With no regard to personal space, Ili, your Malaysian cook is known for her ravenous curiosity, following her nose into places she is occasionally not welcome, sitting in kitchens that exudes vibrancy and flare, learning every step of the way and indulging in the Malaysian way of life. Her specialty lies in condensing all that information and distilling it down to a plate sized wonder, packed full of flavour, that is simple to follow.
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🍜 Spicy Sichuan Mao Cai Hot Broth 冒菜 3 minute simmer: 6 Tablespoons of Chili Garlic Oil 12 Dried Red Chilies 1 tsp Ginger powder 1 tsp Cinnamon 1 tsp nutmeg 1 Tablespoon of Sichuan Peppercorns 2 Tablespoons red chili powder Add 4 cups of Chicken Stock and boil Add 2 pounds sliced beef Bak Choi/Lemongrass Wanton Noodles 1 onion, sliced Szechuan Dynasty: Authentic Sichuan Noodle Soup Braised Beef Noodles Soup 红烧牛腩面 Stewed Beef Noodles Soup 清汤牛腩面 Zha-Jiang Ground Pork Noodles Soup 清汤杂酱面 Braised Pork Ribs Noodles Soup 红烧排骨面 Seafood Noodles Soup 海味面 Stewed Chicken Noodles Soup 清炖鸡汤面 Authentic Beef/Chicken/Pork Beef In Sichuan Chili Broth 水煮牛肉 Cumin Beef 孜然牛肉 Chung King Spicy Beef/Chicken/Shrimp重庆辣子牛 Gong Bao Beef 宫保牛柳 Beef & Tofu in Hot Sauce 豆花牛柳 Stewed Beef Brisket 味烧牛腩 Chicken with Smoked Dry Tofu 香干鸡片 Spicy Pork Sichuan Style 盐煎肉 Shredded Pork with Garlic Sauce 鱼香肉丝 Shredded Pork wtih Fresh Hot Pepper 青椒肉丝 Twice Cooked Pork Belly 回锅肉 (smoked and braised) Ma La Spicy Fish Fillet & Tofu 麻辣豆花鱼 Fish in Sichuan Chili Broth 水煮鱼 Authentic Sichuan Ribs Cumin Pork Ribs 孜然小排骨 Cumin & Spicy Lamb Ribs 孜味羊排 Garlic Pork Ribs 蒜香小排骨 Chung King Spicy Pork Ribs 重庆辣子排骨 Sweet & Sour Pork Ribs 糖醋排骨 Steamed Spare Ribs with Ground Rice 粉蒸排骨 Sichuan Black Bean Sauce Style with green bell pepper, onion, mushrooms Chicken/Beef/Shrimp/Lamb Black in Bean Sauce 豆豉鸡 Sichuan Specialty Dishs: 1) Mao Cai Hot Broth 冒菜 With vegetables. Add vermicelli. Combination (Beef, Pork Intestine, Fish Fillet & Sliced Blood) Mao Cai is the Chairman of Sichuan Food. Mao Cai (冒菜) is similar to hotpot in that it involves various meats and vegetables floating in an amazing spicy broth 2) Dry Hot Pot 干锅 Cooked with vegetable in spicy sauce. Chicken Shrimp Sichuan Spicy Hot Pot Broth Beef tallow (aka beef dripping). This key ingredient serves two purposes: It makes the broth rich and aromatic; It solidifies at room temperature so it combines all the other ingredients into a block for easy storage. Dried chili pepper & Sichuan pepper. Together they create the Mala flavor. Other spices, such as star anise, cassia cinnamon, bay leaves, tsao-ko (Chinese black cardamom), etc. They lend aroma to the oil, just like how they function in making Chinese chili oil. Aromatics, such as scallions, onion, coriander (aka cilantro), garlic and ginger. Sichuan chilli bean paste & fermented black beans. These two fermented ingredients appear in many Sichuan classics, e.g. Mapo Tofu, Twice-cooked Pork Belly. Shaoxing rice wine & sugar for balancing the flavor For the spicy broth ( For 2-4 hot pot meals) 50 g dried chilies - about 2 cups 3 tablespoon Sichuan pepper - red, green or a mixture of both 2 tablespoon Shaoxing rice wine 110 g neutral cooking oil - about ½ cup 350 g beef tallow (aka beef dripping) - about 12oz 2 star anise 4 small pieces cassia cinnamon 1 Tsao-ko (aka Cao Guo/Chinese black cardamom) 1 onion - sliced 5 stalks scallions - cut into sections 1 handful coriander (aka cilantro) 120 g Sichuan chilli bean paste - about ½ cup 1 tablespoon fermented black beans - rinsed and coarsely chopped 1 head garlic - minced 1 teaspoon minced ginger 1 tablespoon sugar Water or stock For the mild broth (for 1 hot pot meal) 1 free-range chicken, - or 4 chicken legs/6 chicken thighs 5 slices ginger 5 shiitake mushroom 3 stalks scallions - cut into sections Dried Chinese dates (aka jujube) - optional Goji berries - optional 1 pinch ground black pepper Salt - to taste
Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of chili peppers, as well as the unique flavor of the Sichuan peppercorn (花椒). Cassic Sichuan dishes without adaptation: 1. Aromatic Crispy Duck (香酥鸭) 2. Tiger Skin Pepper (虎皮青椒) 3. Steamed Eggplant with Chili Garlic Dressing 4. Bang Bang Chicken, the Original Sichuan Version 5. Sichuan Dumplings (Zhong Dumplings/钟水饺) 6. Kung Pao shrimp (宫保虾仁) 7. Chili Oil, an Ultimate Guide 8. Liang Fen (Mung Bean Jelly Noodles, 凉粉) 9. Smashed Cucumber Salad (拍黄瓜) 10. Mapo tofu, the authentic way (麻婆豆腐) 11. Dry Pot Cauliflower (干锅菜花) 12. Hot Pot Broth (Spicy and Mild) 13. Lettuce Wraps, Sichuan-style (生菜包) 14. Hot and Sour Soup (Suan La Tang, 酸辣汤) 15. Sichuan Dry Fried Green Beans (干煸四季豆) 16. Braised Tofu Sichuan Style (家常豆腐) 17. Sichuan Spicy Wonton In Chili Oil (红油抄手) 18. Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜) 19. Twice cooked pork (Hui Guo Rou, 回锅肉) 20. Eggplant with Garlic Sauce (Yu Xiang Qiezi, 鱼香茄子) 21. Kung Pao Chicken, the Authentic Way (宫保鸡丁) 22. Cold Noodles with Sichuan Dressing (Liang Mian, 凉面) 23. Spicy lotus root stir-fry (辣炒莲藕) 24. Sichuan leaf-wrapped sticky rice cakes (Ye’er Ba, 叶儿粑) 25. Chinese cucumber salad, three ways (黄瓜三吃) 26. King oyster mushroom with garlic sauce (鱼香杏鲍菇) 27. Dan Dan Noodles (Spicy Sichuan Noodles, 担担面) 28. Sichuan boiled beef (Shui Zhu Niu Rou, 水煮牛肉) 29. Chongqing noodles (Xiao Mian, 重庆小面) 30. Mala chicken (Chongqing Laziji, 辣子鸡) 31. Mouth-watering chicken (Kou Shui Ji, 口水鸡) 32. Sichuan spicy peanuts (Mala peanuts, 麻辣花生) 33. Pan-fried tofu with garlic sauce (鱼香豆腐) 34. Spicy beef noodle soup (香辣牛肉面) 35. Sichuan boiled fish (Shui Zhu Yu, 水煮鱼) 36. Sichuan shredded pork with garlic sauce (Yu Xiang Rou Si, 鱼香肉丝) 37. Spicy vermicelli stir-fry (Ants climbing a tree, 蚂蚁上树) 38. Hot and sour glass noodle soup (酸辣粉) 39. Peking Duck, An Easy Home Version (北京烤鸭) 40. Braised Pork Belly (Hong Shao Rou/红烧肉) 41. Chinese dumplings (Jiaozi/饺子) 42. Egg Fried Rice (蛋炒饭) 43. Scallion pancakes (Cong You Bing, 葱
Hi, on the day I baked the honey Cornflakes , it was crispy. But the next day, it seems to be melted and falling apart. Any idea why? How long can it be kept? Thanks
First glance, you rock my dear! Love Malaysian food and Ikan Bakar is one of my favourites indeed. Will request for Asam Padas and Beef Rendang, a great dish shouldn't be missed for audience...
