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. 

 

 

 

Bitter Gourd Braised Fish Belly (苦瓜炆鱼腩)

Bitter gourd is my all time favorite, but I like it to be not bitter, very contradiction ......... :) There is a small secret to make bitter gourd not bitter, always marinate with salt for half an hour before cooking, you will see green juice after half an hour, throw away the juice, you will have bitter gourd which is not bitter.


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


Utensils

Wok


Ingredients

300gm fish belly, cut into big chunks
200gm bitter gourd, cut into big chunks
1 tablespoon preserved black bean, roughly cut
3 cloves of garlic, finely chopped
1 spring onion, cut into 2" long
1 tablespoon sugar
Oil
1/2 cup of water
Plain flour
salt and pepper


Instructions

1. Marinate bitter gourd with a tablespoon of salt for half an hour, after that rinse well.
2. Season fish belly with salt and pepper, coat a thin layer of flour.
3. Heat up the wok with oil, fry the fish belly till golden brown, set aside.
4. Add a little oil to the wok, stir fry garlic and preserved black bean till fragrance
5. Put in the fried fish belly stir fry for a while, add half a cup of water, bring to boil, braising for 10 mins,
6. Add in bitter gourd, braising for another 10 mins
7. Turn to high flame, dry up the gravy, add in spring onion.

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

Jiu Hu Char (鱿鱼炒)

An authentic nyonya dish which prepared for all festival, Chinese New Year, Cheng Beng and the hungry ghost festival, hokkien family will not go without it.



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


Utensils

Wok


Ingredients

1 bangkuang (chinese turnip), peeled the skin, sliced thinly, cut to long fine stripes
2 carrot, peeled the skin, sliced thinly, cut into long fine stripes
2 leeks, cut into long stripes
Wedge of cabbage, using the edge slice thinly
4 onions, sliced thinly
50gm of shredded dried cuttlefish, soak with hot water for 5 mins
8 shitake mushroom, soaked one night before, cut off the stem, cut into thin stripes
5 tablespoons of oil
Salt to taste
Shiitake mushroom water


Instructions

1. Heat up the wok with oil, stir fry onion till fragrance.
2. Add mushroom and dried cuttlefish stir fry for few minutes
3. Add leeks and cabbage stir fry for few minutes,
4. Add bangkuang and carrot stir fry for few minutes
5. Pour in the mushroom water, bring to boil, let it shimmer for 15 minutes, while shimmering, stir it on and off.
6. When water is reducing, keep stirring till dry up, add salt to taste. Now the dish is ready to serve........