STIR FRIED POTATO

I didn't known that potatato can be stir fry,until I  saw a recipes from one of my recipes  book.simple dish mix with other ingredients,came out a new dish .

STIR FRIED POTATO

Ingredients;
2 potatoes
100g pork belly
1/2 carrot
2 green chillies
1 red chilli
1 pkt.pickle za chai ( szechuan salted)
Seasoning; A
1 tsp soy sauce
1 tsp cornflour
1 tbsp oil
1/2 tbsp chinese cooking wine
B;1 tsp chicken granule
 dash of sugar
salt and pepper

Method;
1.peel potatoes,juliennes and then wash under tape water for 10 minutes,drain
2.juliennes pork belly and marinate with seasoning A
3.juliennes carrot,green and red chilli
4.heat 2 tbsp oil in wok,saute meat until color changed,toss in potato,carrot and stir fry until cooked
5.Toss in all other ingresients and seasoning B,stir to mix dish out.

ANCHOVIES FRY WITH GREEN CHILLI

An oldish dishes.My mother uses to cook for us.In  the past this dried anchovies is a poor people dishes.but not today.it quite expensive .Fry with green chillies goes well with the fry anchovies.

ANCHOVIES FRY WITH GREEN CHILLI

Ingredients;
5 green chilli
200g dried anchovies/ ikan bilis
1 tbsp cooking oil
5 clove crushed garlic
1 tsp sugar

Method;
peel the ikan bilis into two,remove  from the side dried black internal and the head.soak in water
for a min,drain off water,rinse a few time.In a wok of oil,deep fry the ikan bilis till crispy and golden brown
dish and put aside.cut the green chilli halve,deseed and cut into thick strip.Heat a clean wok,add tbsp of oil,add in the crushed garlive,stir fry  for a min  add in the green chilli to fry till soft add in the deep fried ikan billis and toss well mixed add in sugar and fry for a min or two .dish out and serve.

MEAT OMELETTE

An omelette is a simple dish ,quick to cook for lunch or dinner. Usually I cook this omelette when I am lazy to think of what to cook for lunch or dinner.Just an omelette and a plate of vegetable will do.

MEAT OMELETTE
Ingredients; A
200g minced meat
1/2 tsp salt
4 cloves garlic,mince
1 onion,sliced thinly or chop
2 tomatoes,chop

Ingredients B
5 eggs
1 tbsp light soya sauce
1/2 tsp pepper
1 1/2 tbsp self raising flour (or use cornflour)
oil for frying

Method;
1.Season meat with salt for 10 minutes.set aside.chop individually garlic,tomatoes,onion.kept aside.
2.Break the eggs into a bowl,beat lightly together with soya sauce,pepper,self raising flour.set aside.
3.Heat saucepan with 3 tbsp oil,fry the garlic,onion,tomatoes until the oil rises to the top.add in the minced meat.keep stirring until meat is cooked.remove and leave to cool.
4.Mix the egg batter with the cooked mixture together blend well.Heat oil in a nonstick pan, pour the meat and egg batter into the pan and cook ,flip over till both sides are light brown .serve.

STIR FRY KALE VEGETABLES

A simple tasty kale vegetables with just a hint of spiciness to serve with a bowl of rice.In a wok,heat a tbsp of oil,put in 1 tbsp of chop chilli sauce to stir fry till tender and taste for saltiness.if to blanch,can add dash of salt.

STIR FRY LOTUS ROOTS CAKE

 

The lotus root,the chinese use for soup,stuffing,stir fries ,etc. To prepared the root,peel it with a vegetables peeler first.It can be cut into cubes,thinly sliced,chop to your desired.

STIR FRY LOTUS ROOTS CAKE

Ingredients; A

400g lotus root (sliced)

Ingredients;B

100g water chestsnut,(minced)

250g minced pork

80g salted fish (mince) or can use fish paste,prawns paste

150g cornflour

1 stalk spring onion,chop

1 egg

seasoning

40g chicken stock granules

1/2 tbsp oyster sauce

1 bit of soy sauce,dash of pepper powder

Method;

1.combine ingredients B and seasoning together in a bowl,stir in a direction to mix well,divide all into equally small portion,pat a bit of cornflour on well mixed ingredients and stuff it into the middle of two slices lotus roots,repeat this step until finish using up all ingredients B.

2.Heat oil in a wok,put in stuffed lotus roots and fry until cooked thoroughly for 4 to 5 minutes ,switch off heat and dish out to serve.

Notes; I use flour batter,dipped the stuffed lotus and put into the hot oil to fry till cooked.

           

PINEAPPLE AND CRISPY PORK SKIN COOK IN CHILLI SAUCE

 

My neighbour gave me this five thai cystral pineapple.I was surprise,why she gave me five pineapple

It quite expensive .She told me her husband 's friend lorry was broke down and can't delivered the pineapple to other state in time.So the owner gave them a big basket of this thai cystral pineapple.the pineapple was ripe ,can't kept for long,so she away to all her relative. The pineapple is really very sweet .

PINEAPPLE AND CRISPY PORK SKIN COOK IN CHILLI SAUCE

Ingredients;

1 bowl of cut pineapple into thin slice

1 bowl of crispy pork skin (soaked in water till soft and cut into thin slice)

4 clove of garlic,minced

3/4 bowl of maggic chilli sauce

3 tbsp tomato sauce

1/2 to 1 cup of water (adjust how thick or watery you want)

salt and sugar to taste

Method;

.Heat a wok,2 tbsp of oil,saute the minced garlic,add in the pineapple,crispy pork skin,maggic chilli sauce,tomato saute and a half a cup of water,stir fry and bring to a boil,add salt and sugar to taste.

3 tbsp of tomato sauce.

Salt Baked Prawn

I used to buy prawn from a shop near a fishing village, freshly caught and direct brought to the shop by fisherman, this prawn consider as medium size, RM 28 per kg. That evening kept figuring what to do with this prawn, i just flipped through my old recipe book, and came across this recip-e that i haven't try. 

Come to my surprise, this dishes finished up very fast, seems like my kid and husband like it a lot. Ok, here is the recipe :

Ingredient A :

300 g shelled prawns

1 egg (beaten)

Ingredient B :

Chopped spring onions

3 tbsp garlic oil (including deep-fried chopped garlic)

1/2 red chilly (chop)

Seasoning :

2 tsp sugar

1/2 tsp chicken stock granules

Five-spice powder,

Pepper powder

1 tsp salt

Licorice powder

Marinate :

7 g salt

10 g chicken granules

15 g sugar

1 egg white

Sesame oil

10 g corn flour

Method :

1. Wash shelled prawns clean and drain away excessive water, add in marinate and stir to mix well, seat aside to marinade for a while.

2. Dip marinated prawns quickly into beaten egg, by then coat with corn flour, repeat until finish up using all prawns.

3. Heat oil in wok, deep-fry prawns until cooked, dish out and drain oil.

4. Heat oil in another wok, sauté ingredients B until fragrant , add in seasoning and deep-fried prawns to stir-fry slightly, ready to serve.

SQUID BALL

 SQUID BALL

Ingredient;

1/2 kg squid cut  open remove the intestine,peeled off the skin,wash clean and drain.Cut into thin sliced and put into the blender to process into soft paste .And add in the 300g flour  stir to mix well,add salt,pepper msg,minced chilli according to your taste.you can add anything you like.
Coating; Half a packet white bread,trim off the edges crust,cut the bread into small cube.Make the squid paste into small ball and rolled on to the bread.In a wok of hot oil,put in the squid all to fry till golden brown.

SPICY STUFFED YUTIAO ROLLS

SPICY STUFFED YUTIAO ROLLS

Buy yutiao from stall,remember to ask the men to fry the yutiao until turn a bit of yellownish is enough,
take out.So the second time you fry the yutiao the colour and the crispy look just nice to eat.

some fish , sotong ,shrimp ,or meat paste, a teaspoon of chilli powder,one tablespoon of kaffir lime
leaves,a few long beans thinly sliced round.

stir chilli powder,shredded kaffir lime leaves and sliced long bean to the fish paste.(I use fish paste)
and   a bit  of salt to taste ,mix well.

cut yutiao into 2 inch lengths. slit open each cut piece and fill the cavities with the seasoned paste.
Don't worry about being neat. you can neaten filling later, while heat up a wok half fill with cooking oil

while the oil is heating,wet fingers with water and press filling firmly into yu tiao.when the oil is hot
fry a few pieces of yutiao at a times,till crisp.drain fried pieces on kitchen towel. Ready to serve.
Can be reheat in slow oven till crisp again.

Asian Egg On A Boat

Two weeks ago, my good friend came back from Singapore. She passed me past issue magazine,I flip through the cookery column. I saw this simple and easy plus healthy food. Just happen in my fridge got some fresh big prawn just bought yesterday. I decided to give a try. Taste nice. give a try.make about 11 lettuce leaves.

ASIAN EGG ON A BOAT
by Melvyn Lee, chef and owner of Mei The Funky Chef

INGREDIENTS
1 tbsp vegetable oil
2 small  red onions,finely chopped
3 medium prawns, peeled, deveined and diced
3 cherry tomatoes,halved
1 tsp xo sauce
1 tbsp water, if needed
4 eggs
salt and pepper,to taste
some Romaine lettuce leaves, washed and plucked from  stem

Direction:
1.  Pour the vegetable oil into a pan over medium heat and saute the red onions.
2.  Once the onions are translucent, about 4-5 min, toss in the prawns, cherry tomatoes and XO sauce. Add a tablespoon of water to the mixture if it gets too dry.
3.  In a separate bowl, beat the eggs and season them with salt and pepper.
4.  When the prawns are pink, about 3-4 min, reduce the heat to low and mix in the beaten eggs.
5.  Turn off the heat once the eggs start to firm up, but are still a little runny.
6.  Spoon the egg mixture onto the lettuce leaves and serves.