Grilled Honey Soy Sauce Salmon

Ingredients

1 salmon
1 tbsp brown sugar
1 tbsp butter, melted
1 tbsp olive

1 tbsp honey
1 tbsp soy sauce
1 clove garlic, chopped

Methods

1. In small bowl, mix all ingredients except salmon.
2. Pour marinade over salmon in a rectangular dish. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
3. Grilled salmon on the non stick grill on both side until it flakes easily with fork. Occasionally brush salmon with remaining marinade while grilling.
4. Serve hot.
   

Read more...

Spicy Brinjal with Minced Meat in Fermented Bean Paste

Brinjal or eggplant was something that I never like since small. However during my uni days in KL, I had started to grow fond with this plant. One of the reason which influenced me during that time was as a student, we will normally have mixed rice as our lunch. Can you imagine patronizing the same mixed rice stall daily, seven days a week, having the same type of vegetable. Yeap, I bet you can picture the horror too. Thus I need to explore more other varieties of vegetable dishes or else I ought to 'die' of 'jelak-ness' which resulted in me falling in love with brinjal. For the brinjal non-lovers out there, do give them a try. You might fall in love too with them, just like me.

Ingredients

2 brinjals, cut into 2 inch chunks

2 tbsp garlic, minced

2 tbsp minced pork

2 tbsp chili prawn sauce

2 tbsp fermented bean paste (taucu)

1 stalk spring onion, cut 1 inch length

salt and sugar to taste

Methods

1. Heat oil in wok. Deep fry brinjals for a minute. Dish up and drain excess oil.
2. Heat 1 tbsp oil in wok. Add in garlic. Stir fry till fragrant. Add in minced pork, fermented bean paste and chili prawn. Stir fry till cooked.
3. Add in salt and sugar to taste. Lastly add in spring onion. Give a good stir and dish up.
4. Serve hot.

Read more...

Stir Fry Iceberg Lettuce with Fish Cake

Ingredients

1 medium sized iceberg lettuce, cut

1 fish cake, sliced

4 cloves garlic, diced

2 tbsp oyster sauce

1/2 tbsp sesame oil

salt and sugar to taste

1 tbsp cornflour + water

Methods

1. Heat up oil in wok. Add in garlic. Stir fry till fragrant.
2. Add in fish cake. Stir for a minute. Add in iceberg lettuce and the rest of seasoning.
3. Add in 2 tbsp water. Stir well for a minute or two minute.
4. Stir in cornflour mixture. Dish up when the gravy thicken. Serve hot.

Read more...

Chicken with Potato

Chicken with potato was a must have dish for me when I was small. I love the aromatic gravy, the crumbly feeling of the potatoes every time I take a bite of it. Mummy used to prepare this for us as we can basically just have this alone with rice. Slurrp slurrp... It was always 'nasi tambah lagi' for me every time I had this. This time it was no exceptional at all. Hubby commented that I seems to have more rice yesterday when I prepared it for our dinner. Calories counter going up here... SOS SOS... I guess I just loved to eat... Piggy piggy me.. *paiseh paiseh*

Ingredients

500g chicken - chopped into pieces
5 shallots - sliced
4 cloves garlic
11/2 inch ginger, sliced
3 star anise
1 cinnamon stick
5 whole cloves
1/4 cup Shaoxing wine
2 cups water
3 potatoes - cut into chunks
1 tbsp dark soy sauce
salt to taste
sugar to taste

Marinade
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp white pepper

Methods

1. Mix together chicken pieces and seasonings, leave to marinade for about 30 minutes or best overnight in fridge.
2. Heat up in wok. Add shallots,stir fry until soft and aromatic.
3. Add in ginger and garlic, stir fry until aromatic.
4. Add in in star anise cinnamon, garlic cloves, stir fry until aromatic.
5. Add chicken pieces, fry until chicken is slightly browned.
6. Pour in Shaoxing wine and simmer awhile.
7. Add in potatoes and just enough water to cover all ingredients.
8. Let it simmer until gravy is thickened (about 30-45 minutes). Thicken with cornflour mixture.
9. Season with salt and sugar to taste.
   

Read more...

Grilled Pomfret

We have been trying to incorporate more fishes to our daily diet as white meat was known to be a much healthier option as compare to red meat. So I guessed you guys will be seeing more fish dishes post in the near future. Back to my post today, we had bought some pomfrets from our local hypermarts as it was a promotion items. Since we had few fish dishes prepared using steaming methods, grilling comes to my mind when it comes to this fish. All we need to do was to marinate the fish with different spices to enhance it's flavour. Very simple dish yet very satisfying to our taste buds.

Ingredients

1 pomfret, cleaned and slitted
1 tbsp chili powder
1/4 tbsp turmeric powder
1/4 tbsp cumin powder
1/2 tbsp pepper powder
2 lime, juiced
1 inch ginger, turn into paste
3 cloves garlic, turn into paste
1/2 tbsp salt

Methods

1. Wash the pomfret well. Make slit on both sides of the pomfret.
2. In a small bowl, mix all the ingredients for the marinade.
3. Marinate the fish well (into the slits and inside of the fish as well) for 1 hour.
4. Heat oil in the non stick grill pan. Grilled each side for approximately 10 minutes till the fish are flaky to ensure its cooked.
5. Serve hot.

Read more...

Steamed Arrowhead with Chinese Sausages

Arrowhead or 'Nga Ku' was a commonly sighted items around Chinese New Year. I had missed the chance to try out cooking arrowhead last year, so I am determined to try out this recipe this year. I had used recipe from here minus the chicken meat. However, I felt that I don't quite like the taste of arrowhead cooked with this method. Arrowhead chips definitely taste better as compare to the steamed version. Maybe it was just me, there's others who loved steam arrowhead. Happy cooking or frying arrowhead at home during this festive season.

Read more...

Steamed Tofu with Prawns

I was tempted to try this dish as I was attracted to the food presentation by Wokkingmum in her food blog. I had used her recipe for this dish and modified a bit from there. Don't you agree that you will be tempted to try out the tofu by just looking at its presentation.

Read more...

Steamed Salmon

Steamed salmon which was a commonly sighted dish in Hubby's parents dining table. MIL version for her steamed salmon was with garlic and soy sauce only. Thus I am motivated to make and prepared this dish in our own home sweet home too with my very own version. I had added some mushroom into the fish too. Now let me confess one thing here; I am starting to feel regret of buying a big bottle sized of fish sauce last year. It was sitting at my kitchen for a LONG LONG time and it's expiry date is approaching in end March this year. Thus I am determined to try my level best to finish up the fish sauce as much as I could. So guess what seasoning that I had used for the steamed fish here.... Yeap yeap - fish sauce again. What to do rite, I need to prevent ingredient wastage in my kitchen. :)

Ingredients

1 salmon fillet
5 cloves garlic, diced
1 stalk spring onion, cut 1 inch length
3 mushroom, soaked and sliced
2 tbsp fish sauce
4 tbsp water
1 1/2 tsp sugar

Methods

1. Wash and pat salmon fillet dry. Place on a plate and into a steamer.
2. Steam for 5 minutes. Throw away any fishy water from steaming.
3. Add in mushroom and garlic on the fish.
4. Mix fish sauce, water and sugar. Drizzle on top of the salmon.
5. Add in spring onion. Steamed for 10 minutes or till the flesh is flaky.
6. Serve hot.

Read more...

Stir Fry Lady Finger with Eggs

Lady fingers or Okra was a type of vegetables which I dislike when I was small due to it's slimy texture but surprisingly for the past few years I had started to grow fond of the taste of lady fingers. There was a bottle of crispy prawn chili sauce sitting inside my kitchen cabinets. Thus I had used the sauce to cook the lady fingers. The sauce enhance the flavour of the lady fingers and it was yummy and aromatic. I had stir-fry the lady fingers longer as I prefer the lady fingers to be softer.

Ingredients

250g lady fingers, sliced

2 eggs, beaten

2 cloves garlic, diced

1 shallots, diced

3 tbsp crispy chili prawn sauce

1 tsp salt

1 tsp sugar

Methods

1. Heat oil in wok. Add in garlic and shallots. Stir fry till aromatic.
2. Push garlic and shallots aside. Add in beaten eggs and stir fry till cooked.
3. Add in lady fingers and crispy chili prawn sauce. Stir well. Add in the rest of the ingredients.
4. Let it simmer for 5minutes or longer if you prefer a softer lady fingers.
5. Dish up and serve hot.

Read more...

Sweet and Sour Cauliflower

Ingredients

1 medium size cauliflower, cut into small florets

5 cloves garlic, sliced

1 can mushroom

1 packet young corns

1 carrot, sliced

70g chicken meat, sliced

5 tbsp tomato sauce

2 tbsp chili sauce

2 tbsp oyster sauce

1 1/2 tsp sugar

2 cups water

corn flour water - thickening

(A)

1 tbsp oyster sauce

dash of pepper

1 tsp corn flour

Methods

1. Marinate chicken with (A). Leave for 15 minutes.
2. Heat up oil in wok. Add in garlic. Stir fry till aromatic. Add in marinated chicken. Stir fry till chicken is cooked.
3. Add in seasoning and water.
4. Add in cauliflower, carrot, mushroom and young corn. Cover the wok. Let it simmer for around 10 minutes.
5. Add in cornflour mixture to thicken the gravy. Stir well.
6. Dish up and serve.

Read more...

Cantonese Style Yee Mee

Pan fried Yee Mee waiting for the gravy to be pour on top

Yummy - with gravy on top...

Greedy me of using 2 eggs mixture instead of 1 eggs for the gravy which resulted in a clumpy eggy gravy

Ingredients

1 Cantonese Yee Mee

chicken fillets

prawns, de-shelled and de-veined

1 fish cake, sliced
1 garlic, sliced

1 eggs, beaten (I had used 2 instead which makes the gravy more clumpy)

Choy Sum or green vegetables, washed and cut

(A)
1 tsp corn starch
1 tbsp oyster sauce

dash of pepper

(B)
1 tbsp oyster sauce
1 tbsp soy sauce
2 cups chicken stock

1 tsp of sugar
1 tsp of Shao Xing wine

Thickening
1 tbsp cornflour

2 tbsp water

Methods

1. Heat up oil in wok. Pan fried Yee Mee on both side till slightly brown. Dish up and set aside.
2. Marinate chicken fillets with (A).
3. Heat up 1 tbsp of oil and saute garlic until aromatic. Add in chicken fillets, fish cake and prawns. Stir well and add in (B). Bring the gravy to boil.
4. Add in Choy Sum and corn flour mixture. Lastly add in egg mixture.
5. Bring to boil and pour the hot gravy on the pan fried Yee Mee. Serve hot.
   

Read more...

Steamed Fish with Lemongrass

Ingredients

1 whole fish
4 stalks lemon grass, cut and bruised

Sauce:
2 bulbs garlic, chopped
5 chili padi, sliced
3 tbsp Thai fish sauce
3 tbsp lime juice
2 tsp sugar

Methods

1. Scaled, gutted and cleaned fish. Score fish with 2 diagonal cuts each side.
2. Mix fish sauce, sugar and lime juice. Stir until the sugar has dissolved. Add chili and garlic to the sauce. Let stand for at least 30 minutes before use to allow the flavors to blend.
3. Placed cleaned fish on steaming tray and steamed for 5 minutes.
4. Throw away excess fish water from the first steaming.
5. Stuff some bruised lemongrass on the fish. Layer the rest of the lemongrass on top of the fish.
6. Pour the sauce mixture onto the fish. Steamed over medium to high heat for 15-20 minutes till the fish is cooked. Serve hot.
   

Read more...

Choy Sum with Oyster Sauce

Preparing stir-fry vegetable is quite simple. You can basically drench the vegetables in boiling water for a minute or two and pour oyster sauce mixture on it and you got a plate of greens serve on the dining table. For garlic lovers, u can even add in some fried garlic oil to enhance the fragrant of the dish.

Ingredients

Choy Sum (or any leafy vegetables)
3 tbsp oyster sauce
1 tbsp water
1 tbsp oil
1 tsp sugar
white pepper to taste

Garlic Oil:
5 cloves garlic, chopped
1 tbsp oil

Methods

1. Garlic oil: Stir fry the garlic till light brown. Dish out and set aside.
2. Heat oil in wok. Add oyster sauce, water, sugar and pepper. Stir till the mixture is mixed. Dish up and set aside.
3. Bring water to boil. Add 2 drops of oil into boiling water. Blanch the leafy vegetables for a minute or as soon as they turn slightly wilted. Dish up and drain the excess water. Arrange the vegetable on plate.
4. Pour over the oyster mixture on the vegetable and followed by fried garlic oil. Serve immediately.

Read more...

Black Vinegar Chicken

Vinegar trotter is one of my favourite dishes. It's been quite some time since I had cooked this. This round I have used chicken instead of pork trotter due to health reason (less fatty). For recipe, you can refer to here. This dish still taste good though chicken was used but of course if pork trotter was used, this dish will even taste better. Okay okay, no more posting now as I am going to have my second helping of my Black Vinegar Chicken.

Read more...

Baked Beans with Eggs and Onions

Ingredients

1 can baked beans
2 eggs, stirred
1 big onion, diced
dash of black pepper

Methods

1. Heat up oil in wok. Stir fry eggs mixture till it is cooked. Dish up. Set aside.
2. Add some oil and stir fry onions till aromatic.
3. Add baked beans and some water (if you prefer it to have more gravy). Add in the eggs and stir till its well mixed and cook. Add some black pepper to taste.
4. Serve hot.
   

Read more...

BBQ Sauce Onion Lamb Burger

Bon appetit!

Egg yolk dripping down the burger - yummy

My love shaped egg :)

Ingredients

2 onions, sliced
6 cloves garlic, diced
1 tomato, sliced
2 eggs
1/2 cucumber, sliced
2 burger buns
2 tbsp BBQ sauce
2 tbsp butter
3 tbsp oil


Methods

1. Heat 1 tbsp butter in a non stick pan. Add in garlic and onion. Stir fry till the onion caramelized. Add in BBQ sauce. Stir well and dish up and set aside.
2. Heat up oil in the non stick pan. Fry the eggs at one side till it's cooked while the yolk is still runny. Dish up and set aside.
3. Heat up oil on the pan. Pan fry the burger patties each side till it's cooked and dish up.
4. Spread some butter on to each side of the burger buns and toast it lightly on the pan.
5. Assemble the burger with the meat patty, tomatoes, cucumbers, BBQ sauce onions and eggs.
6. Serve hot.

Read more...

Baked Chicken with Creamy Corn

Ingredients

1 tbsp oil

3 onions, sliced

1 tin cream style sweet corn

2 chicken whole legs, deboned, cut into cubes

4 potatoes, sliced thinly

Marinade (A)

1/2 tsp salt

1/2 tsp ground black pepper

Marinade (B)

1/2 tsp salt

pepper to taste

Seasoning

1/2 tsp salt

1/2 tsp oregano

Methods

1. Marinade chicken cubes with (A) overnight.
2. Mix sliced potatoes with (B). Leave for 30 minutes.
3. Heat up oil and saute onion till fragrant. Put aside.
4. Mix all ingredients except potatoes in a oven proof dish. Arrange sliced potatoes on top.
5. Baked in pre-heated oven at 180 Celsius for 35 minutes.Remove and serve hot.

Read more...

French Onion Soup

Ingredients

30g butter
1 tbsp oil
4 onions, sliced
80g plain flour
1/4 cup red wine
1500ml water
2 chicken stocks cubes

Methods

1. Heat butter and oil in large saucepan. Add sliced onions and cook till brown and soft.
2. Add flour, stir and mix well with onions. Add red wine and (water and chicken stocks cube), stir constantly over medium heat.
3. Simmer for 15 minutes. Serve hot.
   

Read more...

Spring Onion Pancake

Ingredients

200g plain flour
150ml boiling water
100g spring onions, diced
2 tbsp oil
salt to taste

Methods

1. Place flour into mixing bowl. Pour in hot water, stir well. Pour mixture on clean working area. (Add in extra water if it's too dry).
2. Add in oil, knead till it becomes a smooth dough. Rest the dough for an hour.
3. Roll the dough into longish flat shape. Glaze with oil and sprinkle salt, spring onions on surface. Fold into half across. Cut in to equal pieces. Roll up and flatten.
4. Heat oil and pan-fry the pancakes till golden on both sides.

Read more...