Sunday, March 29, 2009


2 packet of silken tofu or egg tofu
150gm minced chicken
2 cloves of garlic - chopped
2 shallots - chopped
1 fresh red chilies - chopped
spring onion

2 tbsp oyster sauce
2 tbsp soy sauce
1/2 tsp sugar
1/4 tsp white pepper
1 tbsp cornflour mix with 1/2 cup water

1. Heat oil in a wok until hot.
2. Fry the tofu until brown. Remove from oil and drain on kitchen paper. 
2. Saute garlic and shallots until fragrant.
3. Add minced chicken.Stir fry well until chicken is cooked.
4. Add seasoning to taste and simmer for three minutes or until grave thickens.
5. Add fresh red chilies.
5. Pour the sauce over the tofu and serve immediately with a sprinkling of finely sliced spring onion.


This is how szechuan peppercorns look like. It is red in color.

7 pieces chicken - cut into small pieces
1 tbsp light soya sauce
1/4 tsp salt
1 egg white
3 tbsp cornstarch
10 dried chilies - cut about 1/2 inch long
2 cloves of garlic - sliced
2 inch of ginger - sliced
3 spring onions
2 tbsp soy sauce
1 tsp sugar
2 tbsp sesame seeds - toasted
1 tbsp szechuan pepper - crush

1. Marinate chicken with light soy sauce and salt for 30 minutes.
2. Add egg white and cornstarch. 
3. Heat up oil and deep fry chicken until brown and cooked. Dish out and set aside
4. In the same pan, heat up 1 tbsp oil and stir fry garlic, ginger and dried chilies until fragrant.
5. Add chicken. Stir fry well. Add soy sauce, salt and szechuan peppercorns and stir fry well. 
6. Add salt and sugar to taste.
7. Add spring onions . 
8. After a quick toss, dish out and serve immediately.

Note : The original recipe used rice wine to marinade the chicken but since I do not consume alcohol, I just used dark soya sauce, salt, egg white and cornstarch for the chicken. There are suggestions to substitute the rice wine with apple juice or white grape juice but I don't think the taste would be the same. This is my first time cooking using szechuan peppercorns. Szechuan or Sichuan peppercorns is not related to black pepper or chili pepper and it is mostly used in Chinese cuisine (Szechuan variations of the Chinese traditional dish ).


2 medium leeks - sliced
2 red chilies - sliced
2 firm tofu - sliced
3 cloves garlic - chopped
150gm prawns - shelled ( substitute with dried shitake mushroom)
1 tbsp oyster sauce
2 tsp light soya sauce ( substitute with dark soya sauce )
1/2 tsp ground white pepper
1 tsp cornstarch( mix with 4tbsp water )
2 tbsp oil

1. Heat oil in frying pan. Saute the firm tofu until brown. Set aside.
2. Using the same oil , add garlic and saute until fragrant. 
3. Add shitake mushrooms, red chilies, oyster sauce and dark soya sauce.
4. Add leeks. Mix in tofu. 
5. Add cornstarch mixture, ground white pepper and salt.
6. Mix well and cook for 2 - 3 minutes.
7. Dish out and serve immediately

Note: The above is the original recipe from seasaltwith food. I have made some modifications on the recipe based on the things that are available in my kitchen. As such, I have substitute the prawn with dried shitake mushroom which I have soaked in water until soft and sliced the mushroom thinly. I think it would be nice to use prawns but prawns is very expensive here and it is not the same type that I could get back home. The type of prawns that I had here is called langoustine. Langoustine are a member of lobster family. I don't really like it because they don't really have much meat.  I have also substitute light soya sauce with dark soya sauce. To my understanding, light soya sauce usually has a lighter color and a saltier flavor than the dark soya sauce. Dark soya sauce is often used for dishes that need the rich color and light soya sauce is for taste. However the one that I have here looks exactly the same. I could not tell the difference between light and dark soya sauce because both are lighter in color and saltier flavor.

Friday, March 20, 2009


8 pieces chicken
2 tbsp chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbsp curry powder
1 tsp garlic powder ( I just used fresh garlic )
salt & pepper 
glutinous rice flour ( for coating the chicken )

1. Mix the chicken with all the spices in a large bowl
2. Marinade the chicken for at least 4 hours before frying it
3. Heat up some oil in large pan or wok.
4. Coat the chicken with glutinous rice flour before frying and fry the chicken until golden brown or until cooked.
5. Drain the chicken on paper towel before serving

Note: I have substitute the garlic powder with fresh garlic as I do not have garlic powder in my kitchen and I have add 2 tbsp of chili paste to make the chicken more spicy.  

Wednesday, March 18, 2009


6 pieces of chicken, cut into small pieces
1 thumb size ginger
1 onion
4 cloves garlic
5 tbsp chili paste
1 stalk lemon grass - smashed lightly
4 - 5 kaffir lime leaves
1/2 cup sweet soya sauce
2 tsp ground black pepper

1. Whisk ginger, onion and garlic in a blender until fine and well mixed
2. Heat 3 tbsp oil in hot pan.
3. Saute the blended ingredients in hot oil until fragrant.
4. Add chili paste and continue stirring until oil rises to the top.
5. Add chicken, lemon grass and kaffir lime leaves and stir fry until chicken are cooked.
6. Add sweet soya sauce and ground black pepper and stir fry well. 

Note: You can add more ground black pepper to make it more spicy.


8 - 10 pcs chicken liver
1 onion - sliced 
4 - 5 bird's eye chili - halved
6 potato - quartered
1 tsp fennel
1 tbsp cumin
1/2 tsp black pepper
1 onion
3 cloves garlic
1 inch ginger

Marinade for chicken liver
1/2 tsp salt
3/4 tsp turmeric powder
1 inch ginger - pound in a mortar until smooth

1. Marinade chicken liver for 30 minutes. Set aside.
2. Heat pan with oil and add chicken liver. Fry the chicken liver until golden brown. Remove chicken liver and set aside
3. In the same pan, fry potato until golden brown. Remove potato and set aside.
4. Whisk garlic, onion,ginger, turmeric, fennel, cumin and black pepper in a blender until fine and well combined.
5. Heat up 4 tbsp oil in pan. Add the blended ingredients and fry until fragrant. 
6. Add chicken liver, potato, sliced onion and bird's eye chili. Stir fry for 5 minutes and serve.

Tuesday, March 17, 2009


1/2 onion - chopped
1 tsp ground black pepper
3 tbsp mayonnaise
1 cup shredded chicken meat ( boil the chicken meat in hot water until chicken is cook before shredded )
iceberg lettuce
2 pieces wholemeal bread

1. Mix the mayonnaise, ground black pepper, onion and shredded chicken meat in a bowl.
2. Assemble the sandwich

Sunday, March 15, 2009


2 cup of minced beef
1 cup breadcrumb
1 egg yolk
1 onion - chopped
2 cloves garlic - chopped
1 tbsp worcestershire sauce
2 stalks spring onion - chopped
2 cup potato - boiled until tender and mashed

Method :
1. Combine all ingredients.
2. Add salt and pepper to taste
3. Shape into small round croquettes.
4.Fry in deep hot oil until brown.
5. Drain on kitchen towel.


3 cup of rice
10 cup of water

1. Wash and clean the rice in several changes of water.
2. Pour in 10 cup of water in a rice cooker. Add rice and cook.
3. Placed the  rice in tupperware or container and using the back of spoon , press down the rice to compact it.
4. Let it cool for at least 4 hours or overnight before cutting into square shape. 


1/2 tbsp black pepper
1 tbsp fennel ( jintan manis)
1 tbsp coriander
1 inch ginger
3 cloves garlic
1 onion
2 tbsp soto powder or soup powder ( serbuk rempah soto/ serbuk rempah sup )
1 stalk lemon grass - crushed
9 pieces of chicken ( bone in )
1/2 chicken cube
1 star anise
2 cardamom
1 cinnamon stick
1 stalks spring onion
a handful of beansprouts

1. Grind onion, garlic, ginger, black pepper, fennel and coriander in a blender until fine and well combined.
2. In a pot, heat 3 tbsp of oil and add star anise, cardamom and cinnamon stick until fragrant.
3. Add in the grounded ingredients and stir continuosly until fragrant and oil rises to the top.
4. Add water and chicken and let it boil for 20 - 25 minutes( or until chicken are cooked)
5. Take the chicken out and let them cool.
6. If necessary add more water in the chicken broth. 
7. Add lemon grass, soto powder, chicken cube and salt and let it boil for 15 - 20 minutes
8. In a meantime, shred the meat of the chicken. Set aside. You can also put back all the chicken bone in the soup.
9. Serve hot with rice cake ( nasi impit), shredded chicken meat, beansprouts, potato croquettes, spring onion and  ground peanut.


6 tbsp of butter
2 eggs
1/2 cup sugar
2 tbsp of sour cream
1 tsp of vanilla
1 cup of flour
1/4 tsp of salt
1/2 tsp of baking powder
2 cups of fresh blueberries

Crumble Topping:
3 tbsp of butter
1/2 cup of brown sugar
1/2 cup of flour

1. Grease a square pan ( 8 x 8 ) and line the bottom with parchment paper leaving an overhang on both side.
2. Mix all the crumble topping together until it resemble coarse breadcrumbs. In a separate bowl sift flour, baking powder and salt. Set aside.
3. In another bowl, cream butter, sugar, sour cream and vanilla until light and fluffy.
4. Add in eggs one at a time, beating well after each edition. 
5. Add flour until well combined.
6. Spread the butter evenly into the baking pan.
7. Cover the top of the butter with blueberries ( press berries slightly into the batter) and sprinkle the crumble topping over the blueberries.
8. Bake in a preheated 350 degrees over for 35-40 minutes or until golden brown. Cool completely in the pan.


Note: My crumble toppings does not really resemble coarse breadcrumbs. I am not sure why but I guess due to the type of brown sugar that I've used. I am using rich dark brown sugar which have a moist texture.However it is still edible.


2 stalks spring onion
1 carrot - sliced
1 tomato - cut into 6
1 onion
2 cloves garlic
1 inch ginger
2 fresh red chillies - sliced 
7 pieces of chicken - cut into small pieces

1 tsp light soya sauce
1 tsp cornflour
1/2 cup water
1 tsp ground black pepper
1 tsp sesame oil

1. Whisk ginger, onion and garlic in a blender until fine.
2. Heat enough oil in a wok until hot.
3. Saute the blended ingredients over a low heat until fragrant and oil rises to the top
4. Add chicken and stir fry until chicken is cook.
6. Add carrot and tomato and cook for another 5 minutes.
7. Add the combine ingredients and stir fry well for 3 - 4 minutes.
8. Garnish it with spring onion


Note: You can also add bird's eye chili to make it more spicy and hot.

Tuesday, March 10, 2009


1 panini bun
1/2 grated cheddar & mozarella cheese
1 tbsp mayonnaise
sun dried tomato
1 leaves iceberg lettuce
6 slices of chicken salami ( cooked on hot cooking pan with 1 tbsp of butter until it turns slightly brown on both side)

1. Spread mayonnaise on the bottom half of the bun
2. Place grated mozarella & cheddar cheese on top of the mayonnaise.
3. Place the bun in the hot cooking pan until the cheese melt.
4. Assemble the sandwich

Note: Being a typical Malaysian, I like my sandwich with chili sauce.

Monday, March 9, 2009


1/2 onion - sliced
3 cloves garlic - chopped
a handful of bean sprouts
1 egg
3 tbsp chili paste
1 tbsp tomato sauce
1 tbsp chili sauce
1 tbsp thick soy sauce
4 pieces of chicken - cut into small pieces
1 packet of chow mein

1. Soak the chow mein in boiling hot water for 4 minutes or until chow mein soft
2. Heat up oil and stir fry garlic and onions until fragrant
3. Add chili paste and stir fry until oil rises to the top
4. Add chicken and stir fry until chicken is cook
5. Add tomato sauce, chili sauce and thick soy sauce.
6. Add bean sprouts and cook for 2 minutes
7. Add egg and continue to stir for 1 minutes
8. Add chow mein and continue to stir until the chow mein is evenly coated with sauce
9. Add salt to taste and ready to serve.


Ingredients :
1/2 pound ground chicken
3 pieces dried shitake ( soak in water until soft and finely chopped )
2 spring onions - finely chopped
2 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tsp sesame oil
1 egg yolk
1/2 tsp cornstarch
1 tsp ground black pepper
1 packet of wonton wrappers

1. Mix all ingredients for filling together and set it aside for an hour
2. Place a teaspoon of filling in the center of wonton skin.
3. Wet the four edges of the wrapper with water to seal in the filling. Do the same to the rest.
4. Heat up about one inch of oil in a frying pan over medium heat and fry the wanton for a few minutes on each side or until golden brown.
5. Remove and drain oil on paper towels.
6. Serve it with sweet chili sauce.



4 medium sized ripe bananas
4 tbsp plain flour
2 tbsp self raising flour
1 tbsp dessicated coconut
3 - 4 tbsp sugar 
3 tbsp water

1. Mashed bananas until it becomes paste
2. Add flour, sugar , water and dessicated coconut.
3. Mix well until it become a batter.
4. Heat enough oil in wok.
5. Use a spoon to scoop them and deep fry the batter.
6. Cook until brown.

Wednesday, March 4, 2009



175 gm chocolate chip cookies
75 gm butter

Cookie Dough
1/4 cup brown sugar
1/2 cup plain flour
1/4 cup butter
1/4 cup sugar
2 tbsp water

400 gm soft cheese
2 eggs
1/3 cup sugar
1 tbsp corn flour

1. Melt butter over medium heat pan
2. Add crushed cookies, mix well
3. Press into bottom of springform pan.
4. Chilled for 1 hour

Cookie Dough
1. Beat butter, brown sugar and sugar until well blended
2. Stir in water 
3. Add flour, mix well and chilled for 1 hour

1. Mix cream cheese, sugar, eggs and corn flour until well blended
2. Add 3/4 cookie dough balls into batter and stir gently
3. Pour into base. 
4. Put the balance of cookie dough on top of batter.
5. Bake at 160 degrees for 45 minutes in water bath ( bain marie ) until center is almost set.
6. Refrigerate for 3 hours or overnight.



1/2 onion - sliced
2 cloves garlic - sliced
5 chestnut mushroom - sliced
handful of green been - cut into 2 cm length

1. Heat 2 tbsp oil in frying pan
2. Saute onion and garlic until fragrant.
3. Add mushroom 
4. Add greenbean and seasoning and cook until greenbean tender.
5. Dish out


2 whole silver bream
2 onion - chopped
4 cloves garlic - chopped
8 birds eye chilies - chopped
2 tbsp chili paste
8 tbsp chili sauce
2 tbsp tomato sauce
1 tsp honey
1 cup ripe mango - sliced

1. Coat fish with salt and cornflour
2. Heat oil in pan. When oil is shimmering, add fish and pan fried fish until golden brown on both sides.
3. Remove fish from oil and drain on kitchen paper
4. Heat 5 tbsp oil in a pan and saute birds eye chilies, garlic and onion until fragrant.
5. Add chili paste and simmer until oil rises to the top.
6. Add chili sauce, honey and tomato sauce and simmer for 5 minutes.
7. Add chopped mango and continue to cook for 2 minutes 
8. Pour sauce over the fried fish