Beef Goulash

I was down with fever for the past two days and thus confined to the bedroom. Hubby took the opportunity to put on the apron and cooked a meal for the kids.I was really surprised that this partner of mind can churn out such a fine presentation.The kids were just as amazed.A simple dish, beef stew called 'Beef Goulash' in European countries.He said this particular dish is commonly eaten by the lower income group because cheaper cuts were used.And during his students days in London,cheap cuts such as beef flank, breast of lamb,belly of pork are the regulars on his dinner table.Methods or ways of cooking were restricted to boiling, steaming and stewing.Frying was definitely out, because of the smell being confined in a bedsitter's environment is quite unbearable.So a meat stew is the best he can do.
Beef 'top side' was used in this dish.Cut meat into big cubes and seasoned with corn starch,pepper,oregano,parsley and Lea & Perrins sauce. Heat oil in stewing pot and cook meat cubes till slightly brown. Add water to cover meat.Lower heat and simmer till tender.Salt to taste.Serve with any veg. Potatoes and carrots were used in this case.European normally cook the meat and veggie together, and serve with bread.

Chicken Herbal Soup

There's an old chinese saying that a good bowl of soup will nourishes one's ageing body.Sad to say,nobody seem to have the time, or bother to cook a proper soup these days. They either buy those can or packet for a quick-fix soup.Many of us however do consume 'essence'of chicken to replenish our body.I for one like to cook my own chicken herbal soup. Not much of a hassel actually, just put chicken whole or chopped pieces into pot, add herbal mix [best from Chinese herbal shops] or ready packed from supermarkets.Add water and double boiled for four hours.My suggestion,use the old chicken,the soup will turn out clearer and without doubt more flavour.

Deep Fried Beancurd Delight

Recipe:

300g minced Chicken or prawn (finely chop)
1 packet beancurd (300gm)or 2-3 pieces white beancurd
60g Nestum
1 egg
1 tbsp Light soy sauce
1 tbsp Corn flour
1/2 tsp Pepper
oil for deep fry

Method:

1.Marinade meat(minced chicken or prawn) with light soy sauce, egg, corn flour and pepper.

2. Mash the beancurd and mix well with the meat and Nestum. Divide into small pieces.

3.Heat up wok with oil and fry the mixture paste (scoop into pieces) until golden brown, lift up and put aside.

Pumpkin Soup

Ingredients

• 6 cups chicken stock
• 1 1/2 teaspoons salt
• 3 1/2 cups cubed fresh pumpkin
• 1 teaspoon fresh parsley
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup heavy whipping cream
• Toasted bread cubes.
  

Directions

1. Cut pumpkin into cubes.
2. Heat stock, salt, pumpkin, onion and garlic. Bring to a boil, reduce heat to low, and simmer for 15 minutes uncovered.
3. Puree the soup using a food processor or blender.
4. Return to pan and bring to a boil again. Reduce heat to low and simmer for another 15 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley and toasted bread cubes.

Salted Chicken "Yim KuK Kai" #1

The children wanted to eat out at Lucky Restaurant, Old Penampang Road. They liked the crabs served in that particular shop , a viariety of flavours. Hubbi suggested that we have the "Yim Kuk Kai" dish [ Chicken Baked in Salt ] instead, for dinner tonight. It'd been a long time since I last cooked this dish. This is one of my Chey family favourite dishes, whenever I cooked YKK, the aroma reminds me of my late mum [ GOD blessed her soul ]. My mum used to cook this dish very so often for us. Those wonderful time we spent with her, so much laughter so much fun. (suggestion, you eat with your fingers) She was such a good cook, so much so that she could cooked up a dish without referring to a single recipe. I dearly missed her and her cooking of course.

Ingredients

2 kg chicken (whole/quarters chicken)
6 kg coarse salt
2 tbs of wine or cooking wine
pinch of salt
rice paper for warping

Method
1. Seasoning chicken with wine and pinch of salt. Set aside.
2. Heat salt in wok, keep frying for 15 minutes. Take half of heated salt out from wok.
3. Warp chicken with rice paper and place on top of the salt still in the wok. Fill up the wok with reminding heated salt.
4. Cover and cook for 35 - 45 minutes.
5. Serve hot or cold with white rice.

Radish Dumpling

Ingredients
300 gm glutinous rice flour
50 gm rice flour
60 mil oil
320 ml boiling water
some banana leaves for steaming

Method
1. Mix glutinous flour and rice flour together.
2. Add in oil and boiling water and mix well.
3. Then knead with your hands until will combined.
4. Divide dough into 40 gm each and wrap with filling.
5. Steam with banana leaves as base (banana leaves grease with oil) for 10-15 minutes.
6.Brush with oil immediately before serving.

Filling
300 gm radish (grated)
50 gm dried prawn (chopped)
5 pieces dry mushroom (soak & slice)
3 tbsp oil
3 shallots (chopped)
1/4 tsp salt
1 tsp sugar
pepper to taste

1. Fry shallots and dry shrimps until fragrant.
2. Then add in radish , salt, sugar and pepper.
3. Cook until dry.

Leftovers Supreme

It was raining for the whole afternoon. what a miserable day, and by the time I reached home it was almost six in the evening. What am I going to cook ? Well... perhaps PIZZA H., but who was going to deliver in this foal weather? So anything filling will do for the night. Ah... Ha... leftovers from the previous meal, beef bolognese. We had macaroni last night , pasta was a definite No...no. The bread bin was empty but luckily the freezer had something quite similar 'Pita' bread [ Arabic bread ]. I decided to make a meal out of it. It's simple and quick. Preheat oven @ 180C, fill bread with BB sauce. Add lots and lots of cheese, sandwich slices and cheddar. Baked for five minutes. Wah.....lah.. a happy meal for the kids and the adults too!