Yahweh Asian Grocer Highpoint

We have expanded!!!

It has been very quiet here for the whole year!! I will be back blogging more about our products at Yahweh AG very very soon!!

Just for those who are curious and want more tips about how to cook a quick, fast and cost effective meal, join us at Highpoint Shopping Centre this Saturday 27th October at 3pm at the pop up kitchen where we will be showing you how to make a quick meal.

So see you there!!!

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Lamb Bulgogi – 10 mins

think i need to be a little more up to date with this blog isnt it!!

i know most of you are having exams!! so good luck..

and this lamb bulgogi dish would take you less than 10 mins to cook!! i promise!!!!!

Fancy korean at home!!! in less than 10 mins!!!\

there you go.. all you need is

Ingredients:

  1. Rolled Lamb/ Beef – defrosted, sit out of the freezer for about an hour (depending on the weather)
  2. Bulgogi Marinate
  3. 1 carrot (optional) cut into strips
  4. 1 capsicum (optional) cut into strips
  5. 1 onion (optional) cut into strips
Method:
  1. Heat up wok and stir fry onion, capsicum and carrots with 1 teaspoon of oil
  2. Add in around 5-7 tablespoon of the bulgogi sauce.
  3. Add in meat and stir fry.
  4. Ready to be serve with a pipping hot bowl of rice.
You can also accompany it with kimchi which we stock in the fridge section of Yahweh AG as well.
till then.
study hard everyone.

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a simple trick to cook curry chicken.

sorry we have been missing in action for a little while.

we have been busy the last 2 weeks preparing to go to Mt Hotham with 30 other people. it was an awesome trip with too much food. while the husband went to snowboard. i stayed at home with some others and helping to cook meals for all who went to play at the snow.

back to the subject: we all loved a good curry chicken dont we?

some love the gravy or “kuah” we call it.. or the chicken or the potatoes.

we get a lot of questions from our customers at Yahweh Asian Grocery and they always asks which is the best paste for curry chicken.

and the owner’s reply to that is that pick 2 brands of curry paste and mix them together with one can of coconut milk and do not add water to it. *but in our Yahweh kitchen we try to mix which 2 brands has the best taste and which one would be more value for your money.

That is the simple trick to cooking a very flavoursome curry chicken.

you will get a very rich curry kuah

and about 3 years ago i went to friends baby shower and in her curry, she added quail eggs too!! and from then, whenever i cook curry, i will definitely add a bottle of canned quail eggs into my curry.  it brings a different taste to the curry.

curry chicken goes well with lots of different things. rice, noodles, bread etc

and fear not of having too much curry because curry is one of the things that freezes very well in ur freezer and you can cook in bulk and then have it for another time.

recipe for curry chicken

1 whole chicken cut into 14 pieces. or get 4 marylands and chopped it up 12 chicken drumsticks. or 1 kg of chicken wings/drumlets/winglets. (ur desired choice of meat)

2 onions cut into thin slices.

3 potatoes- peeled and quarter them

1 can of coconut milk (available @ Yahweh Asian Grocery)

1 can of coconut cream (available @ Yahweh Asian Grocery)

pick 2 brands of curry chicken paste - i like using chillz brand & the happy brand (both available in Yahweh Asian grocery) it is more value for money in terms of the other paste and they complement each other really well.

1 bottle of quail eggs (available @ Yahweh Asian Grocery)

  1. add some oil to your pan/wok.
  2. add in onions. and stir fry till they are fragrant. add in the paste and stir fry till its all mixed up.
  3. add in the chickens to coat the paste. and let it brown for about 2 minutes.
  4. add in the coconut milk and cream and bring it to a boil. for about 20minutes.
  5. add in the potatoes and cover and put it to simmer for about 20 minutes.
  6. lastly add in the quail eggs, stir it through the pot and off the fire, cover the pot and let it sit till you are ready to serve.
enjoy a meal of curry chicken with your friends, a quick meal or even for lunch the next day!!
till then!!!
love from yahweh kitchen.

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Hokkien Har Mee

My husband is very fond about Har Mee. well dont be surprised because my mother in law is from penang and apparently Penang has the best hokkien har mee. As for me, it was a first try for me about 11 years ago when i came to Melbourne. Born in Malaysia but had spend most of my life in Singapore studying. Prawn Noodle as i would call it is brown and does not come in the colours that represent the orange or chilli flavoured. Food is food and I LOVE FOOD!!  I love to eat and fullstop.

Hokkien Har Mee

Ingredients:

1 packet Hokkien Prawn Mee Paste

1 Packet of Goldstar Peking Noodles

Half a packet of WaiWai Rice Vermicelli

1 packet of Tricious Fish Cake – need only 1 sliced thinly (it comes in a packet of 3’s)

6 eggs, boiled and peeled

500grams of prawns, seperate the body and the head

300grams pork loin/shoulder/belly

200 grams of beans sprout

a bunch of water spinach (kangkong) – saigon market was sellling for $8/kg

  1. The night before your actual Har Mee feast fill a pot with about 3 litres of water and bring it to boil, add in the prawn head and the pork loin. Bring it to boil for about 30 mins and turn it off with the cover on the pot. Leave it over night.
  2. Bring the soup stock to boil about 45 mine before Har Mee is served. Once the soup stock is boiled, bring the piece of pork loin out and cut into thin slices and leave it to cool.
  3. Throw the prawns into the stock to cook it for 1 minute. Do not over cook the prawns. Dish out the prawns.
  4. Throw in the sliced Fish cake to cook.  Dish it out in about 1 minute
  5. Add the paste in and leave the stock to boil.
  6. On another pot, filled it with hot water and blanched the water spinach-kangkong. dish it out after 1 minute. refrain from over cook.
  7. On the same pot of water, blanched the mee hoon-rice vermicelli.
  8. Start seperating the meehoon into different bowls.
  9. Using hot water to go over the Peking Noodles and add them into the seperate bowls.
  10. Add pork, prawns, bean sprout, fish cakes, kangkong and egg into the bowl.
  11. Ladle the stock into the bowls and sprinkle some fried shallots and serve!!!
  12. Eat it while it is hot and always have a bottle of sambal for your guest or family if they want to add more onto their bowl.

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Hainanese Chicken Rice

what do you go for when you eat chicken rice? the rice? the chilli? the ginger sauce?

as for me, i like the ginger sauce and the chilli, the soup much better than the rice or the chicken. but my husband is however the opposite of me, he likes the rice and the chicken.

My mum’s a very traditional cook, i would say she is the best cook to me, she can bake the best pineapple tarts, mooncakes from scratch. (very spoilt, the only mooncake my siblings and i ate ever since we were young) she would cook everything from scratch, from your curry chicken paste, sambal chilli, nonya sambal..AND nothing from the packet she would tell me.NONO!

When i first moved to melbourne, mum would pack me lots of her chilli and she would tell me this would go with this to cook chicken curry, all you have to add is chicken, potato and coconut milk. Thanks to mum, as the years past and the periods of me going back home to bring back all these lovely packs of chilli grew longer, i found all these wonderful subsitute when i ran out of my mums precious stuff.

Back to chicken rice, I have always watched my mum cook chicken rice from young, starting from killing the chickens.. ohh my…. dont ask me about my age. that was what mum used to do all the time for a meal of chicken. Mum would use pounded ginger and garlic to fry with the rice.and the list continues just to make chicken rice.. BUT!!!.. i know as students you want something fast??? HERE IT GOES!!!

Things Available from YAHWEH

 

  1. Kee’s Garlic Ginger Chilli sauce
  2. Kee’s Chicken Rice Mix
  3. Singlong Chicken Ginger Sauce
  4. Evergreen Classic Tofu, 300gms
  5. Fishballs

From the supermarket/ market

 

  1. 1 Chicken or drumsticks or marylands? depends how many people you are cooking for
  2. Cucumber and Tomato (optional)
  3. Wombok (thats what i like to put into my soup) (optional)

How to assemble it all together

 

 

  1. Clean ur chicken and put it in a pot with water covering it.
  2. Bring the chicken and cold water to boil covering the pot and put it on medium fire. Depending on your chicken size the timing varies. for example, 1 whole chicken, i would boil it for 35minutes. 2 Marylands, about 20 minutes
  3. Leave the lid on for another 15 minutes and then bring the chicken out and quickly spread some sesame oil all over the chicken. Let it cool and chop it up. It would be easier with chicken maryland or drumsticks cause there wouldnt be much work needed to cut it up. Would be more cost effective for students too.
  4. Read the instruction on the Kee’s Chicken Rice Mix for instruction on how to cook the rice. *i would do this while the chicken is boiling.
  5. Reboil the soup and throw in tofu (cut), fishballs and wombok (cut up in slices) for soup. add a little bit of salt and pepper for taste.
  6. DINNER IS SERVE!!! with the chilli sauce and the ginger sauce.
  7.  Or you can use the soup if you dont want any soup for the rice the next day and make a meal of putting noodles in the soup.

It is quite cost effective too, cause the rice mix, chilli sauce and ginger sauce can last you for at least 8 single serves!! *please note that everyone’s serving size is variable

sauces needed for chicken rice

 

favourite tofu, that i always get at yahweh

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Nasi Lemak

When you were young, do you remember having nasi lemak wrapped in banana leaves from the pasar in the morning?

I can almost remember the taste of the nasi in my mouth with the sambal..brings back a lot of childhood memories

and then there again there is the ones that you can buy for supper at night with an ayam goreng “fried chicken” and fried egg.

There is this particular shop in my hometown kulai, called Yellow Corner. really well known for their nasi lemak. well actually for their sambal.Their operation times are from 730pm till 230am in the morning and it is always quite pack with people.I was so in love with their sambal and brought back their sambal from kulai so many many times that the aunty that sells them knows me.everytime when i go and visit her still, she would ask me if i wanted to buy the sambal back to melbourne. I think she must have thought to herself , she must have loved the sambal so much to bring it all the way back to melbourne. a little bit crazy I KNOW!!! . and true enough after sometime i ran out of the sambal.. and i have to try to find the subsitute. I have tried a variety of brands of nasi lemak sambal in melbourne. just to find that similiar taste of the sambal i love. even resorted to making my own but cant really find the same taste to it till this brand came along called “chilliz”. their range of products are quite popular amongst my household.

 

here’s my recipe for cooking nasi lemak, a quick and easy one. (it takes as long as the rice should cook)

I would usually prepare all the things as my rice is cooking, so as soon as my rice is cooked, all the condiments should be ready to go with it.

 

THINGS AVAILABLE FROM YAHWEH

  1. Chilliz Sambal Nasi Lemak
  2. Fenugreek Seed
  3. Dried Anchovy (ikan billis)
  4. Egg
  5. Canned Coconut Milk
  6. Pandan Leaves (screwpine leaves)

THINGS YOU NEED TO BUY FROM THE MARKET/ SUPERMARKET

  1. Cucumber
  2. Roasted Peanuts

Recipe for the Nasi Lemak (adapted from Kuali.com)-i am not a precise cook, not good with proportions. i like to taste and see as i cook ( agar agar a lot)

  • 3 cups long grain rice
  • 1 1/2 cups coconut milk
  • 2 tsp cooking oil (to prevent the rice from sticking together)
  • 1 1/2 cup water
  • couple of slices of ginger, thinly sliced
  • 1 red onion, sliced thinly
  • 2 pieces of pandan leaves (screwpine leaves) knotted (optional)
  • 1 tsp fenugreek
  • Salt to taste

Wash rice in cold water and drain. Soak in 2/3 of the coconut milk for 10 minutes.

Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.

Now add water.

Add sliced ginger, fenugreek seedsr and red onions and pandan leaves (optional)

Cook rice in the rice cooker.

When it is cooked, mix the remaining 1/3 of the coconut milk to coat the rice for an extra fragrant flavour. (a little trick that i have learnt)

 

Condiments

  1. Eggs (boil or fry them) however many you need
  2. Dried Anchovy (ikan billis) – a trick to frying it. place the dried anchovy from the packet on a microwavable plate/bowl. pour oil just enough to coat the ikan billis. Place a paper towel over the bowl and put it on intervals of 30seconds in the mircowave(mix them up a little bit before putting back into the microwave again every 30 secs) for about 1 and 1/2 minutes (depending on the microwave) till its crispy.
  3. Chilliz Sambal Nasi Lemak – pour out in a bowl and add 1 tablespoon of water to mix it up.
  4. Cucumber- Sliced them up
  5. Peanuts

Assemble them all together on a plate to serve!!! Enjoy your nasi lemak

 

 

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Lor Mai Fan

Glutinous Rice known also as Lor Mai Fan is a crowd pleaser. Easy to cook and i have served it at lots of parties that i have been to. It is also quite a common dish for bring to work lunch for my family too. This quantity would serve about 8-10 serves. Dont you worry about thinking the quantity is too much, because it can be stored away in the freezer for up to 3 months for a snack or even a quick dinner solution.

I mean its easy because it gets cooked in a microwave!! YES!!!! it does !!!! all in less than half an hour!!!

 

INGREDIENTS FROM YAHWEH ASIAN GROCERY

  1. 1kg glutinous rice, rinsed and soaked preferably overnight in a microwable bowl.
  2. 4 Chinese sausage, LUP CHOONG sliced thinly
  3. 40g sliced mushroom, soaked with water
  4. Eaglobe Fried Shallots (Optional)

SEASONING (All available at YAHWEH ASIAN GROCERY)

  1. 5 tbsp oyster sauce
  2. 4 tbsp light soya sauce
  3. 4 tsp thick soy sauce
  4. 1 tsp of salt
  5. Sprinkle some pepper
  6. 2 1/2 tablespoon sugar or to taste
  7. 2 tsp of 5 spice powder
  8. 2 tbsp sesame oil

THINGS FROM MARKET/SUPERMARKET

  1. 2 fillets of chicken (breast/thigh) diced (optional)
  2. Spring Onion (optional)
  3. Chilli (optional)

METHOD

  1. Drain the water from the glutinous rice. Add in fresh water till it covers the rice, sprinkle about 1 teaspoon of salt and desired amount of pepper around the rice(*this is different from the seasoning,extra for the rice)and microwave on high for about 10-15 minutes while you prepare to cook the ingredients.
  2. Heat oil and fry garlic until fragrant. Add chinese sausage and pan fry for another 2 minutes till its brown. Add chicken and mushrooms to continue to stir fry. Add in seasoning. Let it boil and turn off the fire.
  3. Take out the glutinous rice from the microwave and stir in the ingredients from the pan/wok.
  4. The cooking is done now while you wait for your rice to cook for another 15-20 minutes in the microwave.
  5. Sprinkle some chopped chilli, spring onion and fried shallots to make it presentable.

Enjoy ur meal or even share it with your friends.=)

 

p/s: some dried prawns can be added to make it more flavoursome!!! just add stir fry the dried prawns with oil and garlic

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