Stir-fried Pea Sprout with Salted Fish & Crispy Garlic

I love Pea Sprout better than Beansprout!  Cooking this dish is quick and fast with just garlic or with salted fish and garlic.  It is simply delicious!

Ingredients:-

250g Pea Sprouts
5-6 big Garlic cloves, finely chopped, separate a teaspoon for stir-fried.
1 medium boneless salted fish, soak and cut into cubes

Seasoning:-
1tbsp Osyter sauce
Chicken granules & salt to taste
1/2 cup water
Cornstarch water for thickening

Method:-
1. Heat wok with oil, with a small fire, slowly sauteed finely chopped garlic and salted fish cubes until golden brown, set aside.

2. Heat wok with left over garlic oil, add the remaining tsp of chopped garlic sauteed till aromatic and add in Pea sprouts stir fried quickly to let them 'shrink' evenly.  Add in seasoning mix well and water let it cook for a second and add cornstarch water to thicken the sauce.

3. Dish up garnish with crispy golden fried garlic and salted fish.  Serve with white rice.

Stir-fried Young Bamboo Shoots with Fermented Red Beancurd

Young Bamboo shoots reminds me of my family, mom and dad.  I saw this the other day in the market. I bought some home and dying to eat them!!

The fresh young bamboo shoots from the market already been boiled about half cooked.  It can keep up to 2 weeks in the refrigerator.

It has been ages never had this in my life.  I remember my mom cooked this when i was in my teenager age, my dad always not happy with the bamboo shoots dish.  He always didn't want to encourage us to consume so much of this bamboo shoots.  Bamboo shoot has a bad name in our family maybe for my dad experienced.

Bamboo shoots are well known too bad for human if consuming too much, cos of its related toxicity contain and parts. could cause irritation on skin allergy and was a great agent to boost up all the bad effect after eat.  Seriously especially pregnant woman not allow to consume too much of this, later on the baby will have all kind of skin allergy and irritation.  This happened to one of my cousin.

So i have not been eating young bamboo shoots for a very very long time in my life not because i experience bad effect after eat but just never come across of eating bamboo shoots.   But to tell you the truth, its so delicious!! lol...my dad no longer here to stop me. :) i love you dad.

Ingredients:-

1 plate of young bamboo shoots, clean and boil once more

1/2 boneless chicken breast, slice and marinate

2 garlic, finely chop

Marinate Chicken :-

1 tbsp light soya sauce

1 tbsp corn starch

dash of sesame oil

Seasoning:-

2 tbsp Osyter Sauce

4 cubes of Fermented Red Beancurds 

Chicken Granules to taste

Dash of Pepper

Salt & Sugar to taste

1 cup water

Method:-

* Marinate chicken set aside

* In a clean bowl, put red fermented beancurd with 2 tbsp water, press and mix with water set aside.

* Heat wok, boil water, add in young bamboo shoots and set aside.

* Heat wok, sautee garlic till aromatic, add in chicken stir fried till brown at both side and aromatic, Add in bamboo shoots and add in red fermented beancurds, stir and mix well. Add oyster sauce, chicken granules and sugar to taste. Stir and mix well till combine.

* Add water and cover lid for few minutes and open lid stir again for a minutes and dish up.  Optional you could sprinkle with chop spring onion and serve hot with rice.

Simple and Easy, Happy Cooking!

Stir-fried Bitter-Guard with Small Dried Anchovies

Ingredients:-

1 large bitterguard, clean & slice finely

2 garlic, finely chop

2 chili, finely chop

1/3 cup small dried ikan bilis/anchovies, soak in hot water and discard water

Seasoning:-

1 tbsp Osyter Sauce

1 tbsp Chicken Granules

Dash of Pepper

Salt & Sugar to taste

1/2 cup water

Method:-

* Heat wok, in a cup of cooking oil, deepfried small dried anchovies till golden brown and dish up put aside.

* Heat wok, sautee garli and chili, season with salt and peper. Add in bitterguard stir and mix well. Add oyster sauce, chicken granules and sugar to taste. If you want less bitter, can add more sugar. Stir and mix well till combine.

* Add water and cover lid for 2 minutes and open lid stir again for a minutes and dish up.  Sprinkle bitterguard with fried anchovies and serve hot with rice.

Simple and Easy, Happy Cooking!

Prawn Sambal Petai Recipe ( 2nd Re-posting )

04.08.2012 - Batam.  I repost this recipe as i cook at the different day of the year.  I guess this time i cooks better! :) 

INGREDIENTS

1/2kg medium prawns

petai

asam jawa/tamarind juice

BLEND INGREDIENTS

1 big onion

3 shallots

3 onion

3-4 dry chilies ( soak in hot water and cut )

1 pc fresh tomato cut

SEASONING

salt

sugar

METHOD

* wash prawns, discard heads and shells but left only the tails.

* clean petai put aside.

* heat wok, add in 1 cup of oil to deep-fried prawns till brown/cooked, put aside.

* heat wok, put in blended ingredients stir till aromatic. Add in tamarind juice mix well and seasoning to taste.

* finally add in petai stir for a minute and add in prawns. stir to mix well and served hot.

Happy Cooking !! ^_^

Curry Fish

02.08.2012- Batam. Curry Fish is just as easy as cooking curry chicken.  Here is my simple recipe. You can add any kind of vegetable as you desire.  I love my curry fish with eggplants and lady fingers.  

INGREDIENTS:-
Mackerel ( cleaned and cut into pcs )
1tbsp Mustard seeds
4tbsp Curry Powder ( Mixed 3 or 4 tbsp water to curry powder into paste )
2pkt Coconut Milk Powder ( Fresh coconut milk is recommended )
1pcs Fresh Red Chili ( seeded and halved )
5pcs Shallot
3pcs Garlic
4 slices Ginger
Water ( optional )
7pcs or more Lady Fingers ( whole )
2 Eggplants (cut )
Bunch of Curry Leafs

Salted, Sugar and chicken granules to taste

Method:-

*Used morter/ Hand blender shallots, garlic into paste or fine.  Heat Oil in wok and sauteed paste and ginger, mustard seeds, curry leafs until fragrant.
*Add in Curry Paste sauteed till fragrant.
*Add in coconut milk let it combine, simmer gently and add in Mackerel and Red chili mixed well.  Add in more water if you want or the sauce getting little too dry.  Add in Lady Fingers and eggplants let it simmer for 20mins until eggplants are soft.  Season with salt, sugar and chicken granules to taste.
*When all cooked, dish up and served with warm rice.

Udang Sambal with Petai

Petai

INGREDIENTS

1/2kg medium prawns

petai

asam jawa/tamarind juice

BLEND INGREDIENTS

1 big onion

3 shallots

3 onion

3-4 dry chilies ( soak in hot water and cut )

1 pc fresh tomato cut

SEASONING

salt

sugar

METHOD

* wash prawns, discard all heads and shells but left only the tails.

* clean petai put aside.

* heat wok, add in 1 cup of oil to deep-fried prawns till brown/cooked, put aside.

* heat wok, put in blended ingredients stir till aromatic. Add in tamarind juice mix well and seasoning to taste.

* finally add in petai stir for a minute to reduce the bitterness and add in prawns. stir to mix well and served hot.

NOTE : if you prefer petai not too cook and love the bitterness, could add in later after the prawns.

Happy Cooking !! ^_^