All posts tagged: Recipe

Recipe: Braised Fish Head with Gravy

I love cooking with fish head, you can always make an awesome dish from different cooking style. If you enjoy fish head dishes like we do, why not check out the recipes for our Fish Head with Black Bean Sauce, Curry Fish Head, and many more! This Braised fish head with gravy is a great option for those who do not eat spicy food like fish head curry. It is perfect as a one pot dish as it is packed with vegetables and the gravy can double up as soup, making it a nutritious and satisfying meal for the family. I decided not to deep fry the pieces of fish head to make it a healthier dish. Hope you enjoy this simple and easy to cook dish as much as we do. 😊 Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie …

Recipe: Pulut Hitam – Black Glutinous Rice with Coconut Milk (紫糯米糖水)

When I was a kid, our frequent treat was this homemade Black Glutinous Rice.  I wasn’t a fan of this treat back then but will still eat it as it was Mum’s cooking. Now that I am older, I guess my taste bud has changed and I have begun to appreciate the taste and slightly chewy texture of this popular dessert. For those who have not tasted this dessert before, it is made from black glutinous rice (black sticky rice), water, and sugar. It is then topped with slightly salted coconut milk when served. It really is one of the easiest desserts to cook. You will notice that the black glutinous rice is not actually black, but rather, it has a purple hue to it. What I enjoy most about this dessert is the fresh salted coconut milk when mixed into this sweet dessert. It is simply irresistible! Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm and @beyondnormcooks) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would …

Recipe: Ipoh Kai See Hor Fun – Shredded Chicken Kway Teow (鸡丝河粉)

I might not be an Ipoh-rian (person from Ipoh) but I married one. And during our visits back to Ipoh, we will definitely have the famous Ipoh Hor Fun from Thean Chun Coffeeshop. It might seem like a simple and underwhelming noodle dish compared to curry laksa or prawn mee but it is arguably one of Ipoh’s most iconic dishes – and for a good reason. The secret of this noodle dish lies in the incredibly flavoursome soup coupled with the vividly orange layer of oil that comes from boiling the prawn heads.  A handful of shredded tender poached chicken, halved shrimps, and chopped chives, served with a small saucer of chopped birds-eye chillies in soy sauce… You may find yourself downing a bowl in record time; slurping up every strand of the noodles and drinking up every drop of soup. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm, @beyondnormcooks) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s …

Recipe: Super Easy Kung Pao Frog Legs (宫保田鸡)

Many consider frog legs to be the best delicacy of Chinese and French cuisine. It is also consumed in various parts of world. As a family, we enjoy this dish very much but I think that it is cheaper to cook at home as it is an expensive indulgence when eating out. Fortunately, frog legs are available in the wet market near where I live. Mind you the frogs are still alive, and the frog sellers will ‘murder’ the frogs right in front of your eyes if you dare to look.  I will usually tell him how many frogs I want, then go off to buy some other ingredients before returning to see the de-skinned and cleaned bodies of this delicacy. In an earlier post, I shared my Frog Legs with Ginger & Scallion (姜葱田鸡) recipe, which is a non-spicy alternative just in case you are like my daughter and cannot take very spicy food. At this time when most of us are home-bound due to COVID-19, I hope that this dish will spice up your life a little!! …

Recipe: Black Chicken (Silkie) Soup (药炖乌骨鸡)

All these times, I have shunned away from silkie (more commonly known as black chicken) as it is not the prettiest thing to look at or to touch. What changed my mind? We were invited for a food tasting session and lo and behold, the double-boiled black chicken soup was on the menu. (Thinking to myself, you can’t be kidding right?) We were each served a bowl of the soup. Initially, I was quite hesitant to taste it, but after plucking up all the courage I have, I took a sip of the soup and it wooed me over immediately by the aromatic and flavourful taste. As black chickens are packed with iron, antioxidants, vitamins, and nutrients which are good for our bodies, I thought: why not share it with our readers to promote a healthier lifestyle.  Drink to health!! Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.  We would also like to welcome you to join our Mummy’s Kitchen Facebook …

Recipe: Lu Rou Fan (Braised Pork Rice Bowl (滷肉饭))

In recent months, I have been finding ways to cook one-bowl dishes that are not just flavourful but also nutritional for my family. These are especially convenient on Mondays when the market is closed and Tuesdays when I am going for my bible study. This Lu Rou Fan is one of my latest findings. The best cut of pork to cook this dish is pork belly as it has the layers of fats and lean meat and can be cut into small pieces. The skin is highly recommended for this as it contains rich collagen. The meat is braised over low heat for a long enough period to create a savoury braised meat sauce that is bursting with flavour and melts in the mouth. Oh, don’t forget to add in the eggs into the braising sauce. We love them, but if you are not a fan, you can omit them. You can also add some blanched bak choy or green leafy vegetables of your liking to the rice bowl to make it a wholesome meal …

Recipe: Curry Pig Skin with Chee Cheong Fun (咖哩猪皮猪腸粉)

Menglembu is a quiet and peaceful town in Perak, Malaysia. Interestingly, when you drive towards this town, you will see a few giant peanuts at the center of the roundabout. Once upon a time, there was a hidden food haven named Ma Chai “Twins” Chee Cheong Fun (CCF) which was one of the must eat food. The uniqueness of this CCF was that you can choose your favourite side dishes, such as sambal petai, sambal cockles, curry pig skin, wild boar curry, fried chicken and many more, as add-ons.  To make this dish even more flavourful, it was garnished with fried shallots and sesame seeds.  Sadly, when we returned to Menglembu recently, we discovered that the business has since closed. Well, well… Now that we cannot taste this in Menglembu anymore, I was inspired to recreate this Curry Pig Skin dish to go with Chee Cheong Fun to continue our fond memories of this dish. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting …

Recipe: Cheng Tng (清汤)

When we were kids, my late dad would bring us to places to have this cold, sweet dessert.  In those days, we did not have a refrigerator at home, so having this cold dessert was definitely a special treat for us. Missing Dad plus the extreme hot weather recently, Cheng Tng seems to be a good option to combat the heat and bring me some good childhood memories.  For some of you who are not familiar with this dessert, Cheng Tng literally means clear soup. It is both light and refreshing. Some might think that Cheng Tng is easily available at hawker centres or food courts, so why bother to cook it yourself. You need to bear in mind that many of the Cheng Tngs that you consume outside have a lot of fragrance essence added into it, which is why I prefer to cook it at home. I can also adjust the ingredients according to my preference. Feel free to share your Cheng Tng cooking experience and the preferred ingredients you like to use …

Recipe: Black Sweet Vinegar Pork Trotter/Knuckle (猪脚醋)

Black Sweet Vinegar Pork Trotter is a classic, Cantonese heritage dish. It is a dish that has it all – sweet, sour, savoury and gingery. The pork trotter is stewed slowly over low fire in the tasty black sweet vinegar, and this makes the meat tender and succulent. This is a post-natal dish which is believed to boost the immunity for women during confinement.  The natural collagen of pork trotters is very good for one’s health too.  The first time I tasted this dish was during my confinement month, after I had my second child. To be frank, yours truly did not really enjoy it then. Somehow this dish has a certain appeal to my husband, and especially my daughter. As I matured (hahaha) and my taste buds changed, I thought I should attempt to cook this dish for my family. I knew that even if I did not eat it, my family will! I kid you not, now I have a different opinion of this dish: I love it, love it!! When I offered …

Recipe: Dry Rendang Chicken Noodles (aka Ipoh Dry Curry Noodles)

When you mention dry curry noodles, the famous Yee Fatt Ipoh Dry Curry Chicken Noodle will come to mind. This noodle has always been our family favourite and each time we visited Ipoh, we never failed to have it!! As I was going to prepare some Chicken Rendang with the Dancing Chef Padang Rendang Paste, the first thing that came to my mind was this Dry Curry Noodle. Voila! My own version of the Ipoh Dry Curry Chicken Noodle was created. If you like this recipe, be generous and give us some feedback/comments below. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran. You can like us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos.   Serves 4 persons Ingredients: For the Rendang 1 pack of Dancing Chef Padang Rendang Paste 2 skinless chicken breasts, cut into bite size 4 stalks lemongrass, each stalk cut into 3 portions …