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Fri Jul 03 23:31:48 UTC 2009
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Madam Kwong’s Kitchen
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My Registered & Protected Copyright: http://madamkwong.com/
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Search Friday July 3, 2009 Home About Nyonya Blogroll Glossary Photography Full Posts | Comments By Email Categories Cakes/Kueh (15) celebration (2) Chicken (12) Cookies (2) Curries (15) Desserts/Sweets (5) Drama (2) General (13) Hawkers Food (17) Markets (3) News (2) Noodles (14) nyonya (4) Other (3) Recipe (14) Restaurants (6) Salad (2) Seafood (15) Soup/Stew (10) Starters/Snacks (12) Tasted (24) Vacation (8) Archives June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 April 2008 March 2008 February 2008 January 2008 December 2007 November 2007 June 2007 CalendarJuly 2009 M T W T F S S « Jun 12345 6789101112 13141516171819 20212223242526 2728293031 Recent Comments Sash on Otak Otak recipeFitzroyalty on Phu Vinh RestaurantChris on Curry Mee, Air Itam, PENANGTeena in Toronto on Curry Chicken RecipePigpigscorner on Pulot Pisang*pixen on Otak Otak recipeSteph on Bebek Bengil, Bali INDONESIAthundie on Yam Cake recipe(( K@Y )) on Yam Cake recipeadmin on Otak Otak recipeTagsaubergine Bali Braised Duck Braised Pork Chicken Satay Chinese Food Christmas Day Curry Dessert Easy East eggplant Foodbuzz Hawkers Food hokkien mee Hong Kong Indonesia Jade Kingdom Kueh Malaysia Mango Salad Markets News Noodles nyonya Nyonya Fish Okra Penang Perut Ikan Pickled Fish Stomach pineapple tarts recipe Recipe Restaurant Salad sambal Seafood Silky Tofu Soup Soups starter Tasted Thai Chilli Chicken Turkey Vegetarian Vietnamese Yong Tau Foo Melbourne Seoul Los Angeles This blog is best viewed on Firefox! :D Madam Kwong's Gallery Follow Me on Twitter! Haiz~ these high schoolers, if you wanna be hotelier, you gotta listen to instructions carefully. Kidsssssssss! http://twitter.com/Suz07 17 hours ago Win a MacBook Pro on my knees... can I have one? http://bit.ly/96bxC #moonfruit http://twitter.com/Suz07 2009/07/01 How cool is this?!Win a MacBook Pro I want ONE http://bit.ly/96bxC #moonfruit http://twitter.com/Suz07 2009/07/01Shoutbox! View shoutbox Wowzio grab this · food blog Thanh Ha 1 26 Jun 2009 Thanh Ha 1 ◄ Back Next ► Picture 1 of 7 click next for more images I just love authentic Vietnamese food.  I guessed it is because of the simplicity of the food that makes it appealing.    Lunch time during weekends is always busy but try getting in earlier, you’ll find a spot. Besides the regular Pho you have at any Vietnamese restaurant, you gotta try other dishes, like the pancake stuffed with seafood and beanshoots. We tried Bun with sugar cane wrapped with prawns, chicken coleslaw, grilled beef wrapped with betel leaves, Vietnamese rolls etc. This restaurant is located in: Thanh Ha 1 172 Victoria Street Richmond 9429 8130 In: Restaurants| Tasted Read More No Comments Curry Chicken Recipe 4 Jun 2009 This curry chicken dish or some would call it “Kari Kay” (literally meaning Curry Chicken) is cooked to celebrate the end of confinement period and the first month of a newborn. Accompanied with the curry are the nasi kunyit (yellow tumeric rice,) Angkoo Kueh and hard boiled eggs with the shells colored in its auspicious pink or red.  This dish is also served in some typical Chinese/Nyonya weddings. Here’s a quick recipe to follow: 1kg chicken meat 1 tin of coconut milk (plus half tin of water) 3 potatoes (cooked) Spices 2 Tsp chili powder half tsp turmeric powder 1tsp cumin powder 3 Tsp coriander 2 Brown onions (minced) (mix into a paste with 3 Tsp of water) Additional spices 2 star anise 2 cinnamon bark 250ml oil Method Heat oil, add star anise and cinnamon bark. Stir for half minute before adding the spice paste. Sauce in low heat for 3 minutes till oil surfaces. Add in chicken and stir for 1 minute before adding the coconut milk but add in 3 batches. Bring it to a boil before adding the other half tin of water and cooked potatoes. When the curry starts to boil again, add in seasoning (ie. quarter Tsp salt and 1 Tsp sugar) Good Luck! In: Chicken| Curries| Noodles| Recipe| Starters/Snacks Tags: Curry Chicken Recipe Read More (1) Comment Steamed Mud Crabs with salted duck’s egg and black bean recipe 30 May 2009 ◄ Back Next ► Picture 1 of 2 click next image I learned this recipe from my mom (Suz’s grandma). This recipes is very precious to me. Why? It’s because it brings back memories of my childhood years. Living by the seaside, crabs were always available.  My mom would always make this dish for the entire family (Dad and my other 6 siblings). After seeing so many mud crabs available at Footscray Market today, I decided to make this for my mom. The recipe is very easy to make but I’m sure you’ll be grumbling how to cut those nasty crabs. Ingredients: 1kg mud crab (wash & cut into pieces) Spring onions (for garnishing) 1 tsp sesame oil (for garnishing) 3 cloves of fresh garlic (chopped finely) half tsp of fresh ginger (chopped finely) half Tbs black beans (soak for half hour, strain and chopped finely) 3 eggs (lightly whisk) 1 salted duck egg 330 ml warm water Method - Mix all the ingredients together including the eggs - Place the cut crabs in a dish or casserole - Pour the mixture into the dish - Steam for 20 minutes in medium heat - Garnish spring onions and a teaspoon of sesame oil Good luck and enjoy! In: Recipe| Seafood Tags: Steamed Mud Crabs Read More No Comments Bun Bo Hue @ Hien Vuong 30 May 2009 This was lunch today at Footscray. Footscray is like Little Saigon in Melbourne. Pho restaurants are found in every corner of this suburb.  Friends took us once to Hien Vuong for Pho and was said to be the best. Ever since, we’ve returned to this restaurant. Though it is such a long drive from home but it’s worth it.  I like the Bun Bo Hue (spicy version of the traditional Pho here. Service is fast and friendly. Hien Vuong 144 Hopkins Street Footscray Vic 3011(03) 9687 9698 In: Noodles| Soup/Stew| Tasted Tags: Bun Bo Hue, Pho, Vietnamese Read More No Comments Shaomai/Dumpling 29 May 2009 Shaomai or Dumpling as it is known in English is traditionally served as dim sum. I made these for my client’s party and were served as finger food/canapes. Great bite-size piece, right?   I haven’t got the chance to write the recipe yet but will do so soon. In: Starters/Snacks Tags: dumpling, shaomai, shaomai recipe Read More No Comments Pulot Pisang* 18 May 2009 This looks like Pulot Udang which I’ve posted before but this dessert pulot is steamed. Have a go… Ingredients: 400 grams glutinous rice (soak overnight) 130 grams sugar 250 mls coconut milk (tin) 1 teaspoon salt 10 ripe bananas* Banana leaves Method: Drain rice and steam for 20 minutes. Add in the 130 grams sugar together with salt and 250 mls of coconut into the rice. Stir the rice thoroughly and steam for another 20 minutes. Place the banana in the middle of the rice and wrap with banana leave. Tie both ends with string and stream for another 10 minutes. In: Cakes/Kueh| Recipe Tags: Pisang, pulot, Pulot Pisang Read More (1) Comment Yam Cake recipe 13 Apr 2009 Yam Cake Recipe Ingredients: 250 grams rice flour 125 grams wheat flour (Tung Meen Fun) 2 ½ cups water (heat till quite warm) 250 grams yam (steam till cooked) 120 grams dried prawns (pound and fried till brown) 50 grams of fried shallots Fresh spring onion, cut freshly chilli Method: Mix the rice flour, wheat flour and add in the warm water and add in ¾ tablespoon of salt, 1 tablespoon of rock sugar, 1 table spoon of vegetable oil or garlic oil , 1 teaspoon of white pepper, 1 teaspoon of 5 spice. Add in the steamed yam and mix all the ingredients thoroughly. Oil a stainless steel plate (22″ in diameter) before adding the mixture and steam for 45 minutes in high heat, add more water after 20 minutes. Cool the yam cake before garnishing with fried dried prawns, fried shallots, fresh spring onion and freshly cut chilli. Bon Apetite! In: Cakes/Kueh| Recipe| nyonya Tags: Yam cake recipe Read More (2) Comments Sweet Potato Balls Recipe 9 Apr 2009 I love to eat these as a child. So, I asked my mom to teach me. It is so easy to make. Therefore, there shouldn’t be any excuse not to try.  Today being Good Friday in Australia, my family is having a huge BBQ feast at my aunt’s place. Good thing I made enough for my greedy cousins *wink* Sweet Potato Balls Recipe: Ingredients: 1kg Sweet Potato 400g Plain flour 100g Sugar Method: Cut the sweet potatoes in chunk sizes. Steam them for 15 minutes or until soft. While the potatoes are still hot, mix in the sugar. Next, add the flour. Roll the potatoes into balls (approx. 20g each) and deep fry them. Voila! Told you it was easy! In: Desserts/Sweets| Recipe Tags: Sweet Potato Balls Read More No Comments Kam Fai Seafood Restaurant, Sai Kung, HONG KONG 8 Apr 2009 (the array of seafood) Posting more food photos from Hong Kong. This time, it is a seafood galore. We had such a fantastic time at Sai Kung that it was the highlight of the trip. The ride on one of those mini public bus was quite an experience. If you watch any Hong Kong dramas, you’ll know what I’m referring to. The trip was long and it was worth every penny. I believe a lot of foreigners/expats live around Sai Kung being close to the beach and the breathtaking views.  I wished we had more time in Sai Kung but it was so late. Oh well, there is always next time. Just a short walk down the street, we found all these seafood restaurants. Let me tell you, there were so many of them. Booking was made at Kam Fai Seafood Restaurant. I can’t believe we had over 10 dishes sprawled over our table in front of our hungry eyes.   Imagine the 10 of us scoffing down everything, using our fingers, sweating, drinking beer and wine. What great company!   I don’t think we all had “room” for dessert. So, the next time when you’re in Hong Kong, try this restaurant (take a local person with you). If you’re still not convinced, let me tempt you with the seafood galore I’m talking about. (I’m not going the cut the post, it would be such a waste) Lobster Abalone this is eaten raw Deep Fried Bug Scallops Red Emperor Fish Bamboo Clams (inset: check out how long the clams were) Mud Crabs Besides seafood, the restaurant offers variation such chicken, pork etc. Fried Rice Sweet & Sour Pork Apologies in advance – I can’t remember some names of the seafood. How to get there? Do ask a local but I do have the address:Kam Fai Seafood Restaurant 35-39 Hoi Pong Street Sai Kung Tel: (+ 852) 2792 9398 In: Seafood| Tasted| Vacation Tags: Hong Kong, Sai Kung Read More No Comments Curry Laksa Recipe 2 Apr 2009 I’ve been getting emails from readers requesting the Curry Laksa Recipe (which I’ve forgotten to post) . So, here it is: Enjoy! (Note that this recipe is for 20 people… you could feed a whole army. I do have a big family.) Recipe: Curry Laksa (20 persons) Ingredients:1 kg cooked prawns 250 grams of fried bean curds (cut into bite sizes) Cooked and shredded chicken Soaked cuttle fish (par boil) 2 packets of vermicelli (soaked and par boil) 2 kg of Hokkien noodles Bean shoots 1½ cups oil 1 tin of coconut milk, add 6 cups of water Spices: 150 grams shallots (minced) 20 grams garlic (minced) 60 grams coriander powder 40 grams chilli powder 40 grams ground lemon grass Chilli Oil (for garnish): 80 grams of ground chilli 3 minced garlic ½ cup of oil (cook these 3 ingredients for 5 minutes or so till red chilli oil appears) Method for the laksa soup: Heat 1½ cups in a deep sauce pan, when hot, add all the spice ingredients, stir in low heat for at least ½ hour before adding the coconut milk. When the soup start to boil add in 4 tablespoon of salt, 2 tablespoon of rock sugar. 6 cups of water can be substituted with chicken stock. In: Cakes/Kueh| Chicken| General| Hawkers Food| Noodles| Recipe Tags: Curry Laksa, Recipe Read More (2) Comments Older Entries top Copyright ®2007 - 2009 Madam Kwong’s Kitchen - Log in You may not use any photos or content from this site unless you have obtained proper permission. Powered by WordPress | Evidens [White] Theme by Design Disease for PremiumThemes.com Podcast Powered by podPress (v8.8) - a03bbf1e4a3722113f46086890249af8229ac328a5276781ea452948354e781a
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