Sauce, Oyster Sauce, Pepper, Salt, Sesame Oil and Chinese Wine. Pour the mixture on the hot rice and sprinkle coriander leaves. 

Ingredients

2cups Basmati Rice

30g Garlic, (minced)  

1 Waxed duck 

1 Chinese Pork Sausage

2 Chinese Goose Liver Sausage

1tbsp Light soya sauce

1tbsp Oyster sauce

1/4tsp Salt

1/4tsp Pepper

1tsp Sesame Oil

1tbsp Chinese Wine

Lap Cheong (Chinese Sausage)

The post is dedicated to all the Lap Cheong lovers !  There are so many varieties of Lap Cheong sold in Hong Kong or China during the Chinese New Year. Feast your eyes on the beautiful food scenery.

When in Hong Kong I wanted to buy Lap Cheong for Chinese New Year gifts and the lady highly recommended the Goose Liver sausage and the Duck Liver Sausage soaked in Chinese Wine. According to them that's the premium stuff,...then you will have the normal Goose Liver and the Duck Liver Sausage. The most common ones will be the Pork Sausage.

Some sausages come in different sizes and price. I wonder which one should be good ?

Waxed Duck Head with the Neck ? Anyone...please enlighten me if you know what to do with it ! First time to come across these stuffs...

Waxed Pork Belly...ain't that gorgeous. 

Waxed Duck Thigh and Duck Breast.

There are so many varieties of waxed meat, can anyone please share what to do with each of it ?

Once xplored the Chinese Sausages and the Waxed Meat with no idea what to do with it,...what's next ?!!...JUST EAT !

To the people I dedicate this post to...this is not a shopping list ! Ha !

Hong Kong Shrimp Paste

Do you like Shrimp Paste ? If your answer is no,..you might not like this post...

I realize when comes to Shrimp Paste,...it's either you love it or not at all...many cannot pass this stage to xplore more exotic good food, they cannot accept the pungent odor, fishy smelly thing...hygiene issue !?

Anyway, Shrimp Paste is the secret to many good food...Sambal Belachan, Sambal Tumis, All the Curries !...can't do without it ! They come in all sizes, odd sizes, all colors and from all over the places. I like to xplore all of them and this one is from HK.

Normally, Shrimp Paste is used in curries, this one I will just steam with Pork Belly, Chillies, Ginger and Garlic. Simple and easy to make recipe !

Preparations: Cut the Pork Belly into chunks or slices, marinate with Shrimp Paste and some Pepper for 30mins, once ready combine the Ginger, Garlic, Chillies and Water. Steam it for 30mins or till the meat is tender.

Add some Spring Onion, Garlic Oil and Sesame Oil. 

Ingredients
400g Pork Belly, 
1tbsp Shrimp Paste
30g Ginger
10g Garlic
2pcs Chillies
1/4tsp Pepper
100ml Water
1tsp Garlic Oil
1tsp Sesame Oil

Dried Shrimps with Shallots

A Dip or a Dish ?

Simple to make with simple ingredients ! I was in Penang recently patronizing some interesting drinking joints and my friend wants to have supper...Teochew porridge !... anyone ?!!

And this was served. After a long drinking session everything should be tasteless...but after 
a few serving, it seems I was only eating the porridge with this dip or dish. Hmm...this is not my first time eating this but as I recalled this was always a dip ! 

A dip which goes with barbeque pork or fish...maybe it was the beer that altered my taste bud. Let's recall this dip or dish...      

Preparation: Dried Shrimps, Shallots, Calamansi, Chilli Padi

Combined all the ingredients together, a dash of vinegar, sugar to taste and water.

You tell me !...I this A Dip or A Dish ?

Ingredients 
50g Dried Shrimps (Rinsed & fry)
50g Shallots (Chopped finely)
2pcs Chilli Padi (Chopped finely)
2tsp Calamansi
2tsp Vinegar
1tsp Sugar
5tbsp Water  

Chee Ya Hu (Mullet Fish)

Another rare dish in KL...Deep Fried Chee Ya Hu (In Hokkien) or Deep Fried Mullet Fish

I used to have it when young in Penang, I am sure some of the fishing village would have it but seldom see this in KL. When I shared this with my friends in KL,...non can describe or imagine how it looks like...or to cook it.

Found this in Kuala Selangor. Out of dozen of stalls and only one stall is selling this ! This is how rare it is...the fish monger was telling me this fish is nice to eat, sweet but difficult and time consuming to prepare.

Well, It has been ages I was looking for this and was so dying to have it !...so,..Buy ! One kg was only RM5. Make sure you pick the fat ones...with the roe in it !

This is how it looks like !

Chee Ya Hu

The time consuming part was to remove the scales. Other than that...simple !

Preparation: Remove scales, wash, pat dry the fish, marinate with salt, pepper and Turmeric Powder and put aside for 15min. 

Heat up 1cup of oil, deep fry the fish in medium to high fire for 5-8min.

That's all folks !...Another beer food !

You can opt to make a dipping sauce to go with the Chee Ya Hu.

Just add 3shallots(sliced), 2tbsp Dark Soy Sauce, 1tbsp Light Soy Sauce, 2tbsp Calamasi Juice, 1tsp Sugar, 1tsp Belachan(toasted & pound) 

Ingredients
500g Chee Ya Hu
1tsp Salt
1/2tsp Pepper
1tsp Turmeric Powder

1cup Oil

Steamed Crab

How do you like your crab ?

No.1 I like female crab ! They have eggs.

No.2 I like mine just steam ! This way you can taste the true sweetness of the female crab.

Simple preparation ! Live crab, stab it right in the middle of the abdomen and it's done..it stop moving ! Rinse it.

In a wok, place in the crab, pour one cup of water, add a pinch of salt, few ginger slice and spring onion. Cover the wok with the lid and let the water come to a boil. Approximately, 20min the water will dry up by then...   

Mud Crab

...Voila ! Look at how beautiful and delicious my female crabs !

That's not all....

Crab Roe

 Let me tell you...It's really juicy ! This is how I like my crab...hungry ? 

Ingredients
2kg Mud Crab
1tsp Salt
10g Ginger
10g Spring Onion
300ml Water

Rare Fruit

Has anyone seen this ?...tasted it ?...know what is this called ?

I had this when I was a kid, you can only find this during the "Durian season" and as far as I had xplored, this fruit was found in Balik Pulau, Penang. But now, no sign of it and I am capturing this fruit as one of the rare fruit,...near extinction. 

Till now, I don't even know what's the actual name of this fruit ! In Penang they called it "Buah Bus Stand"(IN HOKKIEN) as in..."bus stop" (TRANSLATE TO ENGLISH) 

Check it out further,...if anyone know this, please enlighten me !

   
Size similar to a mangoesteen.

When you sliced off the skin, it looks like this....

Cut into half this is what you get....

Discard the seed and cut it into chunks....erh, how to eat it ? 

You will be surprise...

Take 3 of this fruit, mix - 2tbsp Dark Soy Sauce, 1tbsp Sugar, 1tbsp Light Soy Sauce and 1tbsp of Sambal Belachan...this is how we eat it

Damn,..shiok 

The fruit itself merely taste sour just like a green raw mango.  

Foreign & Exotic

Check out this exotic dish !

As I was going through my fridge guess what I found !!???

A piece of weird looking meat. Again !...Where the @#$% did it come from...

Let's take a closer look....

Can anyone help me out here...looks like a slice of pork chop...erh, also like chicken ...Well, I need to cook it anyway. 

Let's bring in the ingredients...

Preparation: Meat, Onion, Tomatoes, Garlic, Ginger, Bird Eye Chilli, Calamansi, Meat Curry Powder, Coriander Powder, Cumin Powder, Fennel Powder, Turmeric Power and All Spice Powder. 

Heat up the oil, saute the Garlic, Ginger and the Onion until fragrant. Add in the Bird Eye Chilli and all the powders. Stir fry for another 5min. 

Throw in the Meat and Tomatoes, fry for a 2min before adding Chicken Stock. 

Lower heat and simmer for 20min. Season with Salt, Sugar and Calamansi Juice.

Garnish with Coriander Leaves. Serve immediately with steam rice or bread.

Serving for 4paxs

Ingredient

650g Meat ?

10g Garlic, pound

10g Ginger, pound

150g Tomatoes, diced 

100g Onion, sliced

2tbsp  Meat Curry Powder

1tbsp Cumin Powder

2tbsp Coriander Powder

1/2tsp Turmeric Powder

1/2tsp All Spice Powder

1/2tsp Fennel Powder

5g Bird Eye Chilli, pound

10g Calamansi

300ml Chicken Stock

5tbsp Oil

1tbsp Sugar

1/2tbsp Salt

1pc Coriander Leaves

I served this dish to my friends and they loved it...I told them it's chicken ! Tasted a bit chewy though. Some asked me whether it's beef or pork...they finished everything, so no big deal....

until I found a plastic wrapper stuck in one corner of my fridge !

O..M..G !