This recipe is superbly nice. The one dish that can give you the feel that you are back home, reaLLY back home. Sometimes I feel like i have wandered too far, and back home is where i want to be...
Wanna try? Here's the recipe.
Ingredients:
1. Tofu(white)10 pcs standard small ones, cubed to 1/4" x 1/2" x 1/4".
2. One bunch of small prawns.
3. A little of pork, thinly sliced.
4. Garlic and Onions chopped and grated.
5. Coriander leaves.
6. Scallion / "chung".
7. Salt
8. Tapioca starch a little bit.
Steps
1. Peel off the skin for all the prawns, then set aside for use later.
2. Heat some oil in the wok.
3. Stir fry the garlic and onion mixture first.
4. Then put in the sliced pork. (You could skip putting pork if you want, is just a matter of preference).
5. Then put in the prawns.
6. Stir fry until everything is starting to get changed color.
7. Dump in the taufoo. Stir fry it, but be a bit careful not to smash the taufoo too much.
8. Put in the salt, a little bit of ajinomoto, and water so it floods it.
9. Close the lid so that it steams the tofu a bit.
10. One pinch of tapioca flour and mix with a bit water to create the thickened liquid. Open the lid and pour over it.
11. Put in the coriander leaves and the "chung".
12. Stir a bit, then quickly serve on a nice enclosed container / plate. Voila!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, February 27, 2011
Tuesday, January 4, 2011
Yam cake (wu tao gou) recipe beta version
Finally today my mum showed me how she make the 'wu tao gou' a.k.a. '芋头糕' in Chinese. She said the last time she made it, it was long long time ago. Never mind, this will always be the best "wu tao gou" in my heart!
so here comes the recipe.
ingredients
1. Yam 1 piece, the size of small sized mineral water bottle
2. Dried shrimps
3. Fish paste
4. Rice flour
5. Oil
6. Green scallion
7. Red Chili
8. Pork Oil (Saturated fat)
9. Grated garlic and onion
method
1. Take a yam and peel off the skin.
2. Cube it into 1/2 inch cubes and put aside.
3. Pork oil solids to be chopped finely.
4. Red chili to be sliced thinly
5. Put inside the chopped pork oil solids (1/2 portion) and stir fry until fragrant.
6. Then put in the cubed yam and continue to stir fry.
7. Add some seasonings i.e. salt, five spice powders, and ajinomoto if you are ok with it. Continue to stir fry.
8. Add water until the yam cubes are half submerged inside the water. Close the lid and wait for it to boil. The purpose is to soften the yam cubes.
9. Then, dish out and put inside a flat pan. By now, there should not be much water left.
10. Pour 1/2 soup spoonful of fish sauce into the pan and mix.
11. Scoop around 6 to 8 soup spoonful of rice flour into the pan and mix. (rice flour quantity depends really on how sticky you want it to be)
12. Add water to the mixture until the mixture is not sticky. Add some pork oil and and continue to stir and mix.
13. Get a steamer ready. Make sure the water is boiling inside before the pan is put inside.
14. Put the pan inside. Close the lid, and steam for around 20 minutes.
15. While waiting for the yam cake to cook, now you can start to prepare the toppings on the yam cake.
16. Heat the wok again with oil.
17. Stir fry the garlic and onion.
18. Put in the remaining chopped pork solids and stir fry. Then put in chopped
19. Put in the chopped dried shrimps.
20. Stir fry until it turns golden colour.
21. Dish out the toppings and put aside.
22. Check the yam cake whether is cooked or not by poking using chopsticks. The poked hole should be clear of water, indicating that it is cooked.
23. Then, sprinkle the toppings evenly on top of the yam cake, also sprinkle the red chili and green garnishes like scallion. Serve!
so here comes the recipe.
ingredients
1. Yam 1 piece, the size of small sized mineral water bottle
2. Dried shrimps
3. Fish paste
4. Rice flour
5. Oil
6. Green scallion
7. Red Chili
8. Pork Oil (Saturated fat)
9. Grated garlic and onion
method
1. Take a yam and peel off the skin.
2. Cube it into 1/2 inch cubes and put aside.
3. Pork oil solids to be chopped finely.
4. Red chili to be sliced thinly
5. Put inside the chopped pork oil solids (1/2 portion) and stir fry until fragrant.
6. Then put in the cubed yam and continue to stir fry.
7. Add some seasonings i.e. salt, five spice powders, and ajinomoto if you are ok with it. Continue to stir fry.
8. Add water until the yam cubes are half submerged inside the water. Close the lid and wait for it to boil. The purpose is to soften the yam cubes.
9. Then, dish out and put inside a flat pan. By now, there should not be much water left.
10. Pour 1/2 soup spoonful of fish sauce into the pan and mix.
11. Scoop around 6 to 8 soup spoonful of rice flour into the pan and mix. (rice flour quantity depends really on how sticky you want it to be)
12. Add water to the mixture until the mixture is not sticky. Add some pork oil and and continue to stir and mix.
13. Get a steamer ready. Make sure the water is boiling inside before the pan is put inside.
14. Put the pan inside. Close the lid, and steam for around 20 minutes.
15. While waiting for the yam cake to cook, now you can start to prepare the toppings on the yam cake.
16. Heat the wok again with oil.
17. Stir fry the garlic and onion.
18. Put in the remaining chopped pork solids and stir fry. Then put in chopped
19. Put in the chopped dried shrimps.
20. Stir fry until it turns golden colour.
21. Dish out the toppings and put aside.
22. Check the yam cake whether is cooked or not by poking using chopsticks. The poked hole should be clear of water, indicating that it is cooked.
23. Then, sprinkle the toppings evenly on top of the yam cake, also sprinkle the red chili and green garnishes like scallion. Serve!
Friday, December 24, 2010
biTTer gourd fRieD eEGs reciPE...
I learnt some dishes today, and I want to record it down, so in case there is a need later, I will be able to retrieve this "pei kap" and use it.
Ingredients:
1 piece of bitter gourd (find those that is not too green)
1 pc salty Egg = Hamdan
4 pcs chicken egg
Salt little bit
Steps
1. Cut the bitter gourd into half along the long axis.
2. Slice into thin layers, around 1 to 2 mm thick if possible.
3. Then sprinkle little bit of salt into the pan full of sliced bitter gourd.
4. In the meantime, take the salty egg and crack it open into a bowl.
5. Use a knife / spoon to smash the salty egg yolk into tiny bits.
6. Then crack open the 4 chicken eggs together, and stir until well mixed, then put aside.
7. Wash the sliced bitter gourd with water, and drain.
8. Heat the wok without oil.
9. Then throw inside the sliced bitter gourd. Stir fry until is starting to look dry.
10. Then add 1 to 2 spoonful of oil by the side in a circular motion. This is for the egg not to stick later.
11. Pour inside the eggs mixture.
12. Turn to low heat.
13. Turn the eggs over so that the other side is also cooked. Do not wait until the color become brown. Just turn and turn.
14. Serve.
I think the recipe is missing something. I need to find out what is that. Mum tells me there is a better version from the restaurant that has prawns, with some very delicious sauce too. Until then, this is the best that I know. biTTer gourd fRieD eEGs reciPE...Version 0.0
Ingredients:
1 piece of bitter gourd (find those that is not too green)
1 pc salty Egg = Hamdan
4 pcs chicken egg
Salt little bit
Steps
1. Cut the bitter gourd into half along the long axis.
2. Slice into thin layers, around 1 to 2 mm thick if possible.
3. Then sprinkle little bit of salt into the pan full of sliced bitter gourd.
4. In the meantime, take the salty egg and crack it open into a bowl.
5. Use a knife / spoon to smash the salty egg yolk into tiny bits.
6. Then crack open the 4 chicken eggs together, and stir until well mixed, then put aside.
7. Wash the sliced bitter gourd with water, and drain.
8. Heat the wok without oil.
9. Then throw inside the sliced bitter gourd. Stir fry until is starting to look dry.
10. Then add 1 to 2 spoonful of oil by the side in a circular motion. This is for the egg not to stick later.
11. Pour inside the eggs mixture.
12. Turn to low heat.
13. Turn the eggs over so that the other side is also cooked. Do not wait until the color become brown. Just turn and turn.
14. Serve.
I think the recipe is missing something. I need to find out what is that. Mum tells me there is a better version from the restaurant that has prawns, with some very delicious sauce too. Until then, this is the best that I know. biTTer gourd fRieD eEGs reciPE...Version 0.0
Friday, November 12, 2010
Dish name - limited edition version 2
Ingredients:
pork ribs 1 kg
rice 4 mugs
mixed beans, carrots shredded 100g
egg 3 nos
dry red chili 10g
big red onion 4 pcs shredded
small red onion
garlic
pepper
chili/curry powder 5 tbsp
soy sauce 3 tbsp
dark soy sauce - a bit
salt - sprinkle until enough
sugar - little bit less than salt amount
five spice powder - 1/2 tbsp
1. Chop the pork ribs into small pieces, not too small, around 1 inch long by 3/4 inch wide each
2. Boil the water in a deep pan.
3. While waiting water to boil, wash the rice and start to cook the rice. Less water than the usual, coz the water content to be kept a bit low. The rice should be a bit hard, not too soft.
4. Cut the garlic and small onion and put aside.
5. When water starts boiling, "FLY" the pork ribs into the hot water for 20 to 30 seconds to remove the smell and to tender the meat.
6. Take the meat out and put aside, drain out the water.
7. Oil the deep pan / wok. Let it heat until very hot.
8. Slide in all the pork ribs in. Smoke and fire may ignite on top of the pan like a campfire, but fear not, it wont last long.
9. Spread all the ribs across the pan evenly. Do not stir. Wait until the underside becomes brown and medium burnt.
10. Flip over the ribs one by one to ensure all ribs surface are not left uncooked.
11. Stir fry for 1 minute to ensure all surface are evenly browned.
12. Take out the ribs onto a plate, and drain out the excess oil.
13. Oil the wok again, heat it up, and put in the shredded small onion and garlic.
14. When aroma come out, before it is burnt, put in the ribs, stir fry.
15. Sprinkle inside all the shredded big onions, carrots, beans, chili and stir fry for a while.
16. Season with salt, sugar, pepper, black soy sauce, five spice powder and the chilli powder.
17. Then put in water bit by bit and continue to stir fry.
18. Dump in a bowl of water, enough to cover 3/4 of the meat. Wait for it to boil and then close the lid.
19. The while thing will boil off the water, when 80% of the water level has boiled off, remove the lid and stir again.
20. At the same time fry 3 wallet eggs and set aside using a small pan.
21. By this time the rice should have cooked, open the cover, and scrap the rice.
22. Transfer all the pork ribs together with the sauce and the wallet eggs into the rice cooker.
23. Mix and mix with the rice evenly.
24. Close the rice cooker's lid and go to take a bath for 20 minutes.
25. Turn off the rice cooker, and take out the bowl and serve on the table.
26. Enjoy the food!
27. LIMITED edition version 2 is complete!
Note: Do not cook this for the next 1/2 year coz this is a limited edition after all. I mean, what's the point of naming it this way if it is not LIMITED?
pork ribs 1 kg
rice 4 mugs
mixed beans, carrots shredded 100g
egg 3 nos
dry red chili 10g
big red onion 4 pcs shredded
small red onion
garlic
pepper
chili/curry powder 5 tbsp
soy sauce 3 tbsp
dark soy sauce - a bit
salt - sprinkle until enough
sugar - little bit less than salt amount
five spice powder - 1/2 tbsp
1. Chop the pork ribs into small pieces, not too small, around 1 inch long by 3/4 inch wide each
2. Boil the water in a deep pan.
3. While waiting water to boil, wash the rice and start to cook the rice. Less water than the usual, coz the water content to be kept a bit low. The rice should be a bit hard, not too soft.
4. Cut the garlic and small onion and put aside.
5. When water starts boiling, "FLY" the pork ribs into the hot water for 20 to 30 seconds to remove the smell and to tender the meat.
6. Take the meat out and put aside, drain out the water.
7. Oil the deep pan / wok. Let it heat until very hot.
8. Slide in all the pork ribs in. Smoke and fire may ignite on top of the pan like a campfire, but fear not, it wont last long.
9. Spread all the ribs across the pan evenly. Do not stir. Wait until the underside becomes brown and medium burnt.
10. Flip over the ribs one by one to ensure all ribs surface are not left uncooked.
11. Stir fry for 1 minute to ensure all surface are evenly browned.
12. Take out the ribs onto a plate, and drain out the excess oil.
13. Oil the wok again, heat it up, and put in the shredded small onion and garlic.
14. When aroma come out, before it is burnt, put in the ribs, stir fry.
15. Sprinkle inside all the shredded big onions, carrots, beans, chili and stir fry for a while.
16. Season with salt, sugar, pepper, black soy sauce, five spice powder and the chilli powder.
17. Then put in water bit by bit and continue to stir fry.
18. Dump in a bowl of water, enough to cover 3/4 of the meat. Wait for it to boil and then close the lid.
19. The while thing will boil off the water, when 80% of the water level has boiled off, remove the lid and stir again.
20. At the same time fry 3 wallet eggs and set aside using a small pan.
21. By this time the rice should have cooked, open the cover, and scrap the rice.
22. Transfer all the pork ribs together with the sauce and the wallet eggs into the rice cooker.
23. Mix and mix with the rice evenly.
24. Close the rice cooker's lid and go to take a bath for 20 minutes.
25. Turn off the rice cooker, and take out the bowl and serve on the table.
26. Enjoy the food!
27. LIMITED edition version 2 is complete!
Note: Do not cook this for the next 1/2 year coz this is a limited edition after all. I mean, what's the point of naming it this way if it is not LIMITED?
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