My First Attempt with Loh Mei Dish

Introduction:

I often wondered how to prepare the gravy for Loh Mei.

Loh Mei Specialist @ People’s Park Cooked Food Centre is the stall  I frequently visit during my trips to People’s Park/Chinatown.

An acquired taste dish if you like Nam Zhor (Fermented Bean Curd).

This is not a usual dish you can find at other food centres.

Now  I don’t need to patronize the stall anymore, I can prepare at home with my own added ingredients.

Aside from the normal ingredients mid wings, pork slices, kangkong, beancurd sheets, I have included fish maws and pig skin slices.

Ingredients for the gravy

Minced garlic

Minced shallots

Two to three tablespoons of red fermented bean curd

Home prepared chicken stock

Sugar to taste

Method:

In a pot, add some cooking oil and fry the minced garlic and shallots till fragrant.

Add the red fermented red bean curd and mix well.

Pour sufficient chicken stock and adjust the sweetness with some sugar.

Bring to a boil.

Add your desired ingredients to the dish.

I have included a strip of pork loin and several pieces of mid chicken wings.

These two key ingredients are braised for about half and hour for the pork and fifteen minutes for the wings.

Remove the braised ingredients and set aside (otherwise its will be too salty).

Set aside the gravy and reboiled with the rest of the ingredients before serving.

I have included spinach (kangkong), fish maw slices and pig skin slices.

Just before serving, add some of your selected ingredients in a pot. Add sufficient gravy and bring to a boil.

Serve with noodles or a plate of hot rice.

Recommendation:

Check out here for some of my favourite Street Food prepared at home.

https://flofoodventure.wordpress.com/category/street-food-warms-my-heart/

Matcha Green Tea Agar Agar with Mint Ice Cream Topped with Chocolate Rice

Introduction:

This is my first attempt to prepare Matcha Agar Agar.

Mint has always been my family favourite ice cream flavour.

Ingredients:

1 box of Matcha Green Tea Powder

10g or slightly less Agar Agar strips (Seagull)

Few stalks of Pandan Leaves (knotted)

300 ml water

Jelly Mould

Store bought Ice Cream

Chocolate Rice

Method:

Soak Agar Agar strips in water for 15 minutes.

Boil water and add agar agar strips and pandan leaves together.

Keep stirring over medium heat until agar agar strips are dissolved.

Turn off the heat and discard the pandan leaves.

In a bowl, add the Matcha green tea pudding mixture and dissolve with some water to form a liquid base.

Add into the pot of melted agar agar and over low heat, stir until the mixture is well incorporated.

Do not add any rock sugar to the mixture.

The pudding mixture  has all the necessary sweetness.

You can adjust the taste and add your desire amount of water accordingly.

Transfer to a jelly mould.

By the way, this is my antique Tupperware Jelly Mould, still in good condition.

I think this mould about twenty years old.

Cover the Matcha Green Tea Agar Agar and refrigerate until set.

Remember the Agar Agar must not be watery or else you will never be able to achieve the firmness when its completely set.

Remove the Agar Agar from the mould and cut them into small cubes.

Serve with your favourite ice cream and topped with Chocolate Rice for added flavour.

Recommendation:

Check our here for more dessertilicious recipes.

https://flofoodventure.wordpress.com/category/dessertalicious/

A Basket Made of Shredded Yam

Ingredients:

One large yam

5 tablespoons Potato Starch

Lawry’s Seasoned Salt

Cooking Oil for deep frying

2 pieces perforated ladles

Method:

Peel and slice yam.

Shred yam into thin strips.

Seasoned with salt sparingly.

Dust with potato starch.

Heat wok over with cooking oil until high heat.

The oil must be sufficient enough to cover the yam basket.

Dip the perforated ladle into the oil to prevent the yam basket from sticking to the ladle during the cooking process.

Line the perforated ladle with yam strips.

Lower to medium flame before immersing the ladles into the oil.

With the aid of the second ladle, press gently over the yam basket and lower both ladles into the cooking oil.

Deep for about 3 minutes or until the yam basket is lightly golden brown.

Remove from the heat and unmould the yam basket and allow to drain on paper hand towel.

Allow to cool and store in airtight container (Lock and Lock)  for use as required.

Recommendation:

For more yammylicious recipes, check out here

https://flofoodventure.wordpress.com/category/recipe-by-category-yam/

Aloe Vera Ice Jelly in Lychee Syrup

Introduction:

Aloe Vera is a  plant well known for its great medicinal and beauty benefits as far back as the beginning of the first century AD.

The Aloe Vera gel is the clear, jelly-like substance and trusted product used in many different ways such as skin treatments, burns, drink  and desserts.

Ingredients:

1 large fresh Aloe Vera leaf

Half packet Konnyaku Premix Jelly Powder

1 big lemon (extract juice)

350 – 400ml water

1.1/2  tablespoon Maple Syrup

3/4 slab Raw Sugar cane

(you may need to reduce the ingredients if you are using a smaller leaf anfd adjust the sweetness and the lemon juice).

Method:

If you are using fresh Aloe Vera fresh from the garden, leaf off a healthy leaf from the plant and let the resin drip out by holding the leaf upside down so that it drains where you cut it and the gel will not drip.

Choose a large healthy leaf, cut the tough, green outer sheath of the leaf into half and filet the gel out of the inside.

Do not allow the yellow stuff to come out from the outer skin by first cutting the top  later, followed by the sides and eventually the bottom.

I prefer to use a sharp knife than a vegetable shredder.

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Now cut the fresh into cubes and rinse over tap water a couple of times to remove the prodigious amounts of slime.

Drain in the colander.

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In a mixing bowl, toss the cubed Aloe Vera with the maple syrup and lemon juice.

Its best to leave it longer for better sweetness.

You will need to adjust the taste to your own preference.


Blend the Aoe Vera cubes.

In a sauce pot, add about 350 -400 ml water and bring to a boil.

Reduce the heat and add half packet instant ice jelly powder, aloe vera juice and the raw sugar cane.

Stirring constantly  until dissolved

Turn off the fire.

Transfer the mixture into a rectangular Lock and Lock container and refrigerate in the chiller for about 2 hours or preferably longer.


Cut the jelly to your desired sizes.

In a mixing bowl, add one can of sweetened lychee and generous amount of ice cubes.

Alternatively, you can divide  equal portion of the Aloe Vera jelly cubes with lychees and ice cubes and serve.

How refreshing can this be?

Recommendations:

For more dessertilicious recipe, check out this link.

https://flofoodventure.wordpress.com/category/dessertalicious/

Ayam Brand Laksa Paste For Your Spaghetti Craving

Introduction:

Aside from the usual gravy to go along with your favourite spaghetti, have you tried using Ayam Brand Laksa paste?

I enjoyed customizing flavours to my dishes.

This ready to use  paste allow you to produce dishes you never guess were possible.

The end results of the finishing sauces for these two plates of spaghetti.

Recommendation:

Check out at this link for various spaghetti dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-spaghetti/

 

Red Garoupa Fish Head with Bitter gourd

Ingredients:

Half portion fresh Red Garoupa (cut into chunks)

1 medium size bitter gourd

1 tablespoon minced garlic

2 tablespoon Black Bean Garlic Paste

Finely shredded younger ginger roots

Diced fresh red chillies

Sesame Oil

Method:

Marinate the Red Garoupa Fish Head chunks with Lawry’s Seasoned Salt and grounded white pepper.

Coat the fish head chunks with corn flour sparingly.

Heat wok with sufficient cooking oil and deep fry the fish head chunks until lightly browned.

Drain on paper hand towel and set aside.

Remove the bitter gourd seeds and sliced thinly.

Soak the bitter gourd slices in a small basin of salted water to remove excess bitterness.

Drain and set aside.

Heat non stick frying pan with two teaspoons of sesame oil and fry the thinly sliced ginger roots and minced garlic till fragrant.

Add the black bean garlic paste and fry till aromatic.

Add the sliced bitter gourd and stir thoroughly.

Include some coarse sugar and a few tablespoons of home prepared fish broth and two teaspoons of superior light soy sauce and mix well.

Simmer until the bitter gourd is slightly soft and add the deep fried fish head chunks and diced red chillies and blend well.

Taste and adjust the seasoning to your own taste bud.

Transfer to a serving plate and garnished with more diced fresh red chillies and more thinly sliced young ginger roots.

Serve immediately.

Recommendation:

Check out here for more fish dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/

Yam Stripped Baskets with Oysters

Ingredients:

One packet of frozen big oysters

Method:

Thawed the frozen oysters and drain.

Poaching Oysters

Fill a pot with water or preferably home prepared chicken stock until its two thirds full.

Bring the stock to a rolling boil and drop the thawed oysters in the pot.

Boil for about 3 minutes.

Once the oysters are cooked, the oysters will curled.

Remove from the pot and drain the oysters in a colander and rinse with tap water to prevent further cooking.

Served the poached oysters with your own preferred sauce or any of your selected choice of chilli sauce.

Here’s the instruction on how to prepare the shredded yam basket recipe.

Click: https://flofoodventure.wordpress.com/2015/07/26/a-basket-made-of-shredded-yam/

Prepare your own sauce to go along with the oysters.

Transfer the poached oysters and the gravy into the shredded yam basket and served immediately.

Garnished with a generous amount of chopped scallions and fresh diced chilli.

Recommendation:

Check out here on other oysters dishes.

https://flofoodventure.wordpress.com/category/recipe-by-category-oysters/

No Fuss Beef Patties

Introduction:

One of the most relatively straight forward recipe with only few ingredients to make tasty, juicy beef patties.

Ingredient:

Half kilo minced beef

(Preferably, choose meat with 15 to 20 percent fat. Any lower and you’ll loose some flavor and you risk the burgers becoming dry.)

Lawry’s Seasoned Salt

Grounded White Pepper

1 beaten egg

1 big Japanese onion (chopped)

1 tablespoon Superior Dark Soy Sauce (optional)

Unsalted butter

Method:

Mix the ingredients in a mixing bowl.

Set aside at room temperature for fifteen minutes but take note not to leave it out for too long as bacteria can grown at room temperature.

Shape the patties in equal sizes, you can also use a big bottle cap as a base.

Remember not to press the patties too hard if you want the patties  to be juicy.

Take note before cooking, add a dimple in the middle of each patty.

This will help to stop from puffing up in the middle during pan frying.

Use a cast iron skillet over medium heat and add some butter and cook each patty 2 to 3 minutes on each side.

Do not overcook these patties.

You want the inside of each patty to be soft and juicy.

Just take a look — moist, juicy and not too packed.

The perfect beef patties served hot.

Recommendation:

For more beefilicious dishes, check out here.

https://flofoodventure.wordpress.com/category/beefilicious/

Snackilicious Cucur Udang

Ingredients:

A plate of fresh baby prawns (trimmed, discard the prawn head only)

Bunch of chives (2 inch lengths)

One bowl of bean sprouts

Batter (Serving for 4 to 5 pieces)

6  tablespoons of All Purpose Flour

2 tablespoons Rice Flour

2 tablespoons Self Raising Flour

Half teaspoon Royal Baking Powder

Water sufficient enough to form a batter but not too running

Season with Lawry’s Seasoned Salt, Grounded White Pepper, Maggi Seasoning

Stir the batter well and set aside for 10 minutes.

Method:

Heat up wok with cooking oil until hot.

The oil must be sufficient to cover the ingredients.

Grab a bunch of the ingredients including several pieces of the fresh baby prawns  and coat with the batter and slowly placed into the hot oil.

Leave it for about one and half minutes before turning to the other side.

Cooked until each cucur udang is nicely browned on both sides.

Drain on paper hand towel to absorb the excess oil.

Serve hot with fresh green chillies or chilli sauce of your own choice.

Here is another plate of Cucur Udang I just prepared half an hour ago.

Recommendation:

Check out here for another version of cucur udang

https://flofoodventure.wordpress.com/2014/05/26/chinese-prawn-fritters/

 

Sliced Silver Promfret Soup

Introduction:

This is a simple, flavorful and high nutritional value.

Raw silver pomfret is said to be hard to come by.

Fresh pomfret of this variety are sold at prices that most people would agree to be unaffordable.

It is sited to be used in traditional Chinese medicinal due to the fact that it promotes healthy skin along with digestive health benefits. It may be considered good for your skin for its high vitamin A, vitamin B3, and vitamin E content; which give you what you need to fight off wrinkles, skin redness, and maintain moisture in your skin.

Sliver pomfret is an excellent source of B vitamins including vitamin B12 and Niacin. It is lowest in vitamin B2 (riboflavin) in terms of B complex vitamin composition with respect to the % daily value. In every 100 g, it provides 127% the RDI of vitamin B12.

Ingredients:

1 medium size fresh Silver Promfret (sliced and deboned)

1 Bitter Gourd cut into slices (soak in salt water to remove the bitterness)
2 tomatoes cut into wedges

1 packet Japanese silken Tofu

Few stalks of Salted Vegetable (soak in small basin) and sliced

Home Prepared Fish Broth.

(Make sure you drain all the residue in the fish stock before use)

For further details on how to prepare fish stock. Click this link.

https://flofoodventure.wordpress.com/2014/06/21/what-do-you-do-with-fish-bones-fish-stock/

Method:

Add a tablespoon of cooking oil into the soup pot.
Add in the young ginger slices and sauté it until fragrant.
Followed by bitter gourd and continue to fry for another two minutes.
Pour the fish stock.

Add the slices of salted vegetable.
Bring the mixture to boil again, add in the promfret fish slices and tomatoes.
Cook for another two minutes over high heat.
Add a tablespoon of Chinese cooking wine Hua Tiao Chiew.
Turn off the heat, season with salt to taste.

Its best to serve the soup piping hot.

Tips:

I would normally prepared fish bone stock which gives a more flavourful taste to the soup.

The balance of the fish stock are frozen for future usage.

Recommendation:

For more fish dishes check out here.

https://flofoodventure.wordpress.com/category/recipe-by-category-fish/