Hot And Sour Crabs Fu Zhou Style

Recipe sourced : Chef Bryan Ong  via cookbook Authentic Recipes From Proviince of Fu Zhou
Ingredients:
3 tbsp oil
15 slices ginger
1 tbsp chopped garlic
1 tbsp chopped shallots
2 crabs (about 1 kg), cut into pieces and cleaned
2 green chillies, seeded and sliced

Seasoning:
3 tbsp chilli sauce
2 tbsp tomato sauce
1 tbsp light soya sauce
1/2 tbsp oyster sauce
1/2 tsp dark soya sauce
200ml water

1 egg, lightly beaten
1 stalk spring onion, cut into short sections

Method:

Heat up oil and saute ginger, garlic, shallots until aromatic.

Add in crabs, green chillies and stiry-fry until aromatic.

Cover with lid and simmer for 3 minutes.

Add in seasoning and stir fry until well mixed.

Lower the heat and cook for 6 minutes.

Pour in beaten egg and leave to stand for 10 seconds.

Stir until well mixed.

Add in spring onion and stir fry until well mixed.

Serve.

Lemongrass Butter Prawns

Recipe sourced: Chef Bryan Ong  ~ Authentic Recipes From Province of Fu Zhou
Butter sauce:
Ingredients:
175g margarine
195ml evaporated milk
2 pandan leaves
1/4 tsp salt
1/2 tsp sugar

Method:
Combine all the ingredients and mix well.
Put into a saucepan, stir and cook until the oil separated, become a crumbs.
Dish up and leave to cool.
The remaining butter sauce can be kept in the fridge for later use.

Ingredients A:
500g medium size prawns, trimmed
4 cups oil for deep frying

Ingredients B:
1 tbsp butter
1 stalk lemongrass, chopped
1 pandan leaf, shredded thinly
2 chili padi, diced
2 sprigs curry leaves

Seasonings:
2 tbsp butter sauce (butter crumbs only) above recipe
1 tsp sugar
1/2 tsp chicken stock powder

Method:
Deep fry prawns in hot oil for 1 minute until cooked and drained, set aside.
Melt butter and stir fry the remaining ingredients until aromatic.
Add in butter sauce and stir fry until fragrant.
Add in fried prawns, sugar, chicken stock powder and stir fry quickly until well mixed.
Serve.

Nyonya Fried Fish

Recipe sourced: Chef Patsie Cheong
Ingredient A:
600g tilapia

Ingredients B (blended together):
50g shallot
30g garlic
1 stalk lemongrass
1 slice galangal
1 slice turmeric
3 red chillies
3 bird's eye chillies

Ingredient C:
some salt
some sugar ~ omitted

Ingredient D:
some lime juice

Method:

Rinse tilapia thoroughly, make a few deep slits on each side of the fish.

Mix ingredients B and C together.

Rub the mixture evenly on the fish and set it aside to marinate for 1 hour.

Heat up 1/2 cup of oil in a pan and pan fry fish until both sides are cooked.

Remove and drizzle lime juice on top.

Tip: you may serve the pan fried fish on a piece of banana leaf to enhance the taste.

Fu Zhou Style Fried Glass Noodles With Mixed.Vegetables

Recipe sourced: Chef Bryan Ong, Authentic Recipes From Proviince of Fu Zhou
Ingredients:
3 tbsp oil
1 tbsp chopped garlic
1 tbsp dried shrimps, cleaned, soaked and drained
100g chicken meat, sliced
60g carrot, shredded
50g dried lily buds, soaked and knotted
15g cloud ear fungus, soaked and cut into small pieces
300g bamboo shoots, sliced
300g chinese cabbage, cleaned and shredded
100g glass noodles, soaked and drained

Seasoning:
2 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp oyster sauce
1/4 tsp pepper
1 tsp sesame oil
250ml water

For garnishing:
1 tbsp chopped spring onion
1 red chilli, sliced
1 stalk local celery, cut into short lengths

Method:

Heat up oil, saute A chopped garlic and dried shrimps until fragrant.

Add in sliced chicken and stir fry until well mixed.

Add in carrot, lily buds, cloud ear fungus, bamboo shoots and stir fry until aromatic.

Add in seasonings, stir well and bring to boil.

Add in chinese cabbage, glass noodles, stir well and bring to boil.

Dish up and sprinkle spring onion, red chili and local celery on top.

Serve.

Chocolate Lasagne

Sumber resipi: resipicitarasawan via FB Resipi Ringkas
Bahan A : Dasar Biskut Oreo
36 ketul oreo dikisar ambil krimnya sekali
6 sudu besar mentega cair

Caranya:
Campurkan kesemua bahan di atas dan gaul rata.
Masukkan ke dalam loyang atau acuan, tekan padat dan simpan di dalam peti sejuk.

Bahan B: Cream Cheese
250gm cream cheese
60gm gula kastor, guna 1 sudu besar gula kastor
2 sudu besar susu segar

1 cawan Dairy UHT whipping cream, dipukul sehingga kental

Caranya:
Pukul cream cheese sehingga lembut.
Kemudian masukkan gula kastor dan putar hingga lembut dan licin.
Masukkan susu segar dan pukul sebati.  Ketepikan.
Di dalam bekas yang lain, pukul dairy whipping cream sehingga kental.
Kemudian kaup balik ke dalam adunan cream cheese sehingga sebati.
Bahagikan kepada 2 bahagian, masukkan ke dalam piping bag.  Ketepikan.

Bahan C: Chocolate Puding
1/4 cawan tepung jagung
1/2 cawan gula kastor (guna 1/4 cawan)
1/8 sudu teh garam
3 cawan susu segar
185gm dark chocolate, dicincang
1 sudu teh esen vanila
1 sudu besar serbuk koko

Caranya:

Campurkan tepung jagung bersama gula dan garam ke dalam bekas.

Kemudian campurkan susu segar dan kacau perlahan.

Masak di atas double boiler dengan api sederhana.

Masukkan serbuk koko dan whisk dalam 15 20 minit atausehingga adunan sebati dan pekat.

Tambahkan coklat cincang dan kacau selama kira-kira 2-4 minit atau sehingga puding kental.

Alihkan dari api dan masukkan esen vanila.  Kacau rata.

Sejukkan dan ketepikan.

Nota: Tapis puding dengan menggunakan penapis sekiranya puding yang terhasil itu berketul-ketul.

Cara melapis:

Picitkan 1 bahagian adunan cheese ke atas dar biskut oreo.  Ratakan.  Simpan sebentar di dalam peti sejuk selama 10-15 minit.

Kemudian lapis di atasnya dengan chocolate puding dan ratakan.

Simpan semula di dalam peti sejuk sehingga bahagian atas puding beku dalam 10-15 minit.

Akhir sekali picit adunan cheese, ratakan dan taburkan dengan chocolate chips, biskut oreo kisar dan sedikit parutan coklat.

Sejukkan di dalam peti sejuk sebelum dinikmati.

Enak di hidang dingin.

Sup Kambing Thailand

Sumber resipi : Majalah Rasa
Bahan-bahan:
1/4 ekor ayam, dipotong kecil ~ ganti dengan tulang kambing yang telah direbus separuh masak, toskan air dan simpan air rebusan
1 batang serai dititik
2sm lengkuas dititik
1 batang saleri dipotong serong
1 biji tomato dipotong 4
1 batang akar daun ketumbar
3-4 biji cili padi dipotong
1/2 biji limau nipis
1 biji bawang besar dihiris
2 ulas bawang merah dikisar
1 ulas bawang putih dikisar
Sedikit sos ikan
1 sudu besar serbuk ketumbar
1/2 sudu besar serbuk jintan manis
1/2 sudu besar serbuk jintan putih
Air secukupnya (air rebusan tulang kambing)
Garam dan serbuk perasa secukupnya

Caranya:

Panaskan minyak untuk menumis.

Tumiskan bahan kisar sehingga harum.

Masukkan sekali cili padi, lengkuas, serai, serbuk ketumbar, serbuk jintan manis dan serbuk jintan putih sehingga agak pecah minyak sedikit.

Kemudian masukkan air secukupnya (air rebusan tulang kambing) dan masukkan daging (tulang kambing).

Biarkan sehingga ayam masak (tulang masak sepenuhnya).

Seterusnya masukkan batang saleri, tomato dan akar ketumbar.

Perasakan secukupnya.

Akhir sekali, perahkan jus limau nipis dan tutup api.

Tip: Jangan biarkan kulit limau nipis di dalam sup untuk mengelakkannya dari menjadi pahit.
Seeloknya hanya masukkan air perahan limau nipis sahaja. 

Ayam Goreng Berempah Maltose

Bahan-bahan digaul sebati dan perapkan 2-3 jam:
Kepak ayam
Sedikit maltose
Sedikit kicap cair
Sedikit kicap pekat
Sedikit serbuk rempah wangi
Sedikit serbuk bawang putih
Sedikit serbuk bawang
Garam jika perlu

Minyak menggoreng secukupnya

Caranya:
Panaskan minyak dikuali.
Masukkan kepak ayam perlahan-lahan.
Goreng sehingga masak dan toskan.
Air dari perapan ayam tadi bolehlah dibuat sos kicapkan dengan menambahkan sedikit air, garam jika perlu dan gula.  Masak dikuali sehingga pekat titiskan sedikit minyak bijan dan taburkan bijan yang disangai jiika suka.  Nak pedas patahkan cili padi kedalam sos kicap.