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Luncheon Meat Gyoza

Bought halal chicken luncheon meat from Lolili. Each portion is about 300 grams, and I would usually use half of it in each of the luncheon meat dishes I make.

Okay maybe not all dishes. I made the super-yummy Sweet & Sour Luncheon Meat with Potatoes and I decided to use the whole thing.

Was looking at more ideas for using luncheon meat, and I’ve mentioned often my love for making and eating dumplings, so why not make some luncheon meat gyoza?

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Sweet & Sour Chicken Luncheon Meat with Potatoes

Recently Rudy ordered a few items from Lolili’s Delights, which sells halal Chinese delicacies like bakkwa, chang, stuff that was completely inaccessible to us in the past. Among the few things we bought was the luncheon meat, and I wasn’t sure how best to use it.

Searched online and found this really simple, yummy recipe by Spice n’ Pans. Just watching this video and imagining how comforting this dish might be made me want to make it right away, so here we are.

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Momo (Nepali Dumplings)

So I was talking to my colleagues at work about food and dumplings and yummy stuff to eat, when Shu mentioned momos. Momos are Nepalese dumplings, she said, and you eat them with chutney.

To me, that sounded simply wonderful. I have always loved dumplings, and I also thoroughly enjoy making them especially the pleating part which I find most therapeutic. However, the dumplings I’m used to have always been the East Asian variety (mandu, wonton, gyoza), and I’ve tried Filipino molo which isn’t too different either. Now here I was, presented with a more exotic variety of dumpling, filled with flavorful spices and herbs like cumin and coriander and cilantro, and I simply couldn’t wait to experience it.

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RayaFest 2018: Pulut Lepa Terengganu

Being from Terengganu, I grew up thinking fish is a natural, common ingredient in so many local favorites; nasi lemak with sambal ikan tongkol, karipap, pulut panggang (we call ’em pulut lepa)… but *of course* fish is the main ingredient!

Wait… you guys have nasi lemak with chicken rendang and *gasp* paru (beef lung)? Karipap kentang? What is this orange coconut nonsense in this pulut panggang?!! Well, imagine how shocked I was discovering what them West-coast folks are eating.  This was probably when I was about 7 or 8 years old.

Anyway, fast forward to today, I really miss the East-coast pulut panggang with fish filling.  On very rare occassions someone managed to find it here in KL and I would eagerly wolf them down, but they mostly turned out quite underwhelming.  But we compromised anyway, because it was better than nothing.

Finally I thought, why not make it myself and serve it for Hari Raya? I looked around for recipes online, and combined with Kak’mbang’s knowledge and experience we managed to make a decent Terengganu-syle pulut lepa which Mummy and my aunties (all Terengganu natives) accepted as truly authentic.

Here it is, if you ever feel like having some Terengganu fare.  Do note that this recipe makes a lot, so feel free halving it.  Leftover fish filling can also be used in yummy Terengganu-style karipap.

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Ramadan Cooking: Peri-peri Sausage Rolls

Ramadan mubarak, everyone! I can’t believe a year went by so fast.  Since I get off work an hour early, again I try to make small dishes like appetisers and snacks for breaking fast.  I still have a few bottles of Nando’s PERi-PERi sauce in the larder, so I looked through their website for ideas.  These sausage rolls looked so yummy, so away I went to Ben’s Independent Grocer during my half-hour afternoon break to buy what I needed.

A few things I did for this recipe: I used chicken cheese sausages and breadcrumbs with Italian herbs, and I think this made the rolls “taste like pizza”.  I also used Italian flat-leaf parsley instead of English (I wasn’t sure which one I was supposed to use until I came back and watched the video), which had a stronger flavor I didn’t fancy too much, so I’ll use English parsley next time.  In the spirit of Ramadan I gave the dish a slight Middle Eastern twist and used habbatus sauda in place of black sesame seeds.

Mind you this recipe makes quite a lot of filling, and depending on how big your bread is you might end up with multiple rolls instead of just one as stated in the original recipe.  I used Massimo white sandwich loaf, and ended up with four rolls in total.

Overall this was a delicious snack, great for moreh and sahur, as well as for potlucks and afternoon tea.  Give it a try!

Based on the recipe by Nando’s UK.

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Weekend Cooking: Pumpkin Soup

Mummy has her “seasons” of favorite foods.  Currently she’s into pumpkins, and every week we’d pick one up from the grocery store.  Kak’mbang has tried making all sorts of stuff with it, from sayur labu to pengat to bingka, and most recently delicious pumpkin pudding.  Mummy requested sayur labu every day, then got sick of it and moved on to pengat, and got sick of that one too.  She loves the bingka and the pudding, but these are desserts and Kak’mbang wanted more savoury options.  This was where I came in, and I offered to make pumpkin soup.

I looked through several options on the Internet, and found this one to be most interesting.  I’ve tweaked it here and there as always, using readily available ingredients and spices in my pantry.  The end result was a hearty, flavorful soup, a comforting dish which would have been excellent served with crusty bread.   I might use about 50% more chicken stock cubes next time and adjust the salt quantity accordingly, for even more oomph.  

Definitely making this again!

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GobbleFest 2017 Leftovers: Turkey Waldorf Salad

Happy New Year, everyone!  It’s a lazy New Year’s Day, and I wanted to put together a light snack.

The first few times I made this was way back in 2012, when I was still actively involved in the Repertory Theater Club (RTC).  I made this for a post-rehearsal gathering with the RTC gang, and it turned out to be one of those salads that my guests surprisingly liked and actually finished.  I used chicken back then, but since we had our GobbleFest recently, I decided to make this in its original intended form, using our leftover turkey.  I’ve also included my notes in case you don’t have any turkey on hand.  Try it out!

Based on the recipe on Food Network, with my own twists.

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Ramadan Cooking: Peri-peri Cornflakes Chicken

It was the last few days of Ramadan, and things were reaaaally slowing down at work.  As I was staring at my laptop screen wondering what work I should do for the day, an email came in from Nando’s with the subject line, “Take PERi-PERi sauce balik kampung this Hari Raya okay!” I clicked on it and found this recipe.  It looked simple enough, and B.I.G. is just right there to get groceries from, so I decided to make it when I got home from work.

I made mine using my air fryer instead of the oven.  I think I cut my chicken a bit too small, so that’s another thing I’d improve on next time.  Super simple and healthy.  Try it out!

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