Author Archives: azizen

Lap kaï – laab kaï – chicken lap

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Ingredients :

  • 4 chicken farmer thighs
  • 12 duck gizzards
  • 1 juice of a lime
  • 2 tablespoons of juice padek (kind of anchovy)
  • Salt
  • 1/4 of bunch cilantro
  • 1/4 of bunch of mint
  • 1/4 of bunch of chives
  • 2 shallots
  • 2 citronella
  • 20 g of galangal
  • 4 kaffir lime leaves (cytrus hystrix)
  • 2 tablespoon chopped toasted glutinous rice powder
  • 1 fresh chile
  • 75 cl of water
  • vegetables of choice (eggplant, green beans, radishes …)

Preparation :

Bone the chicken legs and put the bones aside.
Lightly season the chicken meat with salt and arrange on the grill to cook for 15 minutes, turning occasionally.
Fill a small saucepan with 75 cl of water, add salt and boil the bones and gizzards over medium heat for 20 minutes. Then collect 4 c. soup broth and reserve in a bowl.

Finely chop the lemongrass and kaffir lime leaves and shallots and chop galangal into small pieces.
Coarsely chop the mint leaves, cilantro and chives.
Coarsely chop the chicken  and finely chop the gizzards.

Arrange meat and giblets in a bowl, add the lemon juice, the padek, broth, lemon grass, galanga, chili, seeded and minced, shallots and kaffir lime leaves and mix well.

The dish should be a little spicy if not add a little salt. Finally add the roasted rice powder and the mint, cilantro and chives.
Place the lap on a plate and serve with fresh vegetables : eggplant, green beans, radishes and sticky rice.

Anecdotes: This dish is served to celebrate a big event, a birth, marriage or a new year. The lap is from the “traditional Laotian cooking.” Lap “in Lao means” wealth “Cooking the lap should bring wealth to the family and guests. Today, this dish so popular, is part of the kitchen everyday.
There are several kinds of lap : lap kai ; lap sinh (beef) or steak tartare Lao lap pèt (duck) ; lap pa (fish) … In general, the lap is always accompanied by sticky rice and fresh vegetables .

oh ah chian – oh chien – oyster omelet

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Ingredients :

  • 30 small fresh oysters
  • 110g of sweet potato flour
  • 25 cl of water
  • 2 large eggs
  • 2 onions, chopped
  • 1 tablespoon of chopped chives
  • 4 tablespoon of cooking oil
  • 3 cloves garlic
  • 2 shallots
  • 1 tablespoon of chili paste
  • 1/2 tablespoon of ground coriander
  • salt, pepper

Preparation :

Dip the oysters in water.
Mix sweet potato flour, salt and water, you must have a liquid paste and reserve.
Add 2 tablespoons of oil in a skillet or wok, add onions, cilantro and chopped shallots and sauté a few minutes. Add oysters to the mix. Cook for a minute.Ajouter eggs and batter mix.
Prepare the sauce by mixing chilli and garlic cloves, finely minced.

Add salt and pepper. Sprinkle with chives. Stir and serve with chilli garlic sauce

Anecdotes: Oh-Ah means oyster. Since this dish from Fujian, China, it is also popular in places with Fujian influences, such as in Malaysia, Singapore, and Taiwan (where it is often sold in night markets).

tang cu yuan bai cai – coleslaw bittersweet

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Ingredients :

  • 1 round white cabbage
  • 1 tablespoon of oil
  • 1 teaspoon of seeds pepper
  • 2 tablespoons of rice wine vinegar
  • 1 tablespoon of black rice vinegar
  • 1 tablespoon of sugar
  • 2 tablespoons of water
  • 1 teaspoon of cornstarch
  • 3 dried chili
  • salt and pepper
  • sesame oil

Preparation :

Cut the cabbage into pieces then make the sauce : in a bowl put the cornstarch, 1 tablespoons of white vinegar and black vinegar, sugar and add water, Mix well. Reserve.

Place oil in a wok or frying pan, add seeds of Sichuan pepper and 1 red chili cut into small pieces, then heat the wok over low heat, when the pepper seeds begin to foam and that their fragrance emerge, add the pieces of cabbage and put on medium heat.
Add 1 tablespoon of wine vinegar to keep the cabbage crisp effect, if it is too dry, add a little cold water. Salt and pepper. Cook 3-4 minutes or until the cabbage begins to be tender.

Add the sauce and put on high heat stirring constantly, until reduction sauce. Put a dash of sesame oil.
Garnish with dried chilli and serve with rice.

Tips: You can add red or green peppers when cooking cabbage.

Anecdotes: Due to geography and climate specific taiwan, there are two kinds of cabbage white round, ones grown at high altitudes (in the mountains) or grown on the plain. The mountain cabbage is also a specialty of Taiwan, it is juicy, meaty, crunchy and slightly sweet.

Popiah – spring roll

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Ingredients :
For 10 springrolls

For the pancakes:

  • 1 1/2 cups of water
  • 3 eggs
  • salt
  • 1 tablespoon of oil
  • 3/4 cup of flour

Sauce “tim cheong”:

  • a long red chile
  • 1 clove garlic
  • 2 tablespoon of plum sauce
  • 2 tablespoon of hoisin sauce

Stuffing Pan:

  • 2 tablespoon of oil
  • 5 cloves garlic, minced
  • 2 tablespoons of fermented soybean paste (tau cheo)
  • 150 g of pork, diced
  • 500 g of jicama (or sweet peas) cut into julienne strips
  • 2 tablespoon of black soy sauce
  • 5 tablespoons of sugar
  • salt
  • 125 g deveined medium shrimp, cleaned
  • 250 g of firm cooked tofu cut thinly sliced ​​
  • 3 eggs, lightly beaten

Stuffing raw:

  • 8 to 10 leaves of green leaf lettuce, washed and dried
  • 1 cup of bean sprouts, rinsed and dried
  • 1 cup of Julienne cucumber
  • 2 green onions, chopped
  • 1/4 cup of coarsely chopped fresh coriander
  • 1/4 cup of fried shallots
  • 1/2 cup of chopped roasted peanuts
  • a fried of red onions

Preparation :

For the batter : Mix together water, eggs, salt and oil, add flour and mix well and let the dough rest for at least 1 hour.

To cook pancakes : Heat a skillet over medium heat, add 1/4 cup of batter and to spread, place the pan on the heat and cook until the cake comes off the sides.
It should be lightly browned then remove, repeat the operation with the rest of the dough. Stack the pancakes.

Wrap in plastic and keep covered until ready to serve, they can be stored in the refrigerator for 1 or 2 days.

For the sauce : Remove skin of the red chili, then remove the seed and slice. Peel and mince the garlic. Crush the chili, garlic and add the plum sauce and hoisin sauce. Reserve.

To cook the filling : Beat the eggs and cook to make an omelet. Cut into thin slices and set aside.

Use a mortar or a blender, mix garlic, onion and then add the fermented soy paste.
Add oil in a wok and sauté the mixture for 3 minutes to release flavors. Rinse the jicama, cut into julienne strips and add jicama, tofu, garlic, the shrimps and pork, cook for a few minutes.
Add soy sauce and sugar and cook about 15 minutes until the vegetables have made all their water.

To serve : Place all ingredients in the center of the table. Place the envelopes of popiah near of ingredients. Add a serving of bean sprouts (bangkuang), cilantro, onions, cucumbers, roasted peanuts and scallions, (the guests choose the ingredients according to taste), close the envelope by rolling then dip into the sauce.

Tips: The farce is very diverse in different places. The basic farce is vegetables that grow in the spring with meat and omelet finely cut. In some places, they also add noodles, Chinese sausage, cooked vegetables instead of those bleached, tofu, seafood, sticky rice …

Anecdotes: There are variations in most Asian countries like Indonesia and the Philipinnes is the “Lumpiang Sariwa” or Vietnam is “Bo Bia”. This recipe is found more in China, Taiwan, Singapore and in Malaysia.

Ba wan – meat ball

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Ingredients :

about 15 meatballs

For the skin:

  • 1 cup of rice flour
  • 400 g of yam flour
  • 6 1/5 cup of cold water

For the filling:

  • 400 g of minced pork
  • 8 dried shiitake mushrooms
  • 170 g dried bamboo shoots
  • 2 tablespoon of dried shrimp
  • 1 tablespoon of fried onion
  • 2 tablespoons of oil
  • 4 cloves garlic, minced

Marinades for pork:

  • 1 1/2 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1/4 teaspoon of powder pepper
  • 1 tablespoon of cornstarch

Seasonings:

  • 1 tablespoons of cooking wine
  • 1 tablespoon of soy sauce
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of 5 spice

For the sauce:

    • 2 tablespoons of rice flour
    • 1 1/2 cups of water
    • 1 tablespoon of sugar
    • 1 tablespoon of Miso
    • 2 tablespoons of tomato ketchup

Preparation :
Mix rice flour and cold water in a saucepan. Whisk until all the rice flour is dissolved in water. Cook mixture over medium heat, stirring constantly until it begins to boil and thicken like glue. It takes about 30 minutes. Remove from heat and let cool and set aside.

To prepare the toppings. Marinate the ground pork with soy sauce, sugar, pepper and cornstarch for 2 hours.

Soak the dried mushrooms until wilted and dried bamboo shoots for 20 minutes, then blanch in boiling water. Soak the dried shrimp for 20 minutes.

Heat a pan with 2 tablespoons oil, add garlic, dried shrimp and mushrooms and saute 1 minute. Add the marinated pork and cook until pork is no longer pink. Add bamboo shoots and stir fry for 1 minute. Season with cooking wine, soy sauce, 5 spice, fried onions and salt. Stir and remove from heat and set aside.

Prepare small bowls and grease with a little oil. Sift flour yam. Add yam flour sifted into the mixture of glutinous rice that had cooled a little bit.
Initially, the texture has a rough appearance. Continue to mix until a smooth paste. Fill greased bowl with 2-3 tablespoons of mixture and spread it in the bowl.

fill to the brim , cover filling with the rice mixture and ensure that all the filling is covered. Repeat until all mixture is used.

Bring a saucepan of water to a boil. Place the bowls in a steamer basket and cook for 15 minutes.

Meanwhile, prepare sauce by mixing in a small pan, the rice flour, water, sugar, miso and ketchup. Cook over medium heat, stirring constantly, until a thick and sticky. The sauce will thicken.

When the cooking is complete, remove from heat and let cool for several minutes until dough is firmer.
Use a butter knife to unmold the meatball then use scissors to make an x by cutting above meatball.
Drizzle with sauce and sprinkle with chopped parsley and serve.

Tips : The stuffing varies in different regions of Taiwan. It can also be fried after have unmold the meatball.

Anecdotes: It is believed that ba-wan was first prepared in Beidou Township of Taiwan by a student named Fan Wànjū. She served as food for disaster relief from heavy flooding during the late Qing Dynasty (1644-1912). Since then, ba-wan has spread in different regions of Taiwan and is now considered by many as a national food.

Tai yang bing – the sun cake

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Ingredients :

Paste with water :

      • 1/2 cup of bread flour
      • 2 1/4 cups of flour
      • 1/3 cup of margarine or butter
      • 1/4 cup of corn oil
      • 1/4 cup of water
      • 1/8 cup of sugar
      • 1 teaspoon of salt

Oil Pastry :

      • 1 cup of flour
      • 1/2 cup of margarine or butter

Garnish :

      • 3/4 cup of sugar
      • 1/4 cup of maltose or of honey
      • 1/2 tablespoon of boiling water
      • 1/4 cup butter at room temperature
      • 1/3 cup flour

Preparation :

Make your paste with water : Sift both flours into a large bowl, form a small well in the middle of the flour and add margarine, oil, water, sugar and salt. Mix well and knead dough until smooth. Then wrap the dough in cellophane and let rest for 30 minutes. Then divide the dough into 10 small pieces.

Make your dough of oil : Mix well the flour and margarine and then wrap the dough in cellophane, and after standing for 30 minutes, divide into 10 pieces

Make your garnish : Mix the maltose with 1/2 teaspoon of boiling water, then add sugar and mix well, add butter and flour and mix until your dough is smooth. Divide them into 10 pieces.

* Flatten slightly the dough water and place the oil dough inside, form a ball. Then flatten into a rectangle with a rolling pin. ** Then roll the dough and flatten it again.

Place filling in center of dough mixed now and then rolled into a ball and flattenslightly to give the form. Use a fork to lightly a few holes on the top of the dough (Do not bite through thebottom of the dough). Place on a baking tray line with baking paper and bake at 180 degrees for 25 minutes or until golden brown.

Anecdotes: Tai yang bing is a popular Taiwanese dessert originally from the city of Taichung. they are generally sold in gift boxes as souvenirs for tourists. Some stores are famous for Tai yang bing, there are always long thread of people waiting to buy their cake box.
The form of Tai yang bing are round, of various sizes. They are characterized by its crispy crust. Most people eat them with Chinese tea, and some people dissolved in hot water to make a sweet porridge.

San bei ji – three cup of chicken

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Ingredients :

  • 400 g of chicken
  • a piece of fresh ginger 2 cm
  • 2 onions
  • 1 tablespoon of sugar
  • 4 tablespoons of soy sauce
  • 4 tablespoons of rice wine
  • 4 tablespoons of sesame oil
  • few basil leaves
  • 1 chile

Preparation :

Peel the ginger and cut into julienne. Cut finely onions. Cut chicken into medium pieces.

In a bowl mix, the ginger, wine, soy sauce, sugar, sesame oil and set aside.

Heat skillet with 1 tablespoon of oil, saute the chicken pieces over high heat for 1 minute, add sauce and reduce heat to medium. Cover and cook for 15 minutes.

When the liquid has evaporated add the onions, basil leaves and half the chilli cut into small pieces and seeded then mix.

Place a basil leaves for decoration and the rest of chili.
Serve with rice.

Tips : You can replace the chicken with pork or frog legs.

Anecdotes : San bei ji is a popular recipe in Chinese cuisine. The dish is from Jiangxi province in southern China, and is a specialty of Ningdu. However, it has become particularly popular in Taiwan, so it is said: “A restaurant who can not do San beiji is not a real restaurant in Taiwan. Its name literally translates as “three cup of chicken”, referring to the sauce used for this.

Mapo Tofu – Mapo doufu – Ground pork with Tofu

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Ingredients :

  • 100 g of minced pork belly
  • 20 g of pickled vegetables
  • 200 g of tofu
  • 1 teaspoon of starch potato
  • 1 tablespoon of water
  • 4 tablespoon of oil
  • 3 cloves garlic
  • 1 tablespoon of chili bean paste
  • 2 teaspoon of light soy sauce
  • 1 teaspoon of dark soy sauce
  • sugar
  • 15 cl of chicken broth
  • 1 teaspoon of chili oil
  • 2 teaspoons of sesame oil
  • ½  teaspoon of ground pepper
  • 3 chives
  • salt
  • 1 ½  teaspoon of wine or sherry Shaohxing

Preparation :

Drain tofu and vegetables in brine rinse and dry. Chop the vegetables and cut the tofu into 1 cm cubes. Reserve.
Peel 2 garlic and chop finely.

Mix in a bowl, 1/8 teaspoon of salt, ¼ teaspoon of sugar, 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 ½ teaspoon of wine or sherry Shaohxing, 1 teaspoon of sesame oil. Then add the meat and marinate 30 minutes.

Mix water and cornstarch potato in a bowl.
Heat up the wok over high heat and add oil, saute the meat and garlic. Then, add pickled vegetables, soybean paste, soy sauce and sugar, continuing to mix sowell into the meat.
Pour the broth and slowly bring to a boil over medium heat, add the tofu and mix carefully to avoid crushing it. Cook about two minutes so it absorbs the flavors ofthe meat and sauce.

Stir water and cornstarch, add the chili oil, sesame oil, Sichuan pepper and onions. Serve hot with rice.

Anecdotes: Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local tastes. In Japan, where the dish is called mabo tofu, was introduced by Chen Kenmin who opened the first restaurant of Sichuan in Tokyo in the 1950s. Instead of using only bean paste salty and spicy, Chen has also adopted the sweet bean paste in the recipe and make it less spicy and less greasy. In Hong Kong and Taiwan, similar variations can also be found.

Tai Chi chao mifen – fried rice vermicelli

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Ingredients :

  • 180 g rice vermicelli
  • 30 cl of hot water
  • 1 carrot
  • 50 g of pork tenderloin
  • 30 g of dried scented mushrooms (shiitake)
  • 10 g of dried shrimp
  • 3 Chinese cabbage leaves
  • 2 cloves garlic
  • 1 1/2 tablespoon of oil
  • 2 teaspoon of light soy sauce
  • 2 teaspoon of Chinese yellow wine (or Shaoxing rice wine)
  • Pepper
  • Salt

Preparation :

Soak mushrooms scented in warm water for 30 minutes and the rice noodles in cold water for several minutes.
Cut the pork into thin slices. Mix the slices with 1 tablespoon with soy sauce and yellow wine chinese. Let marinate.
Cut carrots into julienne and roughly chop the garlic.

Put 1 tablespoons of oil in a wok on medium heat, add the pork, cook for 1-2 minutes and set aside.
Put the remaining oil in wok, add the dried shrimp, the mushrooms scented, garlic and carrots then add 1 teaspoon of the Chinese yellow wine and soy sauce. Mix for about 2 minutes.
Increase the fire and put hot water in the wok, add the noodles softened, then the Chinese cabbage leaves. Cover the wok and cook until the evaporation of water, stir regularly during cooking. It is necessary that the noodles are “al dente”.
Add salt and pepper and serve.

Lu rou fan – braised meat rice

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Ingredients :

  • 2 tablespoons of peanut butter
  • 2 anise star or Chinese anise star
  • 6 tablespoons of soy sauce
  • 3 tablespoons of sauce wuxiangfen or 5 spices (powder form)
  • 2 cups of rice
  • 4 cups of water
  • your favorite vegetables (zucchini, carrots, radishes …)
  • 500 g fillet of beef or pork
  • 60 cl of water
  • salt
  • 3 tablespoons of sugar
  • 1 egg

Preparation :

Cut meat into cubes about 2 cm thick.
Brown the meat in a skillet with a little oil over medium heat, once the meatchanges color, add peanut butter and mix.

Pour soy sauce to prepare and add water to the mixture.
Add 3 tablespoons of sugar and sauce wuxiangfen preparation, then pour in the Chinese star anise. Boil all at a high heat. Add soy sauce, water, 3 tablespoons sugar and Wuxiangfen sauce, then add the star anise Chinese, bring to boil on high heat. As soon as mixture begins to boil, turn heat to low and cover.

Using a spoon, remove the foam that formed during cooking of meat and let simmer for 2 hours.

Wash rice well and cook in a rice-cooker with 4 cups of water.

Prepare a hard boiled egg about 20 minutes before the end of cooking the dish. Once it is ready, cut it in half and add it to the preparation’s cooking.

Cook in water the vegetables you would like to eat with your meal. Do not add to the sauce, it will use to garnish your dish.

Place rice on plates, then place your different vegetables around the rice,
Finally, pour the sauce with meat and egg over rice and serve.

Anecdotes : This dish from the north of the island of Taiwan, Lu Rou Fan, you can cooking with meat pork or beef. Popular with Western, this recipe is relatively simple but requires of simmer a period of between 1 to 2 hours

Roti jala – pancakes with coconut milk

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Ingredients :

  • 300 g of flour
  • 3 large eggs, lightly beaten
  • 2 teaspoon of corn oil
  • 1 teaspoon of salt
  • 1 tablespoon of ground turmeric
  • 30 cl of water
  • 30 cl of coconut milk

Preparation :

Mix all ingredients until dough is smooth and without lumps, then pass through a sieve.
Heat a nonstick pan over medium-high heat.
Fill the mold with a little dough (there are special mold its a kind of ladle with 5 hole, you can use a bottle pourer).
Make some mini-whirlwinds, in the pan until it forms a large circle (the result give a sort of pancake perforated). Cook 1 minute, then flip and cook the other side for about 30 seconds.

Remove the pancake from the pan, and fold them into triangles or roll them. Repeat the process until you use all the dough.

Serve hot with a curry of your choice.

Anecdotes: These pancakes are very popular during the Muslim fasting month of Ramadan, where vendors set up booths selling temporary. Roti Jala is also very popular as a snack with tea in the afternoon.

Nasi lemak – coconut rice and anchovies

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Ingredients :

  • 500 g of rice
  • 5 tablespoons of oil
  • 50 cl of coconut milk
  • 3 leaves of Pandanus
  • 3 shallots
  • 1 sliced ​​ginger
  • 1 clove garlic
  • 40 g of anchovy
  • 4 teaspoons of chili paste
  • 1 cucumber
  • 20 g of roasted salted peanuts
  • 4 eggs
  • 2 onions
  • 1 teaspoon of belacan or shrimp paste
  • 3 teaspoons of tamarind

Preparation :

Rinse rice until water runs clear and reserved.
Cut the pandan leaves into large pieces. Peel and cut into pieces half the ginger and chop the shallots.

In a saucepan pour the coconut milk and rice and stir, add the ginger, shallots and pandanus, and cook over low heat and simmer 20 minutes until the water evaporation.

Peel onions and cut them into cubes, then peel the garlic. Chop the onions, garlic and remaining ginger in a blender or mortar. Add chili paste, shrimp paste and tamarind to mixture.

Heat a lightly oiled skillet and brown the anchovies, add the batter into the pan and cook for 20 minutes over low heat to create a very spicy sauce called ‘sambal’.

Cut the cucumber into cubes and cook hard-boiled eggs and cut them in half.
Serve with rice and the cucumber slices, sambal, and also a handful of peanuts.

Astuces : you can also add lemon grass and accompanied by a chicken leg.

Anecdotes: The nasi lemak is eaten both at lunch and dinner. It is served either on a plate or wrapped in a banana leaf to which we give a pyramidal form.