Cincalok Fried Eggs

What is Cincalok? Fermented tiny baby shrimp. The nightmare, I bought this Cincalok from the hypermart. Bottle was close up with the bottle cap, while I open it, it pop up like a coke bottle!! All the shrimp was all over my hand & my stove!!! You won’t image the shrimpy smell, it was horrible. Really smell like rotten shrimp. I end up cleaning up the kitchen for half hour before I could start cooking. Remember, if you ever get this bottle, please cover up with cloth/ big pieces of kitchen tissue while you open it, else you will have very unpleasant shrimpy kitchen. Do not add salt as the cincalok is already salty.

   

Cincalok Egg, 2 pax

Ingredient

3 Eggs, 1 tablespoon Cincalok, 1 teaspoon sugar

1 spring onion, 2 cloves garlic chopped to cubes, pepper

Prepare & cook

Eggs beaten up, mix with spring onions

Add 2 dash pepper, add sugar

Heat pan & oil, add garlic & cincalok, fry for 10 seconds

Pour in the Eggs  (with mixture of spring onions)

Fry for another 5-10 mins

Ready to serve

Cincalok Brand :  Sing Long brand 

Cincalok - Fermented Tiny Baby shrimp

You see the tiny black dots in the eggs? not to worry, those are the 
tiny shrimp's eye (cincalok)

Fried Chicken with Brown Sauce

Ensure you dry your chicken meat before you fry it, else the oil will be popping at ya..all over! yummy... 

Ingredient

3 Drumstick, 3 whole potato medium size

1x Ready McCormick Brown Gravy sauce

Prepare & cook

Wash up chicken, dry it

Potato - Peel skin & cut to cubes

Bring water to boil, boil potato 10-15mins, remove it

Heat oil, fry chicken till light brown, remove from pan

Add cup of water & add brown sauce pack, stir it

Add potato, simmer for 10mins (let potato absorb sauce for better taste)

Add brown sauce & potato to fried chicken

Ready to serve
 

Fried Pomfret Fish Sweet Soya Sauce

This is actually my favorite cooked by my mom.. Its abit salty yet abit sweet, its hard to tell, you should try it yourself. They fish is slightly fried, still juicy in the inside.

Ingredient

Fish, 3 cloves garlic, 2inch ginger

4 tbs soy sauce, 2 tbs sugar, 1 spring onion, a dash pepper

Prepare & cook

Wash fish, slice garlic & ginger

Put 2 slices each in fish stomach

Heat oil, fry fish, remove after cooked

Heat oil, fry up slice garlic & ginger till golden brown

Add in soy sauce, sugar, a dash pepper

Garnish Spring onion

Ready to serve


 

Fried Korean Noodle

Well this noodle is abit rubbery, quiet chewy, bought this from the supermart when they were having a promotion. 

Fried Korean Noodle 033

Ingredient

Half pack Korean noodle, 5 prawns, 6 fishballs, green choi sum (any vege)

2 cloves garlic, 1 shallots, 2 chilies,

1 tbs soya sauce, 1 tsp salt, 1 tsp sugar

Prepare & cook

Rinse korean noodles, chop garlic & shallots to cubes

Bring water to boil, put in Korean noodles, cook 10 -15mins, remove and drip dry

Heat oil, add in garlic & shallots, cook till golden brown

Add prawns & fishball, mix it

Add Korean Noodles, stir fry

Add vegetable, 1 tbs soya sauce, 1 tsp salt, 1 tsp sugar

Fry for 10mins, add chilies

Ready to serve

Simple Berry Salad

This is the most simple food ever, the taste of the mini tomatos & kiwi berries, SWEETs... not sugary but fruity and refreshing. Remember to peel of the kiwi berry skin.

Simple Berry Salad

Ingredient

1 ready pack salad vegetable,

½ pack kiwi berry, ½ pack mini tomato

3 tablespoon salad sauce

Prepare & cook

Wash & Rinse vegetable, tomato

Peel skin of kiwi berry

Add all into 1 bowl, add salad sauce, mix it

Ready to serve

Steam Fish with Mushroom

Steamy fish, light with abit salty of the soy sauce, after steaming it with the fish, the sauce will have a slight taste of fish sweetness. It will taste even better when you add it to plain rice. Not to forget the aroma of the mushrooms makes you feel hungry.

Steam Fish with mushroom

Ingredient

Pomfret medium size,

3 mushroom, 1 clove garlic, 1 ginger, 1 pinch salt

3 tablespoon soya sauce, 1 teaspoon sesame oil, Dash pepper,

1 spring onion,

Prepare & cook

Clean fish, slice garlic & ginger, slice mushroom & soak in water

Put to fish stomach- 1 pinch salt, 2 slices ginger, 2 slices garlic

Heat oil, fry garlic & ginger & add mushroom, stir fry it, remove from pan

Put fish on plate for steamer pot,

3 tablespoon soya sauce, 1 teaspoon sesame oil, Dash pepper

Add fried mushroom o fish, Steam for 7 -10mins,

Garnish – add spring onion & balance of fried garlic & ginger

Ready to serve

Seafood Fried Beehoon

Sorry about the picture, not a good camera, but its a simple fried beehoon, just like what you may order at a shop but of cause, home cooking have less oil. More healthy.

Seafood Fried Beehoon (2pax)

Ingredients

Beehoon, 6 medium size prawns, 1 squid, 2 stalks vegetable

1 x Onion, 2 cloves garlic, 1 spring onion, 1 tablespoon dry shrimp

1 teaspoon sugar, 1 teaspoon salt

2 tablespoon soya sauce, dash garlic powder, dash pepper

Prepare & Cook

Rinse Beehoon & drip dry, peel prawns, slice squid, vege cut to half

Add oil, stir fry garlic, onion, dry shrimp, once turn golden add prawns & squid

Add beehoon, sugar, salt, soya sauce, garlic powder, add vegetable

Fry & Mix everything around for about 10mins.

Add dash of pepper, mix it & garnish with spring onion

Ready to serve

Additional : Add a fry egg for extra

Eggs with Ham Sandwich

A simple Sandwich for a weekend afternoon. Please cut the boil eggs into half, it will make easier for you to squash them into pieces. I just use a fork because I have just started cooking, am lack of kitchen utensils. Cut the ham into strips before you add in for mixing.

Eggs & Ham Sandwich

Ingredients

5 eggs, 4 slices bread, 3 slices ham,

½ teaspoon salt, 3 dash pepper

1 teaspoon margarine/butter, 1 tablespoon mayonise

Prepare & Cook

Boil egg, remove shell & smash with fork

Add ½ teaspoon salt, 3 dash pepper, stir & mix

1 teaspoon margarine/butter, 1 tablespoon mayonise, stir & mix
Add ham strips.

Spread margarine/ butter on bread

Spread eggs & Ham

Ready to serve

Lotus Root with Peanuts Soup

Chicken Soup with Lotus Root + Peanuts. Many people likes soup, there are many soups which comes with MSG, this is homecook, MSG free. Since it comes with peanuts, avoid it if you have a cough. Why do we use Kampung chicken because its less oily. You can compare it if you try it with normal chicken. You would see alot of oil floating at the surface of the soup while boiling.

Lotus Roots with Peanuts

Ingredient
Kampung Chicken (1/2 chicken)
1 Lotus Roots, 2 handful of peanuts
2 cloves garlic, 1 slice ginger
1 Dried Scallop, 1 teaspoon of salt.
Dash of Pepper
Soy sauce (if you require salty)

Prepare & Cook
Chicken, wash & cut the fats off & small pieces (drumstick,wings,breast)
Lotus Roots, wash, cut slice
Put chicken, lotus roots & Peanuts to pot

Add water, it must be 3inches above all ingredient
Para Boil 15 minutes, remove excess with sieve floating on surface
Add scallop, garlic, ginger,
Normal Boil 20mins, add salt & soysauce
Small fire simmer 1 hour, add pepper
Ready to serve

Stir Fry Nai Pak Vegetable

Taste the fried dried prawns, it will be bit crunchy, taste great after you fry it. Simple stir fry vegetable.

I have tried to find the english of this vegetable..... but...

Ingredient

3 cloves garlic, 2 tablespoon dried prawns

1 teaspoon soy sauce, Pinch of salt & sugar

Prepare & Cook

Wash & Rinse, Cut vege

Heat Oil 10 secs, put in garlic, dried prawns till slightly brown

Remove ½ of the garlic & dried prawns

Add in vege for 1 minute, add soy sauce, salt & sugar.

Remove from cooking pan, add on the garlic & dried prawns

 Ready to serve

Bak Kut Teh (Pork Rib - Meat Bone)

BKT BKT BKT, or literally called Meat Bone Tea, Yuk Kuat Cha (Cantonese) some sort of herbs boiled but its not bitter, not to worry. I did pass with merit on this towards my eaters. Got myself the ready made pack from the supermart, else you could always go to the chinese medicine shop (york choi pou) to get the herbs. If you do, remember to get the white bag and tie it up tightly for the herbs to boil, else everything will be floating and gets super messy. 

For the lettuce, you may add in after you have finish cooking at the end. Just dip it in before you eat/ serve.

Bak Kut Teh serving 3-4 person Ingredients
For the Broth:
Pork ribs or meaty Pork bones, 10 pieces of ribs ( 4cm each)
3 whole Garlic heads
2 tbs oyster sauce10 Tbsp of Light soy sauce


For the Herb and Spice
Brand A1 Bak Kut Teh Herbs, add more to bring out the smell...
2 x Cinammon/ Cassia Bark
6-8 x Star Anise
1 Tbsp White Peppercorns/ 3 dash white pepper1 Tbsp Goji berries (Lycium barbarum)

Last Items to add

6 of dried mushrooms
5 Tofu puffs (fried)/ Taufoo Pok 

Finally To Serve
sprinkle spring onions
5 sliced Birds Eye Chilli/Chilli padi mixed with light & dark soy sauce (add chopped garlic if required)

Prepare & cook
Rinse spices & ingredients.
Fill water to pot with ribs above 2inches, Paraboil 10mins, remove all pork, throw the water away. 
Now add the ribs & ingredients & Herbs except the Mushroom & Tofu puffs. Boil for 30mins. 
Now taste test!  (add if required, light soy sauce)
Continue simmer for 1 hour. 
Finally Add mushroom & Tofu puffs, simmer for another 30minutes.
Ready for serving..
Additional items : lettuce/ Fu Chok

Taucu Pork Ribs (salted Bean Paste)

This is a simple yet fast to cook dish. for those busy ladies... Salty dish!! Taucu here are fermented salty soy beans. Its really salty. So don't add any salt to it while you cook. There are many Taucu brands in the market, but mine is Cap Angel. 

Ingredient
Pork Ribs, 2 cloves garlic, 2 slices ginger, 1 chilipadi (birds eye chilli)
2 tablespoon Taucu,

1 teaspoon Sugar, 1 teaspoon sesame oil, 1 cup water
Prepare & cook
Wash & Cut Ribs, Marinate Ribs 20-30mins with sesame oil, 

Chop garlic to tiny cubes,
Heat up bit oil, add garlic, fry 10 secs, add taucu, sugar, ginger
Add chicken, mix it up, add water for 20mins. 

Add chilli padi………….. ready to serve

Taucu Brand is Cap Angel