Chicken Meatballs

Chicken Meatballs 

Original recipe is taken from Facebook video

SERVING

40-50 bite sized meatballs 

INGREDIENTS

800g chicken breast meat (diced and kept partially frozen) 

60g water + 1 small onion + 1 inch ginger (blend to extract its juice only) 

1 egg white 

Seasoning: 

10g salt

8g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

STEPS :

1. Remove fats and skin on chicken. 
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Shape meatballs using a wet spoon for a good round shape. 
6. Place meatballs in a pot of water with some salt added as soup base. Put on low fire until all meatballs are thoroughly cooked.

NOTES:

1. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 
2.  Cooked chicken meatballs colour is white.
3. Store cooked chicken meatballs in fridge up to 3 days maximum. 

Mix all the seasonings together. 

Cook meatballs with low-medium fire. 

Do this test to check readiness : Scoop the meat paste with a spoon. 

If it doesn't fall when you overturn it, then it's gonna be a great success after cooking.

 

Chicken - Prawn Siumai

CHICKEN PRAWN SIUMAI 

* Adapted from Facebook chicken meatball recipe

SERVING

1 pack of square wantan skin (bought from Lotus) 

~ approximately 30-50 pieces

INGREDIENTS

250g prawn flesh (500g with shell on) 

550g chicken breast meat (diced and kept partially frozen) 

60g iced cold water 

1 egg white 

Seasoning: 

12g salt

30g sugar 

6g fish seasoning powder

3g white pepper powder

3g baking soda 

25g tapioca flour 

2 rounds of sesame oil drizzle (after finish blending)

STEPS :

1. Remove fats and skin on chicken. Remove shells on prawns.
2. Dice the two types of meat and keep in the freezer for about 2 hours till partially frozen but still "breakable". You should feel at least 50% stiffness when you press the meat. 
3. Mix in all the seasoning and ingredients. 
4. Blend everything altogether using food processor/chopper. 
5. Drizzle 2 rounds of sesame oil after everything is done. 
6. Wrap siumai with store-bought wantan square wrapper.
7. Steam / keep frozen for later. 

NOTES:

1. Place wrapped siumai with some gap in between each other when kept frozen. Once frozen, you can put everything into a plastic bag to save storage. 
2. Steam with some gap apart between each siumai as it will expand a little but goes back to its original size once cooled, for about 15 minutes/till cooked through (comes out with clean with a fork test).
3. I didn't dice the prawns. Just the chicken breast meat. 
4. The texture is soft as though there's fats but there isn't any. Also, it's bouncy, juicy and flavourful. Simply wonderful recipe for many years. 

 

Kek Pisang Che Nom (Blender)

 Kek Pisang Che Nom (Blender) 

Adapted recipe from: https://youtu.be/k5H9Qn7U3g4?si=WQwVYhL3CvCrLSp0

Serving : 17 cupcakes / 8 inches square tin (lined with parchment paper) 

INGREDIENTS 

120g sugar

4 eggs

125g butter (melted)

90g veg. oil

1 teaspn vanilla essence

4 bananas (1 cup mashed) (about 240g) 

1/2 teaspn salt

190g all purpose flour

1 teaspn baking soda

1 1/2 teaspn baking powder

STEPS: 

1. Blend wet ingredients : eggs + sugar till slightly pale yellow.
2. Mix in oil and butter, vanilla essence and banana. Blend well. 
3. Pour mixture little by little to combine with dry ingredients (flour+baking soda+baking powder+salt). Mix well with spatula.
4. Slice banana thinly + choc chips to decorate the top.
5. Pour 80% full for each cupcake.
6. Bake in preheated oven at 160DC for 15 minutes (till toothpick comes out clean).

I reduced original recipe's sugar to half. It's perfect now. The texture of the cake is so soft and moist. Totally recommended. 

Laksam Kelantan

 Laksam Kelantan

https://resepibonda.my/resepi-laksam-kelantan/

Bahan-Bahan:

Laksam –

2 cwn tepung beras
1/2 cwn tepung gandum
2 sudu kecil tepung ubi
secubit garam
4 cwn air suam

Kuah –

1/2 kg ikan selayang/sardin/kembung
sedikit halia
5 biji bawang merah
sedikit serbuk lada hitam
3 cwn santan (dari 1 biji kelapa)
sedikit asam keping
sedikit gula

Cara Membuat:

Laksam –

1. Campur semua bahan dan gaul sebati. Perap dlm setengah jam.

2. Sementara tu sediakan periuk kukusan atas api.

3. Guna pinggan makan/ dulang untuk ganti loyang (ada loyang lagi baik)

4. Letak pinggan tu dlm periuk kukusan. Tuang 2 senduk dan ratakan sampai nipis. Kukus sampai keras.

5. keluarkan dan tunggu suam terus gulung. Gunting sederhana tebal.

Kuah –

1. Rebus ikan dengan air dalam periuk. Paras air sama dengan paras atas ikan.

2. Masukkan satu asam keping dan sedikit garam.

3. Bila ikan sudah masak, keluarkan. Air rebusan jangan dibuang.Buang tulang ikan.

4.Kisar isi ikan dengan halia, bawang merah dan air rebusan. Masakkan bahan kisaran dalam periuk.

Sesame Ball

 Sesame Ball 

Recipe taken from: https://www.youtube.com/watch?v=8rJZn2D8vTw&ab_channel=KLLIEW

INGREDIENTS 

110克 糯米粉 - 110g Glutinous Rice Flour 125克 水 - 125g Water 50克 糖 - 50g Sugar 1汤匙 糯米粉 - 1 tbsp Glutinous Rice Flour 3汤匙 水 - 3 tbsp Water 40克 糯米粉 - 40g Glutinous Rice Flour 适量的 白芝麻 - Proper Amount of White Sesame Seeds 1汤匙 食用油 - 1 tbsp Cooking Oil 5汤匙 花生碎 - 5 tbsp Ground peanuts 1汤匙 糖 - 1 tbsp Sugar 1汤匙 花生酱 - 1 tbsp Peanut Butter 适量的 黑芝麻 - Proper Amount of Black Sesame Seeds 适量的 食用油 - Proper Amount of Cooking Oil

I USUALLY DO HALF OF THIS RECIPE: 

65g glutinous rice flour

60g hot water 

25g sugar 

Half tablespoon cooking oil 

STEPS: 

1. Heat up the water and sugar on the stove.
2. Add in the flour and oil.
3. Knead to form a dough. 
4. Put in some filling in and make into a ball. 
5. Coat with some water and sesame seed.
6. Fry in oil. 
7. Serve.

Ketam Masak Pedas Ala Thai

 Ketam Masak Pedas Ala Thai 

INGREDIENTS 

2 crabs (cleaned and hammered here and there)

1 lemongrass 

10 pieces of limau purut leaves 

Coriander leaves

Cili Padi 

Blend spices:

Shallot 

Ginger

Asam keping 

2 tablespoons curry powder 

1/2 tablespoon conct. chili paste 

2 tablespoons Thai chili sauce 

Sugar

Salt 

Tomyam paste 

Garam masala (I added by myself) 

STEPS:

1. Boil the crab. Keep the water to be used as kuah later. 
2. Heat up oil and tumis the ingredients until fragrant.
3. Add in chili and curry powder, continue stirring until fragrant.
4. Add in Thai chili sauce.
5. After the mixture has 'pecah minyak', add in the water earlier. 
6. Add in asam keping, salt and sugar.
7. Add in the crab, coriander leaves and limau purut leaves. 
8. After it has boiled, let the crab soak up a little of the kuah and serve. 

Otak-otak

 Otak-otak 

Original recipe taken from: https://www.nyonyacooking.com/recipes/otak-otak-grilled-fish-cake~x2UKegZg

SERVING SIZE: About 3 square glass containers 

INGREDIENTS 

Spices

20g dried chili (1 tablespoon conc. dried chili paste) * 

6 fresh chili (optional: I didn't put) *

30g fresh turmeric (I used 1 tablespoon turmeric powder) *

20 shallot *

6 cloves of garlic *

60g galangal (I used 2 inches of ginger) *

6 stalks of lemongrass *

20g ginger *

200g oil (I agak2, if follow this measurement, there will be excess oil later) 

300g fish fillet (Tenggiri) 

200g coconut milk (santan) 

200g water 

1/2 teaspoon white pepper powder

2 teaspoon salt

2 teaspoon sugar 

30g tapioca flour

1 egg 

STEPS: 

1. Blend the spices marked with * first.
2. Pour oil into wok and tumis the blended mixture until fragrant. Discard excess oil for other cooking purpose.
3. Let the spices paste cool down and then add in the remaining ingredients EXCEPT oil and blend for a short while. 
4. Lay glass container with banana leaf so that it is easy to remove the otak-otak after steaming.
5. Insert the otak-otak paste and flatten the surface. Lay a piece of aluminum foil or lid to prevent water from dripping into the otak-otak while steaming. 
6. Steam for 20-30 minutes until cooked.
7. Let cool. 
8. Can be frozen and thaw as usual prior reheating. 

NOTES: 

• It's important to blend the fish paste after mixing it with the spices paste. 
• Grill/bake otak-otak after steaming if desire. 
• This is NOT the kind of solid otak-otak we normally eat in Muar. It's more like Nyonya/Thailand style otak-otak. You may include prawns/squids in the otak-otak paste prior steaming to enhance it.