PANDAN ABOK ABOK SAGO

There are so many ways of making Kuih Sago. It can be wrapped with banana leaves or place in small teacups or in a steaming tray, then steamed to cook.

The original recipe here uses banana leaves to wrap the sago mixture, then steamed to cook. This is a more tedious and laborious way, so I just made it easier by steaming it in a steaming tray.

The kuih is soft and chewy, not too sweet and has a very aromatic pandan flavor that always seems to blend well with palm sugar.  Tips - this kuih is only good for a day - best to prepare and serve immediately after completely cooled.

Recipe adapted from Ricky Ng’s book ‘In Love With Pandan’ - modified

Ingredients

[use 6 inch square tin lined with cling wrap or a piece of greased banana leave]

250 gm pearl sago

30 gm castor sugar

25 gm coconut milk powder *

250-260 ml water *

2 tbsp pandan paste

80-100 gm grated white coconut

¼ tsp salt

100 gm palm sugar [gula Melaka] – finely chopped

*can use 160 ml thick coconut milk with 100 ml water

1. Rinse sago quickly in a colander and drain off excess water [crucial step].
2. Mix sago with all the ingredients well [except palm sugar]. Set aside.
3. Prepare steaming tray. Scoop half the sago mixture into tray, spread out evenly. Spread chopped palm sugar all over mixture, then top up with balance sago mixture. Smooth batter.
4. Steam with boiling water over high heat for 30 minutes or until sago is cooked through [looks transparent and shiny].
5. Remove pan and leave to cool completely before slicing. Coat with extra grated coconut if preferred.
   
   
   
   
   
   

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

FRIED SHREDDED PORK WITH SWEET PASTE

This is a quick stir fry pork dish so easy to prepare yet it is so delicious with rice or porridge.  If you notice from the recipe, there is no water added to cook the meat yet the meat is so tender [no marinating is needed, too]. It is suitable as an accompaniment dish for Bento meals.   A dish suitable for the young and old.
Stir fried over high heat, the meat cooks fast and so aromatic with the fragrant spring onions. Remember to add as much spring onions as possible to bring out the sweetness of meat.  Simply awesome.

The red sweet sauce which I used is 'tian mian jiang', the kind of sauce use in wet popiah rolls.

Recipe adapted from Yum Yum Magazine No. 67

Ingredients

200 gm pork tenderloin - shredded 
1 tbsp oil
1/2 tbsp chopped garlic
3 stalks spring onions - cut 1 inch lengths
Seasoning
1/2 tbsp fermented soy bean paste [taucheong]
1 tbsp red sweet sauce [tian mian jiang]
1/2 tbsp light soy sauce
dash of sesame seed oil

1. Heat oil in a non-stick wok, saute garlic until aromatic.
2. Add in the shredded meat, stir fry until meat turns pale and the meat will release some juice.  
3. Add in the seasoning and continue to stir fry over high heat until the meat is almost dry.
4. Lastly add in the spring onions, stir to mix well.
5. Dish up to serve immediately. 
   
   
   
   
   

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

BAKED BBQ CHICKEN

This is a lovely BBQ chicken recipe. The original recipe uses 10 chicken wings but here I used 3 pieces chicken whole legs, roasted to serve with mashed potatoes and mayo flavoured salad.

These can be served as snack with home-made garlic chilli sauce. This recipe is a keeper and I will definitely use it for BBQ chicken wings next time for family and friends' gatherings.  The marinade is definitely suitable for barbecue.

The chicken meat is succulent, so so tasty and fragrant. Yummylicious!

Recipe adapted from Yum Yum Magazine [modified]

Ingredients

[serves 3]

3 pieces chicken whole legs [with or without skin] - fats removed

Marinade [combined]

3 tbsp oyster sauce

2 tbsp each of light soy sauce, sugar and lemon juice

1/4-1/2 tbsp dark soy sauce

1/2 tbsp 5 spice powder

1 tsp pepper

1. Mix marinade with chicken pieces and season for at least 2 hours or overnight.
2. Arrange chicken pieces on a baking tray lined with foil.  
3. Bake chicken in preheated oven at 200 degrees C for 20 minutes.  Switch oven to grill function and continue to bake for another 5-10 minutes or until chicken pieces are slightly charred and cooked through.
4. Remove from oven and serve with garlic chilli sauce.

Garlic Chilli Sauce for BBQ Chicken

[blended together all ingredients]

100 gm red chilli - cut small pieces

20 gm chilli padi - cut

20 gm garlic - peeled

80 ml rice vinegar

3 tbsp sugar

a pinch of salt

1. Blend all ingredients in a processor.
2. Serve with BBQ chicken whole legs/wings or any roasted/fried chicken.
   
   
   

How To Prepare Mashed Potatoes [Steaming Method]

600 gm potatoes - peeled and cubed

salt and pepper to taste

1 big onion - peeled and finely chopped

some chopped spring onions or coriander leaves

a dollop of butter

Steam potatoes until soft in an electric steamer [about 30 minutes].

Remove from steamer, mash potatoes while still hot.

Mix in all the remaining ingredients. 

Serve immediately with roasted chicken.

How To Prepare Mayo Cabbage Salad

Some shredded cabbage

Some shredded carrots

Some shredded green apple mixed with some lemon juice

3-4 tbsp mayonaise and 1 tbsp plain yoghurt

• Mix all the ingredients well and chill in the fridge until serving time.

Click here to see more Roast Meat Recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours

BAKED AYAM PERCIK

After cooking chicken with various flavours using the oven that turned out so, so tasty and good [Roast Meat Recipes], this is another baked chicken [Ayam Percik] that I prepared recently. The usual method of preparing this chicken is by grilling over charcoal fire.

I came across this recipe which is by baking, that suit me well. The recipe uses whole chicken but here I used chicken whole legs and marinate it with only half portion of the marinade. The balance I set aside to prepare this dish again. As usual, we had this baked version of Ayam Percik with steaming hot rice, a stir fried cabbage and some sliced tomatoes.
The chicken is succulent, full of flavours, aromatic and tasty. Again, another awesome meal for the family which is fuss free and healthy.

NOTE: the marinade below is enough for whole chicken, use half of it if you are cooking only 3 chicken whole legs.
Recipe adapted from Yum Yum Magazine No. 77 [modified]
Ingredients
[serves 3]
3 pieces chicken whole leg with skin – trim off excess fats
Marinade – Blended and Mix together all ingredients
3 pips garlic
1 onion
2 stalks lemongrass
1 small piece ginger
1 small piece galangal
10 dried chillies – soaked and drained
1 tsp each turmeric powder, cumin powder
3 tbsp coconut milk powder 
1 ½ tsp salt to taste
½ tbsp sugar
1 tbsp assam jawa paste dissolved in 200 ml water, strain and discard the seeds
Some shredded spring onions 

1. Rub marinade all over chicken pieces and marinate for at least 3 hours or overnight in the fridge.
2. Lightly greased a baking tray, place chicken pieces on top with or without skewers.
3. Baked in preheated oven at 220 degrees C for 20 -25 minutes, then switch oven to grill function and grill chicken for another 5-10 minutes to brown or until cooked through. 
4. Meanwhile, boil marinating sauce in a saucepan until thick, set aside to serve.
5. Remove from oven and serve with steaming hot rice or mashed potatoes and fried vegetables or fresh salad. Drizzle thickened sauce over chicken. Serve.
   
   
   
   

Click here to see more Roast Meat Recipes

This post is linked to Cook Your Books Event #29 [December 2015] hosted by Joyce of Kitchen Flavours