FRIED PORK CHOP

INGREDIENT :

400 g pork chops
50 g cake flour ( low-gluten flour )
1 egg, beaten
100 g breadcrumbs

Marinate :
2 tbsp light soy sauce
some paprika
salt & pepper to taste


METHOD :

1. Rinse pork chops and pound, using either a meat mallet or the back of a knife. Add marinate and rub gently.

2. Coat marinated pork chops with flour. Dust away excess flour before coating with beaten egg. Lastly, coat with breadcrumbs.

3. Heat 500 ml of oil and deep-fry pork chops over low heat for 3 minutes. Then fry over medium-high heat for about 2 minutes. Drain oil.

4. Serve with salad cream, ketchup or chili sauce.

COTTON SOFT JAPANESE CHEESECAKE

This cheesecake is so soft and light like cotton. I have this recipe from Diana's Dessert.


Remember to cover the pan with aluminum foil wrap to prevent water to goes in the cheesecake.


That's how I do water bath for baking the cheesecake.


Yummy, yummy....I really love this cheesecake!!!

INGREDIENTS :

140 g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 g butter
250 g cream cheese
100 ml fresh milk
1 tbsp lemon juice
60 g cake flour
20 g cornflour/cornstarch
1/4 tsp salt
1 1/2 tsp baking powder


METHOD :

1. Melt cream cheese, butter and milk over a double-boiler. Cool the mixture.

2. In a mixing bowl cream the egg yolks, lemon juice, salt, cornflour, the cheese mixture from Step 1 and cake flour with a mixer. Then set aside.

3. In another mixing bowl, whisk the egg whites and cream of tartar in high speed until foamy. Then add in the sugar and whisk again in high speed until soft peaks form.

4. Fold in the egg whites mixture into the cheese mixture gradually. Remember to fold in and not stir.

5. Pour the mixture into greased 9" spring-form pan and wrapped around the pan with foil aluminum wraps to prevent water to goes in the cake. Bake the cheesecake with hot water bath at 350F for 60 minutes.

6. Once it's done, use a knife and go around the cake edges. Then unlock the spring-form pan and let it cool completely before cutting.

7. Served.

PANDAN KUIH LOMPANG / KOSUI

This kuih more I like it because it's has the taste of pandan. I got this idea from Yochana's blog.

INGREDIENTS :

(A)
150 g rice flour
50 g green bean starch
40 g tapioca flour
400 ml water
1 tsp lye water

(B) - to be boiled
200 g sugar
600 ml water
1/4 tsp salt
1 tsp pandan paste

(C)
1/2 pound frozen grated coconut, thawed
1/2 tsp salt


METHOD :

1. Combine all ingredients (A) together and mix well. Then mix in all ingredients (B) together and strain.

2. Meanwhile, use a low heat to cook the batter mixture until slightly thick. Then pour the mixture into 8" square pan and steam in high heat for 40-45 minutes.

3. Let the kuih to be cool completely before cutting.

4. Steam the ingredients in (C) for 8 minutes and set aside.

5. Cut the kuih in your favorite shape and coat with the steam coconut and served.

BEEF RENDANG

This is one of my family favorite dish...The Beef Rendang.


I always store my pantry with some of the Munik's brand seasoning and one of my favorite is Bumbu Rendang. You could find this at any Asian grocery stores. Just follow the steps stated on the back of the pack but I always loved to add some toasted young grated coconut into it.


In a wok, dry fry the young grated coconut in a very low heat.


After a few minutes the grated coconut will becomes golden brown and set aside.


In a medium heat, add the Bumbu Rendang and 500g of small pieces of steak. Stir fry for at least 10 minutes.


Then add in the 500ml of cream coconut and let it boil. Then turn the fire to medium low and stri occassionally.


Slowly the gravy will becomes thick.


Then add in the toasted young grated coconut and mix it well for about 5 minutes. Dish up and serve warm with some coconut rice or white rice.

LOH SHI FUN / RAT TAILS NOODLES

When I was at my hometown in Klang, Selangor....this dish used to be my favorite during the weekend. The place where I love to have this 'loh shi fun' is at Emporium Makan.



This dish is so good with a bowl of fish balls soup.


This dish is a very simple to prepared and it's also simply delicious even kids love it too.

Condiments to go with it, I will recommend Sriracha hot sauce.


These are the fish balls from Malaysia which I found at Hong Kong Market.


This is the 'loh shi fun/rat tail' noodles look like.


Green onion for garnishing.


Stir-fry minced pork with oyster sauce, hoisin sauce, garlic, shallots, dark soy sauce, light soy sauce, sesame oil and some salt and pepper to taste.