Hand made Noodle

Ingredient  ( For 3 persons)


(A)   

½ Kg – Plain flour

1tsp – salt

1tsp – cooking oil

250ml - water

(B)

3 pcs - dry Chinese mushroom (soak in water to soft, then shredded)

100 grams - Pork (cut into thin strips) 

10pcs - Fishball 

1 pcs - shallot (finely chopped)

1clove - garlic (finely chopped)

2 Tsp - cooking oil

200ml - water

(C)

150 grams - dry anchovies

4 pcs - shallot (finely chopped)

5 cloves - garlic (finely chopped) 

300 grams - sweet leaf bush 

Method

1. Mix ingredient (A) till well blended and to form a smooth and elastic dough.  Cover with wet kitchen cloth and leave it for an hour.
2. (B) - heat the oil in the cooking wok.  Add finely chopped shallot and garlic.  Fried till the color change.  Then add pork and Chinese mushroom.  Stir fry for a minute.  Add water and cover the wok till water is dry.  Leave it one side.
3. (C) Wash 100 g of dry anchovies (ikan bilis) and boil with 2.5 L of water for an hour to make a stock. Fry the remaining 50 g of dry anchovies till crispy and put aside.  Fry chopped shallot and garlic together till crispy and golden color.   
4. Finally, bring only the stock to sauce pan, add cooked ingredient (B). Bring it to boil with medium heat.  Divide flour dough into small pieces ( use hand to make thumb size of flat and round shape) and add into the boiling stock one by one .  Add sweet leaves.  Salt and light soy to taste.  Bring it to boil.  
5. Prepare - noodle in a soup bowl.  Add 1 tsp of fried shallot with garlic and 1 Tsp of fried anchovies.  Dip with chili in light soy sauce.   

Stuff Snake Bean

Ingredient

400 grams – one snake bean

200 grams – minced pork

2 medium size red onion

20 grams – ginger (extract juice)

3tsp – dark soy sauce

½ tsp – salt

2Tbs – light soy sauce

4Tbs – cooking oil

Method

Marinate minced pork with ½ tsp of dark soy sauce, salt, 2 Tbs of light soy sauce and ginger juice. Leave it for 10 – 20 minutes.

Cut onion into cube shape or slice.

Mixed marinated port with onion and 2 Tbs of cooking oil.

Cut snake bean into 2 inches sections and remove the white stuff.  Stuff mixed pork into snake bean sections and arrange in the wok.

Add 5 Tbs of water, 1 Tbs of light soy sauce, ½ tsp of dark soy sauce, 2 Tbs of cooking oil in the wok and heat it.  Cover the wok.  Cooked till the snake bean is soft.  It take about 10 – 15 minutes.  Don’t cook it till dry.  Leave it with some gravy.  Add hot water a bit if require during cooking.

      

Curry mutton

Ingredient

½ kg – mutton meat

½ tsp -Turmeric powder

4 Tbsp – curry powder

70 grams – Natural Youghurt

30 grams – ginger

4 cloves – garlic

10pcs – dry red chili (wash with hot water)

1 tsp – chili powder

1 pcs – cinnamon

4 pcs – medium size onion (slice)

2 pcs – medium size tomatoes (slice)

½ cup - oil

curry leaves, salt

Method

1. Marinate mutton with 20 grams of ginger (just squeezes the juice), 1 tsp of salt, turmeric powder, 2 Tbsp-curry powder and natural yoghurt for at least half hour to one hour.
2. Grind remaining 10 grams of ginger, garlic, dry red chili. Set aside.
3. Heat up the oil in the saucepan and add ginger paste till fragrant.  Add 1 pcs of cinnamon, a few curry leaves, sliced onion and tomatoes and stir until soft.  Add remaining curry powder and chili powder.  Continuously stir for 1 minutes.  Add marinated mutton, salt and stir well.  Add hot water till covers the mutton and cook with low heat.  Add hot water if required. Cook until the meat is tender. 
4. Serve with hot rice, garlic bread  or roti paratha. 

Yong Toufu

Ingredient (A)

100 grams – soya bean

400 grams – fish meat (tenggiri fish)

200 grams – minced pork

30 grams – ginger (make juice)

1 tsp - salt

¼ tsp - white pepper powder

½ - brinjal

½- bitter gourd

5 pcs – green or red chili

6 pcs – lady’s fingers

5pcs – tofu

1 pcs – beancurd sheet

 Method

1. Boil soya bean with 2 liters of water for 2 hours. 
2. Mix fish meat and pork with ginger juice, salt and white pepper powder and minced together. Put aside.
3. Prepare remaining ingredient and stuff the paste as shown in the picture and fry in oil until cook.  
4. Arrange the fried stuffed ingredients in a cooking pot and add hot soya bean broth into the pot and bring it to boil.  Add salt to taste as you require.  Sprinkle with spring onion and white pepper powder when you serve.  

Fried chicken wings in oyster sauce

Most of us like chicken wings, especially children.  Me too.  I love to eat but I don't eat too often.  Chicken wings are rich in protein, however eat too much cause Gout attack.  So adult, please be careful when you choose the food.  

Ingredient

10 pcs – chicken mid-joint (or) 5 pcs of chicken wings

½ tsp – salt

1 Tbs – light soy sauce

1 Tbs – onion juice

1 Tbs – corn flour

1 1/2 Tbs – oyster sauce

3 pcs – shallot (chop)

2 pcs – garlic (chop)

Method

1. Marinate the chicken with salt, light soy sauce, onion juice, corn flour and leave it for an hour.
2. When chicken is ready.  Heat ¾ rice bowl of oil in a frying pan and fry chicken till golden brown.
3. Leave 3-4 Tbs of oil in a pan and fry chopped shallot and garlic together till fragrant and change the color.  Reduce heat to low level.  Add oyster sauce and mix well.   Add fried chicken  and stir for a minute.  Add 8 Tbs of hot water and cover with a lid till water dry. (it takes 1 1/2 to 2 minutes). Stir a few times during cooking.  Ready to serve.

Water spinach salad & White carrot salad

 

Method for White carrot salad

Wash 200 grams of white carrot and peel off the skin.  Shredded and placed on a plate.  Add 1 tbs of lemon juice, ½ tbs of fish sauce and ¼ tsp of salt. Mixed well and leave it for 5 minutes.  Add 1 tbs of fried onion oil, 1 tbs of white sesame seed, 1 tbs of ground peanut, ½ tbs of dry prawn (wash and grind) and a pinch of msg.  Mix well and sprinkle with fried onion.   Ready to serve. 

Method for water spinach salad

Boil water in a saucepan and add 200 grams of water spinach for 2 minutes.  Rinse with cold water and drain.  Squeeze out excess water with your hand.  Cut spinach into short sections and placed on a plate.  Add 1 tsp of fish sauce, ½ tsp of salt, 1 tbs of sesame oil, 1 tbs of white sesame seed, 1 tbs of ground peanut, ½ tbs of dry prawn (wash and grind), 1 tbs of lime juice and a pinch of msg. Mix well and sprinkle with fried onion.   Ready to serve. 

Noodles in garlic oil ( Serve for 2)

                                                                                                                                                           

Ingredient

200 grams – egg noodle

3 cloves – garlic

100 grams – chicken meat

5 Tbs  – oil

¼ tsp – yellow powder/turmeric powder

Spring onion (dice), a slice of ginger, light soy sauce, dark soy sauce, pinch of monosodium glutamate 

Method

1. Boil the water and add 200 grams of egg noodle until soft. Rinse with cold water and drain.  Add 1 tsp of oil and mix well.
2. Heat the oil in a frying pan. Add turmeric powder and chopped garlic.  Fry till change to a golden color and put aside.
3. Boil the water and add chicken meat with a slice of ginger. When chicken meat is cooked, shredded or dice the meat.  Set aside.
4. Preparation – the egg noodle in a food bowl for a person, add 1 tbs of garlic oil, 2 tbs of shredded chicken meat, 1 tsp of light soy sauce , ¼ tsp of dark soy sauce and a pinch of MSG.  Sprinkle with dice spring onion.  Mix well.  Ready to serve with chicken soup and a side dish of shredded cucumber with chili sauce.

Sambal Kangkong

Ingredient

200 grams – kangkong  (Wash a few times and cut)

3 cloves – garlic (chop)

5 grams – dry prawn ( wash with hot water and chop)

1 pcs – medium size onion (50gram) (slice)

1 tab – chili flakes

½ tsp – fish paste

½ tsp – salt

Method

Heat 3-4 tbs of oil in non-stick pan. Add chopped garlic and stir fry till change color.  Add sliced onion, chili flakes, dry prawn and stir fry till fragrant.  Add kangkong and salt.  Stir fry for 2 minutes.  Ready to serve.

Fry shredded pork with wood ear fungus

Ingredient

150 grams – pork (shredded)

30 grams – black ear fungus

20 grams – shallot (finely chopped)

3 cloves – garlic (finely chopped)

2 cubes – soya bean curd with chili sauce

4 tsp – light soy sauce

1 tsp – dark soy sauce

½ tsp – salt

4 tbs - oil

1 tsp – corn flour

                                                                                      

Method

·         Marinate shredded pork with 1 tsp of light soy sauce, ½ tsp of salt and 1 tsp of corn flour.  Put aside first.

·         After soaked black ear fungus for 30 minutes in the water, wash 3-4 times.  Then cut the black ear fungus and leave it to dry in a basket.

·         Add 2 tsp of hot water into 2 cubes soya bean curd and mix well.

·         Heat the oil in a non-stick pan.  Add chopped garlic and shallot till fragrant.  Add the marinated shredded pork and stir fry for a minute.  Pour soya bean curd into pork and continuous stir fry for another minute.  Add black fungus, remaining light soy sauce, dark soy sauce and 5 tbs of hot water.  Stir fry for 2 – 3 minutes and cover the lid. 

Stir-fried tomatoes

 Tomatoes are rich in vitamin C and A.  It can protect the skin from UV light.  It is also a natural cancer fighter and improves your vision.  I want to share this beneficial side dish that you should not miss out.  Most people eat tomatoes in raw and added to a salad.  This cooking is eaten along with many types of vegetables.  

Ingredient

400 grams- tomatoes (Slice)

50 grams – onion (Slice)

3 cloves  - Garlic (Chop)

4 pcs – green chili

1 stalk - Coriander leave

15 grams – dry prawns ( wash and dice)

1 tsp – fish paste

1 tsp – red chili powder

½ tsp-salt

5 tbs- oil

Method

Heat up oil in non-stick pan.  Add garlic and stir-fry till turn color.  Add onion, dry prawns and chili powder and stir fry until fragrant.  Add sliced tomatoes, salt and continuous stir-fry for 15 minutes.  During stir-fry, add 5-7 tbs of hot water each time whenever it is dry.  Before the turn-off fire, add 3 tbs of hot water, coriander leave and stir-well. 

Ready to serve with raw red carrot, lemon, cucumber, lettuce, bitter gourd (boil) and cai xin (boil).  

Oatmeal porridge in Asian style

Most of the people have already known about the benefit of oatmeal.   It helps lower cholesterol, reduce the risk of heart disease and diabetes, reduce high blood pressure and even reduce the risk for certain cancers.  It is really good to start your day with full energy if you take oatmeal breakfast.

I wanted to introduce the oatmeal breakfast in Asian style.  Hope you will enjoy it.  It is very simple and tasty.

Nobody wants to spend time in the kitchen for a breakfast.  15 minutes is the maximum we could spend for a busy day.   This dish is really less than 15 minutes to prepare.  However, we have to prepare the stock in advance when you are free after work or weekend and store in the fridge.  It can be used for 3-5 days.  (If you really have no time to make stock, you can use ready made chicken stock bottle or cubes – ½ cube is enough for one serving)

To prepare stock: Boil the water in the saucepan.  When the water boils, add 1pcs chicken breast, 2 tbs of fish sauce and a few slices of ginger.  Boil until chicken is cooked.  Take out the chicken breast and chop.  Make it cool for the stock and keep both stock and chopped chicken meat with separate food container in the fridge.

Method to cook 

Bring 1 ½ bowl of chicken stock to boil in the saucepan.  When water is boiling, add 3-4 tbs of quick oats, ½ tsp of sesame oil, 2 tbs of chopped chicken meat, salt and cook for 2 minutes. For those who needs extra energy, add one egg.  Sprinkle with chopped onion leaves and ¼ tsp of black pepper powder.  It is ready to serve.  It is really smooth, fragrant and tasty.  Enjoy!

Stir fry baby fine bean

It is the best if you eat vegetable immediately after stir fry.  If you spend less than half hour time for this dish, it could save money and travelling time to the food court. 

Try it.  It is easy and simple.

Ingredient

150g- baby fine bean

20g- dry prawn

2 clove – garlic

3tbsp – oil

½ tsp – salt

Method:

1) Wash baby fine bean a few times.  Cut away the head and tail potion and divided into two.  Put aside.

2) Wash dry prawn with hot water .  Finely chop dry prawn and garlic.

3) Heat up the oil in a wok and fry garlic till fragrant.  Add dry prawn and stir fry till the color change a bit.  Then add the baby fine bean, salt and fry for 30 seconds.  Then add 3 tbs of water and mix well and cover the work for 5-8 minutes.  It is ready to serve. 

Steam Prawn

Today's menu is for the busy people.  It is easy and fast.   Try to use the fresh prawn for sweet taste.

Ingredient

10 pcs medium size prawn

½ tsp – salt

2 tsp – Ginger wine (or) Chinese cooking wine

½ tsp – Black pepper powder

½ tsp – sesame oil

Method:

clean the prawns (cut away head, leg and hard part of the tail).  Marinate with remaining ingredients for 20-30 minutes.  Boil water in the saucepan.  When the water is boiling, steam the prawn for 8-10 minutes.  Try it! It is fresh and juicy.

Potatoes fish cake

Ingredients

Medium size potato          6 pcs

Grouper fillet or prawn     200 grams

Ginger                       30 grams

Garlic                        4 cloves

Lemon Grass                   2 pcs *

*peel off the outer skin and take the lower potion.

salt and black pepper powder

rice flour 

Oil

Method

1) Put potatoes in the saucepan.  Add water till cover the potatoes.  Bring it to boil, reduce heat and cover till done (tested with fork for enough cooked).  Peel off the skins, then mash potatoes.  Put aside first.

2) Boil fish fillet (any sea fish) with one piece of lemon grass for 5 minutes.  Mash fish.

3) Grind ginger, garlic and lemon grass, then put into a bowl.  Add mash potatoes and fish.  Add salt and black pepper power.  Mix well.  Divided into a small potions.  Sprinkle with rice flour.

4) Heat up a pot of oil and fry with lower heat.