Fried crispy shallots and garlic in oil

In Chinese cooking, fried shallots, garlic and it's oil are very much needed in the kitchen, be it for topping on fried rice, beehoon, noodles or kuay tiau; for some vegetable dishes; soups and even steaming fish.  For many instances most cooks will just fry the shallots and garlic as and when they need to use it, but for myself I prefer preparing more of it and keeping it in air tight jars ready for use at any one time.  

This is what you need and what to do:

• peel shallots and garlic (proportion 3:1)

• wash, drain, slice shallots and chopped garlic and place them separately

• put enough oil in a heated wok, once the oil is of medium heat add in the shallots and keep stirring from time to time.

• once the shallots is slightly turning brown add in the chopped garlic and continue to stir well. Adjust the heat if it does gets too hot, which can be seen with the shallots and garlic browning too fast.

• as soon as both the shallots and garlic are almost brown, off the heat, sprinkle about 1/2 tsp salt into it and give it a good stir, then pour into a container that can withstand heat and let it cool.  At this stage we still need to stir often with a spoon so as to let the shallots and garlic brown evenly.  Do not let the garlic and shallots turn golden brown before taking out from the heat, as they will continue to brown in the hot oil.  

• When the fried shallots and garlic are totally cool and crispy, store in an airtight jar.

Notes: 

• adding salt into the fried shallots and garlic enable them to last longer.
• always use a clean dry spoon to scoop the fried shallots and garlic from the container so as to keep it fresh.

Chinese Dumpling - Wonton

Chinese Dumplings are of many different types, taste, shapes and even colours.  The most common of all is Wonton, which can either be cooked in soup or deep-fried.  This home-made recipe of mine is simple to prepare, and with ready purchased wonton skin it really has made easy the lives of many home-cooks ~ CHEERS ~

What you need:
1 packet of ready made wonton skin
1 tsp of light soy sauce, to seal the skin

Filling:
1/2 kg of minced pork
2 stalks spring onion (green part only), chopped
1 egg
1/2 tsp of salt
1/2 tsp of ground pepper
1  1/2 tbsp of light soy sauce

What to do next?

1. In a big bowl mix all the filling ingredients together till well combined.  Cover the bowl and leave in the fridge, take out only when you intend to wrap.
2. For the wrapping, place a piece of wonton skin on your left palm (if you are a right hander, or else vice versa), use a spoon to scoop about 1 tsp of filling and put in the middle of the skin, then wrap according to your favourite style, seal with some light soy sauce and put on a plate, till all is done. 

Tip: If you are not cooking it immediately place a piece of damp cloth over the wrapped wonton to keep it moist as the wonton skin gets dry easily.

To deep-fry:

1. Heat enough oil in a deep wok for deep-frying.  When the oil is hot enough (not too hot as the wonton skin will gets brown easily), slowly put in about 8 wonton at a time (depending on the size of your wok) and flip over during the frying process to ensure that the wonton are cooked all through.
2. Drain and put on absorbent paper to remove the extra oil and serve hot on a platter with either tomato sauce or chili sauce.

What you need to cook wonton in soup:

1. Prepare broth for the soup, either use pork ribs, pig bones or chicken bones. 
2. Fried shallot and garlic to drizzle over the wonton soup.
3. Some leafy vegetables of your choice to serve together with the soup.
4. Grounded pepper (to sprinkle over the soup)
5. Spring onions (optional)

Few simple steps to cook:

1. Heat up the broth in a pot, when starts to boil season with salt and msg and taste to get the desired seasoning.
2. When the broth comes to a big boil, reduce the heat to medium and slowly put in the wrapped wonton, 
3. When the wonton floats to the surface it means that its cooked, add in the green vegetable, boil for another few seconds and off the heat.
4. Scoop the wonton into individual bowls, sprinkle some grounded pepper, put some fried shallots and garlic on the top and it's ready to serve!

Note:  I will be sharing in my next write-up on the few simple steps to fry crispy shallots and garlic, an item which is a must-have in our kitchen if we are a stay home wife, mum and grand mum, see you then.....

Swiss Tomato Chicken

Ingredients:
1/2 chicken 
1 potato 
1/2 red carrot
1 tomato (cut into wedges)
1 onion (sliced)

Seasoning:
1/3 cup tomato sauce
1 tbsp chili sauce
1 1/2 tbsp curry powder (watch brand)
salt (to taste)
1 tsp sugar
1 1/2 cup of water (to 1 cup first, follow by balance of it when needed)

Methods:

1. Clean the chicken, cut into bite size pieces and put aside.
2. Peel the potato and red carrot and cut into cubes.
3. Mix all the seasonings except water in a bowl, stir well and put aside for later use.
4. Heat up 2 tbsp of oil in a heated wok, add in the chicken pieces and fry till dry.
5. Add in the potato, onion, red carrot and seasoning, stir till well combine, then add in 1 cup of water and bring to the boil. 
6. Add in tomato, lower the heat and simmer, stirring in between, taste for correct seasoning and add some more water if necessary.
7. When the chicken, potato and carrot are tender, off the heat and serve hot.

Note: Apart from serving this dish with white rice, it goes well with bread too.  The combination of the tomato and chili sauce, with the curry powder and sugar makes the dish savory and is appetizing to our palate ~ YUM ~

Deep-fried pork belly with red beancurd

Ingredients:
2 strips of pork belly, with skin

Marinade:
1 piece red beancurd
2 tbsp sugar
1/2 tsp of five spice powder
1/2 tsp of ground pepper
1 tbsp minced garlic
2 tbsp light soy sauce
2 tbsp cornflour
Dash of salt (to taste)

Methods:

1. Clean the pork belly and cut into bite-size pieces.
2. Mix together all the marinade ingredients and marinate the  pork belly for 2 to 3 hours.
3. Heat up enough oil in a wok, when oil is hot with medium heat add in the marinated pork belly and deep fry until golden brown.
4. Dish up, drain on absorbent paper and serve.

Note:  This deep-fried aromatic pork belly is best  served with sambal belacan.  

Sambal Belacan (shrimp paste)

With just a combination of a few simple ingredients, that's how 'sambal belacan' is made. Like salad and rojak this sambal belacan have its similarities and is considered our 'appetizer!'  For as long as I can remember, this shrimp paste sambal has been my favourite for many long years.  There are many ways of making it and it differs from each household.  Mine has always been "Simple yet yummylicious!"

This is what you need:

• 6 chilies (wash, deseeded but I left some to get a hotter taste, cut into pieces)
• include a few chili padi if you prefer a stronger heat (optional)

• 1/2 cup of dried shrimps (wash, soak till soft and drain)

• 80g of toasted belacan

• lots of small lime (wash, cut and squeeze to obtain the juice, discard the seeds as it will be bitter)

Put all ingredients into the blender with the lime juice and blend till a smooth paste is formed and add in 1 tbsp of sugar, give it a quick blend one more time.  If the paste is too thick more lime juice is to be added.  Taste for your desired seasoning, it should be a combination of slightly salty, sour and sweet.  I did not put salt as the belacan or shrimp paste originally is salty.  It's DONE!!!

Note: 

• What you need to do is to store it in container and put in the fridge.  
• For it to last longer, use a clean dry spoon to scoop out this sambal as and when we want to consume it.  
• I will normally serve it as an additional side dish with sliced cucumbers, four angled beans as well as long beans and cabbage according to your liking.
• When using beans and cabbage I will normally blanch it in boiling water before consuming them, but there are others who prefer eating them raw.
• Squeeze a lime or two on the sambal just before consuming, if its slightly dry.

Fried bittergourd with chicken liver and gizzard

To all bittergourd lovers, here's another yummy dish to share.....

This is what you need:

• 1 medium size bittergourd,  clean and cut into thicker slices

•  1 chicken liver and gizzard, clean and cut into pieces
• 1 red chili, sliced
• 1 knob ginger, shredded
• 1 tbsp salted bean paste

Seasoning:
1 tsp chicken stock granules
1/2 tbsp light soy sauce
dash of grounded pepper
1 tsp shao hsing wine
200ml water 

Methods:

1. Parboil bittergourd in hot oil for a while, dish, drain and put aside.
2. Blanch chicken liver and gizzard in boiling water, dish and drain.
3. Heat 2 tbsp of oil in a wok using medium heat, saute ginger till fragrant, add in salted bean paste and stir well, then add in bittergourd, chilies, chicken liver and gizzard, stir fry until aromatic.
4. Add water and seasoning, when it comes to a boil, stir often to ensure that the bittergourd is cooked through.
5. When the bittergourd is cook to your preferred softness, off the heat and serve on a plate.

Curried durian flowers with prawns and coconut milk

Cooking a dish out of durian flowers is what Sarawakians loves most, and it is an eye-opener for those who never have the opportunity to taste this dish.  As it is seasonal and only available for a short period of time, many will rush to buy it once it is being sold in the market and is fetching a rather high price.  

It's popularly cooked with sambal belacan, but a recipe of my late mother-in-law which is cooked in curry, coconut milk and prawns is something unique and out of the ordinary but taste yummylicious. Here's to share.....

This is what you need:

• a bowl of durian flowers
• 3/4 cup of coconut milk
• 1/2 cup of prawns (shelled and deveined)
• 1 1/2 tbsp of curry paste
• 1/2 cup water
• salt & msg (to taste)

Pounded ingredients: 

• 2 shallots
• 2 pip garlic
• 2 red chilies

How to cook:

1. Clean the durian flowers by removing the anthers (the pollen producing part of the stamen, which can be bitter and sticky), then wash with water and drain.
2. In a heated wok put 3 tbsp of oil, saute the pounded ingredients till fragrant, next add in curry paste and fry till well combined.
3. Add in prawns, follow by durian flowers, give it a quick stir, then add in water.  
4. As soon as it boils, taste for seasoning and just as the dish is cooked through add in the coconut milk and stir well.
5. Off the heat and serve with a big plate of white rice.

Notes:  Durian flowers doesn't need a long time to cook, so as to retain its crunchiness and same goes for the shelled prawns or else it will be hard. Durian flowers do not have that pungent durian smell but its fairly sweet and fragrant. I can assure you that, once you've tasted it you will come seeking for more!

Fried beancurd with minced pork

Ingredients:
1 piece firm beancurd
1/3 cup of minced pork
2 shallots (sliced)
2 pip garlic (chopped)
1 tsp of light soy sauce
1/2 cup water (to add more if needed)

Seasoning:
Dark soy sauce
Salt (to taste)

Methods:

1. Cut the beancurd into half then into slices (not too thin or else it will break into pieces).
2. Mix the minced pork with 1 tsp of light soy sauce.
3. In a heated wok add in 3 tbsp of cooking oil, turn the heat to medium then lay the sliced beancurd in the oil to fry. (do this in two batches)
4. Once the beancurd is golden turn over the other side, repeat till all is done.
5. Using the leftover oil fry the shallots and garlic till fragrant, add in the minced pork and stir well.
6. Add in the fried beancurd, give it a mix then put in a bit of salt and dark soy sauce, then add water.  The amount of dark soy sauce depends on the type you use, as some are darker than the others.  
7. Stir the dish often to ensure the beancurd is well simmered and the sauce and seasoning seeps through.  Taste to get the correct seasoning.
8. When the dish is cooked, off the heat, put on a serving plate.

Note:  This simple home-cooked dish is one of my childhood favourite and has been pass down to my children.  The sauce which seeps into the fried beancurd is so tasty!

Sichuan pickled mustard soup

Ingredients:
a few chicken thigh bones
8 chicken feet
1 sichuan pickled mustard
2 sticks celery (sliced)
1 red carrot (peel and cut into pieces)

Seasoning:
1 tsp chicken stock granules
salt (to taste)

Methods:

1. Wash and clean the chicken thigh bones and feet, blanch with boiling water and drain.
2. Wash the sichuan pickled mustard and soak in water for about half hour to get rid of the saltiness.
3. Bring half a pot of water to a boil, put in all the ingredients and cover the pot.  
4. Once it comes to a boil, reduce to low heat and cook till the chicken feet are soft.
5. Add seasonings, stir well, taste and serve in individual serving bowl.

Note: Chicken bones can be replaced with pork ribs or pig bones.

Fried minced pork with egg

This recipe have been my children's favourite since young.  My late mum-in-law used to cook this dish and they all enjoyed eating them with a plate of rice after school. Till today, my children still love this minced pork with egg very much, and whenever I get to be with Alex and Karen who are working away from hometown, I will try my best to cook this dish for them and they are sure to enjoy it with 'smiles on their faces.'

For a smaller portion as in the picture, all you need is to put about 1 cup of minced meat into a bowl (a bigger one for easy mixing), then add in 1/4 tsp of grounded pepper and salt, 1/2 tbsp of light soy sauce, drizzle of sesame oil, then give it a good mix till well combined.  Crack one egg into the mixture and give it a good stir.  Next, heat up a flat round pan and put in enough oil to cover the whole pan but not too much, and when the pan is hot pour in the mixture and spread out evenly with a spoon.  Turn the heat to medium and fry till brown, then flip over to the other side till cook through.  Put the cooked meat on the chopping board, cut into desired size pieces and serve on a plate.

Note:  I fry this meat mixture as one whole piece due to its smaller portion and I have a flat pan which is enough for frying it.  Normally, if the amount is bigger, I will just fry it in a normal wok of individual pieces.  

Simmered chicken with potatoes and chillies in hot bean paste

Ingredients:
1 big chicken thigh
1 tbsp light soy sauce
1 potato, peeled and wedged
1/2 onion, wedged
5 dried chilies
1 red chili. sliced
3 slices ginger
4 garlic cloves, sliced
200ml water
1 tbsp hot bean paste

Seasoning:
1 tbsp light soy sauce
1/2 tsp sugar, to taste
1/2 tbsp shiao hsing wine

Methods:

1. Clean, cut chicken thigh into pieces and marinate with 1 tbsp of light soy sauce for an hour.
2. In a wok, put in enough oil and once heated parboil the chicken pieces, dish out and drain.
3. In the same oil, deep-fry the potatoes till golden in colour, dish out, drain and put aside.
4. In a clean wok, put 2 tbsp of oil and fry ginger and garlic over low heat until fragrant, add in the hot bean paste and give it a quick toss.
5. Add in chicken, potatoes, onion and dried chilies, mix well, then add in water and seasoning and bring up the heat.
6. Once it comes to a boil, reduce to medium heat and simmer for 2 to 3 minutes, then add in red chili slices, continue to simmer until chicken is cooked and the potatoes are soft and the sauce is thick.  Serve hot.

Note:  This is the savory dish indeed!  With the hot bean paste and dried chilies you don't need to taste to know it for sure, but it's an appetizing dish to have for lunch or dinner. 

Light Meals

Chinese will normally served their meals in dishes of either meat, fish, soup and or vegetables served with white rice or fried noodles, beehoon, kuay tiau or even fried rice. Personally for me, most of the time I will cooked a proper meal only for dinner as my hubby and son will be back, while for lunch I will normally cooked myself something simple and light.....

With some leftover sandwich bread, apple, bacon, mozzarella cheese and butter, then I decided to make myself this 'grilled cheese sandwich'.  My daughter Karen have tasted this yummy sandwich made by her colleague when she attended a 'pool party' in Singapore with her colleagues of 'Fit For Fashion.'  I didn't have all the recipes which she mentioned but I just give it a try with some of the available items in hand.

Few simple steps to follow:

1. Pan fry 2 or 3 pieces bacon (depending on the sizes of the bacon), drain and put aside.
2. Peel and slice apple thinly.
3. Ready 2 pieces of bread and spread butter lightly on both sides of the bread.
4. Heat a non-stick pan in low heat, when heated up put in a piece of the bread, spread a bit of cheese over, arrange the apple slices over the bread, topped with bacon, spread more cheese over and cover with the other piece of buttered bread and pan fry till golden, then turn over with a spatula and continue to pan-fry till done. During pan-frying I will use my spatula to lightly press on the bread to ensure that the sandwich is properly heated through.
5. Put the sandwich on a platter, cut into two and it's ready to eat!

Note: This sandwich is so CRUNCHY and CHEESY.  It's  'Simple yet yummylicious!'  In my second attempt I use sliced cucumbers and it taste as good as with the apple slices and guess what??  I will be using avocado as Karen have mentioned, it must be incredibly Yummylicious...... Hope it will be soon and will keep you all updated ~ smile ~

Together with the sandwich, I include a slice of my home baked Butter Cake, which was baked two days ago, and here's the recipe to share.....

Butter Cake

Ingredients:

8 eggs
16 oz. butter
14 oz. sugar (put less if you prefer less sweet)
15 oz. flour, sifted
1 tsp baking powder, sifted
1 tsp cream of tartar, sifted
2 tbsp milk

Methods:

1. Beat butter and sugar for 15 minutes.
2. Add in eggs one by one, then beat for another 10 minutes. I use a spatula to scrap the side of the mixing bowl often to ensure that all the mixtures are well beaten.
3. Mix the sifted flour, baking powder and cream of tartar together, then add into the butter and egg mixture by few batches and mix in circular motion till all the flour are used up.
4. Add in the milk and mix well.  
5. In a 9 inch square baking tray, I brush with some butter, then sprinkle some flour on it, as well as the sides and pour off excess.
6. Pour the cake mixture into the baking tray and bake in pre-heated oven of 160 degree Celsius till a bamboo stick inserted comes out clean.

Note:  This is an old recipe handed down from a sister of my late mum-in-law.  I remember this aunt who used to bake us this delicious butter cake many years ago.  I feel so blessed to have her recipe handed down to me, and I will bake this simple butter cake as and when I feel like eating and during festivals. It brings fond memories of both my late aunt and mum-in-law.

Lemon Chicken

Ingredients:
2 chicken thighs (deboned)
1 onion (sliced)
Cornflour (for coating chicken)
1 lemon (extract juice for sauce)
Oil for deep frying

Marinade:
1 egg white
1 tsp light soy sauce
1/2 tsp salt
1 tsp sesame oil
Dash of pepper

Sauce:
6 tbsp plum sauce
2 tbsp lemon juice
1/3 cup of water

Methods:

1. Wash the chicken thigh and marinate for one hour.
2. In a wok heat up enough oil for deep frying.
3. Coat the marinated chicken thigh with cornflour, shake off excess flour and deep fry in hot oil till golden brown on both sides, drain, cut into bite-size pieces and put on a serving plate.
4. In a clean heated wok, put in 2 tbsp of oil, fry the sliced onions until fragrant, add in the sauce ingredients, stir well till all are well combined and off the heat.
5. Pour the sauce over the chicken and serve immediately.

Note: Lemon chicken is a very popular Chinese dish not only in restaurants but all hawker food stalls.  There are many ways to cook this dish and I've tasted the different types and each have their unique taste but still sums up as Lemon Chicken.

Simmered Chinese cabbage with Luncheon Meat

Ingredients:
1/2 Chinese cabbage
1/2 cup of luncheon meat (striped)
1 tbsp garlic (chopped)
250ml water

Seasoning:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp chicken stock granules
1/2 tbsp Shiao Hsing wine
Dash of pepper

1/2 tbsp cornflour mix with 1 tbsp of water (for thickening)

Methods:

1. Wash, soak the Chinese cabbage, drain and sliced, put aside for later use.
2. In a heated work under medium heat put 2 tbsp of cooking oil, add in the garlic and luncheon meat to saute till fragrant.
3. Add the Chinese cabbage, increase the heat and stir till well mixed, then add in seasoning and water.
4. Simmer till the cabbage is cooked through, then drizzle with cornflour mixture, give it another quick stir, and serve.

Note: I often use minced pork and dried Chinese mushroom to replace the luncheon meat and it's also yummy.  I drizzle the dish with some cornflour mixture to make the dish smooth and delicious looking.

Crispy Crumbed Prawns

Ingredients:
12 prawns
1 egg (lightly beaten)
2 tbsp cornflour
1 cup breadcrumbs
oil, for deep-frying
Dash of salt & pepper

Methods:

1. Peel, devein and leave the tails intact.  Slit the back of each prawn until the tail, but don't cut through.  Place a piece of prawn between a cling film and gently press to flatten it, until all is done.  Sprinkle a dash of salt and pepper to marinate.
2. Place the beaten egg, cornflour and breadcrumbs into separate bowls.
3. Dust a prawn with cornflour, dip into the beaten egg and then coat with breadcrumbs, follow by the rest.
4. Heat enough oil in a wok over medium heat, when oil is hot put in the coated prawns, six at a time for about 1 minute on each side, or until the crumbs are golden.  Dish up and drain.
5. Serve immediately to enjoy the crunchiness of the prawns.

Note:  Frying anything which is coated with  breadcrumbs have to be extra careful with heat as breadcrumbs are easily cooked and browned.  Prawns that are flattened or rather known as 'butterflied' are faster to cook than the whole prawns.

Stir-fried glass noodles with prawns and cabbage

Ingredients:
1/2 cup medium size shelled prawns
1 bundle  glass noodles (soaked)
1 tbsp chopped onions
1/2 tbsp chopped garlic
1 bowl shredded cabbage
water (to add while cooking)

Seasoning:
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp chicken stock granules
Dash of pepper

Methods:

1. In a  wok put 3 tbsp of cooking oil, when heated put in onions and garlic, stir fry till fragrant.
2. Put in the prawns, give it a quick stir, then put in the cabbage and stir well.
3. Add in the glass noodles and seasoning, stir till well combined, put in some water and let it simmer under medium heat.
4. Stir often to ensure that the glass noodles does not stick to the pan, more water is to be added if required.
5. Once the noodles are cooked through, off the heat and serve.

Terung Asam cooked with fish

Eggplants came in many different shapes, sizes and colours and is the favourite of many. Have you come across one that is yellow in colour with a sourish taste bearing the name Terung Asam or Terung Dayak??  This eggplant is different from the other eggplant which is available everywhere in the world.  The way it is cooked is also different.  As locals here in Kuching and throughout the State of Sarawak we all love this dish very much and is more of an appetizer, so to speak.

If you are not a Malaysian and happen to be in Kuching, and is interested to try this dish, you can buy this eggplant at any market, if it is season time.  Let me share this simple recipe with you all....

What you need?

• 1 terung asam/yellow eggplant
• 3 shallots and 2 pip garlic
• 1 tbsp of shrimp paste/belacan
• 2 red long chilies (I use 1 rounded very hot chili)
• 1 piece of mackerel fish meat 
• 500ml. water (add more if desired during the process of cooking)
• salt (to taste)
• a bit of sugar (to taste)

How to cook?

1. Wash the eggplant, cut into medium size wedges, wash off the seeds and put aside.
2. Pound or blend the shallots, garlic, chilies together with the shrimp paste/belacan.
3. In a clean heated wok, put 3 tbsp of cooking oil, add in the pounded ingredients and stir fry well under medium heat till fragrant.
4. Add in water, put in the eggplant and cover the wok with lid.
5. Stir it often as it boils, add in salt and sugar to taste, and ensure enough water as this dish is soupy.
6. Cook till the eggplant is almost soft then add in the fish and let it boil, turn the fish to ensure that both sides are properly cooked through.
7. Off the heat, dish out and serve hot with freshly cooked rice.

Note:  If you prefer a more spicy soup, slice open one or two red chilies and put it whole in the soup to cook.  A bit of sugar is needed to balance the sourish taste of this dish.

Chicken and radish soup

Ingredients:
1/2 chicken
1 radish
4 slices ginger
4 garlic cloves (peeled and leave whole)
1 star anise
1 stalk spring onion (cut into 1")
600 ml. water (more can be added during cooking, if required)

Seasonings:
1 tsp chicken stock granules
salt (to taste)
MSG (Optional)
1/2 tsp sesame oil
1/2 tsp grounded pepper

Methods:

1. Clean the chicken and cut into desired size pieces.
2. Bring a pot of water to a boil, blanch the chicken, drain and put aside.
3. Peel the radish, wash and cut into pieces.
4. Heat up 2 tbsp cooking oil in a clean wok, fry the ginger, garlic and star anise using low fire until fragrant.
5. Add in the chicken and radish, stir well till chicken meat changes colour and add in the seasonings and stir till well combined.
6. Add in water, cover with lid and bring to boil using high heat.  Lower the heat and let it simmer till chicken and radish are cooked through.
7. Serve the dish in a bowl, sprinkle with spring onion and consume hot with freshly cooked rice.

Note:  Chinese serves soup in every meal.  This chicken and radish soup is more concentrated and nourishing.  

Stir-fried pineapple with sambal belacan

This dish is popularly cooked and served in most fast food stalls throughout Kuching City. I prefer using ripe pineapples so the dish won't be too sour.  Though it's a simple dish but when combined with the sambal belacan it becomes an appetizing dish which many can't resist!

Ingredients:
1/2 medium size pineapple 
water
Salt & sugar (to taste)
2 tbsp cooking oil

Sambal Belacan:
2 red chilies
2 bird's eyes chilies
2 shallots
3 pip garlic
1 tbsp of dried shrimps
1/2 tbsp of chopped belacan (shrimp paste)
2 tbsp cooking oil

Methods:

1. Cut off the hard skin of the pineapple, with a sharp knife slice off the eyes on the flesh and the hard core in the center, rub with salt, rinse and cut into thin slices suitable for stir-frying.
2. Wash and soak the dried shrimps till soft, drain and put aside for later use.
3. Peel shallots and garlic, cut into smaller pieces.
4. Rinse the chilies, cut open to remove seeds and cut into cubes.
5. In a blender put all the prepared sambal belacan ingredients into it with 2 tbsp cooking oil and blend to become paste and scoop into a bowl.
6. Heat up a clean wok using medium fire, put in 2 tbsp of cooking oil, then pour in the blended sambal and stir well.
7. When oil separates put in the sliced pineapple, stir till well combined and put in some water, continue to cook. More water must be added when the sauce is too dry.
8. Taste to get the correct seasoning as the shrimp paste might be salty, add salt if necessary and dash of sugar if the pineapple is sour or else omit it.
9. Once the pineapple is well cooked with the sambal belacan and the sauce is thicker, off the heat, dish and serve with hot rice!

Mashed Potato Salad

I believe most home-cooks tend to agree with me that cooking for a few or even a small group of people are much more easier than for one person.  This is exactly what happens to me when comes to lunch time during weekdays if I am just too lazy to go out.  I won't be cooking a full meal then, but instead just something simple and light to satisfy my hunger.  Today, I am cooking myself a simple Mashed Potato Salad.....

1 serving

Ingredients:

1 potato

1 slice of bacon and ham

Cucumber

Onion

1 tbsp mayonnaise

pinch of salt

1/2 tsp olive oil

1/2 tsp of apple cider vinegar

Methods:

1. Wash, boil the potato with some salt till tender, drain, peel and mash.
2. Sprinkle pinch of salt into the mashed potato, put in olive oil and apple cider vinegar, continue to mix till well combined. Leave aside to cool.
3. Pan fry the bacon and ham, remove from pan and cut into slices.
4. Cut out about 1 inch of cucumber, cut into half, seeded and slice thinly.
5. Cut out a small portion of the onion and slice thinly.
6. Mix mashed potato, cucumber, onion, ham and bacon with mayonnaise till well combined.
7. Refrigerate to chill before serving and garnish as desired.

Watercress

Watercress is high in Vitamin C and E, antioxidant Beta-Carotene and is said to be a natural antibiotic.  When I was young, my mum used to cook this Watercress Soup, which is known to clear heat in the body.  This simple soup cooked with minced meat taste yummylicious.....

Ingredients:

1 bunch of watercress

1/2 cup of minced pork

1/2 tsp of chopped shallots and garlic

1/2 tbsp of cooking oil

1 to 1 1/2 bowl of water

1 tsp of light soya sauce

Chicken stock granules (to taste)

Methods:

1. Pick the watercress, wash and rinse few times, soak for an hour, then drain.
2. Marinate the minced pork with the light soya sauce.
3. In a clean wok, heat the cooking oil and fry the chopped shallots and garlic till fragrant and brown.
4. Pour in the water, add in the chicken stock granules and stir till dissolved.
5. When the water is starting to boil use hand to shape the minced pork into small balls and drop them into the wok.
6. As the water starts to simmer put in the watercress, stir well, taste and once the soup comes to another boil, off the heat and serve.

Note:  There is no specific time to cook watercress.  I prefers it crunchy but for those who likes it soft they will boil it longer, especially when cooked with pork ribs.  

For this next watercress soup, I include dried figs, sweet and bitter apricot seeds and chicken breast meat to enhance its taste and nutritional value.

Few simple steps:

1. Prepare a bunch of watercress and put aside.
2. Rinse 3 dried figs and cut into half.
3. Rinse 1 tsp of sweet and bitter apricot seeds.
4. Clean half a chicken breast and make few slits.
5. Heat 2 bowls of water in a pot, put in all the ingredients except the watercress and boil till cooked through.
6. Sprinkle some chicken stock granules and taste.
7. Add in the watercress, and once the soup comes to another boil, off the heat and serve.

I've got here another watercress dish to share, it's Simple Yet Yummylicious......

Watercress with kei chi and garlic flakes

Ingredients:

2 bunch of watercress

5 pip garlic

1 tbsp kei chi

Seasonings:

1 tbsp oyster sauce

1 tbsp shiao hsing wine

pinch of salt, to taste

pinch of MSG, to taste

Methods:

1. Prepare the watercress leaves as per above, put aside for later use.
2. Peel garlic and slice thinly.
3. Rinse kei chi, drain and put aside.
4. Heat a pot of water, when boiling add in 1/2 tbsp oil and dash of salt.  Put in the watercress, blanch for 1 minute, dish and drain.
5. In a clean wok, heat 2 tbsp. of oil, saute sliced garlic until fragrant.  Add in the seasonings, give it a quick stir, add in watercress and stir till well mixed.
6. Off the heat, dish up and serve immediately with freshly cooked rice.