SEIKETSU HEALTHY LOVE SOY MILK

SEIKETSU HEALTHY LOVE SOY MILK? ??

Hahaha... seiketsu is actually the product's name for the electrical appliances I used to make this soy milk.  You can google to see the list of products in their website SEIKETSU .. but mine is the 1st generation.

Ingredients:

soya bean  250g (soak overnight)

water         1700ml

brown sugar

pandan leaf    1(cut into smaller size)

method:

1.  Wash & drain the water.

2.  Put everythings EXCEPT the sugar into the "machine" and press the heavy soy milk button.

3.  Wait till it's done.  hehehe..easy...   :P

** if you don't have the seiketsu, just blend the soy bean, then press the milk from the blended soy bean ( the same way you press your coconut milk).  The 1st round, x add in any water, the 2nd time add in some water & press again.  Don't over done it or else it'll be tasteless.  After that, cook till it boiled.  Drain again.  Done.

AGAR-AGAR GULA MELAKA @ PALM SUGAR JELLY

Since the weather is extremely warm now a day, i'd decided to make this jelly which i've been delaying to make it with lots of excuses.. I'd made some adjustment from its original recipes shared in 老妈子糕点王国 fb group. Let's have a look at the ingredients. :)

Ingredients A:

jelly strips 12.5g

gula melaka 1( 1 biji)

water  1100ml

Ingredients B:

jelly strips  12.5g

sugar  110g

water  800ml

thick coconut milk   200ml ( i used ayam brand)

milk   100ml

Methods:

1. Prepare 2 pots.

2. Put in all the ingredients A and stir till the jelly strips melt.

3. Put in all the ingredients B in 2nd pot EXCEPT the coconut milk & milk.  Stir till the jelly strips melted & pour in the coconut milk & milk. stir a while & set aside.

4.  Then pour in the mixture in a bowl/ baking tray/ any container/ any mould . 

5.  Make sure the bottom layer is slightly harden before you pour the next layer.  Continue till it's finish.  Chill, cut & serve cold.

LOH MAI KAI

I took this recipe from the internet long time ago, sorry not able to mention whose recipes but for sure this is an easy version of making Loh Mai Kai.

ingredients:
sticky rice  500g
mushroom 3 ( soak & slice)- i add more
chinese sausage 1 ( slice & stir fried a bit  ** i skip the stir fry part)
chicken tigh meat 200g (slice)

Ingredients A (sticky rice):
oyster sauce 2 tbsp
soy sauce 2 tbsp ( i used the sweet soy sauce)
pepper powder 1/2tsp
garlic 1 clove ( minced * i put more)

Ingredient B ( chicken):
oyster sauce 1 tsp
soy sauce 1 tsp ( i used sweet  soy sauce)
ginger juice 1 tsp
sesame oil 1 tsp
corn flour 1 tsp
pepper powder

METHODS:
1. Clean & soak the sticky rice overnight.
2.  marinate the chicken with all the ingredients B.
3. Heat the wok, pour in the garlic, stir and pour in the drained sticky rice & the rest of ingredients A into the wok.
4.  Stir/ cook till you smell the nice fragrant and set aside.
5.  Prepare some bowl, thinly coat with oil.
6.  Put in the sausage, mushroom and chicken in the bottom before you put in the sticky rice that you'd fried earlier.
7.  Before put into the steamer, pour 2-3 table spoon of water into the bowl & steam for 1 hour.

This recipe yield for 6 bowl.



bahan2:
pulut 500g
mushroom 3 kuntum (rendam & potong)
sausage 1batang (hiris & goreng sikit)
ayam 200g (bhgn paha, potong)

bahan A (pulut):
sos tiram 2 sudu besar(sb)
kicap 2 sb
serbuk lada 1/2 sudu kecil
garlic 1 ulas(dicincang) aku engkah lebih

bahan B (ayam)
sos tiram 1 sudu kecil
kicap 1 sudu kecil (aku guna yg manis)
jus halia 1 sudu kecil
sesame oil 1 sudu kecil
tepung jagung 1 sudu kecil
serbuk lada

cara:
1. rendam pulut semalaman.
2. perap ayam dgn semua bahan dan biar semalaman
3. tumis bawang putih, & masukkan pulut & semua bahan A ke dalam kuali.. goreng sampai naik bau.
4. sediakan bekas / mangkuk kecil, sapukan sedikit minyak & susun sausage, mushroom dan isi ayam di dasar, & masukkan pulut yang telah digoreng.
5.  masukkan 2-3 sudu air ke dlm mangkuk berisi pulut tadi sebelum di steam selama 1 jam.

TAPIOCA CAKE ~ STEAM & PAN FRY

INGREDIENTS :
1KG TAPIOCA (GRATED)
1/2 CUP SUGAR
1/4 CUP RICE FLOUR
1/2 CUP BUTTER
160ML WATER/MILK
1 TBSP SALT

METHODS :
1. MIX ALL INGREDIENTS TOGETHER.

2.  STEAM TILL COOK / 25-30 MINUTES / THE TOOTHPICK COMES OUT CLEAN .

3.  LET IT COOL DOWN BEFORE SERVE OR CUT & PAN FRY.

EASY SAMBAL NASI LEMAK

Ingredients :

*5 dried chilies (add more if prefer a spicier sambal)
*10 red chilies
*4 red onions
*A handful of dried shrimps
*4 cloves of garlics
*3-4cm belacan( dried shrimp paste)
3 tbsp/ half of chinese soup bowl(small one) of air asam jawa

3 spoonful (tbsp) of sugar....( I prefer sweet sambal)
Some salt..

Methods :
1.  Blend all * ingredients  together.

2. Heat wok & pour in oil..
3. Make sure the oil is hot enough.  Pour in the blended ingredients.
4. Stir & cook till oil started to surface.
5.  Add in the rest of the ingredients & stir for another 10 minutes.
*serves with hard boiled egg, some sliced  cucumbers, salted fish & fried peanut.. yummy

KACANGMA

INGREDIENTS :

Get ready the main herbs -Kacangma (I'm not going 2 use the whole packet)

3 chicken thighs or 1/2 chicken (medium size)

Cover-up more

How to prepare the herbs before use:

Pour in a non stick pan, x add oil..in medium heat/fire, keep stirring till crispy & fragrance.. don't over cook or it'll burnt

Leave to cool for a while & blend(optional)..set aside 

Methods:

1. Heat a little oil & stir fry the ginger till fragrance and a little dry.

2.  Pour in the chicken, stir a while.. close the lit..let it cook till turn colour or no more red can be seen.

3.  Put in 3 tablespoons of blended kacangma herba & stir.

4. Pour in chinese red/white wine ( I use the chinese white wine which is a little sweet/ can use both) just enough to cover the chicken.

* u can change d wine to hot boiling water if x prefer using wine).

5.  Cook till the chicken is soft.

* I add a little sugar(if out of sweet white wine & salt

* this is a must dish in the confinement for most of the local in sarawak. So if you're not in confinement, put less ginger & wine.

JERUK LIMAU KASTURI @ PICKLED LIME

1.Limau kasturi -kuantiti ikut suka, saya pakai 1/2 jak .... cuci bersih
   Some Lime - I use half of these... wash the dirt if any..

 2. Potong buntut / bahagian palaknya & perah airnya.  Biji buang k.
   Cut the bottom part like this & press out the juice.  Remember to remove the seeds.

 3. Letak kulit tek di dlm pengukus & kukus selama 10-15min..bgantung dgn  jumlah limo..
    Put all the pulps into the steamer & steam for 10-15 minutes, depends on the quantity.

4.  Angkat & ngkah (letak ) di penapis & jemur selama 1 jam.. belek setelah 30 mins.. ikut cuaca la.. mun terit jak, cepat.. mun x lamak sikit..both lamak gilak k ngelak kecut.

     Take the pulps & put under the sun to dry for an hour in sunny day or more , depends on the weather..not too long to prevent the pulps to shrink..

5.  Sementara  nunggu kering militant, masak aik limo ya dgn 2 sudu gula.. manis ikut suka..
   Meanwhile, simmer the juice with 2 tablespoons of sugar..

 6. Ketepikan mun gula dah larut. Biar sejuk.
   Set aside & leave it to cool.

7. Sediakan balang & asamboi yang secukupnya .
  Get ready a jar & dried plums.

8.  Masukkan Ke dlm bukaan tek.
     Stuff d plum into the lime.

9.  Susun dlm balang. Arrange in the jar.

10. Masukkan  aik limo tek & blh dimakan  selepas 3 hari.  Letak dlm aisbox
     Pour in the juice & it's ready after 3 days.  Refrigerate in the fridge.

* it's ready.. nyum nyum

STEAM CABBAGE ROLL

INGREDIENTS :
350g minced pork / any meat
Some chopped coriander leaves (daun sup)
Some carrot - finely chopped
Salt
Fish sauce ( x too much as it's salty)-optional
Cabbage

METHODS :
1.Combine all ingredients except the cabbage.  Mix well.

 2.  Scoop the mixture & throw back into the bowl.  Repeat few times.

 3.  Scoop a spoonful & wrap in cabbage leaves.

 4.  Put in a steamer & steam for 15minutes.

 5.  The inside of the cabbage rolls

GINGER FLOSS @ SERUNDING HALIA

It's homemade & it doesn't look as crispy & dry like the one sold..hehehe.. but it doesn't matter as long as it's nice.

Ingredients :
some ginger, big one

Generous amount of anchovy :
1 1/2 handful - remember to throw away the head.
Clean & soak for 20-30 minutes

Methods :

1.  Get ready your mortar & pestle . Put in the ginger( devide into 2..x put all in together)& pound.

 2. After that, put in 1/2 of the anchovy. Pound together. It'll become like this.

 3. Transfer to plate & repeat 1 & 2 till finish.
4.  Pour in oil. Don't be stingy for this recipe as it requires quite a lot.

5.  Make sure it's hot enough before put in the pounded ginger.

6.  Keep stirring till it turns brown.

7.  Pour on a shifter . Let the oil dripped 

8.  Keep it in a jar .

9.  Eat with warm steam rice...marvellous!.

*I normally mix the floss directly into the warm rice.. <3