Sweet & Sour Minced Pork Rice

Suddenly think of an infant food that I used to cook those old day, appetising yet easy to prepare.




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


Utensils

Pot 


Ingredients

100gm minced pork
1 large tomato, cut into cube  
1 large potato, cut into cube
1 carrot, cut into cube 
4 garlic and 1 small size ginger,  finely chopped together
1 tablespoon sugar
2 tablespoons tomato ketchup 
2 tablespoons soy sauce 
Salt to taste
1 cup of water 
Oil


Instruction

Heat up the pot with some oil, garlic and ginger in, stir fry till fragrance, minced pork in, stir fry for few minutes, tomato, potato and carrot in, keep frying for another few minutes, add in water, turn to high flame bring to boil, turn to low flame, braising for around half an hour, add in sugar, ketchup, soy sauce and salt to taste. Make sure the gravy is thicken by now. Now the dish is ready to serve ........

Thai Red Curry With Prawn

Learn the recipe from Chiangmai when I was on holiday, delicious curry paste can go along with seafood or chicken.




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


Utensils

Pot
Blender / mortar & pestle


Ingredients

Curry paste : 6 red chilli, roughly cut
                        2 shallots, roughly cut
                        A piece kaffir lime peel, roughly
                        cut
                        A piece ginger, roughly cut
                        A piece galangal, roughly cut
                        2 garlic, roughly cut
                        1 stock spring onion, roughly cut
                        1 stock coriander, roughly cut
                        1 piece belacan
                        1 stock lemon grass, roughly cut
                        1 teaspoon turmeric powder

300gm medium sized prawns
1 wedge of pineapple, cut into junk
70ml coconut milk
2 tablespoons fish sauce
1/2 teaspoon salt
1 tablespoon palm sugar
Oil
300ml water


Instructions

Put all the curry paste ingredients into blender, blend into paste form. Heat up the pot with oil, stir fry the curry paste till fragrance, add water and bring to boil. Add in pineapple, keep boiling for few minutes, add in fish sauce, salt and palm sugar, add in prawns, keep boiling till prawns are cooked, add in coconut milk to thicken the curry. Now the dish is ready to serve...........

 

 

Pad Kra Pao Gai (Fried Chicken With Basil Leaves)

Thai cuisine, learned this dish from Chiangmai, very similar to Chinese food.




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


Utensils

Wok


Ingredients

1 boneless chicken thigh, cut into bite size
3 garlic, finely chopped
1/2 cup sweet basil leaves
1 tablespoon oyster sauce
Fish sauce to taste
30ml water
Oil

Optional : if you like it to be spicy can add chilli into it


Instructions

Heat up the wok with some oil, stir fry the garlic till golden, chicken in, frying for a while, oyster sauce, fish sauce  and water in, keep frying for few minutes, basil leaves in, stirring for a while, the dish is ready to serve..........

Spaghetti With White Sauce

Is pasta time, this time is with white sauce, you can cook more, in case can't finish can keep in fridge for 2nd or 3rd serving.




These are what you need  ..........


Utensils

Pot


Ingredients

100gm Spaghetti, boiled in salt water till Al dente
3 bacon, cut into small pieces
3 sausages, cut into small pieces
4 garlic, finely chopped
1/2 packard shimeji mushroom
50gm butter
2 tablespoons of plain flour
100ml milk
50ml water
1 cube of chicken stock
1 teaspoon mixed herb


Instructions

Heat up the pot, butter in follow by garlic and bacon, stir fry till fragrance, sausages and mushroom in, keep frying for a while, plain flour in follow by milk and water, chicken stock and mixed herb in, bring to boil, when sauce become thicken then is done. Add white sauce over spaghetti, the dish is ready to serve...........

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.............