SAYUR LODEH

 This light thin coconut milk soup has a delicate flavor of the blended spices adds flavors to it.
 Is a simple vegetables soup makes a good dish to eat with rice and serve with some sambal tumis.


SAYUR LODEH

Ingredients;
6 cabbages leaves
100g fresh shrimp
3 pcs dried beancurd,soaked in water till soft
1 fresh grated coconut
3 tbsp cooking oil
a few chilli padi

Ingredients to blend to paste
4 small shallot
1 stalk lemongrass,the white part,slice thinly
2 clove garlic
1/2 tsp jintan kasar
1 tsp coriander seed
2 tbsp dried prawn
salt and msg to taste

Method;
1.wash the cabbage and tear to small pcs.shelled the fresh shrimp and the soaked beancurd skin,cut into 3-4 inches pcs,put aside.
2.fresh grated coconut mix with some water  ( I add a soup bowl to get the thin coconut milk).Your perfer thick coconut milk,or medium thin.
3.in a pot,add  3 tbsp oil,add in the blend paste,stir fry till fragrant,add in the cabbage and shrimp, chilli , coconut milk bring to a boil and simmer till the cabbages is soft,lastly add in the soaked beancurd skin cook for a few minute ,add salt and msg to taste.off heat serve warm with rice.
Note;You can used the coconut milk in boxes,mixed with some water

TAUHU GORENG /DEEP FRIED TOFU

Tauhu goreng  is a favourite dish that my family loved it.Is a healthly dish ,the dipping sauce is the main ingredients ,nice delicious ,sweet,sour, salty and hot.

TAUHU GORENG

Ingredients;
6 pieces soft tau kwa,deep fried cut into 6
200g bean sprout ,blanced in hot water for a second
1 medium size cucumber,sliced thinly

Ingredients to be pound/blend
15-20 bird eyes chilli/small chilli padi
3 clove garlic

Sauce ingredients;
40g tamaring paste mix with water to get 1 1/2 cup water thick asam juice
3/4 cup kicap manis /sweet soy sauce (malay)
2 cup toasted ground nut
1/2 cup brown sugar
salt to taste

Method;
In a bowl,put in toasted groundnut,blended chilli paste ,add in asam juice,mix well.
lastly add in sugar and salt to taste ,mix well with spoon ,add in the kicap manis.adjust the taste to your liking,

SAMBAL BELACAN TOMATO

Sambal belacan tomatoes is a malay relish,to eat with any fresh vegetables.today  I make this sambal
belacan tomatoes to eat with the fresh wing bean or kacang botol plant from my backyard.

SAMBAL BELACAN TOMATO

Ingredients;
4 fresh red chilli
5 red bird eyes chilli
1 small tomato (cut into small pieces)
1 small lime
1 cm belacan,toasted
Pinch of sugar and salt

Method;

1.In a mortar and pestle,put in the chilli  and bird eyes chilli,toasted belacan and pound to afine paste.
2.dish out the paste to a small bowl,add in the salt and sugar,mix well combined.
3.add in the tomato,stir well combines,wash the lime,discard the seed and cut into bit size pieces add in to the sambal.Take a pieces of wing bean dip into the sambal to eat together and goes with a bowl of rice.Note;in a dry wok,add in the belacan to stir fry till fragrant .

GORENG PISANG /BANANAS FRITTER

I have run out of the ready buy tepung pisang flour.Use the home style batter to deep fried the banana
It was crispy, eat it while it was hot,when cold,the batter will turn soft.

GORENG PISANG /BANANAS FRITTER

Ingredients;
 some pisang kapur
200g all purpose flour
4tbsp rice flour
1/2 tsp fine salt
some water
cooking oil for deep frying

Method;
In a big mixing bowl.add in flour,rice flour,salt and slowly add in the water ,stir well mix to a creamy
batter not too thick or watery,somewhere in between.adjust the water (batter should be like mushroom soup ).peel off the bananas skin,cut into halve,set aside. Heat a wok with cooking oil ,when the oil is hot,take a pieces of bananas ,dip into the batter and put in to fry till golden brown.
Dip a few pieces of bananas to fried,don't overcrowd.drain on to paper towel, ready to be serve.

STEAK CHINESE STYLE

Chinese style steak,I use sirloin pork are more suitable cuts for this dish.The original recipes use beef.
I'm not much flavor in beef or mutton.My three children and hubby love beef and mutton. Mutton meat have a strong smell that I don't like.

STEAK CHINESE STYLE

Ingredients;
300g beef  Fillet,sliced 1 cm thick.( I used pork sirloin)
2 slices fresh ginger
2 cloves garlic,finely chopped

Marinate;
1 tbsp dark soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp water
1/2 tbsp oil
1/4 tsp red wine
1/2 tsp sesame oil
1 tbsp cornflour

sauce;
1/2 cup stock
1/2 tbsp cornflour
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp tomato sauce

garnish;
tomatoes or cucumber slices

Method;
marinate the beef ( pork) slices in the marinade ingredients for an hour.
heat oil in a flat frying pan,add garlic,ginger , beef and fry for a min each side.Dish out on to a plate.clean the frying pan,add in the sauce ingredients,stir well mixed,bring to a boil,when sauce is thick add in the cooked beef and cook for 1/2 min or cook through.dish out beef onto a serving plate.spoon sauce over and serve.

DEEP FRIED PRAWN

Husband bought some local prawn for dinner,straight away,wash and trim the prawn.Use the simple and easy way to cook the prawn.

DEEP FRIED PRAWN

Ingredients;
400g medium size prawn
1 tsp salt
1/2 tsp white pepper powder
1/4 tsp msg
some cornflour

Method;
wash the prawn and trim,drain it. put the prawn in a big bowl,add in the salt,white pepper powder,msg , mix well and let it stand for 10 minutes.Heat a wok with oil,while waiting for the oil to get hot,add a few tbsp of cornflour to the prawn and mix well coated with cornflour  and put the coated prawn in to the hot oil to deep fried till golden brown.dish out and serve.
Note; before adding the prawn,switch to a high heat,make sure the oil is very hot,put in the prawn to
          to a quick deep fried .don;t over fried

SPICY MINCED MEAT, STIR FRIED LONG BEAN

simple home cooked meal  long bean stir fried with minced meat for dinner.

SPICY MINCED MEAT,STIR FRIED LONG BEAN

ingredients;
200g minced meat
100g long bean
1 tbsp chopped garlic
1/3 tbsp chopped ginger
approximate amount of chopped chillies

Seasoninh;
1 1/3 tbsp hot fermented bean paste
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp sugar
2 tbsp water

method;
1.wash long bean until clean and cut into blocks,heat some oil in wok and stir fry until cooked,dish out and set aside,
2.use the same wok,add in pproximate amount of oil to heat it,saute chopped garlic,chop ginger and chopped chillies,by then add in minced pork to stir fry until colour changes,add in all seasoning and
stir fry together with minced pork until mixes well,when minced pork is cooked throughly and absorbs the flavor,add in stir fried long bean and continue to stir well ,done.

LEMONGRASS DRINK

lemongrass have numerous health benifit and are known to have anti - oxidant .In my backyard ,my lemongrass plant is mature enough to be used.  Today I boiled lemongrass to serve as a drink.

LEMONGRASS DRINK

Ingredients;
10 stalk lemongrass,bashed
4 slice ginger
A few slice lemon
1 1/2 liter of water
sugar or honey (optional)

Step;
In a pot of water,add in the bashed lemongrass,ginger slice,bring to a boil,lower heat and let it simmer for 15 minutes or  take a sip of the water,taste the fragrant of lemongrass., add sugar if you perfer,stir till the sugar melt,off the heat,I wait for the drink to cool, add a slice of lemon and add some ice cube. serve ad a drink.

BLACK OLIVE VEGETABLE FRIED RICE

Chinese fried rice,it's a quick,easy way to use left over rice and  taste tasty. I cook this fried rice,I use
  some preserved black olive vegetables and dried flat fish /tee poh.

BLACK OLIVE VEGETABLE FRIED RICE

Ingredients;
5 tbsp oil
4 egg,beaten
1 tbsp chopped garlic
100g minced pork,blanced
4 tbsp preserved black olive vegetables
600g cooked rice
1/2 tsp white pepper powder
 1 tbsp fish sauce
2 stalk spring onion,diced
2 pcs dried flat fish /tee poh ,deep fried and crumbled

Method;
1.heat oil in wok and add in egg,sreamble egg till foamy.add in garlic and saute till fragrant.
2.add in minced pork,preserved black olive vegetables.stir fry for a minute
3.stir in cooked rice,stir fry until well mixed,use high heat to fry.sprinkle some white pepper powder
and fish sauce,stir fried well mixed.
4.toss in spring onion and dried flat fish.serve.
Note; the dried flat fish,tear off the skin ,discard the bone,use the dried meat,deep fried and crumbled
         ( the dried flat fish ,after discard the skin,head,bone,left,only 2-3 tbsp only)

STIR FRY SWEET POTATOES LEAVES

This sweet potatoes leaves was plant by husband and the plant does not grow any sweet potatoes.
normally we just  use the leaves to cook .The  plant that grow sweet potatoes  at the end root,the leaves does not taste nice.sweet potatoes leaves does contain some nurtition, we pluck the top section vine,the leaves is more tender. Majority of the chinese restaurant,they have this dish .

STIR FRY SWEET POTATOES LEAVES

Ingredients;
1 hand ful sweet potatoes leaves
1 big tbsp dried shrimp (soak for a min,chop)
5 cloves garlic,coarsly chop
2 chilli padi /1 big resh red chilli (chop)
2 tbsp cooking oil
1/4 cup water
1 tbsp cornstarch dilute with 3 tbsp of water,stir to mix well
1/4 tsp msg / sugar
salt to taste

Method;
1.separate the leaves and stem. Tear every leaves into three part put aside.For the stem,peel off the outer layer thin skin using hand.put into separate colander,wash the vegetables,drain.
2.heat oil in wok,add in the oil,when the hot is slightly hot,add in the garlic,dried shrimp,chilli,stir fry for a min or till fragrant,add in the stem to stir fry till bit soft,then only add the leaves,stir fry for a min,then add 1/4 cup of water and cook till the leaves is soft ,add in salt to taste,lastly add in the cornstarch solution till gravy slight thicken,dish  and serve.
Not; You can just use garlic,chilli to stir fry is taste nice as well.