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Malaysian-style Hokkien beef noodles. Wine to try 2011 Eldridge Estate Gamay, Mornington Peninsula, A$35 Spices feature heavily in all Asian recipes - be it subtle, fresh coriander, mint and lemongrass or chilli with its infinite levels of heat. Unfortunately, hot spices are the enemy of tannin and most reds (and barrel-aged whites) have some level of tannin (be it from their skins and/or oak) and thus make poor companions to spicy food. Enter gamay and its more exotic brethren, pinot noir. Both are light to medium bodied, offer fresh red berry fruit flavours and most importantly mild-mannered tannins. Top pinots spend time in newer oak so are less spice friendly but light-bodied pinots and gamay rarely see new oak and make a good partner with dishes such as this Hokkien noodles recipe. Winemaker David Lloyd is a gamay fan; his 2011 is highly aromatic, offering abundant red berry fruits with a fine and tight structure.

Recipe: Thai winter curry. 20 July 2012 Resident gourmand Mark Wallbank introduces a heartwarming alternative to your repertoire of winter recipes. It’s time to spice up those chilly nights with one of my favourite Thai curries. The green curry is as hot as its fiery red curry sibling, but with a slight sweetness that makes it more refreshing. The perfect accompaniment to fish, I use monkfish because its fleshy texture means that it’s perfect for baking.

Get out your mortar and pestle and start pounding. Ingredients: 4 monkfish fillets (I prefer to keep them whole) For the green curry paste:14 fresh green chillies5 cloves garlic150g chopped shallots1 tablespoon chopped lemon grass3 slices of galangal1 teaspoon ground tumericZest from 1 kaffir lime6 to 8 fresh coriander rootsFresh ground white pepper½ teaspoon shrimp paste1 teaspoon ground cumin seeds1 teaspoon ground coriander seedsSpring onion and coriander to garnish. Malaysian Sambal Petai Prawns Recipe | The Chronicles of Ms I-Hua & The Boy. Not too long ago, a couple of bloggers and their partners (all 18 of us) turned up at Penny’s house to celebrate Malaysia Fest. We weren’t quite sure what to bring at first, as Penny kindly offered to cook up a storm with her Mister. She did know that we were turning up! However, knowing a few dishes would be aptly missed if I didn’t bring them, I decided that I would make Sambal Petai Prawns.

Petai is also known as stinkbean or bitter bean and resembles broad beans. (they really were missing out!) Remember my basic Rempah recipe? Ingredients3-4 tablespoons of home-made spice paste (rempah) with belachan 300 grams medium Prawns, shelled and deveined 50 gram Tamarind pulp, mixed with 125 ml water and strained (keep strained juice and discard pulp) 100 grams of Petai/ Stink Bean (I used the canned petai for this recipe in place of fresh ones) 1 teaspoon of Brown Sugar Salt to taste MethodHeat about 5 tablespoons of oil in a wok. Add in the prawns and tamarind juice and bring to a boil.

Penang Assam Laksa Recipe (Nyonya Hot and Sour Noodles in Fish Soup) Ingredients: 1 lb Mackerel fish 8 cups water 5 pieces assam keping (peeled tamarind) 1 pack dried laksa noodles Spice Paste: 12 dried red chilies (seeded) 5 fresh red chilies (seeded) 8 small shallots 2 teaspoons belacan 1 stalk lemon grass (use only the white part, about 6 inches) Tamarind Juice: Tamarind (about golf ball size) 1/2 cup water (repeat 3-4 times) Seasonings: 1 teaspoon salt 2 tablespoons sugar 1 teaspoon fish sauce Garnishing: 1 cucumber (julienned) 1 bunch mint leaves (use only the leaves) 1 bunch polygonum leaves/Vietnamese mint leaves (daun kesom/daun laksa) 1 bungan kantan (cut into small pieces) 1 red onion (sliced thinly) 1 lettuce (thinly cut) 1 red chili/3-4 bird’s eye chilies (cut into small slices) 1 small pineapple (cut into short strips) Condiment: Heh Ko/Prawn Paste Method: Clean the fish, remove scales and guts.

Wet your hands constantly with a bowl of water, pick the flesh out of all the fish and discard the bones. Extract the tamarind juice and add it into the stock. Foil-Baked Fish with Black Beans and Corn. When I was growing up, my mom used to make what she called "hobo packets. " Essentially, it was chicken on top of a bed of peppers, onions, and whatever veggies she had to use up. It was wrapped in foil and baked, and to serve, you just opened the packet and dug in. This is basically a glorified version of the hobo packets that I grew up eating. Any white fish will do, though I used halibut since I got some for a good price. Otherwise, I would probably go for a less-expensive fish, such as cod or tilapia. The butter melts into the fish, leaving it super flavorful, and then all the juices fun down into the veggies underneath. Pat the fish dry with paper towels and season with salt and pepper.

Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Source: America's Test Kitchen, The Best Simple Recipes. Roti Chicken. I’m making a lot of my friends very, very happy by posting this recipe. Up until now, I’ve always blatantly refused to hand over my Roti chicken recipe (and rightfully so).

There are certain things you just don’t share. Men, eyeliner and your secret recipes! But I was in a generous mood, so here it is! I have a deep-seated love for Surinamese food. It’s absolutely fantastic food. Colorful, fragrant, spicy, hearty and simple. I’ve tried many recipes over the past few years but this one became my favorite. It might look like a complicated recipe, but really, it’s not. Roti Potatoes: 2 large chicken fillets (about a pound) 27 oz potatoes (750gr) 7 oz green beans 1/2 red chili pepper (or Madame Jeanette) 2 medium onions 4 garlic cloves 1 tbsp curry powder 1 1/2 tsp curry powder pinch ground cumin (or djinten) 1 tbsp tomato paste chicken stock cube 4 tbsp sunflower oil 1/2 cup + 2 tbsp water pepper salt Roti pancakes: Directions: Even with storyboards, this is a photographic intense posting!

Korean Beef Stir-Fry -EW. Stir-Fry Hokkien Noodles (Mee) with Salted Roast Pork | The Chronicles of Ms I-Hua & The Boy. Soba Noodles with Ginger Sweet Scallion Sauce. I had such a wonderfully pleasant day, sweetly smooth and incredibly productive. I managed to complete almost everything on my to-do list!!! I spend lot of time reading too, now doesn’t this sound fantastic? And as expected after a long happy day I was hungry… But let me tell you I was not hungry for just anything but I wanted my crazy good Soba Noodles with Sweet Ginger Scallion Sauce!!! Ok let me share with you all one of the world most delicious and easy recipe. Agreed I might be exaggerating here a bit but in my world this recipe ranks truly the way I mentioned. So few months back I bought this amazing cookbook by David Chang “Momofuku”. Trust me I drooled over every recipe and picture in this phenomenal cookbook. But along the way I molded the recipe slightly, just making it a little bit sweeter and tiny bit spicy.

Did I ever tell you guys that I LOVE Soba Noodles? So here you go my friends, I hope you will try this recipe and enjoy it. Soba Noodles with Sweet Ginger Scallion Sauce. Cheat's Malaysian Curry Chicken Recipe | The Chronicles of Ms I-Hua & The Boy. Hey there good looking! I’ve been hankering for some good ol’ Malaysian curries lately. I think it’s because I’ve had about 3 people ask me for a recipe for a good Malaysian curry chicken.

I always point people to Amy Beh’s recipe (Spicy Curry Chicken, Nyonya Curry Chicken, Chicken Curry Chinese Style) but it does take a lot of energy (not to mention ingredients) to make. Being a lazy cook and all that, I couldn’t find the energy to want to mortar and pestle it out with all the spice pastes and mixes. I also had none of the required ingredients (shocking) in my pantry for any of the curries listed above. Which got me thinking! I’ll make one up by hook or by crook and it will be made by a Malaysian and thus will still qualify as a Malaysian Curry Chicken! With that logic in mind, I tackled what ingredients I did have in the kitchen with my wooden spatula. What I discovered, was that good tasting curries need not be overcomplicated. Ms I-Hua’s Cheat’s Malaysian Curry Chicken Recipe Procedure:

Simple Potato Curry. This is a simple last-minute curry recipe; rather the simplest curry recipe you will find. No long list of spices or instruction, this is the curry I make almost every week. Blushing orange color of the curry infused with the fragrance of garlic, cumin and cinnamon slathers the pieces of potatoes, making every bite a complete experience of comfort. I literary grew up eating this Potato Curry almost every day; this recipe really rank high in my mom’s limited repertoire of recipes. This was the curry she made again and again not only because it was always a crowd pleaser but also it was an absolute no brainer and negative effort dish. And now I make this again and again for the same reasons as hers and my addiction to this curry. Anything with potatoes and tomatoes can never go wrong, I believe this and I am sure many of you do too. Wishing you all a beautiful and happy weekend… Enjoy!! Ingredients Recipe- Potatoes(russet/white) - 3 medium size, diced.