Pan Fry Salmon top with Birds eye chili

Ingredients

Ingredients

About 6 tablespoon cooking oil

4 tablespoon soy sauce

1 teaspoon sugar

3 or 4 birds eye chillies, sliced to tiny pieces.

1 slice salmon.

  

Prepare and cook

Rinse salmon. Dap dry with kitchen tissue. Leave it dry for 5 mins.

Heat pan. Medium. Add in 6 tablespoon oil.

Add in salmon, skin down first, about 2 minutes it will start to cook, push with ladle. If it moves then flip it over.

Once cooked, remove and plate it.

 

Balance hot oil in the pan

Put in birds eye chillies and soy sauce and the teaspoon sugar. Stir it for 10-15 seconds.

Top it on salmon.

 

Pork Belly Potato Soup

Ingredients

094 Pork belly

2 potatoes

2 tomatoes

3 clove garlic

1 carrot

6 Tofu puff

150 grams pork streaky

1 tablespoon salt 

½ tablespoon sugar. pepper

Prepare and cook

Skinned potatoes cut to cube

Cut tomatoes and slice carrot

Pork belly cut to cube size

Fry pork for 2 minutes and 700ml water

Add potatoes, carrot, tofu puffs.

Boil for 20mins.

Add 1 tablespoon salt.

½ tablespoon sugar.

A dash white pepper.

Stir and boil another 10minutes. Taste test.

Lastly add tomatoes boil another 5 mins.

Ready to serve.

 

Tomatoes are easy to cook and turn very soft if cooked too long.

 

View  video on youtube.

Pork Belly Potato Soup at home - YouTube

 

Birds eye Eggroll

Birds eye here is not literally digging out the bird’s eye to cook them. It is a tiny 3cm length spicy chili, bird’s eye chili, some call it cili padi, cili api (fire), some Malaysian call it Cabai Burung. One bite and you will wake up and feel the numbness in your mouth. They come in various colors, green, red, light green to almost white and recently, the first time I saw someone posted a purple colored chili padi. Yup, you heard me right, purple like the tiny brinjal.

Anyway, this is another simple quick dish. Just hit the egg, beat the eggs, fry the eggs and sprinkle some birds eye chili onto the surface and quickly roll it up like a carpet.

Every bite is a surprise, you will definitely bite it and cannot run away from it.

Ingredients

3-4 birds eye chili

4 eggs

1 teaspoon salt

3 tablespoon oil or 2 tablespoon butter

Prepare and cook

Sliced birds eye chili to tiny small pieces

Beat up 4 eggs in a bowl

Add 1 teaspoon salt to eggs

Heat up pan, add oil/ butter

Once its warm add in the egg

Spread egg all over pan

Sprinkle birds eye chili all over

Once the bottom of the eggs starts to cook roll it slowly like a carpet

Off fire

Ready to eat by itself like a snack or with rice or noodle.

Cabbage Dried Shrimp (Heh Bee)

This round it is cabbage with dried shrimp, previously in another recipe, I have mentioned about dried shrimp. It was cooked and topped on tofu. Now we are going to top in on the cabbage.

When you stir fry the dried shrimp you will get a aromatic fragrant. Smells delicious.

Ingredient

1 medium size cabbage

3 cloves garlic

3 tablespoon dried shrimp

1 tablespoon soy sauce

4 tablespoon oil

1 dash white pepper

1 teaspoon salt & sugar

Mortal pestle or blender or food processor

½ half cup water

Preparation for Cabbage  (10minutes)

Shred the cabbage

1 tablespoon soy sauce

½ cup water

Heat your pan with 2 tablespoon oil

Add in cabbage

Add in 1 tablespoon soy sauce

Add half cup water, simmer for 2 minutes

Stir fry your cabbage for about 5-10 minutes (depends on how soft you want your cabbage)

Remove from pan

Preparation for Dry shrimp paste

Use mortal & pestle to mince the dry shrimp. Well if you don’t have one, you could use a blender or food processor or just chop it with your knife.

Add 1 teaspoon sugar & salt to dry shrimp & dash of white pepper

Cut 3 cloves garlic to small cubes

To Cook dry shrimp

Heat 2 tablespoon oil

Add in the garlic fry for 10 seconds

Add in the dry shrimp paste

STIR & FRY for about 5- 10 minutes

Add the cooked shrimp paste on cabbage

Ready to serve

Why we have to STIR & FRY. Dry shrimp can be easily cooked, you will be able to smell the aromatic shrimp while cooking this. Make sure to stir the shrimp to avoid it being overcook and burnt. Do not let it turn too dark else it will taste bitter.

So keep an eye on it at medium heat while look and stir.