July 15, 2011

Rare Food

Report animal abuse !? Erh....bird abuse !? Poor chicken ! Imagine a can of beer thrusting into or through the rear....

Anyone seen this in Malaysia ? Well, I seen and heard of Beer Can Chicken in the states but rarely seen this in any of the restaurant here. Please let me know if you have seen this anywhere...

The last I had this was in a restaurant in Sunway Damansara...ad hog, the chef was so kind to prepare the Beer Can Chicken for us. It was excellent and I just want to try elsewhere to have a comparison.

The beer aroma, taste, texture....prefect ! For the info. the food was found in ad hog. You might want to check out ad hog at Google. They serve exotic food !

July 11, 2011

Wild Boar Curry

Couple of days ago one of my friend just threw me a piece of meat and....asked me what and how I want it to be ??!! Hmm....looks like a piece of nice chunk of meat..to me !

Huh !...juicy !...not much fat !....WILD BOAR ! where the h@+#...they got it !? 

Erh...dunno and don't want to know ! What am I going to do with it ?...Well, wild boar can be tough and has a strong smell if you do it the wrong way. The safest way to do the wild boar is the wild boar way !...Braised it ?!!...Stewed ?!! or....Curry ?!!

Ok...curry will be safer i guess...

Preparation: Clean the wild boar, rub the meat with corn starch and blanched it. That way the meat will not be tough ! Boiled some potatoes in salted water and set aside.

Cooking: Heat up the wok, sauteed the spice ingredients for 20-30 minutes in low heat. Add in the wild boar meat, stirred fry for 10 minutes. Pour in the water just to cover all the ingredients and let it cook for another 10 minutes. Simmer for 1/2 hour or till the meat is soft and tender.

Throw in the potatoes and let it simmer for 30 minutes, add in the coconut milk and let it cook for another 10 minutes. Pour in 3 tbsp of lime juice to have some sourness taste in it and it's done !

How it looks like....here you go !

Prefecto ! Goes well with hot steamed rice or bread !

1.5kg Wild Boar Meat (Blanched)
250g Potatoes (Boiled)

20g Dried Chillies
150g Shallots
30g Turmeric
10g Coriander Seeds
5g Cumin
5g Fennel
20g Cloves Garlic
20g Belachan
2tbsp Curry Powder

2 pcs Cinnamon 
5 pcs Cloves
2 pcs Star Anise 
2 Stalks Curry Leaves
5 pcs Cardamoms
250ml Coconut Milk
2 pcs Stalk Lemon Grass

2tsp Salt
2tsp Brown Sugar
3tbsp Lime Juice
1/2 cup oil
2 cups Water

2tbsp Corn Starch

June 6, 2011

Bak Chang (Glutinous Rice Dumpling)

Today is the day !...Today is the day for meat !...Today is the Dumpling Festival !

Erh...sounds a bit dramatic , right !?...After a decade longing, finally, I am going learn how to make "Bak Chang" and I am going to inherit my family recipe.  

This is how it looks like....if you happens to go buy "Bak Chang" this will be considered the "Special One"...means "ka liew" or additional of all ingredients.

Well,...wait till I tell you the process.... 

....Two days preparation and cooking ! Gosh...it was a tedious process..preparationcookingwrapping, boiling,..and the eating, ..oh...the eating takes 5 minutes !

Soak the glutinous rice over night.

Soak the dried mushroom, chestnut and the dried shrimp.

Boil the leafs and wash it piece by piece to get rid of any unwanted foreign ingredient.

Wash the pork belly, cut it into one inch chunk, marinate the pork belly with 3tsp salt, 3tsp pepper, 3tsp five spice, 4tbsp oyster sauce, 3tbsp dark soy sauce, 3tbsp light soy sauce and 2tbsp corn flour, and leave it over night.

Heat up the wok with oil, sauteed the garlic for couple of minutes and then in goes the marinated pork belly. Throw in the chestnuts and mushrooms. Add in some seasonings 3tbsp Dark Soy Sauce, 3tbsp Light Soy Sauce, 2tbsp Oyster Sauce, 2tsp Salt , 2tsp Pepper and 2tsp Five Spice to further enhance the taste. Stir fry for approximately 15 to 20 minutes. Remove from heat and set aside for it to cool off.

Now for the Glutinous Rice, similar cooking process, just the rice and add in the same seasonings and stir fry for 15 minutes. Do add some water if it's too dry. Set aside.

In a small wok, stir fry garlic and dried shrimp for 2 minutes or till fragrant.

Finally, we are ready to wrap !....to eat ?...maybe another 5 or 6 hours !!!

Take two leafs and fold into a cone shape. Add 1tbsp of Glutinous Rice, 2-3pcs Pork Belly, 1/2pc Salted Egg Yolk, 1/2pc Mushroom, 1pc Chestnut, 4-5 Dried Shrimp and fill up with Glutinous Rice. Fold and wrap the leaf to close the gap. Make sure there's no gap. Secure with the string tightly.

You know what is the best part of making your own "Bak Chang" ?

Adding in more of what you want !....More Pork Belly,...More Salted Egg...More Chestnuts or Mushroom.

Cook the "Bak Chang" in large pot of boiling water for about 3.5 hours.   

Two days of tedious process,...it's priceless !

Ingredients (60pcs)
3kg Glutinous Rice (soaked overnight)
2kg Pork Belly (cut into chunks)
30pcs Salted Duck Egg (Yolk only)
300g Chestnut (soaked)
300g Dried Shrimp (soaked)
300g Dried Mushroom (soaked)
400g Bak Chang Leafs (boiled and soaked)
9tbsp Dark Soy
9tbsp Light Soy
8tbsp Oyster Sauce
2tbsp Cornflour
7tsp Five Spice
7tsp Salt 
7tsp Pepper
1 Garlic (chopped)
8tbsp Oil

4lit Water (for boiling the glutinous rice)
500ml Water (for cooking glutinous rice)