Stir Fry Fish Fillet with Ginger and Scallion

Stir  Fry Fish Fillet with Ginger and Scallion

Stir Fry Fish Fillet with Ginger and Scallion

Stir Fry Ground Pork with Green Bean and Basil

This was definitely a very appetizing dish. This dish can be a one dish meal as we can eat a lot of rice. My family and i loved this very much. Thank you very much to Lynn for sharing this recipe. 

Stir Fry Ground Pork and Green Bean and Basil

   Ingredients : 

   1     lb string beans, sliced length wise

   50   g  ground pork, marinate with 1/2 fish sauce and pinch of corn flour

   2     clove garlic, mince

   2     bulb shallot, mince

   2     chili padi, mince

   2     teaspoon tamarind juice

   1/2  teaspoon mince ginger

   1     pinch of sugar

   1    handful basil leave

   1    teaspoon oyster sauce

   1    teaspoon fish sauce

   1    teaspoon chili paste in soy bean oil ( preferred thai brand)

   1    teaspoon vegetable cooking oil

   salt to taste

   Method   :

    Heat the wok and add in the oil, stir fry the ground pork and break the meat with spatula until cook 

    or light dark brown. Dish up and set aside.

    In the same wok, add in 1 teaspoon of oil and stir fry the garlic, shallot, chili padi until fragrant. Add 

    in the chili paste in oil and continue to fry to prevent from burning.

    Pour back the meat into the wok, add in all the remaining seasoning and continue to stir fry until 

    everything in the wok is coated with oil and gravy. Dish up and serve.

    Enjoy!!

  

Stir Fry Ground Pork with Green Bean and Basil

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Stir Fry Soy Bean Sprout with Shrimps ( Tai Tao Nga)

Hot and Sour Fish ( Assam Fish)

Hot and Sour Fish ( Assam Fish)

Hot and Sour Fish ( Assam Fish)

Kimchi Pork

Kimchi Pork

Kimchi Pork

Vietnamese Style Pork Chop with Rice

Delicious Vietnamese Style Pork Chop with Rice is presented. Can't describe how tasty was this pork chop especially served with jasmine rice. When comes to Vietnamese cuisine this is one of the well known and a must order when eating in any of the Vietnamese restaurants. Btw, can you see the mistake i've made here? It is because I add black sauce. A tiny bit makes this pork chop turns out so dark. Don't worry, in the recipe, no black sauce is needed. Last but not least no doubt, it is dark but it still taste yummy.

Vietnamese Style Pork Chop with Rice

   Ingredients   :

   6     slice pork chop with bone ( centre cut)

   3     teaspoon fish sauce

   1     teaspoon oyster sauce

   1     teaspoon fresh ground black pepper

   1     teaspoon light soy sauce

   1     teaspoon cooking wine ( i used VSOP)

   1     teaspoon sugar

   1/2  teaspoon salt

   1/2  teaspoon lime juice

   3     stalks lemon grass, smashed

   2     bulb shallot, mince

   2     cloves garlic, mince

   1     teaspoon ginger, mince

   Method   :

   In a bowl marinate pork with all the above ingredients for about 4 - 6 hours or place it in the fridge

   overnight. 

   Remove from fridge and thaw. Discard marinate. 

   Heat up the wok or pan on medium heat, add about two teaspoon cooking oil. Add in the pork, fry 

   each side for about 5 - 8 minutes.

   Prepare a plate, Scoop up rice and place into small rice bowl and put it on a plate and flip it over. 

   When the pork chop is ready, place it on the plate and arrange tomato and cucumber slice, lettuce and

   cilantro. I prefer to add some fried garlic on the top.

    Enjoy!!

   

    

Vietnamese Style Pork Chop with Rice

Boyfriend's Lamb Chop

Must be curious_hah why I named this dish as Boyfriend's Lamb Chop. This recipe is actually from my boyfriend and he has promoted to a better position, which is my husband. LOL!!! He loves this very much and I can say he is very good at cooking this Lamb Chop. I think partly because of this I marry him. He used to cook a lot of this Lamb Chop for me before we got married. It has really impressed me with his passion in cooking. Not say that he is only good at this perhaps there are a few more specialty   dishes I like from his collections, for example waxed duck rice, stir-fry yu choy with chili padi, kunyit fried chicken and kampung fried rice which is posted earlier at my blog. If im not mistaken he is only good at these few dishes cause whenever if I'm not cooking or gone to the park with the kids, we will be able to see one of the above dishes on the table waiting for us to come home. I can say he is a very romantic person and a good father. But nowadays he seems to be getting more busier and I think its time for me to cook this for everyone now. Sounds fair, right!! Back to the Lamb Chop, it is a super easy to make and yet very juicy and delicious meal. This Lamb Chop makes me become his wife and make me cook for him forever and ever. I bet he can't see this cause he barely got time to browse at my blog.

Boyfriend's Lamb Chop

    Ingredients   :

    8     pieces lamb lion chops,  1 inch thick

    1/2  teaspoon black pepper 

    1/2  teaspoon salt

    3     teaspoon oyster sauce

  *marinate lamb for 20 minutes

    To serve with  :

    french fries

    tomato slice

    curly lettuce or any vegetables

    ketchup or chili sauce

     Method    :

    Fry the lamb chop in wok or pan with 1/2 teaspoon vegetable oil ( or grill in oven).

    Fry lamb about 3 minutes on each side or depends how cooked you want it to be, i like it to be well 

    done and slightly burned at sides.

    Arrange french fries, curly lettuce and tomato slices.

    Serve immediately.

    Enjoy with your loved one.

  

Boyfriend's Lamb Chop

Roast Duck Wonton Noodle

I like wonton noodle very much. I love the dry wonton noodle or in the soup. Doesn't matter it goes with wonton, duck or just plain. It is my all time favorite noodle. It was so addicting especially when adding in with some green pickle. I can say Restaurant Hung Kee's wonton noodle are still the best but they charge a bit too costly. One of the most expensive wonton noodle I ever had. After all this noodle is quite easy to make, might as well I purchase a whole roast duck and just prepare noodles at home. Everyone loves it very much.

Roast Duck Wonton Noodle

   Ingredients   :

   1       lb chinese wonton noodle, split into 5 portions

   4       teaspoon dark soy sauce, split into 5 portions

   4       teaspoon shallot oil, split into 5 portions

   5       teaspoon light soy sauce, split into 5 portions

   5       teaspoon oyster sauce, split into 5 portions

   21/2  teaspoon sesame oil, split into 5 portions

   1/2    cup chicken broth, add
   1/2    lb yu choy, trim and cut

   2       stalk green onion, trim and thinly slice
   roast duck, chopped into pieces

   dash in pepper powder 

   enough water to blanch noodle

   some ice water

   

    Method   :

   Prepare sauces into 5 difference plates before cooking the wonton noodles. 

   Add wonton noodle into the boiling water and cook for about 15 seconds. Remove noodle from hot
   water and rinse into a bowl of ice water. ( This step is to make the noodle becomes more crunchier)
   Return the noodle into the hot boiling water and cook for another 15 seconds.

   Pick up the noodle from the hot water, drain water and mix with the prepared sauce. Blanch yu choy in
   the hot water. Removed and place it into a bowl. Set aside.

   Place duck onto the noodle,  add yu choy and sprinkle with green onion before serve immediately.
   Don't forget about the green pickle chili.

   Enjoy!!!
  

  

Roast Duck Wonton Noodle

Stir-Fry Ridged Gourd with Shrimps and Tofu

Stir-Fry Ridged Gourd with Shrimps and Tofu

   Ingredients   :

   2    ridge gourd, washed, peeled and cut horizontally 

   2    square tofu ( fried and white tofu), cut into pieces

   1/2 lb shrimp, cleaned & deveined, add pinch of sugar 

   3    ginger slice

   1    clove garlic, thinly slice ( i smashed)

   1    stalk green onion, cut 1 inch length 

   1    teaspoon oyster sauce

   2    teaspoon vegetable oil

   1/2 teaspoon corn starch, add with 2 teaspoon water 

   1/4 cup water ( i used chicken broth)

   dash of pepper powder

   dash of fish sauce

    Method   :

    In a wok, heat the oil, add ginger and garlic, cook until fragrant. Add in the shrimp and dump in ridge 

    gourd. Stir-fry for  awhile. 

    

    Add the tofu and toss for a while. Splash in water ( chicken broth), add oyster sauce, sugar, dash in 

    pepper powder and fish sauce. Cover wok lid and let it simmer for 2 - 3 minutes.

    Open lid, stir in the corn starch mixture, add green onion and mix well everything in the wok.

    Adjust taste if needed. Dish up and serve.

   

     Enjoy!!

   

  

Sir-Fry Ridged Gourd with Shrimps and Tofu

Kalbi (Korean BBQ Beef Short Ribs)

Kalbi ( Korean BBQ Short Ribs )

Kalbi ( Korean BBQ Beef Short Ribs )

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Stir-Fried Shrimps with Salted Egg Yolk ( Golden Shrimps)

Winter Melon Chicken Soup

This Winter Melon is given to me by my friend, one word, it is definitely organic. She grows a lot of veggies in  her backyard. For what she told me is, It is now melon's season and not only this melon, summer is the season for watermelon too, no wonder why every grocery store I go, there is always a bargain. Winter melon is my eldest daughter's favorite, every time I boil this soup she will gobble up all the melon including the skin! She even likes the sweet version of melon which is " mata kuching". Whenever I have boiled the sweet or salty of melon. The pot will have no more melon in it cause she picked up everything from the pot. Hahaha! I like this soup very much too cause it is very nutritious and soothing especially during this hot summer season.

Winter Melon Chicken Soup

   Ingredients    :

   1         winter melon about 2 lb

   4 - 6    dried scallop, washed

   1/2      chicken, washed and removed skin

   1/2      teaspoon peppercorns, slightly smashed

   8 - 10  seedless red dates, washed

   4 - 8    soloman 's seal herbs ( yoke chok), washed

   7         cups water

   salt to taste

    Method   :

    Boil some water to blanch the chicken for a while. Remove from water and set aside. Throw the water     

    Wash and remove winter melon seeds, chop into pieces. In a deep pot, bring the water to rolling

    boil and add all ingredients to boil except salt. 

    Let everything in the pot to  boil on medium /high heat for about 5 - 10 minutes before switch it to low

    and let it simmer for about 2 hours. You may also transfer the soup to a crockpot/slow cooker but it

    may take longer time, say about 3 hours. 

    When the soup is ready, add salt to taste and serve.

Winter Melon Chicken Soup

Stir-Fry Bitter Gourd with Pork and Black Beans

Bitter gourd known as bitter melon. Actually not too many people can attempt to the bitterness of bitter gourd. I'm one of them, however i cannot deny eating bitter gourd will have a lot of nutrition benefits, sort of improving our digestion, potentially can cure cancer and many many more which I've mention earlier on my blog. One of my friends told me it can help for slimming too. Hehe ! i really hope it could

cause no doubt I'm not a big fan of this dish but there is a someone in the house loves bitter gourd very much, it is the Keyman, my husband. Come to talk about this i noticed a lot of the Hakka people likes to

eat bitter gourd. They even put in bitter when they braised preserved vegetable with pork belly. I've learned this from my husband. Tell you what, it was so good. This heavenly dish added with some bitterness will make it more heavenly. Trust me, you should try.

Stir-Fry Bitter Gourd with Pork and Black Beans

   Ingredients   :

   1          medium size bitter gourd, removed seeds and thinly slice

   120 g   pork belly, washed and thinly slice ( together with the skin)

   2 - 3    cloves garlic, peeled and mince

   1          teaspoon preserved soya bean paste

   1          teaspoon black beans, washed

   3 - 4     ginger slice

   1          stalk green onion, trimmed and chopped 

   11/2     teaspoon oyster sauce

   1/2       teaspoon sugar

   1          teaspoon cooking wine ( i used shaoxing)

   1/2       teaspoon salt

   2 - 3     teaspoon vegetable oil

   1/2       teaspoon cornstarch ( add with 2 tablespoon water)

   1/4       cup water

    Method    :

    Marinate pork with pinch or sugar, salt and dash of pepper powder. Set aside.

    Sprinkle 1/2 teaspoon salt to the pre- cut bitter gourd. Mix well.

    Heat the wok with oil and add ginger and garlic to fried, add pork and fried for about 20- 30 seconds.

    Add preserved soya bean paste and fermented black bean and saute for a while. Dump in the bitter

    gourd and mix well everything in the wok. Add water, salt, sugar and oyster sauce last splash in the 

    cooking wine and close the wok lid, let it simmer on medium heat for about 1- 2 minutes.

    Open wok lid taste and stir in the corn starch mixture, add in the green onion and mix combined

    everything in the wok and dish up to serve.

  

Stir-Fry Bitter Gourd with Pork and Black Beans

Sweet and Sour Pork ( Gu Loh Yoke)

Sweet and Sour Pork

Sweet and Sour Pork ( Gu Loh Yoke)

Yam Rice ( Taro Rice)

Yam rice is commonly found at Yeong Tow Foo stall. Most of my friends are very madly in love with this rice, to be honest i'm not a big fan of this rice. Whenever I eat out i still prefer white rice cause white rice can never spoil the actual taste of the dish. This yam rice can make a very good and convenient one pot meal especially when you are very busy and have no time to cook. You can even cook it ahead and keep it heated in the rice cooker. Everyone loved the Yam Rice when I made it the other night. I think I should cook this more often in the future. Yam is definitely my beloved, very soon i will come up with my favorite dish, "yam ring"

For what I know it is one of the popular ingredients for vegetarian dishes.  Will for sure share the recipes with you all.

Yam Rice ( Taro Rice)

   Ingredients   :

   11/2      cups yam cubes

   11/2      cups jasmine rice, washed and drained

   41/2      cups water

   4           tablespoon vegetable oil

   8           chinese dried mushroom, soaked

   180 g    dried scallop & dried shrimp ( mixed)

   120 g    chicken breast cubes ( i use waxed meat  & waxed sausage / lap yoke & lap cheong)

   2           bulbs shallot, peeled and cut slice

   1           stalk green onion, trimmed and dice

   2           chicken bouillon cube

   1/2        teaspoon dark sauce

   1           teaspoon light soy sauce

   1           teaspoon sugar

   1/2        teaspoon salt

   dash of pepper

   dash of sesame oil

   

    Method    :

    Dice the mushroom and cut waxed meat & waxed sausage to strips.

    Heat the wok or rice cooker with the vegetable oil and fry the yam cubes for a while or until 

    brownish, removed from wok and set aside. Remain the oil in the wok.

    Add shallot to fry until golden brown and removed crispy shallot only, leave the oil behind. Add in

    chicken breast cubes/ waxed meat & waxed sausage, dried scallop & dried shrimp to fry until aromatic  

    approximately about 1 - 2 minutes or more.

    Add in the diced mushroom and toss in the pre-fried yam cubes. Add rice and continue to fry for a 

    little while. Pour in the water, chicken bouillon cubes, dark sauce, salt and sugar, dash in the sesame 

    oil and pepper powder. Mix and combined everything in the rice cooker and close lid and switch rice

    cooker to cook.

    When the rice is cooked, open lid mix and fluff up the rice, add light soy sauce. Garnish with crispy

    shallot and green onion before serve.

    Enjoy!!!

    

    

    

 

Yam Rice ( Taro Rice)

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

One of my favorites, Golden Sand Crab....emmmm yummy yummy!!. Its finger licking good. I can just sit back and eat this all by myself. Make sure no one disturb or cell phone ringing, hehe! hands are full and too busy for anything else. My favorite part of eating this crab was licking and sucking the crab shell before eating it because the egg yolk and curry leaves are so aromatic. Now i'm talking about the aroma makes me drool over the crab. Trust me, it was soooo good.

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

   Ingredients    :

   2      Dungeness crabs, cleaned and chopped into pieces

   5      salted egg yolks, steam cook the egg yolk for about 3 minutes and smashed it

   2      stalks curry leaves

   5      chili padi, cut into small pieces

   1/2   cup potato starch

   31/2 tablespoon butter

   2      teaspoon sugar

   1      teaspoon salt

   3      tablespoon milk

   2      dash of pepper powder

   enough oil to fry the crab

   Method    :

    Pat dry the crab and dip it into the potato starch and deep-fry until golden brown. Remove from oil 

    and set aside.

    Add butter in the wok and add in the egg yolk, keep stirring to prevent burning. Let the egg yolk

    combined with the butter.  Add the curry leave, chili padi, salt and sugar, milk and dash in the pepper

    powder.

    Add the pre-cooked crab and continue to stir-fried until the crabs are fully coated with the oil and 

    gravy. Dish up and serve.

    Enjoy!!!

   

   

  

Stir-Fried Crab with Salted Egg Yolk ( Golden Sand Crab)

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fried Lobster with Ginger and Green Onion

Stir-Fry Clams with Oyster Sauce and Chili Padi

Stir -Fry Clams with Oyster Sauce and Chili Padi

Stir-Fry Clams with Oyster Sauce and Chili Padi

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Seafood and Petai Fried Rice

This plate of Petai Fried Rice was actually my hubby's lunch, I purposely cooked this for his lunch last week when he had his day off. It has been almost a month that I'm back to Florida. I told myself i will try to cook and prepare whatever i've eaten while I was in Malaysia for my darling husband and darling daughters, sounds fair, right! LOL

Usually i don't pack petai for my hubby to take to work. Whenever he see me cooking sambal petai, he will definitely say "oh don't gimme this for lunch". It is better not to eat this at work cause Petai will make bad breath and stinky urine, however it is a very high nutritious dish which I've mention before. I dump in a lot of Petai to fry this rice, since it is his day off  I want him to enjoy this as much as he can, he loves Petai. It's a one of a kind lunch, but yet delicious. I've just brought 2 big bottles of air freshener, I hope it can help.

Seafood and Petai Fried Rice

   Ingredients   :

   1/2     cup petai

   1        bowl cooked white rice

   2        tablespoon sambal chili paste or chili boh

   1/2     shrimp and squid, cleaned

   1/2      mix vegetables includes carrot / corn / peas

   2         tablespoon vegetable oil ( add 1 tablespoon to fry the seafood, save the balance for later)

   2         eggs

   2         cloves garlic, peel and mince

   2         dash squid sauce

   1         tablespoon soy sauce

   1/2      fresh red chili, deseeded and cut

   1/2      tablespoon sugar

   dash of pepper powder

   small slice shrimp paste ( belachan)

   some onion, cut cubes or slice

   salt to taste

    Method   :

    Heat the wok on high, add oil and fry the shrimp and squid for around 20 - 25 seconds. Remove 

    and set aside. 

    Add the remaining oil into the same wok and add in the petai, dump in the shrimp paste (belachan)

    and saute with onion, mince garlic and sambal chili paste or chili boh until aromatic. Then add cooked

    white rice and seafood, mix vegetables into the wok and continue to fry the rice.

    Push everything in the wok aside and break in the eggs, let it fry for a little while and scramble the 

    eggs. Add fresh cut chili, sugar, dash in the pepper powder, squid sauce and salt to taste. Fry for 

    another 3 - 5 minutes.

     Serve with garnishing, at your wish.   

     Enjoy!!

Seafood and Petai Fried Rice