Q's Ayam Cekor

Ayam Cekor or in hokkien is Hong K.  My late mother used to cook this but she uses lean meat. Now I substitute it with chicken due some reason.  Anyway certain dished can be substitute with ingredients to our liking. 



So here we have the  ingredient for this dish.  1.5 kg  Chicken, Blend fine 50 gm Gralic & 100 gm Cekor, 200 gm Potato, Mixed with water 6 tbsp Corinder Powder, 8 tbsp Bean Paste and 1 tsp White Pepper. 
Methods: Heat wok with 5 tbsp oil, stir in blended garlic & cekur. Then add in corinder powder paste and bean paste. Stir till fragrant.  Add in 500ml water.  Bring to boil and then add in the cut chicken and potato.  Mix all and stew in low fire till chicken and potato cook.

It is nice to eat with porridge or bread.

Cheers
:o)

Q's Nyonya Acar Fish

Finally, I did it. Yah............. my Nyonya Acar Fish.  It is one of the dish my mum used to prepare when she is alive.  But now, I have to do it as I could not find it in Klang Valley.  The one that I normally see is the malay version. 

Anyway I'm happy with the end product and here is the recipe for you to try.

Ingredient: 500 gm Senangin fish cut in half inch thick and deep fried, 150 gm Garlic sliced thin, 150 Ginger cut fine strip, 150 gm Fresh Tumeric sliced, 450 ml Cooking oil, 400 ml Rice Vinegar, 10 tbsp sugar, 1 tsp Salt and 3 tbsp Sesane seed fried.

Method: Dry garlic and ginger in hot sun till dried.  Heat oil in wok and fried the tumeric. In another wok pour in vinegar and add in sugar & salt. Stir in low fire till sugar & salt disolve. Once the oil and vinegar is luke warm, add in fried fish, garlic and ginger. Let it rest over night.

Cheers   :o)

Q's Cucur Sayur

Since I still have balance of the Pasembor(that is what it is call in Penang) or Rojak(is call in Kuala Lumpur) gravy, let's fried Cucur Sayur.






The ingredient we need is finely cut 100 gm round cabbage and carrot,300 gm flour, 50 gm dry shrimp(pound rough), 1 tsp salt and 1 no egg. Mixed all the ingrident together. Use the small soup spoon to scoop the mixture and deep fried till golden brown. Serve warm with the gravy or some like chilli sauce.

Cheers
;o)

Q's Deep Fried Preserved Beancurd Chicken

This dish is originally a pork dish. But I replace it with chicken.
You will need 500 gm Chicken Fillet, 1.5 pc Preserved Beancurd and 3 tbsp Flour. Marinated all the ingredient together and let it set for 2 hours before deep fried.


It is nice to eat with pickle (white radish and cucumber).



Cheers
;o)

My Valentine Gift 2012

Valentine comes and goes with a flick of finger leaving most of the love birds with hole in their wallet. Well like the old saying Love is Blind. Hehehe

In my young days I do not have to wait for Valentine Day for roses. I will sure to received my roses in every fornightly till there is no more place in the ofice and home for it. Sigh... I finally told him that it is waste of money to buy all these roses as it does not last long. So from that day onwards, :( no more flowers. Me and my BIG mouth. But at least I still have my gift during Valentine and Birthday.

Now after so so many year all these become nature death or what we say they take thing for guranted. Ha!

So finally this year 2012, he is not going to get away with it. The last men on my earth sure get the message loud and clear. So this is what he gave me......... What can you say. D, Happy Valentine and thanks for everything.

Cheers ;o)

Q's Roasted Curry Chicken

Ingredients

1 no. Whole Chicken 1.5kg clean and cut open

Mixture

2 tbsp Meat Curry Powder

2 tbsp Sesame Oil

2tbsp Light Soya Sauce

100 ml Water

Seasoning to taste

Method

1.      Use fork and poke the whole chicken

2.      Mix the mixture well

3.      Pour the mixture on to the chicken

4.      Season for an hour

5.      Heat-up oven at 200°C degrees for 5 minutes

6.      Cover the pan with foil

7.      Place the season chicken on the pan

8.      Bake for 40 minutes or until chicken cook.

9.      Heat a small pot

10.  Pour the balance of the mixture into the pot and bring it to boil

11.  Serve the chicken with the gravy

Q's Spicy Soya Chicken

Spicy Soya Chicken or Ayam Kicap Berempah.   You will need 1.2kg chicken cut 16 pcs, 1 tbp Dark soya sauce, 3 tbp Light Soya Sauce, 3 tbp Babas  Meat Curry Powder, 1 tbp Babas Kurma Powder and 1tsp seasoning. Mix all and let it sit for at least 8 hours.

Next heat wok with 5 tbp Cooking Oil. Stir in 2 pcs Cinnamon Stick, 2 pcs Anise Star, 1 no Onion (sliced) and 5 nos Dry Chili. Once fragant add in the chicken. Fry in medium fire till chicken half cook. Add in 500 ml water. Boil till chicken cook and gravy thicken. Garnish with potato wedges.

Nice to eat with Butter Rice, Capati, and Bread.


Cheers ;o)

Visiting to Old Folk Home

It has been a long time since I visited an old folk home. To think of it, the last time were in year 2004. Ever since then I did not step into these home. Some of these old folk are there against their will and or no home to go. Very sad........


I tell myself I'm going to visit these places but it did not happen as there're always tomorrow till 02nd February 2012. A team of us visited an old folk home in Ampang, Kuala Lumpur. This is intiated by our General Manager.

Here are some of the shot to share.

Weekend Menu #5

This week we mix n match our own pizza. "Chun Pieh" in hokkien is one dish that is hard to find here in Klang Valley. Normally "Chun Pieh" can be found in Penang.

Cheers

:o)