Young Mango Salad

Young Mango Salad

Ingredient:

Young Mango, thinly julienne

Onion, thinly sliced

Coriander leaves

Bird eye chili, sliced

Fried Ikan Bilis

Lemon/Lime juice

Thai Sweet Chili sauce

Method:

1. Mix mango, onion, coriander leaves, chili, lime juice and a little sweet chili sauce.

2. Dish it to a plate, sprinkle fried ikan bilis on top.

3. Ready to serve.

Stir Fry Lady Fingers with Soy

Ingredients:

250gm Lady fingers (cut into 1 cm)

4 Garlic (roughly chopped)

1 Onion (roughly chopped)

Seasoning:

Soy sauce

Salt & pepper to taste

Water

Drizzle of sesame oil

Method:

1. Heat some oil in the wok, put in chopped onion and garlic stir fry until slightly golden brown.

2. Put in the lady fingers and stir well.

3. Pour in the seasoning and cook for 1-2 minutes.

4. Ready to serve.

Pickled Green Chili (青辣椒酸）

I've some green chilies which has been sitting in the fridge for weeks....

so I have decided to turn them into something tasty :)

Ingredients:

Green chilies

Sugar

Vinegar

Method:

1. Slice the green chilies and blanch them in hot water for 1 minute only. Strain and leave it to cool and dry.

2. Put the chilies into a jar (make sure no excess water), put some sugar and pour some distilled vinegar just enough to cover the chilies.

3. Put on the lid and.... you have your pickled chilies ready...

4. This is how it looks, after one day. It can be kept up to a month or so.

Steam Crystal Dumpling

Before

Never thought it could turn out so beautiful (the look of the dumpling) at the first time making it.

After

Ingredient:

Wheat starch

Tapioca starch

Salt

Oil

Hot boiling water

Filling:
Minced pork and prawn

Chopped garlic and ginger

Chopped spring onion

Soy sauce

Oyster sauce

Salt, sugar and pepper to taste

Sesame oil

To make the filling:
Mix all ingredient and set aside.

To make the dough:
1. Mix the wheat starch, tapioca starch and salt in a large mixing bowl. Make a well in the center.
2. Pour in hot boiling water, use a spoon to mix it.
3. Pour in the oil and continue to stir it until the dough it lightly cool.
4. When the dough is lightly cool, kneed with hand on a floured surface. Until you get a smooth dough.
5. Roll the dough into cylinder shape and cut them evenly. Keep it in the bowl and make sure you cover with a damp cloth.

To make the dumpling:
1. Take one small piece of dough, flatten it and roll with a rolling pin until you get a round wrapper shape.
2. Put a tea spoon of the filling in the middle of the wrapper.
3. Pleat the front side of the dumpling and bring the back side forward and seal the dumpling.
4. Place it on a lightly oil banana leave and steam until the dumpling skin is translucent.
5. Ready to serve with some chili sauce.

p/s:
1. This dumpling must be served while it's hot.
2. You may use Chive or Sengkuang filling as known as Chai Kuih.
3. You can make this dumpling in a large quantity and freeze them. Make sure you lightly flour the container before putting the dumpling. Once it's frozen, you can transfer the dumpling into zip-lock bag and store.
4. When cooking the frozen dumpling, Do Not Thaw it. Place it on a lightly oiled banana leave or plate and steam until the dumpling skin is translucent. Frozen dumpling will take a longer time to cook.

Chicken Stew

Ingredients:
400gm Chicken meat, cut into bite size
1/4 tsp Tarragon (optional)
1/4 tsp Rosemary (optional)
3 Celery stick, cut into cube
1 Carrot, cut into cube
1 Onion, cut into cube
Button mushroom, cut into half
3 Garlic, chopped
1 Bay leave
50ml White/Red wine (optional)
100ml Chicken stock
Salt & Crashed Black pepper
2 tbsp Oil

Method:
1. Marinate the chicken with some tarragon, rosemary, salt and pepper.
2. Saute onion with oil in a pot until soft.
3. Add in garlic continue to saute till golden brown.
4. Add in chicken and cook for 2 minutes.
5. Add the carrot, celery, mushroom, bay leave and mix well.
6. Pour in wine and chicken stock. Mix well and put the lid on, simmer in slow fire for 45minutes to 1 hour.
7. Season with salt and pepper to taste, continue to cook for 10-20 minutes.
8. Ready to serve with some bread.

Tips:
1. You may use this stew for chicken pie filling.
2. You may also serve this with pasta-
Simply boil a serving of pasta and toss with 1 portion of the chicken stew.

And you get this - Simple 1 dish meal

Sambal Belacan / Fried Chili Paste

Ingredients:
30 Dried Chilies, remove the seeds and soaked to soften
5 Fresh Red Chillies
10 Shallots, peeled
4 Cloves Garlic, peeled
4 tbsp Dried Shrimp, soaked
2 tsp Belacan
Sugar and salt to taste
Cooking oil

Method:
1. Roughly cut up the dried and fresh chillies, shallots and garlic.
2. Blend or pound chillies, shallots, garlic, dried shrimp and belacan to a paste.
3. Heat up the oil and fry the paste at slow fire until fragrant. Season with salt and sugar.
4. Ready to serve.

Tips:
1. Add just a little bit of water when you blend the ingredients.
2. Should you like the sambal to be more spicy, you don't have to remove the seed of the dried chillies.
3. You may cook this is big quantity and store it in the fridge.
4. You can serve this Sambal Belacan with Prawn mee, Curry mee.
5. You can use this sambal to cook Kangkung belacan, or other vegetable.

Stir Fry Asparagus with Corn and Carrot

Ingredients:
Asparagus
Fresh Young Corn
Carrot
2 slice Ginger
Garlic, chopped
Oil
Oyster sauce
Salt & Pepper to taste

Method:
1. Cut all the vegetable into same length.
2. Bring a pot of water to boil and add some salt.
3. Blanch the corn for 2 minutes, then add in carrot and asparagus continue to boil for further 1 minute.
4. Remove all the vegetable and plunge into ice water. Drain and keep a side.
5. Heat some oil in the wok, put in the ginger and garlic stir fry until slightly golden brown.
6. Put in the vegetable and stir well.
7. Season it with oyster sauce, salt and pepper to taste.
8. Ready to serve.

Stir Fry Brussels Sprout

Ingredients:
Brussels Sprout, cut into half
Garlic, chopped
Shallot, sliced
Oyster sauce
Salt & pepper to taste
Oil

Method:
1. Bring 1 pot of water to boil and add some salt.
2. Blanch the brussels sprout for 1 minute then remove and plunge into ice water. Drain and keep aside.
3. Heat some oil in a wok, put in shallot and garlic stir fry until slightly golden brown.
4. Put in the brussels sprout and stir well.
5. Season it with oyster sauce, salt and pepper to taste.
6. Ready to serve.

Fu Yong Dan 芙蓉蛋/ Omelette

芙蓉蛋

This is a simple dish, you could just use what ever ingredient is available in your kitchen.

Ingredients:
2 Egg, beaten
Onion, sliced
Button Mushroom, sliced
Carrot, cut into 5cm long thin strip
Spring onion, cut into 5cm long
Red chili, removed the seed and cut into 5cm long thin strip
Salt and pepper to taste
Oil

Method:
1. Season the egg with some salt and pepper. Set aside.
2. Heat oil in a frying pan, add in onion and saute for 1 minute.
3. Add in button mushroom, carrot, chili and spring onion continue to cook for 1 minute.
4. Gently pour in the egg mixture. Cook for 1 minute or until the egg is slightly set.
5. Flip it over by using a flat spatula. Continue to cook for 40 second.
6. Ready to serve.

Seafood & Vegetables Tempura

Simple Homemade Japanese Meal

Tempura is an all time favourite in Japanese food. It is much easier for people to accept this dish as it is served hot with dipping sauce-Bonsu sauce.
I do not have all the ingredients for Bonsu sauce(so I did not make it this time). However, I served my tempura with light soy sauce or chili sauce or Thai chili sauce.

Ingredients A:
1 tbsp Plain flour
1 tbsp Corn Flour
Salt & Pepper

Ingredients B:
100gm Tempura flour
170ml Ice cold water

Tempura Flour

For Seafood Tempura:
6 pcs Prawn, shelled
6 pcs Fish fillet
1 nos squid, cut into 6cm x 4cm
Some Salmon skin, cut into 7cm long strip and 5cm width
Salt & pepper

For Vegetables Tempura:
10 pcs French Bean
1 nos Sweet Potato, sliced
1/2 nos Carrot, sliced

Things to prepare before you starts deep-frying:
a pairs of wooden chopstick or tong for deep-frying
1 skimmer
1 plate with kitchen towels

Preparation:
1. Make sure all the seafood and vegetables are clean and dry with kitchen towel.
2. Season the fish and squid with some salt and pepper.
3. Mix Plain flour and Corn flour with some salt and pepper in a deep plate (A).
4. Mix well Tempura Flour with ice cold water in a bowl until it become a smooth paste (B).
5. Heat oil for deep-frying at 170-180 c
6. Stand by a plate with kitchen towels.
7. Slightly coat all the seafood and vegetables with (A) keep aside.

Cooking Method for Vegetables Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Vegetables in the mixture (B) and put into hot oil to deep-fry for 1-2 minutes or when you see the vegetables are floating with very little bubble(means there are ready).
3. Best to deep fry the root items first like sweet potato and carrot, then the French bean.
4. Use chopstick or tong to dish out the vegetables one by one and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Vegetables Tempura

Notes:
1. You may use other vegetables like Capsicum/bell pepper, Oyster mushroom, Lady finger, Shitake mushroom, asparagus.
2. Do not cram the vegetables in the hot oil, as each piece needs to be able to float freely.
3. Move them frequently as sometimes the flour mixture might stick together.
4. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Cooking Method for Seafood Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Seafood in the mixture (B) and put into hot oil for deep-fry for 1-3 minutes or when you see the meat are floating with very little bubble(means there are ready).
3. Best to deep fry the Fish first, then Squids, then Salmon Skin and lastly prawn.
4. Use chopstick or tong to dish out the seafood and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Seafood Tempura

Notes:
1. Do not cram the seafood in the hot oil, as each piece needs to be able to float freely.
2. Move them frequently as sometimes the flour mixture might stick together.
3. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Stir Fried Tomatoes with Egg

A simple, cheap, yet all time favourite dish of my darling.

Ingredients:
3 nos ripe tomatoes, but into wedges
2 cloves garlic, chopped
1 nos egg, beaten
1 tbsp oil
1 nos spring onion chopped, for garnish

Seasoning:
2 tbsp Tomato sauce/Ketchup
1 tsp Oyster sauce
1 tsp light soy sauce
1 tsp sugar
1/2 tsp salt
Dash of pepper to taste
Dash of sesame oil
5 tbsp water

For thickening:
1 tsp corn flour
3 tsp water

Method:
1. Heat oil in a wok, stir-fry garlic until fragrant.

2. Add in egg and stir well for 1 minute. Then add in tomatoes and stir well for further 3 minutes.

3. Add in seasoning and bring to boil.

4. Stir in the corn flour water to thicken the sauce. Sprinkle chopped spring onion and stir well.

5. Dish up and serve hot with rice.

Suggestion:
1. You may cook this dish with some meat like: chicken, prawn or pork. Simply cook the meat first, before add in the egg.

Kailan with Garlic and Oyster sauce

Ingredients:
Kailan, cut into 2 inch length
Carrot, sliced
Garlic, Chopped
2 tbsp Oil

Sauce:
Oyster sauce
Light soy sauce
Salt & pepper
Sesame oil

Method:
1. Boil a pot of water, add 1 tsp of each: Salt, Sugar & Oil.
2. Blanch kailan for 3 minutes, carrots for 5 minutes. Drain and arrange onto a serving dish.
3. Heat oil in a pan, saute the garlic till golden brown.
4. Pour in the sauce, just allow it to boil a little. (less than 20seconds)
5. Pour the sauce over the vegetable.
6. Ready to serve.

Stir Fried Broccoli

Ingredients:
Broccoli, Cut into bite size
Carrot, Sliced
Garlic, Chopped
1 tbsp Oil
1 tbsp Corn flour
3 tbsp Water

Sauce:
Oyster sauce
Light soy sauce
Water
Salt
Pepper
Sesame oil

Method:
1. Bring a pot of water to boil add in a few drops of oil and 1/2 tsp of salt.
2. Blanch the broccoli and carrot for 1 minutes. Drain and put the vegetable in a bowl of ice water for 5 minutes. Drain and set aside.
3. Heat oil in a wok, cook the garlic till lightly golden brown.
4. Stir in broccoli and carrot.
5. Add in the sauce and boil.
6. Mix well corn flour and water to become a corn starch.
7. Stir in the corn starch to thicken the sauce
8. Ready to serve.

French Bean Cooked in Chilli paste

Ingredients:
300gm French bean, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 2 tbsp of oil in a wok, shallow fry the french bean until half cook. Drain and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in half cooked french bean and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.

Brinjal and Lady fingers with Chilli paste

Ingredients:
1 nos Brinjal / Eggplant, Cut 2 inch length
6 nos Okra / Lady fingers, Cut 2 inch length
2 nos Shallot, Sliced
2 nos Garlic, Chopped
1 cm Ginger, Chopped
5 tbsp Home-made Chilli paste
2 tbsp Tomato sauce
8 tbsp Water
1 tsp Sugar
Salt & pepper

Method:
1. Heat 1 tbsp of oil in a wok, saute the brinjal until half cook. Dish out and set aside
2. Add another 1 tbsp of oil into the hot wok, put in shallot, ginger and garlic until golden brown.
3. Cook the Home-made Chilli paste for 2 minutes and add in the tomato sauce cook for 1 minute.
4. Put in lady finger, brinjal and water, stir well and continue to cook for 3-5 minutes.
5. Season with sugar, salt and pepper.
6. Ready to serve.