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| Fried Sweet Potato Balls |
Monday, February 28, 2011
Braised Preserved Vegetables With Pork Belly
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| Braised Preserved Vegetables, Bitter Gout and Pork Belly ( Mui Choy Chu Yoke) |
Sunday, February 27, 2011
Saturday, February 26, 2011
Sweet And Sour Squid ( Vietnamese Style)
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| Sweet And Sour Squid ( Vietnamese Style) |
800g squid, clean and cut pieces, cut pattern at your choice
2 stalk celery, trim and cut chop
1 large tomato, cut wedges
1 small onion or 1/2 big onion, cut cubes
1/4 cup tomato paste, mix with 2 tablespoon water
1/4 cup pineapple cubes, from can
1/4 cup pineapple juice, from can
1 tablespoon distilled vinegar
3 tablespoon vegetable oil
11/2 tablespoon sugar
1/2 teaspoon salt
3 ginger slice
2 clove garlic, peel and cut slices
11/2 teaspoon fish sauce
2 sprigs parsley or cilantro
1/2 teaspoon fried shallot
1/2 black pepper powder
1 teaspoon corn starch, mix with 2 tablespoon water
Method :
Boil a small pot of water, add in the squid to boil for 1 minute. Remove and drain.
Heat the wok and saute ginger and garlic in oil, add in onion, celery, pineapple cubes and tomato
wedges.
Add tomato paste mixture, black pepper, salt, sugar, pineapple juice,vinegar, fish sauce. Add in
squid, mix, fry and combine everything in the wok until coated with gravy.
Stir in corn starch and cook fro another 10 seconds. Dish up and serve.
Enjoy!!!
Friday, February 25, 2011
Chicken And Lemon Grass With Potato Soup
Mommy's corner soup of the day is Chicken And Lemon Grass With Potato, i even dump in a small pig stomach. Actually i seldom boil this soup at home, this is a must soup to drink during my confinement.
Ingredients :
I absolutely have no desire to make this soup, technically i was trimming the lemon grass tree and i was wondering since i cut a lot of the lemon grass, how am i going to do with it. Am i goin to put in a ziplock bag to store in the fridge or should i cook curry or tom yum again. Suddenly this soup comes into my mind cause the other hubby brought a big bag of potato, i even nag him why he brought back such a big bag and how can we finish it before it grow sprouts. My elder sister told me before the potatoes are poisonous when roots grow. We are asian, we don't eat potato like the americans, to them potato is like their rice, it is their everyday meal.
Besides lemon grass can helps to stimulate the movement and i actually hear the little farts hehe!! excuse me from my youngest daughter in the middle of the night. No wonder my mom boiled a lot of this soup for me after my C-section surgery. Lemon grass can actually reduce stomach gas and prevent colon cancer and tummy fats. So, ladies quickly boil this now.
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| Chicken And Lemon Grass With Potato Soup |
3 chicken tight or 1/2 chicken, removed skin
4 - 5 potato, peeled and cut to four pieces each
1 whole red onion, peeled and cut into 4 pieces
5 - 6 lemon grass, trim and smashed
1 small pig stomach, clean and rub with salt
5 cup water
1 can chicken broth
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon peppercorn seed, smashed
1/3 cup distilled vinegar
Method :
Boil a pot of water and blanch the chicken, remove the chicken and remain the water in the pot.
Pour the distilled vinegar into the pot and blanch the pig stomach for about 8 - 10 minutes.The vinegar
water will remove the smell of the pig stomach. Remove from pot and set aside.
Wash the same pot or use another soup pot to boil the 5 cup of water and the can of chicken broth.
When it is rolling boil, add in the pig stomach, lemon grass, onion and peppercorn. Let it boil for 45 - 1
hour on medium heat. The longer you boil the soup the result better and is tastier. Add in the potato
and boil for another 1/2 an hour. Remove the pig stomach from the soup, let cool and cut into pieces.
Dump it back into the soup. Add in the salt and sugar to taste and serve.
Enjoy!!!
Thursday, February 24, 2011
Stir-Fried Napa Cabbage With Shrimp
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| Stir-Fried Napa Cabbage With Shrimp |
Ingredients :
1 pound Napa cabbage
100 gm shrimp, removed shells and add 1/2 teaspoon sugar (This is to make the shrimps crunchy)
2 - 3 cloves garlic
3 - 4 slices ginger
11/2 teaspoon oyster sauce
1/3 cup water
1/2 teaspoon salt
2 dash of pepper powder
1 teaspoon corn starch ( mix with 2 tablespoon water)
2 - 3 teaspoon cooking oil
pinch of sugar
Methods :
Heat the wok/skillet and then add cooking oil followed by ginger and garlic. Fry for a while.
Add in the shrimp and continue to fry, add in the water and continue to fry.
Add the all the ingredients except the corn starch water. Fry and mix well, re-stir the corn starch water
and stir into the wok, Stir quickly to combine the vegetables with sauce. Remove from wok and serve.
Enjoy!!!
Turmeric Fried Rice (Nasi Goreng Kunyit)
This is one of the dish that my mom cooked for me during my confinement, suddenly I miss her so much. "Mommy I miss you so much" she might not be able to hear me now but I'm grateful with a press
Ingredients :
on the phone, I can reach her right away. We live far apart, she is oceans away, eventually I talk to her ever alternate day, sometimes even twice a day. She is like staying nearby to me. Trust me, this is one of the extremely prefect tasty confinement dish but of course you also can eat even you're not on confinement, like me now.
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| Turmeric Fried Rice |
1 bowl of leftover white rice
1 knob 2-inches fresh turmeric, cut thin slices ( or 11/2 teaspoon turmeric powder)
1 knob of ginger approximately 11/2-inches
1 stalk green onion (cut slice)
1/3 cup green bean
1 1 egg
50 gm chicken meat (cut cubes)
1/2 sugar
1/2 light soy sauce
1/2 salt
2-3 dash pepper powder
2-3 teaspoon cooking oil
(Marinate the chicken with a little bit salt, dash of pepper powder, 1/2 turmeric powder)
Method :
Slowly fried the fresh turmeric and ginger with cooking oil on medium to low heat until aroma.
Add in the chicken and adjust the heat to high, fried until it turns golden brown. Pour in the rice mix
well and fried for a while. Push the rice at the side of the wok/skillet and crack in the egg in the middle.
Fried the rice until it become lighten and dry, dump in the green onion, fried for another 3 -5 minutes.
Served while its hot. You may add a fried egg on top if the fried to serve.
Enjoy!!!
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| Turmeric Fried Rice |
Wednesday, February 23, 2011
Stir-Fried Chive Buds With Shrimp And Gingko
A funny thing today is i suddenly use gingko to fry in this Chives Buds. This is my first attempt. I find that it makes a perfect of color matching and don't forget gingko is very healthy, it can stimulate our brain and was a good remedy for coughs. Everyone seems like enjoying this dish tonight and i hope you like it too.
Ingredients :
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| Stir-Fried Chives Buds With Shrimp And Ginkgo |
1 bunch of chives buds
1/3 cup gingko, peeled
120 gm shrimp, clean and removed shells and add pinch of sugar
2 - 3 cloves garlic
3 - 4 slices ginger
1/2 oyster sauce
1 teaspoon salt
3 tablespoon water
3 dash pepper powder
1 teaspoon corn starch mix with 2 tablespoon water
1 teaspoon shaoxing wine ( i use VSOP)
Methods :
Heat up the wok and add oil, add in the ginger and garlic to fry, follow by the shrimp. Stir fry for a
while. Add in the chives buds and gingko and continue to stir fry for 1 - 3 minutes. Splash in the
shaoxing wine or VSOP. Add in the seasoning and stir in the corn starch water. Mix and combine
everything in the wok and dish up, serve.
Enjoy!!!
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| Stir-Fried Chives Buds With Shrimp And Ginkgo |
Teochew- Style Steamed Fish
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| Teochew-Style Steamed Fish |
1 whole fish with head ( any fish at your wish)
1 cube of soft tofu ( i use half box of japanese soft tofu)
3 leaf of salted vegetables, thinly slices
2 - 3 preserved plum, smashed
2 - 3 chili padi, smashed
1 whole tomato, cut into small wedges
10 slices of ginger, cut into thin strips
8 stamps white beech mushroom
1/2 cup of green onion and cilantro (garnishing)
1 - 2 teaspoon oyster sauce
1/2 teaspoon light soy sauce
1/2 teaspoon sugar
2 teaspoon shaoxing or white wine
1 - 2 teaspoon cooking oil
3 - 5 dash of pepper powder
Method :
Clean the fish and rub it with a little bit salt. Prepare the sauce ingredients, oyster sauce, sugar, pepper
powder, light soy sauce, wine and oil into a bowl. Scatter all the ingredients except the garnishing
evenly over the fish around the plate.
Steam on high heat for 15 - 18 minutes. To check whether its cook or not, poke it with a chopstick.
If it go through the bone easily, means cooked.
* Bigger fish takes longer time to steam, to prevent the meat become tough, do not over-steam the fish*
Garnish with green onion and cilantro on top of the fish and serve it right a away.
Enjoy!!!
Tuesday, February 22, 2011
Ipoh Spicy Fruits Salad ( Rojak)
Spicy Fruits Salad ( Rojak) is a cold salad and rojak in malay words means a mixture of everything. Typically it consists mango, cucumber, pineapple, jicama (sengkuang). Mixed with all crunchy fruits and added with spicy, sweet and sour shrimp paste sauce. Actually rojak taste better when added in cooked squid (sotong) and crispy prawn crackers. But thats alright this bowl of rojak is more than enough to satisfied my craving. It is very delicious and refreshing, if you like salad, i believe you will like it too.
Ingredients :
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| Mixed fruits, cucumber, mango, jicama and pineapple |
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| Ipoh Spicy Fruits Salad ( Rojak) |
1 cucumber ( i prefer small one with less seeds)
1 jicama / sengkuang (small)
1 mango ( unripe, prefered light yellow but crunchy)
1/2 pineapple ( trim and cut)
1/2 cup ground peanut ( roasted and smashed)
1 teaspoon sesame seeds ( roasted and smashed)
1 tiny small cube of belachan/shrimp paste ( toasted and smashed)
since i don't have the rojak keropok i substitute it with rice noodle ( i use La Choy crunchy noodle)
To prepare the rojak sauce :
3 tablespoon thick prawn paste/har ko ( i used C.K.C brand)
2 tablespoon plum sauce
1 - 2 tablespoon chili sauce ( depends on how hot you want)
1/2 teaspoon sugar ( dissolve in 2 luke water)
( in a bowl, combine all the sauce ingredients and mix well. set aside)
Methods :
Wash and cut all the fruits into bite-sized and toss is a bowl with the some rojak dressing. I usually
make a small individual portion at a time. It is better if the rojak consume right after you mix it or else it
will become watery. Mix the fruits in a clean/dry mixing bowl and toss well.
Sprinkle with roasted ground peanut, roasted sesame seeds and toasted belachan ( shrimp paste)
and La Choy crunchy noodle on top of the salad and serve.
and La Choy crunchy noodle on top of the salad and serve.
Place the cut fruits and rojak sauce into separate containers to keep it for later.
Enjoy!!!
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| Rojak |
Monday, February 21, 2011
Macaroni Soup With Ham And Egg (Hong Kong Style Breakfast)
A very famous and popular Hong Kong style breakfast, Macaroni Soup With Ham And Egg Soup. A lot of Hong Kong people like to eat macaroni, i have noticed that. During my visit to Hong Kong in 1997, eventually we were eating this every morning. Not only this, i remember their ketcup pork chop is very tasty too. I was staying at Diamond Hill nearby Wong Tai Sin Temple. There is a cafe across the street where we go there for breakfast and lunch sometimes for dinner too.
Most of the Hong Kong people prefer to eat out rather than cooking at home cause their kitchen is very small, the laundry room is located at the kitchen and they even need to hang their clothes on the small balcony right next to the kitchen. However this is a memorable visiting, i was staying at their house for 3
nights, emmm !! I kinda of miss them now, those were the days, before i got married and got my own family. My daughters always request this for breakfast. I believe your children will like it too.
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| Macaroni Soup With Ham And Egg ( Hong Kong Breakfast) |
Ingredients :
11/2 cup macaroni
3 slices of ham
3 large eggs
2 can chicken broth
1/2 cup water
1 stalk green onion, trim and cut small into small pieces
1/2 teaspoon salt
1/2 teaspoon pepper powder
Method :
Open can, pour chicken broth and water into a pot. Add in the macaroni, bring it to boil and simmer
on low heat for 15 minutes until macaroni becomes soften.
While simmering the macaroni, fry ham and eggs. Set aside.
Ladle the macaroni into three separate bowls, place ham and egg on top of the macaroni.
Sprinkle green onion and serve.
Enjoy!!!
Flaky Green Bean Biscuit (Tau Sar Peang)
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| Flaky Green Bean Biscuit (Tau Sar Peang) |
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| Flaky Green Bean Biscuit ( Tau Sar Peang) |
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| Flaky Green Bean Biscuit (Tau Sar Peang) |
Salmon Mango Yee Sang - Chinese Lunar New Year 2011
Another dish that's a must for Chinese Lunar New Year. Raw fish translated to Chinese is Yee Sang means good fortune. Tossing Yee Sang is believed to stir up good fortune and also bring luck. Today i prepare this Salmon Mango Yee Sang, I find that it is a very good combination especially added with roasted sesame seed, five spice powder and roasted peanut plus the super delicious sweet and sour plum sauce. Nobody can refrain from this !!!
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| Well arrange shredded ingredients on a big serving platter |
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| Pour the plum sauce mixture over the Yee Sang and sprinkle five spice powder, roasted sesame seeds and roasted peanut |
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| Ready, Get set & Loh Sangggggg!!! |
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| Toss, toss, toss, higher and higher, this part was FUN !!! |
Ingredients :
100 g Jicama or ( white radish), shredded
100 g Mango (half ripe), shredded
100 g Papaya (green but abit orangy in color), shredded
100 g Pamelo (peeled wedges)
20 g carrot shredded
15 g sweetened ginger pickle, shredded
15 g sweetened green papaya, shredded
15 g sweetened green papaya, shredded
3 slice ginger, shredded
3/4 cup jelly fish, thinly slice and squeezed some lemon juice
1 pickle onion, thinly slice
1 teaspoon shredded lime leave
1 cup crispy strips
1 teaspoon toasted sesame seeds
1/4 cup toasted peanut, slightly smashed
1/4 five spice powder
1 sprig cilantro
130 g salmon fish or (any kind of raw fish at you wish)
*marinated with 1/2 sesame oil, 2 teaspoon lemon juice, dash in five spice powder and pepper powder
and pinch of sugar.
Sauce dressing :
1/2 lemon, squeezed out juice
1/2 sesame oil
1/2 teaspoon sugar
21/2 teaspoon plum sauce
3 tablespoon water
Method :
Assembly and arrange all the ingredients in a big flat plate with the salmon fish arranged in the middle.
Sprinkle with sesame seeds, peanuts, five spice powder, fried crispy strips and cilantro.
Pour in the sauce dressing and toss together.
Assembly and arrange all the ingredients in a big flat plate with the salmon fish arranged in the middle.
Sprinkle with sesame seeds, peanuts, five spice powder, fried crispy strips and cilantro.
Pour in the sauce dressing and toss together.
Saturday, February 19, 2011
Friday, February 18, 2011
Step-by-step Homemade Salted Eggs
There are a lots of methods of doing salted eggs, i only use two methods, the convention way is to soak it into the salty water however I still find that the method that my friend from New York taught is more convenient. Thanks Melissa, the eggs turned out very successful, I like it very much. It is very easy to make and not much of ingredients is needed. The marinate will take almost a month. Some like to make it with duck eggs but I personally thinks that chicken eggs makes a better salted eggs, the reason I like use chicken egg is because chicken egg white is softer than duck eggs. If I am making glutinous rice dumpling, I will make salted duck eggs cause the salted duck egg yolk is more harder than salted chicken egg yolk. Not only that the duck egg shell is harder than chicken egg so will need couple more days to marinate compare to chicken eggs. To know that the salted egg is ready or not is when boil it, if the eggs that are still floating means they are not yet ready. I like to eat salted eggs because it is very easy to cook,
can boil it or steam in the rice cooker.
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| Simple Ingredients To Make Salted Eggs |
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| Pour the salt into a bowl |
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| Dip the egg into the liquor (V.S.O.P) until well coated |
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| Roll the egg over the salt |
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| Must be fully coated with salt |
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| Put it into a clean dry glass jar |
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| Dip, roll and put the eggs into the glass jar |
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| Pour some salt on top of the eggs |
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| You can use a plastic foil to wrap the jar before cover the lid, All set, the yummy homemade Salted Eggs will be ready in 28 days, for better result is to keep it around 30 - 35 days. GOOD LUCK!!! |
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