Steamed Egg with Peppermint

This is one of my childhood favourite food at home, mom cooking style soft and silky eggs with a taste of peppermint so refreshing. I just love this dish!! It is so easy to cook and everyone just love it.

STEAMED EGG WITH PEPPERMIT

INGREDIENTS

3 large eggs

1 1/2cups - 2 cups water

1tbsp osyter sauce

1tbsp light soya sauce

1tbsp sesame oil

handful fresh peppermit leaf

METHOD:

* Lightly beat 3 eggs in a bowl, add in water about 80% full.  

* Add in seasoning and finally peppermint leaf or you can put whole leaf or chop them.

* Steamed for 15 minutes or until egg cook through. 

* Served hot with steamed rice. 

Yummy!! 

Steamed Wu Tau / Yam ( From Hakka Style Steamed Wu Tau Kau Yuk )

Hakka Style Steamed Wu Tau Kau Yuk is one of Hakka signature dish.  My late dad was the expert at home. I remember he prepared this like every CNY festival in big amount for our own consumption and give away to relatives and friends.  Those days, Dad liked to cook his Steamed Wu Tau Kau Yuk with wood fire instead of on gas stove.  He said it can cook longer until the meat and yam so tender and soft and every piece of meat and yam perfectly tasty!! I remember every bite, those skin+fat+meat and yam like literally melts in your mouth....aaahh....I think for all i have tried in my childhood years, Dad wu tau kau yuk is the Best!!

Since i can't eat Pork, im going to turn this dish into some sort of vegetarian dish without meat.  I could use vegetarian meat thought which we did before but i do not have one for this time.  So i just cook Yam with exactly dad sauce. It turned out exactly the same taste, so delicious, its just the same dish without meat that's it.   Every bite just bring me back to my childhood years eating dad's kauyuk! Since i made this vegetarian version, i am no longer afraid of eating kau yuk, imaging the fats haha....just can't bare it anymore as we getting older health conscious... *lol Now no problem without meat.

STEAMED WU TAU / YAM
INGREDIENTS
1 whole large Vietnamese Yam/Taro
6 big shallots
10 cloves of garlic
5 cups Cooking Oil ( for deep-frying )

SPICE
3pcs star anise ( blend to powder )

SAUCE
1-2cups water
1tsp 5 spice powder
3 Fermented Red Beancurd
2tsp dark soya sauce
2tbsp oyster sauce
1tps light soya sauce
3tbsp sugar
dash salt

METHOD:
* Peel Taro/Yam slice 1cm thick. Do not wash with water.
* Marinate Taro/Yam with salt 20 minutes.
* Heat wok, 5 cups of oil, deep fried yam until cooked. Dish up, arrange yam on a 8" or 6" round pan depending on the amount of Yam, place fried Yam upside down closely. Sprinkle some star anise powder on top, set aside.
* Chop shallots and garlic until fine, sprinkle 2tbsp on top of yam.
* Prepare steamer, with medium heat.
* In a bowl, add in Sauces mix well set aside.
* Pour half of the sauce into yam. and sprinkle remaining chopped shallots and garlic on top follow with some more star anise powder just dash a little around equally.
* Transfer yam into wok, let it steam and constantly checking on the sauce, taste, do add remaining sauce on yam and keep steaming until yam is soft and fully cooked through. This could steamed up to 40 minute.
* When it is cooked, removed from steamer, turn steamed wu tau / yam on a serving plate and garnish with cilantro.

   

Steamed Beancurd with Minced Chicken and Crispy Ginger

STEAMED BEANCURD WITH CHICKEN MINCED MEAT

INGREDIENTS:-

6pcs square soft white beancurd

1pc chicken breast boneless ( minced ) 

2 large garlic cloves ( finely chopped ) 

1 thumb size ginger ( Julienned ) 

few cilantro for garnishing

Seasoning:-
1tbsp osyter sauce
Chicken granules to taste
sugar, salt and peper to taste
1/2 cup water
1 tsp cornstarch for sauce thickening

Method:-
* Heat wok, add 4 tbsp cooking oil, add in julienned ginger, deepfried until crispy, dish up, set aside and drain oil.
* Heat wok add in 2 tbsp cooking oil, in chopped garlic sauteed till aromatic add in chicken minced meat, mix well and seasoning, add cornstarch water and thicken sauce.  Off fire and set aside.
* Prepared water for steam, place 6 square soft beancurd on plate, steamed beancurd for 10minutes in high heat. Once it is cooked, removed from steamer.
* Pour thick sauce on top of hot beancurd and garnish with crispy ginger and cilantro, served hot with warm rice.

Stir-fried Cangkuk Manis with Eggs

One of my favourite vegetable home dish!

STIRFRIED CANGKUK MANIS WITH EGGS
INGREDIENTS
1 bundle of sayur manis
2 garlic clove
1 egg

SEASONING
1tbsp oyster sauce
dash of salt
3tbsp water

METHOD
* clean cangkuk manis, take only the leaves
* heat wok, add in chopped garlic, add dash of salted, sauteed till aromatic.
* Add in cangkuk manis / sayur manis and stir quickly, because the vegy cook very fast.  Add in oyster sauce mix well and add 3tbsp of water and add in 1 eggs off fire and mix well. dish up immediately, do not let the egg over cook.

Happy cooking!

Stir-fried Papaya Flower with Dry Shrimps

This is yummy stuff!! I love eating papaya flowers, i remember eating this when i was a kid, it was bitter to the top and i hate it so much.  Mom love mix this with cangkuk / sayur manis.  This time i use bok choy basically i do not have sayur manis, both taste more or less the same. love it.  I do not remember how mom cook, but my way, i turn it into a delicious delicacy! it isn't as bitter as it was before anymore! yum

Look at the colors, so beautiful and delicious!

Ingredients:-

2 Pkts Papaya Flowers

Chopped finely with Food Processor-

3 garlic, finely chop or pound

3 shallots, finely chop or pound

10 chili keriting

4tbsp dried shrimps ( soak in water until soft ) 

Seasoning:-

2tbsp Chicken Granules

Sugar and Salt to taste

4tbsp water

Method:-

* Pick and clean and set aside. 

* Heat wok, add in 500ml water and add 1tbsp salt.

* When water start boiling, add in papaya flower let it cook for 5-7 minutes.  This is to reduce the bitterness of the flowers.  Dish up, discard water, set cooked flower aside.

* Heat wok, sauteed chopped ingredients until aromatic, season with salt. 

* Add in cook papay flower mixed well and add the rest of the seasoning, stir, mix well till combine.

* Add water stir fry for a little while and dish up! serve hot with rice.

Simple and Easy, Happy Cooking!

1st Day of CNY 2014, 31.01.2014 Arrival KK

31.01.2014 - Finally arrived home sweet home in KK.  A long journey from Batam since morning flying journey all the way to kk arrived only at 7pm. So near yet so far.  Anyway, we are happy to be home and eating home food is the best ever!! It is the 1st day of Chinese New Year.  So we decided to eat at home since everywhere were closed.

 

 

Curry Mackerel with Banana Flower

Ingredients:-
4 pcs Cut Mackerel
200g Banana Flower, has been boiled over
3 tbsp curry powder, add water into paste
4 shallots
3 garlic
4-5 fresh chilis, optional
4 slices of fresh old ginger
2 slices of galanga / Lengkuas
1/4 tbsp Tumeric powder
1 tbsp coriander powder
1/4 tbsp cinnamon powder, optional
pinch of clove powder, optional
2 cardamom, optional
500ml Water, as needed
100ml Concentrate Coconut Milk
Coriander Leaf for garnish
Salt, Sugar & Chicken granules to taste


Method of Cooking Banana Flower :
- Prepare and cook banana flower first.  Heat a soup pan with half water and sprinkle with generous salt, boil away.  Add in the banana flowers cook until it is soft for about 20 to 30 minutes.  Drain water and keep banana flower aside.  Cooking Banana Flower can be done few days ahead of cooking the curry. After cook, can be refrigerate up to few month with a air tight container keep in the freezer.

Method of Cooking Curry Fish & Banana Flower:
- Heat wok/soup pan.  Add cooking oil and sautee garlic, shallots and all spices into one and gently stirring it till aromatic, add in Curry paste, mix well till aromatic.

- Add in coconut milk and 200ml water let it simmer and fish and banana flowers and another half of the water.  Let it cook with lid cover low fire until banana flower and fish are cooked through.  Add salt, sugar and chicken granules to taste.

- Dish up and served with hot rice. and garnish with coriander leaf.

Stir-fried Ceylon Spinach with Crispy Garlic

Ingredients:-

100g Ceylon Spinah
5-6 big Garlic cloves, finely chopped, separate a teaspoon for stir-fried.

Seasoning:-
1tbsp Osyter sauce
Chicken granules & salt to taste
1/2 cup water
Cornstarch water for thickening

Method:-
1. Heat wok with oil, with a small fire, slowly sauteed finely chopped garlic until golden brown, set aside.

2. Heat wok with left over garlic oil, add the remaining tsp of chopped garlic sauteed till aromatic and add in Celyon Spinach stir fried quickly to let them 'shrink' evenly.  Add in seasoning mix well and just little bit about 3tbsp water mix well and add cornstarch water to thicken the sauce.

3. Dish up garnish with crispy golden fried garlic.  Serve with white rice.

Stir-fried Paku Pakis with Belachan

Ingredients:-

1 bundle of Pakis fern leaves

2 garlic, finely chop or pound

2 shallots, finely chop or pound

2 chili, finely chop

1tbsp belachan/ shrimp paste

Seasoning:-

1tbsp Chicken Granules

1tbsp sugar

Dash of Pepper

Salt to taste

2tbsp water

Method:-

* Pick the Pakis fern leaves tip, clean and set aside.

* Heat wok, sautee chopped garlic, shallot, chili and belachan until aromatic. 

* Add in Pakis fern leaves mixed well and put seasoning, stir and mix well till combine.

* Add water stir fry for a while and dish up! serve hot with rice.

Simple and Easy, Happy Cooking!

Stir-fried Pakis Fern Leaves II

Ingredients:-

1 bundle of Pakis fern leaves

2 garlic, finely chop or pound

2 shallots, finely chop or pound

2 chili, finely chop

Seasoning:-

1tbsp Chicken Granules

1tbsp sugar

Dash of Pepper

Salt to taste

2tbsp water

Method:-

* Pick the young pakis fern leaves tip, clean and set aside.

* Heat wok, sautee chopped garlic, shallot and chili until aromatic. 

* Add in Pakis fern leaves mixed well and put seasoning, stir and mix well till combine.

* Add water stir fry for a while and dish up! serve hot with rice.

Simple and Easy, Happy Cooking!

Stir-fried Sayur Manis / Cangkuk with Egg

INGREDIENTS
1 bundle of sayur manis
2 garlic clove
1 egg

SEASONING
1tbsp oyster sauce
salt to taste

METHOD
* clean vegy, only take the leaves
* heat wok, add in garlic stir fry till aromatic add dash of salt.
* Add in sayur manis and stir quickly, because the vegy cook very fast.
* Add in oyster sauce mix well and add 2tbsp of water and add in 1 eggs off fire and mix well. dish up immediately do not let the egg over cook.

Happy cooking!

Stir-fried Beansprout with Toufu Pok

Ingredients:-

250g Beansprout
5 taofu pok, cut into half or 4
2 Garlic cloves, finely chopped
chopped spring onion
Corriander Leaf or Chinese Parsley, finely chopped
2 red chili

Seasoning:-
1tbsp Osyter sauce
Chicken granules
Salt & Pepper
little bit of water


Method:-

1. Heat wok cooking oil, add chopped garlic sauteed till aromatic, add in taofu pok stir for few second.

2. Add in beansprouts stir fried a little while and add in seasoning mix well and add just a little water stir-fry and lastly add in all chopped parsley or corriander leafs mix well and dish up serve with white rice.

Curry Vegetables side dish for Roti Canai

I love curry vegetables!  Cook this as the condiment side dish for my roti canai / roti kosong. I used Eggplants, Potatoes & Lady Fingers for this dish, you can use longbeans, cauliflower or broccoli or any kind of vegetable that you love.

Simply awesome!

  

Ingredients:-

3 medium size potato
1 large Eggplant
7-8 medium young lady fingers
2 red chilies
1 slice Ginger
1 stalk Curry Leaves
1 big onion
2 garlic cloves
1 pkt / box Coconut Milk

Spices & Seasoning :-
4tbsp Red Curry Powder, mix with water into paste
1 Cinnamon stick/ 1 tsp cinnamon powder
1tsp tumeric / kunyit powder
3 cloves / dash of clove powder
1tbsp Corriander, finely pound or 1 tsp Corriander powder
3 pcs cardamom / 1tsp cardamom powder
Chicken granules and salt to taste
water


Method:-
1. Clean and cut potato & egg plants, lady fingers are in whole.

2. Heat wok with oil, add curry paste first, stir for 1-2 minutes.

3. Add in chopped garlic, onion, curry leaves, ginger, and all the spices and mix well let it slowly fry until aromatic and add seasoning.

3. Add in coconut milk cook just right until coconut milk is starting to boil and potatoes, lady fingers, eggplants and chili. Add more water if desire, let it simmer for a while until potatoes soften. More seasoning to taste.

4.  When everything potatoes and other vegetables are soften, dish up served warm with roti canai or white rice.

Stir-fried Broccoli & Cauliflower

This is my 3 years old son's favourite vegetables and the only vegetables he eats. I always cook this dish with extra gravy and to the level that very soft for him.  I wouldn't cook this soft if i ate this.  He can eat the whole plate. Im so proud of him.

Ingredients:-

Broccoli & Cauliflower about a plate
1 clove of Garlic, finely chopped
1 or 2 slice of ginger

Seasoning:-
1tbsp Osyter sauce
Dash of sesame oil
pinch of pepper
1/2 tsp sugar
Chicken granules & salt to taste
1/2 cup water
Cornstarch water for thickening

Method:-
1. Heat wok add water to half wok, water boiling add in broccoli and cauliflower for 5 minutes. Dish up and set aside.

2. Heat wok sauteed garlic and ginger slices, season with salt & pepper, add in boiled broccoli and caulifower stir and mixed well. Add in chicken granules, oyster sauce, sugar, sesame oil mix well and add 1/2 water, keep stirring or if necessary close with lid for a few second and in constarch water for thickening and dish up.

3. Serve with white rice.

Stir-fried Pea Sprout with Salted Fish & Crispy Garlic

I love Pea Sprout better than Beansprout!  Cooking this dish is quick and fast with just garlic or with salted fish and garlic.  It is simply delicious!

Ingredients:-

250g Pea Sprouts
5-6 big Garlic cloves, finely chopped, separate a teaspoon for stir-fried.
1 medium boneless salted fish, soak and cut into cubes

Seasoning:-
1tbsp Osyter sauce
Chicken granules & salt to taste
1/2 cup water
Cornstarch water for thickening

Method:-
1. Heat wok with oil, with a small fire, slowly sauteed finely chopped garlic and salted fish cubes until golden brown, set aside.

2. Heat wok with left over garlic oil, add the remaining tsp of chopped garlic sauteed till aromatic and add in Pea sprouts stir fried quickly to let them 'shrink' evenly.  Add in seasoning mix well and water let it cook for a second and add cornstarch water to thicken the sauce.

3. Dish up garnish with crispy golden fried garlic and salted fish.  Serve with white rice.

Stir-fried Young Bamboo Shoots with Fermented Red Beancurd

Young Bamboo shoots reminds me of my family, mom and dad.  I saw this the other day in the market. I bought some home and dying to eat them!!

The fresh young bamboo shoots from the market already been boiled about half cooked.  It can keep up to 2 weeks in the refrigerator.

It has been ages never had this in my life.  I remember my mom cooked this when i was in my teenager age, my dad always not happy with the bamboo shoots dish.  He always didn't want to encourage us to consume so much of this bamboo shoots.  Bamboo shoot has a bad name in our family maybe for my dad experienced.

Bamboo shoots are well known too bad for human if consuming too much, cos of its related toxicity contain and parts. could cause irritation on skin allergy and was a great agent to boost up all the bad effect after eat.  Seriously especially pregnant woman not allow to consume too much of this, later on the baby will have all kind of skin allergy and irritation.  This happened to one of my cousin.

So i have not been eating young bamboo shoots for a very very long time in my life not because i experience bad effect after eat but just never come across of eating bamboo shoots.   But to tell you the truth, its so delicious!! lol...my dad no longer here to stop me. :) i love you dad.

Ingredients:-

1 plate of young bamboo shoots, clean and boil once more

1/2 boneless chicken breast, slice and marinate

2 garlic, finely chop

Marinate Chicken :-

1 tbsp light soya sauce

1 tbsp corn starch

dash of sesame oil

Seasoning:-

2 tbsp Osyter Sauce

4 cubes of Fermented Red Beancurds 

Chicken Granules to taste

Dash of Pepper

Salt & Sugar to taste

1 cup water

Method:-

* Marinate chicken set aside

* In a clean bowl, put red fermented beancurd with 2 tbsp water, press and mix with water set aside.

* Heat wok, boil water, add in young bamboo shoots and set aside.

* Heat wok, sautee garlic till aromatic, add in chicken stir fried till brown at both side and aromatic, Add in bamboo shoots and add in red fermented beancurds, stir and mix well. Add oyster sauce, chicken granules and sugar to taste. Stir and mix well till combine.

* Add water and cover lid for few minutes and open lid stir again for a minutes and dish up.  Optional you could sprinkle with chop spring onion and serve hot with rice.

Simple and Easy, Happy Cooking!

Stir-fried Bitter-Guard with Small Dried Anchovies

Ingredients:-

1 large bitterguard, clean & slice finely

2 garlic, finely chop

2 chili, finely chop

1/3 cup small dried ikan bilis/anchovies, soak in hot water and discard water

Seasoning:-

1 tbsp Osyter Sauce

1 tbsp Chicken Granules

Dash of Pepper

Salt & Sugar to taste

1/2 cup water

Method:-

* Heat wok, in a cup of cooking oil, deepfried small dried anchovies till golden brown and dish up put aside.

* Heat wok, sautee garli and chili, season with salt and peper. Add in bitterguard stir and mix well. Add oyster sauce, chicken granules and sugar to taste. If you want less bitter, can add more sugar. Stir and mix well till combine.

* Add water and cover lid for 2 minutes and open lid stir again for a minutes and dish up.  Sprinkle bitterguard with fried anchovies and serve hot with rice.

Simple and Easy, Happy Cooking!

2013 Chinese New Year, 3rd Day CNY Lunch

12.02.2013 - Home Tuaran.   Sorry late post.  Its almost end of year 2013, and i only post CNY 2013..LOL..anyway...

Every year on the 3rd day of CNY is our turn invite cousins over lunch.  Since father wasn't around anymore, we have been skipped this for 2 years, no more invitation over lunch on CNY, it is truly a quiet and sad years.

When father was still alive.  3rd day is the important day for him to served and reunion with his brothers, sisters and cousins because only this day he get to meet all of them.  So is like meeting them once a year eventhough we are staying in the same continent! duh...i mean all in KK.   After CNY no more gathering or meet up between cousins.  All busy with their own lives.  So 3rd day CNY is very important for him.  He will cooked alot of food on the table.  He cooked day before and start again from morning till guests arrived, mother is his assistant.  Those were the days.  I will always remember how father has loved each of them.  And He passed away on 05.02.2011 falls on the 3rd day of CNY.  Sometimes i wonder, maybe father purposely die on the 3rd day of CNY, so as he will always be remembered.

This year 2013, is the time of the year again, its the 3rd day of CNY, we invited close cousins & friends over Lunch since we were all here.   Anyway, everyone busy cooking and i cook the most dishes.  We bought along other food the Tuaran Mee, Roasted Chicken too.  Too bad my son wasn't feeling well.

 This dish is from my husband.  he is a great cook in the kitchen too! 

 Gigantic Fish!!!!