Tag Archives: recipe by pauline chang

Long Beans in Miso Paste

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(Suitable for vegetarians)

By Pauline Chang

Recipe by Pauline Chang
Long Beans in Miso Paste

Ingredients:

  • 300g Long Beans
  • 2 (long) Brinjals
  • 2 Tbsp Miso Paste (mashed)
  • Oil for frying
  • Tomato slices for garnishing
  • Chilli – sliced (optional)

Method:

  1. Cut long beans and brinjals into short lengths.
  2. Deep fry in hot oil until half cooked.
  3. Remove from oil and place on absorbent paper.
  4. Leave some oil (2 Tbsp) to fry miso paste until dissolved.
  5. Garnish with tomato slices.

Fried Meaty Seafood Balls

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Recipe by Pauline Chang
Fried Meaty Seafood Balls

By Pauline Chang

Ingredients (A):

  • 300g Minced pork/chicken
  • 100g Prawns – shelled and chopped
  • 50g Black Fungus (mook yee)
  • 1 Carrot – finely shredded
  • 1 Egg – beaten

Ingredients (B):

  • Breadcrumbs for coating
  • Oil for frying
  • Chilli sauce for dipping

Method:

  1. Mix (A) with 2 Tbsp starch flour and 1 Tbsp sesame oil till sticky.
  2. Shape into round balls and coat with breadcrumbs.
  3. When oil is hot, deep fry the meatballs till golden.
  4. Place on absorbent paper to cool.
  5. Serve with chilli sauce and cucumber rounds.

Lenggong Kampong Chicken with Garlic Ginger Paste

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By Pauline Chang

  • 1 Lenggong Kampong Chicken – 3kg

    Recipe by Pauline Chang
    Lenggong Kampong Chicken with Garlic Ginger Paste
  • Water – one pot just enough to cover chicken completely
  • 1 tbsp. Salt
  • ½ tbsp. Rock Sugar

Ingredients (A):

  • 1 pc (thumb size) Ginger – smashed
  • 1 stalk Spring Onions

Garlic-Ginger Paste (B):

  • 150g young Ginger
  • 15 pcs Garlic
  • 5 pcs Shallots
  • ½ tsp. Salt
  • Some Cekor (‘lesser galangal’)
  • 1 tsp. Sesame Oil

Blend (B) and fry with oil till aromatic.

Chilli Sauce:

  • Blend together:
  • 10 pcs Red Chillies
  • 5 pcs Chili Padi
  • 3 inches young Ginger
  • Lime Juice to taste
  • Salt and Sugar to taste

Method:

  1. Put (A) inside cavity of chicken.
  2. When water boils, add in chicken
  3. Turn off heat and let chicken immerse in the water for 20-30 mins till cooked.
  4. Place chicken in a pot of tap water to cool (10 mins). Drip dry.
  5. Chop into pieces and place on plate.
  6. Serve with soya sauce, onion/sesame oil, garlic-ginger paste (B) and chilli sauce.
  7. Oyster sauce – 1 tbsp