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Foodie Blogroll


Friday, February 17, 2017


This dish needs a little extra effort to prepare.  First, you need to prepare the paste for the filling, then the frying followed by the braising.  But, it isn't difficult if it is done step by step at different times.
The paste filling can be used to make fish balls for soups or noodles.  It can be stuffed in various vegetables like brinjals, okra, chillies, bittergourd or in soft/firm beancurd.  
Of course, this is a tasty and aromatic dish which is savoury and sourish.  The fresh tofu skin is tasty when it soaks up the seasoning sauce and fragrant.   
Ingredients for Paste
100 gm fish paste
50 gm prawn paste
50 gm minced meat
some chopped spring onions
Seasoning [mixed together]
1 tsp salt 
1/4 tsp pepper
1/2 tsp sesame seed oil
2 tbsp cold water
1 tbsp cornstarch
  1. In a mixing bowl, combine fish paste, prawn paste and minced meat with seasoning.
  2. Stir in a one direction into a sticky paste.  Add in the spring onions and mix well.  Shape into ball, place in a container and chill for at least 30 minutes or until required.
Other Ingredients
1 packet [10 pieces] fresh soya skin [tau pau] - defrost
some chopped garlic, ginger, red chilli and spring onions
2 tbsp light soy sauce
1 tbsp wine
1 tbsp black vinegar
1/4 tsp sugar
2-3 tbsp water
  1. Separate the fresh tofu skin and press out excess water.
  2. Spread some prepared fish paste on a piece of taupau and top up with another piece.  Press lightly and set aside.  Finish doing the same for the rest.  Dust stuffed tofu skin with some cornflour before frying.
  3. Heat up a non stick pan with enough oil to pan fry or deep fry the tofu skin until golden brown.  Dish up and set aside.
  4. Remove excess oil from wok, saute ginger, garlic and red chilli until aromatic.  Add in seasoning sauce, bring to boil.  Return the fried  taupau pieces to the wok, braise until sauce is reduced slightly.
  5. Dish up and garnish with chopped spring onion.  Serve immediately.

Wednesday, February 15, 2017


There seems to be lots of unending meat dishes served during the Chinese New Year and till now.  Rather tired of preparing meat and seafood dishes which I wasn't too keen to indulge.
This is a colourful, light, tasty and easy vegetable dish that tastes awesome came to my rescue. Given a choice, I would choose this instead of chicken, pork or prawns. It's suitable for the old and young,  good to serve this with rice or porridge.

The brinjals and tomatoes are soft, sweet and sourish.  The braised peanuts are tender and tasty.  If you like the peanuts to be crunchy, just replace the canned braised peanuts to crispy peanuts which is to be added just before dishing up.
The first time, I prepared this dish, I had no intention to post the recipe here as I thought it is nothing special.  But after tasting it, I changed my mind which prompted me to cook this again and here is the recipe.

300 gm brinjal – cut lengthwise and halved
1 tomato – cut wedges
1 stalk spring onions – cut into sections
1 tbsp chopped garlic
1 small can braised peanuts – drained off the liquid
2 tbsp tomato sauce
1 tbsp light soy sauce
1 tbsp cooking wine
½ tsp sugar
Salt to taste

  1. Deep fry brinjals in hot oil over high heat in a small saucepan until bright purple colour.  Drained and set aside.
  2. Using another wok, add ½ tbsp oil, sauté chopped garlic until aromatic, then add in tomatoes and seasoning.  Return the fried brinjals to the wok, toss well, add a little water and braised peanuts.
  3. Stir to mix well and bring the sauce to boil until thick.  Add in the spring onion.  Mix well, dish up to serve. 

Wednesday, February 8, 2017


This is a very tasty, fragrant fried pork dish.  Basically, coloured and flavoured with the fermented red beancurd [nam yee] sauce and this dish is awesome.
The original cooking method is to deep fry the marinated pork but I have used pan fry method to avoid using too much oil.  With pan fry method, the pork fillets are tender and flavoursome.  This dish is quick to cook with the use of pork tenderloin.  You can use pork belly for this dish but it has to be deep fried otherwise, the braising time will be a little longer to tenderise the meat.
Recipe adapted from Yum Yum Magazine No. 87 with modifications. This is my selected cookbook for this Cookbook Countdown Event #14
200 gm pork tenderloin - sliced
1 tbsp light soy sauce
1/2 egg
1 tbsp cornstarch
10 slices of ginger
2 pips garlic - sliced
1 red chilli - seeded and cut into pieces
2 dried mushrooms - soaked and sliced
30 gm red carrot - sliced
a handful of black fungus - soaked
1-2 tbsp oil
Seasoning [combined]
1 tbsp each of shaoxing wine, red fermented beancurd sauce, oyster sauce and sugar
150 ml water
1 tsp cornstarch mixed with 2 tbsp water for thickening

  1. Marinate meat slices with marinade for 30 minutes.
  2. Heat up oil in a non-stick pan, pan fry meat slices until golden brown and almost cooked.
  3. Push aside, saute ginger, garlic until fragrant, then add in mushrooms, carrot and black fungus.  Stir to mix well and pour in seasoning sauce.  Fry to mix ingredients, add in chillies then pour in water and bring to boil.  
  4. Thicken gravy with cornstarch water.
  5. Dish up to serve.
Cookbook Countdown

This post is linked to Cookbook Countdown Event #14  hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

Tuesday, February 7, 2017


The original recipe uses the seasoning sauce to fry mussels.  These days  we do not take seashells so I used the seasoning ingredients to cook this tofu dish.  It turned out to be a very delicious and tasty dish. For strict vegetarians, just omit the garlic.
This sweet, spicy, sourish sauce blends very well with the fried tofu.  I have bought the ready fried traditional tofu from the popular wet market at Air Itam, Penang.  Each day the vendor prepares only a limited amount for sale and you have to be there early to grab these tofu pieces.  Anyway, they can be substituted with other deep fried tofu.

This is an appetizing dish to serve with rice, suitable for vegetarians or if you are looking for healthy soya dish.
3 pieces fried tofu – cut into smaller pieces
1 tbsp each chopped garlic, ginger and red chilli
3 small chilli – chopped
1 stalk spring onions – chopped
1 tbsp oil
Seasoning [combined]
1 tbsp each light soya sauce, tomato sauce and chilli sauce
1 tsp sugar, ½ tsp salt to taste
1 tsp cornstarch
3 tbsp water

  1. Heat oil in non-stick wok, sauté garlic, ginger and chillies until fragrant.  Add in fried tofu and pour in the seasoning sauce.
  2. Quickly stir fry until tofu pieces are well coated with sauce, add in the spring onions.
  3. Mix well and dish up to serve.

Monday, February 6, 2017


This is a braised duck dish but I have substituted it with chicken as it is not possible to buy duck  in parts at my place.  If using duck, it has to be marinated, cooked till tender before adding the remaining ingredients and seasoning.  The cooking time is much longer compared to chicken.
With chicken, the cooking time is reduced as the chicken pieces are pan fried to almost cooked then braise with seasoning.
Quite similar to 'Kung Pao Chicken' but different with the addition of basil leaves which gives a sightly different aroma and flavour. Good and tasty to serve with white rice. 

Recipe adapted from Yum Yum Magazine No. 87 with modifications. This is my selected cookbook for this Cookbook Countdown Event #14

2 chicken whole legs – cut bite size pieces with skin and excess fats removed   
10 slices ginger
5 dried chillies – cut short lengths and seeded
5 pips garlic – sliced
1 onion – peeled and sliced
1-2 tbsp oil
A handful of basil leaves
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 tsp sesame oil
Enough water to cover chicken
  1.  Marinate chicken pieces with 1 tbsp light soy sauce and 1 tsp dark soy sauce for 15 minutes.
  2. Heat up a non-stick wok,  add in oil and sauté ginger, garlic and dried chillies until fragrant.
  3. Add in chicken and fry until firm and aromatic. Add in onions and dried chillies, stir fry to mix.
  4. Add in seasoning, stir fry well before adding water.   Bring to boil, lower heat and simmer until sauce is thick.
  5. Stir in basil leaves and stir until cooked.
  6. Dish up to serve with rice.
Cookbook Countdown

This post is linked to Cookbook Countdown Event #14  hosted by  Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Forays

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