November Recipe: Roast Duck

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Preparation Time: 30 minutes
Cooking Time: 60 minutes

Ingredients:
One 4 1/2 lb (2 kg) oven-ready duckling
2 teaspoons salt
4 tablespoons maltose or honey
1 tablespoon rice vinegar
1/2 teaspoon red food coloring (optional0
about 1/2 pint (280 ml) warm water
For the Stuffing:
1 tablespoon oil
1 tablespoon finely chopped spring onion
1 teaspoon finely chopped fresh ginger root
1 tablespoon caster sugar
2 tablespoons Chinese rice wine (or dry sherry)
1 tablespoon yellow bean sauce
1 tablespoon hoisin sauce
2 teaspoons five-spice powder

Preparation:
Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.


Source from Internet.


by 旭日の革

September Recipe: Gado Gado

Gado-gado is one kind of Malay food. It is also known as "Vegetable Salad with Peanut Sauce".

Ingredients:
½ green cabbage
1 cucumber
3 potatoes (boiled in jackets)
3 hard-boiled eggs
100g bean sprouts
100g long beans
3 beancurd cakes (pre-fried)

For Peanut Sauce:
1 med Onion
2 tbs oil
2 tsp ground chilli
1 cup coconut milk
4 tbs ground roasted peanuts
1 tsp lemon juice
salt/Sugar to taste

Directions:
1. Skin potatoes and dice. Parboil long beans and cut 1 cm in length. Slice cabbage in small squares. Bring to boil.(don’t overcook). Julienne cucumber. Parboil beansprouts. Slice eggs into quaters. Place the vegetables decoratively on a large platter. Serve individually with Peanut sauce.

2. Saute chopped Onion in oil. Add ground chilli, reduce heat; add peanuts and cook for a few minutes, stirring constantly. Bring to boil and add coconut milk and allow to simmer for 5 minutes. Season to taste with salt, Sugar and lemon juice. This sauce is preferably served hot during winter and at room temperature during summer.


Source from Internet.


by 旭日の革

September Recipe: Cool Chicken Wings with Wine

花雕醉雞翼

Cool Chicken Wings with Shaoxing Wine

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材料Ingredients：

雞翼七至九隻Chicken Wing 7 to 9 pcs

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醃料Marinated Sauce：

花雕酒半杯Shaoxing Dark Rice Wine Half Cup

米酒三湯匙Chinese Clear Rice Wine 3 tablespoon

雞湯半杯Chicken Broth half Cup

青蔥兩束Green Onion 2 Bunch

薑三片Ginger 3 Sliced

鹽一茶匙Salt 1 teaspoon

白糊椒粉兩茶匙White pepper powder 2 teaspoons

糖一湯匙Sugar 1 tablespoon

麻油兩茶匙Sesame Oil 2 teaspoons

低鹽份醬油三茶匙Low Sodium Soy Sauce 3 teaspoons

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醬汁料Sauce:

花雕酒三湯匙Shaoxing Dark Rice Wine 3 tablespoon

青蔥一束Green 1 Bunch

薑兩片Ginger 2 sliced

花椒一茶匙Chinese Spicy Pepper Seed 1 teaspoon

鹽一茶匙Salt 1 teaspoon

糖兩茶匙Sugar 2 teaspoons

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做法Steps:

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1.先將所有醃料倒入雞翼中，放入冰箱醃一個晚上
Put all chicken wings into marinated source and leave it inside the refrigerator for one night.

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2.取出後連醃料蒸約十分鐘
The next day, take out the Chicken wings and use steamer to steam it for 10 minutes.
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3.將雞翼放入冰水中冷凍約十分鐘
Then, put all chicken wings into the cold water with ice cube for 10 minutes.

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4.從冰水取出吸乾水份
Take out from the cold water and leave it dry on top of the cooking paper.
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5. 淋上醬汁即可上碟
Put all chicken wings on the plate and add cooked source on top of it. Add some scallion and chili pepper julienne for decoration will do.

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Source from Internet.

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by 旭日の革

August Recipe: Sambal Udang

Sambal Udang, a Malaysia local Nyonya's food. Prawn Sambal is prawn cooked in fiery sambal and tamarind. Marinating some tamarind with enough water to make a thick creamy gravy for the dish is fairly important.

Some people like to adding lemon grass gives it some kick. It taste equally good. But if you are going to put Petai (Stink Bean) in it, then don't use lemon grass.

Ingredients
250gm Medium sized prawns, shelled and devined
3 Tablespoon lime juice
or 25gm Tamarind 1/2 cup water
1 round Tablespoon Sugar
1.5 teaspoon salt or to taste
6 ozs of oil

Pounded Ingredients
1/4 ozs dried chillies
4 fresh chillies
4 ozs shallots
1/2 ozs belachan
3 buah keras (candle nuts)

Method of cooking
1. Heat 5 ozs oil and fry rumpah, high heat. When begin to stick to pan, lower to medium heat.
2. Add tamarind juices and simmer for 5 mins, before adding bunga kantan or chean hong.
3. Add sugar, it matures the sourish taste.
4. Fry the prawns with high heat and fast to achieve the crunchy effect. Add in last and better before serving.
5. For thicker creamy consistency: Using the same recipe, add minus the tamarind and water, this dish gets thicker.

Source from Internet.

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by 旭日の革

August Recipe: Fish Head Curry

Ingredients:
1 fish head, about 1 kg
1 teaspoon salt
5 tablespoons cooking oil
30 g fish curry powder, mixed with 3 tablespoons water into a paste
90 g tamarind pulp, mixed with 250 ml water and strained
750 ml coconut milk, squeezed from 1 grated coconut with sufficient water added
10 okra or ladies fingers
3 tomatoes, halved
5 red chilies
5 green chilies
1 teaspoon sugar
1½ teaspoons salt

Ingredients to be ground:
25 dried chilies
12 shallots, peeled
2 cloves garlic, peeled
3 stalks lemon grass, sliced
2.5-cm knob galangal, peeled
2.5-cm square piece shrimp paste

Method:
Clean fish head thoroughly and rub with 1 teaspoon salt. Heat oil in a kuali or wok and fry ground ingredients for 3 minutes. Add curry powder paste and in slow fire, fry until fragrant and oil separates. Add okra and fry for 3 minutes, then add in tomatoes and chilies. Pour in tamarind juice and coconut milk. Bring to the boil and simmer for 5 minutes. Stir in sugar and 1½ teaspoons salt or to taste and lastly, lower in fish head. Cook for 15-20 minutes or until fish is done. Serve hot with white rice.

Source from Internet.

by 旭日の革

July Recipe: Buttermilk Fried Chicken

Most of the people love fried chicken and this is a great recipe. Adjust the seasonings to your own taste. This is a basic recipe which you can customize to your liking.

1 broiler-fryer chicken cut into pieces

1 cup buttermilk

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

Vegetable oil for frying

Step 1:
Place chicken parts into a large bowl. Pour the buttermilk over chicken and marinate for 2 hours or overnight.

Step 2:
Combine the flour, salt, paprika and pepper, mixing well to combine.

Step 3:
Remove chicken from buttermilk and place in flour mixture coating all sides well.

Step 4:
Pour 1 to 2 inches of oil in skillet and fry until one side is golden brown, then turn and brown other side approximately 20 minutes total.

Step 5:
Remove chicken and place on paper towels to drain off excess grease, (or you can brown on both sides until lightly golden 5 to 8 minutes, remove and place on paper towels to absorb excess grease, then place on a baking sheet and place in a preheated 350 degree F oven until juices run clean).

Source from Recipegoldmine.com .

by 旭日の革

July Recipe: Barbecue Pork Ribs

Here are the ingredients, listed in the four steps for cooking barbecue pork ribs. These
quantities will work for 4 slabs of ribs.

Step 1 – The Dry Rub

4 slabs of baby back pork ribs
½ cup brown sugar
½ cup paprika
⅓ cup garlic salt
2 tablespoons onion salt
2 tablespoons chili powder
1 tablespoon cayenne or ground red pepper
1 tablespoon black pepper
1 ½ teaspoon oregano
1 teaspoon cumin

Combine all the dry ingredients and mix well
- OR-
1 bottle of Big Bob Gibson’s Seasoning & Dry Rub or your favorite bottled rub

Step 2 – The juices

½ cup apple juice per slab
½ cup grape juice per slab

Step 3 – Dry Rub again

¾ cup of the Step 1 dry rub, or your favorite bottled rub
⅓ cup brown sugar

Step 4 – The Sauce

1 ½ cup of Bib Bob Gibson’s Championship Red Sauce or your favorite bottled sauce
½ cup honey

First, take off the thin membrane that covers the underside, bone side, of the ribs. Use a sharp knife to start to separate a small piece of the membrane from the bones. Then use a paper towel in your hand to grip the membrane and pull it off the whole slab of ribs in one shot. This is an important step because that membrane would block the seasonings from being absorbed into that underside half of the pork rib slab.

Step 1:
Sprinkle on a good amount of the dry rub that you choose, homemade or bottled. Pat the rib slab gently to make sure that the seasonings stick. Bake the ribs, meat side up, in a 250 degree oven for 2 ¼ hours.

Step 2:
Remove the ribs from the oven and place each slab with the meat side down on a double-sized sheet of aluminum foil and fold the sides of the foil up to make a little “boat.” Pour 1 cup of the step 2 juice mixture over each slab and fold over the foil to tightly cover the ribs so that no liquid or steam will escape when cooking. Put the ribs back in the 250 degree oven for 1 hour.

Step 3:
Take the ribs out of the foil and discard the foil and juice mixture. Cover each slab with a medium coating of the dry rub and bake uncovered meat side up in the 250 degree over for another 30 minutes.

Step 4:
Again take the ribs out of the oven and turn it up to 350 degrees. Paint on the step 4 sauce on both sides of each slab. Place them meat side up in the 350 degree oven for about 10 minutes or until the sauce starts to congeal and caramelize on the slabs.

Serve and enjoy!


Source from Internet.


by 旭日の革

The Art of Coffee

by linguowei@bmonidea

墨西哥的朱古力火鸡

蔡澜

墨西哥独有的朱古力火鸡，最正宗的是用火鸡来当材料，但火鸡不容易买到，用普通鸡来代替也可。
有一道国际名菜，不是甜品，用朱古力来煮的，就是墨西哥独有的朱古力火鸡了（Mole）。 -->-->最正宗的是用火鸡来当材料，但这道菜在普通家庭也烧，火鸡并非天天买得到，所以用普通鸡来代替，一点不出奇。 大家都吃朱古力鸡，墨西哥人不管是任何庆典，在生日、婚宴，甚至在葬礼上也吃朱古力鸡。 配菜方面，有米饭、豆、墨西哥薄饼、泡菜及用茄子做出来酱料，或者家有什么东西，都可拿出来佐食。 好了，我们开始来烧这道菜吧！ 要准备的原料有：火鸡或鸡、洋葱（切碎）、蒜头（切碎）、猪油或粟米油、新鲜芫荽、刚爆香的芝麻和基本的盐。 辣椒是主要酱料 另外要先做好一个酱料：辣椒，如果要考究，那可得用3种特有的，分别称为Ancho、Pasilla、Mulato，但是买不到的话，任何辣椒，只要是属于灯笼椒，都可勉强用之。 在外国做这道菜，至少要买正宗的墨西哥Barra牌子朱古力，才能让墨西哥人吃出乡愁来。 除辣椒之外，还要辣椒酱，最好买墨西哥的罐头Chipotle辣椒酱。不能买到，其他辣椒酱亦行，但不可用番茄酱代替。 洋葱、蒜头、鲜番茄、无核葡萄干、磨碎的杏仁、芝麻、芫荽籽、肉桂、黑胡椒、大茴香、猪油或粟米油。 用鸡煮可缩短时间 第一个步骤是把火鸡块放进一个大锅中，加洋葱和大蒜，清水要盖过鸡块，煮个一小时，如果用鸡，则可缩短时间。 在同时，可把辣椒放在平底锅上烤一烤，取出，剥掉肉囊和种子。 把火鸡块从锅中取出，用纸擦干水份，鸡汤则可留着备用。 锅中下猪油把鸡块爆香，取出备用，将油留下。 把辣椒和上述的酱料原料都放进一个搅拌机中，打成酱状，再用剩余的猪油爆香，如果酱太稠，则可加鸡汤，这时把肉块放进锅中和酱一块炒，最后才把朱古力碎放进去，加水慢火煮至全熟为止，上桌前撒新鲜芫荽和芝麻，大功告成

摘取于<<南洋商报>>

***朱古力是我得最爱。朱古力火鸡，我等你。
by linguowei@bmonidea

饺子的发明是用来治烂耳朵的

　　饺子是中国人民喜爱的传统食品。它的制法是先用面粉做成薄而软的饺子皮，再以鲜肉、白菜等切碎，拌以佐料为馅，包成后下锅煮至饺子浮上水面即可。其特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。
　　饺子原名“娇耳”，是中国医圣张仲景首先发明的。
　　东汉末年，各地灾害严重，很多人身患疾病。南阳有个名医叫张机，字仲景，自幼苦学医书，博采众长，成为中医学的奠基人。张仲景不仅医术高明，什么疑难杂症都能手到病除，而且医德高尚，无论穷人和富人，他都认真施治，挽救了无数的性命。
　　张仲景在长沙为官时，常为百姓除疾医病。有一年当地瘟疫盛行，他在衙门口垒起大锅，舍药救人，深得长沙人民的爱戴。张仲景从长沙告老还乡后，走到家乡白河岸边，见很多穷苦百姓忍饥受寒，耳朵都冻烂了。他心里非常难受，决心救治他们。张仲景回到家，求医的人特别多，他忙的不可开交，但他心里总挂记着那些冻烂耳朵的穷百姓。他仿照在长沙的办法，叫弟子在南阳东关的一块空地上搭起医棚，架起大锅，在冬至那天开张，向穷人舍药治伤。
　　张仲景的药名叫“祛寒娇耳汤”，其做法是用羊肉、花椒和一些祛寒药材在锅里煮熬，煮好后再把这些东西捞出来切碎，用面皮包成耳朵状的“娇耳”，下锅煮熟后 分给乞药的病人。每人两只娇耳，一碗汤。人们吃下祛寒汤后浑身发热，血液通畅，两耳变暖。吃了一段时间，病人的烂耳朵就好了。
　　张仲景舍药一直持续到大年三十。大年出一，人们庆祝新年，也庆祝烂耳康复，就仿娇耳的样子做过年的食物，并在初一早上吃。人们称这种食物为“饺耳”、“饺子”或偏食，在冬至和年初一吃，以纪念张仲景开棚舍药和治愈病人的日子。
　　张仲景距今已近1800年，但他折“祛寒娇耳汤”的故事一直在民间广为流传。每逢冬至和大年初一，人们吃着饺子，心里仍记挂着张仲景的恩情。今天，我们用不着用娇耳朵来治冻烂的耳朵了，但饺子却已成了人们最常见、最爱吃的食品。

(网上资料）

by linguowei@bmonidea