Garden Grill Broccoli

Ingredients:


Broccoli 200g

2 Tomatoes

2 Onions

Bacons 100g


Olive oil 1 teaspoon

Directions:

Preheat grill for high heat.
(if using oven)Preheat oven to 425oF or 245oC.

Wash the broccoli and cut it into florets.
Chop Onions and tomatoes,dice the bacons.

In an aluminuim foil,Toss the broccoli,bacon,and other ingredients, with olive oil. Season with salt and pepper to taste.

Wrap them up

Grill over medium heat for 2 to 3 minutes, or to desired tenderness.
prepare an aluminum foil.

(if using oven)Place the dish in a preheated oven and roast 10-15 min. Check for browning, continue roasting until broccoli just starts to brown.

Hanainese Pork Chop

Ingredients:

Pork Chop 314g
Oil 1 tbsp
Butter 1 tbsp
Oil for deep frying
Cinnomon Stick 2.5cm long
Onion 115g
All purpose flour 1 tsp
Jacobs/Kong Guan / Julie cream cracker 140g pound into powder
Green peas 55g

Marinate

Egg 1
Sugar 1/4 tsp
Salt 1 tsp
Pepper To season

Seasoning for Sauce

Chicken stock 225 ml
Chicken seasoning 1/2 tsp (optional)
Sugar 1/2 tsp
Dark Soya sauce 1 tsp
Salt to taste

Directions:

1. Mix all marinate ingredients together.

2. Flatten and tenderise pork chop with back of cleaver or tenderiser.

3. Place (2) into (1) and let marinate for 30mins.

4. Sauce : heat a wok and add butter and oil. Add cinnamon and onion rings. Fry until onion is

fragrant and turn transparent. Add flour and stir fry for another minute. Add the Sauce seasoning and simmer on low heat until thicken.

5. Heat enough oil in the wok to deep fry pork chop.

6. Place cream cracker crumbs on a shallow plate and coat marinated pork chop evenly with cracker crumbs. Deep fry the coated pork chop until golden brown. Remove and place on an oil blotter.

7. Slice deep fried pork chop and top with sauce and green peas.

Satay

Satay is a very popular delicacy in Indonesia,Singapore and Malaysia; Indonesia’s diverse ethnic groups’ culinary art have produced a wide variety of satays.

In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts.

In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analogue in Japan is yakitori, shish kebab from Turkey, chuanr from China and sosatie from South Africa are also similar to satay.

It had since been a famous local delight favored by asians as well as foreigners.
Satay is often served with Ketupat, [a Malay rice cake],with a special dipping sauce made from peanuts.

Let's get ready with the following

1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
1/2 cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 1/2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers

1.In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil,turmeric, brown sugar, cumin, ginger, salt, and pepper.
Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.

Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time.

2.About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
3.Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer

Using other Meat
For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.

For pork use boned fat-trimmed pork butt (shoulder)Rinse pork. Slice into thin strips (1/8 in. thick; if pork is difficult to slice thinly, freeze just until firm, 20 to 30 minutes)before marinating in 2 tbsp minced shallots,2 tbsp Asian fish sauce (nuoc mam or nam pla),1 tbsp firmly packed dark brown sugar and 1 1/2 tsp fresh-ground pepper



The Satay Peanuts Sauce
•3 candlenuts [buah keras in Malay] [Substitute: macadamia nuts]
•2 tbsp tamarind pulp
•3 cups coconut milk
•2 cups roasted peanuts, coarsely pounded
•½ cup peanut oil, or vegetable oil
•¾ cup warm water
•3 tbsp sugar
•salt
•2-3 med red onions
•6 cloves garlic
•5 tbsp chili paste
•2 stalks lemongrass, 4 to 6 inch of the ‘white’’ ends only, coarsely chopped
•1 tsp belacan, also spelt belachan or blacan [dried shrimp paste]

Using a mortar & pestle or blender, grind chili paste, onions, garlic, candlenuts, belacan and lemongrass into a paste

In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract ‘juice’. Strain to discard seeds and fibers

In a saucepan, heat oil, add ground paste, sauté until quite toasted, and oil starts to seep out

Add tamarind juice, bring to a boil, add coconut milk, sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins

Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a ‘thickness’ to your liking [Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer]

Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is great for dipping Ketupat, [a Malay rice cake], often served with satay

Serve Satay with a small bowl of satay peanut sauce for dipping, and the cucumber & onion wedges on the side.

Okonomi Yaki

Okonomiyaki is one of my favorite food,original recipe does not call for mountain yam.
Mountain yam when grated becomes gooey,mixed into the batter gives the okonomi yaki a chewy texture.

Let's get started ,you will need the following ;

12 ounces sliced bacon
1 1/3 cups water
4 eggs
1-3 cups all-purpose flour
1 mountain yam
1 teaspoon salt
1 medium head cabbage, cored and sliced
2 tablespoons minced pickled ginger
1/4 cup tonkatsu sauce or barbeque sauce


Directions
1.Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.

2.In a large bowl, stir together the water and eggs.
Gradually stir in the flour,grated mountain yam
and salt until smooth.
Add the cabbage and ginger;stir until evenly distributed.

3.Heat a skillet over medium heat and coat with cooking spray.
Pour about 1/4 of the batter into the center of the skillet.
Place 4 slices of cooked bacon in the center.

Use a spatula to shape the pancake into a circle.
Fry for about 5 minutes or until the edges are dry.

Flip and cook on the other side until the center is stable and
it is browned on both sides.

Remove from the pan and drizzle with tonkatsu sauce to serve.
Continue with remaining batter and bacon.
You can serve it with mayonnaise if you prefer

WohHup spare rib sauce with tomato sauce ,also makes a good base for this recipe .

Wasabi Salad Prawn

The other day, my dad was preparing some salad with mayonnaise dressings. Coincidentally , a smell of deep frying oil came from the corridor,i could tell its prawn.

With some wasabi paste left,which we hardly use unless for sushi or sashimi.How about Wasabi Salad Prawn.To prepare this dish,you need the following

500gr big prawns
5 tsp mayonnaise
2 tsp wasabi paste
2 tsp condensed milk

3 tsp corn flour
lemon juice
oil

Peel the prawns. rinse.
put some lemon juice + salt (to remove the stinks)
leave the prawns for 2-3 minutes in lemon juice + salt.
drain the shrimp

Add water bit by bit to the3 table spoon corn flour. You don't want the flour to be running, you want the mixture to be a bit thick.
mix well until smooth.

Heat the oil,check if the oil is hot enough by putting a little bit of the flour mixture. if it floats straight away. oil is ready.
coated the prawns with flour mixture, then fry all the prawns until golden brown.

Let prawns sit on top of bake paper or paper towel to let the excess oil drips.
take prawns and start dipping them to the sauce.
arrange them nicely on the plate.


Take a pinch of aonori, powder evenly on top of the prawns