Thursday, October 21, 2010

FRIED SAMBAL SAUCE with EGG PLANT ( BRINJAL )








Ingredients

600g egg plant / brinjal
2 big onions, sliced
2 red chillies


Pound Ingredients

120g red chillies
2 tbsp chilly paste
8 pips garlic
80g shallots


Seasoning

5 tbsp sugar
3 1/2 tbsp rice vinegar
4 tbsp tomato sauce
1 tsp salt



Method:

  1. Rinse eggplant. Cut them into half length.
  2. Parboil in hot oil for a while.
  3. Remove and set aside.
  4. Leave 3 tbsp oil in the wok.
  5. Saute the pounded ingredients until fragrant.
  6. Add in red chillies and big onion.
  7. Stir fry for a while or until the onion are soft.
  8. Add eggplant and seasoning.
  9. Stir well. Remove from heat.


Friday, September 24, 2010

CHICKEN PATTIE & VEGETABLE STEW




Ingredients


300g minced chicken
1 small carrot, cut into quarters
1 small potato , cut into quarters
1 big onion, cut into quarters
100ml water



Sauce


1 tbsp dark soy sauce
1 tbsp tomato ketchup
1 tsp sugar
1/2 tsp pepper



Method

  1. Shape minced chicken into patties.
  2. Fry them in hot oil until cooked. Remove and drain oil.
  3. In a medium pot, add 2 tbsp oil. Mix the rest of the ingredients in the pot. Stir fry for 3 minutes.
  4. Pour in water. Simmer for another 3minutes.
  5. Add in pre-cooked patties.
  6. Cook over low heat.
  7. Pour in sauce. Mix well.
  8. Simmer for 20 to 30 minutes or until all vegetables are soft.

HAR LOKE


Har Loke is a Cantonese dish whereby prawns are fried in tomato sauce. These are a great party food. it is easy and quick to prepare. Goes well with all kinds of dishes.



Ingredients

10 large prawns with shells intact
3 cups vegetable oil
4 cloves garlic, peeled and chopped
2 stalk spring onions, washed and cut into 2inch length


Sauce

2 1/2 tbs tomato ketchup
1 tsp pounded brown salted soya beans ( taucheo)
1 tsp oyster sauce
3 tbs sugar
1/2 tsp salt


Method

  1. Wash prawns and trim heads.
  2. Heat oil in the wok.
  3. Add prawns and deep fry until shells turn red. Remove and drain.
  4. Remove oil. Leave 2 tbs oil in wok.
  5. Fry garlic and sauce ingredients.
  6. When sauce thickens, add in spring onions.
  7. Arrange prawns in a bowl. Pour sauce over.






Thursday, September 23, 2010

CHICKEN HOTPOT


This chicken dish is simple to prepare because all you have to do is put everything in at once and simmer until the chicken are soft.







Ingredients


2 pieces chicken thighs, chopped into chunks
1 small carrot, cut into quarters
3 tomatoes, cut into quarters
2 cloves garlic, chopped
1 piece bay leaf or cabbage
1 tbsp hot bean paste (taucheo)
1 tbsp tomato ketchup
1/2 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar


Method


  1. Remove chicken skin. Leave aside.
  2. Pour 2 tbsp oil in a pot.
  3. Fry garlic until fragrant.
  4. Add hot bean paste. Fry for 1min.
  5. Add in chicken, continue stirring until chicken are well coated.
  6. Add 125ml of water.
  7. Pour in tomato ketchup, oyster sauce, sesame oil and sugar. Mix well.
  8. Simmer for 30min until chicken and vegetables are soft.



Wednesday, September 22, 2010

SWEET & SOUR MIXED VEGETABLES







Ingredients


1/2 cucumber , cubed
1/2 carrot, cubed
1 big onion, quartered
2 cloves garlic, smashed
1/2 green capcium, cubed
2 tbsp chilly sauce
1 tbsp tomato sauce
1/2 cup water



Method


  1. Saute smashed garlic and ginger.
  2. Add in onion. Stir fry for a while.
  3. Add in carrot, green capcium and cucumber.
  4. Pour in both sauces.
  5. Quickly, pour in water. Reduce to low heat.
  6. Simmer until vegetables turn soft.

CHICKEN CURRY


Chicken curry comes from Punjab, located in north western India and eastern Pakistan. It is especially popular in India and South Asia countries.


Different countries applies different recipes and ingredients. Some are dry while majority include coconut milk to reduce the spicy taste.




Nowadays, many people use pre-packed curry powder and curry paste which provide various taste; mutton, chicken, fish and vegetarian.








Here is a chicken curry with little curry sauce.



Ingredients

3 pieces chicken thigh , cut into chunks
1 small potato , cubed
1 big onion, quartered
2 cloves garlic, chopped
1 inch ginger, sliced
1 tsp tumeric powder (kunyit)
4 tbsp curry powder
1 tsp salt
1 tsp pepper
1 small bowl of water



Method

  1. Marinate chicken with salt, pepper and tumeric powder. Set aside.
  2. Saute garlic, ginger and onion until aromatic.
  3. Add in chicken and potatoes. Stir-fry for 3minutes.
  4. Add in curry powder. Make sure that the chicken are well coated.
  5. Pour in water and tomatoes.
  6. Simmer until chicken and potatoes are soft.
  7. Serve hot.






SARDINE with TOMATO SAUCE

Sardines are small oily fish. They were named after the Mediterranean island called Sarinia because these fishes lived there in big amount long, long time ago.
Sardines are rich in nutrients especially omega-3 fatty acids., vitamin D, calcium, B12 and protein.It is proven that regular consumption of omega-3 fatty acid reduces the chances of developing cardiovascular disease and also help lower blood sugar levels.
They are usually sold canned, but fresh sardines are often grilled or fried.





Ingredients


1 can of medium sardine
1 big onion, sliced thickly
3 red chilly, remove seed, cut into 3inch length
3 pieces ginger
1 clove garlic, chopped
1 small lime, cut into halves
1/2 cup of water


Method


  1. Saute garlic and ginger until fragrant.
  2. Add in chilly and onion. Stir fry for a couple minutes.
  3. Pour in sardines with the sauce and water together.
  4. Let it simmer over low heat until sauce thickens.
  5. Press lime juice over them. Serve hot.

Thursday, August 26, 2010

QUICK FRY BEANS & CARROTS




With this dish, you can use either dried beans which requires a lot of preparation and time consuming or opt for beans in canned. It may be a little dry, just enough for the sauce to bind the beans but trust me, beans from tin cans are superb too!!






Ingredients


1/2 can of kidney beans, remove water
1/2 can of chickpeas, remove water
1 onion, finely chopped
1/2 carrot, sliced
2 stalks of spring onions, chopped
1 clove garlic, chopped
1 tsp ginger juice
1 tsp soy sauce
1 tsp fish sauce
50ml water
1 tomato, diced


Method


  1. In a rice bowl, mix ginger juice, soy sauce, fish sauce and water together. Set aside.
  2. Heat 2 tbsp of oil in a wok. Stir fry garlic until slightly browned.
  3. Add onion, carrot and fry for a couple of minutes.
  4. Add kidney beans and chickpeas.
  5. Pour in all the sauce. Stir fry until sauce is well heated.
  6. Sprinkle chopped onion.
  7. Turn off heat and dish up on plate to serve.









ASPARAGUS AND BEETROOT SALAD

ASPARAGUS AND BEETROOT SALAD

Ingredients:
200g asparagus
1/2 can beetroots
3-4 shallots
1egg

Salad Dressing:
4 tbsp vinegar
2 tbsp olive oil
a pinch of salt
a few shakes of pepper

Method:

  1. Cut beetroot thickly. Set aside.
  2. Cut asparagus into 3inch length.
  3. Parboil them in hot boiling water. Remove and set aside.
  4. Boil egg until becomes hard approximately 10min.
  5. Cut into slices. Set aside.
  6. Heat up 1 tbsp oil in wok. Fry shallots until slightly brownish. Remove and drain oil.
  7. Arrange asparagus on a plate. Next, beetroot on top. Pour salad dressing on them. Arrange slices of eggs on the side. Put shallots on top beetroot.



Saturday, August 21, 2010

CHICKEN PAPRIK with VEGETABLES





For those who love spicy food, this is a popular dish recommended in most Malay and Indonesian restaurant and food stall. It is a spicy chicken dish mix with long beans, corn, carrot, cabbage or any kind of vegetable that you can find in your refrigerator!

The main sauce are chilly sauce and oyster sauce which makes the sauce spicy and sweet. Kaffir leaves brings out the aroma of this dish.


Ingredients

500g chicken, diced
50g prawns, remove shells
50g squid, cleaned and cut into rings
2 pieces tomatoes, quartered
1 carrot, quartered
1 packet young corn, cut slanting
100g cauliflower,
100g broccoli
2 pieces kaffir leaves (limau purut)
1 big onion, sliced into rings
2 cloves garlic, chopped
2 inch ginger, sliced
1/2 tbsp chilly paste
2 tbsp oyster sauce
1/2 tsp black sauce
1 tbsp chilly sauce
a little salt, pepper
1/2 tsp sugar
1/2 cup water



Method

  1. Mix salt and pepper together with diced chicken. Set aside.
  2. Parboil carrot, cauliflower, broccoli and young corn in a pot of boiling water until soften.
  3. Remove, drain well and set aside.
  4. Heat wok with 2 tbsp oil.
  5. Stir fry chicken until half way cooked. Remove and set aside.
  6. Fry garlic, ginger and onion until aromatic.
  7. Add in prawns and squid.
  8. Stir fry for 3min.
  9. Add in chicken, parboiled vegetables.
  10. Add in chilly paste, oyster sauce, black sauce, chilly sauce and kaffir leaves.
  11. Stir fry for 2 min.
  12. Add in sugar and water.
  13. When sauce thicken, turn off heat.
  14. Serve hot.


Monday, August 16, 2010

LEMON CHICKEN



Do you know that lemon helps to improve and enhance the flavor of various dishes, salads and drinks? This wonderful dish brings out the lemon sweet taste in chicken.





Ingredients


1 piece of chicken breast, cut into chunks
4 tbsp cornflour
1 clove garlic, chopped
250ml chicken stock
1 tsp fish sauce
1 tsp sugar
pepper
juice of 2 lemons
1 tsp of honey


Method


  1. Marinate the chicken with lemon juice for 20min.
  2. Drain and retain marinate for later use.
  3. Coat the chicken pieces with cornflour.
  4. Fry until chicken are cooked. Set aside.
  5. Heat a little oil in a wok.
  6. Fry garlic until aromatic.
  7. Add chicken stock, fish sauce and sugar.
  8. Pour in lemon juice, cooked chicken and thicken the sauce with cornstarch.
  9. Add pepper and honey before serving.

Wednesday, May 12, 2010

FRIED RICE with ASPARAGUS







Ingredients

3 bowls overnight cooked rice
1tsp mashed garlic
113g asparagus
75g barbecued pork or hotdog
2 pieces dried black mushrooms
2 eggs, beaten
1 stalk spring onion , diced



Seasoning

2 tsp light soy sauce
a pinch of salt
1 tsp oil



Method

  1. Trim asparagus. Wash and cut into slices.
  2. Heat wok with a little oil. Stir fry mashed garlic, asparagus, salt and water.
  3. Cook until half-done. Remove and set aside.
  4. Dice barbecue pork and mushrooms.
  5. Heat up wok again with 2 tbsp oil.
  6. Fry barbecue pork, mushroom and asparagus.
  7. Add in seasoning.
  8. Add in rice. Stir fry for a couple of minutes.
  9. Swirl beaten eggs around the rice. Keep stirring until rice is all combined with eggs.
  10. Add spring onion and turn off heat.
  11. Serve hot.

Tuesday, April 20, 2010

CABBAGE ROLLS








Ingredients

450g prawns
6 pieces chinese cabbage leaves
1 tbsp diced carrot
1/2 square sheet laver, shredded
1 tsp wine
1 tomato for decoration



Seasoning

a pinch of salt and pepper
1/2 tsp cornflour
1/2 egg white
1/2 tsp sesame oil



Sauce

2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp sugar
1/2 tsp sesame oil
3 tbsp water



Method

  1. Shell and devein prawns. Minced the prawns.
  2. Marinade with seasoning, carrot and laver.
  3. Mix until all well combined. Chill in refrigerator for 1 hour.
  4. Wash cabbage.
  5. Blanch in oil and hot water until tender.
  6. Remove and rinse under cold water.
  7. Drain and set aside.
  8. Spread cabbage leaves on a flat surface.
  9. Sprinkle a little cornflour.
  10. Scoop 1 tbsp of prawn mixture on to the end of the cabbage.
  11. Fold up to form a roll.
  12. Steam for 10min.
  13. Drain the leftover liquid.
  14. Heat up wok with 1 tbsp of oil.
  15. Sizzle with wine, sauce and bring to boil.
  16. Pour onto the cooked cabbage rolls.
  17. Garnish with tomato.

Monday, April 19, 2010

SWEET PEAS with STIR FRY PRAWNS







Ingredients

450g fresh prawns
50g celery
50g carrot
50g honey peas
50g baby corn
1 tsp mashed garlic
1/2 tsp mashed ginger
1 tsp wine



Seasoning

a pinch of salt and pepper
1/2 tsp cornflour
1/2 egg white
1 tsp sesame oil
1 tbsp oil



Sauce

a pinch of salt
1 tsp light soy sauce
1/2 tsp sugar
1/2 tsp cornflour
1 tsp sesame oil
2 tbsp water



Method

  1. Remove prawn shells and devein them.
  2. Mix with seasoning.
  3. Chill in refrigerator for 30min. Then, scald with hot oil.
  4. Cut celery and carrot into long strips.
  5. Trim honey peas and baby corn.
  6. Bring 1/2 pot of water to boil.
  7. Add in all vegetables and 1 tsp of oil.
  8. When all the vegetables are half way cooked, remove them and drain well. Set aside.
  9. Heat up wok with 2 tbsp of oil.
  10. Fry ginger and garlic until aromatic.
  11. Add in prawns. Stir fry until the prawns are cooked.
  12. Sizzle with wine.
  13. Pour in pre-cooked vegetables and sauce.
  14. Simmer until sauce almost dry.
  15. Dish up.


Friday, March 19, 2010

SPINACH with GARLIC and DRIED PRAWNS










Ingredients

8 cloves garlic
1 tbsp dried prawns
450g spinach
3/4 cup water
2 sliced ginger
1 tsp chinese wine



Seasoning
a pinch of salt and pepper
1/2 tsp sugar




Method

  1. Remove garlic skin.
  2. Soak dried prawns in a small bowl of water. Drain well.
  3. Wash spinach. Trim spinach leaves with 3 inch stem.
  4. Heat wok with 1tbsp oil. Stir fry ginger until fragrant.
  5. Add in dried prawns and stir fry until golden brown.
  6. Sizzle with wine. Dish up. Discard ginger.
  7. Add 2tbsp oil in the wok.
  8. Stir fry garlic until golden brown.
  9. Add in spinach.
  10. Stir fry for a couple of minutes.
  11. Pour in water, seasoning and dried prawns.
  12. Cover the wok. Simmer until spinach is cooked.
  13. Serve hot.

Wednesday, March 10, 2010

CELERY AND BEEF RICE







Ingredients

225 rice
225g celery
113 beef / pork / chicken
2 tbsp groundnuts, deep fried



Marinade

1/2 tbsp light soy sauce
1/2 tsp cornflour
1/2 tsp wine
1/2 tbsp oil



Method

  1. Cut beef into thin slices.
  2. Mix well with marinade for 10min.
  3. Wash and cut celery into 3inch length.
  4. Heat up wok with 1 tbsp oil.
  5. Stir fry celery with salt. Remove when the celery is cooked.
  6. Wash and put rice in a claypot or rice cooker.
  7. Add a suitable amount of water. When the rice is almost cook, approximately 90%, arrange beef slices on top the rice.
  8. Cover and cook until done. Add celery.
  9. Pour light soy sauce and cooked oil over the meat and celery.
  10. Sprinkle crisp fried groundnuts.
  11. Serve hot.

Tuesday, February 9, 2010

BEEF with SWEET HONEY PEAS




Ingredients

150g beef / chicken / pork fillets
113g sweet honey peas, remove the string along the peas
1 tbsp carrot , shredded
2 shallots, diced
1 tbsp mashed garlic
1 tsp chinese wine



Marinade Meat

1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp sugar
1 tsp corn flour
1/4 tsp crushed black pepper
1/2 tsp sesame oil
1 tbsp oil



Sauce

a pinch of salt and pepper
1/2 tsp sugar
1 tsp light sou sauce
1/2 tsp sesame oil
1 1/2 tbsp water



Method

  1. Wash beef fillets. Shred and marinade for 15min.
  2. Trim and wash sweet honey peas.
  3. Stir fry sweet honey peas with a little oil, wine and water until half cooked.
  4. Remove and set aside.
  5. Heat 1 tbsp of oil in a wok. Fry mashed garlic and shallots until fragrant.
  6. Add in beef fillets. Fry until almost cooked.
  7. Sizzle with wine, carrot, sweet honey peas and sauce.
  8. Mix well.
  9. Turn off heat and serve hot.

FRIED PRAWN WITH CAPCIUM


FRIED PRAWN WITH CAPCIUM

Ingredients:
1 medium onion
450g prawns
1 green capcium
1 tsp garlic
2 slice ginger

Marinade:

a pinch of salt
a few dash of pepper
1/2 tsp cornflour

Seasoning:

1 tbsp water
a pinch of salt
1/2 tsp sugar
a little cornflour
a dash of sesame oil
a pinch of pepper

Method:

  1. Wash prawns and remove shells. Marinade with salt, pepper and cornflour.
  2. Cut onion and green capcium into quarters.
  3. Fry ginger and garlic until fragrant.
  4. Add in onion and green capcium. Stir fry for 2min.
  5. Add in prawns. Keep stirring until prawns are cooked.
  6. Add in seasoning until sauce thickens.
  7. Serve hot.



Tuesday, January 26, 2010

AVOCADO SALAD


AVOCADO SALAD

Ingredients:
1 avocado
1/2 pear / peach
1/4 red capcium
Some Thousand Island dressing

Method:

  • Peel avocado and pear.
  • Cut them into chunks.
  • Remove seeds from capcium.
  • Rinse and wipe dry.
  • Cut into strips.
  • Arrange fruit on a plate.
  • Pour salad dressing on top.

WHITE FISH FILLET IN LEMON SAUCE


Fish fillet can be quite expensive but these fish are good for patients who are recovering from illness or surgery. Helps to recover the wounds and bring body back to health quickly. Lemon sauce gives the sweet and sour taste to enhance the taste.

WHITE FISH FILLET IN LEMON SAUCE
Ingredients:
220g white fish fillet /garoupa
1 lemon juice and rind

Marinade:
1 tsp ginger juice
1 tsp wine
a pinch of salt
1 tbsp cornflour
a dash sesame oil
a pinch of pepper

Seasoning:
1/4 cup lemon juice
1/2 tbsp lemon rind
1 tsp vinegar
1 tbsp water
1 tbsp sugar
1 tsp cornflour mix with 2 tbsp water

Method:

  • Rinse and dry fillet.
  • Blend in marinade.
  • Heat a pot of water and put in lemon rind, poach till fish is done.
  • Drain water and dish up.
  • Prepare seasoning with a little oil.
  • Thicken sauce with cornflour mixture.
  • Pour lemon sauce over fish and serve hot.

MACARONI SALAD WITH FRESH FRUIT

MACARONI SALAD WITH FRESH FRUIT

Ingredients:
220g prawns
100g macaroni
1 apple
1 pear
a few peach halves

Seasoning:
a pinch of salt and pepper

Salad Dressing:
1/2 cup Thousand Island dressing
1 tbsp condense milk

Method:

  • Boil macaroni until soft. Remove to rinse with cold water.
  • Drain and mix with a little salad oil.
  • Remove prawns intestines, rinse well and steam until done.
  • Remove prawn shell and mix with seasoning.
  • Peel and core apples, pear.
  • Rinse with cold water and dice. Set aside.
  • Place all ingredients (except peaches) in a mixing bowl and blend in salad dressing.
  • Dish up.
  • Cut peaches into crescent shape and decorate along side the plate. Serve.

Sunday, January 24, 2010

EGGS WITH BACON AND SAUSAGE

EGGS WITH BACON AND SAUSAGE

Ingredients:
2 sausages / hotdogs
1 slice of bacon
1 egg
5 pieces of potato wedges/ chips
3 pieces of broccoli

Method:

  • Dry sausages/ hotdogs and cut a few slits on the surface.
  • Rinse broccoli and blanch with a little salt, oil & water until soft.
  • Dish up and drain. Set aside.
  • Heat 1 tbsp oil to fry egg until half done. Set aside.
  • Heat up 4 tbsp oil to fry potato, sausages/ hotdogs and bacon until done. Remove.
  • Arrange sausages / hotdogs, potato, broccoli and egg on a plate.

RICE WITH PRAWNS AND SALTED VEGETABLES SOUP

RICE WITH PRAWNS AND SALTED VEGETABLES SOUP

Ingredients:
60g prawns (remove shell)
1-2 piece salted vegetables
a bowl of rice
2 cups chicken stock

Marinade:
a pinch of salt
1/4 tsp cornflour
a few pinch of pepper

Seasoning:
a little salt
a dash of sesame oil
a pinch of pepper

Method:

  • Remove prawn intestines, rinse and wipe dry.
  • Marinade the prawns. Leave aside.
  • Rinse salted green vegetables, squeeze dry and mince them.
  • Heat 1/2 tbsp oil to fry salted vegetables, pour in stock. Let it cook for a while.
  • Place marinade prawns, rice into stock.
  • Cook until all ingredients are done.
  • Season the soup.

SPRING ONION SAUSAGE EGGS

SPRING ONION SAUSAGE EGGS

Ingredients:
2 sausages/hotdogs/ham (dice)
2 stalks spring onions (dice)
1 cup flour
1 1/2 cup water

Seasoning:
1/2 tsp salt
1 tsp oil
a pinch of pepper

Method:

  • Fry sausages and remove.
  • Sieve flour into a bowl and pour in some water. Stir mixture until it becomes a paste.
  • Stir in sausages, spring onion and seasoning mix into flour paste. Mix well.
  • Heat a flat pan. Add 5-6 tbsp of oil.
  • Spoon in mixture and fry until crispy.
  • Remove and soak up excess oil.


CABBAGE WITH QI ZI

Ingredients:
350g cabbage
1 1/2 tbsp qi zi
2 slices ginger

Seasoning:
3/8 cup water
1/2 tsp salt
1 tsp light soy sauce
1/3 tsp sugar
a dash sesame oil
a pinch of pepper
1tsp cornflour mix with 2 tbsp water

Method:
  • Rinse qi zi and drain well.
  • Wash cabbage and cut into chunks.
  • Heat 2tbsp oil to fry ginger, cabbage, sprinkle a little wine, pour in seasoning.
  • Stew cabbage until soft and tender.
  • Add in qi zi and stew a little longer.
  • Complete with cornflour mixture. Serve warm.




Saturday, January 23, 2010


STEWED HAM WITH BROAD BEANS

Ingredients:
450g broad beans
1 piece chicken / pork ham (dice)
1/4 tsp minced garlic
1/4 tsp grated ginger

Seasoning:
3/4 cup water
2/3 tsp light soy sauce
1tsp sugar
a dash sesame oil
a pinch of pepper
1tsp cornflour mix with 2 tbsp water

Method:
  • Remove broad beans shell. Rinse and drain.
  • Heat 2tbsp oil to fry garlic, ginger and ham.
  • Sprinkle a little wine, pour in seasoning mix and boil briefly.
  • Add in broad beans, lower heat to stew until ingredients becomes tender and sauce thicken.
  • Complete with a little cornflour mixture. Serve hot.

DEEP FRIED PRAWN WITH CHIVES


DEEP FRIED PRAWN WITH CHIVES

Ingredients:
6 large prawns
40g green chives
some wafer papers / beancurd skins

Seasoning:
a pinch of salt
a pinch of pepper
some cornflour

Method:

  • Trim prawns, retain head and tail. Remove body shell and intestines. Rinse well and wipe them dry.
  • Slit open horizontally then has lightly. Stir in seasoning mix and marinade well.
  • Rinse green chives and scald with hot water. Cut into 1 inch long.
  • Arrange chives on top of prawns.
  • Cut wafers/skins into long stripes and wrap prawns. Deep fry prawns until crispy. Remove and drain excess oil.
MIXED VEGETABLES WITH MOCK VEGETARIAN MEAT

Ingredients:
100g carrot (slice)
100g broccoli (quarter)
100g cauliflower (quarter)
3 pieces black mushroom (soak)
a few garlic (mince)
2 piece ginger (slice)
1 can of mock vegetarian meat (reserve stock)

Seasoning:
a little soy sauce
mock vegetarian meat stock

Method:

  • Boil cauliflower, broccoli and carrot until soft. Remove and set aside.
  • Fry garlic and ginger until fragrant.
  • Add in mushroom. Fry briefly.
  • Pour in cauliflower, broccoli, carrot, stock, and soy sauce.
  • Let it boil for a while. Pour in mock vegetarian meat.
  • Let it simmer until stock thicken. Serve warm.




Thursday, January 21, 2010

FRAGRANT ASSAM FISH


A spicy and sour sauce mixed with semi-fried sliced mackerel for those who love spicy food. Goes well with white rice.





Ingredients

2 pieces of Spanish mackerel or tenggiri fish
1 tbsp preserved soy beans (taucheo ), mashed
1 clove garlic, chopped finely
1 small piece ginger, chopped finely
1 red chilly, chopped
5 tbsp tamarind juice (Assam juice)
1 tbsp dry sherry
2 tsp sugar



Method

  1. Coat fish with a little soy sauce and fry until cooked.
  2. Set aside.
  3. To make the sauce
  4. Heat up wok with a little oil.
  5. Fry garlic, ginger and red chilly until aromatic.
  6. Add in preserved soy beans, tamarind juice, dry sherry and sugar until fragrant.
  7. Add in a little water with cornstarch to thicken the sauce.
  8. When sauce boils, add in fish.
  9. Coat well.
  10. Sprinkle with coriander leaves on top the fish.


Wednesday, January 20, 2010


STUFFED CAPCIUM WITH PORK AND SHRIMP

Ingredients:
240g Green capcium
120g Minced pork
80g Shrimps (remove shell)
1/2 tsp minced ginger
1tsp minced garlic
1 tsp spring onion (diced)

Seasoning:
2 tsp light soy sauce
1/4 tsp salt
1 tbsp cornflour
1/8 tsp sugar
a dash of sesame oil
a pinch of pepper

Method:
  • Cut capcium into half and remove seeds. Cut into rectangle shape , roughly 2inch length.
  • Rinse and scald until soft.
  • Remove shrimps intestines, rinse, wipe dry and dice. Set aside.
  • Stir ginger, shrimps and seasoning into minced pork. Mix well. Set aside.
  • Stuff shrimps mixture into capcium. Transfer to plate and steam until well done.
  • Sprinkle garlic and spring onion on top. Pour hot oil and light soy sauce over. Serve warm.



SHRIMP OMELETTE'S WITH BEAN CURD

Ingredients:
100g shrimps (remove shell)
1 piece bean curd
2 egg whites
1 tbsp spring onion (diced)
1/8 tsp hashed garlic
1/8 tsp grated ginger

Marinade:
1/6 tsp salt
2/3 tsp egg white
1/3 tsp cornflour
a pinch of pepper

Seasoning:
1/2 cup water / stock
1/8 tsp salt
a dash of sesame oil
a pinch of pepper
1tsp cornflour with 2 tbsp water

Method:

  • Remove intestines from shrimps, rinse and wipe dry. Marinade well and deep fry with oil briefly. Remove aside.
  • Beat egg white, stir in a little salt and oil. Deep fry briefly and remove excess oil.
  • Rinse bean curd, wipe dry and dice. Deep fry until golden brown. Remove and soak up excess oil.
  • Heat a little oil to saute shrimps, sprinkle wine, pour in seasoning mix, stew till ingredients done. Pour in cornflour mixture. Stir in egg white mixture and dish up, pour over bean curd. Sprinkle with spring onion. Serve warm.




Wednesday, January 6, 2010

Stir Fried Egg White with French Beans and Dried Shrimps

Ingredients

225g French Beans
38g dried shrimps
1 tbsp dried pork floss
1 bowl egg white (mix well)
Chinese parsley, chopped
1 Spring onion, diced


Seasoning

1/2 tsp salt and pepper


Method

  1. Rinse the dried shrimps.
  2. Soak in water for 30min.
  3. Drain and dice.
  4. Tear the tough veins off the French beans.
  5. Rinse and dice.
  6. Mix egg white with seasoning.
  7. Heat wok with 2 tbsp oil.
  8. Stir fry shrimps, spring onion and French beans.
  9. Pour in egg white and add 2 more tbsp of oil.
  10. Stir fry until egg white turns hard.
  11. Sprinkle pork floss amd parsley on top.
  12. Serve hot.

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