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.........