SALTED DRIED MUSTARD GREEN

 

I learnt how to make this local mustard green from my hubby's biological mum.I love this homemade salted mustard green,taste nice , and simple to make.when you want to cook,soaked the salted mustard green in a pot of water until the saltiness is gone.drain off the water,cut into 1 cm,cooked with garlic,pork belly, 2 dried chilli and add some water bring to a boil,lower heat and simmer till the salted mustard green is soft,add some salt if not salty and pinch of msg.Nice to eat with porridge.

SALTED DRIED MUSTARD GREEN

Ingedients;

2 kilo local mustard green vegetables

300 g coarse salt.

2 litre water

Method;

Wash the mustard green ,drain until the mustard green is dry.

In a big basin,add in the water,coarse salt,use hand to stir until the salt dissolved,and well mixed .

Add in the mustard green,the water is not enough to cover it,it o.k. 

Use a big metal plate,put on top of the vegetables and top with a heavy object.(I use the mortar and pestle) In a few hour the water will rise enough to cover the mustard green.

Soaked in the salt water for three day.After three day ,drain off the water,lightly squeeze the water.

Use a bamboo pole or clothes hanger to hand the soaked mustard green and put into the sun to dry for a weeks or until the leaves is very dry.When hanged the mustard green,open every leaves ,so that it dry faster.Store in an clean air tight container and  kept in the frigde.it can last quite long.

FRIED ASSAM LADY'S FINGER

This is something different from what I cook with lady fingers.In this recipes it used tamarind slices
and basil leaves. I love this cookbook,  alot of recipes i posted are from this cook book which belonged to my youngest sister.Is simple and nice dishes.

FRIED ASSAM LADY'S FINGER

Ingredients
150g lady's finger
2 cloves minced garlic
3 small assam peel/slice ( soaked in water first till slightly soft,shredded)
2 small chilli padi ( chopped)
1/2 -1 red chilli (shredded)
12 pieces basil leaf
1/4 tsp belacan
3tbsp water

seasoning
3 tsp fish sauce
1 1/2 tsp sugar

Method;
1.Dissolve belacan with 1/2 tsp of water.
2.heat up some oil in pot,fry garlic till fragrant.Add in assam peel,chilli padi and belacan,fry till fragrant.add in lady's finger,red chilli and basil leaves,stir fry evenly.
3.lastly,add in seasoning and water,stir well.Dish on to plate.

DEEP FRIED SPARE RIBS

I bought 2 strip s of spare ribs to cook this dishes.Is simple and taste nice. I like simple step and easy to cook.



DEEP FRIED  SPARE RIBS

Ingredients;
500g pork ribs ( cut into 2 inches each)
some cooking oil

Marinade;
1 tbsp oyster sauce
1 tsp salt
1/2 tbsp light soy sauce
3 tbsp tapioca starch
2 tbsp flour
1 egg
3 tbsp water

seasoning
1 tbsp zhejiang vinegar (black)
2 tbsp tomato sauce
1 1/2 tbsp sugar
2 tbsp water

method;
1.mix pork ribs with marinade except flour,set aside for a few hour.
2.heat up some oil,when the oil is hot,add flour to the marinade spare ribs and deep fry till golden
brown and cooked.
3.heat up 1 tbsp of oil,add in seasonings and bring to boil.add in pork ribs,stir fry till sauce fairly
dry.serve.

SALTED DRIED SMALL SQUID IN SAMBAL TUMIS

My sister gave me half a packet of this dried salted squid a few month ago. she told me to cook in sambal tumis . This is a malay dish that every chinese household know how to cook this sambal tumis.Is a very nice dishes to eat with rice.

SALTED DRIED SMALL SQUID IN SAMBAL TUMIS

Ingredients;
400g dried salted small squid
40g dried chilli (soaked in hot water till soft)
6 shallot,peeled  (slice )
2 garlic,peeled (sliced)
1 inch shrimp paste (belacan)
A small ball of tamarind paste ( soaked in a bowl of water)
sugar to taste.
salt (optional) If not salty,add bit of salt
1/2 bowl of cooking oil

Method;
1.soak dried salted squid in water for 3 min,drain off water,wash clean,drain,put aside.
2.dried chilli cut into bite size.In a pestle and motar ,pound the dried chilli,shallot,garlic into fine paste,add in belacan,. pound till well mix.Dish out.
3.In a wok heat 1/2 bowl of oil,when hot,add in the chilli paste,stir fry the chillies cooked,add in the dried salted small squid ,quick stir fry and add in the bowl of tamarind juice,stir well mixes ,lower to medium heat,simmer till the gravy reduce to half,only add in sugar to  taste and simmer the gravy is thicken.Dish on to plate,serve.

SPICY RED FISH CURRY

I bought some sardines fishes in the market,it was quite fresh ,but I never cook sardine before.I search this sardines recipes from googles.The sardines have lot of bones,my children was complaining,well next time I will use other fish to cook.the curry is very nice.Is a india blog recipe.

SPICY RED FISH CURRY
source:I cook I post blog.

Ingredients;
fish sardines 8 nos
shallot 6
ginger 1 small pieces
green chillies 2 (cut lengthwise)
turmeric powder 1/2 tsp
red chilli powder 1 1/2 tbsp
coriander powder  1 tbsp
fenugreek powder 1/4 tsp
tamarind size of smallmarble
cooking oil 3 tbsp
salt totaste
curry leaves 2 sprigs

Preparation;
1.soak tamarind in 1/4 cup of warm water,squeeze out the juices and strain,put aside.
2.heat oil in a pan,saute chop ginger,garlic,shallot,green chilli and curry leaves.
3.once the shallot are golden brown,mix turmeric powder,red chilli powder,coriander powder,fenugreekpowder with a little water and makeinto a paste and add in to fry using medium heat.
4.add in tamarind water,stir well .once it sart to boil,add in the sardines fishes,add salt to taste.
 5.don't stir it with ladles as the fish pieces tend to break,just swirl the pan to get the fish pieces
mix well with spices.covered cook on medium flames for 10 min.Add more water if the gravy is thick.

MANGO PUDDING

This is mangoes season,my hubby 's sister have mangoes tree,the plant bear lot of mangoes,she gave us a a big bag of mangoes. I gave some to my sister.Just nice to make mangoes pudding.

MANGO PUDDING

Ingredients;
50g agar-agar strips
1/2 litre water
600g sugar ( add the amount to your taste,how sweet you want to be)
80g custard powder (adjust the custard powder how thick you want pudding to be)
50g ripe mangoes
1 litre fresh milk
3 knotted pandan leaves

Method;
1.In a pot 1/2 litre water,add in agar strip,pandan leaves,bring to a boil,lower heat to boil till the strip dissovled.add in the sugar to cook till the sugar is dissolve.
2.In another pot,add in 1 litre fresh milk,add in the custard powder and mix well combined.,pour into the  cooked agar-agar,stir well combined ,off the heat.
3.Pour into the jelly mould to cool it,then put into fridge to chill.

COLD DISH PAKU VEGETABLE

 

Pucuk paku is a wild fern leaves .usually it is cooked in coconut gravy spiced with chilli ,lemongrass,

galangal,turmeric and other spices.my hubsband loves to eat this vegetables cos'his mother use to cook in his teen day.As for me first time I am cooking and eating  it .normally is fry with sambal belacan.I have a cookbook that cooked the paku vegetables in a simple way.And I loves it.

COLD DISH PAKU VEGETABLE

Ingredients;

1/2 kg paku veetables

side ingredients;

100g shallots (sliced,divide into 2 portion,50g each)

60g dried shrimp (soaked)

10g chilli padi (shredded) I used the green chilli padi ,you can more to taste more spicy

sauce ingredients

3 tbsp lime juice

1tbsp sugar

1 tsp fish sauce

1/3 tsp salt

1 tsp olive oil

Preparation

Rinse paku vegetables.pluck green leaves and stem,blanch in boiling water .Drain and soak in ice water,drain and set aside.

Method;

1. Drain the dried shrimp.Deep fry the dried shrimps with 50g of shallots till crisp,remove and drain.

2.Put paku veetables,remaining shallots and chilli padi in a bowl.Add sauce ingredients and mix well.Garnish with fried shrimps and fried shallots.serve.

Note; adjust the sauce ingredients to your taste.

 

 

CELERY STIR FRY CUTTLEFISH

You can buy ready soaked cuttlefish in the wet market.or do it yourself. Mix water well with alkaline water,soak the dried cuttle fish in it,pour away the water after two hours,by then pour in approximate amount of water to soak the dried cuttlefish,and change the water every two hours until the dried cuttlefish is soaked thoroughly .

CELERY STIR FRY CUTTLEFISH

Ingredients A;
.1 piece dried cuttlefish,a bit of alkaline (approximate the amount of 1 small bottle cap)700ml water.
200g celery (slice slantwise)
a few slices of carrot (i do not have carrot )
4 pips garlic (chop)
2 tbsp oil
some water
seasoning;
2 tbsp oyster sauce
a pinch of msg to taste

Method;
1.Soaked cuttlefish ,slice it into thin strips,by then slice the surface to form criss-cut patterns.
2.Heat oil in wok and saute chopped garlic until fragrant,add in soaked cuttlefish strips and stir
slightly,add in celery and carrot to stir fry together until both start to become soft,lastly pour in seasoning and 1/2 cup water to cook untils boils,switch off heat and dish out to serve.

MANGO FISH

 

At the market,there is lot of local mangoes,I bought a kilo,this mangoes usually we use unripe sour mangoes to make pickle or use in cooking like making into salad adding other ingredients.Fish are rich in mineral .

MANGO FISH

Ingredients;

200g fish fillet ( sliced)

1 unripe mangoes (peeled and shredded)

seasonings;A

1/2 tsp salt

1/2 tbsp sugar

 seasoning;B

1/2 tsp light soy sauce

3 tsp oil

adequate pepper

21/2 tbsp tapioca starch

sauce;

1 1/2 tsp black vinegar

1/4 tsp marmite sauce

1/2 tbsp tomato sauce

3 tsp sugar

adequate salt

2 tbsp water

Method;

1.peel mango and shred.Add in seasoning A,marinate for 10 minutes.

2.Arrange mango on a plate.set aside.

3.Marinate fish fillet with seasoning B for 10 minutes.Mix int 2 tbsp tapioca starch before deep frying.

4.heat up some oil till 80% hot,put in fish fillet and deep fry till golden brown.dih out.

5.boil sauce until thickens.Put in fried fish fillet and quick - fry evenly.Remove and plae onto the shredded mango.serve