From Lee Ping Chong's Kitchen

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Dear Friends and Family,
2007-03-12 01:15:00
Thanks for your support thus far.I will not update this site any longer. I am migrating to a different editor. It is still free. So, feel free to pay me a visit. Sorry for the inconveniences.Here is the new webaddress for my blog: www.hipfood.wordpress.com.
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The Beginnings of Wine and Cheese
2007-03-10 19:29:00
Who is this handsome young man? My Dad, of course. Pa, remember this photo, we took it almost a year ago at Duck Pond winery tour when you were visiting us? I absolutely love this photo. Bought the following bottle of wine for $23 last night. How is this bottle different from the $2.99 a bottle of "Charles Shaw" from Trader's Joes? I would splurge a bottle of expensive wine once in a while. However, for daily drinking for health purposes, I will still continue with my $2.99 a bottle. A word of warning: not all cheap wines are drinkable. I tried "La Boca" once, it tasted so bad that I could not even swallow it.I don't think just one posting can cover all the know-hows. However, to start, last night, I learnt that the correct way of holding the wine glass is on the stem. That will ensure the heat of the palm does not transfer to the wine and thus affecting the wine tasting. So, Pa, you are holding it incorrectly!This cheese was actually quite delicious. Perhaps it is because I di...
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Curry Puffs
2007-03-10 06:58:00
My daughter said that it was the best ever. The outer layer (skin) is crunchy yet flaky. The inner layer (filling) is smooth. I was glad.I think a good curry puff is one that stays enclosed, even after going thru the deep frying process.(reference: The food of Malaysia by Periplus Editions)Filling:5 tbsp oil1 medium sized red or brown onion finely chopped1 1/2 tsp kurma powder or chicken curry powder2 tsp meat or chicken curry powder1 tsp chili powder1/2 tsp turmeric powder2 cups finely diced, cooked chicken2 large potatoes boiled and finely diced1 1/2 tsp sugar1/2 tsp black pepper1/2 tsp saltPastry:4 cups white flour10 tbsp butter or margarine (I used butter the last time and the pastry did not turn out as good as when I used shortening.)Just over 3/4 cup water1/2 tsp saltMake the filling first. Heat oil and fry the onion gently until golden brown. Add the curry powders, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, and salt and cook for 5 minutes. Mix w...
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Thanks!
2007-03-09 20:53:00
I have to thank all the people that wrote in giving me tips on photographing. I shall "Pay it Forward".Now, even red onion looks appetizing. Can anyone guess what the second photo is? It is flour mixed with butter and salt. It is tonight's snack, curry puffs. Stay tuned for recipes... and more appetizing photos.
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Check out these non-food Malaysian BLOGs!
2007-03-09 16:52:00
Thumbs up to the following Malaysia n Blog gers/Writers, that I stumbled upon while blogging this morning:Lydia TehKennyMahI have also started a new posting to record my daily prayers to God.
More About: Food , Malaysian , Blogs

Min Jiang Kueh
2007-03-08 17:20:00
This is also known as Ban Chian Koay (in Hokkein?). I remember eating this snack, growing up in Malaysia. Hey sis, remind me, how do we get this snack? Later, when I went to Taiwan to visit my in-laws, I had it again. The fillings were sweetened red bean, instead of peanuts.Eating food at hawker stands is almost never sanitary. I remember one of the hawkers (of course, not the one that was serving my food), had one hand picking his nose, and the other hand scratching his butt. It is strange that you are not aware of this when you are little kids.I highly recommend that you try out this recipe because it is not too complicated and it does not take up a whole day to make it. It will be a great snack or breakfast. My kids love them.Unfortunately, these photos does not gives justice to the delicious taste or good looks. Does anyone know why is the background is clearer than the foreground? Wow, there is so much to learn in life. First come cooking, next come photographing. I do not hav...

Black Moss
2007-03-08 02:35:00
Fa Chai 发菜 (black moss) contain no nutritional value, it has been found to contain a toxic amino acid linked to degenerative diseases affecting the normal functions of nerve cells, such as Alzheimer's disease, Parkinson's disease and dementia. Check out this link.I just trashed a bag of Fa Chai. Felt sad because it was not cheap. But, I did get a chance to take a photo and posted it here.(Little Corner of Mine, thanks again for the info and link.)
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Halibut with Tofu in Crispy Bean Sauce
2007-03-07 21:51:00
When we were in Vancouver, B.C., Canada last year, we tried out a spicy fish dish at 老四川 (Old Szechwan Restaurant) and fell in love with it. The texture of the fish was as soft as the soft tofu. Tonight, I attempted this dish with a vacuum packed frozen cod fish. I used Trader Joe's roasted soy nuts to give this mouth-watering dish, the extra crunch. (reference: Chinese Cuisine Szechwan Style by Lee Hwa Lin)Ingredients:1 piece of Hali but or Cod fish marinate (30 minutes) with: 6 sections Green Onion4 slices ginger1 Tbsp cooking wine1/4 tsp each salt, pepperenough cornstarch to coat the fish if you are pan frying.110g (4 oz) minced pork (or 1 piece of soft tofu cut to chunks)90g beige fermented beans (or 2 Tbsps of roasted soynuts from Trader Joes)1/2 Tsp sugar1 Tbsp hot soy bean paste1 Tbsp sesame oil1/2 Tbsp minced green onion(1/4 cup of stock)Method:Steam the marinated fish for 12 minutes, remove and drain. (Instead of steaming the fish, I apply a thin coat of cornstarch a...
More About: With , Bean , Tofu , Sauce

Nyonya Sweet and Sour Fish (Ikan Asam Manis Nyonya)
2007-03-07 02:14:00
This dish is "heavenly delicious".My Mom can make this dish with her eyes closed. I still have to use measuring spoons, but what's important is the mouth watering end result.Ingredients: (Reference: Singaporean, Malaysian and Indonesian Cuisine by Wei Chuan. )2 whole trout marinated with 1 tsp each salt and lime juice 1/2 onion sliced, 2 garlic cloves crushed, 4 ginger root slices 1 cup tomato pieces, 2 Tbsp shredded chili peppers 1 cup water, 1/2 tsp salt, 1 1/2 Tbsp each sugar, vinegar, 1 1/2 Tbsp ketchup 1 tsp cornstarch, 1 Tbsp water Method: 1) score fish in thick areas. Rub with salt and lime juice; Let stand for 30 minutes and then pat dry. Lightly coat fish with corn starch. 2) Heat 4 T oil. Pan fry fish over medium heat for 2 minutes, until both sides is golden brown. Move the fish to the side of pan. Stir fry onion, garlic and ginger in remaining oil until aromatic. Add tomato and chili peppers and lightly stir fry. Move fish back to center. Add water, salt, sugar and vine...
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Sea Cucumber, Ｍushroom and Ｗood Ｅar in high stock
2007-03-06 02:17:00
My latest craving is sea cucumber. I usually buy my meat fresh because I don't like the defrost from freezer taste. However, sea cucumber is one of the few meats that still taste good after defrosting. Just make sure you wash these suckers thoroughly before you cook them and you will have a great dish to serve. I named this dish "...in high stock" because the stock that I used is very rich (pork bones cooked overnight).Ingredients :2 lbs Sea cucumber, soaked3 whole shitake mushroom, soaked 3 whole wood ears, soaked5 Green onion5 slices Ginger4 tbsp Soy sauce2 tbsp Wine1/2 tsp Sugar1 tsp salt1 tbsp Cornstarch, mix with 1 tbsp cold water1 1/2 cup soup stock1/2 tbsp Sesame oilMethod :1) Clean the soaked sea cucumber. 2) Cook with 1 green onion, 3 slices ginger, 1 tablespoon wine and 5 cups of cold water about 20 minutes over low heat. 3) Discard the water, ginger and onion. 4) Heat 1 tbsp oil in frying pan, fry 3 green onion, 2 slices ginger and then add sea cucumber, mushroom and woo...
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Indian Rojak
2007-03-04 06:32:00
I attempted India n Roja k tonight. It was surprisingly laborious. We loved the prawn fritters and the sweet potato sauce. I followed the recipe from "Hawkers Galore - A guide to Penang Hawker Food". Thanks Pa for the copy of the book.Ingredients300 gm small prawns for fritters (see below for recipe)4 pieces fried tau kwa sliced300 gm blanched bean sprouts1 medium bangkuang (jicama), shredded3 hard boiled eggs, sliced2 large boiled potatoes, sliced1 large cucumber, shredded150 gm cooked squids, sliced (optional)2 tsp toasted sesame seeds150 gm freshly ground peanutsTo serve Indian RojakPlace prawn fritters, tau kwa, potatoes, squids and egg slices.Sprinkle over with bean sprouts, shredded cucumber and bangkuang.Ladle sauce over and garnish with ground peanuts and sesame seeds.Sauce Ingredients4 tsp finely ground chilies10 shallots2 tsp tamarind for 3 cups juice1 tsp salt3 cloves garlic300 gm sweet potatoes4 tsp sugar4 tsp oilSauce PreparationGrind chilies, garlic, shallots into a remp...
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Dragon Dance
2007-03-02 23:25:00
This photo seems out of place, isn't it? I thought it was fun to include it here since it is chinese new year. We are only inches away from this dragon. 2007 is the Year of the Pig (also called the Year of the Boar). This year Chinese New Year is on February 18, first day in the Chinese lunar calendar.
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Satay
2007-03-02 23:12:00
This dish is an all time favorites of the young and old. I found the Ayam brand satay seasoning and satay sauce to be quite authentic and very convenient to use. i marinated pieces of chicken thigh meat with the satay seasoning and inserted them into the bamboo skewers to broil in the preheated oven. Keep a close watch because it may burn. i turn them once after 3 minutes. serve these satays with the satay sauce and some sliced red onion and cucumber.

Pineapple Cookie
2007-03-02 23:09:00
I used regular cookie cutter to make the flower shape. The filling was delicious and the cookie dough was so soft and flaky that you have to be careful handling it. I used Lily's recipe to make this cookie, http://lilyng2000.blogspot.com/2006/02/pi neapple-tarts.html.
More About: Apple , Pineapple , Cook , Cookie

Valentine Pineapple Cookie
2007-02-15 06:17:00
I made these valentine cookies for a church gathering. Since i did not have the pineapple cookie mold, I simply insert the pineapple filling in between two cookies. Interested in trying this out, check out http://belachan2.blogspot.com/2005/04/hea rt-shape-pineapple-tarts.html.
More About: Apple , Valentine , Pineapple , Cook , Valenti

Sticky Rice in Lotus Leaf
2007-02-06 18:37:00
Ingredients:2 cups of long grain sweet riceuncooked1/2 cup shiitake mushroomcut into thin strips1/4 lb. of lean pork1/4 cup of soaked dried shrimp1/4 cup of chopped shallot2 tbsps of cooking oil1/4 tsp of salt4 tbsps of soy sauceMethod:Brown shallots in oil or use pre-fried shallot bits. Cook two cups of rice with two cups of water in a rice cooker. When rice is ready, stir fry pork till done. Add mushrooms, shrimps and shallots, stir some more. Add soy sauce, add rice and salt. Mix well till all rice grains are coated with brown color. Serve warm.It tastes good as is. However, if you want to be real fancy, you can buy lotus leaf from Chinese stores and wrap the rice and filling in the lotus leaf. The lotus leaf must be washed and soaked before you wrap your fillings. You can make as big or as little as your heart desires, just trim the lotus leaf to size.
More About: Rice , Leaf , Lotus , Stick , Icky

Lady Fingers / Okra and Tomato with Basmati Saffron Rice
2007-01-23 18:32:00
Ingredient:1 medium onion2 cloves of garlic4 tsp ginger2 tsp curry powder10 small tomatoes or 2 medium tomatoes2 cups chickpeas (optional)2/3 cup water1 tsp saltblack pepperMethod:Saute onion, ginger, garlicAdd curry powder (cook for 2 min)Add tomato, water (and chickpeas) (cook for 3 min)Add okra, salt and pepper (cook for 10 min)For the basmati saffron rice, add 3 - 4 strands of saffron to 2 cups of basmati rice and cook in rice cooker with water or stock.
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Nyonya Chang (in Hokkein)
2007-01-23 18:15:00
My first attempt at making Nyonya Chan g . Also known as Nyonya style Glutinous Rice Bamboo Leaf Dumpling in English or Nyonya Chung in Cantonese or Nyonya Zhong Zhi in Mandarin. I followed the recipe on Lily's website, but used less sugar: http://lilyng2000.blogspot.com/2006/05/ny onya-chang.html. My baby's small hand reaching out to get the chung. Loved this photo!There are many variations to this type of Nyonya dumpling:This one added ground nuts and ginger in addition to what Lily had, http://www.asian-recipes.com/celebrations /chinese_festivals_foods/nyonya-rice-dump ling.phpCheck out this website. The author was kind enough to share with me the secret ingredient to yet another variation, dried shrimp:http://eatfirstthinklater.blogspot .com/2006/05/making-chinese-rice-dumpling -bak-chang.htmlThis recipe adds black eyed beans to the rice:http://www.kuali.com/recipes/viewrec ipe.asp?r=306Thanks to Nuttiegrl from mybuddies.net:Here's a recipe from Nyonya Flavours recipe book for Nyonya...
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Ang Ku Kueh (Red Turtle Rice Cake)
2007-01-21 05:59:00
Thanks to the mom and sis LeeLi for sending the Ang Ku mold to me. My first attempt and it is a success. Not only it looked great but it also tasted great. Thanks to Lily's recipe http://lilyng2000.blogspot.com/2005/09/an g-koo-ah-mah-chew.html. I used parchment paper instead of banana leave.
More About: Turtle , Rice , Cake

Wonton Mein
2006-11-09 00:21:00
Growing up in Malaysia, we would eat Kon Low Mein as a family activity on the weekends. Finally, I have mastered the art of making charsiu. If I buy frozen wontons, making this dish is a breeze.Char Siu is Chinese barbequed pork; sometimes simply called Chinese roast pork. Its distinguishing color is red, supposedly from the barbeque sauce marinade. It is readily available in most Chinese restaurants and Noodle shops - the ones where you see barbequed or roasted ducks and chickens hanging in the window. There are brand name readymade 'Char Siu Sauce' which can be found in most Oriental grocery stores; and in the ethnic, Asian or Oriental aisle of your supermarket. To make your own Char Siu, refer to http://lilyng2000.blogspot.com/2005/07/ch ar-siew.htmlThe following recipe is from http://www.malaysianfood.net/recipes/reci pewontonmee.htmINGREDIENTS :½ lb Chinese 'red' barbequed pork [Char Siu, in Chinese dialect], sliced8 'coils' [individual portions] wonton noodles [Chinese th...

Kuih Lapis
2006-11-07 05:26:00
This recipe is from http://lilyng2000.blogspot.com/2005/07/ku ih-lapis.html. I modified it slightly by playing with the colors. I alternated the layers with white and green and end it with red.

Po Piah
2006-10-19 22:35:00
As a little girl, I remember going to my grandma's house to eat this dish. The kitchen was very rustic with a wooden stove. Grandma had lots of mouth to feed, 12 children and many grandchildren. This dish certainly satisfy the taste buds of the young and old.Ingredients:8 cloves garlic, chopped finely2 tbsp salted soy bean paste1 pound jicama (shredded)2 hard bean curd cakes, fried and sliced thinly1 tsp black soy sauce1 cup cabbage (shredded)1 cup green beans4 tbsp sugar2 tsp salt20 large po piah skins/lumpia (individually wrapped is preferred)sweet black sauce (tim cheong) to tastelong leaf lettucefresh chilies (optional)bean sprouts (blanced in hot water briefly and drained)roasted peanuts (remove skin, coarsely ground)fried shallots(The following can be omitted if going completely vegetarian)8 peeled shrimps 3 eggs lightly beaten and make 3 thin omelets. After cooked, cut into thin strips and set aside. Method:To make the filling, fry garlic and salted soy bean paste until f...

Taiwanese Meat Soup (Ro Geng)
2006-09-28 07:34:00
In Mandarin, this is called "Ro Geng". In Taiwanese language, this is called "Bah Geng". My roommates from Taiwan used to make this soup in a pot and I can smell the soup even when my doors were closed.I used the following recipe as my reference:http://www.chezpei.com/2006/08/ ro-geng.htmlThis recipe is interesting in that it doesn't involve any complicated techniques or particularly exotic ingredients, but the prep work can kill you if you don't plan ahead and expect to be in the kitchen for a long time. This recipe will make a large pot (six quart pot, not filled all the way to the top) of ro geng, which was perfect for dinner for three and leftovers the next day.Ingredients:Pork butt (shoulder), about 1 lbFish paste, about 1/2 lbtwo 32 fl oz. chicken stock + enough water to cover the vegetablea small napa cabbage, or half a large oneten shitake mushrooms, fresh or soaked overnight in water2-3 tbsp dried shrimp, soaked in waterthree carrotsone 16 oz. can of slivered bamboo (not w...
More About: Meat , Soup

Taiwanese Oyster Omelet (Oh Ah Chian)
2006-09-28 07:08:00
This is my husband's favorite dish. I found this dish from the following link:http://passionateeater.blogspot.com/ 2006/07/working-eater-series-taiwanese-oy ster.htmlIngredients:10 oz jar of refrigerated shucked oysters, drained and roughly chopped1/4 cup powdered sweet potato starch1/2 cup water2 tbsp sweet chili sauce (can substitute 1 tbsp of sriracha thoroughly mixed with 1 tbsp of ketchup)3 large eggs, scrambled2 tbsp of vegetable oil (divided)1 cup of cooked chrysanthemum greens, stir-fried with 2 cloves of chopped garlic (can substitute mustard greens or spinach for the chrysanthemum greens)Method:Combine the sweet potato starch, water, and oysters until thoroughly blended. Heat 1 tbsp of the oil in a wok or large skillet until shimmering, and pour the starch batter in the skillet and allow it to cook and set until it begins to turn translucent. Flip the sweet potato starch pancake until it becomes translucent throughout. (You may have to break the sticky pancake up into more ...
More About: Taiwan , Taiwanese , Chia , Mele

Taiwanese Pork Chop (Pai Ku Fan)
2006-09-28 02:13:00
"This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side."http://pork.allrecipes.com/az/83792 .aspINGREDIENTS:4 (3/4 inch) thick bone-in pork chops2 tablespoons soy sauce1 tablespoon minced garlic1 tablespoon sugar1/2 tablespoon white wine1/2 tablespoon Chinese five-spice powdervegetable oilvegetable oil for fryingcornstarchDIRECTIONS:With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from rese...
More About: Taiwan , Taiwanese , Pork , Pork Chop

Taiwanese Ground Pork Rice (Ro Chao Fan)
2006-09-28 01:47:00
I had this dish at Taiwan ese Restaurants and fell in love with it. Young and old will enjoy this dish. I found the recipe on this link: http://www.recipezaar.com/95047Ingredient s:1 lb ground pork1 teaspoon vegetable oil4 tablespoons minced garlic1 (3 ounce) package fried shallots (can be found at any Oriental grocery store)2 cups water1/3-1/2 cup soy sauce1 tablespoon sugar1 tablespoon rice wine1 teaspoon five-spice powder1/2 teaspoon black pepper1/2 teaspoon msg (optional)steam riceMethod:Brown pork in skillet until cooked; drain off oil and set aside.Add vegetable oil in a pot over medium-high heat.Saute garlic for 1 minute.Add pork and shallots, stir a few times.Add water and the rest of the ingredients, bring to a boil.Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.Uncover and cook for 15 more minutes.Serve over steamed rice.
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Taiwanese Sandwich
2006-09-14 05:48:00
I made this sandwich the night before for my kids' and husband lunch. The next afternoon (after lunch) my husband called and complemented me on the sandwich. He said it was better than what he had growing up in Taiwan . My 2 daughters (ages 8 and 6)who are picky eaters by nature also finished their lunch. So tonight, I made some more and decided to share this simple recipe with you.Ingredients:white or wheat breadmayonaisecucumberham2 eggsSteps:Beat eggs*. Heat a non stick pan and make a egg pancake.Spread mayonaise on 4 slices of bread.First layer cucumber. Second layer ham. Third layer egg pancake.Cut the sandwich diagonally and wrap in plastic wrap**.note*: I seasoned the egg with a little sugar and salt.note**: To make it look like the real thing, I cut the edges and put one half of the sandwich into a custom plastic wrap. Uwajimaya sells these wrap. They are $3.50 for 10.
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Pandan Chiffon Cake
2006-09-13 07:47:00
After many failures, I finally found a Panda n Chiffon Cake recipe that works. Thanks to Little Corner of Mine.http://www.blogger.com/profile/76680 14Ingredients:(A)1 3/4 cup all-purpose flour,sifted1 Tbp. baking powder1 tsp. salt1/2 cup sugar(B)1/2 cup vegetable or canola oil or olive oil6 egg yolks3/4 cup coconut milk1 tsp. pandan paste(C)6 egg whites1/2 tsp. cream of tartar3/4 cup sugarSteps:1. Preheat oven to 350'F (175'C).2. Combine (A) in a bowl. Stir well to blend. Make a hole in the center of the mixture. Put (B) in the center. Beat with an electric mixer until smooth, from inside first. Note: it is important that you beat well. I took at least 4 to 5 minutes.3. Put (C) in a clean big bowl, egg white in the center, sugar and cream of tartar on the side. Note: it is important that the bowl and beater is clean. Beat (C) until moist peaks formed. Beat egg white first and gradually incorporate the sugar and cream of tartar into the mixture, until stiff and shiny peaks are formed...
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Bah Kua (Do It Yourself)
2006-09-12 05:04:00
Only two pieces left for me to take a snapshot of it. We used to drive 6 hours to Vancouver, B.C. Canada to buy authentic "Mei Jen Siang' Bah Kua. They are quite pricey as well. The store would vacuum pack for us and put a label that can go thru custom. However, our hearts still beat faster when we pass imigration for fear that we cannot bring this snack over to the US.These days, when we have the crave, we make our own.Ingredients:1 lb minced meat, with some fats1 1/2 tbsp fish sauce1 tbsp dark soy sauceslightly less than 1 tbsp of light soy sauce1 tbsp cooking wine1/2 cup sugar1/4 tsp cooking oilSteps:Put minced meat in a big bowl. Add in seasonings. Use chopsticks and stir in one direction until meat becomes gluey.Put the meat on SILPAT (as shown in photo) or parchment paper. Cover with a big plastic cling wrap. Use a roller to roll the meat to 2mm thick.Place in baking tray and bake in preheated oven 257'F (125'C) for 20 minutes. After that, increase the temperature to 356...
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