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

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

Vegetable Pao ( Sang Yoke Pao)

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)

Simply Salad with Vidalia Onion Vinegarette

Simply Salad with Vidalia Onion Vinegarette

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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 

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

It took me awhile to find the name for this bean. I've asked my friends to help me with it. Finally, I got the name from my schoolmate now located in Chicago. Thanks Ling Lee for making an effort to look up this for me. In fact this bean goes by several names, Lablab Bean, Dolichos Bean and one of the names was even Poor Man's Bean. LOL!! I think it's quite right cause when I was young, I was staying in the village and I saw most of the neighbors plant this in their yard or grow around their fences surrounding their house. I think the reason is, this is an easy to grow plant or maybe like what the name is, it is a poor man's bean. Anyways i still believe this bean is very healthy and good for digestion. This definitely is organic, it grows from my relatives backyard. I really want to Thank my SIL for sharing this with me.

 Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

   Ingredients   :

  

   1   lb hyacinth bean, wash and trim

   3   chicken tight, remove skin

   1   tablespoon red dates, seedless

   5   dried oyster

   6   cups water

   salt to taste

   Method   :

    Blanch chicken and set aside. Boil water and dump in the chicken, red dates, dried oyster. let it boil on

    medium  heat for about 15 minutes. 

    Add hyacinth beans, adjust heat to low heat and let it boil for about 1 - 2 hours. Add salt to taste.

    Enjoy!!!

   

Hyacinth Bean Chicken Soup (Pang Mei Tao Tonn)

Fish Curry with Vegetables

This is an instant way to cook Fish Curry with Vegetables. Save money and time. Simply add any of your favorites vegetables and tofu, tasty curry will be ready in minutes. 

Fish Curry with Vegetables

   Ingredients   :

   1    pack instant curry laksa paste ( i used Delimas brand this time)

   2    slices of fish meat ( about 350g)

   2    potatoes, cut wedges

   1    small onion, cut wedges

   1    bunch broccoli, cut wedges

   1    red chili, deseed and cut into two pieces

   1/2 lb long bean, cut 

   6    tofu puff, cut half

   3    cups water

   2    lemon grass, cut and slightly smashed

   1/2 cup coconut milk ( i used fresh milk)

   pinch of sugar

   pinch of salt

    Method   :

    Boil water and blanch long bean, broccoli and potato for about 5 minutes. Removed

    Into a deep pot or wok, pour instant curry laksa paste in it and add onion and chili  and lemon grass to

    fry for a while.

    Add water and bring to a boil. Add potato, tofu puff, broccoli and long bean. Gently mix well.

    Add in the fish slices, turn heat to low. Pour in the coconut milk(fresh milk). Let it simmer for 2 mins

    and dish up to serve.

    Enjoy!

  

Fish Curry with Vegetables

Crispy Satay Tofu

This is a very light and refreshing summer appetizer. It was sooooo delicious. Secretly tell you, I gobble down 4 pieces of this at one go. I felt a little regret that I made so little. So yummy, in the future I should make double the portion. Try it and you will know. No regrets. 

Crispy Satay Tofu

   Ingredients    :

   4     pieces white tofu, cut in half diagonally

   1/2  cucumber, finely shredded 

   200 g jicama, finely shredded 

   200 g bean sprout, blanch

   2     tablespoon roast peanut, finely smashed

  

   Sauce   :

   1      tablespoon creamy peanut butter

   2      tablespoon mince onion

   1      tablespoon mince garlic

   1      tablespoon coriander powder

   1/2   tablespoon ginger

   11/2 tablespoon curry powder

   1      tablespoon lime juice 

   11/2 tablespoon dried pepper, soaked

   2      tablespoon sweet chili sauce

   1      tablespoon sugar

   1/4   cup water

   salt to taste

   enough oil for deep frying

   Method   :

   In a food processor blend sauce ingredients, dried pepper powder, curry powder, coriander powder   

   onion, garlic and ginger. Set aside.  In a bowl combine creamy peanut butter, sweet chili sauce, sugar,

   lime juice and water. Set aside.

   Heat up the oil in the wok and deep fry the tofu. Gently slide into the hot oil. Fry until crispy at the 

   skin or golden brown. Remove from wok.

   Remove oil from wok and remain about 2 tablespoon oil. Pour in the blend mixture and cook until oil

   out or fragrant. Add bowl mixture and saute the gravy for about 5 - 10 minutes. Stir occasionally.

   Adjust taste if needed. Dish up and set aside.

  To serve, cut and stuff in bean sprout, jicama shredded and cucumber shredded into the tofu. Pour satay

  sauce over the tofu and sprinkle ground peanuts. Serve immediately. 

   

   Enjoy!!

Crispy Satay Tofu

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

Chinese Chives and Fish Ball Soup

When I was young, i love to drink this soup. Even now, I still do. Chives known as "gow choy"is very delicious and i heard that it can be used as medical herbs too. I personally think that Chives is one of the very important herbs too especially in French cuisine. You can always find Chives in my house no matter in my fridge or at my backyard. It makes a very fast and easy meal whenever I'm running out of ingredients at home. Besides this soup, I loves all cooking with Chives, let me name a few of them for example Chives fried egg, Chives fried kuey tiew and don't forget about the Ipoh " kai see hor fun". I like to put in a lot of Chives whenever i eat it.

It is a hassle free plant. All you need to do is to cut it regularly to keep them coming back.

Chinese Chives and Fish Ball Soup

   Ingredients    :

   1       bunch chinese chives, trim, wash and chop into 3 cm lengths

   1/2    cup dried anchovies, wash and drain 

   12     fish balls

   21/2  cup water

   1/2    teaspoon oil ( i used shallot oil)

   2       ginger slice

   tofu & egg ( optional)

   dash of pepper powder

   salt to taste

    Method    :

    Boil water oil low heat, add anchovies and ginger slice for approximately 1/2 an hour or more.

    Remove anchovies, bring the soup to a boil and add chives and fish balls. Add shallot oil, dash in 

    pepper powder and add salt to taste. 

    Remove from stove. Serve while its hot.

     

  

Chinese Chives and Fish Ball Soup

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Veggies with Shanghai Noodles

Stir-Fry Kai Lan with Roast Pork and Shrimp

This vegetable is very crunchy and with a slightly bitter taste. I loves this vegetable very much especially when eat "wui farn", means steamed white rice top it with this dish and add some egg mixture. Mmmm!

It will transformed into a marvelous yummy one-dish meal. 

Stir-Fry Kai Lan with Roast Pork and Shrimp

   Ingredients   :

   1    bunch kai lan, wash and chop 3 inch length 

   1/2 cup medium shrimp, peel and deveined (mix with 1/2 teaspoon sugar) 

   3    cloves garlic, peel and thinly slice

   1/2 cup roast pork, chop

   1/2 cup water ( i used chicken broth)

   3    ginger slice

   1/2 teaspoon oyster sauce

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

   1    teaspoon cooking wine ( i used shaoxing)

   carrot slice

   salt to taste

   Method   :

    Heat up the wok with oil on high heat, add ginger, garlic slice and shrimp and fry until fragrant.

      

    Add the kai lan with carrot slice and stir-fry. Splash in the cooking wine and 1/4 cup 

    chicken broth. Cover wok lid for 15 seconds. Open wok lid, add in the roast pork oyster sauce.

    Add salt to taste. Stir in the corn starch mixture and continue to stir-fry until everything in the wok

    coated with gravy. 

    Dish up and serve immediately.

    Enjoy!! 

    

  

Stir-Fry Kai Lan with Roast Pork and Shrimp

Double-Boiled Chinese Vegetarian

Another way would be easier and faster to prepare Vegetarian, is Double-Boiling. I got this idea from my friend who is staying in New York. She is a very passionate person and always give me ideas and opinions about my blog especially she knows that I'm on vegetarian every 1st and 15th of every month therefore she suggested this to me. She is a instructor and she is very health conscious. She told me that this dish is very simple, easy to prepare and the most important thing is, it is not greasy. Yes! i can prove  it is not greasy in fact at the beginning i find that it is a bit too plain "ching" however i have prepared a special sauce to pour on the top of it. It was awesome. I want to say Thank You very much to my friend Melissa for giving me the idea to make this unique dish. I will carry on searching and create for more Vegetarian dishes to all the people who love to eat Vegetarian like myself. 

Double-Boiled Chinese Vegetarian

Double-Boiled Vegetarian

Green Mustard Salted Egg Soup

Green Mustard Salted Egg Soup

Green Mustard Salted Egg Soup

Stir-Fry Chives with Bean Sprout and Clams

Stir-Fry Chives with Bean Sprout and Clams

   Ingredients   :

   1     bunch chives, trimmed and cut 3 inches length 

   1     handful bean sprouts, wash and pluck roots

   20   fresh live clams, removed shells and wash

   4     ginger slice

   2     cloves garlic, peel and thinly slice

   2     chili padi, deseeded and cut small pieces

   1     teaspoon oyster sauce

   3     dash of pepper powder

   1     dash of squid sauce

   2     teaspoon vegetable oil

   salt to taste

   Method   :

    Use a teaspoon or butter knife to open the clams. remove clam meat from shells. Set aside

    Heat the wok, add oil and fry ginger and garlic, dump in the chives and bean sprout and stir- fry.

    Add the clam meat, oyster sauce, chili padi, squid sauce, pepper powder and salt to taste.

    Stir-fry everything in the wok and dish up. All procedures need to be fast. 

    Enjoy!!!

   

  

Stir-Fry Chives with Bean Sprout and Clams

Chinese Spinach Soup with Salted Egg

Chinese Spinach Soup with Salted Egg

Stir-Fry Kangkung with Fermented Beancurd ( Fu Yu Ong Choy)

Stir-Fry Kangkung with Fermented Beancurd (Fu Yu Ong Choy)

Stir- Fry Kangkung with Fermented Beancurd ( Fu Yu Ong Choy)

Traditional Chinese Vegetarian

A traditional style of chinese vegetarian, all in a pot. I like the combination of this dish especially when i use zucchini and summer squash. I cook this quite late in the afternoon cause i've forgotten today is my "jai" day. I've make a wish and decided to go for vegetarian twice a month which is 1st and 15th every month since 2 years back. Actually i have put remarks on my calendar with a big "V" every 1st and 15th of the month. Unfortunately this time i only realize that its my vegetarian day until i took the first bite of the fish burger after we brought it from Checker's drive thru. I've decided to come home and prepare vegetarian and will instead of having vegetarian for one half of a day instead of one day. This i hope can consider the replacement of the bite of non vegetarian i had earlier. I usually will check on the calendar and get prepare on what to cook the night before my vegetarian day. I really salute and admire those who fully go for vegetarian. If the day comes and i go fully vegetarian for long term then i will no need to check on the calendar anymore but i know i'm not ready yet at the moment. I wish i could, one day.

Traditional Chinese Vegetarian

   Ingredients    :

   1      zucchini, wash and cut slice

   1      summer squash, wash and cut slice

   2      potato, peel and cut slice

   8      vegetarian cuttle fish ball, cut into two pieces

   1      cube frozen mein kan, beancurd, cut into pieces

   4      vegetarian duck

   1      handful frozen green beans

   1/4   cup of gingko nuts

   1/2   carrot, peel and cut slice

   5      ginger slice

   21/2 teaspoon vegetarian oyster sauce

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

   3      teaspoon vegetable oil

   dash of pepper powder

   salt to taste

    Method    :

    Cut and assemble all the ingredients. Heat up the wok and pour in the vegetable oil, fry the ginger for 

    about 15 -18 seconds. 

     Add in the mein kan, (beancurd), vegetarian cuttle fish ball and vegetarian duck to fry. Continue to

     fry and add zucchini and summer squash, carrot and gingko nuts, vegetarian oyster sauce, dash in the

     pepper powder and salt to taste. 

     Fry for another while and stir in the corn starch mixture and mix well everything in the wok and dish

     up to serve.

Traditional Chinese Vegetarian

Vegetable Egg Rolls

Vegetable Egg Rolls

Vegetable Egg Rolls

Stir-Fry Cucumber with Fresh and Dried Shrimps

Stir-Fry Cucumber with Fresh and Dried Shrimps

Stir-Fry Cucumber with Fresh and Dried Shrimps