SWEET PUMPKIN, PEARL SAGO DESSERT

Pumpkin cook with big  pearl  sago in coconut milk .I used half of the pumpkin to make this nice sweet dessert .Steam the pumpkin first,your perfer or cook it in the coconut milk.

SWEET PUMPKIN,TAPIOCA PEARL SAGO DESSERT

Ingredients;
2 cup  pumpkin (cut off the skin and cut into 1 1/2 cm block)
1 cup  pearl sago ( buy the big round one)
1 fresh grated coconut
4 pandan leaves,( cut into section and tear into two)
water for boiling the sago
some sugar

Method;
In a big pot add 1 liter of water,bring to a boil,add in the tapioca pearl sago and bring to a boil,swtitch
on to medium low heat to boil for half hour or till the tapioca pear sago is tranparent and some of it there will be a tiny white dot in the middle of the tapioca pearl sago,it ok.off the heat,discard the boil water.add in water again to soak for half hour.Drain off the water when in use.
Put pumpkin onto a plate and steam till cook,don't oversteam it,will turn mushy.put aside.Squeeze the grated coconut for the first thick santan.kept aside.Add 1/2 liter  water to the grated coconut the second time round for thin coconut milk.Pour the thin coconut milk into a pot,with pandan leaves to a boil,lower heat,add in the steamed pumpkin ,cook tapioca pearl sago ,add in sugar and lastly add in the first squeeze thick coconut milk,stir well mixed,don't let it boil.off heat and serve hot or cold.
Note; adjust the thin coconut milk to the correct amount for the dessert soup.

BITTER GOURD STIR FRY WITH SALTED EGG

Since the price of the bittergourd is cheap,I bought one ,to cook for lunch. I used two cooked salted egg to stir fry with the bittergourd ,you can use fresh egg to cook as well.Simple home cook dish.

BITTER GOURD STIR FRY WITH SALTED EGG

Ingredients;
1 small size bitter gourd (scrape off the white part,slice into long strip)
2 salted egg ( I used cooked one)
2 tbsp oil
4 pips garlic (chop)
some water.

seasoning;
a pinch of msg to taste

Method;
.Heat oil in wok,saute chopped garlic till fragrant ,break the salted egg and stir fry until it is half done.By then add in bitter gourd stir fry for a min,add a few tbsp water,stir fry well mix until the bitter gourd is cooked.switch off heat and dish out to serve.
Note; if use the cooked salted egg,break and peel off the shell,cut into halve and chop coarsely.

CABBAGE AND MEAT SOUP

I have halve cabbage and some lean pork  to cook a bowl of soup for dinner,enough for three person.
Is a simple oldies soup and taste nice.

CABBAGE AND MEAT SOUP

Ingredients;A
300g lean pork (slice)
2 tbsp light soy sauce
150g cornflour
600g water

Ingredients;B
2 tbsp cooking oil
600g water
1/2 cabbage (wash and cut)
some chopped garlic

Seasoning;
2 tsp salt
1 tbsp light soy sauce
1 tsp chicken stock granules
a few drop sesame oil

Method;
1.mix sliced pork well with light soy sauce,put into cornflour,rub and knead until outer layer of pork is coated evenly by a thick layer of cornflour.
2.boil water of ingredients A in a pot,put in coated sliced pork and blanch quickly one slice following another slice,after finish blanching all the pork slices,dish out ,drain and set aside.discard the water.
3.heat oi in a pot and saute chopped garlic until fragrant,pour in water of ingredients B and cook until boil,by then add in the cut cabbage,seasoning,bring to a boil,add in the blanced pork slices,cook until cabbage is soften,dish into bowl, and serve.

CHAR SIEW

Ask the butcher that you want to make char siew bbq pork,he know which part to use or some people
perfer to use pork belly.I use a simple home braised to cook this char siew.By using this method,the
taste of the cooked cha siew is as nice as the roasted char siew.

CHAR SIEW

Ingredients;
600g pork belly (slice into 3 long piees)
2 shallots (slice thinly)

Seasoning;
2-3 tbsp soy sauce
150g sugar
3 tbsp oyster sauce
1 tsp chinese five spice powder
300g -400g water
1/2 tbsp fermented soy bean paste
some dark soy sauce

Method;
1.heat oil in wok,saute sliced shallots until fragrant.
2.Add in pork belly and seasoning to mix well,turn into medium heat and continue to cook until sauce thickens,dish out and slice cha siew thinly to serve.(note; Over turn the pork belly while simmering .)

PORK STIR FRY WITH GINGER AND SPRING ONION

This is a simple dish using meat to stir fry with spring onion ,ginger and soy sauce .In this recipes I used pork belly ( you can use chicken meat ) You can order this simple dish at any chinese reataurant.

PORK STIR FRY WITH GINGER  AND SPRING ONION

Ingredients;
500g pork belly (slice thinly)
1 big piece young ginger (slice)
2 stalk spring onion (cut into blocks)
6 pips garlic (chop)

Marinade
2  tbsp light soy sauce
some cornflour

Seasoning;
1 tbsp oyster sauce
1 tbsp  soy sauce
1/2 tsp white sugar
some dark soy sauce
pinch of msg
salt to taste

Method;
1.marinade slicec pork belly evenly with marinade,blanch in hot oil quickly,remove and drain oil.
2.Heat oil in another wok,saute chop garlic and sliced ginger until fragrant,add in oil blanced pork
   and stir fry until cooked.
3.by then add in spring onion and stir quickly,pour in seasoning and stir fry to mix well.dish out and serve.Note; while adding in seasoning,you can add some hua diao wine to increase the fragrance.

HOT SPICY IKAN TONGKOL/TUNA FISH

Went to the whole sale fish market stall ,I bought this ikan tongkol,or tuna fish.when paying the money,the young boss asks,aunty  how you cook this tuna fish? he said very few chinese customer
bought this fish. He himself selling fish,never eaten this ikan tongkol fish .majority bought this fish
are malay.Sometimes ,use the fillet,cut off the middles dark part,just pan fry.My family loves it.
Saw this recipe from blog just try & taste.Is a spicy and delicious dish, just eat with a bowl of rice or make into sandwhich.

HOT SPICY IKAN TONGKOL /TUNA FISH

Ingredients;
1 1/2 kg ikan tongkol ( 1 lemon juice and salt for apply to the fish)
5-6 kaffir lime leaves ( slice thinly)
1 pandan leaves (slice thinely)
1 fresh turmeric leaves ( slice thinly)
3 stalk spring onion  ( slice thinly)
3 -4 tbsp oil for saute

Ingredients ; grind to paste
15 dried chillies,soaked in water till soft ( can use fresh red chilli)
10 bird eye chilli or more
2 stalk lemongrass (the white part)
7 small shallot
5 clove garlic
3 cm ginger
2 cm fresh turmeric

seasoning; 
1 1/2 tsp sugar
2 tsp salt

Method;
1.cut off the fish head ,clean the fish and slice the fish into two,take 1 tbsp salt and lemon juice rub all over the fish and put to steam till cook.discard the water.
2.Flake the fish,discard the bone and the darker meat in the middle,put aside.
3.heat a wok with cooking oil,saute the chilli paste till fragrant,add in all the leaves,mix well.Add in the flaked fish,give a stir well mixed,add in the seasoning and ,stir from time to time till the fish is dry .lastly add in spring onion and,stir it becomes soft.dish on to a plate and serve.

APPLE BUTTER JAM

My children loves this apple jam,it takes me 30 minutes to make,it easy and simple .It taste yummy,
when spread the jam onto a pieces of white bread.Not too sweet,i love it,This recipe is from the dailydelicious blog.I use two medium red apple to get this bottle of apple jam.

APPLE BUTTER JAM

Ingredients;
1 red apple(170-200g )
50-60g granulated sugar
1 tsp lemon juice
40g unsalted butter
pinch of salt

Method;
1.peel.core and grate the apple into small pieces.
2.put all the ingredients except the butter into a pan.
3.place over low heat,let the mixture boil and simmering for 10 min.stirring from time to time,put in the butter into the pan,stir slowly until butter melted.
4.remove from heat,wait to cool and put into  a dry clean container.can be kept for a week in the fridge.for this recipes you get 300ml.(warm before serving to melt the butter slowly)

CHILLI CHICKEN

Chilli powder,ginger ,garlic and onion coaresly blend and marinated with chicken drumstick or cut pieces chicken add a wonderful richness to this colourful dish . Today I cook the brown rice that I bought in sekinchan to goes with this chicken dishes.

CHILLI CHICKEN

Ingredients;
1 kg chicken cut to a few pieces
5 shallot
30g ginger
15 clove garlic
2 big tbsp red chilli powder  ( I add a few red chilli padi)
1 tsp turmeric powder
1 tbsp light soy sauce
1 tsp salt
1/2 cup water  ( if necessary )
1 cup cooking oil

Method;
1. wash and cleanse the chicken ,drain and cut to a few pieces.
2.in a mortar and pestle,pound the ginger,shallot and garlic coarsely.
3.put the chicken pcs in a big bowl,add in chilli powder,turmeric powder,pounded ingredients,light soy sauce and salt to taste ,mix well combined and marinade for an hour ,put in the fridge till you
are to cook.
4.heat cooking oil in a wok or saucepan,when the oil is slightly hot,add in the marinated chicken and fry over slow fire for 20-30min or until chicken is cooked.In between cooking time,add in 1/2 cup water and stir fry till gravy is thicken.

REMPAH CHICKEN SOUP

Used the rempah soup curry powder in a packet (babas brand) to cook this chicken soup for tonite dinner.

REMPAH CHICKEN SOUP


Ingredients;
Chicken 300g,cut into medium size size
1big potatoes,peel,cut into big pcs
1 packet rempah soup mix ( babas brand)
2 medium size tomatoes,cut into big wedges
1. liter water
4 tbsp cooking oil
salt to taste

Spices to grind to paste
1 big onion
20g garlic
1 stalk serai

Method;
 1.Heat wok with cooking oil,saute the grounded spices paste until fragrant.
2.Add the rempah soup mix and water,bring to a boil.
3.Add the meat,potatoes simmer for 10 min,then add in the tomatoes and let it cook till the meat and potatoes is cook, Add salt to taste.serve hot.

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

My eldest boy back from sem break holiday .Request me to cook this white fungus dessert.This white fungus I bought for him and he bring back home ,he cook and share, none of his housemate like it.This morning to market,bought a just ripe papaya and the flesh is still firm,suitable to cook for dessert.Can add some red dates if you like

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

Ingredients;
1 small ripe papaya (peel and cut into cub
1 big pcs white fungus (soaked overnite in water)
some cooked gingko nut
Some rock sugar /sugar
2 litres water
A few pandan leaves.

Method;
Soaked the white fungus overnite ,drain  and wash,cut  and tear into small pieces.Put into a pot of water with pandan leaves,bring to a boil and simmer for an hour or still the white fungus is soft enough,add in the cooked gingko nut,sugar and cut cube papaya to boil for 10 min or until the papaya just soft,don't overcook it. If not enough water,add in more.serve hot or cold.chill in the fridgre
Note; soaked the white fungus ovenite,to shorten the cooking time and remember to make sure the white fungus is soft enough before adding in the sugar or else add too early it may take a long time to cook till soft. Don't over cook the papaya,cook just a nice soft texture.

FRIED TAPIOCA PANCAKE

Fry tapioca pancake for tea time.simple easy step to make and taste nice ,sweet with a cup of tea.

FRIED TAPIOCA PANCAKE

Ingredients;
400g grated tapioca
150g sugar
5 big tablespoon flour /or more

Method;
Peel off the skin and grated the tapioca finely,lightly squeezee off some juice,not too dry,add in sugar stir well mixed and lastly add in the plain flour.stir well combined take a big tbsp of the tapioca batter,roll into a ball,flatten a bit.heat a wok with oil,when the oil is hot,slowly put in the tapioca ball
and deep fry till both sides is lightly brown.drain on the paper towel.serve with a cup of tea.
Note;adjust the flour,mix till a moist soft dough that can be roll into a ball.

SALTED FISH WITH CHILLI AND LIME JUICE

 

 A bowl of porridge  or rice goes well with this salted fried  fish.This is a traditional South East Asian cooking.Simple home cooked meal .A small pieces of the salted fish you can eat two rice bowl of porridge.

SALTED FISH WITH CHILLI AND LIME JUICE

Ingredients;

4 salted dried fish

2 lime,cut into halve

a few chilli padi,sliced thinly

Method;

Use a knife to scrub off the scale,cut off the heat,wash it cleanand drain

Heat a dry wok,add 1/2 cup of oil,when the oil is hot,put in the salted fish to fry,use a chopstick 

to flip open the salted fish, take out the middle bone. Deep fry till crispy,drain on to a paper towel.

Put onto a plate,squeeze the lime juice and chilli,toss well mixed. serve with a bowl of porridge .

BRAISED PORK TROTTER WITH RICE VERMICELLI

Use overnite left over cooked braised pork trotter with mushroom,about 1 soup bowl with gravy and a packet of rice vermicelli ,some vegetables,chilli,fried shallot to cook this yummy fried bee hoon (rice vermicelli). make for family breakfast.

BRAISED PORK TROTTER WITH VERMICELLI

Ingredients;
300 g braised pork trotter with some shitake mushroom
3 tbsp oil
1 tbsp chopped garlic
150ml,braised gravy
200ml water
1 tbsp fish sauce
300g rice vermicelli (300g) (soaked till soften a bit )
200g sawi or kailan ,trimmed

Garnishing;
fresh crispy shallot
cut chilli padi/red chilli

Method;
1.shred or dice braised pork trotter meat.cut the braised mushroom in half and set aside
2.heat oil in a wok and saute garlic fragrant,add in the meat,mushroom,fish sauce and braised pork, trotter gravy ,water,stir well bring to a boiled.
3.add in the soaked rice vermicelli ,allow it to braise and soak up the gravy.add in the vegetable sawi
and simmer until gravy is almost dried up and rice vermicelli turns soft.dish up immediately and garnish with crispy fried shallot and chilli ( if not saltly add  salt to taste.)