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

Long Bean Rice

A very delicious one dish meal that I can easily eat two big bowls. It can be cooked separately just dump everything in a rice cooker to cook. I prefer to cook separate, then add and mix well everything into the rice cooker. I find that everything turns watery and mushy if  cook all in a pot. It was so delicious, my children loves it as much as their mother, that is me. I hope you will like it too.

Long Bean Rice

   Ingredients   :

   11/2     lb long bean, trim and cut 2 inch length  

   1/2       lb pork belly, cut slices, marinate with pinch of salt and corn starch

   2          ginger slice

   2          cloves garlic, peel and mince

   2          tablespoon oyster sauce

   2          tablespoon vegetable oil

   1/2       tablespoon fish sauce

   1/2       tablespoon sugar

   1/2       tablespoon dark soy sauce

   1          cup chicken broth, add half portion at a time

   dash of pepper powder

   salt to taste

    Method   :

     As usual cook about 2 - 3 cups of white rice with water in rice cooker. Keep it in rice cooker.

     Heat oil in the wok, add ginger, garlic and pork belly to stir-fry. Saute everything until fragrant or

     golden brown. Dump in the long bean in wok, splash in half portion of the chicken broth and 

     continue to saute. Add oyster sauce, fish sauce, sugar, dark soy sauce and pepper powder. Stir well.

     At this time, add in the other half portion of the chicken broth. Mix well and cover with wok lid and 

     let it simmer for about 3 - 5 minutes.

     Transfer and pour everything from the wok into the rice cooker. Mix well everything until the rice 

     and long bean combines together. Taste, add 1/2 light soy sauce if needed. Let it keep in the rice 

     cooker before eat. Keep it in rice cooker on warm switch.

     Enjoy!!!

 

Long Bean 

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)

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

Dried Oyster and Roast Pork Porridge

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

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

   Ingredients    :

   11/2 lb     sweet preserved vegetable (tim mui choy)

   1      lb     salted preserved vegetable ( ham mui choy)

   1 - 2 lb     pork belly with skin, wash and cut 

   2              stalks green onion, trim

   2              teaspoon sugar

   5 - 6         cloves garlic, slightly smashed

   3 - 4         ginger slice

   2 - 3         anise star

   1              teaspoon oyster sauce

   11/2         cup chicken broth

   1              teaspoon dark soy sauce

   11/2         teaspoon vegetable oil

   1              teaspoon corn starch mix with 2 tablespoon water

   dash of pepper powder

   salt to taste

   Method    :

    Wash and soak sweet and salted preserved vegetable for about 2 hours. In between change the

    water and remove soil. Remove and squeeze out water and cut about 1 inch length or smaller at your 

    choice.

  

     Marinate pork belly with pinch of salt, sugar and dash in pepper powder and light soy sauce. Mix and

     set aside.

     Heat oil in the wok on high and fry ginger slice and garlic until aromatic. Add pork belly to fry for

     about 3 - 5 minutes. Add in the preserved vegetable and green onion and continue to fry  everything

     in the wok.

     

     Add in chicken broth, sugar, anise star, dark soy sauce, oyster sauce. Close wok lid and let it simmer

     low for approximately 30 - 45 minutes. When its ready, taste and adjust if needed.

     Dish up and serve with hot rice or porridge.

    Enjoy!!

   

   

Braised Preserved Vegetable with Pork ( Mui Choy Chu Yoke)

Pork Leg Vinegar

Pork Leg Vinegar