First of all, I had to emphasized, this is NOT Melaka / Malaysia cuisine.  The purpose I wrote this post, is to remind you, be careful when you order delicious foods from restaurant.

I get this from a friend who send me an email regarding Hong Kong style Boneless Chicken Feet.  The first photo is what we saw in regular Chinese Restaurant.  But when went through all the remaining photos, I would advice you think twice before order this “Delicious Dishes”.

Delicious Boneless Chicken Feet

Nice to see, good looking foods especially when you are hungry.  I guaranteed, you DON’T eat this foods any more after you see the following photos.

Simple 'Factory'

1. Each person will get a bucket of parboiled Chicken Feet (wages base on how many they can produce)

Man or Woman is hired

Teeth out the bone

2. No tools provided, at the back of the parboiled Chicken feet, they used knife to cut open 3 places, then this workers use their teeth to teeth out the bone.

Simple & Fast

Finished goods

3. Finished goods (Boneless Chicken Feet), ready for cooking.

So, do you still want to order this delicious Hong Kong Style ‘Boneless Chicken Feet’.

Don’t worry, this won’t happen in Melaka/Malaysia.

p/s : I used all the photos from my friend’s email.

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Malaysia : This November (2010), our Hindus friends are celebrating Deepavali.  Melaka(Malacca) Equatorial Hotel also coming out with special Deepavali Food & Beverage promotion in this celebration season.

Equatorial Hotel Melaka, F&B promotion

Deepavali… Festival of Lights @ Equatorial Hotel Malacca

Resthouse Café
5 – 6 November 2010Relish and add flavour to the festival of lights this November by tucking into a spread of mouth-watering Indian cuisine specially crafted to suit your palate. Spice up the Deepavali mood with a variety of appetizers, main courses and desserts with family and friends.

Available: 7.00 pm – 10.30 pm
Price: Buffet Dinner: RM68++ per adult, RM40++ per child (4 - 12 years old)

Not only this, now you can get Melaka(Malacca) Nyonya Cook Book with only RM 60

Authentic Melaka Nyonya Cookbook

Authentic Melaka Nyonya Cookbook

NOW EVERYONE CAN COOK!!

Now you can own these authentic recipes in this vintage cookbook at only RM60 nett. Published by Hotel Equatorial Melaka and recipes courtesy from the award-winning Seri Nyonya Peranakan Restaurant.

Cookbooks are sold at Seri Nyonya Peranakan Restaurant and Etc…Coffee Corner

Price: RM60 per cookbook

Make your Reservation now @ Equatorial Hotel, Malacca

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Start from 1st November 2010 till 30th November 2010, organized by Ministry of Tourism.

Malaysia’s cultural diversity lends a unique flavour to its culinary offerings.
Its multi-racial landscape means that all the flavours of Asia can easily be found here. Take your pick from traditional Malay, Chinese, Indian and other ASEAN offerings to indulge in, or tantalise your tastebuds with a variety of international and fusion delights. This event is a great way to get acquainted with Malaysia’s rich cultural heritage.

Venue : Thoughout Malaysia

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Malaysian familiar foods – Roti Canai and ‘Mamak’ style Fried mee-hoon.  I love Roti Canai, I can eat it at breakfast and then at night as supper.   And I can have it from Monday till Sunday.

Roti Canai

It is consider the cheapest breakfast you can had in this country.  Cost you not more that RM1.00 per piece(at my place).  I love to eat Roti Canai when it still hot and crunchy with ‘dal’ curry and ‘Sambal’.  Roti Canai can had many type, like :

• Roti prata
• Roti planta(Butter)
• Roti Telor Bawang(Egg + Onion)
• Roti Bom(Round like ball)
• Roti Sardine
• Roti Pisang(Banana)
• Roti Tissue(Very thin and Pyramid shape)
• and blah blah blah…

Nevertheless, the curry that eat together with Roti Canai is also very important.  It make very big different if the curry taste good and delicious.

‘Mamak’ style fried Mee-Hoon(rice noodle) is my favorite foods as well.

Mamak style fried Mee Hoon

A bit of spicy and add in an fried egg would be the best taste you can had.  Only RM 1.80(at my place) and you can had this fried mee-hoon with fried egg.

How abut you place, do you still can find this cheap and delicious foods?

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Teriyaki sauce prawn and broccoli

Is had been long time, I didn’t write my DIY foods.  Last time work in K.L, I used to be having dinner at some Japanese style restaurant(Teriyaki style).  For me, their foods taste delicious, good and fresh and I like the way of order and cook in front of customer.

So, let us make some simple Teriyaki sauce prawn at home, is very simple.

Ingredients :

1. Medium size Prawn
2. Broccoli
3. Teriyaki sauce

Method:

1. Clean the prawn
2. Mixed the prawn with Teriyaki sauce and marinade for half hour
3. Heat up the frying pan with some cooking oil
4. fried / cook the prawn until it turns golden color
5. For broccoli, you either can boiled it or cook with garlic
6. Finally, mixed the prawn and broccoli in a plate (see the photos)

Prawn with teriyaki sauce

Fried prawn

Cook or boiled broccoli

Teriyaki sauce Prawn and broccoli

Want to learn more about Chinese cooking ? Try this :-

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Deep fried Oyster sauce chicken

For almost 2 weeks, I didn’t write anything in my blog.  I’m affraid its going to dry out.  To avoid this happen, I had to try some new cooking ideas.  Oyster sauce Chicken, is a Chinese style cooking, hope you enjoy it.

Ingredients:

1. 1 Chicken (chop into small chunk)
2. 2 spoons of Oyster sauce
3. 1 tea spoon of sugar
   • Mix the ingredient (2) and (3) with 1/2 cup of water
4. Garlics
5. Parsley
6. Spring onion
7. Chinese wine (optional)
8. Pepper
9. 1 spoon of Soy sauce

Methods :

1. Marinade(2 hours) the chicken with soy sauce, pepper and 2 slices of garlics
2. Heat up the work with cooking oil
3. Fried the chicken until it turn golden color (don’t over fried)
4. Put a side the fried chicken
5. Cook the garlic
6. Put in the fried chicken and cook evenly (for about 1 minute)
7. Pour in the mixture of Oyster sauce and sugar
8. Cook the chicken until boiled and the sauce become sticky
9. Pour little bit of Chinese wine and pepper
10. Turn off the fire and serve the chicken with Spring onion and Parsley

See below photos for more info.

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Hot season start on April at my place.  Feeling sticky after sweating whole day and loosing my appetite.  See the photo above, it can be served cold or hot as well.  Is a very simple food.

Ingredients:

• 1 ‘block’ of soft white tofu
• Spring onion
• Dry onion
• Soy sauce

Method 1 : to serve cold

• Put the soft white tofu into freight overnight
• Chop the spring onion into small pieces (for topping)
• Fried the dry onion (for topping)
• Put the white tofu into a plate (flat) and pour the fried dry onion (and oil) into it
• Topping with some spring onion

Method 2 : to serve hot

• Put the white soft tofu into a plate (flat)
• Steam the tofu for 10 minutes
• Take out and put the fried dry onion (and oil) into it
• Topping with some spring onion

Oh! don’t forget put some soy sauce into it as well

Enjoy!

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Sambal ! Is a daily meal for some Malaysian(correct me if I’m wrong).  There are lot of different types of sambal, like sambal petai, sambal udang, sambal ikan bilis, sambal sotong and etc.  It has been long time I didn’t cook hot and spicy foods.  So, last Saturday, I had try to cook Sambal udang kering(dry shrimp), and it seem that I still maintain my skill(hahahahhaha….)

Dry Shrimp sambal

Ingredients:

• Dry shrimp(washed)
• Thai Chili(cili padi) or dry chili(cili kering)
• Garlic
• Dry Onion

Methods

• Put all ingredients into a mortar and pound with pestle until all into mash ( you can use blender to blend all the ingredients also, but the out come can be little bit different)
• Scoop out the half-ready sambal into a bowl
• Heat up wok with 3 spoons of cooking oil (don’t put any salt or soy sauce because its already salty)
• Fried the half-ready sambal about 4-5 minutes

Garlic and Dry onion

Thai chili (cili padi)

Dry shrimp (Udang kering)

Pound all ingredients(Pestle and mortar)

Half ready sambal udang kering

WARNING : This Sambal is Super hot and spicy

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At first, I really don’t know what it called.  And is rarely sold at my place, me and my family called it ‘French bread‘.  We even don’t know how to make it become a delicious foods. (sound funny right?)  Then, few days ago, I bought it from market and want to give it a try, to make something different with this – Baguette.

Baguette with potato mixed-DIY Breakfast

Ingredients:

1. Baguette
2. 2 potatoes
3. Mayonnaise – 5 spoons (add more if you like it)
4. Parsley (chop into small slice)
5. Garlic slices
6. Pepper

Methods:

1. Cooked / boiled the potatoes – 30 minutes (until the potatoes become soft)
2. Take out the potatoes and cut it into small cubes
3. Put the potatoes cube into a big bowl and smashed it
4. Put in ingredients 3, 4, 5 and stir it evenly
5. Finally, put some pepper

Can anybody tell me, what is the plant called ?  I just know the Cantonese name(‘Fan Guai Yin Sai‘).  It really taste good when you eat with Chicken(‘Pai Zhan Ji‘). – Sent the name of this plant in comment, Thank you.  Your help is very appreciated.

OK, back to topic, see the photos below for step by step instructions.

Boiled potatoes

Garlic slices

Parsley or the unknown vege

Mayonnaise

Mixed up all ingredients

smashed all the ingredients

And finally, my breakfast is ready!

Baguette with potatoes mixed

Is not only for breakfast, it can be served as tea time snacks as well.  If you like meat, then you can put some bacon on it too.

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As what I understand, ‘Teow Chew’ people love this foods for their morning breakfast.  My ex-colleague told me, his ‘Teow Chew’ boss having porridge as breakfast almost every day when he was once work as chef in United States.

Plain porridge with fried dry fish and pickled lettuce

From what I know, most Malaysian hotels buffet(Morning), one of the item in the menu list is – ‘Teow Chew’ style porridge. Is a plain porridge eat together with peanuts, pickled lettuce, fried dry fish, salted egg.

Is not complicated meal.  Is very easy and simple to cook this dishes.

Ingredients A: plain porridge

1. Rice – 150 ml for 2-3 person
2. 750 ml water

Ingredients B:

1. Dry fish – 100 grams (washed)
2. Pickled lettuce – buy from market
3. Peanuts (optional) – buy from market
4. Salted eggs (optional)

Methods:

1. Wash the rice and put into pot
2. Add in water and cover the pot
3. Cooked the rice until it boiled (medium heat)
4. Open the cover a bit
5. Cook 25 minutes (longer time, the rice will stickier)
6. Plain porridge ready
7. Heat up wok with small-medium fire
8. Pour 2 spoons of cooking oil
9. Fried the dry fish until it come lightly golden color and crunchy
10. Ready to serve

Beside ‘Teow Chew’ style porridge, there are also ‘Cantonese’ style porridge, Chicken porridge, pork porridge, frog porridge, fish fillet porridge, Prawn porridge.  You name it!

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