New Malaysian Kitchen

Hakka Lei Cha Recipe (Tea Rice/ ‘Thunder’ Tea/ 擂茶)

Sara Khong — Sat, 19 Mar 2022 10:42:15 +0000

Lei Cha (擂茶), pounded tea, is one of the most laborous Hakka cuisines. Traditionally, the many herbs used to make Lei Cha soup were pounded with a large mortar and a long stick made from a guava tree. That tool is hidden in my kitchen, as modern people use blender to make the soup nowadays!

Lei Cha is my mother’s favourite Hakka dish. But one that she makes the least due to the amount of work involved. If you’d like to take the challenge to make this from scratch, watch the video to understand the entire process and shortcuts that you can take. If you wouldn’t cook it, I’ll tell you where to get the best Lei Cha in Kuala Lumpur.

Rare Herbs for Lei Cha Tea Soup

Besides the amount of work involved, the difficulty of getting certain herbs is another factor that deters my family from making this more often. Here are a few herbs that are elusive in the market. That is why we grow all the below in our organic garden!

THAI BASIL In Malaysian supermarkets, Thai Basil is not as common as herbs like mint. That is perhaps because that it’s one of the least used herbs in Malaysian dishes. But this flavour makes the dish.
SAWTOOTH CORIANDER The shape of this coriander is very different from that that we get at the supermarket. The leaf is long, flat, and with edges like the teeth of the saw blade. My Mom favour this as the taste is more intense. It’s also because it’s growing wild in our garden!
MUGWORT This is another herb that isn’t available at the market.
FU YIP SUM/ KU YE XIN (苦力心) Acanthopanax trifoliatus. This is perhaps the rarest of all herbs. We’ve made the recipe without this many times. I believe this is also not used in most restaurants as it’s not widely available for sale.

TOOLS

Wok + spatula
Chopping board + knife
Blender
Oven (optional)

RECIPE CARD

Hakka Lei Cha / Tea Rice 擂茶

19th March 2022

Servings: 8

Difficulty: Difficult

Print This

By: Sara Khong

Ingredients

HERB FOR SOUP
Thai Basil - 2 cups
Mint - 2 cups
Sawtooth Coriander -2 cups
Mugwort - 1 cup
Fu Yip Kam苦力心 (Acanthopanax trifoliatus)- 1/4 cup
SEASONINGS FOR SOUP
Sesame seeds, roasted - 2/3 cup
Ground nuts, roasted - 2/3 cups
Chinese tea leaves - 1 teaspoon
White pepper powder, to taste
Salt, to taste
Water, according to consistency that you like
SIDE DISHES
Choy bo (Salted radish), minced x 100 g
Dried shrimps, minced x 65 g
Onion, minced x 2
Hard Tofu, chop into 1/2 cm cubes - 1
Chinese Leek - 1 packet
Star gooseberry (Sayur manis/ Manicai) - 1 packet
Garlic, minced - 1 bulb
French beans - 1 packet
Kailan (Chinese Kale) - 1 packet
Choy Sum - 1 packet

Directions

Step 1 TO MAKE BLENDED SOUP: Fry herbs for soup until dry and soft. Blend fried herbs with tea leaves until a paste is formed. Using the spice attachment of your blender, blend sesame seeds and peanuts until fine. To make into a soup, add blended sesame seeds-peanut, and hot water. Season with white pepper and salt.
Step 2 COOK RADISH, ONIONS, AND DRIED SHRIMPS: Fry preserved radish until dry. Pour in oil, then dried shrimps and onion. Fry until aromatic. Add radish, mix well, and dish out.
Step 3 FRY TOFU: Fry cubed tofu in oil until it turns brown. Season with salt.
Step 4 CHINESE LEEK: Sauté Chinese leek until soft.
Step 5 FRY FRENCH BEANS: Sauté minced garlic until golden brown. Add chop french beans and fry until cooked.
Step 6 COOK SAYUR MANIS: Sauté minced garlic until golden brown. Fry sayur manis until soft.
Step 7 COOK CHOI SUM: Sauté minced garlic until golden brown. Fry stems of choi sum, followed by the the leaves, until soft. Season with salt.
Step 8 COOK KAILAN : Sauté minced garlic until golden brown. Fry stems of kailan, followed by the the leaves, until soft. Season with salt and sugar.

KITCHEN HACKS

Use a spice blender to crush the peanuts and sesame seeds. I am using the Panasonic blender with two attachments – one for blending smoothie/paste, and another for blending things like nuts. The finer it is, the better.
Toast peanuts in the oven Traditionally, my mother roast peanuts on the wok. I prefer to use an oven instead to leave it there and cook the many other dishes instead.
Freeze blended soup ingredients We like making extra soup paste to freeze. On busy days, we just defrost then put the paste and water into a pot to boil.

Although it’s a lot of work, I love making this with my Mom and keeping the tradition alive.

The post Hakka Lei Cha Recipe (Tea Rice/ ‘Thunder’ Tea/ 擂茶) appeared first on New Malaysian Kitchen.

Salt Baked Chicken @ Restoran Happy Salts Steam Chicken [Kuala Lumpur]

Sara Khong — Mon, 12 Jul 2021 03:45:20 +0000

Salt Baked Chicken is a popular street food marinated in salt & herbs, then wrapped in wax paper and foil to bake. It’s famous Ipoh but also found in Kuala Lumpur! Ipoh is famous for its many street food including Salt Baked Chicken (盐焗鸡).

One of the more popular brand is Aun Kheng Lim Salted Chicken (宴琼林盐焗鸡) which my Mom and I buy everytime we go to Ipoh. Little did I know that it’s also available in Kuala Lumpur.

WHAT TO ORDER: Whole Salt Baked Chicken (RM 37)

WHY IT’S GOOD: The owner makes these chicken in small quantities using kampung chicken (these are free-range chicken with more natural feed). What makes it different from other salt baked chicken is that it contains spices like black pepper and good amount of a few different wine. I personally love the residual ‘sauce’ from the chicken essence and wine. While it may not be the authentic as Ipoh style salt-baked chicken, but I like the difference: flavourful and moist.

WHAT ELSE TO ORDER: Stir-fry Ginger Chicken.

Restoran Happy Salts Steam Chicken 正家乡盐焗鸡

Address:1129, Jalan Jinjang, Jinjang Utara, 52000 Kuala Lumpur

Hours: Tuesday – Sunday | 11.30 PM – 5 PM

Contact: 016-625 7800

Status: Non-Halal

Link(s): Facebook

The post Salt Baked Chicken @ Restoran Happy Salts Steam Chicken [Kuala Lumpur] appeared first on New Malaysian Kitchen.

EASY Malaysian-Chinese Steamed Fish with Soya Sauce (6 Steps)

Sara Khong — Thu, 20 May 2021 11:00:50 +0000

Cooking can be tiring. Cooking every day during lockdown is even more so. So we have a few simple go-to recipes that we make at least once weekly. One of them is steamed fish!

TOP THREE COOKING TIPS

This dish does not need special skills. So even if you’re new to cooking, this is something that you probably wouldn’t fail. There are three things you need to do…

WATCH THIS VIDEO TO SEE

Where to get fresh fish in Kuala Lumpur
The variety of local fishes
How to rid of fishy odour

1.GET THE FRESHEST FISH YOU CAN
If you’re lucky enough to live in peninsular Malaysia or Borneo or anywhere near the sea, find a fishmonger who sources directly from a fisher. While the freshness of meat like chicken is not as noticeable and can be masked with cooking method, fish is not.

Fish that are not fresh has an unpleasant fishy odour that is easily detectable. If I cannot get fresh fish, I won’t bother steaming it; I’d just fry it instead.

Even if you’re a buying from a reputable fisher, it’s also important to know how to choose fishes that are fresh. Do not pick fish that is 1) soft to touch, 2) has brown gills, 3) has red eyes. These are all indications that the fish has already deteriorated.

2.CLEAN THE FISH THROUGHLY
Make sure you get rid of the scales, the innards, and any residue blood. If not removed, these will compromise the taste of even the freshest fish.

3. DO NOT OVERCOOK IT
We prized steamed fish for its smooth texture among other things. The texture can be ruined if it is overcooked. Just like the poached chicken for Hainanese Chicken Rice, the trick is to cook it at the right temperature.

For the 800 g Garoupa, and a 600 g Chinese Pomfret, I steamed it for about 15 minutes. It was the perfect texture for me. But some friendly people on Youtube commented that it can even be shorter as the residual heat will continue cooking the fish even after its removed from the wok. To be on the safe side, you may want to see if it’s just cooked maybe at 12 minutes.

Fresh Threadfin/Senangin/ Ma Yau at Penambang, Kuala Selangor

WHERE TO GET FRESH FISH IN KUALA LUMPUR

I used to go all the way to Penambang at Kuala Selangor, a fishing village at west coast of Malaysia. I’ll have lunch by the river while and waiting for the fisherman boat to come back for freshly caught fish.

Now, I discovered a new wholesale seafood store in Kepong called Seng Yep. They source fishes from places like Kuala Selangor, which is only 45 minutes away. Check out my Youtube video to see the the variety of fishes that you can get there.

FISH SUITABLE FOR STEAMING

These are some of the kind of fish that we like to use for steaming:

Garoupa/ Ikan Kerapu / Sek Pan
Pomfret / Ikan Bawal / Chong Yu
Threadfin / Ikan Senangin/ Ma Yau Yu

TOOLS

Wok with lid
Steaming rack
Knife + chopping board

RECIPE CARD

EASY Malaysian-Chinese Steamed Whole Fish with Ginger & Soya Sauce

20th May 2021

Servings: 4 person

Prep: 10 min

Cook: 15 min

Total: 20 min

Difficulty: Easy

Print This

Easy, quick, and nutritious dish.

By: Sara Khong

Ingredients

Fish suitable for steaming e.g Garoupa/Grouper, pomfret, etc - 800 g
TO MAKE CRISPY SHALLOT & OIL:
Shallot - 6 pieces
Oil - 1/2 cup
Soya sauce - 1/2 tablespoon
TOPPINGS
Coriander leaves - 1 bunch
Spring onions - 6 stalks
Fresh red chili - 1

Directions

Step 1 CLEAN & DRY FISH. Dry fish with a napkin. Remove any residue innards and blood.
Step 2 MARINADE: Brush fish with 1 tbsp oil, 1 tsp salt, and 1/2 tbsp sesame oil. Marinade 20-30 minutes.
Step 3 PREP TOPPINGS: Roughly chop coriander and spring onions. Slice chili thinly.
Step 4 STEAM: Boil water. Put fish to steam for about 15 minutes (depends on the size and thickness of the fish)
Step 5 MAKE CRISPY SHALLOTS IN OIL: Slice shallots, put in a bowl, and pour 1/2 cup of oil over it. Microwave until just browned (~5 minutes). Add 1/2 tablespoon of soya sauce into 4 tablespoon of oil.
Step 6 GARNISH: When the fish is cooked, top with chili, coriander, spring onion. Close for few seconds. Pour about 4 tablespoon of shallot oil-soya sauce over it.

SHORT RECIPE

Brush 1 tbsp oil + 1 tsp salt + 1/2 tbsp sesame oil on 800 g of garoupa fish. Top with 1/3 cup of julienned ginger. Steam for 15 minutes. Top with 1 sliced chili + 1 chopped coriander + 6 spring onions. Close lid for a few seconds. Top with 4 tablespoon shallot oil + 1 tsp soya sauce

KITCHEN HACKS

Cook shallot oil in a microwave It takes less than 10 minutes to make, and can be kept for up to two weeks.
Keep shallot oil in your pantry Always keep this handy in your kitchen pantry. It can be used to flavour other dishes e.g stir-fry vegetables.
Buy fish in a bulk Find a good source of fish and buy in bulk. Not only you get the freshest fish, they are usually more affordable too

Consider including steamed whole fish in your weekly menu. Not only it’s easy to book, but its nutritious too.

WATCH VIDEO: CHEAT Malaysian-Chinese Steamed Fish Recipe (6 EASY Steps)

The post EASY Malaysian-Chinese Steamed Fish with Soya Sauce (6 Steps) appeared first on New Malaysian Kitchen.

10 Best Street Food at Kuala Lumpur Chinatown @ Petaling Street (local chef recommendation)

Sara Khong — Fri, 09 Apr 2021 02:25:10 +0000

Petaling Street, Kuala Lumpur’s Chinatown, is known to all Malaysians to be Kuala Lumpur’s food haven. Many of our best street food is concentrated here. A handful of them are only available here.

As a cooking instructor who teaches Malaysian cuisine, I am often asked where to go to sample Malaysia’s local street food. So I created a short tour in the form of Youtube video for my students:

1. Raw Fish Porridge @ Yuui Kee/ Hon Kee Porridge

Unlike Japan, in Malaysia, fish are rarely served raw. These shops are the exception. Raw, slice crap fish is served together with a bowl of hot porridge. The heat from the porridge would gently cook the fish!

HON KEE PORRIDGE

ADDRESS: 93, Jalan Hang Lekir, City Centre, 50000 Kuala Lumpur

PHONE: 016-666 0603

OPENING HOURS: 4 am – 2.30 pm, opens daily

YOOI KEE PORRIDGE & CHEE CHEUNG FUN

ADDRESS: Tang City Food Court, 21 – 27 Jalan hang Lekir

PHONE: 012-320 5311

2. Cincau Soya Bean @ Kim Soya

While soya bean is available around the world, what makes it special at this stall is that it’s served with cincau, or grass jelly. Some people even nickname this drink Michael Jackson!

KIM SOYA

ADDRESS:4 9, Jalan Petaling, City Centre, 50000 Kuala Lumpur,

OPENING HOURS: 10 am – 11 pm, opens daily

3. Air Mata Kucing Petaling Street

A unique drink made with monk fruit, winter melon, and dried longan; this refreshing herbal drink is well-known at Chinatown. Because this drink is not easily available, every time I am at Chinatown, I will surely get a glass of it.

AIR MATA KUCING PETALING STREET

ADDRESS: Jalan Hang Lekir, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

OPENING HOURS: 10 am – 10 pm, closed on Tuesday

4. Curry Laksa @ Madras Lane

Curry laksa is one of the must-try noodles in Malaysia. It’s made with heaps of tropical spices like lemongrass, shallots, galangal, and gigner. Some of the earliest stall in Malaysia selling curry laksa is at Madras Lane. One of it even helped earned Malaysia #2 spot at Lonely Planet’s Eatlist.

MADRAS LANE CURRY LAKSA

ADDRESS: 170, Jalan Tun H S Lee、50000 Kuala Lumpur, Selangor

5. Malaysian Mochi @ Madam Tang Mochi

This chewy dessert coated with roasted peanuts is locally known as Muah Chee. Madam Tang has been selling this dessert for many decades and infused local flavour such as pandan into it.

MADAM TANG MUAH CHEE QUEEN

ADDRESS: 42, Jalan Hang Lekir, City Centre, 50000 Kuala Lumpur,

6. Peanut Pancake @ Apam Balik

This peanut pancakes has man names: Apam Balik, Ban Chang Kueh, Tai Kau Min, etc. It’s made from flour, sugar, and roasted peanuts. While the ingredients seems ordinary, the taste and texture is spectacular – especially eaten hot.

PETALING STREET APAM BALIK

ADDRESS: Jalan Hang Lekir, City Centre, 50000 Kuala Lumpur,

7. Black Hokkien Noodles @ Kim Lian Kee Hokkien Noodles

KIM LIAN KEE

ADDRESS: 92, Jalan Hang Lekir, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur

OPENING HOURS: 11 am – 11 pm

PHONE: 03-2032 4984

8. Yong Tau Foo @ Madras Lane

If I could only eat one thing in the list, it is this Hokkien Noodles. The plate of yellow noodle is created almost 100 years ago in Kuala Lumpur using a lot of dark soya sauce, and cooked with charcoal on high heat. The black noodle is full of umami flavour and an elusive flavour we call ‘wok kei’.

MADRAS LANE CURRY LAKSA

ADDRESS: 170, Jalan Tun H S Lee、50000 Kuala Lumpur, Selangor

Yong Tau Foo, literally means ‘stuffed tofu’ but it is actually tofu/vegetables stuffed in fish paste. One of my personal favourite, this stall sells freshly fried Yong Tau Foo that attracts crowds. I love eating this together with Curry Laksa.

9. Egg Tarts @ Buun Choon

Buun Choon egg tart is another stall that has been around Chinatown for many decades. If egg tart is something common to you, I suggest trying their pandan flavoured egg tart. There is plenty of other local pastry that you can try.

BUUN CHOON EGG TARTS

ADDRESS: 80, Jalan Sultan, City Centre, 50000 Kuala Lumpur

OPENING HOURS: 8 am – 5 pm, Closed on Sundays

PHONE: 016-228 7625

10. Clam Lala Noodles @ Lai Foong Lala Noodles

If you like clams or prawns, and can tolerate alcohol, this seafood noodle restaurant is perfect for you. The soup is rich in umami flavour and wine. On top of the amount of ginger and chili used in making the soup, this soup would surely excite your palate.

LAI FOONG LALA NOODLES

ADDRESS: 138, Jalan Tun H S Lee, City Centre, 50050 Kuala Lumpur

Learn to cook food of Malaysia’s Chinatown

On top of eating these food, why not learn how to cook them?

Join my cooking class where we make Malaysia’s best street food such as Nasi Lemak & Curry Laksa in my family’s kitchen!

Choose Your Own Menu

$100.00 / RM 400

Book Now
Malaysian National Meal (Chicken)

$75.00 / RM 300

Book Now
Malaysian Favourite Hawker Food

$85.00 / RM 350

Book Now
Curry Laksa & Yong Tau Foo

$85.00/RM350

Book Now
Hainanese Chicken Rice

$100.00/ RM 400

Book Now
Malaysian Chinatown Favourites (Pork)

$85.00 / RM350

Book Now
Banana Leaf Rice (Vegetarian/ Fish)

$85.00 / RM 350

Book Now

The post 10 Best Street Food at Kuala Lumpur Chinatown @ Petaling Street (local chef recommendation) appeared first on New Malaysian Kitchen.

No-cook Roast Chicken with Pineapple for Chinese New Year (15 Minutes, 9 Ingredients)

Sara Khong — Wed, 10 Feb 2021 02:00:50 +0000

Chinese New Year in 2021 is an odd one. Many families around the globe will be celebrating Chinese New Year at home in a lockdown. My brother said CNY is now ‘Celebrate Next Year’.

But it doesn’t have to be so. We can still celebrate at home even if you can’t cook. All you need is some creativity!

This is what we will do: buy a store-bought roast chicken and turn it into 'Two Way Pineapple Roast Chicken’ with Kewpie’s Roasted Sesame Sauce. Best of all, it can be done in just 15 minutes!

View this post on Instagram

A post shared by Sara | Cooking Instructor (@sarakhong)

WHY EVEN A BEGINNER CAN MAKE THIS

Even if you can’t cook, you’ll be able to make it. You only need to:

Buy & slice a chicken
Chop a few things: pineapple, carrot, celery
Make a delicious dressing using Kewpie roasted sesame sauce for a nutty and creamy texture

Then arrange everything into a platter!

TOOLS

Round platter
Chopping board + knife
Bowl for mixing sauce

RECIPE CARD

No-cook Roast Chicken with Pineapple for Chinese New Year (20 Minutes, 9 Ingredients)

10th February 2021

Servings: 4

Prep: 15 min

Total: 15 min

Difficulty: easy

Print This

Lessen yours and your family burden this Chinese New Year with this no-cook Chinese New Year dish!

By: Sara Khong

Ingredients

Roast chicken - 1/2
Pineapple (canned) - 1 can
Celery - 6 inches
Carrot - 6 inches
Seasonings
Kewpie roasted sesame dressing - 6 tbsp
Kewpie honey mustard sauce - 3 tbsp
Light soy sauce - 1 1/2 tbsp
Garnish
Lettuce - 2 - 3 leaves
Toasted white sesame seeds - 1 tsp

Directions

Step 1 SLICE CHICKEN & PINEAPPLE: Slice the roast chicken breast meat into thin slices.Cut pineapple slices into half, then slice thinly.
Step 2 ARRANGE CHICKEN SLICES & PINEAPPLE: Arrange chicken slices and pineapple slices, alternatively, around the plate.
Step 3 MAKE SAUCE: In a bowl, combine Kewpie sesame sauce, Kewpie honey mustard sauce, and light soy sauce. Mix well.
Step 4 MAKE CHICKEN SALAD: Slice celery and carrot into matchstick-size.Cut the rest of the chicken into shreds and mix well with celery and carrot. Pour the sauce into the bowl of chicken and vegetables. Toss to combine.
Step 5 ARRANGE CHICKEN SALAD: Place lettuce in the middle of the platter. Scoop flavoured shredded chicken and vegetables on the lettuce.
Step 6 GARNISH: Garnish with sesame seeds.

COOKING TIPS

Visit a major supermarket to get everything at one go You can get Kewpie sauce and all of the ingredients at major supermarkets. Some supermarkets have deli sections where you can buy roast chicken.
Buy chicken at the nearest chicken rice store - If not, get a chicken from your nearest chicken rice store. Remember to order ahead of time if you’re making it for Chinese New Year as it's a busy season. You can even ask the seller to slice the chicken breast for you.
Replace chicken with duck - This dish can be made with duck (I think it’ll taste even better!)

Not being able to cook is not an excuse anymore. Try out this simple recipe and impress your family this Chinese New Year!

The post No-cook Roast Chicken with Pineapple for Chinese New Year (15 Minutes, 9 Ingredients) appeared first on New Malaysian Kitchen.

Cold Dish Platter for Chinese New Year (9 Ingredients, 30 Minutes)

Sara Khong — Mon, 08 Feb 2021 04:23:10 +0000

This dish is inspired by my late grandmother who raised seven kids while running a business. Chinese New Year was a big affair for her; she would order all the typical must-have for the festivity like chickens and cook a feast for all her children and grandchildren. Cold Dish Platter is one of the many that she makes yearly and which I remember fondly.

View this post on Instagram

A post shared by Sara | Cooking Instructor (@sarakhong)

So when Kewpie, the producer of Japan's most beloved mayonnaise, contacted me to create a Chinese New Year dish, I immediately thought of this. Only then I started asking my mother more about this dish.

She told me that my grandmother loved Sek Yuen, one of the oldest Chinese restaurants in Kuala Lumpur. My grandmother loved this cold platter dish and recreated it at home.

WHY IS IT AUSPICIOUS

Prawns in Cantonese (ha) sounds like laughter
Chicken is a symbol of prosperity
Razor Clams is a luxurious ingredient
Jellyfish (海蜇) is a popular seafood
Lettuce, also known as 'Sang Choi 生菜', sounds like 'growing luck'

CAN'T COOK/ NO TIME? THIS COLD DISH IS THE SOLUTION

Not only this dish is luxurious and auspicious, but it’s also incredibly easy to make. It's a perfect dish for people who lacks the time or cooking skills.

The dressing is made with a few basic sauces including Kewpie mayonnaise which is packed in an easy-to-handle squeeze bottle
Prawns, chicken, and jellyfish are simply boiled/steamed
Razor Clams fresh are used fresh from the can

TOOLS

Wok + steam rack + lid
Chopping board + knife
Bowl
Round serving plate
Can opener

RECIPE CARD

Five Variety Cold Platter For Chinese New Year

8th February 2021

Servings: 4

Prep: 30 min

Total: 30 min

Difficulty: Easy

Print This

By: Sara Khong

Ingredients

Salted jellyfish x 1 ½ cup
Chicken leg x 1 piece
Prawns x 8 pieces
Lettuce x 2 - 3 pieces
Razor clams (canned) x 1
SAUCE:
Kewpie mayonnaise x 4 tbsp
Kewpie Honey mustard sauce x 2 tbsp
Ketchup x 2 tbsp
Lime juice x 1 tbsp

Directions

Step 1 PREP: Steam the chicken leg, shred it, and place into a bowl. Steam prawns and remove the shells. Chop lettuce into long, thin shreds. Soak jelly fish in a pot of water and then boil until just cooked. Open a can of pacific clams and remove it from the brine.
Step 2 ARRANGE INGREDIENTS: Put the bowl with chicken, upside down, in the middle of the platter. Then arrange prawns, jellyfish, pacific clams, and lettuce around it. Place it in the fridge until ready to eat.
Step 3 PREPARE SAUCE: In a bowl, combine Kewpie mayonnaise, Kewpie honey mustard sauce, ketchup, and lime juice. Mix well.
Step 4 SERVE: When ready to serve, remove the platter from the fridge. Pour the sauce over the platter and mix well.

KITCHEN TIPS

Do not remove the bowl after cupping chicken for gelatinous and neat chicken - If you want your chicken to look nice, do not remove the bowl when arranging the chicken (in step 2). Keep the shredded chicken leg cupped in the fridge for hours and it'll turn gelatinous. Chinese restaurants achieve this by adding gelatin, but at home, you can use time instead.
Use chicken leg - This dish normally uses chicken leg for its smoother texture.
Buy jellyfish slices - There are fresh jellyfish which you will need to slice on your own. I suggest getting cut jellyfish for convenience. During Chinese New Year, even some Chinese dried seafood/ independent grocery stores sell this. I also found it at a store selling frozen seafood.
Make the sauce the day before - If you'll be busy on the day you plan to serve this dish, make the sauce the day before. You may also make the entire platter the night before. Though for me, I prefer to make everything fresh.
Substitute with other auspicious ingredients- If you don't like any of the components above, you can use other things like abalone, purple cabbage, and cucumber

So this Chinese New Year is your time to show that you can make something delicious for your family. Good luck!

The post Cold Dish Platter for Chinese New Year (9 Ingredients, 30 Minutes) appeared first on New Malaysian Kitchen.

New Malaysian Kitchen

Hakka Lei Cha Recipe (Tea Rice/ ‘Thunder’ Tea/ 擂茶)

TOOLS

RECIPE CARD

Hakka Lei Cha / Tea Rice 擂茶

Ingredients

Directions

KITCHEN HACKS

Salt Baked Chicken @ Restoran Happy Salts Steam Chicken [Kuala Lumpur]

EASY Malaysian-Chinese Steamed Fish with Soya Sauce (6 Steps)

TOP THREE COOKING TIPS

WHERE TO GET FRESH FISH IN KUALA LUMPUR

FISH SUITABLE FOR STEAMING

TOOLS

RECIPE CARD

EASY Malaysian-Chinese Steamed Whole Fish with Ginger & Soya Sauce

Ingredients

Directions

SHORT RECIPE

KITCHEN HACKS

10 Best Street Food at Kuala Lumpur Chinatown @ Petaling Street (local chef recommendation)

1. Raw Fish Porridge @ Yuui Kee/ Hon Kee Porridge

2. Cincau Soya Bean @ Kim Soya

3. Air Mata Kucing Petaling Street

4. Curry Laksa @ Madras Lane

5. Malaysian Mochi @ Madam Tang Mochi

6. Peanut Pancake @ Apam Balik

7. Black Hokkien Noodles @ Kim Lian Kee Hokkien Noodles

8. Yong Tau Foo @ Madras Lane

9. Egg Tarts @ Buun Choon

10. Clam Lala Noodles @ Lai Foong Lala Noodles

Learn to cook food of Malaysia’s Chinatown

Choose Your Own Menu

Malaysian National Meal (Chicken)

Malaysian Favourite Hawker Food

Curry Laksa & Yong Tau Foo

Hainanese Chicken Rice

Malaysian Chinatown Favourites (Pork)

Banana Leaf Rice (Vegetarian/ Fish)

No-cook Roast Chicken with Pineapple for Chinese New Year (15 Minutes, 9 Ingredients)

WHY EVEN A BEGINNER CAN MAKE THIS

TOOLS

RECIPE CARD

No-cook Roast Chicken with Pineapple for Chinese New Year (20 Minutes, 9 Ingredients)

Ingredients

Directions

COOKING TIPS

Cold Dish Platter for Chinese New Year (9 Ingredients, 30 Minutes)

WHY IS IT AUSPICIOUS

CAN'T COOK/ NO TIME? THIS COLD DISH IS THE SOLUTION

TOOLS

RECIPE CARD

Five Variety Cold Platter For Chinese New Year

Ingredients

Directions

KITCHEN TIPS