Faye's Simple Kitchen

Mummy, can you cook the noodle you fried in your video?
There you go!
Kuching street food - Fried Noodle Bean Sprouts with sweet sauce （豆芽炒面甜）
I added some homemade fish tempura as side dish.

Main ingredients:
Noodle
Bean sprouts
Eggs
Garlic
Dark soy sauce
Brown sugar/ palm sugar/ gula Apong

Check out this link for details: https://youtu.be/pmoKM7RT5XM

#炒面 #豆芽炒面 #食譜

Make your own bubble milk tea like a pro at home!
https://youtu.be/Dx8d4iud8vU

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To purchase Earl grey milk tea powder:
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Learn to make pearl milk tea at home | Belajar membuat teh susu boba di rumah | 教您在家泡珍珠奶茶 The Youtube Channel opens! In the first video, I’ll show you how to cook the pearls and make delicious pearl milk tea!Halaman Faye's Simple Kitchen dibuka! D...

Fermented dabai and durian paste

Dabai is one of many exotics fruits in Sarawak. It is commonly known as O-Kana, means black olive in Hokkien, but technically it is not olive. ( From https://sarawaktourism.com/blog/what-is-buah-dabai/ )

Tompoyak ( fermented durian paste) is common in Malaysia. But have you ever tried fermented dabai with durian paste? It is sweet and slightly sourish after fermentation. I like to spread it on my toast as a kind of jam. You may also eat it with rice as an appetizer.

This recipe has got no exact measurement for the amount of sugar and salt. It depends on the taste of the durian you are using.

Instructions:
1. Poach the dabai fruits until cook. Then, remove the seed.
2. Remove the seed of the durian.
3. Mix the dabai and durian flesh with a bit of salt and more sugar. The paste should taste sweet.
4. Store in a glass bottle. Let it sit in the fridge for one week.
5. The paste will taste a bit sour one week later.

Picture shown below is an one year old fermented dabai durian paste. My mum added a lot of brown sugar and let it sit in the fridge ( 1degree Celsius) for one year. It is now more sourish and salty. In short, more flavourful which I prefer compare with the one I had one year ago.

Rambutan chicken stew with coconut milk

Many years ago, a friend told me that rambutan stew with coconut milk is delicious. I then used my usual masak lemak recipe to cook this dish. Oh boy! The broth is so delicious. Thanks to the rambutan, it is sweet with a hint of sourish. I did not add any sugar or sauce. You may cook with fresh prawns as well.

Recipe for 4 Adults
Ingredients:
70g coconut milk ( I use packet Coconut milk)
1/2 cup water
150g rambutan fruits ,seeds removed
1/2 chicken (600g), cut into pieces
2 cloves garlic
2 head of shallots
1 tablespoon of belacan(dried shrimp paste)
2 tablespoons of dried shrimp

Step 1: Pound or grind garlic , shallots and belacan into a wet paste.

Step 2: Heat the wok with some oil, stir fry the paste and dried shrimps until aromatic. Then add chicken pieces, stir well. Pour the half cup of water,stir well. Then add the rambutan fruits and 70g of coconut milk. Mix well then cover with a lid. Turn down the fire to small, simmer for about 1/2 hour or until the chicken is cooked. Stir once in between.

Step 3: Dish out! Serve with rice.
*Try the soup before dishing out. Adjust the taste to your liking.
* If use prawns, add 1/2 cup more of water, boil the broth with rambutan fruits for 20mins first . Lastly, add prawns. ( This is to avoid overcooking the prawns)

Chicken Adobo(Filipino chicken stew)

This dish is salty and sourish, perfect for 2 bowls of rice.

Recipe for 2Adults + 2 Children

Ingredients:
4 pcs Chicken thighs
1 brown onion, sliced
4 cloves of garlic, minced

Ingredients for marinade:
1 teaspoon of black pepper
5 tablespoons apple cider vinegar or white vinegar
7 tablespoons of light soy sauce
1/2 teaspoons of turmeric powder
1/2 teaspoons of paprika powder
1 piece of bay leaf

Method:
Step 1: Mix marinade ingredients well with some minced garlic. Add chicken, marinate for 30mins.

Step 2: Heat the wok, pan fry the chicken until both sides turn brown. Dish out and keep aside.

Step 3: In the same wok, stir fry the onion and leftover garlic until brownish then put back the chicken and the marinade sauce into the wok. Simmer with cover at low heat for 30mins.

Step 4: Dish out!

Prawn Pattie Burger
Ingredients:
100g minced pork
200g minced prawns
1/2 tsp salt
1/2 tsp sugar
1/2 tsp seasoning powder/ chicken stock powder
1 tsp corn flour/ tapioca flour
A pinch of pepper powder
20g Corn flour for coating
1 egg for coating
Bread crumbs for coating

Step 1: Combine the pork and prawns with salt, sugar, seasoning powder, pepper and corn flour. Mix well into a firm paste.

Step 2: Shape paste into balls then flatten into round patties.

Step 3: Coat the patties with corn flour, followed by egg mixture then lastly bread crumbs.

Step 4: Deep fried the patties at medium low heat until both side are golden brown.

Step 5: To assemble the burger, spread some coleslaw on one side of the burger bun then top with one patty before cover with the top half of the bun.

Coleslaw Recipe:
Step 1: Minced some cabbage, carrots and brown onions.

Step 2: Soaked the brown onions in cold water.

Step 3: Squeeze a bit of lemon juice or vinegar into a small cup of fresh milk. Let it sit for a while ( buttermilk substitute)then add mayonnaise. Season with some salt, pepper and sugar.

Step 4: Combine vegetables with the dressing.

*If you are lazy to make coleslaw, just spread some mayonnaise, top with lettuce, cucumber, tomatoes followed by the patty.

Fried Glutinous Rice

The first time I tried this dish was at a famous dimsum restaurant in K.L. I fell in love with this dish.
I haven't seen anyone selling it in Kuching or Miri.
I started to search for recipes online.There are two ways to prepare it. Steam the glutinous rice first and then fry it. Or fry the raw glutinous rice until cooked.
Original recipe credit to:
https://youtu.be/HK2WFo5OC04

Recipe for 3 Adults ( Glutinous rice is very filling)

Ingredients:

1 cup of glutinous rice ( wash and soaked in water for 3hours, drained and keep aside)
20g dried prawns (wash and soaked in water)
5 pieces of small dried shiitake mushrooms ( wash and soaked in water)
2 small red onions ( minced)
1 dried Chinese sausage ( sliced into bite sizes)
1 small carrot ( Optional ) Cubed into small bite sizes.

Step 1: Remove mushrooms and dried prawns from the water but keep the water for later. Cubed the mushrooms.

Step 2: Prepare sauce -
Hot water 1 tablespoon
Sugar 1/2 teaspoon
Light Soy sauce 1 tablespoon
Oyster sauce 1 teaspoon
Dried prawns water 2 teaspoons
Mix well.

Step 3: Heat up a non-stick pan, use small fire to stir fry the Chinese dried sausage (lap cheong) until the oil comes out. Then put in the dried prawns and red onions. When they are brownish, put in the mushrooms. Continue to stir fry.

Step 4: Turn up the fire to medium heat, pour in the glutinous rice. Stir fry until is dry. Then pour some leftover dried prawns water. Continue to stir fry until it is dry. Then pour leftover mushrooms water. Turn down the fire to low heat, cover for about 2mins.

Step 5: 2minutes later, open the lid, turn up the fire to medium heat, continue to stir fry until it is dry, then pour about 50ML of water again and cover for another 2 mins.( Turn down the fire to low heat)

Step 6: Open the lid, try the rice. If it is not cook yet, pour another 50ml of water, then cover the lid for another 2mins. Repeat this step until rice is cooked.

Step 7: When rice is cooked, carrots in, stir fry a while then push the rice aside. Pour some oil, pour 2 beaten eggs into the pan, stir fry together with the rice.

Step 8: Pour the sauce mixture. Continue to stir fry until they are all coated with the sauce. Dish out.

My total cooking time was 30mins.

Hainanese Pork Chop

One of my favorites pork chop which I have always wanted to cook in my kitchen. After reading a few recipes online, I realized that what makes this pork chop special is that instead of using bread crumbs or Japanese panko to coat the pork chop, they use cream crackers crumbs. I picked one of the recipe which I think is the closest to what I had before in a hainanese restaurant in Kuching. I modified a bit of the recipe to suit my taste.

Original recipe credit to https://themeatmen.sg/hainanese-pork-chop/
They have YouTube video demonstrating how to prepare this dish.

My Recipe: ( 2 Adults + 2 children )
Ingredients:
1. 500g pork loin
2. 16pcs cream crackers
3. 2 cloves garlic, minced them
4. 1 big onion, cut into wedges
5. 1cup of frozen mix vegetables ( I use 1 fresh carrots + some canned corn and fresh broccoli)
6. 2 large potatoes, cut into wedges
7. 2 eggs
8. Corn flour

9. Marinade :
2 tablespoons of fermented bean paste ( 豆瓣醬）
1 teaspoon five spice powder
1 tablespoon sugar
2 cloves garlic, minced.
1 teaspoon sesame oil
1 tablespoon light soy sauce
1 tablespoon of cornstarch mix with 2 tablespoons of water

10. Sauce :
4 tablespoons of ketchup
1 tablespoon light sauce
1 tablespoon of Worcestershire sauce
1 tablespoon sugar
1 cup water

11. Cornstarch mixture :
1 tablespoon cornstarch mix with 2 tablespoons of water

Step 1 : Sliced pork loin into 5 pieces,then pound the meat flat to about 1cm thick only. I put the meat in a plastic bag, lay flat then use a wine bottle to pound the meat thin.

Step 2 : Marinate the meat in the marinade sauce for at least 1 hour, the longer the better. I marinated for 7hours

Step 3 : Use a food processor or grinder to grind the cream crackers into fine crumbs. I put the crackers into a thick plastic bags, then pound it slowly until they are all smashed into crumbs.

Step 4 : Coat marinated meat with corn flour, followed by eggs then the crackers crumbs.

Step 5 : Heat up the oil, deep fried the pork at medium low heat for about 2mins per side. ( Cracker crumbs will burnt easily at high heat )

Step 6: Pan fried the potato wedges ( I baked them with some shredded parmesan cheese and cheddar cheese)

Step 7 : Heat up the pan with some oil, fry the garlic and brown onion. When onion is translucent, put in the vegetables. Add sauce mixture,simmer a while. Lastly, add cornstarch mixture to thicken the sauce.

Step 8 : Serve the pork chop with the sauce and fried potatoes. ( I serve mine with cheese baked potatoes)

Cheese baked potatoes:
1. Preheat oven at 200 degree celsius
2. Rub potato wedges with some cooking oil , salt , black pepper and paprika powder.
3. Spread out potato wedges on a baking tray,baked for 20mins.
4. Sprinkle generous amount of shredded parmesan cheese and cheddar cheese on top of the potato wedges. Bake for another 10minutes or until the cheese are brown.

Mango pork/chicken chop sandwich

Recipe for 2 Adults:

Ingredients:
1. 2 pieces of tenderloin, 100g each. Butterfly the meat and pound them flat to about 1cm thick.
( Or 1 piece of chicken breast meat with or without skins, butterfly the meat into two pieces. )
2. 2 bread rolls, split in half ( I use sourdough ciabatta )
3. Lettuce
4. Two large slices of sweet mango

Marinate Sauce:
2 tablespoons of fish sauce
2 tablespoons of palm sugar or brown sugar
4 tablespoons of water
2 cloves of garlic,minced.
Mix well

Step 1 : Let the meat sit in the sauce for a couple of minutes while you heat up the pan with some cooking oil.

Step 2 : Pan fried the meat until both side are cooked and brownish. Lastly, pour the leftover sauce including the garlic into the pan. Simmer together with the meat until the sauce has slightly thicken. Dish out . Don't forget the sauce.

Step 3: Heat up the pan, pour some olive oil. Lightly grill the bread rolls on the pan, allowing the bread to soak up the olive oil.

Step 4: To assemble the sandwich, put some lettuce on one side of the bun , top with the meat and some sauce, lastly a big slice of mango before adding top half of the bun.

Step 5: Get your hand dirty!

*If you are using chicken breast with skin on. Skin side down on the hot pan first when frying.