Wednesday, September 21, 2016

Crab Rangoon Recipe



Recipe : Crab Rangoon Recipe

Makes 20 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:

1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Method:

Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

Cook’s Notes:

Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat. Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!

Wednesday, September 7, 2016

Ginger Garlic Baked Chicken

Recipe : Ginger Garlic Baked Chicken

Serves 2-3 | Prep Time: 10 Minutes | Marinate Time: 30 minutes | Cook Time: 30-40 Minutes
Ingredients:
1 1/2 lbs chicken drumsticks
One 2-inch piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 heavy dashes white pepper
Pinch of Chinese five-spice powder, optional
Pinch of salt
Method:
Rinse the chicken and pat dry with paper towels. Add the ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.
Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
Pre-heat the oven to 375F. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm.
Cook’s Note:
If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving. You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked.





Nasi Lemak Malaysia

Recipe : Nasi Lemak

Ingredients:
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)

Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
Method:
  • Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
  • Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
  • Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
  • Slice the red onion into rings.
  • Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
  • Heat some oil in a pan and fry the spice paste until fragrant.
  • Add in the onion rings.
  • Add in the ikan bilis and stir well.
  • Add tamarind juice, salt, and sugar.
  • Simmer on low heat until the gravy thickens. Set aside.
  • Clean the small fish, cut them into half and season with salt. Deep fry.
  • Cut the cucumber into slices and then quartered into four small pieces.
  • Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
  • Serve with fried fish, cucumber slices, and hard-boiled eggs.