Sun Dried Tomatoes

Recently weather is crazily hot, under such a condition there is something love this weather, oh ya ....... sun dried tomatoes love hot sun !!!!!


These are what you need ......


Utensils

Huge tray


Ingredients

2kg tomatoes, deseeded, wedged
Virgin olive oil
Some salt
Some dried basil
Some dried parsley


Instructions

Lay all the cut and deseeded tomatoes in the huge tray, sprinkle with salt, dried basil and dried parsley,
leave them under hot sun for couple of days, off course you won't want your tomatoes dried till texture turn coarsely. Dried tomatoes store in a container soak in Virgin olive oil that keep in fridge can last for months.

 

Salted Vegetable Duck Soup (咸菜鸭汤)

Since I managed to get a fresh duck from market, I decided to take half of it for salted vegetable duck soup and the other half for ginger duck, what do you think then?  

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

Utensils

Pot

Ingredients

Half a duck, chopped to big junk

4 tomatoes, wedged

4 Salted sour plum (if you like it be more sour, can add the plum juice)

2 packard of salted vegetable, cut into pieces

1 nutmeg seed, crashed

1 big piece of ginger, sliced

1 big piece of galangal, cut half

15gm white pepper, crashed

1500ml water

Instructions

Soak the salted vegetable with hot water for 10-15 mins before cook that is to reduce the saltiness. Use a disposable tea bag to put in the crashed nutmeg seed and white pepper. Put all the ingredients in the pot, use high flame bring to boil, turn to medium flame boil for 15 mins then turn to low flame, keep shimmering for 1 hour. Now the dish is ready to serve  .......... 

Vegetarian Spaghetti Bolognese

This is for the vegetable lover,  like me. Most of the the spaghetti bolognese is either come with minced beef or meat balls but I make it all vegetable, hope you all like it.

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


Utensils

Pot


Ingredients

3 celery, diced
1 yellow pepper, diced
2 onions, diced
1 carrot, diced
Some coriander, finely chopped, for garnish
1 can ready diced tomato
1 small can tomato paste
3 teaspoons of mixed herbs
2 teaspoons of salt
Olive oil


Instructions

Heat up the pot with some olive oil, stir fry the onion till fragrance and tender, add in celery, pepper and carrot keep stir fry for few minutes, add in canned diced tomato, tomato paste, water, salt and mixed herbs, turn to low flame, cover pot and shimmer for 1/2 hour.
Use another pot, add in water with salt, bring to boil, add in spaghetti, boil till soft and tender, this will take around 8-10 minutes. The salt water for boiling spaghetti must be as salty as sea water as to add flavor to it. Drain out the spaghetti and place on a plate, add the pasta sauce on it and garnish with coriander. Now the dish is ready to serve.

Fried Prawn In Oyster Sauce (蚝皇大虾)

Today market flood with big and fresh prawns, so let me think of once I had these fried prawns with oyster sauce in Macau, so let's do it.



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


Utensils

Non stick pan


Ingredients

4 big prawns, cut off legs, a bit head and tail, remove intestine
Oil
Oyster sauce - 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 1/2 tablespoon sugar, 1 tablespoon Hua Tiao rice wine, 2 tablespoons water, mixed well


Instructions

Heat up pan with some oil, fried the prawns with medium flame till prawns are golden brown, turn to high flame add in oyster sauce, stir fried till sauce are dry (收汁). Now the dish is ready to serve.........

Braised Vegetables (罗汉斋)

Buddhas' Delight, also my delight. For this dish you can add any

other ingredients as your liking. 

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

Utensils

Wok

Ingredients

6 eryngii mushroom,  sliced

1/2 medium size cabbage, roughly cut

3 leeks, sliced

20gm black fungus, sliced

1 packard baby Chinese cabbage, roughly cut

1 carrot, sliced

2 red fermented beancurd

oil

1 tablespoon of sugar

Water

Instructions

Heat up the wok with some oil, stir fry the red fermented beancurd till fragrance, add in leek, stir fry for a while, add in Chinese baby cabbage, cabbage and carrot, stir fry for few minutes then add in eryngii mushroom and black fungus, stir fry for few minutes, add in water which enough to cover all the ingredients, add in sugar, braise till gravy is almost dry. Do stir for every 5 to 10 mins, when gravy is almost dry, keep stirring to avoid over cook at the bottom of the wok.

Salted Fish Bone Curry (Kiam Hu Gu Gulai)

Though there are many good kiam hu gu gulai in town but those are still not my kind of taste, therefore, today I cook my taste of kiam hu gu gulai.


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

Utensils

Pot


Ingredients

300gm salted fish bone, soak in hot water for 20 mins to get rid of excessive salt.
2 medium size eggplant, cut into chunk
10 long beans, cut into 2" long pieces
4 tomatoes, wedged
1/4 medium size cabbage, cut into big pieces
150gm tau pok, cut into half
1 big piece of ginger, roughly cut
Oil
RM3.50 rempah
50ml coconut milk
100ml asam water
100ml water
3 tablespoons sugar
Salt to taste


Instructions

Heat up the pot with some oil, stir fry the rempah till fragrance, add in the salted fish head bone, keep frying for few minutes, add in asam water, coconut milk, water, bring to boil, add in long bean, ginger and cabbage, shimmer for 20 mins, add in eggplants and tomatoes, shimmer for another 15 mins, add in sugar and salt then follow by tau pok shimmer another 2 mins. Now the dish is ready to serve......

 

Steam Pork Rib (排骨酸)

Today will be a easy dish again,
一锅熟 。。。。Due to the saltiness from bean paste, sourness from plum and spiciness from chilli padi, I guarantee you will have 3 bowls of rice with it.


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


Utensils

Rice cooker


Ingredients

300gm pork rib
3 cloves of garlic, finely chopped
1 ginger, finely chopped
1 big tablespoon of bean paste
2 salted plums
10 chilli padi


Instructions

Mix all the above mentioned Ingredients together, steam it while cooking rice. When your rice is done, the dish is ready to serve ........