Steamed Spicy Soft Spare Ribs

Just simply dish up something this evening, taste good...so here's the recipe

Ingredient

1) 400g soft spare ribs

2) 1 tbsp chili black bean (made in Taiwan & bought from Mega Herbs Taman Megah,PJ Selangor)

3) 1 tbsp chili bean sauce (dou ban djan) from Lee Kum Kee

4) A few drops of sesame seed oil

5) 1/2 a tbsp of corn flour

6) 3 tbsp of hua tiao wine

7) a few dash of white pepper

Garnishing

- some cilantro

Marinade the spare ribs with the above ingredients and keep in the fridge for 1 hr at least. Then steamed it for at least 45 min to 1 hr.

When it's ready put the cilantro on top.

Bon Apetite!

Food Republic @ Pavillion Kuala Lumpur

It has been a while ...or shall I say I have not made any trips to any mall in KL. So I decided to go during Awal Muharram as I expected there weren't any traffic jam.N I was right. Traffic was perfect.

I have not really explore Pavillion. And this is my 3rd visit to Pavillion n most of the time I went to meet up friends an chit chat at those eating outlet...can't even remember the name... I used to work around that area however Pavillion was still in progress years ago.

I was hungry n went down to the so call food court....WOW!so nice...like those in Singapore. And u can find all sorts of variety and from different countries. I saw one particular stall which is quite different from the rest, it was fried prawn noodle serve in Nipah leave...YUP not banana leave. We usually have out Mee Goreng or Char Koay Teow serve on banana leaves. So this one is differeny..I had that before while in Atria food court Singapore.And it tasted very good while I has it in S'pore.This one is not too bad either however the sambal chili quite dissapointing.And not quite the same as it expected it to be. Too diluted.

And it cost me S$4.00. And the one in PAvilion cost me RM7.00. Ummm...I think is too expensive for a Malaysian. And m comparing dollar to dollar count. Why can't they charge us only RM4.00.Is the nipah leaves imported from Singapore and the prawns, noodle are imported from Singapore?FYI, we have all the resources and I dunno why Malaysian always have to pay so much for food. When Singaporean pays lesser in their own country.Is the rental very high?Atria is also located at the prime area - Orchard Road.And m sure their rental don't come cheap either.And many years ago, I could get a glass of soya milk at S$0.80 and while in Malaysia, we are being charged at RM1.00 during that time.Wonder what is the different?

Anyway, here are some food that I managed to capture.Food looks great but m not sure about the taste. By the way, I don't recommend the Pan Mee....I think normal hawkers centre taste better.Tried some tarts... really good. I tried the durian tart and egg white with milk (healthier)...it taste good without the yolk and can taste the milk too


























































































That's for the time being and more food pix will be posted later!

Super Rich Fruit Cake

Tried to bake this cake twice and managed to get it right on the 2nd trial. So here's the recipe & some tips as I baked the cake.

(ingredient A)
500g mixed fruits (to be soaked in brandy + Rum+honey ) for 3 days
30g honey
125ml brandy
250g butter (it is actually 1 block of butter except Anchor butter. To taste better only use pure butter )
70g soft brown sugar
1 tbsp molasses
1tbsp of vanilla

50g semolina
5 eggs
125g hazel nut or almond chopped coarsely

Sift:
250g plain flour (soft or fine)1½ tsp baking powder
1½ tsp mixed spice
½ tsp ground cinnamon (cinamon powder)
¼ tsp nutmeg powder
¼ tsp salt
4 – 5 tbsp brandy

Method
Combine ingredients (A), honey and brandy in a mixing bowl. Mix well to blend then cover with a piece of plastic wrap. Leave aside for three to 7 days for the fruits to macerate. Use a wooden spoon to mix the fruits everyday. (FYI, if you didn't mix honey into it, the fruits will taste bitter cos of the brandy)

Line the base and sides of a 20cm square baking tin with two layers of non-stick parchment paper, leaving about 4cm above the sides of the tin.(Or line the cake tin with tracing paper, brush with melted butter, sprinkle flour into it evenly - to dust it)
Cream butter and sugar until just creamy. Add semolina and continue to cream until mixture turns light. Beat in eggs one at a time. Stir in molasses and essence to combine.

Add macerated fruits to the creamed mixture, alternating it with the flour (very important to follow this so that the fruit do not sink when is ready). Mix the ingredients using your hand. (It is not only easier this way but ensures thorough mixing as well.) Stir in chopped hazel/almond nut and mix. (use wooden spoon also can)
Turn out mixture into prepared tin, spreading well into the four corners. Hold the tin firmly and drop it from a height of about 15cm on to a firm tabletop. (This is to settle the mixture into the tin properly and also to break up any air bubbles.)

Level the surface with a clean plastic spatula then place the cake in a preheated oven at 150°C for 2½ – 2¾ hours (I only baked the cake for 1 hour & it is already cooked. Try 1 hour first - do not bake the cake for 2 hrs or more without checking it). Half-way through baking, cover the cake with a piece of aluminum foil for an hour then remove the foil and continue baking until it is cooked through.

After cake is baked, brush with the extra brandy and leave it to set for 30 minutes (poked the cake with fork so that while brushing the brandy is easier to be sipped inside the cake). Cover the cake tightly with a piece of foil. Leave the cake to cool in the tin, covered with foil. Remove the cake from the tin and discard the nonstick parchment paper. Rewrap the cake with clean greaseproof paper followed by foil outside. You can leave the cake outside at a room temperature and it will last quite long cos of the alcohol. Any self made/homemade cake must be consumed within 3 days if left at room temperature.

P/S : I find that the cake are rather dry when I first baked. Therefore I added 5 table spoon of milk.

Dinner Food

Last 2 nights, the above was my dinner which I simply made it up except the brocolli. Not knowing what will the end results be, is simply tasted good.May be I need a few more corrections or trial & error experiment....Well, if u dare to try here's the recipe

1st (the picture far end which is together with brocolli)
Simply name it Steamed Pork Ribs with spicy black bean Sauce

Ingredient
1)300g spare pork ribs
2)1tsp potato flour
3)2 table spoon chinese cooking wine (hua tiao)
4)1 tbsp of sesame oil
5) 1 tbsp Lee Kum Kei chilli black bean sauce
6) Cut red chilli (for garnishing)


Method
1) Marinade the ribs (use ingredient 1-5).Leave it in the fridge for 30 min)
2) Use medium fire to steam the ribs for 10 mins. Taste it whether is fully cooked if it is not let steame for anothe 5 mins
3) The meat should be tender,spicy & a bit saltish. When is ready, place the cut chilli on top.

2nd Dish
Stir Fried Egg Plant with Spicy Bean Paste Sauce (Dou Ban chiang)

Ingredient
1) Egg plant (long) or you can choose a rounded a egg plant - cut
2) Minced pork/chicken - marinade with potato starch,pepper,sesame oil,oyster sauce
3) Minced old ginger - use a thumb size of ginger
4) Minced red chilli - one
5) Chopped Garlic
6) Onion - slice it
7) Spring Onion - cut finely
8) Chinese cooking wine
9) 2 table sppon of Lee Kum Kee Chilli bean paste & 1tbsp of Gui Zhou chilli sauce (Lee Kum Kee)
10) 1 tsp Potato starch add in water
11) sugar to taste

Methods
1) heat the pan with some oil, put in 3 - 5. Fry until fragrant.
2) Add in the minced mear. Fried it till 70% cook.
3) Add in the agg plant, stir fry for a while.
4) Add in No 8 then 9
5) Add in No 10.
6) Let it boil for a while (low heat). This is to allow the egg plant to cook propoerly.Egg plant should taste be very soft when is cook.
7) adjust the taste accordingly,it should taste a bit spicy & saltish. And add in a pinch of sugar
8) Once egg plant is soft add in onion. Stir fried for a while .Onion should taste crunchy but not soft.
9) Sprinkle the spring onion & served