Mummy’s Little Business

*Petai*

anchovies, big onions, minced meat, bean paste & sugar

Sweet & savoury pork dumplings 肉粽
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1 kg glutinous rice
500g meat cut in chunks (I used mixture of lean & pork belly)
30 pcs of pre soaked shiitake mushrooms
30 pcs of dried chestnut ~ soaked overnight
60 pcs of bamboo leaves
30 reed strings
50g of dried shrimp
30 pcs of mung bean paste weighing 15g each
(please refer to my previous post on the steps of making mung bean paste)

Glutinous rice marinade for 3 hours with :
3 tbs of shallots oil
6 tbs of oyster sauce
4 tbs of dark soy sauce
1 tbs of 5 spice powder
1 cup of water
Thereafter stir fry until dry

Braised mushrooms, meat & chestnuts with :
1 medium sized rock sugar
4 tbs of dark soy sauce
3 tbs of cooking wine
1 tbs of 5 spice powder

Stir fry pre soaked dried shrimp using lard oil.

Mung bean paste
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350g mung bean aka kacang dhal hijau
150g sugar
70g shallots oil
1 teaspoons of sea salt

Sesame oil chicken rice
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Garlic chicken soup
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Peel off 1.5 bulbs of garlic skin 🧄 without bruising.
Sauteed until golden brown.
Add in half bird of chicken chunks and stir fried for few seconds.
Add in hot water around 1.7 litres.
Bring to boil and simmer for 40 minutes.
Soak one handful of wolf berries with cooking rice wine.
Pour in the wolf berries together with the rice wine.
Salt to taste.
Lastly add in one stalk of leek (only the white section).
And it is now ready to be served

Pan fried lemongrass chicken chops

Cassava cake ~ Bingka ubi

500g grated tapioca
100ml coconut milk
40g melted butter
90g brown sugar

Bake in preheated oven for 55 minutes with 180 degree celcious and adjust to 220 celcious to brown the top at the last 5 minutes. Remember to grease your cake tin prior to pouring in the mixed ingredients

Expelling body heat and detox chicken soup

Cola chicken ~ Recipe for half kg of chicken wings as per every picture narrations

Air fryer chicken chops
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Marinade mixed vegetables with melted butter, black pepper powder, sea salt, extra virgin olive oil, lemon juice, avocado & lime essential oil and coconut & orange essential oil.

Same goes to the chicken

Lay the vegetables underneath the deboned chicken. Fry for 15 minutes with 170 celcious before flipping the chicken and continue frying for another 10 minutes. Adjust the temperature to 180 celcious before do the final flipping and fry for 5 minutes

Oven baked quarter chicken
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Marinate chicken with melted butter, sea salt, lemon juice, black pepper powder, garlic, onion, extra virgin olive oil, edible essential oil cuisine blends which consists of avocado & lime oil and coconut & orange oil. Baked for 40 minutes with 220 celcious. Served with oyster sauce diluted with water and added black pepper powder in cornstarch slurry.

Coleslaw
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Cabbage, carrot, onion with mayonnaise, milk, buttermilk, vinegar, sea salt, black pepper powder & brown sugar.

Black eyed bean kueh

Salad
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All preferred ingredients cut into thin strips or shreds.
Seasoning ~ extra virgin olive oil, sea salt, honey, lemon juice, vinegar & black pepper powder.

Sprinkle some black & white sesame seeds prior serving

Salt baked chicken ~ please refer to comment for recipe

Butter cake
~ 225g plain flour
~ 250g butter
~ 4 tablespoons milk
~ 2 teaspoons baking powder
~ salt
~ 4 large eggs (AA size)
~ 190g sugar

Sieve flour, baking powder and salt 3 times. Beat sugar and butter until pale. Add egg one at a time. Fold in flour portion by portion alternately with one tablespoon of milk. Oven bake for 45 minutes with 175 celcious.

Oyster sauce chicken
~ 900g of chicken chunks
~ 5 slices of ginger
~ 3 cloves of chopped garlic
~ 2 de-seeded rehydrated dried chillies cut in 1 inch length
~ 1 tablespoon of cooking rice wine
~ 2 tablespoons of oyster sauce
~ 1 tablespoon of light soy sauce
~ 1 teaspoon of dark soy sauce
~ 1 teaspoon of brown sugar

Sauteed ginger, garlic & dried chillies until aromatic. Remove dried chilies as I am serving this dish to a kid. Just wanted to have a tinge of spiciness.

Put in the chicken chunks and stir fry for a minute. Add in all seasonings and pour in water until the chicken half covered. Cover the wok and let it simmer for 15 minutes or until the chicken is tender

If the gravy is too watery you may pour in slurry of corn starch to thicken

Chicken Pongteh

Egg tofu in pumpkin puree with crispy fried garlic & dried shrimp

~ cut the tube egg tofu into slices of 5mm thick
~ pan fried both sides of tofu until slightly browned. Set aside in a serving plate.
~ sauteed chopped garlic & dried shrimp until golden brown. Set aside.
~ cut pumpkin into small chunks
~ steams pumpkin until soft. Mashed pumpkin into puree form by adding a bit of water. Set aside.
~ pour the puréed pumpkin into wok; add a pinch of sea salt and let it boil.
~ pour the boiled puree onto the egg tofu and top the fried garlic & dried shrimp prior serving

I broke my Laluz and I got my replacement ✌️

Portable diffuser! Always on the go🫰

Tamarind meat ~ assam pork belly
~ chopped bunga kantan
~ assam paste (to remove seed)
~ cornstarch
~ thinly sliced meat

Seasoning
~ pinches of sea salt
~ dark caramel sauce
~ dashes of brown sugar

Stir fried

Steamed tapioca
~ Cut tapioca into chunks
~ sprinkle some sea salt prior steaming with high flame
~ Once cooked top it with palm sugar before serving

Salted vegetable fish head soup
~ add in chinese cooking wine few seconds before off the flame 🔥

Coming soon! Boost your immune system ~ Isotonix