Ben found a pack of belachan in the store room. I must have bought it a while ago but reluctant to cook it as it will stink up the apartment.
Ben decided to use it to make some Sambal Belachan with Dried Shrimps as a condiment for rice or noodle dishes. We love sambal belachan but making it at home will require me to burn a lot of scented candles to get rid of the smell.
- 50g dried shrimps (soaked in 1 cup of water, reserved soaking liquid)
- 200g shallots
- 30g garlic
- 20g ginger
- 1/4 cooking oil
- 25g dried chili – hydrated (deseeded if you do not want it to be too spicy)
- 150g fresh chili (deseeded if you do not want it to be too spicy)
- 4 stalks of lemongrass (use white part only)
- 50g dried toasted belacan
- 1/2 cup cooking oil
- 2 teaspoons sugar
Another reason Ben is able to make the sambal belachan is we managed to find fresh red chilies in the groceries stores like T&T.
Source: Spice N’ Pans
Ben made this Korean Egg Bread for me to bring for lunch at work.
We used a muffin tin to make four with egg filing. Since I am not a fan of egg, I asked him to made me a couple with cheese only.
We used a rectangular aluminium foil pan to make mine so that I get a bigger portion.
- 2 tablespoons unsalted butter, melted
- 7 tablespoons sugar
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 cup milk
- 2 eggs for the cake batter, extra eggs for filing
- cooking oil for coating the pan
- Mozzarella cheese, optional
Source: this recipe is adapted from https://www.maangchi.com/recipe/gyeran-ppang
Yields: 4 rectangular bread or 8 muffin size bread
Ben made this Korean snack food for the family. The recipe is adapted from one of his favourite youtube food blogger, Maangchi.
Our boys simply love this crunchy boneless chicken nugget with a sweet and spicy sauce.
- 3 chicken breasts (about 1 1/2 pounds), cut into bite size pieces
- 1 1/2 teaspoons minced ginger
- 3 teaspoons light soy sauce
- 3/4 teaspoon ground black pepper
- 1 whole egg plus 1 egg white
Spicy garlic and leek-infused oil:
- 1/2 cup vegetable oil
- 1 1/2 cups thinly shredded leek (1 whole leek)
- 12 garlic cloves, cut into halves
- 2 to 3 tablespoons red chili flakes
Vegetables and seasonings:
- a small bunch of green onions (about 6 to 8), chopped
- 1 large sized onion, chopped
- 10 dried chili peppers
Sweet and sour sauce (combine in a measuring cup, stir and mix well):
- 3 tablespoons light soy sauce
- 6 tablespoons water
- 4 to 6 tablespoons syrup (or sugar)
- 3 tablespoons white vinegar
- 3 teaspoons potato starch
- 1 cup vegetable oil for frying
- a few drops of sesame oil
Ben made this Taiwanese Braised Pork Belly for dinner.
Everyone at home loves it. It is saucy and the pork belly has the right amount of fat and lean meat which gives it the great texture.
- 1 pound pork belly, cut into small strips
- 1 tablespoon cooking oil, optional
- 4 to 5 medium shallots, chopped
- 2 cloves garlic, minced
- 8 pieces of dried shiitake mushroom, re-hydrated (reserved soaking liquid), diced
- 1 teaspoon five spice powder
- a few dashes of ground white pepper
- 1/2 cup of white rice wine (Chinese cooking wine)
- 1/3 cup light soy sauce
- 1/3 cup dark soy sauce
- 15g rock sugar
- 1 can (395ml) chicken stock
- 300ml mushroom soaking water
- 4 hard boil eggs – as complement
- blanched green vegetable – as complement
This recipe is adapted from spicenpans.com
Serves: 5 to 6
Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.
The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:
- darker colour filings
- darker glaze by just using egg yolk
- more liquid in the seasonings to add moisture to the filings
- 2 tablespoons oil
- 4 slices ginger
- 4 cloves garlic, chopped
- 1/2 medium onion, chopped
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 teaspoon salt
- 4 tablespoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth
- 400g all purpose flour
- 100g butter in room temperature
- 3 tablespoons sugar
- 180ml water
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200g all purpose flour
- 140g butter in room temperature
Glazing and Garnishing:
- 2 to 3 egg yolks, beaten
- toasted sesame seeds
Ben made this vegetarian Eggplant as a side dish.
- 1 long Eggplant
- 5 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- chili flakes, optional
- toasted sesame seeds for garnishing
Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.
Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.
- 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3 to 4 cups of water
- 2 tablespoons sugar
- 1 teaspoon salt, or to taste
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 5 hard-boiled eggs
- 6 pieces tofu puff, cut into halves
- Coriander leaves for garnishing
I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.
Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.
- 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
- 1 large onion, cut into 1 cm chunks
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons corn syrup
- 1 teaspoon sesame oil
- toasted sesame seeds, optional
- chopped green onion, optional
- 3/4 cup water
Ben made this Steamed Chicken with Chicken Essence for dinner. I love this kind of healthy dish.
He learned how to make this dish from a youtube channel that he subscribed; Cooking Ah Pa. He is not a professional chef but the recipes he makes are just the comfort food that we enjoy. Ben is his disciple.
He likes his recipe because it does not involved very precise measurement. A little of this and a little that.
For this recipe, we used:
- 2 chicken legs, trimmed fat and cut into drum sticks and thigh
- About 10 dried shiitake mushrooms, re-hydrated in 2 cups of water, reserved soaking liquid, remove stem and cut into halves
- 2 inches of ginger, thinly sliced into match sticks
- About 10 red dates, cut into halves lengthwise, removed seeds
- About half a napa cabbage, cut into 2 inches pieces
- 1 tablespoon fish sauce or soy sauce
- 1 to 2 bottles of chicken essence
- 1 tablespoon Goji berries (soaked)
- Salt to taste
- Place Napa cabbages at the bottom of a steaming plate (use a deep one as there will be quite a lot of liquid)
- Top with chicken pieces.
- Line the side with shiitake mushrooms
- Top with ginger slices and red dates
- Drizzle with chicken essence
- Add mushroom soaking liquid
- Season with fish sauce or soy sauce, salt to taste
- Steamed for 20 to 30 minutes, depending on the size of the chicken (lesser time if you chop the chicken to small pieces)
- Garnish with soaked Goji berries
This dish is great with steamed rice. It is particularly warming on cold days.
The soul of this dish is the chicken essence. You can find chicken essence in Chinese herbal shop. I bought the above for about CAD22 for 6 bottles.
This is Ben’s home cooking, :-). I feel so blessed.
Ben made the above Flat Rice Noodle Soup for my family. He made the broth from scratch with chicken bones, onion, carrot and celery, You can get the recipe from here.
- Home made chicken broth
- A pack flat rice noodle (enough to serve 4 people)
- a bunch of baby greens, torn into 2 inches pieces)
- 1/2 pound ground pork (I had some that had been pre-fried)
- Shallot (1 or 2 depending on size), thinly sliced
- 2 green onions, sliced
- Salt and pepper to taste