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.

Chicken Fish Maw

Well, we had talk about fish maw previously and made a fish maw recipe previously which was called broccoli fish maw. It is one of my favourite. They are crunchy jelly, but the longer you soak it, it will be softer. To avoid over cook chicken, we cannot put the chicken all together at once as fish maw would take a longer time to cook. Not to forget having fish maw, you must have some ginger to cover up some fishy smell. Some said if you cook the fish maw too long, it will melt. I have no idea about that, never done that before.

This round I am adding in some Chinese wine to remove the fishy smell.

Ingredients

2 pieces fish maw, length size about 20cm

Chicken meat

5cm ginger, 4 cloves garlic

1-2 tablespoon chinese wine

2 tablespoon oyster sauce

1 ½ cup water

Prepare and cook

Soak Fish Maw for 1 hour till soften, cut to square shapes

Slice ginger and garlic

Cut chicken meat to cube size

Heat pan, add oil

Add in sliced ginger, sliced garlic

Add in fish maw, stir it up

Once it starts to dry add 1 cup water

Simmer 10-15 minutes.

Add Chicken, fry till sauce dry out or chicken turn caramelized

Add 1 tablespoon oyster sauce and 1/2 cup water.

Simmer for 7 minutes.

Add in Chinese wine

Stir it up alittle

Ready to serve.

Sorry for my not so beautiful picture. Did not look good, but sure taste good on my taste buds. Hope is the same with you.

Crunchy Mix Vegetable Mushroom

This would be the crunchy carrot and crunchy cucumber.

What adds on the taste to these crunchy refreshing vegetables. Mushroom is one of my favorite as I like the flower fragrant but some could not stand the smell. Here we will be using the big black mushroom. Since it is big, we have to cut it into smaller pieces.

Adding on another ingredient with another strong fragrant, lets welcome the dry oyster. I just simple love it. Both with strong flavor yet they match each other. Well, what could I say, its like marriage made in heaven for me.

The tiny sides would be the garlic and shallots. So happen I found a left over squid in the freezer. Do not waste food, add in the miserable squid.

Ingredients

1 carrot, 1 cucumber

3 black mushroom, 2 dried oyster

4 birds eye chili, 1 squid

2 tablespoon oyster sauce, 2 dash garlic parshley powder

½ tablespoon salt, 3 clover garlic

3 shallot, ¼ cup water

Prepare & Cook

Cut cucumber and carrot to long strips about 4cm

Cut mushroom and dried oyster to cubes

Chop the birds eye chili

Slice the squid

Heat olive oil for a few seconds

Add carrot and cucumber

Add salt and parley powder

Stir fry 3 minutes and remove to plate

Add garlic, shallots for 1 minute

Add mushroom and dried oyster

Fry for 7 minutes till fragrant

Add squid and oyster sauce

Fry another 5 minutes

Add ¼ cup water, stir fry for 5 minutes

Add birds eye chili.

Remove and garnish on carrot and cucumber

Ready to serve

White Radish Chicken Soup or Daikon Chicken

Hot day, hot weather. How would you feel? Go home to have some hot soup? What?! Hot + Hot = Super hot burnt. Let us see what explanation we have for this. Well, this is physically hot soup boiled to 100 Degree Celsius but the ingredients used for the soup will cool your internal body. Sounds weird?

We need 1 small medium size Daikon, what is that? Simpler layman words, winter radish or white radish because it is white, just white, so pure. Taste a little sweet a little bitter. White Radish is well known as a cooling food in Chinese medicine. So if you have had too much chips for the day, have a bowl of daikon soup. 

 Ingredients

1 white radish/daikon

1 dry scallop

2 dry oyster or mussel

1-2 tablespoon wolfberries (goji berry)

Half chicken

Prepare & Cook

Clean and remove chicken fats

Cut radish to slices 1cm

Wash up wolfberries

Par boil chicken 5 minutes, ensure water cover the chicken

Remove impurities

Add radish, scallops, oyster, wolfberries

Bring to boil medium heat 20 minutes

Taste, add salt if required (2 teaspoon)

Low heat Boil 30 minutes, taste again

Boil 30 minutes

Ready to serve

Fish Curry Pomfret

There are many types of pomfret, it seems there are 20 types of species for this sea water fish. Unfortunately, I only know 3 types, the silver pomfret, black pomfret, gold pomfret.

I remember previously, when I wanted to make the curry dish, I had to buy all the vegetables separately.  1 packet ladies finger or ocra, 1 packet four angle beans, 1 packet long beans and 1 brinjal or eggplant. End up my whole pot was more of a vegetable curry dish instead of fish curry.

Recently I found a pre packed mix vegetable from Tesco, it has got a little bit of every vegetable I mentioned above. The 3 types to be precise; ocra, four angle beans, long beans. Just enough for 2 people. How wonderful!!

To make my life much more easier, I bought a pre-packed curry paste by Tean’s Gourmet “Tumisan Asam Pedas Assam Paste for Seafood”. (Stir Fry Sour Spicy Paste) Fish from the sea… Perfect!

Ingredients

4 cloves onion

1 prepack fish Assam curry sauce

1 prepack mix vegetable

1 silver pomfret fish

Prepare and cook

Wash the vegetables

Wash silver pomfret

Remove 4 onions skin and slice them

Heat oil and fry onion for 1 minute

Add in curry paste

Add in mix vegetables

Fry for 1 minute

Add in fish let it boil with the sauce for another 5-7 minutes

Ready to serve

Kai Lan Chicken Gizzard

Kai Lan Chicken Gizzard

Let’s have vegetable today.

Kai Lan vegetable or Chinese kale. It is a type of vegetable with bigger leaves and thicker stems then spinach. Sometimes some comes with tiny weeny yellow flowers.

Ingredients

1 pack of Kai Lan

1 pieces chicken breast

2-4 pieces of chicken gizzard

3 cloves garlic

2 tablespoon cooking oil

1 teaspoon of sesame oil

1 table spoon soy sauce

1 tablespoon oyster sauce

Prepare and cook

Slice chicken breast and gizzard to cube size

Marinate chicken and gizzard with 1 teaspoon sesame oil + 1 tablespoon soy sauce for 1 hour

Heat up oil, fry garlic

Fry chicken and gizzard

Add garlic parshley powder,

Add 1 tablespoon oyster sauce

Fry Kai Lan vegetable

Simmer for 2 minutes

Garnish chicken on vegetable

Ready to serve

Red Eggs

What are red eggs? They are men made red eggs, not the chicken bore the red eggs, it is just eggs colored with red food coloring. Usually people use chicken eggs to make red eggs. Just boil them all. They are meant for joyful days and celebration as people believe red brings luck. Celebration such as getting married, birthday and baby full moon would have red eggs and no other color then red, red and red.

All you need to do is prepare all the ingredients. Leave your egg to room temperature. Prepare cold water in a pot. Put in your salt, eggs, boil them with low heat to the fullest. Once its done, cool it down. While its cooling down itself, prepare the red dye and vinegar together into a small bowl. Put your egg into the bowl and roll it all over using the spoon. After that place it on the steaming rack and let it dry. If you don’t have a steaming rack, not to worry. You still can make red eggs by placing the eggs on a fork to let it dry so that it can dry smoothly. You can eat it plain or dip it with a little soy sauce.

Ingredients

2-3 eggs

1 tablespoon vinegar

1 teaspoon salt

½ teaspoon red dye

1 small bowl

2 tablespoon

Steaming rack or fork

Prepare and cook

Prepare water in pot. Put in eggs.

Boil Eggs till fully cooked (15minutes)

Remove and let it cool and dry

Add vinegar and red dye to a bowl

Roll over, tilt it all over

Leave it to dry or steaming rack

Prepare to serve.

Lazy Soy Sauce Steam Fish

The title of the dish speaks of itself. Lazy. Means preparing and cooking in the fastest and simplest way. This will definitely happen to everyone once in a while or maybe for working mom's whom comes home late and are in a rush for preparing dinner. During the times when grandma steam fish with wok, Same method back then, same method now for me. Lets start, put in the steam rack into the pot and fill up the wok with water to the level of the steam rack. Start your fire. 

Ingredient

1 slice of fish

3 table spoon soy sauce

Garlic parsley powder

Prepare and Cook 

Wash up fish to put on steam plate

Sprinkle garlic powder with parsley all over the fish

Add 3 tablespoon soy sauce

Fill up pot with water steam rack

Steam 7-12 minutes

Ready to serve

Enoki Mushroom with Bok Choy and Chicken

This is another easy going simple stir fry dish. I would say it is quite suitable for children. Those that want to eat in a hurry and mommy might get worried over chicken bones. Not to worry, this dish contains a balance of vegetable and also chicken meat yet no bones. Bok Choy vegetable is the green vegetable with half stem and top part is the oval shape leaf.

Ingredients

1 Chicken breast meat,

1 pack vegetable Bok choy

1 teaspoon salt, 3 cloves garlic,

½ pack Enoki Mushroom

1 tablespoon soy sauce

Prepare & cook

Rinse Enoki mushroom  888888

Slice garlic

Cut the chicken to cubes

Fry garlic till abit golden brown

Fry chicken meat

Remove to plate

Fry Enoki mushroom with 1 tablespoon soy sauce

Remove to plate

Fry vegetable and garnish it with chicken

Ready to serve

Unfortunately, my dish did not end up looking pretty. 

Red Beans Dessert

Red Beans Dessert

Oh my, sorry! I got so excited, I finish without taking any picture of this dessert.

This time I want it really sweet, as my previous desserts I always make less sweet. Well, all these sweetness depends on your taste buds. Some people love to have really super sweet desert, just like my mom, she probably need like 5 teaspoon of sugar to make a cup of sweet drink or inform the cendol vendor to add extra sweet for her order but others might just take 2 teaspoons would be sufficient.

This is different from green beans. You must soak for longer hours. I soaked these organic red beans overnight about 16 hours. Because I did not want to waste time boil for too long. Soaking the beans longer would make them easier to be cooked. That is why I manage to finish up within an hour.

One thing you must take note when you soak the beans, if u start seeing tiny white tails on the beans, please remove them from the water and start cooking them, else you will have a whole bowl of sprouting red beans in the next few hours.

Ingredients

1 pack of Red Bean,

4 pandan leaves/ pandanus veitchii/screwpine

3 tablespoon of rock sugar

½ pack dry longan or 15 pieces

½ roll gula Melaka

Prepare & cook

Put in soaked red beans to pot

Add water, must about 2 inches above the red beans

Boil beans 20-30 minutes with 4 pandan leaves

Add 3 tablespoon of rock sugar

Add ½ pack dry longan or 15 pieces

Add ½ roll gula Melaka

Boil another 20 minutes

If it dries up, add ½ cup water

Taste the sweetness

If not sweet enough add more sugar,

Boil another 15minutes

Ready to serve

Check the beans texture to see if the beans are ready.

Hard and round = Not cooked, not ready to be eaten

Soft and open up/broken up = Cooked and ready to be eaten

For cold serving, you could cool down the red bean

Add in some ice cubes. This will dilute the liquid a little and make it watery.

Else you could cool down the red bean and put it in fridge for a little while, maybe 30 minutes.

-End-

Ginger Chicken

Ingredients

½ chicken

1 ginger 20cm

2-3 clove garlic

1tablespoon oil

1 tablespoon Chinese wine

1 tablespoon sesame oil

½ teaspoon salt

Prepare and cook

Marinate chicken with sesame oil 1hour

Ginger Slice 10cm big chunk

Ginger Slice 10cm thinly strips

Slice 2 garlics

Start Cooking

Add a tablespoon oil

Fry Shallots & thinly strips ginger

Remove thin slice ginger and garlic

Add in big chunk ginger for 2minutes

Add in chicken  

Add chinese wine

Add ½ tablespoon salt

Stir fry for 10 – 15 minutes

Remove and garnish with garlic & thinly strips ginger

Before cook the chicken does not need to add in oil because the chicken already been marinated with sesame oil