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Wednesday, May 31, 2017

CHICKEN BALLS WITH SAMBAL BELACAN

Sudden craving for fried meatballs is the reason I tried this recipe.  Most of the meatballs which I made before used pork but this recipe for meatballs uses chicken breast meat.  This is something I haven’t tried especially when these are served with sambal  belacan.  I was wondering how this two can blend.  Initially, I wanted to substitute the chicken meat with minced pork but gave up the idea as I wanted to try something different.

These chicken meatballs are light, soft and a much healthier version of meatballs.  The sambal belacan is good with these meatballs because of the lime juice in the sambal belacan.

Recipe adapted from Yum Yum Magazine No. 78
Ingredients For Sambal Belacan
120 gm [about 8-10 pieces] red chillies – washed and cut small pieces
6 small red chillies – washed and cut small pieces
80 gm toasted belacan
½ tbsp sugar
6 calamansi lime – squeezed out the juice

  1. Blend all the ingredients until fine.  Mix in lime juice.  Set aside.  The sambal belacan can be prepared earlier for later use.

Ingredients For Chicken Meatballs
300 gm chicken breast meat – minced
½ egg
1 big onion – chopped
1 stalk coriander leaves – chopped
1 red chilli – seeded and finely chopped
Seasoning
½ tsp of salt and pepper
1 tsp sugar
½ tbsp fish sauce
3 tbsp cornstarch

  1. Mix all the ingredients well or until sticky.  Form into balls and deep fry in hot oil until golden brown or cooked through.  Dish up and drain.  
  2. Served with sambal belacan and salad leaves or sliced cucumber.

Monday, May 29, 2017

BLACK VINEGAR SPARE RIBS

This is a finger licking good spare ribs dish that tastes not sourish but has a lovely sour aroma.  The cooking time is a bit longer but it is worth the long braising time when you enjoy the tasty ribs with rice.
Awesome, homey dish which you must make for your family.   I believe this dish is good with chicken.

'Black vinegar is reputed to have an array of health benefits like other vinegar. Black vinegar has a deep color, rich in flavor and is a tasty ingredient for dipping sauces and braised dishes. Black vinegar is made from unpolished rice, millet, wheat or sorghum. It has long been used in China and Japan as natural treatments for the heart and blood vessels. Black vinegar contains acetic acid, an organic acid that may help to reduce glucose or sugar levels in the blood which can have a preventative effect with an array of cardiovascular diseases, including high blood pressure, artery disease, heart disease and stroke'.  
With the above benefits of black vinegar, we may well use this ingredient often when preparing meat dishes.
Ingredients
300 gm meaty spare ribs – cut into small pieces
1 onion – sliced
1 inch ginger – sliced
½ tbsp chopped garlic
1 stalk spring onions – cut into sections
½ tbsp oil
Enough water
Seasoning
2-3 tbsp black vinegar
½ tsp dark soy sauce
½  tbsp sugar to taste
1 tbsp rock sugar
1 tbsp cooking wine
Salt to taste


  1. Fry ginger, garlic, spring onions and onion with oil in a non stick pan until aromatic.
  2. Add in pork ribs and stir fry to mix well, then add in the seasoning.
  3. Bring to boil before pouring in enough water to cover the ribs.
  4. Bring to boil, lower heat and cover to simmer for at least 45-60 minutes or until ribs are tender and sauce is thick. 
  5. Serve hot with rice.

Friday, May 26, 2017

MANGO SALAD WITH LEMONGRASS DRESSING

Don't be put off with this salad recipe after looking at the long list of ingredients needed.  First look you may not wish to try.  This was my experience and response when I first looked at the recipe.  I chucked it aside straight away and that was years ago.
Last week, I was clearing my drawer and came across this piece of paper with the recipe.  Since, I had a some time, I took the trouble to read through the ingredients.  Hahaha!, I happened to have all the ingredients needed.  Timing is just right and I made this salad that day itself and I could clear off a can of lychee in the pantry.

Light and refreshing salad.  Crunchy mango, sweet canned lychee flesh and fragrant mint and coriander leaves.  Dressing is not overly savoury or sweet.  Add more lime juice if you want it to be more tangy.

Ingredients
150 gm shelled prawns - blanched to cook and drain
1-2 mango [depending on the size] - peeled and shredded
4 sprigs of fresh mint leaves
4 sprigs coriander leaves
Dressing [ combined]
1 stalks of lemongrass - white part only - thinly sliced
1 red chilli - seeded and sliced
Juice of 5 calamansi lime
1 1/2 tbsp fish sauce
1 1/2 tsp sugar


  1. Mix dressing ingredients in a mixing bowl.  Set aside.
  2. Prepare the remaining ingredients and toss well with dressing.
  3. Chill in the fridge until serving time.

Wednesday, May 24, 2017

EZCR#95 - BRAISED TOFU WITH FOO YEE

Soya products are my favourite and I don’t mind eating them every day because there are so many ways to cook them and in various flavours from savoury to sweet, spicy to non-spicy.  They can absorb any kind of flavours well.  A simple crispy fried firm beancurd can be so good with a chilli dip and a fried tofu with a splash of light soy sauce is as appetizing.
This one is a good example, just tofu with a simple fermented beancurd sauce, it is tasty and delicious. Yummy, yummy!

I love the chopped garlic which is not sautéed and you can still enjoy its' raw taste.  If you love garlic, I suggest to add more.  The tofu pieces absorb the flavours of the foo yee sauce which is not salty at all but fragrant.

Recipe adapted from a Chinese TV Cook Show
Ingredients
2 blocks of soft beancurd [tofu] – cut into ½ inch thick slices
Some chopped coriander leaves
1-2 tbsp chopped garlic
Seasoning  [blend well]
3 pieces of fermented beancurd [foo yee]
1 tbsp each of light soy sauce, cooking wine and sugar
Dash of sesame seed oil
3 tbsp water
½ tsp cornflour

  1. Heat a non stick wok with 1 tbsp oil, pan fry tofu pieces until brown on both sides.
  2. Pour seasoning sauce evenly over fried tofu, add in chopped garlic.
  3. Add a little more water if sauce is too thick.  Bring it to boil until the sauce coats the tofu pieces.
  4. Add in chopped coriander [no need to stir, just shake the wok lightly].
  5. Dish up to serve.

Tuesday, May 23, 2017

STEAMED SOUR PLUM RIBS

This is another easy steamed meat dish.   The steamed ribs are savoury sweet and tasty with the aroma of the salted fish.  
The steamed ribs are just tender but not dry.  I believe soaking the ribs with water for an hour contributes to this effect.  It is the first time that I came across a spare ribs recipe which requires the ribs to be soaked in water.
Anyway, love this steamed tasty pork rib dish that is great with rice.  A homey dish that is great to prepare for your family.

Ingredients
300 gm pork ribs – cut into small pieces
1 tbsp shredded ginger
30 gm salted fish meat – rinsed several times and cut
2 sour plum
Seasoning
½ tbsp sugar
Dash of pepper
½ tbsp cornflour
¼ cup water

  1. Soak pork ribs with some water for at least an hour.  Remove and drain.
  2. Mix ribs with salted fish meat, sour plum, seasoning and water.
  3. Place on steaming dish, top up with shredded ginger.
  4. Steam ribs over high heat for at least 30 minutes or until ribs are tender.
  5. Serve hot.

Monday, May 22, 2017

EZCR#95 - YAM MUSTARD CHICKEN SOUP

If you love yam, if you love thick soup, if you love mustard leaves [kai choy], then this soup is a must try.  The thickness texture [starchiness] of the soup is not from any thickening but comes from the yam pieces that are boiled till soft and fragrant.
This is a lovely soup with only 3 main ingredients and seasoning.
I like this soup and had it as a light lunch as this soup has carbo, fibre and protein.  Simply easy and yet delicious.

Ingredients
1 large chicken whole leg – skin removed and cut into chunky pieces, blanched and rinsed
150 gm yam – cut chunky pieces
100 gm mustard leaves – stems only and cut into pieces
Some ginger slices
Seasoning
Salt, pepper and cooking wine to taste
800 ml water

  1. Bring  water to boil in a soup pot, add in ginger slices.
  2. Add in chicken and yam pieces.  Let it boil for 10-15 minutes.
  3. Continue to boil until yam pieces are soft, add in mustard stems to cook till tender but still greenish in colour.
  4. Add in seasoning to taste.  Scoop into serving bowl.
  5. Serve hot.

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