Spicy Squid

Squid, one of my favourite seafood, lots of recipes cook it with curry but I like it to be stir fry with chilli padi.




These are what you need...........


Utensils

Wok


Ingredients

300gm medium size squid, cut each of them into 3 pcs
1 medium size onion, sliced
Few chilli padi (depends on how spicy you want it to be), cut into half
A bunch of basil leaves
oil
2 tablespoons oil


Instructions

Heat up the wok with some oil, stir fry the onion till fragrance, add in chilli padi, follow by squid, keep frying for few minutes, add in the soy sauce and basil leaves, now the dish is ready to serve..........

Sichuan Sautéed Chicken (四川口水鸡)

This is a speciality of Sichuan dish, to make a good Sichuan dish have to be hot and numbing, so Sichuan peppercorns is a must.




These are what you need..........


Utensils

Wok
Pot
Pestle & mortar


Ingredients

1/2 chicken, chopped into big pieces
2 tablespoons Hua Tiao rice wine
Chinese black vinegar 浙醋
Light soya sauce
30ml oil
Sugar
Salt
2 tablespoons Sichuan peppercorns, toast and crash
2 teaspoons chilli flakes
Sesame, toast
Some coriander for garnish


Instructions

Heat up the wok with water, add 2 tablespoons of Hua Tiao rice wine into chicken and steam for 10-15 mins  (depends on the size of the chicken), leave cover for 1/2 hour.
Take a bowl add in Sichuan peppercorns and chilli flakes. Heat up the pot with oil, have to heat up till high heat then pour the hot oil into the bowl, the hot oil will bring out the fragrant and taste of the peppercorns and chilli. Leave cold.
Take out the steamed chicken, scoop out all the chicken stock to add in the bowl which contain chilli oil, add in Chinese vinegar, soy sauce, sugar and salt to taste.
Pour that mixture to the steamed chicken, sprinkle with sesame, garnish with coriander, now the dish is ready to serve.........

Ikan Kayu Pedas

Lucky that manage to get ikan kayu  (tuna) from market, so can cook Trengganu style curry. The taste of this dish is very extreme, if manage to accept then you will fall in love but if can't take it, you will run far far away, this is because of the strong character of ikan kayu.

These are what you need.........


Utensils

Pot


Ingredients

500mg  Ikan kayu, cut into big pieces
1 packard salted vege, roughly cut
15 dried chilli, cut into half soak in hot water for couple of minutes then drain away the water
20gm tamarind, mix in 300ml water
1 big piece ginger, roughly slice
Salt and sugar to taste


Instructions

Put all the ingredients into the pot, turn to high flame bring to boil then turn to low flame shimmer for 1 hour. After 1 hour try the taste, can always adjust it to your liking by adding sugar, salt, more tamarind water or more chilli. Do not have it now, let it leave over night, tomorrow shimmer for half an hour again before serve. If the soup is getting less, can add half a cup of water before shimmer. Now the dish is ready to serve.............

花胶响螺鸡汤

 花胶，丰富的蛋白质和胶质。响螺，清甜的味道。两者加在一起煲的汤即可口，滋阴又养颜。一家大小都适合饮用。





用具

电子沙煲 (我用的电子沙煲，内锅是紫沙锅，所以味道更好)


食材

土鸡半只,斬件
花胶 50克
响螺肉 兩片
陈皮 一塊
盐 適量
水 1500ml


做法

土鸡先飞水,把鸡,响螺肉,水和陈皮同放入电子沙煲,用大火煲兩小时,轉中火,再加入花胶,煲一小时,在食用前加入適量的盐,大功告成。花胶不可过早加入,因为花㬵会溶化在湯内。

 

Braised Pork Belly (东坡肉)

The key to this dish is how to make it fat but not greasy, if successfully make it till non greasy then it is super yummy.



These are what you need .........


Utensils

Non stick pot


Ingredients

1 pc of pork belly, cut into square
1 pc cinnamon
5 pcs clove
5 pcs cardamom
3 pcs star anise
1 tablespoon rock sugar
4 tablespoons soy sauce
1 tablespoon thick soy sauce
Few romaine lettuce
Water


Instructions

1. Heat up the non stick pot with medium flame
2. Fry the pork belly till every sides are golden brown. Do not add any oil because through the frying process, the fat from the pork belly will transform into oil. 
3. Throw away the oil from the pot
4. Put in all the spices, add in water enough to cover the pork belly, high flame bring to boil, turn to small flame simmer for 3 hours. 

Now the dish is ready to serve ..........

Bean Curd Coated Salted Egg Yolk

Simple ingredients make up a delicious dish but through a quite complicated process.




These are what you need ...............


Utensils

Wok
Pot


Ingredients

2 Bean curd (tofu), cut into 4 pieces
2 Salted egg, make into hard boiled
Oil


Instructions

1. Fill water into pot, boil salted egg for 15 mins. 
2. Cut salted egg into half, scoop out the egg yolk set aside
3. Cut the egg white into small cube set aside.
4. Put some oil into wok, fry the bean curd till four side golden brown. Take out the bean curd, cut into smaller cube set aside. 
5. Put some oil into wok again, put the salted egg yolk in it, fry till it become liquid form, 
6. Put in the bean curd and salted e egg white, lightly stir till all the ingredients coated with salted egg yolk. This is the crucial part, stirring movement must be gentle in order not to break the bean curd and salted egg white. 

Now the dish is ready to serve ...........

Braised Bitter Gourd With Chicken

So happy to see Taiwanese bitter gourd in market today, remembered when I was traveled to Taiwan, I was so impressed by this bitter gourd.



These are what you need......


Utensils

Wok


Ingredients

200gm Taiwanese bitter gourd, cut into chunks
3 chicken drums, chopped into 5 pcs each
1 tablespoon preserved black bean, finely chopped
1 tablespoon sugar
Salt to taste
Water
Oil


Instructions

1. Heat up the wok with oil, stir fry the preserved black bean till fragrance,
2. Add in chicken fry for few minutes, 
3. Add in bitter gourd fry for few minutes. 
4. Add enough water to cover all the ingredients, turn to high flame, bring to boil. 
5. Turn down to medium flame, braising for 1/2 hour
6. Turn up to high flame to thicken the gravy, add in sugar and salt to taste.

Now the dish is ready to serve .............

Salt - crusted Fish (盐焗鱼)

Instead of salt - crusted chicken, I made it with fish, yet is so juicy and delicious. This recipe goes well with any kind of fish except those oily fish, white flesh just fine.




These are what you need ..........


Utensils

Baking tray
Oven


Ingredients

300gm ikan kurau (Treadfin. Tai Mah Yau Yee [Chinese], Koduva Meen [Tamil]), do not scaled (the scale will prevent the fish from saltiness and dryness)
1/2 lemon, thickly sliced
A hand full of basil leaf
400gm salt


Instructions

1. Lay aluminum foil on baking tray. 
2. Season fish with some salt at belly, stuff lemon and basil leaves in it. 
3. Squeeze some lemon juice over fish. 
4. Add some water to salt in order to hold together. 
5. Form a firm salt base on baking tray, place fish on top, cover the whole fish with the balance of the salt. 
6. Preheat oven at 180°, bake the fish for 20 mins. 
7. For timing wise, it depends on the size of the fish, bigger fish, longer time. 
8. After 20 mins, take out from oven, tap lightly on salt crust to remove, peeled the skin of the fish. Now the dish is ready to serve .........

 

 

Potato Pie

First attempt to make a pie, end result quite satisfying except can't get a big sheet of puff pastry so that the outlook turn out to be a bit out of perfection.



These are what you need ..........

Utensils

Pot
Oven
Rice cooker
Glass container (heat resistant)


Ingredients

100gm minced pork
200gm American potato, cut into chunks
1 big onion, roughly cut
1 carrot, cut into chunks
1 green capsicum, roughly cut
6 button mushroom, cut into half
Some coriander and spring onion, finely chopped
2 tablespoons of tomato sauce
1 tablespoons of corn starch
Salt to taste
Oil
100ml pork stock
2 ready made puff pastry


Instructions

1. Steam the chopped potatoes for 20 mins, set aside. 
2. Heat up the pot with some oil, stir fry the minced pork till turn colour
3. Add in carrot keep stir fry for few minutes
4. Add in pork stock bring to boil
5. Add in capsicum, onion, potatoes and button mushroom, add water till reach surface, keep boiling for few minutes
6. Add in tomato sauce and salt to taste, corn starch should add in now to thicken the gravy. 
7. Stir in coriander and spring onion. 
8. Transfer all to the glass container, lay 2 sheets of puff pastry on top, sealed the edge, cut some line on puff pastry in order to release the steam. 
9. Preheat oven to 200°, put glass container in for half an hour or till puff pastry is golden brown. 

Now the dish is ready to serve ..........

 

Fried Portobello Mushroom

I always like mushroom, whatever type of mushroom, huge portobello mushroom is my top choice, the natural sweetness always excite my palate.



These are what you need ...........

Utensils

Frying pan


Ingredients

2 portobello mushroom, sliced thickly
1 onion, roughly chopped
Butter
Salt to taste


Instructions

1. Heat up the pan and melt some butter, lightly fry the portobello mushroom till fragrance
2. Sprinkle some salt on it, set aside. 
3. Put some butter in pan again, lightly fry the onion till soft, season with some salt. 
4. Placed onion around the portobello mushroom. 

Now the dish is ready to serve ..........

Sweet And Sour Pork Rib

So satisfying by making the pork rib to exactly the taste I want,  yum yum.




These are what you need ..............


Utensils

Pot


Ingredients

4×3" pork rib
Some coriander
Oil
Water

Marinate sauce - 6 tablespoons of honey
                               3 tablespoons of apple cider    
                               vinegar
                               3 tablespoons of rice wine
                               1 small teaspoon of salt


Instructions

1. Marinate the pork ribs over night with the marinate sauce. 
2. Heat up the pot with some oil, seared the pork ribs till both side golden brown. 
3. Add in the balance of the marinating sauce, add water till just above the pork ribs, lower the flame simmer till gravy thickened. 
4. Garnish with some coriander. 

Now the dish is ready to serve..........

Cheese Baked Prawns

Lovely fresh big prawns need no complicated cooking, simple yet delicious way hence the freshness is retained.



These are what you need .........


Utensils

Frying pan
Oven


Ingredients

4 big prawns, de-veined, de-shelled, cut in the middle
1 tablespoon of finely chopped onion
1 tablespoon of finely chopped garlic
1 tablespoon of finely chopped ginger
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of mozzarella cheese
1 tablespoon of butter
Some spring onion


Instructions

1. Heat up the pan with butter, stir fry the ginger, onion and garlic to fragrance. 
2. Lay the prawns on baking tray, season with salt and pepper, coated with ginger, onion and garlic
3. Lay mozzarella cheese on top. 
4. Heat up oven with 200°, bake the prawns for 20 to 25 mins. 
5. Garnish with spring onion after done. 

Now the dish is ready to serve.........

Fried Enoki Mushroom

I love mushroom, any kind of mushroom more over it carry no calorie, good for people who watch their weight.



These are what you need ...........


Utensils

Frying pan


Ingredients

1 packard Enoki mushroom
2 tablespoons plain flour
2 tablespoons corn flour
1 teaspoon baking powder
3/4 teaspoon salt
Some pepper
10 tablespoons water
1 egg
Oil


Instructions

1. Put plain flour, corn flour, salt, pepper and baking powder in a bowl, mixed well
2. Add an egg, mixed, when battle gets lumpy, add water bit by bit until thick battle form runny consistency. 
3. Heat up the frying pan with oil, once oil is heated up, turn to small flame
4. Take some Enoki mushroom dip into batter then take out to pan to fry
5. Once it is golden brown, turn upside down to fry the other side. 
6. Once both side is golden brown, done. 

Now the dish is ready to serve .........

Tips : You can replace the Enoki mushroom with other ingredients that you like, may be prawns, banana or kangkung. 

Flower Crab Curry

Long for curry crab for quite some time, at last see big and fresh flower crabs in market today, let's do it .......




These are what you need ............


Utensils

Wok


Ingredients

2 big flower crabs, cut into half
RM1.50 rempah or spices
2 tablespoons tomato ketchup
2 tablespoons chilli sauce
2 tablespoons vinegar
1 tablespoon bean paste
2" ginger, finely chopped
1 egg, whisk
Spring onion, cut into 2" long
Parsley, cut into 2 " long, leave for garnish
Oil
Water

Instructions

1. Heat up the wok with some oil, stir fry the rempah or spices, tomato ketchup, chilli sauce, vinegar, bean paste, and ginger till fragrance
2. Add in flower crabs stir fry for few minutes
3. Add 1/2 cup of water, bring to boil, add in whisked egg, fast stir fry
4. Add in spring onion and parsley. 

Now the dish is ready to serve .....

Roast Pork Ribs

Soft, tender, juicy and delicious pork ribs, yum ........





These are what you need ..........


Utensils

Frying pan
Baking pan
Aluminium foil
Oven


Ingredients

500mg pork ribs, cut into 3" long each
1 medium sized onion, sliced

Marinate sauce - 5 tablespoons honey
                               2 tablespoons oyster sauce
                               1 tablespoon abalone sauce
                               1 tablespoon fish sauce
                               2 tablespoons soya sauce
                               2 tablespoons vinegar
                               2 tablespoons rice wine
                               3 cloves of garlic, mashed


Instructions

Marinate the pork ribs with the sauce for over night. Preheat the oven at 160°. Lay a layer of aluminium foil on the baking pan, place the onion on top. Seared the pork ribs till golden brown, add in the balance of the marinate sauce, caramelized it. Lay the caramelized pork ribs on top of the onion, pour in the gravy. Cover the baking pan with aluminium foil, put in oven at 160° for an hour. Now the dish is ready to serve ........


Tips : If you like it to be spicy, you can add chilli flakes in it.