Stir-fried bottle gourd with dried prawns

Recently there are lots of this gourds, which comes in different shapes and sizes in the market. A favourite of my childhood days which my mum used to cook it in savory soup with a bit of shrimp paste or locally known as belacan. As it is also my mum's favourite, I decided to buy a small one to cook for both me and my mum's lunch.  

Few simple ingredients

1 bottle gourd

1/2 tbsp dried shrimps

2 shallots (sliced)

3 garlic (chopped)

Water

1 tsp chicken stock granules

Dash of salt (to taste) 

2 tbsp cooking oil

Few simple steps:

1. I use a peeler to peel off the skin of the gourd, wash, shred and set aside for later use.  For stir-frying it's good to buy a fresh young one so that the seeds can also be eaten and is sweeter.
2. Wash, soak and drain the dried shrimps. If your dried shrimp is the bigger size ones, give it a coarse chop.  I use the small white ones, so I use it whole.
3. In a heated wok, add in cooking oil, saute shallots and garlic, followed by the dried shrimps and stir-fry until fragrant.
4. In goes the shredded gourds, give it a few quick stir, then add in the chicken stock granules, stir to mix, and add in water.
5. Taste for correct seasonings, sprinkle in a dash of salt if needed.
6. If the sauce dries up too fast and the gourd is not cooked yet, add a bit more water according to your preference.
7. Once the gourd is cooked, off the heat, dish and serve.

Orange Muffins

Any cakes, biscuits or cookies, cupcakes or muffins which are soft and light always interests me.  I have an orange leftover in the fridge and is so eager to try out this recipe, and what more its only a small portion to try out. 

Ingredients:

75g unsalted butter (melted)

250g self raising flour

25g ground almond

1/2 tsp baking soda

1 tsp baking powder

75g castor sugar

Zest of 1 orange

100ml. full cream milk

1 egg

100ml. freshly squeezed orange juice

Methods:

1. In a large bowl combine self-raising flour, ground almond, baking soda, baking powder, castor sugar and zest of orange.
2. In a jug add in orange juice and milk, whisk in the egg and the cooled melted butter.
3. Add in the liquid ingredients of (2) into the dry ingredients (1) and mix with a fork as you go along. (The batter will be lumpy but that is what it should be, everything need to be no more than barely combine. The whole point of the muffin mixture is that, it must never be overworked.)
4. Spoon the mixture equally into the muffin cup and bake in a preheated oven of 200 degree Celsius for about 30 minutes (depending on the type of oven that we use) or when a skewer inserted comes out clean.
5. Let it cool slightly on a wire rack, and its time to enjoy....

To obtain the original recipe click here

Mango with black glutinuous rice & glutinuous rice balls

In my hometown Kuching, to get to eat a bowl of delicious Chinese Dessert is not that easy, except those very common ones popular among the local Chinese and Malays. Two years ago when I was on holiday in Hong Kong with my daughter Karen, we both enjoyed the tasty desserts there, and it seems that we couldn't get enough of it.  Last Sunday I try out this beautiful dessert adapted from Tiffy Delicatessen.  There are many elements and steps and is rather time consuming, but I can assure you that it's a worthy effort.  If you are a fan of such Chinese Dessert, do give it a try and I am sure you would love it....

 Ingredients: (Serves 2)

1 Mango

1/4 cup sago pearls (soak for a while before boiling and drain)

Sugar syrup (ratio 1:1 [sugar:water])

Evaporated milk

[Notes: sugar syrup and evaporated milk to be adjusted according to your own preference]

1 1/2 tbsp black glutinuous rice (soak for few hours in advance)

enough water to cook

1 pandan leaf (knotted)

some rock sugar (to taste)

Some glutinuous rice flour

Some water

Pandan paste

Methods:

1. In a small pot boil the black glutinuous rice with water and pandan leaf until soft, add rock sugar, taste for correct sweetness, then set aside.
2. Add the sago pearls into a pot of boiling water (medium heat), stir often so that it won't stick together, once it turns translucent drain the sago under cold water and set aside.
3. In a cup of water add a drop or two of pandan paste and give it a thorough stir to get the green colour of your liking.  Sift some glutinuous rice flour into a bowl, slowly add in the water mixture, stir with a spoon until a dough is form.  If you prefer the glutinuous rice balls to be softer add slightly more water to get a softer dough, I prefer mine more solid, so I add less water.  Roll the dough into small balls, size as per individual preference.  Boil water in a pot, add in the glutinuous rice balls, when they floats up to the surface, dish up and place them in a bowl of cooked water of room temperature.  Set aside for later use.
4. Cut mango into cubes and place some aside for topping later.  Blend the rest of the mango in a blender with some sugar syrup and evaporated milk into thick juice, taste for the sweetness of your preference and add more if needed.
5. To assemble the dessert, pour the mango juice into serving bowls, add the sago pearls and stir to mix.  Scoop some black glutinuous rice on top, place some glutinuous balls and diced mango at the side.  
6. Chill in the fridge and serve cold.

Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....

Stir-fried brinjals in Japanese sauce

Ingredients:
2 brinjals (cut into wedges)
4 tbsp cooking oil
1 red chili (sliced)
1/2 onion (sliced)

Sauce:
1 1/2 tbsp sake
2 tbsp mirin
1 tbsp Japanese soy sauce
Dash of sugar (to taste)
4 tbsp water

Methods:

1. Add cooking oil in a heated wok, fry the brinjals in batches until cooked through, dish and repeat till all is done.
2. Remove excess oil, leave about 1 tbsp in the wok, reheat the wok, add in onions and chili, stir fry about one minute, return the brinjals and the sauce ingredients and fry till well coated.  
3. Once the sauce has thicken slightly, off the heat and dish onto a plate. Serve!

Note:  The amount of sauce can be adjusted according to your own preference.  I add more water to get a more saucy plate of stir-fried brinjals and if you prefer likewise reduce the water. I love not only the delicious brinjals, but the yummy sauce with hot fluffy rice....

Fragrance Yam Rice

I won't miss trying out any easy to prepare meal which comes handy at any one time and can be cooked for a small portion.  Such one-pot-dish fits in well for my lunch which I only need to cook for myself and another extra portion for my mum to try and enjoy. This yummylicious one-pot dish is full of fragrance and is a dish to try, adapt and add into my home-cooked dish list.  Hope you all give it a try too....

Ingredients: (serves 2)
3/4 cup long grain rice (washed and set aside)

1/2 yam (peeled and cubed)
1/3 cup pork belly (thinly sliced)
1 tbsp dried shrimps (soaked and drained)
3 dried mushrooms (soaked and sliced)
2 shallot (peeled and thinly sliced)
1 tbsp pork fat (not in the picture)

Seasonings:
3/4 tbsp oyster sauce
1/2 tbsp light soy sauce
Drizzle of dark soya sauce (amount depends on the colour which you prefer)
1 tsp white grounded pepper
Dash of salt (taste)
Dash of msg

Methods:

1. In a medium heated wok add in the pork fat to obtain the lard and remove the crackling.
2. Add in shallots and dried prawns, stir fry for about 1 minute, then add in mushrooms and pork belly and continue to fry until fragrant.
3. Add in rice, give it a mix and all the seasonings, stir to combine and finally add in the yam.  
4. Taste for correct seasoning and colour of your preference.  Drizzle a bit more dark soya sauce if you prefer a darker colour.
5. Transfer the rice to the rice cooker, add water. (the amount of water very much depends on the type of rice you use, however for some rice you need to reduce the water for this cooking as the rice has already absorb some of the water during the stir-frying process). Give it a stir and place it to cook in the rice cooker.  

Let's dig in.....

This recipe is adapted with amendments from Kenneth Goh of Food Bloggers and Foodies United.

Mum's Bubble Prawns (Deep-fried prawns)

Deep-frying prawns may sound simple, but to get the batter right is most important, as the batter ingredients determines the crunchiness of the fried prawns.  Each household has their own recipes which has been handed down from one generations to another. The flour used varies, such as plain flour, self-raising flour and some incorporate a bit of rice flour, baking powder, etc... etc...

I've tried this recipe from Victoria Bakes, which is named 'Mum's Bubble Prawns' and the outcome is great.  To all who love deep-fried prawns, here's the recipe to share.

Ingredients:

8 prawns (peeled with tail intact) 

Seasoning:

1/2 tsp grounded white pepper

1 tsp light soy sauce

1/2 tsp sesame oil

Batter:

4 tbsp self-raising flour (sifted)

1 1/2 tbsp rice flour (sifted)

1/4 tsp salt

Water

1/2 tbsp oil (add to the batter, blend well)

1 egg white (beaten slightly)

Methods:

1. Add the seasoning into the prawns, mix  and let it stand for at least 2 hours.
2. When ready for deep-frying, prepare the batter by adding self-raising flour, rice flour and salt into a bowl, add in water gradually and mix until you get a slightly thick batter.  Stir in oil and blend well.  Add in about a tbsp of slightly beaten egg white into the batter and stir to mix.  The consistency of the final batter, when scoop and let it drip down from a spoon should be able to leave a mark at the tip of the spoon before disappearing.
3. Add about 1 tbsp lightly beaten egg white (the leftover portion) to the prawns and toss to mix.
4. In a deep wok heat enough oil for deep-frying, dip the prawn into the batter and place it gently into the medium heated oil.  do not over-crowd the wok, and when one side has turn golden brown turn over.
5. Once the prawn is cooked turn to high heat for the final fry, which serves to remove additional oil from the prawns thus makes the prawn crunchier. 
6. Dish, drain on kitchen paper to rid off excess oil and repeat till all is done.
7. Serve hot!