Sunday, December 16, 2007

薄饼 ♦ Popiah

Popiah is a cousine which is created by Malaysian Hokkien.

Ingredients actually depend on the person him-/herself...this is just as suggestion to let you try at home.

we see one-by-one from the right in anti-clockwise direction:
egg (add some soy sauce and fry it in thick form, cut it),
cucumber (cut them too),
shrimp paste (add some lemon juice and sugar to dilute it),
peanut (use blender to blend it),
fried onion (just buy from supermarket),
Bean sprouts (fry with some soy sauce),
In the middle is Popiah skin, is made from wheat flour.

and also fresh prawn and dried prawn (fry them).

现在为你们介绍怎么做薄饼是我们的大厨Eric Boon大厨师,掌声鼓励鼓励~~~~(拍拍拍拍~~~)
Now, let me introduce you our chef --Eric Boon, he will teach you how to make popiah, please put your hands together~~~ (applause~~~)

谢谢大家,首先在皮上面涂一些虾膏,这个虾膏不是直接涂上去的哦!你看,罐里面的虾膏是粘粘的,你看我的很稀,不是用水弄稀哦!用水就没有味道了,要用柠檬汁。。。bla bla bla(本人sensor掉他show-off的那段,怎么弄看上面就好)
Thank you everyone, first of all, put some shrimp past on the skin, don't take the shrimp paste directly from the bottle!~~ you see, in the bottle the shrimp paste is very sticky, mine is already diluted, but it's not diluted with water! if you use water to dilute it will be tasteless, use lemon juice....bla bla bla (the showing-off part is sensored, just read from above how to do it)

然后加花生碎,为什么要先加花生碎?因为可以把多余的水份吸一下,皮就不会这么容易破掉。我也是看人家怎么弄学回来的。。。因为小时候很喜欢吃popiah...bla bla bla(又在sensor他讲故事的那段,以后看到bla bla bla就是sensor啦,不用解释。。。:P)
then add peanut, why it is followed by peanut but not other thing? because it will adsorb some water so that the skin won't be so watery and spoilt. i learned it from other people...when i was small, i like to eat popiah....bla bla bla (again sensored because of telling unimportant story, the following part if you see bla bla bla means it is sensored, no need to explain so much...:P)

再加上豆芽,黄瓜,煎蛋。。。煎蛋要煎到这样厚厚才好吃。。。bla bla bla
and then add Bean sprouts, cucumber, fried egg....fried egg must be thick or else it doesn't taste nice....bla bla bla

add some fresh prawns and dried prawns...

spread some fried onion on top of it...

wrap it...

hold it tight....stick it...

cut it...

looks nice? can put some more shrimp paste and spread some more peanut....
我在德国朋友家那里弄来给他们吃他们都不喜欢虾膏的味道,讲很臭。。。不懂好料。。。就像榴莲一样。。。bla bla bla...
i make this food at my german friend's house but they don't like the smell of shrimp paste, they said it's very smelly...aih...they don't enjoy this good thing...just like durian....bla bla bla....

this is a vedio show how to wrap popiah.

try it at home~~~

Wednesday, November 7, 2007

Interesting Facts about Cheese

from filipe fortes

  • Cheese, Seattle, Washington

    Round One, before the wine

I took a wine and cheese pairing class last night, and learned a few things I’ll pass on to my millions of readers:

  • All Cheese Rind is Edible: Even the wax and foil (!) ones. Cheese makers spend time crafting the rinds to add to the flavor. Not all of the rinds taste great, but they’re edible.
  • Brie, and other soft cheeses, have less fat than hard cheeses: This is obvious in hindsight, but it’s because hard cheeses have less moisture, and therefore a higher percentage of fat.
  • The mold in blue cheeses is a penicillium: This was interesting for me because I’m allergic to the antibiotic version of Penicillin — but I have no symptoms when eating blue cheese (or my current favorite, soft Italian gorgonzola).
  • Non-pasteurized cheeses are legal in the US as long as they’re more than 60 days old: The libertarian in me tries not to imagine how much federal legislation exists around cheese.
  • Lactose intolerance is typically cow-milk intolerance: Most people are just fine with goat or sheep’s milk, as the intolerance stands from some cow-specific enzymes.
  • Traditional mozzarella (mozzarella di bufala) is made from water buffalo milk: I thought it was just a name, but it’s not. Apparently, there are some big water buffalo farms in California.
  • Goats have the highest proportional milk production of any farm animal

They also handed out the following chart, which shows the composition of various milks, by percent weight (the totals don’t add to 100 because I removed the Minerals column, do the math yourself if you’re curious):

Milk Type Fat Protein Lactose Water
Human 4.0 1.1 6.8 88
Cow 3.7 3.4 4.8 87
Cow: Holstein/Friesian 3.6 3.4 4.9 87
Cow: Brown Swiss 4.0 3.6 4.7 87
Cow: Jersey 5.2 3.9 4.9 85
Cow: Zebu 4.7 3.3 4.9 86
Water Buffalo 6.9 3.8 5.1 83
Yak 6.5 5.8 4.6 82
Goat 4.0 3.4 4.5 88
Sheep 7.5 6.0 4.8 80
Camel 2.9 3.9 5.4 87
Reindeer 17 11 2.8 68
Horse 1.2 2.0 6.3 90
Fin Whale 42 12 1.3 43

I’ve had Cow, Water Buffalo, Yak, Goat, and Sheep’s milk. I’m definitely curious about Reindeer and Fin Whale (how do they milk it?).

Saturday, November 3, 2007

椰浆饭和拉茶 ♦ Nasi Lemak and Teh Tarik

This is Nasi Lemak (Coconut rice). You can see briefly what is inside.

椰浆饭的材料: Ingredients for Nasi Lemak:
椰浆 Coconut milk
香兰叶 Pandan leaf
鸡腿 Chicken leg
鸡蛋 Eggs
Oyster/ Mussel
江鱼仔 Anchovy
花生 Peanuts
黄瓜 Cucumbers
蒜米 Garlic
大洋葱和小红洋葱 Onions and Shallots
马来虾膏粉 Belacan
辣椒干 Dried Chilli
黄姜粉Turmeric Powder
面粉 Flour

The rice is cooked like normal just that not with water, but with coconut milk. Actually should put pandan leaf, but we can't get it here.

Fried Chicken Part:

Marinate the chicken with salt, sugar, soy sauce, the most important is Turmeric powder, malay use it like chinese Five-spice powder ...

And then stick some egg and flour, then fry. If the chicken pieces are too big, try to fry them twice, once with hot oil and then once with warm oil. Or another lazy way is to put into the microwave and cook them (if you have no choice), but the meat juice will flow out and the skin will not be crispy anymore.

Frying Eggs part:

just stir the eggs and put some soy sauce in it. (I heard that if you add salt will release clorine gas something like that, so i don't put salt anymore)

fry to pieces like this...

cut to slices like this...

Sambal is the soul of this dish.

you need some onions in ring form...

These small red Shallots are very important, the fragrance is from them...

那几陀被搅成稀巴烂的是:(12点起顺时钟)辣椒干,大洋葱,红色小洋葱仔,蒜米。。。还有很重要的belacan粉,和sambal oelek一罐(这样就不用自己弄这么多咯 :P)。。。
Those like shit are: (from 12 o'clock clockwise direction) dried chili, onions, shallots, garlic...and very imporant is belacan powder, and a bottle of sambal oelek (so that you don't need to make so much on your own :P)

fry those sutff on above with your own feel....this is sambal with prawn...

this is sambal with mussel...

fry some Anchovy...heat some we just use this king of peanut in can, don't be so fussy lah!~~

ok, all the stuff are ready...

for one person is something like this...

Teh Tarik

boil hot water and pour into the filter with tea leaves (taste like red tea) in it, add some condensed milk and sugar...

拉一拉让空气接触一下,这就是马来西亚出名的Teh Tarik(拉茶),说穿了其实跟香港的丝袜奶茶差不多啦!~~:P
pull it with 2 cups and so that the tea has a contact with air, this is the famous malaysia Teh Tarik, but actually taste something like Hong Kong-style milk tea.

云吞面 ♦ Wonton noodle

Wonton noodle or wanton mee is a Cantonese noodle dish which is popular in Hong Kong, Malaysia, and Singapore.

全部材料: All ingredients:
云吞皮 Wonton Skin
鸡精块 Chicken Cube
炸洋葱 Fried Onions
黑甜酱 Sweet Soy Sauce
番茄酱 Tomato Sauce
辣椒酱 Chili Sauce
胡椒粉 Pepper
蒜米 Garlic
冬菇 Mushroom
酱油 Soy Sauce
西兰花 Broccoli
肉碎 Minced meat
蚝油 Oyster Sauce

Wonton part:
陷料做法请看 To read about preparing the filling please read:

buy wonton skin, put the filling in it, put some water and fold it...

some put into the soup and boil (just simply use chicken cube to cook the soup), and fry the others...

ok, done, put in a small bowl...

Noodle part:

this is the noodle that we use, it taste like wonton noodle but actually a kind of italy noodle...boil it and put into cold water after that....put aside....

put some sauces on the plate: a bit oil, fried onions, sweet soy sauce, tomato sauce, chili sauce, pepper powder...

then fry some garlics, mushrooms, a bit minced meat....add some soy sauce....put on the plate...
the noodle put on it and mix them is called "kon lo wonton mee"!~~

Decoration part:
simply fry the brocolli with some garlic and oyster sauce...

put brocolli on the left, fried wonton on the right, the noodles in the middle...

simple but beautiful combination... ;)

Friday, October 19, 2007

饺子与烧卖 ♦ Jiaozi (Chinese version of Dumpling) and Shaomai

饺子烧卖Jiaozi (Chinese version of Dumpling) and Shaomai

准备篇 Preparation part:

1)酱料 Sauce:
酱料的材料: Ingredients for Sauce:
洋葱 onion
蒜米 garlic
老干妈辣酱 "LaoGanMa" brand of spicy sauce
番茄酱 Tomato sauce/ Ketchup
酱油 soy sauce
虾酱(可选) Shrimp paste/belacan (optional)

fry the garlic and onion (smell), add the spicy sauce (spicy), tomato sauce (sauer), sugar (sweet), soy sauce (salty)...and you can add any other thing you like, like Shrimp paste will make it more delicious.
(ps. this sauce is not the original one, it's created by us just because we like to eat spicy stuff, you can do it to fit your own taste!~)

2) Soup:
汤的材料: Ingredients for Soup:
鸡精块或鸡骨头 Chicken cube or Chicken bones

use chicken cube so boil the soup is very simple, but sounds not so professional. We choose to use chicken bone and boil it with middle low fire for 2 to 3 hours.

3)馅料 Filling:
馅料的材料: Ingredients for Filling:
猪肉碎 Minced Pork
五花肉 Pork belly
虾肉 Shrimp meat
大白菜 Chinese cabbage
红萝卜粒 red carrot cubes
冬菇粒(可选) mushroom cubes (optional)
马蹄粒(可选) Eleocharis dulcis cubes (optional)
糖盐 sugar and salt
胡椒粉 pepper powder
绍兴花雕酒 rice wine
酱油 soy sauce
鸡蛋 egg
薯粉 corn flour


lower left is machine's minced pork, you can't bite anything from that...
lower right is minced pork belly using knife but not mechine, like this at least you can buy something, more juice and a bit fat on it...
the upper one is minced shrimp meat...
other than that, cut the chinese cabage, add salt and squizz out the water...
or you can also add red carrot, mushroom, or Eleocharis dulcis if you want...

add sugar and salt, pepper powder, rice wine, soy sauce, egg, corn flour...
for Jiaozi: basically you must have mechine minced pork, hand minced pork belly, chinese cabbage...if you add Eleocharis dulcis will be better...
for Shaomai: basically you must have mechine minced pork, hand minced pork belly, minced shrimp meat, red carrot... adding mushroom will add points...

饺子篇 Jiaozi part:

mix flour with water, and keep on massage it. make them to a ball shape and make it flat, roll the side flatter but leave the middle to be's easy to say but you will find it very hard when you do it on your own!~~

how to put the Filling in it? we teach you 2 ways of doing it:
普通饺子 Normal Jiaozi:
比较华丽但是很慢。。。looks nicer but very slow
东北饺子 North east Jiaozi:
比较快,又简单。。。very fast and simple...

The first way (Gourmet way): put them in to the boiling soup to this way, the Jiaozi will absorb the taste of the soup, will taste different...but then the soup cannot be drunk anymore, because it will be full of flour...this sounds a bit wasting the soup...
The second way (Civilians way): use water to boil them...and then put into the this you can eat the Jiaozi as well as drinking the soup...but because the Jiaozi skin absorb plain water instead of soup, so the taste is not as good as the previous one...

they are cooked!~~ looks not very nice but it taste great with the sauce!~~

烧卖篇 Shaomai part:

we use the Wonton skin (just buy direcktly from the asia market) for Shaomai, put the filling inside and put on the plate with oil on top, then steam how to put the filling?
看这里 see here:

you can use rice cooker to steam, but after that we found out it's not strong and very slow...then we change to use electric stove...

The done look!~~

eat it together with the sauce....yummy!!~~

although it seems like spending a lot of effort and time to cook this dish, "cooking is not only enjoying the result but also the process... "
cannot understand? try it and you will know~~