CNY Seaweed Snacks Recipe

Chinese New Year is finally here! Gong Xi Gong Xi!

Traditionally, every household will stock up variety of snacks at home in anticipation of relatives and friends who would visit during Chinese New Year.

One of the best one is the seaweed cracker. It is basically deep fried seaweed wrapped in spring roll skin.

Use egg as sticking agent and applied it onto the spring roll skin. Place the seaweed on top, apply another layer of egg with brush. Sprinkle some sesame seed and seal it with another layer of spring roll skin. Use scissor to cut to your favourite sizes. Tossed them into a hot boiling oil to deep fry.

Let's see how it is done in action.

农历新年来咯！恭喜恭喜！ 传统上，每个家庭都会在农历新年期间准备各种零食来招待拜访的亲戚朋友。 最好吃之一是紫菜饼。它基本上是用春卷皮包裹紫菜然后拿去油炸。 用鸡蛋作为粘着剂，将其涂在春卷皮上。将紫菜放在上面，再用刷子刷上一层鸡蛋。撒些芝麻，然后用另一层春卷皮盖上去。用剪刀将其切成您喜欢的尺寸。最后把它们放入热沸腾的油中油炸。 让我们看看它的过程吧！

Sup Kambing Recipe

Whenever the weather turns cold in Melbourne, I always crave for a piping hot mutton soup (commonly known as Sup Kambing in Malaysia) to keep me warm.

First, get ready all the major ingredients and spices.

Next, grind the spices old school way!

Cooking the soup.

Ready to serve!

Stock:

3 lbs bone-in leg of lamb or mutton

4 carrots peeled and cut into large chunks

1 large stalk of leeks cut into rings and wash thoroughly by soaking in water

2 oz of Chinese parsley - both stalks and leaves chopped

4 stalks of lemon grass trim off the woody ends and bruise to release flavor

1 large onion peeled and dice

Ground ingredients (place all ingredients in a food processor and process into a paste):

2 large onions peeled and cut into large chunks

4 cloves garlic peeled

4 shallots peeled

3 candlenut / kemiri

1 Tbsp of coriander seeds

1 tsp of fennel seeds

 

Spices:

1 piece of star anise

1 large cinnamon

5 pieces of cloves

10 pieces of cardamom

3 Tbsp of cumin powder

1 tsp of turmeric powder

 

Seasonings:

Salt to taste

1 Tbsp of sugar

 

Garnishes:

Chinese parsley leaves finely chopped

2-3 stalks of spring onion finely chopped

Fried shallots crisp / bawang goreng

Crispy Noodle with Sauce Recipe

Two major steps in preparing this dish and both can be done at the same time. This dish consists of the crispy noodle and the sauce that goes with it.

For preparing the crispy noodle refer to the previous post below:

 - How To Make Crispy Noodle

For the sauce, cook the vegetables and fish cake with water just enough to cover them. Add in corn flour and egg to thicken the sauce. Adjust the taste to your liking by adding soya sauce etc.

Pan fry some prawns separately to be added onto the dish later on.

Voila! Bon Appétit!

准备这道菜有两个主要步骤. 这两个步骤可以同时间完成。这道菜包括香脆的面条和随之而来的酱汁。

要准备香脆面，请参阅下面的一篇文章：

 - How To Make Crispy Noodle

准备酱汁必须用水将蔬菜和鱼饼煮.水足以覆盖它们就可以。加入玉米粉和鸡蛋使酱变稠。加入酱油等，根据自己的喜好调整口味。

Recipe Of Koay Teow Th'ng

When compared to other Penang noodle dishes, Koay Teow Th’ng (Flat Rice Noodle Soup) is probably the plainest of them all. It comes in a clear meat-based broth accompanied by fish balls, fish cake slices and shredded chicken although some hawker uses duck meat as well.

Stock:

·         2 liters of water

·         1 chicken, quartered

·         1 chicken carcass, in pieces

·         200g pork bones

·         1 teaspoon of smashed white peppercorns

·         1 teaspoon of sugar

·         1 teaspoon of salt

·         600g of scalded flat rice noodles (Koay Teow)

·         180g of blanched bean sprouts

Toppings:

·         300g of shredded chicken meat

·         15 fish balls

·         2 chopped stalks spring onions

·         Lard oil and crisps

·          Garlic oil and crisps

Dipping Sauce

·         6 – 8 sliced bird’s eye chilies

·         3 tablespoon of light soy sauce

How To Prepare The Stock:

After water is boiled, add in the chicken, chicken carcass, pork bones and peppercorns. Bring back to a boil, lower the heat and simmer for 30 – 40 minutes. Strain stock into clean pot and season to taste with sugar and salt. Shred about 300g of chicken meat and set aside for the topping later.

How To Serve:

Bring stock back to a boil. Place a serving of Koay Teow and bean sprouts in a bowl. Top with shredded chicken. Cook 3 or 4 fish balls in the boiling stock and add to the bowl together with the hot stock. Garnish with spring onion, a teaspoon of lard oil and crisps, and a teaspoon of garlic oil and crisps. Serve with the chili and soy dipping sauce.