Food i'd like to try making one day...^^

KUNG POU CHICKEN


taken from rasamalaysia.com

Recipe: Kung Pao Chicken (宫保鸡丁)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)
3 tablespoons roasted peanuts
8-12 dried red chilies (deseeded and cut into halves)
3 tablespoons cooking oil
5 slices peeled fresh ginger
2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch
2 teaspoons soy sauce
1 tablespoon Shaoxing wine
1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon black vinegar
2 tablespoons water
1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
2. Mix the sauce ingredients in a small bowl and set aside.
3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
9. Add in the scallions and stir evenly.
10. Dish out and serve hot with steamed white rice.

Cook's Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it's not salty, add a little salt to taste.

STIR FRY FISH FILLET WITH BLACK BEAN SAUCE


taken from rasamalaysia.com

Recipe: Stir-fried Fish Fillet with Black Bean Sauce

Ingredients:

1/2 lb sole fish fillet (cut into pieces and marinate with 1/2 tablespoon corn starch)
2 tablespoon Lee Kam Kee black bean sauce
1 small onion (quartered)
6 dried chilies (deseeded)
1 small green bell pepper (cut into small pieces)
2 stalk scallions (cut into 1.5 inch length)
5 slices fresh ginger
1/8 teaspoon fish sauce
1/2 teaspoon sugar
1/8 teaspoon sesame oil
1/4 tablespoon corn starch (mix with 3 tablespoons water)

Method:

1. Heat up the wok and add in some cooking oil.
2. Add sliced ginger, onions, bell peppers, dried red chilies and stir fry them until aromatic.
3. Add in the fish and do a quick stir.
4. Add the black bean sauce, fish sauce, sugar, and sesame oil and stir fry until the fish is cooked.
5. Add in the corn starch mix to thicken the sauce.
6. Toss in the chopped scallion and do a quick stir, dish up and serve hot.

RED BEAN PASTE PANCAKES


taken from rasamalaysia.com

Recipe: Red Bean Paste Pancakes
(Adapted from Yan Kit's Classic Chinese Cookbook)

Ingredients:

1 large egg, lightly beaten
5 tablespoons all purpose-flour5
1/2 tablespoons water
4 tablespoons canned red bean paste
1 tablespoon sesame seeds
Cooking oil for deep frying

Method:

1. In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.
2. Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer.
3. Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over.
4. Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface.
5. Make the other pancake the same way.
6. Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges.
7. Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.
8. Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color.
9. Remove the pancake from the oil and drain on paper towels.
10. Cut each pancake into strips and serve immediately.

FRIED SPRING ROLLS


taken from rasamalaysia.com

Ingredients:

Filling

6 shrimps (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste
2 tablespoon corn starch
5 tablespoon of water

Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble, lay a wrapper / Popiah skin on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly. Seal with the paste and deep dry over medium heat until golden brown. Drain on paper towels and serve with chili sauce.

For chili sauce, Rasa Malaysia recommends Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US).

SWEET POTATO BALL


taken from rasamalaysia.com

Sweet Potato Balls (蕃薯旦) Recipe

Ingredients:

1 lb of sweet potatoes
12 tablespoons of all-purpose flour
3 1/2 tablespoons of sugar
3 tablespoons of sesame seeds
Water
Oil for deep frying

Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet potatoes and discard. Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.

Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

CLAYPOT CHICKEN RICE


taken from rasamalaysia.com

Recipe: Claypot Chicken Rice without Claypot

Ingredients:

2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) - optional

Seasoning for chicken:

2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)

Seasoning for rice:

2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

Method:

1. Chop the chicken breast and chicken drumsticks into pieces.
2. Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
3. Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
4. Add the rice seasoning and cooking oil into the rice and start cooking the rice.
5. At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
6. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
7. Deep fry the salted fish and set aside.
8. Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
9. Leave the rice cooker on "Stay Warm" for 15 - 20 mintues before serving.
10. Top the chicken rice with fried salted fish and serve immediately.

CURRY PUFF


taken from rasamalaysia.com

Recipe: Curry Puff

Filling:

5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
1 1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt

Pastry:

1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt

Method:

Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and leave aside to cool.

To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.

ROTI JALA WITH CURRY CHICKEN


taken from rasamalaysia.com

Recipe: Roti Jala "Net Bread" or Malaysian Lacy Pancakes

Ingredients:

1 3/4 cup all purpose flour (1/2 lb)
1 1/2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil
Ghee or butter (to grease the pan)

Method:

Sieve the flour and set aside. In a big bowl, mix all the ingredients well together (except the oil) and strain the batter. Add in 1/2 tablespoon of oil and set aside.

Heat up a pan with medium heat and grease it with some butter or ghee. Pour some batter into the mold and transfer the mold to the pan. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Click on this video clip for the cooking guide). After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape. Arrange a few Roti Jala on a serving plate and add some curry chicken on the side. Serve immediately.

Recipe: Malaysian Curry Chicken

Ingredients:

1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons A1 Best One Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced)
1 tablespoon oil

Method:

Heat up a small pot and add in the oil. Saute the diced shallots until light brown. Add in the curry paste. When it smells aromatic, add in the chicken meat and do a few quick stirs. Add in the water and let it boil. Lower the heat and simmer the curry for about 10-15 minutes. Add in the coconut milk and serve hot.